This week’s recipe is the last of the five recipes sent in by Trevor Martil. I am bringing this recipe, together with some lovely music from Senegal, to Fiesta Friday.
Today’s featured musician is Youssou N’Dour. The first clip is from an 80s concert of Le Super Etoile de Dakar.
The next clip is a music video (1994) composed by Youssou N’Dour, Neneh Cherry, Cameron McVey and Jonathan Sharp.
Hope you enjoyed the songs and do send me your feedback if you try out the recipe given below! :)
Potato Layered Pie
- 250g flaky pastry
- 250g potatoes
- 150g boiled minced meat (vegetarians can substitute this with mushroom or vegetarian sausage)
- 30g butter or vegetable oil margarine
- 1 egg
- salt and pepper, to taste
- MD ginger paste and garlic paste
- 1 tablespoon MD tomato sauce and chilli sauce
- curry leaves
- 30g cheese
- parsley and chopped tomatoes, for garnish
- Make flaky pastry and keep aside.
- Stir-fry onions, curry leaves, ginger and garlic paste, boiled minced meat or vegetarian substitute and boiled mashed potatoes.
- Mix the tempered ingredients well.
- Add a beaten egg, sauces and seasoning.
- Roll the pastry cut into squares.
- Sprinkle cheese and parsley and the potato mixture. Roll it to a cone shape.
- Bake for 30 minutes.
- Garnish with parsley and tomatoes.
Recipe source: Trevor Martil.
This week’s recipe is from Trevor Martil, who shares another of his mother’s favourite recipes – a dessert she named ‘surprise delight.’ I am bringing this recipe together with some lovely songs, from a country I visited three years ago, to Fiesta Friday.
While there were several highlights of my trip, the most inspiring was the visit to Robben Island. And yes, I was also introduced to some south African music while there. Today’s music features some of the South African music that I enjoyed starting with Mama Afrika – Miriam Makeba.
The other clip for today is from the Soweto Gospel Choir.
Hope you enjoyed the music and do send me your feedback if you try out the recipe given below! :)
- 2 tablespoons low sugar mixed fruit jam
- 1 1/2 cups mixed fruit cordial
- 1 can cocktail fruits
- 1 tablespoon condensed milk
- 2 cups cake crumbs
- 60g cashew nuts
- 60g sugar
- 3 dessertspoons corn flour
- 1 1/2 cups water
- 2 egg whites
- 2 teaspoons gelatin or agar-agar
- 1 packet strawberry jelly (jelly, 2 cups water, 15g china moss)
- Mix cake crumbs with mixed fruit jam, cashew nuts and press into shallow dish. Leave to set.
- Add cordial, water, corn flour, gelatin to a pan and cook till it thickens.
- Take off heat, add condensed milk and stiffly beat in egg whites.
- Mash mixed fruits, spread over cake crumbs.
- Pour the cordial custard over it.
- Make the jelly.
- Once set, chop the jelly and spread it over the custard.
- Sprinkle nuts.
- Chill and serve.
Recipe source: Trevor Martil.
Today, I wish to re-post a delicious chocolate cake recipe of my mother that I had posted last year.
Today’s music features Arabic pop. The first clip is a song, by Samira Said and Cheb Mami, that has special meaning to me. Sometimes when I am stuck in my writing process, I turn to music to clear my head and focus. The type of music that helps me at one time does not necessarily help at another time so I usually experiment with a few before I come across the right one for the particular writing. One of the times I faced a writing block was during the writing of my master’s thesis. After several non-productive days and many music listening hours later, I found myself listening to an online Arabic pop radio stream. From the moment, this song came on, I felt very much energized and focused and soon started working on my writing. This was the song that pulled me through the subsequent weeks of thesis writing and as such, I retain a fondness for it.
The next clip is a recent release of Diana Haddad, another Arabic pop singer that I used to listen to.
Have a wonderful day and enjoy this cake!
Peanut Chocolate Cake
Peanut Chocolate Cake
- Vegetable oil margarine – ¾ cup + 1 tbsp (for frosting)
- Sugar – 1 cup
- Banana – ½ , as an egg substitute
- Wheat flour – 1 ½ cup
- Soya milk – 1 cup
- Peanut – ½ cup, coarsely ground + 2 tbsp (for frosting)
- Vanilla – 2 tsp
- Cocoa powder – 2 tbsp + 1 tsp (for frosting)
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Icing sugar – 2 tbsp, for frosting
- Sift the dry ingredients – the wheat flour together with the cocoa powder, baking powder and baking soda – and keep aside.
- Mash the banana in a bowl. Add the margarine and sugar to the bowl and whisk them together.
- Gradually add the soya milk and continue whisking.
- Stir in the coarsely ground peanuts and vanilla essence.
- Slowly fold in the dry ingredients.
- Pour the cake batter into a greased tray and bake at 190⁰C/374⁰F for 40 mins.
- Whisk 1 tbsp margarine together with 1 tsp cocoa powder, 2 tbsp icing sugar and 2 tsp ground nuts to make the frosting.
- Spread evenly on surface of the peanut chocolate cake, after the cake has sufficiently cooled.
Recipe source: Raji Thillainathan.
Today’s recipe is another of my baking experiments. My favourite aspect of cooking is baking. Ever since I tried out Kitchen Cici’s delicious rosemary cheese bread, I have started experimenting with breads. I had originally intended to make pineapple muffins but I guess people at home were kind of tired of my weekly experimental muffins so I decided to switch to bread which I also enjoy making. I adapted Jamie Oliver’s basic bread recipe to include pineapple and cloves. It turned out great so I am sharing it here at the Fiesta Friday. I will not be posting as much over the next twelve months as I did the previous year mainly because I will be away from home. However, I do have some recipes that I am yet to transcribe and post so will try to share at least one each month.
The music feature today is on raï. The first clip is an excerpt of a concert (1990) by Chaba Fadela and Cheb Sahraoui.
The next clip is a recent release of Cheb Khaled, whose song Didi was my introduction to raï music.
Hope you enjoy the music and this delicious bread!
Pineapple Clove Bread
- All-purpose flour – 2 ½ to 3 cups
- Water – ¾ to 1 cup, warm but not hot
- Instant yeast – 7g
- Sugar – 1 tbsp + 6 tbsp
- Salt – ¼ tbsp
- Ground cloves – ½ tsp + pinch (optional)
- Pineapple – 1, medium or small (depending on how much pineapple you want in your bread)
- Take a ¼ cup of the water and add the yeast, 1 tablespoon of sugar and pinch of salt. Let the yeast mix rest for about 5 – 10 mins and turn frothy.
- Sift the flour into a mixing bowl and stir in ½ tsp of ground cloves.
- Add the yeast mix to the flour and mix. Gradually add the remaining water little at a time till the flour-yeast mix becomes a soft dough that is not sticky. Knead the dough for at least 5 mins.
- Transfer the dough to a lightly greased bowl and cover. Let the dough rest for about 30 mins or till it has doubled.
- In the meantime, roughly puree the chopped pineapple. (I used it chopped as I rather like to taste fruit chunks in my baked stuff but my mother’s feedback was that it would have been much better as a spread)
- Add the pineapple puree and the remaining sugar to a saucepan and warm it over low heat for couple of mins (At this point, I also added a pinch of cloves but my mother feels that it is better not to add the cloves to the pineapple puree but rather directly to the dough). Do not over-heat or cook the pineapple as it will take away its taste. Remove from heat and let it cool.
- When the dough has risen, transfer it to a floured surface and punch it down (I like this part).
- Roll out the dough and spread the sweetened pineapple puree over the surface. Roll in the dough starting from one end.
- Transfer the rolled dough with filling into the lightly greased baking tray and form the shape you want it to be (I like circular loaves). Brush the surface with warm sugar syrup.
- Bake the bread at 170⁰C for around 30 mins. The time will vary according to your oven.
- Let it cool for at least 15 mins before slicing and serving with some margarine.
I have been trying out different muffins over the last few months and I was in the mood of trying out some experimental muffins. I wanted to create some muffins which had a strong leaning towards a Sri Lankan dish. While thinking about using different local non-wheat flours, inspiration struck. I do very much like the delicacy – mothaham or kolukkattai, that my mother makes during special festivals like the ongoing Navarathri festival. I decided to try out the muffin version of this steamed dish and it turned out a cross between a muffin and a crumble. I am sharing it at both my brother’s birthday today as well as bringing some over to Fiesta Friday tomorrow.
The music selection for today focuses on some lovely Persian music. The first group featured here is the Chemirani Zarb Trio, a classical percussion group. I first heard their music when they visited Sri Lanka to perform at the WOMAD concert 2005. The clip I share here is one of their performances at another WOMAD concert.
While searching for Chemirani Trio clips on youTube, I came across a few other Persian groups that I liked. The second clip is a music video by the folk group Zâr Ensemble, formerly known as the Ensemble Shanbehzadeh.
The last clip is a beautiful one by classical singer Homayoun Shajarian and instrumentalist and composer, Tahmoures Pournazeri.
Hope you enjoyed the lovely music as much as I did! As usual, please do share which clip you liked more.
Mothaha Muffin Crumble
- Roasted red rice flour – 1/2 cup
- All-purpose flour – 1/2 cup
- Baking powder – 1 tsp
- Salt, pinch
- Green gram, de-skinned – 1/2 cup, boiled
- Jaggery – 1/4 cup, chopped
- Coconut – 1/4 cup, freshly scraped
- Cardamom – 1/4 tsp
- Margarine – 120g, melted
- Oil, as required
- Melt the margarine and let it cool slightly.
- Mix the freshly scraped coconut, green gram, jaggery and cardamom in a bowl.
- Add the coconut and gram mix to the melted margarine. Stir to mix the contents a little.
- Sift the rice flour and all purpose flour together. Add the baking powder and salt and mix.
- Add the flour mix to the wet ingredient mix. If the resulting mix is too dry, just add a little oil until it is sufficiently moist.
- Bake the muffins for about 25 – 30 mins at 180C.
- Serve warm with a hot beverage.
I am bringing another of my eldest sister’s curry to Fiesta Friday #33 – this time, a manioca curry.
Today’s featured music group is Junoon. This band was formed in 1990 by Salman Ahmad, the lead guitarist and songwriter of the group. This group were the pioneers of the rock sub-genre, Sufi rock. I first came across this group on MTV through their chart topping song, Sayonee from their fourth album, Azadi (1997). While I could not find the music video of this ground-breaking song on Junoon’s youTube channel, I did find this clip where the group played this song at a concert.
Two of the original band members, lead vocalist Azmat Ali and bassist Brian O’Connell, left the group in 2005 to pursue solo music careers. The next clip that I share here is from Coke Studio Pakistan’s youTube channel which featured this collaborative work of Azmat Ali and Rahat Fateh Ali Khan, the nephew of Ustad Nusrat Fateh Ali Khan.
Salman Ahmad, the Junoon founder, has continued the group with different musicians sporadically over the years and has collaborated with other international musicians for several fund-raising efforts. The last clip here is from the Nobel Peace Prize Ceremony concert of 2007.
Hope you enjoyed the music of Junoon and do share which clip you enjoyed the most!
- Manioca – 1
- Turmeric – ¼ tsp + ¼ tsp
- Salt – ¼ tsp + 2 tsp or adjust to taste
- Garlic cloves – 3, grated
- Curry leaves – 1 sprig
- Mustard – 1 tsp
- Onion – 1, chopped
- Coconut milk – 1 cup
- Oil – 1 tbsp
- Boil the manioca with ¼ tsp turmeric and ¼ tsp salt. Cut the cooked manioc into smaller pieces and keep aside.
- Heat 1 tbsp oil in a pan. Add the chopped onion and curry leaves, grated cloves, mustard, 2 tsp salt and fry for a min or two. Add the cooked manioc and turmeric. Mix well.
- Add the coconut milk and cook till the curry thickens.
- Remove from heat and serve warm with rice.