Nitin Bharani’s simple dairy ice cream (Lychee option)

1 can of lychee
1c whipping (heavy) cream
2c half & half
1 small can evaporated milk (full fat!!)
1 small can sweetened condensed milk

Mix all the dairy in a large bowl, starting with the thickest dairy.
Use whisk to combine well.

Wash canned lychees in a strainer with cold water.

Pulse lychees in blender or food processor, till slightly chunky.

Add lychees to dairy mixture.

Place in ice cream maker, following manufacturer’s instructions.

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Sakina Chinwalla’s Kopra Pak

300g Mavo
300g desiccated coconut (powdery kind)
300g sugar + fistful
5 eggs
½ t vanilla essence
¼ t baking powder

Grate mavo to shavings in a mixing bowl.
Use a mixer to mix after each of the following additions:
Eggs, sugar, coconut, vanilla, baking powder

Grease a 10”x12”x1” pan.
Bake at 300F, 45 to 60 minutes.
Remove when light brown color and/or toothpick test at center is clean.

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Vandana Chinwalla’s Masala Shrimp

2 big onions (red or yellow), fine dice
1 big tomato, fine dice
2 green chili, dice
fresh kothmir
shredded coconut (fresh is best!)
½ lime
garam masala
haldi
garlic powder
1lb shrimp, de-veined

Fry onion in oil till well browned.
Add tomato and chili and fry well.

Add green chili, garam masala, haldi and garlic powder and mix.
Add salt to taste.
Add shrimps and coat with masala, cover lid and cook till shrimp are almost done.
Add coconut and half of the kothmir, cook till shrimp is done.
Add lime juice as everything is just off the stove.
Garnish with remaining kothmir and coconut.

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Masoor Pulao

Ingredients:

1lb mutton
½ c daal
1 large onion, sliced
½ t chili powder
¼ t haldi
¼ yogurt (whipped)
1 T garlic paste
1 T ginger paste
½ lime
3 green chilis, chopped
2 tomatoes
salt
oil

Rice:
2c rice cooked with:
1 t whole jeera, 6 black pepper corns, 6 cloves, 2 black cardamom, salt, vinegar

Instructions:

Fry onions – biristo – crush and mix in: yogurt, red chili powder, haldi and lime juice. Set aside.

Fry onions – biristo – crush and mix in: yogurt, red chili powder, haldi and lime juice. Set aside.

Marinate lamb with ginger, garlic and chili paste. Add water and cook till meat is half-done.

Make the spiced rice.

Soak daal, then boil daal till half-cooked.

Add to cooked meat: oil, yogurt mix, tomatoes. Cook.

Add daal and finish cooking – till meat and daal are done.

Layer rice and daal/meat and bake in oven 350F for ½ hour.

Layer rice and daal/meat and bake in oven 350F for ½ hour.

Add kesar after mixing with milk and water.

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Memuna Chinwalla’s Apple Pudding

½ lb apples
2c milk
1c bread cubes
1 egg
2 oz butter
1/3 c sugar

Peel, core and finely chop the apples.
Beat egg and sugar well (suggested 5 minutes).
In sauce pan, heat milk, then add bread and butter.
Remove from heat and gradually add beaten egg mixture, and then apples.
Butter a pie dish and pour in the mixture.
Bake at 350F for 60 minutes.
Cool and serve with fresh cream if desired.

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Sakina Bharani’s Egg Pudding

Quantity can vary using the following ratio:

1 egg to 1cup milk

hints for richer pudding: could use evaporated milk for up to 1/3 of the overall milk; could use half and half for some of the milk

Add essence to taste. Choose one of the following:
Vanilla
Lemon
Orange

Mix the dairy, eggs and essence well and set aside.
Make the caramel for pan:
In heavy sauce pan, place equal amounts sugar and water (i.e. 1c sugar and 1c water).
Heat to boil, and then watch carefully.
Continue to heat, and watch caramel change from light to medium to dark brown.
Careful not to burn. Black is burned. And you have to start over.
Pour hot caramel in dish intended for egg pudding.
Let cool for a few minutes.
Pour egg pudding mixture into the pan.
Bake at 450F for 35-40 minutes.
Chill in refrigerator for several hours.
Invert onto dish and serve.

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Patalvalia Nu Biryan

5lbs lamb meat and bones, young lamb shoulder, approx. 2” cubes of meat

paste together to come to ¾ to 1c worth of paste:
ginger (1 part), garlic (1 part), green chili (2/3 part)

Marinate the lamb in the paste.
Slice 9 medium (approx. 2 ½” dia.) onions cut into long slivers.
Place a serious amount of oil at the bottom of a heavy pot (like Staub) on medium heat, cook the onions till golden, almond-like color.
add the following masala and mix with the onions:
haldi, jeera, garam masala, dhana powder, whole jeera, red maarchi

Put in the marinated lamb.
Stir it up every so often, so it’s not sticking. Total cooking time for the lamb could be 2 hours.

Simultaneous to lamb on the stove, prepare patras. Frozen patras can be slowly warmed on baking sheet at 350 F.

After the lamb is well cooked and falling off the bone, add 1c yogurt to the pot. Bring back to boil/simmer.
Spoon out into serving dishes and mix in baked patras, taking care to break as few as possible.

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Smokin’ Daal

Soak over-night:
¾ part toor daal
¼ part chaana daal

Marinate cubed lamb with bones overnight in paste made up of:
garlic, ginger, chili

cook together:
onions, tomato, chilis, kothmir, jeera, haldi

Add marinated lamb and cook till lamb is done.

Take out the lamb and set aside in a dish.
With a stick blender, or using a blender, puree the daal and masala.
Put the lamb back in the pot and let simmer.

Vagar:
jeera, clove, cinnamon, onion, curry pata, star anise

Cook till onions are crispy.

COAL for smokin’:
Make hot coals, preferably wood charcoal.
Place in heat-proof container, into daal pot.
Pour hot oil over the coals to create smoke.
Place lid over daal pot asap so that charcoal smoke remains in the pot and daal can absorb smoky-goodness.

Serve with rice.

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Chapli Kabob

Marinate together for ½ hour or more:
4lbs beef
2 small tomato, diced
2 small onion, diced
2 eggs
3T ginger paste
3T garlic paste
3T oil

When ready to cook, oil up hands and make mini pattis, roughly 3T of mixture, like a meatball size. Roll and flatten in hands.

Heat oil in skillet
Drop pattis in carefully
Kabobs will plump up. Wait for browning on both sides.
Drain on paper towel.

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Paratha

Fine wheat (flour from the Indian store)
Warm water.

Form a dough.

Split into balls, flatten each, coat with oil and flour, stack and roll out several together to make several circles of dough all at the same time.

  

Then…pick a method to create layers:

        

Place rolled-out layered dough on hot tava. Using spatula, brown both sides.

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Nootan Bharani’s ice cream – pure veg (rose option)

2 cups dairy (whole milk, or half and half)
1/2 cup sugar
2 T cornstarch
1 cup cream

2 to 4 teaspoons rosewater
1/4 cup fresh strawberry puree

Have a strainer in a bowl ready over an ice bath.
Bring the dairy and 1/4c of the sugar to a simmer in a medium pot over medium-high heat–about 5 minutes. Watch it carefully so it doesn’t boil over. Remove from heat as soon as you see bubbles forming and let sit until it’s cooled to room temperature.
Mix cornstarch and about 2T of milk to make a smooth paste.
Whisk the paste into the heat dairy mix and add the rest of the sugar.
Combine milk mixture with egg mixture.
Stir gently, being sure to scrape the bottom of the pan.
The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, about 4 minutes.
Strain it into a bowl set over an ice water bath.
Cool overnight in fridge.
Stir in 2 to 4 teaspoons of rose water.
For color, add about 1/4 cup of fresh strawberry puree.
Freeze mixture in an ice cream maker.
After ice cream is done in the ice cream maker, spoon into box for freezer layering.

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Nootan Bharani’s custard style ice cream (mango option)

3 cups dairy (whole milk, heavy cream, or a mix)
1/2 cup sugar (can vary this depending on sweetness fruits that you plan to add)
8 egg yolks
pinch of salt

mango puree from 3 fresh and sweet mangoes

Have a strainer in a bowl ready over an ice bath.
Bring the dairy to a simmer in a medium pot over medium-high heat–about 5 minutes. Watch it carefully so it doesn’t boil over. Remove from heat as soon as you see bubbles forming and let sit until it’s cooled to room temperature.
Beat the eggs, sugar, and pinch of salt into a thick paste.
Temper the mixture with a bit of the warm milk mixture.
Combine milk mixture with egg mixture.
Return everything to the pan and cook over medium-low heat. Stir gently, being sure to scrape the bottom of the pan (you’re making custard here).
The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees.
Strain it into a bowl set over an ice water bath.
Variations: If you are making non-mango ice cream, and you want essences, add to mix at this point.
When cooled (best to cool overnight in fridge), freeze mixture in an ice cream maker.

For Mango Ice cream, stir in good-quality pulp (that from fresh mangoes is best) into the mixture just before pouring into ice cream maker.
Optional: reserve some of the pulp. After ice cream is done in the ice cream maker, spoon into box for freezer layering with reserved pulp.

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