Category Archives: Entrees

Sausage Rolls

Meat, Snacks & Appetizers

A sausage Roll is a British savoury pastry snack, popular in Commonwealth nations and beyond.

Ingredients

  • 1             onion, finely chopped
  • 1/2          cup firmly packed carrots,
  • 1-1/2       lb lean ground beef
  • 1/2          cup bread crumbs
  • 1/2          tsp finely chopped ginger
  • 1/2          tsp finely chopped garlic
  • 2             tbsp Ketchup
  • 2             tbsp HP sauce
  • 1             tsp salt(or to taste)
  • 1/2          tsp finely ground black pepper
  • 2             tbsp chopped parsley
  • 1             pkg puff pastry, partially thawed
  • 2             tbsp bread crumbs (extra for dusting)
  • 1             egg beaten
  • 2             tsp sesame seeds(optional)
  •                Extra Ketchup  to serve

Instructions

  1. Line 2 oven trays with baking paper.
  2. In a large bowl, using a wooden spoon mix onions, carrots, ground beef, bread crumbs, ginger, garlic, Ketchup, HP sauce, salt, black pepper. and chopped parsley.
  3. Roll pastry on a floured surface to 1/8 inch thick.
  4. Cut into 4 inch stripes.
  5. Brush with egg and sprinkle some bread crumbs.
  6. Put the meat mixture in a large ziplock bag and snip 1 corner.  Pipe mince mixture down 1 long edge of 1 pastry strip.
  7. Roll up firmly to enclose filling.  Repeat with remaining mince mixture, pastry and egg, reserving a little egg.
  8. Put sausage rolls on prepared trays and freeze for 30 minutes.
  9. Preheat oven to 400 degrees.
  10. Brush sausage rolls with egg, then scatter over sesame seeds.
  11. Cut each roll to desired size(2 to 2-1/2”), make a small cut in the centre(to let out steam).
  12. Bake sauceage rolls for 25-30 minutes or until golden brown and cooked through.
  13. Let it cool for 10 minutes, before serving.
  14. Serve with Ketchup or chilli sauce

Rolled pastry                   Ziplock bag with meat mix
                                        corner snipped                          Meat Mix on Pastry    Sausage Rolls

rolle pstry

 meat mix in ziplock bag                                      Mince on the pastrysausage roll

Blueberry Coffee Cake

Entrees

Ingredients

  • 1/2           cup butter
  • 1              cup granulated sugar
  • 2              eggs
  • 3/4           cup milk
  • 2              cups all-purpose flour
  • 2              tsp baking powder
  • 2              tbsp lemon juice
  • 1              tsp lemon zest
  • 1              cup blueberrie
  • 3/4           cup brown sugar
  • 3/4           tsp cinnamon

Instructions

  1. Preheat the oven to 350 degrees
  2. Cream butter, sugar and lemon juice till light and fluffy.
  3. Add the eggs, one at a time.
  4. Shift the flour and baking powder and lemon zest.
  5. Fold in the flour mixture, alternating with milk.
  6. Fold ing berries.
  7. Spoon the mixture into greased 8” square pan.
  8. Mix brown sugar  and cinnamon.
  9. Sprinkle over top of the batter.
  10. Bake for 35 to 40 minutes or till the cake is done.(The cake is done, when you insert a bamboo stick in the centre of the cake, comes out clean)

Achari Beans

Entrees, vegetarian

This is a pickle flavoured vegetable curry, made with vegetable of your choice
and flavour of pickle masala.  The vegetables can be boiled, fried or cooked
in the masala.  Fried vegetables will taste even better.  You can use your leftover
Vegetables from the previous day.

Ingredients

  • 3             tbsp vegetable oil
  • 2             tsps viriyari(aniseeds)
  • 1/4          tsp mustard seeds
  • 1/4          tsp mehti seeds(fenugreek seeds)
  • 1/2          tbsp kalonji seeds(onion seeds)
  • 1             tbsp jeera
  • 2             onions sliced finely
  • 1             tsp  crushed garlic
  • 2             green chillies chopped
  • 1             tsp haldi(turmeric)powder
  • 1/2          cup yoghurt
  • 10           cashews(optional)
  • 1/2          tsp salt
  • 1             tsp amchoor powder(dried mango powder) or
  •                lemon juice
  • 1             lb green beans
  • 1             tbsp chopped cilantro

Instructions

  1. In a medium saucepan heat the oil, add viriyari, rai, methi seeds, kalonji seeds and jerra.  When the seeds start to pop add the onions and chopped green chillies.
  2. Cook, stirring  until onions turn light brown.
  3. Add haldi  and crushed garlic, mix well.
  4. In a blender, blend cashew with the yoghurt to a paste.  Add this to the saucepan and mix well.
  5. Add the green beans and stir, cook for 5 minutes.
  6. Add the salt and amachoor powder, mix  and cook on low heat till the beans are cooked about 5 minutes.
  7. Serve in a bowl, sprinkled with green chillies and cilantro.
  8. Serve it with chapatis.
Achari Masala Spices
 
Starting on the top:
 
Cumin Seeds
Mustard Seeds
Kalonji Seeds
fennel seeds
Fenugreek Seeds
 
 
 
 
 
 
 
 
 
 
 
 
You can use other vegetables too.
You can also boil your vegetables before adding it to the saucepan.
You can substitute roasted chickpeas for cashews.

 

 

Mixed Vegetable curry

Entrees, vegetarian

 

 

 

 

 

Serves 6

Ingredients

  • 4                small potatoes
  • 2                small Indian eggplant
  • 125           gm frozen spinach(1/2 a pkt)
  • 1                pkt(340gms) cluster beans(Gouver)(frozen)
  • 1                pkt Lima beans(frozen)
  • 2                tbsp vegetable oil
  • 5                curry leaves
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seed
  • 1/4            tsp cumin seeds
  • 1                medium tomato, finely chopped
  • 1                tsp corriandar and cumin powder
  • 1/4            tsp turmeric powder
  • 1/2            tsp freshly crushed garlic
  • 1/2            tsp freshly crushed ginger
  • 1/2            tsp freshly crushed jalepeno(or to taste)
  • 1/2            tsp red chilli powder(optional)
  • 1                tsp salt
  • 1                tbsp finely chopped cilantro

Instructions

  1. Peel the potatoes and cut them in 8 wedges.
  2. Cut the small eggplant into 8 wedges.
  3. In a medium saucepan heat the oil, add the curry leaves, mustard seeds, fenugreek seed, and cumin seeds.
  4. When the mustard seeds start to pop add the tomatoes, coriander and cumin powder, turmeric powder, garlic, ginger, jalepeno, red chilli powder, salt and cook stirring for a minute.
  5. Add the rest of the vegetables, mix and cook it on medium for about 15 minutes, stirring once.  The potatoes and eggplant should be soft when cooked.
  6. Sprinkle cilantro on it before serving.
  7. Serve with naan or chapattis.

You can use different vegetables for this, e.g. peas, green beans, corn.

The frozen vegetables can be bought in an indian grocery store or some Super Markets and Chinese groceries.

Kashmiri Paratha

Breakfast, vegetarian

When making any Paratha, they should be cooked properly, you should not taste the raw dough.

The tava or the griddle should be medium hot.  If you sprinkle water on the tava, the droplets should dance and disappear right away.

Brush it with enough oil or ghee when frying the parathas, so that the dough gets cooked well and you see crisp brown spots.  An ideally cooked paratha would be evenly fried, well cooked with golden or dark brown spots.  Use a spatula to press the paratha edges so that the edges are cooked properly.

I use the no name brand whole wheat flour.

 

Kashmiri Paratha

Ingredients

The Dough

  • 1                      cup whole wheat flour
  • 1                      tbsp oil
  • 3/4                  cold water
Filling
  • 8              oz almonds
  • 4              oz desiccated coconut
  • 1/2           tsp  ground cinnamon
  • 1/2           tsp cardamom seeds
  • 1/2           tsp ground nutmeg
  • 2               tbsp sugar
  • 1               egg white
  • 1/4           cup oil or ghee for frying
For serving
  •                  almond butter
  •                  butter
  •                  condensed milk

Instructions

Rub oil in the flour, and make a nice soft dough using enough water.

Let the dough rest for at least 20 minutes.

In a food processor grind the filling ingredients to a fine paste.

  1. Divide the dough into 5 balls.
  2. Roll 1 ball to about 5 inches
  3. Put the fill in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out.
  4. Sprinkle some flour and roll the paratha to about 6 inches.
  5. Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.
  6. Turn it again once on both sides.
  7. Serve it hot
  8. Spread ir with butter, almond butter or condensed milk.

Kashmiri Paratha

Kashmiri Paratha

Aloo Paratha

Breakfast, vegetarian

Aloo Paratha is a Popular breakfast of unleavened whole wheat bread stuffed with a spiced potato stuffing.  Aloo can be spiced to your taste and flavour.   Aloo Paratha is one of the most popular paratha from Punjab.  In Punjab the parathas are made with ghee and served with a dollop of butter.

Ingredients

The Dough

  • 1                cup whole wheat flour
  • 1                tbsp oil
  •                   water as required for kneading
Filling
  • 4               medium sized potatoes, boiled and mashed
  • 1               jalepenio finely chopped
  • 2               tbsp green onions finely chopped
  • 1/4            tsp crushed black pepper
  • 1/4            tsp garam masala
  • 1/4            tsp crushed cumin
  • 1/4            tsp citric acid or
  •                  lemon juice to taste
  • 2               tbsp finely chopped cilantro
  • 1/2            tsp salt
  • 2               tbsp oil for cooking

Instructions

Make the Dough.

  1. Rub the oil in the flour and make a soft dough using enough water.
  2. Let the dough rest for 20 minutes.
Filling
  1. Boil the potatoes and peel them.
  2. Mash the potatoes with a potato masher.
  3. Add the rest of the ingredients and mix well.  Potato mixture should be very smooth.
  4. Divide the dough into 5 balls.
  5. Roll 1 ball to about 5 inches.
  6. Make the potato mixture into the same size balls, flatten it a little.
  7. Put the filling in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out.
  8. Sprinkle some flour and roll the paratha to about 6 inches.
  9. Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.
  10. Turn it again once on both sides.
  11. Serve it hot.

Aloo ParathaAloo Paratha

Serving suggestion.

Serve with yoghurt and, green chutney.

Tom Yum Soup

Poultry, Soups & Salads

This recipe is for local Thai street food style Tom Yum Soup – it is not the fancy kind – but follow this recipe for the authentic taste you will find in Thailand.

There are two version of the Tom Yum Soup, Tom Yum Goong nam sai is Tom Yum Shrimp in a clear broth, while

Tom Yum Goong Nam Khon is the creamy milky version.

People think Tom Yum creamy is made creamy with coconut milk, it is actually made with evaporated milk.

Goong or shrimps is one of the most popular ingredient to make this soup with, but you can also make it with a mix of seafood like squid, fish or chicken.

The most absolutely essential ingredients for this soup are the three thai herbs:

  • Lemongrass
  • Galangai
  • Kaffir lime leaves

Other ingredients are just as important.

Ingredients

  • 2              litre water
  • 4              stalks lemongrass
  • 1              inch chunk of galangal
  • 10            kaffir lime leaves
  • 10            thai chilies(or to taste)
  • 5              cloves garlic
  • 1              lb chicken breast or prawns
  • 1/2           lb oyster mushrooms
  • 2              roma tomatoes
  • 2              white onions(medium size)
  • 2              tsp sugar
  • 8-12         tbsp fish sauce
  • 8-12         tbsp lime juice
  •                 Handful cilantro, finely chopped
Creamy Tom Yum Version
  • 3 tbsp canned Thai roasted chili sauce
  • 10 tbsp evaporated milk
You may need to add lime juice or fish sauce as the milk and roasted child sauce throws off the sourness and saltiness.
 
Instructions
  1. In a large saucepan boil 2 litres of water.
  2. Remove the outer leaf of the lemon grass and slice it diagonally in 1 inch strip.
  3. Slice the galangal.
  4. Coarsely break about 10 kaffir leaves.
  5. Peel the garlic.
  6. Remove the stems and chop the chills.
  7. Add all this to the water, cover and bring it to a boil.  Let it boil for 10 minutes.  Turn down the heat to low.
  8. Add the thinly sliced chicken or peeled and deveined shrimps.
  9. Rinse the mushrooms, Slice them and add them to the saucepan.
  10. Slice the roma tomatoes and onions into wedges – you want them big and chunky, add this to the soup.
  11. Boil it for about 3 minutes.
  12. Add the fish sauce and the sugar and boil for another minute, turn off the heat.  The mushroom and onions should be soft when it is ready.
  13. Add the chopped cilantro and lime juice before serving.
  14. For the creamy version add, the chilli sauce, and evaporated milk, boil for 1 minute and serve.
Note,
Lemon grass, galangal, lime leaves, garlic and birds eye chilies are for the taste, you can remove them before adding the chicken.
 
Lemongrass
 
Lemon grass is a tropical Island plant in the grass family.
Some species are commonly cultivated as culinary and medical herbs because of their scent resembling that of lemon.  It has a subtle citrus flavor and can be dried and powdered, or used fresh.  It is commonly used in teas, soups and curries.  It is also suitable for use with poultry, fish, beef and seafood.  It is also used as tea in Africa, Latin America and Mexico.
Lemon grass will keep the mosquitoes away.
 
Galangal
 
Galangal is root that looks a lot like ginger.  Its flavour is similar to root ginger, but not nearly as spicy and with hints of lemon and cardamon.  It is used in SouthEast Asia the way that ginger is used in other Asian Cuisines.  It is the key ingredient of Thai curries, soups and stews.  The whole galangal root is very hard and requires a sharp knife to cut.
 
Kaffir leaves
 
Kaffir leaves are fragrant leaves of the wild lime trees and are used widely in Thai and South East Asian cuisine in the same way as bay leaves are used in the west.  The double leaves are joined tip to end, creating an unusual figure-of eight shape.  They have a spicy, lemony flavour and give a distinctive citrus scent to soups and curries.  They are becoming more widely available, both fresh and dried but substitute lime zest if you can not find them.

Mombasa Chicken

Entrees, Poultry

Serves 6

Ingredients

  • 1/2              cup vegetable oil
  • 1                 lb Onions thinly sliced
  • 1                 tsp minced ginger
  • 1                 tsp minced garlic
  • 3                 level tsp Madras curry powder
  • 1                 small can tomato paste(6.5 oz)
  • 6                 oz coconut
  • 1                 cup yoghurt
  • 2                 jalepeno (or to taste)  
  • 10               almonds
  • 1                 tsp salt
  • 1/2              bunch fresh cilantro
  • 1                 chicken cut in 10 pieces

Instructions

  1. In a large saucepan heat the oil and fry the onions till they are transperent.
  2. Add the ginger, garlic, Madras curry powder and tomato paste mix and cook for 2 minutes.
  3. In a food processor, puree the coconut, yoghurt jalepeno almonds and add this to the saucepan, mix and let it cook covered , on medium heat for about 5 minutes.  
  4. Remove all the skin and fat from the chicken, rinse in cold water, add this to the saucepan.  Cover and cook on medium heat for about 20 minutes or until the chicken is cooked(Chicken is cooked when it is firm to the touch and the colour of the chicken has changed to a pale colour).
  5. Add lemon juice and mix.
  6. Sprinkle cilantro before serving.
  7. Serve with Naan, french bread and/or rice.

 

 

 

 

 

Curry Puff

Meat, Snacks & Appetizers

Curry Puff is a small pie filled with meat and baked.
Puff pastry can be bought at any grocery store in their freezer section.  Some bakeries sell puff pastry by the pound.
These pies can be made into any size you want.

Ingredients

  • 1            lb ground beef or lamb
  • 1/2         tsp crushed ginger
  • 1/2         tsp crushed garlic
  • 1/2         tsp freshly ground black pepper
  • 1/2         tsp freshly ground cumin
  • 1            tsp salt
  • 2            tsp madras curry powder
  • 1            tsp sugar
  • 1            small onion finely chopped
  • 1            pkg frozen puff pastry

Instructions

  1. In a medium saucepan, cook the meat.  Add 1/4 cup water, ginger, garlic, black pepper. cumin and salt.  Cook stirring and breaking the lumps for 10 minutes, till the meat has changed colour and all the liquid has evaporated.
  2. Remove the saucepan from the heat, add curry powder, sugar and onion and mix well.  Let it cool completely.
  3. Follow the instructions for the pastry.
  4. Roll the pastry to a 1/4 of an inch.  Cut it into 4” square.
  5. Add a tsp of fill in half the square diagonally, brush the sides with egg wash.  Fold it into a triangle, put it on a greased baking dish 1” apart.
  6. Egg wash it.
  7. Bake in a preheated 400 degree oven for 25 minutes.

Curry Puff using Samosa Press

  1. Roll the pastry into two  8 1/2 inch squares.
  2. Dust the samosa pres with white flour.
  3. put 1 pastry on the press.
  4. Put a teaspoon full of the filling on each section of the press.
  5. Egg wash the second piece of pastry.
  6. Put this on top of the meat and with a rolling pin roll it.  It will make 8 pastries.

Puff PastryPuff Pastry 3

            sealed puff pastry

                       

Microwave Dokra(Fatuma Karmali’s recipe)

Snacks & Appetizers, vegetarian

Dokra

Ingredients

  • 1                      cup sooji
  • 1                      tbsp chana flour
  • 2                      tbsp vegetable oil
  • 1 1/2 – 2        cups buttermilk
  • 1/2                  tsp salt
  • 1/4                  tsp citric acid
  • 1                      tbsp lemon juice
  • 1/4                  tsp freshly crushed jeera
  • 1/4                  tsp ginger paste
  • 1/4                  tsp garlic paste
  • 1/4                  tsp green chillies(or to taste)
  • 1                      tsp chopped cilantro
  • 1                      tsp baking powder
  • 2                      tbsp hot water
Instructions
  1. In a medium bowl, mix everything except baking powder and hot water, and mix well.
  2. Add the baking powder and hot water and mix.  The mixture will start rising.
  3. Pour the mixture into a greased plastic plate.
  4. Sprinkle with red chilly powder.
  5. Tap the plate gently o a tea towel to to remove the bubbles and level the surface.
  6. Put the plate in the microwave, cover with the microwave cover and cook for 5 minutes.
  7. Cool for 5 minutes and remove from the plate with a spatula.
  8. Serve with garlic chutney.
Note:
You can use a pyrex pie plate and increase the time, a couple of minutes.