RECIPE: BAKED FARSI PURI | MATHRI Baked Farsi Puri | Mathri is a healthier way to enjoy the famous Indian fried snack- spicy, crispy and a guilt free snack. Farsi puri is generally a deep fried savoury snack made from plain flour, butter, salt and a few spices. My baked farsi puri is a healthier version without comprising on the taste or the texture. What is Baked Farsi Puri | Mathri Farsi Puri / Mathri is a delicious fried snack that is popular in most parts of the Indian Sub Continent. Generally made from all purpose flour with spices or use salt, its usually served with tea or coffee. Farsi Puri is the Gujarati name for Mathri. The name Mathri is generally used in North…
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Continue ReadingRECIPE: CHILLI GARLIC MOGO Chilli Garlic Mogo is a lip smacking, spicy, starter dish made using cassava or yucca. Made in the style of the famous Indo-Chinese Chilli Paneer, it goes really well with chilled beer. It is a dish that you will not miss on most of the Indian Restaurant Menus. You will not find this dish in India and till recent was not on the menu in any of the Kenyan Restaurants. However, the UK trend is catching on fast and nowadays one can easily order Chilli Garlic Mogo in fast food Indian restaurants in Kenya. Should Chilli Garlic Mogo Be The National Veggie Dish Of UK? Mogo is commonly the misspelt mhogo coined by the East African Asians. Mhogo is simply cassava,…
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Continue Readingamazingly easy I tend to make pickles or athanu as Gujaratis call it with caution. I stick to the normal ones that turn out well like chundo and lemon pickle. A while ago a lady came down to Kenya from US for a holiday. She tasted mango pickle with garlic and fenugreek seeds and loved it. She returned home and began her search on the website for the recipe of this particular pickle that she had tasted. She didn’t find it and her search brought her to my blog. She wrote to me asking if I knew how to make the pickle. My first reaction was…oh no not a request for a pickle recipe! Remember, I am very caution about making pickles. I do…
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Continue ReadingRecipe: Paneer & Red Cabbage Paratha Paneer & Red Cabbage Paratha are filling, nutritious and delicious. Grated red cabbage and paneer are the main fillings for these stuffed parathas. A perfect way to get kids to enjoy the nutrition that red cabbage has to offer. Red Cabbage is rich in oxidants mainly from anthocyanins and Vitamin C. And you get the protein from the paneer. Also the addition of paneer makes it more appealing to the kids. Memories After using some red cabbage for a salad, I was still left with quite a bit of red cabbage. Didn’t want to make it into a sabji. A craving for some sort of stuffed parathas was constantly playing in my head and refused to calm down.…
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Continue ReadingGujarati Pudla | Chickpea Flour Pancake Gujarati Pudla | Chickpea Flour Pancake is a healthy, nutritious, instant, easy, gluten free savoury flatbread or pancake made from chickpea flour. It is usually enjoyed for breakfast or as a snack. Serve it with some pickle, chutney, tomato ketchup or yogurt. What is Gujarati Pudla | Chickpea Flour Pancake? Gujarati style pudla or puda are made from chickpea flour (besan, chana atta), yogurt, a few spices and fresh fenugreek. Commonly served for breakfast, as a snack or even as a light dinner option along with some salad. While I enjoy them piping hot, many love it cold. No wonder it is a popular lunch box item. Pudla are also known as chila in other parts of India. They…
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Continue ReadingRecipe: Coconut Cucumber Tikki Coconut Cucumber Tikki or Pattis is a a potato based snack which is filled with a mixture of grated cucumber, coconut and nuts. Generally, coconut tikki or patties is made as a Farali option for fasting days. But my mother in law Nunu, always included cucumber in the stuffing. And this snack is both gluten free and vegan. Memories When my in laws took Diksha and became ISKCON devotees, Ekadashi fasting was a must. Their Guruji had requested that if possible on that day we shouldn’t prepare any grains, beans, cereals in the kitchen. Initially we thought that would be difficult considering that my kids were pretty young then. However, Nunu took it as a challenge to make Ekadashi fasting exciting…
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Continue ReadingRich, soft and delectable When I made egg curry a few days ago, I wanted to make some different parathas from the normal ones that I make usually. Yes, as I mentioned before, I am going through my recipe book and trying to cook recipes that I have not made even once. Some of those pages are stained and have yellowed but I feel sad that I haven’t bothered to try them for so many years. Amritsari paratha was the target. The amritsari parathas I have tasted in India are dripping with ghee and very rich. I am glad I made the parathas as they came out really delectable. I love that the ingredient was wheat flour and not plain flour. Simple flaky parathas…
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Continue ReadingRECIPE: HONEY CHILLI POTATOES Honey Chilli Potatoes is a crispy, spicy, sweet and delicious snack or starter dish. In fact, this dish from the Indo Chinese Cuisine, it is very easy to make this dish. In addition, sprinkled with a generous amount of sesame seeds, it is finger licking good. Serve Honey Chilli Potatoes and Baby Corn Manchurian as a Starter for your party or as a snack option. Memories First time I had Honey Chilli Potatoes was at a food court in one of the malls in Bangalore. Instantly, fell in love with the dish immediately. In fact I landed up ordering another plate of this crispy snack. Not only I loved it because it was a potato dish but also the flavours were…
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Continue Readingsimply delicious Cassava is known by many names like yuca, tapioca, mogo, manioc root etc. The rains at the coastal region means that the mogo as its called in kiswahili is fresh and when cooked very powdery. My kaki makes this yummy simple mogo and she really doesn’t have a name for this dish. I took the liberty of calling it Mogo chaat because that’s what it is “chatpatta”. I have not eaten this dish at anyone’s home here in Kenya or as a street food. Yes mogo cooked in coconut milk is common but not this dish. I think my kaki learnt it from Tanzania where she had lived many years ago. Slight changes have been made to the dish to make it more…
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Continue ReadingPalak Paneer Kachori – updated on 06/03/2021 Palak Paneer Kachori is a deep fried snack where the flaky spinach pastry is filled with a spicy and delicious paneer filling. Best enjoyed hot with a chutney of your choice. Traditionally Gujarati kachori is filled either with fresh peas, fresh pigeon peas or with moong dal. Palak is the Hindi word for Spinach and Paneer is soft cottage cheese. Created For My Kids When They Were Little My kids love paneer and so this recipe was created specially for them. By adding fresh spinach puree to the pastry dough, made it more enticing for them. They would ask me to make a wagon full so that they could enjoy them for dinner, take them in their break time…
