Saturday 31 July 2010

Karanga wari Kasori / Kasooli in Groundnut sauce (Binyebwa) / Sweet Corn in Peanut Sauce

4 corn on the cob; husk and cornsilk removed, and cut into 4 pieces
1/2 cup peanuts (roasted, skinned and ground; I used a coffee grinder);
1 tbspoon of vegetable oil
1 stem of coriander; chopped finely
1 medium onion; chopped finely
2 cloves garlic; minced
1 inch ginger; grated
3-4 chilies; minced
4 tomatoes; blanched, peeled and chopped finely
1/2 tspn tumeric powder
2 tspn coriander/cumin powder
1 cup water

salt to taste

1. Heat the oil in a pan, add the onions, fry until golden brown.

2. Add the tomatoes, garlic, ginger and chillies, fry for about 5 minutes, add the tumeric, coriander and cumin powders, cook for a further 5 minutes.

3. Add the peanuts

4. Add the corn, mix, until all the corn are coated by the peanut/tomato sauce. Cook for a few minutes. Add the water, cover and simmer until the corn is cooked (10 to 15 minutes).

5. Garnish with coriander, just before serving. Enjoy

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Thursday 29 July 2010

Jugu Cake / Twice Baked Peanut Bars

Jugu or njugu is peanut or groundnuts in Swahili. As a child I remember them as karanga which is also swahili. My best memory of these is when we used to get them fresh. Local farmers would sell them house to house shouting:
'karaaaaaaaaaaaaanga karaaaaaaaaaanga!!' Ma would buy them and we would get them boiled for our tea. So yummy. We used to eat them hot, just pop them in our mouths and pop them so all the juices and the nut is squirted into our mouths. They were sooo sweet and tender.

Jugu cake is a Tanzanian special; twice baked, like biscotti according to Aly Khan of Treat a Week Recipes, a fellow Ismaili blogger with a great site.
This recipe makes two plates for khana and spare.

3 Cups peanuts; grind roughly (reserve 1/2 cup)
5 cups flour
2 cups sugar
1 tspn baking powder
1/2 cup vegetable oil (I used corn oil)
2 eggs
2 cups milk

1. Heat the oven to 175 Centrigrade.
2. Beat the eggs and milk in a large bowl and keep aside
3. Mix all the dry ingredients including the whole peanuts
4. Add the oil and mix with finger tips to make a bread crumbs like mixture
5. Add the egg and milk mixture slowly, mix, this will be quite sticky
6. Pour into a 12 inch by 12 inch tray
7. Bake for 30 minutes
8. Cut into diamond shapes and place on a oven tray
9. Heat the oven to 220 Centigrade
10 Bake again for 15 minutes
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Makate Mimina / Mkate Wa Kumimina

This cardamom spiced rice and coconut bread originates in Tanzania. Mkate means bread, and kumimina means to grind. This one was made yesterday.

Recipe can be found here
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Tuesday 27 July 2010

Piri Piri Chicken

The word piri piri originates in Mozambique, it means fiery hot chilli peppers! In Kampala we used to call these pili pili ho ho. My mouth is twinging just at the thought of these.
This recipe was prepared by Joanne, my sister-in-law in Toronto.


1 large red pepper, diced

4 cloves garlic

2 tbsp paprika

1/2 tsp cayenne pepper

1/2 tsp chili flakes

1/4 cup white vinegar

2tbsp lemon juice

1/2 cup vegetable oil

1 tsp salt.

4 Chicken breasts or pieces from one chicken

Mix all the ingredients above in a food processor to make a smooth paste.

Marinade your chicken over night or at least 1 hour.

The more time you marinade the better.

Make sure the meat is room temperature before you start to BBQ.

Heat BBQ to a very high temperature.

Sear the chicken on both sides then reduce heat to medium-high until chicken is cooked.

Sunday 25 July 2010

Tandoori Salmon

1 skinned fillet of salmon (1lb); cut into 2inch cubes
2 tablespoons yogurt
1 dessert spoon oil
2 level tspn tandoori masala
2 inches ginger; grated
3-4 cloves garlic; minced
2-3 green chillies; minced
salt to taste

1. Mix the yogurt with the oil, tandoori masala, ginger garlic, chillies and salt
2. Mix with the fish
3. Marinate for at least 1 hour; place on pre-soaked wooden sticks.
4. Grill / broil or barbeque 5/6 minutes
5. Or bake in oven (220 C) for 15 minutes.

I served it with mango and ginger salsa and tandoori mohogo.
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Tuesday 20 July 2010

Coconut and Mint Chutney

2 cups freshly grated coconut (frozen available in Indian Grocery stores)
1 cup mint (I got them from the garden)
6-7 green chilies
1 lemon; juiced
salt to taste
1 tblespoon oil
1 tspn mustard seeds
2 tspn sesame seeds
6-7 curry leaves

Place the mint leaves, green chillies and lemon juice in a liquidiser, and grind
Add the coconut and liquidise until semi-smooth
Place in a bowl and set aside
Heat the oil, add the mustard and sesame seeds and the curry leaves, cook until the sesame seed are brown and pour the mixture over the chutney.
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Monday 19 July 2010

Mutter jo shak / Peas and Potato Curry

Peas are full of nutrients, they contain vitamin C, Vitamin K, Vitamin B1, Vitamin A, Vitamin B6 and Vitamin B2. Apart from the vitamins they contain manganese and phosporus and the all important dietary fibre, protein and carbs
They are available fresh at the moment, so get cooking!

1 tablespoon of oil
2 medium onions; chopped fine
4-5 cloves garlic; minced
3 inch ginger; grated
4-5 green chillies; minced
4 large tomatoes; blanched, peeled and liquidised.
2 medium potatoes; cubed
2 cup fresh peas
2 heaped teaspns cumin/coriander powder
1/2 tspn turmeric
Salt to taste

1. Heat the oil in a large pan, add the onion, fry until translucent.
2. Add the tomatoes, garlic, ginger and chillies, decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander and tumeric powders, and mix and cook for a few minutes.
3. Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 7-8 minutes. Then the peas
4. Cover and cook for about 15 minutes until the peas and potatoes are cooked.

Serve with
bajra rotla, puris, or chapati

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Hara Bhara Kebab / Peas and Spinach Burger

Another pea dish. I first had this at Sakoni in Wembley, it is a North Indian recipe. Talking to my friends and searching the net I managed to find this recipe. Delicious. We had this today for a light lunch with Beetroot Soup (also in season). I baked these, so very healthy.

1 cup peas; boiled
230g spinach; steamed / 1 cup / you can use frozen spinach
3 medium potatoes; boiled
2 inch ginger; grated
2 green chillies minced
1/2 lime; juiced
salt to taste
oil for greasing the tray and brushing the kebabs / burgers


1. Heat the oven at 220 degree centigrade
2. Combine the peas, spinach and potatoes, mix
3. Add the ginger, chillies, lime juice, garam masala and lime juice mix
4. Let it cool for a while.
5. Make lemon sized balls, flatten and place on a greased tray
6. Brush with oil, and bake for 20 mins

Serve with a green salad. Or in a burger roll with salad.
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Saturday 17 July 2010

Peas / Mutter kachori / gughra / Spicy Pea Pastry

Served with mint and coconut chutney. These are baked in the oven so healthy. Fresh peas are in season right now, they are so yummy, I simply could not resist them.

2 cups freshly shelled peas;
1 tablespoon oil
1 tspn cumin seeds
1 tablespoon sesame seeds
3 - 4garlic cloves; minced
2 inch ginger; grated
3-4 green chillies; minced
1 tablespoon freshly grated coconut ( I used frozen, you can use descicated coconut if you wish)
1 tspn sugar
salt to taste
2 tablespoon chopped coriander

1. Roughly grind the peas and keep aside.
2. Heat the oil in a pan, add the cumin and sesame seeds.
3. Add the garlic, ginger and chillies, stir quickly and add the peas, mix.
4. Stir and cook for about 15 minutes, turn down the heat so that the peas do not burn.
5. Remove from heat and place in a large bowl, add the coconut, sugar, salt and coriander. Mix well. Make the kachori / pastry when cool.

2 cups plain flour
salt to taste
2 tablespoons oil
2/3 cups water

1. Add the salt to the flour and mix
2. Rub the flour and oil till you get a bread crumb like appearance.
3. Slowly add the water to get a fairly firm pastry, knead well and leave until the filling has cooled down.

Making the Kachori / pastry / gughra
Oil spray or oil for brush

1. Heat the oven to 220 degrees centigrade
2. Grease a oven tray
3. Divide the dough into 20 pieces.

3 ways
a. roll, place a tablespoon of mixture in the middle, wet half the edge with water and fold.
b Mark the edge with a fork and place on a greased oven tray.
c.Repeat until you have made 20. brush or spray with oil
d. Place in the oven bake for 20 minutes
a. roll, place a tablespoon of mixture in the middle, bring the edges together and make a ball.
b. Repeat until you have made 20. Place on greased tin, brush or spray with oil
c. Place in the oven bake for 20 minutes
a. roll, place a tablespoon of mixture in the middle, place in the kachori mould / dabbi, wet half the edge with water and fold, close the mould, remove place on greased tray.
b.Repeat until you have made 20. brush or spray with oil
c. Place in the oven bake for 20 minutes
I used the third method. These moulds can be bought in Indian shops (at Popats, Ealing Rd, Wembley

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Thursday 15 July 2010

Phool Cobi jo Shaak / Alu Gobi / Cauliflower and Potato Curry

1 tablespoon oil
1 onion; finely chopped
2 medium potatoes; cubed
3 -4 large tomatoes; blanched, peeled and liquidised
2-3 cloves garlic; minced
2 inch ginger; grated
2-3 green chillies; minced
1/2 tsp tumeric
2 tsp coriander / cumin powder mix
1 cauliflower; cut in 2 inch chunks
1 tablespoon chopped coriander leaves.

1. Heat the oil in a pan, fry the onion and potaoes for 10 minutes until the potatoes are partly cooked.
2. Add the tomatoes stir and cook until the potatoes and onion are well coated, and the mixture is simmering.
3. Add the garlic, ginger and green chillies, stir and cook for a few minutes.
4. Add the tumeric, coriander and cumin powders, stir and cook for a few minutes.
5. Add the cauliflower, stir, cover and cook for 15 -20 minutesor until cooked at low heat.
6. Garnish with fresh coriander leaves
7. Serve with chapati or puri

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