Cherry Crumble

Sweets

 

This is a recipe I found in Martha Stewart Magazine – Nov 2012.  The crumble can be eaten as a snack, breakfast bar or served as a dessert with ice cream or custard.

Bars can be stored in an airtight container at room temperature for up to 5 days.

Serves 12

Ingredients Filling

  • 4                cups fresh cherries
  • 3/4             cup sugar
  • 3/4             tsp cornstarch
  • 1/4             cup orange juice

Dough

  • 1                 cup butter
  • 2                 cups all purpose flour
  • 2                 tsp baking soda
  • 1                 tsp salt
  • 1/2              tsp ground cinnamon
  • 1-1/4           cups light brown sugar
  • 1                 large egg, lightly beaten
  • 1                 tsp vanilla essence
  • 2                 cups old fashioned rolled oats
  • 3/4              cup finely chopped toasted walnuts (3 oz)

Instructions Filling:

  1. In a food processor blend the cherries with the sugar until a coarse paste forms.
  2. In a medium saucepan bring the mix to a boil.
  3. Mix the cornstarch with the juice and add to the cherry mix, whisking to combine.
  4. Simmer over medium high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 5 minutes.
  5. Remove from the heat and cool completely.

Dough:

  1. Preheat oven to 350 degrees.
  2. Butter a 9 x 13 inch baking pan. (You can spray it with Pam).
  3. Whisk together flour, baking soda, salt, and cinnamon.  (You can omit the salt if you are using salted butter)
  4. Add brown sugar and butter, and stir until well combined.
  5. Mix in egg and vanilla, then oats and walnuts.
  6. Press half the dough into the pan.
  7. Spread the filling evenly over the dough, then crumble remaining dough on top of filling.
  8. Bake until golden and cooked through, about 40 minutes.
  9. Let cool completely in pan on a wire rack, about 1 hour.
  10. Cut into  2 inch squares and serve.

Vedmi

Sweets

A Gujarati delicacy, is made during festive occasions like Diwali, Weddings etc. The half moon shaped deep fried sweets  are stuffed with coconut.

Vedmi is also known as ghugra or singora.

This is a recipe given to me by my grandmother.  She made the best vedmi.

She would start making them after lunch and she would finish before tea time.  She would sit on a patlo (low wooden stool, used to sit on, when you had to sit on the floor) and make them.  She would get somebody to break the coconut and grate it on a coconut grater.  If you were experienced grating then it would take you  10 minutes to grate a coconut if you were a learner it would take you an hour.  The first layer of the coconut is sweet and moist so we would end up eating that and that bugged her.  She would then make the filling and cool it and then make them into vedmi.

Today we use the dried coconut to make it easier.

Vedmi

Vedmi

Vedmi folded

 

 

 

 

 

 

 

 

 

 

Filling

  • 2              tbsp butter
  • 2              tbsp crushed viriyari (aniseed)
  • 1              lb shredded coconut
  • 1              cup homo milk or evaporated milk
  • 1/2           tsp saffron
  •                 pinch yellow food coloring
  • 1/4           cup sugar
  • 1/4           tsp cardamom seeds crushed
  • 1              tbsp kas kas
  • 1/2           tsp saffron

Dough

  • 1/ 2           lb goor (jaggery)
  • 1               cup milk
  • 2               oz cup oil
  • 1               lb all purpose flour

Intructions

Filling:

  1. In a saucepan melt butter, add viriyari and stir fry for 1 minute.  Add the coconut and stir fry for about 5 min.
  2. Add the saffron and the food coloring  to the milk and microwave for 1 min.
  3. Add the milk to the coconut and cook on med heat for about 5 minutes.
  4. Add the sugar and cardamom seeds, nutmeg powder, sultans and cook for another 5 minutes till the sugar has melted and milk evaporated.
  5. Add Kas Kas and mix well.  The mixture should be thick.

Dough:-

  1. In a small saucepan heat the goor and milk on low heat till the milk is hot and goor melted.
  2. Sift the flour into a bowl and rub in the oil.  Add the goor mixture and make a soft dough using more milk if needed.
  3. Divide the dough into 22 equal balls. 
  4. Roll each dough into 5” circle.  Lightly brush the edges with water and place 1and half tablespoon of filling in the centre of the circle.
  5. Fold in half, gently press and seal the edges.
  6. Deep fry on med heat until golden brown.

If using a perogy maker divide dough into 4 parts, roll each part into 1/8 inch thick, cut circles with a round cutter and use the perogy maker to seal.  (Follow the instructions for the perogy maker)

Shirkhand

Sweets


Shrikhand  is an Indian sweet dish made of strained yogurt.   It is one of the main desserts in Gujarati  and Maharashtrian cuisine.  . Preparation of this dish is very simple but it takes some time to process yogurt properly

In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori or as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries.

You will find a lot of different recipes for shirkhand but I like this recipe. 

 

 

 

 

 

Ingredients

  • 1               container (750 ml) 6 % MF Yoghurt
  • 1               container(500 ml)  sour cream
  • 1               cup sugar

Decoration

  • 1               tsp cardamom seeds (crushed)
  • 1/4            tsp nutmeg powder
  • 1/4            tsp saffron
  • 1               tbsp slivered almonds
  • 1               tbsp slivered pistachio

Instructions

  1. Line a large sieve with cheese cloth and put the yoghurt in.  Put the sieve over a bowl and let the whey from the yoghurt drain out.  Leave this covered  for 5 hours or overnight.
  2. Add the sour cream and sugar and mix well.  Transfer it into a serving bowl.
  3. Sprinkle the rest of the ingredients, cover and refrigerate for a few hours or overnight.

Serve with chapatti or poori  or it can be served as a dessert.

Shirkhand can be made the day before.

Badam Pak(Goor Pak)

Mithai, Sweets

Goor Pak

 

 

 

 

 

 

 

 

 

Makes 20 pieces

Ingredients

  • 1/4              lb goond
  • 1 1/2           lb butter
  • 1 1/4           lb whole wheat flour
  • 1                 cup powder milk
  • 1 1/4           lb crushed almonds
  • 3/4              lb goor
  • 1/4              cup water
  • 1                 tsp cardamom seeds crushed
  • 1/2              tsp nutmeg powder
  • 1                 tbsp kas kas(poppyseeds)
  • 1/4              cup slivered almonds
  • 1/4              cup slivered pistachio
  • 2                 cups oil for frying goond

Instructions

  1. In a frying pan heat the oil.  When the oil is hot add 1 tbsp of goond at a time.  The goond will pop up and it will be transparent. Turn it, making sure the goond is transparent on all sides.  Take it out of the frying pan into a colander and let it drain.  Leave it aside.
  2. In a large saucepan over medium hot heat, melt 1-1/2 lb butter and fry the whole wheat flour. The flour is ready when the butter starts bubbling and the flour is golden brown, about 15 minutes.
  3. Add the milk powder and stir it for a few minutes.
  4. Remove from the heat, add the cardamom, nutmeg, crushed almonds, goond and mix well.
  5. In a medium saucepan, over medium heat add chopped goor, remaining  and 1/4 cup of water.  Let it cook till the goor melts and the mixture starts to bubble, about 10 minutes.
  6. Pour the goor mixture into the flour mix and mix well.
  7. Over medium heat cook the mix for about 5 minutes stirring continuously.
  8. Pour the mix into a well greased 10 X 12 inch cake tin.  Spread it evenly.  Sprinkle kas kas, slivered almonds and slivered pistachios.  Roll it with a rolling pin to make it smooth, or smooth it with the back of a spoon let it set overnight.
  9. With a sharp knife cut into square or diamonds and serve.

The pak can be stored in an air tight container for a couple of weeks.

Black Eye Beans, Eggplant and Potato Curry

Entrees, vegetarian

 You can buy dried beans from any grocery store, or you can buy canned from some grocery stores. You can buy fresh ones in some countries.  The dried beans have to be soak for a few hours or overnight.  I soak them overnight.

Ingredients

  • 1                 medium onion
  • 1                 medium tomato
  • 2                 tbsp vegetable oil
  • 1/4              tsp cumin seeds
  • 1                 tsp dhanajeera
  • 1/4              tsp  haldi  (turmeric powder)
  • 1/2              tsp crushed garlic
  • 1/2              tsp crushed ginger
  • 1/2              tsp crushed jalepino(or to taste
  • 1                 level tsp salt
  • 1                 tsp tomato paste
  • 1                 cup water
  • 1                 cup boiled black eyed beans
  • 1                 medium egg plant
  • 1                 medium potato
  • 1                 tbsp chopped cilantro

Instructions

  1. Peel and thinly slice the onions.
  2. Finely chop the tomato.
  3. In a medium saucepan heat the oil, add the cumin seeds and the onions.  Fry the onions till they are golden brown. 
  4. Add the tomato, dhana jeera, haldi, green masala, tomato paste and salt.  Cook on medium heat stirring a couple of times for about 5 minutes. 
  5. Add a cup of water.
  6. Add the black eye beans.
  7. Cut the eggplant into 1’” x 2” strips and add this to the saucepan.
  8. Peel and cube the potato into 1” cube and add this to the saucepan.
  9. Cover the saucepan and cook on medium heat for about 10 minutes till the egg plant and potatoes are cooked.
  10. Sprinkle with cilantro and serve.

Serve with chapatti and/or rice.

Blackeyed Beans

Pera(Penda)

Mithai

Pera is one of the popular Indian sweets prepared  for happy occasions, for example, when  announcing an engagement, birth of a child, or sent with an invitation to a wedding.

Pera is made with different milks cooked together with sugar and butter until it solidifies.  It is shaped into a ball and stamped with a design.

As kids we used to watch my mum make it and we used to help her stamp the design on it.  You can decorate it with nut in the centre or use different deigns to stamp it.  I use a pop bottle lid with the nuts, an empty thread spool and a fondant flower cutter. You may have a decorative wine glass, or a fancy cookie stamp.  It can be made into any size you like.  (between 1 oz to 3 oz is a good size)

You will find a lot of different recipes for pera, this recipe has been given to me by my friend Nargis, it takes longer to cook but is the best recipe I have found.

Ingredients

  • 1-1/2             cups butter(3/4 lb)unsalted butter
  • 1                   can (370 ml) carnation evaporated milk
  • 250               ml creamer (half and half or whipping cream)
  • 1 1/2             cups sugar
  • 1/2                tsp cardamom ground
  • 1/4                tsp ground nutmeg
  • 1/4                tsp saffron
  • 4                   cups(1 lb) carnation milk powder
  • 1/4                cup almonds and Pistachio finely chopped 
  •                      (chopped)    

Instructions

  1. Melt butter, evaporated milk, creamer and sugar in a saucepan and bring to a boil.  About 10 minutes.
  2. Turn the heat to medium, add the powder milk, ground cardamom, nutmeg and saffron.  Mix well.
  3. Cook stirring the mixture  until the color changes to light brown and the mixture is half(almost 30 to 40 minutes).
  4. Remove it from the stove and let it cool until you can shape it.
  5. Shape it into a small 1” ball.
  6. Decorate it with pistachio or almonds, or decorate it with a stamp.

Sambaro

Dips, Chutneys, Preserves and Pickles

Sambaro is made with cabbage, carrots, green chilies and mango.  It is an accompaniment to a lot of dishes, eg ganthias, parathas. hondavo and kitcharo to name a few.  It can be as spicy as you want or as mild as you want.  It is also sweet and sour.

Sambaro is eaten cold and can be stored in the fridge for a couple of days.

 Ingredients

  • 1                green mango
  • 2                carrots
  • 10              jalapeño
  • 1                green cabbage (about 2 lb)
  • 4                tbsp oil
  • 5                curry leaves
  • 1/4             tsp mustard seeds
  • 1/4             tsp fenugreek seeds
  • 1/4             tsp cumin seeds
  • 1                tsp salt
  • 1/2             tsp freshly ground black pepper
  • 1/2             tsp freshly ground cumin seeds
  • 1/4             tsp haldi (tumeric powder)
  • 1/2             tsp citric acid or
  •                   juice of 1 lemon
  • 1                tbsp sugar

Instructions

  1. Rinse  and cut the mango and carrots into long and thin strips  (1 1/2 x 1/4 inch).
  2. Cut the jalapeño into quarters length wise.
  3. Finely shred the cabbage.
  4. In a medium saucepan heat the oil, add the curry leaves, mustard seeds and cumin seeds.  When the mustard  seeds start to pop add the mango, carrots and jalapeno and cook for a couple of  minutes.
  5. Add the salt, crushed  black pepper and  cumin, turmeric powder, citric acid and cook for 5 minutes.
  6. Add the cabbage, mix everything and cook for 10 minutes till the cabbage is soft. 
  7. Add the sugar and mix.

Sherbet

Drinks

 

Ingredients

  • 2              lt homo milk
  • 2              cans evaporated milk
  • 1              can condensed milk
  • 1/2           tsp rose essence
  •                 few  drops of pink coloring    
  • 2              tbsp takmaria
  • 2              tbsp crushed almonds(optional)
  • 2              tbsp crushed pistachio(optional)
  • 2              cups  ice cubes

Instructions

  1. Soak takmaria in 2 cups of water for a couple of hours.  Takmaria will pop up and will look like little eyes.
  2. Mix all the milks, essence. and pink colouring.
  3. Add the takmaria and let it cool.
  4. Before serving add the nuts and ice.  Mix well and serve.

Thai Red Chicken Curry

Entrees, Poultry

Serves 4

Ingredients

  • 400             ml coconut cream
  • 1                whole chicken breast,                       
  • 2                 tsp fish sauce, or shrimp or anchovy paste
  • 1                 carrot
  • 1                 small egg plant
  • 1                 red pepper

For the Red Curry Paste

  • 1                 med onion, peeled
  • 1-2              cloves garlic, peeled
  • 2                  red chilies, deseed for milder curry, or
  • 1                  level tbsp red chili powder 
  • 1                  2” piece ginger root
  • 1                  stalk lemon grass, chopped
  • 4                  Kaffir lime leaves or rind and juice of 1 lemon
  • 1                  tsp coriander seeds, roasted
  • 1                  tsp cumin seeds roasted
  • 1                  tsp salt
  • 1                  tsp pepper
  • 4                  tbsp chopped cilantro

Instructions

To make the red curry paste:

  1. Put all the paste ingredients in a food processor and whizz them until well blended.
  2. Put the curry paste in a large pan whisk in the coconut cream.  Bring to the boil slowly.
  3. Add the chicken and turn the heat down to low.  Cover and cook for 15 minutes, stirring occasionally.
  4. Meanwhile slice the vegetables to 1/4”. 
  5. Uncover, add the vegetables and cook for 5 minutes until the meat is cooked  and sauce thickened.
  6. Stir in the fish sauce or paste and more coriander to taste.
  7. Serve with steamed rice.

Thepla 2

Sweets

This recipe uses brown sugar and you can decorate the centre with a blanched almond.

Ingredients

  • 4              cups whole wheat flour
  • 1              cup milk powder
  • 1              cup sojee
  • 2              cups brown sugar
  • 1/2           tsp crushed elechi
  • 1              tsp crushed viriyari
  • 1/2           cup butter
  • 1              cup milk
  • 1/4           cup kas kas (poppy seeds)
  • 6              cups oil for frying
  • 40            blanched almonds (optional)

Paste

  • 2               tbsp white flour
  • 4               tbsp water

Mix it together and make a paste.

Instructions

  1. In a bowl add the whole wheat flour, powder milk, sojee, brown sugar  elechi, viriyari.
  2. Cut the butter in small pieces and rub it in the flour mixture.
  3. Add the milk and make a  dough.  Divide the dough into 4 and make 4 balls. 
  4. Flatten the ball and sprinkle with kas kas.
  5. Roll the flattened ball to 1/4” thickness.
  6. Cut the rolled dough with a 5” cookie cutter.
  7. Dip the blanched almond in the paste and stick it in the centre of the round.
  8. Deep fry in medium hot oil  for about 5 min turning once.
  9. Drain on paper towel.

If you are not using almonds for decoration, you can make the theplas smaller.

Theplas can be stored in an airtight container for a week.