Monthly Archives: May 2012

My Mother’s Secret Sauce

I’m not sure what to say about this sauce. It is just so magical. 


It can be used as a pasta sauce, pizza sauce, sandwich spread, nacho dip, chutney, it can be added to stir frys, soups, casseroles…and the list goes on.

Basically, this sauce, can do ANYTHING! Or rather, ANYTHING can do with this sauce:)

I don’ know why I just can’t seem to get it exactly like my mum. She made a whole load of it today for my sister in Cape Town.

Give it a try: ( It’ll be just as delicious, or, you can borrow her for a few days;))

To make 1- 1.5 litres:

10-12 ripe tomatoes ( I try not to be fussy about the type, I use a mix of Pomodoro + Israeli)

4 small peppers – (paprika, capsicums, red, yellow, green , anything is fine!)

2 tins chopped tomato

2 tsp cumin seeds

1/2 tsp taj laving masala ( ground clove and cinnamon)

2 tsp crushed green chilli

a sprig or two ( or five) of fresh Oregano. Otherwise 2 tsp fresh oregano will do.

a handful of basil leaves

2 tbsp olive oil

2 tsp black pepper

+- 3 tsp salt

+- 5 tsp sugar ( yes I know it seems like a lot)


Liquidize the tomatoes, peppers and basil leaves to a medium – fine puree. Depends on how you like it!

Heat the olive oil, fry the cumin seeds and the crushed green chilli for 30 seconds.

Add the puree, and allow to simmer for ten minutes.

Add the black pepper, taj-laving masala,sugar and salt to taste. At this stage I usually need to add more chilli and a drizzle of olive oil, just for fun!

Simmer simmer simmer.

Simmer until you notice a change in volume – the sauce should reduce about 1/4.

The key to the sauce is the balance between the salt and the sugar. Sounds strange, I know.

It’s true .

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Warm Banana Bread


I love it when people send requests ! Please mail me if there is something you would like to VIRTUALLY eat (please note..VIRTUAL – for people like Davita!)

Heeral asked me for a Banana Bread recipe. I usually use a recipe that calls for egg replacer, but since she lives out in the bush I realised that it would be impractical! This recipe is so easy that it can be done in ten minutes flat, with your eyes closed 😉

This is my first proper eggless banana bread recipe! Hope it turns out okay. I couldn’t taste it because today we begin our 90 day Rajipo Challenge for Swamibapa’s health and happiness upon us, and part of it is to fast for 90 days ( Eeek!)  I guess from now on you will be seeing a change in my menu!


2 ripe bananas

1 cup plain flour

1/4 cup digestive bran

3/4 cup brown sugar

1 1/2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

4 tbsp oil

2 tbsp plain yoghurt

1/4 cup milk

1/4 cup flaked almonds*


Mash the bananas, and combine with the liquid ingredients in a mixing bowl.

Sift the dry ingredients together  (except the almonds), in a separate bowl.

Combine the liquid mixture to the dry mixture and mix gently.

Pour into a loaf tin and sprinkle the almonds generously over the top!

Bake at 180 for 15-20 minutes.

Insert a skewer into the cake after 15 minutes. If it does not come out clean, let it bake for another 5 minutes.

If you’re feeling indulgent, spread a generous amount of Nutella over  a thick , warm slice, and enjoy!Imagejoy!

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Potato Pizza


Fasting and Feasting!

For those of you who think that fasting on Ekadashi means total hunger and torture, think again!

This is my first potato pizza post, but I can assure you that there is a gourmet Ekadashi pizza waiting for you , next Ekadashi.

Simple Potato Pizza: (4-6 small pizzas)

4 potatoes

1/3 cup potato flour

Black pepper

Olive oil


1 tsp green chilli*

2 cups tomato puree

1 tsp cumin seeds

1-2tsp sugar

grated Mozzarella cheese

grated Gouda cheese*

Feta crumbles

1 handful of cherry tomatoes


Rocket leaves


Steam and mash the potatoes. While they’re steaming away, add the cumin and a green chilli  to 1 tbsp of hot olive oil in a pan.

Once the spices are sizzling away, add the tomato puree. Add salt, pepper and sugar to taste.

While the tomato sauce, and the potatoes are on the stove ( it should take about 10-12 minutes), prepare the rest of the ingredients for the pizza.

Cut the cherry tomatoes into halves, grate the cheese and crumble the feta. Time saving!

Once the potatoes are done, mash in a bowl. Add a tablespoon of olive oil, salt and pepper to taste, and just maybe a touch of green chili. Dont forget to fold in the potato flour. If it is almost impossible to find potato flour, don’t worry, if you leave it out, it’s no big deal. I like to add it for extra crispyness in the base. However, it is not vital!

I felt like adding a bit of Parmesan as well. Mix well. Shape the mashed potato mixture into small sized pizza bases.

Arrange on your baking tray and do a final drizzle of olive oil if you wish. Pop them under the grill for 5-7 minutes, to get crispy(ish), manageable potato bases.

Once they’re crispy and toasty, spread the tomato sauce over each base. Top with your favourite cheese, cherry tomatos and dry Oregano and grill for a few minutes until the cheese is all gooey and melted!

You can always add avo, feta, peppers etc. Have a look in the fridge.

Serve with a handful of Rocket! Mmmmmm

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showcasing my dear's wonderful bakes!

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