Saturday, 31 May 2014


It has been a very long time. I have been investing my time more on family, friends and especially kids. But still I was on my blogging job by trying new stuff and taking pics. The only problem is to sit and edit and post the pics. Today all of a sudden I decided to get back to my business.

This recipe is especially for the ones who hate the smell of tofu but would have it with a pleasant aroma, who love fusion recipes and who wants tofu in the place of paneer. Makhani generally means use of butter in the gravy and plenty of fresh cream. Instead of butter and cream I have used coconut oil and  cashew nuts. The Indian spices and coconut oil does not allow the smell of the Tofu to be prominent. It is a good choice with Peas Pilau on a cold day.


To fry the Tofu:

Tofu- 200 gms

Coconut oil- 1 tspn

Turmeric powder- 1tspn

Salt to taste

To grind:

Onion- 2 No's

Tomatoes- 4 No's

Cashew Nuts- 10 No's

Green chillies- 4 No's (finely chopped)

Garam masala powder- 1 tspn

Turmeric powder- 1 tspn

Edible coconut oil- 2 tbspn

Salt to taste

For the gravy and to Garnish:

Ginger- garlic paste- 1 tbspn

Water- 1/2 cup

Chopped cilantro leaves


Pan frying Tofu:

1. Cut the Tofu into cubes and place it in a dry kitchen towel or serviette to remove all the water. You can get Tofu in the City hawkers vegetable  Market, Limuru road or in Uchumi, Sarit centre, Nairobi.

2. Heat the pan and add a tspn of oil and pan roast with  1 tspn turmeric powder and some salt for the Tofu to soak in the salt. Until you prepare the paste soak the roasted Tofu in warm water.

Preparing the paste:

1. Heat 1 tbspn of oil in the pan and under low flame add the onion, chilly, cashews followed by the chopped tomatoes.

Edible coconut oil

Basic Ingredients

Roasting the Ingredients

Adding Tomatoes

2. Add the garam masala, turmeric powder and salt to the onions and tomatoes and keep stirring until the tomatoes turn soft.

3.Let the mixture to cool down and then grind it to a smooth paste.

The Makhani Gravy:

1. Add the coconut oil to the hot pan.

2. Add the ginger- garlic paste, followed by the ground paste and keep stirring until it turns brown.

3. Add the roasted Tofu to the gravy now and keep stirring.

 4. Add the water at this stage  and let it boil for about 2 minutes with a covered lid under low fire.

5. If you wish you can add more coconut oil at the end and garnish with cilantro leaves.

6. Serve with rice, chapati or naans.

Thursday, 6 March 2014


Let me be true to you guys. My husband is a great cook . In fact I cook better because of him. Whenever I feel like I shouldn't be cooking he helps me a lot. This roasted leg of lamb is his awesome recipe. Absolutely juicy and  tender.


Leg of lamb- 1

Cilantro- 1 bunch

Almonds- 1/2 cup

Garlic cloves -2

Paprika powder- 1 tspn

Olive oil- 1/4 cup

Lemon juice- 1 tbspn

Thick baking foil to wrap the leg of lamb

Salt to taste


1. Clean the leg of lamb and place it on the baking tray.

2. Grind cilantro, almonds, garlic cloves with olive oil and lemon juice in the blender until you a get a smooth paste.

3. Add paprika powder and salt to the marinade.

4. Apply the marinade smoothly over the leg of lamb and marinate for 8 hours in the fridge or overnight.

Applying the marinade

5. Pierce the skewer of the oven through the leg of lamb and place it on the foil.

Pierce with the skewer

Place on the foil

Add the remaining marinade

6. Add the remaining marinade to the leg of lamb and wrap it with the thick baking foil.

Wrap the leg of lamb

7. Roast the leg of lamb in the preheated oven at 250 degrees for the first 30 minutes and later reduce the oven temperature to 200 degrees and roast it for the next one hour. Let  the roasted meat rest for the 15 to 20 minutes beforecarving.  Enjoy with boiled potatoes and boiled veggies.

Monday, 3 June 2013



All purpose flour- 1 and a half cups

Baking powder- 1 tspn

Baking soda- 1 tspn

Powdered sugar- 3/4 cups

Cinnamon powder- 1 tbspn

Dry ginger powder- 1 tbspn

Plain yogurt/ thick curd- 3/4 cups

Cold milk- 1/4 cup

Butter- 1/2 cup(at room temperature)

A pinch of salt


Pre heat the oven at 180 degrees.

Place all the dry ingredients in a bowl and mix uniformly with a spatula or sieve the dry ingredients twice.

Add the butter and mix well with the spatula or hand mixer.

At this stage add the yogurt and milk and beat at medium speed. Make sure not to over beat as it would stop the action of baking soda.

Grease the baking tray and place the cake mix.

Bake at 180 degrees for 20 to 30 minutes or until set.

Tuesday, 21 May 2013



All purpose flour- 2 1/4 cups

Baking powder- 1 tspn

Baking soda- 1 tspn

Butter- 50 gms

Buttermilk- 1 cup(1/2 cup of thick curd or plain yogurt whipped with 1/2 cup of water)

Rosemary- 1 tbspn

Chopped garlic- 1 tbspn

Salt to taste

Milk to glaze- 1 tbspn


Pre heat the oven at 180 degrees.

Sieve the flour, baking powder, baking soda and salt twice.

Add the garlic and rosemary and mix well. Slowly add the butter followed by buttermilk little by little to the flour mix and prepare the dough. Let the dough sit for 15 minutes.

Roll the dough to half an inch thickness on a flat surface. With the help of the cookie cutter cut out the dough to uniform sized cookie shape(kind of).

Grease the baking tray and place the cut out pieces of dough to be baked at 180 degrees for 20 minutes until brown and done.

Monday, 13 May 2013


Ingredients: (serves 4)

Diced pumpkin- 500 gms

Chopped onion- 1 large

Garlic cloves- 2

Ginger- 2 inches long stem

Green chillies- 2 no's

Almonds- 1 tbspn (chopped)

Sun flower seeds- 1 tbspn

Butter- 1 tbspn

Turmeric powder- a pinch

Fresh whipping cream- 2 tbspn

Water- 3 cups

Salt to taste


Heat the sauce pan and melt the butter. Add the onion, ginger, garlic and chillies to the molten butter and saute for less than a minute. Reduce the fire, add the nuts and stir.

Add the diced pumpkin to the pan. Add salt and turmeric powder. Add the water and let the pumpkin cook for 10 to 15 minutes until done with the lid covered. Remember not to overcook the pumpkin.

Switch off the fire and mash the pumpkin mixture to a smooth puree with the whipping cream.

Serve hot with bun, garlic bread.

Friday, 10 May 2013


Split bengal gram usually called "uzhunthu" in my Tamil language is a great energy booster I look upon when ever I feel weak, tired or suffering from body aches after a strenous week of exercise routine and a Mom's, wife's job. Well my mom prepares "uzhunthan soru" wherein this black gram is cooked with rice and consumed with some vegetable/ mutton gravy. Another great option is "vadai" which is made of polished black gram batter deep fried in oil.

I like this one somehow because I am very glad that I have skipped the rice part and the loads of oil in the vadai. This is a one pot dish and I prepared this in the pressure cooker. It is a good combo with roti, chapati, rice or any flat bread. Here in the pic I have served it with "spinach adai" which is a South Indian crepe made of the batter of little  rice, split bengal gram and pigeon peas(lentil). Ground paste of any green is added to the batter with some spices to prepare this. It can be simply called as the" rice and lentil crepe".

This gravy is almost like"Dal makhani" where the black gram is cooked with red beans without any potatoes.

To make it more interesting for my boys I have added potatoes so that they finish it without any of their long questions. Let's check on how to do this?


Split black gram- 1 cup(washed and soaked in water for 1 hour)

Potatoes-  2 cups(cleaned and diced)

Onion- 1 tbspn (finely chopped)

Tomatoes- 2 (finely chopped)

Ginger- garlic paste- 1 tspn

Garam masala- 1 tspn

Turmeric powder- 1 tspn

Chilly powder/ Paprika- 1 tspn

Coriander/ curry powder- 1 tspn

Water- 2 to 3 cups(depending on how thick or runny you want the gravy to be)

Fresh cream- 1 tbspn

Oil- 1 tbspn

Salt to taste

Cilantro- 1 tspn (finely chopped to garnish)


Heat the pressure cooker and add the oil.

Add the ginger- garlic paste followed by the onions. When the onions get browned add the tomatoes(wait until they turn soft)followed by the black gram.

Add all the spices at this point and stir well. Add the potatoes now followed by salt.

Mix all the ingredients well again. Close the pressure cooker and cook with 2 whistles.

When the cooker is all set to open gently mash and mix the gravy with a ladle to help the black gram blend well with the potatoes. Add the fresh cream, garnish with cilantro leaves and serve hot.

Note: You can also opt to cook the potatoes separately and later add it on to the black gram gravy depending on the variety of potatoes you have at home. This is just to avoid the potatoes from getting overcooked or under cooked.

Thursday, 9 May 2013


It is the season of red velvet cakes everywhere in Nairobi.Java house, Dormans have included this cake in their desserts list. You get attracted by the colour for sure but the loads of food colour that goes in is really not good. This time  I wanted a red velvet spaghetti (but definitely naturally). I got the same effect with the simple beetroot pesto I prepared. I made the pesto with roasted beets and some left over sunflower and pumpkin seeds.

This beet pesto has all the usual ingredients of a pesto except the spicy green chillies which I wanted it there. Nutty, spicy, healthy and above all colourful. To add some more veges, the roasted French beans was a very good combination.

Ingredients:(serves 4)

For the pesto:

Beetroot- 1

Garlic clove- 1

Spicy green chillies- 2

Sun flower and pumpkin seeds- 1 tbspn each

Lemon juice- 1 tbspn

Olive oil- 2 tbspn

Salt to taste


Cooked spaghetti- 4 cups

French beans- 7 no's (cut into 1 inch length)

Olive oil- 1 tspn

Salt to taste


Beet pesto:

Roast all the ingredients except the lemon juice in a frying pan with olive oil under low fire for around 3 to 5 minutes until the smell of the beet disappears. Let it cool. Grind the roasted ingredients with lemon juice to a coarse paste. You can also add more olive oil to make the pesto more yummier and smooth.

Adding more olive oil helps the pesto to blend well with the spaghetti. Olive oil is very good for your health and so you need not worry about adding more.

about to be ground

As the pesto is ready now, roast the beans in the oil with little salt and keep it aside. Now mix the pesto with the spaghetti uniformly with a spaghetti spoon taking care not to break them.

Gently toss in the roasted beans and serve with egg plant caviar or