MAGYO

 

MAGYO

 

 

No this is not POKEMON, though the name, is similar but a surprisingly
warm aromatic stew that is filing and comforting.  As it happens, this
was created by way of a culinary experiment during my years in Dar.  As
you know, we love moong in our household and I am always looking for
ways to cook with moong and to make the food as tasty and as interesting
as possible.

So here is what happened when one Sunday morning I woke up planning
to make an unusual type of rice dish that incorporated the moong and
potatos and ended up creating something else.  How I was going to create
this rice dish, I hadn’t a clue and so I started by creating a thick
gravy with the crushed tomatotes, onions and spices and then added the
moong and potatoes.  My husband who hangs out with me in the kitchen,
came to take a peek at the saucepan, picked up a spoon and gave the
moong mixture a taste.  He must have obviously liked it so he helped
himself to a bowl of the stuff and then grabbed a white paratha and ate
this as one would eat daal and paratha.  I figured there was no need
then to make this into a full fledged rice dish.

As it happened, our neighbours stopped by as Manu was eating so he
offered a plate to the neighbour who promptly asked what the dish was
called.  A bit of quick thinking was required so I told him it was
called Maagyo – i dont know how this name popped into my head but Maagyo
is now the name of this dish.

 

 

MAGYO

1 cup moong (pressure cooked/ boiled with a ¾ teaspoon salt)

2 small potatoes (boiled and and cut into large cubes )

4 cloves

1 piece cinnamon

4/5 black pepper

1/2 tea spoon  fenugreek

1 onion finely chopped

1 tea spoon ginger paste

1 tea spoon garlic paste

2 tea spoons chilli paste

1 tea spoon salt

1/2 tea spoon turmeric powder

1/2 tea spoon garam masala

6 tab spoons crushed tomatoes

4 table spoons oil

 

How to make this dish

In a deep pan put oil ,cinnamon, black pepper, jeeru and cloves

When it crackles add onions sauté until golden brown add garlic & ginger mix for couple minutes add crushed tomatoes and all the other spices and cook until you begin to see the oil coming to the surface.   Add boiled moong and potatoes and cook for a while longer until all the sauce thickens and the moong and potatoes look well mixed in. Turn the heat off, transfer in a serving bowl. Enjoy garam garam magyo with paratha and rice.

 

 

 

CABBAGE MANCHURIAN

CABBAGE MANCHURIAN

 

2 cups cabbage finely grated

1/4 cup carrots finely grated

2 to 3 green chilies

1 teaspoon salt

1 teaspoon garlic paste

1/2 teaspoon ginger paste

3 tablespoons corn flour

3 tablespoons white flour

oil for deep frying

 

 

In a large bowl, mix all the above ingredients. Take a scoop of the mixture and roll a into small balls  and deep fry on medium heat. until they turn golden brown. Drain on a paper towel  and set aside

 

For the gravy

1/2 bell peppers thinly sliced

2 green chilies finely chopped

1 small onion finely chopped

1 tablespoon garlic finely chopped

1/2 teaspoon black pepper freshly ground

1/2 teaspoon salt

2 tablespoons tomato sauce

2 tablespoons red chili sauce

1 tablespoon soy sauce

1/2 teaspoon vinegar

1/2 cup water

1 tablespoon corn flour + 2 tablespoons water ( make slurry )

 

 

In a wide skillet heat the oil, place chopped garlic and sauté add  bell peppers, onions, green chilies and mix well. Add black pepper and salt mix  add all the sauces and mix again. Add the slurry and stir well. add vinegar stir add water and let simmer on low hear until the gravy thickens.  Turn the heat off let the sauce cool for about 1 minute add fried Manchurians and stir until all the balls are  coated  evenly.   Transfer in a serving bowl, garnish with spring onions and serve hot.

 

CHEESY MANDHAZI

.                                                                   CHEESY MANDHAZI

 

 

I do hope you will try making these at home and let the delicious aroma take you to East Africa…..

MANDHAZI

 

2 cups white flour

4 tab spoons ghee

6 tab spoons sugar

1 1/4 tea spoons baking powder

1/2 teaspoon yeast

3/4 cup grated cheese

water as needed

oil for frying

 

 

 

 

 

Mix all above ingredients in a large bowl with warm water. Knead the dough well until its nice and soft. Cover and set aside for an hour or two. Divide the dough into  equal pieces and form round balls .Roll in to circle approx  1/4  inch in thickness and place grated cheese in the center. Pull the sides  together and make ball, flatten slightly with your palm   keep on the side for 30 minutes. Deep fry on medium heat on both the sides. Place on paper towel. Enjoy cheesy mandhazi with  hot tea.

 

SPICY MARINATED OLIVES

SPICY MARINATED OLIVES

Here is a great appetizer to keep on hand at all times. Marinated spicy olives

1 cup pitted green olives

1/4 cup Virgin olive oil

1clove garlic crushed

1 teaspoon chili flakes

1/2 teaspoon dried oregano

1 teaspoon orange zest

Rinse the olives, place them in a large bowl set aside. Combine all the above ingredients and mix well, pour the prepared dressing on the olives. Mix well, cover and let marinate for few hours.  One of my favorite things to serve when having cocktails before dinner.

DUDHI KHICHDI

DUDHI KHICHDI

 

Thank you Pratibha bhabhi Kotecha for sharing most delicious khichdi recipe.

2 cups Dudhi  ( bottle guard) peeled and grated

2 cups potatoes grated

4 green chilies chopped

1 teaspoon ginger paste

1 3/4 teaspoon salt

1/4 cup roasted coarlsy ground peanuts

2 tablespoons sour yogurt

Cilantro chopped

 

 

Tamparing

2 tablespoons ghee

few curry leaves

1/2 teaspoon cumin seeds

 

Heat the ghee in a pan, add cumin seeds and curry leaves. Once crackels add grated Dudhi and grated potatoes and mix well. Add chopped green chilies, ginger paste and salt, turn the heat on low and cook stirring in between until almost done. Lastly add ground peanuts and yogurt gently mix all together and cook for 2 minutes. Garnish with cilantro . Serve hot khichdi with yogurt or chash.