Today's Supper: Salmon Cakes with Wilted Spinach with Garlic and Grilled Vine Tomatoes

Machi ja Bhajia (Coriander Salmon Cakes)

Wilted Spinach with Garlic

&

Grilled Vine Tomatoes

Sunday Lunch: Bharazi and Mandazi

Bharazi;  spicy pigeon peas in a coconut sauce with Manadazi; cococnut bread

served here with

Coriander, Tomato and Avocado Salad

Monday's Supper

Stuffed Paratha (beef)  in the case of minced beef, dry fry and follow the recipe)

Cobi jo Shaak / Spicy Cabbage

Mutter Pilau / Peas Pilau

Samosa Pastry Trimmings and Avocado Dip

We made pastry / pur for samosas yesterday.  For the freezer ;).  Today we fried the trimmings and served them with Avocado dip.

Recipes:  Samosa pastry / pur,  Avocado dip (to come)

Friday's Supper

Chicken, Red Pepper and Methi

Dal

Basmati Rice

Steamed Green Beans and Baby Corn

Chappatti

Monday's Supper

Bottle Gourd and Split Chickpeas / Dudhi ne dar jo shak

Chapattis

Basmati Rice

Spicy Carrot and Cabbage Salad / Sambharo

Tomato and Lettuce Salad

Friday Evening Supper

Chicken Kaliyo

Basmati Rice

Chapatti

Cabbage and Carrot Salad / Sambharo

Tomato, Cucumber and Onion Salad / Kachumber

Tuesday Evening Supper

Aubergines and Potato Curry

Rice with Lentils

Carrot Pickle

Chapatti

Cherry Plum Tomato and Coriander Salad

Friday's Supper

Lamb Pilau

Chana Bateta / Spicy Chickpeas

Lime Pickle

Kutchumber / Tomato, onion and cucumber salad

Tonight's supper - Kebab / Kofta Curry

Kebab / Kofta shak

served with Carrot Pickle, Salad and Chapatti

Yesterday's supper

Mung jo shak / Mung Beans in Spicy Tomato Sauce

Recipes

Mung jo Shak

Chapatti

Rice

Friday Nite Supper

Prawns Dopiaza and Methi Rotlo

Prawns dopiaza

Methi Rotlo

NanKhatai / Indian Short Bread

Recipe Link

Nyama Choma

recipe

Sev / seviyan / Sweet Vermicelli with nuts and raisins

Recipe

Tandoori Chicken and Potato Salad

Tandoori Chicken

Potato Salad

Sambharo ; Crunchy Cabbage and Carrot Salad

Recipe link here

and here

Faluda / Falooda / Mlky Cardamom Jelly / Khoja Style

Recipe in the Book

Ingredients

1 25gm pack of china grass / agar agar (available from Indian stores)
1/4 cup water
1 pint / 500ml milk
1 teaspoon cardamom
3 tablespoons sugar (or to taste)
drop of pink colouring
sliced nuts (almonds)

1. I divided the 25g China Grass packet into 4 parts.

2. take one part of the above, snip into short pieces using a pair of scissors, soak in cold water for about 10 minutes, strain with a fine sieve or colander, wash and place in a saucepan with 1/4 cup water.

3. Bring to boil, and simmer until all the agar is melted.

4. Meanwhile boil the milk and sugar in another pan and mix with the agar / water mix.

5. Bring to boil, add the cardamom and the pink colouring.  

6 Decant into glasses or bowls and place in a cool place, leave until set.

7. Garnish with sliced nuts. Place in the fridge until cool.  Serve.

p.s. as I am diabetic I add the minimum of sugar, you can increase the amount according to your taste.

Sunday Lunch: Chicken Kaliyo / Chicken in a Caramelised Onion Sauce

Recipe Link

Ringra Bateta jo Shak - our dinner tonight

Recipe here
and in the Book

Yesterday's Lunch:

Click for recipe:
Guwar jo shaak / cluster bean curry
Kadhi / Yogurt Soup
Chuti Kitchri / Spiced Rice
Chapatti

Kutchi Odho / Aubergine Bhurtho

In Kutch the  typical breakfast dish in the wintertime was Bhurtho and lasan ja ladu.  We are going to have it for lunch today.

Recipe Link

Recipe Link

Methi Chicken / Chicken in Fenugreek Herby Sauce

Ingredients

1 chicken; skinned and cut into 8-10 pieces

2 tablespoon yogurt

2 inch ginger; grated

2-3 garlic cloves; minced

1-2 green chillies; minced

1 tablespoon oil

1 teaspoon cumin seeds

3 cloves

3 pods cardamom

1 2 inch stick cinnamon

5-6 peppercorns

1 large onion; chopped finely;

4 large tomatoes; peeled and blended

1 cup methi leaves (fenugreek leaves); chopped

½  tea spoon tumeric

2 tea spoons coriander/cumin powder

1 teaspoon salt

1 ½ cups chicken stock or water

1/4 teaspoon garam masala powder

1 tablespoon  chopped coriander

Method

1.     Marinate the chicken in the yogurt, ginger, garlic and chillies for at least 1 hour.

2.     Heat the oil in a pan, add the cumin seeds, cloves, cardamom, cinnamon and peppercorns.  As soon as they pop add the onions and fry until golden brown,

3.     Add the chicken and stir so that the chicken is coated with the onions; cook for about 10 minutes

4.     Add the tomatoes, add the tumeric and coriander/cumin mixture fry for another 5-7 minutes.

5.     Add the methi mix and cook for 5 minutes. Add the chicken stock, and bring to boil, simmer for 20 minutes, add the garam masala powder and mix.

6.     Serve garnished with chopped coriander.

7.     Serve with chapatti or rice and a salad.

Peanut Brittle / Chikki for Today's Majlis

Recipe

Chakri for Tomorrow

Recipe

Plain Basmati Rice

1 cup basmati rice
1 1/2 cups water
1 teaspoon salt

1. wash the rice thoroughly, rinsing at least 3 times, soak in clean water for 30 minutes
2. Drain the rice in a fine colander or sieve, place in a saucepan
3. Add the water and salt and bring to boil, as soon as it boils, turn down the heat and cover, leave for 15 minutes, fluff with a fork and serve.

Two Cardamom Cakes for Tomorrow's Majlis

Recipe here

Muhri wara Bateta / Black Pepper Potatoes

I have had some many request for this recipe, so here you are, enjoy.  This was made regularly in our kitchen in Kampala, I still love it.

12 new potatoes; washed and cut into halves
2 tablespoons olive oil
1 tablespoon ground black pepper
1 teaspoon salt
1 tablespoon chopped coriander

1. Heat the oil in a saucepan, add the potatoes, saute until cooked
2. Add the black pepper and salt, mix.
3. Garnish with the coriander

Chicken Pilau

Ingredients
2 cups rice; washed and soaked in water 
1 chicken, skinned and cut into 8-10 pieces
1 lemon; juiced
3-4 cloves garlic; minced
2 inch piece of ginger; grated
2-3 green chillies; minced
1 teaspoon salt
4 small potatoes; peeled and cut into halves
4 tablespoons oil
2 inch stick cinnamon
3 cloves
3 pods cardamom
6 peppercorns
1 teaspoon cumin seeds
1 large onion; chopped finely
2 large tomatoes; peeled and blended
2 tablespoons plain yogurt
2 teaspoon cumin powder
1 teaspoon coriander powder
4 cups chicken stock or water
1 heaped teaspoon salt
for Garnish
1 onion; cut into rings
pinch of salt

Method

1. Place the chicken in a bowl and add lemon juice, garlic, ginger, chillies and salt, mix and marinate overnight or at least 2 hours.
2. Place 1 tablespoon of oil in saucepan (large enough for all the chicken and rice) and saute the potatoes, remove and leave aside.
3. Place 1 tablespoon of oil and fry the onion to be used for garnish and leave aside (optional)
4. Place 2 tablespoon of oil in the saucepan, add the cinnamon, cardamoms, cloves, peppercorns and cumin seeds, as soon as they pop add the chopped onion, fry until golden brown.
5. Add the tomatoes, mix and cook for 5-6 minutes, add the yogurt, cumin and coriander powders, mix and cook for a couple of minutes.
6. Add the chicken, mix, until the chicken is coated with the tomato and onion sauce.  Cook for about 7-8 minutes.
7. Add the potatoes, chicken stock/water, salt and drained rice, bring to boil and then cover the pan and cook for 20 minutes. Place on a serving dish and garnish with the fried onions.

Plain Paratha

Ingredients

2 cups (250mls) chapatti or whole wheat flour

1/2 teaspoon salt

1 table spoon oil

200mls water

1/2 cup olive oil for frying

Extra flour and oil for rolling the paratha

Method

1.       Sieve the flour, add salt and oil,

2.       Using your fingers mix until it looks like bread crumbs, slowly add the water to make a firm dough. Knead well, leave aside for 30 minutes

3.       Divide the dough in 12 lemon sized balls

4.       Take one ball of dough and roll it into a 10cm circle, place a pinch of flour and half a teaspoon of oil in the centre of the rolled dough, then bring all the sides to the centre and seal, trapping some air in the centre of the ball.

5.       Make it into a perfect ball, press it down to make a disc like shape, and roll out into 16cm circle.

6.       Place 1 teaspoon olive oil in a hot tava  or frying pan

7.       Place the paratha carefully and fry both sides for couple of minutes each side.

8.       Repeat until all the paratha are made.

Maani / Roti / Chapatti / Indian Flat Bread

Ingredients
2 cups chapatti or  whole wheat flour
1 1/2 tablespoon (22ml) oil
200ml lukewarm water
50ml olive oil to smear over each chapatti

1. Add the oil to the flour and use your hands to mix it in until you get a crumbly mixture
2. Add  water gradually mixing between additions until you get a firm dough.
3. Rest the dough for 30 minutes.  Divide into 12 lemon sized balls.
4. Place a flat griddle or a tava on the stove.
5. Roll into a circle until it is about  16 cm in diameter.
6. Place the chapatti onto the hot griddle, cook for about 30 seconds and turn it over, cook for a further 90 seconds and turn it over again.  At this stage use a spoon or a piece of crunched up kitchen paper to pat the chapatti firmly.  This action will make the chapatii puff up. Remove when golden brown, about 60 seconds.
7. Turn it over onto a flat plate and smear with about a teaspoon of olive oil.

Makes 12.
Delicious hot, especially with sugar sprinkled on.