Thursday, 31 January 2013

SESAME CHICKEN



Ingredients:

Chicken- 1 kg

Beaten eggs- 2

Sesame seeds- 250 gms

All purpose flour- 1 cup

Dark soya sauce- 1 tbspn

Ginger- garlic paste- 1 tbspn

Green chilly paste- 1 tspn

Sesame oil- 1 tbspn

Salt to taste


Method:

1. Clean the chicken and marinate with soya sauce, ginger, garlic, chilly paste, salt and keep it aside for 30 minutes.






2. After 30 minutes take each piece of the chicken and first dust it in the flour, then dip in beaten egg and at last roll the chicken in the sesame seeds.







                             

3. Grease the baking tray and keep the chicken pieces and add some little drops of oil over each piece of the chicken.






4. Oven roast the chicken at 180 degrees for 40 minutes until golden brown.



Wednesday, 30 January 2013

EGG CHAPATIS- COOKING WITH LEFT OVERS

This is a super easy and quick snack with left overs. I had some left over chapatis with which I wanted to make a tasty snack. You can very well have this anytime of the day. You can also use left over parathas, rotis, tortillas and even  bread.



Ingredients:

Left over chapati's- 3

Eggs- 2 no's

Onion- 1(finely chopped)

Ginger- garlic-2 tbspns (finely chopped)

Curry leaves- 2 sprigs

Fennel seeds- 1 tbspn

Green chillies- 2(finely chopped)

Cilantro leaves- 2 tbspns(finely chopped)

Turmeric powder- 1 tspn

Garam masala- 1 tspn

Oil- 1 tbspn

Salt to taste


Method:

1. Tear the chapati's to uneven pieces.










Torn chapati's

2. Heat the oil in the pan and add the ginger, garlic and chillies. When they turn slightly brown add the curry leaves followed by the onion.





3.When the onion turns brown add the torn chapati's in the pan and stir to mix all the ingredients uniformly. Add the salt, turmeric powder and garam masala and stir again.



4. In the same pan make some space by keeping the chapati's aside and cook the eggs in the small space.



5. When the eggs are half cooked mix the eggs with the chapati and mix well.


6. Garnish with cilantro leaves and serve hot.

Monday, 28 January 2013

MANGO ALMOND SMOOTHIE


I prepared this smoothie yesterday for my kids(and we had it too). Mangoes and almonds both make a great combination which would give you a refreshing taste and energy. With the hot summer in Nairobi this smoothie tasted so good after running around in the sun.Cardamom flavor makes it more delightful with the "Indian kulfi" touch.




Ingredients: (makes 4 glasses)

Ripe mangoes- 2

Almonds- 10

Cold milk- 1 cup

Cold water- 1 cup

Sugar (In case the mangoes are not very sweet)

Cardamom powder- 1 pinch


Method:

1. Peel the skin of the mangoes and cut the mangoes into slices.

2. Place the almonds in  a blender  with little milk and prepare a smooth paste.

3. Now add the mango slices with milk, water and cardamom powder and blend in the blender to get the smooth drink.

You can also opt to add some freshly whipped cream to add more richness to the smoothie.


Sunday, 27 January 2013

CARROT SALAD

This is a very simple salad. This is my favourite right from when I was a child. My mom would prepare this salad almost everyday to protect me from the hot sun of my home town.

Grated carrots with chillies and onion with the tangy lemon juice.If you are very particular about the smell of the onion you can replace the onion with  freshly chopped chives.



Carrot salad


Ingredients:

Carrots- 2(grated)

Onion- 1(finely chopped)

Green chillies- 1(finely chopped)

Juice of 1 lemon

Salt to taste



Method:


1. Grate the carrot and place it in a bowl.

2. Add in the other ingredients gently toss, and mix with a fork. Serve chilled.

Saturday, 26 January 2013

CHICKEN FRIED RICE

chicken fried rice


Ingredients:


Cooked rice- 1 cup

Boneless chicken cubes- 100 gms

Finely chopped onion- 1

Ginger-garlic paste- 1 tbspn

Carrot and green beans- 1/2 cup(finely chopped)

Dark soya sauce- 1 tbspn

Sesame oil- 2 tbspns

Finely chopped chives- 1 tbspn(to garnish)

Salt to taste


Method:


1. Cook the chicken cubes in a pan with little water and salt until cooked. 

2. Heat the oil in the pan and add the ginger garlic paste. Add the onions and wait until it turns brown.

3. Add the chopped carrot and beans and let it cook for a minute.

4. Add the chicken now to the vegetables.

5. Add the soya sauce, salt and keep stirring for less than a minute.

6. Take a wide mouthed bowl and put the rice in it. Add the veges and the chicken mix to the rice and mix uniformly with a fork.(Do not do this process when the rice is hot)

7. Garnish with chives and serve with chilly oil.


Thursday, 24 January 2013

SUKUMA WIKI FRITTATA


For the people who are really amused by the name of the Frittata- "Sukuma wiki" is the Kenyan spinach. It is the secret of every Kenyan's strength. The very favourite green which is loved by each and every Kenyan.Well"sukuma wiki" means "push the week". It i s a very cheap green which helps an ordinary Kenyan to push and survive the whole week with just Kshs.5 a bunch.

One bunch of sukuma wiki equals one glass of milk. This spinach is rich in calcium and iron. In the initial years of my stay in Nairobi I did not like it. Later I had a Luhya house help who taught me how to cook this mighty green. Crunchy and tummy filling...........I feel very full after one serving of this green. Good thing is that my kids too love to have sukuma with ugali(the maize meal). Well "Live like a Kenyan when you are in Kenya".


This time tried to have some Sukuma with eggs for  breakfast. Replaced the usual spinach with sukuma wiki and it tasted very good.



Sukuma wiki frttata



Ingredients:


Diced potatoes- 2 cups

Finely chopped Sukuma wiki- 1 cup

Onion- 1 (finely chopped)

Peas- 1/2 cup

Eggs-3

Whipping cream- 1 tbspn

Nutmeg- 1 tspn

Basil powder-

Pepper- 1 tspn

Olive oil- 1 tbspn

Salt to taste


Method:


1. Heat the oil in the pan and saut'e the onion. Add the peas and potatoes first with the salt and water. Let it cook for 10 minutes. Now when the potatoes and the peas are done add the sukuma and mix well. Add little water and cook for another 5 minutes.








2. Let the mixture to cool down. Beat the eggs and add basil, pepper, salt and nutmeg.







3. Add the whipping cream now.




4. Add the egg mixture to the potatoes, peas and sukuma and mix well.





5. Bake in the preheated oven at 180 degrees for 10 to 15 minutes until set.


Tuesday, 22 January 2013

TOFU TIKKA SALAD

Nairobi is super hot. I am trying all the ways to keep myself and my family cool during these days of hot sun. Poor boys, when they reach home they are completely exhausted after that running, swimming and so on. Got some fresh salad from the boga market and tried something new yesterday.

I love anything with tofu. Tofu has a very dull taste and so to enhance it I tried something new to trick my younger ones. I cooked the tofu like I prepare "Paneer tikka" with all the same spices. Pan roasted the Tofu and added it to the salad with lettuce, Italian spinach and seasoned with simple seasonings  olive oil, red wine vinegar, black pepper. 


Tofu tikka salad



My younger one told me it is "chicken" mom and my elder one "who is getting used to my
tricks" tried very hard and told me that it is "paneer". I didn't want to mess up anything here. I just kept quiet. 

Making them eat the salad is a big challenge and they were looking for the so called "chicken and paneer" in the salad bowl to peck it off like a bird and leave off the greens. Lol! There was a big debate between them but at last they finished everything I had given them to eat. 


Ingredients:

For the tofu tikkas:

Tofu- 250 gms

Garam masala- 1 tbspn

Turmeric powder- 1 tbspn

Chilly powder/ paprika- 1 tspn

Ginger- garlic paste- 1 tbspn

Lemon juice- 1 tspn

Oil- 1 tspn (for pan roasting)

Salt to taste

For the salad:

Lettuce- 250 gms

Italian spinach- 2 bunches

Olive oil- 1 tspn

Red wine vinegar- 1tspn

Black pepper- 1 tspn

Pan roasted red peppers- 1(cut into long slices)

Salt- a pinch

Method:

1. Cut the tofu gently into small cubes or the way you want it and place on a dry kitchen towel to remove the moisture for around 10 minutes.

2. Add all the spices including the oil, lemon juice and prepare a smooth paste with little water and blend the paste uniformly with the tofu cubes. Let the tofu cubes to marinate in the spices for 15 minutes.


I always blend the oil with the veggies or anything I am pan roasting to minimise the amount of oil used for cooking.

Tofu in the marinade
 3. Cut the red peppers and pan roast along with the tofu slices(to save time) for 10 minutes under low fire.
Pan roasted tofu and red peppers

4. Wash the lettuce and the spinach and cut them with your hands(not with the knife to avoid browning of the leaves) in a salad bowl. The spinach I got in the market today were very huge and so I had to chop it.
The Italian spinach
5. Add all the other ingredients for the salad and mix uniformly with hands or the salad spoon. Now add the pan roasted tofu and red peppers to the salad and toss  gently.

















Friday, 18 January 2013

TAMARIND RICE

This is a south- Indian style rice. Usually prepared during picnics or long travel to avoid the rice from getting spoiled of hot weather. Lemon rice is also a good option. There are so many versions with coconut, peanuts. This one is very simple and prepare within a matter of 5 to 10 minutes if you have the rice ready. The tangy flavour of tamarind and the spicy chillies says it all. As this rice is dry it is good to be served with gravy dishes.


Tamarind rice




Ingredients:

Cooked rice-  1 1/2 cups

Tamarind- 1 lemon size

(Soak the tamarind in 1 cup of warm water and keep the puree ready)

Salt to taste


For tempering:

Oil- 2 tbspn

Mustard seeds- 1 tbspn

Sesame seeds- 2 tbspns

Dry red chilies- 3

Curry leaves- 1 sprig

Asafoetida- one pinch

Turmeric powder- 1tspn



Method:

1. Heat the pan and when the oil is hot add the mustard seeds. Let the mustard seeds to splutter.





2. Now add in the sesame seeds followed by curry leaves and chillies. Reduce the fire.





3. Take the tamarind paste/ puree and add it slowly to the pan.






4. Keep mixing the ingredients and in the meanwhile add the salt, turmeric powder and asafoetida.


5. Cook under low fire until all the water dries up and you get a thick paste like the one in the picture below.




6. Now add the tamarind paste to the cooked rice and mix the paste to the rice uniformly.(Cook the rice a bit earlier and let it cool by spreading the rice on a wide plate or a vessel so that the rice is separate and do not get sticky)


Wednesday, 16 January 2013

SWAHILI FISH CURRY/ MCHUZI WA SAMAKI

Swahili fish curry

Ingredients:

Tilapia fillets- 800 gms

Oil- for frying the fillets




For marinating:Turmeric powder- 1tspn

Chilly powder- 1tspn

Ginger- garlic paste- 1 tspn

Lemon juice- 1 tspn

Salt to taste



For the curry:

Chopped onion- 2 tbspns

Chopped tomatoes- 1 cup

Ginger- garlic paste- 1 tbspn

Tamarind puree- 1 tbspn

Coriander powder/ curry powder- 1 tbspn

Cooking oil- 1 tbspn

Ground coconut/ coconut milk- 1/2 cup

Turmeric powder- 1 tspn

Chilly powder- 1 tspn

Garam masala- 1 tbspn

Salt to taste

Chopped cilantro leaves- 1 tbspn(to garnish)


Method:

1. Cut the fish fillets into medium sized pieces and marinate with the spices for 30  minutes and keep aside. Pan fry the Tilapia pieces under low fire.

Tilapia fillets cut into  pieces

Marinating with the spices

2. Heat the oil in the pan and add the ginger- garlic paste followed by onions.

3. When the onions turn brown add the tomatoes followed by turmeric powder, chilly powder, garam masala, coriander powder and salt.

4. Under low fire close the pan for 2 minutes and let the tomatoes soften.

5. Now add the tamarind puree and add the coconut paste. Mix all the ingredients uniformly.

6. At this point add the cooked Tilapia to the prepared curry and reduce the fire.

7. Let the fish get cooked for 3 to 5 minutes. Do not overcook as the fish pieces would break and get mixed in the curry.

8. Garnish with cilantro leaves and serve with hot rice.


Tuesday, 15 January 2013

CHO CHO WITH LENTILS/ SPLIT GREEN GRAM


This is the traditional South Indian recipe. Learnt it from my mom. This is a pressure cook method and one pot dish. Comes very handy when you want to cook a healthy side dish in a very little time. Soft cho cho with the cooked lentils  when served hot with rice or roti is soul warming. Here in Kenya the tribe of Luhya consume this vegetable and  it is cooked with onion and tomatoes.
Cho cho with lentils

You can also cook by open pan method wherein you have to soak the lentils for 30 minutes before cooking . This will help in quick cooking of the lentils. Once the lentils are done you can mash it and add it to the cho cho.

Ingredients:

Diced cho cho- 2 cups

Washed lentils- 1 cup

Water- 2 cups

Turmeric powder- 1 tspn

Asafoetida- 1 pinch

Oil- 1 tbspn(any cooking oil)

Salt to taste




cho-cho



To temper:

Mustard seeds- 1 tspn

Cumin seeds- 1 tspn

Curry leaves- 1 sprig

Red chillies- 4 no's


Method:

1. Heat the pressure cooker and add the oil.

2. When the cooker is hot add the mustard seeds and allow it to splutter. Now add in the cumin seeds followed by curry leaves ,red chillies and asafoetida.




Tempering
3. Add the washed lentils with water followed by cho cho. Now add the turmeric powder and salt.Give a stir to uniformly mix all the ingredients.


Add lentils and the chopped cho cho

4. Pressure cook for 1 whistle and serve with rice or roti.



Ready to get cooked

Monday, 14 January 2013

GREEN BEAN SIDE DISH

There are so many culinary adventures in the kitchen almost everyone can do. This one is  really a simple Italian side dish that goes almost with anything. With the tenderness of the  Kenyan beans it tasted much more better. At the end of the day it is a good veggie treat too. 

Especially yesterday as  I skipped my visit to  the (Boga market- vegetable market in swahili)  my fridge was looking very bleak. Then I decided to prepare these beans to reward my sleepy toil with olive oil and cheddar cheese.

Green bean side dish


You can also try the same method with other readily available cut vegetables from the market. If not cheddar you can also try the other members of the cheese family.


Ingredients:

Green beans- 250 gms

Water- 1/4 cup


Olive oil- 1 tspn

Cheddar cheese- 1 tbspn(grated)

Salt to taste(if your cheese does not contain salt)


Method:

1. First heat the pan and add the oil under low fire.

2. When the oil is medium hot add in the cleaned and trimmed beans.

3. Toss in the beans about 2 to 3 times.

4. Add in the water and let the beans cook under low fire for a minute.(Do not over cook as you might not get the crunchiness.

5. Switch off the fire and add the grated cheese and relish with eggs and bread for breakfast.

Sunday, 13 January 2013

SWEET POTATO AND CHEESE BALLS

When I was preparing this yummy starter cum snack I had my kids in my mind for they hate sweet potato. I always think out of the box to make them eat what they do not like and that is how this recipe happened. I just grated all the tender sweet potatoes and mixed with grated carrots, cheese and prepared this balls. They tasted great too. Good thing is my boys finished all of them and told me to prepare more this week again. Huh! feeling great.


Sweet potato and cheese balls
Ingredients:

Grated sweet potato- 2 cups

Grated carrot- 1 cup

Finely chopped onion- 1/2 cup

Grated mozzarella and cheddar cheese- 1/2 cup

All purpose flour- 1/2 cup

Ginger- garlic paste- 1 tbspn

Finely chopped cilantro leaves- 1 bunch

Garam masala- 1 tbspn

Turmeric powder- 1 tspn

Olive oil- 1 tbspn

Finely chopped green chillies- 1 tspn/ chilly powder- 1tspn (optional)

Salt to taste


Method:

1. Mix all the ingredients uniformly and prepare lemon sized balls.

2. Grease the baking tray with some oil and place the balls.

3. Bake in a preheated oven at 180 degrees for 20 to 30 minutes until the balls turn golden brown.

4. Serve with dipping of your choice.

Friday, 11 January 2013

WHITE BENGAL GRAM SIDE DISH/ KABULI CHANNA SIDE DISH



Ingredients:

White Bengal gram- 2 cups(tinned chickpeas or soaked and cooked)

Turmeric powder- 1 tspn

Asafoetida- a pinch

Oil- 1 tbspn

Chopped cilantro leaves- to garnish

Lemon juice- 1 tspn

Ginger-garlic paste- 1 tbspn

Salt to taste


To grind:


Chopped onion- 1/2 cup

Chopped ripe tomatoes- 3

Cinnamon stick- 2 medium sized

Cloves- 3

Cardamom- 1 pod


Garam masala- 1 tspn

Green chillies- 2(optional)


Method:

1. Heat the oil in the pan and add the ginger-garlic paste.


2. Add the  ground paste now and keep stirring until you could see the oil coming on top.


3. Add the turmeric powder, salt and asafoetida and give a gentle stir.


4. Close the pan and let the masala blend well and cook  with the chickpeas for 10 minutes.


5. Switch off the fire and add the cilantro leaves and the lemon juice and serve with rice, roti or chapati.




































Wednesday, 9 January 2013

SPLIT BENGAL GRAM FRITTERS/ PARUPPU VADAI

SPLIT BENGAL GRAM FRITTERS/ PARUPPU VADAI
Ingredients:

Split bengal gram(soaked in water for 1 hour)- 2 cups

Onion- 1 cup(chopped)

Green chillies- 1

Curry leaves- 1 sprig

Fennel seeds- 1 tbspn

Asafoetida- 1 pinch

Salt to taste


Method:

1. Take the soaked split bengal gram and remove all the excess water by placing it in a sieve for 10 minutes.

2. Grind all the ingredients except the onion in a blender very coarsely without water.



Grinding the bengal gram

3. Now add the chopped onion to the grounded mixture. Heat the oil in the frying pan.




Adding onion to the grounded mixture



4. Take a lemon sized ball of the mixture and place it in your palm and press it gently to flatten it.









5. Fry it in the oil and serve the fritters with chutney or sauce of your choice.