Kalakand Barfi Recipe (Indian Dessert)

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Kalakand Barfi Recipe (Indian Dessert)

 

Indian Dessert (Kalakand Barfi)

Time to Prepare: 8-10minutes

Serving: 8/10 People

Ingredients:

  • 3 cups Nido Carnation Milk
  • 1 cup sugar
  • 1 tablespoon soft butter
  • 1/2 tsp elatich (cardamom) powder
  • 250ml Table Cream/Light Cream/Coffee Cream.
  • Rose Water (This can be bought in your ethnic food stores)

Directions:

  • Mix all ingredients in a big glass bowl and then microwave for 5 minutes.
  • Remove and mix with a spatula a few times and then microwave for 2 more minutes.
  •  When you remove the dish you should notice that the mixture is thicker and it’s not sticking to the sides of the dish as much.
  • Remove and place on flat surface and shape it into a thin rectangle.
  • I usually take Rose Water and put some in my hand and slap it on the barfi and shape it quickly since it’s hot.
  • I add silver Edible foil and then let it sit for 10/12 minutes before cutting.

This dessert can be stored at room temperature for about 3 days and after that you should place it in the fridge.

Keema (Ground) Chicken Recipe

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Chicken Keema (Ground) Recipe

Bottle Gourd/Ghea with a Fierce Twist

Time to Prepare: 50 minutes

Serving Size: 4 people

Ingredients:

  • 1 packet Chicken Mince (1 pound)
  • 2 Medium Onions finely chopped
  • 2 Medium Tomatoes finely chopped or ½ cup Ragu Tomato Sauce (Garlic &      Onion Flavor)
  • 1 tablespoon yogurt (optional)
  • 2 teaspoon cumin (Geera) powder
  • 2  teaspoon coriander powder
  • ½ teaspoon red chili powder or 3 green chilies finely chopped up
  • 2 dry red chilies
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • ½ teaspoon paprika powder
  • ½ teaspoon Garam Masala
  • 1 teaspoon garlic paste
  • 2 teaspoon finely chopped ginger
  • ½ cinnamon stick
  • 1 cup frozen peas
  • 1 Boiled Egg or more if desired
  • 5 tablespoons of Olive Oil
  • ¼ cup of hot water
  • Handful of chopped fresh coriander leaves

Directions:

  • In a  pan add 3 tablespoons oil, once heated add chopped onions.  Fry for two minutes.
  • Add Ground Chicken , water, 1 teaspoon salt, ½ teaspoon turmeric powder, cinnamon stick and dry chilies and sauté till golden brown.  Cover for 10 minutes and let it cook on  medium heat.
  • Add  garlic, ginger and mix in the mince.  Add the yogurt this helps tenderize the chicken.  Mix the ground chicken well and make sure the chicken is not clumped up.
  • Now add the tomatoes and mix well and cook for another few minutes.  Now add the remaining 2 tablespoons of  oil and all the remaining spices.  Cook about 20 minutes on medium heat.
  • Add  peas and let it cook on low heat for another 10 minutes.  If you see that the ground chicken is  sticking to the pot lower the heat and add a few drops of hot water and scrape the bottom of the pan and mix it up well.
  • Cover and cook till the water evaporates and the chicken is well done.
  • Garnish with chopped coriander leaves and slices of boiled egg.

Vegetables Rice Pilaf

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Vegetables Rice Pilaf

Vegetables Rice Pilaf

Total Time to Prepare: 1 hour

Serving Size: 6 people

Ingredients:

  • 1 cup rice
  • 2 cup water
  • 2 cups of cut Frozen Vegetables of your choice.  Recommendations are – carrots, peas, corn, spinach, lima beans, and green beans
  • 1 cup of Indian Cheese cubes (Paneer) ** This is optional.
  • 1 big onion finely sliced
  • 1 big tomato chopped in small pieces
  • 4 tablespoons of olive oil
  • 2 Bay leaves
  • 1 cinnamon stick
  • 1 ½ tsp. of salt
  • ¼ tsp. of red chili powder
  • 2 tsp. of cumin (Geera) powder

Directions:

  1. In a dish add 1 cup of rice and fill the dish with cold water and set it aside so the rice can soak.
  2. In a big non-stick skillet add 3 tablespoons of  olive oil and heat it.
  3. When oil is hot add the onions and stir fry till a golden brown color.
  4. Then add the chopped tomatoes and stir fry for about 2/3 minutes till you see the tomatoes soften.  I usually stir it once or twice and they I cover it for a few minutes.  It      tends to cook quicker with the steam.
  5. Add 2 cups of vegetables and add all the spices and stir it a few times.  I would again cover it and have the heat on a medium temperature so that with the steam the vegetables cook quickly.  If you add the Indian cheese I would add it at this time as well.
  6. After about 5 minutes add the 2 cups of water in the vegetable mix and let it boil. Make sure the skillet is on high at  this time.
  7. Once the water is boiling add the rice.  Drain all the water before placing the rice in the vegetable mix.  Cover the lid and let it cook on high for just about 5 minutes and then turn the skillet to the lowest number.
  8. Cover the skillet and let it cook slowly.
  9. You will notice that in about 45 minutes the rice will be ready.  Once you notice that the rice is all separated and cooked then your dish is ready.

Tips:

  1. Once you place the rice in the skillet don’t stir it too many times.  Stirring the pot tends to break the rice.
  2. When I make this dish for my kids, I always add a dollop of butter when frying the onions and when the rice is cooked I place a dollop on the top of the rice and just let it melt.  My mom always told me that kids should  not worry about fatty foods, they need healthy fats to grow and it has a rich source of Vitamin A, Vitamin E and K which are all important for our children.

Good Way to Eat this Dish:

  1. You can have it plain.
  2. You can have it with plain yogurt.
  3. You can have it with spicy pickles.
  4. You can have it with Soya Sauce.

Moong Dal Sprouts Salad

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Benefits of Moog Dal Sprouts

  • Helps with Weight Control
  • Supports Heart Health
  • Maintains Healthy Vision

Checkout this amazing article on Livestrong for more details on Moong Dal

http://www.livestrong.com/article/408757-health-benefits-of-mung-bean-sprouts/

Sprout Salad/ Moong Dal Salad

Moong Dal Sprouts

Preparation Time: 15minutes

Serving Size: 5 people

Ingredients

  • Moong Dal Sprouts (2 cups of Sprouts)
  • 2 Medium Size Potatoes Boiled and cut up in small cubes
  • 1 Big Red Onion finely chopped
  • 1  Bunch of Fresh Coriander finely chopped
  • 4  green chilies finely chopped
  • ½ cup of canned chickpeas
  • 2  cucumbers cut up in small cubes
  • 2 medium tomatoes cut up in small cubes
  • ½ cup of Indian Cheese (Paneer) cut up in small cubes.  You can use Feta cheese if you want.
  • ¼ cup of Edamame
  • Lemon Juice of One Lemon (more if desired)
  • Salt and Pepper according to taste

Directions

  • Add all ingredients in a mixing bowl and add lemon juice and salt and pepper and mix well. Taste to see that salt, lemon juice and pepper is enough, if not add more accordingly.  Enjoy!

 

Ghiya Sabzi(Bottle Gourd Stew)

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Benefits of Ghiya (Bottle Gourd)

  • Bottle gourd serves as a good source of vitamin C.
  • Bottle gourd helps you reach your recommended daily intake of zinc, an essential mineral.
  • It also regulates your blood cholesterol levels, plays a role in brain function and helps you make collagen, a protein important for tissue strength.
  • Helps to regulate blood sugar after a meal and prevented excessively high blood sugar levels.  More studies are being conducted to verify how much Bottle Gourd helps in these areas.
  • Bottle gourd is rich in fiber and essential minerals, iron and protein. Fiber helps in preventing constipation and other digestive disorders. Use in juiced form to treat stomach acidity, indigestion and ulcers.
  • Bottle Gourd is low in calories.
  • Bottle gourd juice is also helpful in losing weight.
  • Bottle gourd prevents excess sodium loss and also helps in preventing fatigue.
  • Bottle gourd is very valuable in urinary disorders. It should be given once daily in the treatment of burning sensation in urinary passage due to high acidity of urine. It serves as an alkaline mixture.

However it’s important that you don’t have the juice if it’s bitter because it has many toxins that can be harmful to you.

Ghiya (Bottle Gourd)

Ghiya

Time: 30minutes

Serving Size: 4 people

Ingredients:

  • 1 big Ghiya peeled and cut up in small pieces. (can be easily found in your ethnic stores)

How to select Ghiya (Bottle Gourd)
Ensure that the bottle gourd has a smooth skin is pale green in color and free from any cuts, spots and blemishes. It should be firm to handle and the flesh should not feel soft when pressed.

  • 1 big onion roughly chopped
  • 2 medium tomatoes chopped
  • 3 tablespoons of olive oil
  • 1 Punjabi Wadi (dried spicy lentil rounds) crumbled in small pieces.  This can be found at your ethnic stores.  Keep it mind it is very spicy.  I usually put one rounds in a zip lock bag and bang it with a rolling pin to break it into  pieces.  If you plan to feed this dish to kids I would not put this Ingredient since it’s very spicy.
  • 1 ½ tsp. salt
  • ½ tsp. turmeric
  • 2 tsp. Geera (cumin) powder
  • 1 tsp. coriander powder
  • ½ tsp. chili powder
  • ¾ cup warm water

Directions:

  • Heat the oil in a pressure cooker.
  • Add Punjabi Wadi and stir fry for about two minutes till you see the color change to a darker brown.
  • Add all the remaining ingredients together.
  • Add all the spices.
  • Add the ¾ cup warm water and mix everything nicely.
  • Then close the pressure cooker and leave it on high and allow 10 whistles.
  • After your 10th whistle switch off the stove and remove the steam before opening the pressure cooker.
  • When you open the pressure cooker the Ghiya should be soft and mashed up in all the spices.  If you see that the Ghiya is still slightly hard, close the lid and give it another 4/5 whistles.
  • You can use a masher to mash up the Ghiya even more.  Once it’s all mixed up place in a dish and garnish with coriander.

Best Served with Roti (Indian bread)

Savory Poora (Indian Crepes/Indian Pancakes)

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Are you wondering what to make for breakfast tomorrow?  Try out my Savory Poora.  You can call it Indian Savory Crepes or Indian Pancakes, whatever you want to call it but it’s worth a try.

This dish is a great camouflage to hide veggies from your kids.  They would be eating a pancake which is loaded with healthy benefits.  Checkout why you should eat this Savory Poora.

  • Besan Flour (Chickpea Flour) is high in protein.
  • Besan Flour (Chickpea Flour) may be higher in fat then wheat flour but its has healthy unsaturated fats which can lower cholesterol.
  • Besan Flour (Chickpea Flour) is high in Folate which is critical for the production of proteins and genetic material.
  • Besan flour (Chickpea Flour) delivers a boost of iron, which is well known for its role carrying oxygen, iron also functions as an antioxidant and it’s needed for the production of collagen.
  • Besan Flour (Chickpea Flour) is high in magnesium.  Magnesium causes muscles to relax, which helps maintain vascular health and regulates blood pressure
  • Besan Flour (Chickpea Flour) has high Phosphorus. Phosphorus combines with calcium to form the primary compound used to build bones. It also carries lipids through the body and activates enzymes that produce energy.

Let’s not forget all the veggies that are going in this batter and they all have good healthy benefits to your body.

Is this enough knowledge to get you started on trying out Savory Poora?

Savory Poora (Indian Crepes/ Indian Pancakes)

Savory Poora

Preparation Time: 15minutes

Serving: 4 Pancakes

Ingredients:

  • ½ cup Besan Flour (Gram Flour/Chickpea Flour)
  • ¾ cup of Luke Warm Water
  • 4 spring onions finely chopped up
  • Handful of Fresh Coriander Leaves finely chopped up
  • 1 long carrot stick grated
  • 1 red bell pepper finely chopped
  • 4 or 5 florets of a Cauliflower grated
  • 3 green chilies finely chopped
  • ¼ teaspoon of grated ginger
  • ½ teaspoon of salt
  • ¼ teaspoon of red chili powder
  • ¼ teaspoon of cumin powder
  • ¼ teaspoon of coriander powder

Directions:

  • In a mixing bowl add Besan Flour and slowly mix the warm water and quickly stir till you get a thin liquid batter.  Mix quickly to avoid getting lumps of flour.  If you see that they are some lumps you can use your hands to break the lumps up and make it a smooth thin batter.  This batter should be like a pancake batter.
  • Mix all the ingredients in the batter and stir nicely till everything is evenly mixed up.
  • Heat the skillet on medium heat. Spread 1-2 tsp of olive oil. You will need to stir the batter every time you spoon it out. Pour a little of the batter into the skillet, just enough to make a round shape the size of a small serving plate. You can turn and tilt the skillet to spread the batter evenly. Let it set. Sprinkle a bit more oil on the edges and on the top of the pancake. Let it cook for 3-4 minutes, lift the pancake and flip it over. Press it down with spatula. Let it cook for 3-4 minutes. The edges of the pancakes should be crisp when done.
  • Transfer to a serving plate. It is best when eaten immediately.
  • You can eat these with green mint chutney or ketchup.

Suggestions:

  • I love to serve this to dish to my kids in the morning, and they have no idea how many veggies are going in their tummy since everything is so finely mixed in the batter.   Make it fun and make small size pancakes and serve it with ketchup to your kids and they will love it.

Savory Poora

Dry Kale Chane ( Black Gram/Chickpeas) Recipe

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Kale Chane/Black Bengal Grams are low in fat, high in fiber, protein, Vitamin B-6 and thiamine which aid with energy metabolism and with the production of hormones.

Every 1-cup serving of kale Chane contains more than 20 percent of an adult’s recommended daily intake of copper, iron, manganese and phosphorus. Its 1.7 grams of manganese supply 94 percent of a woman’s manganese requirement and 74 percent of the daily recommendation for a man. Adults need 900 micrograms of copper daily, and a cup of Kale Chane has 64 percent of this amount.

A high intake of these minerals may lower your risk of osteoporosis, diabetes, anemia and arthritis.

“Those who think they have no time for healthy eating will sooner or later have to find time for illness.” Add Black Gram to your pantry and be on the track of healthy eating.

Dry Kale Chane Recipe

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Cook Time: 1 hour

Servings: 8 people

Ingredients:

  • 2 cups Kale Chane (Black Bengal Grams/chickpeas) – washed and soaked in water overnight
  • ½ teaspoon baking powder
  • 4 tablespoons of olive oil
  • 1 ½ teaspoon salt (or more according to taste)
  • 2 green chilies finely chopped
  • 3 tablespoons grated ginger
  • 2 tablespoons finely chopped garlic
  • 1 large onion chopped fine
  • 2 teaspoons coriander powder
  • 3 teaspoons cumin powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (or more according to taste)
  • 1/2 teaspoon raw mango powder(amchoor )
  • 2 medium tomatoes finely chopped
  • 1/4 cup fresh chopped  coriander leaves
  • Juice of 1/2 lemon

Preparation:

  • Strain the chickpeas in a colander and save the water that was used to soak the chickpeas overnight.  Keep the water on the side.
  • Boil the chickpeas in a pressure cooker with ½ teaspoon of baking powder. Use half the water when you boil the chickpeas and keep the rest of the water on the side.  Allow up to 5 whistles and then switch off the burner and let the steam escape from the pressure cooker by lifting the whistle a little with a spoon.  Open the pressure cooker to see if the chickpeas are soft.  If not repeat the above step and allow another 2 or 3 whistles depending on how soft the chickpeas are.
  • Heat the cooking oil in a deep pan and when it is hot, add the onions and fry till translucent, now add the ginger, garlic and green chilies and fry for 2-3 minutes. Add the tomatoes and mix well and cook for 5-10 minutes till the tomatoes mush up.
  • Add the boiled chickpeas, coriander, cumin, turmeric, red chili, salt, raw mango powders and garam masala and mix well.
  • Add half cup of the remaining water just so that the chickpeas are not to dry and the masala wraps around the chickpeas well.  You will see that the chickpeas become soft and mushy and absorb the water. Discard the remaining water.
  • Turn off the fire and garnish with chopped onions, lemon juice and fresh coriander. Mix and serve while hot.

This dish is great to eat on its own or with a puri (Indian puffed bread)

ICE GOLA! AKA SHAVED ICE

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I recently made at trip to India and I really wanted my kids to have the shaved ice over there which for your information is called Gola, but I did not want the kids to have local water so I promised them that I would make them some homemade Golas when we get back home.  Therefore this past weekend we had some fun making Golas.

Gola/Shaved Ice

 

ICE GOLA

Ingredients:

  • Crushed Ice
  • Syrups of Your Choice

Directions:

  • Shave Ice in a Shave Ice Machine or Snow Cone Machine.
  • Place Ice in a mold and place a popsicle stick in the center and freeze for 10/15 minutes.  You don’t want to freeze the ice to much because you want the ice to be soft and breakable when you eat it.  The reason to freeze the ice for a few minutes is so that it molds in the shape you want and also for the stick to stick in the ice.
  • Remove from mold and pour syrup over ice and enjoy.  You may need to pour some warm water over the mold so that the ice comes out easily.  However be very quick so that the ice does not melt completely.

BUNNY CHOW!

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This is the first time in many years that I have not gone back home to South Africa and I am seriously missing some of the treats that I usually enjoy there.  Today I’m treating my family to a Durban specialty, BUNNY CHOW!

The origins of Bunny Chow are not clear. One account suggests that migrant workers from India who were brought to South Africa to work the sugar cane plantations of Kwazulu-Natal (Port Natal) required a way of carrying their lunches to the field; a hollowed out loaf of bread was a convenient way to transport their vegetarian curries. Meat based fillings came later.

Another story suggests that Bunny Chow was first created by Indians known as Banias (an Indian Caste) and it was a means to serve take-aways to excluded people. During the apartheid regime, Indians were not allowed in certain shops and cafes and so the shop owners found a way of serving the people through back windows, etc. This was an easy and effective way to serve the workers. The traditional Indian meal was roti and beans; however rotis tended to fall apart as a take-away item. So they cut out the centre portion of the bread and filled it with curry and capped the filling with the portion that was cut out.

Yet another story of the bunny chow’s origin is that, as in India, merchants who traditionally sold their wares under the ‘bania’ tree (also known as the banyan, or Ficus bengalensis) were called ‘bania’. The use of this name is known in India going back to antiquity.

Regardless of the origins, cute little bunnies are not one of the ingredients used in this dish.

I make Bunny Chow and serve it in a round sourdough bread and serve it as an appetizer.  Just break pieces of bread and dig in.

Communal eating brings us even closer. It’s a great way to build relationships. So serve this dish at your next get together and chow down your Bunny Chow.

Bunny Chow Recipe

Bunny Chow

Time to Prepare: 45minutes

Serving Size: 6/7 people

Any kind of curry goes into a bunny chow. It depends on your taste.

Ingredients

4 tablespoons of olive oil

1 onion finely sliced

1 tablespoons garam masala

2 teaspoon ground coriander (seeds)

1 teaspoon hot ground black pepper

5 bay leafs

½ teaspoon of red chili powder

2 teaspoon salt

2 big cardamons

2 teaspoon ground cumin powder

2 green chilies finely chopped

1/2 teaspoons turmeric

1 teaspoon of paprika

2 medium tomatoes chopped

1 pound boneless chicken cut up in small pieces (10 boneless chicken tender pieces)

2 teaspoons of garlic paste

2 teaspoons of finely chopped ginger

1 large potato cut in 1” cubes

1 bunch of fresh cut up cilantro.

Directions:

1 Heat the oil and fry onions till they become translucent.

2 Now add the tomatoes, and fry till the tomatoes become a mushy consistency and the oil separates.

3 Add the chicken, potatoes, ginger, garlic and curry leaves and fry for a minute.  Add all spices and stir till chicken is all mixed up in the spices.

5 Cover the pot and every 5 minutes stir the chicken till it’s cooked and the potatoes are cooked.  Add 1/4 cup of warm water to give the dish a little curry.  You don’t want too much liquid because this curry will be placed in the bread but just enough so that you can dip your bread. Cook for about 30 minutes till chicken and potatoes are cooked.  If the pieces are smaller the chicken and potatoes cook faster.

Preparation:

If you use a rectangular Loaf of bread:

6 Cut your rectangular loaf of bread across into two or three chunks, depending on how hungry you are.

8 Cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed.

9 Ladle the curry into the hollows, and then put back on top the bread you removed. You could use this bread to help eat the filling, as “this is ALWAYS eaten with the hands”.

If you use a round sourdough bread:

10 Hollow out the middle of the bread in a circular shape. Keep the bread that you scooped out aside to help eat the chicken.

11  Ladle the curry into the hollows, and then put back on top the bread you removed. You could use this bread to help eat the filling, as “this is ALWAYS eaten with the hands”.

Indian Cheese Toast

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Indian Cheese Toast

Indian Cheese Toast

Time to Prepare: 10minutes

Serving Size: 8 toasts

Ingredients

  • 2 cups  shredded cheddar cheese (any type of cheese can be substituted)
  • ½  onion finely chopped up
  • ½ red bell pepper finely chopped
  • 1 medium tomato finely chopped
  • 2  green chilies finely chopped ( optional)
  • 1 ½  tablespoon of soft butter
  • Handful  of fresh coriander chopped up
  • Salt  and pepper to taste

Directions

  • Mix all ingredients and place on slices of bread and toast it for 4 or 5 minutes till cheese has melted.   You can have  your toast with a side of mustard and enjoy.  That is my dad’s favorite way to eat  this toast.