Wednesday, 31 March 2010

Shahi Pasanda Pizza(Royal Pizza) Italian-Indian Fusion Cusine!

We Indians are so obssessed with our spicy flavours that whatever global dish there is, a bit of Indianess will usually be added to that food to give it a more spicy flavour..(me being one of them). Once I saw a programme on tv, where one Indian lady used to take her chilli sauce bottle with her (atleast i dont do that !), whenever she goes on holiday..her kids got so annoyed with her, that they had to take the chilli sauce away from her for the rest of the holiday!

Made this Pizza specially for my daughter, as she is ardent fan of Pizza!but in the end we all loved it...
You will need for base:-
  • 2 3/4 cup Strong white flour
  • 1 tbsp fast action dry yeast
  • 1 tbsp Oil
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 1 cup Water
  • Handful of fresh, finely chopped coriander
  • 1 tsp Carom seeds(Ajwayn)  with theses two stuff I made Indianise pizza dough!
I used my bread maker to make a dough.
You will need for Shahi Pasanda Sauce:-
  • 1 cup tomato puree
  • small onion chopped
  • 1 tsp mustard seeds
  • pinch of Asafoetida(hing)
  • 1 tbsp oil
  • 15-20 cashew nuts and almonds
  • 20-25 pices of Raisins
  • 2 tbsp yogurt
  • 3-4 tbsp fresh cream
  • Salt to taste
  • 1 tsp Paprika powder
  • Red chilli powder, tumeric powder, Garam masala and dhana jeera powder(adjust to your liking)
Heat oil in a pan, add mustard seeds and hing.  After spulttar add onion and fry for few minutes.  Now add everything except yogurt and cream.  Let it cook the sauce about 10-12 minutes.  Add beaten yogurt and cook for 1 minute more and add fresh cream.  Mix well and switch of the heat.  Let it cool slightly and grind into a paste in grinder.  Leave a side.
When dough is ready, preheat oven to gas mark 6.  Press dough into a lightly greased pizza pan.  Brush lightly with oil.  Cover and allow to stand 15 minutes.  Spoon Shahi Pasanda sauce over dough and top with Capsicum pieces, Pineapple pieces, Onion pieces, Tomatos,fresh green Indian chillies(Indian very Indian)hahahaha...and grated cheese(any).
Bake at gas mark 6 for 25-30 minutes or until crust is golden brown and cheese is bubbly.  Take it out from the oven, let it rest for few minutes(we didn't..;-P) so you can cut pizza properly.

here is my hubby can't wait to tuck in..:)
  Serve and enjoy as much as we did! actually I enjoyed them so much,that is something! will I make it again of course there was a 4 yes's! Gustare!
Delivering  this hot pizza to Global Kadai-Indian flavoured Pizza, hosting by Lavi, created by Cilantro

Monday, 29 March 2010

Chole Bhathure

I clearly remember November 1981...was very little girl and my parents took us on holiday to Delhi, Agra,Haridwar, Jaipur and other places....So many of these experiences, now simply my memories so I like to tell my children now and then! and they love to hear them as well..that time our parents didn't own any videos or cameras...:-(( so, everything is just in our minds and hearts !! And first time ever we had Chole-Bhathure in Delhi, it was 21st November 1981..oh boy! me and my brother (who is 2 yrs older than me) were hooked on this dish..whenever mum asks us for food our answer was one word 'Chole-Bhathre'! maybe we didn't wanted to eat any vegetables..:-P..........while we were in Delhi we had this dish but than we had to forget about it, it was always there in back of our minds, but we never asked mum to make it...well those days in Gujarati people didn't know much about Punjabi food and also mum was working that time so she wasn't experimenting too much in what we do now days..but, I always wanted to try this when I started to cook, by asking people or maybe watching few cookery show I learnt a little, still couldn't make the same way as punjabis do..:(( after that when I got married and came to U.K, I met a girl who also came to UK after getting married, she was typical punjabi girl from Delhi, and you guessed it right! I was thrilled to meet her and she was too, coz she wanted to learn some Gujarati food...and we had so much fun to teaching each other lots of dishes...since I've been making Chole-Bhathure, I sometimes make variations of this family loves it and I get immense pleasure from feeding them...I also made this dish for my bro and sister when I went last time to India! This time also, we were all reminded of November 1981, so we ate and talked happily about that time.
So what is this Dish which I'm singing about..please see here   coming to recipe

For Chole you will need:-
  • 3 cup boiled chick peas(garbanzo beans)you can use tin
  • 1 big Onion finely chopped(I like mine pureed)
  • 2-3 tsp Green chillies and ginger-garlic paste
  • 1 cup tomato pureed
  • Salt to taste
  • pinch Asafoetida
  • 2-3 tbsp Chole or Chana masala(easily available in Indian Shops)
  • Red chilli powder, Tumeric powder,Garam masala and dry coriander and cumin powder also Dry mango powder(adjust to your taste)
  • 3-4 tbsp Olive oil(you can use any)
  • Fresh finely cut coriander, slices of Onion and lemon wedges for garnishing..

For Bhathure you will need:-
  • 2 cup Plain flour
  • 1/4 cup semolina(fine)
  • 1 tsp fast action dry yeast
  • 1 tsp each salt and sugar
  • 1tsp ghee or oil
  • Oil for deep frying
  • 1/2 cup milk-Sieve the maida flour, add ghee,semolina,milk,yeast and knead to a smooth dough. Cover with a muslin cloth and keep aside for more than 3-4 hours.

  • In a heavy bottom pan heat oil and fry onion for 5-6 minutes or untill golden brown.  Add CGG paste and fry for another 3-4 minutes.  Now add Tomato puree and all the masala powder and let it cook the masala untill you see ol leaving masala.  Add chick peas and mix really well and add about 1 cup water and let it simmer for about 12-15 minutes or untill gravey thickens.  Garnish it..
  • Make small balls from the dough, roll into thick puris(small circles) and fry in oil on both sides..Bhathure should be white colour not brown or golden...also I made few methi(fenugreek) bhathre's by adding some Kasoori Methi(dry fenugreek leaves)..Serve it hot with Chole and Enjoy as much as my family did!! 

Sending this mouthwatering dish to my on going event Joyful Eating Whilst Travelling! I know I don't have any Delhi holiday pics in this post as I mentioned we didn't have cameras that time, so I am posting my recent holiday pics while I was last time two best friends!!

Sending this recipe to Mirch Masala's event My Lagume Love Affair(MLLA) Edition 21, Brainchild of Susan

Friday, 26 March 2010

Sinful Paneer Tikka Masala in Microwave!!

How many of you prepare whole Dish in microwave?  Tell you the truth it wasn't until I really needed to use microwave in emergency..(I was just using microwave for defrosting or reheating maybe) 4-5 years ago when we had our kitchen renovated, we were without Gas Cooker more than 2 weeks...that time I started using microwave for making dishes like rice, curries and daals....I heard some people make even Dosa in microwave!  So that time one of my friend gave me this recipe, and since than I make this paneer dish in microwave....Paneer Tikka Masala is my family faviourite also few of my non-asian friends likes it too...mild, rich and creamy...

You will need:-For Tikka
  • 1 cup Paneer cubed(indian cottage cheese-available in Indian store, in U.K availbale in big Supermarkets too)
  • 2 tsp ginger-garlic puree
  • 1 tsp red chilli powder
  • 1/2 tsp Garam Masala
  • pinch of Black Salt(Indian shops known as SANCHAL)
  • 1/4 tsp Dry Mango Powder
  • 2 tbsp Yogurt(beaten)
  • 1 tbsp Cornflour
  • 1 tbsp Olive Oil
  • 2-3 tbsp of Beetroot Juice(not favour of using food colour)

You will Need:-For the Masala

  • 1/4 cup finely chopped Onion
  • 1 tbsp Cashew nuts
  • 1 tbsp melon Seeds
  • 2-3 Cloves and cinamon pieces
  • 1 Big Cardamom(Kali Elychi)
  • 1 tsp Cumin Seeds
  • 1 tsp Garlic-Ginger Paste
  • 2-3 Kashmir Chillies(you can use any )
You will need:-For the Gravey
  • 1 cup Tomato Puree
  • 1 tbsp Tomato Ketchup
  • 2 tbsp milk
  • 2 tbsp Khoya(I used wholemilk powder)
  • 2 tsp Kasoori Methi
  • 1 tbsp Olive oil
  • Salt to taste

For Tikka:-Place all the ingredients in a one bowl and leave at least for 7-8 minutes.  Now transfer everything on a greased plate and cook in a microwave for about 2 minutes.  after that turn over the paneer pieces and cook 1 more minute.  Leave a side.

For Masala:-Grind everything in a grinder with little water and make paste.  In a microwaveble bowl add oil and masala and cook for 2-3 minutes.  Now add tomato puree, salt and kasoori methi and cook 2 minutes.  Add Khoya, ketchup and milk and cook again for about 1-2 minutes.  Now add 1/2 cup water and paneer pieces and cook atleast about 3-4 minutes.  Garnish with fresh Coriander and if you really want to add fresh cream!!!!!!!!!!(depanding on your waistline....;-P

Serve it with roti, Naan or puri and Enjoy!!
 ..and also I would like to draw your attention to our buddy Asha from "ASRA"...ASHANO KA" who has recently created her new blog "HASTKALA...ASHANO KA"....Hooray!!I've visited there many times, and loved all her beautiful cards she makes..she is a really talented lady with beautiful heart too..please pay a visit to her blog..

Sending this too Niloufer's event Twenty-20 cooking event..

Thursday, 25 March 2010

Asafoetida, More than just Yellow Powder!!

Asafoetida, is a very common culinary herb, and dirty yellow in color with a pungent smell.  Also known as a devil's dung, stinking gum is extensively used in for the purpose of cooking many parts of the world, espicially in India...In India commanly known as Hing has yellow colour and used in powderd form.. Asafoetida was introduced to India by traders coming in from the North West (Afghanistan and Iran)...In India, asafoetida is used to commonly used to flavor spicy curries, stir-fries, sauces and in pickles. Asafoetida has also displayed some amazing medicinal properties and nutrition benefits.  I never make my any savoury dishes without Asafoetida or Hing...

A pinch of asafoetida is normally added to food preparations consisting of potatoes, lentils, peas, etc. (foods which cause gas related problems).

When suffering from bloating, a pinch of Asafoetida in a glass of water helps relieve the suffering.

A pinch of Asafoetida when placed in the dental cavity relieves toothache.

Even a pinch of kitchen cupboard spice can claim significant health benefits.  BUT REMEMBER Asafoetida can cause nausea and vomiting if consumed in excess....

This goes to Home Remedies event hostd by Ruchikas cook started by A2Z Vegetarian Cuisine..

Tuesday, 23 March 2010

Tandoori Mogo(cassava) and Awards!!

Cassava or Mogo I saw first when I came to in law's introduced this to the beginning I wasn't sure about it but as time passed I started to like it and now I do prepare lots of dishes out of Cassava...One of them is Tandoori Mogo,this dish I learnt from my late SIL...she used to make really delicious and tasty mogo....whenever I make mogo my husband gets very happy coz he says this mogo reminds him his childhood days in East Africa, where mogo or Cassava is staple food....I never bought a fresh Cassava, always used frozen(hate peeling the skin)........CASSAVA ROOTS AND LEAVES SHOULD NOT BE EATEN RAW....COMING TO TANDOORI MOGO

You will need:-
  • 1 packet of frozen Cassava chips
  • 750 ml Passata
  • 2 tbsp Tandoori Masala
  • 2 tsp green chillis,garlic and ginger paste
  • 1 onion finely chopped
  • 2 tbsp plain yogurt(beaten)
  • 1tsp lemon juice
  • fresh finely chopped coriander
  • salt to taste
  • 2tsp olive oil
Boil Cassava according to your packet instruction.(If you are using fresh boil untill cooked, not mashed).

Drain the water and let it cool. Heat oil in a pan and fry the onion untill lightly brown.  Now in a big bowl mix all the ingrediants and let it marinate for more than 2 hours.  Longer is better.  Preheat the oven to gas mark 6.  Cover with foil and let it bake for at least 50 minutes.  Ready to serve.

Enjoy it as much as my husband and daughter did!!


Recived few awards!!!!!!!!! Love to have them....makes me sooooooooo Happy when my Joyful freinds says they really love my blog and recipes and count me as one of the most enthusiastic blogger!! Really appreciate your love and comments....:))))))Thank you sooooooooo much Neetz, Sarah Naven, Hari Chandana and Diptee for thinking about me in passing this awrds!!  I just want to say to you all

Good Friends are like stars, You do not always see them....but know they are there!.....
Now I want to pass these awards to..............
Lopa, Akal's Saappadu, Bo, Stephanie, Sushma mallay, Nithu Bala, Ganga, Kiran, Priya Srinivasan, Stephania.Confiditial, Mia, Cool Lassi(e), Pete, Priya Swaminathan and Tina..

Please accept the award...Now comeing to the rules

1.Put the logo within your post

2.Pass on to atleast 12 bloggers

3. Link the nominees within ur post

4. Let the nominees know they have recieved the award

5. Share the love and link to the person form whom you have recieved the award :)

Please keep sending your entries for my on going event Joyful Eating Whilst Travelling...Changing the date 5th March-5th May.. few people asked me, if I can change date....
Once again Thank you all.............

Tuesday, 16 March 2010

My first Guest Post with Fruit Salad(Indian way)

Nithu from the wonderful blog Nithu's Kitchen generously gave me a chance to present my very first guest post at Nithu's Kitchen. Thanks Nithu!!  It was my pleasure to take part....hope it was a great read....It gave a chance for my fellow bloggers to know other aspects of myself, apart from the immense interest I have in cooking....So it's been a privilege because Nithu is such a great inspiration to me!!  You can read all about it on her blog here .

Please keep sending your recipes to my on going evevnt Joyful Eating Whilst Travelling .

Monday, 15 March 2010

Pear and Bluebarry with Almond Shortcrust!!

Hi Freiends!!!!!!!!!!

Hope all of you are fine.........enjoyed the weekend?  It was mother's day in U.K!! Hope every mother and their children had a lovely day and had lots of fun....;-)) I had a mixed feelings day yesterday but, my children and husband made it very special day for me!! They made me feel very special, showerd their love....

(I have to edit this photo,it was my son's pics there)

In the morning both kids brought mother's day cards and gifts... and flowers were from hubby and of course tea!! It's not that he just made it yesterday, he always makes morning tea for me, or I won't wake up..-0))  My son made card by himself with beautiful message, daughter as usual emptied her daddy's pocket for my gifts!! My faviourte Dior Pure poison perfume and gorgous hand bag... My Daddy phoned me from India....So overall family made me soooooooooooooo happy!!!!!!!!!!!!!and guess what! surprise dessert came from my kids and hubby..........they looked it up in recipe book'Fresh fruit and Desserts' and came up with the idea of making Pear and Blueberry Shortcrust...

"Instead of making traditional pastry and rolling it out to top a pie dish, this rich almond shortcrust is simply patted out or rolled  directly on a baking sheet, to be cut into portions after baking and served with delicious poached fruit..This way you get to enjoy more fruit than can fit into a typical pie dish."

You will need:-Almond shortcrust pastry
  • 150 g Plain flour
  • 75 g unsalted butter
  • 30 g caster sugar
  • 2 tbsp ground almonds
  • pich baking powder
You will need:-Poached fruit

  • 4 dessert pairs
  • 450 ml Apple juice
  • 150 g blueberries(used frozen)

Preheat the oven to gas mark 6.  To make the pastry put he flour, butter, sugar,ground almonds and baking owder into a food processor.  Process untill the mixture is crumb-like and beginning to come together.  Add a few drops of water if necessary.
Transfer the crumbly dough to the centre of a baking tray lined with non stick paper.  Pat out or roll out to form a circle about 20 cm in diameter.  Prick all over with a fork.  My kidos made cookies into a diffrent shapes.  Bake them 15-20 minutes or untill golden brown.
While pastry is baking, peel the pears, cut each one into quartersand remove the core.  Put the pears in a large saucepan.  Pour over the apple juice and bring to the boil, then reduce the heat and simmer for 4-5 minutes.  Now add blueberries and cook for a further 2 minutes or untill the juice run and the pears take on the rich purple colour of blueberries.

With a draining spoon, lift the pears and blueberries out onto a serving dish or individual serving plates.  Raise the heat under the saucepan and boil to about 175 ml.  Pour over the fruit.  Serve each portion of fruit with pastry wadges.

And it was served with lots of love to me by my kids, it was awesome!!
Enjoy as much as I did.........

Friday, 12 March 2010

Tacos and Rhianna's pull the trigger!!

I've got to tell you this my unforgetable experiance...yesterday I picked up my kids from school..daughter came with  the biggest smile ever, didn't know why?asked her why and she replied 'just like that!! and then my son revealed the truth that my DD has passed her test in her three sciences with 100% with A*!!!!!! In the car we just gone sooooooooooooo happy...I just wanted to hug her, but I was driving.. and she put her favourite singer Rhianna's cd track' Pull the trigger' sooooooooooooo loud, normally I don't listen music in the car, but she was very happy so I let her husband and kids got habbit when they are happy they listen music very loud..I'm the odd one out..and then came the worst part ever, the last bit came at the end of the song,and I felt that our car just blew away.....worst moment of my life...thank God we were waiting at traffic light signal....for that suspence you have to watch this Video Very Very loud..........then leave a comment please!!

Coming to my recipe I made this Delicious STAND 'N' STUFF Tacos yesterday night....I made vegeatrian filling by replacing the meat option......Tacos loading with steaming hot vegee filling, tomatoes, crispy lettuce,grated cheese and tangy salsa...........

You will need:-
1 taco kit which contains Taco Shells, Spice mix and taco Salsa

For the filling:-
200 g Soya mince(Soak in a hot boiling water for 1/2 hour)
100 g Red kidney Beans(cooked)
100 g Sweet corn(used frozen)
Dark chocolate 70% coco few pieces
Red chilli powder
Mexican hot chilli sauce 5 tbsp
Oil 1 tbsp

For Garnishing:-
 Lettuce salad shredded
Grated cheese
Juicy Tomatoes
Sour ccream
Taco Salsa

Add a oil and heat a pan.  Brown the soya mince (without water, keep the water for after use) about 10-15 minutes.  Add kidney beans and sweet corn and cook further 5-7 minutes.  Sprinkle in the Spice mix and water from soya mince.  Let it cook for a while then add other stuff and let it simmer uncovered for 5 minutes.  Stir occasionaly until reduced to a lovely rich, tasty filling.

Now warm up the Taco shells according to packet instruction.  Bring it all to the table and let the family help themselves.  Fill the tacos with the hot filling and other garnishing stuff and Enjoy as much as we did!!

Wednesday, 10 March 2010

12 minutes Palak Paneer(Spinach with Indian Cottage Cheese)!!

Last friday I had an eye appoinment in Central london, I had LASEK surgery done few years back, so it was just check up....everything was fine, so happy and came home very tired after train journey(don't like to take car,traffic and parking problems)....and just I threw myself in a bed and fell a sleep in no time know how much I love my sleep!! In deep sleep I heard phone ringing, never like to answer the phone while I sleep but, I had was my DD(we arranged that my hubby will pick up the kids from school)

DD" Mum are you at home?"
Me" Ya, I was just resting"
DD" Daddy is asking have you prepared any food? if not then we can bring some pizza on the way"
Me" Jumped out of bed..nonono, don't bring anything, I'll cook something...just come home"
DD" Mum, if you are tired, don't trouble yourself"
Me" I am ok....justt come home and we'll see"
Reason for saying no to pizza, not too keen on takeaways, unless I just can't cook..;-(( I love to give my family fresh and home made food...So looked in the fridge I found one small packet of Baby Spinach(already washed) and paneer, wasn't enough so looked in the freezer and found some frozen spinach(always love to keep frozen spinach and brocolli) and I made the fastest palak paneer in my life....
You will need:-
  • 2 cup Spinach(frozen or fresh)
  • 1 cup Paneer cubed
  • 1 small Onion finely choppped(I like mine pureed)
  • 2 tsp garlic, ginger and green chilli paste
  • 1/2 cup tomatoes pureed
  • Salt to taste, red chilli powder, Dhana jeera masala and garam masala(adjust to your liking)
  • Very small amount of tumeric- reason is if you use more tumeric in any green vegees, tumeric can kill good vitamins and iron
  • 1 tbsp Olive oil
  • Pinch of hing(asafoetida)
Method-Counting every minute
1st-Place spinach with little water in a microwave bowl and let it cook for 7 minutes.  Meanwhile peel the onion, garlic, ginger and grind in a grinder with green chillies and very little water.   Heat oil in a heavy bottom pan, add hing and grind paste.  let it fry on a medium heat for 5 minutes or untill gets slightly brown.(In this time I was kneading my chappati dough)  Now add pureed tomato and add all the masala and cook till you see oil leaving masala. 7 minutes pass, spinach has cooked and add in to grinder to make puree, this time I didn't made it in to fine puree, just in to coarse...add spinach and mix well and now add paneer cubes and let it cook for further 3-4 minutes...Ready to serve in 12 minutes!!  Great with roti, naan and puri...

My family said "You made this  palak paneer best ever up to now" should I take this is compliment or what?  what about all those years, wasn't it up to standard......:-))Lol..they have habbit of saying this all the time!!

Enjoy it as much as we did!!

Sending this dish to Niloufer's Twenty-20 cooking event..

Monday, 8 March 2010

Chocolate Halwa(Chocolate Semolina)!!

What would you do, when you've dream't one night about seeing some thing like this?....and then you ended up with no sleep at all that same night, kids putting their feets in your lap and you can't even move, with those cramped seats killing your backs...don't ask me, I'm not even in the mood to explain.[img]

Due to mother nature our plane couldn't take off for 7 hours from New york airport to Buffalo airport, sitting in there, cursing our luck....we had to get off and waited another 3 hours for coach to come to take was about 13-14 hours journey altogether...somehow we reached to Buffalo next morning to see Niagara Falls at last!!!!!!!
First thing first we did, thanked God and then Driver for getting us safe on our the dream of seeing niagra falls at night just broke because of lack of time couldn't stay more in Buffalo..:-(( but, we had the unique experiance to witness niagara and the incredible helicopter ride over the falls......

After seeing this beautiful and breath taking place , we went to an Indian restaurant for our lunch...loved all the dishes..;-))and then waiter asked us about the desserts, would you like kheer(rice pudding) or chocolate Halwa? I wasn't sure about the halwa, never heard or tasted..and was getting fed up with kheer..and in just that time, the owner came over and said to me"Bahnji(sister) pahle chakh ke dekho!(at least try one spoon), so we tasted a bit, I still wasn't sure but my family loved it......after lunch we had to get to the airport  to go Washington D.C, guess what our tour manager hired a Limo to take us to the airport!! My daughter was over the moon!!!! whenever I make this dish, this holiday experience comes to mind and we do talk about it....

You will need:-
  • 1 cup Semolina fine
  • 1/2 cup coco powder
  • 1/4 cup chocolate pieces (any)
  • 1/2 cup ghee(I used sunflower oil)
  • 2 cup milk(any, used skimmed)
  • 1/2 cup sugar
Heat the milk and leave a side. In a heavy bottom kadai(Pan) heat the ghee and add semolina, roast on a low heat untill roasting aroma comes or turns in to golden colour.(10-12 minutes).  Now add milk ans mix well, add suagr, coco powder and let it cook.  When starts to thicken again add chocolate and let it melt.  Mix everything and become one mass, swithch of the heat. In a greased tray evenly spread the mixture.  Let it cool slightly and cut into diamond or square shape.  Sprinle some icing suger if you wish...  Ready to serve...You don't have to spread, you can have it just in a bowl hot or cold.

Enjoy as much as my family does..I would love to, but I am not too keen on chocolate, so I  use something else..I'll post that recipe soon!!!!!

Sending this dish to my own,on going evevnt Joyful Eating whilst Travelling.....

Sunday, 7 March 2010

Harcha Bread-Moroccan Semolina Bread!

Women in Men’s life..

I was born,

a woman was there

to hold me. -My Mother-

I grew as a child,

A woman was there

to care for me, to

play with me. -My Sister-

I went to school,

A woman was there

to help me learn. -My Teacher-

I became depressed, whenever i was lost.

A woman was there

to offer a shoulder. -My Wife-

I became tough,

A woman was there

to melt me. -My Daughter-

I am dying,

A woman is there

to absorb me in. -My Motherland-

If you are a Man,

Value every Woman…

If you happen to

be a Woman, be

Proud to be a Woman..

HAPPY WOMEN’S DAY........By Rahul
Now coming to my recipe............................
Harcha bread hails from Moroccan Cuisine, pan fried bread made with Semolina, Sugar,butter and milk...Looks a bit like an English muffins, it is a thinner and and texture is more like a cornbread...In morocco mostly served at breakfast or at tea time... 

You will need:-

  • 1 cup Semolina

  • 11/2 tbsp Sugar

  • 1 tsp baking powder

  • Pinch of salt

  • 60 g butter(melted)

  • 50ml milk

First mix all the dry ingredients, now add melted butter and mix with the hands.  Mixture should be crumbly and moist.

Now add milk bit by bit to make a soft and moist dough that can be packed in to a mound.  Now shape the dough in to a small balls and leave it to rest for few minutes.  Now flatten them, don't keep to thick, or the dough won't cook all the way through.

Heat a non stick pan on a low heat for few minutes.  Add the Harcha to the pan.

Cook for about 8-10 minutes eah side, untill light golden colour.keep checking to be sure the harcha aren't colouring too quickly, as they need time to cook all the way through.

 Harcha best served warm with jam, cheese or honey.  My kids likes with maple syrup.
Tea is the perfect accompaniment to Harcha.
Sending this recipe to 5th mediterranen cooking event -Morocco by Tobias.also to JFI-Breakfast hosted by Suma, started by Indira.

Have a Happy International Womens Day(8th March)!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!