Quinoa with Corn, Spring Onions, and Mint

Quinoa - 1 cup pre-washed
Vegetable 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.

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.

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

Kashata ...

Sugar ~ 380g
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.

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.

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.

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.

Chefs Comment: Whatever the case maybe ... consuming these vegetables causes no harm.

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.

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 ...

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

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.

Wontons ...

Mince Meat - 100 gms
Spring Onions - finely chopped - 2
Mushrooms - Re-hydrated Shiitake diced - 3
Ginger (Inch Piece) - finely chopped - 1
Oyster Sauce - 1 ½ tbsp
White Pepper - Large pinch (Optional)
Splash of Soy Sauce
Cornflour - 1 tbsp

Mix the above ingredients thoroughly. Leave it to sit for about 15 minutes.
Take a Won Ton wrapper in your hand, leaving the others well covered to prevent drying out. Place a teaspoon of the mince mix in the middle. Wet the edges and fold over into a rectangle.
What you are trying to do here is wrap the mix so that it remains sealed and does not open in the Soup, Some are known to make various shapes, you choose yours. Imagine a hankie with sand in the middle.

To cook, simmer in some water for 10 mins.
Avoid cooking in the Soup stock as the flour dusting from the wrapper will cloud the Soup / Stock.
Add to stock with or without noodles.
These freeze very well, and can be cooked from frozen.
This mix will makes approx 25 dumplings

Chef’s Tip: I like to add Fresh green Chillies, Garlic with some Coriander in my mix.
The choice of meat has to be which cooks easily, such as baby lamb, Prawns, Chicken, Etc.
However, you could use Beef, Pork, Lamb, Chicken, Seafood or even Vegetables of your choice.

All those from the continent of Africa & Asia, a Kebab mix will do perfectly. I often do that, from my left over mix the day after the Barb’Q.

Sweet Potato Salad

4 Sweet Potatoes (ready cooked) Roasted / Fried / Baked
4 Onions finely diced
2 Celery ribs diced
½ cup Olive Oil
½ Lemon Juice (Extracted)
½ Orange Juice (Extracted)
1 tbsp Soy Sauce (Light)
Handful Coriander finely chopped.
½ tsp Red Chilli powder (Optional)
Salt for seasoning (to taste)
½ tsp Black Pepper (ground)
A couple of Fresh Green Chillies finely diced (Optional)

Cut the Sweet Potatoes into bite-sized pieces and place them in a large bowl. Add the Onions, Celery and Coriander. Place in fridge to cool.
Prepare a Mixture by adding the rest of the ingredients in a separate bowl and mix well. Place in fridge to cool.
Only mix when ready to serve.

Sweet Potato (Gwa'chi) Fries

2 Sweet Potatoes (Large)
1 tbsp of Olive Oil
¼ tsp Salt (to taste)
1 Fresh Lemon
1 tsp Red chilli powder (Optional)

Preheat the oven to 450 degrees.
Cut the Sweet Potatoes into ½ inch strips or wedges and toss in Oil and Salt. Arrange in a single layer on a non-stick baking sheet. Place in oven for 30 minutes, turning once. Sprinkle Fresh Lemon, Salt mixed with Red Chilli Powder and serve. Simple as that …
Ideal for those Health / Gym freaks ….


Chef’s Tip: Sweet Potato can be fried just any ordinary Potato fries too, if required. You can also spice up your fries. For you Desi’s you can also use a little Chunky Chaat Masala …

All you East Africans also know, that you can simply roast a Sweet Potato with Skin, for a delicious bite whilst having a Barb-A-Que.

A Point I'd Like to share with you ... For some Odd American reason. The American's are under the impression that Sweet Potatoes is only a American homegrown product, and the African similar root Veg is Yam.
Let's educate the Americans and let them know, that Sweet Potatoes are grown all over the world. All East Africans would agree with me that we have all grown up eating them atleast once or twice a month. All the people from the Indian sub-continent and the far East seem to have eaten Sweet Potatoes too.

Chefs: Did You Know ...

Sweet Potatoes are a great source of vitamins A, B6, C, E and Calcium, Potassium,Beta-Carotene, as well as a good source of Fibre.

The Center for Science in the Public Interest ranks the sweet potato as the world’s most nutritious vegetable.

The humble sweet potato is actually a power vegetable - in more ways than one.
Here are some other appealing facts about sweet potatoes:

One medium-sized sweet potato contains just 118 calories and is cholesterol-free and almost fat-free.

They have more fiber than oatmeal: 4 grams in a medium-sized potato.

One cup of cooked sweet potatoes provides 30 milligrams of the antioxidant beta carotene. You’d have to eat 23 cups of broccoli to get that much.

The body converts beta carotene into vitamin A, and a serving of sweet potatoes contains twice the recommended daily allowance. Vitamin A helps maintain a healthy immune system and protects the body from strokes and heart disease.

Sweet potatoes are naturally low in sodium but high in potassium, calcium, folate and vitamins E and C.

Serve some tonight and you’ll do yourself a tremendous favour.

Blackberry Jam ...

2 Kgs of Blackberries
2 Lemons
500mls of Apple Juice
½ kg of Sweet Apples
200mls of water (If required)
1 Cup Sugar (Optional)

Method
Wash, Clean, Peel, Core and Chop your fruit thoroughly.
Place all the ingredients in large pan and bring to boil and simmer for about three-quarters of an hour, scrapping off the scum from time to time. Add sugar and Stir regularly to prevent from sticking.
Pour hot mixed Jam in warm sterilized jam jars and seal them.

Chef’s Tip: Some prefer not to peel Apples, just blend them to almost puree.
It need'nt be Blackberry ... you can have Fruit of your choice. Just take care to balance out the Sour with the Sweet fruit. (Plums, Apricots, Pineapples or Strwberries)

Cheesy Bread Recipe

Cheesy Bread Recipe

8oz Shredded Mozzarella Cheese
1 lb Shredded Cheddar Cheese (Sharp)
1 Onion finely Chopped (To Taste)
½ Cup Mayonnaise
2 Tbsp Sour Cream (Optional)
3-4 Cloves Garlic, Minced
1 stick Butter (½ cup, 4 ounces), softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread, depending on the size of the loaves

Method:
In a large bowl, mix together the Cheeses and the Onion. Stir in the Mayonnaise and Sour Cream.
In a separate small bowl blend the butter and garlic until smooth.
Add the butter mixture to the cheese mixture.
Preheat Grill. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Grill until nicely browned, approx 3 to 5 mins.
Enjoy

Simply Mombasa -=- Restaurant

Some place very close to my Heart .....

Back on the drawing board ..... Let's visit the Bar in the meantime ...

Hold your breath ....

Soon on it's way Back .... "Simply Mombasa"

However ... "Simply Desi~Licious Caterers" are always in Action...!

Tandoor ~ Clay Oven

Something else cooking in a Clay Oven ~ Tandoor.
The Boys in Action @ Simply Mombasa ...

Chef's: Did you Know ...

Asparagus - Good natural source of Vitamin E. It is also a natural Diuretic.

Red Snapper Pan cooked with Fresh Garlic

Prompt me for the recipe. Fish is good for you.

You can make this recipe lower in fat by cutting down on the butter.

But ... I don't!