Monthly Archives: November 2016

Green Papaya Salad

Som Dtam

Serves 4


  • 1-6              Thai chillies(2 is hot, 6 is insane)
  • 4-8              cloves garlic, to taste
  • 1.                tsp salt
  • 3/4              cup fresh shrimps
  • 1/2.             cup palm sugar, to taste(you can also use brown sugar)
  • 4                 tbsp tamarind water, substitute 1 tsp of tamarind paste)
  • 1/4              cup lime juice
  • 1/4              cup fish sauce or to taste


  • 1                 cup cherry tomatoes
  • 3/4              cup shredded carrots
  • 1                 cup snake beans, cut into 1- inch  lenghts
  •                    (or use regular beans)
  • 4                 cups green papaya, shredded

To serve

  • 6                 lettuce leaves
  • 1/2              cup roasted peanuts



  1. Pound chillies, garlic and salt in a mortar and pestle (or pulse in a food processor)
  2. Add shrimps and peanuts.  Pound to a coarse paste.
  3. Put the paste in a bowl and add palm sugar, tamarind water, lime juice and fish sauce.
  4. Whisk together until dressing is well incorporated.  The dressing should taste sour, salty, sweet and hot.
  5. Place cherry cherry tomatoes, beans and green papaya in a large bowl and bruise lightly with a fork.
  6. Pour dressing over the salad and mix well.
  7. Line a salad plate with lettuce leaves.  Put the salad on the leaves and sprinkle with the nuts.






  • 1/3             cup homogenized milk
  • 2 1/4          cups unsalted butter
  • 4                cups urad flour
  • 3                oz gund (arabic gum)*
  • 2                cups sugar
  • 1                cup water
  • 2 1/4          tsp garam masala
  • 3/4             tsp dried ground ginger
  • 1/2             tsp cardamom
  • 1/4             tsp ground nutmeg
  • 1/4             cup chopped almonds
  • 1/4             cup chopped pistachio


  1. Warm milk with 1/3 cup butter and rub into flour until it resembles fine bread crumbs or mix in a food processor.
  2. Set aside for 4 to 5 hours.
  3. Heat oil in a in a medium saucepan and fry the arabic gum*, remove and set aside.  Pour the oil out of the saucepan.  Melt the butter in the saucepan and saute the crumbed flour until golden brown.
  4. Meanwhile make syrup with sugar and water in a saucepan until the mixture feels sticky to your fingers or 170 degrees F on a candy thermometer.
  5. Pour the sugar mixture into the flour mixture and stir until thick.
  6. Add the fried gum arabic, garam masala, ginger, cardamom and nutmeg.  Mix well.
  7. Sprinkle a few chopped nuts in a small mould**, and fill mould with the uradia mixture.
  8. Unmould  immediatey and set aside on a tray to cool.
  9. Repeat the procedure for the remaining mixture.
Empty ice cream cup Mold for Uradia


*When frying Arabic gum make sure the oil is hot, otherwise gum will not pop.  It is important thar gum pops up when fried and is no longer hard or sticky.

**Small Tupperware mould,or a dixie cup or a small ice cream cup is perfec

Vegetarian Thali

Thali is a metal dish used to serve foods.  The idea behind Thali is to offer all the 6 different flavours of sweet, salt, bitter, sour, astringent and spicy on one single plate.  According to the Indian customs, a proper meal should be a perfect balance of all these 6 flavours.  A fruit is often served at the end of the meal.

Dishes served in a Thali vary from region to region in South Asia and are usually served in small bowls, called katori.  These katoris are placed along the borders of the round trays – the actual thali.  Typical dishes include rice, daal, vegetables, roti, papad, and a sweet dish to top it off.  Rice or Roti is a usual main dish which occupies the central portion of the Thali, while the side dishes like vegetable curries and other delicacies are lined circularly along the round Thali.

Dokra Daal Kheer Mixed Vegie Curry Bhindi (Okra) Masala
Brown Rice Carrot Pickle In the Centre,  Far Far

Serves 4

Daal                                      Rice

Gujarati Daal 1

Rice 2







Gujarati food is very tasty and it has a lot of different spices.  It is sweet from sugar, hot from chili, bitter from fenugreek seeds, sour from lemon juice and nutty from peanuts.  I got this recipe from my mother who got it from our Gujarati neighbor in Uganda.


  • 1            cup toor daal
  • 1/4         cup raw peanuts
  • 1            med tomato chopped.
  • 1            tsp dhana jeera
  • 1/4         tsp haldi (tumeric powder)
  • 1            tsp garlic paste
  • 1            tsp ginger paste
  • 1/2         tsp green chilli paste
  • 1/2         tsp salt
  • 1            tbsp sugar (optional)
  • 2            tbsp oil
  • 1/4         tsp jeera(cumin) seeds
  • 1/4         tsp rye (mustard seeds)
  • 1/4         tsp methi (fenugreek seeds)
  • 5            curry leaves
  •               juice of 1 lemon
  • 1            tbsp chopped cilantro


  1. Rinse daal in cold water and soak it in 6 cups of water  for 5 hours or overnight. ( Daal will cook faster if it has been soaked).
  2. Boil the daal in 2 cups of water, when the daal starts to boil remove it from the heat, drain it and rinse it in cold water(this will remove the gas from the daal).
  3. Boil it in 4 cups of water, add the chopped tomato, dhana jeera, haldi and  green masala.  Boil it for about half an hour, the daal will be soft.  With a whisk mash the daal.
  4. Add salt, lemon juice, sugar and peanuts.
  5. Heat oil in a frying pan, add the rye, methi, jeera and curry leaves.  When the rye starts to pop, add this to the daal mix and boil for 15.
  6. Sprinkle the daal with cilantro before  serving.
  7. Serve the daal with rice, chapatti and  vegetable curry.

Daal soaked overnight

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Brussel Sprouts, Green Beans & Edamame Beans
Brussel Sprouts, green beans and Edamam Beans
Serves 6 Ingredients

  • 8               oz Brussel Sprouts
  • 8               oz Frozen Green Beans
  • 8               oz Frozen Edamame Beans
  • 2               tbsp vegetable oil
  • 5               curry leaves
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seed
  • 1/4            tsp cumin seeds
  • 1/2            tsp (dhana Jeera Powder) corriandar and cumin powder
  • 1/4            tsp turmeric powder
  • 1/2            tsp freshly crushed garlic
  • 1/2            tsp freshly crushed ginger
  • 1/2            tsp freshly crushed jalepeno(or to taste)
  • 1/2            tsp red chilli powder(optional)
  • 1                tsp salt
  • 1                tbsp finely chopped cilantro


  1. Cut the Brussel sprouts in half and rinse it in cold water.
  2. In a medium saucepan heat the oil, add the curry leaves, mustard seeds, fenugreek seed, and cumin seeds.
  3. When the mustard seeds start to pop add the Brussel sprouts, green Beans and edamame Beans.
  4. Add the chana jeers(coriander and cumin powder), turmeric powder, garlic, ginger, jalepeno, red chilli powder, salt and cook stirring for a minute.
  5. Add 1/4 cup water, cover the saucepan and cook on medium heat for 15 minutes stirring a couple of times.  The vegetables should be cooked.
  6. Sprinkle cilantro on it before serving.
  7. Serve with naan or chapattis.

You can use different vegetables for this, e.g. peas, potatoes, egg plant and spinach.

The frozen vegetables can be bought in an indian grocery store or some Super Markets and Chinese groceries.

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Bharazi nu Shak(Pigeon Peas)

You can either use dried bharazi that you soak in water for 5 hours or overnight and boil it, or you can use frozen bharazi or canned bharazi.  You can buy the bharazi at an Indian grocery store or Iranian grocery store.


  • 2            medium onion
  • 1              medium tomato
  • 1/4          cup vegetable oil
  • 1              tsp dhana jeera(coriander & cumin powder)
  • 1/4          tsp haldi(turmeric powder)
  • 1              tsp garlic paste
  • 1              tsp ginger paste
  • 1/2          tsp jalapino paste(or to taste)
  • 1              tsp tomato paste
  • 2              cups boiled bharazi(pigeon peas)
  • 2              cups water
  • 1              tsp salt
  • 1              tbsp chopped cilantro


  1. Peel and slice the onions and chop the tomatoes.
  2. Heat the oil, add cumin and the onions and fry till the onions are golden brown.
  3. Add the tomatoes, dhana jeera, haldi, green masala and tomato paste, stir and cook for 5 minutes.  Add the water, salt and the bharazi and cook on medium heat for 15 minutes.
  4. Sprinkle chopped cilantro before serving.

Serve it with rice or chapatti.

Instant Shirkhand

Shrikhand  is an Indian sweet dish made of strained yogurt.   It is one of the main desserts in Gujarati  and Maharashtrian cuisine.  . Preparation of this dish is very simple but it takes some time to process yogurt properly

In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori or as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries.

You will find a lot of different recipes for shirkhand but I like this recipe.



  • 1               container (750 ml) 6 % MF Greek Yoghurt
  • 1               container(500 ml)  sour cream
  • 1               cup sugar(to taste)


  • 1               tsp cardamom seeds (crushed)
  • 1/4            tsp nutmeg powder
  • 1/4            tsp saffron
  • 1               tbsp slivered almonds
  • 1               tbsp slivered pistachio


  1. In a medium bowl mix yoghurt, sour cream and sugar together and mix well.  Transfer it into a serving bowl.
  2. Sprinkle the rest of the ingredients, cover and refrigerate for a few hours or overnight.
  3. Serve with chapatti or poori  or it can be served as a dessert.
  4. Shirkhand can be made the day before.

Pili Pili Mogo

Recently I was in London England and Pili Pili Mogo was very popular in the Indian Cafes.  Mgto is  a street food  in E. Africa.  I came home and tried to make it, it is very similar to what I had.

Pili Pili Mogo










  • 2          lbs mogo(cassava)
  • 1          tsp salt
  • 4          cups oil for frying


  • 2          tbsp oil
  • 10        curry leaves
  • 1/2       tsp mustard seeds
  • 1/2       tsp garlic
  • 1/4       cup tomato ketchup
  • 1/4       cup chilli sauce(or to taste)
  • 1          tbsp soy sauce
  • 1          tbsp sugar
  • 1          tbsp finely diced onions
  • 1          tbsp finely diced red or yellow peppers
  • 1          tbsp chopped cilantro
  •             Tamarind Chutney for serving


  1. In a medium saucepan boil the water with the salt.
  2. Add the mogo and boil it for 10 minutes.
  3. Remove the mogo from the water, let it cool.
  4. Cut them in slices about 3/4” wide.
  5. Heat the oil in a deep frypan or a wok and fry a few chips at a time, fry them till they are light gold in colour and crisp on the outside.
  6. Just before serving tamper it.
  7. In a medium saucepan heat the oil, add the curry leaves and rye(mustard seeds),  When the seeds start to pop add the rest of the ingredients, cook on medium heat for about 3 minutes stirring continuously.
  8. Add the fried mogo and gently mix it till the mogo is coated with the sauce.
  9. Serve on a plate sprinkled with chopped onions, peppers and cilantro.
  10. Serve it with Tamarind Chutney.

Fried Mogo

Nargisi Kofta

This dish is called Nargisi Kofta because when you slice it open it looks like the Almond-shaped Flower of Narcissus.  They are shaped by hand , then fried and dipped into a spicy sauce and served as a main meal with Naan.  You can serve it without the sauce as an appetizer.

Nargis Kofta

Nargisi Kofta







Serves 4


  • 10          small eggs
  • 1            onion, finely chopped
  • 1/2        tsp crushed garlic
  • 1/2        tsp crushed ginger
  • 1            jalepino, crushed
  • 1            tsp salt
  • 1/2        tsp haldi(Turmeric)
  • 1            tsp garam masala
  • 1            tblsp chopped cilantro
  • 1            lb ground beef, lamb or mutton
  • 3            tbsp bread crumbs
  •               oil for deep frying
  • 2            large tomatoes
  • 1            tbsp oil
  • 1            medium onion, finely sliced
  • 1/2        tsp crushed garlic
  • 1            piece(3/4 inch) grated ginger
  • 1            tsp haldi(turmeric)
  • 1            tsp salt
  • 1            jalepino finely chopped(optional)
  • 1/2        tsp sugar
  • 1            tsp garam masala
  • 1/2        cup greek yoghurt(2% MF)
  • 1            tbsp chopped cilantro
  1.  In a medium saucepan boil 8 eggs for 10 mins to hard boil, then cool them immediately in cold water to prevent grey rings around the yolk.  When cold, peel them.
  2. In a large bowl add the onion, garlic, ginger, jalepino, salt, turmeric, garam masala, cilantro, and 1 egg.
  3. Add the meat and kneed the mixture well.
  4. Divide the meat mixture into 8 portions and shape each portion into a ball.
  5. Roll the ball in bread crumbs.
  6. *On a plastic bag, flatten a ball into a pancake and place a hard boil egg in the centre.
  7. Pick up the plastic like a bundle and twist it.  The meat mixture should cover the egg completely.
  8. Beat an egg with a tablespoon of water.
  9. Heat up the oil in a wok or a deep fry pan to 350 degrees.
  10. Dip the Kebab in egg and deep fry it until golden brown on all sides, about 5 minutes.
  11. Drain on paper towel

Kebab Ingredients

Kofta Ingredients

Kebab Mix 







  1. Score a cross  in the top of each tomato, then plunge into boiling water for 20 seconds.  Drain, peel away from the cross, then finely chop the tomatoes.
  2. In a large saucepan heat the oil and fry the onions, garlic, ginger, till they are golden brown, about 5 minutes.
  3. Add the haldi, salt, finely chopped jalepino, sugar and garam masala, then add the tomatoes and mix well.  Let it simmer for about 5 minutes stirring once.
  4. Add the yoghurt and 1/2 cup water, mix well and simmer for 5 minutes.  The sauce should be thick.
  5. Add the kofta and simmer gently for 5 minutes on each side or until warmed through.
  6. Cut in half, sprinkle with cilantro and serve with naan.

    Sauce Ingredients
    sauce ingredients