Sprite / Lemonade (Fizzy) - 2 Glasses
Fanta / Twist - 1 Glass
Tapioca Pearls - 2 tbsp
Green writing Icing - 1 tube
Method: Cook the Tapioca and cool and refrigerate.
Mix the bubbling Sprite and Fanta and refrigerate to bone chilling cold.
In a frozen fancy glass, decorate the outside rim and the outside of the glass with the green icing to give it the acid overflow and refrigerate for ½ hour.
When ready, remove all contents from the fridge and you’re all ready to begin the final part.
In the frozen fancy glass, pour the Sprite and Fanta mixture and also add the Tapioca amount of your choice, do not stir. Return them to the fridge until when ready to serve.
Conversation breaker and kids love the theme to bits. Ideal drin to make during Halloween. Don't forget the Mask.
Enjoy
Tuesday, February 8, 2011
Tuesday, January 18, 2011
Tomato Sauce - Homemade ...
Onion – 1 peeled and finely pureed
Garlic – 1 peeled and finely pureed
Tomato fresh (pureed coarse in a blender) – 4 to 6
Tomato Sun Dried Puree – 2tbsp
Olive Oil – 4tbsp
Oregano dried – 2tsp
Sugar soft brown – 2tsp
White Vinegar – 2tbsp
Salt – ½ tsp (Option)
Lemon Juice – 2tbsp (Option)
Method: In a medium pan, add the Onions, Garlic, and Olive Oil and sauté until Onions are glazed and are golden colour, add Fresh Tomatoes, Tomato Puree, Oregano, Sugar, White Vinegar, Salt and Lemon Juice. Bring to boil and simmer for 1 ½ hour until sauce thickens to your liking.
Enjoy !
Chef’s Tip: This sauce can be used when cooking your Pasta / Pizza / Burger relishes, etc.
You can customize this sauce recipe by adding your favourite herbs and other seasonings to create your own signature flavours. This recipe assumes that you're serving the sauce over pasta, but you could also use the sauce in other dishes such as Eggplant Parmesan or even on homemade Pizza / relish for Burgers, etc.
Can be stored in the fridge for 2-3 days
Garlic – 1 peeled and finely pureed
Tomato fresh (pureed coarse in a blender) – 4 to 6
Tomato Sun Dried Puree – 2tbsp
Olive Oil – 4tbsp
Oregano dried – 2tsp
Sugar soft brown – 2tsp
White Vinegar – 2tbsp
Salt – ½ tsp (Option)
Lemon Juice – 2tbsp (Option)
Method: In a medium pan, add the Onions, Garlic, and Olive Oil and sauté until Onions are glazed and are golden colour, add Fresh Tomatoes, Tomato Puree, Oregano, Sugar, White Vinegar, Salt and Lemon Juice. Bring to boil and simmer for 1 ½ hour until sauce thickens to your liking.
Enjoy !
Chef’s Tip: This sauce can be used when cooking your Pasta / Pizza / Burger relishes, etc.
You can customize this sauce recipe by adding your favourite herbs and other seasonings to create your own signature flavours. This recipe assumes that you're serving the sauce over pasta, but you could also use the sauce in other dishes such as Eggplant Parmesan or even on homemade Pizza / relish for Burgers, etc.
Can be stored in the fridge for 2-3 days
Tuesday, November 30, 2010
Types of Pasta ...
I am often asked what Pasta is the best in town and what to use. Pasta is for individuals and a matter choice. Also depends on the dish you are planning to cook.
I say it's more important to master the art of how to cook Pasta.
I have gathered some information from various sites and hope it clarifies and gives you more of an idea what is available in the market.
Long Pasta
Spaghetti: "Little Strings", long, thin strands of dried pasta. The standard against which others strands are compared.
Spaghettini: thinner spaghetti (but not as thin as angel hair)
Spaghettone: big spaghetti.
Capellini Tangelo (Capelin): angel hairs: the thinnest and most delicate of the spaghetti family. Sometimes an egg pasta.
Linguine: little tongues: narrow flat strands of dried pasta (usually). Sometimes a fresh pasta of the same size and shape can be call linguine.
Bucatini: pierced pasta. Slightly thicker than spaghetti with a hole in the center. Sometimes called Perciatelli.
Vermicelli: also very thin and fine Spaghetti. This term is used mostly in southern Italy.
Bigoli: a whole wheat thicker than Spaghetti pasta, common in Venice and the Veneto.
Perciatelli: same as Bucatini.
Pici (or Pinci): this is a hand-rolled pasta, primarily from the Montalcino and Pienza region. It resembles a slightly thick Spaghetti, and generally comes in nests. Ideal for Lamb and Boar Ragus.
Tubes
Penne: Quills. The basic tubular pasta. About 5/16 inch in diameter, and about one-inch long, cut on the diagonal. Can be smooth (Lisce) or with ridges (Rigate).
Garganelli: see under fresh pasta, although commercially one can sometimes get a Maccheroni version.
Elicoidali (a helix): these are tubes with ridges that have been cut squared off, not on the diagonal. The ridges curve around the tube in a raveling sort of way. Larger than Penne.
Cavatappi: not very common, but a great sauce coverer.. Really larger Fusilli (see above) with holes in the middle, therefore qualifying as tubes.
Maccheroni: now sort of an all-purpose general name for dried pasta.
Chifferi: a Maccheroni in sort of a half-moon shape, or an elbow. About one-inch long.
Rigatoni: big Penne, ribbed. Generally slightly curved. Large, fat and generally quite chewy.
Rigatoncini: slightly smaller Rigatoni.
Millerighe: (thousand lines) bigger than Rigatoni, more ridges, generally a little flatter tube, and straight.
Ziti: (bridegrooms) these are smaller versions of Rigatoni, about two inches long, and a staple of Naples.
Paccheri: a tube pasta, wide and short. About 3/4 inches in diameter and 3/4 inches in length. Made with durum. A special favorite is Paccheri Di Gragnano, from what is reputably the premier durum flour pasta making village (near Napoli). Popular as a pasta with seafood and garlic.
Mezze Maniche: (striped sleeves) a pasta very similar to Paccheri: same size and shape, but generally made from regular flour and is usually found in the north - Bologna, Genoa, etc.
Special Shapes
Fusilli: short spiral strands of pasta that resemble a corkscrew. They also seem to be shaped like a metal spring. Fusilli Lunghi are long strands of the same.
Trofie or Troffie: a Genoese home-made pasta that sort of resembles a corkscrew. Made by holding a two inch length of pasta under your fingertips, rolling it, and then hold both ends and twist it.
Troffiette: these are really Genoese Gnocchi, made with Semolina flour, not Potato. They have the twisted, squiggle-like shape.
Conchiglie: shells, pure and simple. All kinds of base: tomato, spinach, etc. And can be small to fairly large.
Farfalle: bow ties. Easily identified.
Lumache (snails): these are curled pastas, not quite tubes, that resemble snails
Orecchiette ( little ears): tiny ridged, pinched pasta discs. The little discs are pressed in the making by a thumb to create a little hollow, a perfect shape to gather in the sauce. A classic pasta of Apulia.
Ditallini: "little toes", very short tube-shaped macaroni. Used often in soups.
Strozzapreti: (priest stranglers) a tightly rolled length of pasta, about two inches, with a twisted shape
Gemelli: (twins) looks similar to Strozzapreti, but are generally doubled strands, short and thick pasta, that are twisted together to look like spirals
Cavatelli: narrow small strips of pasta, with a slit in the middle, giving it a shell-type shape
Gnocchetti Rigati: This is dried pasta, created to look like a small Gnocchi, with the ridges
Gramigna: (grass) narrow, curly small length of pasta with a hole in the middle.
Maltagliati: these are really left over scraps of pasta (poorly cut) that can be used in soups, etc.
Rotini: little spirals or twists of pasta
Pinci: handmade pasta (without eggs), made by rolling out a little piece of pasta until it becomes a long, thin string, of about 8 inches
Sedanini: little celery stalks one-inch-long maccheroni with a slight bend that resembles celery stalks
Pastina: tiny specs of pasta, like rice, used in soups
Corzetti: thin, hand-stamped (generally) wafers, or discs, found mostly in Genoa, and named after old Genovese stamped money pieces. Made from white, whole wheat or chestnut flour.
Gigli, Campanelle, Riccioli: flower-shaped small tubes of pasta. Gigli means lilies. A pasta good with hearty, chunky dishes.
Ziti: a fatter form of penne, a thick, long, hollow pasta shape. Because of their length they are usually cut into four-inch long pieces. Found in Sicily and southern Italy.
Zucchette: (little hats) a Pugliese or Sicilian pasta that is rounded, and hollow inside, like a cup or a hat. Ribbed. About 3/4 inch high. Very unusual shape: captures tomato sauce well.
Anellini: little circles of dried pasta, about 1/2 inch in diameter. Used similar to ditalini.
Radiatori: you guessed it -- radiators! Semolina pasta about 7/8 inch long in the shape of coils, or radiators.
Casarecci: shaped like a very narrow, twisted and rolled tube. About 1 1/2 inches long. Turned on end it looks like a tiny "s". Best with Meat sauce.
I say it's more important to master the art of how to cook Pasta.
I have gathered some information from various sites and hope it clarifies and gives you more of an idea what is available in the market.
Long Pasta
Spaghetti: "Little Strings", long, thin strands of dried pasta. The standard against which others strands are compared.
Spaghettini: thinner spaghetti (but not as thin as angel hair)
Spaghettone: big spaghetti.
Capellini Tangelo (Capelin): angel hairs: the thinnest and most delicate of the spaghetti family. Sometimes an egg pasta.
Linguine: little tongues: narrow flat strands of dried pasta (usually). Sometimes a fresh pasta of the same size and shape can be call linguine.
Bucatini: pierced pasta. Slightly thicker than spaghetti with a hole in the center. Sometimes called Perciatelli.
Vermicelli: also very thin and fine Spaghetti. This term is used mostly in southern Italy.
Bigoli: a whole wheat thicker than Spaghetti pasta, common in Venice and the Veneto.
Perciatelli: same as Bucatini.
Pici (or Pinci): this is a hand-rolled pasta, primarily from the Montalcino and Pienza region. It resembles a slightly thick Spaghetti, and generally comes in nests. Ideal for Lamb and Boar Ragus.
Tubes
Penne: Quills. The basic tubular pasta. About 5/16 inch in diameter, and about one-inch long, cut on the diagonal. Can be smooth (Lisce) or with ridges (Rigate).
Garganelli: see under fresh pasta, although commercially one can sometimes get a Maccheroni version.
Elicoidali (a helix): these are tubes with ridges that have been cut squared off, not on the diagonal. The ridges curve around the tube in a raveling sort of way. Larger than Penne.
Cavatappi: not very common, but a great sauce coverer.. Really larger Fusilli (see above) with holes in the middle, therefore qualifying as tubes.
Maccheroni: now sort of an all-purpose general name for dried pasta.
Chifferi: a Maccheroni in sort of a half-moon shape, or an elbow. About one-inch long.
Rigatoni: big Penne, ribbed. Generally slightly curved. Large, fat and generally quite chewy.
Rigatoncini: slightly smaller Rigatoni.
Millerighe: (thousand lines) bigger than Rigatoni, more ridges, generally a little flatter tube, and straight.
Ziti: (bridegrooms) these are smaller versions of Rigatoni, about two inches long, and a staple of Naples.
Paccheri: a tube pasta, wide and short. About 3/4 inches in diameter and 3/4 inches in length. Made with durum. A special favorite is Paccheri Di Gragnano, from what is reputably the premier durum flour pasta making village (near Napoli). Popular as a pasta with seafood and garlic.
Mezze Maniche: (striped sleeves) a pasta very similar to Paccheri: same size and shape, but generally made from regular flour and is usually found in the north - Bologna, Genoa, etc.
Special Shapes
Fusilli: short spiral strands of pasta that resemble a corkscrew. They also seem to be shaped like a metal spring. Fusilli Lunghi are long strands of the same.
Trofie or Troffie: a Genoese home-made pasta that sort of resembles a corkscrew. Made by holding a two inch length of pasta under your fingertips, rolling it, and then hold both ends and twist it.
Troffiette: these are really Genoese Gnocchi, made with Semolina flour, not Potato. They have the twisted, squiggle-like shape.
Conchiglie: shells, pure and simple. All kinds of base: tomato, spinach, etc. And can be small to fairly large.
Farfalle: bow ties. Easily identified.
Lumache (snails): these are curled pastas, not quite tubes, that resemble snails
Orecchiette ( little ears): tiny ridged, pinched pasta discs. The little discs are pressed in the making by a thumb to create a little hollow, a perfect shape to gather in the sauce. A classic pasta of Apulia.
Ditallini: "little toes", very short tube-shaped macaroni. Used often in soups.
Strozzapreti: (priest stranglers) a tightly rolled length of pasta, about two inches, with a twisted shape
Gemelli: (twins) looks similar to Strozzapreti, but are generally doubled strands, short and thick pasta, that are twisted together to look like spirals
Cavatelli: narrow small strips of pasta, with a slit in the middle, giving it a shell-type shape
Gnocchetti Rigati: This is dried pasta, created to look like a small Gnocchi, with the ridges
Gramigna: (grass) narrow, curly small length of pasta with a hole in the middle.
Maltagliati: these are really left over scraps of pasta (poorly cut) that can be used in soups, etc.
Rotini: little spirals or twists of pasta
Pinci: handmade pasta (without eggs), made by rolling out a little piece of pasta until it becomes a long, thin string, of about 8 inches
Sedanini: little celery stalks one-inch-long maccheroni with a slight bend that resembles celery stalks
Pastina: tiny specs of pasta, like rice, used in soups
Corzetti: thin, hand-stamped (generally) wafers, or discs, found mostly in Genoa, and named after old Genovese stamped money pieces. Made from white, whole wheat or chestnut flour.
Gigli, Campanelle, Riccioli: flower-shaped small tubes of pasta. Gigli means lilies. A pasta good with hearty, chunky dishes.
Ziti: a fatter form of penne, a thick, long, hollow pasta shape. Because of their length they are usually cut into four-inch long pieces. Found in Sicily and southern Italy.
Zucchette: (little hats) a Pugliese or Sicilian pasta that is rounded, and hollow inside, like a cup or a hat. Ribbed. About 3/4 inch high. Very unusual shape: captures tomato sauce well.
Anellini: little circles of dried pasta, about 1/2 inch in diameter. Used similar to ditalini.
Radiatori: you guessed it -- radiators! Semolina pasta about 7/8 inch long in the shape of coils, or radiators.
Casarecci: shaped like a very narrow, twisted and rolled tube. About 1 1/2 inches long. Turned on end it looks like a tiny "s". Best with Meat sauce.
Spaghetti with cherry Tomatoes, Herbs and Feta Cheese...
Share a Simple Supper with me ...
Cherry Tomatoes (Fresh) - 2 bowls
Feta Cheese (Diced) -1 bowl
Fresh Basil (Finely Chopped) - 5tbsp
Garlic cloves – 4-5 large, minced
Parsley (Fresh) finely chopped – 3tbsp
Sea Salt – to taste
Pepper - to taste
Balsamic Vinegar – 1 ½ tbsp
Olive Oil – ½ cup
Lemon Juice - 2tsp
Black Olive - handful
Spaghetti – 1lb
Parmesan Fresh Cheese (Grated) – 1 chunk
Method:
In a large shallow oven proof dish, add the Tomatoes, Garlic, Vinegar, Lemon juice and drizzle the Olive Oil all over the mix and season with a pinch of Sea Salt and roast for 20-25mins until scotched.
Boil plenty of water in a large pot, with plenty of Salt. Use a wooden spoon and give it a healthy stir every now and then. Keep the pasta moving in the water. (keeps it from sticking). Remember this dish is all about the Pasta. The only way to tell when pasta is just short of
al dente as the case may be.
Drain and place in a large wide non-stick pan, and add the roasted Tomatoes with the juices, Parsley, Feta Cheese, Basil, Pepper and Salt and toss well.
Serve with a sprinkle of fresh Parmesan Cheese.
Enjoy !
Chef’s Tips: For those who struggle with a facility of a Oven, you could stir fry the dish instead.
I prefer whole wheat pasta, and the slightly nutty flavour works very well with this sauce. Leftovers can be refrigerated but are best brought to room temperature before serving. They are equally good reheated in the microwave just until warm.
If you struggle in getting Cherry Tomatoes, use normal Tomatoes, deseed them and finely chop them to bite size.
For those who don’t really like Parmesan Cheese, you could use Mozzarella Cheese too.
Cherry Tomatoes (Fresh) - 2 bowls
Feta Cheese (Diced) -1 bowl
Fresh Basil (Finely Chopped) - 5tbsp
Garlic cloves – 4-5 large, minced
Parsley (Fresh) finely chopped – 3tbsp
Sea Salt – to taste
Pepper - to taste
Balsamic Vinegar – 1 ½ tbsp
Olive Oil – ½ cup
Lemon Juice - 2tsp
Black Olive - handful
Spaghetti – 1lb
Parmesan Fresh Cheese (Grated) – 1 chunk
Method:
In a large shallow oven proof dish, add the Tomatoes, Garlic, Vinegar, Lemon juice and drizzle the Olive Oil all over the mix and season with a pinch of Sea Salt and roast for 20-25mins until scotched.
Boil plenty of water in a large pot, with plenty of Salt. Use a wooden spoon and give it a healthy stir every now and then. Keep the pasta moving in the water. (keeps it from sticking). Remember this dish is all about the Pasta. The only way to tell when pasta is just short of
al dente as the case may be.
Drain and place in a large wide non-stick pan, and add the roasted Tomatoes with the juices, Parsley, Feta Cheese, Basil, Pepper and Salt and toss well.
Serve with a sprinkle of fresh Parmesan Cheese.
Enjoy !
Chef’s Tips: For those who struggle with a facility of a Oven, you could stir fry the dish instead.
I prefer whole wheat pasta, and the slightly nutty flavour works very well with this sauce. Leftovers can be refrigerated but are best brought to room temperature before serving. They are equally good reheated in the microwave just until warm.
If you struggle in getting Cherry Tomatoes, use normal Tomatoes, deseed them and finely chop them to bite size.
For those who don’t really like Parmesan Cheese, you could use Mozzarella Cheese too.
Monday, November 29, 2010
Methi Chicken
Chicken - 1 ½ lb cut into medium sized pieces
Onions - 3 finely chopped
Cooking oil - 4 to 5 tbsps
Jeera (Shahi Black cumin seeds) - 1 tsp
Curry Leaves (Fresh 10-12 leaves or Bay Leaves)
Salt to taste
Ginger – 5 cubes
Garlic – 3 Cubes
Ajwain - ½ tsp
Tumeric - 1 tbsp
Madras Curry Powder – 1 ½
Lemon Juice – 3 tbsps
Tomatoes (finely chopped / Pureed) or 1 tin
Tomato Puree – 1 ½ tbsp
Coriander (Fresh) Leaves - 1 ½ tsp for Garnish
Water - 1 cup (add more if required)
Yoghurt - 2 tbsp yoghurt
Methi leaves (Fresh) (fenugreek leaves) - 2 cups tightly packed (roughly chopped)
Red chilli powder - 1 tsp (Optional)
Garam masala powder - 1 tsp (Optional) or the following
Cardamoms – Large Black – 3 Pods
Cardamoms – 3 Pods
Cinnamon Sticks – 3 1inch
Aniseed (Star) – 2 Pods
Pepper Corns (Whole) – 5 Corns
Method:
In a wide Non-stick bottomed vessel, heat oil. On low heat, add Jeera, Ajwain, Cardmoms, Cinnamon, Aniseed and Pepercorns, and fry for a few seconds. Add curry leaves, toss them and then add Onions and increase the flame to medium and fry till the onions turn golden brown. Add ginger & garlic paste and fry until the raw small disappears. Add Salt, Tumeric, Curry Powder and mix well. Add chicken, mix well, cover and cook for 4-5 mins stirring in between. Add Tomatoes and Tomato paste, Yoghurt and cook until the gravy begins to thicken, at this stage add water if required. Add Methi leaves and and gently mix and cook for 15-2- mins on slow fire and at this stage the oil begins to seperate from the gravy confirms the dish is ready. Garnish with Coriander and serve hot with steamed basmati Rice, Rotis or Naan.
Enjoy.
Chef’s Tip: This is a popular Hyderabadi dish, known as Murgh Methi aka Methi chicken). Protein enriched chicken cooked with fresh Methi leaves that are rich in calcium, potassium and iron!
Onions - 3 finely chopped
Cooking oil - 4 to 5 tbsps
Jeera (Shahi Black cumin seeds) - 1 tsp
Curry Leaves (Fresh 10-12 leaves or Bay Leaves)
Salt to taste
Ginger – 5 cubes
Garlic – 3 Cubes
Ajwain - ½ tsp
Tumeric - 1 tbsp
Madras Curry Powder – 1 ½
Lemon Juice – 3 tbsps
Tomatoes (finely chopped / Pureed) or 1 tin
Tomato Puree – 1 ½ tbsp
Coriander (Fresh) Leaves - 1 ½ tsp for Garnish
Water - 1 cup (add more if required)
Yoghurt - 2 tbsp yoghurt
Methi leaves (Fresh) (fenugreek leaves) - 2 cups tightly packed (roughly chopped)
Red chilli powder - 1 tsp (Optional)
Garam masala powder - 1 tsp (Optional) or the following
Cardamoms – Large Black – 3 Pods
Cardamoms – 3 Pods
Cinnamon Sticks – 3 1inch
Aniseed (Star) – 2 Pods
Pepper Corns (Whole) – 5 Corns
Method:
In a wide Non-stick bottomed vessel, heat oil. On low heat, add Jeera, Ajwain, Cardmoms, Cinnamon, Aniseed and Pepercorns, and fry for a few seconds. Add curry leaves, toss them and then add Onions and increase the flame to medium and fry till the onions turn golden brown. Add ginger & garlic paste and fry until the raw small disappears. Add Salt, Tumeric, Curry Powder and mix well. Add chicken, mix well, cover and cook for 4-5 mins stirring in between. Add Tomatoes and Tomato paste, Yoghurt and cook until the gravy begins to thicken, at this stage add water if required. Add Methi leaves and and gently mix and cook for 15-2- mins on slow fire and at this stage the oil begins to seperate from the gravy confirms the dish is ready. Garnish with Coriander and serve hot with steamed basmati Rice, Rotis or Naan.
Enjoy.
Chef’s Tip: This is a popular Hyderabadi dish, known as Murgh Methi aka Methi chicken). Protein enriched chicken cooked with fresh Methi leaves that are rich in calcium, potassium and iron!
Monday, November 15, 2010
Sunday, November 7, 2010
Gujiyas / Kajji Kaya ...
Originally Gujiyas are a Gujrathi dish, but I have now been enlightened that they’re also very popular in the south too, known as Kajji Kaya.
Ingredients:
Dough
Plain Flour – 1 Cup
Ghee (Purified Butter) – 2 tbsp
Milk – ¼ cup
Water – as required
Stuffing
Semolina – 1 ½ cup
Coconut (Grated) – 1 cup
Lemon Juice – 1 tbsp
Raisins – ½ cup
Ghee – 2 tbsp
Cashew nuts (Coarse) – ½ cup
Sugar ~ 1 ½ cup
Green Cardamom (ground)powder ~ a pinch to taste
Salt ~ Pinch
Ghee ~ 1 tbsp
Sugar:-2 1/2 cup
Kohya / Mawa (Finely grated) - 1/2 cup
Oil for Frying
Method for stuffing: On med fire, In a large non-stick saucepan, add Ghee, Cashews and Raisins and sauté until raisins swell up and add the Semolina and cook for 10 mins and add the grated Coconut and mix well and roast further for 15-20 mins until a hint of golden brown. Add Cardamom powder, Lemon, Salt and Sugar and mix well and remove from fire and allow to cool.
Method for Dough: In a bowl, add plain Flour, Ghee an mix well and add a touch of water leaving the dough on the tough end and allow to rest for half an hour.
On a clean surface, make small balls of the Dough and roll out to a fine pancake and add the stuffing in the middle (Not too much) brush the water all around the edges an and fold over on the edges and pinch (design) to fine seal it completely.
In a Karahi, add the Oil and in Med / hot temp fry there dumplings to a light golden colour and remove. Gujiyas are now ready to serve hot or at room temperature.
Enjoy.
Chef’s Tip:
My Guajarati neighbours in Mombasa, always made Gujiyas on Diwali and I clearly remember they would add food colour in small portions of the dough and have pretty, yummy looking, mouth watering Gujiyas.
Kohya is an optional.
Due to allergies of nuts, you could refrain from nuts.
Stencils are available for making the Cup folds shapes.
Gujiyas can be stored in a air tight container to retain its crispiness.
I couldn’t help, but smile, when my wife asked some relatives on how to make Gujiyas.
Ingredients:
Dough
Plain Flour – 1 Cup
Ghee (Purified Butter) – 2 tbsp
Milk – ¼ cup
Water – as required
Stuffing
Semolina – 1 ½ cup
Coconut (Grated) – 1 cup
Lemon Juice – 1 tbsp
Raisins – ½ cup
Ghee – 2 tbsp
Cashew nuts (Coarse) – ½ cup
Sugar ~ 1 ½ cup
Green Cardamom (ground)powder ~ a pinch to taste
Salt ~ Pinch
Ghee ~ 1 tbsp
Sugar:-2 1/2 cup
Kohya / Mawa (Finely grated) - 1/2 cup
Oil for Frying
Method for stuffing: On med fire, In a large non-stick saucepan, add Ghee, Cashews and Raisins and sauté until raisins swell up and add the Semolina and cook for 10 mins and add the grated Coconut and mix well and roast further for 15-20 mins until a hint of golden brown. Add Cardamom powder, Lemon, Salt and Sugar and mix well and remove from fire and allow to cool.
Method for Dough: In a bowl, add plain Flour, Ghee an mix well and add a touch of water leaving the dough on the tough end and allow to rest for half an hour.
On a clean surface, make small balls of the Dough and roll out to a fine pancake and add the stuffing in the middle (Not too much) brush the water all around the edges an and fold over on the edges and pinch (design) to fine seal it completely.
In a Karahi, add the Oil and in Med / hot temp fry there dumplings to a light golden colour and remove. Gujiyas are now ready to serve hot or at room temperature.
Enjoy.
Chef’s Tip:
My Guajarati neighbours in Mombasa, always made Gujiyas on Diwali and I clearly remember they would add food colour in small portions of the dough and have pretty, yummy looking, mouth watering Gujiyas.
Kohya is an optional.
Due to allergies of nuts, you could refrain from nuts.
Stencils are available for making the Cup folds shapes.
Gujiyas can be stored in a air tight container to retain its crispiness.
I couldn’t help, but smile, when my wife asked some relatives on how to make Gujiyas.
Why don’t they simply ask first?
Thursday, October 21, 2010
.JPG)
Wednesday, October 20, 2010
Quinoa with Corn, Spring Onions, and Mint
Quinoa - 1 cup pre-washedVegetable stock - 2 cups
Corn - 2 ears of corn, shucked
Lemon Zest - 1 ½ tsps
Lemon Juice - 2 tbsp (fresh)
Olive Oil (extra-virgin) - 2 tbsp
Honey -1 ½ tsps
Salt - 1/4 tsp
Black Pepper - 1/8 tsp
Spring Onions, chopped - 2
Mint fresh – ¼ cup
Paneer – 1 cup diced
Butter – 3 Large tbsp
Method: In a large no stick pan, add Quinoa, and pour in the vegetable stock and bring to a full boil and boil, uncovered, for 5 minutes, stirring occasionally. Remove from the heat and set aside, covered, for 15 minutes.
Meanwhile, in a large quart wide pot, put the corn and add water to cover and bring to a boil and cover. Remove from the heat and let stand, covered, for 5 minutes. Transfer the corn, with tongs, to a cutting board. When cool enough to handle, cut the kernels off the cobs with a large heavy knife. Put the kernels in a bowl and set side.
Stir fry the Paneer until golden brown.
In a large bowl, whisk together the Lemon Zest, Lemon Juice, Olive Oil, Honey, Salt, and Pepper until combined. Add the Quinoa, Paneer and Butter to the dressing and toss until the dressing is absorbed. Gently fold in the Corn, Spring Onions, Mint, and Salt and Pepper to taste.
Chef’s Tip: This dish can be served Hot or cold.
Store it in the fridge if desired to eat on the following day … Cold.
If available, you could use frozen Corn, with loads of Butter. I love it with Mint and Coriander.
Thursday, October 14, 2010
X'mas Chicken (Masala) Roast ...
Whole Chicken - 5lbs
Ginger (Fresh) – 3tbsp (Pureed)
Garlic (Fresh) – 1 ½ tbsp (Pureed)
Butter – 5tbsp
Cayenne pepper – ½ tsp
Salt - 1tsp
Lemon Juice– 4tbsp
Rice Vinegar – 1tsp (Optional)
Ajwain seeds – ½ tsp
Olive Oil – ½ cup
Method: Preheat oven to 375. In a large bowl mix all the ingredients and add oil and mix well into a paste. (Except Chicken & Butter)
Rinse chicken under cool water and pat dry. Place on roasting rack in pan. Rub paste in and under the chicken skin and inside the cavity. Bake for 1 hour then (carefully!) flip the chicken over on the rack. Return to the oven for approximately 1 additional hour or until juices run clear and leg moves freely when wiggled. Paste it with Butter and let it rest.
Chef’s Tip: When ready place on a bed of freshly baked Roast Potatoes or Veg of your Taste or cook a sauce.
Ginger (Fresh) – 3tbsp (Pureed)
Garlic (Fresh) – 1 ½ tbsp (Pureed)
Butter – 5tbsp
Cayenne pepper – ½ tsp
Salt - 1tsp
Lemon Juice– 4tbsp
Rice Vinegar – 1tsp (Optional)
Ajwain seeds – ½ tsp
Olive Oil – ½ cup
Method: Preheat oven to 375. In a large bowl mix all the ingredients and add oil and mix well into a paste. (Except Chicken & Butter)
Rinse chicken under cool water and pat dry. Place on roasting rack in pan. Rub paste in and under the chicken skin and inside the cavity. Bake for 1 hour then (carefully!) flip the chicken over on the rack. Return to the oven for approximately 1 additional hour or until juices run clear and leg moves freely when wiggled. Paste it with Butter and let it rest.
Chef’s Tip: When ready place on a bed of freshly baked Roast Potatoes or Veg of your Taste or cook a sauce.
Friday, September 24, 2010
Chef's: Did You Know ...
Pumpkin Seeds
A ‘power pack’ seed full of healthy benefits, they are rich in Amino acids, Iron, Protein, Phytosterols and immune-boosting Zinc.
The rich source of essential fatty acids found in pumpkin seeds also helps to maintain healthy blood vessels, as do the plant compounds called Phytosterols.
They also contain Phytoestrogens, plant chemicals with a structure rather like the Hormone Oestrogen, which have been found to help with balancing women’s Hormones, and also in helping to prevent heart disease.
Well, that’s the P’s dealt with, now for an interesting T.Tryptophan, an essential Amino acid. Tryptophan has the ability to increase brain levels of Serotonin, a so-called happy chemical which can help fight depression.
Summary of Benefits
Pumpkin Seeds Immune-boosting Zincs Healthy unsaturated fats, good for lowering Cholesterol, Tryptophan and Phytosterols.
Phytoestrogens for hormone balancing and reducing heart risk
A ‘power pack’ seed full of healthy benefits, they are rich in Amino acids, Iron, Protein, Phytosterols and immune-boosting Zinc.
The rich source of essential fatty acids found in pumpkin seeds also helps to maintain healthy blood vessels, as do the plant compounds called Phytosterols.
They also contain Phytoestrogens, plant chemicals with a structure rather like the Hormone Oestrogen, which have been found to help with balancing women’s Hormones, and also in helping to prevent heart disease.
Well, that’s the P’s dealt with, now for an interesting T.Tryptophan, an essential Amino acid. Tryptophan has the ability to increase brain levels of Serotonin, a so-called happy chemical which can help fight depression.
Summary of Benefits
Pumpkin Seeds Immune-boosting Zincs Healthy unsaturated fats, good for lowering Cholesterol, Tryptophan and Phytosterols.
Phytoestrogens for hormone balancing and reducing heart risk
Tuesday, September 14, 2010
Kashata ...
Sugar ~ 380g a.JPG)
Coconut (Fresh) Desiccated ~ 350g
Peanuts (Roasted & Grounded) Optional
Ground Cinnamon ~ ½ tsp
Cardamom ~ ½ tsp
Salt ~ Pinch
Flour ~ 100g Optional
Ghee ~ 3 tbsp
Coconut Milk ~ 1 Cup
Food Colouring ~ Optional (or add a Pinch of Saffron)
Method: On medium fire, In a large non-stick saucepan, add Ghee and add Coconut and stir continously, until the smell of Coconut fills the rooms, add all the ingredients and stir well until the sugar has melted completely.
On a lightly greased tray, pour the mixture and spread evenly to ¼ to ½ inch and allow to cool and rest for a few minutes. Cut to shape preferred whilst still warm and allow to set and cool down completely.
Enjoy.
A very popular Swahili snack served with strong black coffee.
Served all over East Africa.
Chef’s Tip: Peanuts are optional due to allergies now days.
Try this recipe with a hint of fresh pureed Ginger.
a.JPG)
Coconut (Fresh) Desiccated ~ 350g
Peanuts (Roasted & Grounded) Optional
Ground Cinnamon ~ ½ tsp
Cardamom ~ ½ tsp
Salt ~ Pinch
Flour ~ 100g Optional
Ghee ~ 3 tbsp
Coconut Milk ~ 1 Cup
Food Colouring ~ Optional (or add a Pinch of Saffron)
Method: On medium fire, In a large non-stick saucepan, add Ghee and add Coconut and stir continously, until the smell of Coconut fills the rooms, add all the ingredients and stir well until the sugar has melted completely.
On a lightly greased tray, pour the mixture and spread evenly to ¼ to ½ inch and allow to cool and rest for a few minutes. Cut to shape preferred whilst still warm and allow to set and cool down completely.
Enjoy.
A very popular Swahili snack served with strong black coffee.
Served all over East Africa.
Chef’s Tip: Peanuts are optional due to allergies now days.
Try this recipe with a hint of fresh pureed Ginger.
Monday, August 23, 2010
Sun Dried Tomatoes (Home-made) ...
Homemade Sun-Dried Tomatoes (Homemade) 
The Old grand-ma fashioned way.
Tomatoes - 12 approx
Salt (sea) - 2 tbsp
Olive Oil - 1 ½ cups
Garlic Pods - 6 skinned
Dried Herbs of your choice - 1 ½ tsp (Optional)
Method: Simply slice tomatoes in half, and place them on a clean plate place, sprinkle Salt and Herbs and place in the hot Sun (of Kenya). Ensure that you cover it with a raised (net) cheese cloth screen. Depending on the weather and country this could take from a week to two..JPG)
Easy to make, store, and use at home, this is an item you may wish to consider a staple in your pantry.
Chefs Tip: You'll want to cover them with cheesecloth, raised so it does not touch the tomatoes, to keep out any critters and provide proper ventilation. You will also need to bring them in during the night, lest the evening dew undo your drying process.
Chefs Tip: The end product must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. Ensure your hands dry when handling, no moisture at all.
In a sterilised clear glass bottle,
Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated.
If the old-fashioned method sounds too time-consuming, you'll be happy to know you can achieve the same lusty results with an oven-method or a dehydrator in a fraction of the time. You'll find more detailed recipe instructions in the sun-dried tomatoes recipe collection. (You could also Smoke them)
This will remain in your pantry for months on end. However, a relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavour to a variety of recipes.
Uses: Bake a Bread with Sun Dried Tomatoes. Add in you Salad finely sliced, etc.
On the Odd day I love them in my Sandwich too or Rice Tomato Biryani.
You East Africans will love them and ofcourse you have the weather to support you too..jpg)
The Old grand-ma fashioned way.
Tomatoes - 12 approx
Salt (sea) - 2 tbsp
Olive Oil - 1 ½ cups
Garlic Pods - 6 skinned
Dried Herbs of your choice - 1 ½ tsp (Optional)
Method: Simply slice tomatoes in half, and place them on a clean plate place, sprinkle Salt and Herbs and place in the hot Sun (of Kenya). Ensure that you cover it with a raised (net) cheese cloth screen. Depending on the weather and country this could take from a week to two.
.JPG)
Easy to make, store, and use at home, this is an item you may wish to consider a staple in your pantry.
Chefs Tip: You'll want to cover them with cheesecloth, raised so it does not touch the tomatoes, to keep out any critters and provide proper ventilation. You will also need to bring them in during the night, lest the evening dew undo your drying process.
Chefs Tip: The end product must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. Ensure your hands dry when handling, no moisture at all.
In a sterilised clear glass bottle,
Oil-packed sun-dried tomatoes with fresh herbs or garlic added must be refrigerated.
If the old-fashioned method sounds too time-consuming, you'll be happy to know you can achieve the same lusty results with an oven-method or a dehydrator in a fraction of the time. You'll find more detailed recipe instructions in the sun-dried tomatoes recipe collection. (You could also Smoke them)
This will remain in your pantry for months on end. However, a relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavour to a variety of recipes.
Uses: Bake a Bread with Sun Dried Tomatoes. Add in you Salad finely sliced, etc.
On the Odd day I love them in my Sandwich too or Rice Tomato Biryani.
You East Africans will love them and ofcourse you have the weather to support you too.
With the type of variations of tomatoes available, you can have a different look and taste too. Worth the adventure for the taste buds.
Chefs: Did You Know ...
Asparagus 
The alkalinity and diuretic effect of asparagus juice helps relieve many ailments.
Asparagus is a member of the lily family which includes leeks, garlic and onions. It has a spear top with bud-like, compact and pointed head.
Perhaps it may surprise you that there are a few hundred varieties of asparagus but only a small number is edible.
Although it's available all year round, asparagus usually is most found and best in spring and is harvested when it is about 6 to 8 inches tall.
The variety we eat is usually green or greenish purple in colour. There is also a white variety which is grown underground to preserve its delicate flavour. But these sunlight-deprived stalks also lack the goodness of chlorophyll.
Asparagus is expensive compared to other more common vegetables simply because it is harvested by hand..jpg)
Nutritional Benefits
Asparagus is an alkaline food which is rich in protein but low in calories and carbohydrates. It is an excellent source of potassium, folic acid, vitamins A, C and K, and traces of vitamin B complex.
A good source of dietary fibre, asparagus is also rich in niacin, phosphorus and very low sodium. And certainly most impressive is that it is one of those few vegetables that actually has the calcium and magnesium in the ideal ratio of 2:1.
Health Benefits
Asparagus has an abundance of an amino acid called asparagine, which helps to cleanse the body of waste material. As a result, some people pass out smelly urine after eating asparagus. Don't worry if this happens to you. Just be glad that your kidney is functioning as it should.
Asparagus is one of the few vegetables that are highly dense in healthful nutrients that help many ailments.
Acidity, Blood: The high alkalinity of this wonder juice is effective in reducing the acidity of the blood and helps cleanses the tissues and muscles of waste.
Arthritis and Rheumatism: A unique phytochemical in asparagus that produces anti-inflammatory effect helps relieve arthritis and rheumatism.
Bowel movement: Consume asparagus regularly for its mild laxative effect and dietary fibre that provides for regular bowel movement.
Cancer: Asparagus is a prime source of anti-oxidant and glutathione that can help prevent the dreaded cancer.
Cataracts: The anti-oxidant and glutathione in asparagus prevents the progression of cataracts and other eye problems.
Diabetes/Hypoglycaemia: The healthful minerals in asparagus juice make it an important diet for people who are controlling their blood sugar levels. However, it is not to be taken by people with advanced kidney diseases.
Diuretic: Asparagus is a wonderfully diuretic vegetable and its efficacy is more pronounced when it is taken in juice form.
Heart disease: Drink a small amount of asparagus juice mixed with raw honey three times a day daily to strengthen a weak or enlarged heart.
Kidney: The diuretic and alkaline properties of asparagus help prevent or dissolve kidney stones. It helps break up oxalic acid crystals formed in the kidney.
PMS symptoms: The diuretic effect of asparagus juice helps relieve premenstrual swelling and bloating. The magnesium in this wonder juice also helps relieve irritability, fatigue, depression, etc.
Pregnant women: The high content of folic acid, calcium and other minerals in asparagus are important in reducing the risk of birth defects and low birth weight. The diuretic effect of the juice is also a big help in reducing water retention in pregnant women.
The alkalinity and diuretic effect of asparagus juice helps relieve many ailments.
Asparagus is a member of the lily family which includes leeks, garlic and onions. It has a spear top with bud-like, compact and pointed head.
Perhaps it may surprise you that there are a few hundred varieties of asparagus but only a small number is edible.
Although it's available all year round, asparagus usually is most found and best in spring and is harvested when it is about 6 to 8 inches tall.
The variety we eat is usually green or greenish purple in colour. There is also a white variety which is grown underground to preserve its delicate flavour. But these sunlight-deprived stalks also lack the goodness of chlorophyll.
Asparagus is expensive compared to other more common vegetables simply because it is harvested by hand.
.jpg)
Nutritional Benefits
Asparagus is an alkaline food which is rich in protein but low in calories and carbohydrates. It is an excellent source of potassium, folic acid, vitamins A, C and K, and traces of vitamin B complex.
A good source of dietary fibre, asparagus is also rich in niacin, phosphorus and very low sodium. And certainly most impressive is that it is one of those few vegetables that actually has the calcium and magnesium in the ideal ratio of 2:1.
Health Benefits
Asparagus has an abundance of an amino acid called asparagine, which helps to cleanse the body of waste material. As a result, some people pass out smelly urine after eating asparagus. Don't worry if this happens to you. Just be glad that your kidney is functioning as it should.
Asparagus is one of the few vegetables that are highly dense in healthful nutrients that help many ailments.
Acidity, Blood: The high alkalinity of this wonder juice is effective in reducing the acidity of the blood and helps cleanses the tissues and muscles of waste.
Arthritis and Rheumatism: A unique phytochemical in asparagus that produces anti-inflammatory effect helps relieve arthritis and rheumatism.
Bowel movement: Consume asparagus regularly for its mild laxative effect and dietary fibre that provides for regular bowel movement.
Cancer: Asparagus is a prime source of anti-oxidant and glutathione that can help prevent the dreaded cancer.
Cataracts: The anti-oxidant and glutathione in asparagus prevents the progression of cataracts and other eye problems.
Diabetes/Hypoglycaemia: The healthful minerals in asparagus juice make it an important diet for people who are controlling their blood sugar levels. However, it is not to be taken by people with advanced kidney diseases.
Diuretic: Asparagus is a wonderfully diuretic vegetable and its efficacy is more pronounced when it is taken in juice form.
Heart disease: Drink a small amount of asparagus juice mixed with raw honey three times a day daily to strengthen a weak or enlarged heart.
Kidney: The diuretic and alkaline properties of asparagus help prevent or dissolve kidney stones. It helps break up oxalic acid crystals formed in the kidney.
PMS symptoms: The diuretic effect of asparagus juice helps relieve premenstrual swelling and bloating. The magnesium in this wonder juice also helps relieve irritability, fatigue, depression, etc.
Pregnant women: The high content of folic acid, calcium and other minerals in asparagus are important in reducing the risk of birth defects and low birth weight. The diuretic effect of the juice is also a big help in reducing water retention in pregnant women.
Eating Asparagus, Garlic and Artichokes help shed pounds of you. These Vegetables prompt the body to produce hormone, which suppresses appetite.
They are known to improve the way the body reacts to Insulin, a hormone which helps control blood sugar levels. Helps you control Type 2 Diabetes the form linked to obesity.
They are known to improve the way the body reacts to Insulin, a hormone which helps control blood sugar levels. Helps you control Type 2 Diabetes the form linked to obesity.
Chefs Comment: Whatever the case maybe ... consuming these vegetables causes no harm.
Saturday, August 21, 2010
Mango in Spicey Tangy Sauce ...
Red Onions – 2 Cups finely diced
Tomatoes – 2 Cups finely diced
Mangoes (Ripe) – 2 cups finely diced
Red Vinegar – ½ Cup
Honey – ½ cup (or Brown Sugar ¾ kg)
Green Chilli – 1 Pod finely diced (Add more to taste)
Salt & Coarse Black pepper to taste
Olive Oil (Extra virgin) – ½ cup
Turmeric – ¼ tsp
Curry Powder – ¼ tsp
Coriander – ½ cup finely chopped
Ginger – 1 tbsp puree
Garlic – 1 tsp puree
Butter – 1 tbsp
Lemon Juice – 1 tbsp
Method: In a large saucepan, add the Olive Oil, Onions, Ginger, Garlic, Vinegar and sauté for 30mins. Add Butter, Tomatoes, Chillies, Lemon Juice, Turmeric and Curry powder and cook for further 20mins. At this stage you can blend this to a fine puree.
Remove from heat. Add mangoes and Coriander mix well and serve.
Chef's tip: goes well with Grilled Prawns, Fish Fillets or Cauliflower cutlets.
My Son often uses this as his Burger sauce. Enjoy.
Tomatoes – 2 Cups finely diced
Mangoes (Ripe) – 2 cups finely diced
Red Vinegar – ½ Cup
Honey – ½ cup (or Brown Sugar ¾ kg)
Green Chilli – 1 Pod finely diced (Add more to taste)
Salt & Coarse Black pepper to taste
Olive Oil (Extra virgin) – ½ cup
Turmeric – ¼ tsp
Curry Powder – ¼ tsp
Coriander – ½ cup finely chopped
Ginger – 1 tbsp puree
Garlic – 1 tsp puree
Butter – 1 tbsp
Lemon Juice – 1 tbsp
Method: In a large saucepan, add the Olive Oil, Onions, Ginger, Garlic, Vinegar and sauté for 30mins. Add Butter, Tomatoes, Chillies, Lemon Juice, Turmeric and Curry powder and cook for further 20mins. At this stage you can blend this to a fine puree.
Remove from heat. Add mangoes and Coriander mix well and serve.
Chef's tip: goes well with Grilled Prawns, Fish Fillets or Cauliflower cutlets.
My Son often uses this as his Burger sauce. Enjoy.
Thursday, August 19, 2010
Ladies Sangeet ...
I am often asked, If I know of any singers for Ladies Sangeet. 
Here at last! I have one of the finest …
Use Chef Attalia as a reference ...
Here at last! I have one of the finest …
Use Chef Attalia as a reference ...
Sodi Singh of Nairobi, Kenya ...
On my recent trip to Kenya, we attended a Reception party @ Simba (Sikh) Union in Nairobi. A Splendid evening it proved to be.
A gentleman preformed Live … by the name of “Sodi Singh” … Wow! Absolute brilliant.
Could even sing some Kenyan native songs … I was very impressed.
He was supported by his Roadshow …
Sodi Singh is definitely there … Big Hit in Nairobi, Kenya …
I wonder how many of you have had the pleasure to hear this talent.
Attaching a copy of his CD, which I managed to get a signed copy of (Ha!)
Someone needs to quickly sign up this talent ... Words pronounced clearly and backed with a Clear Voice ...
Keep it Up … Sodi Singh.
So ... If you're going to Nairobi, Kenya for a Wedding ... I highly recommend "Sodi Singh"
Use Chef Attalia as a reference ...
To get my signed copy ... I was invited to his house for breakfast and he kindly handed me a FREE copy of his Pride.
thank you ... Sodi
A gentleman preformed Live … by the name of “Sodi Singh” … Wow! Absolute brilliant.
Could even sing some Kenyan native songs … I was very impressed.
He was supported by his Roadshow …
Sodi Singh is definitely there … Big Hit in Nairobi, Kenya …
I wonder how many of you have had the pleasure to hear this talent.
Attaching a copy of his CD, which I managed to get a signed copy of (Ha!)
Someone needs to quickly sign up this talent ... Words pronounced clearly and backed with a Clear Voice ...
Keep it Up … Sodi Singh.
So ... If you're going to Nairobi, Kenya for a Wedding ... I highly recommend "Sodi Singh"
Use Chef Attalia as a reference ...
To get my signed copy ... I was invited to his house for breakfast and he kindly handed me a FREE copy of his Pride.
thank you ... Sodi
Monday, August 9, 2010
Dagaa ...
Sun Dried Fried Fish with Tomatoes
Fish - Sun dried 2 inch Chunks - 900gms
Tomatoes - cut into small wedges - 450gms
Onions - Coarsely chopped
Chill - finely diced - 2 pods
Garlic Cloves – finely chopped - 4pcs
Water – 600ml
Coconut Milk – 600ml
Butter – 100gms
Salt – to taste
Coriander - handful
Method: Dry-fry the stockfish in a non-stick pan until slightly browned.
In a large Non-stick Pan, add the tomatoes, onions, chilli, garlic, water and coconut milk to a large pan. Bring to a boil then add the fried stockfish.
Reduce to a simmer and cook until most of the water has been absorbed (make sure you only stir gently to avoid breaking-up the fish). At this stage, add butter and garnish with coriander and serve with Ugali, Matoke, Rice or Chappati’s.
Chef’s Tip: For those who have no idea of sun-dried fish. Opt for Cod, salt it well and place it in a oven on low Gas mark and dry the fish. Please ensure it is properly dried and is not moist at all. Cool and dice it. Can store for a month.
This is popular Swahili dish.
Fish - Sun dried 2 inch Chunks - 900gms
Tomatoes - cut into small wedges - 450gms
Onions - Coarsely chopped
Chill - finely diced - 2 pods
Garlic Cloves – finely chopped - 4pcs
Water – 600ml
Coconut Milk – 600ml
Butter – 100gms
Salt – to taste
Coriander - handful
Method: Dry-fry the stockfish in a non-stick pan until slightly browned.
In a large Non-stick Pan, add the tomatoes, onions, chilli, garlic, water and coconut milk to a large pan. Bring to a boil then add the fried stockfish.
Reduce to a simmer and cook until most of the water has been absorbed (make sure you only stir gently to avoid breaking-up the fish). At this stage, add butter and garnish with coriander and serve with Ugali, Matoke, Rice or Chappati’s.
Chef’s Tip: For those who have no idea of sun-dried fish. Opt for Cod, salt it well and place it in a oven on low Gas mark and dry the fish. Please ensure it is properly dried and is not moist at all. Cool and dice it. Can store for a month.
This is popular Swahili dish.
Subscribe to:
Posts (Atom)
