Wednesday, 28 June 2017

Potato poori

Potato poori is a savoury Indian vegetarian crisp.


2 boiled potatoes (150 g)
1 Cup wheat flour (150 g)
1 Tabsp chopped cilantro
1/8 teasp turmeric powder 
1/8 to 1/4 teasp red chilli powder
Salt to taste
50 ml water
1 Tabsp cooking oil for coating dough
Oil for deep frying


Mixing bowl
Frying pan
Rolling pin
Flat surface

  1. Add boiled potatoes to mixing bowl
  2. Mash potatoes with the right hand till they become a soft crumbly mass
  3. Roll the mashed potato into a ball in the bowl.
  4. Add wheat flour
  5. Add turmeric powder/paste
  6. Add chilli powder
  7. Add salt to taste
  8. Add chopped coriander leaves
  9. Mix all ingredients in the bowl with the right hand
  10. Add 50 ml water and mix into a soft dough
  11. Roll dough into a ball
  12. Coat dough with a Tabsp of cooking oil to prevent it from becoming sticky
  13. Take 2 Tabsp of dough into the right hand and shape into a ball. Then flatten it.
  14. Place it on a flat surface and add oil to grease it before rolling
  15. Roll dough into round disc, not too thick or too thin
  16. Repeat till all dough have been rolled to make round discs
  17. Heat oil in a frying pan. Wait till oil is sufficiently hot before frying the potato pancake
  18. Fry one potato pancake at a time. 
  19. Fry both sides for 2 minutes until crispy
  20. Remove and drain excess oil
  21. Serve warm

Cashew nut and paneer barfi

This is a sweet Indian dessert.
It is simple to make and serve.


1 Cup (150 g) raw cashew nuts (skin removed)
250 g paneer
3/4 Cup (150 g) sugar
1 Cup milk
2 Tabsp ghee
1/2 teasp cardamom powder
Chopped pistachio


Metal plate
Non stick pan
Plastic spatula
Modak mold


Paneer (pronounced panir) is fresh cottage cheese. It is fresh curd cheese. It is white, soft (like tauhu) and crumbles easily. It is made by mixing milk with vinegar and then strained to remove excess liquid. It is sour.

It is a plastic mold for shaping dumplings into pointed domes.

  1. Soak cashew nuts in milk for 2 hours.
  2. Blend soaked cashew nuts till coarsely fine (becomes a runny chunky white milk)
  3. Add sugar and blend
  4. Add paneer and blend (becomes a thick white mixture)
  5. Fry in non stick pan in 2 Tabsp ghee. Stir all the time. Use med-low heat (becomes thick and pliable).
  6. Stir until semi-solid. Switch off heat. 
  7. Add cardamom powder to mixture in pan and stir thoroughly to mix.
  8. Use ghee to grease a metal plate. 
  9. Pour white putty mixture onto a pre-greased metal plate and spread mixture evenly.
  10. Sprinkle chopped pistachio onto mixture and gently press pistachios into the surface
  11. Leave for 3-4 hours in a cool place or in front of a fan to set before cutting
  12. Cut in to square pieces and arrange on a plate
  13. Extra paste can be pressed into modak pieces
  14. Serve squares separate from modak.
  15. Refrigerate leftover barfi for up to a week.

Thursday, 8 June 2017

Banana Chocolate Cake

Preparation time: 30-45 minutes (less than 1 hour)
Serves: 8 people

This cake does not use butter, margarine or oil. It is suitable for fast baking and for people who have undergone cholecystectomy (surgical removal of entire gallbladder). The cake consistency will depend on what kind of bananas are used and how soft or watery they are (water content). Use very soft leftover bananas that nobody wants to eat. The soft bananas give the chewiness of this chocolate cake.


4 soft bananas
3 tablespoons sugar
1 egg
1-2 tablespoons cocoa powder
1 sachet Nestum instant drink (banana vanilla flavour)
1/2 to 1 cup self-raising flour (cake flour or baking flour)


1 small non-stick loaf cake pan (24 cm). Grease pan with margarine and sprinkle flour to coat 
1 fork
1 mixing bowl
Electric toaster oven

  1. Remove banana skin and discard. Using a fork, mash bananas in a mixing bowl. 
  2. Add sugar and stir to mix
  3. Add egg and stir to mix
  4. Add cocoa powder and stir to mix
  5. Add Nestum and stir to mix
  6. Add self-raising flour and stir to mix. Adjust consistency.
  7. Pour batter into prepared cake tin
  8. Bake in a toaster oven for 15-20 minutes (set for baking cake if there is a setting)
  9. Test with a fork if cake is done (fork comes out clean)
  10. Allow another 5 minutes baking if uncertain if cake is done
  11. This cake does not need any topping or icing
  12. Serve warm