Category Archives: Accompaniments

Makati by Shiribai Harjee








  • 3/4              mug(7.5 oz) long grain rice*
  • 1/4              mug(2’5 oz) basmati rice*
  • 1/3              pkt cream coconut**
  • 1                  cup hot water
  • 1                  tsp yeast
  • 1/4              mug plus 1 tbsp milk
  • 1/2              tsp cardamom powder
  • 1/2              tsp cardamom seeds
  • 1/2              cup sugar
  • 1-1/2          tbsp vegetable oil
  • 1/2              tsp kas kas(optional)


  1. Soak rice in cold water overnight, about 12 hrs.
  2. In the morning drain rice in a sieve.
  3. In 1 cup hot water melt the cream coconut.
  4. Blend the rice using milk, melted cream coconut and yeast. (In the cuisinart blend it for 2 mins.
  5. Pour the mixture in a medium size bowl, add cardamom seeds and powder and mix. Cover the bowl and let the mixture rest till it doubles in size (about 2 hours).
  6. Add the sugar and mix well.
  7. Heat 1-1/2 tbsp oil in a 10 inch frypan over medium heat, add the mixture, cover and cook for 15 mins. ***
  8. Sprinkle the kas kas on top.
  9. Transfer the frypan under a preheated broiler for 8 mins.
  10. Remove from the broiler, let the makati cool before serving.

Makati Mix                                           Mixture ready after 2 hrs

Makati Mix

Cream coconut.


Open the box, put the box in a medium bowl, pour hot water on it. Leave it for about 10 min. Put the melted packet in the fridge to set again, then cut it into 3 parts and use as needed.

double frypan with lid

Double fry pan with lid

Sweet Naan Bread

Naan Bread
Naan Bread


  • 1/ 4                cup warm water
  • 1                      heaped tsp sugar
  • 1                      heaped tsp yeast
  • 1                      tbsp canola oil
  • 2                      cups all purpose flour
  • 2                      tbsp unsweetened coconut
  • 1                      tbsp spoon sugar
  • 6-8                  strands saffron
  • 1/2                  tsp cardamom seeds
  • 1/2                  cup coconut milk
  • 1                      egg
  • 1                      tbsp poppy seeds


  1. Put warm water in a bowl. Add the sugar and sprinkle the yeast. Let rest covered, until it forms, 10 to 15 minutes.
  2. In a medium bowl rub oil into the flour. Add sugar, saffron, cardamom and yeast mixture. Kneed into a soft dough using coconut milk. (The dough should feel like the inside of the fat part of your leg).
  3. Let rest covered until double in size. About an hour.
  4. Punch it down, make a ball and place it in a 9″ round, greased cake pan.
  5. When doubled in size, flatten to the size of the pan.
  6. Let rest and when it rises again, brush with egg and sprinkle with poppy seeds.
  7. Bake at 350 degree s for 1/2 hour or until golden brown.

Serve it with kaliyo.


You can omit the coconut and use yoghurt instead of coconut milk.


  • 1                cup bajra flour(millet)
  • 1                tsp vegetable oil
  • 3/4             cup cold water
  1. Heat up the tawa on medium. (The tawa has to be warm before you put the Rotla on it. Sprinkle some water on the tawa and if the water disappears fast, the tawa is ready).
  2. In a small bowl add the bajra and rub in the oil.
  3. Make a dough with the water.
  4. Knead the dough on a floured surface, form it into a ball.
  5. Draw a 6″ circle on a piece of wax paper or paper towel.
  6. Flatten the ball to a 6″ round. (You can sprinkle some flour on it and roll it into the circle.
  7. Pick it up with the paper and flip it onto the tawa.
  8. Let it cook for a couple of minutes and you will see the colour change. With a spatula turn it over. Sprinkle some water on it and cook for 2 minutes. Turn it one more time, leave it for 2 minutes, remove it from the heat.
  9. Spread it with butter and serve.


Square Paratha

The Square Paratha is like a Roti Cannai, it will have a lot of layers.  The paratha is good on its own, or you can spread it with Jam and have it for breakfast.  It can be served with any kind of eggs for breakfast or with any curry.
It can also be eaten with a pickle or yoghurt for a light Lunch.  I learnt to make this when we moved to Kenya, from our neighbour who was from Punjab  This is a Punjabi style paratha.


  • 2           cups whole wheat flour(No Name Brand)
  • 3           tbsp vegetable oil
  •              water
  • 2           oz melted butter
  • 1/4        cup oil for frying
  1. In a medium bowl add the flour and oil.  Rub the oil into the flour
  2. Add enough water to make a soft dough.
  3. Kneed the dough for a couple of minutes.
  4. Divide the dough into 6 equal balls.
  5. Roll out the ball into a 6” round, brush it with melted butter, fold the top third to the centre, brush it with butter and bring the bottom third up.  Brush this with butter. (Diagram 1)
  6. Fold the right third to the centre, brush with butter and bring the left in to the centre, making it into the square. (Diagram 2)
  7. Roll the Paratha into a square, starting at the corners diagnally and then rolling it straight and sideways.  Roll it to 8” square.
  8. Cook on a medium hot tawa or a frying pan.  Cook on 1 side for about 1 minute, turn it, cook the other side for a minute, turn it again
  9. Brush with oil and cook for another minute on each side, pressing it with a spatula.
Square Paratha
Thumb IMG 4770 1024



Diagram 1                                   Diagram 2

Square Paratha

square paratha

Spanish Rice


Serves 6


  • 1/4               cup vegetable oil 
  • 1/4               cup coarsely chopped onions 
  • 1/4               cup coarsely chopped red pepper 
  • 1/4               cup coarsely chopped tomatoes 
  • 1/4               tsp freshly ground cumin 
  • 1/4               tsp red chilly powder 
  • 1/2               tsp dried oregano 
  • 1                  tsp salt 
  • 2                  cups rice 
  • 3                  cups hot water


  1. In a large saucepan heat the oil and fry the onions on medium hot heat,
    till they are transparent.
  2. Add the red pepper, tomatoes, cumin, chilly powder, oregano and salt and cook for 1 minute.
  3. Add the rice and cook for 5 min, stirring.
  4. Add the hot water cover and simmer for 20 minutes or till most of the liquid is absorbed.
  5. Serve.

Cold yoghurt Soup



  • 2                   cucumbers, peeled and sliced
  • 1-1/2           teaspoon salt
  • 2                   cups yoghurt
  • 2                   cloves crushed garlic
  • 3                   tbsp finely chopped fresh mint.


  1. Sprinkle the grated cucumber with salt and set aside in a colander to drain.
  2. Beat the yoghurt with a whisk until smooth.
    Beat in the crushed garlic and stir in the mint and drained cucumber.
    Serve chilled with pita bread or kebabs.











Mitha Chokha

                                  Mitha Chokha


  • 2              cups basmati rice 
  • 1/4           cup butter or vegetable oil 
  • 1              1″ cinnamon stick 
  • 6              cardamon pods 
  • 2              tsp golden raisins 
  • 3              cups water 
  • 1/4           tsp yellow colouring (powder) 
  • 1/2           tsp crushed cardiomon seeds 
  • 1/4           tsp nutmeg powder 
  • 2              tbsp slivered almonds (optional) 
  • 1-1/2.       cups sugar 
  • Pinch       Saffron


  1. Clean wash and soak the rice for 15 min. 
  2. In a large saucepan heat the butter/oil. 
  3. Add the cinnamon stick, cardamon, and raisins, when the raisins pop add 2 cups of water.
    Add the food colouring. 
  4. When the water starts to boil add the rice. 
  5. When the rice starts to boil lower the heat to medium, cover the saucepan and let it simmer till all the water has evaporated. 
  6. In the meantime boil 1 cup water with the sugar till the sugar dissolves. 
  7. Add this syrup to the rice, add crashed cardamon, nutmeg and almonds, cover the saucepan and put it in the preheated 300 degree oven for about 15 min.

Serve with Gosht Wari Daal or Chana Daal

Kari nu Rus(Rich Mango Pulp)

Serves 4


  • 4           ripe mangoes
  • 1           cup homo milk
  • 1/4        cup sugar
  • 1           tsp dried ginger


  1. Peel and cut the mangoes in chunks.
  2. Blend everything together in a blender or food processor.
  3. Sprinkle a little ginger on top of the pulp before serving.

Serve it with Moong Daal nu Shak and Rotli

Quinoa Kitchari

Quineo Kitchiri


  • 1               cup quinoa
  • 3/4            cup mung daal with skin
  • 2 1/2         cup water
  • 1/2            tsp salt


  1. Soak daal in cold water for an hour.
  2. Rub daal between the palms of you hands to clean it and rinse it in cold water.
  3. Rinse the quinoa in cold water.
  4. In a medium saucepan add the quinoa daal  water and salt and bring to a boil.  Lover the heat to mark 4, cover and simmer for 15 minute. You may need more water.

Kashmiri Naan

Kashmiri naan is a sweet naan with almond paste and coconut in the centre.  You can use ready made almond paste.  Serve it with tea.  It is a good tea time snack.

Kashmiri Naan 1

Kashmiri Naan_thumbKashmiri Naan


  •                  Naan dough (for 6 Naans)
  • 8               oz almonds
  • 4               oz desiccated coconut
  • 1/2            tsp  ground cinnamon
  • 1/2            tsp cardamom seeds
  • 1/2            tsp ground nutmeg
  • 2               tbsp sugar
  • 1               egg white


  1. In a food processor, blend everything together to a fine paste and divide it into 6 parts.
  2. Roll the naan to about 6 inches.  Put one portion in the centre.  Start pleating it from the edge and bring it in the centre.  Dust the ball with flour, flatten it and roll it slowly into  an eight inch round. 
  3. Cook it on a tava on both sides and then on an open fire.
  4. Brush it with butter.
  5. Serve it hot.