Okra Masala

Namaste,

Okra, ladies finger or bhendi are the name for the same vegetable that we used to cooked in Asia. My mum used to grew this kind of vegetables in her small garden and I enjoyed picking up the veggies and cooked it right away. I tried growing some vegetables seeds that I brought from Asia during summer here but non of them growing well and sometime the worms or flies destroy my plants.

Yesterday I made okra masala, it's been a while since I cooked Indian dish and here is the simple recipe of okra masala.

OKRA MASALA
Serves: 2

Ingredients;

15-20 okra, sliced
1 onion, chopped
1 garlic, chopped
2cm ginger, chopped
1 tomato, chopped
1/2 teaspoon chilli powder
1/2 teaspoon coriander powder
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1 teaspoon garam masala powder
Salt and pepper to taste

METHOD;

- Heat some oil in a saucepan and fry onion, garlic and ginger until fragrant.
- Add tomatoes, chilli, coriander, cumin and turmeric powder and cook until tomatoes become mushy.
- Add okra and garam masala, cover and cook over low heat until okra slightly soft. Season with salt and pepper. Add a bit of water if necessary.

Bon appétit!

Matcha Roll Cake

Konnichiwa,

I've made matcha roll cake with mascarpone filling for the first time last week. I bought the matcha powder during our trip to Ireland last month. The priced quite cheaper compared with what we had here. I'm just glad that I finally managed to made this cake and at the end the cake turned out great and delicious.

I've been thinking to make this cake since long time and searching for the simple matcha roll cake and here it is! I love the taste of matcha and next time I would make my favourite matcha ice cream.

MATCHA ROLL CAKE

Ingredients;

4 large eggs, separated
120g sugar
120g flour
1 tablespoon matcha powder

Cream mascarpone filling;
200ml heavy cream
50g sugar
250g mascarpone


METHOD;

- Preheat oven 180° and prepare baking pan.
- Sift flour and matcha powder 2 or 3 times, set aside.
- In another bowl, beat egg whites until the white is foamy and add half of the sugar, beat again until stiff peaks form.
- In another medium bowl, beat the egg yolks with the remaining sugar until thick and pale.
- Fold in flour to the yolk and mix until combined.
- Gently fold 1/3 of the meringue and lift the mixture with the whisk, mix thoroughly and slowly fold in the remaining meringue, mix until batter get smooth.
- Pour batter into prepared pan and bake for 10-12 minutes.
- Once the pan is cool, remove the cake and place it in a dry towel and roll the cake while it's still warm. Let it cool completely.
- To prepare the cream mascarpone filling, beat the heavy cream until stiff peaks form.
- Add sugar and mascarpone, beat until everything well combined and smooth.
- Transfer the roll cake in a flat surface, unroll and spread the filling evenly over the cake and re-roll the cake.
- Serve with the extra cream mascarpone filling.

Happy baking!