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on November 18, 2013

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Nepali Roti

Rolled out unleavened flat bread is eaten in India and its neighboring countries. It is a staple in Nepal. What I found interesting is that we too make a roti with milk in Maharashtra. It turns out softer than the roti kneaded in water. To make this roti vegan I used warm water in place of milk. Using warm water also assists in keeping the roti soft. There are several variations of the Nepali roti. This is one such variation. Recipe adapted from here You will need for 9-10 4 cups whole wheat flour 1 tbsp. sugar 1 tsp. salt 1 tbsp. oil ~ 1/2 cup water Sift the flour and salt into a large mixing bowl. Add the sugar. Warm the water for 10-15 seconds in the microwave and add it a little at a time to form a soft dough. Depending upon the location, temperature and humidity you may or may not need all the water. It is okay to add a little extra if needed. The resulting dough should not be sticky. Knead well, cover with a wet towel or plastic wrap and keep aside for an hour. A...

Alu Kauli Ko Tarkari (Nepali Potato Cauliflower Bhaji)

This version of the Nepali cauliflower and potato dry tarkari is very similar to the side I make. The spices used are a little different but the main ingredients cauliflower, potato and peas are the same. I made this as part of the Nepali meal. Nobody in the house thought it was very different from what I normally make. I usually don't make the same recipe twice, I always tweak something. So they thought this was another variation. Recipe adapted from here You will need 1 cauliflower 2 potatoes handful peas 2 tbsp. olive oil 1 tsp. cumin seeds 1 bay leaf 1/4 tsp. asafoetida 1 dried red chili pepper 1/2 tsp. turmeric powder 2 tbsp. ginger garlic paste 3 tomatoes, chopped Clean the cauliflower, break it up into florets and keep aside. Peel and dice the potato into cubes. If using frozen peas do not thaw them. Heat oil in a pan and add cumin seeds. When they crackle add the bay leaf, asafeotida and red chili pepper. Next add the ginger garlic paste and tomatoes....

Golabjamoun (Zambian Sweet Potato Dessert)

Golabjamoun is known to me as a delicious dessert made with milk, flour and sugar. I was very surprised to find a very different recipe called by the same name. These golabjamoun are similar in appearance to the ones I know in that they are round, sweet and deep fried. The similarity ends there. I found these when I made a Zambian meal. They are made with sweet potato boiled in milk with sugar, formed into a dough and then deep fried. If you have read my blog then you probably know I don't deep fry anything. Instead I used my trusty aebleskiver or appe pan to cook them. They were crispy on the outside and soft on the side. If you are fond of dessert that is not too sweet then you will like this recipe. You will need 2 sweet potatoes 1 cup milk 2 tbsp. sugar (adjust according to the sweetness of the sweet potato) 1/4 cup flour 1/2 tsp. cinnamon oil for the pan Wash and peel the sweet potato. Cut it into 1 inch cubes. Put it in a pan with the milk and sugar a...

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