Green Masala is a mix of fresh garlic, ginger, jalapeno, cilantro and mint. In Indian cooking we always use garlic, ginger, jalapeno and cilantro; so blend all this in a blender and freeze it in an ice tray. When the masala is frozen put it in a zip lock bag or a plastic container … Continue reading Green Masala
Ingredients Rotla 1 cup Bajra (millet flour) 1 tsp oil 3/4 cup water Bhinda Masala 1/2 lb Bhinda (okra) 3 tbsp oil … Continue reading Bhinda Masala on Rotla
Dosa is fermented crepe made from rice and black lentils(urad daal) batter. It is a staple dish of south India. It is also popular in other parts of India, and other countries like, Sri Lanka, Malaysia and Singapore. You will find a lot of different recipes of the dosa filling. Dosa 3 … Continue reading Masala Dosa
Serves 4 Ingredients 1 lb prawns tails 1/4 cup oil 1/2 tsp cumin seeds 1 medium onion diced 1/4” 2 tomatoes diced to 1/4” tsp green masala 1 tsp dhana Jeera 1/4 tsp haldi(turmeric powder) 1 tsp tomato paste 11/2 tsp salt 2 lemon 1 tbsp chopped cilantro Instructions Skin and devein the prawns … Continue reading Prawn Masala
Mogo also known as cassava or yucca is a staple of Uganda. Mogo can be cooked in a lot of ways. Few examples are:It can be boiled, fried, made into chips, or cooked with spices. Fried Mogo is like potato fries and a lot of the small cafes served fried mogo with ambli or lemon … Continue reading Mogo Masala
Ingredients 1 lb halibut fish 2 tbsp vegetable oil 1/2 tsp cumin seeds 1 small onion 1 small tomato 2 tbsp green masala 1/4 tsp haldi(turmeric powder) 1 can 400ml Coconut milk 1/2 cup water 1-1/2 tsp salt 2 lemon 1 tbsp chopped cilantro for … Continue reading Machi Paka
Ingredients 10 eggs 1/2 tsp green Masala 1/2 cup milk 1/2 tsp salt 1/4 cup chopped cilantro 1/4 cup red peppers finely diced … Continue reading Breakfast Roll
Serves 6 Ingredients 2 lbs Mogo(casava) 1 tsp salt 2 cans Coconut milk 1 chicken breast, cut into 1/2 inch cube 1/4 cup vegetable oil 1/2 … Continue reading Naryal Waro Mogo
Biriyani is a set of rice-based food made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word berya(n) which means “fried” or “roasted”. Biriyani originated in Iran. The difference between Biriyani and pilau is that, pilau is made by cooking the items together and with … Continue reading Chicken Biriyani
It is a Cold Snowy Day in Vancouver. It has been snowing for 3 days now, so I decided to make Kadhi and Lassi Kichadi (or grey kichadi) for dinner. Kadhi is a yoghurt based gravy dish to which chickpea flour/besan is added, tempered and then simmered with spices. … Continue reading Kadhi and Kichadi(or Kichari)