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.


                                                                       

Saag Gosht / Mutton and Spinach Curry

                                                                             

This is a classic North Indian dish which has been made even more famous by Indian restaurants all across the world. "Saag" refers to the greens in the dish and "Gosht" is mutton in Hindi. Although here saag refers to spinach, it can mean any of the other green leafy vegetables too, like methi ( fenugreek leaves), sarso(mustard greens) etc.

There are obviously several ways that you can cook this combination. As in traditional recipes, there is not just one version of it. Every one has their own special recipe. The recipe I am sharing here is one which I personally like a lot. I have made it many many times and it has always been appreciated. A notable point about this recipe which makes it stand apart is that it has no tomatoes or yoghurt. And no, not even lemon juice or dried mango powder!!  It is a recipe which doesn't rely on embellishments like cream or cashew paste either but allows the wholesome, neat flavours of spinach and mutton to come through.

Ingredients: 

600 gm mutton, small pieces
500 gm spinach
1 cup  onion, sliced
1 tbsp garlic, chopped
1 inch ginger, julienne
Salt to taste
1 tsp red chilly powder
1-2 green chilly (optional)
Salt to taste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp cumin seeds
4 tbsp oil
Whole spices: 6 green cardamom, 2 black cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaves

Method:  Wash mutton well and keep aside in colander for water to drain out.  Slice onions. Finely chop garlic. Cut ginger into julienne. Clean, remove stem and wash spinach. Blanch in salted boiling water for a minute. Drain and grind coarsely with green chillies (if using).

Heat oil in  a thick bottom pan. Add  cumin seeds and whole spices. As soon as they start crackling add onions and saute till translucent. Add chopped garlic and stir. After half a minute add ginger garlic paste, red chilly powder and meat pieces. Keep stirring for a few minutes until meat pieces change colour and are lightly fried. Add 2 cups warm water and transfer to pressure cooker. After first whistle, lower heat and let it cook until meat is almost done....about 20 minutes. After steam releases, open cooker and add pureed spinach and salt. Let it simmer on low flame until meat is tender and gravy consistency is just right. Serve hot, garnished with ginger julienne.

Spinach should not be over cooked. It not only loses it's vibrant green colour but also it's nutritional value.  In this recipe blanched and pureed spinach is added towards the end of  the cooking process.

Karele Ki Bhujia

                                                                         

My daughter bought  karela while shopping for veggies and then called me " Mom, how do you cook karela? " I was surprised as I don't ever recall my daughter eating karela, willingly or unwillingly, at home. She breezily informed me that she had got bored of the usual veggies she used to make and so picked up karela for a change!! That's it!!??!! And here I had tried everything possible to coax her to eat it to no avail!!

We are fortunate that we get excellent quality of karela in Dar Es Salaam, even though the locals do not eat it. Roda, the girl who helps me with cooking and house work, enjoys all the Indian food I prepare, except karela. She says it tastes like dawa! (In Swahili, as in Hindi, dawa  means medicine). I thought that she would gradually get around to eating it but she steadfastly refuses. Her droll reply when I urged her to try some was," Mama, I would rather get an injection than eat this dawa ! " I got the message!

This recipe of karela is the way I make it most often, apart from Bharwa Karela, the recipe of which I have already posted. This is an easy and straightforward recipe in which karela is cooked with onion and mild spices. The addition of jaggery diffuses the inherent bitterness while the crushed garlic almost at the end of the cooking process gives a lovely flavour.

Ingredients: 

250 gm karela (bitter gourd)
1 big onion, finely sliced
1 tsp garlic, crushed
3 tbsp oil
1/2 tsp red chilly powder
1/4 tsp turmeric powder
Salt to taste
1 tsp amchur (dry mango powder)
1 tsp gur (jaggery)
1/4 tsp kalonji (nigella seeds)
1/2 tsp saunf (fennel seeds)

Method:   Cut karela in half lengthwise and then slice finely. Sprinkle salt over karela and leave it immersed in water for sometime. Before cooking wash well in fresh water. Finely slice onions and crush garlic.

                                                                         

In a heavy bottom pan heat oil and add karela. Stir over high flame for 3-4 minutes until karela loses it's raw colour and is lightly fried. Add onion, saunf and kalonji. Continue to saute for a minute. Lower flame and add the spice powders- turmeric powder, red chilly powder, and salt. Cover with a lid and let it cook on low flame until karela is tender. Add amchur, gur and garlic. Let it cook for a few more minutes and then close.

Immersing karela in salt water before cooking takes away part of it's bitterness so this is an important step in any recipe of karela.

Aloo Parwal Masala

                                                                             

Some months back, just before we were to leave for India, we got a call from my mother in law. She wanted to know if there was anything special we wanted to eat while in India. Without thinking twice I  said...." Parwal"!!

I never thought that I would one day miss parwal!!  But, living away from India since a few years, I have started to crave this humble, everyday vegetable. Here in Dar Es Salaam we get a wide variety of fresh vegetables but, sadly parwal is not available here.

The recipe I am sharing here is of parwal cooked with potatoes in a spicy curry.  It  is one of the preparations of parwal I enjoyed during my stay in India.

Ingredients:

8-10 parwal ( pointed gourd)
2 potatoes
2 onions
1 tomato
3 tbsp oil + to deep fry
1 tbsp ginger garlic paste
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala powder ( whole spice powder)
Salt to taste
Whole spices: 1 tsp cumin seeds, 2 cloves, 1 small black cardamom, 1/2 inch cinnamon, 1 bay leaf
Coriander leaves to garnish

Method:    Finely chop one onion and blend the other onion with tomato, ginger and garlic. Finely chop coriander leaves. Lightly scrape parwal, wash, make a slit across one side and then cut in half. Peel potatoes, wash and cut in half or big cubes.  Heat oil in a pan and deep fry parwal and potatoes. Do not over brown. Fry lightly. Keep aside.

                                                                 

Remove excess oil leaving the required amount needed for cooking.  Add the whole spices- cumin seeds, cinnamon, cloves, cardamom and bay leaf. As soon as it begins to crackle add the finely chopped onions. Saute until the onion turns light golden. Add the onion, tomato, ginger and garlic blended mixture. Also add the spice powders- red chilly powder, turmeric powder, coriander powder and salt.  Keep stirring until oil separates from the mixture.  Add the fried potatoes, parwal and garam masala powder. Saute for a minute or two to allow the spices to coat the vegetables. Add a cup of warm water and transfer to a pressure cooker. Switch off  the flame after the first whistle. Serve hot garnished with coriander leaves.

Carrot Soup

                                                                       

Quite frankly carrot soup was not among the soups I used to make routinely. That was till my husband returned recently from an outstation business trip and announced that carrot soup was his new favourite soup! After some research and trial runs, this is the recipe of carrot soup that I came up with. My husband loved it so much that this is the most frequently made soup at our place now.

We have been having soup for dinner fairly regularly lately. Suits me! With summer setting in, Dar Es Salaam is getting to be so hot that, the less time spent in the kitchen in the evenings, the better I like it.  Soups take comparatively less time to prepare and are not only very light but rich in nutrition too, making them an ideal choice.

This is an easy soup to prepare, with very few ingredients.  No thickener is  used in the soup, with the thickening happening naturally as the carrot is blended to form a thick puree. I love the hint of ginger in the soup which is otherwise very simple, basic and yet amazingly tasty.

Ingredients:

1 cup carrots,chopped
1 small onion, chopped
1 inch ginger, chopped
1 tbsp butter
Salt to taste
1/2 tsp black pepper powder
3 cups water

Method:   Peel, wash and chop carrots.  Also, peel and finely chop onion and ginger.
In a pan heat butter and add onion and ginger. Saute only until onion is softened and ginger loses it's raw smell. Do not overdo. Add carrots and saute for a couple of minutes. Add a cup of water and let it simmer for few minutes. Switch off the flame and let it cool.  Transfer to blender and blend till smooth. Pour back into the pan and add 2 cups of water. Also add salt as per taste and black pepper powder.  Cook for few minutes on a low flame.  Serve hot.

Pineapple Bread Delight

                       
                                             

I had a tin of pineapple sitting pretty in my kitchen cupboard since a while. I had picked it up on impulse when I went grocery shopping, without any clear idea what I wanted to do with it. Every time I opened my cupboard there it would be staring at me and I would tell myself that I really should use it in some nice recipe. The thought would  recede almost as soon as I closed the cabinet door!!

But, finally I did get around to using up the pineapple in a simple but delicious dessert. I got the idea for this from a show on TV which I saw  only fleetingly and  so didn't catch the entire recipe with precise proportions and directions. I had to improvise but it turned out pretty good, even if I say so myself! I am sharing the recipe while it is still fresh in my mind. I am sure it will prove handy next time I am reminded of it. I can look it up right here!!

Ingredients: 

3 slices bread,
1 small tin pineapple (227 gms)
1 cup milk
2 tsp cornflour
1 tbsp sugar
200 ml fresh double cream
3 tbsp condensed milk
1 tsp vanilla essence

Method:   Mix cornflour in  a little cold milk. Heat the remaining milk and sugar in a sauce pan. When the milk begins to warm up, add the cornflour dissolved in milk. Keep stirring until the milk thickens. Switch off the flame and allow to cool. The white custard is now ready.Transfer to blender. Also add chilled cream, condensed milk and vanilla essence. Blend.

                                                                       

                                                                     

Cut the bread slices into four parts each. Heat oil in a pan and fry bread squares till golden. Cut the pineapple slices into small chunks.

                                                                             

                                                                             

In a serving dish place the fried bread squares. Put some of the pineapple pieces. Cover with the prepared white custard, cream and condensed milk mixture. Sprinkle the remaining pineapple pieces on top. Chill for several hours in the fridge before serving.

Instead of tinned pineapple you can use tinned peach or mixed fruit. Add more sugar to the custard if you prefer your desserts sweeter.

Aloo Ki Kachori

                                                                       

I made Aloo Ki Kachori recently and sent a picture of it on Whatsapp to my kids who got all nostalgic about it and promptly asked for the recipe.  I don't believe for a moment that they will try it anytime soon but it is a great recipe and I am happy to share it.

I don't make Aloo Ki Kachori all that often these days. The kids have grown up and moved out and we try to eat less of fried stuff. There was a time though, when the kids were growing up, that this was our family's regular Sunday breakfast. I remember how much my kids enjoyed  Aloo Ki Kachori as I served it hot and crispy to them. It was our little joke that every time I would tell them that this was going to be treated as brunch as they had got up so late and delayed breakfast. They would readily agree and tuck in.  A couple of hours later however they would be back to ask, " Mom, what's for lunch?" Of course I had something prepared!!

Aloo Ki Kachori can be prepared in a few easy steps.  The first step is the dough, which is made from wheat flour and is fairly soft and elastic. Some people do make it from refined flour but I have always stuck to whole wheat flour.  The second step is the stuffing which is  made by mixing spices with boiled mashed potatoes. Third and final step is of the Kachori taking shape as a piece of dough with enclosed filling is rolled out and then deep fried till golden.

Very popular across UP, Aloo Ki Kachori  can be eaten as a snack with pickle or chutney or as part of a meal. It is best enjoyed hot but can also be eaten cold, making it a good option for a school lunch box or for a picnic / journey.

Ingredients: 

2 cups atta ( whole wheat flour)
2 tbsp yoghurt
1 tbsp oil
Salt to taste
Water to knead
Oil to deep fry

Filling:
2 boiled potatoes
1/2 tsp red chilly powder
1/2 tsp saunf ( fennel seeds)
1/4 tsp or pinch of hing ( asafoetida)
1/2 tsp garam masala powder (whole spice powder)
1 tsp coriander powder
1 tsp amchur(dried mango powder)
1 tbsp coriander leaves, finely chopped
1 tsp green chilly, finely chopped ( optional)
Salt to taste

Method:   Sieve atta, add yoghurt, oil and salt to it. Mix and then gradually add water and knead well to form a smooth and soft dough. Using greased hands lightly put some oil on top of the prepared dough ( to prevent it from drying out). Cover and keep aside for 10 to 15 minutes.

Grate boiled potatoes and mash nicely so that no lumps remain. Add red chilly powder, saunf, hing, garam masala powder, coriander powder, amchur, salt, green chilly ( optional) and coriander leaves. Mix thoroughly.
                                                                         
                                                                         

Pinch out a small portion of dough and roll out into a small round with the help of a rolling pin. Make sure that the rolled out round is not too thin otherwise it will not be able to contain the  filling  which may break out, either in the rolling out phase itself or while frying.Place a heaped tsp or so of the filling over the rolled out round.

                                                                             

Bring the edges together at the top and press down to seal firmly and enclose the filling.

                                                                         
                                                                       

Carefully roll out again with gentle hands. The kachori is now ready to be deep fried in medium hot oil. Do not overcrowd the pan. Fry one or two kachori at a time, depending on size of pan. Fry evenly on both sides till golden and crisp.  Remove on to an absorbent paper. Serve hot.

                                                                           

Easy Karahi Fish

                                                                       

My younger daughter called me while walking home from office the other day, " Mom, I have been invited for a pot luck. What should I make?" I suggested she browse my blog and pick out a recipe. That was one of the primary reasons for starting this blog, right? Apparently not!! My daughter said she had no time to go through the blog! She asked me to search my blog and just send her the link for the chosen recipe!! While her bizarre request was still sinking in, she added. " Oh, and Mom, I only have some fish at home." Great! That does narrow down the possibilities, doesn't it??

I had come across this recipe a while back and  liked it. With my daughter's request in mind, it seems like a good time to share it, not only with her but with everyone.  The sheer simplicity of this recipe is what attracted me to it initially. The surprise element in it is the use of spring onions instead of regular onions. This makes all the difference! The addition of spring onion greens gives a  nice finishing touch.  This is a very light recipe in which spices are kept to a minimum giving the dish a nice wholesome taste.

Karahi  is a heavy bottom wide pan commonly used for cooking in India. Sometimes, as in this case too, the recipe is named after the vessel it is cooked in.

Ingredients: 

1/2 kg fish, boneless
1 tbsp vinegar
1 cup  spring onions, finely chopped
2 tomatoes, chopped
1 tbsp ginger, chopped
1 tbsp garlic, chopped
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp black pepper powder
1/2 tsp ajwain ( carom seeds)
1/2 tsp garam masala powder  ( whole spice powder)
Salt to taste
4 tbsp oil
2 green chillies, slit in half
2 tbsp green coriander leaves, finely chopped
2 tbsp spring onion greens, finely chopped
1/2 cup water

Method:   Place fish in a bowl and add vinegar. Mix and leave aside for few minutes. Wash fish well and pat dry. Finely chop spring onions, ginger, garlic, tomatoes, coriander leaves, spring onion greens and slit the green chillies.

In a heavy bottom pan heat oil on medium heat. Add the spring onions and fry lightly till they are softened. Add ginger and garlic and saute for a minute. Add tomatoes, carom seeds and spice powders...red chilly powder, turmeric powder,coriander powder, black pepper powder, salt and whole spice powder. Saute till oil separates. Add fish and stir, gently turning fish pieces a couple of times so that the spice mixture coats the fish. Add green coriander leaves, green chillies, spring onion greens and warm water. Cover and let it simmer on very low heat for five minutes. Serve hot.

Khajoor Ke Laddoo / Dates and Nuts Balls

                                                                         

I came across this recipe a few years back and since then I have made it several times. It has so much to recommend it. Unlike the other laddoo recipes I know of, cooking time needed for this is minimal, which means one can make it pretty quickly. It has no milk solids, so those who are lactose intolerant, can enjoy it. There is very little ghee used and no sugar added at all, making it an attractive option for those who avoid these two ingredients. Convinced of the many attributes of this sweet yet?? I have yet to mention that it is highly nutritious, delicious and great to look at too!!

Khajoor Laddoo is basically a combination of dry fruits and dates. It is an easy, stress free recipe that literally anyone can make. Often, one longs to serve a home made sweet on a special occasion but lack of time can prevent one from doing so. You needn't think twice before making this recipe. Also, you can make it ahead and store.

I am sharing this recipe specially for Jo Ann, my daughters' dear friend, who I am very fond of too. I have this memory of her packing a small container with dates to carry to her office as a snack. I am hoping she will like this recipe and try it out.

Ingredients: 

1 cup khajoor (dates)
3/4 cup mixed nuts
3 tbsp raisins
2-3 tbsp sesame
1 tbsp ghee
1/2 tsp cardamom powder

Method:   Remove seeds from dates and blend coarsely using a blender. Chop the nuts. Dry roast sesame and keep aside.

Take a heavy bottom pan and add ghee. Saute the nuts and raisins on low flame for a couple of minutes until they change colour slightly. Add the coarsely ground dates. Continue to stir over low to medium flame, mashing the dates with the spatula until the dates are well mixed with nuts and are lightly roasted. Add cardamom powder, switch off flame and allow to cool for a bit. Grease your hands, make balls and roll in the sesame. Allow to cool completely before transferring to an airtight container.

I used a mix of cashew, almonds and pistachio but you can use any nuts of your choice. Instead of sesame you can use desiccated coconut or even avoid any coating altogether. 

Tomato Chutney

                                                                       

                                                           


Come winter this tomato chutney used to be a regular feature at our home. Seemingly, no meal was complete without this chutney. As soon as one lot got over, another was quickly prepared without any delay.

What makes this chutney unique is that it balances the sour taste of tomatoes with the sweetness of jaggery. Grated ginger is an integral part of the chutney as also the tempering in mustard oil. The consistency of the chutney is not smooth, like a sauce. Rather, it is pulpy, as the tiny bits of softened tomatoes add to the appeal of the chutney.

Although you can make this chutney any time you please, for some reason tomato chutney tastes best in winter. Don't ask why, it just does! And it also happens to be the season when one gets the best possible tomatoes ( in India) . The juicy tomatoes you get at that time, tender skin and really sour taste, makes for the best chutney. Unfortunately one doesn't often get the desi ( local) tiny tomatoes. Those are the ultimate!

This is a fairly common chutney recipe in UP, that has been passed down from generations and is prepared in rural and urban belts. It's  appeal remains steadfast... as popular today as it must have been years back.

Ingredients: 

2-3 ripe tomatoes, chopped
1 tbsp  gur (jaggery ),grated
1 tsp ginger, grated
1/4 tsp black salt.
1 dry red chilly
Pinch of hing ( asafoetida)
Salt to taste
1/2 cup water
1 tsp panch phoran ( carom seeds, nigella seeds, fennel seeds, cumin seeds and fenugreek seeds)
1 tbsp mustard oil

Method:  Chop the tomatoes, grate ginger and jaggery.

In a  heavy bottom pan add mustard oil and let it come to smoking point. When the mustard oil cools a little add panchphoran, dry red chilly and hing. As soon as it starts crackling add the tomatoes, ginger, salt, and black salt. Stir for a minute and then add 1/2 cup of water and let it simmer on low flame. When the tomatoes soften, add gur, check seasonings and close.

If the tomatoes you have on hand are hard skinned and not juicy, you could blanch, peel and then chop them. Also, if the tomatoes are not sour enough, add a tsp of tamarind paste. If you don't have, or don't like, one or other of the five spices that make up panchphoran, then just add cumin seeds.

Sooji Ki Kheer / Semolina Pudding

                                                                               

This is a favourite dessert of my younger brother. I like it a lot too! Growing up, it was one of the simple desserts...along with sewai, phirni, custard etc, that we had after dinner. Hard to imagine now that we had dessert every evening! And nothing out of a can or ready to eat. It was made from scratch every single time. I remember how much we relished it.....savouring each spoonful. Even if we didn't care for the main meal we would look forward to the sweet dish served after as a high treat!

 Sooji Ki Kheer is an easy dessert that requires little skill or effort but is immensely satisfying. All it involves is roasting sooji in ghee till golden and then cooking in milk until thick. Sweeten with sugar, add some cardamom powder for a pleasing flavour, garnish with nuts and....it is ready!

This dessert can also double up as infant food or a breakfast cereal with a little tweaking of the recipe. Instead of roasting sooji in ghee, dry roast it and cook in water till thick. Add a little warm milk and sugar at the time of serving. This process makes it lighter and far more easily digestible.

Ingredients:   

3 cups milk, full cream
3 tbsp sooji ( semolina)
3 tbsp sugar
1 tbsp ghee
1/2 tsp cardamom powder
1 tbsp raisins
1 tbsp cashew nuts, chopped
1 tbsp almonds, chopped

Method:  In a heavy bottom pan heat ghee and fry the nuts and raisins. Remove and keep aside. In the same pan add sooji.Stir over low flame until sooji turns golden. Add milk and cook, stirring constantly. Gradually the milk will thicken. Add sugar and cardamom powder and stir for another minute or two. Switch off flame and transfer to serving dish. Garnish with nuts and raisins and chill before serving.

In case you want a richer taste, add condensed milk or add more milk and let it reduce.  If  the dessert becomes too thick after cooling, add some milk.


                                                                             

Kale Chane Ke Kebab / Black Chickpeas Kebab

                                                                       

The first time I had these kebabs I thought they were made from mincemeat! Believe me, if you don't tell folks beforehand, chances are, they won't know that these are vegetarian...made from kala chana or black chickpeas.

I nearly always  have kala chana at home. It  makes a nice change once in a while and it is good to know that it also has numerous health benefits....excellent source of protein, high in fibre content, low glycaemic index....to name only a few. I have previously posted a kala chana curry recipe and a dry preparation called kale chane ki ghughni. This is  yet another delicious and easy recipe which anyone can make.

I find these kebabs make an excellent evening snack.  In fact,  teamed  with garlic bread or a nice paratha it can make a complete  healthy and wholesome meal.

Ingredients: 

1/2 cup kala chana ( black chickpeas)
1 tbsp  chana dal
3-4 cloves
3-4 whole black pepper
1/2 inch ginger, chopped
1 dry red chilly
2 slices bread, dipped in water and squeezed
Salt to taste
1/2 tsp red chilly powder
1/2 tsp amchur ( dry mango powder)
Oil to fry

Filling:
1 tbsp fresh coriander leaves, chopped
1 green chilly, finely chopped
1/2 inch ginger, finely grated
1 onion, finely chopped
Salt to taste
             
                                                                         

                                                                   

Method:   Soak kala chana with chana dal  overnight or for 6 to 8 hours in plenty of water.  Pressure cook kala chana , chana dal, whole black pepper, ginger, cloves and dry red chilly together in 2 cups of water. Lower flame after first whistle and let it cook for 20 minutes. On opening the cooker if there is some water remaining then let it dry out over slow flame. There should just be a little water, enough to grind mixture coarsely.

                                                                         

To the prepared mixture add  soaked bread, salt, red chilly powder and amchur. Mix ingredients for filling together. Make a small ball of the mixture, flatten and put 1 tsp of filling and shape into a ball again. Flatten slightly. Make the others in the same way. Heat oil and deep fry 4 - 5 kebabs at a time in medium hot oil. Serve with chutney.

If you like you can shallow fry  the kebabs or  use a non stick pan brushed with oil.

Kheema Masala / Mincemeat Curry

                                                                                 

It has been a few weeks since I returned from visiting my daughters in Australia. Yet, I am still answering questions about my trip. The most common being, " So, how was Australia??" ( Huh?) What am I supposed to say? How do I sum up everything in  a line!?!!  I usually end up just saying    " Wonderful! "And really, I hope, that says it all.

Seriously though, I was charmed by Australia. But, what I treasure most about my trip was spending quality time with my kids, and yes,  cooking for them. My younger daughter had a nice home cooked meal waiting when we got in from the airport but after that the kitchen was handed over to me. " All yours" she announced!! And I took it over literally. I turned everything inside out as I rearranged and took stock. First off, I prepared the dry spice powders I normally use in my cooking..roasting and grinding cumin, black pepper, red chilly and whole spices. Then I made a list of other ingredients which I would need  and once we were all stocked up the food fest began.

The recipe I am sharing here, Kheema Masala, is one that I made for my daughters in Australia. As the name states, it is a curry prepared from mince meat, using traditional Indian spices. It is a quick and easy recipe with no prior prep work or marination required.

Ingredients: 

1/2 kg kheema  ( mincemeat)
2 big onions or 1 cup, chopped finely
2 tomatoes, chopped
1 tbsp ginger garlic paste
1 tbsp coriander powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1 tsp cumin powder
1/2 tsp black pepper powder
1 tsp garam masala powder ( whole spice powder)
4 tbsp oil
Fresh coriander leaves to garnish

Method:  Chop onions and tomatoes finely.

In  a heavy bottom pan heat oil and add chopped onions. Saute for couple of minutes until the onions soften and then add ginger garlic paste and kheema. Stir over low flame until the water released from kheema dries up and kheema is very lightly browned. Now add the tomatoes and the spice powders...coriander powder,  red chilly powder, cumin powder, black pepper powder, whole spice powder and salt. Continue to stir over low flame until oil separates. Add 1 1/2 cups of warm water, cover and let it cook for 15 to 25 minutes or transfer to a pressure cooker at this stage. Lower flame after first whistle and let it stay on slow flame for 10 minutes. Garnish with coriander leaves and serve.

Always check seasonings before serving. Sometimes the true taste will show up only at the final stages. Kheema can soak up water so if required add more warm water and simmer a little before serving. The amount of water added depends on the consistency you want to keep, so add accordingly. If the tomatoes are not very sour then use a tbsp or two of tomato paste in addition to tomatoes.

Aloo Ka Chokha / Indian Style Mashed Potatoes

                                                                       

Hello everyone! I am sorry there have been no posts off late as I was away on vacation, visiting my daughters in Australia. I did intend to keep posting even while on holiday, and carried my laptop with this intention, but it didn't happen. Too many distractions, too little dedication!! Oh well!

Incidentally, it is exactly two years today since I started my journey as a food blogger. I have had a lot of fun sharing my recipes and experiences and am so very grateful to the overwhelming support I have received not only from my friends and family but from all those people who have taken the time to view my blog. A big thank you to everyone.

Coming to the recipe, Aloo Ka Chokha is a simple dish that is made from boiled and mashed potatoes to which a few ingredients like raw garlic, onion, green chillies etc are added. The final twist in this recipe is the mustard oil which has a unique stinging flavour. If you are not comfortable with mustard oil then you can of course make do with any other oil.

This is a traditional recipe commonly made in the East Indian states of Bihar, Jharkhand and Bengal. Apart from these places I was surprised to learn that this humble yet delicious dish has found it's way as far afield as the West Indies where it is hugely popular. The Indian migrants carried the recipe there with them ages back!

In our family we generally enjoy Aloo Ka Chokha with Khichri ( rice and lentils cooked together). On the last evening of my stay in Australia I  decided to make this favourite combination. It made for a light yet satisfying meal.


Ingredients: 

2 boiled potatoes or 1 cup mashed potatoes
1 tbsp chopped onion
1 tsp crushed or finely chopped garlic
1/2 tsp chopped green chilly
1 tsp mustard oil
Salt to taste
1 tbsp coriander leaves
1 tsp dried mango powder

Method:   Boil and peel potatoes. Mash them well so that no lumps remain.  Finely chop onion, garlic, green chilly and coriander leaves.

Place the mashed potatoes in a bowl and add onion, garlic, green chilly, coriander leaves, salt, mango powder and mustard oil.  Mix thoroughly to combine all the ingredients. Serve.

Chawal Ke Pakore / Leftover Rice Fritters

                                                                     

If you are in the mood for a quick snack then you can't do better than this!! All you need is some leftover rice and a few other ingredients and you can make these crispy, delicious pakore ( fritters)! It is an awesome recipe that will leave people wondering about the secret ingredient. My advice? Keep them guessing!!

As a homemaker one tries to make exact portions of  food, that is enough to satisfy the appetite but not in excess.  Quite often that just does not happen and one is left with extra food. Throwing away food is not even an option as it has been drilled into me from a young age to respect food and not waste it. So the challenge is to re invent dishes so that one can use leftover food and present it in a new avatar. This is one such recipe that serves the purpose.

Ingredients: 

1 cup cooked rice
2 tbsp yoghurt
3 tbsp besan ( gram flour)
1 small onion, finely chopped
1 tsp crushed garlic
1/2 tsp green chilly, chopped
2 tbsp methi ( fresh fenugreek leaves), finely chopped
Salt
1/4 tsp red chilly powder
1/2 tsp cumin powder
Pinch of baking soda

Method:  Finely chop the onion, garlic and methi.  Mash the cooked and cooled rice.

In a bowl assemble all the ingredients.... rice, onion, garlic, methi, besan, yoghurt, salt, cumin powder, red chilly powder and green chilly. Mix everything well, making sure batter is neither too thick nor runny, and leave aside for few minutes. Add baking soda and mix well.

In a heavy bottom pan heat oil. Form balls of the mixture and drop into warm oil. Make sure oil is not too hot. Fry till the pakore ( fritters) turn golden brown. Remove on to an absorbent paper. Serve hot with chutney or ketchup.

                                                                      

Paneer Makhani / Cottage Cheese Curry Cooked in Butter

                                                                               

                                                                         

My neighbour Jennifer's daughter Prithvi was here in Dar to spend her summer vacation with her parents. Jennifer, being a fantastic cook and a doting mother, went on an overdrive to make all her daughter's favourite dishes. We got to share in the culinary fest as invariably Jenny or Prithvi would come by to give us a generous helping of the special dish prepared. I too joined in the fun, making a few recipes specially for Prithvi. It is always lovely cooking for children. Their appreciation and enjoyment is heart warming. As the time drew near for Prithvi to leave, I wanted to make one last dish for her.....something  really nice. After much deliberation I decided to make this old faithful recipe " Paneer Makhani".

Paneer Makhani, also called Paneer Butter Masala, is a restaurant style dish in which paneer cubes are fried and then simmered in a rich gravy of butter, tomato, cream and spices. The delicious blend of tomato and cream is what gives this dish it's distinctive flavour.

Ingredients:

500 gm paneer ( cottage cheese)
3 tbsp butter
1 tsp garlic, chopped
2 onions or 1/2 cup onion paste
1 tbsp ginger garlic paste
1 cup tomato puree
1/4 cup cream
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp whole spice powder ( garam masala  powder)
1 tsp Kasoori Methi ( dried fenugreek leaves)
Salt to taste
Whole spices: 1 bay leaf, 1 inch cinnamon, 2-3 cloves, 1 black cardamom
Oil to fry paneer
Coriander leaves to garnish

Method:  Cut paneer in cubes and deep fry in hot oil till golden in colour. Remove and keep aside in a bowl of salted water. Chop the garlic and coriander leaves. Blend onion into paste.

Heat butter in a heavy bottom pan and add whole spices - cloves, cinnamon, bay leaf and cardamom. Add garlic, saute for a minute and then add onion paste. Saute for couple of minutes until the water dries up and it changes colour slightly. Mix tomato puree, ginger garlic paste,coriander powder, red chilly powder, turmeric powder, salt and add. Cook for two minutes. Add cream, reserving some for garnish. Stir till  mixture dries out. Add one cup of warm water, lower flame and cover. Let it simmer for five minutes. Uncover, add paneer, garam masala powder, kasoori methi and some of the coriander leaves. Cook for two minutes. Serve, garnished with cream and remaining coriander leaves.

                                                                             

                                                                       

Lauki Ka Bachka

                                                                             

Sometimes a simple recipe gives as much joy as an elaborate one, don't you think? The recipe I am sharing here today is a delightful little gem which I am sure anyone would enjoy. Even those who are not too fond of lauki ! This crispy, savoury treat can be assembled in no time and eaten at meal times as a crunchy side dish or on it's own as a snack with chutney.

I managed to get a really tender and fresh lauki from the mboga ( Swahili for vegetable)seller the other day and thought it was ideal for bachka. Similar to pakodas or bhajias, it is called bachka in Eastern UP, Bihar and Jharkhand where it is very popular. It is a particular favourite with my husband as it reminds him of his childhood years in Ranchi.

Ingredients: 

1 cup lauki ( bottle gourd), round slices
3 tbsp besan  (gram flour)
1 tbsp rice flour
Pinch of baking soda
Salt to taste
1/4 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp ajwain ( carom seeds)
Oil to fry

Method:   Peel lauki and cut in fine, round slices. Wash, drain, wipe and leave to dry on a paper towel.


                                                                         

Sieve besan and rice flour. Add ajwain, salt, turmeric powder and chilly powder. Make a thick batter using sufficient water. Whisk well to avoid any lumps. Leave aside for 10 to 15 minutes. Add baking soda and mix.

                                                                           

In  a heavy bottom pan heat oil. Dip lauki slices in the batter. Tap off the excess batter and drop in oil. Do not stir immediately or the batter will separate. Let it firm up a little and then flip side. Fry till golden and remove on to an absorbent paper.                  

                                                                             

Preferably get a tender lauki which has no or soft seeds. To get crisp bachka make sure you dry lauki before dipping in batter. The batter should not be too thick or runny. It should be medium thick. Also , make sure to tap off the excess batter before dipping in oil. Do not overcrowd the pan....fry few at a time. The oil should not be too hot or the lauki will not cook. The batter should be whipped well and then allowed to rest for a bit, which will ensure the bachka puff up while frying

Kesar Peda

 
                                                                         

Coming out of a shop in town a few days back I saw a man selling what looked like khoya in the street. I was intrigued. Was it possible that khoya could be sold by a roadside hawker here in Dar es Salaam?? Seemed unlikely. I was sorely tempted to buy but held back not knowing what sort of quality it would be, if it was indeed  khoya. But the incident kept niggling at the back of my mind and I happened to mention this curious fact to the proprietor of the shop from where I regularly buy paneer, fresh cream, butter, etc. It is a tiny shop but the quality found there is the best. He told me that it was quite possible that what I had seen was khoya and that he himself stocked khoya! I gave him a  disgruntled look that said " Now you are telling me ?!!?? After five years of visiting your shop??!!?"

I haven't used khoya in ages! For the longest time I have been ignoring recipes that contained khoya as it was not available here in Dar es Salaam. Oh, I have made khoya from scratch a few times but it is a long, time taking process in which milk is stirred over low flame until it thickens and then dries up to form khoya. To be able to get ready khoya seemed like taking a leap from step one directly to step 5! I couldn't believe my luck!

Once I got the khoya  home and the excitement settled down a little  I  wondered what to make with this precious ingredient. This simple peda recipe seemed like a good idea.  Kesar Peda derives it's name from the use of saffron in the recipe which is called kesar in Hindi. It is a traditional sweet  and is easy and quick to make, ideal for festive or auspicious occasions.

Ingredients: 

250 gm khoya/ mawa  ( dried milk)
1/4 tsp kesar ( saffron)
Drop of yellow food colour
3 tbsp sugar, powdered
1/2 tsp cardamom powder
1/4 cup warm milk
1 tbsp almonds, chopped
1 tsp ghee

Method:  Crumble the khoya.  Soak kesar in warm milk for few minutes. Add the food colour also to the milk. Powder sugar with cardamom seeds. Chop almonds.

Stir khoya over low to medium heat in a heavy bottom pan. Keep stirring until the khoya  softens and melts. Add sugar and cardamom powder. Also add the kesar and milk. After a little while the mixture will begin to thicken and leave sides. Remove on to a greased plate. After it is cool enough to touch, knead the mixture lightly to form a smooth dough.  Pinch off a lemon sized portion and shape into a ball in your palms. Press lightly  to flatten. Using your thumb create a dent in the centre and place chopped almonds. Form all the pedas in a similar fashion. The pedas will firm up more as they cool down completely. Store in an airtight container and consume within few days.