Thursday, 31 December 2009
2 lb / 4 large potatoes
6 cloves garlic
2 inch ginger
4 green chillies
1 lime; juiced
2 tbl spn chopped coriander
salt to taste
1 cup chickpea flour; besan
3/4 cup water
1/3 tspn baking soda
salt to taste
Oil for frying
1. Wash and peel the potatoes , boil and roughly mash.
2. Puree the garlic, ginger and chillies with the lime juice
3. Add to the potatoes with the coriander and salt, mix
4. Make lime sized balls.
5. To make the batter add the flour, salt and baking soda in a bowl, add the water in slowly mixing it well. The batter should be like a pancake mix.
6. Heat the oil in a frying pan / kerai / small wok, dip the potato balls in the batter and deep fry.
7. Serve with coconut chutney (recipe to come)
Sunday, 27 December 2009
Thursday, 24 December 2009
This batch was made by Firoz in Edmonton, Canada. It is almost fry-free, everything was baked / roasted in the oven. Chachi and I are making this tomorrow. Yes on Christmas day, we are not cooking, we will have our Christmas Lunch (Roast Lamb and trimmings) at Shaheen and Mohsin's house. Anyway I have bought all the ingredients today ready to make some for the whole family.
Monday, 21 December 2009
2 cups whole wheat flour (chapatti flour)
½ cup gur / gor / jaggery
1/3 cup milk
2 table spoon oil
1 tspn fennel seeds
½ ground Cardamom
½ tspn ground Nutmeg
Vegetable oil for frying
Jaggery or gur is supposed to be good for you, and certainly much better for you than refined sugar. It contains minerals and vitamins lost during refining of sugar. Likewise whole wheat flour is more nutritious than white flour.
1. Mix the flour, fennel seeds, cardamom and nutmeg.
2. Rub in the oil, so that the mixture looks like fine bread crumbs
3. Melt the gur in the microwave (2 minutes or so) and mix with the milk
4. Beat the egg
5. Add above liquid to the flour and make a soft dough
6. Roll into ¾ inch and cut into diamond shapes, or use a biscuit cutter.
These should keep in an airtight container for at least a month.
Sunday, 20 December 2009
I went to
In my final form at this school my classmates included Naznin Virani, Meboob Jamani, Nazma Dhanani, Minaz Abji, the twins Salma and Shamshad Hajiani, Shafique Bhatia and Merunnissa ? to name a few. Teachers included my form teacher Penny Jiwani, Mrs Mascaranas and Mr Ramji the RE teacher. We had sewing classes in that room over the canteen, where I was constantly scolded by Mrs Sakar Devji, as I was terrible at needlework. My sewing always had blood stains on it from pricking my fingers with the needle! Miss Shahsultan Meghji and Miss Zarina Gulamhusein used to teach us how to cook. I can remember the queen of puddings well because I dropped it and broke the dish on the way home :(. If you are one of my classmates please do comment on this blog.
Some of my best memories are of standing in the Assembly in the hot sun while Mr Jinnah and Mr Hinchcliffe stood high up on the terrace (where the man with the bike is standing in the picture), and singing Bhali Bathowo ginan. At morning Recess time we would buy boiled mogo sprinkled with red chilli powder and salt; so delicious. We would go home for lunch and come back in the afternoon. No food in the afternoon, Chachi use to give us a flask of Ribena which we would drink in the break.
When we got home at about , we would have chai and nasto. Chachi and Malek used to make enormous quantities of various nasta. The store / larder had huge tins about 2 feet high and 1 foot wide full of sev, ghatia, puri, thepla, chevro, mogo katri etc. Then at 6.oo o’clock the men (Bapa and Chacha) would come home from the factory. Special nasta were made for them. Samosa, batata vara, bateta champ, chane atta ja bhajia, dal ja bhajia, kebab, mayai waro pao etc. We children would join them and eat again.
We would have our supper at about 8.00, kitchri and doodh or gosh jo shaak. So much eating but we were very slim (they used to call me a scarecrow, because I was so thin and lanky with big feet!).
All these memories flooded back when I saw this picture of my primary school.
My next project is to make some of those nasta, starting with Thepla.
Sunday, 13 December 2009
Sunday, 6 December 2009
1 onion; chopped finely