KAIMATI

Ingredients:

3 cups white flour
2 teaspoons yeast with a pinch of sugar ( mixed )
2/3 cup yogurt
1/2 cup warm water water
oil for frying

METHOD

Add to flour a little salt, water and the yogurt, and mix to a thick batter.
Leave aside for six (6) hours.
Mix the yeast with the sugar and warm water, leave to ferment.
Add the yeast to the batter and mix until batter peaks; leave aside for a further three hours.




Method of Frying:



Heat the oil.
Shape batter into little balls, and put them a few at a time in the hot deep oil and fry until golden brown.
Dumplings should be entirely covered with oil during frying.
Take great care as the oil will splash during the course of frying.
When frying is complete soak the dumplings in syrup and serve hot.









The Syrup (Shira)



Ingredients



2 cups sugar
1 cup water
1 tablespoon rose water
juice of half a lemon




Method



Put the water in a pan with the sugar and place over a medium heat; bring to boil and allow to boil for ten minutes, removing the froth as it appears.
Add the lemon juice and leave to simmer for ten minutes; add the rose water.

SOMALI SAMBUSA

Sambusas are available everywhere and yet the sambusa varies wherever  it is found. That’s the beauty – you can make Sambusa in so many different ways. Eachcook adding their own different signatures to a time honored basic Sambusa Recipe. oil

Salt, pepper to tastesoft. Add the mince, stirring until cooked.

a Remove from heat and stir in the mint and lemon juice.

Sambusas are cheap and easy to make. Whether you make meat Sambusa or vegetable Sambusa, make your own pastry or buy the pastry ready-made, Sambusas are always appetizing. Served with tea, they form the basis of the perfect snack.

Beef Sambusa FIlling

 500g minced beef

1 onion

2 cloves garlic

Chilli  to taste

1 tspn ground Tumeric

1 tspn ground Corriander

2 tspn fresh Ginger

50 ml chopped mint

Juice of 1 lemon

2tblspn vegetable

Heat the oil in a frying pan, add the onion and garlic mix in the spices and seasoning and fry until soft. Add the mince, stirring until cooked. Remove from heat and stir in the mint and lemon juice.

CHAPATI

Chapati 

Ingredients (6 servings)

1 cup of whole wheat flour

1 cup white flour

2 tbsp oil or ghee

3/4 - 1 cup of warm water

Salt to taste

procedure

• Mix the flour in a bowl and add salt and oil. You can mix with clean hands, or use a mixer or food processor.
• Add a little bit of water at a time and knead well for about 10 minutes until you have a stiff and smooth dough.
• Cover the dough and let it stand for at least 30 minutes up to two hours.
• Knead the dough well again and divide it into egg-sized balls.
• Dust each ball with extra flour.
• Flatten each ball and roll out thinly into sizeable circles.
• Heat an ungreased, heavy skillet or griddle over a medium flame.
• Lightly grease the pan and slowly heat the first chapatti.
• Cook on one side for about 1 minute or until lightly brown, then flip and brown the other side.
• Press the sides of the chapati with a spoon until it puffs.
• Remove the chapati from the skillet into a warm dish or foil paper and wrap it to keep it warm.
• Repeat this process for every chapati, wiping the pan with greased paper every time a new chapati is to be cooked. Serve the chapatis warm with a meat stew and/or cooked vegetables.
• Chapatis can also be served with hot milk or chai.

Enjoy !!!

BIRIYANI

                                     
lets start with the dish… Make a quick note of the ingredients and the preparation method… Hyderabadi Biryani Ingredients: Chicken : 1 whole Basmati rice : 1 kg Onions : 1 cup (thinly sliced) Coconut milk : 1 cup Ginger and garlic paste : 2 tea spoon Chilli powder : 3 tea spoon Turmeric : 1/2 tea spoon Cashew nuts : 100 g Bay leaves : 4 to 5 Cloves : 5 to 6 Cinnamon sticks : 1 inch long Cardamom pods : 3 to 4 Mint leaves : 5-6 strands Coriander leaves : 4-5 strands Garam masala powder : 1/2 tea spoon Lemon : 1 Ghee (clarified butter) : 1 cup Oil : 4 table spoons Yogurt : 1/2 cup Saffron : 6-8 strands Salt to taste Preparation Method : Mix turmeric, chilli powder, salt, garlic paste, yogurt and 1 table spoon of lemon juice. Next, make deep incisions on the chicken pieces such that the spices are absorbed well. Apply the above prepared paste onto the chicken pieces and let it marinate for an hour. Heat 4 table spoons of oil in a vessel. Roast cloves, cumin, cinnamon, cardamom, 1/2 spoon cumin, 1 spoon coriander powder,bay leaves and 1/2 cup onions. Roast it for 1-2 minutes and then add some mint leaves. When the onions turn golden brown, add the marinated chicken pieces and cook for about 30-35 minutes. Note that the chicken should not be fully cooked at this stage. Now add garam masala powder and coconut and turn off the flame once the chicken is about 3/4th cooked. See to it that the gravy should not be much and also, the chicken pieces should look as if they have been roasted. Meanwhile, when the chicken is still cooking, prepare the biryani rice. Wash 3 cups of basmati rice and add water slightly less than the quantity of the rice itself so that it is only half cooked. Add 1-2 tea spoons of salt to it. Soak 3-4 strands of saffron in 4-5 table spoons of milk. Now take 1/2 table spoon of this half cooked rice and dip it into the saffro flavoured milk. Take a utencil having a base of 12″ and place half of the semi-cooked rice in it. Prepare a layer of half of the above prepared chicken on top of this rice layer and again, top the chicken layer with rice (half of the remaining). Again, another layer of remaining chicken and finally with the layer of the remaining rice on the top, ends the rice-chicken layering process. Heat 2-3 table spoons of oil and deep fry 1/2 cup onions until they turn golden brown. Next, roast the cashews. Garnish the top layer of rice with the fried onions, cashews, coconut milk, ghee, coriander and the saffron flavoured rice. Cover the vessel with a lid and place it on a high flame for about 5 minutes. Note that the flame should not concentrate at the vessel’s center, but on one side of it. Wait for 2-3 minutes and rotate the vessel to heat the opposite side. This way, keep rotating the vessel every 2-3 minutes for about 20-25 minutes. Every time you rotate it, carefully disturb the contents by a small jerk so as to avoid settling of ghee at the bottom. Turn off the flame and keep it aside for 10 minutes before taking off the lid. Before serving, mix thoroughly, the medley from the bottom. Serve with boiled egg halves to enjoy the dish fully. Additional Information on Gobi Manchurian Recipe: Serving: Serves 3 Preparation Time: 60-80 minutes Difficulty Level: Difficult Calories: 1255 I hope that you will have a great time cooking and sharing this dish with your family and friends.

Visheti Vya Kastadi Vya Shepu Ya Kombe • Biskuti

Vipimo Unga wa ngano 1 Kilo Siagi ¼ kilo Mayai 2 Kastadi (custard) 3 vijiko vya supu Baking powder 1 kijiko cha chai Maziwa 1 ½ gilasi Mafuta Ya kukaangia kiasi katika karai Namna Ya Kutayarisha Na Kupika 1. Weka unga katika bakuli kubwa kisha changanya na unga wa kastadi na baking powder. 2. Tia siagi uchanganye vizuri. 3. Tia mayai, kisha maziwa ya baridi uchanganye vizuri usiukande sana. 4. Fanya madonge kisha kata vipande vidogovidogo kisha ubonyeze kwa kidole uvikwaruze kwenye chujio lenye tundu itokee shepu (design) yake. 5- Tia mafuta katika karai yakipata moto, kaanga visheti hadi viive. Usiache hadi vikageuka rangi sana. 6- Eupua, weka katika sufuria au chombo kikubwa kusubiri shira. Vipimo Vya Shira Sukari ½ kilo Hiliki ilosagwa 1 kijiko cha chai ‘arki (rose flavor) 5 matone Maji 1 gilasi Namna Ya Kutyarisha 1. Changanya sukari na maji uipike hadi iwe nzito. 2. Ukiona mapovu yanatoka tia hilik na ‘arki . 3. Mwagia katika visheti uchanganye vizuri hadi vishike na sukari

Mapishi ya Keki ya Chokoleti

Monday, July 25, 2011 Jumapili ya jana nikasema kwanini nisipike keki toka mwanzo, maana nimezoea kununua ule unga uliyotayarishwa kisha nafanya kuongeza mayai, maziwa kisha naweka mchanganyiko kwenye kikaangio cha kuokea keki tayari kwa kuoka. Ila leo nkaona nianze toka mwanzo hadi mwisho. Jiunge nami hatua kwa hatua Mahitaji: • Unga wa ngano - vikombe viwili na nusu • Siagi - kikombe kimoja • Sukari nyeupe - Kikombe kimoja na robo tatu • Mayai - 3 • Vanilla extra - kijiko cha chai kimoja na nusu • Maziwa - kikombe kimoja na nusu • Unga wa Cocoa usio na utamu sana (Unsweetened Cocoa powder) - vijiko vya mezani 6 • Baking soda - kijiko cha chai kimoja na nusu • Chumvi - kijiko kimoja Hatua: • Washa jiko la oveni katika nyuzi joto 350. Pakaa siagi kwenye kikaangio, kisha nyunyuzia unga kidogo. Changanya unga, Cocoa, baking soda na chumvi pamoja, kisha weka pembeni. • Katika bakuli kubwa, changanya siagi na sukari, koroga mchanganyiko huo mpaka uwe laini sana, ongeza mayai, moja baada ya lingine kwa awamu huku unakoroga vyema mchanganyiko huo, kisha ongeza vanilla, changanya vyema mchanganyiko huo. • Katika bakuli kubwa lenye mchanganyiko wa siagi, sukari,mayai na vanilla ongeza kwa kupishana mchanganyiko wa unga na maziwa huku unakoroga vyema. Endelea kufanya hivyo mpaka unga na maziwa vyote viishe na kuchanganyika vyema na mchanganyiko wa siagi. • Oka keki katika oven uliyoiwasha mapema kwa muda wa dakika 40 mpaka 45, kuhakikisha kama imeiva vyema tumbukiza kijiti kisafi cha mbao au toothpick katikati ya keki na kuchomoa. Iwapo itatoka yenyewe ikiwa safi bila chenga chenga basi ujue keki yako imeiva. • Epua keki yako weka pembeni ipoe tayari kwa kuliwa.