Mango Mousse

Sweets

Ingredients

  • 1          can mango pulp
  • 2          pkg peach Jell-O
  • 1          large cool whip
  • 1          cup hot water
  • 1          can condensed milk
  • 1          ripe mango
Decoration
  • 1          fresh mango or
  • 1          pomagranate

Instructions

  1. Dissolve jell-o in hot water, let it cool.  Use the jello before it starts to set
  2. Mix all the ingredients together.
  3. If you are using a mango, peel and cube it into 1/4” and mix it in  the mixture.
  4. Pour into fancy glasses or in an 8” x 10” pyrex dish.
  5. Let set for 5 hrs or overnight.
  6. Decorate with fresh mango or pomegranate seeds.

NOTE:

You can use whipping cream instead of cool whip.  Cool whip makes it sweeter.

whip the cream and add the rest of the ingredients.

if you can not find peach jello, use orange jello.

IMG_6301 (1)

Cheese Balls

Snacks & Appetizers

 

Make all three flavored cheese balls or prepare just one or two, adjusting the ingredients accordingly.

SERVINGS:10

INGREDIENTS

BASE RECIPE: 

 

  • 1/2           cup (1/2 stick) unsalted butter, softened 
  • 3               packages cream cheese (8 ounces each) 
  • 2               tbsp fresh lemon juice 
  • 1               tsp Worcestershire sauce 
  • 5               dashes hot sauce (such as Tabasco) 
  • 1/4            tsp coarse salt 
  • 1/2            tsp freshly ground white pepper

CHEDDAR AND CRANBERRY:

Cheddar and Cranberry

 

 

 

 

 

 

 

 

 

 

  • 4                oz sharp orange cheddar cheese, finely shredded 
  • 1                tbsp store-bought chutney 
  • 3/4             cup dried cranberries, finely chopped
  •                   Water crackers, for serving 

ROQUEFORT AND WALNUT: 

 

  • 6                 ounces Roquefort cheese 
  • 1                 shallot, minced (about 1 tablespoon) 
  • 2                 teaspoons brandy (optional) 
  • 1                 cup toasted walnuts, coarsely chopped 
  •                    Vegetable chips (such as Terra Chips Sweets & Beets), for serrving 

GOAT CHEESE AND SCALLIONS: 

Goat Cheese and Scallions

 

 

 

 

 

 

 

  • 8                  ounces goat cheese 
  • 2                  tablespoons finely chopped scallions 
  • 1/3               cup fresh curly-leaf parsley, finely chopped 
  • 1                  English cucumber, cut into 1/8-inch-thick slices, for serving.

DIRECTIONS

STEP 1

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. 

Divide equally among 3 medium bowls. 

STEP 2

  1. Stir cheddar cheese and chutney with base mixture in the first bowl. 
  2. Form into a ball. 
  3. Roll cheese ball in cranberries to coat before serving. 
  4. Serve with crackers. 

STEP 3 

  1. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. 
  2. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. 
  3. Roll in walnuts to coat before serving. 
  4. Serve with chips. 

STEP 4 

  1. Stir goat cheese and scallions with base mixture in remaining bowl. 
  2. Form into a ball. 
  3. Roll in parsley to coat before serving. 
  4. Serve with cucumber slices.

 

If not using immediately, refrigerate up to 3 days; freeze up to 1 month. 

 

Fried Kebab

Meat, Snacks & Appetizers

Also known as Kari(black) Kebab

Ingredients

  • 1                 lb. lean ground beef
  • 2                 slices day old bread
  • 1/2              small onion
  • 1/2              small tomato
  • 1                 tbsp green masala 
  • 1/2              tsp crushed cumin seeds
  • 1/2              tsp crushed black pepper
  • 1/ 2             tsp corriander seeds
  • 1                 tsp salt
  •  1/4             tsp garam masala
  • 1                 tbsp finely chopped cilantro
  • 6                 cups oil for frying

Instructions

  1. In a food processor make bread crumbs with the bread. Add this to the meat.
  2. In the food processor blend the onion and tomato, add this to the meat. Add the rest of the ingredients and mix well.
  3. Heat oil in a wok to 350 degrees. (the oil is hot, when you put the handle of the wooden spoon in the oil and little tiny bubbles form around the handle).
  4. Roll the meat into 1″ balls and deep fry  for about 10 min turning after 5 min. The kebabs will turn dark.
  5. Serve with Tamarind Chutney, Coconut Chutney or fresh lemon.

Monthal

Mithai
Makes 15 pieces
Ingredients
  • 2            lbs Chana flour
  • 2            lbs butter
  • 1            can condensed milk
  • 1 1/4      lb sugar
  • 1            cup sugar
  • 1/2         cup milk powder
  • 1/2         tsp crushed elaich(cardamon)
  • 1/2         tsp nutmeg powder
  • 1/2         tsp saffron

For Decoration

  • 1/4         cup slivered almonds
  • 1/4         cup slivered pistachio
  • 1            tbsp poppy seeds(kas kas)

 Instructions

  1. The night before, melt 1/4 lb butter, add 1/2 cup condensed milk and rub it into to flour.  It should resemble fine bread crumbs.
  2. In the morning, melt the remaining butter in a large saucepan over medium heat, add the flour and fry it it till the mixture turns golden.( the mixture will bubble).
  3. Add the powder milk and cook for a few minutes about 5 minutes and the mixture is brown.
  4. Remove the saucepan from the heat and add the condensed  milk in a steady stream, stirring all the time. The mixture will become thick.  Return the mixture to the stove on low heat(1).
  5. Make a syrup with sugar and water.  Boil till the mixture is thick and makes 2 string.
  6. Pour this syrup in the flour mixture and mix well.
  7. Add nutmeg, cardomon and saffron.
  8. Pour the mixture into a 10 x  12 baking tray and spread it evenly. 
  9. Decorate with almonds, pistachio and poppy seeds.
  10. Cut into squares when cooled.

 

 

 

 

 

 

 

 

 

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Kati Rolls

Snacks & Appetizers

Kati rolls are very popular in India and are now becoming popular in New York, Sydney and London. It is a mix of freshly made paratha(flatbread) and just cooked omelette rolled around a kebab, beef, chicken or spicy potatoes, plus red onions and green chilli.

Once assembled and ready to eat, you can wrap the bottom half of each roll in a strip of baking paper to hold them together, as they do in Calcutta.

This is a recipe I found in Rick Stein’s cook book on India.

Kati roll is a good lunch for kids.

You can buy frozen parathas from some grocery stores and Indian grocery stores or you can make your own.

Kati Rolls


For the Beef

  •  1                 lb. sirloin or rump steak, cut into 1″ cubes 
  • 1                 tsp green masala  
  • 2                 limes (juice)
  • 1                 tsp chilli flakes (optional) 
  • 1/2              tsp garam masala 
  • 1/2              tsp freshly ground cumin 
  • 1/4              tsp freshly ground black pepper 
  • 1/2              tsp salt 
  • 2                 tbsp oil

For the Salad

 

  • 2              red onions. Halved and very thinely sliced. 
  • 2              green chillies, finely chopped 
  • 3-4           tbsp white vinegar or lime juice 
  • 1/2           tsp salt 
  • 2              tbsp chopped cilantro

For the wrap

 

  • 6              large eggs (optional)
  • 2              tbsp chopped cilantro 
  • 6              parathas chapatti or other flatbread 
  • 2              tbsp vegetable oil

INSTUCTIONS

 

  1. Rinse the meat in cold water. Add the rest of the ingredients and mix. Set aside in the fridge for at least an hour or overnight to marinate.
  2. For the salad. Mix the onions in a bowl with chillies, vinegar/lime juice and salt and set it aside.
  3. Lightly beat the eggs in a bowl with chopped cilantro. 
  4.  Heat a frying pan over medium heat, then add a flat bread. Cook for 30 sec. Drizzle 1 tsp oil around the edge and let it run under the pan. 
  5.  Pour one sixth of the egg mixture on top of the bread and spread it around. Using a spatula, quickly flip the bread over so the egg is underneath (most of the egg will fall off the bread into the pan). Cook for 1-2minutes, pressing down gently with a spatula, until the egg sets. Flip the bread over and brown the other side for 30 seconds. 
  6.  Repeat with the remaining bread and eggs. Wrap in foil and keep warm in the oven
  7. Heat a griddle pan, grill or barbecue to very hot. Drain the beef of its marinade, pat dry with kitchen paper and thread onto skewers. Drizzle the kebabs with the 2 tbsp vegetable oil and cook for 3 – 4 minutes or so. until lightly charred in places but still pink in the middle. Remove the meat from the skewers to a warm plate.
  8. To serve, put the warm wraps egg-side up on plates and arrange the beef down the middle of each.
  9. Drain the onion and chillies of the vinegar or lime juice, then toss with the chopped coriander. Scatter the salad over the meat, then roll up the wrap and serve.

 

Salsa

Dips, Chutneys, Preserves and Pickles

Ingredients

  • 1/4                 cup finely chopped tomato 
  • 1/4                 cup finely chopped green pepper 
  • 1                    jalapeño finely chopped 
  • 1/4                 cup finely chopped red onion 
  • 1/4                 cup finely chopped mango(half ripe) 
  • 2                    tbsp finely chopped cilantro 
  • 1/2                 tsp salt 
  • 1                    lime juice and zest of lime

Instructions

Mix everything together and serve.

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           

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.