Double Decker Barfi

Sweets
 

Chocolate and Plain You have to do this Barfi 2 times, so double the ingredients.

Ingredient

Plain Barfi

  • 8                          oz unsalted butter
  • 1                          can(375 ml) evaporated milk
  • 6                          oz sugar
  • 1                          lb powder milk(Pacific brand)
  • 1/4                       tsp cardomon powder
  • 1/4                       tsp nutmeg powder
  •                             few strands saffron

Chocolate Barfi

  • 1                         tbsp cocoa powder

Instructions

  1. In a large saucepan melt the butter. Add the milk and the sugar and bring to a boil. Boil it for 5 minutes.
  2. Lower the heat to medium and add the powder milk, cardomon and nutmeg and mix well. Cook it for 5 minutes. The mixture should be thick.
  3. Pour this in a greased 10 in square cake tin.

Chocolate Barfi

  1. Omit the saffron
  2. When the milk starts to boil add cocoa powder and mix well, add the rest of the ingredients and cook till the mixture is thick, 5 minutes.
  3. Add this on top of the plain Barfi and let it set overnight.
  4. Cut into squares or diamonds.

Store Barfi in an airtight container, in the fridge for a couple of weeks. You can freeze it too. Variation You can use 1 cup finely chopped pistachio and a few drops of green color to make a plain and pistachio Barfi. You can olso make it in one flavour.

Puran Puri

Entrees
 
Puran Puriis a sweet flat bread in Gujarati Cuisine.  The Gujaratis use Toor Daal and spice it with cardamom powder and nutmeg powder.  We also use saffron.
 
Puran Puri is a favourite across India and has so many variations in different states.
 
We grew up in a community with Gujaratis and Panjabis and this is a a dish we learnt from them.  You eat it with Mater Batata and Ringra nu Shak(Peas, Potatoes and Eggplant Curry) and use the liquid from the Toor Daal to make the Gujarati Daal.
 
 
Ingredients
  • 1              cup toor daal
  • 2              cups sugar
  • 1/4           tsp ground nutmeg
  • 1/4           tsp cardamom seeds
  •                 A few strands saffron

Dough

  • 2                cups whole wheat flour
  • 2                tbsp vegetable oil
  • 1              tbsp butter

 

Instruction

Filling

  1. Boil the daal in 2 cups water, until the daal is soft.  Drain the liquid and save it.
  2. Mash the daal and add sugar. Boil until the sugar has melted and the mixture is very dry.( to test if Puran is ready, place a spoon in the centre of the mixture, it should stand quite straight. Should it fall, cook for a further few minutes.
  3. Add the spicies and mix well. Pour the mixture on a plate and cool it completely.

Dough

  1.  In a medium bowl add the flour and rub in the oil. Add the water and make a dough. Knead very well cover and let the dough rest for a couple of hours.
  2. Divide the dough into 12 balls.
  3. Roll the dough into a 5 inch round.
  4. Put a tbsp of the daal mixture into the centre of the chapatti, bring the side of the chapatti to the centre and form a ball. Roll out seam side down, into a 6 inch chapatti.
  5. Roast on the tawa on both sides, spread with butter and serve.
 
 

Rotla

Accompaniments
 
Rotla
Ingredients
  • 1                cup bajra flour(millet)
  • 1                tsp vegetable oil
  • 3/4             cup cold water
Instructions
  1. Heat up the tawa on medium. (The tawa has to be warm before you put the Rotla on it. Sprinkle some water on the tawa and if the water disappears fast, the tawa is ready).
  2. In a small bowl add the bajra and rub in the oil.
  3. Make a dough with the water.
  4. Knead the dough on a floured surface, form it into a ball.
  5. Draw a 6″ circle on a piece of wax paper or paper towel.
  6. Flatten the ball to a 6″ round. (You can sprinkle some flour on it and roll it into the circle.
  7. Pick it up with the paper and flip it onto the tawa.
  8. Let it cook for a couple of minutes and you will see the colour change. With a spatula turn it over. Sprinkle some water on it and cook for 2 minutes. Turn it one more time, leave it for 2 minutes, remove it from the heat.
  9. Spread it with butter and serve.

 

Coconut Layer Cake

Sweets
Ingredients
  • 3/4                      cup unsalted butter, room temperature , plus more for pan
  • 2                          cups sifted cake flour, plus more for pans
  • 1/2                      tsp baking powder
  • 1/2                      tsp baking soda
  • 1/4                      tsp salt
  • 1                          cup berry sugar
  • 4                          large egg yolks, lightly beaten
  • 2/3                     cup sour cream
  • 1                         tsp vanilla extract
  •                            Coconut Cream Filling
  • 11 oz                 sweetened flake coconut
  •                             Mock Icing

Instructions

  1. Heat the oven to 350 degrees. Arrange the rack in the centre of the oven. Line the bottom of 2 x 8 inch buttered cake pans with Parchment paper. Dust the bottom and sides of the cake pans with flour, and tap out any excess.
  2. Shift together flour, baking powder, baking soda, salt and set it aside.
  3. In a bowl with electric mixer, cream butter on medium-low speed until fluffy, 1 – 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in colour, about 3 minutes.
  4. Gradually drizzle in egg yolks, beating on medium-low speed between each
  5. addition until the batter is no longer slick. Beat until the mixture is fluffy again, about 3 minutes.
  6. Alternate adding flour mixture and sour cream to the batter, a little of each at a time starting and ending with the flour mixture.
  7. Beat in vanilla.
  8. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning.
  9. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.

To assemble

  1. Remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer.
  2. Line with cake pan with plastic wrap. Place another domed layer, dome side down, in the cake pan. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used.
  3. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, invert the cakes on a serving platter and frost the outside of cake with butter icing. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

NOTE Sweetened angel-flake coconut is available in grocery stores.

Mock Icing

  • 8                   oz butter
  • 8                   oz granulated sugar
  • 8                   tbsp hot water
  • 8                   tbsp cold milk

Instructions

  1. Cream butter and sugar until very soft, about 5 mins.
  2. Add a tbsp of water and a tbsp of cold milk, beating very hard all the while. The sugar will have disolved, the mixture will be white. This will take about 10 minutes.
  3. If the mixture is too soft leave it in a cool place until it is sufficiently firm.
The mixture can be refrigerated, but should be at room temperature when using it.

Lapsi

Sweets

 Ingredients

  • 12                 oz butter
  • 2                  tbsp viriyari(fennel seeds)
  • 6                  oz desiccated coconut
  • 2                  oz golden sultanas(optional)
  • 1 lb              cracked wheat
  • 1/2               lb jaggery(Goor)
  • 1                  lb sugar
  • 4                  cups water
  • 1                  can(375ml) coconut milk
  • 1/4               tsp nutmeg powder
  • 1/2               tsp cardamom powder
  •                     Few strands saffron
  •                     Few drops orange food colour or saffron water(optional)

For decoration

  • 2                  oz almonds
  • 2                  oz pistachio

Instructions

  1. In a large saucepan melt the butter, add viriyari, and cracked wheat. Fry this for about 10 minutes stirring often(the cracked wheat will change color to golden).  Add desiccated coconut and sultanas.
  2. In a small saucepan add the jaggeryand half a cup of water, bring to a boil and the jaggery has melted.  
  3. Mix the food colouring or saffron water with coconut Milk and add this to the wheat, add the jaggery water and mix well.  
  4. Add the 4 cups water, mix well, and bring it to a boil.  lower the temperature to med(mark 4), cover and let it simmer for 1/2 hr stirring a few times, till most of the liquid has evaporated.
  5. Add the sugar and mix well.
  6. Put the saucepan in a preheated 300 degree oven for 1 hour. The Lapsi will have absorbed all the liquid and doubled in volume.
  7. Decorate with almonds and pistachio before serving.

Serve it with papadum and/or Kebab or Samosa.

Instapot

  1. Melt the butter, add viriyari, desiccated coconut, and sultans and fry it for 10 minutes.
  2. Meanwhile melt the jaggery and sugar in in 2 cups of water.
  3. Mix the saffron water or food colouring with coconut milk.  Add this to the fried wheat.  Add the rest of the ingredients and cook on high pressure for 40 minutes.

Muthiya

Entrees, Meat, Poultry

Muthiya is a wholesome dish with lots of vegetables, meat and the dumplings.  It takes longer to make it but it is very tasty.
If you can not find a vegetable just omit it.  You will find all the frozen Indian vegetables in an Indian grocery store.
Muthiya are little dumplings the size of your fist made with Bajro(millet flour)

Mutiya Serves 8 Ingredients

  • 1/4                     cup vegetable oil
  • 1                        1″ piece cinnamon stick
  • 5                        cloves
  • 1/2                     tsp black pepper
  • 1/2                     tsp cumin
  • 5                        cardamom
  • 3                        medium onions
  • 3                        medium tomatoes
  • 1                        tbsp dhana jeera
  • 1/2                     tsp haldi (turmeric)
  • 1/2                     tsp red chili powder
  • 2                        tbsp Green Masala
  • 1                        pkt frozen spinach (300 gm)
  • 2                        lbs beef, cut into 1” cubes
  • 1                        cup boiled chana
  • 1                        cup boiled bharazi(pigeon peas)
  • 1                        cup frozen peas
  • 1                        cup frozen green beans
  • 2                        cans coconut milk
  • 2                        tsp salt
  • 1                        pkt frozen govar(cluster beans)
  • 1                        pkt frozen saragwo (drum sticks)
  • 1                        medium egg plant, cut into 1” cubes
  • 3                        medium potatoes, cut into half
  • 1                        tsp citric acid  or
  • 2                        lemons(juice)
  • 1/2                     cup finely chopped cilantro
  • 1                        tsp garam masala

Saragwo (drumsticks)

Saragwo (drumstick)         Cluster Beans (govar)

Muthiya Dumpling

  • 1                cups bajra nu atta (millet flour)
  • 1                tbsp oil
  • 1/2             tsp salt
  • 1/2             tsp green masala
  • 1                tbsp finely ground coconut
  • 1/2             tsp chopped cilantro
  • 3/4             cup cold water
Instructions
  1. In a large saucepan, heat the oil.  Add cinnamon, cloves, black pepper, cumin, and cardamom.  Add the  sliced onions and fry them stirring till they are golden brown, about 10 minutes.
  2. Add the diced tomatoes, dhana jeera, turmeric, red chilli and green masala and let it cook for about 5 minutes.
  3. Add the spinach and beef, mix and let it cook for about 15 minutes.  The meat will have changed colour, but will not be soft.  Add the chana, bharazi and the rest of the ingredients and bring it to a boil about 15 minutes.
  4. Add the salt and mix.
  5. Meanwhile In a medium bowl add everything for Muthiya except oil and water. Rub in oil and make a stiff dough using the water. Make small dumplings about 1” long and 1/2 inch thick.  Add these dumplings to the saucepan.
  6. Transfer the saucepan to a preheated 350 degree oven and let it cook for about 1/2 hour.  The vegetables and the meat should be cooked.  Add the lemon juice and let it rest.
  7. Sprinkle with cilantro and garam masala before serving.

Note:  You can use Mutton or Chicken, with or without bones or, you can omit the meat and serve it us a vegetarian dish.

Gruyere and Pecan Pastry Parcels

Snacks & Appetizers, vegetarian
IMG_0989.JPG
Makes 36

Ingredients

  • 4             oz gruyere cheese, choppe
  • 3             oz ricotta cheese
  • 1             stick celery, finely chopped
  • 1/2         tsp, chopped fresh rosemary
  • 1             egg, lightly beaten,
  •                pinch cayenne pepper
  • 2             tbsp chopped pecans
  • 6             sheets fillo pastry
  • 2             oz butter
Instructions
  1. Combine cheese, celery, rosemary, egg, pepper and nuts in bowl; mix well.
  2. Brush 3 sheets of pastry with some of the butter; layer together.
  3. Cut sheets into 2 inch squares.
  4. Top each square with a level tsp of cheese mixture.
  5. Bring corners together in the centre, press edges together firmly.
  6. Repeat with remaining pastry, butter and filling.
  7. Place parcels on lightly greased oven trays, brush lightly with butter, cover, refregerate 1 hour.
  8. Just before serving : bake in a preheated 350 degree oven for 15 min or until browned and crisp.
Parcels can be made a day ahead, cover and refregerate.
Uncooked parsels can be frozen.

 

Bhel Puri

Snacks & Appetizers, vegetarian
Bhel Puri is one of the street foods of India.Bhel puri can be served in many ways, but it is usually served in a paper folded in the form of a cone and is consumed using a paper spoon or by the ‘papdi‘ which is itself an edible component of the ‘Bhel Puri’. This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school Bhelpuri is a typically Gujarati balance of sweet, salty, tart and spicy flavours, with different textures as well, including crispy and crunchy from from the puffed rice and fried sev.  Other commonly used ingredients include tomatoes, onions and jalapeño added to the base.Different chutneys impart a sweet,tangy or spicy flavour. There are two popular chutneys used: a dark brown sweet one made mainly from dates and tamarind and a green spicy chutney made from cilantroleaves and green chillies and mint.You will find different
 recipes for bhel.
 
 IMG_2021 (1)

 Different ways of serving Bhel

  • Ingredients
  • 4            cups Mumra(puffed rice)
  • 1/4          tsp each salt and turmeric powder
  • 1             tbsp oil
  • 1             cup sev
  • 1             cup Chevro
  • 12           medium size puris
  • 1             tsp salt
  • 2             boiled potato diced  in 1/2 ”
  • 2             cups chickpeas
  • 1/4          tsp freshly ground black pepper
  • 1/4          tsp freshly ground cumin
  • 1/2          tsp green chutney
  • 2             tbsp diced raw Mango(optionl)
  • 2             tbsp Pomagrante
  • 1             medium onion, finely diced
  • 2             tbsp chopped cilantro
  • 1             tbsp chopped mint leaves
  • 1/4          tsp chat masala

To serve

  • Mint chutney
  • Red garlic chutney(optional)
  • Tamarind chutney

Instructions

  1. In a large mixing bowl mix turmeric powder, red chili powder and salt.  Add the Mamra and toss it around. Bake the Mamra in a  preheated 300 degree oven for 20 min till the Mamra are crispy.  Remove from the oven and let it cool.
  2. In a medium bowl put the diced potatoes and Chickpe    Add black pepper, cumin, green chutney and 1/2 tsp salt and mix well.

To assemble

  1. Take  6 soup bowls.  Break the puris in bite size pieces and divide it between the 6 bowls.
  2. Add the potatoes, and chickpeas, then chevro, Mamra, and sev on the puri.
  3. Sprinkle onions, cilantro, mint,  mangoes and pomagrante.
  4. Sprinkle freshly ground black pepper and cumin.
  5. Put some chutney before serving.

Chutneys

Mint Chutney

Mint Chutney

 

 

 

 

 

 

 

 

Ingredients

  • 1        cup cilantro
  • 1/2     cup mint leaves
  • 2        jalepino(or to taste)
  • 1        small onion
  • 1/2     tsp salt
  • 1        lemon/lime(zest anf juice)

Instructions

  1. Rinse the cilantro and mint leaves in cold water.
  2. Put everything in a blender and blend to a fine paste.

Green Chutney Ingredients

 

 

 

 

 

 

 

Red Chutney

Red Chutney

 
 
 
 

Ingredients

  • 1/4       cup chopped garlic
  • 1          tbsp red chilli powder or
  • 10        fresh red chilli pepper
  • 1/4       cup oil
  • 1/2       tsp salt
  • 1          lemon/lime(juice)

Instructions

  1. Blend the garlic and chillies in a blender to a fine paste.
  2. In a small saucepan heat the oil, add the paste and saute for a few minutes.
  3. Add the salt and lemon juice and serve.

Red Chutney Ingredients

 

 

 

 

 

 

 

 

 

 

 

Tamarind Chutney

Ambli(Tamarind)Chutney

 

 

 

 

 

 

 

Ingredients

  • 1          lb tamarind(amble)
  • 1          lb dates
  • 1          tsp salt
  • 1/2       tsp red chilli powder(optional)

Instructions

  1. In a medium saucepan boil the tamarind and dates with 1 lt water.
  2. When cool squeeze the pulp out add more water as needed.  It should be quite thick.  Pass it through a colander to get all the seeds and strings out.
  3. Add the salt and red chillies.
  4. This will make about 2 litres.
  5. Make ice cubes and freeze them.  Use as needed.

Note:

You can freeze these chutneys.

Make them into ice cubes and freeze them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Coconut Cream

Sweets

Ingredients
  • 6                      large egg yolks
  • 1/2                   cup sugar
  • 6                      tbsp cornstarch
  • 1/8                   tsp salt
  • 3                      cups homo milk
  • 1 1/2                cups (4 oz) sweetened coconut flakes
  • 1 1/2                tsp vanilla extraxt
  •                         unsalted butter, for the wrap

Instructions

  1. Place egg yolks in a large bowl, whisk to combine, set bowl aside.
  2. Combine sugar, corn starch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
  3. Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes.
  4. Stir in coconut and vanilla.
  5. Transfer filling to a medium mixing bowl.
  6. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming.
  7. Chill until firm, at least 1 hr.