An Evening of Celebration

Polio Children Charity Event on 23rd Oct 09










I, Thank all those of you who made it happen.
No matter how Small or Big a role you played, Without your kind Help and Support it would not have happened.

The Funds raised will go on and make a big difference in all the lives of the “Challenged Polio Children”

Thank You,

Wishing You a Happy & Prosperous Diwali

Wishing all his Followers

"A Happy & A Prosperous Diwali."

~Chef Attalia~

Cookies - Chocolate in 30 Mins

Coconut (Fresh grated) - 1 Cup
Chocolate Powder - ½ Cup
Khoya – ½ Cup
Condensed Milk - ½ Cup
Ghee - 4 tbsp
Cardamom Powder - ½ tsp
Nuts for garnish

Method:
In a heavy bottomed pan add Ghee, Grated Coconut, Condensed Milk, Khoya and fold well. Keep stirring continuously until the mixture leaves the sides of the pan. One the Ghee begins to separate from the mixture, add Cardamom and transfer the Paste to a greased plate. Garnish with Nuts. Once Cooled cut Square Shapes and serve.
Can be stored in a airtight container.

Chef’s Tip: You could add Chocolate Buttons.

Cookies~Cashew Nuts in 30 Mins

Cashew Nuts (Soaked) - 1 Cup
Condensed Milk - ½ Cup
Milk - ½ Cup
Ghee - 4 tbsp
Cardamom Powder - ¼ tsp
Saffron - a Pinch
Golden Raisins - 1 tbsp

Method:
In a blender, blend the Cashews into a thick paste adding very little milk. On Med Fire, In a heavy bottomed Pan Add Ghee and add the Cashew Paste. Add Condensed Milk and fold gently. Keep stirring continuously until the mixture leaves the sides of the pan. One the Ghee begins to separate from the mixture, add Cardamom and transfer the Paste to a greased plate. Garnish with Golden Raisins and Saffron strands.

Chef’s Tip: You could add Sugar Glazed Cherries.
You make this with Almonds, or Nuts of your Choice.

Ice Cream~Deep Fried

Batter Mix - 1 Bowl
Ice Cream - 1 Bowl
Melted Jam - 1 ½ tbsp
Raisins - 1 tbsp (Optional)
Syrup - for Decor
Chocolate - Melted
Icing Sugar for Dusting

Method:
Scoop the ice cream and raisins and dip it the Batter mix and deep fry in hot oil for a minute until Golden. Remove and drain. Pour the melted Chocolate on it and dust with icing sugar.

Chef’s Tip: You could use Filo Pastry instead of batter. For Filo Pastry, Scoop Ice Cream onto the Filo pastry and roll, making sure it is packed tightly, fold over the ends to seal. Brush the rolls with the maple syrup then place in the freezer for 1 hour until frozen and deep fry in hot oil for a minute until Golden. Remove and drain. Pour the melted Chocolate & Jam on it and dust with icing sugar.

Alternatively, you could add fresh fruit with the Ice Cream, for added flavours and touch of Class …. (Mango Slices, Strawberries, Peach, Banana’s, Etc)

Lauki Ki Kheer

Bottle Gourd - 1 Med
Milk - 300ml
Jaggery - 2 tbsp
Sugar to taste
Raisin a few
Cardamoms Powder - ½ tsp
Pumpkin Seeds - 2 tsp (Or Melon Seeds)

Method:
Place the Milk and Gourd (Peeled and Grated) in a saucepan and bring to boil. Reduce heat and simmer for 15mins until Gourd is soft and translucent. There should be some liquid left in the saucepan. Add Jaggery (Grated) at this stage and stir, which will thicken the Milk.
Take off the heat, add the Cardamom powder, Raisins, Mix well. Garnish it with the Melon Seeds.

Chefs Tip: You could add some Raisins too. (soaked few minutes before adding)
Lauki = Bottle Gourd / Kadu

Chef's: Did You Know ...

Kiwifruit~is the most Nutrient-rich of the top 26 fruits consumed in the world today.
Kiwifruit has the highest density of any fruit for vitamin C and Magnesium.

If you've been taking Aspirin daily to improve Heart health, a much tastier way to get the same effects is by eating 3 Kiwifruits per day to thin Blood, reduce Clotting and lower the Fat content in the Blood.

Desi Bread Jalebi's ~ 10 Mins

Bread - 4 Slices
Sugar - ½ cup
Water - ½ cup
Cardamom Powder - ¼ tsp
Oil
A Drop of Lemon Juice
Zaffron - 8-10 strands (Or Food Colour)

Method:
Cut the bread into rings using cookie cutter or a round small bowl. Keep them aside
In a sauce Pan, Add Water, Zaffron, Lemon Juice and Sugar and boil for about 5mins until Sugar is Dissolved. Remove from heat, add Cardamom powder.
Heat Oil and deep fry the Bread rings on a low flame until Crisp.
Take out and dip them in the ready sugar syrup. Keep them in syrup for a minute and remove.
Serve them hot.

Chef's Tip: You can add any flavouring that suits your buds.

Pe'ra ~ Penda

Milk Powder - 300 g / 1cup
Milk - 240 m /1 cup
Sugar - 75g Ghee - 100g or Butter
Cardamom powder – ¼ tsp
Pistachios to decorate

Method:
Bring Milk to a boil, add Sugar and Ghee. Stir to dissolve. Keep the mix gently bubbling for 6-7 minutes on low fire. add milk powder to avoid lumps, Mix well and stir for 2-3 minutes. Add cardamom powder and stir well. The mix should have come away from the side of the pan and become a solid lump by now. Add a touch more Ghee if Req’d.Leave to cool for 5 minutes.
Take small balls, roll slowly in hand and flatten on something like a cutting board. Put half of Pistachio on the top. Leave to cool and set.

Chef’s Tip: Kashmiri Pe'ra/ Kesar pada - Add a pinch of Saffron while milk is boiling for Kesar Peda. You could use Jagger or Palm Sugar instead of Normal Sugar.
Be creative, use a Print maker to stamp / impress a print ie: Leaf or a design.
preferred: Jaggery or Palm Sugar

Watermelon Mousse

Watermelon De-Seeded and Pureed – 2 ¼ Cups
Gelatine (Un-flavoured) – 1 envelope
Sugar – 1 Cup
Lemon Juice – 1 tbsp
Double Cream – 1 Cup

Method:
De-Seed the Watermelon, and place in Electric Blender and blend to puree. (You need approx 2 1/4 cups).
Soak & soften the Gelatine in 1/4 of a cup of cold watermelon puree.
Heat the Pureed Watermelon in a medium saucepan over low heat to boiling point. Add softened Gelatine and stir until completely dissolved.
Remove from heat; add Sugar and Lemon juice.
Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
Whip cream and fold in. Turn into a four-cup mould and Freeze.
Un-mould and garnish with Lemon Slices, Melon Balls and Mint Sprigs.
(Makes six servings)

Chef’s Tip: You could use Condensed Milk instead of Double cream. Be creative.

Pasta with Paneer in Spice

Pasta – 1 Pack
Olive Oil – ½ Cup
Sesame Seeds - 2 tbsp
Salt - To taste (Preferred Sharp)
Garlic -1 tbsp puree
Ginger - 2 tbsp puree
Lemon Juice - 2 tbsp
Paneer - 1 Pack (Finely Diced)
Coriander - Handful Diced
Green Chillies – 3 pods finely diced.
Tomato Fresh - 2 plums finely diced.
Turmeric - A pinch of.

Method:
In a large pot of boiling water to boil, and when ready, add Pasta, a drop of Oil, a pinch of Salt and cook for 10-15 mins, ensuring that the pasta is partially cooked and remove and place under sieve and run cold water immediately.
In a pan, add Oil, and Paneer and stir fry until semi Golden cubes and remove from heat. In a large frying pan, add Olive Oil, Sesame Seeds, Turmeric, Ginger & Garlic and stir fry for 6mins, add Pasta, Salt and stir well, and at this stage add Paneer and mix well. Finally, add the rest of the ingredients and mix well. Remove from heat.
Enjoy.

Chef’s Tips: You could add Corn, Garden Peas, or any Meats of your choice.

Second Stage ~ Tasty Vegetables

As babies grow they prefer a chunkier textured baby food.

Cook a range of fresh seasonal vegetables with meat or chicken.

Babies also like fresh vegetables with pasta, in soups or simmered in a casserole until tender.

Add chopped fresh herbs like flat-leaf parsley or chives for additional flavour.
Fresh vegetables are colourful, packed with natural goodness and loaded with beneficial vitamins. In addition, they’re a good source of dietary fibre for your baby or toddler.

Easy Veggie Snacks And Meals
For breakfast or a snack, spread wholemeal toast or muffins with creamed cottage cheese and mashed avocado.
Offer lightly steamed vegetables like carrot sticks or broccoli florets as finger food.
They team well with ricotta cheese and/or hummus dip.
Bake or microwave jacket potatoes until very tender, allow to cool slightly, scoop out the flesh and serve with some mashed or whole baked beans or cottage cheese.
Steam a selection of chopped fresh vegetables and toss with cheese sauce.
Make a hearty vegetable soup like Minestrone, Chicken, Vegetable & Noodle or Corn Chowder for your toddler.

Home-made Soups freeze well so they’re ready for a quick meal.

Easy Fruits For Your Baby/Toddlers
Fruit is a great source of valuable vitamins, antioxidants and dietary fibre.
It’s a healthy, quick and easy finger food for your toddler.
Fresh fruit also makes the ideal dessert!

Please note, avoid offering Strawberries (Citric Fruits) until your baby is 12 months of age as some babies have a reaction to strawberries.
*Check it with the Doctor first.

Quick Fruit Serving Ideas For Baby/Toddlers…
Stir naturally sweet finely chopped Banana, Berries, Mango or Paw Paw or Strawberries (depending on age) through Yoghurt or Custard.
Puree Apple, Pear or Strawberries and swirl through Yoghurt or Drizzle over a diced fresh fruit salad.

Make a fresh fruit compote by simmering a range of fresh fruits like sliced Rhubarb, Blueberries, apple and Strawberries in water or juice until tender.

In summer, use Peaches, Apricots and Nectarines. Colourful and bursting with goodness, the fruit compote can be stored in an airtight container in the fridge ready to spoon over Cereal, Porridge or Yoghurt for breakfast or serve for Dessert with a drizzle of Custard or some Rice pudding.

Serve toddlers soft fresh fruit as finger food. Include peeled and deseeded Rock Melon, Honeydew Melon or Watermelon wedges, Kiwifruit and Mango.

Baby & Toddler Feeding Time

I am adding these recipes specially with Babies & Toddlers in mind, due to many requests of my followers. I will try and submit these in stages ..... So, Please bear with me.

I have done some intensive research and also gathered some ideas from memories from my beloved Mother “Jagdish Kaur Attalia.”
It’s time that you revert back to “Old Grand Mother Tales”.
It’s Proven & tested that the best Food for a child is Fresh and home grown.
However, Please ensure that you discuss the diet with your Doctor, just incase a child has allergies of some sort. Keep an eye open for Citric based fruits.

First Stage ~ Baby Food
It’s a perfect time to introduce your baby to a range of fresh fruit and vegetables when they begin to eat solids. Nothing beats nutritious, home-made baby food bursting with wholesome fresh seasonal fruit and vegetables.

Top Tips to Get Started
Begin by introducing small quantities of pureed Vegetables and Fruits.
Add Formula or Cooking liquid to pureed Fruits & Vegetables to achieve the desired consistency to suit your baby. Babies generally prefer very moist foods. (It is also know some mothers to use Breast milk.)

Gradually increase the thickness and texture of Fruits & Vegetables purees as your baby learns to chew. Team fresh Vegetables with other ingredients like chicken or meat once the simple purees are accepted and expand the range of vegetables offered. Some babies may be very fussy about eating new foods but don’t give up try again at another time.

As you introduce new foods, watch your baby for signs of a reaction or allergy.
Avoid offering Strawberries until your baby is 12 months old as some babies have a severe reaction to Strawberries.
Remove seeds and pips from Fruits before using to make baby food.
Peel and / or trim Vegetables if necessary.
It’s best not to add sugar or salt to baby food.
Remember, baby food is given in addition to the breast or bottle.

Storing Home-Made Baby Food
It’s essential to keep all cooking equipment and utensils very clean.
Use clean Fruits & Vegetables only boards for chopping fruit and vegetables.
Store individual serves of baby food in clean airtight containers for 1 day in the fridge or store in the freezer for up to 1 month. It’s best to defrost baby food overnight in the fridge.

First stage - Fruits & Vegetables purees
Fruit purees
Start with the simple flavours of pureed apple or pear.

Apple Puree - use 2 Golden Delicious or Granny Smith Apples
Pear Puree - use 2 Beurre Bosc or Packham pears.

1. Peel and chop the fruit and place in a saucepan with 2-3 tablespoons water.
2. Cover and bring to the boil over medium heat. Reduce heat and cook until very tender.
3. Use a blender or food processor to puree the fruit until very smooth.
4. Add a little breast milk, formula, orange juice or cooking liquid to achieve the desired consistency for your baby

Popular fresh fruit puree/mashes:
Apple and pear – poached and pureed
Peaches and apricots – poached and pureed Banana
Papaya or pawpaw – remove skin and seeds
Papaya and Banana
Custard apple – use ripe fruit and remove the skin and seeds
Avocado – use ripe fruit and discard skin and seeds and add a little fresh orange juice if desired

Fresh Vegetable purees
To begin, try your baby on simple pumpkin, carrot and potato or kumara (orange sweet potato) puree. Try them separately, and as baby accepts the flavours gradually introduce your baby to a range of vegetables in various combinations.

Pumpkin puree – use ½ small Butternut or Jap pumpkin
Kumara puree – use 1 medium Kumara
Carrot puree – use 2 carrots and 1 potato

1. Peel and chop vegetables into a 2-3cm dice.
2. Steam, boil or microwave vegetables with a little water until tender.
3. Use a blender or food processor to puree the vegetables until very smooth.
4. Add breast milk, formula or cooking liquid to achieve the desired consistency to suit your baby
Popular Vegetable Puree / Mash combinations:
1. Zucchini and potato – 1 medium potato and 1 medium zucchini
2. Parsnip, Kumara & Spinach –1 medium Parsnip, 1 small Kumara and 20g baby Spinach leaves (trim stems with scissors prior to cooking)
3. Carrot and Pumpkin – 2 Carrots and a wedge of Butternut Pumpkin
4. Cauliflower and Potato – 250g Cauliflower florets and 1 Potato

Apple Shrimp Pasta

Pasta (farfalle) (Bow-ties) – 1 lb
Shrimps Fresh De-Veined) – ½ lb
Lemon Juice Fresh - 3 tbsp
Salt – ½ tsp (To Taste)
Apples - 3 med sized
Black Pepper - 1 tsp
Coriander Fresh to garnish

Method:
Marinate shrimp in salt and lemon juice for around half an hour. Cook quickly in simmering water. 5-7 minutes is ample time for shrimp, overcooking makes it tough and chewy. Peel apples, slice thinly into ½ inch pieces.
Cook pasta separately, making sure to keep the pasta covered with water at all times while cooking.
Mix sliced apples with the apple sauce (or lemon juice) and black pepper.
When all are done, toss together in a large salad bowl, garnish with chopped coriander and refrigerate for half an hour, as this pasta is best served cold!

Chef’s Tip: Apple Sauce – 3 tbsp (optional, can be substituted with more lemon juice)
Remember, if the water is running low, never add cold water, always add warm water separately. This will keep the pasta from hardening and going all dente.

Coolers~Mango Agua Fresca

Mango, Ripe – 2 large
Orange Juice – ½ glass
Agave nectar or Honey - 1 tsp
Lime freshly squeezed Juice - 1½ tsp
Lime wedge
Mint leaves for garnish
Water, Ice Cold -1½ cups
(Or Sparkling Water - Soda)

Method:
In a blender, combine Mango (Peeled, Pitted & Diced) and Water and blend until smooth.
Pour through a strainer into ice-filled glasses.
You should end up with about 1 cup of liquid. Stir in Lime juice and Agave.
Garnish with Lime and Mint, and serve.
Serves 2

Chef's Tip: This recipe was inspired by Maria Gonzales, a street food vendor and Whole Planet Foundation borrower, who lives in León, Nicaragua.
This light, refreshing drink popularized in Central America is a terrific thirst quencher on a hot summer day.

You could add Fresh Orange & Lemon Juice in this recipe too.

The trick with making Agua Fresca (Spanish for "fresh water") is to infuse the water with fruit essence without turning it into a smoothie or slushy drink. Feel free to experiment with other flavours such as Strawberry, Watermelon, Cantaloupe and Honeydew.

Mojito ~ Strawberry

Strawberry Syrup - 1 tsp
Lime juice - ¼ cup
Brown Sugar - ½ cup
Lime peel - 1 ½ tsp
Strawberries fresh - 4
Mint fresh sprigs
Club Soda - 3 cups
Sugar (superfine) - 1 ½ tsp

* Take a frozen Glass, dip the rim in Lime Juice and Dip In fine sugar.

Method:
In a tall frozen Glass, add Sugar, 3 Strawberries, 5 mint leaves and a splash of Soda Water. Lightly muddle. Squeeze juice from the Lime, Strawberry Syrup into the glass; (add Rum) Stir and fill glass with ice. Top off drink with Soda Water. Garnish with the remaining Strawberry and a sprig of Mint.

You got yourself a real Cuban Mojito

Chef's Tip: The original Mojito is made with Lime, not Lemon...
Mojitos are known to taste even better with Gold Rum (Alcohol).
I prefer to make Sugar Syrup, in this case Brown (Raw) Sugar Syrup and bottle it.
Superfine Suger - Blend normal Sugar to make your own suferfine Sugar.

Coolers~Strawberry & Watermelon

Strawberries, hulled - 2 cups
Watermelon de-seeded - 1 cup
Ice Crushed - 1 cup
Sugar -1 ½ tbsp
Fresh Mint for garnish
Strawberry- Water - 1 b0ttle

Method:
Blend Strawberries, Watermelon, Ice and Sugar into a smooth purée.
Pour into tall glasses and top off with sparkling Water.
Garnish with Mint and serve.

Makes about 2 drinks

Chef's Tip: I prefer to make Sugar syrup and keep it bottled in the fridge.
Use appropriate Fruit Flavoured Sparkling Chilled Water to enhance the flovour. Strawberries and Watermelon have long been the perfect summer pair. In this light, vitamin-packed homemade cooler, we think they shine particularly bright.

Carrot Salad with Lemon Hint

Carrots Shredded – 1 Cup
Chopped Fresh Dill Fresh Chopped - 1 ½ tbsp
Scallion chopped – 1tbsp
Lemon Juice – 1tbsp
Olive Oil Extra-Virgin– 1tbsp
Clove Garlic, Minced - ½ Small
Sea Salt – to taste
Black Pepper Coarse Ground - To Taste

Method:
Whisk Lemon juice, Oil, Garlic, Salt and Pepper to taste in a medium bowl.
Add Carrots, Dill and Scallion; toss to coat.
Tangy lemon and fresh Dill make a bright dressing for shredded Carrots.

Chef’s Tip: You could also add finely chopped Coriander and fresh Green Chillies fine thin sliced.

Cheesy Bread

8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
½ to 1 cup chopped green onion (to taste)
½ cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
½ cup, 4 ounces unsalted butter, softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread, depending on the size of the loaves

Method: In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
Preheat Grill. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the grill until nicely browned, about 3 to 5 minutes.
Remove from broiler and let sit for 5 mins until cool enough to handle. Slice the bread with a bread knife. Serve.

Chefs Tip: Large Tablespoon Butter with Purified Garlic cooked for 3mins on hot fire and pour over the bread for the Garlic bread effect. A touch of fresh Coriander too.

Ugali ~ Sima

Ugali na Nyama Mchuzi