Monday, 1 December 2014

Topra Pak / Coconut Squares


Ingredients
8oz Butter
1 lb descicated coconut
8 oz whole milk powder (available in Indian grocery stores)
small (170-200ml) can evaporated milk
1 cup sugar
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
few drops pink colouring (optional)
2 tablespoons sliced almonds and pistachio nuts

Method
1. Heat the butter, add the coconut, milk powder and sugar.
2. Mix thoroughly add the cardamom, nutmeg, evaporated milk and colour.
3. Decrease the heat and cook, constantly stirring or else it will stick.
3. As soon as mixture leaves the sides of the pan and butter can be seen, remove from heat/
4. Place and spread the mixture on a 10X10 inch tray, smooth the top using a greased spoon.
5. Garnish with the nuts and leave until completely cooled (4 hours).
6. Cut into square or diamond shapes using a greased knife and remove carefully

Enjoy

Wednesday, 12 November 2014

Chachi's Kitchen Cookbook!


In 2006, I started the blog. Now, Chachi's Kitchen has a cookbook! It is dedicated to traditional Khoja recipes from Kutch, and contains 40 tried-and-tested family recipes, along with some mouth-watering photos. 

The cookbook will be available to buy from Monday 17 November. Watch this space for updates, or follow on Facebook: 

Wednesday, 7 May 2014

Hot and Sweet Lime Preserve

I recently made Hot and Sweet Lime and Ginger Pickle, I found I could not taste the ginger at all as it was so limey (sharp) tasting.  I have amended this recipe, left out the ginger, and added oranges.  It is perfect so yummy!!


Ingredients
40 Limes
4 level tablespoon salt
5 oranges
3 lemons
1/3 cup water
1 cup brown sugar or jaggery (gur)
5 teaspoon cayenne pepper (reduce if you don't want it so hot)

Method

  1. Slice the limes thinly, add the salt and leave overnight
  2. Strain and place in a pan, add juice of the oranges and lemon
  3. Add water, the liquid should just cover the lime slices.  (if your oranges and lemons are bigger or smaller than mine adjust the amount of water.
  4. Bring to boil and simmer for 2 hours
  5. Add the sugar, bring to quick boil for at least 20 minutes.
  6. Test by placing a drop on a cold saucer in the fridge.  It is ready if it sets.
  7. Turn off the heat and add the cayenne (red chilli) powder, mix.
  8. Place into sterile jars.
Made 6 jars

Tuesday, 8 April 2014

Tilapia in Groundnut / Peanut Sauce / Ngege Z'ebinyeebwa

Groundnuts (peanuts) are very much a part of Ugandan Cuisine.  They were introduced to Uganda  by early traders and travelers in 1862.  
Groundnut are a good source of protein and also contains vitamin E, niacin, falacin, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine and potassium.  


Ingredients
4 Tilapia Fillets
1 tablespoon plain flour
1/2 teaspoon turmeric
1/2 tsp. salt
1/2 tsp. black pepper
2 tablespoons oil
1 large onion; finely chopped
2 garlic cloves
2 large tomatoes; blanched, peeled and liquidised
1/2 cup roasted peanuts; ground in a coffee grinder (or half cup peanut butter)
2 cups stock or water
salt and pepper to taste

Method

  1. Mix the flour, turmeric, salt and pepper
  2. Wash and dry the fish, cut into pieces and coat with the flour mixture.
  3. Pan fry the fish in a  little oil and keep aside
  4. Heat rest of the oil and fry the onions until golden brown
  5. Add the tomatoes and the garlic, cook for about 7 minutes, until the tomatoes and onions have amalgamated.
  6. Add stock or water, bring to boil, add the peanuts, cool for 10 minutes, add the fish bring to boil and serve.
Serves 4

Irio / Kenyan Mashed Potatoes with Peas, Sweetcorn and Spinach

Irio is a traditional Kikuyu dish usually served with Nyama Choma


Ingredients
4 medium potatoes; peeled and quartered
1/2 cup peas
1/2 sweetcorn
1/2 cup finely chopped spinach
salt and pepper to taste

Method
  1. Boil the potatoes in 2 cups  water, when nearly done, add the peas and corn cook. I used frozen vegetables so it took about 5 minutes.  
  2. Drain most of the water add the spinach and could for 5-7 minutes, add salt and pepper and mash making sure that there is only a little water in the pan.
  3. Add some olive oil or butter.
Serves 4


Monday, 7 April 2014

Mkate Mayai / Baked Minced Beef with Egg Topping

This dish is made by many Ismaili families, it's name 'Mkate Mayai' literally means Egg Bread, however there is no bread in this dish.  It could be named mkate as the  the constancy of the minced meat base is little like meat loaf.  The spicy mince beef sauce is combined with egg white and topped with egg yolks at baked until the meaty sauce sets.



Ingredients
500 gm lean minced meat
1 tablespoon olive oil
Whole garam masala consisting of:
1 stick cinnamon, 3 cloves, 3 cardamom pods, 5 peppercorns,
1 heaped tsp. cumin seeds
1 large onion; finely chopped
3 garlic cloves; minced
1 tablespoon grated ginger
2 green chillies; minced
1 400gm tin of plum tomatoes; liquidised
1 tsp. tomato puree
1/2  tsp. turmeric 
1 tsp. ground coriander
1 tsp. ground cumin seeds
1/2 tspn ground garam masala
salt to taste
5 eggs; separated


  1. Heat the oven at 180 C.
  2. Heat the oil in a pan, and add the whole garam masala, as soon as they pop, add the onion and fry until golden brown.
  3. Add the minced beef, garlic, ginger and chillies, stir until all the meat is brown.
  4. Add the tomatoes and tomato puree, mix and cook for about 7 minutes.
  5. Add the turmeric, coriander and cumin powder, stir and cook for about minutes.
  6. Add the salt and garam masala and mixed.
  7. Place the meat sauce in a pie dish and mix in the egg white, place the egg yolks on top and bake in the oven 180 C for 20 minutes.
Serves 4


Wednesday, 26 February 2014

Hot and Sweet Lime and Ginger Pickle


Ingredients
10 yellow limes
200 gm ginger; peeled and sliced thinly 
1 lemon; juiced
2 tsp. salt
1 cup water
1 cup gur / brown sugar
2 tsp. cayenne pepper (or to taste)

Method
1. Place the limes in boiling hot water, slice thinly when cool.
2. Add the ginger, lemon juice and salt and leave overnight.
3 Add the water and bring to boil, simmer for at least 1 hour.
3. When the lime peel is soft, add the gur or sugar, and bring to a fast boil.
4. After 15 minutes check if it ready by placing a drop on a cold saucer in the fridge.
5. It is ready if it sets.
6. Take of the heat, dd the cayenne pepper and mix.
7. Let it cool and place in sterilised jars.
Makes 2 jars.


Thursday, 30 January 2014

Roasted Peppers and Courgette Soup


Ideal lunch for a winter's day


Ingredients
1 tablespoon olive oil
1 onion; chopped fine
2 cloves garlic; minced
1 inch ginger; grated
2 red peppers
2 courgettes; peeled and diced
1 400gm can white beans
600 mls stock (made from bouillon stock cube or powder)
roasted paprika powder for garnish

1. Heat oven to 180C, and roast the peppers for 30 minutes
2. Heat the oil in a saucepan and add the onions, cook until golden, add the garlic and ginger
3. Add the courgette and saute for about 5 minutes
4. Peel the roasted pepper, chop into small chunks and add to the saucepan
5. Add the beans and stock and bring to boil, simmer for 10 minutes.
6. Liquidise, I use a hand held wand.
Serve sprinkled with paprika.
serves 4

Wednesday, 29 January 2014

Hot Pepper Sauce

Easy on this, it is lethal

Ingredients

12 scotch bonnet peppers
8 sweet peppers
3 head garlic; cut into half
3 heaped teaspoon mustard powder
1 cup jaggery (gur) brown sugar
1000 ml white vinegar
1 tablespoon salt
1 1/2 teaspoon turmeric powder
3 teaspoon cumin powder
3 level tablespoon cornflour


Method

  1. Heat the oven 180 C.
  2. Place all the peppers and garlic on a silver foil lined tray
  3. Bake for 30 minutes.
  4. Put some gloves on and remove the stalks from the scotch bonnet peppers, peel the sweet peppers and garlic.
  5. Place in a saucepan with the sugar, vinegar, mustard, salt, turmeric and cumin.
  6. Blend the cornflour in a little water and add.
  7.  Bring to boil, simmer for 10 minutes.
  8. Cool, liquidise and bottle.
  9. if it is too thick add a little more vinegar
Makes 8-10 250 ml bottles.










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