Author Archives for My Cooking Diaries

About My Cooking Diaries

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

Postpartum Care Thiklem and Randho

The Thiklem and Randho (Simple version) recipes are here.

Below I have given the most traditional of the recipes here, mainly for reference, as I was unable to source majority of the 41 ingredients required, so could not prepare it myself, but anyone enterprising enough and is able to procure all the ingredients could very well try the recipe. I have also given below a more recent and easier recipe which I am sure will be more appealing and can be easily prepared.

I absolutely do not post any recipes unless I have tried atleast a couple of times to satisfactory results. But as I have been receiving constant requests for Randho & Thiklem, I have decided to post the recipes as is.

In my post Postpartum Care – Foods for lactating mothers, I stated my intention to post the Thiklem and Rando recipes as and when I find them. This traditional olden days recipe is for Randho – both the wet and dry version – the wet jam like paste is called Randho and the dry version is called Thiklem. This recipe from the book “Randpi” by Isidore Coelho, was kindly given to me by Mrs. Jenifer Dias, who also helped me with the english translation, to whom I am grateful for sharing with me so that it can benefit all new mothers.

I am posting a picture of the Konkani recipe which contains all the traditional medicinal herbs and spices, all of 41 ingredients, that go into its preparation. Those who can read konkani would understand the recipe better. I have given a translation, with assistance, as I can neither read nor write konkani. I have done my utmost to provide it accurately. The ingredient pictures should assist further in your understanding. This recipe seems to have been published in the 1940s, most likely so I am not aware of the quantity one could get for 50 paise!

Randho (wet) (Translated from above Konkani recipe)

Ingredients

50 paise Badishep/Fennel
50 ” Lutipal ?
50 ” Lutiphol ?
75 ” Pepper (Nanji Mirian)
75 ” Vayu Vilanga/All Spice
75 ” Peempli (Long Pepper)
50 ” Cloves
75 ” Chor Owon/Ajwain (Same as 22?)
75 ” Poulancho Kando ?
75 ” Ratan Purush
75 ” Hasigundi ?
25 ” Taraviti Jeera
75 ” Neggina Mullu
1.00 Rupee Nilpee
75 nos Cardamom
1.00 Rupee Kesar
75 nos. Pepper (Hadi miri)
1 spoon Mustard seeds
15 gms Kala Misri
15 gms. Safed Misri
125 gms. Jeera
125 gms. Ovon/Ajwain
250 gms. Small Badishep
75 gms. Dry Ginger
500 gms. Doodhval ?
50 gms. Coriander seeds
100 gms. Garlic
300 gms. Arbi Gond
250 gms. Kuskus
500 gms. Small Badam
500 gms. Khadi Sakkar
500 gms. Kismis
750 gms. Ghati Jaggery
500 gms. Ushe God ?
4 pcs. Nutmeg/Jaiphal
3 pcs. Myfol
¼ Litre Coconut oil
1 Litre Tup
1/2 litre Milk
5 pcs. Flat round jaggery
5 nos. Coconuts

(If I have made an error in the translation or a misrepresentation in the illustrations, I would love to know so I can correct myself).

Method

Pick, clean and wash all medicinal herbs and dry well in sun, grind to a powder. Clean and dry all spices in the sun, grind to a powder. Grind the kuskus and remove juice and grind the herbs and spices powder with this juice. Remove juice of the coconuts. Heat the oil and fry the gond till it puffs. Remove and keep aside. Add the kuskus-herb-spice paste, coconut milk, jaggery, milk, misri, khadi shakar, mix and cook on slow flame for one hour. Then add the tup, oil and gond, mix and simmer. Add nuts and kismis and cook for 8 hours making sure it does not stick to the bottom of he pan.

Thiklem (Dry) Also called Sukho Randho

Ingredients (Same as above)

All above ingredients (with some variation).

Take the medicinal herbs and spices, clean, wash and dry in the sun and grind to powder. Scrape 6 coconuts and slice 750 gms. onions. Mix both and dry in the sun for half a day. Extract juice of 1 and half coconuts, take 750 gms basmati rice and the medicine/spice powder and grind to paste with the coconut milk. Form into small balls and fry in some oil/tup. Remove and pound the fried rice balls. Put gond in oil till fluffy. Add garlic, almonds (assume the garlic and almonds would be cut into slivers), kismis and kuskus and fry gently. Pour the remaining oil in the kadai and fry the onion coconut mixture. Pound the jaggery and khadi shakar and add to the other ingredients, mix well, heat on flame and cook till dry.

I have had the sukho Thiklem/Randho, made by my ‘Balanti Posteli’ in 1983 in Kuwait when my first child Raoul was born. But it was definitely a very simple version of the above recipe. I distinctly remember munching and enjoying a tablespoon each morning of a crunchy and loosely dry mixture of deep fried onion, coconut, almonds, raisins and garlic which were the predominant ingredients. That was the only time I had it.

I have tried to get the pictures of the herbs and spices, as much as possible, for easy reference (Some may be indicative).

However, don’t be overwhelmed wih the above recipe, here is a simple one (I recently came across) to save your day!

Randho (Wet) (Indicative picture below)

Randho – Jam like consistency similar to picture

Ingredients

1 Litre coconut milk
750 gms. Palm Jaggery
250 gms. Poha (flat)
250 gms. Tup/Pure ghee
100 gms. Onions, sliced
100 gms. Garlic, sliced
50 gms. Dill Seeds (Shopa)
50 gms. Kuskus (Poppy seeds)
50 gms. Cumin seeds
50 gms. Ajwain/Carom seeds
50 gms Fenugreek seeds
50 gms. Corainder seeds
50 gms. Mustard seeds
50 gms. Black Pepper corns
50 gms. Turmeric
10 gms. Cardamom
1 no. Nutmeg
1 gm. Saffron (Kesar)
100 gms. Dry Dates
50 gms. Raisins
100 gms. Almonds
100 gms. Cashewnuts

Method

Roast all the spices from Dill seeds to Black pepper and grind to a paste with some water.
Take a pan, place on heat and add the coconut milk alongwith the ground paste.
Mix well and cook stirring consantly.
Add turmeric, sliced onions, garlic, grated nutmeg, powdered cardamom and grated jaggery.
Cook till mixture turns dark brown.
Add ghee and mix till well incorporated.
Add the chopped dry fruits, kesar, poha and cook till glossy.
Remove, allow to cool and store in glass or steel container or bottle and refrigerate.
1 tbsp. to be given once a day at breakfast to the mother of new born baby after ten days.

Thiklem (Dry)

Using above simple Randho ingredients, can be prepared as per recipe given under the traditonal Thiklem i.e. Sukho Randho stated above.

Have detailed the simple Thiklem and Randho receipes on this post.

Lockdown Cooking with minimum ingredients

A quick reference list of recipes for easily available ingredients to prepare simple nutritious meals.

Pursuant to my ‘COVID-19 Break’ post on the 16th of March 2020, we were little aware of the seriousness of the pandemic at the time and that the Lockdown directives would continue to be operative even after over a month and a half. We have realised the numerous ways people are trying to cope with the lockdown with no relaxation in sight although many data driven predictions have been made.

The Lockdown has created a shortage of food supplies and while some do have regular supply, many are having to struggle for their daily meals with their means of subsistence being suddenly non-existant due to loss of jobs, restrictions on movement, etc. As a result of which we need to manage our kitchens with ingredients at hand and adjust our meal plans accordingly. With this in mind, I have prepared a list of recipes using the least number of main ingredients (mainly grains and pulses) for your ease of reference.

All recipes are available on this site and by clicking on the name the corresponding link will take you to the recipe page.

I. RICE

Menu Item Main ingredients

Rice
Rice
Rice Poha
Rice flour + Rava
Rice + Urad dal
Rice + Urad dal
Rice + Urad Dal + tomatoes
Rice + Urad dal + Onion
Idli (Rice) rava + Urad dal
Idli (Rice) rava + Cucumber
Rice + Coconut
Rice + Urad dal very small quantity
Rice + Cumin/Jeera small quantity
Rice + peas or any available veggies
Rice + Moong or Masoor dal
Rice (leftover) + Besan/Gram flour small qty
Rice + peas/capsicum or as available
Rice + Red kidney beans
Rice + Cabbage, capsicums as available
Rice + some sugar
Beaten rice (thin) + fresh coconut + jaggery

TIP: If you don't have Idli or sanna molds, 
     use a round steel pan or cake tin and 
     steam in a pressure cooker or ordinary 
     vessel, then cut into desired shapes.

II. Wheat/All Purpose Flour/Gram flour

Wheat flour
Wheat flour
Wheat flour + Potatoes
Wheat flour + Cabbage/Paneer, either if both not available
Flour +eggs/blueberries/bananas as available
Wheat flour + Doodhi(pumpkin)
Flour + Rice flour small qty + yogurt
Wheat flour + eggs
Flour + yeast
Flour + Olive Oil + yeast
Gram flour

III. Eggs

Eggs + Bread roll or use chappatis
Eggs + Sliced bread
Sliced bread + eggs + milk
Eggs + Onions
Eggs + Cherry or regular tomato
Eggs + Mayonanaise + Bread
Eggs + Milk + Bread
Eggs
Eggs + Onion + Tomatoes/paste

IV. Potatoes

Potatoes + wheat flour
Potatoes + wheat flour
Potatoes
Potatoes + Yougurt + gram flour
Potatoes + gram flour
Potatoes + minced meat

V. Chana/Chick Peas

Chick Peas + Bhature – flour, rava, yogurt
Chick Peas + Potatoes
Black chana
Chick Peas + Olive oil

VI. Dals – Tur/Masoor/Moong (Yellow)/Moong (green with skin)

Dal + Onion + tomatoes if available
Tur dal + veggies as available
Moong dal with skin
Rice + urad dal + channa (gram) dal

VII. Whole Moong beans

Moong + grated coconut
Sprouted moong + potatoes
Sprouted moong + methi sprouts if available

VIII. Black Eyed beans & Red Kidney beans

Black eyed peas + grated coconut
Black eyed peas + Palak/pumpkin
Rice + red kidney beans
Red kidney beans + Onions + tomatoes

IX. Rava (Semolina)

Rava + Ghee + Sugar
Rava + Rice flour + Butter milk or yogurt
Rava + Rice flour

The above list includes mainly non-perishable ingredients. For more recipes explore the following links and continue to refer to the book Mai’s Recipes, which most of you must be having:-

Experiment with new recipes if supplies like vegetables, meat, fish, chicken, etc. are freely available and indulge your family and yourself. Make use of the time available productively. Take care, stay safe, stay happy! 🙂

Vada Pav

Click here for Laadi Pav recipe

Vada Pav is considered as the quintessential Indian Burger, made famous on the streets of Mumbai and in recent times Vada Pav chains have been launched under the brand Jumboking, Goli Vada Pav, etc. as the vegetarian equivalent to the likes of Burger King, McDonalds, etc.

This simple burger serves as a breakfast & snack to millions of people each day and being reasonably priced, even lunch and dinner to the thousands of poor people and immigrant labor that make Mumbai their home in search of economic sustenance.

However, for us it is always the street Vada Pav that is our go to breakfast the morning we land in Mumbai. Our red-eye flight to Mumbai usually arrives in the wee hours of the morning and after the airport formalities, as we make our way to Malad, in the cool morning breeze and deserted streets at the crack of dawn, when Mumbaites are barely waking up from their slumber, only a very few vada pav vendors would be open to serve those hurriedly heading to catch their train/bus for their morning shift and grab a quick ‘vada pav breakfast’ and chai! We stop at one of these stalls to pick-up a couple of vada pavs each (because one is never enough!), bottled water and milk for our first breakfast upon arrival.

The contentment of sinking our teeth into the warm vada pav, our first in months, satisfies our craving and annuls the ordeal of the preceding travel bringing pleasure, gratification and warmth to our hungry bellys.

With the ongoing COVID-19 Lockdown as our travel to Mumbai seems uncertain and distant, thought why not create our nostalgic experience right where we are!

So you too, go ahead try it and why not make it as your next Sunday brunch rounding it off with some Kulfi or Falooda for a satisfying meal. Making the Vada Pav from scratch including making the green and garlic chutney, baking the Pav (the dough was made the previous day and the pav kept for proving) took me two hours. But, you can plan and prepare the previous day. Gather all your ingredients on the Saturday, make the pav and keep for proving, make the green chutney, garlic chutney, and the potato balls, and refrigerate. Next morning bake the pavs, heat the oil in the kadhai, make the besan batter, fry the batata vadas, assemble and enjoy this delicious treat. Trust me, you will give your favorite Vadapavwalla down the street a run for his money!

Vada Pav

Servings: 8-10
Time: 2hrs
Difficulty: Average
Print

Batata Vada – Ingredients

4 large potatoes

½ tsp coriander, roasted and crushed

¼ tsp mustard seeds

½ tsp. turmeric

Pinch of asafoetida (optional)

½ tsp. cumin

½ tsp chilli powder

2 sprigs curry leaves

1 tbsp. oil

4 tbsp. green chutney * (recipe below)

Boil the potatoes, peel and chop. Heat a pan, add the oil and heat, then add mustard seeds. When they crackle add the asafoetida & curry leaves and switch off flame. Immediately add the crushed coriander, cumin powder, turmeric, chilli powder, salt and the boiled potatoes. When mixture is cool add *4 tbsp. of the green chutney and mix well and mash the potatoes roughly while mixing. Make 15 to 20 balls of the potato mixture.

Vada Pav Besan Batter

Besan (gram/chick pea flour) Batter – Ingredients

1 1/2 cups gram flour (besan)

1/2 cup water

½ tsp. salt

1 tsp. chilli powder

¼ tsp. turmeric

1 tbsp. hot oil (from the oil you will heat to fry the vadas)

Oil as required for deep frying

Heat oil in a kadhai.

Mix the besan with the salt, turmeric, chilli powder. Remove 1 to 2 tbsp. of the hot oil and add to the besan batter. The hot oil lends a certain flakiness to the batter. Add the water and whisk to a smooth paste thick enough to coat the vada. Add a tablespoon of water if the batter is too thick but make sure its not runny.

Add a drop of batter to test the oil, which should immediately rise to the surface and turn golden brown.

Dip the potato balls in the batter to coat fully and drop gently in the hot oil and deep fry for 5 minutes to golden brown and crisp. Remove and drain on kitchen paper.

Vada Pav Green Chutney

*Green chutney – Ingredients

1 small bunch coriander leaves

1 bunch mint leaves

5 green chillies

1 tsp. salt

Juice of 2 lemons

½ tsp. sugar

½ cup water

Blend the above (without the water) till smooth. *Add 4 tbsp. of this paste to the potato mixture. Add the 1/2 cup water to the remaining chutney, mix and reserve.

Vada Pav Garlic Chutney

Garlic Chutney – Ingredients

¼ cup garlic

1 tbsp. peanuts

½ cup dry coconut grated or dessicated coconut

1 tbsp. sesame seeds

3 tbsp. Kashmiri chilli powder

Salt to taste

Dry roast the garlic, peanuts, coconut & sesame seeds each separately, till light brown. When cool grind in a dry grinder with the chilli powder and salt to a coarse powder. Cool and store in an airtight jar.

To assemble:

Take a pav and slit horizontally keeping the end intact. Apply the green chutney on the base of the pav, top with garlic chutney, place the vada in the centre of the pav and serve hot.

Click here for Laadi Pav recipe

Growing Mung Bean Sprouts

Bean (Mung or Moong – Green gram) sprouts are usually sold as a premium item in our super-markets here so I was delighted to learn that it is really simple to grow them at home.

The sprouts are highly nutritious and commonly used in Asian cooking, in stir fries, Chinese chow chow , american chopsuey, Veg Chow Mien, as filling for spring rolls, dumplings, wontons, in salads, soups, etc. They have a crunchy texture and mildly sweet taste. To retain its nutrition, avoid over-cooking. Best consumed fresh or lightly cooked.

Wash and soak ½ cup mung beans overnight or for atleast 8 hours. If using a smaller container to grow use 1/4 cup beans.

Take a sieve or colander or a plastic mesh basket and line it with muslin cloth. Spread the beans on the muslin cloth, preferably in a single layer and fold the cloth over to cover the beans completely. Spray well with water, place the basket in another vessel to catch the excess drained water.

Plastic mesh basket to grow the bean sprouts

Cover the basket with a black cloth or any dark towel as you need to block the sunlight to avoid the leaves becoming green (which gives it a bitter taste). Also we are not growing the moong plants just the sprouts.

Spray water four times a day, while keeping covered with the muslin cloth. This ensures the sprouts grow nice and plump. After watering cover with the black/dark cloth or towel.

On the 6th or 7th day they should be ready to harvest. Snip off the roots and rinse well to remove the mung bean skins and use as required.

If the sprouts are allowed to grow without covering the beans with the muslin cloth they tend to grow thin and long as shown below. The plump sprouts however are more tender.

You can make a quick bean sprout salad. Blanch the sprouts for 2 minutes in boiling water, drain and rinse with cold water. Season with salt, chopped spring onion, chopped garlic, 1 tsp sesame oil, 2 tsp, soya sauce, pepper powder and chopped green chilli. Mix well and serve immediately.

Check out my post on Growing methi indoors without soil & Sprouting Seeds and Beans

Pickled Jalapenos

A COVID-19 Lockdown post

Pickled Jalapenos

1 cup vinegar

½ cup olive oil

1 tbsp. sugar

1 tbsp. salt

¼ kg. Jalapenos

Mix together the vinegar, olive oil, sugar and salt.

Slice the jalapenos into rounds. Add this to the vinegar mixture, to cover the jalapenos completely.

Transfer all of it to a bottle or covered bowl and keep at room temperature for two days.

Thereafter refrigerate and use when required, in garnish, sandwiches, salads, hummus, etc.

Growing Methi indoors without soil

A COVID-19 Lockdown post

Recently tried growing fresh methi at home, without soil, and was quite pleased with the results although past attempts (a different method though) were not successful.

So I am sharing the step-by-step procedure to encourage all of you to give it a try especially now more than ever, as it would be almost impossible to purchase it in the market due to present COVID-19 Pandemic lockdown conditions in India and all over the world. Secondly, there’s every reason to be more self-reliant in these trying times.

Just as many Indians do, we too love consuming fresh fenugreek, not to mention the great health benefits associated with it. Generally, it’s an acquired taste as it is slightly bitter. In most parts of the world, it is sold as a herb!

Now, grow your very own fresh fenugreek/methi bhaji at home, organically, and enjoy it every week if you so desire.

You can’t go wrong with this Method:-

Wash and soak ¼ cup of methi seeds overnight or for atleast 8 hours.

Methi (Fenugreek) seeds washed and kept for soaking overnight

2. Take a sieve or colander, metal or plastic as may be available, line the base with muslin cloth or two to three sheets of paper towels.

Sieve used for flour or plastic basket – these could also be used i.e. any container which has holes to drain off the excess waater

3. Spread the soaked fenugreek seeds on the liner, spray with water, place the colander in another vessel to catch the excess drained water.

4. Cover with a wet tea towel and set aside.

Spread the soaked methi seeds on the lined sheets and spray water

Leave the wet tea towel for first two days. This makes the sprouts grow upwards towards the moisture.

5. Keep spraying water every five to six hours so that the seeds/sprouts do not dry out. But also ensure the excess water is drained and the lined sheets remain moist at all times.

6. After Day 2 i.e. after 48 hours, remove the wet towel and leave the container open so the methi gets some air and sunlight, but do not place in direct sunlight. Keep the container near an open window with the sun’s rays falling on the container whenever possible. The sunlight enables it to grow well and gives a rich green colour to the methi leaves

**Shoots and leaves are showing – Day 3**

7. Allow to grow for 6 to 7 days, spraying water periodically, until the leaves open and are deep green.

***Day 6 – Evening and ready for harvest!***

***Hold the edges of the paper towel and lift the entire crop carefully from the container***

Chop off the roots and cut the methi into two to three pieces

8. Remove the methi and prepare for cooking by chopping off the roots which will also ensure the pieces of the paper towel stuck to the roots are discarded.

9. Chop the methi stems into one or two pieces. Cover with water and leave for few minutes for the husk to loosen and separate from the leaves. Some may still remain, but that is okay. Remove and wash again, drain and use. Since there is no mud or sand, repeated rinsing is not necessary.

10. Cook the methi bhaji with baby shrimp or prawns alongwith potatoes. Serve with chappatis (or any bread of your choice) and pickle for a nutritious and complete meal. Please bear in mind that, like anyother leafy vegetable, the quantity of the methi bhaji reduces considerably when cooked.

“Methi Bhaji with Prawns” recipe is in Mai’s Recipes Page 69.

Other options for cooking fresh fenugreek.

Fresh methi has a number of uses. Here is another recipe where you can use fresh methi to cook Methi Murgh. Substitute the dried kasuri methi in this recipe for a cup of the fresh.

My sister Sheryl also makes a nice delicious and healthy salad, using shredded tender turnips and fresh methi mixed and garnished with lemon juice and salt. Dhansak the famous Parsi delicacy also has methi as one of its many ingredients.

Please note:-

You may extend the growing period of the methi for a couple of days, until you are ready to cook it, as it is always better to cook the methi freshly harvested for best results. However if necessary, you may store for a couple of days in the fridge. Make sure the methi does not have any moisture, wrap in dry cloth or paper and store.

If you wish to store in the freezer, would suggest chopping off the roots and clean and prepare as you would for cooking. Steam for 2 to 3 minutes, drain the water and leave to cool. Once cool store in zip lock bag in the freezer and use drectly, without thawing, whenever required.

Check out my post on Sprouting seeds and beans & Growing Mung Bean Sprouts

The COVID-19 Break!

As the world begins to slowdown with the Coronavirus causing wide-ranging consequences and several countries locked-down or going into one sooner rather than later to control their population against the Pandemic, we pray that those infected recover quickly and the spread of the coronavirus is contained and mitigated swiftly and completely.

Those of us who have until now managed to escape the threat of the virus have to thank nature and The Almighty for keeping us safe and giving us the much needed “wind-down” time we are having. We need to use this time to pray, meditate, exercise, read, write, relax and catch-up on things we always wanted to but were running short on time.

Given that we now have more family time, we should use this opportunity also to nurture and nourish our family members with fresh wholesome home cooked meals and prepare hot homemade breakfasts, lunches and dinners and snacks. Why not use this time to also prepare all those traditional recipes you thought were ‘time-consuming’ and always wanted to try and use the opportunity to introduce traditional cooking and culture to your children and family.

It is also an opportune time to stock up your pantry with your favorite home-made masalas, pickles, preserves, etc. all recipes available in “Mais Recipes” which has been in circulation for over twenty years!

So make the most of this break. Enjoy fresh home-cooked meals to boost your immunity which is important to fight any illness. Additionally, include citrus fruits for its Vitamin C, lemons and lemon juice, nuts, ginger, garlic, raw onion, hot herbal teas, turmeric, green and leafy vegetables, coloured vegetables like carrots, red and yellow capsicums, squashes, sweet potatoes, yogurt, etc.

Meanwhile, stay calm, wash your hands with soap frequently and follow the official directives of your governments and local authorities. Social-distancing at this time is of paramount importance, so stay sequestered if necessary and be safe.

With best wishes to one an all from Team Mai’s Recipes and cooklikececilia.com!!

Dibba Rotti

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Dibba Rotti… I am so glad I came across this recipe. Didn’t know of this Andhra speciality until I chanced upon it recenly on the net and have already made it a couple of times.

Makes a great breakfast, snack or a meal besides being easy to prepare. All you need is a frying pan! Although the taste seems like a combination of idli and medu vada, you don’t require an idli steamer, idli molds or a medu vada maker. It’s like a huge fried idli! Nice and crisp on the outside and soft on the inside. Eat as soon as it is made 😉

Would also go perfectly with any curry for lunch or dinner. Try it with chicken or mutton roce curry or sorpatel.

So here’s the video recipe on YouTube..

Dibba Rotti

Servings: 6-8
Time: 45 mns plus soaking
Difficulty: Easy
Print

Ingredients

1/2 Cup Urad Dal
1 Cup Idli Rawa
½ tsp. Cumin seeds
Salt to taste
2 to 3 tbsp. Ghee

Wash Urad dal and soak in water for atleast 4 hours. Wash the idli rawa, drain all the water and set aside. Grind the urad dal to a smooth paste adding water as required. Keep the paste thick. Mix the urad dal paste and idli rawa together, add salt and cumin seeds. Mix well. Leave aside for 30 to 45 minutes. If you wish, you may leave to ferment overnight but not necessary.

Heat a frying pan, add ghee and when melted, pour 4 to 5 ladles of batter (to a small pan). If the pan is larger more batter may be required to get the desired thickness. The above quantity will give you two small dibba rottis or one medium.

Lower heat, cover the Pan and cook 10 to 15 minutes till the underside turns golden brown and crisp. When the rotti starts leaving the sides and turns brown, flip and cook the other side for 10 to 15 minutes till golden. Remove to a plate, cut into wedges or squares and serve with Idli Podi, coconut chutney and or anyother chutney of your choice. Would taste great with some sambar too.

How to make Idli Podi, check out this link: https://youtu.be/epSo2X6c2Vw below

Kabuli Pulao

We recently had a birthday lunch for my husband Rudy celebrated with Afghani cuisine.

The menu consisted of Kabuli Pulao, Chicken Korma, Mixed Vegetable Korma, Chicken Kababs, Sweet and Sour onion salad.

Appetisers: Beef Mantu and Potato Bolani.

Dessert: Sheer Korma and Cake.

The Kabuli Pulao was a huge hit, especially with the birthday boy 🙂 Sharing with you all this ‘tried and tested’ recipe. Its absolutely sumptuous and delicious!!

Kabuli Pulao

Servings: 8-10
Time: 2hrs plus rice soaking time
Difficulty: Average
Print

Ingredients
1 kg. mutton, cut in large cubes
3 cups Sela rice
4 medium onions, sliced
6 carrots, shredded
4 large tomatoes, sliced
6 cloves
6 cardamoms
3” cinnamon
1 tsp black cumin
1 tsp black pepper powder
3 tsp. garam masala powder
6 cloves garlic, crushed
1 cup raisins (or less if required)
A handful almonds and pistas for garnish (optional)
Salt to taste
Ghee or oil, as required

Method

Wash the rice. Add hot water to cover the rice and soak overnight .
Clean and wash mutton and season with one teaspoon salt.
Take a large pot to cook the pulao. Add 2 tbsp. ghee to the pot, heat and then add the shredded carrots, fry stirring often until cooked, then add the raisins and toss till the raisins are fried and swell up. Remove and set aside.
Then add the meat and fry till brown. Remove.
Add more ghee if required, add the onions and fry to a deep golden brown, then add the sliced tomatoes, cover and cook till the tomatoes dissolve and become a paste.
Add the crushed garlic, cloves, cardamom, cinnamon, black cumin, pepper powder and 1 tsp garam masala, toss lightly. Add salt and the browned meat and sufficient water to cook. May use a cooker if desired.
Cook the meat till tender and done. Remove the meat and set aside. Keep aside one cup of the stock.
To the remaining meat stock add the soaked rice, remaining garam masala powder and bring to a boil. Taste and add salt if required.
Lower flame, cover with a tight fitting lid and cook till the rice is done and the stock is absorbed. Switch off the flame.
Open the lid and sprinkle the reserved one cup stock over the rice, then place the cooked meat over the rice in a single layer, top with the fried carrots and raisins and make holes around the rice with the handle of a wooden spoon to allow steam to escape.
Cover the pot with silver foil or a kitchen towel, place the lid and cook on high for 5 minutes, lower flame and cook 5 minutes more. Switch off the flame and allow to sit for 5 to 10 minutes. Serve hot.
To serve gently move aside the meat and carrot raisins. Place the rice on a platter and top with the meat, then carrots and raisins. Garnish with toasted almonds and pistachios if desired.

Menu IV

A menu for a small gathering of guests by invitation to celebrate their special occasion.

The event was dinner and the food was prepared on the same day, starting in the morning for about fifteen people.

STARTERS

MAIN COURSE

Fried Rice
Mutton Masala
Methi Murg
Choris Chilly fry Goa Sausage chilli fry Choris Pao
Mushroom Capsicum masala
Aloo Salaad Anarkali
Beetroot Salad with orange dressing
Bread rolls

DESSERT

Shahi Tukda
Jelly with fruit

Menu I & II (Easter Menu)

Menu III

How to make Marzipan Easter Eggs

DIY Making your own Marzipan Easter Eggs

To make marzipan eggs:

Ingredients for Marzipan
250 gm. Blanced almonds
500 gms. Icing sugar
Rose water for kneading

Powder the almonds and mix with icing sugar. Knead to a soft dough using rose water a little at a time. Divide into equal number of portions for colors you desire. Add a drop or two of the required colors for each portion and knead lightly till the color evens out. Shape into eggs with a mould or with your hands and decorate with flowers etc. using Royal Icing or fondant.

To make Royal Icing

Take egg white in a small bowl and keep adding icing sugar till the mixture becomes thick. If runny add some more icing sugar, if too stiff add a little bit of water or milk till you get the right consistency for piping so that the piped designs hold and stand up in peaks. I must admit, I am not very good in free hand icing designs, but I am sure you all can do better at the designing 😉

Chocolate with marzipan eggs

To make chocolate with marzipan eggs check out this link

To order all these and more in Mumbai, please check out my sister’s website Julianz.in

Easter Eggs

DIY Homemade Chocolate Easter eggs

How to make Chocolate Easter Eggs

DIY Making your own Chocolate Easter Eggs

In this blog I would like to share my knowledge and the art of ‘How to make Chocolate Easter Eggs’ to demonstrate step-by-step how easy it is to make your own!

Ingredients and accessories

Chocolate Dark, Milk and White, as required
Chocolate molds
Rubber spatulas
Glass or ceramic bowls

Step 1 Melting plain Chocolate

Microwave method (I use this method)

Break or chop the chocolate and place in a clean dry microwave-safe bowl. A glass bowl is best because it conducts the heat from the chocolate as it melts, and reduces the risk of over-heating. For small quantities it is safest to use a LOW or MEDIUM setting. For larger quantities and once you become experienced, use HIGH . The table below should only be used as a guide because melting times vary according to the brand and type of chocolate, the initial temperature of the chocolate and the size and material of the bowl used. Check the chocolate frequently and prod it with a spoon – it may look solid when in fact it has melted. White chocolate will burn more easily so watch it carefully. A few lumps that appear after microwaving will dissolve upon stirring and help bring the temperature down of the chocolate which is a key to tempering chocolate. The super-market bars of cooking chocolate, also referred to as Baker’s chocolate, do not really require tempering but heating and cooling the chocolate (tempering) is important to avoid the patchy and mottled look, which doesn’t alter taste but wouldn’t give you the glossy professional finish.

Approximate melting times in a 650-watt microwave oven

QUANTITY LOW HIGH

50 g (2 oz) 5 mins 2 mins
75 g (3 oz) 5 mins 2 mins
125 g (4 oz) 5 mins 2 mins
172 g (6 oz) 6 mins 2 mins
225 g (8 oz) 6 mins 2 1/2 mins

Bain Marie (double boiler) method

Cut the chocolate into small pieces and put it in the top of a double saucepan. The bottom pan should be three-quarters full of gently simmering water. If you haven’t got a double saucepan, put the chocolate in a clean, dry heatproof, preferably glass bowl and set it over a saucepan that’s about one third full of gently simmering water. The bowl should fit snugly over the saucepan so that no steam can escape round the sides. The base of the bowl or top pan should not touch the water below. Heat the water gently but do not allow it to boil. Leave the bowl on the pan until the chocolate looks melted. Remove the bowl or pan from he heat and gently stir the chocolate until it is completely melted. The temperature of the chocolate should not go above 50 deg C (122 deg F). If water or steam come into contact with the chocolate, the texture will be spoilt and the chocolate will ‘sieze’, that is it will turn into a solid mass and will not melt.

Step 2 Filling the chocolate molds

Using cotton wool or soft muslin cloth polish the insides of the Easter candy molds. Place on a tray or counter lined with baking parchment.

Spoon the chocolate into the molds (do not over fill) and tap the mold lightly to smoothen the surface and remove air-bubbles, if any.

Step 3 Setting the chocolate

Place the molds in the freezer for a few minutes until set and the underside of the mold appears opaque. If it has wet patches on the underside, then it is not fully set. Keep a while longer. Easter Chocolates Eggs (19)

Step 4 Unmolding the chocolate

Remove molds from the freezer and unmold by turning the mold upside-down onto a flat surface. Tap the mold lightly to release the chocolate. Leave to dry.

Step 5 Presentation

Finish by wrapping in colored chocolate paper and decorative boxes and ribbons.

Be creative and make chocolate eggs with fruit and nuts, rice krispies, praline, marzipan, truffles….

Easter half hollow egg with four chocolates with nuts

To simply order all these and more from Mumbai, check out my sister’s website at Julianz.in

To make Hollow Egg:

Fill the mold with melted chocolate and place in the freezer for a few minutes till the sides are set but the centre is still soft. Remove and pour out the soft chocolate from the centre. Smoothen the interior of the egg with your fingers and place it back in the freezer until completely set. Unmould and when dry join two halves together by applying some melted chocolate around the edges to form a full hollow egg. Prior to sealing the two halves, place some candy or small toy inside for a beautiful surprise for the kids. Wrap and tie bows with colorful ribbons.

To make Chocolate with marzipan eggs:

Ingredients of Marzipan
250 gm. Blanced almonds
500 gms. Icing sugar
Rose water for kneading

To make marzipan Check this link

Powder the almonds and mix with icing sugar. Knead to a soft dough using rose water a little at a time. Make small egg shaped portions depending on the size of the chocolate mold. The marzipan egg must be smaller than the chocolate mold.

Pour a little melted chocolate in the mold. Place the marzipan egg in the centre and press lightly. Pour more chocolate over the marzipan to cover and fill the mold. Put in the freezer to set. Unmold when the underside of the mold turns opaque. Leave to dry, then wrap each half in choclate wrapping paper. Place two halves together and wrap again in decorative paper for a full 3D egg!

Chocolate with marzipan eggs

SONY DSC

Ref: Good Housekeeping

Read my Blog on Easter Eggs for further information on making different types of chocolate and marzipan easter eggs and packaging.

How to make marzipan easter eggs

Menu Planning

Rudy Birthday 2018 (12)

MENU III

A Birthday Menu

As stated is my post for Easter menu, where I have posted Menu I & II options, it is essential that any celebratory meal preparation would require some amount of planning ahead so that the day of the event becomes less stressful. In my Easter Menu post I have given two menu options, one is North Indian fare and the second option is traditional food from Mais Recipes.

On my husband Rudy Pinto’s brithday on 6th November 2018, I had prepared the following menu which consisted of all traditional mangalorean food which he thoroughly relished and which without a doubt are his favorite dishes.

Any recipe that requires some form of marination can be made a day ahead. Potato chops can be made ahead except for the final frying. Make sure you place butter paper/baking parchment in between the layers to prevent them sticking to each other. Alternatively, spread them out on a tray and place in the freezer to freeze individually, then place in polythelene bags or boxes.

MENU OPTION III

Mais Recipes and Mangalorean traditional dishes

Main Meal :

Rudy Birthday 2018 (11)

Page numbers refer to Mais Recipes

Pork (Bafad) Page 107
Mutton Curry with coconut milk (Roce Curry) Page 86
Chicken Dry (Chicken Sukka) Page 84
Fried Chicken Page 81
Plain Pulao Page 122
Potato Chops Page 102
Sannas Page 133

Sannas

Pork Bafad

Mutton Roce Curry

Chicken Sukka

Plain Pulao

Fried Chicken

Beetroot salad with orange dressing

Lettuce & Egg salad

For starters/appetisers homemade 🙂

Canapes with Tuna & Cucumber filling
Chicken samosas

Salads:-

Beetroot salad with orange dressing
Lettuce & Boiled egg salad

Lettuce & Egg salad

Beetroot salad with orange dressing

Desserts:-

China Grass
Gulab Jamun
Assorted Mousse & cakes
Ice Cream

Desserts

Menu I & II (Easter Menu)

Menu IV

Ragi Banana Pancakes

The Ragi supergrain is making a come back. Also called finger millet or nachni it was one of the staples prior to the 50’s. The amazing benefits of Ragi is it is a good source of calcium, is super abundant in polyphenols and dietry fibres, has a low glycemic index, good for diabetics and an excellent source of natural iron.

Ragi Banana Pancakes

INGREDIENTS
1 cups mashed bananas + 1 whole banana sliced for garnishing
1/2 cup ragi (finger millet) flour
1/2 cup rice flour
1/4 cup wheat flour
1/4 tsp soda bicarb
2 eggs
1 cup butter milk
1/2 cup walnuts (or as required)
Salt to taste
Ghee or oil as required

METHOD

Sieve the flours together alongwith the soda bicarb and salt. Place the mashed bananas, eggs and butter milk in a bowl and whisk together. Gradually add the flours with the soda bicarb and salt and stir well to mix to a smooth batter. Add more butter milk if required, but keep the batter to thick pouring consistency.

Heat an 8″ inch pan till very hot, grease with 1/4 tsp ghee and pour 1 cup batter and swirl the pan so it spreads evenly. Lower the flame to medium. Cover and cook till bubbles appear on the surface and the sides turn lightly brown. Take 1/4 tsp ghee and smear on the sides and middle of the pancake. Turn and cook till the underside turns brown.

Remove to a plate. Serve hot topped with sliced bananas, walnuts and honey, maple syrup or simply spread with jam and enjoy for breakfast or a tea-time snack.

Powdered cinnamon or grated nutmeg may be sprinkled over the cooked pancake for added flavor.

Mais Recipes Corrections

Mai’s Recipes Book – CORRECTIONS

“VORN”- Page 159

Dear friends ,

We would like to bring to the attention of all “Mais Recipes” patrons, specifically those who have purchased/received the new print edition of the book during the past two and a half to three years;

Due to a printing error the ‘Manni’ recipe is also printed for the ‘Vorn’ recipe.

The correct vorn recipe is given herebelow and we request you to kindly replace page 159 of Mai’s Recipes with this page.

You may also access the recipe with step-by-step procedure online, following this link :

https://cooklikececilia.com/vorn

We would like to thank Gwen Soeiro, for bringing this to our notice.

Thank you for your understanding and for your kind and continued patronage!

**********************************************************************************

CAKES & PUDDINGS – Page 159

VORN

Vorn

Ingredients
1 cup rice
1 cup moong dal
½ kg. jaggery
1 large coconut
1 cup cashewnuts
6 cardamoms, powdered
Salt to taste

Method

Wash rice and soak in cold water for atleast an hour. Grind to a fine paste.
Grate coconut, grind and extract 2 cups thick milk and 2 to 3 cups thin milk.
Wash the dal and boil alongwith salt and the thin coconut milk, adding some more water, if necessary, till cooked. Remove scum.
Add jaggery and cardamom powder and simmer till the jaggery is dissolved.
Reduce heat and add the rice paste gradually, stirring all the time to prevent lumps forming.
Cook till the mixture thickens and starts bubbling.
Add the thick coconut milk and cashewnuts and simmer for 5 to 7 minutes.
Serve warm or cold.

*************************************************************************************Additional minor corrections –

A few other corrections which we have noted and would be opportune to state in this post:-

Page 86 – Mutton curry with coconut milk – Method – Substitute the word chicken with mutton
Page 167 – Nivol – Method – Line 3, Grind with the onion and garlic to a paste

To get your copy of this invaluable Mais Recipe book, do check out this link:

Mai’s Recipes Contact details

Do write to us with your comments, clarifications and queries.

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Lockdown Cooking with minimum ingredients

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Growing Mung Bean Sprouts

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Growing Methi indoors without soil

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Dibba Rotti

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Menu IV

How to make Marzipan Easter Eggs

How to make Chocolate Easter Eggs

Menu Planning

Ragi Banana Pancakes

Mais Recipes Corrections

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