Kenya Style Cabbage

                                                                           

I make this recipe so often and it is so well integrated into our regular meals that it is hard to remember at times that it is not an Indian recipe that I grew up eating...that it is actually a recipe from Kenya.

I learnt this amazing recipe during my stay in Kenya. We had just moved to Nairobi and were still based at a hotel while we looked around for a suitable house, when I was invited for lunch. I was very pleased with the invitation as I looked forward to some home cooked food after eating hotel fare since several days. My hostess, on my arrival at her place, asked me if I would be okay with Kenyan food as she planned to make Kenya Style Cabbage and Ugali (maize flour cooked with water). I was more than happy to try something new and said it was absolutely fine with me.  I looked on as she swiftly got to work and within a short while the meal was ready.  My first taste of Kenyan fare had me bewitched! So many years later I still remember that cabbage dish as  one of the finest I had.

This recipe uses very few ingredients and takes barely any time to prepare but tastes really great....light and flavourful. My kids, who are not very fond of cabbage, loved this recipe. I hope they, and others too, will try out this recipe and enjoy it as much as I do.

Ingredients: 

1/2 medium size cabbage, finely shredded
1 onion, sliced
1 tomato, sliced
1/2 cup fresh coriander leaves
3 tbsp oil
Salt to taste

Method:  Wash cabbage well and then cut finely.  Slice onion. Cut long strips of tomato. Chop fresh coriander leaves.

In a heavy bottom pan heat oil and add onion. Stir for a minute or two till it softens. Do not brown it. Now add cabbage and stir continuously till the water from the cabbage dries up. Add tomato and salt. Stir for a couple of minutes to allow tomato to soften a little and then add chopped coriander. Mix it in and close flame.

Make sure not to over cook the cabbage. It should retain a little crunch. And don't stint on the coriander leaves. Add plenty of it as they are not merely a garnish here but a vital ingredient that provides a whole lot of flavour.

                                                                           

Methi Dal / Lentils With Fenugreek Leaves

                                                                         

As a kid I thought any meal without dal was incomplete! At my parents' place dal was served at lunch and dinner, everyday of the week. Even if  there were two or more vegetarian dishes or a non vegetarian dish being made, dal was not dislodged from the menu and maintained it's pride of place. After I got married and had my own kids I made sure to include dal in their diet from a young age. Simple boiled dal (without tempering) was one of the earliest foods my kids had as infants.

Much as I enjoy dal I try to avoid tedium by varying the recipes. Fortunately there are just so many types of dal available and innumerable ways to prepare them. In this nutrition rich and delicious recipe, greens in the form of methi are added to dal.  I am probably biased but I feel addition of  methi to any dish transforms it and takes it to another level altogether!!

Ingredients: 

1/2 cup arhar dal ( split pigeon pea lentils)
1 cup finely chopped methi ( fresh fenugreek leaves)
1 tomato, finely chopped
1 tea spoon chopped garlic
2 table spoon oil
1/4 tea spoon mustard seeds
1/4 tea spoon cumin
1 dry whole red chilly, broken in two
Pinch of asafoetida
1/2 tea spoon turmeric powder
Salt to taste
1/2 tea spoon red chilly powder
1/2 tea spoon coriander powder
1/2 tea spoon cumin powder
1 1/2 cup water

Method:  Wash arhar dal and soak in water for half hour. Transfer dal  to a pressure cooker and add salt, turmeric powder and 1 1/2 cups of  water. Lower flame after first whistle and let it cook on slow flame for further five minutes. Meanwhile, wash, drain and finely chop methi. Also chop, garlic and tomato.

In a heavy bottom pan add oil. When oil heats up add mustard seeds, cumin, dry red chilly and asafoetida. As soon as they start spluttering add garlic. Add tomato when garlic begins to change colour. Cook till tomato gets soft and mushy. Add red chilly powder, coriander powder and cumin powder and mix well. Add methi and stir continuously till it wilts and oil separates from mixture. Add the boiled dal and let it simmer on low flame for couple of minutes. Serve hot.

Moong Dal Puri

                                                                         

Sharing an amazingly simple and delicious recipe today that I really like and would love others to try out too. Now it is up to you whether you want to  enjoy it alone or share with friends!! Effort required is minimal and it is guaranteed to please. Trust me on this and check it out.....soon!

While most recipes of Moong Dal Puri have lentils stuffing, this recipe is a little different. In this recipe soaked and ground lentils are mixed with whole wheat flour and spices to make up a dough. Rounds are then rolled out and fried to make these wonderful puffed up and crisp puris. They make a great snack or can be served as part of a meal.

Ingredients:

1/2 cup  dhuli moong dal( split and husked green gram lentils)
1 cup wheat flour
1/2 tea spoon red chilly powder
1 tea spoon roasted cumin powder
Salt to taste
2 table spoon oil + to fry
1/4 tea spoon black pepper powder
Pinch of asafoetida

Method:   Wash moong dal well and soak in lukewarm water for couple of hours. Drain and grind to a paste.  Transfer the  moong dal paste to a mixing bowl. Add red chilly powder, salt, black pepper powder, cumin powder, asafoetida, oil and wheat flour. Knead into a firm dough. There is no need to add water to knead as the moisture from the moong dal  paste will be sufficient. Add more, or less, wheat flour, if required, to make a firm dough. Cover and keep aside for 10 to 15 minutes.

After resting dough, knead lightly again to make it pliable. Now pinch off lemon sized balls. Using a rolling pin, roll out  a small, not too thin, round. The size of the round should be about 3 inch diameter. Roll out a few rounds and keep aside on a plate, ready to be fried. Heat oil in a karahi or a heavy bottom pan. Gently drop a rolled out round into the oil when it is medium hot. Allow it to puff up on one side before flipping it to the other side. Remove when crisp and golden on both sides. Do not overcrowd the pan, putting in just one or two at a time.

If you like you can add finely chopped green chilly and ginger to the dough or grind along with the dal.

Haryali Kofta / Spinach Cheese Dumplings In Spinach Gravy

                                                                             

My love for spinach must surely be evident to anyone browsing my blog! I have shared such an abundance of spinach recipes.......Spinach and baby potatoes, spinach and corn, spinach and cottage cheese (of course), spinach and mutton (the most recent), spinach baked (Veg Florentine), spinach sandwich (spinach,beet and cheese), are a few that come to mind. Spinach is such a versatile vegetable! One can use it in innumerable ways to create amazing recipes. I will  definitely be posting many more interesting recipes featuring spinach in the future too.

Ever since I first tried this recipe a few years ago it became one of my go to recipes for entertaining. It always created a nice buzz among guests while not being tiresome to make. The dumplings and the gravy  can be made a day ahead and assembled at the time of serving. The dumpling itself is so good that it can be enjoyed on it's own. Added to the mildly spicy, smooth and delicious spinach gravy it is irresistible!

Ingredients: 

For Kofta (dumplings):
150 gm paneer ( cottage cheese) crumbled
250 gm palak( spinach) blanched and finely chopped
1/4 tsp red chilly powder
Salt to taste
1 tbsp cornflour
2 slices bread (sides removed) dipped in water, squeezed dry and crumbled
2 tbsp maida (refined flour)
Oil to fry

For Gravy:
500 gm palak (spinach)
2 onions
1 inch ginger
5 small cloves or 1 tsp garlic
2 tomatoes
3/4 cup milk
1/2 tsp red chilly powder
Salt to taste
1/4 tsp black pepper powder
3 tbsp oil
1 tbsp ghee

Method:   To prepare Kofta( Dumplings): Remove the thick stems of spinach, wash in plenty of water and blanch. Strain and chop the boiled spinach finely. Mix spinach, paneer, bread, cornflour, red chilly powder and salt. Pinch off a lemon sized piece of prepared dough and shape it into a smooth ball. Roll in flour. Make the others in  a similar way. Heat oil in a heavy bottom pan and deep fry on medium heat in batches, without overcrowding the pan. Take out and keep aside when the balls turn golden.

                                                                           

To prepare Gravy: Blanch spinach and blend to paste using mixer/ grinder. Blend onions. Also blend tomatoes, ginger and garlic separately. Once these three pastes are ready, the cooking process can begin.

 Remove excess oil from the pan in which dumplings were fried, leaving only required amount for gravy. Heat oil and add onion paste and stir till golden brown. Add tomato, ginger and garlic paste as also red chilly powder. Cook on low flame till oil separates. Remove from flame and slowly add milk while stirring continuously. Place again on very low flame and stir till dry. Add spinach puree, salt and pepper. Simmer for few minutes. Add ghee and remove from flame. At the time of serving, warm up the spinach gravy and then add koftas. Allow to simmer for couple of minutes before serving.

Chicken Cutlet

                                                                           

Chicken cutlets can be a great option for  week nights .... light yet satisfying. Some salad on the side and maybe garlic bread to go with it and there you have it... a complete meal.  You can even use these cutlets to make burgers. Kids would surely love that.  Or maybe use it as the filling for a wrap. There are so many ways you can serve them.

I used regular chicken pieces ( with bones) to make this cutlet but you can make it with chicken mince too. It is a very simple recipe really but the results are truly amazing. All you need to do is boil chicken pieces with ginger, garlic and whole spices. This infuses the chicken with all the lovely flavours. Once chicken is tender you need to shred it, give it a gentle whirl in the blender and then add the few other ingredients. Shape, fry and enjoy them!! These cutlets are wonderfully crisp on the outside and soft inside. Just as I like them!!

Ingredients:

250 gms chicken
1  potato, boiled and grated
2 slices bread, soaked in water,squeezed dry and crumbled
1 egg
1 tsp ginger, finely chopped or paste
1 tsp garlic, finely chopped or paste
Salt to taste
1/2 tsp black pepper powder
Whole spices: 1 bay leaf, 4 cloves, 1 black cardamom, 1 inch cinnamon
1/4 cup bread crumbs or as required
Oil as needed

Method:  Wash the chicken well. Take a pressure cooker or pan and put the chicken pieces, ginger, garlic, whole spices, salt and half cup of water. After the first whistle, lower the flame and let it cook for 15 minutes. Boil potato and when boiled, remove skin and grate it. Remove sides of bread slices, soak in water for a second, remove and squeeze water out and crumble it.

Once you open the pan, take out just the chicken and shred it, discarding bones.(If using mince, strain the water and discard whole spices). Put the shredded chicken (or mince) in a food processor or mixer and blend gently. Idea is not to make it pasty, merely a little smooth. Remove and place in a bowl. Add potato, bread slices, salt to taste, pepper powder and egg. Mix well. Take a portion of the prepared mixture and shape into a cutlet. Roll in the bread crumbs and keep aside. Form the others or as many as required. Heat oil in a pan and fry the cutlets on both sides till crisp and golden. Serve hot.

You can also cook the cutlets in a non stick pan with very little oil or deep fry the cutlets. Sieve the water left over from boiling the chicken and store in fridge to use as chicken stock. After rolling in bread crumbs, you can place cutlets in fridge for a  few minutes....this helps to firm up the cutlets and the bread crumbs get time to bind to the cutlet and do not come off while frying. If you want to keep in fridge for longer, use cling film to cover.

Atte Ka Halwa / Wheat Flour Dessert

                                                                         

I had fond childhood memories of this halwa but till recently I didn't attempt making it! I don't know why I had this firm conviction that it was way too rich and not at all easy to make. Both of these assumptions proved false when I mustered up courage enough to finally try it out. It was absolutely smooth sailing with no hitch at all and it came out so good!! Mouth watering delicious!! Elated, I tried out the recipe several times within the space of a few days. Each time it came out satisfyingly perfect.

Atte Ka Halwa is a traditional Indian sweet often prepared on festivals or auspicious occasions. It has three basic ingredients: wheat flour, sugar and ghee. The wheat flour is roasted in ghee on a low flame till it emits a nice aroma and changes colour. Sugar syrup is then added to it gradually and stirred continuously till it forms a smooth, gooey confection. It is generally served hot garnished with nuts and raisins.

As this is my first post of the year I would like to wish everyone a very happy new year. May  the coming year bring an abundance of joy, peace and happiness to you and your dear ones. Take good care of yourselves and try to eat healthy and eat fresh.

Ingredients: 

1/2 cup atta (wheat flour)
1/4 cup ghee
1/2 cup sugar
1 1/2 cup water
1/2 tsp cardamom powder
1 tbsp raisins
1 tbsp each, almonds, cashew nuts

Method:    In  a pan add sugar and water and heat till sugar dissolves completely. Switch off the flame. Chop almonds and cashew nuts and crush cardamom seeds to powder. Soak raisins in water for few minutes.

Heat ghee in a heavy bottom pan. Add the nuts, fry lightly and remove. In the same ghee add  atta and roast over a low to medium flame. The texture of atta  will gradually change from being crumbly to smooth and ghee will begin to ooze a little. The colour  too will darken slightly and it will lose raw smell and give off a pleasant aroma. Add the sugar and water solution slowly, stirring all the while. Also add the cardamom powder, raisins and nuts, saving some almonds for garnish. Stir till the water is almost absorbed, making sure not to dry it out totally as the halwa will thicken further, even after removing from flame. Serve hot.

Do not try to speed up the process of roasting atta.  It can lead to the atta getting burnt....and the smell of that is so strong that you will be able to do nothing to rescue the dish from sure disaster. At the same time make sure the atta is properly roasted as the smell of under done atta is also pretty bad!!!

Kurkuri Bhindi / Crispy Okra

                                                                           

Bhindi (okra) happens to be among my top five favourite vegetables! I can never ever tire of having this vegetable and I make it all the time. Unlike in India where bhindi is mostly a summer crop, in Tanzania it is available all year round. Lucky me :)

This is a lovely recipe for bhindi which I am sure everyone will love. Of course there is the fact that it is deep fried, and I totally understand that  a lot of folks may have an issue with that. My thinking however is that it is perfectly fine once in a while! Right??  It is such an easy recipe too....all you need to do is cut the bhindi, sprinkle all the ingredients over it and fry. This super crispy, spicy bhindi is great to have with dal chawal ( rice and lentils) or even as a snack. To be honest, I helped myself to a few of these crunchy delights even before I served it. Verrrry hard to resist! Trust me!!

Ingredients: 

250 gm bhindi (okra / ladies finger)
3 tbsp besan (gram flour)
1 tbsp rice flour
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1 tsp amchur powder (dried mango powder)
Salt to taste
Oil to fry

Method:  Wash bhindi and dry it completely using a kitchen napkin or paper towel.  Snip off  top and tail and cut it lengthwise in two. If the bhindi are of a big size then first cut in half. Take a deep bowl or big platter and place bhindi in it.  Sprinkle besan, rice flour, coriander powder, cumin powder, red chilly powder, turmeric powder, dried mango powder and salt over the bhindi. You may sprinkle a few drops of water in case the powders are not binding to the bhindi. Mix well and keep aside for 15 to 30 minutes.

                                                                           

Heat plenty of oil in a heavy bottom pan. Once the oil is medium hot, add bhindi in batches. Do not immediately start stirring, as it will loosen the spice mix from bhindi. Let it cook a little and become firm on one side before flipping to the other. When the bhindi turns golden and crispy, remove on to a plate and fry the next batch.  Serve hot.

Jimikand Matar Ki Sabzi / Indian Yam And Peas Curry

                                                                         

This vegetable never featured at my parents dining table. Nor did it show up at my in laws, friends or relatives places. So my knowledge about it was a total blank until several years after my marriage. It was sheer chance that I happened to try it out for the first time.

We were posted in Shimla  and it was peak winter and we were literally snowed under. I had run short of veggies and our regular vegetable shop, which was situated right next to where the steps leading to our apartment ended, was closed. Due to bad weather the shopkeeper couldn't make it. I wrapped up well and trudged to the next shop at a little distance down the lane.  None of the vegetables there grabbed my attention as they didn't look fresh. But I was reluctant to leave without picking up anything. Sensing my indecision the shopkeeper, who was loath to let the few customers he was getting leave without buying, suggested I try out jimikand. I told him I didn't know how to cook it. In full salesman mode he tried to convince me that cooking it was very easy ....just peel, cut cubes, fry in oil and then add it to a nice spicy gravy of onions and tomatoes. He added, " Madam ji, you will forget mutton curry, once you taste this!!" I was not too sure of that happening but it did  intrigue me enough to give it  a trial. That very evening I prepared it and, to my delight, my family loved it.

Ingredients: 

2 cups jimikand  / suran (yam), cut in cubes
1/2 cup green peas
2 onions or 1cup, chopped
1 tomato
5-6 cloves of garlic
1 inch ginger
4 tbsp oil + to fry
1 tsp coriander powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1 tsp garam masala powder ( whole spice powder)
Whole spices: 1 tsp cumin seeds, 1 small bay leaf, 3 cloves, 1 black cardamom, 1 inch cinnamon, 5-6 black pepper corn
Coriander leaves to garnish

Method:  Grease your hands before you cut jimikand to avoid possible itchiness.  Peel and cut jimikand in cubes, wash and place in a sieve to drain out water. Cut onions and blend half of it with tomato, ginger and garlic. Finely chop coriander leaves.

                                                                         

Heat oil in a heavy bottom pan and fry the jimikand cubes on medium heat till they turn brownish. Remove and keep aside.  Take out excess oil from pan leaving about 4 tbsp. Add the whole spices- cumin seeds, cloves, bay leaf, cardamom, cinnamon and pepper corn. When they begin to splutter add finely chopped onion.

                                                                               

Saute until the onion begins to change colour.  Add the tomato, onion, ginger and garlic paste. Also add the spice powders- red chilly powder, turmeric powder, coriander powder and salt.

                                                                           

Stir till oil separates from the mixture.

                                                                           

Add the fried jimikand cubes, green peas, garam masala powder and mix well.  Transfer to a pressure cooker and add 2 cups of warm water.  After the first whistle, lower the flame and let it cook for 5 minutes. Serve hot garnished with coriander leaves.

In case the tomato is not sour enough add a tbsp of tomato paste or yoghurt while preparing gravy. Add more warm water in case the gravy becomes too thick after you pressure cook.

Chocolate Biscuit Pudding

                                                                           

I need no excuse or reason to make a dessert....no waiting for an occasion or guests. All that is needed is for me to be in the mood for it!! I have a whole bunch of recipes of simple home desserts which I make from time to time. I keep adding on to them by trying out new recipes which then join the list of old favourites. I have already shared some from my collection and will definitely  be posting lots more.

This is an easy and quick dessert which uses readily available ingredients so you don't have to think twice about making it. A thick chocolate custard is layered with coffee soaked biscuits and chilled before serving. Simple, right??? Go ahead and try it! Always a good idea to try out a new recipe for yourself first and then make it for company. That way you will be relaxed and confident about how it will turn out and not keep fretting or have doubts about it.

Ingredients: 

1/2 litre milk (2 1/2 cups approx)
5 tbsp sugar
3 tbsp cornflour
1 tbsp cocoa
1 tsp vanilla essence
200 gm Marie biscuits
2 tsp instant coffee + 1/2 cup hot water
1 tbsp choco chips
1 tbsp walnuts
Garnish: Chocolate strands and choco chips

Method:  In a shallow dish soak coffee in  half cup hot water. Keep aside to cool down. Mix cornflour and cocoa in a little cold milk. Heat remaining milk with sugar. Once milk warms up a little add the cornflour and cocoa mixture and stir continuously till milk thickens. Remove from flame and add vanilla essence. Let the prepared custard sit for awhile to allow it to come to room temperature.

Dip biscuits in the prepared coffee and layer in serving dish. Pour some of the custard over the biscuit layer. Place another layer of coffee soaked biscuits over the custard. Sprinkle some chocolate chips and chopped walnuts over the biscuit layer. Pour the remaining chocolate custard. Garnish with chocolate chips and chocolate strands. Chill for several hours in the refrigerator.

You can garnish as you like....with cherries, cream, grated chocolate, powdered biscuits...the choice is vast. Use your imagination to create an attractive finished look.

Moong Dal Kofta / Lentil Dumplings Curry

                                                                             

The actual word, by which this dish is commonly known in UP  is, " Karayal or Karail." The lentils, soaked for a few hours, ground to a paste, and shaped into balls are fried to make the dumplings. These are then soaked or gently simmered in a mild spicy curry. This delicious dish which was usually made during the monsoon or summer months when vegetables used to be scarce, is light but nutritious.

Thankfully one does not have the issue of lack of veggies in the market these days with plenty of vegetables available round the year.  What is more likely in the current scenario is lack of time to shop for veggies.  This recipe can be a pretty good option at such times!

I made this dish specially for my neighbour Jenny. She had brought over a lovely Gujarati specialty and I wanted to make something nice for her too. I thought  she might like this traditional recipe from UP and it might be something new for her too.

Ingredients: 

For Koftas:
1/2 cup dhuli moong dal (split and husked green gram)
1/4 tsp cumin seeds
Salt to taste
Pinch of hing ( asafoetida)
1 tbsp onion, finely chopped
1 tsp ginger, grated
1/4 tsp red chilly powder
Oil to fry

For Curry:
2 onion, chopped
1 tomato
2 tbsp tomato paste
1 tbsp ginger garlic paste
Pinch of hing ( asafoetida)
1 tsp coriander powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1/2 tsp garam masala powder ( whole spice powder)
Whole spices: 1 tsp cumin seeds, 2 cloves, 1 black cardamom, 1/2 inch cinnamon
Coriander leaves to garnish, chopped

Method:   To make Koftas: Wash dal well and soak in plenty of water for 6-7 hours or overnight. Drain the water and grind dal coarsely in a blender with very little water... just enough needed to grind. Whip the dal batter to make it lighter and leave aside for 1/2 hour. Finely chop onion and grate ginger. To the dal batter add salt, red chilly powder, onion, ginger, hing and cumin seeds. Mix well. Heat oil in a heavy bottom wide pan. Using your fingers form  small balls and drop into the medium hot oil.( Or, you may use a small spoon.) Add as many as the pan can accommodate without over crowding. The koftas will gradually firm up and darken in colour, taking on a golden hue. Remove from flame onto an absorbent paper towel. Use up all the batter leaving about 2 tbsp in the bowl. Add 3 cups of water to this. Keep this aside as it will later be used to make gravy.

To make Curry: Finely chop onion and, leaving 2-3 tbsp, grind the rest with tomato, ginger and garlic.Remove excess oil from pan, letting about 4 tbsp remain.  To the oil add hing and the whole spices- cumin seeds, cloves, cardamom and cinnamon. After they begin to splutter add chopped onion and stir till it  starts to turn golden. Add the blended mixture of onion, tomato, ginger and garlic. Also add the tomato paste and spice powders: turmeric powder, red chilly powder, salt, coriander powder and garam masala powder. Continue to stir until oil separates from the spice mixture. Add the water kept aside ( in which some batter was dissolved). Stir until it comes to boil. Lower the flame and cover. Let it simmer for 5 minutes. Uncover and add the koftas. Close the flame after 2 minutes. Serve hot garnished with coriander leaves.

Do not cook for long after koftas are added as they may break. Make sure the gravy is thin as it will thicken once the koftas are added. If the gravy gets too thick after adding koftas, add some warm water.