Togolese Gboma Dessi#EatTheWorld

Togo is a small West African country on the Gulf of Guinea, in between Ghana and Benin. Togolese cuisine is made up of African, French, and German influences. Tomato and spinach is a popular combination, which happens to be the base of this so simple and tasty Gboma Dessi.
What I like about this dish that it's so flavorful, even with the minimum use of spices. What really stands out to me in this dish is the texture the ground pumpkin seeds in the sauce, the ground pumpkin seeds also helps in thickening the sauce.

Serves 5 - 6 
Ingredients 

1 Kg Boneless & Skinless Chicken Legs - cut into big pieces
Dry Roast Then Grind To A Fine Powder
1 Teaspoon Whole cloves
1 Teaspoon Ajwain seeds
1 Teaspoon Fennel seeds
6 Cardamoms
Other Ingredients
1 Teaspoon Ginger powder
¼ Teaspoon Nutmeg powder

2 + 2 Tablespoons Olive oil
1 Medium Onion - chopped
4 Cloves Garlic - minced 
3 Green Chillies or Habanero Chillies - pierced
1 Green Chilly - finely chopped
2 Medium Tomatoes - blended

2 Tablespoons Tomato paste
1 Tablespoon Grated Ginger
500 Ml Chicken Stock 
¼ Cup Pumpkin Seeds - ground to fine powder

500 Grams Spinach - chopped
¾ Teaspoon Salt or to taste
Method

Season the chicken with the roasted powdered spices along with ground ginger, nutmeg and half the amount of salt.
Heat 2 tablespoons of the oil in a large frying pan over medium flame, fry the chicken until nearly cooked through and browned on both sides, remove from the pan. Keep aside along with the juice's.

Heat the other 2 tablespoons of oil and sauté the onion and garlic , ginger over medium heat until softened. Add the chopped green chillies, blended tomatoes, tomato paste, salt and cook for 3 -5 minutes until cooked. Add the stock and ground pumpkin seeds and taste for seasoning. Stir in the chicken and pierced green chillies cook for 5 minutes.
Simmer over medium-low flame for 20 minutes. Stir in the spinach and cook until wilted- for about 5 minutes. Serve Gboma Dessi with rice, potatoes, or polenta.

Labels: Togolese, West African,  Chicken, Main course, International Cuisine,  Spinach, Eat The World, Keto, Low Carb

Check out all the wonderful Togo recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Togo.

• Crevettes aux Poivrons by A Day in the Life on the Farm
• Gboma Dessi by Culinary Cam
• Togolese Gboma Dessi by Sneha's Recipe
• Zowey (Togolese Spicy Peanut Balls) by Amy's Cooking Adventures 

Thakkali Chammanthi/Tomato Chutney#AlphabetChallenge

Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices, there is no onion no garlic or coconut in it. There are many variations of making Tomato Chutney/Thakkali Chammanthi. 

Ingredients
3 Rip Tomatoes - diced
3 Dried Red Chillies
1 Tablespoon Urad Dal
Salt to taste
1 Tablespoon Oil or as required
1 Teaspoon Finely Chopped Ginger
1 Clove
For The Tadka
A Sprig Curry Leaves
½ Teaspoon Mustard Seeds
A Pinch Asafoetida
1 Tablespoon Oil 
Method

Heat oil in the pan and add in the urad dal first. On low heat allow it to turn light golden. Now add in the ginger, red chillies (break them into pieces) and the clove. Sauté for a minute till the red chilly changes color. Now add in the chopped tomatoes and salt. Cook the tomatoes till they are soft and mushy.

Take off heat and allow this mix to cool. Now grind this mixture to a fine paste and keep aside. While grinding, you can add 2-4 tablespoons of water to get the desired consistency of the chutney. 
For The Tadka

Heat oil in a small tadka pan add the mustard seeds when they splutter, add the asafoetida and curry leaves give this a good mix. Add in the ground tomato chutney, taste for salt, add if needed. Cook for 2 minutes till all comes together. Take it off heat and enjoy this yum..mm chutney!

This Tomato Chutney taste good and is a perfect accompaniment to enjoy with Idli, Dosa, Vada, Uthappam or even rice and dal. 

We enjoyed this with Ragi Idli and Drumstick Sambar/Murungakkai Sambar... a perfect combo!!

Labels: Vegan, No Onion No Garlic, Chutney, Tomato, Gluten free, Appetizer, South Indian, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "T" 

• Jolene’s Recipe Journal: Tomato Tortellini Soup
• Karen’s Kitchen Stories: Tangerine Ricotta Cookies
• Food Lust People Love: Roasted Chicken Thighs with Stuffing
• A Messy Kitchen: Blueberry Buckle Tassies
• Sneha’s Recipe: Thakkali Chammanthi /Tomato Chutney
• Palatable Pastime: Pass Around Macaroni and Tomatoes
• Blogghetti: Thanksgiving Turkey Veggie Platter
• Culinary Cam: Bitter Orange and Blackberry Thumbprint Cookies
• A Day in the Life on the Farm: Michigan End of Summer Harvest Salad
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Budget-Friendly Chunky Potato Soup with Thyme
• Mayuri’s Jikoni: Mini Taco Salad Cups

Mushroom & Green Peas Curry - East Indian Style#SundayFunday

This is  a quick and yummy curry, vegan and gluten free.
Ingredients 

200 Grams Button Mushrooms - sliced
½ Cup Fresh Green Peas
1 Large Onion
2 Green Chillies - finely chopped
1 Big Clove Garlic - minced
¼ Cup Tomato Puree
1½ Teaspoon Bottle Masala
1 Veg Stock Cube
½ Teaspoon Sugar
1½ Teaspoon Lemon Juice
2 -3 Tablespoon Oil

Grind  To A Fine Paste

1 Tablespoon Grated Dry Coconut - dry roasted 

2 Cloves Garlic

½” Piece Ginger 

1 Bay leaf

6 Mint Leaves

Method

For the Paste

Dry roast the coconut on a non stick frying pan till light golden ( can use desiccated coconut). Cool and grind this to a fine paste with rest of the ingredients adding just a tablespoon or two of water.

In a kadai heat oil, add minced garlic and fry till it just starts to change color, add chopped onions, green chillies and fry till  onions turn light golden.  Add in the ground paste, bottle masala, tomato puree and 2 tablespoon water,stock cube   saute' till oil separates. Now add the   mushrooms, peas mix well, add a cup of water and cook on low flame till mushrooms and peas are cooked, stirring after every 2 minutes.   Taste for salt, add the sugar and adjust the gravy consistency by adding water accordingly . Bring this to a boil. Switch off the flame, add lemon juice and garnish with coriander leaves. 

 Enjoy with chapattis or rice.

Labels : Mushroom, Green Peas, Bottle Masala, Main course, East Indian, Vegan, Gluten free, Vegetarian, Sunday Funday  

For Sunday Funday we are sharing recipes made with Fresh Vegetables.

Air Fryer Honey Roasted Parsnips from Palatable Pastime
Dijon Chicken with Mushrooms from Food Lust People Love
Mushroom & Green Peas Curry - East Indian Style from Sneha’s Recipe
Insalata di Pomodori from Culinary Cam

Roasted Tricolor Carrots with Coconut Orange Glaze from Karen’s Kitchen Stories
Smoked Kielbasa and Vegetables Skewers from A Day in the Life on the Farm

Tomato & Zucchini Galette from Amy’s Cooking Adventures    

Spicy Peas#AlphabetChallenge

When it's winter and you will find the heaps of peas in the market. These are so fresh and green that you are invariable tempted to buy them. These are fantastic to enjoy for a evening snack or serve as an appetizer. They are so easy to make.

Ingredients

500 Grams Peas
8 Tablespoons Oil
½ Teaspoon Hing
2 Teaspoons Ajwain/Carom Seeds
Salt to taste
Grind To Paste - Chutney
1 Cup Coriander Leaves
6 Green Chillies
8 Cloves Garlic
2" Piece Ginger
2 Tablespoons Lime juice
Salt to taste
Method

Mix well all ingredients with the chutney, over and keep in microwave high for 5 to 6 minutes. After every minute giving it a stir.

If you feel that it is not cooked well, then keep for an additional minute or two also. If done keep it in the microwave for a standing time of 4 -5 minutes. Remove and serve.

These were so yummy and super delicious that my daughter and me sat with a tray full of these and relished eating these as our dinner.
Labels: Vegetables, Peas, Microwave, Microwave, Peas, Alphabet Challenge, Vegan, Gluten free, Indian

Let's take a look at the recipes being shared today with Alphabet "S"

• Jolene’s Recipe Journal: Chocolate Peanut Butter Banana Smoothies 
• Karen’s Kitchen Stories: Sourdough Focaccia 
• A Messy Kitchen: Marionberry Lavender Chiffon Cake 
• Blogghetti: Spinach and Cheese Crescent Rolls 
• Sneha’s Recipe: Spicy Peas 
• A Day in the Life on the Farm: Semitas 
• Food Lust People Love: Fresh Scallop Sashimi 
• Culinary Cam: Semifreddo al Miele 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Weeknight Sweet Italian Sausage Gravy with Beer 
• Magical Ingredients: Shahi Paneer Dip
• Palatable Pastime: Seasoned Baked Chicken Legs
• Mayuri’s Jikoni: Chermoula Sweet Potato Salad

Sabudana Vada#SundayFunday

Sabudana Vada is a vrat ka khana.  In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. 

It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion.  These crunchy vadas simply melt in the mouth… leaving the stomach full while the tongue craves for more.
Makes: 6  Vadas
Ingredients 
1 Cup Sabudana
2 Large Potatoes
3 Tablespoon Roasted Peanut - coarsely powdered
2 Tablespoon Lemon juice
1 Tablespoon Cumin seeds
1 Tablespoon Roasted Cumin powder
2 Tablespoon Coriander leaves - finely chopped
2 Green Chilies - finely chopped
1/2 Tablespoon Sugar powder
1 Teaspoon Salt /Sendhav Namak or as per taste
Ghee or Oil for frying
For the Green Coconut Chutney
A handful Each Coriander and Mint leaves
2-3 Green chillies (or as required)
1 ½ Teaspoon Lemon juice

Salt to taste/Sendhav Namak
1/2 Cup Packed Fresh Coconut - grated
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
Salt to taste
Method 
For The Green Coconut Chutney

Grind the coconut, coriander leaves, the mint leaves, green chilies, lemon juice and a little salt, sugar to a fine paste.  Remove in a bowl and refrigerate till needed.
For the Vadas

Wash sabudana 3-4 times and soaked overnight in the water or for 4 -5 hours . Keep water level same as level of sabudana.

Boil and mash the potatoes. Add sabudana and rest of the ingredients. 

Combine everything with your hand.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.

Serve hot with green chutney or any sauce. Have these hot, when cold they are chewy.  

My Notes

Quantity of potatoes should be just sufficient to hold sabudana. 
Do not soak sabudana in too much of water. If its there, drain out excess water from sabudana before mixing with potatoes.

You can even add 2 teaspoons of rice flour while mixing for more crispiness.

Labels : Sabudana, Millets, Vrat, Snacks, Peanuts, Deep Fried, Mashed Potato, Vegan, Gluten free,  Street food, Sunday Funday

Check the other Lunchbox recipes shared here 

• Antipasto Skewers from A Day in the Life on the Farm
• Allergy Friendly Granola from Amy's Cooking Adventures
• Hawaiian Plate Lunch Macaroni Salad from Palatable Pastime
• Peanut Butter Chip Brownies from Karen's Kitchen Stories
• Pepperoni Jalapeño Pizza Quesadillas from Food Lust People Love
• Sabudana Vada from Sneha's Recipe
• Vegetable Poha from Mayuri's Jikoni 

Quinoa Idli#AlphabetChallenge

Quinoa idli is a healthy variation for breakfast or even as a meal. This quinoa idli is very soft, you can try this as an alternate for the usual white idlis atleast once in a while.You can serve this idli with chutney, sambar or podi. These idlis taste really good and it's a great way to add protein in your diet. 

What I like about these Quinoa Idlis that ..
They are protein packed.
They are more wholesome than plain rice idlis.
They make a filling breakfast or lunch.
They are vegan and gluten-free.
They are easy to make with few ingredients.
Ingredients
¾ Cup Quinoa
1/3 Cup Idli Rice
1/3 Cup Urad Dal
1 Teaspoon Fenugreek seeds
1/3 Cup Heaped Poha
1 Teaspoon Sea Salt or to taste
Method

Wash and soak urad dal well and soak it along with the fenugreek seeds together for 4 hours, drain the water and but do not throw the water. This water will be used to grind the dal and the rice quinoa.
Wash the rice and quinoa very well and soak them together for at least 4 hours.
Before you start to grind wash and soak the Poha.

Just before grinding the dal and fenugreek seeds drain all the water and keep aside. Grind this to a smooth past using the water which we soaked the urad dal, use a little water as possible. Remove this on to large pot/vessel.
Now drain and grind the quinoa and rice, add little water as possible to grind this since (quinoa leaves water, so while grinding so add water carefully). Sprinkle water as and when it sticks to the sides, do not add to much water at a time.

Transfer the batters to the pot along with ground dal. Add salt to it. Mix well with hands to make it fluffy.
Close with lid and set aside for 8 hours or overnight for fermenting. 

Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
Steam cook for 12 to 15 minutess or until a knife or toothpick inserted inserted into the idlis comes out clean . Remove the idli plates, let it cool a little .

Dip a knife in water and run it on the sides and then the bottom, remove the idlis.

Serve hot with chutney and sambar. 
Labels: Alphabet Challenge, Quinoa,Idli, Vegan, Gluten free,Healthy, South Indian,Breakfast,Main course

Let's take a look at the recipes being shared today with Alphabet "Q" 

Food Lust People Love: Shrimp and Quail Egg Garden Salad

Sneha’s Recipe: Quinoa Idli 

Jolene’s Recipe Journal: Blueberry Banana Quick Bread 

Karen’s Kitchen Stories: Sourdough Quinoa Bread 

A Messy Kitchen: Roasted Cauliflower Quiche 

Mayuri’s Jikoni: Nectarine Quinoa Salad 

A Day in the Life on the Farm: Shrimp Fajita Quesadillas 

Magical Ingredients: Queso Dip 

Culinary Cam: Quince Sharlotka 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan Potato & Zucchini Crustless Quiche 

Blogghetti: Ham and Broccoli Quiche 

Tri Color Biryani Rice#SundayFunday

This Tri Color Biryani Rice is perfect to celebrate occasions like our Republic Day and Independence Day.

This is a quick and easy rice with goes well with any gravy.
Measurment - 250 Ml Cup
Serves 2
Ingredients
1½ Cups Basmati Rice
5 Cloves
2 Green Cardamoms
1 Brown Cardamon
1 Stick Cinnamon
1 Star Anise
1 Teaspoon Shahi Jeera
2 Bay Leaves
1 Teaspoon Salt or to taste
¼ Cup Oil
¼ Cup Brown Onions
3 Cups Hot Water
A Pinch Orange Color - mixed in a tablespoon water
A Pinch Green Color - mixed in a tablespoon water
¼ Teaspoon Shahi Biryani Essence
¼ Teaspoon Kewra / Screw Pine Water

Method
Wash the rice and soak the rice for at least 15 minutes. After 15 minutes drain all the water. Keep aside.

In a large pot/kadai, heat oil, add the whole spices, when they start to sizzle add the brown onions, rice, salt and lightly mix it. Add hot water and lightly stir it with a spatula. Bring it to a rolling boil. Cover with a lid and let it cook for 10 - 15 minutes or till the rice is nearly done and the water nearly evaporates. Add the shahi biryani essence and kewra water, mix it well.

Now add the color on top it (do not stir the rice), leave it on dum for 5 minutes

Or till the rice is full done.

  Tri Color Biryani Rice is ready

Serve garnished with brown onions.

This goes well with any gravy of your choice.
Labels: Veg Rice, Biryani, Vegan, Gluten Free, Main Course, Sunday Funday
For Sunday Funday we are sharing recipes to celebrate the Independence/National day of your country!

• Firecracker Hot Dogs from Food Lust People Love
• Mushroom Poutine from Mayuri's Jikoni
• Oreo Ice Box Cake from Karen's Kitchen Stories
• Patriotic Slushie from Amy's Cooking Adventures
• Tri Color Biryani Rice from Sneha's Recipe
• Watermelon Pizza from A Day in the Life on the Farm

Homemade Strawberry Balsamic Sauce#SundayFunday

My daughter went for a holiday to Panchgani and came back with loads of organic large sweet strawberries. They were super delicious, most we enjoyed eating and few I, freezed .
The other day while watching television seen this recipe and decided to recreate in my kitchen. Tweaked this recipe to my taste and turned out finger licking. You will love the tartness of the strawberries, lemon zest, balsamic vinegar and sweetness of the sugar.

Fruity, tangy, sweet and bright red color this sauce is finger licking. 
Ingredients
½ Cup (125ML) Balsamic Vinegar
20 Large Frozen Strawberries - roughly diced
3 Tablespoons Level Brown Sugar
¼ Teaspoon Sea Salt
Zest of One Big Lemon 
Method

The frozen strawberries when  thawed, it was mushy and left a lot of juice. In a sauce pan add the juice of the strawberries along with balsamic vinegar and bring it to a rolling boil then, reduce the flame a let it reduce into half. Now add in the strawberries, sugar, salt, and lemon zest. Mix well and bring this again to a rolling boil on medium high flame. 

Then reduce the flame until strawberries have released their juices and softened, let this simmer on very low flame until the sauce thickens. Keep stirring in between a bit. Allow to cool. It will stay in the refrigerator for a week or two. If you freeze this sauce it remains good for a long time, the best thing about freezing this sauce that it does not get ice granules, remains in sauce form only.  

This strawberry balsamic sauce it's finger licking.. ready for a multitude of uses.

Labels: Jams & Sauces, Strawberry, Balsamic Vinegar, Homemade,  Vegan, Gluten free, Sunday Funday 

• Chocolate Covered Strawberry Cheesecake by Amy's Cooking Adventures
• Easy No Bake Strawberry Ice Box Cheesecake by Our Good Life
• Homemade Strawberry Balsamic Sauce by Sneha's Recipe
• Scallop Crudo with Pixies and Pickled Strawberries by Culinary Cam
• Strawberry and Tomato Salad by A Day in the Life on the Farm
• Strawberry Yogurt Sherbet by Mayuri's Jikoni