Burfee

1 container of Ricotta cheese (30 ounces)

5 cups non-fat dry milk (use only what you need)

1 and 1/2 cups of sugar

10 - 12 cardemon pods (pick the ones that have black seeds, remove skins, slightly crush the seeds)

1/2 cup of crushed pistachios or sliced almonds

Pour Ricotta cheese in a thick bottom pan and set the temperature toMedium.  Stir the cheese for 2 - 3 minutes with a wooden spoon.  Pour 5 cups of dry milk in the cheese, then keep on stirring them for about 5 minutes.  Always make sure that the bottom of the pan does not get    burn.  Pour sugar and cardemon seeds into the mixture and the rest of the dry milk.  Stir the mixture for about 10 minutes or until you can see that it is not wet anymore.  Pour the mixture into a 10x13 pan (metal or glass).  Try to smooth the surface with the wooden spoon or a spatula.  Let the mixture cool down then sprinkle the pistachios or almonds on top.  Put a piece of Saran wrap on top of the surface and try to press the nuts into the cheese and also to even the surface more.  Put the burfee in the fridge until ready to serve.  Cut them into shapes.

NOTE: You can freeze the burfee for a month in the freezer.  Let it thaw for a few minutes before serving. 

Rice Pilaf

2 cups Basmati rice 

10 - 12 cardemom pods 

1 medium onion, chopped

2 garlic cloves, chopped

1 or 2 cans chicken broth or vegetable broth

2 tablespoons butter (optional)

1 tablespoon olive oil

Salt

   

Rinse the rice in a bowl about 2 - 3 times to get rid of the dirt.  Then soak it in water for about 15 minutes. 

Turn the oven on at 350 degrees and let it warm up.  Turn stove to medium high.  Pour olive oil in a pan then put in onions.  When the onions are clear, add garlic.  Stir them for a few minutes.  Break the skin of the cardemom pods then put them in the onions and garlic.  Stir the mixture for a few minutes.  Throw away the soaked water and only add the rice to the mixture.  Pour the broth in the rice.  Add salt according to your taste then add butter.  Put the lid on the pan.  When the water boils, lower the heat to medium and let it sit on the stove until you don't see anymore water on the top.  Turn off the stove and put the pan in the oven for 15 minutes.  The rice is ready when the top looks dry.  You can taste the rice to see that it is cooked through.

This recipe can serve 4 - 6 people.

NOTE:   For every cup of rice, you need 2 cups of liquid.  If you want to use only 1 can of broth then you need to add 2 cups of water.

Meat Curry

Ingredients:

2 large onions chopped

3 - 4 fresh garlic cloves chopped

1 tablespoon ginger finely chopped

2 tablespoons of oil

1/4 cup water 

2 tablespoons curry powder

2 tablespoons ketchup

2 tablespoons sour cream

1 teaspoon coriander powder

1 tablespoon red pepper sauce or less according to your taste (in Asian grocery store) 

2 pounds of lamb or beef cubed with fat removed

salt to taste

water if needed

chopped coriander

In a medium-sized thick bottom pan, cook onions, garlic, and ginger in oil until brown.  This process can take 5 - 10 minutes.  Add water.  Let it cook until the mixture is soft and resembles a thick sauce.  This can take 10 - 15 minutes.  Add curry powder then stir for a few minutes.  Add the rest of the ingredients.  If the mixture looks dry, just add a little more water.  It should look like a thick sauce. Now you are ready to add your favorite meat or beans in it.   NOTE: if you use a thin-bottom pan, the mixture can be burned easily.

Add meat to the curry sauce and cook covered until tender.  Stir the meat once in a while so it does not get burned.  Add water if necessary.  Add salt to taste. When ready to be served, just sprinkle coriander on top of the meat

Keema Karahi

Serves 4   

Ingredients

675g/1-1/2lb Minced Lamb or Beef

2 teasp Garlic Paste

2 teasp Ginger Paste

2 tbsp Ghee or Oil

450g/1lb Tomatoes, chopped

2 teasp Red Chili Powder

1 teasp Salt

1 tbsp fresh coriander leaves

1 tbsp Oil

6 green Chilies, cut into thin strips

1 teasp garam masala

Instructions

1. Place the meat in a mixing bowl, add the ginger and garlic pastes and mix well with your hands. Set aside.

2. Heat the ghee or oil in a large pan add the red chilies powder and fry gently till browned.

3. Add the chopped tomatoes and fry for about 3 minutes, stirring from time to time.

4. Add the mince meat to the pan and cook over a medium heat until the liquid evaporates, about 15 minutes, stirring from time to time.

5. Meanwhile, heat 1 tablespoon of oil in a frying pan, add the green chilies and fry until browned.

6. To Serve - sprinkle the garam masala over the meat and garnish with the fried chilies and coriander leaves. Serve hot with a flatbread such as naan.

Kalmi Baray

Serves 6  

 

Ingredients

400g/14oz Green Lentils, pre-soaked overnight

Salt and Black Pepper

1 teasp Ground Cumin

3-4  Red Chilies, finely chopped

1 tbsp Coriander Seeds

3 tbsp Chickpea Flour (besan)

 

Instructions 

1. Rub the lentils in between your palms to remove skin and place in a large mixing bowl.

2. Add the remaining ingredients and knead into smooth dough.

3. Divide the mixture into 6 and form each portion into a circles about 2.5cm/1 inch thick. 

4. Heat 2.5cm/1 inch of oil in a large frying pan and fry the discs until light brown.

Remove and allow to cool.

5. When ready to serve, preheat the deep fryer to 180C/350F. Cut the cooled disc into thick slices and deep fry until crispy and browned. Serve hot with a chutney.

 

Spiced Potato

Serves 6 

Ingredients
675g/1-1/2lb Potatoes
4 tbsp Ghee or Vegetable Oil
Salt
1/4 teasp Garam Masala
1/2 teasp Ground Cumin Seeds
1/2 teasp Ground Coriander
1/2 teasp Chili Powder

Instructions

1.  Place the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and cook for 20 minutes or until very tender. Remove from the heat and allow to cool.
2. Peel the cold potatoes then cut into 2.5cm/ 1 inch cubes.
3. Heat the ghee or oil in a large frying pan until hot, add the potato cubes and fry,  until golden brown on all sides.
4. Sprinkle the potatoes with the remaining ingredients and stir to evenly coat. Remove with a slotted spoon.  Serve hot or cold.