Spicy Chick Peas

Vagarala Chana

Entrees
Spicy Chickpea
Vagarala Chana

Serves 4 Ingredients

  • 1                    cup dried Chana
  • 1/4                cup oil
  • 1/2                tsp mustard seeds
  • 1/2                tsp fenugreek seed
  • 1/2                tsp cumin seeds
  •                       few curry leave
  • 2                    medium tomatoes, finely chopped
  • 1                    tsp green masala
  • 1                    tsp cumin and corriander powder
  • 1/4                tsp turmeric powder
  • 1                    tsp salt
  • 1                    tbsp tomato paste
  • 2                    cups Water
  • 1                    lemon or lime
  • 2                    tbsp chopped cilantro

Instructions

  1. Soak Chana in cold water for 5 hours or overnight. In the morning rinse Chana in cold water and boil it for about 15 minutes, till the chana are cooked. Drain, rinse it in cold water and leave it aside.
  2. In a large saucepan, heat the oil, add mustard seeds, fenugreek seeds, cumin seeds and curry leaves.
  3. When the seeds start to pop, add the chopped tomatoes, green masala, cumin and corriander powder, turmeric powder, salt and tomato paste.
  4. Turn the heat to low and cook stirring a few times for 5 minutes. The oil should start to separate. Add 2 cups water and lime/lemon juice and the boiled chana. Bring this to boil then lower the heat to medium low (mark 4) and cook for 15 minutes. The liquid will have thickened.
  5. Sprinkle with chopped cilantro before serving.

Cherry and Marzipan Cake with Orange blossom Syrup and toasted Pistachios

Sweets
 
Serves 12 – 14
Cherry and Marzipan Cake
 
 
Ingredients
  • 8              oz butter, at room tempreture
  • 6              oz golden brown sugar
  •                 zest of 1 lemon
  • 2              tsp orange blossom water
  • 4              large eggs
  • 4              oz white flour
  • 3              oz ground almonds
  • 2              tsp baking powder
  • 5              oz marzipan, chopped into 1/2″ cubes,
  •                 tossed lightly in flour
  • 12            oz cherries, stoned and tossed lightly in flour
  • 2              oz shelled, unsaltd pistachios
  •                 Icing sugar to dust

For the syrup

  • Juice of 1 orange
  • Splash of orange blossom water
  • 1 tbsp golden caster suger

Instructions

 

  1. Preheat the oven to 300 degrees.
  2. Lightly grease and line an 8″ springform cake tin with baking paper.
  3. Using an electric hand mixer, beat the butter in a large bowl with sugar and lemon zest for 3-5 minutes until pale and fluffy, then beat in the orange blossom water.
  4. Beat in the eggs one by one, beating well after each addition, then beat in orange blossom water.
  5. Beat in the eggs one by one, beating well after each addition.
  6. Fold in flour, almonds and baking powder.
  7. Fold in half the marzipan pieces and half the cherries, then transfer to the prepared tin and poke in the remaining marzipan and cherries, making sure they’re just covered by the cake mixture.
  8. Transfer to the middle rack of the oven and bake for 20 minutes, then turn the heat to 290 degrees and bake for 50-60 minutes more. Check after 30 min; if it’s looking dark, cover the top with foil – not before, as opening the door will make the cake sink. It is cooked when a skewer pushed into the centre comes out clean.
  9. About 5 minutes defore the cake has finished cooking, make the syrup.
  10. Put all the ingredients in a pan and heat gently until the sugar has melted.
  11. When the cake is cooked, remove from the oven, poke holes all over the top with a skewer and drizzle over the syrup.
  12. Leave to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely. Don’t leave to cool on the base of the springform or the bottom will be soggy.
  13. When ready to serve, roughly chop the pistachios, scatter over the top of the cake and dust with icing sugar

The cake will keep in an airight container for 4 days and tastes best the day after you make it.

Note:

When adding heavy ingredients to cake batter (such as the marzipan and cherries,)tossing them in flour first helps stop them sinking, as does reserving half of them to push into the top of the mixture.

Biscuit pudding

Sweets

 

Biscuit Pudding

 

 

 

 

 

 

 

Ingredients

  • 1               lb “Marie” biscuit or “Arrow root” biscuits
  • 1               can condensed milk
  • 2               cup homo milk
  • 1               cup evaporated milk
  • 3/4            cup chopped walnuts (optional)
  • 1               cup whipping cream

Decoration

  • 1/4            cup chopped nuts
  • 2               tbsp shaved chocolate

Instructions

  1.  Spread the condensed milk on the biscuits and make a pile of 4 cookies.
  2. Layer these piles in a small 8 x 8 Pyrex dish.
  3. Sprinkle nuts on it.
  4. Pour the milk and evaporated milk on it. Let this rest for 5 hours or overnight
  5. Whip the cream and spread this on the cookies.
  6. Decorate with nuts and shaved chocolate.

Fried Chicken

Entrees, Poultry

Fried Chicken and Chips

Fried Chicken and Chips

Ingredients

  • 1         boneless skinless chicken
  • 1         tbsp green masala
  • 1         tsp salt
  • 1/4      tsp turmeric powder
  • 1/4      cup white flour
  • 3         eggs
  • 1/4      tsp salt
  • 1         tsp green masala
  • 6         cups oil for frying

Instructions

  1. Cut chicken in 10 pieces. Remove all the fat and rinse it in cold water.
  2. In a medium saucepan boil the chicken with one cup water and 1 tbsp GreenMasala , when the water starts to boil turn down the heat and let it simmer for 10 min. The chicken should be cooked. Drain all the liquid.
  3. In a wok heat the oil to 350 degree.
  4. In a medium bowl beat eggs, salt and green masala.
  5. Spread the white flour on a plate.
  6. Roll the chicken pieces in white flour, dip in eggs and fry it till it is brown and crisp, about 3 minutes each side.
  7. Serve with Tamarind Chutney, a salad  and/or oven fries.

Sweet mango pickle(Goor Kari)

Dips, Chutneys, Preserves and Pickles

Fruit and Vegetable Mix

  • 2                  raw Mangoes
  • 1                  lb carrots
  • 1/2               lb Jalepeno or other hot chilli
  • 2                  tbsp salt
  • 10                dried apricots(cut into quarters)
  • 10                dried apple rings(cut into quarters).
  •  

Masala Ingredients

  • 2                  cups oil
  • 1                  tsp black pepper
  • 1                  tsp cloves
  • 1-2               inch piece cinnamon stick
  • 5                  cloves garlic, peeled and sliced
  • 1                  cup crushed rye
  • 1/2               cup crushed methi
  • 1/2               cup crushed dhana seeds
  • 1/2               cup haldi
  • 1/2               cup red chili
  • 1/2               cup salt
  • 1                  lb Jaggery(Goor)chopped into small pieces

Instructions

  1. Rinse and cut the Mangoes into 1/2 inch cubes.
  2. Peel and cut the carrots into 2 x 1/4 inch sticks.
  3. Cut the Jalepeno into quarters.
  4. Add the salt and leave it overnight.
  5. In the morning drain the liquid, spread it on a cookie sheet and let it dry in the sun for a day.
  6. Heat oil, add black pepper, cloves, cinnamon stick, garlic slices.
  7. Let the oil cool, then add the rest of the ingredients and mix well.  Let it rest for 2 days stirring everyday.
  8. Add the dried fruit and vegetable, mix well.
  9. Let it rest for a few days, at room temperature, till the jaggery melts, before you serve.
Note:  If you live in the western world, you can use a dehydrator to dry your Fruit and Vegetables.     
           You can cover it with cheese cloth and leave it out in the sun.
 

carrot and green chilli

Ginger Log

Sweets
You can buy ginger Nut Cookies from Save on foods, Walmart, London Drugs or Persia Foods.

Ginger Log

 

 

 

 

 

Ingredients

  • 1             pkt ginger nut cookies
  • 2             cup whipping cream
  • 1/2          cup chopped almonds, pistachio,
  • 1/4          cup cherries

Decoration

Nuts, cherries, chocolates or fresh berries.

Instructions

  1. Whip the cream until thick, take half the cream and add the nuts and cherries. Cover the other half and leave it in the fridge.
  2. Spread cream over each cookie and sandwich into a log.
  3. Wrap this in saran wrap and leave for 6 hours or overnight in the fridge.
  4. Spread rest of the cream to cover the log and decorate with cherries and nuts/chocolate.

Chopped nuts and whipped cream

Ginger log

 

 

 

 

 

 

Ingredients for Ginger log

 

 

 

 

 

 

Jugu Pak Basket

Sweets
 

Jugo Pak Jugo Pak Jugo Pak Basket Jugo Pak Handle 

Ingredients

  • 1 lb jaggery
  • 3/4 cup waterI
  • 1 1/4 lb roasted, blanched peanuts

Instructions

  1. Brush a small stainless steel bowl with oil or melted butter.
  2. Boil jaggery and water until jaggery melts.
  3. Strain with a fine sieve.
  4. Return to the saucepan and continue cooking on medium heat until thick. Test by dropping few drops in cold water. It should be hard crack stage (150 degree on candy thermometer).
  5. Add peanuts and mix well.
  6. Spread the mixture evenly inside bowl.
  7. Push a greased smaller bowl into the mixture to help create a hollow bowl shape.
  8. You have to loosen the basket right away otherwise you will have a problem taking it out.

You sieve the mixture because jaggery has small stones in it.

I use a candy thermometer for best result every time. To make the handle: make 1/2 a recipe of the jugu pak. Pour the mixture on a greased surface, and roll into a 1″ round, long stripe (it should be about the depth of the bowl), shape it into a handle. Save about 1 tbsp of the jaggery syrup before you add the nuts, for using as a glue for the handle. After removing the basket from the bowl, stick the handle with the reserved syrup. The basket should be stored in a cool place. You can substitute walnuts or pistachio for peanuts for the handle.

Mango Lassi

Drinks
 

Ingredients

  • 1                 750 ml 2% MF yoghurt
  • 2                 ripe mangoes or
  • 1/2              can mango pulp
  • 1/2              cup sugar (or to taste)
  • 1/2              cup water
  • 1                 tsp dried ginger powder
  •                    ice

Instruction

  1. If using the ripe mangoes, peel and blend it in a blender.
  2. Mix everything together except the ice and mix it in a blender.
  3. Pour it in a glass, sprinkle with ginger powder, add ice and serve.

 

Lasan na Ladoo

Entrees
Lasan na Ladoo

Makes 10 Ladoos

Ingredients

  • 4                 day old rotla, 8 inches in diameter
  • 1/2              cup butter
  • 1                  cup chopped spring garlic

Instruction

  1. Break rotla in small pieces. If you have a food processor,, coarsley break the rotlas till they resemble coarse breadcrumbs. If you do not have the food processor rub it between the palms of you hands and break it.
  2. In a medium saucepan melt the butter add the garlic and saute it for 5 minutes. Add this to the broken rotla. Mix well with a wooden spoon. When the mixture has cooled and and easy to handle, take about half a cup and roll it into a ball. Let it rest for a couple of hours before you serve.
  3. Ladoos can be stored in an airthight container, in the refrigetor for a week.

It can be frozen.

Spring Garlic is the stalk of the young garlic. You can grow your own or buy it. I get mine from Osaka which is a Chinese grocery store. You will only get this in summer. You can buy frozen chopped garlic from an Indian grocery store.

Spring Garlic
Spring Green Onion