Apple – Pumpkin Muffins with Streusel Topping



2-1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples

1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine


In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt.

Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples.

Fill greased or paper-lined muffin cups three-fourths full.

For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.

Bake at 350° for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Saag Aloo


1 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
Pinch asafoetida
2 garlic cloves, sliced
1 tbsp ginger, thinly sliced
2 tomatoes, chopped
1.5 pounds baby spinach, finely sliced
4 potatoes, peeled & chopped into small cubes
1 tsp salt
1 or 2 chilies, finely sliced
1 tsp garam masala


Heat the oil in a karahi or wok. Add the mustard seeds, and just as they begin to pop, add the cumin seeds and asafoetida.
Add the garlic and ginger and fry for a few minutes on a gentle heat. Then stir in the tomatoes, chilli and salt.
Cook the tomatoes on the same heat until they have turned to a soft pulp. Then add the cubed potatoes and stir them gently to coat them in the sauce. Don’t be too heavy-handed as you don’t want to mash the cooked potatoes.
Reduce the heat and place a lid on the pan. Cook for about 10 minutes, remembering to stir occasionally. You may need to add a splash of water halfway through to stop the potatoes sticking to the pan.
Once the potatoes have turned soft, add the spinach to the pan and stir gently.
Cook for a further few minutes until the spinach has wilted down. If there is any liquid in the pan at this point, just increase the heat to dry the dish out.
Sprinkle the garam masala over the top before serving.

Sindhi Masala Fish


4 large white fish fillets, plaice, haddock or cobbler are good
1 tbsp turmeric powder
2 tbsp plain flour
1 tsp chili powder
1 tbsp coriander seeds
2 tsp fennel seeds
2 garlic cloves
2 tsp garam masala
1 tsp salt
Vegetable oil to fry


Crush the coriander, fennel and garlic cloves in a pestle and mortar then empty into a bowl.
Mix the flour, turmeric, chilli powder, garam masala and salt.
Place the fish fillets into the masala mix until fully coated and set to one side.
In a large deep frying pan, add enough vegetable oil so it’s about 5cm deep to fry the fish.
Heat the oil and test whether it’s ready by dropping a small bit of the masala mixture into the oil, if it fizzes and turns brown in a few seconds the oil is ready.
Very gently slip in a couple of fish fillets and cook for around 4–5 minutes, gently turning it over until it has cooked through and has turned a wonderful yellow in colour. Drain on some kitchen paper. Alternatively you can pan fry the fish until it’s just cooked and crisp on the outside.