Showing posts with label East Indian. Show all posts
Showing posts with label East Indian. Show all posts
Showing posts with label East Indian. Show all posts
Showing posts with label East Indian. Show all posts

Baked Nevri/Neouri/Nevreos/Sweet Puffs#SundayFunday

These half-moon/ crescent shaped sweet puffs, are filled with sweet filling of rawa, coconut and mixed fruits. Nevris are deep fried pastries a traditional East Indian recipe but these are baked not fried. These turn out great and do not give you the guilt feeling when enjoying these traditional Christmas Sweets!

Makes Around 22 Nevris
Ingredients
For The Dough
300 Grams All Purpose Flour
Salt To Taste
2 Tablespoons Sugar powder
2 Tablespoons Desi Ghee - melted
For The Paste / Satta
4 Tablespoons Ghee - at room temperature
Water As Required
2 Tablespoons Level Rice Flour
For The Filling
200 Grams Fine Rawa / Semolina
50 Grams Desiccated Coconut - optional
150 Grams Sugar powdered or to your taste
1 Tablespoons Khus Khus / Poppy Seeds
¼ Teaspoon Nutmeg Powder
5 Tablespoons Rose Water
25 Grams Raisins - chopped
25 Grams Cashew Nuts - chopped
2 Tablespoons Desi Ghee
A Pinch Salt

Method
For The Filling
Dry roast the rawa, khus khus and desiccated coconut till it releases a roasted aroma ( do not brown it). Remove this on to a bowl. In the same pan heat the ghee fry the nuts and raisins for a minute. Add the roasted ingredients and fry for 3 -4 minutes on low flame and till releases an aroma. Switch off the flame. Add the nutmeg and sugar powder and rose water. give it a good mix. Keep aside to cool.
till all is well combined
As the filling is cooling, let's make the dough.
In a large bowl sieve the flour. Add the ghee, salt and sugar, with your fingertips incorporate into the flour until it resembles fine crumbs. Then gradually add in little little water at a time to make a soft dough. Cover with a damp cloth and keep aside for at least 30 minutes to an hour.
Let's make the Paste/Satta
In a small bowl add ghee. Mix the ghee with your palms to make it creamy. Then add rice flour and again mix well. Make a creamy and smooth thick paste. Keep this paste aside.
Let's get back to making the Nevries
Divide the dough into small balls and divide it into equal parts. Divide the dough in same size balls... you should make balls in multiples of 3.   
Roll 3 balls into a medium small chapati. We required 3 chapati's for one batch. Cover the rest of the balls while you are rolling the first one into a circle. Slightly flour these and carefully set them aside. 
Take one and then apply the a thin layer of paste/satta on it evenly one then place another chapati on top again apply paste/satta.
Then again place a another chapati and apply a thin layer of paste/satta on the chapati and roll these into a tight roll to form a long roll (log shaped).
Cut into 1½ - 2" big pieces and keep covered with a damp cloth.
Then take each piece and place the cut side as shown in the pic.
Lightly press it down
roll to make a thick circle. Place a tablespoon or two of the filling, fold it, brush the edges with water. 
The press it edges well or press down the edges with a fork. Place in a baking sheet lined with parchment paper or silpat. Set aside and cover with a damp cloth. 
Continue the above with the remaining pieces. 
When the tray is full brush the top with milk.
Bake in a preheated oven at 180°C for 30 minutes. After 15 minutes of baking change the sides of the tray. When they are baked the edges with brown slightly then keep both the elements on ( top and bottom) and bake for an additional 5 minutes only. 
Cool them completely and store in an airtight container.
These nevries/sweet puffs are amazing.
My Notes
Any leftover filling can be refrigerated for a couple of month. When ready to used, bring it to room temperature. 
Labels: Nevries, Sweet Puffs, East Indian, Baked, Christmas Sweet, Sunday Funday, Karanji
Christmas Bake

A Lemon Kissed Gingerbread Bundt for An Icelandic Christmas Tradition by Culinary Cam    
Chocolate Chip Pie by A Day in the Life on the Farm  
Czech Christmas Bread by Karen's Kitchen Stories  
Holly Jolly Triple Chocolate Cookies by Amy's Cooking Adventures  
Iced Eggnog Chewy Spice Cookies by Faith, Hope, Love & Luck Survive Despite A Whiskered Accomplice Krestkransjes, Dutch Christmas Cookies by Mayuri's Jikoni  

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Date & Walnut Rolls#SundayFunday

Dates are sweet, dried fruit. Soft buttery rolls stuffed with dates and nuts make a wonderful sweet. This recipe for date roll cookies are quick and easy to make and they have good flavor and texture.
These are actually eggless cookies except for the egg wash which can be avoided if you don't want to use eggs.

Ingredients
200 Grams All Purpose Flour
75 Grams Clarified Butter
60 Grams Powdered Sugar
½ Teaspoon Vanilla Essence
3 -4 Tablespoons Chilled Water or as required
For The Filling
200 Grams Seedless Dates _ minced
50 Grams Walnuts - finely chopped

Method 
For The Filling 
Mix the dates and walnuts together and make a nice roll keep aside.
For The Dough 
Rub clarified butter into flour till it resembles bread crumbs. Add the powdered sugar and essence mix it well into the flour. Now add chilled water just enough bring it into a dough. Do not knead the dough. The dough will be soft and crumbly. Cling wrap it and refrigerate for 30 minutes. 
Then take the dough and lightly knead it and roll out into ¼ inch thick chapatti.  
Put one strip of walnut and date in and roll (only once or else the covering will get to thick and it will not cook). 
Apply water to seal the edge.
Cut the roll and press the edges lightly to seal it. Like wise make the other roll also. 
Cut into 2 inch squares. 
Place on a well greased baking tray leaving sufficient space between each.
Bake in a pre heated oven bake at 180°C, for 12 to 15 minutes. 
The bottom of the roll should be light golden. Cool completely before storing in airtight containers.
Labels: Cookies, Festival Sweets, Dates, Walnuts, Eggless, Sunday Funday, Christmas Sweet, East Indian, Baked, Vegan, Healthy
Easy Rabdi with Evaporated milk from Cook with Renu
Date & Walnut Rolls from Sneha’s Recipe
Gobi Manchurian from Palatable Pastime

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Prawn With Veggies Bafat Without Coconut#SundayFunday

This recipe is made with two East Indian Masalas and is without any coconut. It's quick, easy and tasty too. This pairs well with hot steamed rice or hand bread. 
Ingredients 
300 Grams Cleaned Prawns With Shells
1 Teaspoon Heaped Kacha Masala 
1 Teaspoon Heaped East Indian Bottle Masala
1 -2 Green Chillies - slit
1 Teaspoon Heaped Ginger Garlic Paste
1 Teaspoon Sea Salt or to taste
1 Tomato - Sliced
1 Medium Onion - sliced
1 Sprig Curry Leaves
1 Medium Potato - quartered
2 Small Brinjals - quartered
4 -5 French Beans
4 -5 Papadi/Broad Beans
1 Small Piece Snake Gourd
3 Tablespoons Oil
1 Tablespoons Tamarind Paste
1 Tablespoon Rice Flour

Method 

Heat oil, add cumin, slit chillies, ginger garlic paste and fry for a minute, later add chopped onions and fry till slightly pinkish in color. Now add the prawns and fry well till the onion turns just a little brown ( don’t fry till dark brown). Add the chopped tomato and fry till soft adding a splash of water.
Once the tomatoes are mushy add potatoes, French beans and and both the East Indian masala with a little water and let the masalas cook till the oil starts separating check and add little more water ( don’t add too much water as we will be adding it in the later stage) if required till the masala gets well sautéed. 
Now add all the veggies and a little water to get the veggies sautéed in the spices for about a minute or two stirring in between. Add the prawns and water enough to make a gravy consistency accordingly. Lightly give this a mix and cook covered for 5 - 7 minutes, stirring in between. Once the veggies and prawns are cooked add the tamarind paste mixed with the rice flour, give it a light mix and let is simmer for 2 - 3 minutes.
Switch off the flame and garnish with chopped coriander leaves. Enjoy this with steamed rice or Hand Bread.  
Labels: East Indian, Prawns, Seafood/Fish, Sunday Funday, Main course, Mixed Veggies  

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Beef Mince / Kheema With Vindaloo Masala#Improv

This has a fiery hot color and it tastes awesome. Mouthwatering and delicious, a recipe you must try. This is my mother's recipe, an East Indian dish.

Ingredients
¼ kg Beef Mince
2 Medium Onions - finely chopped
1 Large Tomato - blanched and skinned
1 Large Potato - cubed - optional
Finely Chopped Coriander Leaves for garnishing
3 Tablespoons Oil
Grind To Paste With Vinegar
3 Kashmir Chilies
3 Bedki Chillies
8 Cloves Garlic
1"Piece Ginger
½ Teaspoon Cumin seeds
¼ Teaspoon Turmeric powder

Method
Boil the kashmiri and bedki chillies in sufficient water with a tablespoon of vinegar, till they softened. Cool. Fish out the chillies and then grind with a rest of the ingredients with a tablespoon of vinegar to a fine paste. Add more water from the boiled chillies if necessary and grind to a thick paste. When this is finely ground add the tomato and grind this too along with masala. Keep this aside.
Heat oil in a vessel / pot and add chopped onions. Fry well add the tomato puree fry well add the masala paste and fry for a few minutes more.
Add mince and salt to taste, fry for 2 minutes then add the cubed potatoes with a cup of water and bring this to a boil. Cover and let it cook for 15 to 20 minutes or till done. If there is excess gravy then cook it without the lid till it is saucy. This is thick gravy dish. 
Garnish with chopped fresh coriander. enjoy this with Brun Pav or chapatis takes super yum !! 
Labels: Beef, Mince, Improv Cooking Challenge, East Indian, Main course, Vindaloo Masala


For May 2023 in Improv Cooking Challenge the theme is - Meat & Potatoes

Beef Mince / Kheema With Vindaloo Masala from Sneha's Recipe
Smoked Sausage and Potato Skillet from A Day in the Life on the Farm
Potatoes Stroganoff from Palatable Pastime

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Seer Fish/Surmai Kujit- East Indian#FishFriday

Fish Kujit is a traditional fish stew. This East Indian Fish Curry has a slight tangy taste from the use of vinegar with the freshly ground green masala and the goodness of fresh coconut milk. It's delicious stew.

I have made this with seer fish you can use any white fish. I remember as kid, this was my comfort food and would enjoy this with hot Hand breads(Apas), you can also enjoy this with any crusty bread or steamed rice.
Ingredients
500 Grams Surmai Fish fillets
1 Medium Onion - thinly sliced
6 Green Chillies - slit
1" Piece Ginger - cut into juliennes
6 Cloves Garlic - cut into juliennes
1 Small Tomato - chopped
Vinegar to taste
2 - 3 Tablespoons Oil
Salt to taste
½ Freshly Grated Coconut - remove milk (first & second extract)-keep separately
Grind To Paste
6 Cloves Garlic
½" Piece Ginger
1 Teaspoon Cumin powder
1½ Teaspoon Coriander powder
½ Teaspoon Turmeric powder
10 Black Peppercorns
2 Tablespoons Coriander leaves
2 Green Chillies
2 Tablespoon Grated Coconut

Method
Grind the given ingredients to a fine paste using the second extract of the coconut milk if required (do not use water). Keep this aside.

Heat oil in a pot or mud vessel/treezal, fry the ginger, garlic, green chillies, onion and tomato, sauté till the onion is translucent ( I removed a little of this for garnishing). Now add the ground masala , wash the mixer jar with little water and fry till oil surfaces. Add the first extract coconut milk and salt to taste, give it a good mix , slowly slide in the pieces of seer fish and give it a light mix so that fish is submerged in the gravy. Let this come to boil on medium low flame. Cover and let it simmer for 2 minutes or till the fish is cooked. Switch off the flame add the vinegar, taste for sourness if needed add according to your taste.
Garnish with the sautéed onion, green chillies, ginger garlic and tomato. 
Serve hot with steamed rice or Hand Breads(Apas)
Labels: Fish Stew, Fish Friday, East Indian, Main course, Seafood/Fish
For Fish Friday our theme is Seafood Or Fish Stews.

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Pork Sorpatel - East Indian#SundayFunday

No matter how this is spelt and pronounced by many Sorpotel or Sarpatel or Sarapatel, the dish that makes mouths water and leave you drooling anywhere it’s served. The Goan and East Indians claim theirs it the best, but, that's a debatable issue that will last for every more. Each one is brought up with the taste that their parents or grandparents made for them. 
Today I am, sharing my mother's traditional East Indian version that is made at every feast or celebrations. This is a must dish for every function of ours. In weddings when this is prepared usually country liquor, wine or brandy is added. But I did not add any of these. Even the pork tongue is added to make this dish, here is it's difficult to get it, if you get hold of it do add, it taste good in this dish.
East Indian Sorpatel is like a pickle that stay's long in if refrigerate well. This is side dish that can be had with anything. So vinegar and oil are very important to preserve this dish for long storage. In East Indian weddings this is prepared and stored in large ceramic jars for a long time at room temperature in a cool pantry shelve. But now with weather changes this stored and heated daily or refrigerated.

Ingredients
1 Kg Pork- cut into big pieces
¼ Kg Liver=  cut into big pieces - Optional
2 Full Big Pods Garlic – finely cut lengthwise
3 - 4 Inch Piece Ginger – cut into juliennes
8 green chillies – cut lengthwise
3 Tablespoons East Indian Bottle Masala - adjust spiciness
¼ Cup Vinegar or to taste  

Method
Salt the pork and liver well and leave it aside for at least 20 to 30 minutes then wash it well in fresh water to remove any excess salt.
Boil pork & liver with a little salt till nearly done.
Cut the cooked pork and liver into small tiny pieces.
Slice the ginger, garlic and green chillies.
In a large pan first fry all the fat of the pork till browns and release all it's fat/lard.  
Remove the pork fast once brown then in the same lard fry the meat and liver in batches till brown. Keep aside.
In a large pot/ vessel add the from the frying of the pork and fry the ginger, garlic and green chillies. When they start to soften add in the bottle masala and meat and fry well till the spice coats the meat. Now add in the vinegar and the stock from the cooked meat and let it cook on medium low flame till oil surfaces.
Taste for salt and vinegar adding accordingly for this should be a little sour or else this start to mold. Let it simmer till oil surfaces.
This is best eaten after a day or two as it taste better the next day and gets time for all the flavors to marry.
Enjoy this with crusty bread, taste awesome!!  
Labels: East Indian, Pickle, Pork, Sorpatel, Sunday Funday, Side Dish, Gluten free
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Today we are sharing Easter Side Dishes. 

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