All posts by nasdatoo

Taco Fiesta Potatoes

Gluten Free, Snacks & Appetizers, vegetarian

The base is made with roasted potato slices that are topped with a crunchy walnut taco meat,
cashew sour cream, and salsa.  If you do not have time to layer everything individually,
try plating the potato crisps on a large platter and layer everything all at once.
The walnut taco meat and cashew sour cream can be made a day or two in advance to save
some time.  The crisps also make a fun and kid approved dinner.

Taco Fiesta Potatoes          

 

 

 

 

 

 

 

Ingredients
2                                russet potatoes, sliced into 1/4” slices
1                                tbsp grapeseed oil(or oil of your choice)
                                  Fine grain sea salt and freshly ground pepper

For the Walnut Taco Meat

1                                 cup walnuts toasted, (if preferred)
1 – 1/2                         tsp chili ipowder
1/2                              tsp ground cumin
1/4                              tsp fine grain salt
1/8                              tsp cayenne pepper

To Assemble

  • 1                       recipe cashew sour cream(recipe to follow)
  • 1/2 to 3/4          cup salsa
  • 2 – 3                  green onions, thinly sliced
  •                          freshly ground pepper
Make the Potato Crisps
  1. Pre heat the oven to 425 degree.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Place the potato slices in a single layer on the baking sheet and drizzle them with oil.
  4. Rub the potatoes to disperse the oil evenly.
  5. Sprinkle the potatoes generously with salt and pepper.
  6. Roast the potatoes for 30 – 35 minutes, flipping them once halfway through, until tender and lightly browned.
  7. Allow the potatoes to cool for 5 minutes before assembling.
 
Make the Walnut Taco Meat:
In a mini food processor, combine the walnuts, oil, chili powder, cumin, salt, and cayenne and process
into a fine crumble.(You can also chop and mix the ingredients by hand if preferred) Set side.
 
To Assemble:
Top each potato slice with 1 teaspoon of the Cashew Sour Cream, followed by about 1 teaspoon each of
Walnut Taco Meat and salsa.
 
Cashew Cream
Cashew  Cream can be used in a variety of recipes as a substitute for dairy or even sour cream.
 
In a bowl, combine 1 cup raw cashews and enough water to cover them and soak for 8 hours or overnight
(for a quick soak method, put the cashews in a bowl, pour boiling hot water over them until the cashews are covered,
and soak for 2 hours).  Drain and rinse the cashews and transfer them to a blender with 1/2 to 1 cup water.  Less
water will give you a thicker sauce.  Blend on high speed until the cream is smooth.  If using the cashew cream for savoury
recipe, add a pinch of salt, if desired.
 
To make Cashew Sour Cream:
 
Add the following ingredients to the blender with the cashews and water and blend on high speed until smooth.
2 tsp fresh lemon juice
1 tsp apple cider vinegar
1/2 tsp fine grain sea salt, or to taste.

Chevro(Bombay Mix)

Snacks & Appetizers

Chevda consists of a variable mixture of spicy, dried ingredients, which may include fried lentils, peanuts, chickpea flour noodles, corn or vegetable oil, chickpeas, flaked rice and curry leaves. This is all flavoured with salt and a blend od spices that may include coriander and mustard seeds.  The traditional Indian food can be eaten as part of a meal; as a standalone snack, though it is consumed with the hands. Chevdo can also be eaten with lemon sprinkled on it, tamarind chutney, Channa Batata, and Bhel. Chevdo is known by different names in different countries. It also consists of different ingredients. In England and Ireland it is known as Bombay Mix. The name originated from the city of Mumbai (formerly known as Bombay), India. Alternative, regional versions include:- In Eastern African countries with large populations of families of Indian descent, especially Kenya, Tanzania and Uganda, it is known as chevdo or chevra and is often prepared with some sugar sprinkled in. A variation of chevdo without root vegetables (where the potato crisps are replaced by matoke (plantain) is defined as Jainchevdo. Pawa Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat dry flakes. These flaakes of rice swell when added to liquid, whether hot or cold, as they abosorb water, milk or any other lliquids. The thickness of these flakes vary between almost transluccently thin to nearly 4 times thicker than a normal rice grain. Mamra Mamra is puffed rice. 

Ingredients

  • 2                 cups Chana Daal
  • 4                 medium russet potatoes
  • 3                 cups pawa or poha(rice puffs)
  • 3                 cups momra
  • 3                 finely sliced jalapeno(optional)
  • 1/4              cup raisins(optional)
  • 1                 cup peanuts
  • 1/2              cup almonds
  • 1/2              cup cashews
  • 2                 tbsp sugar
  • 2                 tsp salt
  • 1                 tsp haldi
  • 1                 tsp paprika
  • 1/2              tsp chilli powder
  • 1                 tsp dried cilantro
  • 6                 curry leaves
  • 1/2              tsp mustard seeds
  • 1/2              tsp fenugreek seeds
  • 1/2              tsp cumin seeds
  • 1                 tbsp sesame seeds
  • 1                 lt oil for frying

Instructions

  1. Wash and soak the Chana Daal in cold water overnight
  2. Peel and wash the potatoes.  Grate them and soak it in cold water overnight for a few hours.
  3.  Add a teaspoon of salt to the grated potatoes.  Best Potatoes to use to make crisps are the new potatoes as they do not have too much starch.  By soaking in salted water , it adds flavour to the potatoes and helps to make the crisps, crispy.
  4. Next Morning
  5. Wash the grated potatoes two more times with cold water and drain them using a colander and sorted them on a clean  cheese cloth.  Washing the grated potatoes removes the starch.
  6. Drain the chana daal using a strainer.
  7. Pre heat the oven to 300 degree.
  8. Spread the nuts on a baking try and bake it for about 15 minutes.  Switch of the oven and let the nuts cook.
  9. Heat the oil in in a wok or a karai.
  10. To check if he oil is hot drop a potato chips in the oil.  If it rises quickly, then the oil is ready.
  11. Pat the potatoes with a dry dishcloth and then drop a handful of the potatoes in the oil.  Reduce the heat and allow them to cook till they are crispy.
  12. The potato crisps will float to the top.  Drain it in a colander.  Repeat with the rest of the potatoes.
  13. Fry the chana daal.  The daal will float up as it cooks. Fry it till it is crispy.
  14. Cook the Pawa(flaked rice)  Take half a cup of pawa and drop it in the oil, it will start to puff up.  Pawa cooks very fast, remove from the oil and drain it in the strainer.
  15. Fry the mamra the same way and drain it.
  16. Fry the sliced jalapeño, remove from the oil and drain it on paper towel
  17. Fry the raisins, remove from the oil and drain it on paper towel.
  18. Transfer everything to a large bowl.
  19. Add sugar, salt, haldi, paprika, chilli powder and dried cilantro.
  20. In a small saucepan heat 1/4 cup oil, Add curry leaves, mustard seeds, fanugreek seeds, cumin seeds and sesame seeds.  When the seeds start to pop, pour the mixture in the bowl with the rest of the fried ingredients.
  21. Mix everything together.
  22. Serve it with Ambli and lemon juice.
  23. Store it in an air tight container.
  24. Chevro will stay for a couple of months.

Sausage Rolls

Meat, Snacks & Appetizers

A sausage Roll is a British savoury pastry snack, popular in Commonwealth nations and beyond.

Ingredients

  • 1             onion, finely chopped
  • 1/2          cup firmly packed carrots,
  • 1-1/2       lb lean ground beef
  • 1/2          cup bread crumbs
  • 1/2          tsp finely chopped ginger
  • 1/2          tsp finely chopped garlic
  • 2             tbsp Ketchup
  • 2             tbsp HP sauce
  • 1             tsp salt(or to taste)
  • 1/2          tsp finely ground black pepper
  • 2             tbsp chopped parsley
  • 1             pkg puff pastry, partially thawed
  • 2             tbsp bread crumbs (extra for dusting)
  • 1             egg beaten
  • 2             tsp sesame seeds(optional)
  •                Extra Ketchup  to serve

Instructions

  1. Line 2 oven trays with baking paper.
  2. In a large bowl, using a wooden spoon mix onions, carrots, ground beef, bread crumbs, ginger, garlic, Ketchup, HP sauce, salt, black pepper. and chopped parsley.
  3. Roll pastry on a floured surface to 1/8 inch thick.
  4. Cut into 4 inch stripes.
  5. Brush with egg and sprinkle some bread crumbs.
  6. Put the meat mixture in a large ziplock bag and snip 1 corner.  Pipe mince mixture down 1 long edge of 1 pastry strip.
  7. Roll up firmly to enclose filling.  Repeat with remaining mince mixture, pastry and egg, reserving a little egg.
  8. Put sausage rolls on prepared trays and freeze for 30 minutes.
  9. Preheat oven to 400 degrees.
  10. Brush sausage rolls with egg, then scatter over sesame seeds.
  11. Cut each roll to desired size(2 to 2-1/2”), make a small cut in the centre(to let out steam).
  12. Bake sauceage rolls for 25-30 minutes or until golden brown and cooked through.
  13. Let it cool for 10 minutes, before serving.
  14. Serve with Ketchup or chilli sauce

Rolled pastry                   Ziplock bag with meat mix
                                        corner snipped                          Meat Mix on Pastry    Sausage Rolls

rolle pstry

 meat mix in ziplock bag                                      Mince on the pastrysausage roll

Blueberry Coffee Cake

Entrees

Ingredients

  • 1/2           cup butter
  • 1              cup granulated sugar
  • 2              eggs
  • 3/4           cup milk
  • 2              cups all-purpose flour
  • 2              tsp baking powder
  • 2              tbsp lemon juice
  • 1              tsp lemon zest
  • 1              cup blueberrie
  • 3/4           cup brown sugar
  • 3/4           tsp cinnamon

Instructions

  1. Preheat the oven to 350 degrees
  2. Cream butter, sugar and lemon juice till light and fluffy.
  3. Add the eggs, one at a time.
  4. Shift the flour and baking powder and lemon zest.
  5. Fold in the flour mixture, alternating with milk.
  6. Fold ing berries.
  7. Spoon the mixture into greased 8” square pan.
  8. Mix brown sugar  and cinnamon.
  9. Sprinkle over top of the batter.
  10. Bake for 35 to 40 minutes or till the cake is done.(The cake is done, when you insert a bamboo stick in the centre of the cake, comes out clean)

Achari Beans

Entrees, vegetarian

This is a pickle flavoured vegetable curry, made with vegetable of your choice
and flavour of pickle masala.  The vegetables can be boiled, fried or cooked
in the masala.  Fried vegetables will taste even better.  You can use your leftover
Vegetables from the previous day.

Ingredients

  • 3             tbsp vegetable oil
  • 2             tsps viriyari(aniseeds)
  • 1/4          tsp mustard seeds
  • 1/4          tsp mehti seeds(fenugreek seeds)
  • 1/2          tbsp kalonji seeds(onion seeds)
  • 1             tbsp jeera
  • 2             onions sliced finely
  • 1             tsp  crushed garlic
  • 2             green chillies chopped
  • 1             tsp haldi(turmeric)powder
  • 1/2          cup yoghurt
  • 10           cashews(optional)
  • 1/2          tsp salt
  • 1             tsp amchoor powder(dried mango powder) or
  •                lemon juice
  • 1             lb green beans
  • 1             tbsp chopped cilantro

Instructions

  1. In a medium saucepan heat the oil, add viriyari, rai, methi seeds, kalonji seeds and jerra.  When the seeds start to pop add the onions and chopped green chillies.
  2. Cook, stirring  until onions turn light brown.
  3. Add haldi  and crushed garlic, mix well.
  4. In a blender, blend cashew with the yoghurt to a paste.  Add this to the saucepan and mix well.
  5. Add the green beans and stir, cook for 5 minutes.
  6. Add the salt and amachoor powder, mix  and cook on low heat till the beans are cooked about 5 minutes.
  7. Serve in a bowl, sprinkled with green chillies and cilantro.
  8. Serve it with chapatis.
Achari Masala Spices
 
Starting on the top:
 
Cumin Seeds
Mustard Seeds
Kalonji Seeds
fennel seeds
Fenugreek Seeds
 
 
 
 
 
 
 
 
 
 
 
 
You can use other vegetables too.
You can also boil your vegetables before adding it to the saucepan.
You can substitute roasted chickpeas for cashews.

 

 

Cornflakes Pudding (Easter Baskets)

Sweets

My Mum learnt how to make this dessert and many more when they moved to Kenya.  She would often make the mixture and make cornflakes clusters on a cake liner and serve it as a chocolate.  I was so proud of her for making us chocolates.  This year I made the mixture with my grandson and we made it into a bird’s nest for easter.

Cornflakes Pudding Easter Baskets)

 

 

 

 

 

 

 

Ingredients

  • 3         oz butter
  • 4         oz plain milk chocolate
  • 2         tsp golden syrup
  • 4         cups cornflakes

For the Easter Basket:

  • Small Easter Eggs

Instruction

  1. On low heat melt the chocolate.
  2. Add the butter and stir till the butter has melted.
  3. Add the rest of the ingredients and mix well.
  4. Grease a muffin tin,  put 3 tbsp of mixture and spread it in the muffin tin, making it hollow in the centre.
  5. Let it set for a few hours.
  6. Take a hairdryer and warm the bottom of the muffin tin.  Carefully take the baskets out.
  7. Put a few easter eggs in it.
Cornflakes Easter Baskets
You can make this into a dessert:
  • 500     ml whipping cream
  • Fruit    Apple or Pear, fresh or canned

Instructions

  1. Grease 2 x 8” cake pans.
  2. Divide the mixture into the 2 pans, press it with the back of a spoon and let it set for 6 hours or overnight.
  3. Take a dryer warm the bottom of the pan and turn it over on a plate.
  4. Sandwich the 2 with half the whipped cream and fruit.
  5. Spread the rest of the cream on top and decorate with the remaining fruit.

Gajjar ni Barfi(Carrot Burfi)

Sweets

Gajjar Burfi is a delicious fudge made from carrots, butter and milk, sprinkled  with almonds
and pistachios.  It can be served as a dessert.

Gajjar ni Burfi

Ingredients

  • 3               lb carrots
  • 1/2            lb butter
  • 1               lb powder milk
  • 1/2            tsp cardamon seeds
  • 1/2            tsp nutmeg powder
  • 20             strands saffron
  • 1               can condensed milk
  • 1               tbsp chopped almonds
  • 1               tbsp  chopped pistachios
  • 1               tsp white poppy seeds

Instructions

  1. Peel and grate the carrots (you should have 2 1/2 lbs)
  2. In large saucepan melt the butter and saute the carrots till most of the liquid has evaporated.
  3. Add the powder milk and mix well.  Cook for about 5 minutes stirring continuously.
  4. Add, cardamon seeds, nutmeg powder, saffron, and evaporated milk, mix well.
  5. Put the saucepan in a preheated 350 degree oven.  Stir it every 15 minutes 3 times.  
  6. The mixture will be thick, mix well pour it into a 10 x 12 inch baking pan.
  7. Sprinkle it with chopped nuts and poppy seeds.
  8. Let it set overnight, cut into squares or diamonds and serve.

Condensed Milk

 

Thai Chicken Boat Salad(Parviz Paroo)

Snacks & Appetizers, Soups & Salads
 
(Called Lard Gai – Gai means Chicken in Thai)
 
Ingredients
  • 1                  lb organic mince chicken thigh
  • 2                  inch ginger cut into small matchsticks
  • 1                  tblsp garlic chopped fine
  • 1/2               cup salt-reduced chicken stock
  • 2                  tbsp rice vinegar(or to taste)
  • 1                  Thai red chilli finely chopped or
  • 1/2               tsp cayanne pepper(or to taste)
  • 1                  med shallot or red onion finely chopped
  • 1/2               cup chopped green onions
  • 2                  tbsp lime juice
  • 1                  tsp lime rind
  • 1                  tbsp honey and a little stevia(or sugar of your choice)
  • 1/4               cup fish sauce(or to taste
  • 1                  cup chopped basil
  • 1/2               cup chopped cilantro
  • 1/4               cup chopped mint
  • 3                  Organic California Endives
  • 1/4               cup toasted sunflower seeds or chopped cashew(optional)

Instructions

  1. In a wok or a large frypan, on medium-high heat, cook the mince chicken breaking up the chicken with a wooden spoon. Add the ginger, garlic, heated chicken stock and cook for about 5 minutes stirring frequently.  Add the rice vinegar and cook till the liquid has evaporated and the chicken is dry.
  2. Add the chilli, shallots, green onion, and lime juice and rind, honey and stevia(sugar) and fish sauce, cook for 2 minutes, transfer the mixture to a bowl.
  3. Add the lime juice and most of the basil and coriander to the warm mince mixture.  Gently fold through, allowing the herbs to wilt.
  4. Taste and adjust chilli, sweetness and lime, let it cool.
  5. Rinse the endive and pat it dry.
  6. Fill the endive with the minced chicken.
  7. Sprinkle with basil coriander leaves and sunflower seeds(or chopped nuts )
Note:
Tamarind can be substituted for lime juice.
You can use home made chicken stock.

Mixed Vegetable curry

Entrees, vegetarian

 

 

 

 

 

Serves 6

Ingredients

  • 4                small potatoes
  • 2                small Indian eggplant
  • 125           gm frozen spinach(1/2 a pkt)
  • 1                pkt(340gms) cluster beans(Gouver)(frozen)
  • 1                pkt Lima beans(frozen)
  • 2                tbsp vegetable oil
  • 5                curry leaves
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seed
  • 1/4            tsp cumin seeds
  • 1                medium tomato, finely chopped
  • 1                tsp corriandar and cumin powder
  • 1/4            tsp turmeric powder
  • 1/2            tsp freshly crushed garlic
  • 1/2            tsp freshly crushed ginger
  • 1/2            tsp freshly crushed jalepeno(or to taste)
  • 1/2            tsp red chilli powder(optional)
  • 1                tsp salt
  • 1                tbsp finely chopped cilantro

Instructions

  1. Peel the potatoes and cut them in 8 wedges.
  2. Cut the small eggplant into 8 wedges.
  3. In a medium saucepan heat the oil, add the curry leaves, mustard seeds, fenugreek seed, and cumin seeds.
  4. When the mustard seeds start to pop add the tomatoes, coriander and cumin powder, turmeric powder, garlic, ginger, jalepeno, red chilli powder, salt and cook stirring for a minute.
  5. Add the rest of the vegetables, mix and cook it on medium for about 15 minutes, stirring once.  The potatoes and eggplant should be soft when cooked.
  6. Sprinkle cilantro on it before serving.
  7. Serve with naan or chapattis.

You can use different vegetables for this, e.g. peas, green beans, corn.

The frozen vegetables can be bought in an indian grocery store or some Super Markets and Chinese groceries.

Kashmiri Paratha

Breakfast, vegetarian

When making any Paratha, they should be cooked properly, you should not taste the raw dough.

The tava or the griddle should be medium hot.  If you sprinkle water on the tava, the droplets should dance and disappear right away.

Brush it with enough oil or ghee when frying the parathas, so that the dough gets cooked well and you see crisp brown spots.  An ideally cooked paratha would be evenly fried, well cooked with golden or dark brown spots.  Use a spatula to press the paratha edges so that the edges are cooked properly.

I use the no name brand whole wheat flour.

 

Kashmiri Paratha

Ingredients

The Dough

  • 1                      cup whole wheat flour
  • 1                      tbsp oil
  • 3/4                  cold water
Filling
  • 8              oz almonds
  • 4              oz desiccated coconut
  • 1/2           tsp  ground cinnamon
  • 1/2           tsp cardamom seeds
  • 1/2           tsp ground nutmeg
  • 2               tbsp sugar
  • 1               egg white
  • 1/4           cup oil or ghee for frying
For serving
  •                  almond butter
  •                  butter
  •                  condensed milk

Instructions

Rub oil in the flour, and make a nice soft dough using enough water.

Let the dough rest for at least 20 minutes.

In a food processor grind the filling ingredients to a fine paste.

  1. Divide the dough into 5 balls.
  2. Roll 1 ball to about 5 inches
  3. Put the fill 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.
  4. Sprinkle some flour and roll the paratha to about 6 inches.
  5. 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.
  6. Turn it again once on both sides.
  7. Serve it hot
  8. Spread ir with butter, almond butter or condensed milk.

Kashmiri Paratha

Kashmiri Paratha