Jugu Cakes II

This recipe has been adjusted to make it more wholesome and keeping in mind with the ever increasing bulge....

Ingredients:

1. 2 cups jugu (peanuts) raw, unsalted - coarsely grinded
2. 2 cups whole wheat flour
3. 1/4 cup sugar
4. 2 tbsp honey
5. 3/4 cup milk - or enough to bind
6. 4 tbsp egg whites (box found at local grocery stores)
7. 1 tsp baking powder
8. Pinch of baking soda
9. 1 tsp vanilla essence
10. 1/2 tsp elaichi powder (cardamom)
11. 2 tbsp margarine

Method:

• Preheat oven to 325F.
• In a bowl, add 2 tbsp egg whites (leave the other 2 tbsp for coating) and mix all other ingredients listed above to form a dough.
• Divide the dough into 4 equal parts and roll each into a log. Place the logs on greased tray and flatten them so that they are about 3" wide and 1/2" thick.
• Reduced the oven to 200F and place the tray in the oven so that the dough will rise.
• When the dough has risen, brush along each flattened log with the rest of the egg white.
• Increase the heat and place the tray back in the oven.
• Bake until golden brown.
• Cool for 5 minutes, and cut the logs into required size diamond shapes.
• Serve with tea or khava (strong black coffee, Tanzania style).
• Store in an airtight container.

Enjoy.

Jugu Cakes

This is my mum's original recipe... Ingredients:

1. 2 cups jugu (peanuts) raw, unsalted - coarsely grinded
2. 2 cups white flour
3. 1 cup sugar
4. 3/4 cup milk (1/2 cup milk & 1/4 cup evaporated milk) - or enough to bind
5. 2 eggs
6. 1 tsp baking powder
7. Pinch of baking soda
8. 1 tsp vanilla essence
9. 1/2 tsp elaichi powder (cardamom)
10. 2 tbsp margarine

Method:

• Preheat oven to 325F.
• In a bowl, beat one egg (leave the other egg for coating) and mix all other ingredients listed above to form a dough.
• Divide the dough into 4 equal parts and roll each into a log. Place the logs on greased tray and flatten them so that they are about 3" wide and 1/2" thick.
• Reduced the oven to 200F and place the tray in the oven so that the dough will rise.
• When the dough has risen, beat the other egg and brush it along each flattened log.
• Increase the heat and place the tray back in the oven.
• Bake until golden brown.
• Cool for 5 minutes, and cut the logs into required size diamond shapes.
• Serve with tea or khava (strong black coffee, Tanzania style).
• Store in an airtight container.

Enjoy.

Guwar ane Bateta jo saag (by Sajeda Meghji)

Ingredients:

1. 1 cup guwar - topped and tailed
2. 1 medium potato - boiled and diced
3. 1/2 tsp mustard seeds
4. 1/2 tsp cumin seeds
5. 1 medium onion - chopped/sliced
6. 1 tsp ginger & garlic paste
7. 1/2 tsp green chilli paste
8. 2 tomatoes - blanched and chopped
9. 1/2 tsp turmeric powder
10. 1 tsp coriander/cumin powder
11. Coriander leaves chopped for garnish
12. Salt to taste

Method:

• Heat the oil, add the mustard and cumin seeds, let them pop.
• Add the onions, fry until golden brown.
• Add the tomatoes, garlic, ginger and chilli pastes.
• Cook for at least 7 minutes.
• Add tumeric, cumin and coriander powders and the salt, stir and cook for a few minutes.
• Add the guwar beans, mix so that the guwar is coated with the tomato masala.
• Cover and cook for about 10 minutes.
• Do not add any water.
• Add the potatoes, mix, cover and cook for another 5 minutes.
• Garnish with coriander.
• Serve with chappatis.

Enjoy