Thursday 21 June 2007

Mutter Pilau / Pilau Rice with Peas

1 stick cinnamon, 3 cloves, 3 cardomom pods
1 teaspoon cumin seeds
1 large onion; chopped fine
2 medium potatoes, peeled and cut into fours
3 plum tomatoes; peeled and liquidised
1 tspn garlic paste
1 tspn grated ginger
2 green chillis; minced
1 tblspn yogurt
2 tspn ground cumin/coriander mix
1/2 teaspoon ground turmeric
2 cups basmati rice; washed and soaked in water
1/2 cup fresh / frozen peas
3 cups water


1. Heat the oil, add the cumin seeds, cinnamon, cardamom and cloves, let them pop.
2. Add the onions and fry until they are a rich golden brown.
3. Add the tomatoes, garlic, ginger and chilli pastes, cook for about 10 minutes, and then add the coriander, cumin and tumeric powders, stir for a couple of minutes.
4. add the yogurt and cook for a a few minutes until it is blended with the tomatoes and onions
5. Add the rice, potatoes and peas, stir and the water.
Cook for 20 minutes, stir at about 10 minutes to mix the peas and rice.

Wednesday 20 June 2007

Beef Kofta Kebab

1 lb lean beefsteak mince
2 onions,
4 cloves garlic
2 inches fresh ginger
3 - 4 green chillies
1/2 cup fresh chopped coriander
1/2 cup fresh chopped mint leaves
2 slices of bread
Juice of 2 limes
1/2 tspn garam masala

1. Place the minced beef in a bowl
2. Place the bread in a food processors to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander and mint leaves; lime juice in the food processor; grind and add to the the mince with the salt and garam masala. Mix
4. Place in the fridge for about an hour.
5. Form shapes either like sausages.
6. Place in a medium oven (180) about 15 minutes.
Serve with salad and rice or pitta bread.

Tuesday Supper in Edmonton

Chefs - Shemin and Saju

Recipes to follow (too tired tonight!)

Saturday 16 June 2007

U is for Upma / Uppuma made with Bulgur / Cracked Wheat,

This is my entry for One Hot Stove's A-Z of Indian Vegetables

1 cup bulgur wheat
2 cups diced green peppers
2 tomatoes; diced
1 tbspn oil

1 tspn mustard seeds
4-5 curry leaves
2 cloves garlic; minced

3 inches ginger; grated
2 green chillies; cut length ways and 2 cups water

1. Dry cook the bulgur wheat, until it is golden brown, with a sweet aroma, remove from heat and set aside.
2. Heat the oil in a pan, add the mustard seeds, curry leaves.
3. As soon as the mustard seeds begin to pop add onions, garlic and green chillis, fry until golden brown
4. Add the peppers, cook for about 5 minutes, add the tomatoes and mix and add the water.

4. Bring the water to boil, add the salt; when the vegetables are cooked add the bulgur wheat

Saturday 9 June 2007

T = Tandoori Bateta ne Ful Cobi / Tandoori Cauliflower and Potatoes

This is my entry for One Hot Stove's A-Z of Indian Vegetables
This is also my first recipe from Canada
I did not want to use food colouring in my tandoori masala, so I used paprika and tomato puree for the colour.

1 large cauliflower; washed and cut in large florettes
4 medim potaotes; parboiled and cut into large cubes
1 onion; finely cut
1 cup yogurt
1 lemon; juiced
2 tablespoons of olive oil
1 tspn tomato puree
3 garlic cloves; minced
2 inch piece of ginger; grated
2 green chillies; minced
1 tspn paprika powder
1 tspn coriander powder
2 tspn cumin powder
1/2 tspn garam masala
salt to taste

1. Mix the onion, garlic, ginger, chilli, lemon juice, salt, the spices, olive oil and yogurt in a large bowl
2. Marinate the cauliflower and potatoes in this mix for at least an hour
3. Heat the oven to 220 or 400, place vegetables in a greased dish
4. Bake for 30 minutes, or until brown.
Serve with a green salad.

Thursday 7 June 2007

Seared Salmon and Green Beans Tagiatelle

2 tablespoon Extra Virgin Olive Oil
500gm salmon fillet; skinned and cut into large cubes
2 tspn minced garlic
1 lemon; juiced
handfull Green Beans; topped and tailed
200ml Creme Fraiche
2 tablespoons chopped Dill
500 gmTagiatelle
salt to taste

1. Marinate the salmon in the garlic, a little salt and lemon juice.
2. Heat the oil, and fry the salmon until nicely brown (6-8 minutes)
3. Put it aside, reserve the oil

4. Cook the pasta as per instructions on the packet.
5. Add the green beans for the last 5 minutes
6. Drain the pasta and beans, add the reserved olive oil, dill and creme fraiche, mix thorougly
7. Place in a serving dish or individual dishes, arrange the seared salmon on top.

Monday 4 June 2007

Chicken Chili

1 tablespoon olive oil
2 chopped onion
2 garlic cloves, minced
1 pound skinless boneless chicken breasts; washed and cubed
2 large sweet peppers; diced
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon red chilli powder
1 can 400gm can diced tomatoes in juice; liquidised
1 400 gm can canneloni (white\0 beans; drained and rinsed well
juice of 1 lime
tablespoons chopped Coriander

1. heat the oil in a pan, fry the onion and garlic until golden brown
2. Add the chicken pieces, fry until opaque (sealed)
3. Add the coriander, cumin and chilli powders; stri and fry for a few minutes.
4. Add the chopped peppers, saute for about 5 minutes.
5. Add the beans, salt and the tomatoes, cook for about 10 minutes.
6 Add the lime juice, simmer for another 10 minutes; garnish with coriander
6. serve with cumin rice.

Sunday 3 June 2007

Tabbouleh / Herby Cracked Wheat / Burghul Salad

1 cup burghul wheat
4 cups flat leaf parsley
1/2 cup mint leaves
1 cup chopped tomotatoes
1 cup chopped cucumber
1 cup chopped spring onions
3 large mild chillis; chopped fine
1/2 cup lemon juice
1/2 cup extra virgin olive oil
salt to taste

1. Wash and soak the burghul wheat for about an hour, drain, leave in strainer until almost dry (or squeeze the water out.
2. Chop the herbs, onions, chillies and tomatoes.
3. Combine all the ingredients in a large bowl.
4. Add the lemon juice and Olive oil, mix well

Pyarali's Birthday Picnic Menu

Here is Pyarali with his younger brother Sean

Curry Puffs
Chilli and Garlic Olives
Tabbouleh Salad
Chicken Caesars Salad

Saturday 2 June 2007

Sooji jo Seero / Seera - Nutty Semolina Halva with Saffron

This my entry for Nurpur's One Hot Stoves: A-Z of Indian Vegetables

S is for Seero, Seera Sooji, Saffron and Sultanas.

1 cup semolina
1 tablespoon whole wheat flour
1/2 cup unsalted butter
1 cup water
3 cups milk
1/2 cup sugar
1/4 cup almonds
1/4 cup pistachious
1 tblespns sultana raisons
1/2 tspn saffron
1/4 tspn roughly ground cardomom

Slice the almonds and pistachious, put them aside
Melt the butter, fry the semolina and the wheat flour on very low heat until brown, you should be able to smell a delicious nutty aroma
Add water and Milk
Add the sugar, nuts, (reserve some nuts for garnish) raisons, saffron and cardomom -
Cook for 10 minutes .
Place on a serving dish, garnish with the reserved nuts

Friday 1 June 2007

Stuffed Mussels

More seafood! For Vegetarians; note: large portobello mushrooms can be stuffed with the same stuffing!

20 cooked New Zealand Green Mussels with half shell (available frozen in most supermarkets
1 tablespoon olive oil
1 onion (chopped fine)
2 tspn garlic
2 minced chillies
2 tablespoons chopped coriander (or parsley)
2 tomatoes, blanched, peeled and liquidised
juice of 1 lime
2 cups freshly made breadcrumbs (sandwich bread zapped with food processor into crumbs)
2 tbspn grated parmesan cheese
extra olive oil
salt to taste (not too much as the cheese is salty) - I didnot add any

1. Preheat the oven at 200 degrees centigrade.
2. Heat 1 tablespoon of oil in a frying pan, add the onions and garlic fry until transluscent.
3. Add the breadcrumbs, tomatoes, lime juice, coriander and parmesan cheese, mix
4. add more olive oil to bind the mixture if neccessary
5. Put the mixture into each mussel shell, place in a baking tray
6. Cook in the oven for about 8-10 minutes
Serve as an appetiser with chilled New Zealand Sauvignon blanc
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