Bihari Aloo Bhujia

                                                                               
                                                                         

For some people cooking comes naturally. They have no need of detailed instructions, guidance or recipes. My husband is one of them! When he decides to cook something he lets memories guide him, if he is recreating a dish he has had. If he is trying something new it is pure instinct, and a definite idea of what the dish should taste like, that directs him.

Few days back he made this Bihari Aloo Bhujia which  he keenly remembers enjoying during his childhood days in Bihar.  In this recipe thin slices of potato are cut without removing the skin and cooked with onion and very little seasoning. The crushed garlic that is added almost at the end of the cooking process enhances the taste of the dish.  Served with steaming rice and dal, it is pure delight.

Ingredients: 

6 mid size potatoes
2 onions
4 cloves garlic
1/2 tsp  jeera( cumin seeds)
1/4 tsp methi (fenugreek seeds)
1/4 tsp kalonji ( nigella )
2 dry whole red chillies
1/4 tsp turmeric powder
Salt to taste
1/4 tsp red chilly powder
4 tbsp mustard oil

Method:   Finely slice onions. Crush garlic. Cut thin slices of potatoes without removing skin.  Wash well and drain.

Pour the mustard oil in a heavy bottom pan and let it come to smoking point. Close flame and allow to cool a little. Restart the flame and add jeera,methi and whole red chillies to the oil. After half a minute add the potatoes. Saute on high till potatoes are a little fried. Add the sliced onions and kalonji. Saute for few minutes till the onion begins to change colour. Lower the flame and add salt, turmeric powder and red chilly powder. Cover and let it cook till potatoes are tender. Add crushed garlic, mix well and close.  

Kale Chane Ki Ghugni

                                                                           

This is a familiar recipe in our home but I was taken aback when I was served Kale Chane Ki Ghugni recently on a flight! Somehow I hadn't expected to find it part of a gourmet airline menu. But then again, why not? It is packed with nutrition and is fairly light, making it a healthy option. I guess it also shows that meal planners are now incorporating traditional recipes that find favour with fliers.

Kale Chane Ki Ghugni is a common evening snack in UP, Bihar and, with slight variations, in other parts of eastern India. It is equally popular in homes and as a street food;  in remote rural areas and in the westernized urban belts; it is enjoyed by adults and the young alike. It is one of those recipes that has stood the test of time and is still thriving.

What adds to the appeal of this recipe is that it is not time consuming or complicated making it easy for anyone to prepare. Boiled kala chana is mixed with a light masala of onions, ginger and spices and topped with finely chopped onions, ginger julienne, coriander leaves and freshly squeezed lemon juice.The garnish is an integral part of the recipe which adds to the overall taste.

Ingredients:


1 cup kala chana ( black chickpeas)
1 onion
1 small tomato
1/2 tsp jeera ( cumin seeds)
1 tsp ginger
1 tsp garlic
1 tsp green chilly
1/2 tsp amchur ( dry mango powder)
Salt to taste
1/4 tsp red chilly powder
1/2 tsp cumin powder
1/2 tsp coriander powder

Garnish
1 lemon
Coriander leaves
1/2 onion
Ginger julienne

Method:  Soak  kala chana in plenty of water overnight or  at least 6 hours.  Wash well and pressure cook till tender in sufficient water. Finely chop onion, tomato, ginger, garlic, green chilly and coriander leaves.

Heat oil in a pan and add jeera. When it splutters add the ginger and garlic.  After half a minute add onions. Fry lightly for a minute or two till onions soften a little. Do not brown. Add tomatoes and green chilly. Saute. Add the red chilly powder, cumin powder, coriander powder, amchur and salt. Mix well. Drain the kala chana and add. Stir for a minute and close. Garnish with onion, ginger julienne, fresh coriander leaves and lemon wedges.

Do not cook for long after adding chana or it may harden. Add a tbsp or two of the water in which chana was cooked to moisten the mixture so the spices stick to the chana but do not add more or it will dilute the taste and also make it runny which is not desirable.

Methi Ka Thepla

                                                                             

Methi Thepla is one recipe from Gujarat that I am really fond of. I make it as often as possible whenever methi ( fresh fenugreek leaves) is in season. It makes a great snack  on it's own....you can roll it up and have it as it is. Tastes so good with a cup of masala chai!! Or, if you want, you can make meals more interesting by serving these  instead of regular chapatis. As methi thepla stays soft and fresh over a long period they are also ideal for picnics or to carry while travelling.

With winter setting in and fresh methi available in abundance, now is the time to try out methi thepla. It is such an easy recipe too. Anyone can make and enjoy them!

Ingredients: 

1 1/2 cups wheat flour (atta)
1/4 cup gram flour (besan)
1 cup fresh fenugreek leaves (methi)
2 tbsps yoghurt
1 tbsp oil
1/2 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp grated ginger
1 tsp finely chopped green chilly
Water as required
Oil as required to make theplas

Method:   Wash methi thoroughly, drain and finely chop. Grate ginger and chop green chilly. Sieve atta and besan in a large mixing bowl. Add the chopped methi, red chilly powder, turmeric powder, cumin powder, coriander powder, salt, ginger, green chilly, yoghurt and oil. Gradually add water and knead to form a dough.

Pinch off a piece of dough  and form a  medium sized ball. With the help of a rolling pin roll out a thepla on a floured board. The thepla should be about 5-6 inches in diameter. Heat a tawa ( flat pan) and place the thepla on it. When it is lightly cooked on one side flip to the other side. Apply oil on this cooked side. When the other side is done flip again and apply oil to this side too. You can use a spatula to press the thepla while cooking. Flip the thepla a couple of times till it is cooked evenly. Remove on to a plate. Continue to make the others in a similar fashion.

                                                                           

Corn and Paneer Curry

                                                                           

Corn and paneer may not be as popular as peas and paneer but it is an equally good combination. Well, at least I enjoy it. I have made this particular recipe a few times and liked it but  not off late. I thought this was a good enough reason to revisit it. Also, I was in the mood for something really special and this, I thought, fit the bill.

The best part about paneer is that it takes no time to cook... apart from the prep work and making the masala of course.  Another major plus point is that you need nothing else with paneer.  No dal, side dish or anything. Just some crisp parathas and you are set!

If you want to enjoy a restaurant style dish in the comfort of your home then do check this out. It will not only equal anything you may have eaten at a restaurant but surpass it! Believe me!

Ingredients: 

1 cup sweet corn, whole kernel
1 cup paneer ( cottage cheese)
1/2 cup onion puree
2 tomatoes
1 tbsp tomato paste
2 tbsp yoghurt
2 tbsp cream
1/2 tsp garam masala powder ( all spice powder)
Salt to taste
1 tsp red chilly powder
1 tsp sugar
1 inch cinnamon
1 bay leaf
4 cloves
4 tbsp oil
5-6 cashew nuts
2 tbsp milk
1/2 inch ginger
4 cloves garlic
1 tsp kasuri methi ( dried fenugreek leaves)
Coriander leaves to garnish

Method:  Cut paneer in cubes and place in a bowl of lukewarm water.  Blend onion with little water. Blanch tomatoes, peel and puree. Soak cashew nuts in warm milk and then grind along with ginger and garlic. Whip the yoghurt and cream and keep aside. Chop coriander leaves.

Heat oil in a pan and add the bay leaf, cinnamon and cloves. After half a minute add onion puree. Saute for a couple of minutes and then add pureed tomatoes, ginger garlic cashew paste and chilly powder. Let it simmer for few minutes. Add yoghurt, cream, sugar, garam masala powder and salt and cook till oil separates.  Add one cup warm water and when it comes to boil lower the heat. Drain the water from the paneer and add along with corn. Cook for two minutes. Sprinkle kasuri methi and close. At the time of serving garnish with coriander leaves.

Chunda - Gujarati Sweet Mango Pickle

                                                                         

Summer has arrived in Dar Es Salaam and with it has come the season of mangoes. There appears to be a bumper crop this time because I see trees laden with mangoes and the markets are flooded with both raw and ripe mangoes. A good time to relish the different local varieties of juicy mangoes and to pickle the raw ones while the season lasts.

A favourite mango pickle of mine is  chunda, the sweet mango pickle of Gujarat which I had come to love during our stay in Ahmedabad. I happened to mention my fondness for this pickle to my friend and neighbour Jennifer during an evening walk and she promptly offered to share the recipe for this pickle with me. In fact she went a step ahead and guided me through each step of the process.

Jennifer told me that back in Gujarat a special variety of mango is used for making this pickle and it is left for several days in the sun to dry out and thicken the sugar syrup. Here of course we have to make do with the local variety and, as there is no open terrace or courtyard to keep the pickle in the sun, she showed me the instant way of making the pickle which cuts down on the time and effort involved but does not detract in any way from the taste.

Ingredients: 

3 cups grated raw mangoes
3 cups powdered sugar
1 tsp salt ( approx)
1/2 tsp turmeric powder
1 tsp red chilly powder
1 tsp cumin seeds

Method:  Peel the skin of the raw mangoes and grate. Add salt and turmeric powder and leave aside for about 5 to 10 minutes.
                                                                     

Meanwhile powder the sugar. Add to the grated mango and mix well. The sugar will dissolve and together with the grated mango form a thin syrup. Let it remain thus for a day.

                                                                                 

Next day transfer the grated mango with the accompanying syrup to a heavy bottom pan and stir over high flame for a few minutes till it reaches one string consistency. Remove from flame and let it cool completely for several hours or overnight. Add red chilly powder and cumin seeds and mix well. Fill in clean bottles and store.

                                                                             

Mango quality tends to differ so in case the mango is very sour, or if juice released is insufficient, make more sugar syrup of same consistency and add to pickle.

Atte Ke Laddoo

                                                                           

                                                                   

This is my mother in law's special recipe for Atte Ke Laddoo. Over the years I have watched her making them as I stood by to assist, if needed, in chopping the nuts or giving the laddoos final shape but I never ventured to make them all on my own till very recently. You would think I would be confident after watching the process innumerable times but no, I was as nervous as a newbie in the kitchen. Thankfully though they turned out perfect! I couldn't quite believe it and, I can't seem to stop making them now ...barely does a batch get over than I make another.

Although you can make these laddoos any time you feel like, winter is the best time to savour them. This winter make them for your family and guests and get their blessings and appreciation!

Ingredients: 

2 cups atta ( wheat flour)
2 tsp sooji ( semolina)
1 cup sugar
3/4 cup ghee ( clarified butter)
1/2 cup mixed nuts and raisins
1/2 tsp black pepper powder
1/2 tsp dry ginger powder

Method:   Take a heavy bottom pan and add the wheat flour. Stir over low heat for around ten to fifteen minutes till the flour emits a nice aroma and begins to change colour a little. Add about 3 tbsp ghee and continue to stir. Close flame when the flour is nicely roasted and the raw smell is completely gone.

                                                                           

Remove on to a plate and allow to cool slightly. Meanwhile, chop all the nuts and raisins and fry them in 1 tbsp ghee. Add to the roasted flour. Also add powdered sugar, black pepper powder and dry ginger powder. Heat the remaining ghee lightly and add.

                                                                               

Mix well and, using firm hands, shape into laddoos. This mixture will make about 30 laddoos.  Allow the laddoos to cool down completely for at least an hour  or two before storing in an airtight container.

Roast the flour on very low flame. If it gets even slightly burnt then the whole batch will spoil. You can vary sugar according to your taste. Add more if you like sweeter laddoos. You can add more ghee too if needed for binding. I used cashew nuts, almonds and raisins but you can use whichever nuts you prefer. 

Spinach Beet Sandwich

                                                                                   

                                                                           

Sometime back I was discussing the blog with my daughter and she mentioned that she would really like me to post some sandwich recipes as she was thoroughly bored of the sandwiches she usually takes for her lunch to office.  Since then I have been browsing sandwich recipes and trying them out.

This is one of the recipes I tried which combines spinach, paneer and beetroot.  It is a combination both delicious and  truly nutritional. For me it was very easy to assemble as I generally have the three main ingredients at home. Even if you do not, you can access it without much trouble I am sure.

If you like to make healthy eating choices, be sure to include this recipe in your collection. It  is a winner!

Ingredients: 

4 burger buns
2 beetroots
1 tbsp vinegar
1/2 cup paneer ( cottage cheese)
1/4 cup raisins
Salt to taste
1/2 tsp black pepper powder
1 bunch spinach ( approx 4 cups)
1 tbsp olive oil
Butter as needed

Method:  Boil beetroot. Peel and cut thin slices. Heat oil in a pan and add chopped spinach. Add salt and 1/4 tsp pepper. Cook till all the water from the spinach dries up. Add vinegar and mix well. Leave in a sieve to drain any remaining water. Mix cottage cheese, raisins and 1/4 tsp pepper in a bowl.

Slice the burger buns in half.  Butter the lower part of the bun and layer spinach, cottage cheese and top with the beet rounds.  Cover with the buttered top part of the bun. Make the other sandwiches in a similar fashion.

Tomato Fish

                                                                       

The other day I was suddenly reminded of this recipe of Tomato Fish,which I had eaten at a restaurant years back. I remember I had liked it so much then that I had gone back home and recreated it merely guided by the memory of how it had tasted and had been overjoyed when it had turned out really well.  Now, having recalled the recipe I was again keen to try it  to see if memory had exaggerated it's appeal. I got the perfect opportunity when my husband managed to get hold of some fillets of Tilapia.... a fresh water fish from Lake Victoria in Tanzania. Tilapia is a really sweet fish with no smell and thus ideal for this recipe.

Memory had not lied....it is an amazing recipe. The beauty of it lies in it's simplicity...the neat taste of fish in a silky smooth tomato gravy sans any overpowering spices. Simply delicious!

Ingredients: 

1/2 kg fish fillets
2 onions
1 tsp garlic
2  tomatoes
2 tbsp tomato paste
Salt to taste
1/2 tsp red chilly powder
1/2 tsp black pepper powder
1/4 cup cream
1 tbsp vinegar
Coriander leaves to garnish
Oil to fry fish

Method:   Pour vinegar over the fish and leave aside for 15 mins. Then wash the fish well, drain and pat dry. Roughly chop onions, garlic and tomatoes. Also cut coriander leaves.

Place a heavy bottom pan on the flame and add oil. In the warm oil add fish pieces...as many as can go in without crowding the pan. When the fish begins to change colour, flip to the other side. Remove when the other side is done.  Add remaining fish pieces. Fry lightly,  taking care not to brown the fish.

Remove excess oil leaving only about  3 tbsp. To this add garlic. Let it cook for about half a minute and then add the onion. Once the onion softens add tomatoes. Add salt, pepper and red chilly powder. Let it cook till tomatoes are tender. Switch off flame and let it cool for a few minutes.  Transfer to blender and puree.  Now put it back in the pan and add tomato paste and a couple of tbsp of water. Also  add cream. Stir for a minute.  Add fish and gently fold it in the gravy. Pour a cup of warm water. Place the lid and let it simmer on low heat for five minutes. Check seasonings and serve hot garnished with coriander leaves.  

Khatti Meethi Moong Dal

                                                                         

When one eats as much dal as we do, one has to strive to bring in variety to avoid monotony. Towards this end I try to vary the dals I make...one day it could be arhar, the next day sabut moong and on another day lal masoor and so on. Plus, I am always on the lookout for new dal recipes to try out.

On the face of it, this seemed a very simple recipe which I didn't expect to enjoy as much as I did. The subtle mix of sweet (provided by jaggery) and sourness of tomatoes gives a nice, pleasing twist while keeping the dal otherwise very light with none of the holy trio...onion, ginger and garlic.

Ingredients: 

1/2 cup moong dal ( split green gram)
1 tomato
1 tbsp jaggery
Few curry leaves
1 tsp mustard seeds
1/2 tsp cumin seeds
Pinch of  hing (asafoetida)
Salt to taste
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 tbsp ghee
Coriander leaves to garnish

Method:   Soak the moong dal  in water for 15 minutes.  Chop the tomato and coriander leaves. Wash and pat dry the curry leaves.

                                                                         

Pressure cook the moong dal with salt, turmeric powder and  about 1 1/2 cups of water.  Meanwhile, in  a pan heat ghee and add mustard seeds, cumin seeds and hing. Once they begin to crackle add the curry leaves. Also add the tomato, red chilly powder and jaggery. Stir till tomato softens and jaggery dissolves.  Add the cooked dal. If needed add more water. Let the dal simmer on low flame for couple of minutes. Switch off the flame and sprinkle coriander leaves. Serve hot.

Vegetable Masala

                                                                                 

                                                                             
                                                                       
As much as one enjoys having friends over for dinner, it can be a little daunting too at times. Cooking can take up so much time that by the time the evening begins you are exhausted! That is why this is the perfect party recipe! Apart from the prep work, which includes cutting the different veggies, the actual cooking is a  breeze. You can impress your guests without breaking your back standing all day in the kitchen.

Life is complicated enough without  entertaining adding to your stress. Get smart! Make a recipe that keeps you as relaxed as your guests!

Ingredients: 

1 cup kabuli chana ( chick peas)
1 medium cauliflower
1/2 cup french beans
1/2 cup carrot and peas
1 capsicum
2 tbsp oil
1 tbsp butter
1 tbsp ginger garlic paste
1 1/2 tsp curry powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
Salt to taste
1/2 cup yoghurt
1/4 tsp garam masala powder ( all spice powder)
1 green chilly (optional)
Coriander leaves to garnish

Method:    Soak kabuli chana overnight in plenty of water.  In the morning wash it well and pressure cook till soft. Cut cauliflower in mid size florets. Cut french beans, carrots and capsicum. Also chop green chilly and coriander leaves. In a sauce pan put water to boil and add all the veggies except capsicum. Cook till slightly tender but firm. Remove from flame and drain.

In a heavy bottom pan put oil and butter and add ginger garlic paste. Stir for half a minute and then add a little water( so that the spice powders do not burn). Add curry powder, salt and turmeric powder. Also add yoghurt. Stir briskly  for a couple of minutes till the yoghurt comes to boil and is well blended with the spice powders. Lower heat and add the boiled vegetables and chana. Cover and let it cook on low heat for few minutes. Add the capsicum, green chilly and garam masala powder. Stir for a minute. Just before closing add cumin powder. Garnish with coriander leaves and serve hot.

If you like you can add other vegetables of your choice.

Dinner Roll Egg Sandwich

                                                                           

                                                                                                                                                 

I haven't really paid much attention to the great egg debate ..... the discussions and arguments on whether or not egg is good for health, passed me by without making much of an impact. I grew up eating an egg practically every day. Later, when eggs disappeared from healthy menus, I continued eating them, though by that time I had reduced my intake to few times a week. But that was due to choice and nothing to do with what the researchers proclaimed. I continue to enjoy eggs  as it makes a comeback  with new research saying it is not too bad after all!!

This is a really simple boiled egg sandwich recipe which is ideal to carry for lunch to the office or for picnics, etc. The boiled egg is mashed and mixed with some other ingredients to make an interesting and delicious mixture which is then layered on the dinner roll.

My kids were not too fond of eggs as kids but have now learnt to enjoy it so I am posting this recipe in the hope that they might try out this recipe. If you like eggs you will definitely like this sandwich.

Ingredients: 

4 boiled eggs
4 dinner rolls
Salt to taste
1/2 tsp black pepper
1/3 cup mayonnaise
1 tsp sugar
1 tsp vinegar
2 tbsp chilly sauce
3 tbsp spring onion leaves
Lettuce as required
Butter as required

Method:  Boil eggs. Cool, remove shells and mash. Add all the ingredients except butter, lettuce and of course the dinner rolls.

Slice the dinner rolls in half and butter the lower part. Place lettuce on it and then layer the egg mixture. Cover with the buttered upper part. 

Dry Gobhi Manchurian

                                                                           

Frankly, I had not bothered to even try making Indo Chinese dishes back in India, apart from the occasional Chow Mein ( noodles) or Fried Rice for the kids. When one was in the mood for it, one went to the many  Chinese restaurants that offered excellent fare or ordered home delivery. That simple! Cut to the present....if I crave Indo Chinese, I jolly well have to stir myself and make it! Ok, so there are great Chinese restaurants here in Dar es Salaam too but, they serve authentic Chinese and not the desi Chinese one is so fond of. In fact it can be bewildering to an Indian fresh out of India that what goes for Chinese food in India is practically unknown in Chinese cuisine.

Of the many popular dishes that came to mind I decided on this recipe as I had plenty of really fresh cauliflower at home. After looking up several recipes online I had a fair idea how to go about it. First step, blanch the cauliflower florets. Next, dip in batter and fry till crisp and finally, coat it with a special sauce. Ta Daaa!! My Dry Gobhi Manchurian was ready, and, believe it or not ....it was the best I had had!! Sometimes, things don't just turn out as good as you expected...they come out better:)

Ingredients:

1 medium cauliflower
salt
1/2 tsp turmeric powder
Water as required to boil cauliflower

For the batter:
4 tbsp all purpose flour (maida)
2 tbsp cornflour
1/2 tsp Kashmiri red chilly powder
1/4 tsp black pepper powder
Salt to taste
1 tsp ginger garlic paste
1 tsp soy sauce
Water as required
Oil for deep frying

For the sauce:
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped green chilly  ( optional)
1 onion
1 capsicum
1 1/2 tbsp tomato ketchup
1 tsp vinegar
1 tsp soy sauce
Salt to taste
1/2 tsp Kashmiri red chilly powder
1/4 tsp black pepper powder
1 tsp sugar
1 tsp cornflour dissolved in little water
2 to 3 tbsp chopped spring onion leaves

Method:  Cut cauliflower in bite size florets. Heat plenty of water in a pan and add salt and turmeric powder to it. Add the cauliflower to the boiling water and let it cook for about five minutes. The florets should get slightly tender but not mushy. Remove from flame, drain and rinse in cold water. Place florets in a colander for any excess water to drain out. Chop ginger, garlic, capsicum, green chillies(optional)and spring onion leaves. Finely slice onion.

Prepare the batter by mixing all the ingredients namely all purpose flour, cornflour, salt, pepper, Kashmiri red chilly powder,ginger garlic paste, soy sauce and water. Use a whisk to form a smooth batter. The batter should not be too thick nor too runny.

Heat oil in a wide heavy bottom pan. Dip a few florets in the batter and drop one by one in the hot oil. Do not crowd the pan and  fry only as many as can go in without overlapping.  Fry till crisp and then remove on to an absorbent paper.

Take out excess oil from the pan leaving only about 2 tbsp. Heat the remaining oil and add ginger, garlic, green chillies(optional) and saute for about half a minute. Add onion and capsicum. Stir fry lightly till onion softens. Add tomato ketchup, soy sauce, vinegar, salt, sugar, Kashmiri red chilly powder and black pepper powder. Mix. Add the fried cauliflower florets and stir  to ensure the sauce coats the florets evenly.  Add the dissolved cornflour and gently mix it in. Check for taste and adjust seasonings accordingly. Close flame and sprinkle the spring onion leaves. Serve hot.

Sewai / Vermicelli Pudding

                                                                       

I am surprised I had not posted this recipe way before now. In fact, to double check I went through all the recipes I have posted!! But no, this recipe wasn't there. Which reminds me.... I had better start writing down the names of recipes I have posted. I cannot rely on my memory alone... now that the recipes have crossed the hundred mark.

Coming to sewai...this is one of the earliest desserts I learnt and it has remained a firm favourite down the years.  Why? Simply because this recipe can be as festive or as ordinary as you want it to be.  You can serve it on festivals as it is a truly traditional dish. You can rustle it up quickly if you are expecting guests at short notice. Then again you can make it just because you feel in the mood for something sweet.  This  recipe  conforms to just about any occasion. Moreover it is fairly light and quick and easy to make.

 You will be at home with this recipe whether you are a novice at cooking or a pro! It is just that type of recipe that everyone is comfortable with. With the festive season in full swing what better time to make it!?!

Ingredients: 

1 cup sewai ( vermicelli)
1 tbsp ghee
3 cups milk
3 tbsp sugar
1/2 tsp cardamom powder
1 tbsp almonds
1 tbsp cashew nuts
1 tbsp raisins

Method:   Heat 1 tbsp ghee in a heavy bottom pan and add the sewai.  Stir for a couple of minutes till it gets lightly roasted. Remove and keep aside  on a plate. Now add the almonds, cashew nuts and raisins and fry lightly. Take out.

In the same pan or using a different pan put the milk to boil.  Once the milk boils, lower flame and let milk simmer for about five minutes. Then add the roasted sewai and sugar and let it cook for a few more minutes till the milk thickens. Close flame and add cardamom powder. Also add the nuts and raisins, leaving some for garnish.

The sewai will become a little thicker on cooling so make sure you do not thicken milk too much while cooking. In case it still gets thick, add more milk. If you want a richer texture you could use more milk and let it reduce considerably before adding sewai  or add condensed milk.

Dosa Wale Aloo

                                                                           

                                                                     

This simple potato dish is a must have with dosa . It can either be served folded inside the dosa or on the side but the joy of eating a dosa is not complete without it. Of course there are various versions of this dish and, believe me, I have tasted many and, tried out several too, but the recipe I am sharing here is the one I have finally come to like the best.

For want of any other suitable name for this dish I call it dosa wale aloo but actually one can have it with pretty much everything. It goes well with dal chawal, paratha or even as a sandwich filling.

Ingredients:

1/2 kg potatoes
2 medium onions
1 inch ginger
1 green chilly
1/4 tsp turmeric powder
Salt to taste
Few curry leaves
2 tbsps oil
1 tsp mustard seeds
3/4 tsp split black gram ( urad dal )
3/4 tsp split bengal gram ( chana dal)
Pinch of asafoetida ( hing)

Method:    Wash and pressure cook potatoes.  Remove from the cooker and let it cool down a bit. Peel the potatoes and roughly break up.  Keep aside. Slice onions lengthwise , finely chop green chilly and ginger.

Heat oil in a pan and add mustard seeds. When it splutters add urad dal, chana dal and hing. When dals begin to change colour  add onions, green chilly, ginger and curry leaves. Saute till onions turn translucent. Do not brown. Then add turmeric powder, salt and potatoes. Mix well. Let it cook for a couple of minutes and then switch off the flame.

Moong Ka Cheela / Lentil Pancake

                                                                               

                                                                               

Although my daughter is a good cook, till recently she was most reluctant to try making a dosa , probably thinking it would not come out well.  Knowing how much she loves them I would urge her to give it a try but she would put it off saying " It is too much of an effort" or " I don't have the time" and so on.  Then one day, on a whim, she decided to try out the rawa dosa from the recipe I had posted on the blog. She was thrilled when it came out really great. I was equally elated feeling as if I had cleared some major test!! So now that she has shed her dosa making inhibitions I  am hoping she will give this recipe a try too!

Moong ka Cheela doesn't involve as much effort or time as the regular dosa  as there is no need to ferment the batter. It tastes as good though! I have found it a handy recipe for week nights as it is nutritious, light and a complete meal.  All you need is a good chatney to go with it.

Ingredients: 

1 cup Moong dal ( split green gram)
2 tbsps rice flour
Salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
Pinch of  hing( asafoetida )
Water as required
Oil as required

Method:   Soak the moong dal in warm water for about an hour.   Drain the water and grind to a smooth paste using a little water.

                                                                           

To the moong dal batter add rice flour, salt, red chilli powder, cumin seeds and asafoetida.  Add more water if required to get the right consistency. The batter should not be too runny or too thick. Cover and leave the batter aside for at least half an hour.
                                                                           

Heat a  non stick tawa ( flat pan) and grease it with a tsp of oil.  Once the tawa is well heated , pour a ladle full of batter at the centre of the tawa. Using the ladle spread a thin layer of the batter into a round shape.
                                                                         

Let it cook till the underside is firmed up and browned. Drizzle a little oil on the sides and some on top of the cheela. Flip to the other side only briefly as there is no need to brown the other side.
Remove and serve hot with chatney.
                                                                                   

If you want you can grind ginger, green chillies with the dal and add chopped coriander leaves to the batter. 

Aloo Bonda

While trying to stick to  healthy, nutritious evening snacks on a regular basis, there are times when one craves a change, one longs for something hot and spicy. It could be anything at all... samosas, pakoras or these yummy aloo bondas.

This traditional tea time snack and street food of South India is fairly easy to make at home. It will come out perfect the first time you make it and even when you make it after a long gap!! I am saying this from experience :)

In case you have never had aloo bondas before, it is basically mashed potato balls which are dipped in a gram flour batter and deep fried.  I like the bondas to be soft and creamy on the inside and nicely crisp on the outside.  They are best enjoyed hot when they are really crisp but having said that,   they do not spoil fast and can be stored and enjoyed later too.

Ingredients: 

3 potatoes or about 2 cups mashed
1 onion, sliced
1 tbsp ginger, chopped
Few curry leaves
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp urad dal
Salt to taste
1 tbsp oil
Pinch of asafoetida ( hing)
1 green chilly, finely chopped
1/2 tsp lemon juice ( optional)
Coriander leaves

For the batter:

1/2 cup gram flour ( besan)
1 tbsp rice flour
1/4 tsp red chilly powder
Salt to taste
1/4 tsp turmeric powder
Pinch of soda bi carb
Pinch of asafoetida ( hing)
Water as required

Oil to fry

Method:  To make the filling boil and mash potatoes. Slice onions. Chop ginger, green chilly and coriander leaves. Now in a heavy bottom pan heat oil and add mustard seeds, urad dal and curry leaves. Once they start crackling add the sliced onion, ginger and green chilly and fry lightly. Do not brown. Add the asafoetida, salt and turmeric. Immediately afterwards add the mashed potatoes and mix well. Stir for a couple of minutes and close.  Add coriander leaves. Let it cool and then make about 12 balls. Keep aside.

To make the batter mix together gram flour, rice flour, salt, turmeric powder, red chilly powder, asafoetida, soda bi carb and sufficient water. Make sure the batter is neither too thick nor too thin.

                                                                     

Warm plenty of oil in a pan. Pick the prepared potato balls one by one, dip in batter and gently lower into the hot oil. Turn occasionally. Fry till  the balls are golden on all sides.  Remove on absorbent paper. Serve hot with chutney or tomato ketchup. 

Quickie Choco Cup Cakes

                                                                                                                                                     

                                                                       

                                                                         
It is a basic courtesy to take something when invited to someone's place. Problem arises when one can not decide what exactly to take and, quite often, not enough time to go shopping. A great idea would be to cook something.

These melt-in-the-mouth cupcakes make the perfect gift. They are attractive to look at while being quick and easy to make. You get to make an impact of having personally made something without having to really put in too much effort. A win win situation! Right?


Ingredients: 

1 cup self raising flour
1 cup sugar ( powdered)
1 egg
1/2 cup oil
1/2 cup cocoa
1 tsp vanilla essence
3/4 cup hot water

Icing: 1 cup cream
          1 tbsp butter
          200 g cooking chocolate

Method:   Sieve the flour, cocoa and powdered sugar.  In another bowl whip the egg and add vanilla essence to it.  Beat till creamy. Add oil.  Now gradually add the dry ingredients....flour, sugar and cocoa. When it is all mixed in, add hot water little at a time till right consistency is reached.( Use water as required and not as per measurement). Pour in paper cups and bake in preheated oven for 15 mins at 180 degrees C. To check if cupcakes are ready insert a toothpick in the centre of a cupcake, and, if it comes out clean, then it is done.  Remove and cool on a wire rack. Do the icing once completely cooled.

Icing:   Warm 1 cup cream over a low flame. Close flame and add 200 g chocolate. Mix after 2 mins. Add 1 tbsp butter. Mix well and spread over cupcakes.

Remove chocolate from the refrigerator beforehand so that it comes to room temperature, and, before adding to the cream, break it into small pieces.  making it easier for it to melt. You can decorate the cupcakes as you like. I used these edible sprinkles I had for a colourful effect.

Bharwa Baingan / Stuffed Brinjals

                                                                         

                                                                                                                                               

I hadn't made stuffed brinjals in a fairly long time as we couldn't get the proper brinjals one requires for it.  While one could get the round brinjals  or the small ones easily, the long fleshy ones needed for this recipe were simply not available in the market here. So it was a lucky chance then that my husband could spot these brinjals the other day and bought a huge lot of them. Just in case one couldn't get them again!

The recipe I am sharing here is a traditional one taught me by my mother in law, who in turn had learnt it from her mother. So yes, this recipe does go back a long way. I loved it the first time I had it soon after I got married and have been hooked ever since. The flavour of the freshly roasted and ground spices is irresistible. You have to taste it to believe it!!

Ingredients:

1/2 kg brinjals
1 onion
8 to 10 cloves garlic
1 tsp saunf ( fennel seeds)
1 tsp sabut dhania ( coriander seeds)
2 to 3 whole dry red chillies
1/2 tsp methi seeds ( fenugreek seeds)
1/2 tsp kalonji  ( onion seeds)
1/2 tsp ajwain  ( carrom seeds)
2 to 3 laung ( cloves)
1/2 tsp  kali mirch (whole black pepper corns)
1 badi elaichi ( black cardamom)
Salt to taste
1 tsp  amchur (dry mango powder)
3 tbsps oil
                                                                                                                                                     
Method:   Dry roast saunf, ajwain, kalonji, methi, sabut dhania, whole dry red chillies , badi elaichi, kali mirch and laung in  a heavy pan.

                                                                     

 Coarsely grind. Also add onion, garlic and blend. To the prepared mixture add salt and amchur.

                                                                               

Wash and pat dry the brinjals. Make a slit lengthwise in the brinjals and then cut them in two or three pieces ( or more) depending on the size of the brinjals. Using a spoon stuff the spice mix in the slit brinjals.

                                                                                 

Warm oil in a heavy bottom pan and add the stuffed brinjals. Let it cook on high flame for a few minutes until the brinjals begin to change colour. Then, lower flame and cover for a few minutes. Keep turning gently at intervals till brinjals are tender and oil separates.

                                                                                 

                                                                                 

Pineapple Mint Frozen Yoghurt

                                                                         

I had made this recipe sometime back when my younger daughter was visiting. Now my daughter is one of those persons who is game to try most anything but when it comes to desserts she is very, very choosy....her choice being limited to chocolate!! Anything with chocolate is most welcome but she can be reluctant, to the point of being obstinate, about any non choco desserts.   To my immense surprise and joy she gave this recipe a huge thumbs up!  Yayy!

Pineapple and fresh mint leaves go so well together.  Add yoghurt to it and you have a super cool recipe on your hands. This  light and refreshing dessert requires no cooking. All you have to do is blend everything together and chill it.  Can it get simpler than this?

Ingredients: 

1 mid size pineapple tin
3 cups yoghurt
1/2 tin condensed milk
1/4 cup fresh mint leaves
1 cup cream

Method:  Take a deep bowl and cover it with a muslin cloth. Place yoghurt on the muslin cloth gently and leave it aside to allow all water to drain gradually.

Keeping aside a few pieces of pineapple for garnish blend the remaining using a blender. Add the fresh mint leaves to blended pineapple.  Also add the drained yoghurt, condensed milk and cream. Blend well.  Pour in a serving dish and cover with cling film. Chill for several hours in the refrigerator. Garnish with pineapple pieces and a sprig of mint before serving.

There is no added sugar in this recipe, the sweetness being provided by the  condensed milk. This dessert should be mildly sweet so add condensed milk accordingly.

Tomato Coriander Soup

                                                                     
    

 Hi all! I am back! Did anyone notice that there had been no posts for a while now!?!  I was away on vacation and, despite my best intentions to do so, I did not get around to posting any recipes. Well, anyway, I am back now and raring to go. I hadn't realized how much I missed my blog.

It is great to find that wonderful weather  still lingers on here in Dar es Salaam...cool breeze, cloudy skies and occasional showers. Sheer bliss! Just the sort of weather for a nice bowl of soup. A simple, no bother sort of soup. I am not yet in the mood for heavy duty cooking as I am still in the" back from holiday but not yet back to routine" sort of phase. Soups are high on my priority currently as not only are they quick and easy to put together but are light and comforting. So necessary after all the holiday overeating!

I love the combination of tomato and fresh coriander leaves. It just goes so well together. Be sure to put in plenty of coriander and not stint in using it as it is not a garnish here but one of the main ingredients.

Ingredients: 

3 tomatoes
1tsp garlic
1 tbsp chopped onion
1/2 cup fresh coriander leaves
Salt to taste
1/2 tsp black pepper corn
1/2 tsp coriander seeds
1/2 tsp sugar
1 bay leaf
1 tbsp butter
3 cups water

Method:   Put 3 tomatoes in a pan of boiling water. Remove after the tomato skin starts cracking. Drain out the water and peel tomato skins. Blend in mixer. Chop onion, garlic and fresh coriander leaves. Dry roast pepper corn and coriander in a pan and grind coarsely.

In a pan add butter, bay leaf, garlic and onion. Saute for a minute till onion softens. Do not brown. Add pureed tomato, water and coriander leaves. Let it simmer for 10 minutes or so. Add salt,pepper, coriander and sugar. Remove bay leaf and serve hot garnished with coriander leaves.

 The stems of coriander leaves contain a lot of flavour so don't discard them competely. Finely chop and use the softer stems discarding the harder ones. If you want a thicker consistency add 1 tbsp cornflour to little cold water and add to the soup. 

Bhuna Gosht / Dry Mutton Curry

                                                                 

                                                                   


Although I have made Bhuna Gosht often enough for regular dinners at home and for guests, it is the memory of carrying it on  train journeys that remains indelibly etched on my mind.  On a long train journey with nothing much to do, having home cooked food used to be an excitement in itself  and Bhuna Gosht used to just add to the fun. Whether it was the moment or the dish I can't say but I always felt it  tasted extra special and more delicious on  train journeys.

Bhuna Gosht literally means stir fried mutton. Traditionally the mutton was cooked in it's own juices for a long time on a very low flame, stirring all the time, till the mutton became tender. What I do is marinate the mutton and stir over low flame till the mutton and spices are well blended and then I add just a little water and pressure cook till tender. This speeds up the process a bit but tastes as great.

Ingredients:   

1/2 kg mutton
1/2 cup yoghurt
1 tbsp garam masala powder ( whole spice powder)
1 tbsp red chilli powder
Salt to taste
1 tbsp cumin seeds powder ( jeera powder)
1 tbsp ginger paste
1 tbsp garlic paste
3/4 cup oil
1 sliced onion
Garnish: fresh coriander leaves, fresh mnt leaves, green chillies

Method:    Wash the meat well. In a bowl marinate the meat with yoghurt, chilli powder, salt, cumin powder, garam masala powder, ginger and garlic paste. Cover and keep in the refrigerator to marinate for at least 2 hours. Slice the onion lengthwise, fry till golden, take out  and keep aside.

In a heavy bottom pan invert the meat with the marinade and cook on slow flame till all the liquid dries out. Add warm oil and the fried onion.  Stir on low heat. Keep sprinkling little water and bhuno (saute) till the mutton is well fried. Do not be in a hurry. After every five minutes or so when the mutton looks like it is drying out add little sprinkling of water and let it cook. When the colour and the aroma appear just right, add 1 cup water and cook on slow flame, covered with a lid, till meat is tender. Alternately, you can pressure cook at this point for about 25 minutes on slow flame ( after the first whistle on high). Check if the mutton is tender, adjust seasonings and dry out any excess water. Transfer to a serving dish and garnish with fresh coriander leaves,fresh mint leaves and green chillies.

Bhatura

                                                                           

It feels nice when my kids appreciate my cooking but it feels truly wonderful when my kids' friends do too and remember it years later.I was so touched when my younger daughter's close friend recently told me how much she missed my cooking. She  was specially nostalgic about the bhaturas I used to make. So here then is the recipe for it and I do hope she will make it and maybe think of me... even as I am remembering her as I post it.

Over the years I have tried various bhatura recipes but this is the one that I have been following for the longest time and which I think is the best. The bhaturas come out fluffy and crisp with no oil sticking to it. The only drawback is that you may just end up eating more than you wanted to :)

Ingredients: 

2 1/2 cups refined flour ( maida)
1/2 cup yoghurt
1/2 tsp baking powder
Pinch soda bicarb
1tsp salt
2 tsp sugar
2 tbsp oil
Oil for frying

Method:   In a mixing bowl add flour, baking powder, soda bicarb and salt. Mix and pass through a sieve.  Mix yoghurt and sugar and add to the flour. Also add about a cup of water gradually to make a soft dough by kneading lightly.  Incorporate 2 tbsps of oil into the dough. Cover dough with a damp cloth and keep aside for an hour. Divide dough into approximately 16 portions and form balls. Cover and keep aside for a further 10 mins. Grease palms, flatten balls and roll into 5 inch rounds. Heat oil in a heavy bottom pan and fry on high flame till light brown.  Serve hot.

Pasta Salad with French Beans and Potatoes

                                                                         

The french beans looked so fresh and oh so tempting when I bought them that I could almost have eaten them raw!! Seriously!!  The next best thing to do was to blanch and use them in a salad with a minimalistic dressing to retain the pure goodness and taste. Delicious!!!

I think I am blessed to live in a country where one can still get local produce fresh from the farmer and mostly organic. It makes a world of a difference not only to the taste but also to cooking time as vegetables take barely any time to cook.

Ingredients: 

1 cup macaroni
2 potatoes
1/2 cup french beans
1tbsp olive oil
1 tbsp vinegar
1/2 tsp black pepper powder
Salt to taste
1 tsp crushed garlic
1tsp mustard paste ( or powder)
1 tsp dried basil ( or fresh)

Method:   String and cut french beans. Boil macaroni according to packet directions adding french beans to the pan for the last 2 minutes of cooking time. Remove from heat when pasta and beans are tender and drain the water. Run it through running water and drain well. Boil potatoes such that they are soft but not mushy. Peel the boiled potatoes and cut in cubes.

Meanwhile, in a big bowl add all the ingredients for the dressing ....olive oil, vinegar, mustard, salt, pepper,garlic and basil. Stir to combine. As soon as the macaroni, french beans and potatoes are boiled, add to the dressing and mix well. Adjust seasonings and serve warm or at room temperature.

It is preferable to add dressing while the vegetables and pasta are warm as it absorbs better. I feel it tastes better too while warm as the flavours tend to get muted and dull when cold.

Tomato And Onion Chutney

                                                                               

                                                                     

This is my new favourite chutney to have with dosas and idlis. It even goes very well with parathas or regular meals   Apart from it's amazing taste what works in favour of this recipe is that it's two main ingredients, tomatoes and onions are generally readily available at home so one doesn't need to plan ahead or run to the market to get anything. You can think of making this recipe in one moment and make it in the next. Can't say that for too many recipes, can you? Another plus point... effort required is minimal. Tempted? Make it now!

Ingredients: 

2 onions
2 tomatoes
1 green chilly
Few curry leaves
Salt to taste
1 tsp mustard seeds
1/2 tsp urad dal
1 1/2 tbsp oil
1/4 tsp red chilly powder

Method:    In a pan put 1 tbsp oil and add chopped onions and green chilly. Saute for a minute. Add the chopped tomatoes. Cook for 2 minutes till tomatoes soften. Cool and then blend in mixer. Transfer to bowl and add salt.

In another small pan add 1/2 tbsp oil and once it heats up add urad dal, mustard seeds and curry leaves. When the mustard seeds start crackling add the red chilly powder and immeditately pour over the chutney. 

Baked Cauliflower

                                                                             

Baked cauliflower had been on my mind ever since my elder daughter raved about it after having it at a friend's place! Now I seriously love baked dishes and the way my daughter described it had me craving it in a big way. I had to make it and soon!

I didn't follow any specific recipe but went by instinct. I blanched the cauliflower florets and kept them aside while I made a basic white sauce. Then I mixed the cauliflower and sauce and topped with cheese and baked it. Easy, right? But it was just so good that, even as I savored it, I longed to share the recipe.

Cauliflower is one of my favourite vegetables and cooked in a creamy white sauce it tasted absolutely heavenly. If you like baked dishes, you will definitely like this recipe... for sure!!

Ingredients: 

1 small cauliflower
1 tbsp flour
1 cup milk
1 tbsp butter
2 tbsp cheddar cheese
2 tbsp parmesan cheese
Salt to taste
1/4 tsp pepper
1/2 tbsp butter

Method:    Preheat oven to 180 degrees C. Cut cauliflower in florets and put into a pan of salted boiling water. After a couple of minutes remove from flame and drain water. Let the cauliflower remain in a colander so any excess water flows out.

Now in a heavy bottom pan add butter. When it melts add flour and stir briefly such that the flour loses it's raw smell but is not browned. Turn off flame. Wait for a minute or two and then add milk slowly. Put it back on the flame and, using a whisk, keep stirring briskly till the mixture thickens. Turn off flame.  Add salt and pepper. Also add grated cheddar cheese and the boiled cauliflower florets.

Grease a baking dish and pour the mixture into it. Top with parmesan cheese and dot with butter. Bake till cheese melts and turns light golden. Serve hot.