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.

Chicken Curry

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Ingredients:-

Marination
⚫1 whole chicken with bones or without bones

⚫2 Tbsp yoghurt

⚫2 Tbsp ginger paste

⚫2 Tbsp garlic paste

Curry:
⚫2 tbsp ghee + 1 tbsp oil

⚫4 medium sized onion sliced

⚫3 bay leaves

⚫1 cinnamon stick

⚫4 green cardamom

⚫10 black peppercorn

⚫3 cloves

⚫1 tsp cumin seed

⚫¼ cup coriander leaves

⚫1 tsp mustard seed

⚫2 tsp coriander seed

⚫2 tbsp fresh coconut (optional)

⚫1 tbsp red chili powder

⚫1 tsp garam masala powder

⚫¼ tsp turmeric powder

⚫2 tomatoes chopped finely

⚫Few more coriander leaves for garnish

⚫2 potatoes peeled and chopped into squares

⚫2 cups water

⚫1 tsp sugar

⚫Salt as per taste

PREPARATIONS AND HOW TO COOK.
1. Marinate the chicken with ginger paste,garlic paste, yoghurt and some salt for 30 mins.

2. In a pan add ½ tbsp oil + 1 tbsp ghee. Once hot add all whole ground spice .

3. Saute until they leave aroma. Switch off the gas. Remove the fried spices.

4. Add little more oil to the pan and fry the onion until light brown in color.

5. Combine fried spices, fried onion, and coriander leaves into a blender.

6. Grind until smooth paste is formed add little water if required.

7. Add rest of oil and ghee in the pan .Once hot saute mustard seeds and add the grounded paste and sugar.

8. Saute for 2 mins then add tomatoes, marinated chicken, potatoes, garam masala powder, turmeric powder, red chili powder and salt.

9. Cook covered for 3-4 mins then add water as per consistency required.

10. Simmer until the potatoes are cooked.Check the taste and alter any spices if required.

11. Lastly garnish with chopped coriander leaves.

12. Serve the chicken masala curry hot with rice, roti

Fish Kebab

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FISH KEBAB

Ingredients:-

• 1 1/2 cups cooked tuna blended

• 3 green chilis, finely chopped

• 2 tsps minced ginger

• 2 tsps minced garlic

• 1 tsp cumin powder

• Salt to taste

• 1/4 tsp Turmeric powder

• 2 white bread slices

• Water to soak bread

• 1 1/2 cups mashed potato

• 2 onions, finely chopped

• 1 tsp black pepper

• 1 tablespoon lemon juice

• 1/4 cup chopped coriander leaves

• 2 Egg whites

• 1 cup bread crumbs

• 2 tablespoons Oil

• Oil to deep fry

Instructions:-

1. In a pan, heat 2 tablespoons of oil and saute onion with salt till golden brown. Remove from oil.

2. Dip the bread slices in water so that they get soaked well. Remove from water and wring out water.

3. Mix soaked bread, mashed potato, sauteed onions, chaat masala, lemon juice and coriander leaves well.

4. Add cooked fish and mix well,taste for salt and spices.

5. Divide into 35 – 40 equal portions and roll into balls.

6. Lightly beat egg whites with a fork. Dip each ball into egg white, and then roll in bread crumbs.

7. Heat oil in a small wok over medium flame. Deep fry the fish balls in batches till golden brown.

8. Drain on paper towel to remove excess oil. Enjoy!