Molakia porridge with semolina

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I remember when I was young my mum used to make a porridge with a type of green leaves that was blended to a juice using a mortal and pestle and the juice was mixed into semolina or white raw rice to make a thick porridge which was served with a spicy gravy left over from the previous days lunch or dinner and sometimes a katta sambol or with a piece of juggery for the little ones to make them eat the green healthy porridge for the love of sweet juggery.
Since moving into Dubai I have never seen those leaves and even if I do see a few variety of leaves I cannot recognize them.
Few months back I was walking towards the frozen vegetables section and was very inquisitive to find out what those small packets that was labelled as molakia were and asked my husband. He confirmed it was those same green leaves I used to drink long time back as a porridge. As a person who dint have English as a mother language I only knew what the leaves were called in Tamil and Sinhala. it was modakathan. I decided to buy those packs and try them out although I was a bit in doubt as to what they might be and how they might taste.

I tried the traditional recipe that was passed to me by my family.

Recipe for molakia with semolina

Ingredients
100 gms molakia leaves (chopped)
1/2 cup semolina
2 pinches of salt
2 teaspoons of thick coconut milk
3 cups Water

Cooking instructions
1. Wash the semolina and add into a pot with room temperature water and molakia leaves.
2. Sprinkle two pinches of salt.
3. And cook over a medium low heat stirring continuously until the semolina is cooked and the mixture starts to boil.
4. Add two teaspoons of thick coconut milk and continue cooking while stirring continuously until the mixture boils again to heat the coconut milk for about 2-3 minutes on a low flame.
5. Turn of heat and serve warm with a gravy or katta sambol for a spicy breakfast and if you fancy something sweet try having it with a piece of good juggery or a couple of dates for those who prefer something healthy.

This dish serves 2.
This is a very healthy dish for breakfast.

Below I have uploade a picture of the molakia packet which I believe you can find it easily at any supermarket in the UAE.
I have tried two different brand of this leaves and they all taste exactly same.

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Hope you enjoy this delicious and healthy dish for your breakfast.

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Why Vada pav???

Pav means a type of bun halved in the centre and greased with some butter, usually served with a potato, carrots and green peas mixture made in a specific method in a large tray like griddle and is called pav bajji, it tastes so delicious. I remember the days when I went shopping at T.nagar during my visits to India we used to look for one specific shop that we believe has the best pav baji in the area. The shop is chips and chips. They sell the best pav baji.
Whatever the time is we made sure we had a set of pav baji before the shop closes in the middle of a large amount of shops all which had something that was interesting after all I am a shopaholic.
So having moved In to Dubai and craving for some spicy food I decide to have vada pav for breakfast one day. I have never seen nor tasted a vada pav before even during my visits to India.
When the cashier was mentioning the two vada pav’s while he entered the amount I was expecting to taste a vada inside the pav bun.
As I came home and started investigating the vada pav I had one question in my mind. The question is why did they name it vada pav? There was no vada inside it was a bondha.
I love bondhas and I learnt through the Internet how to make bondhas and I really enjoy making them regardless of it being a deep fried food.
Why din’t they name it bondha pav?
I have another question now and still haven’t found an answer am gonna tweet and see if anyone would like to give me a clear answer.
Whatever it is called it tastes really good with a tempered green Chillie across it.
Now that’s what I want isn’t it? yes, spicy food!

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All words, images and opinions are mine.

Fried Bread

Have you got a loaf of bread that expires today or tomorrow?

Have you got loads of recipes but lazy to make yet don’t wanna waste food?

Then here is a simple, easy and delicious recipe.

Try it out you will love it.

It’s called fried bread. I read somewhere that fried rice was prepared using left over rice during the earlier days in china. although fried bread was also prepared using left over bread this recipe is different to fried rice yet tastes equally delicious.

I love this recipe and will end up eating half a loaf of bread forgetting the carbs.

Guys there is always a substitute for every ingredient except for salt. so for those of you who are very conscious of their carbs and calories intake adjust the quantity and type according to your preference eg; use flax seed bread instead of white bread.

If you have trouble finding mustard seeds or if its allergen to any one member in your family please do omit it.

health is wealth”

“waste not ,want not”

This recipe is ideal for breakfast or dinner.

Ingredients

a loaf of bread

2 onions (chopped)

a few green chillies chopped (I use around 8 I prefer very spicy)

a handful of curry leaves

1/2 teaspoon mustard seeds

salt and crushed pepper to taste

olive oil for stir frying

Cooking Instructions

heat a wok with sufficient amount of oil over a medium flame.

temper onions and curry leaves until the onions turn golden brown in color.

stir in green chillies and mustard seed. mustard’s will splatter so keep away while adding them.

turn of heat.

chop the bread into bite sized pieces about 1 inch it doesn’t have to be a good shape as they will break once you add so just tear it and stir into the onions and mix well until the bread is coated with oil and the onion mixture is evenly distributed.

sprinkle salt and crushed pepper.

turn on heat and cook for a few minutes over a medium flame stirring continuously.

serve the bread by itself if you’re not a fan of wet food.

for those who hate having dry food serve with a bowl of chicken/mutton/fish or soya curry.

 

(c) COPYRIGHTS MAFAZA HALEEM