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Wednesday, August 17, 2011


Yesterday, our homeschooling made travel and learning via internet to India during our history class. Amazing, although 81% of its people are Hindu, India also is the home of more than 138 million Muslims--one of the world's largest Muslim populations. The Muslims are about 12% of India's population. But their influence on the Indian society was much stronger. The main reason was that there were many Muslims rulers in different parts of India.

Islam spread across the subcontinent over a period of 700 years. In the 10th and 11th centuries, Turks and Afghans invaded India and established the Delhi Sultanate. In the early 16th century, Babur, a Turkish-Mongol adventurer and distant relative of Timurlane and Genghis Khan, established the Mughal Dynasty, which lasted for 200 years.

Zahiruddin Muhammad Babur founded the Mughal 
Empire in India (1605- 1707)
Babur is rightly considered the founder of the Mughal Empire, even though the work of consolidating the empire was performed by his grandson Akbar. Babur, moreover, provided the magnetic leadership that inspired the next two generations.
Babur was a military adventurer of genius and an empire builder of good fortune, with an engaging personality. He was also a gifted Turki poet, which would have won him distinction apart from his political career, as well as a lover of nature who constructed gardens wherever he went and complemented beautiful spots

It was thus a precarious heritage that Babur passed on to his son Humayun. In 1630, when Humayun became deathly ill, Babur is said to have offered his life to God in exchange for Humayun's, walking seven times around the bed to complete the vow. Humayun recovered and Babur's health declined, and Babur died the same year.
Babur is rightly considered the founder of the Mughal Empire, even though the work of consolidating the empire was performed by his grandson Akbar.


The second interesting fact about India was its food. One of the famous one is DOSA. Dosa is also popular in Malaysia and Singapore, where the name THOSAI is more common. Thosai is a fermented crepe or pancake made from rice batter and black lentils. It is a staple food in the southern Indian states of
-Andhra Pradesh
-Tamil Nadu

4 Southern Indian states that famous with  Thosai


This was my first cooking class since Ramadhan.  My mom choosed Thosai recipe since we just learnt about  India and its famous food. Wow!  Making Thosai was not that easy. We need experience and only the expert can produced a good thosai.  Since this was our first time, we tried our best and ask Allah for guidance. At last…..Alhamdulillah, even it was not a perfect  thosai, I really enjoyed it for my break  fasting. Yummy!!!



All potatoes had to be cut into smaller pieces before boiled it. 
Cut onions lengthwise. Chopped the tomatoes and slit the green chillies.

I really liked the taste of potato masala. The taste was really Indian style. 
Very different compare to Malay style of dishes.

7 potatoes
4med. sized onions
4 tomatoes
1 cup fresh or frozen green peas
cilanto for garnishing
1 quarter cup oil for frying
1 table spoon cumin seeds
3 table spoon urad dal
few curry leaves
12 green chillies
1 table spoon finely chopped ginger
1 table spoon turmeric powder
salt to taste
1. Pressure cook potatoes and cut/mash them. Cut onions lengthwise. Chop the tomatoes and slit the green chillies.
2. Heat oil in a pan. Add mustard seeds. When they splutter add cumin seeds fenugreek seeds and urad dal, and saute till urad dal turns golden brown in colour.
3. Now add the curry leaves and ginger and fry for a while.
4. Add turmeric powder and mix it well.
5. Add green chillies and chopped onions. Saute till the onions turn golden brown.
6. Now add the chopped tomatoes and peas and saute until tomatoes and peas are cooked. Now add potatoes and 1/2 a cup of water.
7. Add salt to taste. When it comes to a boil cover and cook it on a low flame for about 10 minutes.
8. Finally turn off the heat and garnish with chopped cilantro.


The soaked rice and urad dal were ready to be grind.


  • Soak the long grain rice for 6-7 hours and urad dal for an hour.

  • Dry grind the Converted rice.

  • Grind the soaked rice to a coarse paste & urad to a fine paste.

  • Mix all three, add salt and let it ferment at least for a day.


    Add all the ingredients to marinate the chickens for more than 3 hours



    1 cup yogurt
    • 1 tablespoon lemon juice
    • 4 teaspoons ground cumin
    • 2 teaspoon ground cinnamon
    • 4 teaspoons cayenne pepper
    • 4 teaspoons freshly ground black pepper
    • 2 tablespoon minced fresh ginger
    • 3 teaspoons salt, or to taste
    • 2 big chickens

    • 4 tablespoon butter or margarine
    • 2 clove garlic, minced
    • 3 jalapeno pepper, finely chopped
    • 5 teaspoons ground cumin
    • 5 teaspoons paprika
    • 3 teaspoons salt, or to taste
    • 1 (8 ounce) can tomato sauce
    • 1 cup heavy cream
    • 1/4 cup chopped fresh cilantro


    1. In a large bowl,  lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for at least 3 hour.

    2. Preheat a grill for high heat.

    3. Lightly oil the grill grate. Grill until the chicken juices run clear.

    4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, enough sugar and 3 teaspoons salt. Stir in tomato sauce and yogurt. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

    Wala...At last everything from India was in my plate.
    2  cones of thosai, a portion of potato masala, one big piece
    of chicken tikka masala and a cup of coconut chutney.

    My break fasting....
    All thanks and praise are due to Allah and peace and blessings be upon 
    His Messenger for feed me with this delicious thosai.

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