Saturday, 31 May 2014


It has been a very long time. I have been investing my time more on family, friends and especially kids. But still I was on my blogging job by trying new stuff and taking pics. The only problem is to sit and edit and post the pics. Today all of a sudden I decided to get back to my business.

This recipe is especially for the ones who hate the smell of tofu but would have it with a pleasant aroma, who love fusion recipes and who wants tofu in the place of paneer. Makhani generally means use of butter in the gravy and plenty of fresh cream. Instead of butter and cream I have used coconut oil and  cashew nuts. The Indian spices and coconut oil does not allow the smell of the Tofu to be prominent. It is a good choice with Peas Pilau on a cold day.


To fry the Tofu:

Tofu- 200 gms

Coconut oil- 1 tspn

Turmeric powder- 1tspn

Salt to taste

To grind:

Onion- 2 No's

Tomatoes- 4 No's

Cashew Nuts- 10 No's

Green chillies- 4 No's (finely chopped)

Garam masala powder- 1 tspn

Turmeric powder- 1 tspn

Edible coconut oil- 2 tbspn

Salt to taste

For the gravy and to Garnish:

Ginger- garlic paste- 1 tbspn

Water- 1/2 cup

Chopped cilantro leaves


Pan frying Tofu:

1. Cut the Tofu into cubes and place it in a dry kitchen towel or serviette to remove all the water. You can get Tofu in the City hawkers vegetable  Market, Limuru road or in Uchumi, Sarit centre, Nairobi.

2. Heat the pan and add a tspn of oil and pan roast with  1 tspn turmeric powder and some salt for the Tofu to soak in the salt. Until you prepare the paste soak the roasted Tofu in warm water.

Preparing the paste:

1. Heat 1 tbspn of oil in the pan and under low flame add the onion, chilly, cashews followed by the chopped tomatoes.

Edible coconut oil

Basic Ingredients

Roasting the Ingredients

Adding Tomatoes

2. Add the garam masala, turmeric powder and salt to the onions and tomatoes and keep stirring until the tomatoes turn soft.

3.Let the mixture to cool down and then grind it to a smooth paste.

The Makhani Gravy:

1. Add the coconut oil to the hot pan.

2. Add the ginger- garlic paste, followed by the ground paste and keep stirring until it turns brown.

3. Add the roasted Tofu to the gravy now and keep stirring.

 4. Add the water at this stage  and let it boil for about 2 minutes with a covered lid under low fire.

5. If you wish you can add more coconut oil at the end and garnish with cilantro leaves.

6. Serve with rice, chapati or naans.

Thursday, 6 March 2014


Let me be true to you guys. My husband is a great cook . In fact I cook better because of him. Whenever I feel like I shouldn't be cooking he helps me a lot. This roasted leg of lamb is his awesome recipe. Absolutely juicy and  tender.


Leg of lamb- 1

Cilantro- 1 bunch

Almonds- 1/2 cup

Garlic cloves -2

Paprika powder- 1 tspn

Olive oil- 1/4 cup

Lemon juice- 1 tbspn

Thick baking foil to wrap the leg of lamb

Salt to taste


1. Clean the leg of lamb and place it on the baking tray.

2. Grind cilantro, almonds, garlic cloves with olive oil and lemon juice in the blender until you a get a smooth paste.

3. Add paprika powder and salt to the marinade.

4. Apply the marinade smoothly over the leg of lamb and marinate for 8 hours in the fridge or overnight.

Applying the marinade

5. Pierce the skewer of the oven through the leg of lamb and place it on the foil.

Pierce with the skewer

Place on the foil

Add the remaining marinade

6. Add the remaining marinade to the leg of lamb and wrap it with the thick baking foil.

Wrap the leg of lamb

7. Roast the leg of lamb in the preheated oven at 250 degrees for the first 30 minutes and later reduce the oven temperature to 200 degrees and roast it for the next one hour. Let  the roasted meat rest for the 15 to 20 minutes beforecarving.  Enjoy with boiled potatoes and boiled veggies.