Home made pizza

Dough made with plain flour, yeast, egg and salt.

Napolina Tomato sauce with herbs, red onions, olives,

jalapenos, mushrooms, romano pepers, fresh basil and parsley.

Topped mozzarella cheese and baked in 180 deg C for 13 mins.

Lamb Chops

New Zealand Lamb Chops marinated with garlic,

chillies and lime juice.

Served with chips and rocket salad, cucumber,

tomatoes and red onion

Beef Burger

Half pounder char-grilled beef burger from waitrose served

in rustic roll with rustic chips.

Letuce with romano pepper, red onions and cucumber.

Freshwater Trout

Grilled freshwater trout marinated in garlic, chilli and lime.

Served with Roast potatoes in skins and avacado salad with

romano peppers, lettuce and cucumber

Machi Paka with Broccoli / Salmon and Broccoli in a Spicy Coconut Sauce

Saturday supper; to continue my Golden Jubilee Series I made Machi Paka or fish stewed in coconut sauce.  This is an East African Ismaili dish.  I added Broccoli to it to remind us of MHI and to make us all smile :)

Ingredients

1 tablespoon oil

1 leek or 1 medium onion; chopped

4 small potatoes; peeled and cut into halves

2-3 garlic cloves; minced

1 inch ginger; grated

2-3 green chillies; minced

1 large tomato; blanched; peeled and liquidised

1/4 tspn tumeric

1 tin coconut milk 

1 head of broccoli; cut in bite size pieces

1 lb of Salmon fillet of any firm fish; cut into 2 inch chunks

3-4 sprigs coriander for garnish; chopped fine

1.  Heat the oil in saucepan, add the leeks, and fry until soft, add the potatoes and continue frying

2. Add the garlic, ginger and chillies, stir and cook for a minute.  Add the tomatoes, mix and cook for a few minutes, add the tumeric.

3. Add the coconut, bring to boil, simmer, until the potatoes are cooked.

4. Add the broccoli, cook for 5-10 minutes, so that the broccoli is still slightly firm.

5. Add the fish, cook for a further 7-8 minutes, add the coriander and serve.

I served with basmati rice.  

Golden Jubilee continues

To continue this series I have plans to cook Canadian, Singaporean and French food

Canada

• Cheese Samosa ala Samosa King / Sultan  - first time I ever had these was in Vancouver, then in Toronto (I wish I was there).
  
• Poutine is a Quebecois dish consisting of chips (french fries),  cheese and beef  gravy........  yum I had some in Montreal last year
  

Singapore

Last time I was in Singapore (2 years ago), I had an amazing meal at Raffles, it was with Abhi, Kee Hai and Peter.

• Singapore Noodles  (a mixture of Chinese, Malay and Indian cuisine).
  
• Roti prata

France  

I hope to be in Paris for the GJ Durbar

• French Onion Soup
  
• Quiche

Kerala jo Shaak / Spicy Bitter Gourds Ismaili Style

Chachi made these last Sunday for Dolubai.  I got to have some too.  Slightly bitter, but very tasty.

Ingredients

4-5 unripe bitter gourds / kerala - should be firm to the touch

1 tblspn vegetable oil

1 tspn cumin seeds

1 medium onion

2 garlic cloves; minced

1 inch ginger; grated

2 green chillies; minced

2 medium tomatoes; blanched, peeled and liquidised

1/4 tspn tumeric

1 tspn coriander / cumin powders

Method

1.  Scrap the kerala / bitter gourds, and slice into 1/4 inch half circles.  Discard the ripe ones (with red seeds).  Or remove the seeds.  The seed in unripe kerala are tender.

2. Soak in salty water for at least 30 minutes

3. Heat the oil, and fry the cumin seeds, until they swell up, add the onion, fry until golden brown.

4. Add the garlic, ginger and chilli paste, mix and fry for about 30 secs.

5. Add the bitter gourd and stir for about 5 minutes

6. Add the tomatoes, stir and cook for 5 minutes, add the tumeric, coriander and cumin powders, mix, reduce the heat and cook for about 20 minutes or until the bitter gourd is cooked.

Serve with hot chapatis

Good for diabetes