CHATAKO

Snacks & Appetizers

Chatako 

 

 

 

 

 

 

 

Ingredients 

  • 4                 medium potatoes 
  • 2                 tbsp vegetable oil
  • 1 – 14         oz can Patra or 1 pkg Frozen Patra
  • 1/4              cup vegetable oil
  • 1/2              tsp Mustard Seeds
  • 8                 Curry Leaves (Limbdho)
  • 1/2              tsp cumin seeds
  • 1/4              tsp Ajma (Omum)
  • 4-5              cloves, optional
  • 1 – 14         oz can Chickpeas
  • 1/4              tsp turmeric powder
  • 1/2              tsp chilly powder or to taste
  • 2                 tsp Sugar
  • 1/2              tsp Salt
  • 1/2              tsp citric Acid or
  • 2                 tbsp lemon Juice
  • 1/4              cup chopped Coriander leaves
  • 1                 tbsp chopped Mint Leaves
  • 2                 cups yogurt riata
  • 2                 cups tamarind chutney
Directions
  1. Peel and cube the potatoes in 1/2 inch cubes.
  2. Coat it in 2 tbsp oil and bake in the oven at 350 degrees for 15 min or until cubes are cooked.
  3. If using canned patra cube it in 1/2 inch cubes.  If using frozen, follow the cooking instruction and cook it then cube it in 1/2 inch slice.
  4. Open the can of chickpeas and rinse it under cold water, drain it.
  5. In a med saucepan Make the vagar.  Heat 1/4 cup oil, add mustard seeds, curry leaves, cumin seeds, ajma and cloves.  When the mustard seeds start to pop add the chickpeas, turmeric, cumin powder, chilly powder, sugar, salt, citric acid or lemon juice, half the coriander leaves and the mint and mix well.  Add the baked potatoes and patra and toss it.
  6. Pour this in a pyrex dish. 
  7. Before serving spread the yogurt riata and then tamarind chutney. 
  8. Decorate with chopped cilantro.

Nanaimo Bars

Sweets

makes 30 pieces

food pictures downloaded jan 17-12 056

Ingredients

Base

  • 1/2            cup Butter
  • 5               tbsp cocoa
  • 5               tbsp sugar
  • 1/2            tsp vanilla
  • 1                egg
  • 2                cups graham wafer crumbs
  • 1                cup coconut
  • 1/2            cup chopped walnuts

Icing

  • 4                tbsp butter
  • 2                tbsp vanilla custard powder
  • 2                tbsp milk
  • 2                cups icing sugar

Chocolate  Cover

  • 2                 oz semi sweet chocolate
  • 1                 tbsp butter

Directions

  1. Place softened butter, cocoa, sugar, vanilla and egg in a bowl.  Set bowl in a pan of bowling water.  Stir mixture until butter has melted and is the consistency of custard about 5 minutes.
  2. Mix wafer crumbs, coconut and nuts together.
  3. Add to the cocoa mixture and mix well.
  4. Pour the mixture into an ungreased 9 inch square pan and spread with icing.

Icing

  1. Cream butter, milk, vanilla custard powder and icing sugar till nice and creamy, about 5 minutes.
  2. Spread this over chocolate base,  and return it to the fridge for a couple of hours till the icing has hardened.

Chocolate Cover

Put the chocolate and butter in a bowl and melt it in the microwave, covered, for 1 minute, mix it well and spread it over the icing.  Return it to the fridge and let it set,, about 10 minute.  Cut it in squares and serve.

Peanuts

Snacks & Appetizers

      

 The peanut, or groundnut  is a species in the legume or “bean” family.  Peanuts are used in a lot of different ways,  Boiled roasted, fried, used as a sauce for meats and vegetables, cakes, peanut butter , candies, chocolates, and oil are a few examples.

In Uganda peanut soup is eaten with boiled matoka(green plantain bananas) as a main meal.  Boiled fresh peanuts are sold on the street as a snack as are roasted peanuts.  The locals make a cone using old newspaper and fill it with roasted peanuts and sell it.  When going to the movies we would buy a cone of peanuts before we went into the theatre.

In Canada we do not get the fresh peanuts so I buy the dried raw peanuts, soak them over night and then boil them.  These dried peanuts can be found in China Town, T & T Market and Osaka(Super Markets)

This is a good food to snack on when watching a movie or something to nibble on when you have a party.

  peanut cone

Ingredients

  • 1 lb Peanuts
  • 1 tbsp salt

Instructions

  1. Soak the peanuts in cold water overnight.
  2. Add salt and boil it for half an hour until soft or you can presure cook it for about 5 minutes.

Mogo Masala

Snacks & Appetizers

Mogo also known as cassava or yucca is a staple of Uganda.  Mogo can be cooked in a lot of ways. Few examples are:It can be boiled, fried, made into chips, or cooked with spices.  Fried Mogo is like potato fries and a lot of the small cafes served fried mogo with ambli or lemon juice, salt and chilly powder.  In school at recess boiled mogo was sold in the canteen so we would have mogo and milk or pop.

Mogo is also a street food in East Africa.   The locals roast the mogo over the barbeque sprinkling salt, chilly powder and lemon on it. 

In Canada,you can buy fresh mogo from Supermarkets and frozen mogo from Indian grocery stores.

Mogo, when dried to a starchy, powdery (or pearly) extract is called tapioca.

Mogo Masala

 

 

 

 

 

 

 

 

 

Ingredients

  • 2                 lbs Frozen Mogo
  • 4                 cups water
  • 2                 tsp salt
  • 3                 medium onions
  • 3                 medium tomatoes
  • 1                 tbsp green masala
  • 2                 tsp tomato paste
  • 1                 tsp coriander and cumin powder
  • 1/2              tsp turmeric powder
  • 1                 tsp chilly powder(or to taste)
  • 1/2              tsp citric acid or
  •                    juice of 2 lemon
  • 1                 cup chopped cilantro
  • 4                 cups oil for frying

Instructions

  1. In a medium saucepan boil the water with 1 tsp salt.  Add the mogo and cook it for about 10 minutes.  Slice the mogo into chips about 1/2 inch thick.
  2. Heat the oil to medium hot and deep fry the chips to golden brown in color.   (The oil is ready when if you put the end of the wooden spoon in the oil and tiny bubble appear around it).
  3. Drain the chips on paper towel.
  4. Peel and thinly slice the onions.
  5. Thinly slice the tomatoes.
  6. Heat 4 tbsp of oil in a large saucepan.  Add the onions and fry till the onions are transparent, about 5 minutes.  Add the tomatoes and rest of the ingredients.  Mix and cook on low heat for about 5 minutes.
  7. Add the mogo and toss it.
  8. Serve hot with ambli(tamarind chutney)

Naral vari Bharazi (Pigeon Peas in Coconut Sauce)

Breakfast

 

Fresh Green Pigeon Peas                  Seeds of the pigeon pea

Bharazi, also known as pigeon Peas, are high in protein and have a nutty flavor.  Pigeon peas are usually found dried, canned,frozen or ground for flour. They are easiest to find in  cans and will likely be in most large grocery stores or specialty Indian and Latin shops. Although there are many varieties of pigeon peas grown, store-bought varieties will usually come in green, white, or black colors.

Bharazi can be used in a lot of different dishes like a curry or on its own, cooked with rice, or in stews.

I like to use dried bharazi but you can use 2 cans or 1 lb frozen bharazi.

When I was growing up, naral vari bharazi was a  treat for us, as we could not always buy coconut.  Coconut is found on the coast and there they use a lot of coconut in their cooking.  Naral Vari bharazi is a breakfast dish and is also served for brunch.

You can also use 2 pkts cream coconut with 4 cups of water.

Bharazi

Ingredients

  • 1/2               lb dried Bharazi
  • 1                  small onion
  • 2                  small tomatoes
  • 2                  tbsp vegetable oil
  • 1/4               tsp cumin seeds
  • 2                  tbsp green masala
  • 1/4               tsp turmeric powder
  • 1                  tsp salt
  • 2                  cans coconut milk
  • 1                  cup water   
  • 1                  jalapeno
  • 2                  fresh lemon or
  • 1/4              tsp citric acid
  • 2                  tbsp chopped cilantro

Instructions

  • Soak the dried bharazi in water and leave it overnight,  boil until tender, about half an hour.  Drain and rinse in cold water.
  • Thinly slice the onion and tomato.
  • In a saucepan heat the oil, add the cumin seeds and onions.  Saute the onions till they are transparent.
  • Add the tomatoes, green masala, turmeric powder, jalapeno and salt.  Stir and cook for a minute.
  • Add the coconut milk water and bharazi, when this starts to boil,turn the heat to medium and let it simmer for about 15 minutes.
  • Sprinkle chopped cilantro before serving.

Serve with Mandhazi,  French bread or Rice

Tomato Chutney

Dips, Chutneys, Preserves and Pickles

Ingredients

  • 2                medium tomatoes 
  • 2                tbsp oil
  • 5                curry leaves
  • ¼               tsp mustard seeds
  • ¼               tsp fenugreek seeds
  • ¼               tsp cumin seeds    
  • 2                tbsp tomato paste
  • 1                tsp citric acid or
  • 1/4             cup lemon juice
  • ½               tsp salt
  • 1                tsp red chili powder (or according to your taste)
  • ½               tsp garlic paste
  • 1                tsp green chili paste
  • 1                tbsp chopped cilantro

Instructions  

  1. Blend the tomatoes in a blender.
  2. Heat oil in a small saucepan. Add curry leaves, mustard seeds, fenugreek seeds and cumin seeds.
  3. When the seeds start popping add the tomatoes and rest of the ingredients.
  4. Cook stirring a few times,  till the oil separates, about 20 minutes.
  5. Let it cool.

Serve with Hondavo or Dokari

Hondavo(ondavo)

Snacks & Appetizers

 

Hondavo cup cakes

 

 

 

 

 

Mixed Dal and Rice  Handavo is a traditional Gujarati Savoury Cake, which is a nutritious meal in its own right when served with chutney.  This original recipe takes too long because you have to soak the daal and the rice for 5 hours and then you have to let it rest overnight before you cook it.  I do not know who came up with the instant Handavo  but this recipe is good.  My mum and grandmother always used the original recipe and that tastes different and better than the instant recipe. Hondavo is also known as Ondavo.

I use onions and zucchini, but you can use thinly sliced cabbage and frozen peas or mixed vegetable.

Eno (Eno’s Fruit Salt)

Eno is a mixture of Sodium Bicarbonate citric acid and tartaric acid.  You can substitute eno  with baking powder.

Hondavo can be served for a tea party, as a  light  lunch or mid afternoon snack.

I have used a muffin tin to make small hondavas.

12 small hondava or

1- 9” hondavo

Ingredients

  •  2                 cups Wheat lets (Sojee) 
  • ½                 cup grated Zucchini
  • ½                 cup grated Onion
  • 1                  tsp freshly ground Ginger
  • 1                  tsp freshly  ground  Garlic
  • 1                  tsp freshly ground Jalapeno
  • ½                 tsp Ajwan
  • ½                 tsp freshly crushed Cumin
  • ½                 tsp freshly crushed Black Pepper
  • ½                 tsp Turmeric Powder
  • 1                  tsp Salt (salt to taste)
  • ½                 tsp Chili Powder (optional)
  • 2                  tbsp sugar
  • 1 ½              tsp Citric Acid
  •                     or
  • 4                  tbsp Lemon Juice
  • 2                  tbsp chopped Cilantro
  • 3/4               cup yoghurt
  • 1                  cup water
  • 1                  rounded tsp Baking Powder
  • 1                  rounded tsp Eno

For Vagar

  • 1/2               cup oil
  • 10                curry leaves
  • ½                 tsp fenugreek seed
  • 1/2               tsp Mustard seeds
  • ½                 tsp cumin seeds
  • 2                  tbsp sesame seeds

For Decoration

  •                     a few onion rings and cilantro (for decoration)
  • 2                   tbsp sesame seeds

Instructions

  1. In a bowl put the wheat lets, Zucchini, onions, ginger garlic, jalapeño, ajwan, cumin, black pepper, turmeric powder, salt, chili powder, sugar, citric acid, I tablespoon cilantro,  yoghurt and water and make a thick mixture (like cake)
  2. In a small saucepan make a vagar.  Heat the oil, add the curry leaves, fenugreek seeds, mustard seeds, and cumin seeds. When it starts to pop, take it and pour it in the wheat let mix.   Add baking powder and eno and mix well.
  3. Pour this in a prepared 9” round cake Pan. (9 x 3)
  4. Decorate with sliced onions, cilantro and sprinkle with sesame seeds.
  5. Bake in a preheated oven (350 degrees) on the mid shelf for about an hour. ( put a bamboo stick in the middle of the Hondavo, if it comes out clean it is done).
  6. Let it cool in the pan for about ½  hour before you put it on a plate.

Serve it with Tomato chutney or sambaro

Salad Roll

Poultry, Soups & Salads

Ingredients

  • 1              chicken breast, boneless and skinless
  • 1              tbsp oil
  • 1              tbsp green masala
  • 1/2           tsp salt
  • 1              carrot
  • 1/2           green mango
  • 1/4           English cucumber
  • 1/2           red bell pepper
  • 2              tbsp finely chopped cilantro
  • 1              tbsp finely chopped mint
  • 1              pkg rice paper wrappers

Instructions

  1. Rinse and cut the chicken into half inch cubes. Add the green masala and salt.
  2. Heat the oil and stir fry the chicken for about 5 minutes. The chicken should be dry. Let it cool completely.
  3. Peel and grate the carrots, mango, and cucumber. finely cut the red pepper in thin strips.
  4. Add the chicken to the vegetables and add cilantro and mint and mix well.
  5. Soak 1 sheet of rice paper in hot water for a minute. Transfer it onto a towel. Place about a teaspoon of the mix on the centre of the wrap, fold the other half over, turn both the sides in and roll it up.

Serve it with dipping sauce or peanut sauce.

Speculaas

Sweets

Speculaas (German Spice Cookies) are considered the traditional St. Nicholas Cookie. 

Ingredients

  • 3                      cup all purpose flour
  • 1 1/2                tsp ground cinnamon
  • 1                      tsp ground cloves
  • 1                      tsp ground ginger
  • 1/8                   tsp baking powder
  •                         pinch salt
  • 1                      cup butter
  • 1 1/4                cup light brown sugar
  • 1                      egg
  • 1/2                   cup sliced almonds

Instructions

  1. Combine flour, cinnamon, cloves,  ginger, baking powder and salt onto wax paper.
  2. In a large bowl, of electric mixer, at high speed, beat butter and sugar until light and fluffy.  Beat in egg. 
  3. With a wooden spoon, stir in half of the flour mixture, then beat in rest of the mixture and the almonds, mixing with hands if necessary.
  4. Refrigerate, dough covered, several hours.  
  5. Preheat oven to 350 degree F.  Lightly grease several cookie sheets.  Remove one fourth of the dough at a time from refrigerate. 
  6. Roll out dough, one quarter at a time, on a lightly floured surface to a 1/4 inch thickness.  Cut cookies with a cookie cutter. (Any size and shape you want).
  7. Place cookies 1” apart on a prepared cookie sheets.  Repeat with remaining dough.
  8. Bake for 15 minutes or until cookies are light brown around edges.
  9. Remove from cookie sheets to wire racks.  Cool completely.

You can use a cookie mold, to shape the cookies.

To Store:

Keep in a tightly covered glass jar or cookie tin in a cool dry place several weeks.

Mandazi

Breakfast, Snacks & Appetizers

Mandazi (also spelled as maandazi or maandaazi, and also called mahamri or mamri ) is a form of fried bread that originated in Eastern Africa in the swahilli coastal areas of Kenya and Tanzania. It is still popular in the region, as it is convenient to make. It can be eaten with almost any food or dips or just as a snack by itself. You can freeze the leftover and heat it when needed.

Mandazi is similar to doughnuts, but has less sugar and  it has cardamom, so it does taste different.

Mandazi is either Triangle, round or oblong and when fried they are fluffy.

The locals in East Africa have this for breakfast. At 10.00a.m the venders come out in a cart to sell it. You can also get it in local Cafes.

We often have Mandazi and Bharazi(pigeon peas cooked in coconut milk) for brunch on a Sunday morning.

Makes 18

Mandazi

 

 

 

 

 

 

Ingredients

  • 3                   cups White Flour
  • 1                   cup Sugar
  • 8-10              seeds Cardamom seeds (crushed)
  • 1                   level dessert spoon Baking Powder
  • 2                   tbsp oil
  • 1                   cup yoghurt
  • 1/2                cup water

Directions

  1. In a bowl mix the first 4 ingredients.
  2. Rub in the oil.
  3. Add the yoghurt and  enough water to make a stiff dough.
  4. Cover the bowl with plastic and leave it for 5 hours or overnight.
  5. Divide the dough in 4 and roll out each to ¼ inch thick. Cut into rounds with a 3” cookie cutter or you can cut rolled out dough into 6 triangles.
  6. Deep fry in med hot oil till golden brown.(Your oil is hot, when you put the handle of the wooden spoon in and the oil  bubbles around the handle).
  7. Drain it on Paper towel.