Bora Curry | Guyanese Long Bean Curry

Bora curry / Long beans curry is a traditional Guyanese curry. The making of this curry is very close to Indian style of cooking. The spices used in this are very much available is any Indian household. This is a easy to make dish. This curry is perfectly spicy & very tempting.To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44. 

Adapted from here.
Prep Time-10mins | Cook Time-20mins | Serves-3people
Ingredients 
2Cups long beans 
1Medium onion chopped
1Potato chopped to bite size pieces
1Medium tomato chopped
2Garlic cloves sliced
1Tsp red chili powder / Paparika {adjust as needed}
1Tsp garam masala 
1/4Tsp turmeric
1Tsp coriander powder
2Tbs water
Salt to taste
2Tbs coconut oil or oil of your choice
Directions 
- Heat pan with oil. To that add garlic & onions, fry them till onions are translucent. 
- Meanwhile in a bowl take chili powder, garam masala powder, coriander powder, salt, turmeric & water.
Mix them to a smooth paste. 
- Once onions are translucent add tomatoes, potato & long beans to pan.
- Give a nice stir & add the masala paste to pan. Stir once more & close with lid. 
- Cook with a lid on until potatoes are done well. 
- Adjust salt & chili powder if needed & switch off heat. 
- Serve warm with rice or roti. 
Note
- You can 1/2Cup coconut milk to the curry, while adding veggies to the pan. 
- You can also garnish with coriander at the end for an added flavor.

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Friands | French Mini Cake

Friands are mini French cakes. They are small & tempting little cakes, which just melts in your mouth. The basic recipe requires almond flour but when I saw the recipe with pecan & coconut flour, I decided giving it a try as I love coconut & my hubby likes pecans. 
Friands are generally backed in a Friand pan, which are sold in the market, but I went a head using a mini cake pan in making this cakes. Topping them with raspberries added a tangy bite to the cake.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44. 

Adapted from here.
Prep Time-20mins | Cook Time-20mins | Yields-9Friands
Ingredients
65g or 2/3Cup pecans
20g or 1/2Cup desiccated dry coconut
4Egg whites
1Cup icing sugar
1/2Cup flour
120g / 1/2Cup butter @room temperature
1/2Cup frozen raspberries
1Tbs icing sugar for dusting
2Tbs flour for dusting
1Tbs butter for brushing the pan
Directions 
- Pre heat oven @350degree. Butter the muffin pan or a mini cake pan or Friand pan if you have. Dust it with flour & keep aside.
- Grind pecans & coconut to a smooth flour. 
- In another bowl light whisk eggs & keep aside.
- In a large bowl mix pecan & coconut flour, egg white, butter, sugar & flour. 
- Mix them well till they are blended well. 
- Scoop up the batter & fill in the pan wholes to the top.
- Now top the batter with raspberries. 
- Bake @350degrees for 15mins to 20mins or until the tooth picks comes out clean.
- Once they are done, remove them from oven & cool them down on a counter top.
- Dust Friands with icing sugar & serve them warm. 
Note
- You can replace pecan & coconut flour with almond flour. 
- Raspberries can be replaced by blueberries, strawberries or any other fruit you like. 

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Atakilt Wat | Ethiopian Cabbage Curry

Atakilt Wat or Ethiopian cabbage curry is a mildly spiced curry which perfectly goes with rice & chapati or roti. This is a simple dish for busy days. If you have a hatred towards cabbage just like me, then this is one of the comforting recipes you would love & want to try out.

Atakilt Wat is basically served with injera, which is a spongy fermented bread with a unique texture to it. I served it with rice & a dollop of ghee. This curry can be customized easily according to your taste buds. Garnishing with cilantro adds a delectable flavor to the curry. 
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.

Adapted from here
Prep Time-10mins | Cook time-20mins | Serves-3people

Ingredients
3Cups chopped cabbage
1Onion chopped
1Tsp chopped ginger
2Garlic cloves finely chopped
3Carrots chopped
1Big potato cut in to cubes
1Tsp cumin powder / jeera powder
2Tsp black pepper / Red chili powder
1/2 Tsp turmeric
Salt to taste
2Tbs oil
Directions
- Heat pan with oil & to that add chopped onions. Fry them till they are translucent on low heat & it might 3mins to 4mins.
- To onions add garlic & ginger. Fry them for seconds.
- Add carrots & potatoes to pan along with turmeric & salt. Close pan with lid & cook till they are done. 
- Add cabbage to pan, along with jeera powder & mix them well. Close pan with lid & cook for 4mins & check if the cabbage is done. 
- Once the cabbage is cooked add black pepper & give a final stir. Adjust salt if needed & switch off heat.
Note
- If you are adding red chili powder, then add it along with jeera powder.
- Garnish with cilantro for a added flavor.

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Ebelskiver ~ Danish Pancakes

Today I'm sharing a breakfast recipe from Denmark. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.

Ebelskiver are Danish cute little puffed pancakes, which are made using a special pan to get their shape. This pancakes can be served as breakfast, dessert or also as a snack. You can serve them with jam's, flavored butter or can top with any of your favorite fruits along with dried nuts. 
The basic recipe of ebelskiver, which I got from a cookbook included eggs in it. I tried replacing eggs & it worked out fine in this dish. The ebelskiver is very similar to paniyaram pan you get in India. Here I'm sharing a eggless version of these delicious pancakes you will love.

Adapted from a cookbook.
Prep Time-10mins | Cook Time-10mins | Yields-18ebelskivers
Ingredients
1Cup All-purpose flour
3Tbs sugar
Pinch of salt
1/2Tsp baking soda
1/2Tsp baking powder
1/2Cup yogurt
1Cup milk
1Tsp apple cider vinegar
1/2Tsp cinnamon powder
2Tbs butter

Topping

Few chopped almonds
2Tbs honey
Directions 
- In a bowl sieve flour, baking soda, baking powder & cinnamon powder. 
- In another bowl whisk sugar , salt, yogurt, milk & apple cider vinegar until sugar dissolves completely. 
- Now mix in dry ingredients with the wet ones. 
- Meanwhile heat the Ebelskiver pan. Rub the pancake holes with butter. 
- Fill in the holes with batter completely. Allow the batter to cook. You can see a crust formed & the edges are well done. 
- Now use a skewer & turn them to the other side. Allow them to cook completely on other side too.
- Now repeat the same with left over batter. 
- while serving top the ebelskiver with honey & almonds. Serve them warm.
Note
- If you are adding eggs, then omit apple cider vinegar from the recipe. 
- Adjust the sugar if you want it to be on sweeter side.
- Topping can be any of your choice. 

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Pebre Sauce

Today I'm sharing a chili sauce from Chile. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.

Pebre Sauce is Chilean Chili Sauce which can be topped on bread, can be used as a rub for meat or can be served as a dip along with tortilla chips. The word pebre means pepper & you can add any type of pepper of your choice in making this dish. You don't have to grind but for a perfect chunky structure I preferred using a food processor in making this sauce. I loved this sauce as a dip along with tortilla chips.

Adapted from here
Prep Time-10mins | Serves-2People
Ingredients 
2Cups of cilantro 
1Small onion chopped
1Roma tomato chopped
1Garlic clove chopped
1/2Tbs red wine vinegar
1Tbs avocado oil/olive oil
1Tbs chili sauce {used sriracha} {Adjust as needed}
Salt to taste 
Directions
- Wash & pat dry cilantro. Separate leaves from stems. 
- In a food processor crush cilantro & vinegar to a chunky consistency. Transfer it to a bowl.
- Next add chopped onions & garlic to food processor & grind to chunky bites. Transfer it to cilantro bowl.
- Now grind tomatoes to chunky bites & add them to the cilantro onion bowl.
- Now add chili sauce, salt & oil to bowl. Mix them well. 
- Adjust the taste {salt & chili sauce} if needed. 
- Chill it & serve or serve it right away.
Note
- Add another 1/2tbs of red wine vinegar if you want to. 1/2Tbs was just fine to me.

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Tarator | Bulgarian Cold Yogurt Soup

For the second day I'm sharing a easy dish from Bulgaria. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.

Tarator is a Bulgarian yogurt soup. The basic ingredients include yogurt, cucumber & garlic. This is cold soup is slightly thicker & can be made instantly in no time. 
Tarator tasted just like cucumber raita, which accompanies with pulao, biryani & similar rice items. 
The only difference is you add garlic & oil to flavor it up. Using cold yogurt & water in making this soup reduces the refrigeration time very much. 

Adapted from here.
Prep Time-10mins | Serves-2people
Ingredients 
1Cup thick yogurt {cold}
1/2Cup water {cold}
1/2Cup finely chopped cucumber
2Garlic cloves finely chopped
1Tbs walnut pieces
2Tbs chopped dill 
1Tsp olive oil 
Salt to taste
Directions
- In a bowl add chopped cucumber, garlic salt, dill, walnuts, oil & salt. 
- Add in yogurt & water. Mix them well. Adjust salt if needed.
- Refrigerate it for some time. Serve chill. 
Note
- Adjust water as needed. You don't want to make it too watery. 

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Soya Chunk Korma | Afghan Style Qorma

Me and my blogger friends are starting on a month long around the world food journey from today on. Enjoy the delicious recipes I will be sharing here & do visit the other bloggers too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.

Korma or Qorma doesn't need an introduction to many of us. It is one the much known dish in India & is originated from south asia. The style of making korma varies based on location. The version I'm sharing here is a Afghan style korma Known as "Qorma Alou-Bokhara wa Dalnakhod" which includes lentils, yogurt & sour plums & meat in it. I replaced meat with soya chunks & made it vegetarian friendly dish. 
This Soya Chunk Korma is very different from the regular versions as it doesn't include any grinding of ingredients to create a creamy base, instead yogurt acts as the creamy base in this dish.
For a vegan version of this dish you can replace yogurt with cashew almond nut paste.

Adapted from here: Qorma
Prep Time-30mins | Cook Time-20mins | Serves-3people
Ingredients 
1Tbs ginger garlic paste
1Big onion chopped
1Cup yogurt
1Cup soya chunks
3Tbs chana dal
2Tomatoes chopped
2Green mirchi's 
2Tsp red chilli powder {Adjust as needed}
5 Sour plums pre soaked
1Tsp garam masala powder {Optional}
1/2Tsp turmeric
1/2Cup water
3Tbs oil
Salt to taste 
Few coriander springs to garnish
Directions 
- Heat pan with oil. Allow oil to warm up. 
- Add ginger garlic paste to pan & saute them for few seconds.
- Add onions to pan & cook them to translucent. 
- Now add soya chunks followed by yogurt to pan. 
- Sprinkle turmeric powder & salt to the ingredients. 
- Now cook with a closed lid for 2mins. 
- Add chana dal, tomatoes , sour plums, green chili's, chili powder,garam masala & 1/2Cup water powder to pan.
- Mix them well & cook with a closed lid for 6mins to 7mins. Adjust salt & chilli powder if needed. 
- Cook with open lid & allow the gravy to become thicker. 
- Garnish with chopped coriander & qorma is ready to serve. 
Note
- As mentioned garam masala powder is optional. 
- Additional water is added to cook soya chunks perfectly. 
- You can cook soya chunks before & add them to the curry or cook it directly in the curry as I have done.
- You can replace sour plums with 1Tsp amchur powder. 

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Ragi Oats Ladoo

For this week theme on BM I'm presenting "All about Millets". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Ragi Oats Ladoo is a healthy & nutritious sweet dish. I made this little balls of goodness as a after work out snack & enjoyed it very well. Ragi flour & oats make a delicious combo of ladoo's. This dish can be made just with ragi flour, but the taste & texture are not my favorite. For the feel & bite in ladoo I added coarsely grind oats. Enjoy this healthy dish. 

Prep Time-15mins | Cook Time-7mins | Yields-9Ladoo's
Ingredients 
1/2Cup ragi flour
1/2Cup oats
1/2Cup + 1Tbs brown sugar / white sugar / Jaggery {adjust as needed}
2Tbs milk 
4Tbs ghee

2Tbs of nuts {any of your choice}

1Tsp cardamon powder

1/4Cup melted ghee {optional}

Directions 

- Coarse grind oats. It should be more or less like wheat rava. 

- Heat pan along with ragi flour & grinded oats. 

- Fry them for 5mins on low heat, while stirring in between. Switch off heat. 

- Meanwhile heat pan with ghee & add the nuts to it. Fry them for few seconds & remove them from heat. 

- Add ghee & nuts to ladoo flour along with sugar, cardamon powder. 

- Mix them well & last add milk to the mix. 

- Mix well & now you can start forming ladoo's. Roll them smooth & round. 

- Last dip them in ghee & lay on plate. {Skipped this part}

*** Store ladoo's in a airtight container.

Note

- Replace brown sugar with white sugar or jaggery. - - If using white sugar the quantity remains the same. 

- In case of jaggery you have increase it to 1Cup whole equal to the flour mix. 

- Dipping ladoo in ghee can me omitted, if you are watching your diet. 

- Storing ladoo's in airtight container will keep them fresh & ladoo's won't get hard. 

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Ragi Malt {Version 2} | Ragi Porridge

For this week theme on BM I'm presenting "All about Millets". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Ragi Malt can be made in two different ways with milk & buttermilk. I'm sharing the milk version here, which is also very healthy & enjoyed for breakfast. In this version of malt ragi flour is cooked with milk & is flavored with sugar. You can customize this dish according to your taste by adding or removing the ingredients in the list. 

Prep Time-5mins | Cook Time-20mins | Serves-2people 
Ingredients 
2Tbs ragi flour 
4Cups milk
1Tbs brown sugar/jaggery{Adjust as needed}
Pinch of cardamon powder 
Few cashew nuts, walmuts & roses to garnish {Optional}
Directions 
- Mix ragi flour with milk & mix well without forming lumps. 
- Heat the mixture on low heat & bring it to boil. 
- Cook till the mixture gets thick. Once it is thick add sugar & switch off heat. Adjust sugar as needed. 
- Add cardamon powder, nuts & petals & mix them well. 
Note
- You can add vanilla essence to the recipe while cooking to flavor it up. 
- For sugar & jaggery, I added brown sugar in this dish, it's your choice. 
- You can use white sugar instead of brown sugar. 

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