Sunday, 10 March 2019

Clementine Orange Cheesecake

Clementine Orange Cheesecake.





Cheesecake topped with clementine


Prepare a 9 inch spring form pan with a parchment paper at the bottom.


Pastry

The pastry can be made by hand with your finger tips, by using two butter knives or simply in a food processor using the pulse button.

In a bowl cut together with two knives, until it resembles crumbs


1 cup flour

1/4 cup sugar
125gm/4oz salted butter
zest of one orange

Mix together in a small bowl and add to the dough


1 egg yolk

1 tsp vanilla extract

Knead together and leave it to rest. 


Cut into 3 equal pieces. Use 2/3 to cover the base of the pan, pressing it down with your finger tips. ( It is simpler to do this with your hands over a rolling pin.)


Bake in a preheated oven of 325F/160C for 8 to 10 minutes until a slight colour shows on the pastry.

Allow it to cool.
Using the rest of the  1/3 pastry, cover the sides of the pan. Using your thumb go around the edge to make it equal in height.

Filling


In the food processor blend until smooth

500 gm/ 1.1lb Paneer ~ home made ricotta
1 1/2 cup sugar
1/2 cup cream
3 eggs
2 egg yolks
1 tsp vanilla
3 tbsp plain all purpose flour
1/2 tsp salt
1/4 cup fresh lemon and/or lime juice
3 tbsp orange juice
Optionally Zest of an orange


Once it is smooth pour into the prepared shell.

Place in a hot oven of 400F/200C and immediately reduce the heat to 275F/140C. Allow it to set for 40 minutes.Turn off the oven and let the cheesecake cool for an hour until it sets.Chill and serve.

The cake must jiggle in the center.  It will then set as it cools and that softness  is what the creaminess depends upon that tastes delicious.


Tips

Clementines work best for this cake. The skin is softer and less bitter. The juice of it is tangy and flavourful.

When ready to serve, evenly slice 2 clementines and grill them on a hot skillet for 2 minutes. Turning once. Top the cooled cake with the slices. The juices of the fruit will enhance the flavours of this cake.The texture of this cheese cake is dependent on two things. The smoothness of the filling. So make sure its silky and not at all grainy. This in turn is dependent on the cottage cheese you are using. For best results use freshly made paneer while its warm or bring it to room temperature before use.
Secondly the baking. Over baking makes the texture grainy. Allowing it to set on a lower temperature slowly ensures that the mixture does not curdle, or get too hot at any point. The "Jiggle in the Middle" is crucial when you finish. 

The cheese cake is delicious on its own but a  mixed berry compote makes it look prettier and tastes even better. Lemon curd topping for the lemon lover, and dark cherries topped all over can be absolutely amazing. Passion fruit curd is my very favourite. It is a strong taste and start with mixing lemon and passion fruit to avoid the pungent flavour which may be not to everyone's delight.


Do not freeze this cake as the texture is ruined.

This crust can be made in minutes when you use the food processor and the texture remains the same. Use the pulse button for best results.

Place the spring-form pan on a tray to avoid having to clean up  any "drip" from the pan.

Sunday, 3 March 2019

Lemon Loaf Cake

The lemon cake without the syrup



Moist Lemon Cake

Prepare a loaf pan with parchment. Butter and flour it.
Preheat the oven to 350F/180C

Ingredients at room temperature

1 cup yogurt
1 cup white sugar
3 eggs 
zest from two lemons
1 tsp vanilla essence



1½ cup flour
2 tsp baking powder
3/4th tsp salt
1/2 cup cooking oil like safflo


For the syrup

3 oz sugar
3 oz fresh lemon juice
3 tbsp limoncello

Optionally
Icing sugar
lemon juice

The Lemon cake with the syrup



In a bowl mix together the yogurt, sugar, eggs, lemon zest and vanilla.


In another bowl sift together the flour, baking powder and salt.

Using an electric hand beater mix the dry and wet ingredients. With the beater on a low speed add the dry ingredients into the wet ones. Add it a spoonful at a time. Once smooth add the oil in a gentle pour. With a spatula mix it all in properly.

Pour the batter into the prepared  pan and bake for 40 minutes. Place a tester in the center to make sure it is clean.
Cool for a few minutes and remove on a serving platter, brush and pour the syrup till all of it is absorbed.

For the syrup
On a low flame cook the sugar, lemon juice to dissolve completely
Once dissolved add the limoncello.
Allow it to boil for a minute before brushing it over the warm cake.

Optionally you can also dress it up by making icing with the juice of half a lemon mixed in with 3 tbsp icing sugar to drip over. Decorate with slices of lemon.

Tips

Do not over beat the cake. But it must be smooth and not lumpy.
While Limoncello is an option, fresh lemon is a must.

Do not use olive oil instead a light oil that has no taste or flavour is best.

Yogurt has to be full fat and not skim.

Flour must be sieved.

Oven must be pre heated.

Loaf pans are generally of one size generally 9" x 5" /23 cm x 13 cm being the largest and 8"x by 4"  21 cm x 11 cm being the smaller one. Either will work well. 


Photo courtesy Niloufer Mavalvala






Sunday, 27 January 2019

Plum Tart

Plum Tart
with an Almond Cream

It is wonderful to put a dessert together at the drop of a hat.
With an almond cream that can be made well ahead of time, this dessert takes 5 minutes to assemble and can be ready to eat in 35!!







Makes one 9 inch /23 cm tart

Preheat the oven to 425 degrees. Lower to 400 degrees once you place the tart to bake.

3  firm plums
1 rolled out sheet of pastry
Slice the plums, toss with 1 tablespoon of sugar, keep aside.
In a pie pan place a rolled out sheet of puff pastry.
Sprinkle it with a teaspoon of brown sugar crystals.
Press down one part of the almond cream. It should be chilled but not frozen. Press it down with a back of the spoon, spreading it all over. 
Place the plums all over the top of the tart. Sprinkle with another teaspoon of brown sugar crystals.
Bake for 22 minutes, turn the oven off and allow it to rest in the warm oven for 10 minutes. Remove and serve immediately. 

Tip

While it is delicious on its own, you can serve it with whipped cream, creme anglaise, vanilla bean ice cream or a custard if you prefer.

Like all puff pastry it tastes best when fresh and cannot be reheated.

Almond Cream 

Cream the butter, add the sugar, beat , cornflour almond meal rum vanilla and egg yolks.
8 oz butter
1 1/4 cup sugar
2 cups almond meal 2 cups ground pistachios use non salted ground ones
2 tbsp cornflour
6 egg yolks, beaten with a fork
1 tbsp Rum
1 tbsp Vanilla


Cream the butter well.
Add the sugar and beat until light.
Add the almond meal  and cornflour and mix it well.
Lower the speed, and add the beaten egg yolks with the rum and vanilla.

Divide into 3 equal parts and freeze until use.

Photo Courtesy Niloufer Mavalvala



Sunday, 13 January 2019

Mango Lassi

  • Mango Lassi
  • Lassi is a typical street food of the Subcontinent which would include India, Pakistan, Bangladesh and Sri Lanka. While it generally refers to anything whipped up in yogurt and ice (thinned down with water or milk), it can be flavoured with any variation from salt and pepper, to  sugar, rose, mango, saffron, cardamom and other choices. It keeps one refreshed while the weather is humid and hot. It is also a simple way of keeping hydrated, nourished and healthy for the masses.

  • Mango Lassi made from fresh ripe sweet mangoes



    •  
    • Serves 4

    • 1/2 cup thick yogurt
    • Pinch of salt
    • Pinch of sugar
    • 2 cupfuls peeled cut mangoes
    • 1 cupful of ice

  • Blend all the ingredients with an immersion blender /food processor/ liquidiser. Add cold water or milk to think it down if preferred.
  • Served Chilled. 
  • Tips
  • A squeeze of  fresh lime or lemon juice helps bring out the flavour of the mangoes.
  • While it is unlikely, if the mangoes are not sweet add sugar, honey or agave to sweeten to your taste.
  • For more Parsi Food recipes click on The Art of Parsi Cooking; reviving an ancient cuisine. 
  • Photo courtesy Natasha Stoppel 

Friday, 11 January 2019

Sri Lankan Seafood Curry


Sri Lankan Seafood Curry

This curry reminded me of my favourite Dahi ni Kudhi (only with coconut milk instead.) The very subtle flavours magically come to life when the balance is impeccable. It has the wonderful Sri Lankan flavours enhanced with the Pandan leaf. Its a quick and simple curry perfect for any family meal.


Prawn  Curry with coconut sambol, rice, poppadum and mango chutney 



1 tbsp oil
4 small finely chopped shallots or 3/4 cup crushed fried onions
1 tsp mustard seed
24 curry leaves 
6 large cloves thinly sliced garlic
4 finely chopped green chillies
1 tsp turmeric
2 cans coconut milk
2 cups coconut water
12 whole dry kokums
2 whole green cardamom
4 inch sq pandan leaf
1 tsp crushed flakes of dry chillies
juice of 1 lime
salt
sugar

1 kg shelled prawns, medium size is best

optionally 1/2 tsp mustard powder 

In a wok or deep skillet heat the oil, add the shallots and lightly saute until translucent, soft and have a slight tinge of caramelisation. Add the mustard sees, curry leaves, garlic and green chillies and continue stirring for a minute or two and add the turmeric. Mixing constantly on a medium high flame, until the turmeric is well blended and there is a slight bubbling in the pan, to ensure the turmeric is cooked through. It will take up to 5 minutes at most.
Add the coconut milk one can at a time, mixing it all and continuing to add the coconut water. Bring it all to a rapid boil and add the rest of the ingredients. Reduce the heat to a gentle boil, leave the pan open and allow it to cook for 30 minutes until the liquid has halved, the curry is thicker, enough to coat the back of a spoon. 
Add the prawns at this time. Leaving the heat high and cooking the prawns for 5 minutes until just done. 
Cover the pan, turn of the heat. Wait for 3 minutes and serve with your favourite kind of rice.Choosing from any of these like plain boiled rice, ginger rice, lemon rice or coconut rice.

Tips

Substitute the shallots for 3/4 of a cup of crushed fried onion from your pantry.

Light coconut milk can be used and coconut water halved, this will cut the cooking time by 10 minutes.

Kokum is a dried fruit from the mangosteen family. It is dark red in colour and will be tart to the taste. It will be moist and tasty enough to eat once its cooked in the curry and re-hydrated.

This curry has a pleasant pale yellow colour. This may change and enhance if you decide to add the mustard powder to make the curry more pungent. 

Chillie powder is not a substitute for the chillie flakes. Its better to add whole dry red chillies or fresh red chillies rather then the powder.

For more curry recipes and Parsi Food click The Art of Parsi Cooking; reviving an ancient cuisine. 

Photo courtesy Niloufer Mavalvala



Thursday, 10 January 2019

Sri Lankan Prawn Curry with Arrack

Sri Lankan Prawn Curry with Arrack 

There are as many curries as clouds in the sky or stars in the universe! The base of most is some form of coconut. Fresh or dry, milk or cream, sometimes even just coconut water. The coconut flour to thicken and leave an aroma, the coconut oil to enhance the pungent notes of coconut. And then there is the Arrack liquor. A spirit distilled from the sap of the coconut flower. This is local to Sri Lanka but Arracks are also available from other countires  that are made up of fennel (and very liquorice, anise like in flavour, some almost bitter to the taste). 


While this curry tastes fine without any liquor, adding a teaspoon of the flowery kind of coconut Arrack gives it a unique touch, if you get the gentlest note of burning in the throat while eating this with freshly grated ginger rice, you are spot on! It was definitely one of the meals I most enjoyed on my Sri Lankan holiday.






Serves 6


1 tsp oil

4 sliced or diced shallots (long baby onions)
1/2 a fresh ground coconut
2 green chillies
Few sprigs of curry leaves
1 1/2 tsp crushed garlic
1 tsp cumin powder
1 tsp green fennel powder
1 tsp sea salt
60 gm/2 oz cream coconut from a hard pack
1 cup water + more if needed
4 small pieces of green pandan leaf
1 tsp Arrack liquor
! tsp red chilli flakes
6 pieces of kokum 

400 gm/1 lb de-veined prawns, washed 



optional
2 tbsp Cashew butter or 1/4 cup cashews ground
Pinch of ground fenugreek
1 cup of coconut water
Pinch of white pepper powder


In a pan heat a teaspoon of oil, add the shallots and saute` them till translucent, soft and pale. On medium heat add the coconut and stir for a minute or two. Add the curry leaves, garlic, cumin, fennel and garam masala powders, giving it a quick stir after each addition. Add the cream of coconut. Add the water, bring it to a boil, cook for 10 minutes on a simmer. Add the rest of the ingredients, adjust for thickness by adding plain or coconut water, bring it to a boil again and cover, cook for 20 minutes on a simmer. Add the prawns cook for 7 minutes and serve with ginger rice. Ginger Rice.

Tips


Many of these ingredients can be over powering. Best to start with smaller amounts of white pepper and fenugreek as well as the Arrack.



Gin which is made up of Juniper Berries is the best substitute for the Arrack Liquor. Limoncello the Italian lemon liquor made with vodka is also worth a try.

Kokum is a dried fruit from the mangosteen family. It is dark red in colour and will be tart to the taste. It will be moist and tasty enough to eat once its cooked in the curry and re-hydrated.


This  curry is rough. Its thick and heavily textured and not at all smooth. 


Substituting red chilli powder for the chilli flakes will change the colour of the curry.



For more curries and Parsi Food recipes click The Art of Parsi Cooking; reviving an ancient cuisine. 


Photo courtesy Niloufer Mavalvala





Ginger Rice




Ginger Rice

On my travels through Sri Lanka the food was an integral part of the trip. My friends and I were fortunate enough to try diverse varieties of curry and rice. The most unusual rice I had was fresh ginger rice. It  intrigued me  enough to recreate it which I share on my blog. It complemented a subtle white curry laced with their local Arrack liquor made up of coconut flower sap. 




Here I have recreated the ginger rice. It is meant to be pungent hence served with a light subtle curry. 



Serves 6


2 cups rice
2 tsp oil
1 flat tsp turmeric
2 tsp fresh ginger grated or pulped
1 1/2 tsp salt
2 cups coconut water

2 cups water
Handful of thinly sliced fried onions

Wash the rice until it runs clear. Heat the oil,  stir in the rice, turmeric, ginger and salt for a minute and then add the coconut water and plain water bringing it to a boil. Allow it to cook on a high flame until the water is evaporated and the rice is visible. Cover tightly, lower the heat to low and allow it to steam for 22 minutes. 
Fluff the rice with a fork and serve.
Garnish with fried onions or coconut.

Tips

Fresh ginger pulp gives this dish a wonderful aroma and flavour. However a teaspoon of ginger powder substituted can be used. 
Ginger powder looses its potency when stored for a long period of time. Smell it before adding. If it is not pungent to the nose add more then a teaspoon. Heating the ginger powder in warm oil before adding the rest will help the stale ginger powder come to life. 

Adding a stick of cinnamon, black peppers, cloves, green cardamoms is just an option to consider.


Adjust the ginger according to your palate. 


For more recipes from the Parsi food flavours click The Art of Parsi Cooking; reviving an ancient cuisine.

Photo courtesy Niloufer Mavalvala

Wednesday, 26 December 2018

Pearl Onion-Chestnut-Orange-Brussel Sprout Melange.

Caramalised Onions and Chestnuts with Glazed Oranges & Brussel Sprouts

So many flavours, textures and colours that match perfectly. 
Made up for Christmas Day it is a wonderful choice for any meat at the festive table.
A versatile recipe, use your favourite liquor, it won't matter.




Festive and colourful, this flavourful recipe is a perfect combinations for any buffet table.





Serves 25 

100 gm diced bacon style meat (about 3 strips)
1/2 kg chestnuts, ready to eat
1/2 kg pearl onions, halved
1 tsp garlic puree
3 tbsp salted butter
2 tbsp chestnut flour
1 1/2 cup chicken stock
1/2 cup rum
3 tbsp maple syrup

25 brussel sprouts cut in half
100 gms diced chorizo or spicy sausage
2 oranges
1/4 cup sweet rum
1 tbsp brown sugar
dash of salt


In a skillet pan fry the bacon meat. Remove with a slotted spoon and keep aside. Continue frying with the pearl onion, cut side down, allowing them to caramelise. Do this in batches, to cook through. You may need to add a touch of oil as you continue. Remove and keep aside until all are done. Now add all the chestnuts into the skillet. Give it a light toss and remove.
In the same skillet melt the butter with the chestnut flour. Mix well to avoid lumps, add the chicken stock and bring it to a boil. Add the rum and the maple syrup. Boil until desired consistency. Add the bacon, onion and chestnuts into it. Taste and add salt pepper if needed.

For the orange and brussel sprouts.

Thinly slice one orange, add salt, sugar and sweet rum and marinate for as long as you can, preferably overnight.
Juice the second orange.

In a skillet pan fry the chorizo or sausage meat.
Remove with a slotted spoon and keep aside.
In the same pan continue caramelising the brussel sprouts. Cooking it in batches is best. Keep the cut side down.
When all of them are done return them to the pan, Toss them well and add the chorizo, and orange juice plus the marinated orange juice from the sliced oranges. Salt and pepper. 

When ready to serve, warm the onion and chestnuts and pour it into the dish.
Warm the brussel sprouts and gently place all around on the bed of marinated oranges.
Serve warm.





Tips

Use the ready vacum packed chestnuts. It saves time and clean up.

While the sauce should coat the back of the spoon it cannot be too thick or hard to mix.
Add more chicken stock to thin down if needed.

You can use any bacon or sausage of your choice. Use bacon with the least fat. Omitting the meats may reduce the intensity of the flavour but it can still be delicious.

Do not over cook the brussel sprouts. They will wilt and become discoloured.

Using the red/purple coloured baby pearl onions is preferred.

For more cookbooks and ebooks click on The Art of Parsi Cooking; reviving an ancient cuisine.














Thursday, 22 November 2018

Parsi Gos ni Curry - Lamb curry

Lamb Curry - Parsi Gos ni Curry

There are as many curries as there are stars in this universe, but this one is also a traditional way our grandmothers and great grandmothers prepared it at least as long ago as since the 1850's. Traditionally we add two tomatoes cut in halves added in the last 10 minutes of cooking just to infuse and soften served on top of the curry, just something that reflects our Persian roots. 

It is one of those foods that we now find fiddly, its time consuming rather then difficult to prepare. There were no blenders at the time just the old fashioned masala no pathar (art of grinding spices,) lots of strong arms. One took pride in how fine the spices were ground, how tough and capable the person grinding it was! It was definitely a work out. 
In-spite of all the wonderful blenders we now have at our finger tips, this curry is meant to be granular and thick. While we serve it with rice, it can be eaten with warm crisp bread. Growing up we generally did just that if there were left overs. 
While toasting and refreshing each of the nut and spice before grinding, it can be tedious, the aromas are incredible. 
The end result has varying degrees to it, dependent on the number of short cuts one makes to get to the finished product. 





Lamb potato curry served with plain boiled rice and kuchumbar


Serves 6 persons


Step 1 


Dry roast 


1 fresh onion, peeled and cut in quarters

1 whole fresh coconut, grated
2 inch piece of ginger ( thumb size )
1 whole pod of garlic, peeled
12 whole dry red chillies
2 tsp whole cumin
2 tbsp corriander seeds
1 tbsp poppy seeds 
1 tbsp sesame seeds
3 tbsp peanuts
3 tbsp gram
3 tbsp almonds

Step 2 


1 tbsp Oil

1 kg lamb in pieces bone in
1 1/4 tsp salt
2 green chillies
3 tomatoes = 1 cup puree of tomato
2 raw mangoes peeled and cut into pieces

4 peeled potatoes in pieces
1 cupful fried onions, (2 onions)
3 stalks curry leaves

 2 tbsp lemon juice or to taste 


Dry roast the first 12 ingredients and grind them. In a large pot heat the oil and fry the masala/spices. 

Add the lamb, salt, chillies, tomato puree and mangoes. Mix well. 
Add 3 cups of water bring it to a boil and cook for 45 minutes.
Add the potaotes, fried onions and curry leaves. Cook for another 45 minutes
Add the lemon juice, check for salt and serve with boiled rice. 

Tips 




Traditionally tomatoes cut in half are added on a Parsi Gos ni Curry. These are placed on top of the curry at the very end. Just to steam and be soft enough to cut into.

Tamarind paste can be used instead of mangoes and lemon. 
Taste for spice. If you need to turn up the heat add red chillie powder starting with 1/2 a tsp. 1 tsp tamarind paste can be used instead of mango or lemon juice. 
Crush the green chillies if you want it spicier and add 2 extra for a kick. 
Use 1 tbsp each of peanut butter, almond butter and gram flour to alternate getting fresh nuts. However you cannot roast any of these.
Use limbu if available. If not, lemons and limes are acceptable.


For more Parsi Food recipes click The Art of Parsi Cooking; reviving an ancient cuisine. 

Photo Courtesy Niloufer Mavalvala







Wednesday, 21 November 2018

Dhal Curry-sri lankan cuisine.

Dhal Curry
Parippu

Travelling the world is a passion I hope I never tire from. While many travel to see the place, my primary goal is to taste the place. On my recent trip to Sri Lanka I had the pleasure of tasting so many curries. What pleased me most was the fact that there was an endless choice, all labelled as curry. This particular curry was simple and unusual. I have decided to recreate it to the best of my ability through the palates eye and mind.



Dhal Curry, served with coconut sambol and pappodum

Serves 6-8  persons

2 cups mixed dar/ lentils
1/ 2 tsp turmeric
1 1/4 tsp salt
4 ups water
3 oz/ 50 gm butter

12 pieces kokum


For the Tarka
coconut cream like butter
2 shallots in rings  (onion)
3 fresh chillies, green and red
4 cloves of garlic, sliced
3 small stalks curry leaves
1 tsp mustard seeds
a pinch of palm sugar
2 tsp whole green fennel
1 tsp red chillie powder
2 inches pandan leaf
1/2 cup coconut water

Optionally
Add a tsp of grated fresh ginger 


In a pan cook the washed dar with the turmeric, salt, water and butter.
This should take an hour. Do not over cook or turn into a mush.
Add the kokum for the last 15 minutes. This allows the dry kokum to rejuvenate and burst with its flavours.
In a fry pan heat the coconut oil and add the onions, lightly saute and add in order so it cooks well and does not burn. Loosen it with the coconut water and pour over the cooked dar stirring it in.
The finished dish should be moist but not watery.
Serve either warm naan, sri lankan roti, paratha and pappadum.

Tips

Kokum is a dry fruit and is tart, for best results it needs to be soaked in hot water for 15 minutes before adding. To avoid this step I like to add it to the boiling pot of lentils toward the end. 
The best substitutes to kokum are a tsp of tamarind  pulp or freshly squeezed juice of a lemon. The tamarind will make the colour darker and brown, while the  lemon juice will keep the bright golden yellow.
Palm sugar is often substituted with jaggery, coconut sugar, brown sugar or demerara.
The pandan leaf is hard to touch and you need just a few pieces to add. It has an aroma of raw rice and is easily found in South Asian stores.
If shallots are unavailable use small yellow or white onions. Shallots are generally sweeter while larger onions can be sharper.
This dhal curry is served with a sambol  made up of coconut or caramelised onion and a sweet and hot mango chutney.


Click For recipes from the Art of Parsi Cooking; reviving an ancient cuisine  

Photo Courtesy Niloufer Mavalvala