Kitchen Confidential

Entertaining with style and ease

 

Entertain with Style and Ease

We are always looking for an excuse to gather with friends or family. Whether it is a gathering of ten, twenty, or more it is always a lot of work. Work can be made easier if you make yourself lists and more lists. It all begins with the guest list, the occasion and then the menu list followed by the grocery list. My lists are quite extensive which makes it much easier to plan. However there are times when you do not have those weeks to plan prior to the event but it is do-able. It has worked for me and I will share my tips with you.

For example our last gathering was for Diwali, a very impromptu gathering of family and friends. It was a week’s notice both for our guests and me. I decided that it was going to be an appetizer and dessert party after our prayers. Next, since I was short on time, I listed all the popular recipes I had and then checked off what was good and easy to get catered and those dishes I would easily be able to cook at home.

On the appetizer table I had vegetarian platters of catered samosas, kachoris and dhokla along with home made creamy but spicy mushrooms on crostini, baked brie with figs and spicy caramelized pecans. The all time popular pani puri station was a big hit. The gol gappas were bought and the jal jeera was made at home. A well shared workload.

For the non-vegetarian table, I ordered some lollipop chicken, something different and served it on a bed of mango salad. Coriander and tamarind shrimp, dahi kebabs were followed by the keema pau (soft mini bread rolls), easy to make and very substantial.

Dessert was a mix of cheesecakes, rasmalai, Lebanese goodies, fresh fruit barfi and a mixed berry bake with a cookie topping served with warmed custard. Again most of the desserts were store bought, except for the berry bake…..fresh from the oven and very impressive.

May I suggest that you make a list from your entire selection of recipes. Create a theme and then begin to eliminate the items by balancing what is easy enough to cook at home and what can easily and economically be brought in. I like to pick an item from the variety of different cuisines available to us. Thai, Hakka Chinese and Indian cuisines usually complement each other.

Below I share my recipe for Dahi Kebabs that can be rolled into sausage shapes or cooked like a meatloaf and served with naan wedges.

 

Dahi Kebabs

 

Ingredients

3 lbs.   minced lamb or pork

OR

3 lbs. beef and pork mixed together

1    onion, medium, very finely chopped

4 tbsp.     yoghurt, plain

11/2 tbsp.    tomatoe paste

2 tsp.      garlic, fresh minced

11/2 tsp.     ginger, fresh minced

1 tsp.   green chillie pepper, minced

2 tsp. coriander powder

11/2 tsp.   garam masala

1 tsp. salt, or to taste

1 tsp    tandoori masala

1/2 tsp.   dried mint

1/2 tsp.   red chilli powder

1/2 cup   yoghurt, whipped to a smooth consistency

1/4 tsp.    salt, to taste

1 tsp.   coriander seeds, fresh roasted and coarsely crushed.

2 tbsp.    fresh coriander, finely chopped

 

Directions

· Combine the meat with all the above ingredients except for the 1/2 cup yoghurt and coriander.  Place in an electric mixer.

· Mix the meat well until all the spices have been blended in and the mixture is smooth.

· Form portions of the meat mixture into sausage shapes, roughly 4inches long, and place in baking dish.

· Bake in oven at 350˚F for 30 minutes – uncovered.

· Gently separate the Kebabs in the dish and remove excess liquid.  Bake for another 15 minutes until browned on all sides.

· Add the whipped or beaten yoghurt, salt, crushed coriander seeds and fresh coriander.

· Stir and mix well. Cook for 5-7 minutes until the yoghurt is heated through and the kebabs are well coated.

· Adjust the seasonings for salt and chillies.

 

Daal and Spinach Parathas................an all time favourite.

Tuesdays, a veggie day for our household, also calls for a simple rice and daal meal. Yellow moong daal is by far the easiest and quickest daal to make. This morning, thinking of ideas for dinner,I opened the fridge, to find a container of this leftover daal from last night's dinner, staring at me. Not wanting to ignore it, I decided to mix it in with a cupful or two and more of flour, a handful of spinach, a few sprigs of fenugreek, a cupful of chopped onions, a healthy sprinkling of fresh coriander, some spices , to make some wholesome layered delights. I have already had a couple for lunch with some sweet mango pickle and a hot cup of tea . Very filling and satisfying on this dull, damp Fall day. Try some! Truly delicious and nutritious and an easy way of having your greens too!!

Moong Daal and Spinach Parathas

 

Ingredients

3 cups     chapatti flour

OR

2 cups    whole wheat flour

1 cup all purpose flour

11/2 cups    yellow moong daal, cooked and tempered with oil, onions and spices

11/2 cups    spinach, fresh, finely chopped

1/2 cup    fenugreek, frozen, chopped

3/4 cup    onions, red, very finely chopped

1/2 cup    coriander, fresh, very finely chopped

1 tsp    salt, to taste

1 tsp    red chilli powder, to taste

1 tsp    coriander seeds, dry roasted, finely crushed

1 cup warm water as necessary

1/2 cup    soft butter or crisco shortening for spreading in the parathas.

14-16 tsp    oil for frying the parathas

 

Directions

· In a mixing bowl of kitchen machine, add the flour and mix well on low speed.

· While the machine is still running add the daal and all the other ingredients except for the water, oil and butter. Mix well on medium speed until the mixture is lumpy and soft.

· If the mixture is still too hard, add the water a little at a time and continue to mix the dough on medium speed. The dough is ready when it forms into a smooth ball pulling away from the sides of the bowl.

(Finger test – when finger inserted into dough makes an impression and no dough sticks to it – the dough is perfect.)

· Cover dough and set aside for about half an hour.

· Divide dough into 14-16 equal portions and roll each into a smooth ball.

· Roll each ball onto a lightly floured board-into a thin circular shape 6 inches in diameter.

 

How to Fold Parathas

1. Spread a 3/4 teaspoon of shortening or butter onto the rolled disc.

2. Turn over one edge into the middle and press lightly.

3. Turn over opposite side,overlap it in the middle and press lightly, You now have a rectangular shape.

4. Turn over the two short edges-overlapping them to form a square shape.

Roll this gently, maintaining the square shape until the paratha is about 1/4 inches thick. Dust with flour whenever necessary. Cook on a hot griddle on medium high heat. When the underside is slightly brown and spotted flip the paratha and cook the other side until light brown. Add 1 tsp. of oil. Cook until both sides are crisp, 2-3 minutes and edges are evenly cooked.

•   Cover with aluminium foil.

•   Cook all other parathas this way.

•   Serve with your favourite pickle and yoghurt.

Suggestions

Parathas can also be made into a round shape by spreading the butter on the rolled dough and then folding it into a long log which is then twisted and rolled in a coil shape. Press the coil down and roll in to a flat disc, maintaining the round shape.

Comfort Food.....Tortiglioni pasta with Chicken and Vegetables

The past few days have been atypical of Fall, damp and miserable. However, to the downside of this dull weather we have the vivid orange and red tones in the landscape to boost us somewhat. For me though, that is not enough and I need a little more than just colour! I had a craving for a wholesome bowl of hot pasta. Even mac and cheese would have done, but would not have been fulfilling.With some sauteed bacon, chicken,a handful of grape tomatoes, veggies and a few sprigs of fresh Oregano and chopped Basil, I was able to satisfy my craving.

Tortiglioni Pasta with Chicken, Bacon and Vegetables

 

Ingredients

½ lb bacon, chopped into 1 inch pieces

1 lb    chicken breasts, boneless, sliced into 2 inch slivers

1       red calabrian hot pepper, preserved in oil

12 mushrooms, white, sliced

½ cup    onions, green, finely chopped  

2 cups   tomatoes, sweet grape

1       zucchini, trimmed into 1 inch quarters

4 cups   spinach, baby

1 head      broccoli, fresh, trimmed into florets, blanched

1 tsp.     salt, or to taste

½ tsp.    black pepper, fresh ground

1 tbsp.      oregano, fresh, chopped

2 tbsp.      basil, fresh, chopped

¼ cup    cream, light, optional

½ cup    parmesan cheese, grated

1 lb    pasta noodles, tortiglioni or rigatoni

 

Directions

• Heat a large flat sauté pan on medium high heat.

• Add the bacon and sauté for 5-7 minutes until slightly crisp.

• Stir in the chicken, cook for 4-5 minutes stirring constantly until cooked through.

• Remove the bacon and chicken from the pan and set aside.

• In the same pan, add the mushrooms, sauté uncovered, until the moisture has evaporated and the mushrooms are slightly browned.

• Add the onions, tomatoes and hot pepper. Cook uncovered, stirring occasionally until the tomatoes are soft and the skin is wrinkled.

• Toss in the zucchini, stir, mixing well and cook covered for 3minutes, until tender but still crisp.

• Remove cover add the spinach and broccoli to the pan, stirring gently until all the vegetables are well mixed together and the spinach has wilted slightly.

• Mix in the bacon and chicken, salt, pepper and the herbs. Add the cream if desired. Give it all a quick gentle stir.

• Serve in a deep bowl and sprinkle cheese over top.

• Serve hot with a garlic bread wedge and a glass of robust red wine.

 

Suggestions

• Bacon can be replaced with diced prosciutto or pancetta. If not using any of these ingredients, add a tablespoon of extra virgin oil plus one teaspoon of butter.

• I prefer this particular pasta noodle because it has a nice look and texture when mixed with the vegetables and chicken. It is important to have all the ingredients almost all the same uniform size.

The Cold and Flu Season is upon us....A Warm Comforting Remedy.....Sooji Ka Halwa

There is no running away form the sniffles, colds and coughs that Fall brings along with it. Back home, both my Mum and Mother-in-law  relied on natural remedies, and their all time favourite being Sooji ka Halwa or the thinner runnier version they called Seera. This warm buttery halwa not only soothes the throat but also provides that warm fuzzy feeling for a feverish and aching body. Always a treat to have, an aching body was often faked by some of us so the Halwa could be made!! Sooji is also known as Cream of Wheat or Semolina.This fine grain, milled from Durum wheat ,has properties in it that also help lactating mothers. It is said that a tablespoon of  dry roasted sooji mixed in with a mug of hot milk and ground almonds provides added nutrients to the breast milk which in turn benefits the baby.

 Sooji Ka Halwa

Ingredients

3 1/4 cups   water

3/4 cup     milk

1 cup    sugar

6-8    cardamom (elaichi), coarsely crushed

1/2 cup    unsalted butter

1 tbsp.   all purpose flour

1 cup    semolina (sooji)

2 tbsp.   golden raisins (optional)

3 tbsp.   slivered almonds (toasted)

2 tbsp.  pistachios, shelled unsalted, coarsely chopped

1 tbsp. cold water

Directions

§ Make the sugar syrup first and keep it ready:

§ Boil the water, milk, sugar and elaichi in a pan.

§ When this syrup comes to a rolling boil, lower heat and keep warm.

§ Melt the butter in a large pan over medium/low heat.

§ Add the flour and cook stirring constantly for about 1-3 minutes, until pale brown.

§ Add the semolina and cook gently on medium/low heat for about 15-20 minutes OR until the semolina turnsa pinkish colour and you can smell the aroma of cooked semolina.  DO NOT over brown.

§ Another test to see if the semolina has been browned and is cooked is to drop a raisin into the semolina and if it puffs up – the semolina is cooked.

§ Very slowly add  the syrup, stirring constantly as you do so.

§ Add the raisins and cook the halwa for about 5 minutes OR unitl the butter begins to separate from the semolina.

§ Remove the halwa from the heat, stir and mix well. Sprinkle with cold water and keep covered.

§ Garnish with toasted almonds and chopped pistachios. Serve warm.

Serves 6- 8 people.

A Simple bread...The satisfying Chappati

My mother always told me that making a perfect  chappati was essential to completing an Indian meal. I had many frustrating moments in the kitchen to master the art of making a perfectly round disc, which would then puff up into a soft round ball. I finally learnt the trick. Unlike rolling out pastry dough, the rolling pin is held lightly between the fingers and the palm of the hand and as you roll lightly in one direction, the flat flour disc also moves in a circular motion. A simple technique yes, but the consistency of the dough is just as critical. Below I have shared a recipe for chappatis, that has worked well for me in my kitchen.

Chappatis

Ingredients

3 1/2 cups   flour for chappatis.

   OR

3 cups     whole wheat flour and

1/2 cup   all purpose flour

1 tsp    salt to taste (optional)

2 tbsp.    oil

1 cup warm water, more as needed

  extra flour for dusting

Directions

•   In a large Mixer bowl(food processor or Kitchen Machine) add the flour and salt and mix well on low speed.

•   Add the oil and mix well.

•   Gradually add the water, kneading the dough into a soft, smooth ball. Cover with a damp cloth and leave to stand for about 1/2 an hour. The dough should not sticky to your fingers.

•   Set a cast iron frying pan or a non stick frying pan to heat over medium high temperature

•   Divide the dough into approximately 16-18 equal parts.

•   Take one part of the dough and form into a smooth round ball (size of a large plum).

•   Roll it into some flour and press down to form a patty.

•   On a rolling board, roll the patty, dusting generously with flour, if necessary.

•   Roll until the patty is about 6” in diameter and about 1/4” thick.

•   Lift this chappati, pat it between the hands to shake off any excess dry flour. Place on heated pan.

•   When the underside is slightly brown and has a few bubbles (2-3 minutes) turn it and cook the second side, pressing down the sides lightly.

•   When the second side is also slightly browned and has a few bubbles, turn it again.

•   With a paper towel or clean tea towel press down on the chappati gently until it puffs up (2 minutes).

•   Take the chappati off the heat and cover with a napkin or foil paper to keep it warm and soft.

•   Make all chappatis this way.

•  yields 16 – 20 chappatis.

Suggestions

•   Spread some butter on the chappati while still hot.(Optional)

•   Chappatis are ideally eaten hot with your favourite masala dish or Daal. They can be frozen if desired or refrigerated for a few days and reheated in the oven at 375°F wrapped in foil or in the microwave for 10 seconds – wrapped in a slightly damp paper towel.

Golden Cauliflower and Peas.....a versatile accompaniment

 Ever thought of creating a fifty-fifty meal. How about serving cauliflower and peas as an accompaniment to maybe some roast chicken, pork loin or even a thick juicy steak. Or serve it as a traditional Indian meal with daal and chappatis. Let the magic of spices, specifically, the magical turmeric transform bland cauliflower into a rich golden yellow dish, appetizing enough to devour in one sitting.

Cauliflower with Green Peas

 Ingredients

1      cauliflower, medium head, about 2 1/2 lbs

11/2 cups    green peas, fresh or frozen

5 tbsp. oil

1 tsp.    cumin seeds

1      onion, medium,finely chopped

2 tsp.    ginger, fresh,finely slivered

1   green chillie pepper,finely chopped

1 cup    fresh tomatoes,  pureed. Approx.6-8 small (plum) tomatoes

1/2 tsp. turmeric powder

1/4 tsp. ground black pepper

1/4 tsp. red chilli powder, to taste

1 1/2 tsp.  salt,to taste

1 1/2 tsp.  coriander powder

3/4 tsp. garam masala

  fresh chopped coriander for garnishing

Directions

· Cut up cauliflower into florets about 1 1/2 inches - 2 inches wide across the head. Wash and clean thoroughly. Drain off excess water.

· Heat the oil in an electric frying pan at 375ºF or in a large sauté pan on medium high heat.

· Temper with the cumin seeds, stirring gently until they start to sizzle. Add the onions and ginger. Cook until light golden brown, stirring constantly.

· Do not over cook the onions. Add the tomatoes and spices except for the garam masala and cook for about 3-4 minutes.

· To this add the peas. Stir until well mixed and cook for 5 minutes. Add the cauliflower and stir gently until all the florets are well covered with the masala.

· Reduce heat to 250ºF or low. Cover pan and cook for about 20 minutes, stirring gently once or twice.

· Too much stirring will break up the florets. Cook the cauliflower until it is tender but not mushy.

· Garnish with fresh green coriander and garam masala and serve with hot chappatis.

Suggestions

• You can omit the peas and add a couple of cubed potatoes if desired or add potatoes in addition to the peas.
• Leftovers can be used as filler for toasted sandwiches served as a light meal with coriander chutney and salad.

Magical Turmeric

Often wondered why we use spices for cooking or for that matter why we use spices in Indian Cuisine.
I had always wanted to know why....When I followed my mother and aunts in the kitchen, there was no reasoning why they always tempered with cumin seeds or why they used turmeric in certain dishes and not others and the list goes on. The reply to my constant questioning was very abrasive. It was the only way they knew how to cook . They had never felt the need to question anyone about the use of spices.
My journey began investigating this interesting topic of spices and their values. Besides the aroma and flavour that spices add to Indian food, they also have nutritional and medicinal qualities.
Turmeric, the golden yellow rhizome of the ginger family, warm and full of colour works well as a colourant, digestive and antiseptic.When combined into a paste with water, gram flour and a dollop of yoghurt, it works as an antiseptic or even a natural face mask.

The gingery base works as a mild anti flatulent in most vegetables. Stark white cauliflower for example is easily transformed to a beautiful appetizing golden yellow cauliflower, just with a hint of turmeric in the masala.

 

A Spicy Thanksgiving.....Coriander and Fennel Squash Soup.

With the onset of Fall and the rustic hues of amber and orange, comes the harvest of pumpkins and squash. In Ontario we are blessed with vast varieties of squash and endless ways to cook it. However, my most favourite recipe is a squash soup with a hint of coriander and fennel, a dollop of sour cream topped with some chopped pear. A bowl full of the soup with a chunk of soft, fresh bread is very satisfying and fulfilling and more so when the entire family relishes it as much as I do. Our dinner this Thanksgiving weekend will include this soup for starters and a rolled breast of turkey marinated with my own blend of tandoori masala and all the fixings for a memorable meal.

Coriander and Fennel Squash Soup

 

Ingredients

2 tbsp   butter

1 tbsp   olive oil

1     onion, red, medium, finely chopped

3/4 tsp garlic, fresh minced

2 tsp coriander seeds, fresh roasted and finely ground

11/2 tsp   fennel seeds, coarsely ground

1    butternut squash, peeled, cubed

2       sweet potatoes, large, peeled, cubed

1/4 tsp    Tabasco, or to taste

1/4 tsp    cinnamon powder

1 tsp    salt, or to taste

1/2 tsp    black pepper, finely ground

1tbsp  maple syrup, pure, optional

6 cups    chicken broth

1 cup boiled water

1/2cups    sour cream, whipped smooth

1    pear, peeled, finely cubed for garnish

 

Directions

• In a deep pot, melt the butter to a soft pale brown on medium high heat.

• Add the oil, mix well until well blended with the butter. Add the chopped onions and garlic. Lower the heat and cook for 8 minutes until soft and the onions are slightly browned on the edges.

• Once the onions are done add the coriander seeds, fennel seeds and stir to mix in with the onions.

• Mix in the squash and sweet potatoes, Tabasco, cinnamon powder, salt and black pepper. Mix well, cover pan and lower the heat to medium low.

• Cook the mixture for 15 minutes stirring occasionally until the squash and potatoes have softened slightly. Mix in the maple syrup, stir well and cook covered for another 2 minutes.

• Add the broth, mix well and continue to cook covered until the mixture thickens slightly. Blend the contents in the pan with a hand mixer. Mix well and if the soup is too thick add some boiled water as necessary to reach the desired consistency and continue to cook for 2 to 3 minutes more. The soup should be neither too thick nor too runny. It should be just thick enough to coat a spoon. Adjust for seasoning.

• Pour the soup in individual bowls, swirl the top of the soup with some sour cream and chopped pears.

• Serve with some fresh buttered bread or crisp flatbreads.

For vegetarians, replace the chicken broth with some vegetable stock.

 

 

Serves 6-8 people

 

The Festivities Begin

As Ramadhan came to an end, Eid Festivities were being organized in most Muslim households. Family and friends gathered together to celebrate with a feast of Biriyanis, Raan, Ghosht, Zarda and Kheer to name just a few of the dishes.

Similarly, the Hindus have just completed their period of fasting called Navrathri and now preparing for Diwali. The menu for the Diwali feast would include primarily vegetarian dishes, however, some households may also cook meat dishes, and of course kheer for dessert.

Sevia ki Kheer or Chawal ki Kheer, rich and creamy, is the one common dish on both the Eid and Diwali Menus . Served hot or cold, it is a favourite in any household.

Creamy Vermicelli – Sevia Ki Kheer

 

Ingredients

2  tbsp  milk

8-10  saffron strands

2  cups  vermicelli noodles, broken into 3in pieces

½ cup    cashews, dry roasted, chopped coarsely

½ cup    raisins, golden yellow

1  tbsp   butter

½ cup    water

9  cups  milk, homogenized

1  cup    cream, half and half

¾ cup    sugar, or to taste

1  tsp     green cardamom seeds, finely crushed

4  tbsp   pistachios, shelled, unsalted, chopped fine, for garnish

 

Directions

•  Warm up 2 tablespoons of milk and infuse the saffron threads. Set aside.

•  Preheat oven to 300˚ . Bake the vermicelli noodles in a shallow pan for approximately 20 mins or until lightly browned.

•  Meanwhile, in a small frypan, melt the butter on medium high heat and sautè the raisins until slightly browned and plump. Remove with a slotted spoon , drain on a paper towel and set aside

•  In a deep pan add the water and bring to a gentle boil on medium high heat.

•  Add the milk and crushed cardamom seeds.Lower the heat to medium and simmer the mixture for 1 hour, until the milk has boiled down and  has thickened. Stir constantly to prevent the milk from sticking to the pan.

•  Add the browned vermicelli noodles, cream and saffron. Stir to mix well and simmer for another 15 minutes until the noodles are soft.

•  Stir in the sugar, nuts and raisins, mix well for 5 minutes until the sugar is dissolved and well blended.

•  Remove from heat and garnish with the pistachios.

•  Serve warm or cold.

 

Serves 6 – 8 people

 

Those Puffy Pooris

Amongst all the Indian breads available, soft,hot, puffed pooris are always a welcome dish in our household. Nothing has satisfied my family more than a Sunday afternoon meal of rase aloo and pooris. Pooris are also relished with halwa and kheer.

In our kitchen, my daughters will willingly help me make the pooris since they are the easiest to make. To them it really does not matter how round they are, so long as they puff up. This process of frying the discs and see them come up is always exciting, however one always needs to be careful when deep frying.

There are many variances to making pooris but today I will share the recipe for the basic poori.

 Ingredients

3 cups     chappatti flour

OR

2½ cups   whole wheat flour

½ cup    all purpose flour

1½ tsp.  salt,  optional

4 tbsp.   oil

1 cup      warm water, more if necessary

4 cups    oil for deep-frying, to measure at least 2” in wok

  extra flour for dusting

Directions

•  In a large mixer bowl add the flour and salt and mix well on low speed.

•  Add the oil and mix well.

•  Gradually pour in the water, kneading the dough into a semi-soft, smooth ball.

•  Cover with a damp cloth and leave to stand for about 1/2 an hour.

•  Divide the dough into equal parts. Approximately 35-40 small balls; size of a walnut.

 • Roll them in the flour, make small patties and keep them aside.

•  Meanwhile set a wok or deep frying pan with the oil to heat on medium-high “9”. This takes   approximately 7-8 minutes to reach the correct temperature.

•  Test to see if oil is hot enough by placing a pea size piece of dough into the oil.  If it sizzles immediately the oil is ready for frying.

•  On a rolling board, roll the patty (dusting with flour if necessary). Roll into a 3 1/2” round disc and about a 1/8” thickness.

•  Lift the poori and place gently into the heated oil. It will sink to the bottom initially, but the poori will rise within seconds and begin to sizzle.

•  Using the back of a slotted spoon, put gentle pressure on the poori using small strokes to puff it up. When the underside is slightly brown, flip it over with a slotted spoon.Brown the second and when golden brown remove from the oil and let it drain on a platter lined with a paper towel.

•  Make all pooris this way. Serve the pooris hot and while they are still puffed.Pooris are a great accompaniment to any entree, the most popular being curried potatoes or chane masala.

 

Makes approximately 30-35 pooris depending on the size.

Serves 6-8 people.