Friday, 10 March 2017

Umm Ali – An Eggless Bread Pudding

This post is dedicated to my friend Saro’s husband Martin, as he really appreciated this preparation. For someone who loves to cook and experiment, it is such a pleasure when their preparations are well relished. Thank you Martin :-)

Umm Ali
Umm Ali

What attracted me to this recipe was the name. According to Wikipedia this is a national dish of Egypt. It is made with puff pastry, milk and nuts. I have used plain white bread and have also skipped the nuts in the main preparation. For the topping, I experimented and used an ingredient which gave the dish a signature flavour. Here is my take on Umm Ali

Umm Ali
Umm Ali


7 slices of white bread,
1 ¾ cup of milk,
6 tbsp condensed milk,
8 tbsp sugar,
1 cup of malai or cream,
2 orange flavoured biscuits


Trim the edges of the bread and cut them into four pieces.

Place them in two layers in a baking dish.
Umm Ali
Umm Ali

Mix the milk, condensed milk and 3 tbsp sugar and boil it gently. Pour this mixture over the bread and let it soak.

Mix the malai or cream with the remaining sugar with a gentle hand. Spread this over the soaked bread.

Crush the orange flavoured biscuits over the pudding.

Umm Ali
Umm Ali

Preheat the oven to 175oC. Bake this for about 15 minutes. Let cool and then refrigerate.

Serve chilled.

Saturday, 4 March 2017

Black Seasame Dry Chutney

I know I am late. We are almost done with winter in most parts of India and now I am posting a sesame chutney. Sesame is extremely good for winters and all over the country you have til products being consumed during the winter months til gajak and til ladoo being the most popular. It is a good idea to even use sesame oil during these months. I made a black sesame chutney this time. I used a recipe shared by someone in a Facebook group, however I have been banned from the group for flouting one of the many rules and cannot even thank the person who shared the recipe some years back. Hrushikesh Paranjape if you ever read this post, thank you for the recipe :-) I have upped the chillies in the recipe as we like fiery chutneys.


1 cup of black sesame seeds
1/2 cup of roasted groundnuts
1/2 cup of white sesame seeds
1/2 cup of shredded dry coconut
1 cup of curry leaves
15-20 dry red chillies
Salt to taste
1/2 tsp asafoetida (hing)
2 Tsp. of oil


Dry roast the black sesame seeds & white sesame seeds separately. The recipe specified the use of long grain black I had never seen those and was intending to use the normal black sesame seed I have always known. However when I went to the store I found just what was specified and could use it. Here is a photograph for those like me who haven’t seen the long grained ones before.

Heat some oil in a small kadai, add the dry coconut shreddings and fry until golden brown, followed by curry leaves, groundnuts & dried red chillies for a minute or so. Then add the asafoetida and stir for about 10-15 seconds.

Add the sesame seeds (black & white) with the mixture of hing, dried coconut shreds, curry leaves, groundnuts & red chillies and grind them in a mixer with salt as per your taste. I left it a bit coarse as per my liking.

This goes well with idli, dosa and today I even had it with plain rice and some ghee.