Spiced Potatoes(Aloo Bhaji)

Entrees, vegetarian

Serves 4-6

Panch Phoron is a whole spice blend, originating from the Indian subcontinent, used specially in the Bengali cooking, Eastern India and Southern Nepal.  The name literally means 5 spices.  All the spices are seeds.

The Potatoes are cooked with panch phoron, or Bengali five spice powder-a mix of that includes fennel, cumin and mustard seeds – then tossed with turmeric.

Ingredients

  • 1/4         cup canola or vegetable oil
  • 1            tsp panch phoron or
  • 1/4         tsp fennel
  • 1/4         tsp cumin
  • 1/4         tsp fenugreek seeds
  • 1/4         tsp mustard seeds
  • 1/4         tsp nigella seeds(onion seeds)
  • 2            dried red chillies(optional)
  • 2            lb Yukon Gold potatoes, peeled and cut into 1/2-inch matchsticks
  • 1/2         tsp garlic paste
  • 1/2         tsp ginger paste
  • 1/2         tsp turmeric powder
  •               salt to taste
  •               chopped cilantro for garnish

Instructions

  1. In a medium skillet, heat the oil.  Add The panch phoron, cover and cook over high heat until the spices crackle, about 20 sec.
  2. Add the chillies and cook, shaking the pan, for 20 sec. longer.
  3. Add the potatoes, garlic paste and ginger paste, turmeric powder and cook, stirring, just until lightly browned inspects, about 5 minutes.
  4. Season with salt.
  5. Cover tightly and cook over moderately low heat, stirring occasionally, until browned, about 15 minutes longer.
  6. Serve immediately, sprinkled with cilantro.

Thai Coconut Peanut Soup

Poultry, Soups & Salads

Serves 6

Chilli Paste

Ingredients

  • 1              red birds eye pepper(optional)
  • 1              med red pepper
  • 1/2           cup fresh cilantro
  • 5              cloves garlic
  • 1              1” piece ginger
  • 1              stalk lemon grass
  • 1/2           tsp coriander powder
  • 1/2           tsp cumin powder
  • 1/2           tsp black pepper
  • 1/4           tsp turmeric powder

Soup

Ingredients

  • 2              tbsp vegetable oil
  • 1              medium onion, diced
  • 2              red pepper chopped
  • 1              lb chicken breast cubed into half an inch.
  • 1/3           cup soy sauce
  •                 zest of 1 lime
  • 1/4           cup lime juice
  • 1/2           tsp salt
  • 6              cups Chicken broth
  • 1              cup carrots
  • 1/2           cup celery
  • 2              can(14 oz ea) coconut milk
  • 2              tsp chopped cilantro
  • 1/2           cup raw peanuts, chopped
  •                 optional Bird’s eye pepper sliced. 

Instructions

  1. Put all the ingredients of the chilli paste and pulse/blend until a paste if formed.
  2. In a large pot, heat vegetable oil over medium heat and saute the shallots, and red pepper until soft.
  3. Add the chicken, soy sauce,  peanut butter, chilli paste, salt and pepper.  Mix it over the heat, stirring for 3 minutes.
  4. Add the chicken broth and coconut milk, bring to a boil.  Reduce heat and simmer for 10 minutes.
  5. Add the carrots and celery and simmer for another 5 minutes.
  6. Top with cilantro, peanuts and birds eye popper and serve.

Machi Paka

Entrees, Seafoods

  Ingredients

  • 1                     lb halibut fish
  • 2                     tbsp vegetable oil
  • 1/2                  tsp cumin seeds
  • 1                     small onion
  • 1                     small tomato
  • 2                     tbsp green masala
  • 1/4                  tsp haldi(turmeric powder)
  • 1                     can 400ml Coconut milk
  • 1/2                  cup water
  • 1-1/2               tsp salt
  • 2                     lemon
  • 1                     tbsp chopped cilantro for garnish
  • Instruction
  1. Cut the halibut in 4 pieces.   Sprinkle 1/2 tsp of salt and juice of 1 lemon on it and leave it aside.
  2. Chop the onion and tomatoes very finely.
  3. In a medium saucepan, hit the oil, add the cumin seeds and onion and fry the onion till they are transparent.  Add the chopped  tomato, green masala, haldi, salt and cook for about 2 min stirring all the time.
  4. Add the coconut milk Stir and let it cook for another 5 min on med heat.  Add 1/2 cup water.
  5. Rinse the fish in cold water and add it to the sauce, cook covered  for another 5 min.  The fish is done when it starts to flake.  Add juice of 1 lemon.
  6. Sprinkle cilantro before serving.

Serve with naan, makati  and/or rice.

Bhel Puri Dip

Snacks & Appetizers

Pani Puri Dip

Ingredients

  • 1         cup greek yoghurt
  • 1         cup date and tamarind chutney
  • 1/2      tsp red chilly powder- optional
  • 1         tsp salt
  • 1         tsp sugar
  • 1         tsp cumin seeds, freshly ground
  • 1         tsp black pepper, freshly ground
  • 1         cup chickpeas
  • 1         cup boiled potatoes
  • 1/2      cup green chutney
  • 1         cup chevdo
  • 1         cup sev
  • 1         cup finely chopped cilantro
  • 1         tbsp chopped mint
  • 1         small tomato finely chopped
  • 1         small red onion, finely chopped
  • 1/2      cup fresh Pomegranate seeds
  • 2         tbsp granted green mango
  •            Small puri’s

Instructions

  1. Add 1 tsp ground cumin and black pepper, 1/2 tsp salt, and sugar to the yoghurt and mix.  Spread the yoghurt on a serving plate.
  2. Drizzle some Tamarind chutney on the yoghurt, about half a cup.
  3. In a bowl add chickpeas and potatoes, 3/4 tsp freshly ground cumin and black pepper, 1/2 tsp salt, 1 table’s green chutney and mix.  spread this on top of the yoghurt mix.  Sprinkle the chevdo and then the sev on top.  
  4. Decorate it with, chopped cilantro, mint, tomato, onion, pomegranate and mango.  Sprinkle the rest of cumin and black pepper.  
  5. Drizzle some tamarind and green chutney on top, before serving.
  6. Arrange puris around the plate or serve with on another plate.
  7. Note:
  8. You can substitute round nacho chips for puri.
  9. If you can not get pomegranate and mango. omit it.

 

 

White Bean and Vegetable Soup

Soups & Salads

Serves 4-6

  • 2 tbsp vegetable oil
  • 2 tbsp clarified butter
  • 1 small onion, finely diced(1/2 cup)
  • 2 cloves garlic, minced
  • 2 large tomatoes, peeled and finely chopped
  • 2 tbsp tomato paste
  • 1-1/2 cups White beans or small lima beans, soaked and drained
  • 1-1/2 quarts chicken stock or water
  • 1 carrot diced(1/2 cup)
  • 1 celery rib, diced(1/2 cup)
  • 1/2 tsp red pepper or ground red pepper
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped fresh Italian parsley

Instructions

  1. In a heavy medium saucepan, heat the oil and butter togetherover medium heat.  Add the onion and garlic and cook gently for about 2 minutes, stirring until they’re softened but not brown.
  2. Add the chopped tomatoes, tomato paste, beans and stock.  Bring the soup to a boil,  then lower the heat and simmer for about 30 minutes.
  3. Add the carrots, celery, and Turkish red pepper and cook for another 30 minutes, stirring frequently, until the beans are cooked.
  4. Season with salt and pepper.  Bring the soup to a boil, then lower the heat, cover the saucepan, and simmer for another 10 minutes.
  5. Ladle the soup into individual bowls, sprinkle with chopped parsley, and serve.

Nihari Lamb

Entrees, Meat

Ingredients

  • 1/2        cup vegetable oil
  • 4           whole cloves
  • 3-4        cardamon pods
  • 1           fresh bay leaf
  • 3           large white onions, finely chopped
  • 2           lbs lamb leg steaks, cut into 1″ cubes
  • 1           tbsp ginger paste
  • 1           tsp garlic paste
  • 1           tbsp mild chilli powder
  • 1           tsp turmeric powder
  • 1/4       plain yoghurt
  • 3/4       cup lamb or chicken stock
  • 2          oz butter
  • 1 1/2    tbsp gram(chickpea) flour
  • 1/2       tsp garam masala
  •             sliced green chillies, slivers of fresh ginger, and chopped fresh coriander and mint to serve.

Instructions

  1. Heat the oil in a large saucepan over medium heat, then add the cloves, cardamon, and bay leaf and let them crackle for a few seconds.  Add 1/4 of the onions and fry until golden, then add the lamb and a pinch of salt and fry for a few minutes.
  2. Turn the heat down to a simmer, add ginger, garlic, and a splash of water, then mix.  Stir in the remaining onions, chilli powder and turmeric.  Cover and leave for 15-20 minutes over low heat, stirring occasionally.  When the onions have completely softened, add the yoghurt and cook for 5 minutes, then add the stock and cook for another 5 minutes.
  3. Put a sieve over a large bowl and pour the pan content into it to strain out the liquid.  Add the butter to the now empty pan and, when melted, whisk in the gram flour for a minute or so until the mixture thickens and forms a roux.  Pour the strained liquid back into the pan and stir for a few minutes until the sauce thickens slightly.  Return the lamb and other solids to the sauce and stir in the garam masala.
  4. Serve with a scattering of green chillies, ginger, chopped coriander and mint.

Passion fruit Mousse

Dessert

This Brazilian passion fruit mousse, originated in Brazil and is an easy recipe that is creamy, sweet, and slightly tart.
It has a creamy but slightly stiff texture that melts in your mouth.
Using fresh fruit will always give you the best flavour, but I can not always find fresh passion fruit.  Recently I bought a bottle of passion fruit pulp from Costco. 
You can buy Passion Fruit pulp cans on line, some speciality stores may have.  I brought mine from Australia.

You can serve the Mousse in 4 small dessert mould, glass bowls, mason jars or even Martini glasses.  You can also pour it  in a medium size bowl.

Serves 4

  • 5 medium passion fruits(1 cup pulp)
  • 1 1/2 cup water
  • 1/3 cup icing sugar
  • 2 tsp Gelatine
  • 2 tbsp hot water
  • 1 cup whipping cream

For decoration

  • 2 passion fruits(1/2 cup pulp)
  • 3 tbsp sugar
  • 1 tsp gelatine
  • 1 tbsp hot water

Instructions

  1. Add 1 and half cups of water to the pulp, blend it and strain it.  Add the powdered sugar and mix well.
  2. Dissolve the gelatine in hot water.  Strain the gelatine into the passionfruit juice, mix well.
  3. Beat the cream till it is thick, add the passion fruit juice and pour the mixture into the serving dishes.
  4. Refrigerate for half and hr till the dessert is set.

Decoration:

  1. Add the sugar to the pulp and mix well.
  2. Dissolve the gelatine in hot water, strain this into the passion fruit, and mix well.
  3. Pour this on top of the dessert, let it set.
  4. Serve it cold.

Passion Fruit Pulp

 

Gelatine

 

 

 

 

 

 

 

 

 

How to serve passion fruit mousse

Pour the passionfruit mousse into 4 small dessert moulds, glass bowls, mason jars or Martine glasses.
Then, top it with the sauce and serve cold. 

If using the fresh fruit, pick a passion fruit that is slightly wrinkled and has a deep yellow or purple colour-it depends on the variation available in your region.

Breakfast Roll

Breakfast, vegetarian

 

breakfast roll

 

 

 

 

 

 

Ingredients

  • 10           eggs
  • 1/2          tsp  green Masala
  • 1/2          cup milk
  • 1/2          tsp salt
  • 1/4          cup chopped cilantro
  • 1/4          cup red peppers finely diced
  • 1/4          cup green onions, finely sliced
  • 1             tbsp butter
  • 1/2          lb hash browns*
  • 1/4          tsp salt
  • 1/4          tsp Green masala
  • 1             pkg 8” Tortillas
  • 1             cup Salsa
  • 1             cup cheddar cheese
  • 1/4          cup vegetable oil

Instructions

  1. In a medium bowl, break the eggs, add  green Masala, milk and salt and mix well.
  2. Add 2 tbsp chopped cilantro, green onions and pepper and mix.
  3. In a large fry pan melt the butter, add the egg mixture and cook for 5 mins, stirring.  Everything will come together.

Egg Mix

 

 

 

  1. Add salt, green masala and a tablespoon oil to the hash browns,   Either cook the hash brown in a fry pan, or preheated 400 degree oven for about 5 mins, till potatoes are light golden brown and cooked.  Sprinkle with 2 tbsp cilantro.

Hash Brown

  1. Warm the tortillas in the oven, or on a fry pan.

Tortillas

  1.  
  2.  
  3.  
  4.  
  5.  

 

  1. Spread the tortillas with a tsp of salsa, Add a tablespoon of eggs in the middle, a tablespoon of hash browns on top, and a tablespoon of cheese, sprinkle with cilantro.
  2. Fold the 2 sides in and then roll up the tortilla.

IMG 3143

  • cheese

 

 

  1. Arrange it on a greased baking sheet, brush with oil.
  2. Bake for in a preheated 400 degree oven for 15 mins or till tortillas turn light brown.
  3. Serve with salsa.

*You can use fresh potato Hash, frozen or dried.

You can Freeze the wraps and use it as needed.

Kari nu Chundo(Mango chutney)

Chutney

Mango Chunda is a sweet, spicy and sour taste.

Ingredients

  • 11/2         lbs raw Mango
  • 1/4           cup vegetable oil
  • 1/2           tsp mustard seeds
  • 1/2           tsp cumin seeds
  • 1/4           tsp fenugreek seeds
  • 10            whole black peppercorns
  • 5              cloves
  • 1              stick cinnamon
  • 1              lb sugar
  • 1              tsp salt
  • 1              tsp red chilli (or to taste)

Instructions

  1. Wash Mangoes well and peel it.
  2. Grate it using a bigger size grater.  Grated Mango should be 1 lb.
  3. Heat oil in a large saucepan, add the first 7 ingredients.  When the seeds start to pop, add the mangoes and stir for 5 mins, till some of the liquid evaporates.
  4. Add the sugar, salt, and chillies, mix well and bring to a boil, stirring frequently.  The sugar should have melted.   Boil for about 5 minute. 
  5. Turn the heat to med and let it simmer, about 30 min.  the syrup will have thicked and the mangoes will have crystallized(becomes see through).
  6. Transfer it into a jar, use as needed.

Rw Mangoes

Grated Mangoes

 

Red Lentil, Bulgar and Mint Soup

Soups & Salads
  • 2             tbsp vegetable oil
  • 2             tbsp clarified butter(ghee)
  • 1             large onion, finely diced
  • 2             cloves garlic, minced
  • 2             tbsp tomato paste
  • 1             medium tomato, peeled, seeded, and finely chopped(1/2 cup)
  • 2             tbsp paprika
  • 1/2          tsp Turkish red pepper or ground red pepper
  • 1 1/2       cups red lentils
  • 1/2          cup long grain rice
  • 6             cups chicken stock
  • 1/4          cup bulgar
  • 1             tbsp dried mint
  •                Salt and black pepper to taste
  •                croutons
  •                lemon wedges

Decoration

  • 2             tbsp unsalted butter
  • 1             tsp dried mint
  • 1/2          tsp paprika

Instructions

  1. In a heavy medium-size saucepan, heat the oil and clarified butter over medium heat.
  2. Add the onion and garlic and cook gently for about 2 minutes, or until they’re softened but not brown.
  3. Stir in tomato paste, chopped tomato, paprika, and turkish pepper.  Add lentils, rice, and stock.  Cover the saucepan and bring the liquid to a boil.  Lower the heat and simmer for about 30 – 35 minutes, stirring occasionaly, until the rice is cooked and the lentils have blended with the stock.
  4. Add the bulgar and mint, and season with salt and pepper.  Cook for about 10 minutes, stirring occasionally.  If the soup is too thick, add a little water.
  5. To make the topping, melt the butter in a small saucepan over low heat, add the mint and paprika, and stir the mixture until it sizzles.
  6. Ladle the soup into individual bowls and drizzle the butter mixture over each serving.
  7. Top with the croutons, if you are using them.
  8. Serve with lemon wedges.