Friday, June 27, 2014

Full Color Images of Recipes form Flavorful Shortcuts-the Cookbook

Images of recipes included in Farhana's cookbook:

Flavorful Shortcuts to Indian/Pakistani Cooking

Recipes can be found in Farhana's new cookbook.
You can order the book at:
Simply click on the web address above




Pakoras, Page 3



Samosas, page 5


Behl Poori, page 11



Aloo Channay Chaat, page 13

in the making...boiled potatoes

Chick peas-Soaked overnight and boiled with herbs and cumin!
The Traditional Fruit Chaat, page 15


Dahee Baray, page 17
Chapter 2
Chutneys, Raitas and Condiments... 
ABOVE: (From front to back)
1. MINT CHUTNEY, p 25/26
Add caption


Yogurt Raita, p 28

Eggplant sauté for bengan Raita...

Images to Come:
Fresh Ripe Mango Chutney
Kheera aur Baingan Raita
Cucumber Raita

Saturday, March 16, 2013

 Lemon Curd Tart with Lemon/Almond Crust:

                              For the tart base/shell:

                 1 stick butter  (at room temperature)                     1/2 cup sugar 
                 1/ cup peeled ground almonds                               a pinch of salt
                 1 1/4 cups all purpose flour                                   2 tablespoons rind of lemon

 Press the prepared dough
into the
     tart pan and chill until firm
Mix the butter and sugar together in a food processor until they are just combined. Add the vanilla. In a medium bowl sift together the flour, lemon rind, ground almonds and salt then add them to the butter and sugar mixture. Mix on low speed until the mixture starts to come together. Transfer onto a surface dusted with flour and shape into a flat disc. Press the dough into a 10" round or rectangle false bottom tart pan. Chill until firm. 
Bake the shell to a light golden color
Line the chilled tart with foil and fill with beans or rice. Pre-heat oven to 350 degrees.
Bake for 20 minutes. Remove the foil with beans, prick the tart all over with the tips of a fork, and bake again for 20 to 25 minutes or until lightly browned.  Allow to cool at room temperature. 

Fill the baked tart shell with the lemon curd and just
before serving top with fresh cut mango slices and a couple of tablespoons of cream!
For the lemon curd:
4 lemons at room temperature -  1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt
2 teaspoons whipping cream
1cup sliced mango

Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.

Fill the tart shell with warm lemon curd and allow to set at room temperature.
Just before serving pour the whipping cream on top and swirl quickly into the lemon curd. Top with sliced mango.

Sunday, November 25, 2012

Some Fun Recipes

                      Poached Pears for Dessert....

The Prep...

Cooking Pears in Fruit Juice!

Ready to Enjoy... Pears and Lemon Curd!

Served with orange syrup and a serving of the lemon curd.

Monday, January 18, 2010

Mattar Palao:

1 medium onion Thin Sliced
¼ cup Olive Oil
1 tea spoon salt
½ tea spoon Cumin seeds
1/2 teaspoon black peppercorns
1 stick cinnamon
1 black cardamom (slightly cracked open)
2 cups 'basmati' rice
3 cups water or chicken stock
1 teaspoon Garlic pureed
2 cups frozen peas

Heat oil in a deep cooking pot, add the cumin seeds, stick cinnamon, black peppercorns and the black cardamom and sauté spices for 15 to 20 seconds and then add the sliced onions. Cook on medium low heat stirring occasionally for even browning. When the onions turn a light golden color add the garlic, salt and the peas stir for a couple of minutes and add the rice. Sauté the mixture for 3 to 5 minutes and then add the chicken stock or water, liquid should be enough to cover the rice about 1/4 of an inch. Cover and cook for 10 to 12 minutes on a medium high flame, once the liquid starts to bubble set the pot with the cover on into a 350 degrees pre heated oven for about 20 minutes, lower the oven to 250 degrees and let the rice steam bake for another 20-30 minutes. Remove from oven and keep covered until ready to serve. Rice pot can be kept warm in the oven set to 'warm' until ready to serve! Sprinkle with additional cumin seeds if desired.