Monthly Archives: November 2020

Christmas Doughnuts


Christmas doughnuts

Click here for Christmas sweets Index

Doughnuts – Makes 30 t0 35 (depending on the thickness)

Ingredients

  • 2 cups flour (maida)
  • ¼ tsp. soda bicarb
  • ¼ tsp. baking powder
  • ¼ tsp. cream of tartar
  • ¼ tsp. nutmeg powder
  • ¼ tsp, cinnamon powder
  • 1 tbsp. butter
  • ½ cup sugar
  • 1 egg
  • ¼ to ½ cup curds (as required for kneading)
  • Ghee or Oil for frying
  • Method

Method

  1. Take a large plate and add the flour and all the dry ingredients and mix well. 
  2. Rub the butter well into the flour. 
  3. Then add the beaten egg and yogurt little at a time as much as required for kneading to a soft dough. 
  4. The dough should be soft but not wet. 
  5. Divide the dough into 4 to 5 portions.  Dust each with flour and roll out on a board. 
  6. Cut with a doughnut cutter and fry in hot oil for about five minutes till golden brown. 
  7. Remove and drain on kitchen paper. 
  8. If you wish you may dust with powdered sugar whilst slightly warm, or glaze with white or milk chocolate frosting.

Mixed Vegetable Pulao


Mixed Vegetable Pulao

Using frozen mixed vegetables

Ingredients

  • 2 cups basmati rice
  • 1 cup frozen mixed vegetables
  • 1 medium onion, sliced
  • 2 stock cubes (chicken or vegetable)
  • 2to 3 sticks cinnamon
  • 5 cardamoms
  • 8 cloves
  • 2 tbsp. ghee
  • 4 cups hot water
  • ½ tsp. turmeric powder
  • ½ tsp. salt or to taste

Method

  1. Wash rice and soak in water for atleast 15 mns. 
  2. Heat a pot, add ghee and fry the onion, on medium flame. 
  3. Add the whole cinnamom, cardamom & cloves and saute till onion turns light brown. 
  4. Add the stock cubes and stir until it dissolves, add the frozen vegetable and saute for 2 minutes. 
  5. Add the drained rice and gently mix till the rice grains are coated with ghee and fluff up a bit. 
  6. Add the hot water, turmeric powder, optional if you want to leave the pulao white.
  7. Add salt to taste, it will already have some salt due to the stock cubes. Stir, bring to a boil. 
  8. Cover and reduce flame and cook. 
  9. Stir once in between to mix.
  10. Cook till water is completely absorbed. 
  11. Serve hot with raita, yogurt, pickle, dahi curry or at any festive meal.

Daoud Basha


Daoud Basha

Daoud Bash – Lebanese Meatballs in Tomato Pomegranate Molasses Sauce

Ingredients

  • For Meatballs:
  • 1 Kg. minced meat (Beef or Lamb)
  • 2 large onions, chopped
  • 6 garlic cloves, minced
  • 4 green chillies, chopped
  • ½ cup parsley (or coriander) leaves, chopped
  • 1 tbsp. all spice powder) or 1 tbsp. garam masala powder
  • 1 tbsp. cinnamon powder) instead of all spice and cinnamon
  • 1 tsp. pepper powder
  • Salt to taste
  • Olive oil to sear the meatballs
  • Potato Chunks:
  • 2 medium potatoes, cut into chunks
  • For the gravy sauce:
  • 2 medium onions, chopped
  • 6 garlic cloves, chopped
  • 1 tbsp. all spice powder) or 1 tbsp. garam masala powder
  • 1 tbsp. cinnamon powder) instead of all spice and cinnamon
  • ¼ cup tomato paste (or 2 large tomatoes, chopped & pureed and 1 ½ tbsp. tomato paste or increase the tomatoes to substitute the paste)
  • 1 tbsp. pomegranate molasses (substitute with vinegar or lemon juice)
  • Fried potato chunks
  • ½ capsicum each (any colours), cubed
  • Salt & Pepper to taste
  • Parsley or coriander leaves to garnish

Method

  1. Mix all the meatball ingredients and make lemon sized balls. 
  2. Heat olive oil in a pan and brown the meatballs turning carefully. Remove and keep aside. 
  3. Add the potatoes to the same oil and brown. Remove and keep aside.
  4. Take a wide dish, heat it and add 1 tbsp. olive oil. 
  5. Fry the chopped onion and garlic for a 2 minutes, add the spice powders and salt and saute. 
  6. Stir in the tomato puree or paste and cook till moisture evaporates. 
  7. Add the pomegranate molasses and mix well. 
  8. Place the meatballs in a single layer. 
  9. Pour enough hot water to cover the meatballs.
  10. Bring to a boil, lower flame and cook for 30 minutes, till meat is cooked and sauce thickens.  Stir occasionally. 
  11. Add the potatoes and capsicums and adjust seasoning. 
  12. Cover and cook further 10 minutes. 
  13. Garnish with parsley and serve hot with rice, bread or pasta.

Arabian Lamb Stew


Arabian Lamb Stew Recipe

Ingredients

  • 1 Kg. Lamb/Mutton
  • 1 Large onion, chopped
  • 4 Garlic cloves, chopped
  • ¼ cup tomato paste
  • 1 large potato, cubed
  • 2 Zucchinis, sliced into thick slices
  • 2 Carrots, sliced into thick slices
  • Salt to taste
  • 5 whole cardamoms
  • 5 whole cloves
  • ½ tsp. cumin seeds
  • 2 tsp. Lebanese 7 spice mix (or garam masala)
  • 2 tbsp. Olive oil

Method

  1. Clean, cut and wash lamb. Drain and set aside. 
  2. Heat a pan and add the chopped onion, fry till light brown. 
  3. Add the lamb and cook on high till the water almost dries up and lamb changes color. 
  4. Add the whole spices and garlic and stir. 
  5. Add the tomato paste and water and let it boil, lower heat and cook for one hour. 
  6. Then add the potatoes, zucchini & carrots, and salt and cook further 15 to 20 minutes. 
  7. Add some hot to thin the gravy if required. 
  8. When meat and vegetables are tender, turn off heat. 
  9. Serve hot with rice or bread.

Mooli Rotis


Mooli Ki roti

These are not the usual Mooli Parathas but more like theplas, usually served at mealtimes but can be enjoyed for breakfast or as a teatime snack with a hot cup of tea or coffee.

Ingredients

  • 2 cups grated raddish
  • 4 cups wheat flour
  • 2 tsp. ginger-garlic paste
  • 2 tsp chilli powder
  • 1 tsp. ajwain
  • Salt to taste
  • 2 tbsp. oil
  • Ghee for smearing the rotis

Method

  1. Peel, clean and wash the mooli (raddish).
  2. Mix all the above and and knead to a soft dough. 
  3. Divide into equal portions (about 15 to 18) and roll into a circle as thin as possible dusting some flour to prevent it sticking.
  4. Cook the roti to a golden brown on a hot griddle (tava) on both sides applying some ghee on both sides. 
  5. Serve hot with lunch or dinner or for breakfast with yogurt, pickle.

Eggless Banana Pancakes


What do you do when you feel like pancakes and have run out of eggs…. You make eggless pancakes! What do you do when you have some overripe bananas in the kitchen and don’t wish to discard them you add them to the eggless pancake batter and make ‘Eggless Banana Pancakes’. True deliciousness!! The best eggless pancakes ever…..

Eggless Banana Pancakes

Ingredients

  • 1 Cup All Purpose flour or wheat flour
  • 2 ripe bananas
  • 1 tsp. sugar
  • ¼ tsp. cinnamon powder (optional)
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup milk
  • 1 tbs. oil
  • 1 tbs. water
  • 1 tsp. vanilla essence
  • 2 tbsp. butter, melted

Method

  1. Whisk dry ingredients in a bowl. 
  2. In a separate bowl add milk, oil, water, vanilla, mix and add to the dry ingredients and mix lightly, its okay for lumps to remain.
  3. Mash two ripe bananas and add to the batter and mix. 
  4. Melt the butter in a heated pan and add immediately to the batter and combine. 
  5. To the same pan, on heat, put  ¾ cup of the batter, spread into circle, cover and cook till the wet look disappears and bubbles appear on top. 
  6. Flip and cook on other side for a minute or two till brown. 
  7. Serve hot with honey, maple syrup, butter or just enjoy them plain.

Check out my other pancake recipes on the blog:-

  1. Pancakes

2. Ragi Banana pancakes,

3. whole wheat & Blueberry pancakes

Cooking with drumstick leaves


Enjoy healthy and nutritious drumstick leaves, popularly known as ‘Moringa leaves’ which are a powerhouse of nutrition. There are several ways to cook drumstick leaves some of which are herebelow. We used to have plenty of the drumstick trees around our houses and don’t think our mothers ever had to purchase drumsticks or the leaves for cooking.

As they are currently available in the market decided to make a few dishes and post recipes.

  1. Drumstick Leaves Adai
Drumstick Leaves Adai

2. Drumstick Leaves & Potato Bhaji

Drumstick Leaves & Potato Bhaji

3. Drumstick Leaves Tel Piyav

Drumstick Leaves Tel Piyav

Ponsa Muddo


These cakes are usually steamed in teak leaves, which impart a unique fragrance and reddish color to the cake. In the absence of teak leaves here, I have used banana leaves but would surely use teak leaves whenever I can get some and re-post the pictures. Canned jackfruit has been used in this recipe.

Ponsache Patoleo – Jackfruit cakes steamed in banana leaves (Pelakai da ghatti in Tulu)

Ponsa Muddo

  • Servings: 6-8
  • Difficulty: Average
  • Print

  • 2 cups Jackfruit, chopped
  • 2 cups  white rice (or rice rava)
  • ¼ cup coconut
  • Jaggery 1/4 cup, or as required (may be omitted if jackfruit is extra sweet)
  • Salt to taste.
  • 8 Teak leaves (or 5 to 6 banana leaves cut into  medium sized pieces)
  1. Wash and soak rice for 4 to 6 hours or overnight.
  2. Grind along with jackfruit, coconut and jaggery to a very thick paste using very little water. Add salt.
  3. If using rice rava, soak for 15 minutes. Grind the jackfruit, coconut, jaggery to a paste and mix  with the rava.
  4. Place 2 ladles (or more depending on the size of the leaf) and fold into  a packet and place in steamer, seam side down and steam for 30 minutes.  Cooking time would vary according to size and thickness of the jackfruit cake.
  5. Remove and cut into pieces, if cakes are large.
  6. Serve for breakfast or as tea-time snack.  Also goes well with curries on festival menus.

Mhullabiya


Mhallabiyyeh – Creamy Rice Pudding

Mhallabiya is a famous and very common dessert in Middle Eastern Cooking. It is very simple and easy to make and result is almost like the Indian ‘Phirni’. Several ways to make it, and is usually made with rice flour, rice paste, corn flour which makes the pudding smooth and thick. I have used rice rava for the grainy texture.

An Arabian dessert

Ingredients

  • 1 litre milk
  • 125 gms. sugar
  • 10 gm. Rice flour (or paste)
  • 1 tbs. orange blossom water or rose water
  • Nuts or fruit to serve

Method

  1. Take a pan and add the milk along with the sugar and rice and dilute it well. 
  2. Place on fire and cook till thick and creamy and the mixture coats the spoon. 
  3. Will thicken further upon cooling. 
  4. Add the orange blossom water and stir. 
  5. Transfer immediately to individual or a large serving bowl. 
  6. Garnish with nuts and cherries or top with fruit cocktail.

Bread Pudding


Bread Pudding

A delicious and satisfying dessert or teatime-snack!

Bread Pudding

Ingredients

  • 4 slices bread
  • 4 cups milk
  • 8 tbsp. sugar, or to taste
  • 4 eggs
  • 2 tbsp. raisins/sultanas (optional)
  • 1 tsp. vanilla essence (or nutmeg or cardamom powder)
  • Pinch of salt, optional
  • ¼ cup (or 2 tbsp.) sugar, for caramel
  • (Place sugar in a pan on low flame and heat till the sugar melts and turns golden brown)

 Method

  1. Place milk on heat, add the sugar, stir to dissolve and bring to a boil. Switch off.
  2. Break the bread into small pieces, add to the hot milk.
  3. When cool add the eggs and beat the mixture well or transfer to a blender and blend till smooth.  Add vanilla essence and raisins.
  4. Take a medium cake tin and coat with caramel.  Add the bread mixture and steam or bake on medium low heat till done, approx.. one hour.
  5. To test if the pudding is done, insert a knife in the center and if it comes out clean the pudding is ready.
  6. If baking, add water to a tray and place the pudding dish in the water bath and bake on low for an hour or so
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