Sunday 23 June 2013

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

Sunday 16 June 2013

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)

Thursday 2 May 2013

Tuesday 9 April 2013

Faluda / Falooda / Mlky Cardamom Jelly / Khoja Style

Recipe in the Book


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.

Tuesday 26 March 2013

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.

Sunday 24 March 2013

Methi Chicken / Chicken in Fenugreek Herby Sauce

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

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

Tuesday 19 March 2013

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.

Wednesday 27 February 2013

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

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


  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.

Tuesday 26 February 2013

Plain Paratha

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

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.

Monday 25 February 2013

Maani / Roti / Chapatti / Indian Flat Bread

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. 

Page copy protected against web site content infringement by Copyscape