All posts by nasdatoo

Aloo Paratha

Breakfast, vegetarian

Aloo Paratha is a Popular breakfast of unleavened whole wheat bread stuffed with a spiced potato stuffing.  Aloo can be spiced to your taste and flavour.   Aloo Paratha is one of the most popular paratha from Punjab.  In Punjab the parathas are made with ghee and served with a dollop of butter.

Ingredients

The Dough

  • 1                cup whole wheat flour
  • 1                tbsp oil
  •                   water as required for kneading
Filling
  • 4               medium sized potatoes, boiled and mashed
  • 1               jalepenio finely chopped
  • 2               tbsp green onions finely chopped
  • 1/4            tsp crushed black pepper
  • 1/4            tsp garam masala
  • 1/4            tsp crushed cumin
  • 1/4            tsp citric acid or
  •                  lemon juice to taste
  • 2               tbsp finely chopped cilantro
  • 1/2            tsp salt
  • 2               tbsp oil for cooking

Instructions

Make the Dough.

  1. Rub the oil in the flour and make a soft dough using enough water.
  2. Let the dough rest for 20 minutes.
Filling
  1. Boil the potatoes and peel them.
  2. Mash the potatoes with a potato masher.
  3. Add the rest of the ingredients and mix well.  Potato mixture should be very smooth.
  4. Divide the dough into 5 balls.
  5. Roll 1 ball to about 5 inches.
  6. Make the potato mixture into the same size balls, flatten it a little.
  7. Put the filling in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out.
  8. Sprinkle some flour and roll the paratha to about 6 inches.
  9. Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.
  10. Turn it again once on both sides.
  11. Serve it hot.

Aloo ParathaAloo Paratha

Serving suggestion.

Serve with yoghurt and, green chutney.

Tom Yum Soup

Poultry, Soups & Salads

This recipe is for local Thai street food style Tom Yum Soup – it is not the fancy kind – but follow this recipe for the authentic taste you will find in Thailand.

There are two version of the Tom Yum Soup, Tom Yum Goong nam sai is Tom Yum Shrimp in a clear broth, while

Tom Yum Goong Nam Khon is the creamy milky version.

People think Tom Yum creamy is made creamy with coconut milk, it is actually made with evaporated milk.

Goong or shrimps is one of the most popular ingredient to make this soup with, but you can also make it with a mix of seafood like squid, fish or chicken.

The most absolutely essential ingredients for this soup are the three thai herbs:

  • Lemongrass
  • Galangai
  • Kaffir lime leaves

Other ingredients are just as important.

Ingredients

  • 2              litre water
  • 4              stalks lemongrass
  • 1              inch chunk of galangal
  • 10            kaffir lime leaves
  • 10            thai chilies(or to taste)
  • 5              cloves garlic
  • 1              lb chicken breast or prawns
  • 1/2           lb oyster mushrooms
  • 2              roma tomatoes
  • 2              white onions(medium size)
  • 2              tsp sugar
  • 8-12         tbsp fish sauce
  • 8-12         tbsp lime juice
  •                 Handful cilantro, finely chopped
Creamy Tom Yum Version
  • 3 tbsp canned Thai roasted chili sauce
  • 10 tbsp evaporated milk
You may need to add lime juice or fish sauce as the milk and roasted child sauce throws off the sourness and saltiness.
 
Instructions
  1. In a large saucepan boil 2 litres of water.
  2. Remove the outer leaf of the lemon grass and slice it diagonally in 1 inch strip.
  3. Slice the galangal.
  4. Coarsely break about 10 kaffir leaves.
  5. Peel the garlic.
  6. Remove the stems and chop the chills.
  7. Add all this to the water, cover and bring it to a boil.  Let it boil for 10 minutes.  Turn down the heat to low.
  8. Add the thinly sliced chicken or peeled and deveined shrimps.
  9. Rinse the mushrooms, Slice them and add them to the saucepan.
  10. Slice the roma tomatoes and onions into wedges – you want them big and chunky, add this to the soup.
  11. Boil it for about 3 minutes.
  12. Add the fish sauce and the sugar and boil for another minute, turn off the heat.  The mushroom and onions should be soft when it is ready.
  13. Add the chopped cilantro and lime juice before serving.
  14. For the creamy version add, the chilli sauce, and evaporated milk, boil for 1 minute and serve.
Note,
Lemon grass, galangal, lime leaves, garlic and birds eye chilies are for the taste, you can remove them before adding the chicken.
 
Lemongrass
 
Lemon grass is a tropical Island plant in the grass family.
Some species are commonly cultivated as culinary and medical herbs because of their scent resembling that of lemon.  It has a subtle citrus flavor and can be dried and powdered, or used fresh.  It is commonly used in teas, soups and curries.  It is also suitable for use with poultry, fish, beef and seafood.  It is also used as tea in Africa, Latin America and Mexico.
Lemon grass will keep the mosquitoes away.
 
Galangal
 
Galangal is root that looks a lot like ginger.  Its flavour is similar to root ginger, but not nearly as spicy and with hints of lemon and cardamon.  It is used in SouthEast Asia the way that ginger is used in other Asian Cuisines.  It is the key ingredient of Thai curries, soups and stews.  The whole galangal root is very hard and requires a sharp knife to cut.
 
Kaffir leaves
 
Kaffir leaves are fragrant leaves of the wild lime trees and are used widely in Thai and South East Asian cuisine in the same way as bay leaves are used in the west.  The double leaves are joined tip to end, creating an unusual figure-of eight shape.  They have a spicy, lemony flavour and give a distinctive citrus scent to soups and curries.  They are becoming more widely available, both fresh and dried but substitute lime zest if you can not find them.

Bread Pudding

Sweets

Bread Pudding was one of the first desserts we learnt to make in Domestic Science Class.  The ingredients were easily available and it is easy to make.  We had learnt to make Queen of pudding, which is, when the pudding comes out of the oven, you spread it with Red Plum Jam(We used this jam at home), and top it with meringe and bake it.  

When we came to London, Bread Pudding was on the Dessert Menu in a lot of restaurants and was served with hot custard.  The dessert is still very popular in England and Australia,  There is a lot of variation to this pudding and a lot of different recipes to it.  This recipe is by James Martin, a British chef and he does Food Shows on BBC Televison, England. 

Ingredients

  • 1           lt half and half(4 cups)
  • 1/2        tsp vanilla essence
  • 5           egg yolks
  • 4           whole eggs
  • 5           oz caster sugar(Berry sugar)
  • 10         slices day old challah bread(egg Bread)
  • 1           oz sultanas
  • 2           oz butter, room temperature
  • 1/2        lt vanilla ice cream or Custard

Instructions

  1. Pre-heat oven to 350 degrees.  Pour half and half into a saucepan, add vanilla and gradually bring to a boil.
  2. Place the eggs and sugar together in the mixing bowl and whisk together.
  3. While the cream is boiling, butter the bread and slice it into 3/4 inch strips and arrange them in a 9 x 9 inch pyrex dish.
  4. Sprinkle the sultans over the bread.
  5. Once the cream has boiled, take it off the heat.  Add egg mixture and stir well.  
  6. Using a sieve, strain the cream and pour over the bread, cover the dish with foil and bake in the oven for 15 to 20 minutes or until almost set.
  7. Remove from the oven, allow to cool.
  8. Serve with Vanilla Ice Cream or Custard.
Variation:
You can use 6 large Croissant.
You can use 3 oz white chocolate.  Add it with the egg mixture, and stir.
You can use 3 oz of Whisky or Rum.

Chocolate Raspberry Cake

Sweets

 Serves 12

Ingredients 

  • 1 1/2           cups all-purpose
  • 1/4              cup Dutch-process cocoa powder
  • 3/4              tsp baking soda
  • 1                 tsp salt
  • 6                 oz butter, room tempreture
  • 1 1/4           cup sugar
  • 3                 large eggs, room tempreture
  • 1                 tbsp raspberry liqueur(optional)
  • 1                 cup buttermilk, room temperature 
  • 4                 oz bittersweet chocolate(61% cacao), melted and cooled
Filling
 
  • 4                 pkg (6 oz each) fresh raspberries(6 cups)
  • 3/4              cup plus 2 tbsp sugar
  • Pinch          of salt
  • 2                 tsp fresh lemon juice
  •                   Chocolate Frosting(recipe follows)
Instructions
  1. Preheat oven to 350 degrees.
  2. Light grease 3 8 by 2 inch round cake pans with cooking spray.  Line bottom with parchment paper.
  3. In a large bowl, whisk together flour, cocoa, baking powder and salt.  
  4. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes.
  5. Add eggs, one at a time, beating well after each addition.
  6. Beat in liqueur.
  7. Reduce speed to low and add flour mixture in 3 batches, alternating with buttermilk in two batches.  Beat to combine, scraping down sides of the bowl as needed.
  8. Beat in melted chocolate.
  9. Divide batter evenly among prepared pans, smoothing tops with an offset spatula.  
  10. Bake rotating pans halfway through front to back and top to bottom, until a tester inserted in centre comes out clean, about 25 minutes.
  11. Let cakes cool in pans on a wire rack 10 minutes.
  12. Run a small knife around edges then invert onto rack.  Remove parchment and let cool completely, about 25 minutes.
  13. With a serrated knife, trim tops of cakes so they are level.

Filling

  1. While cakes are baking, stir together 3 cups raspberry, sugar, salt and lemon juice in a medium saucepan.
  2. Cook over high heat, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes.
  3. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more.(you should have 1-1/3 cups).
  4. Let cool 30 minutes.  
  5. Stir in 2 cups raspberries, reserving remainder.
Assemble
  1. Spread half of the filling over one cake.  
  2. Top with the second layer; spread remaining filling over top.
  3. Top with final layer, cut-side down.
  4. Refrigerate covered, at least 1 hour and up to overnight.
  5. Spread frosting over top and sides of cake.
  6. Garnish with remaining raspberries. 
 Chocolate Frosting
  • 21/4             cups icing sugar
  • 1/4               Dutch process cocoa powder
  • pinch           of coarse salt
  • 6                  oz cream cheese, room tempreture
  • 6                  oz unsalted butter, room temperature 
  • 9                  oz bittersweet chocolate(61% cacoa) melted and cooled
  • 3/4               cup creme fraiche or sour cream
Instructions
  1.  
  2. Sift together sugar, cacao, and salt.
  3. Beat cream cheese with butter on medium-high speed until smooth.  
  4. Reduce speed to medium-low; gradually add cocoa mixture and beat until combined.
  5. Pour in chocolate in a slow, steady stream.
  6. Add cream fruit; beat until combined.
 
Frosting can be stored in refrigerator up to 5 days; bring to room temperature and beat before using.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mombasa Chicken

Entrees, Poultry

Serves 6

Ingredients

  • 1/2              cup vegetable oil
  • 1                 lb Onions thinly sliced
  • 1                 tsp minced ginger
  • 1                 tsp minced garlic
  • 3                 level tsp Madras curry powder
  • 1                 small can tomato paste(6.5 oz)
  • 6                 oz coconut
  • 1                 cup yoghurt
  • 2                 jalepeno (or to taste)  
  • 10               almonds
  • 1                 tsp salt
  • 1/2              bunch fresh cilantro
  • 1                 chicken cut in 10 pieces

Instructions

  1. In a large saucepan heat the oil and fry the onions till they are transperent.
  2. Add the ginger, garlic, Madras curry powder and tomato paste mix and cook for 2 minutes.
  3. In a food processor, puree the coconut, yoghurt jalepeno almonds and add this to the saucepan, mix and let it cook covered , on medium heat for about 5 minutes.  
  4. Remove all the skin and fat from the chicken, rinse in cold water, add this to the saucepan.  Cover and cook on medium heat for about 20 minutes or until the chicken is cooked(Chicken is cooked when it is firm to the touch and the colour of the chicken has changed to a pale colour).
  5. Add lemon juice and mix.
  6. Sprinkle cilantro before serving.
  7. Serve with Naan, french bread and/or rice.

 

 

 

 

 

Pistachio Shortbread

Sweets

Pistachio Shortbread

Makes 24 – 30 cookies

Ingredients

  • 1 3/4             all purpose flour
  • 1                     cup finely ground pistachio nuts
  • 1/3                cup sugar
  • 1                    cup butter
  • 1 1/2            cups white baking chocolate pieces
  • 1                    tbsp shortening
  • 1                    cup finely chopped pistachio nuts

Instruction

  1. Preheat oven to 325 degree F.
  2. In a medium bowl combine the flour, ground nuts and sugar.  Using a pastry blender,(or with your finger tips) cut in butter until mixture resembles fine crumbs and starts to cling together.  Form mixture into a ball, knead until smooth.  Divide dough in half.
  3. On a lightly floured surface, roll one portion of the dough into an 8 x 4 inch rectangle.  Using a fluted vegetable cutter (crinkle cutter) or flutter pastry wheel, cut dough into 2 x 3/4 inch rectangles and/or 1 inch squares.  Place about 2 inches apart on ungreased cookie sheets.  Repeat with remaining dough.
  4. Bake in the preheated oven for 15 to 18 minutes or until edges are firm and bottoms are barely browned.  Transfer cookies to a wire racks and cool.
  5. Line cookie sheets with waxed paper, set aside.
  6. In a small saucepan, cook and stir white baking chocolate pieces and shorting over low heat until smooth.  Dip one end or corner of each cookie into melted mixture.  Place dipped cookies on prepared cookie sheets.  Sprinkle dipped portion with some of the chopped nuts.  Chill about 15 minutes or until coating is set.

To Make Ahead

Prepare as directed.  Place cookies in layers separated by wax paper in an airtight container, cover.  Store in a cool, dry place up to 3 days.  (Or place cookies in a freezer container; cover.  Freeze for up to 1 month.)

Nan Khatia (Fatuma”s recipe)

Sweets

Nan Khati

Ingredients

  • 2                   cups all purpose flour
  • 1/2               cup gram flour
  • 1/2               cup semolina (Sooji)
  • 1-1/2           tsp baking powder
  • 3/4               cup berry sugar
  • 1                   cup melted ghee*
  • 1/4        tsp saffron

Instructions

  1. Mix the saffron in a tablespoon of water.
  2. Pre heat the oven to 325 degrees.
  3. In a medium size bowl, sieve the dry ingredients together.
  4. Warm the ghee to about 100 degrees. (you should be able to dip your finger in).
  5. Pour the warm ghee on the dry ingredients, mix with your hands till it forms a ball.
  6. Take a small piece, and with you palms roll it in a ball, about an inch round and then flatten it a little.
  7. Place it in a greased baking tray 2 inches apart.
  8. With your finger tip make a dot in the centre.
  9. Bake it for 20 – 25 minutes or till light brown in colour.

*Ghee

Melt 3/4 lb Western Family Margarine. Let it simmer on low until all the water has burnt. About 20 minutes. The fat on top will be clear.

Mince Pies

Sweets

A mince pie is a fruit-based mincemeat sweet pie of British origin that is traditionally served during the Christmas season.  The ingredients of the modern mince pie can be traced to the return of European crusaders from the Holy Land.  Middle eastern method of cooking which sometimes combined meats, fruits and spices, were popular at the time.  Typically its ingredients were a mixture of mincemeat, suet, a range of fruits and spices such as cinnamon, cloves and nutmeg.  The tradition of eating Christmas pie in December was popular throughout the Victorian era, although by then the recipe had become sweeter and its size reduced from a large oblong shape.  Today the mince pie remains a popular treat enjoyed by many across the United Kingdom.Mince Pies

 

 

 

 

 

 

Ingredients

  • 1                 lb all purpose flour
  • 1/2             lb salted butter
  • 1                 egg beaten
  •                    cold water to bind the pastry
  • 1                 jar mincemeat, shop bought
  • 1                 egg
  • 2                 tbsp icing sugar

Instructions

  1. Preheat the oven to 400 degrees
  2. Place the flour and butter in a clean glass bowl(or in a food processor).
  3. Rub the butter quickly into the flour with your fingertips until the mixture resembles fine bread crumbs.
  4. Stir the egg in to the mixture using a cold knife.  Then add cold water a teaspoon at a time and stir until the mixture binds but is not sticky.
  5. Wrap the dough in clingier and chill for a minimum of 15 minutes, up to 30 minutes.

Assemble the Pies

  1. Choose a muffin or bun tin for the size of the pie you want.  Choose from a standard 12 cup muffin tin down to small canape size.  The number of pies will depend on the size of the cup you choose.
  2. Dust a work surface lightly with a little white flour and roll out two thirds of the pastry to 1/8” thick.  Cut circles to line the cups of your tin.
  3. Fill the pastry lined tins 2/3 full with mincemeat.
  4. Roll out the remains pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorated, cut stars or other fancy shapes.
  5. Dampen the edge of the tart bases with a little cold water or beaten egg  and press the lids on.  Make a small hole in the surface of each pie with a small knife to allow the steam to escape.
  6. Brush the top with a beaten egg mixed with a little water.
  7. Bake in a preheated 400 degree oven for 20 minutes, or until golden brown.  Leave to cool in the pan for 5 minute.
  8. Dust with icing sugar.

Marzipan Kringle

Sweets

This is a Jewish Marzipan  bread.  It is used as a desert for Christmas traditional meal.   I had found it in a Jewish bakery in London, England and then found the recipe in a Christmas magazine in the 1980s.  It is an extremely rich and decadent treat.  Often a coin is hidden in the kringle and it is thought that the finder will be guaranteed good luck for the upcoming year.

I divide the dough in 2 and make 2 small kringles.

You can buy the marzipan from a bakery or make your own.

Ingredients

  • 3 1/2            cups all purpose flour
  • 1                  pkg rapid-rise yeast
  • 1/4               cup sugar
  • 1/2               tsp salt
  • 3                  egg yolks
  • 1                  cup whipping cream.
  • 1/4               cup milk
  • 1/2               cup butter
  •                     Marzipan Filling (recipe to follow)
  • 1                  egg white
  • 3/4               cup sliced natural almonds
  • 1/4               cup course sugar crystals or crushed sugar cube
Instructions
 
  1. In a large bowl, combine flour, yeast, sugar and salt.
  2. In a medium – size bowl, mix together egg yolks, cream, milk and melted butter until blended.
  3. Stir into flour mixture until solid dough forms.(The liquid ingredients do not have to be heated to activate the yeast).  Place dough in greased bowl.
  4. Cover tightly with plastic wrap and refrigerate 2-3 hours, or until well chilled.
  5. Meanwhile prepare Marzipan filling.
  6. On a lightly floured surface with a rolling pin, roll dough to a 24 inch square.  
  7. Spread Marzipan Filing to withn 1” of edges.  Roll up jelly roll style, enclosing filling filling.
  8. Roll into a pretzel shape.
  9. Place on a cookie sheet, seam-side down.
  10. Brush dough with egg white; sprinkle with almonds and course sugar.
  11. Cover and let it rise in warm, draft-free place about 40 minutes or until double in size.
  12. Bake in a preheated 375 degree oven for 35 – 40 minutes or until golden brown.
  13. Remove to wire rack to cool.
Serve warm or cold.

Marzipan Filling

  • 1                  cup lightly packed almond paste
  • 1/2               cup chopped toasted almonds
  • 1/2               cup sugar
  • 1                  egg white
  • 1                  tsp ground cinnamon
  • 1                  tsp almond extract

Instructions

In a food processor fitted with metal blade, combine all ingredients .  Process until throughly blended.

Almond Paste

 

Ingredients 

  • 8           oz ground almond (Blanch almonds and blend it)
  • 4          oz icing sugar
  • 4          oz caster sugar
  • 2          eggs
  • 1          tsp lemon juice

Instruction 

  1. Sift the dry ingredients. 
  2. Beat the eggs with lemon juice and stir into the almond mixture to make a firm paste. 
  3. Wrap in cling film to prevent it from drying out. 
  4. This amount makes  1 lb almond paste.

 

 

Mandha (Samosa Pastry)

Snacks & Appetizers

Mandha is the pastry used for Samosa.

Mandha

Ingredients

  • 1 1/2                   cups white all purpose flour
  • 1                          cup water
  • 1/4                      cup vegetable oil
  • 1/4                      cup white flour

Instructions

  1. Make a dough with white flour and water.
  2. Divide the dough into 10 small balls.  (about 40 gm ea)
  3. Roll each ball into a 5 inch round.
  4. Brush each round with oil and sprinkle with white flour.
  5. Stack them up.
  6. Roll the stack into an oblong.
  7. Microwave this for 4 min.
  8. Remove from the microwave, cut the pastry in half length wise and cut and shape of the mandha.
  9. Wrap it in plastic and let it stand for 10 minutes.
  10. You can wrap this in foil and freeze it.

Mandha Rolls