This recipe for Gobi Bhurji is naturally free from gluten (provided you serve it with gluten-free bread). It can easily be made vegan if you switch the ghee for a vegan alternative like dairy-free spread or oil.

How do I make Gobi Bhurji (Indian Scrambled Cauliflower)?

Simply grate the a whole cauliflower using a box grater. If you’re short of time, you can also grate the cauliflower using a food processor with grater attachment. I like to grate the whole head, including the stalks.

Next, sauté with onions, tomatoes and aromatic spices until tender. The light cauliflower “grains” paired with chilli heat and masalas is as delicious as it sounds. Feel free to increase or reduce the amount of chilli in the recipe according to your personal taste.

How to serve Bhurji

Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner. Have it on the table in 30 minutes flat.

What does “Bhurji” mean?

Bhurji is the Hindi word for “scramble”. Indeed, as you can scramble just about anything, the varieties of Indian Bhurji dishes are endless. Some of the most popular Bhurji dishes in India include eggs, paneer (cheese) and vegetables like this fabulous cauliflower number. Another more recent variety is Tofu Bhurji, which simply includes mashed soya bean curd.

What is the importance of Kala Namak (black salt) in this recipe?

In this egg-free recipe, Kala Namak (or black salt) creates an extra layer of flavour in the absence of eggs. It carries a sulphurous aroma that smells pungent at first sniff but this mellows once it melds with the other masalas.

In my opinion, no Bhurji is complete without a sprinkle of Kala Namak. But that’s just my taste. You add whatever you like the flavour of.

I liken the use of Kala Namak in South Asian cooking to fish sauce in South East Asian cuisine. Kala Namak is a kiln-fired rock salt, also called Himalayan Black Salt.

What can I add instead of Kala Namak?

If you don’t have black salt, a pinch of Chaat Masala will suffice, since this blend for street food already contains a small amount of black salt.

What other spices do I need to make Gobi Bhurji (Indian Scrambled Cauliflower)

There are no hard and fast rules. Bhurji is a popular dish across India and is typically eaten as a casual meal in roadside dhabas or cafés. Some people like to add Pav Bhaji masala to their bhurji, while the Parsi egg equivalent, Akuri uses notably fewer spices. I’ve gone down the middle and created a blend of spices I think pair perfectly with buttery toast.

My essentials for this recipe

Should I add Pav Bhaji Masala to my Bhurji?

I find that an addition like Pav Bhaji masala can be hit and miss as all brands are different. Spices used in various quantities will significantly alter the flavour of the final dish.

Gobi Bhurji (Indian Scrambled Cauliflower) recipe

Print

Gobi Bhurji (Indian Scrambled Cauliflower)

Gobi Bhurji (or Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. Simply grate it using a box grater, and sautee with onions, tomatoes and aromatic spices until tender. Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner.

Course Breakfast, Lunch, Main Course, Side Dish

Cuisine Indian

Keyword cauliflower, curry, scramble

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g cauliflower grated
• 2 large onions finely diced
• 1 large tomato finely diced
• 2 thin green or red chillies finely chopped
• 5 cm piece ginger grated
• 2 large cloves garlic crushed
• 2 tbsp ghee or oil (vegan butter also works fine)
• 2 cloves
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander seeds
• 1/2 tsp ground fennel seeds
• 1/4 tsp ground cinnamon
• 1/2 tsp black salt (kala namak)
• 1/4 tsp ground kasoori methi

• 2 tbsp fresh coriander leaves finely chopped
• 2 tbsp tomato finely diced

Instructions

• Melt the butter in a large, non-stick pan. Once melted, add the cumin seeds, cloves, garlic, ginger and chillies. Sauté briefly, about 20 seconds over a moderate heat.
• Next, add the onions and tomatoes. Cook for 4-5 minutes until the onions are translucent but not brown. Stir it all the time to ensure it doesn't burn.
• Once the onions and tomatoes have cooked down, add the ground spices: turmeric, cinnamon, fennel seeds, kasoori methi, coriander seeds and black salt. Stir well to combine.
• Almost immediately, add the grated cauliflower, Mix well, until all of the cauliflower is coated in masala. Turn the heat down low and cover with a lid. Allow the bhurji to cook for 10 minutes. Stir often to ensure nothing catches on the bottom of the pan.
• The bhurji is ready once the cauliflower is tender. Garnish with diced tomatoes and freshly-chopped coriander. Serve with buttered toast or soft, buttered buns and chai.

Video

Pin this Gobi Bhurji (Indian Scrambled Cauliflower) recipe for later!

If you like this, you’ll love my recipe for Indian Breakfast Noodles

Love Sanjana

The post Gobi Bhurji (Indian Scrambled Cauliflower) appeared first on Sanjana.Feasts.

The batter for these dosas flows like a swooshing river of pouring cream. Splash it in a hot pan, rotating until it becomes as thin as a crepe — and then watch the surface transform into a corded lace-like dosa.

Serve Neer Dosa with your favourite saagu, sambhar or simply enjoy with chutney. My favourite dish to serve with these is a creamy coconut milk-based Vegetable Kurma.

What are Neer Dosa?

Recipes for Neer Dosa vary from cook to cook, but the core ingredients are soaked rice, water and salt. Fresh coconut is abundant in South India and is commonly added for flavour.

I add coconut flavour to this dosa in the form of coconut milk. Vegetable Kurma is a curry I like to serve alongside Neer Dosa, so a splash of coconut milk from the same tin does the job perfectly for me.

Neer Dosa are a favourite in Tulu vegetarian cuisine is a treasured part of Mangalorean cuisine. It’s also known as Udupi cuisine which is rooted in Satvik traditions.

Is it easy to make Neer Dosa?

Being a non-fermented variety of dosa, it is relatively quick to prepare in comparison to other types of dosa.

What type of rice is best for making Neer Dosa?

Again, every cook has their own preference of what rice to use. I am UK based, so have experimented with the most commonly available types of rice here. Typically, a medium-short grain rice like Sona Masuri is popular for making Neer Dosa. It is grown largely in the Indian states of Andhra Pradesh and Karnataka and is known for its great fragrance and starchy qualities. However, it’s not a variety I can get my hands on easily where I live. Cue the Neer Dosa rice experiments.

What if I don’t have special rice?

After nine separate experiments using various varieties of rice, I found that both Idli rice and Thai Jasmine rice did a wonderful job in place of Sona Masuri. Having said this, I had good results using a standard American-style short-grain rice, too. Even 100% Basmati rice (250g) produced a good result for me (when I reduced the water content in my recipe by 50ml).

What equipment do I need for making this recipe?

• High-powered blender
• Frying pan (I used a non-stick one, about 30cm dia.)

Neer Dosa: Troubleshooting

Print

Neer Dosa

Soft and lacy Neer Dosa are delicate in both texture and flavour. A hint of coconut gives these beautiful rice dosas added aroma and suppleness. Serve with your favourite saagu, sambhar or simply enjoy with chutney. This dosa is a favourite in Udupi Mangalorean cuisine. Being a non-fermented variety of dosa, it is relatively quick to prepare in comparison to other types of dosa.

Course Breakfast, Side Dish

Cuisine Indian

Keyword breakfast, dosa, healthy, pancakes, rice

Prep Time 2 hours hours 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 8 dosa

Author Sanjana

Equipment

• High-powered blender or wet grinder
• Frying pan

Ingredients

• 125 g Basmati rice
• 125 g short-grain rice of your choice I used idli rice but any short-grain rice works well. Thai Jasmine rice is particularly flavourful
• 50 ml coconut milk
• 450 ml water
• 1 tsp salt
• 1 tbsp cooking oil I used sunflower

Instructions

To make the batter:

• Combine the two types of rice in a large bowl. Wash it in plenty of fresh water to remove any surface dirt. I changed the water 2-3 times. Drain well.
• Cover the rice with plenty of fresh water, so there's about an inch of water above the surface of the rice. Allow to soak at room temperature for 2-3 hours.
• Drain the water from the rice.
• Place the rice in a high-powered blender (I used a NutriBullet). Add the coconut milk and 150ml water. Grind the rice to a very fine paste. You may need to start and stop a few times to give your blender a break (so the motor doesn't burn out). The mixture should be the texture of softly-whipped cream, with very few grains visible if you rub it between your fingers.
• Pour the mixture into a large bowl and add the remaining 300ml water and salt. Stir well. The batter should now be of a flowing consistency – it should look a bit like pouring cream.

To cook the Neer Dosa:

• Heat a large, non-stick frying pan over a high heat. Rub the inside of the pan with a kitchen paper dabbed in oil.
• Give the batter a quick stir to ensure the rice and water hasn't separated. When the pan is smoking hot, carefully splash the dosa batter into the frying pan, tilting the pan as you go along for even spreading. Watch the video below to see how I do this. The dosa should be thin and will immediately begin to look lacy.
• Cover with a lid and cook for 30-40 seconds. The dosa shouldn't brown. Don't flip the dosa – it should only cook on one side.
• Remove the lid and fold the dosa in half and then in half again so you have a neat little triangle-like shape. Remove the dosa from the pan and place on a plate.
• Repeat this process for the remaining dosa batter.

Video

Notes

• Serve the Neer Dosa immediately.
• The number of dosas you make will depend on the size of your pan. I used a 30cm (12″) diameter pan and was able to make 8 large Neer Dosa.
• You can also use a cast iron tawa if you are comfortable doing so. However, I find a non-stick pan is perfect for this recipe.

Pin it for later!

If you like this, you’ll love my recipe for Vegetable & Coconut Milk Kurma

The post Neer Dosa appeared first on Sanjana.Feasts.

Make them in:

• 20 minutes flat
• Without eggs
• Minus dairy
• Using store-cupboard ingredients

How to make Soy Sauce Caramel

This syrup is tastes so delicious, you’ll be tempted to lick it right off the spoon. I love warming it and pouring it over these pancakes but it could also be used as a dip for veggie fritters or drizzled over roast potatoes.

The soy sauce caramel is made in an instant simply using agave and light soy sauce. You could also use maple syrup or golden syrup if you prefer.

Can I make these as canapés?

Absolutely! I’ve made pancake minis and using this recipe topped them with whipped vegan cream cheese and crispy mushrooms as an easy starter or canapé.

What makes the Chilli-Corn Pancakes with Soy Sauce Caramel so fluffy?

In the absence of eggs and dairy, the leavening agents (baking powder and baking soda) play an important role in helping these pancakes rise.

Some important things to remember:

• Don’t overmix the batter as this will develop gluten in the flour too much, causing the pancakes to be heavy.
• Allow the batter to rest for 5-10 minutes before cooking.

What corn should I use for corn pancakes?

I find that tinned (canned) sweetcorn is the most practical because I always have some stashed away in the cupboard. However, fresh, in-season corn (cooked) will be delicious. I’m not a huge fan of frozen corn simply because I’ve never found a brand I like but feel free to use frozen (and thawed) if you have that preference.

Can I freeze these Chilli-Corn Pancakes?

Yes. In fact, they freeze very well. Simply layer the cooked pancakes with small squares of baking parchment in between each piece and place in a freezer-safe container. Freeze for up to 3 months and thaw completely before reheating in a frying pan as before. You may want to cook them in a some extra vegan butter.

I like to make a big batch of these pancakes and freeze them for easy kid-friendly breakfasts. They’re great for the morning rush!

How do I adapt this recipe for kids?

Bodhi adores anything with corn and I make these for him often. For his portion, I leave out the chilli and added salt. He likes them with black pepper but if your little one is sensitive to spice, you can leave it out.

Finally, I am a parent who allows small amounts of sugar so I serve his pancakes with a little drizzle of syrup. Having said this, you can of course choose not to offer it. I cut them into finger-length strips for him (he’s 16 months old) but they usually end up in pieces by the time he gets stuck in. He is also loving this Creamy Saffron Vegetable Pasta at the moment!

Ingredients you need to make Chilli-Corn Pancakes with Soy Sauce Caramel

• Plain flour
• Baking powder
• Baking soda
• Salt
• Ground black pepper
• Vegan butter
• Unsweetened soy milk (or your favourite unsweetened plant milk)
• Tinned sweetcorn
• Green chillies
• Agave
• Light soy sauce

Step-by-Step: How to make Chilli-Corn Pancakes with Soy Sauce Caramel

Print

Chilli-Corn Pancakes with Soy Sauce Caramel

This fluffy stack of pancakes is an Asian-inspired umami flavour bomb! Drizzle with warm soy sauce-spiked “caramel” and dig your fork in to the puffy-centred/crispy-edged beauties.

Course Breakfast, Lunch

Cuisine American, Asian

Keyword eggless, pancakes, soy sauce, sweetcorn, vegan

Servings 4

Ingredients

For the pancakes:

• 200 g plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 1/4 tsp ground black pepper
• 3 tbsp melted vegan butter
• 125 ml soy milk or your favourite unsweetened plant milk
• 50 g tinned sweetcorn
• 1-2 hot green chillies finely chopped
• 1 tbsp vegan butter to grease the pan

For the soy sauce caramel:

• 80 ml agave
• 1 tbsp light soy sauce
• 1 tbsp vegan butter

Instructions

• In a large bowl, combine the flour, baking powder, baking soda, salt and black pepper. Whisk in the melted vegan butter and warm water, about a minute until no lumps remain.
• Fold in the sweetcorn and chopped chillies. Allow to rest for 5 minutes.
• Combine the agave, soy sauce and vegan butter in a small, microwave-safe bowl. Warm on high power for 20 seconds. Stir well and set aside.
• Grease a large non-stick frying pan with vegan butter and warm it over a medium-low heat. Use an ice cream scoop or large spoon to dollop the batter into the pan, leaving room between each pancake.
• Cook for 2 minutes until small bubbles appear on the surface of the pancake and the tops begin to dry out slightly. Flip and cook the other side for 90 seconds.
• Stack on a plate and cook the remaining pancakes. Top with more vegan butter and the soy sauce caramel.

Pin it for later!

P.S. Shop my favourite food products on my new Amazon store!

Love Sanjana

The post Chilli-Corn Pancakes with Soy Sauce Caramel appeared first on Sanjana.Feasts.

The shrill pitter patter of the mung beans being poured into a bowl and the swoosh and clatter of them being washed and rinsed reminds me of waves lapping the shore at Bamburi Beach, Mombasa. It’s a place where I’ve had a bucket load of happy food memories.

First the mung beans bloom; They’re fat and full of water. Next, their sage skins crack and reveal the creamy white of the inside, rather like Japanese Kintsugi. After a few days and minimal TLC the mung beans begin to sprout delicate tendrils which get longer over the span of 24 hours. Full of goodness and earthy crunch, the mung beans are ready to eat.

Make your own sprouted mung beans by washing them and soaking for 24 hours. Once they’re plump, drain the water from them and scatter them into a colander lined with kitchen paper. Cover with another piece of kitchen paper and leave them for 48 hours, trickling a little water on the top piece of kitchen paper after the first 24 hours. Keep them on the countertop at room temperature. After 72 hours, they will be ready to eat. You can store them in the fridge for 24 hours.

You can pack the sprouted mung beans into lunchboxes, toss them through salads, stir-fry them with spices or eat them straight up with a spoon. I like to pack some protein into my breakfasts and my go-to ingredients to do this are sprouted mung beans, tofu, cheese and edamame. This dish puts sprouted mung beans to good use.

My lightly stir-fried vermicelli noodles are tossed with sprouted mung beans, crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling lunch or dinner with the addition of pan-fried tofu.

Print

Sprouted Mung Bean Breakfast Noodles

My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling lunch or dinner with the addition of pan-fried tofu.

Course Breakfast, Lunch, Main Course

Cuisine Indian

Keyword noodles, pasta, stir fry, vegan

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 150 g sprouted mung beans
• 350 g vermicelli noodles
• 2 medium carrots peeled into ribbons with a vegetable peeler
• 2 tbsp oil
• 2 tsp black mustard seeds
• 10-12 curry leaves
• 1/4 tsp asafoetida
• 2-3 dried red chillies
• 3-4 fresh green chillies
• 1 medium onion diced
• 1/2 tsp turmeric
• 1 tsp salt
• 2 tbsp fresh coriander to garnish

Instructions

• Cook the vermicelli according to the package instructions. Drain and set aside.
• Heat the oil in a large, non-stick pan. Add the mustard seeds and allow them to crackle. Add in the asafoetida, curry leaves (stand back, they will splutter), fresh and dried chillies. Sauté momentarily and then add the onion. Cook the onion until translucent.
• Next, add in the sprouted mung beans, carrots, turmeric and salt. Stir-fry for 4-5 minutes.
• Finally, add in the cooked vermicelli noodles and toss to combine. Garnish with fresh coriander.

Pin it for later!

The post Sprouted Mung Bean Breakfast Noodles appeared first on Sanjana.Feasts.

As I flick through my little collection of East African cookbooks, I feel the same comfort and joy as I do when I cosy up with my favourite Indian ones. Both are full of spices, simple veggies and coconut milk in almost everything.

The Swahili cooking I know and love is fresh, vibrant and full of love.

My connection with East Africa

I’ve grown up with a mishmash of Indian, African and British food. My parents are British nationals, born in East Africa. My father in Tanzania and my mother in Kenya. I’m British, born and bred.

This means I have been lucky enough to experience the culinary cultures of all these cuisines.

The Indian influence on East African cooking (and vice-versa!)

For my generation, it feels like the Indian influence on East African cooking is a hush-hush camp, with recipes hidden away inside the spirits of expat grandparents, parents, aunties and uncles.

As sad as it may sound, I’m a 29-year old who’s worried that Zanzibar Trail Mix, Malindi Halwa and Ugandan Kasodi will one day be forgotten.

What are Quick & Fluffy Vitumbua?

In the name of doing my bit to preserve the East African cuisine so many Asian-East Africans are so proud of, I’d like to introduce you to Vitumbua.

These Tanzanian rice flour doughnuts are a favourite of my saintly Bapu, Gunwantrai Modha and I completely understand why.

Born in Tanzania, my dad his brothers think of these dishes as fuel food – they’re good for the soul and all that.

How to make Vitumbua

Vitumbua should be golden and crunchy on the outside and like a delicate morsel of cardamom-scented cloud on the inside.

The batter is made with coconut milk which makes these cakey doughnuts pure white in the middle and melt-in-the-mouth.

Vitumbua: Yeasted Tanzanian Doughnuts with coconut milk

The leavening agent in my version is yeast but many recipes also use baking powder. Traditionally, they’re made using soaked rice but I’ve simplified it slightly by using rice flour.

Rice flour is readily available in shops these days. Of course, if you can’t find rice flour, go ahead and use soaked raw rice.

Can I make gluten-free Vitumbua?

Yes! Simply replace the plain flour with an equal measure of rice flour (2 tbsp). You can also use 1 tbsp cornflour (cornstarch).

How to serve Quick & Fluffy Vitumbua

My fluffy Vitumbua are perfect with tea in the morning or if you’re a bit more adventurous, with a spicy kidney bean and coconut stew for dinner. Sweet and savoury is so lush!

What kind of pan do I need to make Quick & Fluffy Vitumbua?

If you have a Vitumbua or Appam/Paniyaram pan, please use one. If you don’t, you can use a greased cupcake tin. You’ll need to bake them in a 180C oven for 10 minutes, flipping them over halfway through the cooking time.

Cardamom: Finishing touches

I dust my Vitumbua with cardamom sugar which isn’t traditional but it adds a delicious additional aroma on top of what’s already in the batter.

Indeed, I find that finishing a dish with gentle spices is a bold way of bringing another dimension to the table.

Quick & Fluffy Vitumbua Recipe

Print

Quick & Fluffy Vitumbua – Tanzanian Coconut Doughnuts

These light and fluffy East African coconut and cardamom doughnuts just melt in your mouth. They’re perfect with masala chai and are a popular street food all over Tanzania.

Course Breakfast, Dessert, Snack

Cuisine African

Keyword african, cardamom, pancakes, rice flour, tanzanian

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Equipment

• Appam pan

Ingredients

For the vitumbua batter:

• 220 g rice flour
• 2 tbsp plain flour
• 400 ml full-fat coconut milk
• 100 g caster sugar
• 7 g fast-action dried yeast
• 200 ml warm water approx. 32°C
• 3 tbsp sunflower or vegetable oil
• 1 tsp cardamom seeds from 5-6 cardamom pods ground
• 1/2 tsp fine salt
• 1 tsp vanilla extract or almond extract optional

For the cardamom icing sugar:

• 2 tbsp icing sugar
• 2 whole cardamom pods seeds remove and finely ground

Instructions

• In a large bowl, mix together the rice flour, plain flour, sugar, salt, ground cardamom and dried yeast.
• Make a well in the middle of the dry ingredients and then add the coconut milk, warm water, oil and vanilla/almond extract (if using). Whisk the ingredients well until you have a smooth, lump-free batter. It should be the consistency of dosa or idli batter. Cover with cling film and allow the batter to rest in a warm place for 30-40 minutes.
• Grease a 12-hole vitumbua or appam/paniyaram pan with sunflower or vegetable oil. By now, your batter should be bubbly and frothy. Allow the pan to heat up a little and then use a small jug or cup to fill the holes of the pan with the batter, almost right to the top.
• Cook on a low heat until the tops of the batter is looks dry to the touch, about 3 minutes. Use a cocktail stick to flip the vitumbua over. They should be golden brown on the bottom. Cook the other side for 3-4 minutes or until golden. Use the cocktail stick to remove them from the pan.
• To make the cardamom sugar, combine the icing sugar and ground cardamom. Use a tea strainer or small sieve to dust the sugar over the top. Serve the vitumbua immediately with hot masala chai or strong coffee.

Notes

• This recipe makes 48 small vitumbua, serving about 8 people.
• I bought my paniyaram pan from an Indian kitchenware store in Leicester, UK. You can also buy these online. Look out for a heavy, non-stick piece of kit rather than steel to make removing the vitumbua easier.
• Alternatively, you can also use a cupcake tin. Your vitumbua will be larger, disc shaped doughnuts but they’ll still taste great. Ensure the tin is well greased and fill the cupcake holes just halfway before popping into an oven pre-heated at 180°C for 10 minutes. Flip them halfway through baking.
• Store cooked vitumbua in an airtight container at room temperature for up to 3 days.

Pin it for later!

If you like this, you’ll love my recipe for Crispy Potato Bhajia!

Love Sanjana

The post Quick & Fluffy Vitumbua appeared first on Sanjana.Feasts.

I’ve been away for a little while, still here but not here if you know what I mean. If you follow me on Instagram, you’ll know the story but if you don’t, here’s a really short round up. So for the last 6 months I’ve had this shooting pain across my right cheek. It’s like an electric current and unspeakably painful, and in my teeth too. After going back and forth to the dentist and GP who both championed OTC painkillers (why do they do that?! They are not the answer to everything and can mask real underlying issues!) I went to see a neurologist who confirmed that I have Trigeminal Neuralgia (TN). It’s a nerve disorder that causes facial pain and sometimes it gets really bad. Shitty, I know. If any of you have it, let’s chat. On the brighter side, I’m glad I have an answer and a plan going forward. Clear cut plans always make bad things feel much better don’t they?

Another thing that makes bad things better is a great breakfast. Most of you will already know that the only reason I get out of bed before ‪10am on Sundays is to eat a great breakfast. My favourites include Masala Poori with Potato Curry and Sweet Semolina, as well as Stuffed Paratha or Thepla and Chai. When I’m seeking to start my day with something a little sweeter, I always look to my sweet spice tin. It’s a box dedicated to the spices I use less often in making savoury dishes and one of the best things in my kitchen.

Inside, you’ll find whole cardamom, red saffron threads in a little clear box etched with gold writing, fresh cinnamon, ground mace, vanilla in three forms: whole pods, bean extract ( a gorgeous sticky-sweet syrup peppered with thousands of beans from inside the pod) and basic vanilla extract for when a recipe calls for something simpler. In a cabinet reserved for sweet stuff, I also stash away almonds (whole, flaked, ground and shredded Indian style), cashews, pistachios, hazelnuts, mixed citrus peel, chocolate chips, and so many other treasures. Can you tell why it’s the best spot in the house for me?

We had a cupboard like this in my family home when I was young and when I couldn’t sleep, my mum would always go in there, grab a few things and make Sweet, Spiced Milk. It was just milk simmered with ground cardamom, saffron, a little bit of sugar and some shredded almonds. Simple but among my favourite memories because I can still *feel* it… if that even makes sense. A memory so vivid, I can still feel what I felt back then, still smell and taste the milk and each time, I smile the same smile.

I’ve used that sweet milk as inspiration for this delicious breakfast that would get me out of bed any day of the week. It’s coconut milk infused with ground cardamom and saffron. A little bit of sugar is added before it’s cooled and some flour is whisked in. Stale bread is our friend here because it’s dunked in the spiced milk until soaked and pan-fried until golden on both sides. It’s French toast without the eggs and it’s so delicious! If you’ve ever eaten Shahi Tukra and love the sweet milk of Rasmalai, you’ll like this… and this takes a fraction of the time cook. Not forgetting the deal breaker that is, YOU CAN EAT IT FOR BREAKFAST! We’re all winners.

I love these topped with strawberries and maple syrup but you can add any toppings you like. Fruit is always a delicious choice but I won’t tell if you scatter a few chocolate chips on top.

Vegan Cardamom and Saffron French Toast
Serves 4 (2 slices per serving)

Ingredients
400ml can coconut milk
4 cardamom pods, seeds ground
Big pinch of saffron
1 1/2 tablespoon sugar
Pinch of salt
1 tsp flour
8 slices of stale bread
Vegan butter or oil for the pan (coconut oil or sunflower oil are good options)

Toppings of your choice

I used:
Fresh strawberries
Icing sugar for dusting
Maple syrup

Method

1. Heat the coconut milk in a pan until hot but not boiling. Add the cardamom, saffron, sugar, and salt. Allow to sit until the milk cools to room temperature.

2. Whisk in the flour until there are no lumps. Pour the mixture in to a shallow tray. I used a large, wide baking dish.

3. Melt butter or heat a teaspoon full of oil in a non-stick frying pan.

4. Dunk a slice of bread in to the coconut milk mixture, both sides ensuring it soaks in a good amount. About 30-40 seconds should do the trick.

5. Place the bread in the pan and cook on both sides until golden brown. Repeat for the rest.

6. Serve with any toppings you like. I love these with strawberries and maple syrup. You could also dust with a snowstorm of icing sugar.

Enjoy you dessert for breakfast!

Love Sanjana

The post Vegan Saffron French Toast appeared first on Sanjana.Feasts.

All of this was true up until the point of discovering the ‘Rolex’. Nope, we’re not chowing down on eye-wateringly expensive watches for breakfast; We’re eating spicy omelettes with onions, chillies, shredded cabbage and tomatoes, all wrapped in hot, flaky flatbread.

Found on the bustling, buzzing streets of Kampala, Masaka and dozens more towns and cities in Uganda, Rolex is one of the most delicious and underrated street foods you’ll come across in East Africa. A beautiful combination of textures and flavours, in a portable roll for eating on the go. It’s so popular, there’s an entire festival dedicated to it. Any festival dedicated to something that resembles a burrito is my kind of festival.

One day we’ll all go there and stuff our faces. Deal?

Like many words in the Swahili language, this dish is named after the way it sounds. The term ‘Rolex’ comes from ‘rolled eggs’. If you say it as quickly as you would eat it, it all makes perfect sense. This is what I love about listening to people speak in Swahili.

Growing up, much of the Gujarati we spoke at home was influenced by the Swahili language. It was woven so deep into our vocabulary that if you asked me now what the Gujarati words for everyday things are, I wouldn’t be able to tell you. That’s because I’ve been replacing them with the Swahili words my whole life.

How cute is this little giraffe I bagged during my last trip to Mombasa?

In our family, we mash up Gujarati and Swahili words left, right and centre, creating a sort of pidgin Gujarati peppered with the Swahili nuances and colloquialisms our parents and grandparents once embraced.

Here are some of my favourite Gujarati-Swahili words that have made it into our everyday conversations:

Sufariyu (Bowl)
Fhangusa (To mop the floor)
Sahani (plate)
Pasi (Iron)
Kata (to cut) – we use this to refer to thorns on plants. For example, Bharti ben ne kejje ke laal phool nahi adhe, boh kata che.”

It works the other way, too. Gujarati words have been adopted by the Swahili language. The word, ‘goti’ meaning ‘knee’ has been adapted to ‘gotli’ to refer to the stone inside a mango, because it literally resembles a small kneecap. Gujarati convention simply inserts an ‘L’ to indicate the diminutive. So to Gujaratis in East Africa, ‘Gotli’ = mango stone/little knee.

You’ll notice that a tonne of these hybrid words relate to eating and sleeping; the favourite pastimes of every Gujarati.

Let’s get cracking with the omelettes, shall we? Sorry, but I love a pun. My omelettes have been veganized using super-healthy tofu, blended up with chickpea flour, spices and then laced with veggies. The result is soft and light with just the right kind of wobble and texture you’d expect from a traditional omelette. They also hold their shape like a dream. Each vegan omelette is then wrapped in a Kenyan-style Chipati (flaky flatbread) and rolled into a cigar. You could also use a tortilla wrap or paratha if you like. I stuffed them with a rainbow of shredded vegetables which isn’t entirely traditional but it’s good for you and tastes divine.

Kenya-style chipati is a version of Indian chapattis. They’re made with plain flour and rolled thinly for a slightly chewier texture in comparison to Indian chappatis. Make them first and the omelettes second before rolling up the Rolex. The Kenya-style chipati are delicious with dishes like Sukuma Wiki and are perfect for rolling up with these tofu omelettes inside. If you’re not up for making your own chipatis, you could also use the frozen chappatis or paratha you get in your local Indian supermarket. I’ve tried this recipe with this brand before and it works a treat.

And there you have it – a crazy-delicious breakfast or brunch treat to go along with masala chai. Serve them with chips for a tea-time treat you’ll crave at least once a week.

P.S. Breakfast burritos, I’m over you.

Ugandan Rolex – East African Breakfast Wraps Rolled with a Vegan Omelette Inside
Makes 6-8

Ingredients

For the vegan omelettes
500g medium firm tofu, pressed
80g chickpea flour
1 tsp cornflour
1/2 tsp turmeric
1/4 tsp black salt
2 green chillies, chopped finely
2 inch ginger, grated
Pinch of salt
1/2 red onion, chopped finely
1 tomato, chopped finely
100g cabbage, chopped finely and cooked
100ml aquafaba (water from a can of chickpeas)

To roll inside the rolex
½ small red cabbage, shredded
200g spinach leaves
3 carrots, grated
100g radishes, sliced finely

Method

1. To make the omelettes: Blend the tofu until smooth.

2. Place the chickpea flour, cornflour, aquafaba, turmeric, black salt, green chillies, salt and ginger in a large bowl. Add the tofu and whisk until smooth. Set aside for 10 minutes.

3. Grease a non-stick frying pan with oil and heat the pan over a medium/low flame.

4. Place a ladle full of vegan omelette batter in to the pan. Scatter with chopped onion, cabbage and tomatoes. Cook until the top of the vegan omelette sets lightly but still has a little bit of a wobble. The base should be golden.

5. Flip and cook the other side for 20-30 seconds.

6. Place a chipati directly on top of the cooked vegan omelette while it’s still in the pan. Remove the chipati and omelette stack and place on a board. Fill with shredded red cabbage, spinach, carrots and radishes. Roll tightly and wrap in foil. Allow to sit for 5 minutes before serving. This ensures the wrap doesn’t fall apart.

7. Repeat for the rest of the rolex.

For the Kenya-style Chipati

Ingredients
250g plain flour, plus more for rolling
40ml sunflower oil
125ml boiling water, or enough to make a soft dough

Method

1. Add the flour to a large bowl and make a well in the middle.

2. Pour the oil into the well and top up with the boiling water.

3. Use a spoon to mix the dough until it’s cool enough to handle. Use your hands to bring the dough together. Knead for 5 minutes until smooth and soft.

4. Make small ping pong ball-sized pieces with the dough. Keep some flour on a plate for rolling.

5. Get another plate lined with kitchen paper and keep your butter handy.

6. Place the cast iron hot plate or a frying pan on a medium heat. Leave it for 5 minutes.

7. Get your rolling board and rolling pin ready. Keep a wet sponge under the board so it doesn’t move.

8. To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour.

9. Roll it once up and down with the rolling pin and then take a pinch of flour. Place it in the middle of the dough and then use your index fingers and thumb to pinch it closed, starting from the outer edges. This step isn’t something everyone traditionally does but is what my mum taught me for soft chipati that rise.

10. Next, flatten the dough using your palm and again, dip each side in flour. Now, begin rolling the dough in a circular motion, teasing the dough to move around with your rolling. If you can’t do this, pick the chipati up with one hand and move it around yourself. The aim is to create a perfectly round, even surface and a flatbread that’s around 2mm in thickness and 6-7-inches in diameter.

11. Place the chipati on the cast iron hotplate and cook until little bubbles appear on the surface – around 10 seconds. Flip it.

12. Cook it on the second side until small, even brown spots appear all over the bottom of the chipati – around 30 seconds. Flip it.

13. Now, this is the rising side. Don’t worry if your chipati don’t rise the first few times you try it. It comes with practice. They’ll still taste delicious. Cook until darker, less evenly-spread patches appear on the bottom. Around 15-20 seconds. Flip it and place it this side up on your kitchen paper-lined plate.

14. Repeat this process for all of your chipati until you have a stack.

Love Sanjana

The post Ugandan Rolex: East African Breakfast Wraps Rolled with a Vegan Omelette Inside appeared first on Sanjana.Feasts.