Quinoa and Kale Salad

Soups & Salads

 Ingredients

  • 1/2                 cup quinoa
  • 1                    cup water
  • 1/2                 tsp salt
  • 2                    kale leaves
  • 1/2                 cup diced (1/4”) cucumber
  • 1/2                 cup diced (1/4”) carrots
  • 1/2                 cup diced (1/4”) red pepper
  • 10                  small cherry tomatoes cut in half
  • 3                    spring onions sliced very thin
  • 1                    tbsp chopped mint leaves
  • 2                    tbsp chopped cilantro
  • 1                    lime, Juice and zest
  • 1/2                 tsp freshly ground black pepper

Instructions

  1. In a medium saucepan add the water, salt and quinoa and bring it to a boil on high heat.
  2. Lower the heat to mark 4 and let it simmer for about 10 minutes.  Quinoa will split open and will look like a sprouted seed.  Let it cool completely.
  3. Remove the middle stalk from kale and chop the leaves  into thin strips.  Rinse it in cold water.
  4. Add everything together and mix it.
  5. Serve.

Quinoa Kitchari

Accompaniments

Quineo Kitchiri

Ingredients

  • 1               cup quinoa
  • 3/4            cup mung daal with skin
  • 2 1/2         cup water
  • 1/2            tsp salt

Instructions

  1. Soak daal in cold water for an hour.
  2. Rub daal between the palms of you hands to clean it and rinse it in cold water.
  3. Rinse the quinoa in cold water.
  4. In a medium saucepan add the quinoa daal  water and salt and bring to a boil.  Lover the heat to mark 4, cover and simmer for 15 minute. You may need more water.

Vegetable Paratha

Snacks & Appetizers

Ingredients

  • 12                 mandhas (paratha pastry)
  •   1                 cup chana daal or Moong daal
  •   3                 tbsp oil
  • 1/2                tsp cumin seeds
  •   1                 pkt spinach(frozen)
  •   2                 small potatoes, peeled and diced in 1/4″
  •   1                 tbsp green masala
  • 1/2                tsp crushed cumin seeds
  • 1/2                tsp crushed black pepper
  •   1                 tsp salt
  • 1/4                cup chopped dhana(cilantro)

Paste

  • 2                  tbsp white flour
  • 2                  tbsp water

Instructions

  1. Soak chana daal in cold water for 5 hours.
  2. Rinse it in cold water.
  3. Heat 1 tbsp oil in a medium saucepan. Add the cumin seeds.
  4. Add the defrosted spinach, green masala, crushed cumin seeds and black pepper, salt and the daal. Mix and cook stirring for about 10 min till the mixture is dry and the daal and spinach cooked. Let it cool.
  5. Make the paste by mixing white flour and water.
  6. Take a pastry and put 2 tbsp of the mixture in the centre of the pastry.
  7. Bring the opposite ends to the centre and stick it with the paste.
  8. Bring the other 2 sides in and  stick it.
  9. Cook on preheated med heat tawa for about a min on each side.
  10. Brush with oil and cook for another min on each side.

Serve with a dahi (yoghurt) chutney.

vegie paratha filling

Paratha, 1st fold

Paratha, second foldParatha cooking

Sevoili Fish

Entrees, Seafoods

This is a recipe given to me by my Gwadary  relatives. It is simple and tasty.

Serves 4

Ingredients

  • 4              Halibut steaks
  • 2              chopped onions
  • 1/4           tsp red chili powder
  • 2              tbsp Green Masala
  • 1/2           tsp freshly ground jeera
  • 1/2           tsp freshly ground black pepper
  • 1/4           tsp haldi
  • 1              tsp salt
  • 1/2           cup ambli chutney

Instructions

  1. Rinse fish in cold water and leave it aside.
  2. In a medium fry pan over medium heat add all the ingredients except fish, and mix well.
  3. Place the fish on top of the masala and steam for about 10 min.
  4. Turn the fish and cook for another 5 minutes or until the fish is cooked.  (The fish will change color to white and will start flaking when done).
  5. Turn off the heat and let it stand for 5 minutes.
  6. Serve with brown rice or chapatti.     

Stuffed Paratha Pastry

Snacks & Appetizers

Makes 10

Ingredients

  • 2                   cups whole wheat flour
  • 1                   cup water
  • 1/4                cup vegetable oil
  • 1/4                cup white flour

Instructions

  1. Make a dough with whole wheat flour and water.
  2. Divide the dough into 10 small balls.  (about 50 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 a 10 inch circle.
  7. Microwave this for  5 min.
  8. Remove from the microwave, cut the sides to make a square.
  9. Wrap it in plastic and let it stand for 10 minutes.
  10. You can wrap this in foil and freeze it.

 

Kheema pastry 2Kheema Pastry 1 

Kheema pastry 3    

Baked Thepla

Sweets

Thepla is a deep fried sweet crispy puri , very popular in parts of India and Pakistan. It is made with whole wheat flour and goor. Goor is natural sugar. Goor can be found in an Indian grocery store.
You will find many different recipes for thepla, I like this recipe which was given to me by my friend Gulzar.
I have added a few more ingredients and baked it to make it into a healthier snack.

Ingredients

  • 8             oz goor
  • 1             cup water
  • 4             cups whole wheat flour
  • 1             cup soji (wheatlets)
  • 1             cup brown sugar (dark brown)
  • 3/4          cup butter (melted)
  • ¼            tsp elchi(cardamom) seeds crushed
  • 1             tbsp viriyari crushed
  • 2             tbsp kas kas (white poppy seeds)
  • 2             tbsp flax seeds
  • 2             tbsp sesame seeds
  • 2             tbsp unsweetened coconut

Instruction

  1. In a medium saucepan boil the water and goor till the goor melts
  2. In a mixing bowl add flour, soji, brown sugar, elechi, viriyari.
  3. Rub in margarine till the mixture looks like bread crumbs.
  4. Add goor pani a little at a time and make a stiff dough.
  5. Divide the dough into 4 and make a ball.
  6. Roll the dough in kas kas and flatten it.
  7. Roll each ball on a floured surface to a ¼ “ thickness.
  8. Cut with a cookie cutter.
  9. Bake in a preheated oven 350 degrees for 15 minutes.

Variation

You can use:-

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups spelt flour
  • 1 cup oats

In a blend or coffee grinder grind the oats to a fine grind.

Beef, Asparagus and Pepper Rolls

Meat, Snacks & Appetizers

Makes 48

  • Rolls can be prepared a day ahead.
  • Freeze:  Uncooked roll can be frozen.
  • 1                   lb rump steak
  • 3                   tsp Worcestershire sauce
  • 2                   tsp seeded mustard
  • 1                   medium bunch (12 spears)
  •                      fresh asparagus
  • 1                   red pepper
  • 2                   tbsp oil

Instructions

  1. Wrap steak in plastic wrap, freeze for about 20 min or until partially frozen.
  2. Remove plastic, cut steak into thin slices.
  3. Combine steak, sauce and mustard in a bowl, cover refrigerate 30 min.
  4. Cut asparagus and pepper into 5 cm strips.
  5. Boil, steam or microwave asparagus and pepper until just tender, drain.
  6. Wrap a piece of steak around a piece each of asparagus and pepper.  Secure with  toothpick.  Repeat with remaining steak, asparagus and pepper.
  7. Just before serving, heat oil in a pan, add rolls, cook until well browned all over.

Chocolate Oblivion Cake

Sweets

This cake is rich, each serving is 487 cal. and it is time consuming but it is worth making it.
I found this recipe in the First Magazine  a few years ago.

Work Time 2 hours
Total Time 4 hours 

Serves 24

  • 2-1/2                 tsp instant espresso
  •                          or coffee
  • 2                       cups cake flour
  • 3 -1/4                cups sugar
  • 3/4                    cup unsweetened cocoa
  • 1-1/4                 tsp. baking soda
  • 1/2                    tsp baking powder
  •                          pinch salt
  • 8                       eggs
  • 1                       cup sour cream
  • 1/2                    cup butter
  • 2-1/2                 tsp vanilla
  • 15                     tbsp butter
  • 12                     oz semisweet chocolate
  • 3                       oz unsweetened chocolate
  • 1 1/2                 cups whipping cream

Instructions

  1. Heat oven to 350 degrees.
  2. Grease 2 – 9 inch cake pans.
  3. Dissolve espresso in 1 cup hot water.  Cool
  4. Combine flour, 1-1/2  cups sugar, cocoa powder, baking soda, baking powder and 3/4 tsp. salt.
  5. Add espresso, 2 eggs, the sour cream, butter and 1 tsp vanilla.
  6. Beat on medium speed 2 minutes.
  7. Pour into pans.
  8. Bake until cake pulls away from sides of pan, 25 to 30 minutes.
  9. Cool on the racks 10 minutes.
  10. Remove from the pans.
  11. Cool completely.

Chocolate Mousse

  1. Chop 9 oz semisweet chocolate and the unsweetened chocolate.
  2. Melt 12 tbsp  butter over low heat.  Turn off the heat, stir in chopped chocolate until smooth.
  3. Separate remaining 6 eggs.
  4. Gradually beat 3/4 cup sugar into yolks.  Slowly beat in 1 tsp vanilla and the chocolate mixture.
  5. Beat the egg whites with a pinch of salt until they hold soft peaks.  Gradually beat in 6 tbsp of the sugar and continue beating to stiff peaks.
  6. Gently fold the whites into the chocolate mixture.
  7. Beat 3/4 cup of cream until almost stiff and fold into the chocolate mixture.
  8. Set aside 4 cups of this mousse.
  9. Refrigerate the remaining mousse.

To Assemble the cake

  1. Cut the cakes in half horizontally to make 4 thin layers.
  2. Put two layers on separate plates.  Spread each with 2 cups of reserved mousse.  Chill until firm, about 20 minutes or freeze 10 minutes.
  3. Top each with a second cake layer and refrigerate. 
  4. Beat remaining 1/4 cup cream with 1/4 cup sugar and 1/ tsp vanilla until stiff.
  5. Spread the whipped cream over one of the layered cakes.  Chili until firm, about 30 minutes.
  6. Top with the second layered cake .  Chili until firm, at least 20 minutes.
  7. Stir the remaining mousse to soften and spread over top and sides of cake.
  8. Melt the remaining 3 oz semisweet chocolate with the remaining 3 tbsp butter over low heat.
  9. Drizzle the melted chocolate over the top and around the edge of the cake.

Strawberry Shortcake Jelly

Sweets

Food Pictures Jan 2013 005

For the strawberry Jelly

  • 1-1/2            lb strawberries
  • 1/2               cup sugar
  • 1/2               cup cold water + 3 tbsp
  • 2                  lemons(juice of lemons)
  • 1-3/4            tsp unflavored gelatin

For the Panna Cotta

  • 2                  cups Homo milk
  • 1                  cup whipping cream
  • 1/4               cup sugar
  • 1-1/2             tsp vanilla essence
  • 2-1/2             tsp unflavored gelatin
  • 3                   tbsp cold water

          1                  Sheet Pound Cake

Instructions

Strawberry Jelly

  1. Puree strawberries, sugar,  and 1/2 cup water in a food processor.
  2. Press through a fine sieve into a bowl.
  3. Stir in lemon juice.  (You should have 2 cups of liquid).
  4. Sprinkle gelatin over remaining 3 tbsp water, and let stand until softened, about 5 min.
  5. Heat half cup strawberry puree in a small saucepan over medium-high heat.
  6. Add softened gelatin, stirring, to dissolve.
  7. Stir into remaining strawberry puree.
  8. Divide among 8 six oz rounded teacups or ramekins.
  9. Refrigerate until almost set,  about 1 hour.

Instructions for Panna Cotta

  1. Stir together milk, cream, sugar and vanilla in a medium saucepan. Bring to a simmer.
  2. Remove from the heat,, and let it stand for about 10 min.
  3. Sprinkle gelatin over cold water, and let stand until softened, about 5 min.
  4. Bring milk mixture to a simmer.
  5. Add softened gelatin and stir until it dissolves.
  6. Strain through sieve set over a bowl of ice-water bath.
  7. Stir in vanilla essence.
  8. Let cool, stirring until just beginning to set, 10 – 15 min.
  9. Divide among teacups.
  10. Cut 8 rounds of pound cake to fit into the teacups and place 1 inside each cup.
  11. Refrigerate until set.  8 hrs or overnight.
  12. To serve dip teacups in hot water, 15 sec until gelatin loosens, and invert quickly.
  13. Serve with fresh strawberries.

Saucy Shepherd’s Pies

Entrees, Meat

Serves 4

This is a recipe I found in the Chatelaine Magazine – February 2013.  I have modified it.  The vegetables give a low-cal, high-nutrients boost to the topping.

Ingredients

Topping

  • 2               medium potatoes
  • 1               medium yam
  • 1               small turnip
  • 1               small parsnip
  • 1/4            small cauliflower
  • 2               tbsp butter
  • 1/4            cup milk
  • 1               tbsp grainy mustard
  • 1/2            tsp salt
  • 1/2            tsp black pepper

Filling

  • 1               lb extra lean ground beef
  • 1               tbsp green masala
  • 1               small onion, chopped
  • 1               carrot, diced small
  • 1/4            tsp salt
  • 1/2            tsp fresh-ground black pepper
  • 1/4            tsp ground cumin
  • 2               tbsp all-purpose flour
  • 1               cup beef broth or
  • 1               cube beef bouillon
  • 2               tbsp tomato paste
  • 2               tsp rosemary, chopped
  • 1/4            cup Worcestershire sauce
  • 1/4            cup grated parmesan cheese (optional)

Instructions

  1. Peel the potatoes, yam, turnip and parsnip and cut them into 1” cubes.
  2. Cut the cauliflower into florets.
  3. Cover the vegetables with cold water and set over high heat.  Bring to a boil, reduce to medium.  Gently boil until the vegetables are tender, about 10 minute.  Drain.
  4. Mash the vegetables with a potato masher, add the butter, milk, mustard, salt and black pepper.
  5. Set aside.
  6. Heat a large frying pan over medium-high.
  7. Crumble in beef, cook until no pink remains, 2 to 3 minutes..
  8. Add the green masala, chopped onions, diced carrots, salt, pepper,and cumin.  Cook until onion softens 2 to 3 minutes.
  9. Sprinkle flour over meat mixture and stir.
  10. Add the broth,( If using the bouillon melt it in a cup of hot water before adding it to the meat) tomato paste, rosemary and Worcestershire sauce.  Bring to a boil, then reduce heat to medium-low.  Simmer stirring occasionally, until mixture thickens, 8 to 10 minutes.
  11. Divide among 4 ramekins.
  12. Spoon potato mixture on top.
  13. Sprinkle with parmesan.
  14. Position a rack in upper third of the oven.
  15. Preheat broiler.
  16. Set ramekins on a baking sheet and broil until golden.

You can  use  an 8 x 8 inch Pyrex dish instead of the 4 ramekins.