Chicken curry with chapati!

Marinade for the chicken
 
INGREDIENTS

4 tbsp. plain yoghurt
½ tsp. ginger paste
½ tsp. garlic paste
¼ tsp. turmeric powder
1 tsp. cumin/coriander powder
pinch of red chili powder
1 tsp. lemon juice
¼ tsp. salt

Set aside for at least 2 hours if possible.

ADDITIONAL INGREDIENTS
3-4 grated or chopped onions
4 tomatoes, chopped roughly then blended into a puree with quarter cup milk
1 level tbsp. tomato paste
3-4 green chilies, or to taste
1 tsp. coriander powder
½ tsp. cumin powder
¼ tsp. turmeric powder
1 tsp. garam masala
3-4 potatoes, quartered( if you like)
½ tsp. ginger/garlic pastes
3 tbsp. cream (fresh or any at hand)
salt to taste
4-5 tbsp. oil
1 tsp. cumin seeds
1-2 sticks cinnamon
2-3 tbsp. coriander leaves

INSTRUCTIONS
Heat the oil, add cinnamon stick, cumin seeds and 1 slit green chili, followed by the onions. Fry until onions are golden brown. Add the ginger/garlic pastes. Fry for a few seconds then add the chicken pieces. With the heat on high, cook them for about 3-5 minutes, turning them over to seal the other side. Once the color of the chicken turns pale/white, add the tomato paste and the cumin, coriander and turmeric powders. Mix and cook for a minute or two, then add the blended tomatoes and a tsp. of salt.

Cook until the tomatoes thicken, add some water if necessary, then cover your pan and cook for 8 minutes. Remove the lead and add the potato quarters and the remaining green chilies, cover it again and cook for about 5 minutes, just to cook the potatoes. Open again, if you need to add some water go ahead, and then add the cream. Adjust salt if needed. Cook for 5 minutes on very low heat, sprinkle garam masala and coriander leaves. Turn off the heat and serve!

 

NB: Eat with rice or chapatis!

Viazi vya nazi na nyama/ Coconut potatoes with meat

 

 

Ingredients:

 

Potatoes 3 lb

Meat 1lb

1 Onion

garlic 1 tsp

2 Tomatoes

Tumeric 1/2 tsp

curry powder 1/2 tsp

Tomato paste 1 tsp

red chili powder ( how ever you like)

Salt to taste

1 Magi cube ( beef or vegetable)

Coconut juice 250 ml

3tblsp joghurt if you like

Corriander leaves chopped for gurnish

Coconut powder 4 tblsp

Oil 2 tblsp

 

How to cook:

1. Cut the meat in small cubes, boil with water,salt until done

2.Peel the potatoes and slice them in medium sized cubes and put aside

3. Slice the onion and fry till golden brown

4. In the same cooking pan add garlic, tumeric, red chili powder and  tomato paste

5.  chop the tomatoes into medium dices and add together in your pan with the magi cube

6. keep stirring tor a minute

7.Add the potatoes, coconut juice and cover the pan and let it cook till the potatoes are cooked but not too dry. Add abit water if the potatoes are still not cooked.

8. Add joghurt and the coconut powder  for couple of minutes and take it off the heat

9. Sprinkle the corriander and its ready to eat!

 

  

my mums chinese rice

Ingredients:

Rice ( basmati)  2 mugs
chicken peaces 400g
shrimps ( any size you want) 200g
Mixed frozen wok vegetables 1 pack
cane corn 3 tbls spoon ( if you like)
cabbage 1/2 medium sized ( slice it finely)
Red chili powder 1 tsp
black pepper 1/2 tsp
soya sauce 4 tbls
oil
salt to taste

How to cook:

1. wash the rice and soak for about 3-5 mins
2. In a bowl add  salt, red chili powder and shrimps and mix them well. Put 2 tblspn oil in a frying pan/wok pan and fry your shrimps for 2-3 mins and put them aside
3. In a bowl add the chicken , salt, black pepper and mix them together. Add 2 more tblsp oil in the same frying pan/ wok pan and fry your chicken as well and put them aside.
4. in the wok pan add 3 tblsp oil, add chicken, shrimps, frozen wok veges, soya sauce and salt and fry them abit.
5.Add your sliced cabbage and let them cook with low heat for a minute.
6. In a separate cooking pan, boil your rice with salt, 1tbls oil and let it cook to almost done and strain all the water
7. Add the rice in your wok pan and mix it well. Put it in the oven in medium heat ( Cover with foil) for 15-20 mins
8. Then its ready to eat!

White chicken korma with rice

INGREDIENTS
2 boneless chicken breasts, cubed (about 250-300gm)
½ tsp. whole cumin seeds
1 cinnamon stick
2 cardamom pods
1 medium onion, chopped finely
½ tsp. garlic paste
1 tsp. ginger paste
½ cup sour cream or yoghurt (I prefer sour cream)
½ cup coconut milk
2 tbsp. oil
1 green chili
¼ cup coriander leaves, chopped
1 tsp. flour/corn flour
salt to taste
juice of half lemon
almonds for garnishing (optional)
Marinate the chicken in the following spices and set aside for a few hours, preferably overnight:
1 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. red chili flakes
½ tsp. cumin powder
¼ tsp. garlic paste
1 tbsp. oil

NOTE: Do not add any red chili powder to this dish as it will change the color of the curry. For extra spice, use red chili flakes, green chilies or pepper powder.

INSTRUCTIONS
Add oil in your pan, followed by the whole spices (cumin, cardamom, cinnamon). Let them splutter then add the chopped onions and fry until slightly golden, then add the ginger and garlic pastes. Fry for a minute, then add the chicken and increase the heat to medium high. Fry for about 5 minutes until chicken turns white, then slowly add the sour cream/yoghurt and the coconut milk. Stir well and lower the heat to low, cover the pan and let these simmer for 10mins, giving a stir every now and then.
Check the gravy, if you feel you prefer it with a bit extra gravy, then add as much water as you need, and then mix the 1 tsp. of flour/corn flour with a bit of water and add it to the dish. This will help thicken the gravy slightly. Add the slit green chili. Continue to simmer for another 10-15 minutes.
Once the chicken is nice and tender, turn off the heat, then add the chopped coriander, salt and lemon juice. If you notice, the salt is added right at the end, this helps keep the chicken very moist, flavorful and tender. If you add the salt too early, the chicken pieces will be dry and rubbery.
Give the chicken about 5 minutes to let the flavors infuse before serving, you can garnish with some almonds if you like. Serve with rice and naan

( recipe by Fauzia´s Kitchen fun)

Simple Pancakes

 

Indredients:

1 cup milk

1 cup water

2 eggs

1 cup flour, but you can add more if you think its too light. ( 1 dont really measure, i just add) :))

1 tblsp sugar

butter

 

How its made:

• Add every thing in the bowl and mix it with a hand whisk.
• with a law heat ( i used 4) add 1tblsp butter into the pan and wait till it melts
• Add 1 ladle of the mixture into the pan and spread it like the pict above.
• Spread another tblsp of butter on the upper part when it is dry, then turn the pancake to the other side when the down part has turned brownish in color
• let it be in the frying pan for 2-3 mins ( check if it have some color underneath too),then take it out.
• Put it in a plate and spread abit of sugar on top and continue to make the rest pancakes the same way!
• When saving, you can eat it with whip cream, jam or nothing since you added sugar before.

Kachori and Katlesi

 

 Katlesi ( potato chops)

 

Ingrediantes:

 

5-6      Potatoes 

250g   Minsed Meat

25dl    Breadcrumbs

deep frying oil

 

 Meat ingrediantes:

• Crushed ginger and garlic 1 tspn each
• Cummin powder 1 tspn
• Black pepper 1/2tblspn
• Cinemon powder 1/4 tspn
• Chili powder 1/2 tspn
• Lemon juice 2-3 tblspn
• Ground Corriader/ fresh choppes 1/4 cup or 1/2tspn
• 1 big onion chopped/small dices

How to make:

• Peal and boil the potatoes, when they are done crush them into mash
• Put the meat in a cooking pan, mix all the meat ingredients except the onions and corriander if you are yousing fresh ones
• Cook the meat till all the water is dry
• Dont forget to taste the salt and pepper
• Add the corriander and onions, mix them and put them aside to cool down
• Take the potatoes you mashed and make a medium sized ball in your hand palm and spread it  (make sure your palms are oily so that the mash potatoes dont break)
• with your hand palm make a bowl shape and put 1 tblspn meat on top of the mashed potatoes and try and close it, so that the meat is inside and put them aside
• Put more oil on your hands to make a softer shaped chops
• Repeat the procedure until you finish your meat and potatoes
• Put the oil in a deep fry pan and let it heat up
• Beat up the eggs with a pinch of salt in a bowl plate and the bread crumbs in another plate
• Deap the katlesi on the eggs and put them on the bread crumbs(make sure they are covered with crumbs or else they will break while deep frying
• When they turn brownish take them out an they are ready to eat.

Kachori

Ingredients:

5-6       potatoes
1 tsp    garlic
Pinch of Salt and pepper
4 tblsp tomato puree
1 tspn tomato paste
1/2 tsp chilli powder
3-4 tblsp all purpose flour
1/4 tspn ground tumeric
2 tblsp  lemon juice
Deep frying oil

Tomato sauce:

• In a small cooking pan, add 1 tblsn cooking oil and cook the garlic till golden brown
• add all the rest ingrediants ( tomatoes, chili, salt and pepper, lemon juice) and cook it for 5 mins
• Take it out and let it rest

How to make Kachori:

• Peal and boil the potatoes
• When they are done, mash them and add the tomato sauce
• put oil in your hand palms and make small balls and put them aside
• in a bowl add the flour, salt and the tumeric powder.Add water and mix it in a thick mixture
• Put the oil in a deep fryer
• add the kachori in your mixture one by one and put them in the deep fryer. 1 min is enough and take them out.
• Ready to eat

Maandazi

Ingredients:

Unga/flour 4 cups

Sukari/Sugar 1 cup

Hamira/dry yeast 1 tsp

Samli au mafuta/ Gee or normal oil 1 tblsp

Maziwa au tui la nazi/Milk or coconut milk 1 1/2 cups

Hiliki/ Cardemum 1/2 tsp

Mafuta ya kukaangia/cooking oil



   How its done:

 

Swahili:

1. Changanya unga Hamira, Samli, maziwa au tui, kisha vuruga na kanda ukandike kiasi. 
2. Kata madonge manane kisha acha uumuke.  
3. Ukishaumuka sukuma kila donge ukate vipande vinne.
4. Panga kwenye meza tena yaumuke. Weka mafuta ya kukaangia katika karaii na yakaange kwa moto wa kiasi.´
5. Yatoe weka kwenye sahani tayari kwa kuliwa.

English:

1. Mix everything together and kneed it well
2. cut the dough into smaller round doughs maybe 8-10 and let it rest for the yeast to raise
3. When the dough has risen, roll the small doughs into a thick tortilla shape and cut it in 4
4. Put it in a tray( do not pile them up) and let them be for half an hour
5. Put the oil in a big pan to deep fry your maandazi with middle heat
6. Deep fry your mandazi and take them out when they change their color to brown ish
7. Ready to eat with cofee or bean stue or what ever you want

Spanish Flan

Ingredients

• 1 cup white sugar
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon vanilla extract

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4. Bake in preheated oven 60 minutes. Let cool completely.
5. To serve, carefully invert on serving plate with edges when completely cool.

Borohoa with fried fish

 

Borohoa(dengu)/ Lentils

• 250 g of lentils, boil for 15-20 minutes
• 1 chopped Onion
• 250g tomato cane/puree
• 1 tablespoon tomato paste
• 200ml coconut milk
• salt to taste
• chilli powder/ fresh chillis
• 1 veg. stock cube
• 2tblsp oil

How they are done:

• put 2 tblspn oil in a cooking pan and fry your onions till golden brown
• add all your two types of tomatoes, chilli,lentils, cube and coconut milk
• add 1/2 cup water and let it cook with low heat.
• add water if the lentils are still hard.

 

Fish

• 2 Salmon peace
• 1 big clove garlic
• 2tblsp lemon juice
• 1/2 tsp salt
• chilli

How to make the fish marinate:

• blend everything together ( garlic, lemon,salt and chilli)
• Spread it on the fish and put in the fridge for 5 mins
• Fry it on the 3-4 tblsp oil

Rice

Boilled!

 
 

 

 

 

 

Sweet potatoes and fried chicken!!

Ingredients:

1 big sweet potatoe
1/4 cup sugar
250ml coconut milk
1/4 tsp cardamom

How its done:

• Peel the potatoe and dice it in small peaces
• Wash them properly and put them in a cooking pan at a medium heat
• Pour the coconut milk and ½ cup of water and let it boil
• Add sugar and cardemom and cover the pan with a top or a foil and let it cook till the potatoes are soft and cooked.
• Make sure you stir the potatoes so that the sugar could spread evenly.
• Poke it with a folk to try and see if they are done!!
• Pour them in a plate with your chicken wings ( whether fried or just from the oven) and ready to eat.

Biriani Ya Kuku

VIPIMO VYA NYAMA

 

Kuku  1/2 - 1kg  

Chumvi kiasi

Mafuta 1 Kikombe

Samli ½ Kikombe

Kitungu (Kata virefu virefu) 3 Vikubwa

Nyanya (kata vipande) 2

Nyanya kopo 1 Kijiko cha chakula

Thomu 1 Kijiko cha chakula

Tangawazi 1 Kijiko cha chakula

Pilipili mbichi iliyosagwa 1 Kijiko cha chai

Pilipili ya unga nyekundu ½ Kijiko cha chai

Kotmiri iliyokatwa 2 Vijiko vya chakula

Viazi 6

Gram masala 1 Kijiko cha chai

Mtindi ¼ Kikombe cha chai

NAMNA YA KUTAYARISHA KUPIKA

1.     .  Kwenya karai au (sufuria) mimina mafuta na samli.  Yakishapata moto mimina vitunguu vikaange mpaka viwe rangi ya hudhurungi. Vitowe viweke pembeni.
2.       Kaanga viazi na viweke pembeni.
3.       Chukua sufuria tia kuku, thomu, tangawizi, pilipili, nyanya, nyanya ya kopo, mtindi, na pilipili ya unga. Chemsha mpaka iive.
4.     Tia vile vitungu ulioyovikaanga, tia viazi, gram masala, kotmiri na yale mafuta uliokaangia vitunguu kama ¼ kikombe, acha moto mdogo mdogo kama ¼ saa, epua weka pembeni.

VIPIMO VYA WALI

Mchele 2-3 cups

Hiliki nzima   3

Mdalasini mzima 1

Zafarani ½ kijiko cha chai

Rangi ya biriani ¼ Kijiko cha chai

Mafuta yaliyokaangiwa vitunguu ½ Kikombe

Chumvi kiasi

Roweka zafarani na rangi kwenye kikombe na ¼ kikombe cha maji. Roweka kabla ya robo saa.

NAMNA YA KUTAYARISHA

1. Osha mchele uroweke kwenye maji muda wa dakika 20.
2. Chemsha maji kwenye sufuria kama magi 10.
3. Tia hiliki na mdalasini.
4. Yakishachemka unatia mchele,chemsha usiive sana, unamwaga maji.
5. Unamimina tena ule mchele ½ yake kwenye sufuria, unatia rangi na zafrani kidogo, halafu unamimina mchele uliyobakia unatia rangi iliyobakia.
6. Mafuta yake unayachemsha mpaka yachemke unamimina juu ya mchele, unarudisha motoni unaweka moto mdogo ukisha kuiva, tayari kupakuliwa.
7. Unapakuwa wali unaweka chini kwenye sahani na juu yake sosi ya kuku.

Chocolate Cake

Chocolate Cake:

1 1/2 cups(195 grams) all purpose flour
1 cup (200g) granulated white sugar
1/4 cup(25g) unsweetened cocoa powder( not Dutch-processed),sifted
1teaspoon lemon juice(or vinegar)
1 teaspoon pure vanilla extract

Chocolate Frosting:
 6 ounces(170g) semi-sweet chocolate,chopped
3/4 cup (180ml) hea cream (35% butterfat)
1 tablespoon unsalted butter, room temperature

BOKHARI

Ingredients:

1 cup Rice
3 onions sliced
400-500g chicken pieces
5 whole cardemom, open them ( Iliki nzima)
2 sticks cinemon, cut them in half ( Mdalasini)
3-4 cloves ( karafuu)
1 Vegitable or chicken cube
2table spoon vegitable oil
½tsp salt
4dl tomato in a box or blend 2 tomatoes with 1tblsp water
1 Carrot
1 box or 42g or 2-3 tblsp rasins

How to cook!!

1. Kaanga vitunguu vikianza kulegea( usisubiri viwe vya brown) tia kuku, iliki, mdalasini,chumvi na karafuu kisha funika kwa foil.
Eng: Fry the onions abit when they start to be soft ( dont wait till its brown) then add your chicken, cinemon, cardemom,cloves and salt then cover them with foil.

2. Fungua ugeuze geuze then tia nyanya na endelea kufunika ukiwacha nyama yako iive kama dakika 15 hivi. usisahau ku koroga ili visiungue.
Eng: Open and stir then add tomato paste and continue to cover it with foil to let the chicken get done for maybe 15-20 mins. Dont forget to check on it often so it doesnt burn.

3.Toa kuku mmoja mmoja kwenye mchuzi na uwatandaze kwenye oven tray yako. Washa oven for 150C na uwaweke kuku wako kama dakika 20-30.
Eng: Take the chicken out one by one from the tomato stew and put them in your oven tray. Put the oven on about 150C and put the chicken in the oven for about 20-30 mins

4. Tia mchele wako kwenye rosti lako la nyanya na ufunike na foil. Fungua utizame usiungue na ongeza maji kama mchuzi wako kidogo ili wali wako uive.
Eng: Put your rice in the stew and let it cook. Cover it with foil but check it often so it doest burn. Add water abit if your tomato stew is little so that the rice could get cooked.

5. Randa carrot zako na ukate kipande cha foil na uweke hizo carrot na zabibu kama kafurushi cha mzigo. Ufunge vizuri usimwagike kiurahisi. Wali uliwa karibu na kuiva ufunue katikati na uweke kifurushi chako. so juu wali katikati kifurish halaf chini wali. Endelea kuufunika kwa foil waliwako.
Unaweza kuuweka kwenye oven kidogo ili uive vizuri. Mvuke utaivisha carrot zako.
Eng: Grate the carrot and put them in a piece of foil and make a percel together with the rasins. Make sure it is nicely closed so it does come out on the rice. In between your rice put your carrot and rasin parcel( Rice, parcel then rice) cover it with foil and again dont forget it, it will burn. You can put it in the oven for couple of minutes if you want.

6. Ukiiva pakua wali wako kwenye sahani kubwa. Tandaza nyama zako kisha mwagia carrot na zabibu juu. Tayari kwa kula.
Eng: When the rice is done, put it in a big plate and put the chicken on top then spread your raisins and carrots and its ready to eat!