Archive for » October, 2009 «

27
Oct
Spiced Cookies

Ingredients:

3 cups plain flour

1 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1/4 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground star anise

OR

1 tsp mixed spices (contains all four of the above)

250g (1 cup) butter, softened

1 cup sugar

2 eggs

1 tsp vanilla essence

Method:

1. Sift the flour, bicarbonate of soda, salt and spices into a large bowl.

2. In another bowl, beat the butter and sugar with an electric mixer until it becomes pale in colour and fluffy in texture. Beat in the eggs and vanilla until combine.

3. Gradually add the flour mixture and beat on low speed until it is all combined.

4. Cover and refrigerate the dough for 30 minutes to one hour. This will make it firm up a bit.

5. Preheat the oven to 200 deg C (400 deg F).

6. Roll the dough into walnut-sized balls (about 2cm). Sprinkle with additional sugar and flatten slightly. Place on a lined baking sheet about 4cm apart.

7. Bake for 6 to 8 minutes, until lightly browned (be careful, they may brown quickly after this).

8. Cool on the tray for a minute before placing on wire racks to cool completely.

Note: They keep for up to 1 week in an airtight container.

Category: Desserts, Indian  Tags: , ,  Leave a Comment
27
Oct
B’s Chicken Curry

Ingredients:

1. 6-8 chicken thighs and/or legs, skinned, bone in and washed

2. 250 mls thick (Greek style) yoghurt

3. 1 tbs ground red sweet paprika

4. pinch of chilli flakes

5. ¼ tsp of each powder: turmeric, cumin, coriander, ginger, black pepper

6. 1tsp curry powder

7. 1tsp garam masala powder

8. 3-4 tbs oil

9. 1/4 tsp of each type of seeds: cumin, coriander, carraway and poppy

10. 1-2 whole dry red birds-eye chillies

11.  2 big onions finely chopped

12. 1 tbs ginger-garlic paste

13.  1/2 tsp of each powder: coriander, turmeric, cumin, nutmeg, curry and garam masala powder

14.  400 g diced tomatoes (fresh or from can)

15.  salt to taste

16. chopped coriander leaves for garnish

Method:

1. Combine ingredients 2-7 into marinade mix. Poke Chicken thighs with fork. Marinate chicken for 20 mins-1 hr.

2.In a deep pan add oil and fry on low heat seeds and chillies (9-10) just to release aroma.

3. Add the onions and ginger-garlic paste and saute till soft and translucent.

4. Add all powders (13), combine well and fry for another minute to release fragrance.

5. Add the marinated chicken and cook on medium for 4-5 minutes until browned.

6. Add the tomatoes and let it cook for 3-4 minutes.

7. Add a cup of water for more gravy consistency, salt to taste. Simmer on low for 1 hr or until chicken pieces are soft (meat is coming of bones easily) and you get the desired curry consistency. Adjust salt.

8. Garnish with fresh coriander leaves.

Note: This recipe uses dry seeds and powders and is handy if you can’t buy fresh ingredients (except for coriander leaves).  It gives delicious spicy but not hot taste. Amount of spices can be adjusted to personal taste.

Category: Indian, Mains  Tags: , , ,  Leave a Comment
27
Oct
Rotis

Ingredients:

(makes 12 rotis)

Whole Wheat Flour (Chapati Flour) – 2 cups

Salt – 1/2 tsp (optional)

Oil – 4 tsp

Warm Water – 3/4 cup

All-purpose flour – for rolling and dusting

Method:

1. In a large mixing bowl, mix Chapati Flour and Salt well.

2. Add Oil and mix until all lumps are gone.

3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.

4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.

5. Heat Tawa or skillet on medium heat.

6. Knead the dough once and divide into golf ball size balls.

7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.

8. Shake or rub off excess flour from the rotli and place it onto the hot tawa.

9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.

10. Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the rotli over and place onto an open flame.

11. The rotli should balloon up. Flip it over and cook on the other side.

12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough.

Note: Steps 10-11 are optional, but they enhance the flavour. If open flame is not available, they should be baked 1/2 min per side.

Category: Indian, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment
26
Oct
Sholeh Zard (Saffron Rice Pudding)

Ingredients:

1/2 cup short grain rice

8 cups water

3 cups sugar

1/4 cup un-salted butter

1/2 cup slivered almonds

1/2 cup silvered pistachios

1/2 tsp ground saffron – dissolved in 2 tbs hot water

1 tsp ground cardamom

1/2 cup rose water

2 tbsp rice flour – dissolved in 2 cup water

Method:

Wash the rice.Combine the rice with 6 cups water and bring to boil. Simmer for 35 minutes until the rice is soft.

Add sugar and 2 more cups warm water and cook for 25 minutes, stirring occasionally.

Add the butter, almonds, saffron water, cardamom, and rose water – mix well, cook with very low heat for 20 minutes.

Add the dissolved rice flour and cook for 20 more minute.

Spoon the pudding into a bowl , decorate with cinnamon, almond and pistachio. Serve chilled.

Category: Desserts, Middle Eastern, Vegetarian  Tags: , , ,  Leave a Comment
26
Oct
Persian Style Lamb with Couscous

Ingredients:

(serves 4)

• 600g lamb meat, trimmed of fat and cubed

• 400g couscous

Marinade:

• 250g thick Greek style yoghurt

• 2 cloves crushed garlic

• Salt and pepper to taste

• Chilli flakes to taste

• Persian mild Seasoning (Masterfood or own mix*)

To Cook:

• 2 tablespoon olive oil

• 2 garlic cloves, finely chopped

• 1 tablespoons finely chopped fresh root ginger

• 1 large brown onion, halved and finely sliced

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp ground nutmeg

• Aprox. 250 mls water or chicken stock

• Salt and pepper to tatse

• 2 pinches of saffron threads

*Persian Mild Seasoning:

• 2 tbs ground coriander

• 2 tbs ground cumin

• 1tsp ground ginger

• 1tsp fenugreek

• ½ tsp ground allspice

• ½ tsp thyme

To garnish:

• 15g fresh coriander, chopped

• 25g pistachio and/or walnuts, roughly chopped

• seeds of 1 pomegranate

Method:

Marinate the lamb cubes with yoghurt, salt, pepper, minced garlic, chilli flakes and Persian seasoning by mixing it well to cover it all over. Refrigerate for at least 4 hrs or overnight.

Heat the oil in the pan, then add the garlic, onions and ginger. Fry over a low heat, stirring frequently, until transparent and soft. Add ground cumin, coriander and nutmeg, stir for couple of minutes to just release the fragrance.

Add the marinated lamb to the pan along with complete marinade and fry on low for about 10min or until meat is browned and marinade half cooked by constant stirring. Add water to cover it well, salt and pepper to taste. Simmer on low for about an hour or until meat is tender and water evaporated enough to create a thick sauce.

Sprinkle it with chopped coriander leaves and garnish with nuts and pomegranate seeds (optional) for authentic Persian dish.

Serve with Persian seasoned couscous or rice and fresh mixed greens salad or cucumber raita.

Persian seasoned Couscous:

Measure 400 ml water and bring to the boil (electrical jug is just right). Put couccous with salt, pepper and Persian seasoning into serving bowl and mix it well dry. Pour hot water over, add 1-2 tbs oil, tightly cover and set aside for 2-3 min. Use a fork to lightly fluff up the grains of couscous, then garnish (optional) with pistachios, coriander leaves and pomegranate seeds. Serve immediately.

Category: Mains, Middle Eastern  Tags: , ,  Leave a Comment
26
Oct
Persian Jewelled Rice

Ingredients:

* 275g Basmati Rice

* 18 – 20 saffron threads (1/2 sachet)

* 1 tbspn boiling water

* 1 rounded tspn cardamom pods

* 1 rounded tspn coriander seeds

* 3 tbspn olive oil

* 75g dried cranberries

* 110g raisins

* 50g peeled pistachio nuts

* Salt & freshly ground black pepper

Method:

* Rinse the rice in cold water and drain well.

* Mix the saffron with the boiling water and leave to infuse for 10 mins.

* Add rice to large pan of salted boiling water with the cardamom and coriander.

* Bring to the boil and leave to hard simmer for 8 – 10 mins until rice is al dente (soft on outside but firm in centre). Drain in a colander.

* Heat oil in a large frying pan, add the dried fruit and nuts and sauté for 1 min to plump up.

* Stir in the rice and the saffron liquid, season to taste and stir well to combine.

* Serve.

Note:  This beautifully fragrant and slightly sweet rice dish is great served with cold cuts of turkey or a gammon joint.

Category: Asian, Middle Eastern, Side Dishes, Vegetarian  Tags: , , , ,  Leave a Comment
16
Oct
Cashew Burfi

Ingredients:

Powdered Cashews – 1.5 cups (150gms)

Powdered Sugar – 1 cup (110gms)

Instant Non-Fat Dry Milk (Milk Powder) – 1/2 cup (60gms)

Cardamom Powder – 1/8 tsp

Water – 2 tbsp

Rose Essence – 2 drops (optional)

Method:

1. Take a double-boiler and bring the water to boil. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective.

2. Once hot, add in the Powdered Sugar and Milk Powder in the top pan.

3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.

4. Pour the Cashew Powder in a mixing bowl.

5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.

6. Add the Cardamom Powder and mix them all well.

7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water (or two tbs of rose water).

8. Start kneading by adding a little water at a time.

9. Knead till it forms a dough and the cashew starts letting oil go.

10. Grease hands and rolling pin for easier rolling.

11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.

12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).

13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.

14. Store in the refrigerator and serve at room temperature for great taste.

Tips: Adding Varak (silver foil)  gives it a very traditional and a grand look but if you don’t have it, the burfi will taste just as good.  Powdering the cashew is best done in a coffee grinder or an appliance meant for dry-grinding. The blender/mixie does not do a very good job and it needs to be very fine powder. Instead of cashew ground almond can be used as well.

Category: Desserts, Indian, Vegetarian  Tags: , , ,  One Comment
16
Oct
Rogan Josh

Ingredients:

* 1 tbs lemon juice

* 1 cup plain yoghurt

* 1 tsp salt

* 2 cloves garlic crushed

* 1 tbs freshly grated ginger

* 1 kg boneless lean meat of lamb, trimmed cubes

* 4 tbs oil

* 1/2 tsp cumin seeds

* 2 tsp ground coriander

* 2 bay leaves

* 4 green cardamon pods

* 1 onion finely chopped

* 2 tsp ground coriander

* 2 tsp ground cumin

* 1 tsp chili powder

* 400 g chopped tomatoes

* 2 tbs tomato puree (paste)

* 3/4 cup water

* chopped fresh coriander, toasted cumin seeds and bay leaves for garnish

Method:

1. In a large bowl mix well the lemon juice, yoghurt, salt, one crushed garlic clove, ginger and lamb cubes. marinate in the refrigerator overnight.

2.Heat the oil in a large pan, fry cumin seeds until splutter, add bay leaves and cardamon and fry 2 min.

3. Add onion, one crushed clove of garlic, coriander, cumin, chilly powder and fry for 2 min.

4.  Add lamb mixture; cook 5 min, stirring constantly. Add the tomatoes, tomato puree and wateran; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender. Garnish and serve.

Category: Indian, Mains  Tags: , ,  Leave a Comment
16
Oct
Saffron Rice

Ingredients:

2 1/2 cups Basmati rice (soaked for 20 min)

3 cups Water (approx)

1/2 tsp Saffron

5 tbs low-fat milk

2 Cloves

2-3 Cardamom green pods

Salt to taste

Method:

1. Drain the rice and place in a large pan. Add water, cardamon, cloves and salt. stir, bring to the boil, then simmer for 5 min on low heat.

2. Place milk in small bowl, add saffron and heat gently (microwave 1 min on low).

3. add saffron milk to rice and cook on low for another 5-6 min.

4.Remove from heat and stand for another 5 min without opening the lid. Fluff by fork and serve.

Category: Indian, Side Dishes, Vegetarian  Tags: , ,  Leave a Comment
15
Oct
Non-Alcoholic Cranberry Punch

Ingredients:

4 cups cranberry juice

1 ½ cups sugar

5 cups pineapple juice

3 cups orange juice

2 tablespoons almond extract

1 liter ginger ale

4 lemons, thickly sliced

3 baby limes, thickly sliced

Whole cloves

Mint leaves

Method:

Chill all ingredients. Slice each lemon into five thick slices, and stud the rind with about six cloves per slice. Slice one lime into thick slices. Use the remaining limes whole. Circle each lime with mint leaves by securing the leaves with cloves. Set the fruit aside.

Combine the first six ingredients in the punch bowl. Float the whole limes in the punch, and add about 10 slices of lemon and lime to the bowl. Use the remainder as glass garnishes.

Category: Beverages  Tags: , ,  2 Comments
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