Friday, 10 March 2017

Umm Ali – An Eggless Bread Pudding

This post is dedicated to my friend Saro’s husband Martin, as he really appreciated this preparation. For someone who loves to cook and experiment, it is such a pleasure when their preparations are well relished. Thank you Martin :-)

Umm Ali
Umm Ali

What attracted me to this recipe was the name. According to Wikipedia this is a national dish of Egypt. It is made with puff pastry, milk and nuts. I have used plain white bread and have also skipped the nuts in the main preparation. For the topping, I experimented and used an ingredient which gave the dish a signature flavour. Here is my take on Umm Ali

Umm Ali
Umm Ali


7 slices of white bread,
1 ¾ cup of milk,
6 tbsp condensed milk,
8 tbsp sugar,
1 cup of malai or cream,
2 orange flavoured biscuits


Trim the edges of the bread and cut them into four pieces.

Place them in two layers in a baking dish.
Umm Ali
Umm Ali

Mix the milk, condensed milk and 3 tbsp sugar and boil it gently. Pour this mixture over the bread and let it soak.

Mix the malai or cream with the remaining sugar with a gentle hand. Spread this over the soaked bread.

Crush the orange flavoured biscuits over the pudding.

Umm Ali
Umm Ali

Preheat the oven to 175oC. Bake this for about 15 minutes. Let cool and then refrigerate.

Serve chilled.

Saturday, 4 March 2017

Black Seasame Dry Chutney

I know I am late. We are almost done with winter in most parts of India and now I am posting a sesame chutney. Sesame is extremely good for winters and all over the country you have til products being consumed during the winter months til gajak and til ladoo being the most popular. It is a good idea to even use sesame oil during these months. I made a black sesame chutney this time. I used a recipe shared by someone in a Facebook group, however I have been banned from the group for flouting one of the many rules and cannot even thank the person who shared the recipe some years back. Hrushikesh Paranjape if you ever read this post, thank you for the recipe :-) I have upped the chillies in the recipe as we like fiery chutneys.


1 cup of black sesame seeds
1/2 cup of roasted groundnuts
1/2 cup of white sesame seeds
1/2 cup of shredded dry coconut
1 cup of curry leaves
15-20 dry red chillies
Salt to taste
1/2 tsp asafoetida (hing)
2 Tsp. of oil


Dry roast the black sesame seeds & white sesame seeds separately. The recipe specified the use of long grain black I had never seen those and was intending to use the normal black sesame seed I have always known. However when I went to the store I found just what was specified and could use it. Here is a photograph for those like me who haven’t seen the long grained ones before.

Heat some oil in a small kadai, add the dry coconut shreddings and fry until golden brown, followed by curry leaves, groundnuts & dried red chillies for a minute or so. Then add the asafoetida and stir for about 10-15 seconds.

Add the sesame seeds (black & white) with the mixture of hing, dried coconut shreds, curry leaves, groundnuts & red chillies and grind them in a mixer with salt as per your taste. I left it a bit coarse as per my liking.

This goes well with idli, dosa and today I even had it with plain rice and some ghee.

Friday, 27 January 2017

Irani Hotel Style Keema Matar

I have been a non-red meat eater for a major part of my life. As a child I don’t remember eating red meat, my mother tells me I would eat it when I had little say in what I will eat or won’t. I would have kababs once in a way, again this was a rare things, as kababs were never made in my own place, so when kind neighbours sent it over or when somehow a parcel came home, I would sample it sometimes. My younger sister was and is a big fan of red meat. Coming to Keema, one of my friends, Pallavi would make it quite often and I remember going to her house once when she had it on the menu; that was when I decided to give it a shot and liked it. I then took her recipe and that is what I tried after marriage and hubby really liked it, even though it was different from the recipe used in his side. Anyways that recipe is what I have been following since then, will post that recipe some other time. However today I am going to post of a recipe I learned for my little sis which is very close to that served in Mumbai Irani hotels – down to the colour and the flavour of dill.


250 grams mutton mince,
¾ cup of fresh green peas,
2 medium sized onions,
Green chillies to taste,
1 inch of ginger,
7-8 garlic cloves,
½ a cup of coriander leaves,
¾ cup of chopped dill leaves,
½ tsp of turmeric powder,
1 tsp of coriander powder,
½ tsp of pepper powder,
½ tsp of garam masala powder,
2 -3 tbsps oil,
Salt to taste


Wash the mutton mince well in water and leave to drain.

Make a paste of 1 onion, green chillies, ginger, garlic and coriander leaves (I didn’t have coriander leaves at home, but just the stalks and they were fine too).

Chop the remaining onion finely.

Heat oil in a pressure cooker (you can opt to cook this in an open vessel too, just adjust the cooking time accordingly). Once hot add the chopped onion and fry till it turns pink and then add the prepared paste and fry till oil separates. I always prefer to do this on a low flame though it takes a bit longer.

Now add the mince and saute for sometime till it starts turning dry, then add the dry spices, dill, peas and salt. Mix well and stir for about a minute. Add about ¾ cup of water and close the cooker. Let it cook till done (every cooker is different and you can adjust the cooking time accordingly).

Once the steam is released, open the cooker, if there is any liquid left just heat it well till it is evaporated. Serve this with pau, onion slices and lemon.

Note: It is important to not add powdered red chilli to this recipe, as that will alter the final colour of the dish. The heat will come from the green chillies and black pepper.