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About My Cooking Diaries

This is Cecilia Pinto, based in Mumbai, India. Started this blog to share my cooking experiences with the world.

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

Sheera


Sheera – Sooji Halwa

Ingredients

  • 1 cup Rawa
  • 1/2 cup Sugar
  • 1/4 cup Ghee
  • 4 cups hot water
  • Few drops yellow color
  • 1/4 cup Almonds and pistas (for garnish)
  • 2 tbsp. cashewnuts
  • 2 tbsp. Raisins
  • 1/4 tsp.Cardamom powder (optional)
  1. Slice the almonds and pistas. Clean the raisins, removing stems if any.
  2. Heat ghee in a kadai and fry the raisins till they swell.  Remove and set aside. Fry the cashewnuts lightly and remove.
  3. Add the rawa to the kadai and fry on medium low flame till it turns light brown and you get a nice aroma. Takes about 15 to 20 minutes. You can fry it longer if you prefer it nice and brown. Do not fry on high flame or the rawa will get burnt ruining the sheera.
  4. Add the hot water and stir quickly to avoid lumps being formed.
  5. Add the saffron and stir and mix well. When the rawa thickens add the sugar and mix till dissolved.
  6. Then add the nuts and raisins. Keep stirring till it begins to leave the sides of the kadai and forms a ball.
  7. Put into bowls and press lightly and turn out onto a serving plate. Garnish with nuts and serve hot.
  8. Avoided saffron (kesar), but intend to make kesari baath soon, going all out with the ghee and sugar in equal quantities to the rava!!

And the Kesari Baath is now published do check it out!

Rissois de Camarao


Rissois de Camarao

Portuguese Shrimp Turnovers

Rissois is one snack we must have when we go to Goa. It is served at every occasion and is a mandatory snack at almost all parties and functions. Crispy on the outside and soft and creamy on the inside, it is an instant favorite. The traditional filling is shrimp but feel free to make with chicken, minced beef, fish or a vegetarian filling using the filling recipe as a base.

Ingredients

  • Filling:
  • ½ cup cooked shrimps, chopped
  • 2 tbsp. butter
  • 1 medium onion, chopped fine
  • 2 green chillies (deseeded), chopped fine
  • 1 tbsp. chopped coriander leaves, chopped (Optional)
  • ½ tsp. white pepper powder (if not use regular)
  • ¼ tsp. nutmeg powder
  • 1 tsp. salt
  • 1 cup milk
  • 2 level tbs. cornstarch
  • 2 tbsp. water
  • 1 tbsp. grated cheese (optional)

Method

  1. Clean, devein and cook shrimps in boiling water for 3 minutes.  D
  2. Drain, cool and chop into pieces. 
  3. Heat the butter in a saucepan, add onion and fry till translucent, add green chillies and saute for a minute, add the milk, pepper, nutmeg and salt and heat through. 
  4. Prepare a slurry with the water and cornstarch and as the milk begins to boil, add the slurry all at once and mix thoroughly. 
  5. Cook on low flame till thick and glossy. 
  6. Add the cooked shrimp & heat through for a minute. 
  7. Switch off the flame. 
  8. Add the grated cheese and mix well.
  9. Leave aside to cool.

Pastry dough:

  • 1 cup water or milk
  • 1 ½ cups flour
  • 4 tbsp. butter
  • 1 tsp. salt

Method

  1. Take water in a pan, add the butter and heat till the butter melts and almost begins boiling. 
  2. Add the  flour, stirring to mix well till combined and begins to leave the sides of the pan. 
  3. Remove from heat.
  4. Grease a work surface and tip the dough and cool slightly while kneading to smooth and pliable. 
  5. Divide into portions and roll as thin as possible. 
  6. Using a cutter (or any cup or cover), cut rounds
  7. Place a tsp of filling in the centre, moisten the edges and fold into crescent shape pressing the edges firmly. 
  8. Dip in beaten egg, roll in bread crumbs
  9. And deep fry to golden brown and crisp. 
  10. Remove to absorbent paper and serve hot.

P.S.: This quantity makes around 35 Rissois.  You may freeze the extra Rissois, for future use.

Mujadara


Muajadara

(A Lebanese Rice & lentil dish)

Mujadara is a one pot meal, made with just three ingredients, onions, rice & whole green/brown lentils.  Olive oil, pepper powder and salt are the other necessary ingredients.  Having stayed over 45 years in Kuwait, it is just natural that I have learnt to cook some of their cuisine. 

This dish however is one I tried recently and instantly took a liking to it, not only because it is so simple and easy but turns out delicious, with very little spices and the brown onions taking it to another level!

Serve it with sour cream or yogurt.  If you wish to add the Indian touch, make a dahi curry or raita instead.

Ingredients

  • 1 ½ cups whole Green lentils (full masoor)
  • 1 ¼ cups rice
  • 4 large onions
  • 1 tsp. pepper powder
  • 1 tsp. salt
  • 2-3 tbsp. olive oil
  • 4 ½ cups water

Method

  1. Wash rice and soak for 15 mns. to half hour.
  2. Pick and wash the lentils and cook in 4 1/2 cups water. 
  3. Meanwhile, heat the olive oil in a pan and fry the sliced onions.
  4. The onions need to be fried golden brown so will take a while. 
  5. When the lentils are cooked, add the salt, mix and add the drained rice, pepper and half the onions (doesn’t matter if they are not browned yet).
  6. Add a cup of hot water (as most of the water would have been absorbed by the lentils), mix, cover and cook on medium low till done.
  7. Continue frying the remaining onions to a golden brown. 
  8. After 10 minutes check the rice & seasoning.  If the water is dried and rice is still uncooked, add a cup of hot water over the rice, cover and leave to cook till done. 
  9. Serve hot, garnished with the remaining fried onions and top with mint or coriander leaves if you wish. 
  10. As an accompaniment, serve sour cream or yogurt

Tandoori Chicken


Tandoori Chicken

Tandoori chicken is synonymous with Indian cooking, a universally loved and enjoyed roasted chicken! Tandoori chicken also forms the basis of many Indian gravy dishes like, Butter Chicken, Chicken Tikka masala, Chicken boti kababs. Try this 5 star quality tandoori recipe, which may seem overwhelming but is really quite simple. Roast in an oven or charcoal grill or BBQ on an electric grill. You may also roast on a pan on the stove top, but with this method the chicken tends to leave water while roasting, resulting in loosing some of the flavors of the marinade. But still possible to make tandoori chicken without an oven! Substitute the saffron with turmeric if not available and avoid the orange color if you must! I have not used butter to baste the chicken but does add more flavor and taste.

Ingredients

  • 1 Medium chicken

First Marinade

  • Salt
  • 1 tsp red chillie powder or to taste
  • 2 tbs. lemon juice
  • Butter for basting

Second Marinade

  • 3 tsp. yogurt
  • 3 1/2 tsp. cream
  • 3 tsp. ginger garlic paste
  • 1/2 tsp. cumin powder
  • 1/4 tsp garam masala
  • 1/2 tsp. saffron
  • 2-3 drops orange color
  1. Remove skin, clean and wash chicken.  Make two to three deep incsions each on the breasts, legs and thighs and marinate with salt, chilli powder and lemon juice. Keep aside for 15 minutes.
  2. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.  Rub the chicken with this mixture.  Keep aside for four hours or overnight if desired.
  3. Preheat oven to 350deg F. Skewer the chicken and keep a tray underneath to collect the drippings or roast in a hot tandoor or pre-heated oven till the moisture evaporates and it starts leaving oil. Baste with butter, if required.
  4. .Cut the tandoori chicken into desired sized pieces and serve with sliced onion, lemon, green salad and naan or any bread of your choice.

Baingan Bhartha


  • Baingan Bhartha
  • Baingan Bhartha as accompaniment

Baingan Bhartha

This Aubergine delicacy is a famous punjabi recipe. Brinjals are available throughout the year and a very common vegetable. A simple vegetable turns into a delectable dish. Even though brinjals are considered as a night shade it is widely consumed. Enjoy this delicious bhartha sa a meal by itself with rotis or phulkas and serve as an accompaniment.

Ingredients

  • 500 gms. Brinjals (Aubergine, Eggplant)
  • ¼ cup ghee
  • 1 tsp. cumin seeds
  • 1 medium onion, chopped
  • 1 tsp. ginger. chopped
  • 1 tsp. paprika (or Kashmiri chilli powder) or to taste
  • Salt
  • 2 medium tomatoes, chopped
  • 3 green chillies, chopped
  • 1 cup coriander leaves, chopped

Method

  1. Wash brinjals and wipe dry.
  2. Apply a little oil to the brinjals and roast on direct flame till charred and skin starts peeling off.  This can be done in a charcoal grill to get the charcoal flavor or oven. 
  3. Remove and immerse in water to cool.  Remove he skin and stem and chop.
  4. Heat ghee, add cumin and when it crackles, add onions and cook till translucent, add ginger and saute few seconds. 
  5. Add the chilli powder, salt, mix, add tomatoes and saute till fat appears at the sides. 
  6. Add the chopped brinjals and saute for 5 minutes, add green chillies and mix.  Check seasoning. 
  7. Remove and garnish with coriander leaves. 
  8. Serve with rotis or phulkas.
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