Monthly Archives: August 2013

Guacamole

Dips, Chutneys, Preserves and Pickles

Makes 2 1/2 cups

Ingredients

  • 2                large ripe avocados, mashed 
  • 2                tomatoes, finely chopped 
  • 1                medium onion, chopped (about 1/2 cup) 
  • 2                jalapeño chilies, seeded and finely chopped 
  • 1                clove garlic, finely chopped 
  • 2                tbsp finely chopped cilantro 
  • 2                tbsp lime juice 
  • 1/2             tsp salt 
  • 1/2             tsp black pepper

Instructions

  1. Mix all ingredients in a bowl.  
  2. Cover and refrigerate at least 1 hour.

Beef Fajitas

Entrees, Meat

Serves 4

Ingredients

  • 1 1/2                 lb beef boneless sirloin steak 
  • 1/4                    cup vegetable oil 
  • 1/4                    cup red wine vinegar 
  • 1                       tsp sugar 
  • 1                       tsp dried oregano leaves 
  • 1                       tsp chili powder 
  • 1                       tsp finely chopped garlic 
  • 1/2                    tsp salt 
  • 10                     large flour tortillas 
  • 2                       large onions sliced 
  • 2                       medium green peppers, cut into 1/4 inch stripes 
  • 2                       cups shredded lettuce 
  • 1                       cup shredded Cheddar cheese (4 oz) 
  • 1                       cup Salsa 
  • 1                       cup Guacamole 
  • 1                       cup sour cream

Instructions

 

  1. Trim excess fat from beef steak, Slice the beef in thin stripes, (1/4″ x 2″) 
  2. Add 1/4 cup oil, vinegar, sugar, oregano, chilli powder, garlic, salt, and pepper, mix and let it rest for at least an hour. 
  3. Heat a large frying pan, add the meat and cook till the meat is done and the liquid has evaporated.  
  4. Add the onions and green pepper and mix.  
  5. Wrap tortillas in aluminum foil and heat in 325 degree oven until warm, about 15 minutes. Remove from the oven; keep tortillas wrapped.
  6. For each serving, put some lettuce, some beef mixture, cheese, salsa, guacamole and sour cream in the centre of the tortilla. Fold one end up about 1 inch over beef mixture; fold right and left sides over folded end and roll up.

Guacamole                                                             Salsa

Guacamole

Salsa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cup Cakes

Sweets

Makes 15 medium size cup cakes           

Food Pictures Jan 2013 026Food Pictures Jan 2013 028 photo[1]

Ingredients

  • 8          oz butter 
  • 8          oz sugar
  • 4          eggs 
  • 1/2       tsp vanilla essence 
  • 8          oz all purpose flour 
  • 2          level tsp baking powder 
  • 1/2       cup warm water

Instructions

  1.  Heat oven to 375 degrees 
  2. Cream butter and sugar till it is light and fluffy about 5 min. 
  3. Add one egg at a time beating well after each egg. 
  4. Add vanilla essence and mix. 
  5. Add baking powder to the flour, fold in flour,  adding water to make a dropping consistency. 
  6. With an ice cream scope, half fill the lined cup cake pan. 
  7. Bake it on the middle self for 12 min or until done.  (the cakes are done when, if you put the tooth pick in the centre of the cake and the tooth pick comes out clean).

 

 

 

 

 

 

 

 

 

 

 

 

 

Madras Chicken Curry

Entrees, Poultry

 

Madras curry is a hot curry that originated in Madras, south of India. It got its name from the British Merchants who arrived in India in the 15th century.  The name Madras curry is not used in India, it was invented in restaurants in Britain.

This curry can be vegetarian or made with meat. It has its origins in Hindu culture and thus authentic recipes are vegetarian.

There are many variations on Madras curry as cooking in India is more a domestic practice than a cuisine governed by the conventions of chefs, restaurants, or texts. Availability of local or locally available ingredients is central to regional Indian foods. The end result of the signatures of Madras curries can be achieved through different means; the result often being that of: red color;  toasty spices; tomato paste, and the smoothness of coconut  the sour-sweet fruitiness of apples..

Madras curry powder is a variety of spices roasted and grinded together.  You can buy Curry powder in a supermarket or an Indian grocery store. 

If meat is used it may be lamb, beef, or chicken. When made of beef or lamb it is called Gosht (or Ghoust) Madras. The meat makes the curry slightly more creamy. 

Food Pictures Jan 2013 004

Ingredients

  • 1              chicken (skinned and cut into 10 pieces)
  • 1/4            cup vegetable oil
  • 4              medium onions
  • 1               tbsp madras curry powder
  • 1               tsp red chili powder(optional
  • 1               tsp salt
  • 2               tbsp green masala 
  • 1               small can(6 oz) tomato Paste
  • 1               can coconut milk (400ml)
  • 2               granny smith apples
  • 1               juice of lemon
  • 1/4            cup chopped cilantro

Instructions

  1. Remove all the fat from the chicken and rinse it in cold water.  Leave it aside.
  2. Peel and thinly slice 2 onions.
  3. In a medium saucepan heat the oil and fry  the onions till they are golden brown.  Lower the heat to medium.
  4. Add the curry powder, chili powder, salt,  green masala and tomato paste.  Cook stirring for about 5 minutes.
  5. Add the coconut milk and mix well.
  6. Grate or in a blender grind the  apples and the remaining 2 onions.   Add this to the curry sauce.  Cover and cook for about 15 minutes stirring occasionally.
  7. Add the chicken and cook for about 15 minutes or till the chicken is cooked. 
    Add the lemon juice, and mix.

  8. Sprinkle with chopped cilantro before serving.
  9. Serve with naan or rice.

Falafel

Snacks & Appetizers, vegetarian

Falafel are spicy Bean Patties

Makes 35 patties

Ingredients

  • 1/2              lb split broad/fava beans 
  • 1/2              lb split chick peas 
  • 2                 cloves garlic, crushed 
  • 1                 large brown onion 
  • 4                 large spring onions, finely chopped 
  • 1                 hot red or green pepper 
  • 4                 large spring onions, finely chopped 
  • 1                 level tbsp baking soda 
  • 3                 tbsp white flour 
  • 1                 cup finely chopped parsley 
  • 1                 tsp ground coriander 
  • 1                 tsp ground cumin 
  • 1                 tsp salt 
  • 1/2              tsp black pepper 
  • 6                 cups oil for frying

Instructions

  1. Soak split broad beans and split chick peas in cold water overnight. In the morning rinse it in cold water and drain it. Add the garlic, onion, chilly pepper, spring onion, parsley and grind it to a fine paste in a food processor. Add the rest of the ingredients as well and let it rest for at least an hour.
  2. Take a walnut-size lump of mixture and mould into round flat shapes 1 1/2″ in diameter and deep fry them in 350 degree hot oil for about 5 minutes, turning them over.
  3. You can use a falafel maker and fry them.

Spanish Rice

Accompaniments

        Spanish Rice                                     

 

 

 

 

 

 

 

 

 

Serves 6

Ingredients

  • 1/4               cup vegetable oil 
  • 1/4               cup coarsely chopped onions 
  • 1/4               cup coarsely chopped red pepper 
  • 1/4               cup coarsely chopped tomatoes 
  • 1/4               tsp freshly ground cumin 
  • 1/4               tsp red chilly powder 
  • 1/2               tsp dried oregano 
  • 1                  tsp salt 
  • 2                  cups rice 
  • 3                  cups hot water

Instructions

  1. In a large saucepan heat the oil and fry the onions on medium hot heat,
    till they are transparent.
  2. Add the red pepper, tomatoes, cumin, chilly powder, oregano and salt and cook for 1 minute.
  3. Add the rice and cook for 5 min, stirring.
  4. Add the hot water cover and simmer for 20 minutes or till most of the liquid is absorbed.
  5. Serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tal Sankdi

Sweets

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

20130805-094229.jpg

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.

 

 

 

 

 

 

 

 

 

 

 

Jugu pak, Badam Pak

Sweets

Roller Badam Pak

20130806-073614.jpg 20130806-073502.jpg

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.

 

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.