Month: September 2015

PUMPKIN CHAPATHI

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I was born and brought up in the beautiful country of Tanzania situated in East Africa.Though I might be an Indian..that african impact is always there deep down within me…be it the way I think..the way I cook…or almost everthing else..!So today I bring an African dish to you!!Pumpkin Chapathis!

Tanzania is a kind of mini India…there is a humongous population of Indians..Gujaratis,Punjabis etc settled here from generations..their presence have had a huge effect even on the local cuisine.One such dish  or street food as we foodies put it is the Pumpkin Chapathi..The first time I had it..I was totally blown out..It has got this exceptional taste..a little bit sweet…a little bit salty…!I like to have this with a little extra spicy side dish…All flavours on the go!!!

The real recipe uses All purpose Flour,but I have used Whole wheat Flour to be on the healthier side.And Pumpkin chapathis are a good waay to sneak up some pumpkins to your kids diet..They wont even suspect!!! 🙂

Ingredients:

  • Pumpkin – 1/2 kg(Skin cut off and diced)
  • Water – 1/4 cup(To cook pumpkins)
  • Whole wheat flour – 2 1/2 cups(You can also use All purpose Flour)
  • Warm water – as needed
  • Salt to taste
  • Oil – 2 tbsp

Method:

  1. Cook the diced Pumpkin with a little water(lid closed) until soft and easily mashable.After cooking,allow it to cool down.
  2. Puree this cooked pumpkin in a blender and keep aside.
  3. In a big bowl,add  the flour,salt,Pumpkin puree,oil and knead with clean hands.If needed add a little water and knead into smooth chapathi dough consistency.
  4. Cover the dough with wet cloth and leave aside for 20 minutes.
  5. After this,knead the dough again and divide and roll into small balls.Dust the balls with some flour to avoid sticking on the surface. Flatten each ball and roll out thinly into sizeable circles.
  6. Heat an ungreased, heavy skillet or griddle over a medium flame. Lightly grease the pan and slowly heat the first chapati. Cook on one side for about 1 minute or until lightly brown, then flip and cook the other side. Press the sides of the chapati with a spoon until it puffs up.
  7. Remove and transfer to a hot casserole or wrapped up in a foil paper to keep warm. Repeat similarly for all other balls.
  8. Serve with some spicy vegetable or Meat curry and Enjoy!!

 

 

 

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BASIL SEEDS LEMONADE

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Today after quite a long gap I come to you with a very simple easy to prepare Basil seeds Lemonade…I am sure many of you will be knowing whats Basil seeds..Basil seeds are small seeds which come from the Basil plant…In appearance they closely resemble black sesame seeds…but are comparatively smaller…I came to know of it from my college days.I had a muslim room mate in my hostel…who used to break her ramadan fasting with basil seeds lemonade…I always wondered why…then later I came to know it was due to its calming ,soothing and cooling properties…

Basil seeds are also known as sabja seeds,sweet basil seeds or even as tukmaria seeds…These seeds have a wonderful property of welling up when soaked in water for about 5 minutes…It becomes jelly like…and is quite crunchy with no taste of its own..however one must not underestimate these little guys as they consists of a huge bundle medicinal properties..like being a natural laxative…a natural coolant and even also known to cure urinary tract problems..!

Days in my part of the world these day are extremely hot…so hot that sometimes we feel breathless with the humidity…thanks to the air conditioner..we are surviving..!So making fruit juices becomes a necessity…So today its lemonade day.I like to call this drink “My lemonade with a crunch”…after all who doesnt love a crunch in their lemonade 🙂

P.S – FOOD PASSION AND LOVE is now on instagram too!Catch me at FOODPASSIONANDLOVE in instagram.

Ingredients:

  1. Lemon – 1
  2. Chilled water – 2 cups
  3. Basil seeds – 1 1/2 tsp
  4. Sugar/Honey to taste
  5. Salt – a tiny pinch

Method:

  • In small bowl soak up the basil seeds in 1/2 a cup of water for about 5 minutes.
  • You will see the seeds absorbing the water and welling up!(I love to watch that 🙂 )
  • Squeeze the lemon into a pitcher and add the chilled water,sugar/honey and salt and stir till sugar is dissolved.Now add the soaked,welled up basil seeds.
  • Pour into tall glasses .Serve..Enjoy!!

Note:

  1. You can replace sugar with honey for a healthier option.
  2. If the Basil seeds settle to the bottom,just give it a stir before serving!

 

 

 

 

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