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Monday, 17 December 2018

Jowar Poori


          If you are looking for some gluten free healthy breakfast, then these jowar pooris are just for you. Start your day with these yummy pooris and relish with any side dish. It is a diabetic friendly recipe, rich in fibre, protein and iron. They are made of jowar / sorghum flour only as I have not added any wheat flour to it. 

          Some crushed kasuri methi (dry fenugreek leaves), roasted cumin powder, salt and pepper powder have been added to the flour. Besides breakfast, they can also be enjoyed as a snack or can be packed for a lunch box meal.








  • 1 cup jowar / sorghum flour (Makes 6-7 pooris)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper powder
  • 1 tsp. kasuri methi, crushed
  • 1/2 tsp. roasted cumin powder
  • 1 tbsp. ghee
  • oil to deep fry 








          In a large bowl, mix together all the ingredients (except oil to deep fry). Knead into a tight dough by adding required quantity of lukewarm water. Cover with a damp cloth and keep aside for 15-20 minutes. 

          Divide into small equal portions. Grease a plastic sheet and take a portion of the dough. Spread into a small poori with your finger tips.

          Heat oil in a kadai / pan and gently drop the poori. Deep fry till they puff up. Drain on a kitchen towel. Make similar pooris with the remaining dough. Serve them hot with any side dish, 





                     Mix together all the ingredients (except oil to deep fry). Knead into a tight
                     dough by adding required quantity of lukewarm water. 




                     Grease a plastic sheet & take a portion of the dough. Spread into a small
                     poori with your finger tips.



                     Heat oil in a kadai / pan & gently drop the poori. Deep fry till they puff up. 




                     Drain on a kitchen towel. Make similar pooris with the remaining dough. 






                               Serve them hot with any side dish, 











Saturday, 15 December 2018

Kashmiri Pulao


          My first try at preparing this traditional Kashmiri style pulao, loaded with dry fruits and cooked in saffron infused milk. It is a very easy recipe and quite popular in many restaurants. Though it slightly differs from the usual pulao as it has minimum of spices, is slightly towards the sweeter side due to the presence of dry fruits and is non spicy. 

          Few chopped fresh fruits, fried paneer cubes and fried onion may be used to garnish this exotic rich pulao. It can be served as a party main course along with any veg. / non-veg. side dish or raita. So present this yummy pulao on the dining table at your next in-house dinner party.








  • 1/2 cup Basmati rice, soaked for 30 minutes
  • 2-3 tbsp. ghee
  • 1/2 cup mixed nuts
  • 1/2 tsp. cumin seeds 
  • 1" cinnamon stick
  • 2 cardamoms
  • 4 cloves
  • 1 bay leaf 
  • 1/2 mace
  • 1 star anise
  • 1/4 tsp. peppercorns
  • 1 onion, sliced
  • 1/2 tsp. dry ginger powder
  • 1 tsp. fennel powder
  • 1/2 tsp. garam masala powder
  • salt to taste 
  • 1 cup milk
  • pinch of saffron








          Soak the saffron in the milk for 15-20 minutes. Heat ghee and stir fry the mixed nuts till light golden in colour. Drain and keep aside. 

          Temper the same ghee with bay leaf, cinnamon, cloves, cardamom, mace, peppercorns, star anise and cumin seeds. Saute for a few seconds. 

          Add the onion and stir fry till translucent. Add all the powdered spices, followed by the drained rice. Saute for 1-2 minutes. 

          Add the saffron milk, 3/4 of the fried nuts and pressure cook for 2 whistles. Switch off the flame and keep it covered for 15-20 minutes more. Serve, garnished with the remaining nuts.



Note - 
1.  You may skip cooking in milk and use water instead. Your choice. 



















Thursday, 13 December 2018

Jowar (Sorghum) Soup


          You must've had jowar (sorghum) in many ways. So now how about it in a soup form? This is just what I did one day and it really came out yummy. This diabetic friendly dish can be relished as a healthy breakfast or as a light dinner along with some grilled stuff. Make it more wholesome and nutritious by adding few chopped veggies of your choice. Very easy and quick to prepare, enjoy this protein rich meal with a dollop of butter if preferred.








  • 1 small onion, chopped
  • 1 tsp. ginger-garlic, chopped
  • 1 green chili
  • 2-3 tbsp. jowar / sorghum flour
  • 500 ml. water
  • 1 tbsp. butter
  • pinch of turmeric powder
  • salt to taste 
  • 1/2 tsp. roasted coriander powder 
  • pinch of chili flakes & mint leaf to garnish (opt)








          Heat butter in a pan. Saute the onion, ginger, garlic and green chili till the onion turns translucent. 

          Add the jowar flour, turmeric powder and coriander powder. Stir fry for 1-2 minutes. Add water and salt.

          Mix everything well and simmer by continuously stirring till the soup turns thick to a desired consistency. 

          Switch off the flame and serve in individual bowls, garnished with chili flakes and mint leaf.




















Sunday, 9 December 2018

Chai Tow Kueh (Singaporean Fried Carrot Cake)


          Chai Tow Kueh / Kway is a popular traditional breakfast dish enjoyed by the locals and found in most of the hawker centres. It is actually an omelette made of radish and egg and it has nothing to do with carrot. Cut into pieces it is served, garnished with chopped spring onions. 

          It is a very simple and a quick recipe, but absolutely yummy in taste. So do give it a try by checking for a step by step pictorial recipe to prepare this amazing street food for your weekend breakfast.
                 







  • 1 medium size radish, cut into long strips
  • 2 eggs, well beaten
  • 1 tbsp. oil
  • 1 tsp. chopped garlic
  • salt to taste
  • 1/4 tsp. pepper powder
  • 1 tsp. fish sauce
  • 1 tsp. light soy sauce
  • 1 tbsp. chopped spring onion









          To the eggs, add pinch of salt, pepper, soy sauce and fish sauce. Keep aside. 

          Heat oil in a pan and saute the garlic for few seconds. Add the radish and continue to stir fry on a low flame till it is well cooked.

          Now pour in the egg mix and cook till one side is done. Flip it over and cook the other side too. Serve, garnished with chopped spring onion. 





                   To the eggs, add pinch of salt, pepper, soy sauce and fish sauce. Keep aside. 



                     Heat oil in a pan and saute the garlic for few seconds. Add the radish and 
                     continue to stir fry on a low flame till it is well cooked.



                      Now pour in the egg mix and cook till one side is done.



Flip it over & cook the other side too.






                     Serve, garnished with chopped spring onion. 










Saturday, 8 December 2018

Roti John (Singaporean Breakfast)


          This is a typical Singaporean style breakfast, where egg omelette & mince stuffing are sandwiched between a bun and served, garnished with tomato sauce, chopped spring onion and coriander leaves. It is commonly found in all hawker centres. 

          There are many version to this recipe. Mayonnaise and cheese too can be added if preferred. It is a very quick and an yummy dish which takes very little time to prepare. If you are running out of time, then Roti John is just for you. So give it a try by checking out a step by step pictorial recipe and enjoy your first meal of the day in Singaporean style.










  • 2 buns / baguettes
  • 2 eggs, well beaten
  • pinch of salt & pepper to taste
  • 2 tbsp. oil to shallow fry
  • 1 tbsp. chopped coriander leaves
  • 1 tbsp. chopped spring onion
  • 1-2 tbsp. tomato ketchup

Stuffing - 

  • 1/2 cup chicken mince
  • 1 onion, chopped
  • 1 tsp. ginger-garlic, chopped
  • 1-2 green chilies, chopped
  • salt to taste
  • 1/2 tsp. madras curry powder
  • 1/4 tsp. pepper powder
  • 1 tbsp. sambal paste
  • 2 tbsp. oil 








          Stuffing - Heat oil in a pan and add the onion, ginger, garlic and green chilies. Saute till they turn light brown. 

          Add the mince, sambal paste and all the powdered spices. Stir fry till well cooked. Switch off the flame and mix it with the beaten egg, a pinch each of salt and pepper. 

          Heat a pan and toast the buns (cut through lengthwise, but still intact). Keep aside. In the same pan heat 1 tsp. oil and pour in half of the egg-mince mix.

          Place an open faced bun over the top and press it gently with the spatula. Tuck in the omelette and when one side is done, gently flip it over and toast the other side too. 

          Garnish with tomato sauce, spring onions and coriander leaves. Make another Roti John with the remaining egg mix and enjoy for breakfast a la Singaporean style.




                      The prepared chicken mince stuffing 



                 Mix the chicken stuffing with the beaten egg, a pinch each of salt & pepper. 



                     Heat a pan & toast the buns (cut through lengthwise, but still intact). 



                     In the same pan heat 1 tbsp. oil and pour in half of the egg-mince mix.




                     Place an open faced bun over the top and press it gently with the spatula. 



                     Tuck in the omelette and when one side is done, gently flip it over & toast
                      the other side too. 




                      Garnish with tomato sauce, spring onions and coriander leaves. 









                               Enjoy for breakfast in Singaporean style. 










Friday, 7 December 2018

East African Breakfast Platter


          This is a typical East African breakfast menu that are very popular. On this platter you will find MANDAZI, a deep fried doughnut which is the most favourite of all. It is generally served with tea or chai in the Swahili lingo. The other dish is UJI WA WIMBI, a porridge made of millet flour. Next comes NDUMA (Arrowroot) & SWEET POTATO, that are boiled and shallow fried. So the locals generally start their day with either of these dishes or as preferred. All in all a healthy breakfast to kick start a day. 








1.  Mandazi / Mahamri (Doughnuts)

  • 1 cup plain flour 
  • 2 tbsp. butter
  • pinch of salt 
  • 3 tbsp. powdered sugar 
  • 1/2 tsp. baking powder 
  • 1 egg
  • 1/4 tsp. cardamom powder
  • warm milk as required 
  • oil to deep fry


           Mix together flour and butter till it resembles bread crumbs. Then add all the other ingredients (except milk) and knead into a dough. Add milk if required. Cover with a damp cloth and keep aside for 30 minutes. 

          Divide the dough into two equal portions. Roll out each portion into a circle of 1/4" thickness. Cut into squares with a pizza cutter. 

          Heat oil in a pan and deep fry in batches till till light golden in colour. Drain on a kitchen towel and dust with some powdered sugar. Enjoy for breakfast with a hot cup of tea / coffee.






2.  Uji Wa Wimbi (Porridge)

  • 3 tbsp. millet flour (I used Sorghum / Jowar flour)
  • 2 + 1/2 cup water
  • 2-3 tbsp. sugar / honey or to taste 
  • 1/4 tsp. cardamom powder


          Bring 2 cups water to a boil. Meanwhile mix together millet flour and 1/2 cup water into a paste.

          When the water comes to a boil, add the sugar/ honey and cardamom powder. Simmer till the sugar dissolves. 

          Then add the flour paste and continue to simmer on a low flame till it turns thick to a desired consistency. Switch off the flame and serve as breakfast, garnished with a pinch of cardamom powder. 






3.  Fried Nduma (Arrowroot) 


  • 2-3 Arbi, boiled, peeled & cut into thick slices
  • pinch of salt 
  • pinch of pepper or to taste
  • 2 tbsp. oil to shallow fry

          Heat oil in a pan and shallow fry the sliced arrowroot on both sides till they are light golden in colour. Drain and sprinkle salt and pepper. Your simple breakfast is ready. 






4.  Fried Sweet Potato 


  • 1 medium size sweet potato, boiled, peeled & cut into thick slices
  • pinch of salt
  • pinch of pepper powder or to taste 
  • 2 tbsp. oil to shallow fry


           Heat oil in a pan and shallow fry the sliced sweet potato on both sides till they are light golden in colour. Drain and sprinkle salt and pepper. So Breakfast is ready.



















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