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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.

Set Dosa


‘Pole’ for Mangaloreans and ‘Kallappam’ for Keralites, these soft spongy pancakes can be relished with chutney for breakfast or even with jam, butter or eaten just plain dipped in your tea or coffee!! These dosas are quite popular in the South of India.

For lunch or dinner serve with a chicken curry, mutton curry or vegetable stew so the dosa mops up the delicious gravy giving you a succulent morsel of food thoroughly satisfying to your tastebuds and your tummy!

Set dosa can be made with sanna or dosa batter which uses rice and urad dal (black gram dal) as its ingredients. 

The following recipe does not use urad dal but uses coconut and rice making the dosas lighter & spongy.  The recipe is similar to Appam, but the consistency of the batter should be kept slightly thicker for making Set Dosas. The size is smaller than the Udupi masala or sada dosas. You can use a dosa pan for making them but a smaller cast iron pan or frying pan would give a uniform and perfect circular shape to these dosas.

Idli rice can be used, if available, but I used basmati rice with good results. If fresh coconut is not available, use ½ cup coconut milk or ½ cup coconut milk powder. If the batter is fermenting overnight, do check on it in case you wake up in the night (to drink water or use the washroom) and if it has risen but it is too early to make the dosas, promptly put the risen batter in the fridge and make the dosas once you are ready. You don’t have to worry about having to prepare them at 4 or 5 am just because the batter is fermented. The Batter will stay fresh in the refrigerator for 2 to 3 days.

Soak the rice for 4 to 6 hours and grind to a thick paste alongwith the cooked rice and coconut. Mix the yeast with the sugar and warm water and leave to bloom for 10 minutes. Add to the rice paste, mix well and leave to ferment for 6 to 8 hours.  Fermenting time will depend on room temperature.  If weather is cold, use warm (not hot)  water for grinding the batter. In warm weather it will ferment in 4 hours.

When the batter has risen, add salt and mix.  Heat a cast iron pan or a frying pan on medium high heat until very hot. 

Pour one ladle or 1/2 cup of batter on the hot pan. (Do not spread the batter like you would do for the Masala dosa).  Leave as is, cover with lid and cook till underside turns golden and dosa gets spongy and translucent and is covered with holes. 

If you wish you may turn and cook the other side. 

Serve with red coconut chutney.

Set Dosa

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

Ingredients

  • 2 cups rice, preferably idli rice
  • 1 cup cooked rice
  • 1 cup fresh coconut
  • 1 tsp salt
  • ¼ tsp dry yeast
  • 1 tbsp. sugar
  • 2 tbsp. warm water

Method

  1. Soak the rice for 4 to 6 hours and grind to a thick paste alongwith the cooked rice and coconut. 
  2. Mix the yeast with the sugar and warm water and leave to bloom for 10 minutes.
  3. Add to the rice paste, mix well and leave to ferment for 6 to 8 hours.  Fermenting time will depend on room temperature.  If weather is cold, use warm (not hot)  water for grinding the batter. In warm weather it will ferment in 4 hours.
  4. When the batter has risen, add salt and mix.  Heat a cast iron pan or a frying pan on medium high heat until very hot. 
  5. Pour one ladle or 1/2 cup of batter on the hot pan. (Do not spread the batter like you would do for the Masala dosa).  Leave as is, cover with lid and cook till underside turns golden and dosa gets spongy and translucent and is covered with holes. 
  6. If you wish you may turn and cook the other side. 
  7. Serve with red coconut chutney

Red coconut chutney

Same as green coconut chutney but substitute the green chilles and coriander leaves with two to three red cillies.

Rest of the recipe is the same.

Foccacia with garlic and herbs


I have been making Foccacia over and over since few years but I don’t know why it did not occur to me to post it sooner. My family just loves this bread and more than half of it gets gobbled up no sooner it comes out of the oven while still warm and crisp.

Top it with chopped olives, roasted tomatoes, roasted peppers, caramalized onions, etc. Foccacia is best eaten alone as a snack, but you can use it for sandwiches or pair it with dips for a delicious appetizer.

Here are the step-by-step pictures and method.

Mix flour, salt and active dry yeast in a large bowl.  Add the water and with a wooden spoon or whisk, mix till all the flour is incorporated.  Cover the bowl and keep in the refrigerator for 8 hours upto 24 hours. Alternatively, if you wish to bake the same day, leave to rise at room temperature for 2 hours.

After the dough has risen, add the Italian seasoning and knead the dough to incorporate the seasoning. 

Take two rimmed trays 9” x 12” each and pour a tbsp. of olive oil in the centre of each. Divide the dough into two pieces and place each on the pan. 

Cover with plastic wrap and leave to rise for two hours or more till the dough  spreads and covers most of the pan. 

Preheat oven to 220  deg C or 425 deg F.  With your fingers make depressions all over the bread, drizzle with olive oil and sprinkle with flaky sea salt. 

Bake for 25 minutes, until tops are golden and edges and underside are brown and crusty.

Foccacia with garlic and herbs

  • Difficulty: Average
  • Print

Ingredients

  • 4 cups flour
  • 2 tsp salt
  • 2 ¼ tsp active dry yeast
  • 2 cups warm water
  • 4 tbsp. olive oil
  • Italian seasoning, as mentioned below
  • Flaky sea salt

Italian seasoning

  • 2 tbsp. chopped garlic
  • 2 tbsp. Olive Oil
  • 1/2 tsp. Oregano
  • 1/2 tsp. Thyme
  • 1/2 tsp. Basil
  • 1/2 tsp. Rosemary
  • 1/2 tsp Chilli flakes
  • 1 tsp. Salt
  • Mix all the above together and keep to infuse until required. I have used dried herbs, use fresh if available. Secondly, you may omit one or the other as per availability, but increase the quantity propotionately so the bread is well seasoned. You may also use chopped olives.

Method

  1. Mix flour, salt and active dry yeast in a large bowl.
  2. Add the water and with a wooden spoon or whisk, mix till all the flour is incorporated. 
  3. Cover the bowl and keep in the refrigerator for 8 hours upto 24 hours.  Alternatively, you can also keep to rise for two hours, if you plan on making it the same day.
  4. After the dough has risen, add the Italian seasoning and knead the dough to incorporate well. 
  5. Take two rimmed trays 9” x 12” each and pour a tbsp. of oil oil in the centre of each.
  6. Divide the dough into two pieces and place one on each pan. 
  7. Cover with plastic wrap and leave to rise for two hours or more till the dough  spreads and covers most of the pan.
  8. Preheat oven to 220  deg C or 425 deg F. 
  9. With your fingers make depressions all over the bread, drizzle with the remaining olive oil, use more oil if required and sprinkle with flaky sea salt. 
  10. Bake for 25 minutes, until tops are golden and edges and underside are brown and crusty.

Cookies for every occasion


This post is inspired by my eldest grandson Rhys, all of four years, who one day very sweetly and shyly requested “Grandma can you make Strawberry cookies”? And very thoughtfully enquired “Do you have strawberries”?  This was enough to melt my heart.  Not that he loves strawberries or wants them in the cookies but he loves anything red and associated the red strawberry colour with the cookies he wanted.  Little does he know that you don’t require fresh strawberries for Strawberry cookies. When he saw the cookies, he asked for Blueberry cookies for his brother!  That set the ball rolling………  There’s no way I can turn down my grandchildren!!

These cookies can be enjoyed anytime of year, celebrate them with family and friends!! Click on the title for the recipe page.

Nowadays as we spend more time working from home, teaching from home, learning from home and managing the household, etc, frequent intermittent breaks more from quarantine fatigue, have become necessary and a break with a cup of tea or coffee just makes everything better!  Pair that with a couple  of cookies and it goes to another level.  Children also need their regular breaks from their online classes, tuitions, etc. and what can be more satisfying than some baked cookies or biscuits with a glass of milk for a healthy snack!

I would recommend you bake several types of cookies back-to-back, not only will you have a variety of cookies and biscuits but it just makes it quicker and easier and you would have cookies that your family can enjoy for weeks. They are also perfect for gifting!

Here are some tips as a guide to baking cookies, specifically for making multiple types of cookies at a time:-

  1. Prior to Baking

Read the recipes well, several times if necessary.  Many a failed recipe is attributed to having overlooked an ingredient or missed a step.  Check if you have all the ingredients.  If not, check if it can be omitted (i.e. if it does not affect the basic recipe) or if it can be substituted with ingredients on hand. 

2. Baking day

To make it easier on yourself, plan on baking several types of cookies back-to-back on the appointed day and set aside a couple of hours  i.e. an  afternoon or morning if you prefer. Cookies store very well.  Alternatively, just bake a quick batch of ‘fresh from the oven’ whenever you feel like cookies!!

3. Ingredients

Gather all your ingredients and make sure everything is at room temperature, eggs, butter, etc.  Hence ingredients that are refrigerated must be kept out on the kitchen counter in advance so that they are at room temperature when you begin mixing the ingredients. ‘Flour’ refers to All purpose flour, unless otherwise specified.

4. Measuring cups/spoons

I have used cup measures in most cases i.e. the actual ‘Cup measure’, not yogurt cup or icecream cup,  glass, etc.  Use exact measurements for best results.  I find it is just easier using a cup rather than the scale but do use the scale where necessary.

5. Mixing bowls

Always use two bowls, a medium one for dry ingredients and a larger one for wet ingredients.  Also using separate measuring cups and spoons for dry and wet ingredients will just make it easier to bake back-to-back.  Since the main ingredients in cookies are basically the same i.e. flour, butter, sugar, eggs, would be less effort to avoid changing the utensils after each batch. Cookies requiring coloring can be made last, as the bowls would then definitely require washing.

6. Baking trays & parchment

The same baking trays can be used for several batches, just change the parchment and after you have baked two or three batches, you will find you don’t need the parchment as the trays will be well greased by then. Just wipe off the residue, if any.

7. To prevent cookies from spreading too much

Chill the cookies – TO AVOID THIS!!

For cookies other than cut-out cookies (as most cut-out cookies require prior refrigeration) form the cookies by hand or a scoop, place on baking tray and chill in the refrigerator for 10 to 15 minutes before transferring to the oven.  This will avoid the cookies spreading too much and running into each other.

8. Cut-out Cookies – customization

Some recipes, mainly cut-out cookies, require the dough to be refrigerated for a specified period.  After refrigeration work with small portions of the dough and put the balance dough back in the fridge. Begin with such recipes so that while the dough is getting chilled, you can move on to the next recipe. After rolling, cutting and placing on baking sheet, bake directly.

Cut-out cookie shapes can be customised to suit the occasion or festive season. Use regular cutters like round, flower or anyother shape.  For festive occasions use the appropriate cutters. Easter bunnies, chicks, eggs, carrots, rabbits etc. at Easter season and Christmas designs like tree, candy cane, snowflake, santa etc. at Christmas and so on. The cookies can also be decorated with royal icing.

9. Oven Temperature

Always  heat oven to 180 deg C or 350 deg F and position rack in the centre of the oven.  If using multiple racks, rotate the trays on the lower rack to the upper mid-way through baking, if the cookies are browning too quickly. 

10. Storing

Make sure the cookies have cooled completely, preferably on a wire rack before storing.  In case you wish to store several types of cookies in one large container,  put each type in a separate plastic bag, seal well and place in the box, so the cookies don’t lose their crunch.  Will stay fresh for weeks!

Tea & cookies, like milk & cookies or coffee & cookies usually go together.  The act of drinking tea or coffee is so ingrained in us that consciously or unconsciously it becomes a necessity at the break of day, mid-morning, early evening and several times in between.  I therefore, leave you with this beautiful thought, tea and coffee being interchangeable here (as I am an ‘only coffee’ person) –

If you are cold, tea will warm you; if you are too heated, it will cool you; If you are depressed, it will cheer you; If you are excited, it will calm you.
-William Ewart Gladstone

I have listed the cookies in the order they are to be made, incase you wish to take up my suggestion of making several types in one go. Just click or tap on the name to access the recipe :-

  1. Cake Toast – Bake the cake, cool completely, slice & toast again in the oven.
  2. Gingerbread Cookies – Chill the dough for one hour & customise.
  3. Easter Bunny Biscuits – Chill the dough for one hour & customise.
  4. Jam filled Cookies – Chill the dough for one hour. Cut-outs can be customised.
  5. Tea Cake Cookies – Freeze the dough for 30 mns. Cut-outs can be customised. Chill briefly for 10 mns. before baking.
  6. Butter Cookies – Roll the dough into cylinder shape between plastic wrap and chill 30 mns. Sliced and bake.
  7. Strawberry Cookies
  8. Oatmeal & Raisin Cookies
  9. Lemon Cookies
  10. Ginger Snaps
  11. Chocolate Chip Cookies
  12. Last but not the least, my mother’s famous Nankatia Biscuits also called ‘Snowballs’ which has been a christmas tradition since years.

Thiklem and Randho food for lactating mothers


(Pictures and step-by-step guide for Thiklem (Sukho Randho) are posted below).

My recent post on Pospartum care Thiklem & Rando gave details of the traditional recipes for Thiklem (Dry Randho also called Sukho Randho) and Randho (Wet, jam like consistency) and the simple version with readily available ingredients.

I will re-state here only the simple version of the recipes, with some modification, to make it easier to understand and prepare.

Randho (Wet)

Ingredients

  1. 1 Litre coconut milk
  2. 750 gms. Palm Jaggery
  3. 250 gms. Poha (flat)
  4. 250 gms. Tup/Pure ghee
  5. 100 gms. Onions, sliced
  6. 100 gms. Garlic, sliced
  7. 50 gms. Dill Seeds (Shopa)/or Fennel seeds
  8. 50 gms. Kuskus (Poppy seeds) or Sesame seeds
  9. 50 gms. Cumin seeds
  10. 50 gms. Ajwain/Carom seeds
  11. 50 gms Fenugreek seeds
  12. 50 gms. Corainder seeds
  13. 50 gms. Mustard seeds
  14. 50 gms. Black Pepper corns
  15. 50 gms. Turmeric
  16. 10 gms. Cardamom
  17. 1 no. Nutmeg
  18. 1 gm. Saffron (Kesar)
  19. 100 gms. Dry Dates
  20. 50 gms. Raisins
  21. 100 gms. Almonds
  22. 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 warm, once day at breakfast to the mother of new born baby after ten days.

Thiklem (Dry) Also called Sukho Randho

Thiklem (Sukho Randho)

I have now tried the recipe and happy to post the step-by-step pictures and modifications in the recipe so as to simplify the process. To make it easier I have used a third of the quantities from the previous recipe. Feel it is better to make in small quantities so the process does not become too tedious. Secondly, if it is enjoyed and benefiting the new mother then additional batches can be easily made.

Ingredients (Same as above except coconut milk but add fresh or dessicated coconut as stated below)

  1. 1 cup (packed) Coconut (Fresh or dessicated)
  2. 1 1/2 cup Palm Jaggery (if not use any available jaggery)
  3. 1/2 cup Tup/Pure ghee
  4. 1 large Onion, sliced
  5. 1/4 cup Garlic, sliced
  6. 1/2 tsp. Fennel Seeds
  7. 1 tsp. Kuskus (Poppy seeds) (Substitute with sesame seeds, if not available)
  8. 1/2 tsp. Cumin seeds
  9. 1/2 tsp. Ajwain/Carom seeds
  10. 1/2 tsp. Fenugreek seeds
  11. 1/2 tsp. Corainder seeds
  12. 1/2 tsp. Mustard seeds
  13. 1/2 tsp Black Pepper corns
  14. 1/2 tsp. Turmeric
  15. 1/4 tsp. Cardamom seeds
  16. 1/4 tsp. Nutmeg
  17. A pinch Saffron (Kesar)
  18. 1/4 cup Dry Dates
  19. 1/4 cup Raisins
  20. 1/4 cup Almonds
  21. 1/4 cup Cashewnuts

Method

  • Dry roast all the spices from Fennel seeds to Black Pepper. Grind to a powder alongwith the turmeric, cardamom, nutmeg and saffron.
  • Slice the onion, garlic, dates, raisins, almonds and cashews.
  • Take half the tup/pure ghee in a wide pan or kadai and gently fry the sliced onions till golden brown, remove.
  • Fry the garlic till light brown, remove.
  • Fry the raisin, almonds, cashewnuts, dates, one by one and remove.
  • Add the remaining ghee and add the spice powder, saute a few seconds.
  • Add the coconut and fry till golden brown.
  • Add the jaggery and saute till it begins to melt.
  • Add the fried onion, garlic, almonds, raisins, cashews, date mixture and fry gently till dry and ghee just starts to separate.
  • Remove to a dish and leave to cool.
  • Crush lightly to break-up the lumps and store in a glass or steel container when completely cool.
  • 1 tbsp. to be taken warm, once or twice a day at breakfast & evening tea by the mother of new born baby after ten days.
  • Powder the spices
  • Slice the nuts, onion, garlic
  • Fry the Onion in ghee
  • Fry Onion try golden brown
  • Fry the sliced garlic
  • Fry garlic till brown
  • Fry raisins
  • Fry almonds & cashewnuts
  • Fry nuts till brown
  • Fry spice powder in ghee
  • then add the fresh coconut
  • and fry till brown, add jaggery
  • As jaggery is melting add the remaining ingredients and saute till dry.
  • Thiklem (Sukho Randho) is ready

As stated in my Postpartum care Thiklem and Randho post, I have yet to try the Wet Randho recipe. Shall post the pictures and fine tune the recipe as done for the Sukho Randho recipe, if necessary. Meanwhile, if anyone makes it would love to know/see the outcome.

Due to the lockdown many new mothers are having to fend for themselves post delivery with no mothers/mother-in-law/grandmothers, etc. to be with them and assist as restrictions on travel continue to be in place. As a result, I have received several requests for these recipes. Other recipes for lactating mothers and baby care are already menioned in my previous posts on Foods for lactating mothers.

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!

Thiklem/Randho Page 1 of 3
Thiklem/Randho Page 2 of 3
Thiklem/Randho Page 3 of 3

Randho (wet) (Translated from above Konkani recipe)

Ingredients

  1. 50 paise          Badishep/Fennel
  2. 50   ”                Lutipal ?
  3. 50   ”                Lutiphol ?
  4. 75   ”                Pepper (Nanji Mirian)
  5. 75   ”                Vayu Vilanga/All Spice
  6. 75   ”                Peempli (Long Pepper)
  7. 50   ”                Cloves
  8. 75  ”                 Chor Owon/Ajwain (Same as 22?)
  9. 75 ”                 Poulancho Kando ?
  10. 75  ”                 Ratan Purush
  11. 75 ”                 Hasigundi ?
  12. 25 ”                 Taraviti Jeera
  13. 75  ”                 Neggina Mullu
  14. 1.00 Rupee     Nilpee
  15. 75 nos             Cardamom
  16. 1.00 Rupee     Kesar
  17. 75 nos.            Pepper (Hadi miri)
  18. 1 spoon          Mustard seeds
  19. 15 gms           Kala Misri
  20. 15 gms.          Safed Misri
  21. 125 gms.        Jeera
  22. 125 gms.        Ovon/Ajwain
  23. 250 gms.        Small Badishep
  24. 75 gms.          Dry Ginger
  25. 500 gms.        Doodhval ?
  26. 50 gms.         Coriander seeds
  27. 100 gms.        Garlic
  28. 300 gms.        Arbi Gond
  29. 250 gms.        Kuskus
  30. 500 gms.        Small Badam
  31. 500 gms.        Khadi Sakkar
  32. 500 gms.        Kismis
  33. 750 gms.        Ghati Jaggery
  34. 500 gms.        Ushe God ?
  35. 4 pcs.              Nutmeg/Jaiphal
  36. 3 pcs.              Myfol
  37. ¼ Litre           Coconut oil
  38. 1 Litre            Tup
  39. 1/2 litre Milk
  40. 5 pcs.              Flat round jaggery
  41. 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).

  • 1. Badishep/Fennel
  • 4. Pepper/Nanji Miri
  • 5. Vayu Vilanga/All Spice
  • 6. Peempli/Long Pepper
  • 7. Cloves
  • 8. Ajwain/Carom seeds
  • 9. Poulancho Kando
  • 10. Ratan Purush
  • 12. Taravati Jeera
  • 13. Negina mullu
  • 15. Cardamom
  • 16. Kesar
  • 17. Pepper/Hadi Misri
  • 18. Mustard Seeds
  • 19. Kala Misri
  • 20. Safed Misri
  • 21. Jeera/Cumin
  • 22. Ajwain/Carom seeds
  • 23. Barik Badishep
  • 24. Soonth/Dry Ginger
  • 27. Garlic
  • 28. Arbi Gond
  • 29. Kuskus
  • 30. Small Badam
  • 31. Khadi Sakkar
  • 32. Kismis/Raisins
  • 33. Jaggery
  • 34. Ushe God (indicative)
  • 35. Nutmeg/Jaifol
  • 37. Coconut Oil
  • 39. Milk
  • 40. Palm Jaggery/Flat
  • 41. Coconut
  • 36. Myfol

 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. 1 Litre coconut milk
  2. 750 gms. Palm Jaggery
  3. 250 gms. Poha (flat)
  4. 250 gms. Tup/Pure ghee
  5. 100 gms. Onions, sliced
  6. 100 gms. Garlic, sliced
  7. 50 gms. Dill Seeds (Shopa)
  8. 50 gms. Kuskus (Poppy seeds)
  9. 50 gms. Cumin seeds
  10. 50 gms. Ajwain/Carom seeds
  11. 50 gms Fenugreek seeds
  12. 50 gms. Corainder seeds
  13. 50 gms. Mustard seeds
  14. 50 gms. Black Pepper corns
  15. 50 gms. Turmeric
  16. 10 gms. Cardamom
  17. 1 no. Nutmeg
  18. 1 gm. Saffron (Kesar)
  19. 100 gms. Dry Dates
  20. 50 gms. Raisins
  21. 100 gms. Almonds
  22. 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

  1. Panpole (Neer Dosa)
  2. Mutlim
  3. Poha Upma
  4. Rawa Dosa
  5. Sada Dosa
  6. Dibba Rotti
  7. Tomato Uthappam
  8. Onion Uthappam
  9. Idli Sambar
  10. Cucumber Idli
  11. Set Dosa
  12. Sannas
  13. Jeera Rice
  14. Veg or Peas Pulao
  15. Khichidi
  16. Rice Pakoras
  17. New Year Fried Rice
  18. Red bean Pulao
  19. Mexican Rice
  20. Brown Rice
  21. Sweet Beaten Rice Godd Fov
  1. Rice
  2. Rice
  3. Rice Poha
  4. Rice flour + Rava
  5. Rice + Urad dal
  6. Rice + Urad dal
  7. Rice + Urad Dal + tomatoes
  8. Rice + Urad dal + Onion
  9. Idli (Rice) rava + Urad dal
  10. Idli (Rice) rava + Cucumber
  11. Rice + Coconut
  12. Rice + Urad dal very small quantity
  13. Rice + Cumin/Jeera small quantity
  14. Rice + peas or any available veggies
  15. Rice + Moong or Masoor dal
  16. Rice (leftover) + Besan/Gram flour small qty
  17. Rice + peas/capsicum or as available
  18. Rice + Red kidney beans
  19. Rice + Cabbage, capsicums as available
  20. Rice + some sugar
  21. 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
  1. Plain Chapatis
  2. Pooris
  3. Aloo Parathas
  4. Cabbage Paneer Parathas
  5. Blueberry Pancakes
  6. Doodhi Thepla
  7. Goli Baje
  8. Egg Paratha
  9. Pav
  10. Foccacia
  11. Gatiya/Sev/Karakadi
  1. Wheat flour
  2. Wheat flour
  3. Wheat flour + Potatoes
  4. Wheat flour + Cabbage/Paneer, either if both not available
  5. Flour +eggs/blueberries/bananas as available
  6. Wheat flour + Doodhi(pumpkin)
  7. Flour + Rice flour small qty + yogurt
  8. Wheat flour + eggs
  9. Flour + yeast
  10. Flour + Olive Oil + yeast
  11. Gram flour

III. Eggs

  1. Egg Roll
  2. Toad in a hole
  3. French Toast
  4. Egg Bhurji
  5. Omlette with tomato
  6. Egg Mayonnaise
  7. Bread Pudding
  8. Egg Curry/Egg stew
  9. Egg Masala
  1. Eggs + Bread roll or use chappatis
  2. Eggs + Sliced bread
  3. Sliced bread + eggs + milk
  4. Eggs + Onions
  5. Eggs + Cherry or regular tomato
  6. Eggs + Mayonanaise + Bread
  7. Eggs + Milk + Bread
  8. Eggs
  9. Eggs + Onion + Tomatoes/paste

IV. Potatoes

  1. Aloo Parathas
  2. Poori Bhaji
  3. Aloo Tuk
  4. Kadhi
  5. Batata Vada
  6. Shepherds Pie
  1. Potatoes + wheat flour
  2. Potatoes + wheat flour
  3. Potatoes
  4. Potatoes + Yougurt + gram flour
  5. Potatoes + gram flour
  6. Potatoes + minced meat

V. Chana/Chick Peas

  1. Chhole Bhature
  2. Aloo Salaad Anarkali
  3. Chana Bhaji
  4. Hummus
  1. Chick Peas + Bhature – flour, rava, yogurt
  2. Chick Peas + Potatoes
  3. Black chana
  4. Chick Peas + Olive oil

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

  1. Plain Dal
  2. Sambar
  3. Pesarattu
  4. Idli Adai
  1. Dal + Onion + tomatoes if available
  2. Tur dal + veggies as available
  3. Moong dal with skin
  4. Rice + urad dal + channa (gram) dal

VII. Whole Moong beans

  1. Moong Sukha
  2. Sprout cutlet rolls
  3. Moong sprouts salad
  1. Moong + grated coconut
  2. Sprouted moong + potatoes
  3. Sprouted moong + methi sprouts if available

VIII. Black Eyed beans & Red Kidney beans

  1. Black eyed peas sookha
  2. Blackeyed peas cury
  3. Red bean pulao
  4. Rajma
  1. Black eyed peas + grated coconut
  2. Black eyed peas + Palak/pumpkin
  3. Rice + red kidney beans
  4. Red kidney beans + Onions + tomatoes

IX. Rava (Semolina)

  1. Sheera
  2. Rava Adai
  3. Rava dosa
  1. Rava + Ghee + Sugar
  2. Rava + Rice flour + Butter milk or yogurt
  3. 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:-

  1. Indian cooking
  2. Traditional cooking
  3. Chinese & Asian cooking
  4. Continental cooking
  5. Breakfast Diaries
  6. Middle Eastern Cooking
  7. Sweets & Desserts
  8. Soups
  9. Sandwiches
  10. Salads

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
  • 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.

  • Vada Pav – One is never enough!

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.

  • Dried mung beans
  • Wash and soak in water for 8 hours or overnight

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
  • Line the basket with a muslin cloth
  • Spread the soaked mung beans in a single layer
  • Fold the four ends of the cloth to overlap and cover the beans
  • Hold under the tap and water it well
  • Place the basket on a container to catch the drained water

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.

  • Mung sprouts Day 1
  • Mung Sprouts Day 2
  • Mung Sprouts Day 3
  • Mung Sprouts Day 4
  • Mung Sprouts Day 5
  • Mung Sprouts Day 6
  • Mung Sprouts Day 6 grown nice and plump
  • Mung Sprouts Day 7
  • Mung Sprouts Day 7 – Harvest day

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.

  • Blanch in boiling water for 2 minutes
  • Mix all the seasoning
  • Add to the sprouts and toss well

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:-

    1. Wash and soak ¼ cup of methi seeds overnight or for atleast 8 hours.
    • Methi (Fenugreek) seeds washed and kept for soaking overnight
    • Soaked Methi (Fenugreek) seeds after eight hours

    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 lined with Kitchen 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
    • Cover the sieve with a wet tea towel and set aside

    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.

    Sprouts after 24 hours – Day 1
    Sprouts after 48 hours – Day 2

    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
    Day 4
    Day 5

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

    Day 6
    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.

    • Methi Bhaji with Prawns cooking
    • Methi Bhaji with Prawns simply delicious
    Methi with Prawn and Potatoes

    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.

    Methi Murgh

    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!


      Fijivillage.com

      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


      Please subscribe to my YouTube Channel.

      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
      • 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
      • 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

      1. Wash the rice. Add hot water to cover the rice and soak overnight .
      2. Clean and wash mutton and season with one teaspoon salt.
      3. 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.
      4. Then add the meat and fry till brown. Remove.
      5. 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.
      6. 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.
      7. Cook the meat till tender and done. Remove the meat and set aside. Keep aside one cup of the stock.
      8. To the remaining meat stock add the soaked rice, remaining garam masala powder and bring to a boil. Taste and add salt if required.
      9. Lower flame, cover with a tight fitting lid and cook till the rice is done and the stock is absorbed. Switch off the flame.
      10. 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.
      11. 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.
      12. 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

      1. Corn Canapes
      2. Tuna Fish balls
      3. Chicken Malai Kabab
      Corn Canapes
      Tuna Fish Balls
      Chicken Malai Kababs

      MAIN COURSE

      1. Fried Rice
      2. Mutton Masala
      3. Methi Murg
      4. Choris Chilly fry Goa Sausage chilli fry Choris Pao
      5. Mushroom Capsicum masala
      6. Aloo Salaad Anarkali
      7. Beetroot Salad with orange dressing
      8. Bread rolls


      Goa Pork sausages chilli fry

      Mushroom Capsicum Masala
      Mutton Masala
      Fried Rice
      Methi Murgh

      DESSERT

      1. Shahi Tukda
      2. 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

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