Curry Phyllo Triangle

Meat

Phyllo dough is paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine.  Fillo pastry can be bought from most Super Markets, Greek grocery store and Iranian grocery Stores.

Ingredients

  • 1                tbsp olive oil or vegetable oil
  • 8                oz ground beef lamb
  • 1/2             tsp crushed garlic
  • 1/2             tsp crushed ginger
  • 1                cup  finely chopped potato
  • 1/2             cup finely chopped onion
  • 4 – 5          tsp curry powder
  • 1/2             tsp freshly crushed black pepper
  • 1/2             tsp dried thyme, crushed
  • 1/2             tsp salt
  • 1 1/2          cups chopped tomato
  • 1/2             cup  chopped parsely
  • 1/4             cup olive oil or vegetable oil
  • 1/4             tsp dried thyme, crushed
  • 10              sheets frozen phyllo pastry, thawed
  •                   sliced green onion

Instructions

  1. In a large non stick skillet, cook the meat on medium heat, breaking the lumps, for about 5 minutes.  Add the garlic and The meat will change color and will be fairly dry.  Add the garlic ginger, potatoes and onions and cook for a couple of minutes.
  2. Stir in 2 tsp curry powder, black pepper, 1/2 tsp thyme, and 1/2 tsp salt and cook for a couple of minutes.
  3. Add the tomatoes, cooked covered for 5 minutes.  Remove from the heat .
  4. Stir in parsley and let the mixture cool.
  5. Combine the remaining curry powder, 1/4 cup oil and 1/4 tsp thyme.
  6. Cut the phyllo in half length wise.  Use 1 sheet at a time and keep the rest covered.
  7. Brush the phyllo with oil, fold it in half length wise,
  8. Spoon a rounded  tbsp of meat mixture 1” from the end of each strip.  Fold a bottom corner of each strip over the filling so the short edge lines up with the side edge to make a triangle.  Fold the triangular shapes along the strip.
  9. Repeat with the remaining phyllo and filling.
  10. Arrange filled triangles on a lightly greased baking sheet.
  11. Brush the tops lightly with remaining oil mixture.
  12. Bake in a preheated 375 degree oven for 12 min or till golden brown.
  13. Garnish with green onions, if desired.

To Make ahead, prepare as directed but do not bake.  Wrap unbaked triangles and freeze up to 2 weeks.

To bake, place  the frozen triangles on a baking sheet and bake as directed.

Idd-ul-Fitr

Entrees

 

Idd ul Fitr marks the end of Ramdhan, the holy month of fasting  Idd is an Arabic word meaning “festivity and Fitr means “breaking the fast”  This is a day where Muslims around the world try to show a common goal of unity.

The common  Arabic greeting on Idd is Idd Mubarak(blessed Idd).  In addition many countries have their own greetings in local language. Muslims are also encouraged on this day to forgive and forget any differences with others or animosities that may have occurred during the year.

As an obligatory act of charity, money is paid to the poor and the needy   No person should go hungry 

The Idd prayer is performed in congregation . After the prayers, Muslims visit their relatives, friends and acquaintances or hold large communal celebrations in homes, community centers or rented halls.

.Idd gifts, known as Iddi, are given on  Idd to children and immediate relatives.

Fasting

Ramadan is a time of spiritual reflection, improvement and increased devotion and worship. Muslims are expected to put more effort into following the teachings of Islam. The fast  begins at dawn and ends at sunset.  The act of fasting is said to redirect the heart away from worldly activities, its purpose being to cleanse the soul by freeing it from harmful impurities. Ramadan also teaches Muslims how to better practice self-discipline, self-control, sacrifice, and empathy for those who are less fortunate; thus encouraging actions of generosity and compulsory charity.

As a child I remember my mother and grandmother making (Mithias (sweet meats), chevro and ganthis in the last week of ramadan.  All the relatives and friends got a plate of mithia.  We also got new clothes to wear on Idd.

On the day, after namaz we visited our elders where gift of money was given  to every person who walked through the door. Gifts of clothes and jewellery were given to close family members.  Sherbat (sweet milk with almonds and takmaria (basil seeds) was offered  as you entered the house.  We had a family lunch and the children either went shopping with the money they had collected or went to the movies and the elders would stay at home and socialize.  

This year the Idd falls on Sunday Aug. 19.  We will have Idd Namaz in all Jamat Khanas and lunch will be served in Khana.

 

 

 

 

 

Methi Chicken

Entrees, Poultry

 Serves 2

Ingredients

  • 1                bunch fresh methi(Fenugreek leaves)
  • 1                medium onion
  • 1                medium tomato
  • 4                tbsp oil
  • 1/4             tsp cumin seeds
  • 1                level tsp dhana jeera
  • 1/4             tsp haldi
  • 1                tsp green masala
  • 1                tsp salt
  • 1                chicken breast skinned and deboned
  • 1/4             tsp garam masala
  • 1                tbsp chopped cilantro

Instructions

  1. Remove all the leaves from the methi, rinse it in cold water and drain.
  2. Peel and dice the onions and tomatoes to 1/4”.
  3. Heat the oil in a saucepan, add cumin seeds and onions and fry the onions till they are light brown.
  4. Add the tomatoes, dhanajeera, haldi, green masala and salt, mix and cook for 2 min. 
  5. Add the methi and cook on low heat for about 5 min. stirring a couple of times.
  6. Remove the fat from the chicken and cube it to an inch, rinse it in cold water and add this to the sauce.  Cook for another 5 min. till the chicken is done.  (the chicken will change color and become firm to the touch).
  7. Sprinkle it with garam masala and cilantro before serving.
  8. Serve with Naan or chapati.

Topra Pak

Sweets

Topra pak ia a sweet meat made with coconut (topra).  It is very rich.  At home we  used fresh coconut only.  The coconut is split in half, we drank the coconut water and grated the coconut and used the flesh for the pak.  Here we use the dried coconut. 
 Topra Pak             

 

 

 

 

 

 

 

 

Ingredients 

  • 2                  cups oil for fryin
  • 1/2               cup gund
  • 3                  cups butter
  • 2                  cups Sojee (semolina or wheatlets)
  • 2                  cups powder milk
  • 1                  tsp crushed  elichi,(cardamom seeds)
  • 1/2               tsp nutmeg
  • 1/2               tsp saffron
  • 2                  cup almonds (crushed)
  • 6                  cups grated coconut  
  • 3                  cups Sugar
  • 1-1/2            cups water
  • 1/2               can evaporated Milk (395ml)

Decoration

  • 1/4               cup  chopped almonds, and pista  
  • 2                  tbsp kas kas (poppy seeds

Instruction                          

  • In a frying pan heat the oil to medium hot.  (oil is hot when if you put the handle of the spoon in oil tiny bubbles form around it.)   Add a tbsp of gund and fry.  The gund will puff up and become see through.  Remove from the oil and drain.  Fry the rest the same way.
  • Melt Butter in a large saucepan on medium hot heat and fry sojee till golden brown about 15 min. 
  • Add the milk powder and fry stirring for 5 min.
  • Add elechi, nutmeg,  saffron  fried gund, coconut, almonds,  and mix well.
  • In a small saucepan make a syrup with sugar and 11/2 cups water till it is 1 string.  (Drop some syrup on a plate,  Put some syrup between your finger and thumb  and pull your fingers apart.  You will see a string when you pull apart.)  Add this to the saucepan.  Add the milk and mix well.
  • Pour into a 13 x 18 inch tray.
  • Decorated it with almonds, pista and kas kas.
  • Let it set in a cool place.
  • Cut into squares or diamonds.

Tapra Pak Ingredients

Batata Nu Sak

Entrees, vegetarian

 Ingredients

  • 4               med potatoes
  • 4               tbsp vegetable oil
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seeds
  • 1/4            tsp cumin seeds
  • 5               curry leaves
  • 1               tsp dhana jeera
  • 1/4            tsp turmeric powder
  • 1               tsp salt
  • 1               tsp green masala
  • 1               tbsp tomato paste
  • 1               tbsp lemon juice or
  • 1/4            tsp citric acid
  • 1               tbsp chopped cilantro

Instructions

  1. Peel and cube the potatoes to 1/2 inch cube.
  2. In a medium saucepan heat the oil, add curry leaves, mustard seeds, fenugreek seeds and  cumin seeds.  When the seeds start to pop add the potatoes,  rest of the spices and tomato paste.  Mix well.
  3. Turn the heat to medium, cover the saucepan and let the potatoes cook for about 15 minutes or till the potatoes are soft.
  4. Decorate  with chopped cilantro before serving.
  5. Serve with chapatti.

Apricot Bars

Sweets

This is a recipe I got from Womans  Weekly magazine.
Sliced almonds and sweet butter-crumb topping turn tangy fruit and shortbread cookie bars into super treats.
You can use peaches or nectarines instead of apricots.

Makes 12 squares

319 calories per square.

Ingredients

Filling

  • 1                  lb apricots, coarsely chopped
  • 3/4               cup sugar
  • 1                  tbsp lemon juice  
  • 1/2               cup water

Pastry

  • 1 3/4             cups all-purpose flour
  • 1/3                cup sugar
  • 1/2                tsp salt
  • 3/4                cup chilled butter, cut into small pieces
  • 1                   egg
  • 1/4                tsp almond extract

Topping

  • 1/2                cup all-purpose flour
  • 2                   tbsp sugar
  • 1                   tsp grated lemon zest
  • 3                   tbsp butter, at room temperature
  • 2                   tbsp sliced natural almonds

Instruction

For the filling:

In a pot over high heat combine apricots, sugar, lemon juice and 1/2 cup water.  Bring to a boil.  Reduce heat to medium-low.  Simmer, stirring frequently, until  thickened, about 20 minutes. freeze 30 minutes.

For Pastry

  1. Preheat oven to 425 degrees.
  2. Line 9” square baking pan with aluminum foil. 
  3. Combine flour, sugar and salt.
  4. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs.
  5. Lightly beat together egg and almond extract;  stir into flour mixture until dough forms. 
  6. Press dough into bottom of the pan; prick with a fork.
  7. Bake 18-20 minutes or until golden.
  8. Cool slightly.

For the Topping

  1. Combine flour, sugar and zest.
  2. Using fingers blend in butter until mixture is crumbly.
  3. Stir in almonds.
  4. Spread apricot filling over pastry;  sprinkle with crumb topping.
  5. Bake 30-35 minutes or until topping is golden.
  6. Cool on wire rack.
  7. Cut in Squares.

Prawn Masala

Entrees, Seafoods

 Serves 4

Prawn Masala

 

Ingredients

  • 1                lb prawns tails
  • 1/4             cup oil
  • 1/2             tsp cumin seeds
  • 1                medium onion diced 1/4”
  • 2                tomatoes diced to 1/4”
  • tsp             green masala
  • 1                tsp dhana Jeera
  • 1/4             tsp haldi(turmeric powder)
  • 1                tsp tomato paste
  • 11/2           tsp salt
  • 2                lemon
  • 1                tbsp chopped cilantro

Instructions

  1. Skin and devein the prawns (make a slit in the middle and remove the black vein).  Add 1/2 tsp salt and juice of 1 lemon and let it sit for about 15 minutes.
  2. In a wok or a medium saucepan heat the oil, add the cumin seeds and onions and fry the onions till they are transparent.   Add the tomatoes, green masala, dhana jeera, heldi, salt and tomato paste.
  3. Let it cook on low heat, covered, stirring a couple of times  for about 10 minutes.
  4. Rinse prawns in cold water and dry it on a kitchen  towel,  add this to the sauce and cook for about 5 min.  The prawns will change color to pink and it will curl up.
  5. Add lemon juice and mix.
  6. Serve in a shallow dish sprinkled with cilantro.

Serve with chapatti or paratha.

Coconut Barfi

Sweets

 086 (2)

Ingredients

  • 8                 oz butter
  • 3/4              cup half and half or homo milk
  • 2                 cups  sugar
  • 1/4              cup powder milk
  •                    a few drops of pink food coloring
  • 1/2              tsp elechi seeds(cardamom seeds)
  • 1/8              tsp nutmeg powder
  • 1                 lb unsweetened coconut

Decoration

  • 1                 oz each coconut, chopped almonds and pista.

Instructions

  1. Melt Butter.
  2. Add the half and half and sugar and boil it till the mixture thickens about 5 min.
  3. Add the rest of the ingredients and cook till the mixture is thick and starts forming into a ball.
  4. Set it in a 9 x 9 Square pan.
  5. Sprinkle with coconut chopped almonds and pista and let it set.
  6. When cool cut it in square or diamonds.

Kari nu Shak(Mango Curry)

Entrees, vegetarian

 

Ingredients
  • 2                 ripe mangoes
  • 2                 tbsp vegetable oil
  • 5                 curry leaves
  • 1/2              tsp mustard seeds
  • 1/2              tsp fenugreek seeds
  • 1                 tbsp green masala
  • 1                 tsp dhana jeera (coriander & cumin) powder
  • 1                 tsp salt
  • 1/2              tsp red chili

Instruction

  1. Rinse and cut the mangoes into about 1-1/4 inch cubes.
  2. Heat the oil in a medium saucepan on medium heat. 
  3. Add the curry leaves, mustard seeds, and fenugreek seeds.
  4. Add the cubed mango with the pips, add the rest of the ingredients and mix well. 
  5. Cover and cook on medium heat for about 10 min.
  6. Serve with Chapatti.

Cilantro-Lime Chicken Soup

Soups & Salads

Prep time: 15 min

Total: 45 min

Serves 4

Instructions

  • 1                   tbsp vegetable oil
  • 1                   6-in tortilla, cut into bite-sized strips
  • 1                   leek, thinly sliced
  • 2                   peppers, chopped
  • 2                   celery stalks, chopped
  • 3                   garlic cloves, minced
  • 1                   tbsp dried oregano
  • 1/4                tsp hot-red-chili  flakes
  • 1/4                tsp nutmeg
  • 1                   cube chicken bouillon
  • 2                   skinless boneless chicken breasts or
  • 4                   skinless, boneless chicken thighs, excess fat  
  •                      trimmed       
  • 1                   cup frozen corn nib lets
  • 2                   limes
  • 1/2                cup coarsely chopped cilantro

Instructions

  1. Heat a  very large, wide pot over medium heat.  Add  2 tsp oil.  Add tortilla strips.  Cook, stirring frequently, until toasted, 2 to 3 min.  Remove to a paper- towel-lined plate. Add remaining 1 tsp oil to pot.  Add leek.  Cook, stirring frequently, until leek softens slightly, 1 min.  Add peppers and celery.  Cook until vegetables begin to caramelize 12 min.  Add garlic and cook 1 min.  Stir in 3 cups of water and spices.  Increase heat to high and bring to a boil.  Stir in bouillon cube until dissolved.  Add chicken.  Reduce heat and simmer until chicken is cooked through, 6 min.
  2. Remove chicken to a cutting board.  Using two forks, shred chicken.  Then stir into soup along with corn.  Cook until corn is hot, about 2 min.  Stir in lime juice from one  lime, along with cilantro.
  3. Serve soup garnish with tortilla strips.
  4. Soup keeps well in the refrigerator for 3 days or in the freezer for 1 month.  If making ahead, stir in cilantro just before serving.

Shopping tip:

Bouillon cubes have just as much flavor as boxed chicken broth-and they’re more affordable and easier to store.