Category Archives: Recipes

Recipe – 7 Kheer Recipes

LINK:   http://timesofindia.indiatimes.com/quickstir/lifestyle/7-Kheer-Recipes-To-Cure-Rampal-Kheer-Phobia/quickstirshow/45217006.cms

7 Kheer Recipes

Kheer is the classic Indian dessert that is often cooked during festivals or special occasions. It is in true sense the dessert cooked in almost all the parts of Indian subcontinent. There are many different varieties of kheer. The classic kheer recipe consists of milk, sugar and boiled rice. However there are many different varieties cooked with broken wheat or vermicelli or sago. This rich rice pudding is flavored with cardamom, raisins, saffron, cashew nuts, pistachios or almonds.

1) Kashmiri Kheer
It is a milk Kheer, prepared using traditional Kashmiri method and ingredients.

ingredients

White Rice :-  150 gms

Milk :- 1 Ltr.

Whole Milk Powder :- 8 tbsp.

tools required

Knife
Pressure Cooker

preparation method

Soak the rice in clean water for almost 2 hours before cooking it.
Soak dry almonds, dates and cashew nuts in warm water for at least an hour.
Pare the coconut using a knife and shave it into small pieces.
Steam the raisins and wash all the ingredients before using them.
Take a bowl and fill 1/4th of the bowl with raisins, cashew nuts and almond kernels. Keep it aside.
Mix the milk powder with 1 cup of milk in another bowl.
Boil the milk in the body of the pressure cooker. Soak the water from the rice and add it to the milk in the pressure cooker.
Stir the mixture well and close it.
Develop maximum pressure and then reduce the heat and cook for 15 minutes.
Remove cooker from heat and add sugar. Now, put the open cooker back on the heat and keep stirring it.
Add almond kernels, date, raisins, coconut and cashew nuts while you are stirring the mixture. Cook the mixture for at least 10 mins.
Now, add the milk and milk powder mixture to the kheer and keep stirring it.
Cook for 5 minutes until the nuts turn soft and a homogenous mixture of kheer is ready.
Remove the cooker from the stove, cool and serve it cold.

Serving Suggestions

Garnish the kheer with grinded pistachio nuts and saffron. Add the Kewra essence while serving it. Sprinkle green cardamom/black cardamom powder after serving it in the bowl.

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2) Paal Payasam
Yummy kheer in Kerala style.

PAAL PAYASAM KERALA RECIPE


INGREDIENTS

  • Raw rice (good quality) ”“ 4 tbsp (1/4 cup)
  • Milk ”“ 5 + 1.25 cups ( 1.25 litres)
  • Water ”“ 2.25 cups ( 500 ml)
  • Sugar ”“ 1/2  – 3/4 cup (Adjust as per ur sweetness )
  • Cardamom ”“ 2 nos (optional)
  • Ghee ”“ 1 tsp
  • Cashews & dry grapes ”“ few to roast & garnish


METHOD

  • In a cooker base or big vessel , take 5 cups of milk and   2.25 cups of water ( totally 7 cups). Allow it to boil in high flame till it is reduced to 6 cups. Now wash and add the rice & pressure cook in low flame for 3-4 whistle.

 

  • After the rice is cooked well, open the cooker lid and mash the rice with a whisk or ladle.
  • Add sugar , half cup of milk (if necessary) & let it boil for another 4-5 minutes & switch off the flame.
  • As time proceeds , this payasam will thicken.So add   the remaining 3/4 cup of milk according to ur desired consistency..Garnish with roasted cashews & dry grapes , enjoy !

NOTE

  • Adjust the quantity of milk and sugar given here as per ur taste..
  • I used low fat milk. U can use whole milk or full fat milk to make the dish more rich.
  • Saffron can be used instead of cardamom powder. Color of this payasam will be in yellow side. If u add more milk at the end , u”™ll get the white color..
  • U can add sugar anytime if u feel the sweet is less..

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3) Chocolate Kheer
This one’s for the generation who loves fusion. It’s a very easy recipe.

I have added cocoa powder and drinking chocolate powder to add chocolaty flavor to kheer. But there is one ingredient that goes really well with kheer as well: Nutella! You have to try the nutella flavored kheer. It just taste yummy. The recipe to make nutella kheer is exactly similar to this chocolate kheer recipe. Instead of cocoa powder, drinking chocolate just add Nutella. The hazelnut chocolate flavor tastes superb in this dessert.

Let us check the step by step recipe for Chocolate Kheer.

Step by step Chocolate Kheer Recipe

1. We need very few ingredients for this chocolate kheer recipe. Basmati rice, milk, cocoa powder and drinking chocolate powder. Alternatively instead of chocolate you can also add Nutella. I love the hazelnut chocolate flavor of Nutella in kheer. Rinse the rice thoroughly till the water runs without starch. Boil the water in a pressure cooker for 15 minutes

2. In a deep pan pour the milk and add sugar to it. Let the milk gets boil once and simmer it for another 5 minutes. In between stir the milk while its boiling to avoid spilling.

3. Once the milk is boiling for 5 minutes or so, add cocoa powder and drinking chocolate powder and stir well.

4. Add the boiled basmati rice in the boiling milk and let it simmer for 15 minutes.

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The tasty chocolate kheer is ready to serve. Pour the chocolate kheer in serving bowls/glasses and garnish it with some chocolate chips and serve it hot, warm or chilled.

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Chocolate Kheer Recipe

Total time

Chocolate Kheer Recipe – A mouth-watering Indian dessert made with basmati rice, milk and chocolate.

Author: Gopi

Recipe type: Dessert, Sweets

Cuisine: Indian

Serves: person

Ingredients

Instructions

  1. Rinse the rice till water runs clear of the starch.
  2. Boil the rice in presser cooker for about 15 min and keep aside.
  3. In a pan add milk and sugar, let the milk get boils for 5 minutes and add cocoa powder and drinking chocolate. Stir it well.
  4. Add the boiled rice in milk and simmer it for about 10 more minutes.
  5. The yummy Chocolate Kheer is ready to serve.
  6. You can serve the chocolate kheer hot or cold. I like my chocolate kheer cold.

Notes

You can also add nutella to the kheer which gives a nice hazelnut chocolate flavor to the kheer.

 

4) Chaler Payesh – Bengali Rice Kheer

 

INGREDIENTS

 

  • Milk – 1 litre
  • Basmati or Jeera rice – 1/3 cup (Use Gobindo bhog for best taste)
  • Sugar – 1/3 – 1/2 cup
  • Cardamom – 4 pods
  • Nuts n dry fruits ”“ to garnish
  • Ghee ”“ 2 tsp (optional)
  • Bayleaf – 2 nos
  • Salt – A pinch

METHOD

  • Boil milk in a wide bowl and when it starts to roll boil,add bay leaf and slightly crushed cardamom pods
  • Wash the rice and add to the milk.Allow it to boil in low to medium flame till rice gets cooked well but it should be firm & soft without losing its shape.Generally rice takes longer time to cook.So keep mixing every now and then and make sure it is not burnt in the bottom.When the milk gets evaporated add little water whenever necessary.
  • When the rice is almost cooked,remove bay leaf(optional) & add sugar,a pinch of salt & mix well.Let it boil till the mixture thickens slightly.
  • Switch off the flame.Add nuts and ghee.Allow it to cool,refrigerate and serve chilled.Enjoy ! This payesh would thicken as it cools down.So adjust the consistency by adding little boiled milk before serving !

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  • The consistency of this payesh should be thick.So make it accordingly.
  • I removed the bay leaf before adding sugar by following sanjeev kapoor”™s video.If u wish,u can keep it till the end.
  • I felt jeera rice gives more flavour than Basmati rice for this payesh.But its purely ur choice.

Enjoy this thick,chilled,creamy bengali payesh.It tastes yumm !!

 

5) Paneer Kheer
This one could be the best find of the day.

 

Paneer Payasam (Chenna Payash) Recipe

Preparation time: 2 minutes
Cooking time: 10 minutes
Serves 2-4 people

Ingredients:
3/4 cup of crumbled paneer (here’s how you can make paneer at home)
2 cups of milk (I used low fat)
1/4 cup of sweetened condensed milk (adjust to taste)
2 of green cardamom pods
1/2 tsp of sugar
A few strands of saffron for garnish (optional)
A few pistachios (or almond slivers)

How to Make Paneer Payasam

1. Powder the cardamom seeds with the 1/2 tsp sugar until fine. I don’t like biting into chunky cardamom seeds so I pound it fine. If you have powdered cardamom in hand, just omit the sugar and use a bit of that.

2. In a pan, bring the milk to boil on low heat.

3. Add the condensed milk and mix well.

4. Bring to boil again and then add the powdered cardamom.

5. Crumble paneer as fine as you can with your fingertips…

… and add it to the boiling milk. Stir well to combine. Let it simmer for about 5 minutes more. Test for sweetness and adjust the amount of milk/condensed milk as desired. You need to have enough liquid base for the paneer to swim in so keep an eye on the consistency. These proportions worked great for me.

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That’s it! You can serve it hot but personally we prefer it chilled for a couple of hours. So bring the payesh to room temperature and then chill in the refrigerator.

Oh, and if you want to add saffron, add it at the end when the payesh is hot.

Garnish with pistachios before serving. The payesh looks very dull on it’s own and doesn’t convey how delicious it is without the help of the pistachios 😉

6) Shavige Payasam
This one is a special vermicelli kheer from the land of Karnataka.

Shavige payasa/Vermicelli kheer recipe

INGREDIENTS

 

  • Roasted Vermicelli/Shavige/Semiya – 1/2 cup (100 gms)
  • Boiled milk ”“ 2.5 cups
  • Water ”“ 1 cup
  • Sugar – 1/2 cup
  • Crushed cardamom – 2 nos
  • Cashewnuts and dry grapes – a fistful
  • Saffron threads – few (optional)
  • MTR Badam powder – 1 tsp (optional)

METHOD

  • Heat 1 tbsp of ghee in a pan.Roast cashews & Dry grapes.When grapes turn bulgy,remove & keep in a plate.
  • In the same ghee,roast the vermicelli even if its roasted.It will enhance the taste.
  • Mix well and boil for few minutes till all the sugar dissolves.Add the remaining milk & MTR powder if using.Boil for few minutes.
  • Lastly add cardamom powder,roasted cashews & dry grapes.Switch off the flame.This payasa will thicken once its cooled down.So adjust the quantity of milk. Refrigerate,cool n serve OR serve warm as u like.

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Enjoy !


Note

  • Adjust the quantity of milk as per the desired consistency.
  • U can also add 2 tbsp of condensed milk or khova to get a rich taste. In that case reduce the quantity of sugar.
  • Adding MTR badam powder is optional.But i have tasted in some of my friend”™s houses.It tastes great with a nice flavor.

 

 

7) Chak – Hao Kheer
Or simply known as Manipuri Black Rice Kheer. It looks as exotic as it tastes.

Black rice is an excellent source of fibre, amino acids, minerals, vitamins, and antioxidants. Its colour changes to dramatic purple when cooked, so it is also known as “Purple Rice”. The purple color is due to the anthocyanins present in the rice which act as antioxidants. In China and some South-East Asian countries, it is commonly known as “Forbidden Rice”, as it was reserved exclusively for royalty in ancient China.

Coming to the recipe….

1/4 cup Black rice

125 ml milk ( full fat)

1/4 tsp Cardamon powder

Sugar to taste

Rinse the rice and soak for about 5-6 hours.

Drain the rice and transfer to a pot .

Add milk.

Cook on very slow fire making sure to stir it once in a while.

Cook till the rice is done, you could add more milk, if the rice absorbs this milk.

Adjust the milk according to the consistency of the kheer that you require.

Add sugar , raisins and cardamon powder.

Serve hot or cold.

 

The rice has a sweet nutty flavor and you actually do not need any nuts, though I added some raisins.

Chak-Hao kheer is served during all festivals and celebrations.

 

 

 

 

 

 

Recipe- Vegetables in Ginger-Garlic with Sesame seeds

Nina sent the following recipe by e-mail on 23 September, 2014 :

Vegetables in Ginger-Garlic with Sesame seeds Recipe
Prep & Cooking Time: 35-40 mts
Serves 4 persons
Cuisine: Indo-Chinese .
Ingredients:
1 tbsp crushed garlic
1 tbsp ginger paste
1/4 cup spring onions,
finely chopped 1 onion,
quartered 2 1/2 cups vegetables (baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces
1 tsp light soya sauce
2 tsps vinegar
1/2 tsp brown sugar
2 tbsps tomato ketchup 1/2 tsp white pepper pwd
1 1/2 tbsp cornflour (mixed in 1 cup water) salt to taste
1 tbsp toasted sesame seeds/til 1 1/2 tbsps sesame oil or peanut oil

1 Par boil carrots, beans, baby corn in 3 cups of boiling water and pinch of salt for 3 mts. Turn off heat, strain and cool.

2 Heat a tbsp of sesame oil in a large wok, once the oil is piping hot, add half of the crushed garlic and ginger paste and stir fry for a few secs.
3 Add the chopped spring onion whites and stir for half a mt. Add the par boiled as well as the rest of the other vegetables and stir fry on high for 4-5 mts, constantly tossing them. Add salt and pepper to taste. Remove and keep aside.
4 In the same wok, add 2 tsps of oil, add remaining crushed garlic and stir for a few secs. Add brown sugar, soy sauce, tomato ketchup and vinegar. Combine well.
5 Add the cornflour mixture and cook stirring continuously till the sauce turns thick and turn off heat.
6 At the time of serving, mix in the stir fried vegetables and garnish with toasted sesame seeds and spring onion greens. Serve hot with noodles or fried rice.

Recipe- Sesame Honey Chilli Potatoes Recipe

Nina sent the following recipe by e-mail on 23 September, 2014 :

Sesame Honey Chilli Potatoes Recipe
Prep & Cooking: 30 mts
Serves: 4-5 persons
Cuisine: Indo-Chinese .
Ingredients:
3 potatoes, peeled and cut into fingers like for french fries
2 crushed garlic cloves
1 tsp red chilli pwd
2 tsps tomato sauce salt to taste
1 1/2 tbsps oil For sauce:
1 tbsp tomato sauce
1 tsp red chilli sauce
2 tsps vinegar 2 crushed garlic cloves
1 1/2 tbsps honey
1 tsp chopped coriander leaves (optional) or spring onion greens
1/2 tbsp oil

1 Combine potato fingers, oil, red chilli pwd, tomato sauce, crushed garlic and salt and place in a ziplock bag and shake well. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mts. You need to turn the potato fingers once during the baking process. OR you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of cornflour instead of oil to the potatoes and then deep fry. Remove onto absorbent paper and keep aside.

2 Heat a heavy bottomed vessel, add oil, add the crushed garlic and saute on high flame for few secs. Add the red chilli paste, tomato sauce and vinegar and combine. Add the baked potatoes and toss for a mt on medium-high flame. Add the honey and toss the contents till well combined. Turn off heat. Adjust salt if required. 3 Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine.
Serve warm as a starter/appetizer.

Recipe- Indo Chinese Food ~ Schezwan Vegetable Noodles

Nina sent the following recipe by e-mail 23 September, 2014:

Schezwan Vegetable Noodles Recipe
Prep & Cooking Time: 30 mts Serves 4 persons
Cuisine: Indo-Chinese . Ingredients: 1 packet egg noodles (boiled, drained in cold water and tossed in 2 tsps oil)
1/4 cup spring onions,
finely chopped 2 cups julienne vegetables (beans (par boil), carrots, cabbage and capsicum)
1/2 tsp soya sauce
1 1/2 tbsps schezwan sauce (adjust)
1/2 tsp brown sugar (optional)
1/2 tsp pepper pwd salt as required
1 1/2 tbsps sesame oil or peanut oil 1 tbsp chopped spring onion greens, finely chopped
Schezwan Sauce
12 dry red chilies, soak in warm water for 1/2 hr
1 tsp grated ginger
12 garlic cloves
1 1/2 tbsp red chilli sauce
1 tsp soy sauce
1 1/2 tsps brown sugar
3 tsps vinegar
1 tbsp oil

1 Prepare schezwan sauce. Strain the water from the red chilies and grind to a fine past with ginger and garlic. Heat oil in a pan, add the paste and saute for 4 mts. Add red chili paste and saute for another 2 mts. Add soy sauce, sugar, salt and 3-4 tbsps water. Cook for a mt. Add vinegar and cook for a few secs and turn off heat. Cool and refrigerate. Its can be stored for few weeks.

2 Heat a wok with sesame oil till piping hot, add the spring onions and stir fry for 1 mt on high.
3 Add the rest of the vegetables and toss them on high heat for 4 mts.
4 Add salt, pepper pwd and brown sugar and combine. Add the schewan sauce and mix. Add the drained noodles and combine well.
5 Toss the noodles and vegetables on high heat for a few secs. Turn off heat. Garnish with chopped spring onion greens and serve hot.

Recipe – Chilli Parotta Recipe

Nina sent the following Recipe by e-mail dated 23 Sept 2014

Chilli Parotta Recipe

Prep time: 10 min Cook time: 15 min Yield: 4 Main Ingredients: parotta

Ingredients

Left over parottas – 4 (you can use left over rotis and chapati) Onion – 1, large, sliced or quartered Green Capsicum – 1, medium, sliced Garlic – 3, finely minced Ginger – 1/2″, finely minced Green chilies – 2, slit length wise Red chili powder – 1/2 tsp Soy sauce – 1 1/2 tsps Tomato sauce – 2 tbsps Garam masala powder – 1/4 tsp Lemon juice – 1-2 tsps Spring onion greens – for garnish, finely chopped Fresh coriander – for garnish Salt to taste Oil – 2-3 tbsps

Method

1. Tear the parottas or chapatis into bite sized pieces or alternately cut them into strips using a knife. Set aside.

2. Heat a heavy bottomed vessel, add oil and once its hot, add the minced garlic and saute on high flame for a few seconds. Add the minced ginger, green chilies and onions and saute on high flame for 3 mts before adding the sliced capsicum.

3. Saute on high flame for another 3 mts. Add red chili powder, garam masala powder, soy sauce, tomato sauce and salt to taste. Mix well. Saute on high for a mt, tossing the contents well so that they do not burn.

4. Add the shredded parotta and continue to roast on high flame, tossing the contents such that the spices and sauce coat well. Toss on high flame for a mt.

5. Finally add the lemon juice and mix. Turn off flame. Remove to a serving bowl and garnish with spring onion greens and coriander leaves and lemon juice.

Tips

You can add a dash of black pepper powder to a spicy kick. The same recipe can be made into chilli egg parotta. Lightly beat 2 eggs with a dash of salt and add this mixture after Step 2. Make a well in the center of the vessel and add the egg mixture and scramble it lightly. Cook for a mt and mix the contents well. Follow rest of the recipe. Roasted cashew nuts can also be added.

 

Recipe – Peanut Butter Cookies from Oprah’s website

Double-Delight Peanut Butter Cookies
Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest

It’s a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner.
Ingredients:
Makes 24 cookies
 ·                 1/4 cup Fisher dry-roasted peanuts , finely chopped
 ·                 1/4 cup granulated sugar
 ·                 1/2 tsp. ground cinnamon
 ·                 1/2 cup JIF creamy peanut butter
 ·                 1/2 cup powdered sugar
 ·                 1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
 ·                 Crisco original no-stick cooking spray
Heat oven to 375 °. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
 

Recipe – Playdough Recipe

 

 

Playdough Recipe

 

½ c. salt

1 tbsp. vegetable oil

1 c. flour

2 tsp. cream of tartar

1 c. water

food colouring or pack of unsweetened Koolaid

 

Heat in saucepan over medium heat and stir constantly.

 

Playdough is cooked when it forms a ball and is no longer moist.

 

(only takes a few minutes)

 

Knead on a clean surface when it has cooled slightly until it is smooth. Allow to cool fully before placing in airtight container or bag.

 

Recipe -Ginger Bread Cookies

 

 

These are the best ginger cookies I have ever tasted.

Ginger Bread Cookies

1 1/2 c. Crisco
2 c. Sugar
1/2 c. molasses
2 eggs
4 c. flour
1 tlb. + 1 tsp. soda
1 tsp. pepper
1 tsp ginger
1/2 tsp. cloves
1/2 tsp. salt
Mix up crisco, sugar, eggs & molasses together until smooth. Add flour, soda, pepper, ginger, cloves salt. Use an icecream scoop to scoop dough up that is about 1/4 c per cookie.
Roll the dough into cinamon and sugar. Bake 350 degrees for 13 min.

To make the diabetic use the same amount of Splenda as you do normal suger. Also to make them fat free add 1 1/2 cups sugar free applesauce.
———————————————————————————————————
Triple Ginger Cookies
Makes about 24 cookies
2 cup all-purpose flour
1 tsp baking soda
1/4 tsp table salt
1 tsp ground ginger
6 Tbsp unsalted butter, softened
2 Tbsp apple butter
1/4 cup ginger preserves
1/4 cup molasses
1 Tbsp ginger root, freshly grated
3/4 cup SPLENDA* Granular
1 large egg(s)
1.         Preheat oven to 350 ºF. Cover 2 cookie sheets with parchment paper or coat with cooking spray.
2.         Whisk flour, baking soda, salt and ground ginger together in a medium bowl; set aside.
3.         With an electric mixer on medium speed, beat butter, apple butter, preserves, molasses and fresh ginger until well combined. Add SPLENDA*; beat to combine. Add egg; beat to combine. Add dry ingredients; beat to combine.
4.         Drop rounded teaspoons of batter 1 inch apart onto cookie sheets. Bake until set and golden, about 15 to 17 minutes. Remove to wire rack to cool. Yields 3 cookies per serving.
Serving size: 3 cookies. POINTS value per serving: 2
  

 

 

 

 

Notes:
SPLENDA* is the perfect way to make the POINTS values of your favourite seasonal goodies go from low to lower!
1.         Replace half the fat of any cookie recipe with an equivalent amount of unsweetened applesauce or mashed-up, ripe banana. If you do so, always double the amount of vanilla or other spices in the recipe.
2.         Wherever the recipe calls for sugar, try baking with SPLENDA* No Calorie Sweetener. SPLENDA* measures cup for cup like sugar, so baking is just as easy. This adjustment will help create healthy variations of some of your favourite holiday treats.
3.         Always cream the butter or shortening for at least 2 minutes in the mixer at medium speed. More tender cookies have more air beaten into the batter. But once you add the flour, never beat the batter, only stir with a wooden spoon, just until moistened and incorporated. You don’t want the glutens to get stiff.
4.         If a recipe calls for two whole eggs, use 1 whole egg and 2 egg whites; if it calls for 3 whole eggs, use 1 whole egg and 3 egg whites.
5.         Replace walnuts, pecans, and hazelnuts with almonds, pine nuts, pumpkin seeds, or unsalted sunflower seeds.
6.         If you replace buttermilk or sour cream with low-fat buttermilk or fat-free sour cream, use cake flour rather than all-purpose flour for more tender cookies.
Try these two recipes for the perfect treats anytime. The use of SPLENDA* No Calorie Sweetener instead of sugar makes these already healthy and scrumptious desserts even lower in POINTS values!
  

 

Recipe – Fluffy Pancakes

Fluffy Pancakes  

 

 

 Beaten egg whites make these pancakes fluffy. Serve these wonderful pancakes with your favorite syrup and butter.  

INGREDIENTS:  

  • 2 cups flour  

  • 2 tablespoons granulated sugar  

  • 1/2 teaspoon salt  

  • 1 teaspoon baking powder  

  • 1/2 teaspoon baking soda  

  • 1 cup buttermilk  

  • 3/4 cup milk  

  • 2 large eggs, separated  

  • 1/4 cup melted butter  

  • vegetable oil  

PREPARATION:  

In a mixing bowl, combine the flour, sugar, salt, baking powder, and soda.  

In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.  

Beat egg whites in another bowl until stiff peaks form.  

Fold into the batter until well incorporated.  

Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.  

Serve hot with butter and syrup.  

Recipe – Corn 0n the Cob “Machusi” (Gravy) – Mombasa style

                                                                                                                                                                                                                                         

Recipe for   Corn 0n the Cob “Machusi” (Gravy) ”“ Mombasa   style

 

INGREDIENTS
3 large or 4 small fresh corn on the cob

3 good size potatoes (red preferred) but white potatoes are also okay

2 medium to small size onions ”“ chopped very small pieces

2 medium firm red tomatoes ”“ chopped small pieces or diced

1 spoonful of fresh ginger ”“ minced

1 clove garlic ”“ minced

1 green pepper (thin type) ”“ chopped/minced

1 to 2 teaspoon(s) of olive oil (or any vegetable cooking oil)

1 teaspoon filled with a mix of cumin seeds, mustard seeds, tumeric (haldi) powder, a bit of chili (red) powder

1 can coconut milk (white) for cooking

½ cup shredded (chopped) coconut   – you could buy that at the baking aisle in super market

salt to taste

tomato paste or spaghetti sauce ¾ cup

tumeric (haldi powder) for color

½ cup of tea water

1 teaspoon of cinnamon powder

1 lime for squeeze ”“lime juice

optional ”“ 2 ripe peaches ”“ cut into small pieces

fresh Coriander (or parsley) ”“ chopped

1 ”“ 2 spoons of sugar

2 tablespoon of peanuts ( no skin) ”“ fine grounded ”“ verify with guests if allergic

(substitute peanuts with almonds or walnuts)

optional -pesto (green )

optional- pesto (sun dried tomatoes)

 

COOKING PREPARATION

 

1)           Boil in a deep pot the corn on the cob (after the husk & all hairs are removed) ”“wash to be sure no hairs remain. Boil till tender.

          Add a spoonful of salt in the boiling water.

2)           Simultaneously boil in a separate deep pot the potatoes (this saves cooking time)

Boil till tender soft.

3)           While boiling corn on the cob & potatoes ”“ during that time prepare (chop, mince, cut as required) all other ingredients as mentioned above.

4)           Once the corn on the cob is ready (tender) ”“ cut each cob into smaller pieces (large cob should yield 5 pieces and small cob will yield 4 pieces) ”“ Warning: cobs may be hot — you may need to put these under running cold water (in the sink)

5)           Take at least 2   (3 preferred) cut pieces of cut corn cob, remove all kernels in a bowl (to add to the gravy later ”“see instruction below)

                                                                                                                                                                                                                           Page 2 of 2

6)           Once the potatoes are tender soft ”“ peel off skin (Warning: potatoes may be hot — you may need to put these under running cold water (in the sink).

Mesh potatoes (to nice paste like texture ”“some smaller pieces (tiny) of potatoes

can be left in)              

 

NOW YOU ARE READY FOR REAL COOKING

 

1)               In a good size wok (larger) on the stove at MAX, put 1 to 2 teaspoon(s) of olive oil (or vegetable oil). Heat it to just be ready for frying. Once it is hot ”“ put 1 teaspoonful filled with a mix of cumin seeds, mustard seeds, tumeric (haldi) powder, a bit of chili (red) powder.     It will fry, (with a pop and sizzle). Turn the temp down a notch (8 or 9), add immediately chopped onions  

KEEP stirring (with a wooden spoon) so that it does not burn or stick to the base of the wok.

2)               Let the onions simmer till shine ”“ do not cook too much. Add diced tomatoes and

              stir. You may want to heat up the wok a little   – keep stirring till tomatoes

              integrate in the mix.

3)               Add meshed potatoes ”“ keep stirring so that does not stick to the bottom of the

            wok.   Add one can of Coconut Milk ”“ keep stirring.   Let simmer in medium heat

4)               Add salt to taste ”“ about 11/2 teaspoons

5)               Add 1 tablespoon of green pesto. Also add 1 tablespoon of red pesto.

6)               Add tumeric (haldi) powder for color

7)               Add ½ to 1 cup of tea water

8)               Add tomato paste or ¾ cup of spaghetti sauce (or hot sauce to taste) ”“ this also add reddish color

9)               Add 1 teaspoon of cinnamon powder

10)       Add ½ to ¾ cup of shredded coconut

11)       Add 2 ripe peaches ”“ cut into small pieces

12)        Add squeezed fresh lime juice (1   green lime)

 

Keep stirring as required

 

13)       Add corn on the cob pieces to the gravy.   Stir as required.

14)       Add grounded peanuts

15)       Add loose corn kernels       – Stir as required.

16)       Let it simmer for 5 to 10 minutes or a bit more.

17)       Add chopped coriander (or parsley) and stir in.

 

Done   – Enjoy your “machusi” with Chapatti or nan or toast or by itself.