Monthly Archives: April 2013

Ponderosa Cake

Sweets

This  recipe is the most popular cake and most sought after recipe at UBC.

I got the recipe from “Treats to Remember”  A collection of Special Recipe from the UBC Bakeshop.

Ingredients

  • 1             cup butter                        250 ml
  • 2             cups sugar                      500 ml
  • 2             eggs, beaten                       2 ml
  • 1              tsp vanilla                           5 ml
  • 3              medium ripe bananas         3
  • 3              cups flour                        750 ml
  • 2              tsp baking powder            10 ml
  • 2              tsp baking soda                10 ml
  • 1              cup sour cream               250ml
  • 1              tsp cinnamon                       5 ml
  • 1/2           cup brown sugar              125 ml
  • 1-1/2        cups chocolate chips        375 ml

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream together butter and sugar.
  3. Add beaten eggs and beat until smooth.
  4. Add vanilla and bananas; mix until smooth.
  5. Sift flour, baking powder and baking soda, add to banana mixture alternately with sour cream, ending with dry ingredients.
  6. Pour half the batter into greased 9 x 13 inch pan.
  7. Combine cinnamon and brown sugar.  Sprinkle half of this mixture over the batter in pan.  Top with half of the chocolate chips.
  8. Repeat layers.
  9. Bake for 45 to 50 minutes.

Sprouted Mung Bean Salad

Soups & Salads

This is a recipe I found in the Vancouver Sun on Wednesday April 3.  It is from the restaurant “Varadujula’s L’Attitude 49  in
Chennai, India

Ingredients

  • 4 oz            sprouted mung beans
  • 1/4              cup diced (1/4”) red onion
  • 1/4              cup diced (1/4”) tomatoes
  • 1/4              cup diced (1/4”) gala or delicious apple
  • 1/4              cup diced carrots
  • 1/4              cup diced cucumber
  • 2                 cups finely shredded iceberg lettuce
  • 1                 lime  juice and zest
  • 1                 tbsp olive oil
  • 1/4              tsp freshly ground black pepper
  • 1/4              cup chopped cilantro

Instructions

  1. Combine all ingredients in a bowl, cover and chill for 30 minutes.
  2. Serve in a chilled serving dish on a  bed of lettuce.

To Sprout the mung bean soak it in cold water over night.  In the morning drain and rinse it in cold water.  Cover in an airtight container and store it in the fridge overnight.

Quinoa and Kale Salad

Soups & Salads

 Ingredients

  • 1/2                 cup quinoa
  • 1                    cup water
  • 1/2                 tsp salt
  • 2                    kale leaves
  • 1/2                 cup diced (1/4”) cucumber
  • 1/2                 cup diced (1/4”) carrots
  • 1/2                 cup diced (1/4”) red pepper
  • 10                  small cherry tomatoes cut in half
  • 3                    spring onions sliced very thin
  • 1                    tbsp chopped mint leaves
  • 2                    tbsp chopped cilantro
  • 1                    lime, Juice and zest
  • 1/2                 tsp freshly ground black pepper

Instructions

  1. In a medium saucepan add the water, salt and quinoa and bring it to a boil on high heat.
  2. Lower the heat to mark 4 and let it simmer for about 10 minutes.  Quinoa will split open and will look like a sprouted seed.  Let it cool completely.
  3. Remove the middle stalk from kale and chop the leaves  into thin strips.  Rinse it in cold water.
  4. Add everything together and mix it.
  5. Serve.

Quinoa Kitchari

Accompaniments

Quineo Kitchiri

Ingredients

  • 1               cup quinoa
  • 3/4            cup mung daal with skin
  • 2 1/2         cup water
  • 1/2            tsp salt

Instructions

  1. Soak daal in cold water for an hour.
  2. Rub daal between the palms of you hands to clean it and rinse it in cold water.
  3. Rinse the quinoa in cold water.
  4. In a medium saucepan add the quinoa daal  water and salt and bring to a boil.  Lover the heat to mark 4, cover and simmer for 15 minute. You may need more water.

Vegetable Paratha

Snacks & Appetizers

Ingredients

  • 12                 mandhas (paratha pastry)
  •   1                 cup chana daal or Moong daal
  •   3                 tbsp oil
  • 1/2                tsp cumin seeds
  •   1                 pkt spinach(frozen)
  •   2                 small potatoes, peeled and diced in 1/4″
  •   1                 tbsp green masala
  • 1/2                tsp crushed cumin seeds
  • 1/2                tsp crushed black pepper
  •   1                 tsp salt
  • 1/4                cup chopped dhana(cilantro)

Paste

  • 2                  tbsp white flour
  • 2                  tbsp water

Instructions

  1. Soak chana daal in cold water for 5 hours.
  2. Rinse it in cold water.
  3. Heat 1 tbsp oil in a medium saucepan. Add the cumin seeds.
  4. Add the defrosted spinach, green masala, crushed cumin seeds and black pepper, salt and the daal. Mix and cook stirring for about 10 min till the mixture is dry and the daal and spinach cooked. Let it cool.
  5. Make the paste by mixing white flour and water.
  6. Take a pastry and put 2 tbsp of the mixture in the centre of the pastry.
  7. Bring the opposite ends to the centre and stick it with the paste.
  8. Bring the other 2 sides in and  stick it.
  9. Cook on preheated med heat tawa for about a min on each side.
  10. Brush with oil and cook for another min on each side.

Serve with a dahi (yoghurt) chutney.

vegie paratha filling

Paratha, 1st fold

Paratha, second foldParatha cooking

Sevoili Fish

Entrees, Seafoods

This is a recipe given to me by my Gwadary  relatives. It is simple and tasty.

Serves 4

Ingredients

  • 4              Halibut steaks
  • 2              chopped onions
  • 1/4           tsp red chili powder
  • 2              tbsp Green Masala
  • 1/2           tsp freshly ground jeera
  • 1/2           tsp freshly ground black pepper
  • 1/4           tsp haldi
  • 1              tsp salt
  • 1/2           cup ambli chutney

Instructions

  1. Rinse fish in cold water and leave it aside.
  2. In a medium fry pan over medium heat add all the ingredients except fish, and mix well.
  3. Place the fish on top of the masala and steam for about 10 min.
  4. Turn the fish and cook for another 5 minutes or until the fish is cooked.  (The fish will change color to white and will start flaking when done).
  5. Turn off the heat and let it stand for 5 minutes.
  6. Serve with brown rice or chapatti.     

Stuffed Paratha Pastry

Snacks & Appetizers

Makes 10

Ingredients

  • 2                   cups whole wheat flour
  • 1                   cup water
  • 1/4                cup vegetable oil
  • 1/4                cup white flour

Instructions

  1. Make a dough with whole wheat flour and water.
  2. Divide the dough into 10 small balls.  (about 50 gm ea)
  3. Roll each ball into a 5 inch round.
  4. Brush each round with oil and sprinkle with white flour.
  5. Stack them up.
  6. Roll the stack into a 10 inch circle.
  7. Microwave this for  5 min.
  8. Remove from the microwave, cut the sides to make a square.
  9. Wrap it in plastic and let it stand for 10 minutes.
  10. You can wrap this in foil and freeze it.

 

Kheema pastry 2Kheema Pastry 1 

Kheema pastry 3    

Baked Thepla

Sweets

Thepla is a deep fried sweet crispy puri , very popular in parts of India and Pakistan. It is made with whole wheat flour and goor. Goor is natural sugar. Goor can be found in an Indian grocery store.
You will find many different recipes for thepla, I like this recipe which was given to me by my friend Gulzar.
I have added a few more ingredients and baked it to make it into a healthier snack.

Ingredients

  • 8             oz goor
  • 1             cup water
  • 4             cups whole wheat flour
  • 1             cup soji (wheatlets)
  • 1             cup brown sugar (dark brown)
  • 3/4          cup butter (melted)
  • ¼            tsp elchi(cardamom) seeds crushed
  • 1             tbsp viriyari crushed
  • 2             tbsp kas kas (white poppy seeds)
  • 2             tbsp flax seeds
  • 2             tbsp sesame seeds
  • 2             tbsp unsweetened coconut

Instruction

  1. In a medium saucepan boil the water and goor till the goor melts
  2. In a mixing bowl add flour, soji, brown sugar, elechi, viriyari.
  3. Rub in margarine till the mixture looks like bread crumbs.
  4. Add goor pani a little at a time and make a stiff dough.
  5. Divide the dough into 4 and make a ball.
  6. Roll the dough in kas kas and flatten it.
  7. Roll each ball on a floured surface to a ¼ “ thickness.
  8. Cut with a cookie cutter.
  9. Bake in a preheated oven 350 degrees for 15 minutes.

Variation

You can use:-

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups spelt flour
  • 1 cup oats

In a blend or coffee grinder grind the oats to a fine grind.