Badam Pak / Almond Fudge

Ingredients
1 lb butter
1 lb semolina
1 lb Almonds; roughly ground
2 tins condensed milk (405gm each) (I used carnation nestle)
8 oz whole milk powder
8 oz desiccated coconut
1 teaspoon roughly ground cardamom
1/4 teaspoon freshly grated nutmeg
1 big pinch saffron
handful of Sliced almonds and pistachios nuts for garnishing

1. Melt the butter in a large saucepan and add the semolina and cardamom, fry until golden brown. It should a yummy aroma.  Take it off the heat. (important else you will get burnt pak)
2. Add all almonds and condensed milk, saffron and nutmeg and mix well
3. Add the rest  of the ingredients and mix well.  It is quite hard to mix as there is a lot of it.
4 Put back on very low heat and keep stirring until everything gels together, about 8 minutes.
5. Place the mixture on a greased baking tray, flatten and smooth the surface.
6. Decorate with the sliced nuts.

7. Cut the pak into squares, and leave until completely cold, remove each piece gently. Place in an airtight container to store.

Sprouted Urad ji Kadhi / Sprouted Black Bean Yogurt Soup

Urad beans are also known as black beans look similar to mung beans.  They are supposed to be very good for diabetes, but take a long time to cook and are difficult to digest.  However sprouting them not only makes them more nutritious but also easier to cook and digest.  Sprouting beans is very easy and supplies you with fresh vegetables.

Ingredients

1 cup sprouted urad beans

1 teaspoon whole cumin

1 teaspoon mustard seeds

3-4 curry leaves (limdo pan)

2-3 green chillies; split lengthwise into two

2-3 cloves garlic; minced

1 inch ginger; grated

2 tomatoes; blanched, peeled and liquidized

1/2 teaspoon turmeric powder

2 teaspoons coriander and cumin powders

1 cup yogurt
2 cups water
1 table spoon chickpea flour
salt to taste

1. Heat some oil in a pan, add the whole spices and the green chillies, as soon as the spices pop, add the urad beans.  Mix and cook for about 10 minutes.
2. Meanwhile whisk the yogurt, water and chickpea flour until you get a smooth mixture.
3. Add the garlic, ginger and tomatoes to the beans, mix, add the turmeric, coriander and cumin powders. Stir fry for about 5 minutes, add the yogurt mix, season with salt.
4. Bring to boil, turn the heat down when it gets frothy otherwise it will overflow. Simmer for 20 minutes.  
5. Serve garnished with coriander.

Keri ne gajjar jo athano / Mango and Carrot Pickle

There are 18 types of mangos in India, I have used green Rajapuri, the seed is small and not fibrous so was very easy to slice.   Green Rajapuri mangoes are large and firm and often used for pickle.  They are grow in the state of Gujarat.  This mango is an excellent source of vitamins A and C.  

Ingredients

2 large green mangoes; julienned sliced into long thin pieces

4 carrots; julienned sliced into long thin pieces

12 large mild green chillies, cut long ways into two pieces

1 tablespoon salt

4 tablespoon olive oil

8 garlic cloves; minced 

1 cup tomato puree

2-3 teaspoon red chilli powder

1 teaspoon turmeric powder

1. Place the sliced mangoes, carrots and chillies in a large glass bowl, add salt and leave for at least 2 hours or overnight.

2. Drain the above and spread on a tea cloth to dry in the sun if possible for 2-3 hours or overnight if dried at room temperature.

3. Heat the oil in a pan, add the garlic, saute for a few minutes.

4.  Add the tomato puree and cook until the paste is dehydrated.

5. Add the turmeric and chilli powders

6.  When cool, add the carrots, mangoes and chillies mix.  

Store in the fridge for upto a month provided the vegetables were dried sufficiently.

Arvi ja pan ja bhajia / Patra / Stuffed Colocasia Leaves

Arvi ja pan are huge heart-shaped leaves also known as Elephant's Ears.    The colocasia plant also has edible corms that is also called taro.  

These bhajias comprise of stuffed and rolled leaves, which are steamed, sliced and either deep fried or pan fried.  They are also known as patra and can be bought in a can or frozen from Indian grocery stores.

8 large arvi / elephant ear leaves

Batter

1 cup gram / chickpea flour

3-4 cloves garlic; minced

2 inch ginger; grated

3 spring onions; finely chopped

2 tablespoons chopped coriander

1 tablespoon oil

1/2 teaspoon turmeric

2 teaspoons coriander and cumin powder

1/2 teaspoon ajwain bishops weed seeds

1/4 teaspoon sodium bicarbonate

Vaghar / Tempering Spices

2 tablespoons oil

2 tablespoons sesame seeds

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2-3 green chillies; split lengthways

6-7 limra / curry leaves

1. Lay each leave flat with vein side up, and cut off the central thick vein of the leave, cutting the leaves into two halves.  Slice of any other thick veins with a sharp knife (see above picture).  Roll each leaf with a rolling pin and set the leaves aside.

2.  Make the batter by mixing all the ingredients and adding enough water to make a thick paste.

3.  Take one leaf, and spread with the batter, lay another leaf on top and repeat, than roll it it and place aside until all off them have been rolled.

4. Inside a steamer or pressure cooker and steam (without pressure) for 20 minutes.

5 Slice in 1/2 inch slices using a sharp knife

Vaghar/tempering

6. Heat the oil in a large frying pan, and add the sesame, mustard and cumin seeds with the chillies and the curry leaves, place the sliced stuffed leaves on top, and cover for 3-4 minutes, turn the bhajia over, cover and cook for a further 3-4 minutes.

Enjoy

Limoo jo athano / Lime and Ginger Pickle

This is made from yellow limes, and is a typical Gujarati Pickle



Ingredients
15 limes; almost quartered; see picture
1/2 lb ginger; peeled and sliced into 3mm slices
1/2 lb Guwar beans / cluster beans (to be added 2 weeks after pickle is prepared)
1/2 lb green chillies; (to be added 2 weeks after pickle is prepared)
2 tablespoons red chilli powder
1 tablespoon turmeric powder
1 tablespoon salt
juice of 10 limes

1. Take a clean jar big enough for all your ingredients
2. Rinse with boiling water
3. Place the ginger at the bottom of the jar
4. Mix the spices and salt
5. Stuff the half cut limes with this mixture and place in the jar
6. When all the limes are in, top up with lime juice, to about 3/4 full
7. The salt will release water from the limes and ginger
8. Top up with more lime juice until full- 10 limes may not be enough, depends on how juicy your fruit is
9.  Place in the sun for about 3-4 days, otherwise leave at room temperature for 2 weeks.
10. After 2 weeks add green chillies and or cluster beans (guvar beans)

When ready it can last upto 6months to a year

Mung jo soup; Mung Bean Soup

Mung beans are nutritious and easy to digest they are a good source of protein, thiamine, niacin, vitamin B6, iron, magnesium, phosphorus and potassium, and a very good source of dietary Fibre, vitamin C, vitamin K, riboflavin, folate, copper and manganese.  

Ingredients
1/2 cup mung beans; soaked overnight.
3 cups chicken or vegetable stock or water
1 tablespoon olive oil
1 medium onion; chopped fine
1 tablespoon plain flour
1 400gm can of plum tomatoes; liquidised

Method

1. Boil the beans in 3 cups of water or stock foe 20 minutes
2. While the beans are cooking, heat the oil in a pan large enough for the soup.
3. Add the chopped onion and fry until slightly brown, add the flour and fry for 2 minutes.
4. Add the tomatoes, and cook for a further 10 minutes.
5. Add the beans and the stock / water
6. Cook for a further 10 minutes.
7. Serve with garlic bread

Gujarati Muthia / Spicy Steamed Dumplings from Leftover Rice

What to do with leftover rice?  Traditionally, it is used to make chapatis, vagarala rice, bhajia and muthia.  Dolubai our neighbour made some muthia for us recently.  They were so delish, I asked her for the recipe and here they are. Thank you Dolubai

Recipe
1 cup cooked rice,
1/4 cup methi / fenugreek finely chopped
1/4 cup coriander; finely chopped
1/4 cup onions; finely chopped
1/2 cup courgette / zucchini; finely grated
2 cloves garlic; minced
2 inch ginger; grated
2 green chillies; finely chopped
1/2 teaspoon turmeric
1/4 cup millet flour
1/4 cup chapati flour
1/4 cup semolina / soji
1/4 cup chickpea flour
1/2 teaspoon Sodium Bicarbonate
1/4 cup oil
1/4 cup yogurt
for tempering / vaghar
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon sesame seeds
a few curry leaves
salt to taste

1. Put all the ingredients except for the vaghar/tempering spices with the salt in a bowl and mix. Let it stand for 10 minutes, as water will be released from the courgette.
2. If it is too dry add a few drops of water until you get a fairly firm dough, it should be a little sticky. 
3. Take a small lime size ball of dough in your palm and shape with your fingers to form sausage shaped muthia
4. Place in a steamer for 15 minutes.
5. When cool, cut into bite size pieces and place in a serving dish
6. Heat the oil, add the cumin, mustard and sesame seeds with the curry leaves, let the brown and pour over the muthia.
7. Garnish with coriander if desired.
8. Put it in your lunch box for tomorrow!

The taste is similar to dhokra

Paya / Lamb Trotters in a spicy sauce

Recipe in the Book

I have had lots of people asking me for this recipe.  It is usually eaten for breakfast and is supposed to be full of nourishing goodness.  

Ingredients

8 lamb trotters; ask the butcher to cut them into 2 pieces

juice of 1 lemon

4-5 cloves of garlic; minced

2-3 inch piece of ginger; grated

2-3 green chillies; very finely chopped

2 tablespoon oil

1 teaspoon cumin seeds

1 large onion; finely chopped

1 400g can of tomatoes; liquidised

2 teaspoons coriander and cumin powder

1/2 teaspoon tumeric

salt to taste

1/4 teaspoon garam masala

Method
1.  Clean the trotters throughly, make sure you remove all the short hairs. Marinate in lemon juice, garlic, ginger and chillies for 30 minutes
2. Place them in pressure cooker with 2 cups of water and bring to boil, cook for at least an hour.
3. Heat the oil in a saucepan large enough to fit the paya / trotters and fry the onions until dark brown.
4. Add the tomatoes, stir and cook at low heat for about 10 minutes
5. Add the coriander, cumin, turmeric  powders and salt, mix well and cook for 5 minutes.
6. Add the trotter and enough of the liquid to cover the bones, bring to boil and simmer for a further 30 minutes. Add the garam masala and mix.
7. Serve with paratha or nan bread

Mitha Chowka / Meetha Chawal / Sweet Nutty Rice Dessert

I had a request for mitha chowka today, this sweet rice dish, flavoured with cardamom & saffron and full of nuts and raisins is a real treat.  

In Kampala we used to get this only on Fridays.  Once a month Chachi and Malek would make a huge pan of it for the local masjid.  To get this beautiful orange colour, we have used food colouring.   Saffron colours it yellow.

I

2 tablespoon butter or ghee
2-3 cloves
1 stick cinnamon
2-3 pods cardamom
2 cups water
7-8 strands saffron

few drops of orange food colouring (optional)

1 cup basmati rice; washed and soaked for at least 30 minutes
3 tablespoon sliced nuts (almonds, pistachios, walnuts)
1 tablespoon raisins
1/2 cup sugar
1/4 teaspoon ground cardamom
1/4 teaspoon grated nutmeg

Method
1 Heat the butter, add the whole cardamom, cinnamon and cloves, cook for a few minutes and add the water.
2. Add the saffron and food colouring to the water with the drained rice.  Bring to boil.  Turn down the heat and simmer for about 7-10 minutes until almost cooked, it should be watery.
3. Add the nuts, raisins and sugar, mix and cook for a further 7-10 minutes.
4. Sprinkle the ground cardamom and nutmeg before serving.

Mayai jo Pudlo / Onion, Chilli and Coriander Omelette (Ismaili Style)

Mayai is eggs in Swahili.

4 Eggs
1/4 cup milk
6 spring onions; finely chopped
1 tablespoon chopped coriander
1-2 green chillies; finely chopped
Oil Spray

1. Beat the eggs and milk
2. Add the spring onion, coriander and chillies.
3. Add the salt and pepper
4. Mix well.
5. Heat up a frying pan, spray oil on it, pour the egg and cook covered at very low heat.
6. Flip it, if you can, or elso place under a grill and broil for a few minutes.


We had it for breakfast today with Chachi's Puri

Mutter jo shak / Peas and Potato Curry

Peas are full of nutrients, they contain vitamin C, Vitamin K, Vitamin B1, Vitamin A, Vitamin B6 and Vitamin B2. Apart from the vitamins they contain manganese and phosporus and the all important dietary fibre, protein and carbs
They are available fresh at the moment, so get cooking!



Ingredients

1 tablespoon of oil
2 medium onions; chopped fine
4-5 cloves garlic; minced
3 inch ginger; grated
4-5 green chillies; minced
4 large tomatoes; blanched, peeled and liquidised.
2 medium potatoes; cubed

2 cup fresh peas
2 heaped teaspns cumin/coriander powder
1/2 tspn turmeric
Salt to taste

Method
1. Heat the oil in a large pan, add the onion, fry until translucent.
2. Add the tomatoes, garlic, ginger and chillies, decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
3. Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then the peas
4. Cover and cook for about 15 minutes until the peas and potatoes are cooked.

Serve with bajra rotla, puris, or chapati

Peas / Mutter kachori / gughra / Spicy Pea Pastry

Served with mint and coconut chutney. These are baked in the oven so healthy. Fresh peas are in season right now, they are so yummy, I simply could not resist them.

Ingredients
Filling
2 cups freshly shelled peas;
1 tablespoon oil
1 tspn cumin seeds
1 tablespoon sesame seeds
3 - 4garlic cloves; minced
2 inch ginger; grated
3-4 green chillies; minced
1 tablespoon freshly grated coconut ( I used frozen, you can use descicated coconut if you wish)
1 tspn sugar
salt to taste
2 tablespoon chopped coriander

Method

1. Roughly grind the peas and keep aside.

2. Heat the oil in a pan, add the cumin and sesame seeds.

3. Add the garlic, ginger and chillies, stir quickly and add the peas, mix.

4. Stir and cook for about 15 minutes, turn down the heat so that the peas do not burn.

5. Remove from heat and place in a large bowl, add the coconut, sugar, salt and coriander. Mix well. Make the kachori / pastry when cool.

Pastry
2 cups plain flour
salt to taste
2 tablespoons oil
2/3 cups water

1. Add the salt to the flour and mix
2. Rub the flour and oil till you get a bread crumb like appearance.
3. Slowly add the water to get a fairly firm pastry, knead well and leave until the filling has cooled down.

Making the Kachori / pastry / gughra

Oil spray or oil for brush

1. Heat the oven to 220 degrees centigrade

2. Grease a oven tray

3. Divide the dough into 20 pieces.

3 ways

a. roll, place a tablespoon of mixture in the middle, wet half the edge with water and fold.

b Mark the edge with a fork and place on a greased oven tray.
c.Repeat until you have made 20. brush or spray with oil

d. Place in the oven bake for 20 minutes

OR

a. roll, place a tablespoon of mixture in the middle, bring the edges together and make a ball.

b. Repeat until you have made 20. Place on greased tin, brush or spray with oil

c. Place in the oven bake for 20 minutes

OR

a. roll, place a tablespoon of mixture in the middle, place in the kachori mould / dabbi, wet half the edge with water and fold, close the mould, remove place on greased tray.

b.Repeat until you have made 20. brush or spray with oil

c. Place in the oven bake for 20 minutes

I used the third method. These moulds can be bought in Indian shops (at Popats, Ealing Rd, Wembley

Reshmi Bhajia / Spicy chickpea flour pancakes

Ingredients
1 cup chickflour
1 tablespoon chopped spring onion
1 tablespoon chopped methi /fenugrek leaves
1 tablespoon chopped coriander leaves
2 cloves garlic; minced
1 inch ginger; grated
1 green chilli; chopped fine or minced with the garlic
1/4 tspn ajma or 1 tspn chopped thyme
salt to taste
1 cup warm water
oil spray

makes 10 (31/2 inch diameter); enough for 2 people. If you want to make 2 plates for khana triple the recipe.




1. Mix the onions, coriander, fenugrek garlic, ginger chilli and flour.
2. Add salt and ajma, mix
3. Add water slowly to get a runny mixture, leave for 1/2 hour.
4. Heat a frying pan, spray with oil and put a small ladle of batter
5. Turn over when bubbles appear on the surface. Cook for a minute or so and place on kitchen paper to drain, repeat until all the batter is used up.

Serve with coconut chutney. I served with carrot pickle.

Lapsi / Nutty Cracked Wheat Dessert / Pudding

Ingredients

3 tablespoons unsalted butter
1 cup cracked wheat
1 teaspoon fennel seeds
1 cup milk
2 cups water
1/2 cup gur / jaggery / brown sugar
1/2 cup sliced almonds
1 tablespoon raisons
1/2 teaspoon cardomom; roughly ground
1/4 teaspoon jaifer / nutmeg
1/2 teaspoon saffron

1 tablespoon grated coconut ; dessicated is fine



1. Heat the butter in a saucepan, add the cracked wheat and the fennel seeds. Fry until golden brown with a nutty aroma.
2. Add the milk and the water, bring to boil, simmer for 5 minutes
3. Add the gur / jaggery / sugar, cook for further 5 minutes
4. Add the cardomom, almonds, raisons, nutmeg, saffron and coconut, cook for a further 5 minutes.
Serve hot. It is lovely with vanilla icecream

Crispy Potato Bhajias

Ingredients
3 spring onions; chopped fine
1 tablespoon chopped coriander leaves
1/2 tablespoon methi / Fenugreek leaves
1 cups chickpea flour
1/2 tea spoon ajma / bishop weed seeds
(1 tspn chopped thyme is a good substitute)
2-3 cloves of garlic; crushed
1 inch ginger; grated
2 green chillis; chopped fine
salt to taste
1/2 cup water;
1/2 tea spoon Sodium Bicarbonate
2 potatoes; sliced thinly into rounds
Oil for frying

Method
1. Placed the chopped spring onions, coriander leaves and methi / fenugreek in a bowl.
2. Add the flour, ajma, garlic, ginger, chillies and salt. Mix well.
3. Add the water and mix to form a thick paste, aside for half an hour
4 . The flour paste should be smooth not too thick / or too runny; if neccessary add 1 to 2 tablespoon of water/ or flour.
5. Heat the oil in a karai / wok / frying pan
5. Add 1 table spoon of hot oil to the batter and mix, add the sodium bicarbornate and mix.
6. Add the potatoes and mix
7. Using your fingers or small tongs and a spoon add the single slice of potato coated with flour paste into the hot oil, until the pan is full.
8. Fry for 2/3 minutes until cooked. Flip over when brown. Place on kitchen paper to drain repeat until all the batter is finished.
9. Serve with coconut chutney.

Mung ji kadhi / Mung Bean Yogurt Soup

Ingredients
1 cup mung beans; soaked for at least 2 hours
1 cup yogurt
3 cups water
2 tablespoons chickpea flour
1 tablespoon oil
1/2 tspn mustard seeds
1 tspn cumin seeds
6/7 curry leaves (limra /limda pan)
1 onion; finely chopped
2/3 green chillies; lengthways into two
1 large tomato; blanched and finely chopped
2-3 cloves garlic; minced
2 inch ginger; grated

1/2 tspn tumeric
1/2 lemon ; juiced
coriander for garnish

1. Boil the mung beans in 1 cup water for 25 minutes or cooked, and set aside.
2. Place the yogurt, 2 cups water and the chickpea flour in a bowl and whisk until smooth and set aside
3. Heat the oil in a large saucepan, add the mustards seeds, cumin seeds and curry leaves.
4. As soon as they start spluttering, add the onions, fry until transparent.
6. Add the green chillies, fry for a couple of minutes, and add the tomatoes, ginger and garlic, stir and fry until the mixture looks fairly homogenous. Add the tumeric powder, mix.
7. Add the mung beans, bring to boil.
8. Add the yogurt mixture and lemon juice, bring to boil, simmers for about 15 minutes, and serve in a deep bowl garnished with coriander.

I love this kadhi by itself, with crusty bread or rice. I also served it with chore ja bhajia / blackeye beans falafel.

Guwar / Guvar / Guar Jo Shaak / Spicy Cluster Beans

Ingredients
2 tablespoons oil
2 medium onions; chopped fine
4-5 cloves garlic; minced
3 inch ginger; grated
4-5 green chillies; minced
4 medium tomatoes; blanched, peeled and chopped fine
1 lb guwar beens; topped and tailed
4 small potatoes; quarted
1 teaspn cumin seeds
2 heaped teaspns cumin/coriander powder
1/2 tspn turmeric
Salt to taste

Method
1. Heat the oil in a large pan, add the cumin and the onion and fry until golden brown.
2. Add the tomatoes, garlic, ginger and chillies, decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
3. Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then add the guwar beans s mix.
4. Cover and cook for about 15-20 minutes until the potatoes and the guwar beans are cooked.

Serve with bajra rotla, puris, or chapati

Monday Evening Meal: Kadhi

Ingredients
1 250ml pack yogurt
500 ml water
2 tbspn gram / chickpea flour
1/2 tspn tumeric
3 garlic cloves; crushed
2-3 green chillies; crushed
1 inch ginger; grated
salt to taste
1/2 tblspn oil
1/2 tspn mustard seeds
a few curry leaves

Method
1. whisk together the yogurt, water, gram flour, tumeric, garlic, green chillies, ginger and salt
2. Heat oil in a pan large enough the the yogurt/water mixture
3. Add the mustard seeds and curry leaves; as soon as they splutter, add the liquid
4. Bring to boil and simmer for15 minutes
5. Serve with chapatti, chuti kitchri and aubergine and potato curry

Ringra, mutter ne bateta jo shaak / Spicy Aubergine, peas and potatoes

Served here with bajra rotlo / millet bread

2 medium onions; chopped fine
4-5 cloves garlic; minced
3 inch ginger; grated
4-5 green chillies; minced
1 400g tin peeled tomatoes; liquidised
2 large aubergines; cubed
2 large potatoes; cubed

1 cup peas
1 teaspn cumin seeds
1/2 tspn mustard seeds
2 heaped teaspns cumin/coriander powder
1/2 tspn turmeric
2 tablespoons oil
Salt to taste

Method
1. Heat the oil in a large pan, add the cumin and mustard seeds. After they have popped add the onion and fry until golden brown.
2. Add the tomatoes, garlic, ginger and chillies, decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
3. Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then add the aubergines and peas mix.
4. Cover and cook for about 15-20 minutes until the potatoes and the aubergine is cooked.
Serve with bajra rotla, puris, or chapati

Bajra / Bajri jo Rotlo (using a press)

Recently Chachi aquired a mani / chapati press, composed of two formica blocks (see picture below), to test it we made mani and rotla. The mani / chapati was quite difficult to press, but the rotla turned out a treat.

Ingredients
3 cups millet flour
salt to taste
1 and 1/2 cups water
butter or Ghee to spread on the rotla

Method
1. sieve the flour and salt, add water slowly to form a soft dough.
2. Divide the dough into 3-4 portions
4. Form a ball, place on the bottom half of the open press, close, press the handle down and voila you have a rotlo read to cook.
5. Place carefully on a medium hot tava (griddle) ensuring no bubbles are trapped underneath, turning it when it after a few minutes. Turn again a couple of times times until cooked, remove and spread some butter or ghee on it.

We ate it with ringra, mutter and bateta jo shak (aubergine, peas and potato in a tomato sauce). yummm!