Category Archives: Special Occasion

Salgirah Khushialy Celebration(2020)

Special Occasion

Birthdays are a time to express affection and thanks to those we love.

Today we express our love and gratitude to the Imam on his 84th birthday.  We would have started with a devotional program, flag raising ceremony and a breakfast in Jamat Khana, but due to covid we can not get together.

The breakfast would be paratha and sambar, raita, some kind of a square/cake and chai.

In the evening we would have Thal sufro and Gatpat and then have cake and sorbet and entertainment, dandiya ras.  This year we are celebrating virtually from

our living room.  There is all kinds of entertainment and program on the Ismaili T.V.  I am sure the immediate family will share a meal together.  We would have 

shared a meal in Jamat Khana yesterday evening with live entertainment, mehindi(henna) dandia and ras.

Back in the days when the jamat was small, cake and Khadho(Saffron Milk) was served after khana.  Now we serve Sherbat and cake. 

Khadho is a hot drink, popular in India and Pakistan, it is usually flavoured with  cardamon, nutmeg and saffron, making it very aromatic and flavourful.  It is sprinkled with almonds and pistachio..  It is a celebration drink.  It is served at parties, engagements, weddings, Birthdays and announcing the birth of a child.  It is a very delicious drink but at the same time it is also rich both in texture and also in calories.  It is not something you drink everyday.

Sherbat is a Milk shake(cold drink) flavoured with rose essence, Takmaria(basil seeds) and almonds and pistachios.  It is a celebratory drink and is served at wedding and parties, Eid and Khushiyali.

Since we are celebrating Salgirah Khusiyali on the 13December 2020, and are celebrating virtually, I made a Pistachio Cannoli Cake, Khadho and Sherbat for my family.

Kadho

Khadho

 

 

 

 

 

 

 

 

 

 

Serves 6

Ingredients

  • 1           lt Homo milk
  • 1           can evaporated milk
  • 1/2        can evaporated milk or (sugar to taste)
  • 1/4        tsp freshly crushed Cardamon seeds
  • 1/4        tsp freshly grated nutmeg
  • 20         strands of saffron
  • 1           oz each sliced almonds and pistachio

Instructions.

  1. In a coffee grinder, or a mortar and pestle, crush cardamom seeds, nutmeg and saffron into a powder.
  2. In a medium saucepan, over medium high heat bring the milk to a boil, stirring constantly so that the milk does not burn.
  3. As soon as the milk reaches a boil, reduce the heat to low, add evaporated milk, condensed milk and the spices and cook over low heat for 5 min. stirring continuously.
  4. Pour it into cups, sprinkle with almonds and pistachio and serve.

spices

Pistachio Cannoli Cake

Cakes and Cookies, Special Occasion

 

salgirah Mubarak

 

 

 

 

 

 

 

 

The flavour of this cake is inspired by Sicilian-style cannoli, which is stuffed with chopped chocolate  and candied orange zest.

Ingredients

  • 5              oz unsalted butter
  • 1 1/2        cups unbleached all purpose flour
  • 1/2           cup plus 3 tbsp unsalted pistachios(3.5 oz)
  • 1 1/2        tsp baking powder
  • 1/4           tsp baking soda
  • 1/4           tsp orange-flavoured water(optional)
  • 2              large eggs plus 2 large egg yolk, room temperature
  • 1              cup sour cream

Filling

  • 2 3/4        cups ricotta(about 1 1/2 lbs)
  • 3/4           cup whipping cream 
  • 1/4           tsp salt
  • 1              tsp vanilla extract
  • 1/4           tsp ground cinnamon
  • 3/4           cup icing sugar
  • 4 oz         semisweet chocolate coarsely chopped
  • 2 1/2        oz melted chocolate
  • 4              oz candid orange peel, cut into a 1/4 inch dice

Cake

  1. Preheat oven to 350 Degree.
  2. Butter 2 – 8” round cake pans, bottom and sides.
  3. Line them with parchment paper.
  4. In a food processor finely grind pistachios.  Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
  5. Beat butter and sugar on medium-high speed until light and fluffy, about 2 mins.
  6. Add orange-flower water, beat to combine.
  7. Beat in eggs and egg yolks, one at a time, throughly combining after each addition and scraping down bowl as needed.
  8. Add pistachio mixture in 3 batches, alternating with sour cream and beginning and ending with pistachios mixture.
  9. Divid batter evenly between cake pans’ smooth tops with an offset spatula.
  10. Bake, rotating pans once, until tops spring back when lightly touched, 30 – 35 mins.
  11. Transfer pans to a wire rack; let cool 10 mins. Turn cakes out onto a rack; remove parchment paper and let cool 1 hour.  wrap in plastic and refrigerate at least 1 hr or overnight.

Filling

  1. Meanwhile, combine ricotta and cream in a bowl of food processor;  process until smooth.
  2. Add salt, vanilla, cinnamon, and confectioner’s sugar; process to combine.
  3. Transfer mixture to a bowling stir in chopped chocolate and orange peel.
  4. Refrigerate in an airtight container at least 1 hour and up to 2 days.

Assembly

  1. Cut each cake horizontally into 2 layers.  Stack on a cardboard cake round or a plate;.
  2. Brush edges with melted chocolate, then pat some of the reserved pistachios onto chocolate.
  3. Separate, then refrigerate in a single layer until set, 10 minutes.
  4. Place 1 cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top.
  5. Repeat with remaining filling and cakes, finishing with a cake layer, bottom side up.
  6. Refrigerate at least 1 hour or overnight.
  7. Sprinkle with confectioners’ sugar and remaining reserved pistachios.

Paya

Breakfast, http://www.nasimsrecipes.com/wp-content/uploads/2020/01/Paya.jpg, Meat, Special Occasion

Paya is a traditional food from the Indian Subcontinent.
Paya is a soup made with Lamb or Mutton trotters.  Paya means leg in Hindi.
It is also served at various festivals and gatherings, or made for special guests.  Paya 
is served for breakfast or brunch and is served with bread or Naan.  

Ingredients

  • 5          lbs Paya
  • 10        cloves
  • 1          tsp black pepper
  • 1          cinnamon stick
  • 6          cardamom
  • 1          tsp cumin
  • 2          lbs sliced onions
  • 1.5       lbs tomatoes
  • 1          tbsp chopped garlic
  • 1          tbsp chopped ginger
  • 2          jalepino chopped
  • 1          tsp chilli powder
  • 2          tbsp dhana jeera
  • 1/2       tsp haldi
  • 1          can tomato puree(6 oz)
  • 2          tsp salt

For decoration

  •             juice of lemon/lime
  • 1/4       cup chopped cilantro
  • 1          tsp garam masala

Instructions

  1. Rinse paya in cold water and put it in a large saucepan with 4 cups of water.  When it starts to boil, remove it from the heat, drain it and rinse the paya.  Return it in the saucepan.
  2. Add the rest of the ingredients, add 5 lt of water and bring it to boil, lower the temperature to med, and cook it for an hour, to till everything starts to fall apart.
  3. Add lemon juice, 
  4. Sprinkle it with cilantro and garam masala before serving.

Serve it with french bread/naan.

You can slow cook the paya in a preheated 350 degree  the oven for 2 hrs.

Instapot.

Bring the paya to a boil. drain, and rinse it.  Add the rest of the ingredients and pressure cook for 40 minutes

Paya

Paya Ingredients

Stollen(Jamie Oliver)

Special Occasion, Sweets

This rich German fruit bread is particularly popular in the city of Dresden, where a huge stollen is traditionally paraded through the streets at the annual Stollenfest.

StollenIngredients

  • 1.5           oz candied peel
  • 2               oz glace cherries
  • 1               orange
  • 4               oz raisins, sultanas and currants
  • 1               oz dried cranberries
  • 2               tbsp brandy or rum
  • 3-4           cardamom pods
  • 1               tsp dried active yeast*
  • 1               oz sugar
  •  1/4          cup whole milk, plus a little extra
  • 10             oz all purpose flour, plus extra for dusting
  • 1/2           tsp mixed spice
  •  2              oz unsalted butter(at room temperature)
  • 1               medium egg
  • 1               tsp vanilla extract
  • 1               oz almomds
  • 8               oz marzipan
  •                  olive oil, or vegetable oil for greasing
  •                  icing sugar, for dusting

Instruction

  1. Finely chop the candied peel, and quarter the glace cherries.  Finely grate the orange zest.
  2. Place all the diced fruit into a bowl with the orange zest.  Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit.  Mix well, then set aside for 1 to 2 hours to allow it to plump up.
  3. Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar(roughly 1/4 tsp)
  4. Spoon the yeast into a bowl of a free standing mixer, then add sugar.
  5. In a pan, heat the milk until just warm, add to the yeast and whisk to combine.  Set aside for 5 – 10 minutes, until the yeast has formed a thick foamy crust on the milk.
  6. Add the flour, spices and 1/2 tsp of sea salt.  Using a dough hook, combine the butter, egg and vanilla, then mix for 5 minutes, until smooth and elastic.
  7. Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour.  Line a baking sheet with baking paper and set aside.
  8. Roughly chop the almonds and pistachio.
  9. Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts.  Mix again.
  10. Turn the dough out onto a lightly floured surface and knead lightly for 1 minute.  Shape the dough into an oval shape, about A4 size.
  11. Roll the marzipan into a neat log, about 4cm shorter than the length of the dough , and place in the middle of the oval.
  12. Brush one long edge with milk and fold it over, completely encasing the marzipan, and press the edge together to seal.
  13. Carefully lift the dough onto a baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until doubled in size.
  14. Preheat oven to 350 degrees/gas mark 4.
  15. Remove the clingfilm, then bake the stollen for 30 minutes, or until golden, risen and the underside sounds slightly hollow when tapped.
  16. Leave to cool on a wire rack before dredging with icing sugar.

*Not to be confused with fast action dried yeast, which comes in a tub.  Unlike fast-action, it needs to be activated with warm liquid and sugar before adding to the mixture.

Mixed Mithai

Special Occasion, Sweets

Top centre is  Sindhi Pak. (finely chopped almonds and pistachio in a sugar syrup) 
Right is Tal Sankadi(sesame brittle made with jaggery(palm  sugar) 
Topra Pak (also Known as Kopra Pak, Is a coconut Barfi)
Badam Pak(slivered almonds brittle made with jaggery)  
Kajoo Barfi(ground cashews in a sugar syrup) 

Mixed Mithai

 

 

 

 

 

 

 

 

 

Sindhi Pak

Sindhi Pak

 

 

 

 

 

 

 

 

 

Ingredients

  • 1/2                cup almonds 
  • 1/2                cup pistachio 
  • 1                   cup sugar 
  • 1/2                tsp butter

Instructions

  1. In a food processor finely chop the nuts.
  2. In a medium saucepan melt sugar on high heat until half the sugar has melted.
  3. Lower the heat to minimum and continue cooking until all the sugar is melted.
  4. When light brown, add nuts.
  5. Add the butter.
  6. Spread thinly on a greased cookie sheet.
  7. Cut into diamond shapes while still hot.

Tal Shankari

Tal Sankdi is Sesame brittle made with sesame seeds and jaggery(palm sugar or natural sugar)

Tal Sankadi

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1            lb sesame seeds 
  • 1            lb jaggery 
  • 1            cup water

Instruction

  1. Roast sesame seeds. 
  2. Boil jaggery and water until jaggery melts. Strain with a fine sieve. Return to saucepan, and continue cooking on medium heat until thick. Test by dropping few drops in cold water. It should be at hard crack stage(150 degrees) on candy thermometer. 
  3. Add sesame seeds and mix well. 
  4. Quickly spread on 17″ x 15″ x 1″ cookie sheet. Roll thin with a greased rolling pin. 
  5. Cut into desired shapes while it is still hot.

Coconut Barfi

 

 

 

 

 

 

 

Ingredients

  • 8                 oz butter
  • 3/4              cup half and half or homo milk
  • 2                 cups  sugar
  • 1/4              cup powder milk
  •                    a few drops of pink food coloring
  • 1/2              tsp elechi seeds(cardamom seeds)
  • 1/8              tsp nutmeg powder
  • 1                 lb unsweetened coconut

Decoration

  • 1                 oz each coconut, chopped almonds and pista.

Instructions

  1. Melt Butter.
  2. Add the half and half and sugar and boil it till the mixture thickens about 5 min.
  3. Add the rest of the ingredients and cook till the mixture is thick and starts forming into a ball.
  4. Set it in a 9 x 9 Square pan.
  5. Sprinkle with coconut chopped almonds and pista and let it set.
  6. When cool cut it in square or diamonds.
Almond Pak

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1                   lb jaggery
  • 1                   cup water
  • 1-1/4             lb blanched roasted peanuts or
  • 1-1/4 lb         slivered almonds

Instructions

  1. Boil jaggery and water until jaggery melts.
  2. Strain with a fine sieve.
  3. Return to the saucepan and continue cooking on medium heat until thick.Test by dropping few drops in cold water. It should be at hard crack stage(150 degrees) on candy thermometer).
  4. Add peanuts and mix well.
  5. Quickly spread it on 17 inch x 13 inch x 1 inch cookie sheet.Roll thin with a greased rolling pin or a roller.Cut into desired shapes while still hot.

Variations

You can use slivered almonds, crushed almonds, Pistachos, walnuts or a mixture of all.

Kajoo(Cashew) Barfi

The name is derived from the Persian word barf which means “snow”, since burfi is similar to ice/snow in appearance, this is why it is served cold. 
Burfi is a sweet confectionery from the Indian subcontinent.  Burfi is made from milk cooked with sugar until it solidifies.  Burfi is often flavoured with fruit(such as mango or coconut) or nuts(such as cashew, almonds, pistachio) and spices such ass cardamom, nutmeg and saffron.  Burfi is sometimes coated with a thin layer of edible metallic leaf known as Vark.  They are typically cut into squares, diamonds or round shapes.  Different types of Burfi vary in their colour and texture.

Burfi is one of the most popular sweet enjoyed at any Indian festival.

Kajoo Barfi

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 1              can 12oz evaporated milk
  • 1              lb ground cashews
  • 1              lb sugar
  • 1/2           lb unsalted butter
  • 6              cups powdered milk
  • 1/2           tsp cardamom powder
  •                 Few strands saffron

Instructions

  1. In a saucepan, over medium heat, melt the butter, add milk and sugar.
  2. Add cashews, cardamom and saffron.  Cook for about 5 min stirring constantly.  Add powdered milk and mix well until it becomes a thick paste.
  3. Pour mixture in a greased 10” x 12” pan and spread evenly.  When completely cool, cut into squares using a sharp knife.

Siro

Special Occasion

Sukhreet

 

Ingredients

  • 2 1/2         lt homo milk
  • 2               lb. sugar
  • 1/2            tsp yellow coloring (optional)
  • 1 1/2         lb butter
  • 2               lb sooji
  • 1/2            lb powder milk           
  • 1/2            lt boiling water
  • 1               tsp saffron
  • 1               tsp nutmeg powder
  • 2               tsp cardamom
  • 1               can (370ml) evaporated milk

Instructions

  1. In a large saucepan boil the milk.  Add the food coloring and sugar and mix well.
  2. In a large saucepan melt the butter and fry the sooji till it turns golden brown, about 15 minutes.
  3. Add the powder milk and fry  for 5 min.
  4. Remove from the heat and add boiling water.  Stir well.
  5. Return the saucepan to the heat and add the milk mixture, stirring well.
  6. Lower the heat to low.  Add saffron, nutmeg and cardamom and continue to cook.
  7. When almost dry, add the evaporated milk and put the saucepan in the preheated 300 degree oven for half and hour.    

Christmas Cookies

Special Occasion, Sweets

For  Christmas I have made the following Cookies:-
On the platter starting at the top left,
Kifli – is a Hungarian  Cookie.  It is a soft flaky pastry around a sweet walnut filling.
Shortbreads – can not have Christmas without Shortbreads.
Cuccidati – theses are Sicilian cookies and they have a spicy fig-and-nut filling enclosed in a cookie crust and finished with candy sprinkles.
Crunch Drops
Linzer Cookies-This is a crisp nut cookie, sandwiched together with raspberry filling..

food pictures Dec 2012 002

 food pictures Dec 2012 010

 

 

 

 

 

 

You can make a basket with all the cookies you have (I have bagged the cookies
and then made a basket) and give it as a gift or you can arrange it on a platter to serve to your guests.

Cookie Basket 2Dec 2012 006

 

 

 

 

 

Afternoon Tea

Special Occasion

Afternoon tea finger foods                                 A cup of Tea

Fruit  and Cheese Scones with Clotted Cream and Jam

Fruit and cheese scones

 

 

 

 

 

 

 

Afternoon tea is a small meal snack typically eaten between 2pm and 5pm. The custom of afternoon tea originated in England in the 1840s.  At the time, the various classes in England had a divergence in their eating habits. The upper classes typically ate lunch at about midday and dinner  at 8:00 pm or later, while the lower classes ate dinner at about 11:00 am and then a light supper at around 7:00 pm.  For both groups, afternoon tea filled a gap in the meals. The custom spread throughout the British Empire and beyond in succeeding decades. However, changes in social customs and working hours mean that most 21st Century Britons will rarely take afternoon tea, if at all.

Traditionally, loose tea is brewed in a teapot and served with milk and sugar   Afternoon tea is  accompanied by luxury ingredient sandwiches   (customarily cucumber, egg and cress,  fish paste, ham, and smoked salmon), scones (with clotted cream and jam),  and usually cakes and pastries (such as Battenberg, fruit cake or Victoria sponge). In hotels and tea shops the food is often served on a tiered stand; there may be no sandwiches, but bread or scones with butter or margarine and optional jam or other spread, or toast, muffins or crumpets]

Nowadays, a formal afternoon tea is usually taken as a treat in a hotel or tea shop.

Afternoon tea was served in the garden where possible; otherwise it was usually taken in a day room, library or salon where low tables (like a coffee table) were placed near sofas or chairs.

We had  an afternoon tea for our seniors today with a debate on “Times now and times than”.  We had a lot of fun.

We had Cream Cheese and Cucumber sandwich, egg Sandwich, spanakopita, scones. cream & Jam,  French pastry, Fruit cake and chocolate covered strawberries.

My Profile

Special Occasion

I am a third generation born in East Africa. My Maternal grandparents were born in Kenya, my mother was born in Uganda, and I was born in Uganda. My paternal grandparents came from Gujarat in India, my father was born in Uganda. I am the eldest of the 4 siblings. We lived in a small village in Uganda and I went to school in Kampala and stayed with my paternal grand parents. During the holidays when we went home,my mother entertained us by teaching us how to cook, sew, knit, crochet and embroidery. We had to make all our snacks as there were no cafes nearby, so I learnt to make cakes and breads too.

I did my elementary school in Uganda and my high school in Kenya. My parents bought a farm and moved to Kenya. I went to a boarding school. On the farm we had no shortage of eggs, milk, cream, butter and ghee. We grew a lot of vegetables and fruit. When in season we had a lot of corn and wheat too. My mom made new friends and was introduced to a lot of different foods and vegetables including marmalades and jams. From junior high to high school I studied home economics and learnt to cook different foods and baking. After high school I went to London, England. In England I was introduced to a lot of different cuisines and met a lot of people from different cultures. We exchanged recipes and learnt about each others cultures.

I moved to Canada in early seventies and stayed with my maternal grand parents till I got married, and learnt some more from her. What I did not learn from my mum, I learnt from my grandmother and mother-in-law.

My husband comes from Kenya, my mother-in-law was born in Kenya, my father-in-law came from Pakistan. My in-laws ran a restaurant in Nairobi called Curry Pot. I learnt some things from them. My brother-in-law is married to an Irish woman, from whom I learnt to celebrate Christmas and Easter. My father-in-law’s family is from Pakistan and Ceylon and I have learnt about their culture and traditions as well.

I have traveled half the world to be in Canada and on the way picked up a lot of different cuisines.

I have a daughter and a son and I was a stay at home mum, so I started catering from home and made cornish pasties, chicken pies and cakes, (plain, birthday and wedding). I also start catering for a deli.I made cornish pies and chicken pies for them. In mid eighties I opened a restaurant called Cafe Nairobi in partnership with my sister-in-law where we did a lot of catering for private parties and weddings. I then joined the school board and worked in their Lunch program. I also went to Vancouver Vocational College and took a chef’s course. I taught Indian cooking in the evening at an adult learning centre in Vancouver. I retired from the board and opened a restaurant called Heavenly Bites where we did Tiffin’s and take out, and catered for parties. I also supplied a deli with samosas.

I am now retired. I have a daughter who is a dietician and a pastry chef and she helps with my recipes.