Chicken Keema Curry

Chicken Keema Curry

A really easy chicken curry made with ground chicken, diced potatoes and green peas that tastes great as a stuffing for pita pocket sandwiches or served over steamed Basmati rice or with tortillas/chapatis.

Ingredients:

1 lb. ground chicken

1 cup frozen peas

1 russet potato, peeled and diced

½ tsp. shah jeera or cumin seeds

1 cinnamon stick

2-3 star anise

2 large onions, chopped

2 large tomatoes, chopped

2 Tbsp. extra light olive oil

1/2 tsp. turmeric powder

1 tsp. coriander powder

1/2 tsp. cumin powder

1/2 tsp. Kashmiri mirch or chili powder to taste

2 Tbsp. ginger paste

1/4 tsp. garam masala powder

Clump of oyster mushrooms, chopped

4 cloves garlic, finely minced

1 green chili, finely diced

2 cups hot chicken broth

1/2 cup cider vinegar

salt to taste

Chopped cilantro (optional)

1 tsp. ghee or butter

1/2 tsp. sugar

Notes:  Substitute mushrooms with a can of drained garbanzo, cannellini or navy beans.

Directions:

1. Brown ground chicken and set aside.
2. Heat oil in a sauce pan over high heat and sputter shah jeera, cinnamon stick and star anise.
3. Add chopped onion and fry until onions turn translucent.  Do not brown the onions.
4. Add ginger paste, turmeric, coriander and cumin powders, stir well and cook for a few minutes.
5. Add tomatoes, stir again and cook until tomatoes break down.
6. Add mushrooms, garlic, green chilies, diced potatoes and half the chicken broth.
7. Simmer until potatoes are partially cooked.
8. Add ground chicken, frozen peas and the rest of the hot chicken broth.  
9. Cover and cook until broth evaporates and oil returns to the surface.
10. Stir in sugar and vinegar and mix well.
11. Garnish with garam masala, ghee and cilantro and serve with hot cooked basmati rice, naan or tortilla.

Mung Dal with Cauliflower

Mung Dal with Cauliflower

This is another of Mum's recipes that was served when we had guests for dinner.

Ingredients:

1 cup mung dal

1 cauliflower, cut into bite size pieces with stems attached

1 cup frozen peas

2 Tbsp. extra light olive oil

1 Tbsp. ginger paste

½ tsp. shah jeera or jeera/cumin seeds

1 cinnamon stick

2-3 star anise

½ tsp. turmeric powder

salt to taste

1 tsp. ghee (clarified butter)

2-4 green chillies, slit in half

chopped cilantro

Directions:

1. Roast mung dal in a dry skillet until fragrant and golden brown. Wash in several changes of water.
2. Bring 4 cups of water to a boil, add roasted dal and boil until dal is tender.
3. Meanwhile, heat oil in a sauce pan and fry cinnamon stick, star anise and shah jeera till seeds sputter.
4. Add cauliflower florets, top with ginger paste and turmeric.
5. Stir till everything is well combined and cook on medium heat until cauliflower is golden brown and soft.
6. Pour cooked dal over cauliflower, add frozen peas and 1/2 cup hot water and bring to a boil.
7. Simmer for 10-15 minutes and adjust salt to taste.
8. Garnish with ghee, green chillies and cilantro and serve with hot cooked basmati rice, naan or tortilla.

Green Beans with Black Pepper

This preparation reminds me of Mum because she used to make this for us.  She was a wonderful cook and instilled the love for cooking in each and every one of her 8 children.

Green Beans with Black Pepper

Ingredients:

1/2 lb. green beans, cut in 1/2" pieces

1 russet potato, diced
2 Tbsp. extra light olive oil

½ tsp. kalonji/kalo jeera/nigella seeds (optional)

1 tsp. black pepper, or to taste

2 large onions, sliced

2 large tomatoes, chopped

salt to taste

Directions:

Heat oil in a pan and fry kalonji till seeds sputter.

Add chopped onion and fry until onions turn translucent.  Do not brown the onions.

Add chopped tomatoes and fry until tomatoes break down.

Add diced potatoes and green beans and simmer until potatoes are fork tender.

Sprinkle black pepper and salt and stir well.

Garnish with ghee or butter, if desired, and serve.

Swedish Meatballs

Ingredients:
1 lb. (about 20) cooked meatballs
1 Russet potato, peeled and cubed
1 bag baby carrots
1 cup chicken broth
1 can  (14 oz.) Cream of Mushroom soup
1/2 cup water
Salt to taste
2 Tbsp. sour cream

Method:

1. In a saucepan over medium heat, cook potatoes & carrots in chicken broth until tender.
2. Stir in the meatballs. 
3. Combine soup and water, add to saucepan and stir.
4. Simmer for 10 minutes until meatballs are fork tender.
5. Adjust salt to taste, keeping in mind that both the chicken broth and soup contain salt.
6. Turn stove off and stir in sour cream.
7. Serve over hot, cooked egg noodles or steamed rice.

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Srikhand with Crushed Pineapple

Srikhand with Crushed Pineapple

Ingredients

   1 (20 oz.) can crushed pineapple

   2 cups (16 oz.) full fat yogurt 

   3/4 cup (6 oz.) condensed milk

   1 Tbsp. rose water

   Maraschino cherries or chopped nuts 

Method:.

1. Strain crushed pineapple for 2 hours and reserve juice for another purpose.
2. Strain yogurt for 2 hours and discard the whey.
3. Stir strained pineapple, yogurt, condensed milk & rose water until well combined.   
4. Refrigerate overnight.
5. Serve in individual ramekins and top each with a maraschino cherry or chopped nuts.

Note:  If the whey is to be discarded, see tip in first comment for a faster way to strain the yogurt.

Savoury Pancakes

Savoury Pancakes

Makes: 8 pancakes

Ingredients

1/4 cup chickpea/gram flour (besan) or all-purpose flour

2 Tbsp. rice flour

1 egg, beaten (optional for vegans)

3 Tbsp. plain yogurt (not fat-free)

1 small onion, chopped finely

1 medium tomato, chopped finely

1 green chilli, chopped finely

1 tsp, crushed kasuri methi (dried fenugreek leaves)

Salt to taste

1 Tbsp. vegetable oil

Method

1. Combine the first four ingredients and stir batter until smooth.
2. Add the rest of the ingredients except oil and set aside.
3. Heat a frying pan and add oil; wipe oil over surface of pan with a paper towel.
4. Pour 3 Tbsp. batter into pan, swirling to make a circular shape.
5. Cook until bubbles surface, flip over and cook until done.
6. Set pancake aside and wipe the pan with the paper towel that was used before.
7. Repeat this process until all the batter is used.
8. Serve with sweet chilli sauce.

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Pineapple Ambrosia

Pineapple Ambrosia

Any flavour of jello will do. The ambrosia pictured above used dark cherry jello. To cut down on the sugar, use one regular jello, one sugar-free jello and sugar-free Cool Whip.

Ingredients

   1 (14-16 oz.) can crushed pineapple

   2 pkgs. pineapple jello 

   2 cups boiling water

   2 cups cold water

   1 tub vanilla Cool Whip

   2 Tbsp. sour cream

   2 Tbsp. shredded sweetened coconut

   Maraschino cherries for garnishing

Method:.

1. Drain crushed pineapple and set juice aside.
2. Pour reserved pineapple juice into a measuring cup and add enough cold water to make 2 cups. 
3. Dissolve the two packages of jello in boiling water, add cold water and refrigerate until set.  
4. Using a fork, scramble jello, add all the remaining ingredients including the crushed pineapple.
5. Mix thoroughly and refrigerate for at least 2 hours, preferably overnight.
6. Serve in individual ramekins and top each with a maraschino cherry.

Khawkswe Thoke

Khawswe Thoke

There's always plenty left over from an Ohno Khawkswe feast.

Combine the leftover noodles, chicken soup and all the garnishes (except lime wedges, roasted red chili flakes, fried onion and garlic) into the saucepan in which the soup was made, and refrigerate overnight.  This allows the noodles to absorb the gravy and the garnishes flavor the entire dish beautifully.

Make a flavoured oil. Place a Tbsp. of roasted red chili flakes, fried onion and garlic in a glass jar and fill with heated vegetable oil. This chili, onion and garlic flavoured oil is perfect as a garnish for any Burmese thoke (salad) dishes.

To serve the Khawkswe Thoke, fill a serving bowl with the noodles and heat it in the microwave. Garnish with flavoured oil, more fried onions & garlic, and a generous squeeze of lime wedges.

Enjoy!

Ohno Khawkswe

Burmese Coconut Chicken Noodle Soup

Chicken Soup 

The garnishes, clockwise from top left:
cilantro, green onions, hard boiled eggs, fried garlic,
fried onions, limes, red chili flakes.  

Piggies In A Blanket

Also known as Toad In A Hole

This GrandBoys' favourite requires only 3 ingredients! 


Ingredients:
4 chicken sausages (or cocktail smokey links)
2 rolls Pillsbury crescent dough (makes 32)
Tomato ketchup

Method:

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Cut each chicken sausage into 8 matchsticks.
3. Unroll half a roll of dough; refrigerate the rest.
4. Spread ketchup over dough with a pastry brush.
5. Roll each segment of dough over a piece of sausage.
6. Place on prepared cookie sheet with the seam down.
7. Make 32 of these and bake for 10-13 minutes at 350F until golden brown.

Cut diagonally across rectangle

Ingredients






Ready for baking

Chicken White Korma

Chicken White Korma

Ingredients:
1 lb. boneless, skinless chicken thighs, cut in bite-size pieces
1 large onion, sliced
1 Tbsp. ginger paste
1 Tbsp garlic paste
1 green chili, chopped very finely
1 cup whole milk yogurt
1 pkg. Shan White Korma mix
4 Tbsp. vegetable oil
1/4 cup fried onions

Method:

1. Marinate chicken in 1 Tbsp. oil, ginger & garlic paste, chili, yogurt and korma mix for 30 minutes.
2. Heat oil in a pan over high heat.
3. Saute sliced onions until translucent, then add marinated chicken.
4. Reduce heat to low and simmer for 20 minutes until chicken is cooked.
5. Garnish with fried onions and serve over hot, steamed rice or tortillas.

Ghoogni (Chana Masala)

Ghoogni
Channa Masala

Ingredients:
2 cans garbanzo beans
1 russet potato, diced
3 oz. tomato puree (Hunt's tomato sauce)
1 large onion, chopped
2 Tbsp. ginger paste
7 oz. thick coconut milk
1 tsp. cumin seeds
1 cinnamon stick
1 star anise
1/2 tsp. coriander powder
1/4 tsp. cumin powder
Chopped cilantro
2 jalapeno peppers, chopped and de-seeded, if desired)
1 lime
1 tsp. ghee
salt to taste

Method:

1. Drain garbanzo beans.  Wash in several changes of cold water.
2. Boil chopped onions in 1/2 cup water, drain onions and place in blender along with ginger paste, pureed tomatoes and coconut milk.  Blend to a thick paste.
3. Heat a saute pan over high heat, add vegetable oil and sputter cumin seeds, star anise and cinnamon stick.
4. Stir in cumin & coriander powder and fry until it browns.
5. Add blended mixture.  Saute for 5 minutes.
6. Reduce heat to medium and add garbanzo beans and diced potatoes.
7. Saute beans, potatoes and blended mixture until oil resurfaces and potatoes are cooked.
8. If it sticks to the bottom of the pan, add some hot water.  Adjust salt to taste.  
9. Stir in lime juice and garnish with chopped peppers, cilantro and ghee.
10. Serve with heated tortillas or parathas.

Indian Mochi

Indian Mochi 

Some of the ingredients

Ingredients

3-1/2 cups hot water
1-1/4 cups fine rice flour
1 Tbsp. ground cardamom
2 cup sugar
2 sticks unsalted butter
1 (14 oz.) can thick coconut milk
1-1/2 cups rose water
Pinch of salt
1 cup roasted cashews

Method

1. Boil water and add cardamom and sugar; stir until sugar dissolves.
2. Stirring continuously, add the rice flour to the boiling water.
3. Add coconut milk, rosewater, salt and butter.
4. Keep stirring and cooking until mixture forms a ball and leaves sides of pan.
5. Sprinkle half the cashews on a greased tray and spread mixture over it.
6. Smooth out with a greased wooden spoon or by hand.
7. Sprinkle remaining cashews over top and press into mixture.
8. Allow to cool and cut into diamonds or form into balls and roll in powdered sugar.

Nutty Granola

Nutty Granola

Serves: 6
Prep Time: 10 minutes
Cooking Time: 45 minutes

Ingredients:
3 cups Quaker Old Fashioned Oats
2 cups blanched & slivered almonds
1 cup Baker's sweetened & shredded coconut
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup vegetable oil
3/4 tsp. salt
1/2 cup dried cranberries or cherries
1/2 cup raisins

Method:

1. Preheat oven to 250 degrees F.
2. In a large bowl, mix the first 4 ingredients.
3. In a separate bowl, combine the next 3 ingredients
4. Mix contents of both bowls together and stir until well combined.
5. Spread onto two baking trays and bake for 45 minutes, stirring every 15 minutes.
6. Allow to cool and stir in the dried fruits.
7. Cover loosely with wax paper and leave out overnight.
8. Store in an airtight container for up to a week.

This recipe makes two cookie trays of granola

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Gajar (Carrot) Halwa

I like using baby carrots for this recipe because they're already peeled and since they're so small, can be cut in half before grating in the food processor. It's much easier than dealing with big carrots.

Serves: 6
Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

1 pkg. baby carrots, cut in half
1 cup golden raisins
1 cup milk
1/2 tsp. saffron, crushed
1 pkg. Gits Kulfi Mix
Sugar to taste
1/4 tsp. salt
2 Tbsp. ghee
Chopped almonds

Method:

1. Process carrots in food processor.
2. Over medium high heat, cook carrots, salt and raisins with milk until very little milk remains.
3. Add saffron, Kulfi Mix, stir and taste for sweetness.  Add sugar according to taste.
4. Cook the halwa until sugar dissolves and liquid evaporates.
5. Stir in the ghee, garnish with almonds and serve either hot or chilled.

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Cutlets in Tomato Gravy - Turkey or Chicken Burgers

Cutlets in Tomato Gravy

The besan or chickpea flour in this recipe is used as a binding agent.  If that is not available, it can be replaced with 1/2 cup bread crumbs or 1/2 cup all-purpose flour.

Cutlets or Burgers

Ingredients:   

1 lb. ground chicken or turkey or roasted turkey breast

½ cup water

3 tsp. ginger and garlic paste

1 chopped onion

4 green chillies, chopped

2 Tbsp. chopped coriander leaves

1 tsp. salt

¼ tsp. turmeric

1 tsp. chilli powder

1 tsp. pepper

1 beaten egg

½ cup besan (chickpea flour)

Pam olive oil spray or 1 Tbsp. vegetable oil

Method:

1. Preheat oven to 400°F.
2. Put ground chicken, onions, green chillies, salt and water in a pan over high heat. 
3. After water evaporates, remove from heat & add rest of ingredients except oil. 
4. Mix and set aside for 1-2 hours.
5. Grease a cookie sheet with oil.
6. Make 10 cutlets from the mixture, place on cookie sheet and bake at 400°F for 10 minutes on each side.  

Tomato Gravy

Ingredients:   

2 lb. ripe tomatoes, chopped or 6 oz. can Hunt’s tomato sauce

1 cup water

1 small onion, chopped

3 green chillies, chopped

1 tsp. chilli powder

small piece of ginger, chopped

1 tsp. flour

1 Tbsp. oil

2 Tbsp. sugar

2 Tbsp. vinegar

Salt to taste

Method:

1. Put tomatoes, water, onion, ginger, green chillies and salt in a pan and place on high heat.
2. When tomatoes are cooked, process in a blender.  
3. Heat oil, add flour and chili powder and stir.
4. Cool slightly, add tomato juice and bring to a boil.
5. Add vinegar, sugar and salt to taste.
6. Spoon sauce over cutlets and serve.

I started with 1 lb. leftover roasted turkey breast

Chopped into bite-sized pieces

Processed in the food processor
 with a variety of ingredients and formed into patties
Baked at 400F for 10 minutes on each side

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Nepali Alu Dum

Nepali Alu Dum

Ingredients:

1 lb. baby potatoes

1 Tbsp. chilli paste, or to taste

1 Tbsp. ginger paste

½ tsp. Kalonji/Kalo Jeera

½ tsp. turmeric powder

½ tsp. red chilli powder, or to taste
2 tsp. Kashmiri Mirch or paprika

1 large onion, chopped

Chopped cilantro (optional)

Directions:

1. Cut potatoes in half; boil for 15 minutes and drain, reserving water.
2. Heat oil in a pan and fry kalonji till the seeds sputter.
3. Add chopped onion and fry until onions turn translucent.  Do not brown the onions.
4. Stir in chilli paste, salt, turmeric, chilli powder & paprika and stir-fry for a minute on low flame.
5. Add ginger paste and some of the reserved water, bring to a boil and add potato.
6. Add more of the reserved water, depending on how much gravy is desired and cook until potatoes are fork-tender.
7. Garnish with cilantro, if desired, and serve.

Notes:

To cut back on the heat, I made my own chilli paste using 2 red peppers and 2 fresh red (Thai) chillies.  First deseed and quarter the red peppers.  Blanch in boiling water for 2 minutes and leave in hot water for 2 minutes.  Drain, remove the skin and puree along with the 2 fresh chillies.  I also substituted paprika for the chilli powder.

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Caramel Custard

Caramel Custard or Flan

This is the easiest method I know for making caramel custard, also known as flan in Spanish or crème brûlèe in French. The texture of this pudding is firm and smooth and it tastes heavenly! 

The ramekins filled with custard should be placed in a bain marie (ban-mah-REE). This is a fancy term for a hot water bath used in cooking delicate foods like custards, cheesecakes or terrines. The hot water creates a gentle and uniform heat around the ramekins. Find a baking dish with high sides that will hold the eight ramekins. A roasting pan or casserole dish works well. First pre-heat the oven, heat 1½ cups of water, pull out one of the oven racks and place the pan on the rack. Pour hot water into the pan, carefully arrange the ramekins in the pan, making sure the water comes only half-way up the sides of the ramekins. Gently push the oven rack back in place, shut the oven door and the puddings are now ready to be baked.

After baking, remove the ramekins from the bain marie and wipe off the water from the bottom and sides of the ramekins. It is best to chill this pudding in the refrigerator overnight but if there's not enough time, allow to chill for at least 3 hours.  

Ingredients (makes 8 custard cups)

Caramel:

   ½ cup sugar

   ½ cup water

Custard:

   4 eggs

   1 (14 oz.) can Carnation Evaporated Milk

   1 (10 oz.) can Eagle Condensed Milk

   1 (8 oz.) cup fat-free ½ & ½ or milk

   1 tsp. Vanilla extract

   Raisins (optional)

Method:

1. Preheat oven to 300°F.
2. in a small saucepan, simmer sugar & water until caramelized.
3. Divide caramel between 6 ramekins and set aside to cool.
4. Beat eggs and combine with remaining custard ingredients.
5. Stir thoroughly until mixture is smooth & pour into six prepared ramekins.
6. Prepare roasting pan as outlined above and place ramekins in it.
7. Bake at  300°F for 60 - 75 minutes until set and center jiggles slightly.
8. Refrigerate overnight and invert onto dessert plates to serve.

Notes: To darken color of caramel, add 1 tsp. instant coffee to caramel ingredients before simmering.


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Rasgollah Payesh or Rasmalai

This Bengali dessert is delicious and requires only 3 ingredients!  It is made with cheese dumplings that are soaked overnight in sweet cream.

Rasgollah Payesh
Rasmalai

Ingredients:

1 can Haldiram rasgollahs (15 or more per can)

2 cups whole milk

1 pkg. Gits Kulfi mix

Method:

1. Remove rasgollahs from can, squeezing out all syrup.  Discard syrup.
2. Place rasgollahs in a serving dish.
3. Bring milk to a boil.
4. Add Kulfi mix, stir until dissolved  and allow to simmer for 10 minutes.
5. Pour milk over rasgollahs in serving dish and refrigerate overnight or for at least 4 hours.

Enjoy!