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.

Spicy Veggie Noodle Bowl

Serves: 2
Cooking: 35M
Total time: 35M

Ingredients:

150g noodles (I use brown rice noodles)
300g tofu, drained
40g mange tout
1 courgette, chopped
1 fresh red chilli, chopped
Handful of beans sprouts, about 30g
Handful of roasted cashews, about 40g
Handful of chopped coriander, about 30g
For the dressing
2 tablespoons of peanut butter
1 teaspoon of tamari
3 tablespoons of olive oil
Pinch of salt
Method:

Start by draining your tofu. Once the water is drained, place a paper towel over the top and leave something heavy on it for 20 minutes to press out any excess liquid.

Once dry, place a pan with a drizzle of olive oil on a hob to warm up, cut your tofu and courgette into small pieces and place in the warm frying pan – sautée, untouched, over a medium heat for 10 minutes, before turning and finishing on the other side for 3-4 minutes.

Cook your noodles in boiling water for 8-10 minutes, adding your mange tout in the last minute or two. Once cooked, drain and mix together with the red chilli, bean sprouts, chopped coriander, tofu and courgette.
Then make your dressing by mixing together all of the ingredients – drizzle over the noodles and give it all a good mix together. Top with more fresh chilli and roast cashews and enjoy!

How To Make Sambusa

 

somali sambusa 001

After many requests, here is the english version of “how to make sambusa” for those who dont understand Swahili. Enjoy!!!

Ingredients
– Minced beef 1kg
– Spring roll sheets (spring roll pastry) – you can buy them at the African shops, Chinese supermarket).
– Spices (2tsp of tumeric powder, 2tbsp of paprika powder, 1tbsp of ginger powder, 2-3 tbsp of curry powder, 2-3 tbsp of beef flavour broth): I love spices (I never measure) + I do not use salt 😊
– 2tbsp Garlic paste
– 2 large onions: cut into small thin pieces
– 1 bell pepper: same
– Half bag of grated carrots
– 2-3 lemons: squeeze
– Frying oil
– Flour for folding
– Coriander / parsley

Lets do this 😉
– Remove the spring roll sheets from the freezer on time (I usually take them out the night before and put them in the fridge. Then they will be defrosted the next day).
– Put the minced meat, herbs, lemon juice + garlic in a large pan. Bring this to boil
– Meanwhile, cut the onions, bell pepper and coriander / parsley.
– Clean the pieces of onions, peppers, carrots and coriander / parsley.
– Don’t forget your minced meat, stir occasionally.
– When the minced meat is cooked, put the onions + bell pepper + carrots + coriander / parsley, stir well … and let it cook for 5-8 minutes.
– Taste whether there is enough seasoning / salt. If not, add a little. I usually add cubes of broth and curry powder.
– Let the meat boil, must be dry, otherwise they will leak.
– If the meat is cooked and well, turn off the fire. Let it cool off.
– Put 5-6 scoops of flour in a bowl and add water. Stir well, it should not be too thick or thin. This is your “glue”.
– Next step = folding  YouTube link. It is a bit difficult to explain Hahaha

– Fold, fill with minced meat & fold up.
– Fry your sambusa…… Ready to eat. Enjoy 😉

Ps: You dont have to fry them all, you can keep them in the freezer.

PhotoGrid_1553258217971These are the spices I used.

I make my own garlic paste. You can grate the carrots yourself, but I prefer buying the ones that are already done.

PhotoGrid_1553258174557Some people use eggs for folding. I use flour.

 

Vegan Thai Green Curry

Serves: 4
Cooking: 45M
Total: 45M
Difficulty: easy

Ingredients:
1 onion
2 garlic cloves
1 tablespoon of Thai green curry paste
400ml can of coconut milk
1 teaspoon of maple syrup
1 lemongrass stalk, bashed
1 tablespoon of tamari
Handful of fresh basil leaves, chopped
1 red chilli, chopped
Salt and pepper to taste
3 courgettes, cut into bite sized pieces
175g baby corn, cut into bite sized pieces
Squeeze of lemon juice
Olive oil

Method:
Start by chopping your onion and garlic and placing them in a pan over a medium heat with a drizzle of olive oil. Cook for 8-10 minutes until soft.

Once your onions are soft, spoon in your curry paste and stir well – cook for another few minutes before adding in your coconut milk. Bring the whole thing to the boil then add in your lemon grass, maple syrup, lemon juice, tamari, courgette and baby corn – reduce the temperature and let simmer for 25-30 minutes.

Once everything is cooked through, remove the lemon grass stalk and serve with a sprinkle of chopped basil leaves, chilli, salt and pepper.

Raspberry Chocolate Chunk Cookies

200g ground almonds
100ml maple syrup
100g dark chocolate, chopped into chips
4 tablespoons of brown rice flour (or a plain flour)
1 heaped teaspoon of bicarb
1 tablespoon of coconut oil, melted

For the raspberry sauce
300g fresh raspberries

Method:
– Pre-heat the oven to 175c, fan setting.
– Place all of your cookie ingredients (apart from the dark chocolate chips) in a food  processor and pulse until well combined. Once combined, add in the chocolate chips and give it another quick pulse to mix through.
– Scoop out spoonfuls of the mixture and roll them into balls using your hands, then squash them down into cookie shapes and place onto a lined baking sheet. Cook in the oven for 20-25 minutes until golden.
– While they cook make the raspberry sauce. First, place all of the ingredients in a pan over a medium heat and cook for 5-10 minutes until everything is melted. Then remove the pan from heat and whizz using an electric hand mixer until smooth.

Drizzle over cookies and enjoy.

 

Crispy Fried Chicken (KFC style)

20190320_181804

 

Ingredients
– 500 grams chicken drumsticks or fillets
– oil for deep frying
– 1 egg(large)
– half tsp pepper powder
– 1 tbsp ginger garlic paste
– half tsp garam masala powder
– 1 tsp paprika powder
– salt as needed
– 4 tbsp cornflour
– 1/2 to 3/4 cup bread crumbs
– 1 1/4 cup buttermilk (or 4 tbsp curd or yoghurt)

Preparation
– Pour buttermilk to a bowl or add 4 tbsp curd to a bowl and a pour 1 cup water. whisk it well with 1/4 tsp salt. Mix it well.Check if there is enough salt.
– Wash chicken and drain off all excess water. Add it to the buttermilk. Refrigerate overnight or atleast for 4 hours. This makes the chicken turn tender and soft.
– Drain the buttermilk
– Add pepper powder, ginger garlic, seasoning spice powder and red chili powder.
– Beat an egg and pour it to the bowl
– Add corn flour. Mix well. Set aside for atleast 45min
– Pick up each of these pieces and roll them in the bread crumbs.
– You can leave them in the crumbs for a while.
– Pour oil to a heavy bottom pan. Heat it.
– Drop a small portion of the wet mixture to the hot oil to check if it is hot enough. If it rises without browning then the temperature is right.
– Shake off the excess crumbs from the chicken. Drop one after the other to hot oil.
– Fry them on medium high heat till golden. If the flame is too hight, it gets browned without getting cooked inside.
– Keep stirring often until done.
– Serve fried chichen hot with ketchup or your favourite dip.
Enjoy!!!!

Jinsi ya kutengeneza Sambusa

 

somali sambusa 001

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.
  • Linka ya YouTube —   https://www.youtube.com/watch?v=TR9F993TiM4
  • Choma sambusa zako. Tayari Kula.
  • Unaweza kuchoma zote au ukahifadhi baadhi kwenye freezer.

 

PhotoGrid_1553258217971Baadhi ya spices nlizotumia mie. Unaweza tumia unazopenda weye mwenyewe.

PhotoGrid_1553260242844Carrot unaweza nunua zima, kisha ukazikwangua mwenyewe nyumbani. Mie nanunuaga zilizo kwanguliwa tayari.

PhotoGrid_1553258292669Pia unaweza tumia nyama ya kusanga ya kuku, binafsi napenda sambusa za nyama ya kusaga ya ng’ombe.

20181121_161519

Unaweza kutengeneza manda zako mwenyewe.

PhotoGrid_1553258174557Kuna wanaotumia mayai badala ya ngano kufungia sambusa zao.

20190322_14590220190322_14584920190322_145924

Wali wa carrot na kuku wakukaanga

Vipimo Vya Wali
– Mchele wa Basmati/Pishori – 1 kilo moja
– Vitunguu maji – 3
– Karoti – 2
– Siagi – 3 vijiko vya supu
– Kidonge cha supu (stock) – 1 kimoja
– -Chumvi – kiasi

Namna Ya Kutayarisha Na Kupika
– Osha mchele uroweke kama saa moja au mbili
– Katakata vitunguu vipande vidogodogo (chopped) weka kando.
– Kwaruza karoti (grate) weka kando.
– Tia siagi katika sufuria ya kupikia wali, weka katika moto iyayuke
– Kaanga vitunguu hadi vigeuke rangi kiasi tu.
– Tia maji kiasi ya kupikia wali, changanya na kidonge cha supu.
– Yakichemka tia mchele, koroga, funika uweke moto mdogo mdogo.
– Kabla ya maji kukauka tia karoti changanya wali kisha funika uive kama unavyopika pilau.

Vipimo Vya Kuku Wa Kukaanga
– Kuku alokatwakatwa – 1
– Kitunguu saumu(thomu/galic) na tangawizi ilosagwa – 2 vijiko vya supu
– Bizari ya mchanganyiko/garam masala – kijiko cha supu
– Mtindi/Yoghurt – 1 kijiko cha supu
– Ndimu – 1
– Chumvi – kiasi
– Mafuta ya kukaangia – kiasi

Namna Ya Kutayarisha Na Kupika
– Ukishamuosha kuku, mchuje atoke maji yote.
– Changanya viungo vyote katika kibakuli kidogo.
– Changanya pamoja na kuku kisha acha akolee viungo (marinate) kwa muda wa masaa  mawili takriban.
– Weka mafuta katika karai na kaanga kuku, akiwiva yu tayari kuliwa na wali.

Shrimp And Broccoli Stir Fry

EASY SHRIMP AND BROCCOLI STIR FRY
yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 10 MINUTES
total time: 20 MINUTE
The easiest stir fry you will ever make in just 20 min – it doesn’t get easier (or quicker) than that! 287.3 calories.

INGREDIENTS:

1 tablespoon olive oil
1 1/2 pounds medium shrimp, peeled and deveined
24 ounces broccoli florets*
1 teaspoon sesame seeds
1 green onion, thinly sliced
FOR THE SAUCE

3 tablespoons reduced sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon Sriracha, optional

DIRECTIONS:

1. In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.
2. Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.
3. Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.

Serve immediately, garnished with sesame seeds and green onion, if desired.

NOTES:

*24 ounces broccoli florets is equal to about 5 cups.