Accompaniments
Puspa was instrumental in setting up Gurkha Fine Foods. She worked with me and the other wives to find the right recipes to make up the range. She has very kindly donated these recipes as some of her favourites.
Pilau Rice
Ingredients
2 cups of rice
2 tablespoons of ghee (or Sunflower Oil)
4 whole cloves
2 bay leaves
Pinch of salt
2 cinnamon sticks
25 gms of peas
25 gms of chopped dry coconut
Method
- Wash the rice and soak it for 20 minutes.
- Drain the water.
- Heat the ghee/oil in the pan for two minutes.
- Add all the ingredients above except bay leaves and salt and stir fry them for three minutes on a medium heat until the rice is golden.
- Put two cups of boiled water into the pan and keep stirring.
- Now put the bay leaves and salt into the rice and cook the rice for 15 -20 minutes on a low heat. Put a lid on the pan to help steam cook the rice.
- Remove the bits you don’t like from the rice and it is ready to eat.
Haluwa
Enjoy this delicious snack for tea, lunch or breakfast.
Ingredients
250g Suji (semolina)
5g Sugar
3 tablespoonfuls Butter
250ml Water/milk
3 tablespoonfuls Coconut powder
Method
- Heat the butter in a wok.
- Put the suji and coconut powder in the wok and stir with a spoon until it has turned light brown.
- Add the sugar and stir.
- Add water and stir.
- Cover and turn the heat down for five minutes.
The haluwa is ready to serve.
Namkeen (Savoury Snacks)
Ingredients
2 cups of Plain flour
1 table spoon of salt
100 g butter
Half tsp of cumin seeds
Half tsp of onion seeds
Any oil to deep fry
Method>
- Mix the cumin seeds, onion seeds and salt with the flour in a deep bowl.
- Add the butter to the mixture with your clean hands to make it like a crumble.
- Add water until it becomes a soft dough.
- Roll the dough to 0.5mm thickness.
- Cut the pastry into small rectangular shapes.
- Heat the oil in a shallow frying pan and deep fry the pastries until they become golden brown.
- Finally, take them out from the oil and allow them to cool.
