Karen's Palak Paneer

Ingredients

1 big bunch of spinach leaves
1 packet of Paneer (Nanak's)
1 onion
1 tomato
1 tsp chilli powder
1 tsp turmeric powder
1 tsp jeera powder
1 tsp corriander powder

Boil Spinach/Palak with green chillies ad grind to a fine paste.
Fry onion, tomato and add powders and spinach
Cut Paneer in cubes, deep fry and add to Spinach.

Note- Cut paneer and soak in ice cold water to prevent from breaking/crumbling.

Karen's Brinjal Patiala

Ingredients

2 Big Brinjals - wash dry, cut into cubes, deep fry and keep aside.
3 onions - slice
3 tomatos - chop
1 inche ginger - juliennes
4 green chillies -slit
1/2 tsp turmeric
1 tsp red chillie powder
1 tsp sugar
1 tsp fenugreek seeds/methi
2 tsp aniseeds/saunf
10-15 cashewnuts
1 tsp garam masala
A little lime juice

Method

In oil fry fenugreek seeds, aniseed and onions.
Add green chillies, tomatoes, ginger and cashew
Fry till tomatoes are cooked.
Add sugar, salt, lime juice, chilli powder, garam masala and turmeric
Fry for a while then add fried Brinjals.
Garnish with corriander leaves.

Karen's Bean Salad

Ingredient

100 grams French Beans (cut small and par boil)
1 can Kidney beans (drain)
Yellow beans (Optional)
Little vinegar, olive oil, sugar, pepper, chilli and 1 onion cut fine.

Mix all the above ingredients well and refrigerate.

Karen's Cream of Mushroom Soup

Ingredients

1/4 kgMushrooms
50 gms Butter
300 ml Milk
3 tbsp Flour
Chicken or vegetable stock 3 cups
Salt and Pepper to taste

Method

Chop mushroons fine and fry in butter for 5 minutes. Stir continuously to prevent discoloration.
Stir in flour and cook for 5 minutes.
Remove from fire and add in milk and stock gradually.
Put back on fire and bring back to boil and cook till it thickens.
Add salt and pepper.

Karen's Cabbage Pulao

1/4 kg Cabbage
1/2 kg Rice (1 cup rice =2 cups water)

To Grind
2-3 Green chillies
5 cloves of garlic
1/2 inch ginger
1/2 bunch corriander leaves

Grind the masala. Fry an onion, add the masala and stir in cabbage.
Add rice and water  and boil.

Karen's Dhal Panchoti

A handful of
Masoor
Toor
Moong
Channa and Urad Dhal.

Boil all the Dhal.

In a vessel, add a tsp of ghee and add cumin seeds. Add ginger, garlic paste, 1 onion, chilli paste ( chilli powder mixed in vinegar).
Add a tomato and fry well.
Mix in dhal and water as required.

Zucchini Casserole by Athena Fernandes

Ingredients

 

4+ cups zucchini (can use a combo of zuccini and yellow squash)

1 small onion grated (I used about ¾ of the onion)

1 can cream of chicken soup

¾ cup sour cream

½ package of Pepperidge Farm Stuffing – cubed about 4 cups

1 Stick melted butter

Method

Cut zucchini into bite size pieces.  Lightly cook and drain (do not cook all the way or will be mushy in casserole).  Mix stuffing with butter in pan.  Mix all ingredients and add ½ of the stuffing.  Place in greased casserole dish and top with remainder of dressing.  Bake 25 minutes or until bubbly at 350.     

Potato Tikkis by Beulah Rodrigues

Potato Cutlets by Beulah Rodrigues

Double Chilli Potato by Miriam D'Souza

Ingredients

3 Potatoes
A little cornflour
4 cloves of Garlic
2 Onions
3 tbsp Tomato sauce
1 tbsp Honey
1 tsp Chilli flakes
1 Capsicum
Pepper and salt to taste

Method

Cut the 3 potatoes (Juliennes). Put in bowl and sprinkle cornflour and salt and deep fry. Keep aside.

Heat oil and fry spring onions whites.
Add chopped Garlic and cut Onions fine.
Add Tomato sauce, honey, chilli flakes, Capsicum in strips (red & green), pepper, salt.
Put fried potatoes and toss.
Garnish with spring onions greens.

Tomato and Corn Chutney by Miriam D'Souza

Ingredients

 

1 Tomato

1 cup corn

4-5 curry leaves

1/2 tsp grated ginger

1 green chilli chopped

1/2 tsp sugar

1 tbsp oil.  

 

Method 

 

Heat oil and add the ingredients and cook till tomato is mashed. 

Tomato Chutney by Miriam D'Souza

Ingredients

 

10 medium sized Tomatoes

1/2 tsp Fennel seeds (Saunf)

1/2 tsp Cumin seeds (Jeera)

1/2 tsp Fenugreek seeds (methi)

1/2 tsp Mustard seeds

3-4 Kashmiri Chillies

Curry leaves

A Pinch of Asfoetida (Hing)

A little Jaggery

Chilli powder

Salt to taste

 

Method

 

Heat oil and add Fennel seeds (Saunf), Cumin seeds (Jeera), Fenugreek seeds (methi), Mustard seeds and 3-4 kashmiri chillies broken.  Add curry leaves and Hing.  Add chopped Tomatoes and cook for 10 mins.  

Add Jaggery, Red chilli powder, salt and half cup water and mix well. 

 

Cook for 10 mins till tomatoes are cooked and mashed.  No need of straining chutney.

Chickpeas with Spinach by Lonet Vaz Pereira

Ingredients

Spinach - 250 grams or a bunch

Chickpeas - 1 cup

Green Chili - 2 (finely chopped)

Garlic - 1 clove

Fennel seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Brinji leaf - a small leaf

Onion - 1

Ginger Garlic Paste - 1/2 tsp

Tomato - 3

Turmeric powder - 1/4 tspn

Chili Powder or Masala Powder - 1/2 to 1 tsp (Depends on your spice level)

Cumin powder - 3/4 tsp

Coriander powder - 1 ½ tsp

Lemon juice - 1 tsp

Salt - to taste

Oil - 1 or 2 tspn

Method

1.    Soak Chickpeas in water for 6 to 8 hours. Cook Chickpeas till they are tender. If you are using pressure cooker, cook till 3 to 4 whistles.

2.    Finely Chop Green chilies, Onion and Tomatoes. Keep all this aside.

3.    Heat a tspn of Oil in a pan. Add Green Chilies and Garlic; fry till garlic turns into golden brown. Add Spinach and sauté till all the leaves are wilted.

4.    Remove from heat and let this mix cool for at least 10 minutes. Then grind this mix in a blender. Now the spinach puree in ready.

5.    Heat 1 or 2 tspns of Oil in a pan. Add Fennel seeds, Cumin seeds and Brinji leaf. Once it starts spluttering add Onion and fry till it turns into golden brown.

6.    Add Ginger Garlic Paste and fry till the raw smell goes.

7.    Add Tomatoes and fry till they are soft. Then Add Turmeric powder, Chili powder, Cumin powder, Coriander powder and fry till the smell of masala goes.

8.    Add Spinach puree, Salt, Lemon juice and very little Water(water used to cook chickpeas) to it. Cover and cook for 5 minutes. Stir this once in a while to avoid burning the bottom.

9.    Finally add Chickpeas. Again, cover and cook for 5 minutes. Remove from heat and serve.

Black Eye Beans Curry by Lonet Vaz Pereira

Ingredients

2 cups Lobia (Black Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped

Method

·         In a pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.

·         Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.

·         Heat oil in a deep saucepan. Add onion, garlic, ginger and cumin.

·         Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobia are soft but not completely dissolved.

·         Mixture should be soupy.

Green Mango Pickle by Lonet Vaz Pereira

Ingredients

1 firm, Green Mango

150ml groundnut oil

1tsp mustard seeds

2 good pinches of asafoetida (sometimes also called hing)

1tsp turmeric

1tsp chilli powder

1/4 tsp fenugreek powder (basically toast some fenugreek seeds in a small pan until fragrant (a couple of minutes), leave to cool and grind to a fine powder)

3/4 tbsp salt (it seems a lot, but it is to help it keep as well as flavour)

Method

• Cut the mango up into very small pieces, around 1.5cm long, and discard the core.  Keep the skin on.  Place in a bowl.
• Add the turmeric, chilli powder and fenugreek to the mango
• Heat the oil in a small pan and when hot, add the mustard seeds. When they begin to pop, add the asafoetida and take off the heat.  Pour this mixture over your pile of mango and spices.  Add the salt and stir everything really well, until it’s all evenly combined.
• When cool, put the pickle in an airtight container, and it should keep in the fridge for a week or so.

Sri Lankan Green Bean and Potato Curry by Lonet Vaz Pereira

Ingredients

2 medium potatoes (about 1/2 lb), peeled and cut in 3/4 inch dice

1/2 tsp ground turmeric

3 Tbsp oil

15 fresh curry leaves (I had to use dried) - or try fresh basil!

1 cup finely chopped shallots or red onion

4 garlic cloves peeled and finely chopped

1 tsp finely chopped fresh ginger root

4 or 5 small fresh hot green chillies, cur crosswise into fine rings

3/4 lb green beans, cut into 1/2 inch pieces (or smaller) on the slant

4 tsp Sir Lankan Raw Curry Powder

1 cup canned coconut milk

1 4-inch stick cinnamon

1 tsp salt

2 -3 Tbsp fresh lime juice

Method

Put the potatoes in a medium pot with enough water to cover and 1/4 tsp  turmeric (half of what is mentioned above).. Bring to boil, cover partially and
reduce heat and cook until potatoes are nearly done but retain their shape. Drain.

Put the oil in a large saute pan and set over medium-high heat. Put in the shallots, garlic, ginger, green chillies and the curry leaves and saute for a couple of minutes. Put in the green beans and saute for another minute. Put in the curry powder and stir once. Now put in the coconut milk, 1 cup of water, the remaining 1/4 tsp turmeric, the cinnamon stick, salt and potatoes. Stir and bring to a boil. Cover, turn heat down to low and cook 15 minutes until the beans are just tender (don't overcook the beans!). Add the lime juice and stir.

Remove the cinnamon stick and serve with rice.

Tendli with Coconut Masala by Lonet Vaz Pereira

Ingredients:  

3 cups of chopped Tindora/Ivy gourd

Mustard seeds

4-5 Curry leaves

Jaggery for taste

Salt

Oil

To make the coconut masala  

 1 1/2 cup shredded coconut (fresh/frozen)

1 Tbsp coriander seeds

1 Tbsp urad daal

1 Tbsp tamarind paste

3-4 red chillies

Method 

·         Wash the Tindora thoroughly and cut into long strips. Keep aside.

·         Roast the coriander seeds, urad daal and red chillies in little bit oil and roast until it turns brown.

·         Next make the coconut masala, by grinding the coconut along with red chillies, salt, tamarind, water, urad daal and coriander seeds. The masala should be slightly coarse, thick so do not add too much water.

·         In the meanwhile heat oil in a thick bottomed pan. Add the mustard seeds, allow to splutter and then add the curry leaves.

·         Add the chopped tindora, salt and fry until it turns light brown and is cooked.

·         Add the coconut paste and cook until the raw smell of coconut is gone. Check for taste and adjust the seasonings if required.

·         Serve hot with rice or rotis.

 

Vegetable Quiche by Lonet Vaz Pereira

Ingredients

1 cup Swiss cheese, grated
1/2 cup cheddar cheese, grated
2 cups vegetables, chopped (any or a mix of asparagus, red peppers, mushrooms, zucchini or yellow zucchini)
12 eggs
1 cup milk
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
6 slices bacon cut into 1/2" pieces (optional)

Method

Preheat oven to 375ºF.

Spray a 12" quiche pan or a deep dish pie pan with non-stick spray. Spread cheese on the bottom of the pan. Add chopped vegetables. Whisk eggs, milk, cream and seasonings together. Pour over cheese and vegetables. Bake until just set in the middle, about 45 minutes.

Makes 8 to 12 servings

Mushroom, Corn and Spinach Bake by Athena Fernandes

Ingredients


White Sauce
1 Tbsp Butter
2 Tbsp All purpose flour
Salt
1 pinch salt
1 Cup Grated Cheddar Cheese
2 Cups Milk


Vegetables
10 oz Bag of fresh Spinach
2 Nos, 10 oz of sliced mushrooms
3-4 ears of fresh corn
(Optional) Boiled and cubed chicken
2 tbsp Butter
1 Chopped Onion

Method

To Make sauce:

Heat the butter in a pan.  Add all purpose flour and brown.  Add the milk and mix well.  Bring to a boil.  Turn off heat.  Add remaining ingredients.

Vegetables:

Heat butter.  Add Onion.  Sauté till transparent.  Add Spinach and corn and sauté till cooked.  Add mushrooms.  Cook 2 – 3 minutes.  Turn off heat.

Mix ½ white sauce with the vegetable mixture.  Taste for salt.  Pour into a casserole.  Top with remaining white sauce and more shredded cheese as needed.  Bake @ 350 degrees for ½ hour.

Chef's Note: If the spinach gives off lots of water, remove the vegetables and dry out the water.  Then add the vegetables back or the bake will be very runny.

Cabbage Salad by Yvonne Pereira

Ingredients

1 medium sized Cabbage

Seasoning
1 Onion, finely chopped
1 Green Chilli
1/2 inch Ginger
2 cloves of Garlic, cut fine
1/2 tsp Urad Dhal

Method

Cut Cabbage fine
Before serving, mix in a bowl a little salt, vinegar, sugar, 2 green chillies.
Mix the above ingredients together and marinate in Cabbage.
Mix seasoning with Cabbage mixture just before serving.