Saturday, 17 February 2018

Nut and Fruit Clusters

For Little Angels

Theme: Kid's Delight - Chocolate Dishes
BM#85 Week 3 Day 1

   Its the first time that I'm actually making something with kids in mind. Mine are all grown up and now treat hubby and me like kids! Don't do this, don't travel alone, call us when you're going out, etc etc. Does that sound familiar? Are we getting a dose of our own medicine? My daughter in this respect is just too over protective. Sometimes I feel good but sometimes get irritated when she thinks I can't think for myself. However, when she automatically holds my hand when we're crossing a very busy road, I feel so loved. When my sons ask me if I need anything, its such a comforting feeling. When my son in law calls me mum, I feel joyous and when my daughter in law gives me a tight hug I feel as though my happiness cannot be contained. 
   
    I made these nut and fruit clusters and shared it with my neighbors kids. The two year old who is not into anything sweet, refused to touch it. However, the rest enjoyed them. However, I was not allowed to take photos so have no proof. 

   These clusters are so easy to make. I'm wondering why I've not made them till now. Hubby is always looking for chocolates with nuts in them. Whenever we buy a bar of Cadbury's Whole nut, its difficult to find enough nuts in them. Same goes for the fruit and nut one that I love. So from now onwards, I think I'll make these clusters at home so we can enjoy more fruit and nuts in our chocolates. These clusters are a a very convenient way to get kids to include nuts and fruits in their diet. Add nuts and fruits of your choice. I used almonds, cashew nuts and walnuts along with some dried blueberries and raisins. They make an ideal home made gift for anniversaries, Christmas, Diwali, Eid, for that matter for any occasion. 






NUT AND FRUIT CLUSTERS 
Makes approx 24

1 cup chocolate chips (dark or milk)
¾ cup nuts of your choice cut into big pieces (walnuts, cashew nuts, almonds, pistachios, etc)
¼ cup dried fruit of your choice (cranberries, blueberries, raisins, strawberries etc)
½ tsp vanilla or orange extract


  1. Lightly roast the nuts in a pan if they are not crunchy.
  2. Cut big fruit into pieces e.g if you're using strawberries.
  3. Line a tray with parchment paper or use small paper cups.
  4. Put the chocolate chips in a heatproof bowl. Melt the chocolate in the microwave oven or over some hot water.
  5. To melt it over some hot water, take a pan over which the bowl can sit in the pan without touching the bottom of the pan. (I find that some of the steel little pans most Indian kitchens have works well).
  6. Add some water to the pan and let it get hot over medium heat. Switch off the heat.
  7. Place the bowl with chocolate over it.
  8. Stir it with a spoon or spatula till it melts.
  9. Add vanilla or orange extract and mix well.
  10. Add the chopped nuts and fruits.
  11. Mix well.
  12. Using a teaspoon, scoop up the chocolate mixture. With the help of another spoon, drop it into a cluster on the parchment paper or small paper cups.
  13. Let the clusters chill in the fridge.
  14. Serve these clusters as a treat to your children or add to their lunch boxes. 
Tips:
  • If the chocolate does not melt properly then its probably very old.
  • You may add only nuts.
  • I find these clusters are a great party treat for both kids and adults.
  • Very easy to make, get your kids to help you to make them.
  • The number of clusters will depend on how big or small you make the clusters.
You may want to check out other chocolate recipes:
cardamom chocolate fudge
chocolate medallion
choco coconut bites
Sending this recipe to the following events:

Kids Delight event is initiated by Srivalli of  Spicing Your Life. For BM #85th Kalyani of Sizzling Tastebuds is hosting the event.


Tuesday, 13 February 2018

Hoppers (Sri Lankan pancake)#BreadBakers

Today is Pancake Day
Theme : Pancakes
   
   Imagine a whole day dedicated to pancakes. Most people love pancakes. When I say pancakes there's such a huge variety out there that its unbelievable. Right from fermented batter to quick batters. I could eat pancakes everyday, but have to control myself because of all the butter and honey or maple syrup. Pancakes without butter taste dry. However, what I've made for this theme, hoppers can be eaten without any guilt as they are gluten free and hardly have any sugar in it.

   For Christians Shrove Tuesday marks the last day before Lent. Lent is the 40 day period of fasting before Easter. Usually ingredients like sugar, fat, flour and eggs had to be used up before the fasting period began. So the most obvious way to use them up was to make pancakes.Nowadays Pancake Day is enjoyed by all whether Christian or not. It gives one an excuse to indulge in pancakes.


    Wendy of A Day in the Life on the Farm and a member of the Bread Bakers team decided that we should make Pancakes to celebrate Pancake Day. Before I go into my choice of pancake, please take time to visit Wendy's blog. Besides some exciting and simple recipes she has a whole list of books year wise that she recommends one can read. I usually find reading lists very useful as sometimes I don't have the foggiest idea what I want to read! I'm actually quite a sight at a bookshop. So many books and I just wouldn't know which one to pick. So usually I carry my list on my phone, just in case I come across a good bookshop. On occasions that I have picked a book that was not recommended, they're still on the shelf half read! Yes I have a tendency to pick up boring books.


   For the pancake theme, I decided to make Hoppers. Hoppers is nothing but appam or pancakes from Sri Lanka. They are made from a fermented rice and coconut batter. However these pancakes are not flat at all. They are in the shape of a wide bowl. To get that shape the batter consistency has to right and most important you should have a hopper pan or a small wok to make them.


One of the flatbreads served during my daughter's wedding was appam or hoppers. Its since then that I'd wanted to try making them at home. However, I didn't have the pan and then most times you forget about the bookmarked recipes till some event comes up. I'm glad that most of the forthcoming themes have been planned months in advance. Knowing that I wanted to try making hoppers at home, I made sure I bought the hopper pan or thachhiya from India when I was there in Dec/Jan.


   The first hopper I made as a trial and hubby got so excited. He simply loves them. He started looking for a curry to go with it. I wanted to make eggs in them... typical Sri Lankan breakfast but he wanted some curry. I put the batter away in the fridge and made the hoppers next day with some egg curry. Hoppers can be served with egg, curries, stews, or make them into a dessert by serving with some fruit and fruit sauce. A simple mixture of fresh grated coconut with jaggery too is served as a sweet treat. 


   During my research for the perfect and easy recipe, I came across one that had way too much sugar, some added sourdough bread(not starter!), some added boiled rice, some methods were just too confusing. I got a bit frustrated that a simple everyday staple of Sri Lanka cannot be so complicated. Then I stumbled upon this video. Check it out before you begin to make hoppers.


With the measurement given below you can make many hoppers. I've just indicated that it serves 4-6 people as they will not stop at one. Each person may consume 3-4 with a curry. This batter was just too much for 2 people. I froze the remaining batter  to use it for breakfast pretty soon.






fermented batter

hopper with egg




HOPPERS (SRI LANKAN PANCAKE)

Serves 4-6 people

2 cups rice flour

3 cups coconut milk
½ tsp salt
2 tsp sugar 
¾ - 1 cup water
2 tsp dry active yeast


  1. Heat about ¼ cup water from the measured water till its Luke warm.
  2. Add sugar and stir.
  3. Sprinkle the yeast over it. Cover and let it ferment for 10 minutes.
  4. The mixture should be frothy. If not then the yeast is too old.
  5. Add the yeast mixture and coconut milk to the rice flour.
  6. Whisk it well so that no lumps are left and you have a smooth thick batter.
  7. Add salt and water little by little. Whisk it well. The batter should be a little thinner than a pancake batter.
  8. Cover the batter and leave it in a warm place to ferment for 3-4 hours. The batter will become frothy and will be double in size.
  9. Gently, mix it. If the batter is too thick, add little water.
  10. Heat a small hopper pan(wok, thachhiya) over medium to low heat. If you're using a non stick one no need to oil it.
  11. Pour a ladleful or ¼ cup of the batter into the centre of the pan.
  12. Swirl the pan around so that the batter coats the sides of the pan.
  13. Let it cook for 1-2 minutes.
  14. Cover and cook for a further 1-2 minutes so that the middle spongy part of the pancake or hopper gets cooked.
  15. Th hopper is ready when the sides begin to brown and it starts to pull away from the pan.
  16. Serve hot hopper immediately with a curry of your choice.
Tips:
  • If the batter is too thick it will not be easy to swirl it and coat it on the sides of the pan. Always do a test run to see if you can swirl the batter around easily. If not add little water.
  • You can drizzle a tiny amount of oil on the sides so that the sides become really crispy.
  • Its best to serve hot hoppers as cold ones don't taste that good. The sides tend to go soft.
  • As the batter ferments further it becomes thicker and you may need to add some water.
  • Many sites recommend that you cover the pan after a minute or two. I found that when I did that the condensation made the sides go all soft. Its just best to let them cook over medium to low heat without the lid. However, you will need to use the lid if you cook and egg with it.
  • To serve hoppers with eggs for breakfast, after swirling the batter around the pan, break an egg over it. Cover and cook till the white of the egg is done. Serve with sambol and kiri hodi a typical Sri Lankan Coconut curry.

Check out what other types of pancakes fellow bloggers have made:


BreadBakers


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.


We take turns hosting each month and choosing the theme/ingredient.


Monday, 12 February 2018

TonDak/ ToNak (cowpeas in coconut curry)

Just too busy

Theme: Main Course with Gravy/Rice
BM#85 Week 2 Day 2

   Its amazing how many caps a woman has to wear. I really thought that once the kids are all grown up, I'll be free. However, so many daily chores need our attention. Last week I was like up to my head and nearly wanted to stop everything and just sit. When I say everything, it means everything...cooking, housekeeping, blogging, book keeping, social, exercise, you name it... except of course sleep. Would just love to sleep, wake up, eat and go to sleep again. However, we all know that is not possible. 

   Since I've started blogging, never have I had to prepare for 3 events on the same day...yes you read right 3 events! I tried to sort of make one dish to fit all three themes but that was not working out. I thought of backing out but felt really bad.  The cooking part was not difficult, but the writing part is. I'm tired of writing. I know I should not have committed myself to so many events. The truth is that I didn't realize at that time that they all would fall on the same date. And power cuts do not help at all! We've been without power for over 5 hours. So much work cannot be done as we depend so much on power. 

   Well, this is the last post for the day, two are out already Rose and Saffron Yogurt Mousse and Watermelon Gazpacho. Please take some time to check out the recipes.

   Coming to the last recipe for the day, my curry for today is a coconut gravy. This is a Goan Curry. The gravy is made with fresh coconut, onion and spices. I had bookmarked this recipe from Sandhya's blog ages ago. I'm so glad I finally got to try out this curry as it was so delicious. I'm really nuts about coconut so this is a winner recipe. I enjoyed it with bread and hubby had his with rice. A bit of the curry was left over and next day I added some more chopped onion, coriander and some sev... it was like usal as Sandhya mentioned in her write up. Thank you Sandhya for sharing an awesome recipe.

   The coastal people of Kenya prepare cowpeas in coconut gravy but it tastes so different. Less spices are used and the cowpeas are cooked in coconut milk. But I love both the versions. Enjoy the recipe below with whatever you want, rice, parathas, roti, bread or as I had it the second day with chopped onions, coriander and sev. 





TONDAK/TONAK (COWPEAS IN COCONUT CURRY)
Serves 4
Recipe Source : My Cooking Journey

1 cup cooked cowpeas (soak in water overnight and then pressure cook)
1 medium potato, boiled, peeled and cut into chunks
1 large onion, sliced
1 cup fresh grated coconut
1 tsp green chili paste or 1-2 finely chopped
1 tbsp garlic paste
1 tsp tamarind pulp
1 tbsp oil
1 tsp salt
1-1½ cup water

Tondak Masala:
2 tbsp coriander seeds (dhana)
½" cinnamon stick
2 dry red chillis
3 cloves
4-6 pepper corns
1 star anise
½ tsp fennel seeds (valiyari, saunf)
½ tsp cumin seeds (jeera)
2 cardamoms

For garnishing:
1 small onion finely chopped
2-3 tbsp fresh chopped coriander

Preparation of Tondak Masala:

  1. Dry roast the spices in a wide pan over low heat till the cumin seeds begin to crackle.
  2. Take the spices out of the pan and leave it a plate to cool of a while.
  3. Grind the spices in coffee grinder or any dry food processor.
  4. Keep the spice powder on the side till required.
Preparation of Tondak:
  1. Heat oil a pan over medium heat.
  2. Add the sliced onions and stir fry till they become golden in colour.
  3. Add garlic and chili. Stir fry for 30 seconds.
  4. Add grated coconut and stir fry till becomes light golden in colour.
  5. Add the stir fried mixture into a blender with the water. 
  6. Process to a smooth paste.
  7. Pour out the coconut onion paste into the pan.
  8. Add the cooked cowpeas and chopped potato. 
  9. Add salt, tamarind pulp, 2 tbsp of the tondak masala and more water if required.
  10. Mix well. Let the curry simmer over medium heat.
  11. Garnish the curry with chopped onion and coriander. 
  12. Serve tondak with pav (bread rolls) or rice.
Tips:
  • Half a cup of raw beans when soaked and cooked yields about 1 cup.
  • I used more coconut. You can reduce the quantity.
  • Store remaining tondak masala in an airtight jar and use it for other curries.
  • Can use dried peas, black eyed beans to prepare this curry.
You may want to check out other curry recipes:
Red Chora Curry
Sending this recipe to the following event:






Watermelon Gazpacho

Spreading Love

   This is the first time I'm participating in the annual event #FoodBloggerLove Valentine's Day. This event is organized by PinterTest Kitchen. This blog is run by Sharon Boyer and her two daughters Allison and Jessica.  Basically, you sign up for the event (it was a group I'd joined to share recipes and to get to know other bloggers, but forgot about the group till I got the invite to join in this event). Here, it works like  secret Santa. I got assigned a blogger and some else will get me.The deal is to either prepare something from the assigned blog or prepare something that he/she would like.We share our recipes on the same day(Please scroll down right to the bottom to see what other bloggers have prepared).I was waiting with much excitement to see who I would get...seriously this is the first time I'm actually participating in this 'Secret Santa' game. Never ever participated in it but have heard all about the excitement and joy from my daughter where her work place engages in it every year for Christmas.  

   Anyway, I was assigned Blake Turck who blogs at Style Island. The first time I visited her blog, I obviously just went straight to her food section. Wanted to see if I could prepare something from her blog. She has many recipes that are drool worthy and easy to prepare. However, remembering her obsession about souping... I decided to make a soup that somehow fits into the Valentine's theme and is healthy and quite different from the usual strawberries and chocolate loaded recipes. 

   Why did I choose watermelon? Well besides treating Blake with a soup, being red in colour, and in full season in Kenya, various other factors played a role in the decision making. Did you know that in China guests offer their hostess watermelons as a gift? Mark Twain called watermelon the food of angels. And wait for this one... its among the food group that is listed as aphrodisiacs! Rich in citrulline which is good for the vascular system(anything heart related is good!).  So why not give watermelon some importance during the season of love. Though watermelon is 92% water, its a rich source of Vitamins A, B6 and C, lycopene and amino acids.

   Coming back to Blake's blog, Style Island, after the initial browsing on the food section, I then turned to my next favorite section and that is travel. You'll find getaways, tips on traveling, why you should visit places, hotel reviews, etc etc. There is so much to read. I was about to skip the style and beauty section but am so glad that curiosity got the better of me. I stumbled upon a guide to getting more sleep and slowly am trying to follow the tips. Still struggling to get up earlier but will work on it. Wondering which movie to watch during the weekend? Then check out her entertainment section. She recommends movies right from horror to mother daughter ones and has reviewed quite a few. You'll definitely need to hop over to her blog if you want an online magazine. Full of info and interesting read, I'm hooked. Only problem is if I read it at bedtime, how do I take care of the artificial light that keeps me awake? Oh well, maybe Blake will come up with an article that makes me count sheep.

   Blake Turck, I hope you love this chilled gazpacho that I've prepared for you. Wishing you all the good things in life and an enjoyable love filled Valentine's Day.







WATERMELON GAZPACHO
Serves 4

3 - 3½ cups diced watermelon (remove the seeds)
¼ cup diced English cucumber 
1 tsp ginger, grated
1 lemon or lime
¼ cup diced red pepper
1 red chilli, remove the seeds and chop
½ cup homemade tomato puree
1 tsp white wine vinegar or apple cider vinegar
¼ - ½ tsp salt
½ tsp black pepper powder
1 celery stalk( without the leaves), chopped
handful of fresh mint

For garnishing:
2 tbsp finely chopped watermelon
1 tbsp finely chopped cucumber
2-3 chopped mint leaves


  1. Add watermelon, cucumber, ginger, red pepper, red chilli,tomato puree, celery stalk and mint into a blender. 
  2. Blend till you get a thick coarse mixture.
  3. Add salt, pepper, vinegar and lime juice.
  4. Process for a few seconds.
  5. Chill the gazpacho for 1-2 hours.
  6. Pour into serving glasses.
  7. Mix the finely chopped watermelon, cucumber and mint.
  8. Garnish with the mixture and serve.
  9. For a touch of romance, add hearts cut out from watermelon. 
Tips:
  • Adjust the taste of chili, salt and lime or lemon according to your taste.
  • Use a jalapeño instead of red chili.
  • Can use basil instead of mint.
  • To make fresh homemade tomato puree, put 4-5 tomatoes in a pan. Add very little water. Cover the pan and let the tomatoes cook over low heat. Puree the tomatoes.
  • Serve in shot glasses as a starter.
You may want to check out my other Valentine's Day recipes:
Milk Pudding with Jelly





Sending this recipe to the following event:


Check out how others bloggers have spread love:





Rose and Saffron Yogurt Mousse

Happy Valentine's Day

   What is Valentine's Day without roses, chocolates and all things cute? Hope hubby is reading this and gets a hint;). People could be selling Valentine's paraphernalia right under his nose and he'd still not get the hint. Sighhhh! Perhaps I should treat myself to roses. 




   Getting down to today's theme for FoodieMonday/Bloghop group, we unanimously decided on Valentine Rose as our 131st theme. For this theme one could either prepare something that has rose flavor or which is in the shape of a rose. I really love rose flavor so I chose to make a healthy but romantic dessert. Though I served to hubby dear a few days before Valentine's, he thoroughly enjoyed the early treat. That means I will either make something else for Valentine's Day, repeat this recipe, or perhaps like him just pretend that Valentine's Day does not exist. 

   Roses and other edible flowers have been used for centuries in cooking. Many Indian sweet dishes make use of rose water, rose jam or gulkhand, fresh rose petals or dried petals.The Indian Sub Continent, Iran,Turkey, Afghanistan, Middle East use roses in everything from soups to desserts.In Persian Golab means rose water. Gul is flower and Ab is water. Rose petals are edible as they belong to the same plant family as strawberries and apples. Its best to clip off the whitish part of the petal before using it as garnish or in food as its a bit bitter. Not all roses have a strong fragrance. The best roses with a strong scent are the damascenas variety but they bloom only once a year. The next best options are pink, yellow or occasionally white roses which have more fragrance than some red ones. I always find that the variety of roses sold at every street corner in India for puja, smell really good. 

   When I was growing up, I always wondered why my aunt would want to add rose petals to shrikhand or gulab jamuns before serving it. At that time, I'd screw up my nose thinking "why is she spoiling a sweet dish with flowers?" Back then little did I know that she's adding more flavor to the sweet dish. 

   Keeping in mind the challenge(challenging myself to steer away from refined sugar) not to use refined sugar, I decided to make a yogurt mousse using honey. Honey, rose, saffron and cardamom combined is a rich, luxurious, divine and refreshing flavor. Go on try out this dessert and treat your loved ones to something more than just chocolates.





ROSE AND SAFFRON YOGURT MOUSSE 
Serves 2

1 cup thick plain yogurt (hung or greek yogurt)
a generous pinch of saffron
½ tsp cardamom powder
2-3 tbsp honey
1 tsp agar agar powder or gelatin
1 tbsp water
2 tbsp milk
2 tbsp rose water
1 tbsp chopped fresh rose petals
a few rose petals for garnishing

Some extra honey to drizzle on top (optional)

  1. I used homemade yogurt so I had to remove the water from it to make it thick. Check the tip section.
  2. Add cardamom and saffron to the thick yogurt. Whisk it till its smooth. Leave it in the fridge for 4-6 hours so that the flavors infuse into it.
  3. Take the yogurt out of the fridge and leave it outside till it reaches room temperature. Mine took less than 30 minutes as its pretty hot in Mombasa.
  4. Add honey, rose water and chopped rose petals and mix well.
  5. Soak agar agar or gelatin in water for 10 minutes.
  6. Heat the milk till its hot. Add the agar agar or gelatin mixture into and mix well.
  7. Add a bit of the yogurt mixture to the milk mixture. Stir well.
  8. Pour it into the rest of the yogurt mixture and whisk.
  9. Line the serving bowl or glass with a petal or two if you wish.
  10. Spoon the yogurt mixture into the bowl or glass.
  11. Cover with cling film and leave it in the fridge to set. I left mine overnight.
  12. Drizzle a bit of honey over the mousse. Serve it chilled.
Tips:
  • To make hung yogurt at home, line a colander with a thin cotton or muslin cloth. Put the colander over a plate, big bowl or tray..something that will catch the water. Spoon the yogurt into it. Cover the yogurt with the edges of the cloth. For faster result, add a wad of paper over the covered yogurt. Put a small plate or lid over it. Place a heavy stone or pestle and mortar as weight. This will help the water to drain out of the yogurt faster.  To get I cup of yogurt you may need 1½ - 2 cups of yogurt. It depends on the quality of milk.
  • You may add stevia, maple syrup or any other natural sweetener of your choice.
  • I used agar agar.
  • Make sure the rose petals are organic and not sprayed with pesticides.
You may want to check out my other rose recipes:
paneer kundan kaliya
pistachio and rose cake
Sending this recipe to the following event:



Sunday, 11 February 2018

Madra (Chickpea Curry in Yogurt)

A Himachali Curry

Theme: Main Course with Gravy/Rice
BM#85 Week 2 Day 2

   The whole of India has so many varieties of curries that its really unbelievable. I'm guessing that if we tried out all the curries we'd probably need more than 200 days! Each variety then has a variation from state to state, region to region and home to home. As I keep on visiting other bloggers sites, I come across so many varieties that my bookmarked list is just getting too long. 

   Recently, for another group (Shhh Cooking Secretly) we had Himachali Cuisine as the theme and that's where I came across this wonderful curry made from two main ingredients, chickpeas and yogurt. I wanted to make this curry but the ingredients I was given made me choose another recipe. When I chose the main course with gravy or rice for this group, I knew that this curry would be one of them that I would surely try out. I am so glad that I did as I love anything that is yogurt based. Addition of simple basic spices and yogurt made this curry a lip smacking affair. Himachali Cuisine is all about using locally grown greens, lentils, dairy products and a mixture of spices. 

   A bit of the curry was left over and I had it the next day. The flavors of the spices had totally infused into the yogurt based gravy and made it even more tastier. My hubby keeps on insisting that I plan preparations of curries. He always claims that they taste much better the next day (I totally would have to agree with him!) I know some of you may think that I am serving old or 'baasi' khana (food), but you all must agree with me that curries do taste the best the next day. 

   So, here's my second curry for this theme, this is a yogurt based gravy. Adding a bit of rice flour thickens the curry. However, please make sure your pan is off the heat when you add the yogurt mixture other the heat will curdle the yogurt.  Enjoy madra with rotis, parathas or rice.







MADRA (CHICKPEA CURRY IN YOGURT)
Serves 4

1½ cup boiled chickpeas
2 cups thick plain yogurt (hung or greek yogurt)
1 tbsp rice flour
1 one inch cinnamon stick
2-3 whole green cardamoms
4-6 pepper corns
3-4 cloves
1 tsp cumin seeds (jeera)
¼ tsp hing (asafetida)
2 tsp kashmiri red chilli powder
1 tbsp coriander powder
½ tsp garam masala
½ tsp turmeric powder (haldi)
2 tbsp ghee or oil
 ½ tsp salt
 ¼ cup water
1-2 tbsp chopped fresh coriander
10-12 cashew nuts
8-10 raisins


  1. Whisk thick yogurt, rice flour and salt together till its smooth. Keep it on the side till required.
  2. Heat oil or ghee in a pan over medium heat.
  3. Add cumin seeds, cinnamon stick, cardamoms, cloves and pepper corns.
  4. As soon as the spices begin to sizzle, add hing, turmeric powder and chickpeas.
  5. Mix well. Add coriander powder and garam masala. Let this mixture cook for 2-3 minutes over low heat.
  6. Take the pan off the heat.
  7. Add the yogurt mixture and mix very well.
  8. Return the pan on low heat.
  9. Keep stirring the mixture till it becomes hot. This will prevent the yogurt from curdling.
  10. Add water if the mixture becomes too thick.
  11. Mix well, let the curry become hot.
  12. Garnish with fresh coriander, cashew nuts and raisins.
  13. Serve this curry with some rice, paratha, puri or roti.
Tips:
  • Adding cashew nuts and raisins is optional.
  • Make sure the pan is off the heat when you add the yogurt mixture otherwise it will curdle.
  • Keep mixing the curry after adding the yogurt so that it does not curdle.
  • For a less thicker gravy, add more water.
You may want to check out the following curry dishes:


Sending this recipe to the following event:
BMLogo



Saturday, 17 February 2018

Nut and Fruit Clusters

For Little Angels

Theme: Kid's Delight - Chocolate Dishes
BM#85 Week 3 Day 1

   Its the first time that I'm actually making something with kids in mind. Mine are all grown up and now treat hubby and me like kids! Don't do this, don't travel alone, call us when you're going out, etc etc. Does that sound familiar? Are we getting a dose of our own medicine? My daughter in this respect is just too over protective. Sometimes I feel good but sometimes get irritated when she thinks I can't think for myself. However, when she automatically holds my hand when we're crossing a very busy road, I feel so loved. When my sons ask me if I need anything, its such a comforting feeling. When my son in law calls me mum, I feel joyous and when my daughter in law gives me a tight hug I feel as though my happiness cannot be contained. 
   
    I made these nut and fruit clusters and shared it with my neighbors kids. The two year old who is not into anything sweet, refused to touch it. However, the rest enjoyed them. However, I was not allowed to take photos so have no proof. 

   These clusters are so easy to make. I'm wondering why I've not made them till now. Hubby is always looking for chocolates with nuts in them. Whenever we buy a bar of Cadbury's Whole nut, its difficult to find enough nuts in them. Same goes for the fruit and nut one that I love. So from now onwards, I think I'll make these clusters at home so we can enjoy more fruit and nuts in our chocolates. These clusters are a a very convenient way to get kids to include nuts and fruits in their diet. Add nuts and fruits of your choice. I used almonds, cashew nuts and walnuts along with some dried blueberries and raisins. They make an ideal home made gift for anniversaries, Christmas, Diwali, Eid, for that matter for any occasion. 






NUT AND FRUIT CLUSTERS 
Makes approx 24

1 cup chocolate chips (dark or milk)
¾ cup nuts of your choice cut into big pieces (walnuts, cashew nuts, almonds, pistachios, etc)
¼ cup dried fruit of your choice (cranberries, blueberries, raisins, strawberries etc)
½ tsp vanilla or orange extract


  1. Lightly roast the nuts in a pan if they are not crunchy.
  2. Cut big fruit into pieces e.g if you're using strawberries.
  3. Line a tray with parchment paper or use small paper cups.
  4. Put the chocolate chips in a heatproof bowl. Melt the chocolate in the microwave oven or over some hot water.
  5. To melt it over some hot water, take a pan over which the bowl can sit in the pan without touching the bottom of the pan. (I find that some of the steel little pans most Indian kitchens have works well).
  6. Add some water to the pan and let it get hot over medium heat. Switch off the heat.
  7. Place the bowl with chocolate over it.
  8. Stir it with a spoon or spatula till it melts.
  9. Add vanilla or orange extract and mix well.
  10. Add the chopped nuts and fruits.
  11. Mix well.
  12. Using a teaspoon, scoop up the chocolate mixture. With the help of another spoon, drop it into a cluster on the parchment paper or small paper cups.
  13. Let the clusters chill in the fridge.
  14. Serve these clusters as a treat to your children or add to their lunch boxes. 
Tips:
  • If the chocolate does not melt properly then its probably very old.
  • You may add only nuts.
  • I find these clusters are a great party treat for both kids and adults.
  • Very easy to make, get your kids to help you to make them.
  • The number of clusters will depend on how big or small you make the clusters.
You may want to check out other chocolate recipes:
cardamom chocolate fudge
chocolate medallion
choco coconut bites
Sending this recipe to the following events:

Kids Delight event is initiated by Srivalli of  Spicing Your Life. For BM #85th Kalyani of Sizzling Tastebuds is hosting the event.


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Tuesday, 13 February 2018

Hoppers (Sri Lankan pancake)#BreadBakers

Today is Pancake Day
Theme : Pancakes
   
   Imagine a whole day dedicated to pancakes. Most people love pancakes. When I say pancakes there's such a huge variety out there that its unbelievable. Right from fermented batter to quick batters. I could eat pancakes everyday, but have to control myself because of all the butter and honey or maple syrup. Pancakes without butter taste dry. However, what I've made for this theme, hoppers can be eaten without any guilt as they are gluten free and hardly have any sugar in it.

   For Christians Shrove Tuesday marks the last day before Lent. Lent is the 40 day period of fasting before Easter. Usually ingredients like sugar, fat, flour and eggs had to be used up before the fasting period began. So the most obvious way to use them up was to make pancakes.Nowadays Pancake Day is enjoyed by all whether Christian or not. It gives one an excuse to indulge in pancakes.


    Wendy of A Day in the Life on the Farm and a member of the Bread Bakers team decided that we should make Pancakes to celebrate Pancake Day. Before I go into my choice of pancake, please take time to visit Wendy's blog. Besides some exciting and simple recipes she has a whole list of books year wise that she recommends one can read. I usually find reading lists very useful as sometimes I don't have the foggiest idea what I want to read! I'm actually quite a sight at a bookshop. So many books and I just wouldn't know which one to pick. So usually I carry my list on my phone, just in case I come across a good bookshop. On occasions that I have picked a book that was not recommended, they're still on the shelf half read! Yes I have a tendency to pick up boring books.


   For the pancake theme, I decided to make Hoppers. Hoppers is nothing but appam or pancakes from Sri Lanka. They are made from a fermented rice and coconut batter. However these pancakes are not flat at all. They are in the shape of a wide bowl. To get that shape the batter consistency has to right and most important you should have a hopper pan or a small wok to make them.


One of the flatbreads served during my daughter's wedding was appam or hoppers. Its since then that I'd wanted to try making them at home. However, I didn't have the pan and then most times you forget about the bookmarked recipes till some event comes up. I'm glad that most of the forthcoming themes have been planned months in advance. Knowing that I wanted to try making hoppers at home, I made sure I bought the hopper pan or thachhiya from India when I was there in Dec/Jan.


   The first hopper I made as a trial and hubby got so excited. He simply loves them. He started looking for a curry to go with it. I wanted to make eggs in them... typical Sri Lankan breakfast but he wanted some curry. I put the batter away in the fridge and made the hoppers next day with some egg curry. Hoppers can be served with egg, curries, stews, or make them into a dessert by serving with some fruit and fruit sauce. A simple mixture of fresh grated coconut with jaggery too is served as a sweet treat. 


   During my research for the perfect and easy recipe, I came across one that had way too much sugar, some added sourdough bread(not starter!), some added boiled rice, some methods were just too confusing. I got a bit frustrated that a simple everyday staple of Sri Lanka cannot be so complicated. Then I stumbled upon this video. Check it out before you begin to make hoppers.


With the measurement given below you can make many hoppers. I've just indicated that it serves 4-6 people as they will not stop at one. Each person may consume 3-4 with a curry. This batter was just too much for 2 people. I froze the remaining batter  to use it for breakfast pretty soon.






fermented batter

hopper with egg




HOPPERS (SRI LANKAN PANCAKE)

Serves 4-6 people

2 cups rice flour

3 cups coconut milk
½ tsp salt
2 tsp sugar 
¾ - 1 cup water
2 tsp dry active yeast


  1. Heat about ¼ cup water from the measured water till its Luke warm.
  2. Add sugar and stir.
  3. Sprinkle the yeast over it. Cover and let it ferment for 10 minutes.
  4. The mixture should be frothy. If not then the yeast is too old.
  5. Add the yeast mixture and coconut milk to the rice flour.
  6. Whisk it well so that no lumps are left and you have a smooth thick batter.
  7. Add salt and water little by little. Whisk it well. The batter should be a little thinner than a pancake batter.
  8. Cover the batter and leave it in a warm place to ferment for 3-4 hours. The batter will become frothy and will be double in size.
  9. Gently, mix it. If the batter is too thick, add little water.
  10. Heat a small hopper pan(wok, thachhiya) over medium to low heat. If you're using a non stick one no need to oil it.
  11. Pour a ladleful or ¼ cup of the batter into the centre of the pan.
  12. Swirl the pan around so that the batter coats the sides of the pan.
  13. Let it cook for 1-2 minutes.
  14. Cover and cook for a further 1-2 minutes so that the middle spongy part of the pancake or hopper gets cooked.
  15. Th hopper is ready when the sides begin to brown and it starts to pull away from the pan.
  16. Serve hot hopper immediately with a curry of your choice.
Tips:
  • If the batter is too thick it will not be easy to swirl it and coat it on the sides of the pan. Always do a test run to see if you can swirl the batter around easily. If not add little water.
  • You can drizzle a tiny amount of oil on the sides so that the sides become really crispy.
  • Its best to serve hot hoppers as cold ones don't taste that good. The sides tend to go soft.
  • As the batter ferments further it becomes thicker and you may need to add some water.
  • Many sites recommend that you cover the pan after a minute or two. I found that when I did that the condensation made the sides go all soft. Its just best to let them cook over medium to low heat without the lid. However, you will need to use the lid if you cook and egg with it.
  • To serve hoppers with eggs for breakfast, after swirling the batter around the pan, break an egg over it. Cover and cook till the white of the egg is done. Serve with sambol and kiri hodi a typical Sri Lankan Coconut curry.

Check out what other types of pancakes fellow bloggers have made:


BreadBakers


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.


We take turns hosting each month and choosing the theme/ingredient.


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Monday, 12 February 2018

TonDak/ ToNak (cowpeas in coconut curry)

Just too busy

Theme: Main Course with Gravy/Rice
BM#85 Week 2 Day 2

   Its amazing how many caps a woman has to wear. I really thought that once the kids are all grown up, I'll be free. However, so many daily chores need our attention. Last week I was like up to my head and nearly wanted to stop everything and just sit. When I say everything, it means everything...cooking, housekeeping, blogging, book keeping, social, exercise, you name it... except of course sleep. Would just love to sleep, wake up, eat and go to sleep again. However, we all know that is not possible. 

   Since I've started blogging, never have I had to prepare for 3 events on the same day...yes you read right 3 events! I tried to sort of make one dish to fit all three themes but that was not working out. I thought of backing out but felt really bad.  The cooking part was not difficult, but the writing part is. I'm tired of writing. I know I should not have committed myself to so many events. The truth is that I didn't realize at that time that they all would fall on the same date. And power cuts do not help at all! We've been without power for over 5 hours. So much work cannot be done as we depend so much on power. 

   Well, this is the last post for the day, two are out already Rose and Saffron Yogurt Mousse and Watermelon Gazpacho. Please take some time to check out the recipes.

   Coming to the last recipe for the day, my curry for today is a coconut gravy. This is a Goan Curry. The gravy is made with fresh coconut, onion and spices. I had bookmarked this recipe from Sandhya's blog ages ago. I'm so glad I finally got to try out this curry as it was so delicious. I'm really nuts about coconut so this is a winner recipe. I enjoyed it with bread and hubby had his with rice. A bit of the curry was left over and next day I added some more chopped onion, coriander and some sev... it was like usal as Sandhya mentioned in her write up. Thank you Sandhya for sharing an awesome recipe.

   The coastal people of Kenya prepare cowpeas in coconut gravy but it tastes so different. Less spices are used and the cowpeas are cooked in coconut milk. But I love both the versions. Enjoy the recipe below with whatever you want, rice, parathas, roti, bread or as I had it the second day with chopped onions, coriander and sev. 





TONDAK/TONAK (COWPEAS IN COCONUT CURRY)
Serves 4
Recipe Source : My Cooking Journey

1 cup cooked cowpeas (soak in water overnight and then pressure cook)
1 medium potato, boiled, peeled and cut into chunks
1 large onion, sliced
1 cup fresh grated coconut
1 tsp green chili paste or 1-2 finely chopped
1 tbsp garlic paste
1 tsp tamarind pulp
1 tbsp oil
1 tsp salt
1-1½ cup water

Tondak Masala:
2 tbsp coriander seeds (dhana)
½" cinnamon stick
2 dry red chillis
3 cloves
4-6 pepper corns
1 star anise
½ tsp fennel seeds (valiyari, saunf)
½ tsp cumin seeds (jeera)
2 cardamoms

For garnishing:
1 small onion finely chopped
2-3 tbsp fresh chopped coriander

Preparation of Tondak Masala:

  1. Dry roast the spices in a wide pan over low heat till the cumin seeds begin to crackle.
  2. Take the spices out of the pan and leave it a plate to cool of a while.
  3. Grind the spices in coffee grinder or any dry food processor.
  4. Keep the spice powder on the side till required.
Preparation of Tondak:
  1. Heat oil a pan over medium heat.
  2. Add the sliced onions and stir fry till they become golden in colour.
  3. Add garlic and chili. Stir fry for 30 seconds.
  4. Add grated coconut and stir fry till becomes light golden in colour.
  5. Add the stir fried mixture into a blender with the water. 
  6. Process to a smooth paste.
  7. Pour out the coconut onion paste into the pan.
  8. Add the cooked cowpeas and chopped potato. 
  9. Add salt, tamarind pulp, 2 tbsp of the tondak masala and more water if required.
  10. Mix well. Let the curry simmer over medium heat.
  11. Garnish the curry with chopped onion and coriander. 
  12. Serve tondak with pav (bread rolls) or rice.
Tips:
  • Half a cup of raw beans when soaked and cooked yields about 1 cup.
  • I used more coconut. You can reduce the quantity.
  • Store remaining tondak masala in an airtight jar and use it for other curries.
  • Can use dried peas, black eyed beans to prepare this curry.
You may want to check out other curry recipes:
Red Chora Curry
Sending this recipe to the following event:






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Watermelon Gazpacho

Spreading Love

   This is the first time I'm participating in the annual event #FoodBloggerLove Valentine's Day. This event is organized by PinterTest Kitchen. This blog is run by Sharon Boyer and her two daughters Allison and Jessica.  Basically, you sign up for the event (it was a group I'd joined to share recipes and to get to know other bloggers, but forgot about the group till I got the invite to join in this event). Here, it works like  secret Santa. I got assigned a blogger and some else will get me.The deal is to either prepare something from the assigned blog or prepare something that he/she would like.We share our recipes on the same day(Please scroll down right to the bottom to see what other bloggers have prepared).I was waiting with much excitement to see who I would get...seriously this is the first time I'm actually participating in this 'Secret Santa' game. Never ever participated in it but have heard all about the excitement and joy from my daughter where her work place engages in it every year for Christmas.  

   Anyway, I was assigned Blake Turck who blogs at Style Island. The first time I visited her blog, I obviously just went straight to her food section. Wanted to see if I could prepare something from her blog. She has many recipes that are drool worthy and easy to prepare. However, remembering her obsession about souping... I decided to make a soup that somehow fits into the Valentine's theme and is healthy and quite different from the usual strawberries and chocolate loaded recipes. 

   Why did I choose watermelon? Well besides treating Blake with a soup, being red in colour, and in full season in Kenya, various other factors played a role in the decision making. Did you know that in China guests offer their hostess watermelons as a gift? Mark Twain called watermelon the food of angels. And wait for this one... its among the food group that is listed as aphrodisiacs! Rich in citrulline which is good for the vascular system(anything heart related is good!).  So why not give watermelon some importance during the season of love. Though watermelon is 92% water, its a rich source of Vitamins A, B6 and C, lycopene and amino acids.

   Coming back to Blake's blog, Style Island, after the initial browsing on the food section, I then turned to my next favorite section and that is travel. You'll find getaways, tips on traveling, why you should visit places, hotel reviews, etc etc. There is so much to read. I was about to skip the style and beauty section but am so glad that curiosity got the better of me. I stumbled upon a guide to getting more sleep and slowly am trying to follow the tips. Still struggling to get up earlier but will work on it. Wondering which movie to watch during the weekend? Then check out her entertainment section. She recommends movies right from horror to mother daughter ones and has reviewed quite a few. You'll definitely need to hop over to her blog if you want an online magazine. Full of info and interesting read, I'm hooked. Only problem is if I read it at bedtime, how do I take care of the artificial light that keeps me awake? Oh well, maybe Blake will come up with an article that makes me count sheep.

   Blake Turck, I hope you love this chilled gazpacho that I've prepared for you. Wishing you all the good things in life and an enjoyable love filled Valentine's Day.







WATERMELON GAZPACHO
Serves 4

3 - 3½ cups diced watermelon (remove the seeds)
¼ cup diced English cucumber 
1 tsp ginger, grated
1 lemon or lime
¼ cup diced red pepper
1 red chilli, remove the seeds and chop
½ cup homemade tomato puree
1 tsp white wine vinegar or apple cider vinegar
¼ - ½ tsp salt
½ tsp black pepper powder
1 celery stalk( without the leaves), chopped
handful of fresh mint

For garnishing:
2 tbsp finely chopped watermelon
1 tbsp finely chopped cucumber
2-3 chopped mint leaves


  1. Add watermelon, cucumber, ginger, red pepper, red chilli,tomato puree, celery stalk and mint into a blender. 
  2. Blend till you get a thick coarse mixture.
  3. Add salt, pepper, vinegar and lime juice.
  4. Process for a few seconds.
  5. Chill the gazpacho for 1-2 hours.
  6. Pour into serving glasses.
  7. Mix the finely chopped watermelon, cucumber and mint.
  8. Garnish with the mixture and serve.
  9. For a touch of romance, add hearts cut out from watermelon. 
Tips:
  • Adjust the taste of chili, salt and lime or lemon according to your taste.
  • Use a jalapeño instead of red chili.
  • Can use basil instead of mint.
  • To make fresh homemade tomato puree, put 4-5 tomatoes in a pan. Add very little water. Cover the pan and let the tomatoes cook over low heat. Puree the tomatoes.
  • Serve in shot glasses as a starter.
You may want to check out my other Valentine's Day recipes:
Milk Pudding with Jelly





Sending this recipe to the following event:


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Rose and Saffron Yogurt Mousse

Happy Valentine's Day

   What is Valentine's Day without roses, chocolates and all things cute? Hope hubby is reading this and gets a hint;). People could be selling Valentine's paraphernalia right under his nose and he'd still not get the hint. Sighhhh! Perhaps I should treat myself to roses. 




   Getting down to today's theme for FoodieMonday/Bloghop group, we unanimously decided on Valentine Rose as our 131st theme. For this theme one could either prepare something that has rose flavor or which is in the shape of a rose. I really love rose flavor so I chose to make a healthy but romantic dessert. Though I served to hubby dear a few days before Valentine's, he thoroughly enjoyed the early treat. That means I will either make something else for Valentine's Day, repeat this recipe, or perhaps like him just pretend that Valentine's Day does not exist. 

   Roses and other edible flowers have been used for centuries in cooking. Many Indian sweet dishes make use of rose water, rose jam or gulkhand, fresh rose petals or dried petals.The Indian Sub Continent, Iran,Turkey, Afghanistan, Middle East use roses in everything from soups to desserts.In Persian Golab means rose water. Gul is flower and Ab is water. Rose petals are edible as they belong to the same plant family as strawberries and apples. Its best to clip off the whitish part of the petal before using it as garnish or in food as its a bit bitter. Not all roses have a strong fragrance. The best roses with a strong scent are the damascenas variety but they bloom only once a year. The next best options are pink, yellow or occasionally white roses which have more fragrance than some red ones. I always find that the variety of roses sold at every street corner in India for puja, smell really good. 

   When I was growing up, I always wondered why my aunt would want to add rose petals to shrikhand or gulab jamuns before serving it. At that time, I'd screw up my nose thinking "why is she spoiling a sweet dish with flowers?" Back then little did I know that she's adding more flavor to the sweet dish. 

   Keeping in mind the challenge(challenging myself to steer away from refined sugar) not to use refined sugar, I decided to make a yogurt mousse using honey. Honey, rose, saffron and cardamom combined is a rich, luxurious, divine and refreshing flavor. Go on try out this dessert and treat your loved ones to something more than just chocolates.





ROSE AND SAFFRON YOGURT MOUSSE 
Serves 2

1 cup thick plain yogurt (hung or greek yogurt)
a generous pinch of saffron
½ tsp cardamom powder
2-3 tbsp honey
1 tsp agar agar powder or gelatin
1 tbsp water
2 tbsp milk
2 tbsp rose water
1 tbsp chopped fresh rose petals
a few rose petals for garnishing

Some extra honey to drizzle on top (optional)

  1. I used homemade yogurt so I had to remove the water from it to make it thick. Check the tip section.
  2. Add cardamom and saffron to the thick yogurt. Whisk it till its smooth. Leave it in the fridge for 4-6 hours so that the flavors infuse into it.
  3. Take the yogurt out of the fridge and leave it outside till it reaches room temperature. Mine took less than 30 minutes as its pretty hot in Mombasa.
  4. Add honey, rose water and chopped rose petals and mix well.
  5. Soak agar agar or gelatin in water for 10 minutes.
  6. Heat the milk till its hot. Add the agar agar or gelatin mixture into and mix well.
  7. Add a bit of the yogurt mixture to the milk mixture. Stir well.
  8. Pour it into the rest of the yogurt mixture and whisk.
  9. Line the serving bowl or glass with a petal or two if you wish.
  10. Spoon the yogurt mixture into the bowl or glass.
  11. Cover with cling film and leave it in the fridge to set. I left mine overnight.
  12. Drizzle a bit of honey over the mousse. Serve it chilled.
Tips:
  • To make hung yogurt at home, line a colander with a thin cotton or muslin cloth. Put the colander over a plate, big bowl or tray..something that will catch the water. Spoon the yogurt into it. Cover the yogurt with the edges of the cloth. For faster result, add a wad of paper over the covered yogurt. Put a small plate or lid over it. Place a heavy stone or pestle and mortar as weight. This will help the water to drain out of the yogurt faster.  To get I cup of yogurt you may need 1½ - 2 cups of yogurt. It depends on the quality of milk.
  • You may add stevia, maple syrup or any other natural sweetener of your choice.
  • I used agar agar.
  • Make sure the rose petals are organic and not sprayed with pesticides.
You may want to check out my other rose recipes:
paneer kundan kaliya
pistachio and rose cake
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Sunday, 11 February 2018

Madra (Chickpea Curry in Yogurt)

A Himachali Curry

Theme: Main Course with Gravy/Rice
BM#85 Week 2 Day 2

   The whole of India has so many varieties of curries that its really unbelievable. I'm guessing that if we tried out all the curries we'd probably need more than 200 days! Each variety then has a variation from state to state, region to region and home to home. As I keep on visiting other bloggers sites, I come across so many varieties that my bookmarked list is just getting too long. 

   Recently, for another group (Shhh Cooking Secretly) we had Himachali Cuisine as the theme and that's where I came across this wonderful curry made from two main ingredients, chickpeas and yogurt. I wanted to make this curry but the ingredients I was given made me choose another recipe. When I chose the main course with gravy or rice for this group, I knew that this curry would be one of them that I would surely try out. I am so glad that I did as I love anything that is yogurt based. Addition of simple basic spices and yogurt made this curry a lip smacking affair. Himachali Cuisine is all about using locally grown greens, lentils, dairy products and a mixture of spices. 

   A bit of the curry was left over and I had it the next day. The flavors of the spices had totally infused into the yogurt based gravy and made it even more tastier. My hubby keeps on insisting that I plan preparations of curries. He always claims that they taste much better the next day (I totally would have to agree with him!) I know some of you may think that I am serving old or 'baasi' khana (food), but you all must agree with me that curries do taste the best the next day. 

   So, here's my second curry for this theme, this is a yogurt based gravy. Adding a bit of rice flour thickens the curry. However, please make sure your pan is off the heat when you add the yogurt mixture other the heat will curdle the yogurt.  Enjoy madra with rotis, parathas or rice.







MADRA (CHICKPEA CURRY IN YOGURT)
Serves 4

1½ cup boiled chickpeas
2 cups thick plain yogurt (hung or greek yogurt)
1 tbsp rice flour
1 one inch cinnamon stick
2-3 whole green cardamoms
4-6 pepper corns
3-4 cloves
1 tsp cumin seeds (jeera)
¼ tsp hing (asafetida)
2 tsp kashmiri red chilli powder
1 tbsp coriander powder
½ tsp garam masala
½ tsp turmeric powder (haldi)
2 tbsp ghee or oil
 ½ tsp salt
 ¼ cup water
1-2 tbsp chopped fresh coriander
10-12 cashew nuts
8-10 raisins


  1. Whisk thick yogurt, rice flour and salt together till its smooth. Keep it on the side till required.
  2. Heat oil or ghee in a pan over medium heat.
  3. Add cumin seeds, cinnamon stick, cardamoms, cloves and pepper corns.
  4. As soon as the spices begin to sizzle, add hing, turmeric powder and chickpeas.
  5. Mix well. Add coriander powder and garam masala. Let this mixture cook for 2-3 minutes over low heat.
  6. Take the pan off the heat.
  7. Add the yogurt mixture and mix very well.
  8. Return the pan on low heat.
  9. Keep stirring the mixture till it becomes hot. This will prevent the yogurt from curdling.
  10. Add water if the mixture becomes too thick.
  11. Mix well, let the curry become hot.
  12. Garnish with fresh coriander, cashew nuts and raisins.
  13. Serve this curry with some rice, paratha, puri or roti.
Tips:
  • Adding cashew nuts and raisins is optional.
  • Make sure the pan is off the heat when you add the yogurt mixture otherwise it will curdle.
  • Keep mixing the curry after adding the yogurt so that it does not curdle.
  • For a less thicker gravy, add more water.
You may want to check out the following curry dishes:


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