Monthly Archives: November 2014

Lapsi

Sweets

 Ingredients

  • 12                 oz butter
  • 2                  tbsp viriyari(fennel seeds)
  • 6                  oz desiccated coconut
  • 2                  oz golden sultanas(optional)
  • 1 lb              cracked wheat
  • 1/2               lb jaggery(Goor)
  • 1                  lb sugar
  • 4                  cups water
  • 1                  can(375ml) coconut milk
  • 1/4               tsp nutmeg powder
  • 1/2               tsp cardamom powder
  •                     Few strands saffron
  •                     Few drops orange food colour or saffron water(optional)

For decoration

  • 2                  oz almonds
  • 2                  oz pistachio

Instructions

  1. In a large saucepan melt the butter, add viriyari, and cracked wheat. Fry this for about 10 minutes stirring often(the cracked wheat will change color to golden).  Add desiccated coconut and sultanas.
  2. In a small saucepan add the jaggeryand half a cup of water, bring to a boil and the jaggery has melted.  
  3. Mix the food colouring or saffron water with coconut Milk and add this to the wheat, add the jaggery water and mix well.  
  4. Add the 4 cups water, mix well, and bring it to a boil.  lower the temperature to med(mark 4), cover and let it simmer for 1/2 hr stirring a few times, till most of the liquid has evaporated.
  5. Add the sugar and mix well.
  6. Put the saucepan in a preheated 300 degree oven for 1 hour. The Lapsi will have absorbed all the liquid and doubled in volume.
  7. Decorate with almonds and pistachio before serving.

Serve it with papadum and/or Kebab or Samosa.

Instapot

  1. Melt the butter, add viriyari, desiccated coconut, and sultans and fry it for 10 minutes.
  2. Meanwhile melt the jaggery and sugar in in 2 cups of water.
  3. Mix the saffron water or food colouring with coconut milk.  Add this to the fried wheat.  Add the rest of the ingredients and cook on high pressure for 40 minutes.

Muthiya

Entrees, Meat, Poultry

Muthiya is a wholesome dish with lots of vegetables, meat and the dumplings.  It takes longer to make it but it is very tasty.

If you can not find a vegetable just omit it.  You will find all the frozen Indian vegetables in an Indian grocery store.

Muthiya are little dumplings the size of your fist made with Bajro(millet flour)

Mutiya Serves 8 Ingredients

  • 1/4                     cup vegetable oil
  • 1                        1″ piece cinnamon stick
  • 5                        cloves
  • 1/2                     tsp black pepper
  • 1/2                     tsp cumin
  • 5                        cardamom
  • 3                        medium onions
  • 3                        medium tomatoes
  • 1                        tbsp dhana jeera
  • 1/2                     tsp haldi (turmeric)
  • 1/2                     tsp red chili powder
  • 2                        tbsp Green Masala
  • 1                        pkt frozen spinach (300 gm)
  • 2                        lbs beef, cut into 1” cubes
  • 1                        cup boiled chana
  • 1                        cup boiled bharazi(pigeon peas)
  • 1                        cup frozen peas
  • 1                        cup frozen green beans
  • 2                        cans coconut milk
  • 2                        tsp salt
  • 1                        pkt frozen govar(cluster beans)
  • 1                        pkt frozen saragwo (drum sticks)
  • 1                        medium egg plant, cut into 1” cubes
  • 3                        medium potatoes, cut into half
  • 1                        tsp citric acid  or
  • 2                        lemons(juice)
  • 1/2                     cup finely chopped cilantro
  • 1                        tsp garam masala

Saragwo (drumsticks)

Saragwo (drumstick)         Cluster Beans (govar)

Muthiya Dumpling

  • 1                cups bajra nu atta (millet flour)
  • 1                tbsp oil
  • 1/2             tsp salt
  • 1/2             tsp green masala
  • 1                tbsp finely ground coconut
  • 1/2             tsp chopped cilantro
  • 3/4             cup cold water
Instructions
  1. In a large saucepan, heat the oil.  Add cinnamon, cloves, black pepper, cumin, and cardamom.  Add the  sliced onions and fry them stirring till they are golden brown, about 10 minutes.
  2. Add the diced tomatoes, dhana jeera, turmeric, red chilli and green masala and let it cook for about 5 minutes.
  3. Add the spinach and beef, mix and let it cook for about 15 minutes.  The meat will have changed colour, but will not be soft.  Add the chana, bharazi and the rest of the ingredients and bring it to a boil about 15 minutes.
  4. Add the salt and mix.
  5. Meanwhile In a medium bowl add everything for Muthiya except oil and water. Rub in oil and make a stiff dough using the water. Make small dumplings about 1” long and 1/2 inch thick.  Add these dumplings to the saucepan.
  6. Transfer the saucepan to a preheated 350 degree oven and let it cook for about 1/2 hour.  The vegetables and the meat should be cooked.  Add the lemon juice and let it rest.
  7. Sprinkle with cilantro and garam masala before serving.

Note:  You can use Mutton or Chicken, with or without bones or, you can omit the meat and serve it us a vegetarian dish.

Gruyere and Pecan Pastry Parcels

Snacks & Appetizers, vegetarian
IMG_0989.JPG
Makes 36

Ingredients

  • 4             oz gruyere cheese, choppe
  • 3             oz ricotta cheese
  • 1             stick celery, finely chopped
  • 1/2         tsp, chopped fresh rosemary
  • 1             egg, lightly beaten,
  •                pinch cayenne pepper
  • 2             tbsp chopped pecans
  • 6             sheets fillo pastry
  • 2             oz butter
Instructions
  1. Combine cheese, celery, rosemary, egg, pepper and nuts in bowl; mix well.
  2. Brush 3 sheets of pastry with some of the butter; layer together.
  3. Cut sheets into 2 inch squares.
  4. Top each square with a level tsp of cheese mixture.
  5. Bring corners together in the centre, press edges together firmly.
  6. Repeat with remaining pastry, butter and filling.
  7. Place parcels on lightly greased oven trays, brush lightly with butter, cover, refregerate 1 hour.
  8. Just before serving : bake in a preheated 350 degree oven for 15 min or until browned and crisp.
Parcels can be made a day ahead, cover and refregerate.
Uncooked parsels can be frozen.