Saturday, 31 January 2015

479. Mombasa Mix

A filling satisfying snack

   Packing is all done, finally cleared out the fridge and after breakfast we will be leaving for the airport. Really excited. There's much talk about the new terminal at the Chhatrapati Shivaji International Airport.Also will get to pass through the new terminal at the Jomo Kenyatta Airport after it got burnt and is now renovated.Who wouldn't be excited to go to India? I know of many Indians born and brought up in Kenya who really don't have such a strong feeling for India. There are times when the crowds and noise get to me. However after a good night's sleep, that is all over and I am ready for another exciting adventure. Shopping, eating out, movies, spending time with family and getting pampered. 
  As I had mentioned before, the cuisine in the coastal region of Kenya has a strong Indian, Arabic and local influence. One such dish is Mombasa Mix. People coming from upcountry don't want to leave Mombasa without having the famous egg kima chappatis, kachri bateta, mamri, vati dal bhajias, mogo crisps, roasted mogo and Mombasa mix. You will not find these dishes at fancy restaurants or hotels, but on the roadsides in the evening and small basic restaurants. Coconut gravy, chickpeas, bhajias, chutney and chevdo are the main ingredients for this dish. Kenyan chevdo is quite different from the chevdo or chivda available in India. Kenyan chevdo has potato crisps (chips) along with chickpea dal (chana dal), green grams (moong), flattened rice along with spices. 
Its not difficult to make. Its a nice filling dish to serve at a kitty party, kids gathering or as a meal on a lazy Sunday.



MOMBASA MIX
10 -12 servings

For the gravy:
2 cups of cooked brown chickpeas (brown chana)
2 -3 medium potatoes boiled, peeled
½ cup raw peeled and grated mango
½ cup thick coconut cream or 1 cup thick coconut milk
1 tbsp garlic paste
1-2 tsp red chilli powder
4 cups water
¼ tsp turmeric powder (haldi)
1 -1½ tsp salt
1 tbsp oil

For the chutney :
1 small raw mango, peeled and grated
1 cup grated fresh coconut
½ tsp salt
1 cup water
3 - 4 green chillis

For the vatidar  bhajia :
1 cup chora dal (split cowpea lentils)
½ cup moong dal with skin (split green grams) or chana dal (split chickpea)
1 cup chopped fresh fenugreek (methi) or amaranth leaves (terere bhaji)
½ cup grated raw mango
1 tsp cumin seeds (jeera)
1 tsp salt
1 tsp ginger paste
1 tsp green chilli paste or 2 chillis finely chopped
½ cup finely chopped onion

Oil for frying

3 - 4 cups chevo/chivda

Preparation of the bhajias :
  1. Soak the dals separately overnight or for 8 hours.
  2. Wash the dals and drain out the water.
  3. Grind the dals coarsely  in a food processor.
  4. Add the rest of the ingredients to the dal mixture. Mix well.
  5. If the mixture appears too dry, add about 2- 3 tbsps of water. Usually its not required.
  6. Heat oil in a deep pan or wok over medium heat.
  7.  Drop a small piece of batter in the oil. If it comes up immediately, the oil is ready.
  8. Take a tablespoon of batter and using your fingers pat it into a round flattish shape. Drop into the hot oil. Repeat till you have about 6 to 8 bhajias in the oil. Lower the heat and start turning the bhajias, starting with the one you dropped in first.
  9. Fry till they are crispy and golden brown. Remove and put on a kitchen towel or colander to drain out the excess oil.
  10. Before frying the next batch, make sure the oil is hot.
Preparation of the gravy :
  1. If you are using dry chickpeas, you need 1 cup. Soak it overnight in warm water.
  2. Next day drain out the water and wash the chickpeas.
  3. Put the chickpeas in a pressure cooker. Add water till it just covers the chickpeas. Add 1 tsp salt. Close the lid and let it cook over medium heat for about 3 - 4 whistles. Alternately you can used canned chickpeas.
  4. Cut the boiled potatoes into chunks.
  5. Grind the grated mango into a paste.
  6. Heat oil in a deep pan over medium heat.
  7. Add the garlic paste and stir fry it for 30 seconds or so.
  8. Add the turmeric powder and chilli powder.
  9. Immediately add the cooked chickpeas.
  10. Add salt, potatoes, mango paste, coconut milk or cream and the water.
  11. Let the mixture simmer over medium heat for 10 minutes.
Preparation of the chutney :
  1. Put the grated raw mango, salt, coconut, water and green chillis into a blender jug.
  2. Liquidize the mixture.
  3. Take the chutney out into a serving bowl.
Final preparation :
  1. Spoon the hot chickpea gravy into a wide bowl.
  2. Add 2 - 3 bhajias to it.
  3. Add chutney and top it with chevdo.
  4. Serve.
Tips :
  • Adjust the chillis and other spices according to your taste.
  • I prefer to used the tinned coconut milk or cream for this recipe as it makes the gravy a bit thicker.
  • Mash a few potato pieces for a thick gravy.
  • Can also serve red chilli chutney with Mombasa Mix. 
You may want to check out the following :

kachri bateta

cassava in coconut milk


      

Friday, 30 January 2015

478. sweet potato rolls

 Magic box cooking

  Travelling is exciting but what I don't like is all the preparations I have to make before the travelling. I leave for India on Sunday. Excited that I will spend some time with my daughter. However, all these little chores that I have to get through before we travel is stressful. Clear the fridge, make sure lentils are stored away properly, must pack up all the different flours and store them in the fridge, check out the masalas, make sure no perishable stuff is left in the kitchen otherwise on my return will find a stinking kitchen! So the last few days are actually like the magic box they offer to the contestants on Masterchef.  Odd ingredients have to be put together to prepare lunch or dinner. I get so tempted to buy other ingredients but actually have to stop myself. The minute Esther or Amena (our daily veggie ladies) ring the bell, I get a wee bit excited but quickly have to come back to reality. To top it up today my househelp Julius reminds me not to buy more milk or bread. And in my mind I say "yes sasu ma" :) So what did I prepare with my limited ingredients? Sweet potato roll. I had some mashed sweet potato left over from the sweet potato streusel quick bread I made a few days ago. Out comes from the fridge some fresh dill. I remembered jotting down in my book a recipe to try out... sweet potato rolls. So baked some for dinner to go along with some soup. felt great as many of the veggies were used up in the soup and the rolls. Just got enough now to make lunch tomorrow. Dinner has to be some take away as officially the kitchen closes after tomorrow's lunch.
  The original sweet roll recipe added some spring onions but I wanted to use up the fresh dill. I also did not add sugar as the sweetness from the potatoes is enough. Some went in the soup and the rest in the rolls. I am so glad I decided to use it in the rolls. It adds a unique refreshing taste and helps to balance out the sweetness of the sweet potato.

Share your thoughts:
Do you find closing the house before travelling stressful?



SWEET POTATO ROLLS
Makes 8 big ones or 12 small ones

Recipe adapted from : Canadian Living

2½ cups plain flour (all purpose flour)
1 cup cooked and mashed sweet potato
1 tsp salt
1¼ tsp instant active dry yeast
2 tbsp butter
⅓ cup warm milk
⅓ cup warm water
3 tbsp chopped fresh dill (suva bhaji)
extra flour for dusting
oil or butter for greasing
1-2 tbsp milk for brushing on the rolls

  1. Melt the butter over low heat.
  2. Mix mashed sweet potato, milk and butter.
  3. Add salt, chopped dill and yeast to the flour and mix well.
  4. Add the sweet potato mixture and water and form a dough.
  5. Dust the kitchen top or board with some flour.
  6. Knead the dough on it for 10 minutes till it is smooth and elastic.
  7. If it sticks to your hand while kneading, add a bit of flour but not too much.
  8. Grease a bowl lightly with some oil.
  9. Form the dough into a ball. Rub a bit of oil over it.
  10. Put the dough into the greased bowl. Cover it with a cling film and leave it in a warm place for 1-1½ hours till it becomes double in size.
  11. Deflate the dough gently.
  12. Sprinkle some flour on the board or kitchen top.
  13. Divide the dough into 8 parts for big rolls or 12 for small ones.Roll into balls.
  14. Rest the dough parts for 5 minutes.
  15. Lightly grease a baking tray with oil.
  16. Take one part of the dough and roll it into a rope of about 9 - 10 inches long.
  17. Tie it into a knot. Tuck the ends under the knot.
  18. Place the knot on the greased tray.
  19. Repeat steps 16 to 18 with the remaining dough.
  20. Cover the tray with cling film and let the dough rise again for about 1 hour.
  21. Preheat the oven to 180°C.
  22. Lightly brush the tops of the rolls with milk.
  23. Put the tray in the oven and bake the buns for 15 - 20 minutes till the tops are golden brown and on tapping the underside the roll sounds hollow.
  24. Cool the rolls on a wire rack.
  25. Serve with butter.
Tips:
  • Boil,bake or microwave the sweet potato. If you are baking it, wrap it in a foil and then bake.
  • Don't mash the potato when it is hot. It will become sticky and gooey.
  • Add any fresh herb of your choice.
  • Shape the rolls as you like. 
  • The dough should not be too hard or too soft.
You may want to check out the following:
pane siciliano
italian easter bread

Sending this recipe to the following events:



Cooks Joy



Heidi Roberts Kitchen Talk
Citrus spice and all things nice


cooking for all seasons



Thursday, 29 January 2015

477. Raab (millet flour porridge)

very nutritious - grandmother's remedy

         What is raab? Raab is like a soup or porridge made from millet flour. I remember my grandmother having this when she would not feel like eating a normal meal. Lactating mums are given raab everyday, its a remedy for sore throats and colds. Its given to people recovering from an illness. Its a filling dish for elderly people who don't feel like eating a normal meal or cannot eat spicy food. Raab has loads of benefits. Its a comfort food and wards off cold. Prepare it when you feel like having something sweet and hot. Its nutritious so you can sip through it without any guilt.I love raab and find any excuse to make it. Here are some of the benefits of the ingredients used in making raab:
Millet flour : easily digested, has alkaline properties, rich in magnesium, rich in protein and niacin, gluten free, the serotonin in millet has a calming effect on ones mood, it has low glycemic index, good for the heart, keeps cholesterol in check, good for digestion which helps to eliminate problems like bloating, constipation, cramps, excess gas. The benefits are numerous.
Jaggery: a great remedy for anemia, joint pains and menstrual cramps.Purifies the blood, boosts energy, prevents constipation, high in minerals, cleanses the liver, increases immunity, reduces premenstrual syndrome.
Ghee : stimulates the secretion of gastric juices to aid digestion, soothing for the throat,  rich in Vitamins A, D, E and K.
Ginger : anti inflammatory properties, prevents nausea, helps to get rid of nose and chest congestion, helps to revive a dull appetite, helps fight infections.
Fennel seeds : increases production of milk in lactating mothers, rich source of fiber, helps digestions, prevents bloating and excess gas,relieves water retention, provides strength,rich in antioxidants, rich in copper which is required for production of red cells.
Ajwain(carom seeds or bishop weed): aids digestion,wards off constipation, beneficial to pregnant and lactating mums,relieves cough and asthma, helps prevent bloating, good remedy for migraines.
Almonds : help build strong bones and teeth, help to reduce heart diseases, boost brain activity, provide energy and alkalize the body.
Our Grandmothers probably didn't know the all the benefits of having raab but still used as the most natural remedy for almost everything. This is one recipe that probably has been passed along through generations.
Go on make raab for a sick person or just because you feel like having a hot energetic drink.

Share your thoughts :
After reading all the benefits of the ingredients, would you like to make raab?


RAAB
Serves 1

1 cup water
3 tbsp grated jaggery (gur)
2 tbsp millet flour
1- 2 tsp ghee (clarified butter)
¼ tsp carom seeds (ajwain, bishop weed)
½ tsp fennel seeds (valiyari)
¼ tsp cardamom powder (elachi)
1 tbsp almond powder
½ tsp ginger powder
pinch of saffron
a generous pinch of pepper powder

  1. Put water and jaggery in a pan. Heat it till the jaggery melts. Strain the liquid.
  2. Add ginger powder to it and mix well.
  3. Heat ghee in another pan over very low heat.
  4. Add carom and fennel seeds.
  5. Add millet flour and stir is continuously till you get the aroma (30secs - 1 min)
  6. Add almond powder and mix for a few seconds.
  7. Add the hot jaggery water. Be careful as the water will splatter.
  8. Stir the mixture and cook it over low heat till it becomes slightly thick.
  9. Add cardamom and black pepper powder. Add saffron and serve.
Tips:
  • If you are going to serve this to an elderly person who had chewing problems then its best to grind the fennel and ajwain seeds into a powder.
  • Add sliced almonds for a more filling drink.
  • Stir fry the millet flour over low heat. Make sure it does not burn.
  • Can add more ghee if you like.
  • Sometimes a pinch of turmeric powder is added if having it to decongest the nose or chest.
  • For a thicker raab add 3 tbsp of millet.
  • You can add more ginger powder. Adjust the ingredients according to your taste.
  • Can add other nuts too.

You may want to check out the following :
breakfast smoothie

beetroot tomato juice
blueberries and grapes smoothie

Sending this recipe to the following event :



simply food

Wednesday, 28 January 2015

476. Sweet potato streusel quick bread

yippeee got it right!

        Last month Priya challenged the Home bakers Challenge group to quick breads. Carrot and zucchini, chocolate and an apple one. Chocolate and apple ones were struck off the list immediately as I have already baked those ones. So the choice was between the carrot zucchini one and the sweet potato one. Since I have not made many dishes using sweet potato I wanted to bake the sweet potato bread. Got all the ingredients ready and baked the bread. After one hour, the bread was still raw from inside. The top was beginning to brown too much. I covered with foil and lower the temperature slightly and baked it further for 15 minutes. The skewer came out clean, so I thought its all done. I let it cool for 1 hour. When I sliced it to take photos, much to my horror the texture was just too dense and it tasted as though I have steamed flour. Couldn't even see a tiny hole in the texture. Felt so disappointed and left the bread in the kitchen and sat down to watch telly. Hubby dear knew immediately that something was wrong. He kept out of my way for a while. What was running through my mind was how am I going to rectify this problem. Couldn't think of much. When Priya posted hers, I thought but the texture is still very dense, as she also rightly mentioned.
     What kept on niggling me was how come I was not able to bake a quick bread successfully. So going through other recipes began in earnest. I am so grateful for pinterest. I checked out the photos and checked out the recipes that appealed the most. Finally I came across one but it didn't have the streusel on top. Finally I tried out the recipe yesterday. Kept my fingers crossed that it turns out good as I wanted to serve it today for my tea party. When I sliced it after cooling the loaf, I couldn't stop grinning. Finally there was some good bread like texture. A bit of a victory jig and stored it away. The bread disappeared very quickly. Thank God I had saved a slice for hubby dear.
      Struesel is a crumbly crunchy dessert topping usually made from fat, flour and sugar. Some include nuts.

Share you thoughts :
Does throwing away food in the dustbin really bother you? Its really upsets me.








SWEET POTATO STREUSEL QUICK BREAD (EGGLESS)
Adapted from Chow.com
Serves 8-10

For the bread :
¾ cup plain flour (all purpose flour)
½ tsp baking soda (soda bicarbonate)
1 tbsp flax seed powder (or 1 egg)
3 tbsp water
¼ tsp baking powder
½ tsp cinnamon powder
¼ tsp nutmeg powder
½ cup (about 150 g) cooked and mashed sweet potato
½ cup brown sugar
¼ cup oil
1 tsp orange zest (rind)
¼ cup fresh orange juice
¼ cup chopped walnut or pecans

For Streusel:
1 tsp soft butter
4-6 walnuts or pecans, chop them roughly
1 tbsp brown sugar


  1. Bake the sweet potato in the oven, steam it, or cook it in the microwave. 
  2. Mix flax seed powder and 3 tbsp water and let it soak for at least 10 -15 minutes.
  3. Preheat the oven to 180°C.
  4. Grease a 9 X 3½ " loaf tin. Dust it with flour or line it with parchment paper.
  5. Sift flour, baking powder, baking soda, cinnamon and nutmeg powders together into a bowl.
  6. Add the chopped nuts and mix well.
  7. Take another bowl. Add sugar, oil, mashed sweet potato, orange juice, orange zest and the flax seed mixture.
  8. Beat the sugar mixture.
  9. Add it to the flour mixture and mix till the dough is all wet.
  10. Pour the batter into the prepared tin. Level out the batter gently.
  11. To prepare the streusel, mix the butter, sugar and nuts.
  12. Sprinkle the streusel mixture over the batter.
  13. Lightly press it into the batter.
  14. Bake the bread for 30 minutes or till it is done. A skewer, toothpick or fork inserted in the middle of the loaf should come out clean.
  15. Let the loaf cool in the tin for 5 minutes.
  16. Carefully take the loaf out of the tin and let it cool on a wire rack.
  17. Serve as dessert, for breakfast or for tea.
Tips :
  • I baked the sweet potato in the oven. Wrapped it in foil and baked it at 180°C for 20 minutes or till done. Removed the skin and mashed it when the sweet potato was cool.
  • I added walnuts as I didn't have any pecans. Add which ever nuts you prefer.
  • Take a loaf tin which is nearer to the measurement mentioned above.
  • If you want to add an egg then add it along with the sugar and sweet potato and beat well. Omit water and add flax seed to the flour.
  • Letting the flax seed powder and water soak for a while thickens the mixture and it gets the consistency of the white part of a raw egg.
You may want to check out the following :
pineapple tarts
veggie pizza rolls
Sending this recipe to the following events :









Tuesday, 27 January 2015

475. sweet potato, beans and corn wraps

 amazing kids  

Last Saturday our Lions Club of Mombasa Bahari hosted yet another successful poetry recital competition for children between the ages of  4 to 7.  Please do take some time and visit the website. Poetry recital not only helps a child to develop confidence, but also improves their diction, voice control, helps them to learn new vocabulary, helps with memorization skills and prepares them for public speaking.Like reading, poems too are the mind's adventure for the children. Reciting and understanding the poems also helps them to pretend and perform actions and expressions accordingly. This year the poems given to the 6 -7 year olds were a bit long, but surprisingly they managed to memorize it within 2 weeks. We tend to underestimate a child's brain. There is always room to learn new things. Recently, friends and cousins sent a video on whatsapp showing  how toddlers are able to tell you the capital cities of many countries. When I saw the clipping, I felt sad. Sad because this toddler was taught to parrot off the cities without even really understanding what he is asked, where the country and where the city is. Why would parents want to waste time on rote learning instead of teaching children to learn something that they can understand, enjoy and have fun.We generally begin with nursery rhymes and short fun poems which are famous in every culture and language.In India we have chanda mama or "aawyo varsaad, ghebriyo parsad, unni unni rotli ne karela nu shaak". A famous Gujarati rain poem which I remember my mum taught us.Coming back to the poetry recital, all 75 children oozed with confidence and all of them remembered their lines. In a situation like this I am glad I was not the judge. Its a very tough task. 
    Today's recipe is a wrap. On days that I don't feel like cooking we normally order wraps from a restaurant near our apartment.The wraps are not only delicious and filling, but hubby loves that the wrap as they are soft. Most other wraps I have had in India are a bit tough especially when they get cold. So when I told  hubby dear that I was going to makes wraps for dinner, he just said "make any filling of your choice but the wrap must be soft". So just ordinary roti dough would not do. I added a bit of baking powder to the dough and got lovely soft home made wraps. 

Share your thoughts:
Should children learn through fun and games or through rote learning? 





SWEET POTATO, BEANS AND CORN WRAPS
Makes 8 

For the wraps:
1½ cups plain flour (all purpose flour)
½ tsp salt
½ tsp baking powder
3 tbsp oil
½ -⅔ cup warm water
extra flour for rolling

For the filling:
1 cup (approx 125g) peeled and cubed sweet potatoes 
½ cup cooked sweet corn
½ cup cooked red or black beans
3 tbsp fresh chopped coriander (cilantro)
1-2 jalapenos, sliced
¾ - 1 tsp salt
2 tbsp oil
1 tsp cumin seeds (jeera)
2 cloves of garlic, sliced
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika powder or chilli powder
½ tsp pepper powder
2-3 tbsp water

For serving :
1 medium avocado
1-2 tbsp lemon juice
¾ cup salsa or guacamole 

Preparation of the wraps:
  1. Sift flour, salt and baking powder into a bowl.
  2. Add oil and mix into the flour.
  3. Add water and form a dough which is not too soft or too hard.
  4. Knead for 3-4 minutes.
  5. Cover and let it rest for at least 30 minutes.
  6. Heat a frying pan or tava over medium heat.
  7. Divide the dough into 8 parts. Roll the parts into a ball.
  8. Using the extra flour, roll each part into a circle of  7-8 inches in diameter.
  9. Cook the wrap on both sides till light brown spots appear.
  10. Cover the wrap in a cloth.
  11. Repeat steps 8 to 10 with the remaining dough.
Preparation of the filling :
  1. Heat oil in a wide pan over medium heat.
  2. Add the cumin seeds. Add garlic and stir fry till its a bit soft.
  3. Add the sweet potato cubes, salt and water. Mix well.
  4. Cover the pan and let the sweet potato cook over low heat.
  5. When the sweet potatoes are done, add the rest of the filling ingredients.
  6. Mix well.
  7. Cut the avocado into 8 slices. Sprinkle the lemon juice over it.
To serve :
  1. Warm up the wraps and the filling.
  2. Spread a bit of salsa or guacamole in the middle of the wrap.
  3. Take about 2 tablespoonful of the filling and place it over the salsa or guacamole.
  4. Top with avocado.
  5. Wrap both ends of the wrap towards the middle.
  6. I prefer to cover half of it with a foil or parchment paper. This makes it easier to hold the wrap together.
  7. Repeat steps 2 to 6 with the remaining wraps and serve with a salad on the side.
Tips :
  • use half wheat flour and half plain flour for the wraps.
  • Add cheese to the wrap if you like.
  • Add any vegetables of your choice.
  • Adjust the spices according to your taste.
You may want to check out the following :
mini taco salad cups
Sending this recipe to the following event :




DishItOut

Cooks Joy

Monday, 26 January 2015

474. pane Siciliano (Sicilian sesame seeded semolina bread)

bread with semolina?

     Aparna of My Diverse Kitchen's challenge for the We Knead to Bake group was a semolina bread. I was surprised as how would it really hold together. Then as I read the recipe further down realized that I needed to add wheat gluten. Thank God I had brought that back from India with me. Most breads baked in India require you to add the gluten as the plain flour available there is not as glutenous as the flours available in the western countries or here in Kenya. My daughter was not using it so brought it back here with me. 
     When I was getting the ingredients ready, I still had that little doubt in my mind about using only semolina. I decided to add wheat flour and was really glad with the outcome. Pane Siciliano is usually baked on 13th December to celebrate the bravery of Santa Lucia. It is said that Santa Lucia or Lucy came from a wealthy family and she carried food for the persecuted Christians hiding in the dark underground tunnels. She would wear a wreath of candles on her head to light her way. Another tale claims that she was blinded for following her faith.She is known for feeding people during famine.Santa Lucia is the patron Saint of Syracuse. It is believed that she arrives with a donkey and her helper Castaldo bearing gifts for children. Children are asked to leave some hot milk for Santa Lucia, hay for the donkey and wine for Castaldo. Bread traditionally made on this day is either an S shaped loaf (occhi di Santa Lucia) or the snake shaped (mafalda) loaf. I made the occhi di Santa Lucia (eyes of Santa Lucia), representing the eyes of Santa Lucia.
     The bread is made from rimacinato or ground again semolina or durum wheat. I was lucky that a few months back when I bought semolina, by mistake I got the really fine one. I put it away in the fridge thinking that I will use it up to make pani puris. Was I glad when I could use it for this delicious bread. The semolina made the baked bread appear very light yellow in colour with a lovely crusty golden top. 
     

 
PANE SILICIANO (SILICIAN SESAME SEEDED SEMOLINA BREAD)
Makes about 8 
recipe source : My Diverse Kitchen

For the crescuita (biga/poolish/preferment) :
¼ cup lukewarm water
¼ cup all purpose flour (plain flour)
¼ tsp instant active dry yeast

For the dough :
2 cups fine semolina flour
½ cup wholewheat flour
1 cup lukewarm water
½ tsp instant active dry yeast
2 tsp honey
½ tsp vital wheat gluten
1 tsp salt
1 tbsp olive oil
all of the prepared crescuita

For the topping :
water for brushing
2-3 tbsp sesame seeds

Preparation of the crescuita :

  1. Put flour and yeast in a bowl. Mix it up.
  2. Add the water and mix with a spoon. 
  3. Cover the bowl and leave it overnight or for 4-8 hours.
Preparation of the dough :
  1. Sift the flour,salt, wheat gluten and semolina together in a big bowl.
  2. Add the honey to the water and mix well.
  3. Mix in the crescuita.
  4. Add the yeast and mix into the flour.
  5. Rub the olive oil into the flour mixture.
  6. Add the warm water mixture to the flour mixture.
  7. Mix and form into a dough.
  8. Lightly flour the work top or board and knead the flour for 10 minutes till it is soft and silky. The dough will be slightly sticky and NOT too sticky.
  9. Place the dough in a well oiled bowl.
  10. Cover the bowl with a cling film and leave it in a warm place for nearly 1½ - 2 hours till the dough rises and becomes double the size.
  11. Knead the dough gently again with oiled hands for a few seconds.
  12. Divide it into 8 parts.
  13. Let the dough rest for 5 - 10 minutes.
  14. Take one part of the dough and on a lightly floured board or top, roll it into a 12" rope.
  15. Make a swirl staring from both ends but in opposite directions till you get a S shape.
  16. Place the shaped bread on a greased tray.
  17. Repeat steps 13 - 15 with the remaining dough.
  18. Brush the bread with water.
  19. Sprinkle liberally with sesame seeds.
  20. Cover the tray and let the dough rise again for 1-1½ hours.
  21. Preheat the oven to 180°C.
  22. Place the tray in the oven and bake the bread for 20-30 minutes or till the tops are golden brown and the bread is done.
  23. Remove the bread from the oven, and let it cool on a wire rack before serving.
Tips:
  • If you are not using instant yeast then sprinkle it in the warm water with honey and leave it for 10 minutes till the mixture is frothy.
  • I stuck toothpicks in the centre of each swirl so that the cling film does not touch the bread.
  • If you don't have wheat gluten, you can still make the bread without it.
  • Use plain flour instead of wheat flour if you like.
  • If you don't find fine semolina flour, just grind the normal semolina (sooji) in a coffee grinder.
You may want to check out the following :

gibassier
julekake
Sending this recipe to the following event :






Sunday, 25 January 2015

473. caramel custard

32nd anniversary

 'The bonds of matrimony are like other bonds - they mature slowly'. Peter DeVries

         On Friday hubby and I celebrated our 32nd wedding anniversary. While you read this, you may want to ask us, how did you celebrate? Where did you go? What present did you get? etc etc. Truthfully we didn't do anything special as such.I was too busy preparing for the Lions Club poetry recital competition. The first few years of our marriage, my hubby would always forget the anniversary date but my mother in law would remember and make it into a special day. As years went by, kids would remind my hubby that a special day is approaching. Presents, dinner etc was the norm.As we grow older presents and dinners are not that important. We spent Friday going through our wedding album. It took us back to sweet memories and how family and friends looked back then. Do we feel we have been married for 32 years? Not really, the memory of our wedding day is still fresh and vivid. In reality hubby and I are poles apart, opposites in most respect but over the years we have found a common ground, always have something to talk about, take an interest in each others passions, give each other space and most importantly trust each other. I can't remember calling up my hubby every hour or keeping a tab on every hour spent outside home. Neither does he. That does not mean we don't love each other or romance in our marriage is dead. Little actions and thoughts makes our marriage work.
      We try and make our anniversaries special in little ways. This anniversary he has promised to let me shop in India till I drop. How sweet, but he knows I am not a shopaholic. I buy want I need and that's all. However, I can go overboard if I went to a kitchen ware store or a book shop! What did I do for him? I made for him his all time favourite dessert... caramel custard. And boy! what a lovely present it turned out to be. Previous 3 attempts had failed and finally I got it right. The first time I tried a Betty Crocker recipe and it was a total failure in every respect. The tops were burnt, the temperature given was all wrong and the custard tasted like curdled eggs. The second time, the caramel was all wrong. 3rd was not too bad, but had a few big bubble holes in the custard. 4th attempt was a winner. Never mind the crack I got while removing it onto a plate. Probably shook it too much!

Share you thoughts :
Does your hubby remember your anniversary date? If he does, does he know how many years you both have been married for?





one of my failed attempts

CARAMEL CUSTARD
Makes 6

For the caramel :
½ - ⅔ cup sugar
2 tbsp water

For the custard :
4 eggs
¼ cup sugar
2 cups milk
1 tsp vanilla extract
a few strands of saffron
2 tbsp hot milk
  1. Take a deep baking tray (like a roasting pan). Place 6 ramekin bowls in the pan.
  2. Preheat the oven to 180°C.
Preparation of the caramel :
  1. Put the sugar and water in a heavy bottom pan.
  2. Put the pan over medium heat.
  3. Stir the mixture till the sugar melts.
  4. Let the mixture cook, swirl the pan occasionally till you get a golden liquid.
  5. Remove the pan immediately from the heat. 
  6. Divide the caramel between the 6 ramekin bowls. Swirl the bowls to spread out the syrup.
Preparation of the custard :
  1. Add saffron to the 2 tbsp hot milk.
  2. Heat the 2 cups of milk in a pan till its just warm and not hot.
  3. Add the sugar and vanilla extract.
  4. Add eggs into a bowl.
  5. Beat lightly to break up the yolks.
  6. Add the milk mixture to the eggs and beat lightly to mix everything.
  7. Strain the mixture.
  8. Pour the saffron mixture to the strained mixture and mix.
  9. Divide the mixture between 6 ramekin bowls.
  10. Pour hot water in the baking tray carefully till its half way up till the bowls.
  11. Carefully place the tray in the oven and bake for 25 -30 minutes.
  12. The tops will have set but the custard will be a bit wobbly. Insert a knife in the middle and it should come out clean.
  13. Remove the tray from the oven. Let the custard cool in the tray.
  14. Place the custard in the fridge to chill for 2-3 hours.
  15. To serve, carefully run a knife around the edge. Place a small dessert plate over it.
  16. Turn it over. Shake it a little and the caramel custard will come out.
  17. Serve.
Tips:
  • Some recipes make the milk hot some don't. I decided to have it warm and it worked well for me. If the milk is too hot it will cook the eggs.
  • Straining the liquid helps to remove foam and bubbles that may be formed during beating.
  • I placed the tray on the lower shelf in the oven to prevent the custard from burning on top.
  • I added saffron for that extra taste.
  • Our friend's mum takes 3/4 part milk and 1/4 part fresh cream to make the custard more creamier.
  • Don't let the sugar become too dark, otherwise it will taste bitter.
You may want to check out the following :

lemon poppy seed cheesecake
orange creamsicle pops
strawberries and fresh cream


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cooks joy

Saturday, 31 January 2015

479. Mombasa Mix

A filling satisfying snack

   Packing is all done, finally cleared out the fridge and after breakfast we will be leaving for the airport. Really excited. There's much talk about the new terminal at the Chhatrapati Shivaji International Airport.Also will get to pass through the new terminal at the Jomo Kenyatta Airport after it got burnt and is now renovated.Who wouldn't be excited to go to India? I know of many Indians born and brought up in Kenya who really don't have such a strong feeling for India. There are times when the crowds and noise get to me. However after a good night's sleep, that is all over and I am ready for another exciting adventure. Shopping, eating out, movies, spending time with family and getting pampered. 
  As I had mentioned before, the cuisine in the coastal region of Kenya has a strong Indian, Arabic and local influence. One such dish is Mombasa Mix. People coming from upcountry don't want to leave Mombasa without having the famous egg kima chappatis, kachri bateta, mamri, vati dal bhajias, mogo crisps, roasted mogo and Mombasa mix. You will not find these dishes at fancy restaurants or hotels, but on the roadsides in the evening and small basic restaurants. Coconut gravy, chickpeas, bhajias, chutney and chevdo are the main ingredients for this dish. Kenyan chevdo is quite different from the chevdo or chivda available in India. Kenyan chevdo has potato crisps (chips) along with chickpea dal (chana dal), green grams (moong), flattened rice along with spices. 
Its not difficult to make. Its a nice filling dish to serve at a kitty party, kids gathering or as a meal on a lazy Sunday.



MOMBASA MIX
10 -12 servings

For the gravy:
2 cups of cooked brown chickpeas (brown chana)
2 -3 medium potatoes boiled, peeled
½ cup raw peeled and grated mango
½ cup thick coconut cream or 1 cup thick coconut milk
1 tbsp garlic paste
1-2 tsp red chilli powder
4 cups water
¼ tsp turmeric powder (haldi)
1 -1½ tsp salt
1 tbsp oil

For the chutney :
1 small raw mango, peeled and grated
1 cup grated fresh coconut
½ tsp salt
1 cup water
3 - 4 green chillis

For the vatidar  bhajia :
1 cup chora dal (split cowpea lentils)
½ cup moong dal with skin (split green grams) or chana dal (split chickpea)
1 cup chopped fresh fenugreek (methi) or amaranth leaves (terere bhaji)
½ cup grated raw mango
1 tsp cumin seeds (jeera)
1 tsp salt
1 tsp ginger paste
1 tsp green chilli paste or 2 chillis finely chopped
½ cup finely chopped onion

Oil for frying

3 - 4 cups chevo/chivda

Preparation of the bhajias :
  1. Soak the dals separately overnight or for 8 hours.
  2. Wash the dals and drain out the water.
  3. Grind the dals coarsely  in a food processor.
  4. Add the rest of the ingredients to the dal mixture. Mix well.
  5. If the mixture appears too dry, add about 2- 3 tbsps of water. Usually its not required.
  6. Heat oil in a deep pan or wok over medium heat.
  7.  Drop a small piece of batter in the oil. If it comes up immediately, the oil is ready.
  8. Take a tablespoon of batter and using your fingers pat it into a round flattish shape. Drop into the hot oil. Repeat till you have about 6 to 8 bhajias in the oil. Lower the heat and start turning the bhajias, starting with the one you dropped in first.
  9. Fry till they are crispy and golden brown. Remove and put on a kitchen towel or colander to drain out the excess oil.
  10. Before frying the next batch, make sure the oil is hot.
Preparation of the gravy :
  1. If you are using dry chickpeas, you need 1 cup. Soak it overnight in warm water.
  2. Next day drain out the water and wash the chickpeas.
  3. Put the chickpeas in a pressure cooker. Add water till it just covers the chickpeas. Add 1 tsp salt. Close the lid and let it cook over medium heat for about 3 - 4 whistles. Alternately you can used canned chickpeas.
  4. Cut the boiled potatoes into chunks.
  5. Grind the grated mango into a paste.
  6. Heat oil in a deep pan over medium heat.
  7. Add the garlic paste and stir fry it for 30 seconds or so.
  8. Add the turmeric powder and chilli powder.
  9. Immediately add the cooked chickpeas.
  10. Add salt, potatoes, mango paste, coconut milk or cream and the water.
  11. Let the mixture simmer over medium heat for 10 minutes.
Preparation of the chutney :
  1. Put the grated raw mango, salt, coconut, water and green chillis into a blender jug.
  2. Liquidize the mixture.
  3. Take the chutney out into a serving bowl.
Final preparation :
  1. Spoon the hot chickpea gravy into a wide bowl.
  2. Add 2 - 3 bhajias to it.
  3. Add chutney and top it with chevdo.
  4. Serve.
Tips :
  • Adjust the chillis and other spices according to your taste.
  • I prefer to used the tinned coconut milk or cream for this recipe as it makes the gravy a bit thicker.
  • Mash a few potato pieces for a thick gravy.
  • Can also serve red chilli chutney with Mombasa Mix. 
You may want to check out the following :

kachri bateta

cassava in coconut milk


      
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Friday, 30 January 2015

478. sweet potato rolls

 Magic box cooking

  Travelling is exciting but what I don't like is all the preparations I have to make before the travelling. I leave for India on Sunday. Excited that I will spend some time with my daughter. However, all these little chores that I have to get through before we travel is stressful. Clear the fridge, make sure lentils are stored away properly, must pack up all the different flours and store them in the fridge, check out the masalas, make sure no perishable stuff is left in the kitchen otherwise on my return will find a stinking kitchen! So the last few days are actually like the magic box they offer to the contestants on Masterchef.  Odd ingredients have to be put together to prepare lunch or dinner. I get so tempted to buy other ingredients but actually have to stop myself. The minute Esther or Amena (our daily veggie ladies) ring the bell, I get a wee bit excited but quickly have to come back to reality. To top it up today my househelp Julius reminds me not to buy more milk or bread. And in my mind I say "yes sasu ma" :) So what did I prepare with my limited ingredients? Sweet potato roll. I had some mashed sweet potato left over from the sweet potato streusel quick bread I made a few days ago. Out comes from the fridge some fresh dill. I remembered jotting down in my book a recipe to try out... sweet potato rolls. So baked some for dinner to go along with some soup. felt great as many of the veggies were used up in the soup and the rolls. Just got enough now to make lunch tomorrow. Dinner has to be some take away as officially the kitchen closes after tomorrow's lunch.
  The original sweet roll recipe added some spring onions but I wanted to use up the fresh dill. I also did not add sugar as the sweetness from the potatoes is enough. Some went in the soup and the rest in the rolls. I am so glad I decided to use it in the rolls. It adds a unique refreshing taste and helps to balance out the sweetness of the sweet potato.

Share your thoughts:
Do you find closing the house before travelling stressful?



SWEET POTATO ROLLS
Makes 8 big ones or 12 small ones

Recipe adapted from : Canadian Living

2½ cups plain flour (all purpose flour)
1 cup cooked and mashed sweet potato
1 tsp salt
1¼ tsp instant active dry yeast
2 tbsp butter
⅓ cup warm milk
⅓ cup warm water
3 tbsp chopped fresh dill (suva bhaji)
extra flour for dusting
oil or butter for greasing
1-2 tbsp milk for brushing on the rolls

  1. Melt the butter over low heat.
  2. Mix mashed sweet potato, milk and butter.
  3. Add salt, chopped dill and yeast to the flour and mix well.
  4. Add the sweet potato mixture and water and form a dough.
  5. Dust the kitchen top or board with some flour.
  6. Knead the dough on it for 10 minutes till it is smooth and elastic.
  7. If it sticks to your hand while kneading, add a bit of flour but not too much.
  8. Grease a bowl lightly with some oil.
  9. Form the dough into a ball. Rub a bit of oil over it.
  10. Put the dough into the greased bowl. Cover it with a cling film and leave it in a warm place for 1-1½ hours till it becomes double in size.
  11. Deflate the dough gently.
  12. Sprinkle some flour on the board or kitchen top.
  13. Divide the dough into 8 parts for big rolls or 12 for small ones.Roll into balls.
  14. Rest the dough parts for 5 minutes.
  15. Lightly grease a baking tray with oil.
  16. Take one part of the dough and roll it into a rope of about 9 - 10 inches long.
  17. Tie it into a knot. Tuck the ends under the knot.
  18. Place the knot on the greased tray.
  19. Repeat steps 16 to 18 with the remaining dough.
  20. Cover the tray with cling film and let the dough rise again for about 1 hour.
  21. Preheat the oven to 180°C.
  22. Lightly brush the tops of the rolls with milk.
  23. Put the tray in the oven and bake the buns for 15 - 20 minutes till the tops are golden brown and on tapping the underside the roll sounds hollow.
  24. Cool the rolls on a wire rack.
  25. Serve with butter.
Tips:
  • Boil,bake or microwave the sweet potato. If you are baking it, wrap it in a foil and then bake.
  • Don't mash the potato when it is hot. It will become sticky and gooey.
  • Add any fresh herb of your choice.
  • Shape the rolls as you like. 
  • The dough should not be too hard or too soft.
You may want to check out the following:
pane siciliano
italian easter bread

Sending this recipe to the following events:



Cooks Joy



Heidi Roberts Kitchen Talk
Citrus spice and all things nice


cooking for all seasons



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Thursday, 29 January 2015

477. Raab (millet flour porridge)

very nutritious - grandmother's remedy

         What is raab? Raab is like a soup or porridge made from millet flour. I remember my grandmother having this when she would not feel like eating a normal meal. Lactating mums are given raab everyday, its a remedy for sore throats and colds. Its given to people recovering from an illness. Its a filling dish for elderly people who don't feel like eating a normal meal or cannot eat spicy food. Raab has loads of benefits. Its a comfort food and wards off cold. Prepare it when you feel like having something sweet and hot. Its nutritious so you can sip through it without any guilt.I love raab and find any excuse to make it. Here are some of the benefits of the ingredients used in making raab:
Millet flour : easily digested, has alkaline properties, rich in magnesium, rich in protein and niacin, gluten free, the serotonin in millet has a calming effect on ones mood, it has low glycemic index, good for the heart, keeps cholesterol in check, good for digestion which helps to eliminate problems like bloating, constipation, cramps, excess gas. The benefits are numerous.
Jaggery: a great remedy for anemia, joint pains and menstrual cramps.Purifies the blood, boosts energy, prevents constipation, high in minerals, cleanses the liver, increases immunity, reduces premenstrual syndrome.
Ghee : stimulates the secretion of gastric juices to aid digestion, soothing for the throat,  rich in Vitamins A, D, E and K.
Ginger : anti inflammatory properties, prevents nausea, helps to get rid of nose and chest congestion, helps to revive a dull appetite, helps fight infections.
Fennel seeds : increases production of milk in lactating mothers, rich source of fiber, helps digestions, prevents bloating and excess gas,relieves water retention, provides strength,rich in antioxidants, rich in copper which is required for production of red cells.
Ajwain(carom seeds or bishop weed): aids digestion,wards off constipation, beneficial to pregnant and lactating mums,relieves cough and asthma, helps prevent bloating, good remedy for migraines.
Almonds : help build strong bones and teeth, help to reduce heart diseases, boost brain activity, provide energy and alkalize the body.
Our Grandmothers probably didn't know the all the benefits of having raab but still used as the most natural remedy for almost everything. This is one recipe that probably has been passed along through generations.
Go on make raab for a sick person or just because you feel like having a hot energetic drink.

Share your thoughts :
After reading all the benefits of the ingredients, would you like to make raab?


RAAB
Serves 1

1 cup water
3 tbsp grated jaggery (gur)
2 tbsp millet flour
1- 2 tsp ghee (clarified butter)
¼ tsp carom seeds (ajwain, bishop weed)
½ tsp fennel seeds (valiyari)
¼ tsp cardamom powder (elachi)
1 tbsp almond powder
½ tsp ginger powder
pinch of saffron
a generous pinch of pepper powder

  1. Put water and jaggery in a pan. Heat it till the jaggery melts. Strain the liquid.
  2. Add ginger powder to it and mix well.
  3. Heat ghee in another pan over very low heat.
  4. Add carom and fennel seeds.
  5. Add millet flour and stir is continuously till you get the aroma (30secs - 1 min)
  6. Add almond powder and mix for a few seconds.
  7. Add the hot jaggery water. Be careful as the water will splatter.
  8. Stir the mixture and cook it over low heat till it becomes slightly thick.
  9. Add cardamom and black pepper powder. Add saffron and serve.
Tips:
  • If you are going to serve this to an elderly person who had chewing problems then its best to grind the fennel and ajwain seeds into a powder.
  • Add sliced almonds for a more filling drink.
  • Stir fry the millet flour over low heat. Make sure it does not burn.
  • Can add more ghee if you like.
  • Sometimes a pinch of turmeric powder is added if having it to decongest the nose or chest.
  • For a thicker raab add 3 tbsp of millet.
  • You can add more ginger powder. Adjust the ingredients according to your taste.
  • Can add other nuts too.

You may want to check out the following :
breakfast smoothie

beetroot tomato juice
blueberries and grapes smoothie

Sending this recipe to the following event :



simply food

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Wednesday, 28 January 2015

476. Sweet potato streusel quick bread

yippeee got it right!

        Last month Priya challenged the Home bakers Challenge group to quick breads. Carrot and zucchini, chocolate and an apple one. Chocolate and apple ones were struck off the list immediately as I have already baked those ones. So the choice was between the carrot zucchini one and the sweet potato one. Since I have not made many dishes using sweet potato I wanted to bake the sweet potato bread. Got all the ingredients ready and baked the bread. After one hour, the bread was still raw from inside. The top was beginning to brown too much. I covered with foil and lower the temperature slightly and baked it further for 15 minutes. The skewer came out clean, so I thought its all done. I let it cool for 1 hour. When I sliced it to take photos, much to my horror the texture was just too dense and it tasted as though I have steamed flour. Couldn't even see a tiny hole in the texture. Felt so disappointed and left the bread in the kitchen and sat down to watch telly. Hubby dear knew immediately that something was wrong. He kept out of my way for a while. What was running through my mind was how am I going to rectify this problem. Couldn't think of much. When Priya posted hers, I thought but the texture is still very dense, as she also rightly mentioned.
     What kept on niggling me was how come I was not able to bake a quick bread successfully. So going through other recipes began in earnest. I am so grateful for pinterest. I checked out the photos and checked out the recipes that appealed the most. Finally I came across one but it didn't have the streusel on top. Finally I tried out the recipe yesterday. Kept my fingers crossed that it turns out good as I wanted to serve it today for my tea party. When I sliced it after cooling the loaf, I couldn't stop grinning. Finally there was some good bread like texture. A bit of a victory jig and stored it away. The bread disappeared very quickly. Thank God I had saved a slice for hubby dear.
      Struesel is a crumbly crunchy dessert topping usually made from fat, flour and sugar. Some include nuts.

Share you thoughts :
Does throwing away food in the dustbin really bother you? Its really upsets me.








SWEET POTATO STREUSEL QUICK BREAD (EGGLESS)
Adapted from Chow.com
Serves 8-10

For the bread :
¾ cup plain flour (all purpose flour)
½ tsp baking soda (soda bicarbonate)
1 tbsp flax seed powder (or 1 egg)
3 tbsp water
¼ tsp baking powder
½ tsp cinnamon powder
¼ tsp nutmeg powder
½ cup (about 150 g) cooked and mashed sweet potato
½ cup brown sugar
¼ cup oil
1 tsp orange zest (rind)
¼ cup fresh orange juice
¼ cup chopped walnut or pecans

For Streusel:
1 tsp soft butter
4-6 walnuts or pecans, chop them roughly
1 tbsp brown sugar


  1. Bake the sweet potato in the oven, steam it, or cook it in the microwave. 
  2. Mix flax seed powder and 3 tbsp water and let it soak for at least 10 -15 minutes.
  3. Preheat the oven to 180°C.
  4. Grease a 9 X 3½ " loaf tin. Dust it with flour or line it with parchment paper.
  5. Sift flour, baking powder, baking soda, cinnamon and nutmeg powders together into a bowl.
  6. Add the chopped nuts and mix well.
  7. Take another bowl. Add sugar, oil, mashed sweet potato, orange juice, orange zest and the flax seed mixture.
  8. Beat the sugar mixture.
  9. Add it to the flour mixture and mix till the dough is all wet.
  10. Pour the batter into the prepared tin. Level out the batter gently.
  11. To prepare the streusel, mix the butter, sugar and nuts.
  12. Sprinkle the streusel mixture over the batter.
  13. Lightly press it into the batter.
  14. Bake the bread for 30 minutes or till it is done. A skewer, toothpick or fork inserted in the middle of the loaf should come out clean.
  15. Let the loaf cool in the tin for 5 minutes.
  16. Carefully take the loaf out of the tin and let it cool on a wire rack.
  17. Serve as dessert, for breakfast or for tea.
Tips :
  • I baked the sweet potato in the oven. Wrapped it in foil and baked it at 180°C for 20 minutes or till done. Removed the skin and mashed it when the sweet potato was cool.
  • I added walnuts as I didn't have any pecans. Add which ever nuts you prefer.
  • Take a loaf tin which is nearer to the measurement mentioned above.
  • If you want to add an egg then add it along with the sugar and sweet potato and beat well. Omit water and add flax seed to the flour.
  • Letting the flax seed powder and water soak for a while thickens the mixture and it gets the consistency of the white part of a raw egg.
You may want to check out the following :
pineapple tarts
veggie pizza rolls
Sending this recipe to the following events :









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Tuesday, 27 January 2015

475. sweet potato, beans and corn wraps

 amazing kids  

Last Saturday our Lions Club of Mombasa Bahari hosted yet another successful poetry recital competition for children between the ages of  4 to 7.  Please do take some time and visit the website. Poetry recital not only helps a child to develop confidence, but also improves their diction, voice control, helps them to learn new vocabulary, helps with memorization skills and prepares them for public speaking.Like reading, poems too are the mind's adventure for the children. Reciting and understanding the poems also helps them to pretend and perform actions and expressions accordingly. This year the poems given to the 6 -7 year olds were a bit long, but surprisingly they managed to memorize it within 2 weeks. We tend to underestimate a child's brain. There is always room to learn new things. Recently, friends and cousins sent a video on whatsapp showing  how toddlers are able to tell you the capital cities of many countries. When I saw the clipping, I felt sad. Sad because this toddler was taught to parrot off the cities without even really understanding what he is asked, where the country and where the city is. Why would parents want to waste time on rote learning instead of teaching children to learn something that they can understand, enjoy and have fun.We generally begin with nursery rhymes and short fun poems which are famous in every culture and language.In India we have chanda mama or "aawyo varsaad, ghebriyo parsad, unni unni rotli ne karela nu shaak". A famous Gujarati rain poem which I remember my mum taught us.Coming back to the poetry recital, all 75 children oozed with confidence and all of them remembered their lines. In a situation like this I am glad I was not the judge. Its a very tough task. 
    Today's recipe is a wrap. On days that I don't feel like cooking we normally order wraps from a restaurant near our apartment.The wraps are not only delicious and filling, but hubby loves that the wrap as they are soft. Most other wraps I have had in India are a bit tough especially when they get cold. So when I told  hubby dear that I was going to makes wraps for dinner, he just said "make any filling of your choice but the wrap must be soft". So just ordinary roti dough would not do. I added a bit of baking powder to the dough and got lovely soft home made wraps. 

Share your thoughts:
Should children learn through fun and games or through rote learning? 





SWEET POTATO, BEANS AND CORN WRAPS
Makes 8 

For the wraps:
1½ cups plain flour (all purpose flour)
½ tsp salt
½ tsp baking powder
3 tbsp oil
½ -⅔ cup warm water
extra flour for rolling

For the filling:
1 cup (approx 125g) peeled and cubed sweet potatoes 
½ cup cooked sweet corn
½ cup cooked red or black beans
3 tbsp fresh chopped coriander (cilantro)
1-2 jalapenos, sliced
¾ - 1 tsp salt
2 tbsp oil
1 tsp cumin seeds (jeera)
2 cloves of garlic, sliced
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika powder or chilli powder
½ tsp pepper powder
2-3 tbsp water

For serving :
1 medium avocado
1-2 tbsp lemon juice
¾ cup salsa or guacamole 

Preparation of the wraps:
  1. Sift flour, salt and baking powder into a bowl.
  2. Add oil and mix into the flour.
  3. Add water and form a dough which is not too soft or too hard.
  4. Knead for 3-4 minutes.
  5. Cover and let it rest for at least 30 minutes.
  6. Heat a frying pan or tava over medium heat.
  7. Divide the dough into 8 parts. Roll the parts into a ball.
  8. Using the extra flour, roll each part into a circle of  7-8 inches in diameter.
  9. Cook the wrap on both sides till light brown spots appear.
  10. Cover the wrap in a cloth.
  11. Repeat steps 8 to 10 with the remaining dough.
Preparation of the filling :
  1. Heat oil in a wide pan over medium heat.
  2. Add the cumin seeds. Add garlic and stir fry till its a bit soft.
  3. Add the sweet potato cubes, salt and water. Mix well.
  4. Cover the pan and let the sweet potato cook over low heat.
  5. When the sweet potatoes are done, add the rest of the filling ingredients.
  6. Mix well.
  7. Cut the avocado into 8 slices. Sprinkle the lemon juice over it.
To serve :
  1. Warm up the wraps and the filling.
  2. Spread a bit of salsa or guacamole in the middle of the wrap.
  3. Take about 2 tablespoonful of the filling and place it over the salsa or guacamole.
  4. Top with avocado.
  5. Wrap both ends of the wrap towards the middle.
  6. I prefer to cover half of it with a foil or parchment paper. This makes it easier to hold the wrap together.
  7. Repeat steps 2 to 6 with the remaining wraps and serve with a salad on the side.
Tips :
  • use half wheat flour and half plain flour for the wraps.
  • Add cheese to the wrap if you like.
  • Add any vegetables of your choice.
  • Adjust the spices according to your taste.
You may want to check out the following :
mini taco salad cups
Sending this recipe to the following event :




DishItOut

Cooks Joy
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Monday, 26 January 2015

474. pane Siciliano (Sicilian sesame seeded semolina bread)

bread with semolina?

     Aparna of My Diverse Kitchen's challenge for the We Knead to Bake group was a semolina bread. I was surprised as how would it really hold together. Then as I read the recipe further down realized that I needed to add wheat gluten. Thank God I had brought that back from India with me. Most breads baked in India require you to add the gluten as the plain flour available there is not as glutenous as the flours available in the western countries or here in Kenya. My daughter was not using it so brought it back here with me. 
     When I was getting the ingredients ready, I still had that little doubt in my mind about using only semolina. I decided to add wheat flour and was really glad with the outcome. Pane Siciliano is usually baked on 13th December to celebrate the bravery of Santa Lucia. It is said that Santa Lucia or Lucy came from a wealthy family and she carried food for the persecuted Christians hiding in the dark underground tunnels. She would wear a wreath of candles on her head to light her way. Another tale claims that she was blinded for following her faith.She is known for feeding people during famine.Santa Lucia is the patron Saint of Syracuse. It is believed that she arrives with a donkey and her helper Castaldo bearing gifts for children. Children are asked to leave some hot milk for Santa Lucia, hay for the donkey and wine for Castaldo. Bread traditionally made on this day is either an S shaped loaf (occhi di Santa Lucia) or the snake shaped (mafalda) loaf. I made the occhi di Santa Lucia (eyes of Santa Lucia), representing the eyes of Santa Lucia.
     The bread is made from rimacinato or ground again semolina or durum wheat. I was lucky that a few months back when I bought semolina, by mistake I got the really fine one. I put it away in the fridge thinking that I will use it up to make pani puris. Was I glad when I could use it for this delicious bread. The semolina made the baked bread appear very light yellow in colour with a lovely crusty golden top. 
     

 
PANE SILICIANO (SILICIAN SESAME SEEDED SEMOLINA BREAD)
Makes about 8 
recipe source : My Diverse Kitchen

For the crescuita (biga/poolish/preferment) :
¼ cup lukewarm water
¼ cup all purpose flour (plain flour)
¼ tsp instant active dry yeast

For the dough :
2 cups fine semolina flour
½ cup wholewheat flour
1 cup lukewarm water
½ tsp instant active dry yeast
2 tsp honey
½ tsp vital wheat gluten
1 tsp salt
1 tbsp olive oil
all of the prepared crescuita

For the topping :
water for brushing
2-3 tbsp sesame seeds

Preparation of the crescuita :

  1. Put flour and yeast in a bowl. Mix it up.
  2. Add the water and mix with a spoon. 
  3. Cover the bowl and leave it overnight or for 4-8 hours.
Preparation of the dough :
  1. Sift the flour,salt, wheat gluten and semolina together in a big bowl.
  2. Add the honey to the water and mix well.
  3. Mix in the crescuita.
  4. Add the yeast and mix into the flour.
  5. Rub the olive oil into the flour mixture.
  6. Add the warm water mixture to the flour mixture.
  7. Mix and form into a dough.
  8. Lightly flour the work top or board and knead the flour for 10 minutes till it is soft and silky. The dough will be slightly sticky and NOT too sticky.
  9. Place the dough in a well oiled bowl.
  10. Cover the bowl with a cling film and leave it in a warm place for nearly 1½ - 2 hours till the dough rises and becomes double the size.
  11. Knead the dough gently again with oiled hands for a few seconds.
  12. Divide it into 8 parts.
  13. Let the dough rest for 5 - 10 minutes.
  14. Take one part of the dough and on a lightly floured board or top, roll it into a 12" rope.
  15. Make a swirl staring from both ends but in opposite directions till you get a S shape.
  16. Place the shaped bread on a greased tray.
  17. Repeat steps 13 - 15 with the remaining dough.
  18. Brush the bread with water.
  19. Sprinkle liberally with sesame seeds.
  20. Cover the tray and let the dough rise again for 1-1½ hours.
  21. Preheat the oven to 180°C.
  22. Place the tray in the oven and bake the bread for 20-30 minutes or till the tops are golden brown and the bread is done.
  23. Remove the bread from the oven, and let it cool on a wire rack before serving.
Tips:
  • If you are not using instant yeast then sprinkle it in the warm water with honey and leave it for 10 minutes till the mixture is frothy.
  • I stuck toothpicks in the centre of each swirl so that the cling film does not touch the bread.
  • If you don't have wheat gluten, you can still make the bread without it.
  • Use plain flour instead of wheat flour if you like.
  • If you don't find fine semolina flour, just grind the normal semolina (sooji) in a coffee grinder.
You may want to check out the following :

gibassier
julekake
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Sunday, 25 January 2015

473. caramel custard

32nd anniversary

 'The bonds of matrimony are like other bonds - they mature slowly'. Peter DeVries

         On Friday hubby and I celebrated our 32nd wedding anniversary. While you read this, you may want to ask us, how did you celebrate? Where did you go? What present did you get? etc etc. Truthfully we didn't do anything special as such.I was too busy preparing for the Lions Club poetry recital competition. The first few years of our marriage, my hubby would always forget the anniversary date but my mother in law would remember and make it into a special day. As years went by, kids would remind my hubby that a special day is approaching. Presents, dinner etc was the norm.As we grow older presents and dinners are not that important. We spent Friday going through our wedding album. It took us back to sweet memories and how family and friends looked back then. Do we feel we have been married for 32 years? Not really, the memory of our wedding day is still fresh and vivid. In reality hubby and I are poles apart, opposites in most respect but over the years we have found a common ground, always have something to talk about, take an interest in each others passions, give each other space and most importantly trust each other. I can't remember calling up my hubby every hour or keeping a tab on every hour spent outside home. Neither does he. That does not mean we don't love each other or romance in our marriage is dead. Little actions and thoughts makes our marriage work.
      We try and make our anniversaries special in little ways. This anniversary he has promised to let me shop in India till I drop. How sweet, but he knows I am not a shopaholic. I buy want I need and that's all. However, I can go overboard if I went to a kitchen ware store or a book shop! What did I do for him? I made for him his all time favourite dessert... caramel custard. And boy! what a lovely present it turned out to be. Previous 3 attempts had failed and finally I got it right. The first time I tried a Betty Crocker recipe and it was a total failure in every respect. The tops were burnt, the temperature given was all wrong and the custard tasted like curdled eggs. The second time, the caramel was all wrong. 3rd was not too bad, but had a few big bubble holes in the custard. 4th attempt was a winner. Never mind the crack I got while removing it onto a plate. Probably shook it too much!

Share you thoughts :
Does your hubby remember your anniversary date? If he does, does he know how many years you both have been married for?





one of my failed attempts

CARAMEL CUSTARD
Makes 6

For the caramel :
½ - ⅔ cup sugar
2 tbsp water

For the custard :
4 eggs
¼ cup sugar
2 cups milk
1 tsp vanilla extract
a few strands of saffron
2 tbsp hot milk
  1. Take a deep baking tray (like a roasting pan). Place 6 ramekin bowls in the pan.
  2. Preheat the oven to 180°C.
Preparation of the caramel :
  1. Put the sugar and water in a heavy bottom pan.
  2. Put the pan over medium heat.
  3. Stir the mixture till the sugar melts.
  4. Let the mixture cook, swirl the pan occasionally till you get a golden liquid.
  5. Remove the pan immediately from the heat. 
  6. Divide the caramel between the 6 ramekin bowls. Swirl the bowls to spread out the syrup.
Preparation of the custard :
  1. Add saffron to the 2 tbsp hot milk.
  2. Heat the 2 cups of milk in a pan till its just warm and not hot.
  3. Add the sugar and vanilla extract.
  4. Add eggs into a bowl.
  5. Beat lightly to break up the yolks.
  6. Add the milk mixture to the eggs and beat lightly to mix everything.
  7. Strain the mixture.
  8. Pour the saffron mixture to the strained mixture and mix.
  9. Divide the mixture between 6 ramekin bowls.
  10. Pour hot water in the baking tray carefully till its half way up till the bowls.
  11. Carefully place the tray in the oven and bake for 25 -30 minutes.
  12. The tops will have set but the custard will be a bit wobbly. Insert a knife in the middle and it should come out clean.
  13. Remove the tray from the oven. Let the custard cool in the tray.
  14. Place the custard in the fridge to chill for 2-3 hours.
  15. To serve, carefully run a knife around the edge. Place a small dessert plate over it.
  16. Turn it over. Shake it a little and the caramel custard will come out.
  17. Serve.
Tips:
  • Some recipes make the milk hot some don't. I decided to have it warm and it worked well for me. If the milk is too hot it will cook the eggs.
  • Straining the liquid helps to remove foam and bubbles that may be formed during beating.
  • I placed the tray on the lower shelf in the oven to prevent the custard from burning on top.
  • I added saffron for that extra taste.
  • Our friend's mum takes 3/4 part milk and 1/4 part fresh cream to make the custard more creamier.
  • Don't let the sugar become too dark, otherwise it will taste bitter.
You may want to check out the following :

lemon poppy seed cheesecake
orange creamsicle pops
strawberries and fresh cream


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