Greetings and welcome once again to your favorite recipe column, dear readers. Bhabi’s Corner is delighted to bring you some very special recipes in this edition, graciously shared by Aunty Zohra Suleman Bhidia, known for her elegance, warmth and inspiration. So, take out your pots and pans, gather your ingredients and let our dear Aunty Zohra’s culinary treasures guide you through your cookery journey and add sparkle to your meals. Remember dear readers these recipes are more than just delectable treats, they are a reminder of the joy of sharing and passing down tradition, with Aunty Zohra’s recipes travelling from her kitchen to this Laudium Sun page. Many thanks dear Aunty Zohra… we look forward to sharing more of your treasured recipes. Until we meet again in the next edition dear readers, happy cooking and may these recipes bring flavor to your tables!
Mitha Bajia
2 eggs, 4tblsp melted ghee, ½ cup sugar
2 big potatoes (boil with skin and mash)
2 cups cake flour, ¼ cup warm milk
¼ cup warm water, 2 tsp baking powder
Method
Little yellow colour
·Keep the dough aside for a while to rest
·Dough must not be too soft
·Fry in deep oil till golden
Syrup
1 ½ cups sugar, ½ cup water
·Make syrup. and sprinkle with coconut
Carrot Pickle
1kg carrots
3 tablespoons garlic
8 slit green chilies
1 lemon sliced, chopped dhania
2 tablespoons whole jeero
4 tablespoons red chilies
2 tablespoons salt
Handful dhania
Method
Grind the above & add to carrots
·Make oil hot. Pour oil over & lastly add some vinegar
Sweetcorn Bhajia
500g self-rising flour, green chillies
1 tin cream style corn, dhania
Spring onion, salt
2 eggs, 1 cup milk
3 tbsp. chana flour
Method
·Mix all together
·Deep fry until golden
Battered Hake
1 box deep hake fillet or fresh hake
4 eggs, 1 cup flour, salt
Crushed chilies, egg yellow
About ½ cup water or soda water
½ tsp baking powder (add last)
Method
·Beat everything except the baking powder
·Sprinkle salt on fish
·Dip in flour then in batter. Fry until golden.
Roast Chicken
1 chicken cut into pieces. Wash, dry & make
slits so masala goes through to the bone.
1 small tin tomato paste
1 ½ full tbsps. garlic, ½ tbsps. fresh ginger
2 and ½ tbsps. chillies
(use both crushed chillies & grounded)
Lemon juice, 2 and ½ tbsps. ghee
About ½ tbsp. methi masala
Method
Marinate for a few hours
·Preheat oven to 220 degrees then lower to 180.
·Cover chicken with foil & put in oven. Put some water on sides if needed as,
masala mustn’t burn.
·Take foil out after 20 mins.
·Let chicken grill & water burn out (till done).
Serve with potato wedges
Household tips and hints
- Store potatoes with an apple to prevent them from sprouting too quickly.
- Rub a little cooking oil on residue left by price tags or labels. Let sit for a few minutes, then wipe away with ease.
- Pop onions into the freezer for 10 minutes before chopping, This reduces the release of gases that cause tears.
- Clear a slow drain: When you notice your drain is starting to clog, put 1/2 cup of baking soda down it, followed by 1/2 cup of vinegar. Cover with a wet cloth to contain the science fair-like effects. Wait five minutes and then flush with hot water.
- Tight shoes: If your new shoes feel too tight, here’s a way to stretch them. Stuff each shoe with wet newspaper as tightly as you can. Let the shoes dry, and then remove the newspaper.
- Find small lost items: Use your vacuum cleaner to find tiny items you’ve lost, such as earrings. Just cover the end of a vacuum cleaner with a stocking or pantyhose, and start your search. Check from time to time to see if the object you are looking for is already there.
- To revive wilted lettuce, soak leaves in ice water with a slice of lemon, for
about 10 minutes. - Put a few marshmallows into your sugar container, to prevent clumping.
- To stop milk from boiling over, place a wooden spoon across the pot.
Food for Thought
“Great leaders don’t show you their superpowers. They show you yours.” – Reader