Monday, 3 August 2015

517. coconut barfi / coconut fudge

Road frustration

  Every person driving a car, matatu (local transport mini vans), rickshaw,lorry or riding a bike or scooter or motor cycle thinks that they own the road. Every person thinks that he/she has to get to their destination in a jiffy. Every person thinks that others waiting in the queue in a traffic are either stupid or foolish or not smart. The result is road hogs are born and the bigger the vehicle the more menacing they are. They manage to drive off smaller vehicles off the road. Rickshaws or tuk tuks (as they are called here) drivers steer in and out of lanes not worried about causing jams, scrapping other vehicles or causing one to brake suddenly. Their attitude is "you dare even touch and see the consquences". They know that the bigger will be blamed. Matatu drivers literally think they are the kings of the road and the rest are cockroaches. Road courtesy and manners are thrown out of the window. No one wants to follow correct lanes, give way, obey traffic lights and rules.Traffic wardens are ignored and police bribed. When is this going to change. Road rage is rapidly becoming a part of driving here and no body seems to care. I have seen so many times, cars racing behind ambulances. They have no idea that they are putting other peoples lives at a risk. Driving even a small distance is becoming a challenge. The most coolest or calmest person cannot drive without uttering a swear word or getting angry. To drive in Mombasa, you need eyes not only in the front but also at the back of your head and the sides too. You never know when a matatu, tuk tuk, cycle, motor bike will appear to hog your space. Cheap bribe taking driving schools are producing all these reckless drivers. 
    Today's recipe is a fresh coconut barfi. Fudgy, sweet and full of coconut flavour. Love it. Anything with coconut is my favourite. Feel like finishing all the barfi. 

Share your thoughts:
Do you experience reckless driving in your part of the part?













COCONUT BARFI / COCONUT FUDGE

3 cups grated fresh coconut
2 cups full fat milk
2 cups sweetened condensed milk
2 tbsp ghee
1 tsp coarse cardamom powder (elachi)
a generous pinch of saffron strands

extra ghee for greasing
  1. Melt ghee in a wide pan over medium heat.
  2. Add grated coconut and stir fry for 1-2 minutes.
  3. Add milk and let it get hot. Stir in between so that the coconut does not stick to the bottom of the pan.
  4. Add the condensed milk. Mix well.
  5. Cook the mixture over low to medium heat and stir frequently.
  6. The mixture will become thicker. 
  7. Don't forget to stir the mixture. After 30 minutes it will come away from the pan.
  8. Gather the mixture into a ball in the pan. Stick a teaspoon in the middle. If it does not fall then the barfi is ready.
  9. Add half of the cardamom powder and saffron to the mixture. Mix well.
  10. Grease a tray (5" X 7") lightly with ghee.
  11. Line the tray with a plastic sheet or parchment paper.
  12. Pour the mixture into the tray.
  13. Level it out with a spatula.
  14. Sprinkle the remaining cardamom powder.
  15. Let the barfi set for 2-3 hours.
  16. Cut into squares and serve. 
Tips :
  • I prefer to use a non stick pan. While cooking, the milk does not stick to sides of the pan as its easier to scrap it off frequently. 
  • I keep the barfi in the fridge as it tastes between a bit chilled. Also it will stay longer.
  • I made tiny bite size barfis. You can cut the size you prefer.
  • Make sure you don't get the brown part of the coconut when grating it.
You may want to check out the following :

kaju barfi

Thursday, 30 July 2015

516. Chocolate date mousse

It's an Honour

   Last Saturday was an exciting day for me. I was installed as the 19th President of my very hardworking and active Club, Lions Club of Mombasa Bahari. Since the Club was chartered, I have been a part of it. First as a spouse and then as a Lion. The best part was that one of my good friend Lion Tasneem Dar, performed the ceremony of installing me along with my board members. My best friend Daxa and Jitu were there to share the milestone in my life along with my brother in law and sister in law. The surprise moment was when my hubby Ajay, sang a song for me. I was feeling shy, happy and loved all at the same time. Was I nervous? Yes, had butterflies in my stomach the whole afternoon. Its a big responsibility to run such a fine Club, but then we have wonderful members, helpful and active. Right from medical to educational to donations, some activity or the other takes places practically every month. The Club climbs to greater heights under each President. For my year too I am hoping to achieve a lot more to take the Club one rung higher on the ladder of service to Humanity. So this year you will probably get to hear a lot more about my Club and the activities. 
    For such a special occasion it had to be celebrated with something sweet. I made a simple but absolutely delicious chocolate date mousse at home. Thank you Aarthi of Yummy Tummy for the recipe.I made just a few changes, added more chocolate and flavouring. Hope you enjoy this dessert. It's eggless and the only sugar that is present in it is from the chocolate. None is added to it. The month of Ramadhan meant that we got really nice sweet dates. 











CHOCOLATE DATE MOUSSE
Serves 8
Recipe source: Yummy Tummy

250g chocolate (both dark and milk)- the total weight of both should be 250g
200g dates (approx 22-24) - pitted
½ cup fresh milk
2 cups whipping cream (chilled)
1 tsp vanilla extract
½ tsp cardamom powder

For topping :
fresh fruits or grated chocolate or chopped nuts


  1. Heat the milk in a pan over medium heat.
  2. Pit the dates and add to the hot milk.
  3. Cover and let the dates soak in the milk for 1-2 hours.
  4. Process the dates in a food processor to a puree or paste.
  5. Melt the chocolate. Heat water in a small pan. Put the chocolate in a glass or steel bowl that sits well on the pan. Stir constantly till the chocolate melts.
  6. Add the date paste to the melted chocolate. Add vanilla extract and cardamom powder. 
  7. Mix well.
  8. Whip the cream till it reaches the soft peak consistency or till its fluffy.
  9. Add the cream to the cooled down chocolate and date mixture. Fold in the cream gently.
  10. Spoon the mousse into individual serving bowls or containers.
  11. Let it sit in the fridge for at least 3 - 4 hours or till it sets.
  12. Serve with any of your favourite toppings or on its own.
Tips :
  • Pit the dates before you measure them.
  • I used more of dark chocolate than the milk one. You can take half of both or as you prefer.
  • Don't use the dried out dates.You don't want the mousse to be gritty.
  • While melting the chocolate, make sure the bowl does not touch the hot water. Its the hot steam from the bottom that helps to melt the chocolate. Or you can melt it in a microwave oven.
You may want to check out the following :

watermelon mousse





Thursday, 23 July 2015

515. Chickpea flour savoury pancake

  sweet memories

  The food blogger world for is getting bigger and bigger. Getting to know more bloggers, following many regularly and commenting too. Its amazing how some recipes reminds one of their childhood. It can be a whole recipe, a method or just a single ingredient that can trigger the memory.  One such recipe I came across was zucchini pancake by Shobha of Shobha's Food Mazaa. As I read the recipe, I immediately thought of my mum. She would make pudlas (chilas) and sweet pudlas often for dinner for the huge family. She would have two tawas on the cooker, and would spread out perfect round pudlas for all of us. My cousin would usually ask her to add an egg in his savoury pudlas. She would mix the egg into the batter and make them. I thought of making a version of the zucchini savoury pancakes. Here is my version. Shobha thank you sharing a wonderful recipe and bringing back sweet memories.  I added other vegetables as these days hubby dear does not want to eat salad. So the trick was to add as many veggies as I could. I thought the recipe name should not be zucchini pancakes. The pancakes turned out really good and an absolutely healthy meal. I used very little oil. Next time I would team it up a nice salad to make it into a filling meal. I bought this pan which can be used to make mini uttapams, fried eggs, mini bhakris, parathas etc. I used it to make these cute mini pancakes.






CHICKPEA FLOUR SAVOURY PANCAKES
Makes 12 mini ones
Recipe idea : Shobha's Food Mazaa

1 cup besan (chickpea flour/ chana flour)
2 eggs
1 small onion
1 medium size zucchini
1 medium size carrot
¼ cup sour yogurt
¼ cup chopped fresh coriander or fenugreek (methi)
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chilli paste
1 tsp salt
½ tsp coarse pepper powder
¼ tsp soda bicarbonate (baking soda) 
little oil


  1. Wash, peel and grate the carrot into a big bowl.
  2. Wash and grate the zucchini. Add it to the bowl.
  3. Peel and grate the onion.Add it to the bowl.
  4. Add the rest of the ingredients except for the oil.
  5. Mix the batter well.
  6. Heat a non stick tawa over medium heat. 
  7. Rub a bit of oil over it.
  8. Spread a ladleful of batter into a pancake like shape.Drizzle little oil around it.
  9. Let it cook over low heat.
  10. Flip the pancake over and let it cook till it becomes light golden brown.
  11. Serve immediately with your favourite sauce, chutney or pickle.
Tips :
  • Adjust the spices according to your taste.
  • Add any vegetable of your choice.
  • Cook the pancakes over low heat. If you cook them over high heat the outside will get cooked immediately but the inside will remain raw.
You may want to check out the following :

instant pudlas

moong dal pudlas or chilas


Monday, 20 July 2015

514. bean sprout and radish salad

  Times have changed

   I enjoyed reading Femina magazine for many years. I found it covered all areas - housekeeping tips, food, recipes, health, children, fashion, make up ... basically anything that women identified with. It was not entirely a housewife's magazine. It also covered modern issues, balancing home and work, career options, finance and so many other worldly happenings. Then slowly the magazine began to change. More pages on fashion and brands started to appear. Now I find it is like any other fashion magazine and not as a whole package to cater for women from all walks of life and different interests. I have tried many recipes from Femina magazine, picked up numerous tips and drooled over food photos. A salad recipe I tried out from the magazine became an instant hit with our guests. That led to me being invited by various communities and ladies clubs to give a demonstration on salads. 20 years down the road and that salad is still a favourite. The favourite recipe is bean sprout and radish salad. During the month of Ramadhan, we get the freshest of the freshest radishes. Nice succulent radish with crisp crunchy leaves. Many of the Muslims break their fast with radish in Mombasa. I sprout the beans at home as we don't get ready sprouted beans in the market here. 
Try out this healthy recipe. 

Share your thought :
Which was or still is your favourite magazine?






BEAN SPROUT AND RADISH SALAD
Serves 2

1 cup sprouted beans (green grams, moong)
½ cup finely chopped radish leaves (wash before you chop)
¼ cup finely diced radish (peeled before chopping)
2 tbsp coarse peanut powder

Dressing :
1 tbsp lemon juice
¼ - ½ tsp finely chopped green chilli 
¼ tsp salt
1 tsp honey
2 tbsp oil
½ tsp coarse pepper powder

  1. Put the sprouted beans, chopped radish, radish leaves and peanut powder into a serving bowl.
  2. Mix it well.
  3. To prepare the dressing, put all the dressing ingredients in a bowl.
  4. Whisk it till it appears slightly creamy.
  5. Pour the dressing over the salad and serve.
Tips :
  • Add finely chopped onion if you like.
  • Can add green chilli paste instead of the chopped chillis.
  • Roast the peanuts and remove the skin before you chop them or grind them.
  • You can use any vegetable oil or olive oil for the dressing. I used sunflower oil.
You may want to check out the following :

enoki mushrooms and mache salad

Sunday, 19 July 2015

513. Sheer Khurma

A happy and peaceful Eid

   The month long fasting period is over and its time to celebrate Eid. Fasting for a whole month without water and carrying on with ones work and routine is not easy. Hot weather makes fasting that much more harder and I feel bad for the ones fasting in the Western countries. For them the fasting period lasts longer. During the month of Ramadhan, loads of street food is sold for Iftar, samosas, kebabs, juices, mamri, kaimatis, dates etc etc. 
   One cannot help but get into the festive mood in Mombasa. Shops and malls are decorated, shops are busy and open till late. Delicious food is sent home by Muslim friends and tempting aromas waft through from neighbours homes. To celebrate Eid this year I decided to make Sheer Khurma. Sheer is milk and khurma is dates in the Persian language. Sheer Khurma is made as a breakfast treat on Eid and also as a dessert. Its usually served the whole day to guests.Certain ingredients may vary according to the regions but the main ingredients are milk, dates, vermicelli, sugar and nuts. 

     Here's wishing all fellow bloggers and friends Eid Mubarak. May the coming year be filled with happiness, peace and prosperity for you and your whole family.

NB : For this long weekend hubby and I had gone away to our beach apartment. I usually get time to blog sometimes. I had kept this recipe ready to post on Eid day. However my antique computer gave up on me. I forgot the charger, and the battery life is shorter than a mayfly! So sorry for the delay in posting.




SHEER KHURMA
Serves 4

4 cups full fat milk
2  tbsp sugar
2 tbsp ghee (clarified butter)
½ cup sweetened condensed milk
½ cup vermicelli
6 dates
1 tbsp almond pieces
1 tbsp pistachio pieces
1 tbsp cashew nut pieces
1 tbsp raisins
a generous pinch of saffron
¼ tsp cardamom powder

  1. Heat milk in a thick bottomed pan over medium heat.
  2. When it gets a little hot take about a tbsp of milk and put it into a small bowl. Add saffron to it. Leave it on the side till required.
  3. Take ½ cup of the hot milk and put it into a bowl. Pit the dates and chop it into big pieces. Add to the hot milk. Keep it on the side till required.
  4. When the milk comes to a boil, reduce the heat and let it simmer till its reduced a bit. Keep stirring frequently to avoid the milk from scalding at the bottom.
  5. Add ghee into a small kadai or frying pan over low heat. Roast the nuts in it till they are light golden in colour. Remove the nuts from the pan and leave on the side.
  6. Add raisins to the ghee and stir till they plump up. Remove and add to the nuts.
  7. Add the vermicelli and roast till its golden brown.
  8. Add the vermicelli to the milk.
  9. Add sugar and condensed milk. Stir the milk mixture frequently till the vermicelli is cooked.
  10. Take the pan off the heat. Add the nuts, raisins, saffron milk, date mixture and cardamom powder.
  11. Mix well and serve hot or chilled.
Tips :
  • Add nuts of your choice.
  • Add rose water or kewra if you like.
  • To make it into a more richer sheer khurma, add fresh cream.
  • If you prefer a less sweeter sheer khurma, don't add the sugar.
You may want to check out the following :

kaimati
seviyan




Saturday, 11 July 2015

512. Pear and Brie Salad

A good break

   Sometimes its nice to get away from the blogging world.One needs to take a break and not feel, I need to add a recipe, I need to keep my followers busy, etc etc. Though I had not planned to take a break from blogging while I was visiting my son in Montreal, it was a compulsory break. His computer was not working too well, it was just too slow. I tried uploading photos and it took forever. The first few days I missed blogging but then got busy and didn't miss it that much. This time round hubby and I made frequent trips to the lovely vibrant and colourful Jean Talon Market. It was a good walk to and fro for both of us and they have such quaint little cafes and eateries within the market or surrounding the market. Shopping at the market is a delight... fruits, vegetables, herbs, plants, meat, fish, nuts, cheeses, wines etc etc.. the list is endless. We would want to buy all the fruits and vegetables available but had to hold ourselves back. Why?? Well who would carry so much? Remember we have to walk back home which is a good 20 -30 minutes. What we also enjoyed was sampling the fruits. The sellers would cut up the fruit into slices and put it in a plate for everyone to sample. This time we were lucky to enjoy fruits which we don't get in Kenya readily - nectarines, apricots, peaches, cherries. Had plums too but must admit I love the ones that are grown in Kenya and Tanzania, they are much juicer, sweeter and nicer.
   So, as soon as we reached my dear son's home, it was 'mum you rest, you must be tired after the long flight' (14 hrs in flight and countless hours at the airports!). However this resting bit didn't last too long. By evening he was reminding me first use up this and that. My 'lack of sleep' head could not register much. In that list was brie cheese. He kept on reminding me to use it up before it dries up. A salad it was. I had wanted to prepare it for eons and the next day made the same salad again and made sandwiches to carry for our picnic. The brie cheese was springy soft, creamy with a subtle nutty flavour. Check out the recipe.

Share your thoughts :
Do you like to shop at the market or the shop for your fruits and vegetables?


Jean Talon Market, Montreal

PEAR AND BRIE SALAD
Serves 2

2 pear
slices of brie , the amount depends on you
4 cups of mixed salad leaves
½ cup cashew nut pieces

Dressing :
½ cup chopped strawberries
¼ cup olive oil
2 tbsp white wine vinegar
¼ tsp salt
½ tsp coarse pepper powder
1 tbsp honey

Preparation of the dressing :

  1. Put strawberries, oil, vinegar and honey in a blender.
  2. Process till you get a smooth sauce.
  3. Take the dressing out of the blender into a bowl.
  4. Add salt  and pepper and mix well.
Preparation of the salad :
  1. Divide the salad leaves into two parts. Put it on the dishes you are going to serve.
  2. Slice the pears and add it to the salad.
  3. Sprinkle the cashew nuts over it.
  4. Its not easy to get perfect slices of brie as its pretty soft. Try and cut into thin slices and add it to the salad.
  5. Drizzle the dressing over it and enjoy the salad.
Tips:
  • Add other vegetables like cucumber, sweet pepper etc if you like. I just wanted a very fruity salad with the brie.
  • To eat the rind or not... its a personal choice. Taste a bit and if you like it, go ahead and have it.
  • Wrap the left over brie really well with cling film otherwise it will dry up. It will be good for a couple of days. After that it will go bad or have a strong ammonia like taste.

You may want to check out the following :

butternut squash and apple salad
strawberry mango mesclun salad

mango avocado salad

Friday, 10 July 2015

Butternut squash event round up

IN MY VEG BOX ROUND UP - MAY 2015 - BUTTERNUT SQUASH

It appeared from the number of entries that butternut squash is not a very popular vegetable. However I would like to thank  the following for their entries :

1)  Mina of Tea and Catch up for her yummy and simple butternut squash soup

2) Nayna of  Citrus spice and all things nice for her healthy butternut squash and kale soup

And finally I posted the following :
butternut squash soup

pasta with butternut squash sauce

butternut squash and apple salad

Monday, 3 August 2015

517. coconut barfi / coconut fudge

Road frustration

  Every person driving a car, matatu (local transport mini vans), rickshaw,lorry or riding a bike or scooter or motor cycle thinks that they own the road. Every person thinks that he/she has to get to their destination in a jiffy. Every person thinks that others waiting in the queue in a traffic are either stupid or foolish or not smart. The result is road hogs are born and the bigger the vehicle the more menacing they are. They manage to drive off smaller vehicles off the road. Rickshaws or tuk tuks (as they are called here) drivers steer in and out of lanes not worried about causing jams, scrapping other vehicles or causing one to brake suddenly. Their attitude is "you dare even touch and see the consquences". They know that the bigger will be blamed. Matatu drivers literally think they are the kings of the road and the rest are cockroaches. Road courtesy and manners are thrown out of the window. No one wants to follow correct lanes, give way, obey traffic lights and rules.Traffic wardens are ignored and police bribed. When is this going to change. Road rage is rapidly becoming a part of driving here and no body seems to care. I have seen so many times, cars racing behind ambulances. They have no idea that they are putting other peoples lives at a risk. Driving even a small distance is becoming a challenge. The most coolest or calmest person cannot drive without uttering a swear word or getting angry. To drive in Mombasa, you need eyes not only in the front but also at the back of your head and the sides too. You never know when a matatu, tuk tuk, cycle, motor bike will appear to hog your space. Cheap bribe taking driving schools are producing all these reckless drivers. 
    Today's recipe is a fresh coconut barfi. Fudgy, sweet and full of coconut flavour. Love it. Anything with coconut is my favourite. Feel like finishing all the barfi. 

Share your thoughts:
Do you experience reckless driving in your part of the part?













COCONUT BARFI / COCONUT FUDGE

3 cups grated fresh coconut
2 cups full fat milk
2 cups sweetened condensed milk
2 tbsp ghee
1 tsp coarse cardamom powder (elachi)
a generous pinch of saffron strands

extra ghee for greasing
  1. Melt ghee in a wide pan over medium heat.
  2. Add grated coconut and stir fry for 1-2 minutes.
  3. Add milk and let it get hot. Stir in between so that the coconut does not stick to the bottom of the pan.
  4. Add the condensed milk. Mix well.
  5. Cook the mixture over low to medium heat and stir frequently.
  6. The mixture will become thicker. 
  7. Don't forget to stir the mixture. After 30 minutes it will come away from the pan.
  8. Gather the mixture into a ball in the pan. Stick a teaspoon in the middle. If it does not fall then the barfi is ready.
  9. Add half of the cardamom powder and saffron to the mixture. Mix well.
  10. Grease a tray (5" X 7") lightly with ghee.
  11. Line the tray with a plastic sheet or parchment paper.
  12. Pour the mixture into the tray.
  13. Level it out with a spatula.
  14. Sprinkle the remaining cardamom powder.
  15. Let the barfi set for 2-3 hours.
  16. Cut into squares and serve. 
Tips :
  • I prefer to use a non stick pan. While cooking, the milk does not stick to sides of the pan as its easier to scrap it off frequently. 
  • I keep the barfi in the fridge as it tastes between a bit chilled. Also it will stay longer.
  • I made tiny bite size barfis. You can cut the size you prefer.
  • Make sure you don't get the brown part of the coconut when grating it.
You may want to check out the following :

kaju barfi

Pin It

Thursday, 30 July 2015

516. Chocolate date mousse

It's an Honour

   Last Saturday was an exciting day for me. I was installed as the 19th President of my very hardworking and active Club, Lions Club of Mombasa Bahari. Since the Club was chartered, I have been a part of it. First as a spouse and then as a Lion. The best part was that one of my good friend Lion Tasneem Dar, performed the ceremony of installing me along with my board members. My best friend Daxa and Jitu were there to share the milestone in my life along with my brother in law and sister in law. The surprise moment was when my hubby Ajay, sang a song for me. I was feeling shy, happy and loved all at the same time. Was I nervous? Yes, had butterflies in my stomach the whole afternoon. Its a big responsibility to run such a fine Club, but then we have wonderful members, helpful and active. Right from medical to educational to donations, some activity or the other takes places practically every month. The Club climbs to greater heights under each President. For my year too I am hoping to achieve a lot more to take the Club one rung higher on the ladder of service to Humanity. So this year you will probably get to hear a lot more about my Club and the activities. 
    For such a special occasion it had to be celebrated with something sweet. I made a simple but absolutely delicious chocolate date mousse at home. Thank you Aarthi of Yummy Tummy for the recipe.I made just a few changes, added more chocolate and flavouring. Hope you enjoy this dessert. It's eggless and the only sugar that is present in it is from the chocolate. None is added to it. The month of Ramadhan meant that we got really nice sweet dates. 











CHOCOLATE DATE MOUSSE
Serves 8
Recipe source: Yummy Tummy

250g chocolate (both dark and milk)- the total weight of both should be 250g
200g dates (approx 22-24) - pitted
½ cup fresh milk
2 cups whipping cream (chilled)
1 tsp vanilla extract
½ tsp cardamom powder

For topping :
fresh fruits or grated chocolate or chopped nuts


  1. Heat the milk in a pan over medium heat.
  2. Pit the dates and add to the hot milk.
  3. Cover and let the dates soak in the milk for 1-2 hours.
  4. Process the dates in a food processor to a puree or paste.
  5. Melt the chocolate. Heat water in a small pan. Put the chocolate in a glass or steel bowl that sits well on the pan. Stir constantly till the chocolate melts.
  6. Add the date paste to the melted chocolate. Add vanilla extract and cardamom powder. 
  7. Mix well.
  8. Whip the cream till it reaches the soft peak consistency or till its fluffy.
  9. Add the cream to the cooled down chocolate and date mixture. Fold in the cream gently.
  10. Spoon the mousse into individual serving bowls or containers.
  11. Let it sit in the fridge for at least 3 - 4 hours or till it sets.
  12. Serve with any of your favourite toppings or on its own.
Tips :
  • Pit the dates before you measure them.
  • I used more of dark chocolate than the milk one. You can take half of both or as you prefer.
  • Don't use the dried out dates.You don't want the mousse to be gritty.
  • While melting the chocolate, make sure the bowl does not touch the hot water. Its the hot steam from the bottom that helps to melt the chocolate. Or you can melt it in a microwave oven.
You may want to check out the following :

watermelon mousse





Pin It

Thursday, 23 July 2015

515. Chickpea flour savoury pancake

  sweet memories

  The food blogger world for is getting bigger and bigger. Getting to know more bloggers, following many regularly and commenting too. Its amazing how some recipes reminds one of their childhood. It can be a whole recipe, a method or just a single ingredient that can trigger the memory.  One such recipe I came across was zucchini pancake by Shobha of Shobha's Food Mazaa. As I read the recipe, I immediately thought of my mum. She would make pudlas (chilas) and sweet pudlas often for dinner for the huge family. She would have two tawas on the cooker, and would spread out perfect round pudlas for all of us. My cousin would usually ask her to add an egg in his savoury pudlas. She would mix the egg into the batter and make them. I thought of making a version of the zucchini savoury pancakes. Here is my version. Shobha thank you sharing a wonderful recipe and bringing back sweet memories.  I added other vegetables as these days hubby dear does not want to eat salad. So the trick was to add as many veggies as I could. I thought the recipe name should not be zucchini pancakes. The pancakes turned out really good and an absolutely healthy meal. I used very little oil. Next time I would team it up a nice salad to make it into a filling meal. I bought this pan which can be used to make mini uttapams, fried eggs, mini bhakris, parathas etc. I used it to make these cute mini pancakes.






CHICKPEA FLOUR SAVOURY PANCAKES
Makes 12 mini ones
Recipe idea : Shobha's Food Mazaa

1 cup besan (chickpea flour/ chana flour)
2 eggs
1 small onion
1 medium size zucchini
1 medium size carrot
¼ cup sour yogurt
¼ cup chopped fresh coriander or fenugreek (methi)
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chilli paste
1 tsp salt
½ tsp coarse pepper powder
¼ tsp soda bicarbonate (baking soda) 
little oil


  1. Wash, peel and grate the carrot into a big bowl.
  2. Wash and grate the zucchini. Add it to the bowl.
  3. Peel and grate the onion.Add it to the bowl.
  4. Add the rest of the ingredients except for the oil.
  5. Mix the batter well.
  6. Heat a non stick tawa over medium heat. 
  7. Rub a bit of oil over it.
  8. Spread a ladleful of batter into a pancake like shape.Drizzle little oil around it.
  9. Let it cook over low heat.
  10. Flip the pancake over and let it cook till it becomes light golden brown.
  11. Serve immediately with your favourite sauce, chutney or pickle.
Tips :
  • Adjust the spices according to your taste.
  • Add any vegetable of your choice.
  • Cook the pancakes over low heat. If you cook them over high heat the outside will get cooked immediately but the inside will remain raw.
You may want to check out the following :

instant pudlas

moong dal pudlas or chilas


Pin It

Monday, 20 July 2015

514. bean sprout and radish salad

  Times have changed

   I enjoyed reading Femina magazine for many years. I found it covered all areas - housekeeping tips, food, recipes, health, children, fashion, make up ... basically anything that women identified with. It was not entirely a housewife's magazine. It also covered modern issues, balancing home and work, career options, finance and so many other worldly happenings. Then slowly the magazine began to change. More pages on fashion and brands started to appear. Now I find it is like any other fashion magazine and not as a whole package to cater for women from all walks of life and different interests. I have tried many recipes from Femina magazine, picked up numerous tips and drooled over food photos. A salad recipe I tried out from the magazine became an instant hit with our guests. That led to me being invited by various communities and ladies clubs to give a demonstration on salads. 20 years down the road and that salad is still a favourite. The favourite recipe is bean sprout and radish salad. During the month of Ramadhan, we get the freshest of the freshest radishes. Nice succulent radish with crisp crunchy leaves. Many of the Muslims break their fast with radish in Mombasa. I sprout the beans at home as we don't get ready sprouted beans in the market here. 
Try out this healthy recipe. 

Share your thought :
Which was or still is your favourite magazine?






BEAN SPROUT AND RADISH SALAD
Serves 2

1 cup sprouted beans (green grams, moong)
½ cup finely chopped radish leaves (wash before you chop)
¼ cup finely diced radish (peeled before chopping)
2 tbsp coarse peanut powder

Dressing :
1 tbsp lemon juice
¼ - ½ tsp finely chopped green chilli 
¼ tsp salt
1 tsp honey
2 tbsp oil
½ tsp coarse pepper powder

  1. Put the sprouted beans, chopped radish, radish leaves and peanut powder into a serving bowl.
  2. Mix it well.
  3. To prepare the dressing, put all the dressing ingredients in a bowl.
  4. Whisk it till it appears slightly creamy.
  5. Pour the dressing over the salad and serve.
Tips :
  • Add finely chopped onion if you like.
  • Can add green chilli paste instead of the chopped chillis.
  • Roast the peanuts and remove the skin before you chop them or grind them.
  • You can use any vegetable oil or olive oil for the dressing. I used sunflower oil.
You may want to check out the following :

enoki mushrooms and mache salad
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Sunday, 19 July 2015

513. Sheer Khurma

A happy and peaceful Eid

   The month long fasting period is over and its time to celebrate Eid. Fasting for a whole month without water and carrying on with ones work and routine is not easy. Hot weather makes fasting that much more harder and I feel bad for the ones fasting in the Western countries. For them the fasting period lasts longer. During the month of Ramadhan, loads of street food is sold for Iftar, samosas, kebabs, juices, mamri, kaimatis, dates etc etc. 
   One cannot help but get into the festive mood in Mombasa. Shops and malls are decorated, shops are busy and open till late. Delicious food is sent home by Muslim friends and tempting aromas waft through from neighbours homes. To celebrate Eid this year I decided to make Sheer Khurma. Sheer is milk and khurma is dates in the Persian language. Sheer Khurma is made as a breakfast treat on Eid and also as a dessert. Its usually served the whole day to guests.Certain ingredients may vary according to the regions but the main ingredients are milk, dates, vermicelli, sugar and nuts. 

     Here's wishing all fellow bloggers and friends Eid Mubarak. May the coming year be filled with happiness, peace and prosperity for you and your whole family.

NB : For this long weekend hubby and I had gone away to our beach apartment. I usually get time to blog sometimes. I had kept this recipe ready to post on Eid day. However my antique computer gave up on me. I forgot the charger, and the battery life is shorter than a mayfly! So sorry for the delay in posting.




SHEER KHURMA
Serves 4

4 cups full fat milk
2  tbsp sugar
2 tbsp ghee (clarified butter)
½ cup sweetened condensed milk
½ cup vermicelli
6 dates
1 tbsp almond pieces
1 tbsp pistachio pieces
1 tbsp cashew nut pieces
1 tbsp raisins
a generous pinch of saffron
¼ tsp cardamom powder

  1. Heat milk in a thick bottomed pan over medium heat.
  2. When it gets a little hot take about a tbsp of milk and put it into a small bowl. Add saffron to it. Leave it on the side till required.
  3. Take ½ cup of the hot milk and put it into a bowl. Pit the dates and chop it into big pieces. Add to the hot milk. Keep it on the side till required.
  4. When the milk comes to a boil, reduce the heat and let it simmer till its reduced a bit. Keep stirring frequently to avoid the milk from scalding at the bottom.
  5. Add ghee into a small kadai or frying pan over low heat. Roast the nuts in it till they are light golden in colour. Remove the nuts from the pan and leave on the side.
  6. Add raisins to the ghee and stir till they plump up. Remove and add to the nuts.
  7. Add the vermicelli and roast till its golden brown.
  8. Add the vermicelli to the milk.
  9. Add sugar and condensed milk. Stir the milk mixture frequently till the vermicelli is cooked.
  10. Take the pan off the heat. Add the nuts, raisins, saffron milk, date mixture and cardamom powder.
  11. Mix well and serve hot or chilled.
Tips :
  • Add nuts of your choice.
  • Add rose water or kewra if you like.
  • To make it into a more richer sheer khurma, add fresh cream.
  • If you prefer a less sweeter sheer khurma, don't add the sugar.
You may want to check out the following :

kaimati
seviyan




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Saturday, 11 July 2015

512. Pear and Brie Salad

A good break

   Sometimes its nice to get away from the blogging world.One needs to take a break and not feel, I need to add a recipe, I need to keep my followers busy, etc etc. Though I had not planned to take a break from blogging while I was visiting my son in Montreal, it was a compulsory break. His computer was not working too well, it was just too slow. I tried uploading photos and it took forever. The first few days I missed blogging but then got busy and didn't miss it that much. This time round hubby and I made frequent trips to the lovely vibrant and colourful Jean Talon Market. It was a good walk to and fro for both of us and they have such quaint little cafes and eateries within the market or surrounding the market. Shopping at the market is a delight... fruits, vegetables, herbs, plants, meat, fish, nuts, cheeses, wines etc etc.. the list is endless. We would want to buy all the fruits and vegetables available but had to hold ourselves back. Why?? Well who would carry so much? Remember we have to walk back home which is a good 20 -30 minutes. What we also enjoyed was sampling the fruits. The sellers would cut up the fruit into slices and put it in a plate for everyone to sample. This time we were lucky to enjoy fruits which we don't get in Kenya readily - nectarines, apricots, peaches, cherries. Had plums too but must admit I love the ones that are grown in Kenya and Tanzania, they are much juicer, sweeter and nicer.
   So, as soon as we reached my dear son's home, it was 'mum you rest, you must be tired after the long flight' (14 hrs in flight and countless hours at the airports!). However this resting bit didn't last too long. By evening he was reminding me first use up this and that. My 'lack of sleep' head could not register much. In that list was brie cheese. He kept on reminding me to use it up before it dries up. A salad it was. I had wanted to prepare it for eons and the next day made the same salad again and made sandwiches to carry for our picnic. The brie cheese was springy soft, creamy with a subtle nutty flavour. Check out the recipe.

Share your thoughts :
Do you like to shop at the market or the shop for your fruits and vegetables?


Jean Talon Market, Montreal

PEAR AND BRIE SALAD
Serves 2

2 pear
slices of brie , the amount depends on you
4 cups of mixed salad leaves
½ cup cashew nut pieces

Dressing :
½ cup chopped strawberries
¼ cup olive oil
2 tbsp white wine vinegar
¼ tsp salt
½ tsp coarse pepper powder
1 tbsp honey

Preparation of the dressing :

  1. Put strawberries, oil, vinegar and honey in a blender.
  2. Process till you get a smooth sauce.
  3. Take the dressing out of the blender into a bowl.
  4. Add salt  and pepper and mix well.
Preparation of the salad :
  1. Divide the salad leaves into two parts. Put it on the dishes you are going to serve.
  2. Slice the pears and add it to the salad.
  3. Sprinkle the cashew nuts over it.
  4. Its not easy to get perfect slices of brie as its pretty soft. Try and cut into thin slices and add it to the salad.
  5. Drizzle the dressing over it and enjoy the salad.
Tips:
  • Add other vegetables like cucumber, sweet pepper etc if you like. I just wanted a very fruity salad with the brie.
  • To eat the rind or not... its a personal choice. Taste a bit and if you like it, go ahead and have it.
  • Wrap the left over brie really well with cling film otherwise it will dry up. It will be good for a couple of days. After that it will go bad or have a strong ammonia like taste.

You may want to check out the following :

butternut squash and apple salad
strawberry mango mesclun salad

mango avocado salad

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Friday, 10 July 2015

Butternut squash event round up

IN MY VEG BOX ROUND UP - MAY 2015 - BUTTERNUT SQUASH

It appeared from the number of entries that butternut squash is not a very popular vegetable. However I would like to thank  the following for their entries :

1)  Mina of Tea and Catch up for her yummy and simple butternut squash soup

2) Nayna of  Citrus spice and all things nice for her healthy butternut squash and kale soup

And finally I posted the following :
butternut squash soup

pasta with butternut squash sauce

butternut squash and apple salad

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