Flipping Crepes

Recipe for Basic Crepes
In a bowl beat 2 eggs until frothy and light
In another bowl mix together
1/2 cup sifted  flour
1 tsp baking powder
pinch of salt
1 cup warm milk
2 tbsp melted salted butter
When smooth and free of lumps, add the beaten egg to the mixture, stir to combine and voila the batter is ready to start sizzling in the crepe pan.

 For more ideas and fillings try out  my e-cookbooks

http://www.amazon.com/dp/B00J2KMB4C

Niloufer's Kitchen: French Bistro

Niloufer's Kitchen : Winter

http://www.amazon.com/dp/B00G2US0EK

Sweet crepes and Berries

Basic Crepe

Crepe with lemon and sugar

Caramelised Apple crepes with Vanilla Ice cream

Crepes filled with sweet cheese and berries

Comments to share.

Thank you so much, Niloufer. Delightful!

Love it! I am so impressed with your recipes, pictures, books and now video! Amazing. Your passion really shows in your work. Congratulations. Wish you loads of success. Take care:)

Thank you Niloufer! My crepes always turn out jara/fat. Hopefully this will help!

Eggplant/Aubergine salad

Eggplant and Aubergine Salad 

Creating new salads, one discovers the joys of combining so many of one's favourite foods. I like to taste with my mind's taste buds while adding and tossing things from my pantry and fridge. 
It is fun, the only downside being I perhaps can never recreate it to the tee. I can live with that!! 
So here is something that was much appreciated by my guests for an impromptu lunch that I will share with you.

Eggplant, herbs, tomatoes, salad and more 

4 small Japanese eggplants 
250 g/ 8 oz or 1 cup of mixed small tomatoes
1 small pita bread,  rubbed with toasted with a rub of garlic, soft butter and chopped fine herbs like parsley or mint on it.
a handful of mixed herbs like fresh mint and parsley 
The zest and the fresh juice from one lime or limbu
salt
sumac
sunflower or pumpkin seeds
dried cranberries
125g/ 4 oz or 1/2 cup of feta cheese, curmbled
olive oil
garlic clove
drizzle of honey
4 cups of mixed greens, spinach, kale, lettuce, cabbage

Slice the eggplant into 1-inch rounds. Toss this with salt and olive oil. 
In a pan, heat 1 tbsp of olive oil and toss the eggplant in until it starts to colour. Try to flip it with the handle of the pan and don't use the spoon. Add a few drops of water from time to time as it helps caramelise faster. 
Remove the eggplants, set them aside, and repeat with the remaining eggplants. Sprinkle them with a tsp of sumac, lime juice, and a drizzle of honey. 
In a hot oven at 170 C | 350 F place the pita with rubbed garlic, smeared in butter and topped with herbs. This will take about 7 minutes to crisp. Cut it into pieces and leave it aside. 

To assemble, toss the greens, herbs, and the zest of the lime together and place them on a platter. 
Toss the tomatoes in a tsp of olive oil after cutting them in half or leaving them whole if you prefer. 
Sprinkle lightly with salt. Place all the eggplants all over. 
Sprinkle the pumpkin seeds or sunflower seeds over. 
Now sprinkle the crumbled feta cheese over. Next, the crisp toasted pita chips. and cranberries.

The vinaigrette

If you like to serve this with a vinaigrette, make a light one with 4 tbsp of olive oil. One pressed garlic clove; a pinch of brown sugar and salt to taste; and a teaspoon of balsamic vinegar. Shake well and drizzle all over. 

Tips
Do not assemble in advance, only prior to serving. 
Add dried cherries, figs, or apricots instead of cranberries. It is still as sweet! 
It will work well if you add walnuts or pecans instead of seeds.

Add pomegranate seeds for colour and texture. 

Add a tsp of brown sugar instead of honey, but while it is cooking rather than after, so it helps caramelise the eggplant. 
The melange of salad leaves gives a blend of texture and visually looks amazing. 
Sumac is found in Middle Eastern stores universally and is a tangy berry powder. Anar dana is the closest to it as a substitute. 
If Japanese eggplants are not available, use the ordinary ones cubed and diced equally. Discard the seed pouches within larger eggplants.

Photo courtesy Niloufer Mavalvala

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is an award-winning book. It was self-published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking: Reviving an Ancient Cuisine was published in 2016 by Austin Macauley and continues to be available through Amazon Book Depot, Book Depository, and from the publishers.

Tiramisu

  Tiramisu

An Italian dessert of universal popularity. It was a food fave almost two decades ago and now has become a common household name. Many good supermarkets and delis have it ready in all shapes and sizes. The key ingredient is mascarpone; a delightful cream cheese which is apparently best described as cloud like and heavenly by the Italians!

The literal translation of the word Tiramisu means "pick me up".  It is flavoured with coffee and coffee liqueur. It is always fun to try new things and one can get creative and try it with a combination of  berries and rum,  lemon curd and limoncello, rum and raisins and whatever else you fancy that day !!

Ingredients

2 cup whipping cream

500 gms mascarpone cheese

11/4 cup fine or powdered sugar

pinch of salt

Coffee Liqueur 3tbsp + 2 tbsp

Instant coffee granules 2 tbsp + 4 tsp

1 cup water

3 tbsp fine sugar

shavings of dark chocolate

36 Ladyfinger/Savoiardi

Step 1

In a bowl beat the cream till soft peaks are formed

Keep aside,  but it should remain cold.

Step 2

In another bowl beat only till smooth

500gms of cream cheese preferably mascarpone, at room temperature

The fine or powdered sugar

pinch of salt

Step 3

In a pan heat till melted

3 tbsp coffee liqueur; Kahlua or Tia Maria

2 tbsp strong coffee granules
Cool slightly.

Pour into  the cream cheese mixture and fold it in gently with a spatula.

Fold in the whipped cream.

Step 4

In another pan heat till dissolved

1 cup warm water

4 tsp of coffee

3 tbsp sugar

add to this
2tbsp coffee liqueur; Tia maria or Kahlua

Pour into a bowl to cool.

Assemble

36 ladyfinger biscuits or sponge cake cut in fingers.

Soak the ladyfinger one at a time in the coffee espresso, arranging at the bottom of your bowl. Pour   1/3^rd of the cream cheese mixture. Now arrange the rest of the ladyfingers on the side of the bowl and on top of the cream cheese and pour the remaining half of the cream cheese mixture. Top up with one more layer of soaked ladyfinger biscuits and cover with the remaining cream cheese mixture. Decorate with chocolate shavings.

Tips

Lady fingers are called savoiardi in Italian and available in most supermarkets. It is possible for people who bake to make them at home.

Using a favourite cream cheese will also make the Tiramisu. Choose a creamy one for richness.

The same dessert can be made by using thin layers of sponge cake and layering it. Use a springform pan if you are not sure of it standing up, or slicing the cake perfectly. it stores well, and cuts well. Dress each plate individually to make it look attractive.

This recipe will make two bowls of pudding as shown in the picture. Serves 25 people.

For my Tiramisu with a twist of lemon and passion fruit, click the link.

My cookbook available now, The Art of Parsi Cooking; reviving an ancient cuisine.

For more delicious recipes try my crepes, fondues and olive chicken for your next party. Click to download  http://www.amazon.com/dp/B00G2US0EK
Niloufer's Kitchen: Winter

Caquelon

The Caquelon

My Caquelon

The art of cooking, serving and eating Fondue can be both fun and entertaining. The wonderful utensil used for it is universally referred to as the 'fondue pot'. However its given name is The Caquelon! ( Pronounced Kach-k-Lawn or Kakelun.) The word being derived from the German word Kachel which means a ceramic tile and Kachelofon a type of energy-efficient tile stove found in the region.

First manufactured in the 18th century the caquelon is generally made from heavy materials and has thick walls to prevent the cheese from burning while cooking and standing on a constant flame while it is being eaten at leisure. It can be anything from glazed ceramic, earthenware, enamel  and cast iron. It remains a unique cooking vessel. 

Fondue is the national dish of Switzerland, a speciality many enjoy around the world  allowing the Caquelon to be the focal centre of attention! It is most popular in the Comte and Provence regions of France besides the Swiss Cantons. The recipe is  prepared from two Swiss Cheeses; Gruyere and Emmental.  A white wine, sometimes mixed with a teaspoon of cornstarch to help thicken easily,  and Kirsch are added. The little secret of rubbing a fresh clove of garlic in the fondue pot before starting makes to mark perfection. Many add freshly grated nutmeg to finish it off. The meal is not complete until La Religieuse (literally meaning a nun but generally referred to as a grandmother from the Swiss-German origins of grossmutter) is formed and eaten; this a thin crusty layer of  the remains of the cheese fondue which is always squabbled upon by the kids.

However it is not just the ingredients that makes this dish perfect but the art of serving it that completes the real experience. Another part of a caquelon is its metal stand. The metal stand keeps the pot raised and has a small flame burner beneath nestled within to keep the fondue hot and to stop it from becoming a lump of cheese! Called a rechaud, the small metal container with the flame holds a gel or alcohol to burn. The amount of heat the caquelon receives is often controlled by a sliding lid that exposes more or less of the flame coming from the rechaud.

To eat this deliciously ooye goooyee melted cheese one needs small cubes of bread, toasted or fresh baguettes, which are placed on the end of long forks,  gently dipped into the cheese inside of the caquelon, they come out completely coated and eaten. Every morsel is enjoyed with a glass of chilled fruity white wine!

Beef fondue also called fondue bourguignonne, chocolate fondue and fondue chinoise (similar to chinese hot pot) are other available variations.

 My simply delicious baked cheese fondue for a crowd.

My simple and delicious way of making a baked fondue is available in my e-cookbook for you to try. Click http://www.amazon.com/dp/B00G2US0EK
Niloufer's Kitchen: Winter

Caramelised Brown Rice

Caramelised Brown Rice
also referred to as Brown Rice

Served with Dhansak, Dodhi Chawal and Rus Chawal 

Vugharela Chawal | Caramelised Brown Rice

 

This type of basmati rice is typically served with dhansak, rus chawal, and dodhi chawal (dodhi ni buryani). Its brown colour comes from the caramelization process with jaggery or sugar. This is not to be confused with whole grain brown rice, which is completely different.

Rinsing the raw rice at least ten times before cooking ensures the grains to be almost starch-free and will give you wonderful individual grains of cooked rice—khula dana, a term often used by Parsis who like their rice not to be lumpy—loncha jayva.

Caramelised Brown Rice for the Dhansak, Dodhi Chawal and Rus Chawal

 

Serves 6 persons

2 cups basmati rice
2 tsp jaggery
1 tbsp oil
2 tbsp crisp fried onions 
1 cinnamon stick
6 cloves
6 black peppercorns
2 whole green cardamom

2 tsp salt

Optionally a dry bay leaf, star anise and black cardamom

4 cups water

In a pan melt and caramelise the jaggery until it is dark.
Immediately add the oil, onions, whole spices, and salt. Add a cup of water. Add the washed rice and the rest of the water. Bring it to a boil on a high flame. Once the water evaporates, and the rice shows through the water, keep a watchful eye on the pot for ‘'holes'' to be formed. Lower the flame, tightly cover, and steam the rice for 22 minutes.
Gently fluff the rice with a fork to keep it separated and serve.

Tips

Mis en place is important in this recipe – keep all ingredients ready.

Instead of a cup measure, try the age-old perfect rice finger test. Put your index finger on the very top of the rice. Pour cold water until the first indentation “cut” of your finger. This always seems to work!

The colour of the rice will depend on how dark your caramel is.

Do not soak the rice.



For more Parsi Food recipes and its origins click for my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.

The World of Parsi Cooking: Food Across Borders.

Photo courtesy Sheriar Hirjikaka

The Ancient Art of Masala Grinding

The Ancient Art of Grinding Spices on Stone

 

Technology and state-of-the-art machinery have helped ease our lives inside and outside the kitchen. However, the methods of past centuries in preparing key ingredients for our food did also have benefits in their own right.
The ancient art of grinding daily 'masala' is one of these. Most homes on the subcontinent had, and many still have, their indigenous stone grinders in some shape, size or form. The Thaani Butto and the Masala no Pathar, as we refer to it in Gujarati, were generally made from limestone which contained calcium. This gave the family an added health benefit of calcium, dissolving into the food and therefore entering their daily diet. Wow! I personally think it was genuinely genius.

 

Besides India, Sri Lanka, Bangladesh and Pakistan, it is well known that the Indonesians, Malaysians and Singaporeans continue using the traditional personalised masala no pathar. Each language has its own phrase of reference.
The South Indians and Sri Lankans in Tamil lovingly call it Ammi kal /aami kalu meaning grindstone. Folklore has it that the stone dresser would walk the streets with his bag of assorted chisels with loud cries of "Ammi Kalu"  to let the house wives know of his arrival!  Rubbu kal is referred to as a mortar and pestle.  Although it is generally known as Masala ka-pathar  or Sil-batta  in Urdu and Hindi, the people of Mangalore in India call it Ragda; this also means a mortar and pestle rather than the flat stone but is referred to as either by them. Some Indians also call it Dandi Pan and Stone Patta which literally translated means a stone and a leaf!!

 

Having grown up watching this as a little girl, I remember the process. To start off, the stone would be washed in warm water. Any excess then just removed with one's bare hands. Salt would be sprinkled and then all the ingredients  for that day's masala laid out on the stone or in the mortar. Chutneys and masalas were made up of hard coconut flesh, ginger, garlic,  a variety of dry and fresh chillies and all the hard spices necessary - these were ground together and turned into a beautiful thick paste.

Generally, all the larger pieces were smashed together with the side of the pestle and brought together and then rolled over with the heavy pin again and again. It would need some liquid to form a paste, the same principle as using the grinder, and so warm water kept in a bowl on the side was added. Vinegar and tamarind juice being an integral part of the recipe in any Parsi cooking, those were also often used. Great care was taken to wash the stone well as the acidic ingredients tend to affect the limestone. I attended traditional all-girls school in Karachi Pakistan, where cooking classes were part of our curriculum and we got the chance to actually use this wonderful art form.

It was frowned upon if you used an electric blender to prepare your curry masalas, as everyone who actually mastered the art of using the stones continues to promise us a very special flavour and consistency. I would be questioning this statement if I had not had a chance to experience this first hand. The smoothness and the feel between your fingers is silky unlike anything we can see using modern day marvels.
Far from being a martyr or ever wishing there was any need for hard labour revisiting, I am eternally grateful for all the modern day gadgetry ever invented.

Masala ka Patthar/Ammi Kal

 These slabs of limestone are cut into a rectangular shape large and small in preparation to be sold. It is a two piece set with the second piece being a small rectangle pestle much like a rolling pin but flatter. Generally those were hand picked by the person using it so it was comfortable to use and not too heavy nor too light. Much like a chefs personalised knife.

 The stone dresser  would take these chisels and make small depressions all over the stone in preparation for it to be used. This would prevent the coconut, chillies, onions, ginger and garlic from slipping and sliding all over the place.

The thickness of this stone is unusually thick. The cylindrical mortar and pestle is also rather thick but shallow

The wooden contraption in front is where one rests the knee or foot and the blade i used to peel and scrape the coconuts, not a stone grinder but an ancient tool still in use to date.

 Most homes also kept a pestle and mortar to crush seeds and peppers.

Mortar and Pestle/Rubbu Kal

Tips: If anyone being adventurous enough should decide to go ahead and try this out ,washing your hands thoroughly after with soap and water, probably twice, is highly recommended so as not to get the sting in your eyes!!

For origins and history of Parsi Food read the cookbooks 

 The World of Parsi Cooking: Food Across Borders 

and 

The Art of Parsi Cooking;reviving an ancient cuisine.

A version of this article is also included in the cookbook the art of Parsi cooking.

Photo Courtesy in order William Reavell, Raizan Mavalvala, Sheeraz Wania and Kainaaz Patell

Apricot Galette

Fresh Apricot Galette

Fresh Apricot Galette

Fresh Fruit is delicious when baked uncooked. (Without steaming, poaching or blanching it). The natural sugars get a chance to caramelise while cooking in the oven. Their juices keep the galette moist and it comes out yummy to eat. Pick a favourite fruit or a combination off. Peaches and apricots hold their shape and have both a tart and sweet finish. Slice and fan them out or simply overturn them after halving. Remove the stone. Pears and apples are harder and take longer to cook so expect a firmer fruit to eat. Berries have a softer texture and a higher water content so expect them to be mushier. remember the pastry will take the same time to rise and cook whatever fruit you choose. 
The pastry can be brushed with some jam or fruit preserve, a light cream cheese, some frangipane/almond paste or marzipan or a custard. This makes it simply delicious.
I have applied a layer of lemon curd in the picture above.
Sprinkle it with some Turbinado sugar if you like the caramelised effect to finish it.

1 pkt of frozen  rolled out puff pastry. This will have two sheets and will make a total of 12 Galettes.
Un-roll  out the pastry and cut into 6 squares from each sheet. make an indentation just away from the edge and fold each of the 4 sides over. This will make the "case" or "square box" to place the filling in. Brush the sides with butter, cream or milk. This is the "shiny glaze" to the perfect Galette.
Now pick your choice of filling
Lemon curd
Custard
Jam or preserve
Soft cream cheese at room temperature
Almond paste or marzipan

Add top this with the fruit of your choice.
Optionally sprinkle it with sugar
Bake in a preheated oven at 400F/220C for 12-15 minutes.

Enjoy.

Tips
Cut a slice or chop the marzipan or almond paste and sprinkle it all over as it is difficult to actually brush it over. This will melt with the heat and come out just fine. Do not add sugar over this.
Great Combination ideas
Marzipan/almond paste and pears are perfect together.

Cream cheese, sugar and berries are truly delicious.

Hard grated cheese or cream cheese and apples sprinkled with sugar and asqueeze of fresh lemon juice is great.

Click here for Mushroom Galette
or Click here for a Pear Galette

  
For more of my recipes click
Niloufer's Kitchen : French Bistro

http://www.amazon.com/dp/B00J2KMB4C

Mushroom Galette

Mushroom Galette

The French term of Galette refers to a sweet or savoury puff pastry pie. 
 It is generally "open faced" where one can see the topping. Filled with fresh fruits like apricots, pears, apples and berries with a light custard base.The savoury ones have a choice of mushrooms, cheese, meats etc.
In France they prepare the "galette comple`te /complete galette". This is prepared a slice of ham and emmental cheese and an egg to top it off!

Galettes are less fussy than a tart and one has more of the crispy pastry to savour than the filling. It is an informal snack and very popular in France. They can be any shape or size.

Every food seems to be linked to an occasion and the Galette is no different. Traditionally referred to as Galette des rois  or the "King Cake" it is eaten on the day of Epiphany. This falls in the month of January and also called the Christian Feast Day. Traditionally this celebrates the ascension of the Magi's or the wise men. Galette des rois is a sweet pie made up of a thick layer of frangipane (almond filling) and often covered with slices of apples. With the combinations being infinite there is no longer a specific recipe to be called a galette!

Mushroom Galette

One packet of frozen puff pastry. This generally has 2 rolls. It should make 12 galettes.
Thaw this in the fridge overnight. Rollout and make into 6 squares from each. Mark each square with a thin edge and fold it over on all four sides,  making it look like an encased square.
Brush this with melted butter or cream or milk. Top with Mushroom Duxelles. Place on a baking sheet.
Preheat the oven to 400F/225C.
Bake for 12 to 15 minutes till the pastry is cooked through.

Tips
Add a slice of cheese and top with mushrooms.

Click the link for an Apricot Galette
Click here for the Pear Galette


Keep the mushrooms sliced if you prefer and using my recipe as the Mushroom Duxelles.
Click link http://www.nilouferskitchen.com/2014/04/duxelles.html


For more French Recipes click
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C

Mushroom Crepes

Duxelles

Wild Mushroom Duxelles

A  very creative 17th Century French Chef François Pierre de la Varenne  created a melange of mushrooms which were used to stuff pastry and make pies.  He named this work of art after his employer the then Marquis of d' Uxelles; a Jura/town in East France, within the region of Comte`. 

Duxelles are commonly used as 'stuffing' and commonly an ingredient in Beef Wellington as a substitute to Pate.  A finely chopped mix of your favourite choice of mushrooms, sauted in butter and olive oil, with minced shallots,  a blend of favourite herbs and a dash of salt to finish it off. I like to add finely chopped garlic and a deep red port wine or cognac to add to its wonderful flavours. Cooked until all the liquid is evaporated the finished product looks like this picture below.

Duxelles

1lb/ 1/2 kg mushrooms
2 tbsp salted butter
1/2 tbsp olive oil
1 clove of garlic
1 tsp finely chopped parsley 
2 shallots
1/2 tsp salt
1/4 cup Port wine

Wash and wipe the mushrooms.
Finely chop the mushrooms. Melt the butter and add the olive oil, Add the finely chopped shallots, the minced garlic, the mushrooms and the Port wine. Sprinkle with salt. Saute` on a medium flame. Once the liquid is almost evaporated add the parsley.

Tips
Use the herb of choice. Thyme, oregano, rosemary.
Shallots are generally sweeter and milder than onions. But a small onion may be substituted.
Cognac is sharper in taste than Port and perhaps less should be used to begin with. 


For more recipes click
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C

Carrot Cake

Carrot Cake 

This is a request from a friend from Dubai-days who just posted on my Facebook page. I am now posting my carrot cake recipe that she dearly remembers and wants to recreate herself. 
I gave cooking demonstrations in Dubai for 6 years and, at the same time, prepared cakes for some of these fun people who loved to party! Eventually, before I left Dubai, I do remember giving a series of baking classes to some of these very enthusiastic social ladies. If any of you are reading this page at any time, please leave me a comment. I would love to connect with you all once again. It is so heartwarming to be remembered with such warmth after almost two decades.

Thank you for the kind words, Jeroo. Enjoy it!

                                                  Carrot cake with a cream cheese frosting.

                                          Carrot cupcakes with a marzipan carrot topping
                                                

This carrot cake is a light fruity nutty tea-cake.

Step 1
Butter and flour either a  Bundt Pan of 10 inches; Bake this at 175 C |350 F degrees for 55 minutes
Or a rectangle 33x22x5 cm 13x9 x2-inch  pan; Bake this at 160 C | 300 F degrees for 65 minutes.
Two 8 inch round pans were used for the picture above. Baking it for 50 minutes.
Preheat the oven.

Step 2
Mix together with an electric beater until light and fluffy
4 eggs; at room temperature
Add 
2 cups sugar
1 1/2 cup canola oil

Step 3
Sift together 
2 cups sifted all purpose flour
2 tsp  baking powder
2 tsp cinnamon powder
1 tsp salt
Lower the speed and spoon in or fold by hand into the egg mixture.

Step 4
Fold in by hand
3 cups grated carrots
1/2 cup chopped walnuts
1 cup chopped pineapple
1 tsp vanilla

Pour it into the prepared pan and bake. Test the cake with a skewer to ensure it is cooked through. Do not overbake it as it will get dry. If the pans are the perfect size and the oven is preheated, it will be ready on time. Overturn on a platter. Frost and cool. 

Frosting 
Cream together, both at room temperature. 
1 cup softened cream cheese 
1 cup salted butter
1 tsp vanilla

Add 
2 cups of icing sugar or until the frosting is stiff enough to apply but not hard. 
You can optionally decorate with walnuts and carrots or chopped nuts. 

Tips
Use your favourite nuts; walnuts and pecans are generally the best. 
Try pistachios if you like. with skin and not roasted or salted. 
If you wish, substitute 1 cup marzipan, cut into small pieces, instead of the pineapple.

 To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.