Sunday, December 8, 2013

Macaroni Patata Sabji

This is my favorite sabji. I have grown up eating it and for the longest time did not know that macaroni is actually pasta.
It is a famous Sindhi veg.
I have taken the picture from here since I did not click a picture yesterday... was too hungry :)

Ingredients (serves 2):

- 1 large potato, cubed
- 1/4 cup macaroni
-1/4 cup phool patasha (available in all grocery stores)
- salt
- 2 chopped green chillies
- 1 tsp dhania powder
- 1 tsp red chilli powder
- 2 tsp kasoori methi (the most important ingredient)
- 2 chopped tomatoes
- Oil
- 1 cup water


- Heat oil in a cooker

- Add the chopped tomatoes and stir. Once they are completely done, add potatoes, macaroni, phool patasha and green chillies

- Add the spices- salt, dhania, red chilli and kasoori methi and mix well

- Add 1 cup water and close the cooker

- After 3-4 whistles, switch off the gas

Yummiest veg is ready.

Cranberry Molasses Cake (but without the molasses)

I came across this recipe few days back here. I had purchased cranberries for a smoothie and decided to use them for this cake instead.


  • Olive or canola spray oil - I used regular cooking oil
  • 2 cups whole wheat pastry flour - Maida
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup plain full-fat Greek yogurt - Used sour cream instead since greek yoghurt was not available
  • 1/3 cup molasses - Too expensive (400 bucks)... used castor sugar
  • 1/3 cup honey
  • 2 large eggs
  • 1 1/4 cup fresh cranberries or thawed frozen cranberries

Preheat the oven to 350°F. Spray a 9-inch round cake pan with oil, and then line the bottom with a circle of parchment paper. Spray the parchment paper with oil; set the pan aside.

In a medium bowl, whisk together flour, baking powder and baking soda. In a separate bowl, whisk together sour cream, castor sugar, honey and eggs. Gently whisk flour mixture into sugar mixture just until blended and smooth. Fold in cranberries.

Pour batter into the prepared pan and bake 40 minutes or until a toothpick inserted into center of cake comes out clean.

Cool on a wire rack 10 minutes, then remove cake from the pan and peel off parchment paper. Continue to cool completely on the wire rack.

I do not like cranberries and I realized that now. The cake turned out to be ok.


I think I picked up this recipe from Tarla Dalal's website sometime back. I really love it for breakfast.


Ingredients: (makes 8 tikkars)

-1 cup makai ka atta
-1 cup regular atta
-1/2 tsp ginger paste
- 1/2 onion
- 1 tsp grated garlic (I just use ginger garlic paste instead)
-2 tsp chopped coriande
-1/2 tsp green chillies
-1 tsp red chilli powder
-2 tbsp melted ghee
- I also add 1/2 tomato


- Combine flour and salt
- Add ghee, rub with finger tips till mixture resembles bread crumb
- Knead dough. Cover with muslin cloth for 20 mins
- Add all ingredients and knead
- Roll into roti and cook on tava

Yummy with curd!!!