Jinsi ya kutengeneza ndizi mzuzu za nazi ya kupaka

Mahitaji

  • Ndizi mzuzu kilo moja
  • Nazi 400ml
  • Maji 400ml
  • Iliki

Maandalizi

  • Menya, kata ndizi zako
  • Weka ndizi, nazi 200ml, maji 400ml na iliki kwenye sufuria, kisha bandika jikoni viive.
  • Angalia zisiive sana kiasi cha kumong’onyoka. Zikisha iva, zima jiko.

Jinsi ya kutengeneza tui la kupaka

Mahitaji

  • Nazi 200ml
  • Ngano kijiko kidogo nusu (hii unatumia kama tui lako ni jepesi mno)


Maandalizi

  • Chemsha tui lako kwenye kisufuria kidogo. Likianza kuchemka, koroga taratibu hadi liive ili tui lisikatike.
  • Tui lako litakuwa tayari kama likiwa zito na linatoa mapovu wakati likichemka.
  • Ikiwa tui lako ni jepesi na haliwi zito, changanya ngano na maji vijiko vikubwa vitatu, kisha mimina taratibu kwenye tui lako. Usimimine lote kwa wakati mmoja, likianza kuwa zito, acha lichemke mpk liive.
  • Changanya tui lako na ndizi kwa kutumia kijiko. Fanya hivi taratibu kuepusha ndizi kumong’onyoka.
  • Ndizi zako tayari kwa kuliwa.

Jinsi ya kutengeneza chapati za maji za hoho

Ftari yetu ya leo tunatengeneza chapati za maji za hoho. Chapati zetu zitakuwa za chumvi maana ftari kuu zengine zote nazo ni za chumvi, kwahiyo na chapati zetu tutaweka chumvi. Ila kama unaweza kuchanganya chumvi na sukari, unaweza ukaweka sukari badala ya chumvi, ila hoho sikushauri kuweka kwenye chapati za maji za sukari, utaharibu ladha.

Mahitaji

  • Ngano nusu kilo
  • Maziwa 300ml
  • Maji 200ml
  • Hoho nusu
  • Chumvi kijiko kidogo nusu
  • Mafuta ya kukaangia

Jinsi ya kupika

  • Osha hoho, kisha ikate vipande vidogovidogo
  • Changanya vitu vyote, kama mchanganyiko mzito sana ongeza maji kidogo.
  • Kaanga chapati zako.

Pepper beef stir

I made pepper beef stir and it was delicous. The recipe is from my new favourite youtuber ” Spice Eats”, I came across her channel few days ago and am hooked, watched her videos & saved some that I’d like to give a try. It’s a simple recipe, the only different thing is that I used meat (+ extra spices) and she used chicken. I’ll add her video link below.

Ingredients :

For the marination:

  • Tender meat – 1kg
  • White Pepper powder- 1 tsp
  • Ginger garlic paste – 3 tbsp
  • Meat stock flavour – 1 tbsp
  • Egg – 1

For the coating:

  • Cornflour- 1 cup

For Tempering:

  • Ginger garlic paste – 3tbsp

Other Ingredients:

  • Green bell pepper, diced – 2
  • Red bell pepper, diced- 1
  • Yellow bell pepper, diced – 1
  • Orange bell pepper, diced – 1
  • Red onions, sliced- 2
  • Soy sauce- 1/4 cup
  • Tomato Ketchup- 4 tbsp
  • Vinegar- 2 tsp
  • Black Pepper Powder- 1 tsp
  • Garlic powder – 1 tsp
  • Meat spice – 1 tsp
  • Ras El Hanout
  • Paprika powder
  • Cornflour slurry- 1/2 cup cornflour mixed in 150ml water
  • Oil- 4 tbsp
  • Spring Onion greens, chopped, for garnish- 1 cup
  • Parsley, chopped for garnish – 1 cup

Preparation:

  • Wash and cut the meat pieces into 1” pieces
  • Marinate with the items indicated. Mix well and set aside for 30 mins – 1hr.
  • After 30mins – 1hr, mix in the corn flour to coat the meat pieces.
  • Dice the onion, green, yellow, orange and red pepper.
  • Slice the red onions and chop the greens + parsley for garnish.

Proces

  • To fry the meat pieces, heat oil till medium hot and drop the battered meat pieces one at a time. Do not crowd the pan and if required, fry in batches.
  • Fry on medium heat for 5-6 mins till golden. Remove and keep on a plate.
  • Now take a wok or a pot & heat 4 tbsp oil.
  • Add the ginger garlic paste and stir for 15 secs.
  • Now add the diced red onions, mix and fry on high heat for a minute.
  • Add the green, yellow, orange and red peppers,mix & stir fry the vegetables on high heat for a minute.
  • Now add the soy sauce, tomato ketchup, mix & stir fry on high heat for 15 secs.
  • Add the vinegar & black pepper powder, ginger powder, paprika powder, meat spice, ras el hanout & stir fry on high heat for 15 secs, add a splash of water if required.
  • Add the fried meat pieces and mix & stir fry on high heat for 1 min till these are coated by the sauce.
  • Add the corn slurry, mix & stir fry cook for 30 secs.
  • Garnish with spring onion greens,parsley, mix and serve .

CHICKEN MANCHURIAN | RESTAURANT STYLE CHICKEN MANCHURIAN RECIPE – YouTube

Jinsi ya kutengeneza sambusa

Mahitaji

  • Nyama ya kusaga 1kg
  • Viungo (2tsp turmeric, 1 tbsp ginger powder, 2tbsp paprika powder, 2tbsp curry powder, 2tbsp meat flavour stock)
  • Vitunguu 2-3 vikubwa
  • Hoho 1
  • Thomu iliyosagwa 2tbsp
  • Carrot zilizokwanguliwa 250mg (grated carrots)
  • Manda za sambusa (spring roll pastry)
  • Mafuta ya kukaangia
  • parsley/coriander (dania)
  • Limau 2-3
  • Ngano ya kufungia manda

Jinsi ya kutengeneza

  • Weka mchanyiko wa nyama, viungo, thomu, juice ya limau  kwenye sufuria kubwa. Kisha bandika jikoni.
  • Kataka vitunguu, dania na hoho vipande vidogovidogo na vyembamba. Kisha visafishe, bila kusahau carrot zako. Zichuje vizuri.
  • Usisahau kuigeuza nyama yako. Onja km imeiva
  • Mimina mchanganyiko wa vitunguu kwenye nyama. Acha ichemke kwa dakika 5-10, kisha onja kama chumvi na viungo vipo sawa. Kama ndogo ongeza. kisha acha ichemke mpaka ukavu maji. Hakikisha imekauka. Kisha zima jiko. Acha ipoe
  • Weka ngano kwenye kibakuli, weka maji, koroga ilikupata mchanganyiko *gundi*
  • Funga manda zako, jaza sambusa. Bonyeza link hapo chini kama hujui jinsi ya kufunga sambusa.
  • Choma sambusa zako. Tayari Kula.
  • Unaweza kuchoma zote au ukahifadhi baadhi kwenye freezer.

How to fold Samosa (2 Ways) By Rubina Asif – YouTube

Jinsi ya kutengeneza mahamri

Mahitaji

  • Ngano 1kg
  • Sukari robo (kama weye ni mpenzi wa sukari, unaweza ukaongeza)
  • Hamira packet 2 za 7g
  • Bakingpowder paket 1 ya 7g
  • Nazi au maziwa 1ltr
  • Iliki iiyosagwa 2tbs
  • Mayai 3
  • Mafuta ya kupikia 1ltr
  • Makuli kubwa la kukandia
  • Karai
  • Kibao na msukumio

Maandalizi

  • Mimina mafuta kidogo au samli (150ml) kwenye kisufuria kidogo, kisha iweke jikoni yapate moto.
  • Mimina unga, sukari na iliki kwenye bakuli la kukandia, kisha vichanganye vizuri
  • Mafuta yakishapata moto vizuri mimina kwenye mcchanganyiko wa unga, angalia usiungue.
  • Changanya mafuta na unga vizuri, kisha weka hamira na bakingpowder. Changanya vizuri
  • Vunja mayai na changanya kwenye mchanganyiko wa unga.
  • Mimina nazi au maziwa ya uvuguuvugu taratibu kwenye unga, mpaka upate donge moja. Mchanganyiko usiwe mgumu sana na usiwe chapachapa.
  • Kanda ngano yako hadi iumuke.
  • Kata madonge tisa. Sukuma kisha kata.
  • Bandika Karai lako, weka mafuta, anza kuchoma mahamri yako.
  • Yakiwa rangi ya brown, yatoe.
  • Mahamri yako tayari kuliwa.

Unaweza kula na mbaazi, maharage au mchuzi.

Time and money saving meals

Looking for quick, cheap and easy-to-make meals that are also healthy and tasty? Look no further here are some delicous recipes.

The preparation time is around 1 hour and 30 minutes, and the portions serve one person. Remember to have seven containers for the lunches. There are only three meals, so repeat them as you wish.
Chicken, Avocado and Chickpea Wrap

tunesa

Ingredients:

1 Chicken Breast (boneless & skinless)
2 wraps or tortillas
1 Can Chickpeas (rinsed & drained)
1 Avocado
2 Cups Assorted Veggies
½ Cup Opadipity by Litehouse Greek Yogurt Ranch Dip
Salt and Pepper

Ingredients to Marinate the Chicken:

3 TS Litehouse Instantly Fresh Ginger
1 Lemon
3 TS Extra Virgin Olive Oil
Salt and Pepper

Directions:

  • Use lemon, ginger, extra virgin olive oil, salt and pepper to marinate the chicken breast. Put it in a Ziploc bag and leave it in the fridge. You can also use other ingredients to marinate the breast.
  • You can heat the wrap or tortilla or you can use it as it comes. The same goes for the veggies and chickpeas. I prefer to eat them raw, but it depends how you like them and if they need to be cooked (usually for 2-3 minutes).
  • Cook the marinated chicken breast on the grill or in a grill pan on the stove until they reach 165 degrees internal temperature. Then, let it rest.
  • Rinse and drain the chickpeas and place in a bowl with the avocado. Mash the chickpeas and avocado together with a fork. Add the chicken breast (diced) to the mixture with a sprinkle of salt and pepper. Add the Greek Yogurt Ranch Dip and mix together. Divide the mixture and spread on two tortillas or wraps and roll up.
  • Place the two wraps in separate containers with 2 cups of your favorite fresh veggies. Serve with 2 TS of Opadipity by Litehouse Greek Yogurt Ranch Dip.

 

Lemon-Ginger Chicken Over Brown Rice and Sautéed Greens

tunessa

Ingredients

2 Chicken Breasts (boneless & skinless)
1 Cup Brown Rice
8 Cups Greens
2½ Cups Water
2 TS Extra Virgin Olive Oil
2 TS Litehouse Instantly Fresh Red Onions

Directions

  • Marinate the chicken breasts as you did in the previous recipe, place them in a Ziploc bag and place them in the fridge.
  • Heat the olive oil in a saucepan over medium heat. Add 8 cups of greens (I use a combination of spinach, bok choy and green chard).
  • Add the Litehouse Instantly Fresh Red Onions. Cover for 2-3 minutes until the greens cook slightly. Sauté for 2-3 minutes more. Add 2½ cups of water and bring to a boil. Add 1 cup of brown rice and stir. Reduce the heat and simmer, covered for 30-35 minutes or until the water is absorbed. Remove from the heat and let it sit for five minutes. Fluff with a fork.
  • Cook the marinated chicken breasts on the grill or in a grill pan on the stove until they reach 165 degrees internal temperature. Let them rest.
  • Divide the brown rice into two separate containers. Top with one chicken breast each.

Sweet Potato and Quinoa Patties

tunesa.

Ingredients:

2 Medium Sweet Potatoes
2 Cups Quinoa (cooked)
½ Cup Whole Wheat Breadcrumbs
1 Egg
6-8 Cups Greens
½ Cup OPA by Litehouse Roasted Red Pepper Greek Yogurt Dressing
Salt and Pepper

Directions:

  • Prepare the quinoa according to the package directions.
  • Pierce the sweet potatoes with a fork several times, and microwave them in 3-minutes intervals until slightly soft and cooked through. You can also cook them at 400 degrees F in the oven for 45 minutes.
  • Remove the skin from the cooked sweet potatoes, then mash the sweet potatoes in a bowl. Mix in the 2 cups of cooked quinoa, breadcrumbs, egg, salt and pepper. Form 6 patties, and cook for 20 minutes on a baking sheet in a 425 degree pre-heated oven, flipping halfway.
  • Place about 2½ cups of your favorite greens into three separate containers. Top with two sweet potatoes and quinoa patties and top with 2 TS of the Opa by Litehouse Roasted Red Pepper Greek Yogurt dressing.

Fast Pizzas

tunessa.

With arabic or sandwich bread cut with a large cookie cutter, you can create mini pizzas to which you will add a little tomato sauce, mozzarella cheese and a little oregano and, if you want, pieces of low fat ham.

If you don’t have prepared tomato sauce, you can opt for canned whole tomatoes with which you can make a quick puree or ripe tomatoes cut into thin slices. These are the basic ingredients you use to make a pizza, but you can personalize it. It will take you 2 hours to prepare and 30 minutes to cook.
Omelettes and Tortillas

.tunessa

Tortillas and omelettes are a resource that is used in many parts of the world. And who doesn’t love them? We only need to make it a full dinner, but we don’t need to work hard for this.

To ensure a balanced meal, incorporate different vegetables into the mixture, such as: onions, mushrooms, sauteed zucchinis, fresh asparagus, peppers and even a more or less dried tomato stew, which will give a juicy consistency. Serve with a slice of toasted wheat bread and a cup of consommé.
Consommés (soups) and light creams

.tunessa

Consommés and light vegetable creams are a good choice that you can prepare on the weekend and freeze in portions for the rest of the week. It has been found that the intake of a hot dish like soup produces satiety and a sensation of wellness. It is also a good way to control your weight.

Beef or chicken consommés needs to be well degreased and then supplemented by adding bits of onion, garlic, sweet pepper and even an egg when serving as well as a little fresh chive, cilantro or parsley to add flavor.

In the case of creams, zucchini or pumpkin creams have less carbohydrates and zero fat; you can also add to this list the mushroom, tomato or chayote creams. And, if you want to add a dairy product, choose skim milk or yogurt, but in the case of the latter, do not let it boil. In this way, you won’t lose the properties of its beneficial bacterial flora.

Feel free to share your quick, easy and healthy recipes below.

 

 

recipe by youqueen

Ginger garlic paste

People who know me, they know that I looooooove using garlic. I’am one of those who put 10 cloves when the recipe says 2 😌. I always make my own paste, so I decided to share it with you guys. I hope you will like it, enjoy🤗

I used what I had, you can dubble if you want.
Ingredients

* Garlic

* Ginger

* Oil

* Water

Preparations

* Peel the garlic & ginger. Wash them.

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Pour 200ml oil in a blender. I used handmix. Add ginger and water. Blend this well.

Pour the ginger paste in a bowl.

* Pour 300ml oil in the blender and add garlic. Blend this well, if the mix is too thick add a little oil in it.

Once the garlic is blended nice, mix it with the ginger paste and blend it together.

* Your ginger garlic paste is now ready.

* Pour them in food containers and add oil (keeps it fresh). Store them in your fridge. (Always use a clean spoon +  stir the mix before using)

Spinach + Mango Smoothie

20190406_134312

It’s my day off,  so I made a quick smoothie for breakfast(more likely  brunch) 😁.

Here are the ingredients

– 1 handful of spinach

– 1 small mango (cut in cubes)

– 200ml almond milk

– 1tbsp chia seeds (optional)

Prepation

– Wash the spinach and mango.

– Cut the mango in small cubes.

– Put mango, spinach & milk in a blender and blend this well.

– Pour your smoothie in a glass, add the chia seeds and enjoy your smoothie 😉

20190406_13340220190406_134306

 

3 Types of Hummus

 

Hummus2blog-1

For the Sun Dried Tomato and Basil Hummus

Two 400g tins of chickpeas
Two 170g jars of sun-dried tomatoes
15 tablespoons of olive oil
10 tablespoons of water
A big handful of fresh basil leaves
2 juicy lemons
3 heaped tablespoons of tahini
3 cloves of garlic
3 teaspoons of cumin
salt and pepper to taste

Roast Carrot and Chili Hummus

Two 400g tins of chickpeas
4 carrots
15 tablespoons of olive oil
10 tablespoons of water
4 sticks of rosemary
2 juicy lemons
2 heaped tablespoons of tahini
3 cloves of garlic
2 teaspoons of cumin
1 red chilli pepper
salt and pepper to taste

For the Roasted Aubergine Hummus

Two 400g tins of chickpeas
15 tablespoons of olive oil
10 tablespoons of water
2 juicy lemons
2 heaped tablespoons of tahini
2 tablespoons of apple cider vinegar
3 cloves of garlic
2 teaspoons of cumin
2 teaspoons of paprika
1 teaspoon of tamari
salt and pepper to taste
1 aubergine

Preparations

  • All three recipes are basically the same – simply juice the lemons, drain the chickpeas and then place all of the ingredients into a food processor and blend until smooth
  • The only difference is with the aubergine hummus where you pre-heat the oven to 180C, then pierce the aubergine with a knife and place it in the oven to bake for 25 minutes – I add the peeled garlic for the last 5-10 minutes as roasted garlic is delicious in hummus. At this point the aubergine should be really soft, so take it out the oven, cut the top off the aubergine and add it to the blender with the roasted garlic.
  • With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they’re really tender. Again, I add the peeled garlic for the last 5-10 minutes so that it can roast too. Then add both to the blender.
    Store the hummus in an airtight container in the fridge for a week.

Spiced Pumpkin Porridge, with Caramelised Apples & Pecans

 

a-21

Serves: 1
Prep: 15M
Total time: 15M

For the Porridge
80g of oats
100ml of brown rice milk
1 teaspoon of vanilla powder
1 teaspoon of cinnamon
½ teaspoon of ground ginger
Sprinkle of ground nutmeg
5 tablespoons of pumpkin puree
2 teaspoons of coconut sugar

For the Toppings
1 apple
1 teaspoon of coconut oil
1 teaspoon of maple syrup
1 teaspoon of cinnamon
40g of pecans
Method:
– If you are making your own pumpkin puree, simply peel the pumpkin, roughly chop it into chunks and steam for 25 minutes until soft. Then blend it in a food processor until totally smooth.
– To make the topping, core and slice the apple. Cook the apples and pecans with the coconut oil, maple and cinnamon in a pan for about 10 minutes, until the apples are soft but still holding their shape.
– While the apple cooks, make the porridge by placing the oats in a saucepan with 200ml of water and brown rice milk, place the pan on a hob and cook for 4 minutes, stirring continuously. Add in the spices, pumpkin puree and coconut sugar and cook for another minute.
– When the porridge is cooked, spoon it into a bowl and top with the delicious apples and pecans before serving!