I remember when my daughter was little she is used to say "God is great for creating mango" I completely agree with her. When it is ripe it is sweet and when it is unripe it is sour; delicious either way. Mangoes apart from being eaten as it is, can be used in variety of cooking. It is excellent for juice, in cakes, infact  in any kind of desert, for pickles, chutneys and preserves.  Today  I will focus on pickle recipe.

YOU WILL NEED.
One big unripe mango or 3 small size uripe mangoes. Chop the flesh into small pieces (dont peel the skin). Put in the glass bottle together with 2 teaspoon of salt and 1 teaspoon of turmeric. Keep for minimum of 2 weeks, shake the bottle once every day.

OTHER INGREDIENTS NEEDED.
1. Chilly powder 5 teaspoon or as desired
2. Coriander powder 2 teaspoon
3. Cumin powder  1 teaspoon
4. Aniseed  1 teaspoon
5. Mustard seeds 2 teaspoon crushed
6. Fenugreek seeds 1teaspoon crushed
7. Onion seeds 1 teaspoon (optional)

HOW TO PREPARE.
1. Drain marinated mangoes for 20mins and transfer the mangoes in a bowl and add all spices.
2. Heat half cup of  vegetable or canola oil till it is very hot.
3. Pour the hot oil in the mangoes and mix well
4. Put back in the same bottle and it is ready to use.

No refrigeration is needed, dont put finger or wet spoon while using.
Kick up your meal with it, mmh , the food cant taste better!!

 U WILL NEED THE FOLLOWING.

1.White or brown wheat flour  2 cups
2. Salt  1/2 teaspoon
3. Cooking oil or ghee (clarriefied butter) 1/2 cup
4. Warm water  3/4 cup

PREPATIONS.
1. Mix flour, salt, 4 tablespoon of oil or ghee with water in a deep vessel , knead the dough for about 15 mins or till is soft and pliable.
2. Divide into 6 (six) balls (portions)
3. Take one ball, roll to a round shape of about 6 inches wide, apply 1/2 tablespoon of oil or ghee, roll into a rope  and twirl to about 10inches long, spin the rope round.(look at pics) Make the rest the same way and keep aside for atleast 15 mins.
4. Place a thick griddle or  heavy frypan on heat , let be at medium heat.
5. Take one rolled ball, roll it flat to a round shape 1/2 inch thick about 6 to 8 inches wide.
6. Place on hot griddle, roast for 30seconds or until light brown spots appear, flip to the other side and roast the same way, then add one tablespoon of oil or ghee, fry it till golden brown, turn the other side and repeat the same process.
7. Remove and put on a flat plate or try. Keep them covered with clean cloth napkin or paper towel to remain moist and soft.
8. Serve with stews, beans, grilled chicken or fried fish.

EAT MODERATELY AS IT IS LOADED WITH LOTS OF CALORIES.
ENJOY.

U WILL NEED THE FOLLOWING

1. Ground meat of your choice 250grams
2. Green peas 1/2 cup
3. Carrot  1
4. Potato  1
5. Onion  1
6. Tomatoes 3
7. Garlic ginger paste 1teaspoon
8. Halapeno pepper or green chilly 1
9. Cumin and Coriander powder 1/2 tspoon each
10. Curry powder 1 tspoon
11. Mixed spices 1/2 tspoon
12. Cayenne pepper powder or chilly powder 1/2 teaspoon
13. Cilantro leaveas 3 tablespoon.
14. Salt 1/2 tspoon
15. Water
16. Cooking oil 5 tablespoon.

HOW TO MAKE IT.

1. Put oil in saucepan, fry chopped onions till translucent, add garlic/ginger paste, fry for a little while
2. Add chopped tomatoes, continue to fry till soft, add  aspices except mixed spices and salt.
3. Put the ground meat, fry till all water is gone(this is very important, it determine the taste of the dish).
4. Add  peas, cube potatoes and cube carrots , salt with 11/2 cups of water
5. Lower the heat and cook for 15 mins if it is poultry meat or 20 mins if it is red meat.
6. Sprinkle mixed spices and chopped cilantro.

HAVE A GREAT PLEASURE  EATING THIS DISH WITH RICE OR BREAD OR BYITSELF.

BON APPETIT.




 

U WILL NEED THE FOLLOWING

1. Whole chicken about 1.3kg cut into 12pcs.
2. Ginger/garlic paste 1tablespoon
3. Red chilly paste 1 teaspoon
4. Tomatoes 5 blanched in hot water and peeled
5. Onions 2
6. Garlic 5 cloves
7. Cumin powder 1teaspoon
8. Cinnamon powder 1/2 teaspoon
9. Cardamom powder 1/4 teaspoon
10. Turmeric powder 1/2 teaspoon
11. Coriander leaves 1/2cup chopped
12. Cooking oil 10tablespoon
11. Potatoes 4 medium size
12. Water 3 cups
13. Salt 1 teaspoon
14. Lemon or lime 1

HOW TO MAKE IT

1. Place  cut and skinned chicken in cooking pot along with garlic/ginger paste , chilly paste and salt on high heat stirring countinously till all the water evaporate,(this process is very important) add 3 cups of water and boil on medium heat for 15mins.
2. In a blender or using motar and pestel grind 1/4 of the onion, garlic and coriander leaves(cilantro leaves)to a smooth paste, add all the spices in this paste and mix well.
3. In a large saucepan, heat the oil and fry potatoes cut into big cubes till golden, remove and place in a bowl.
4. In the same oil fry sliced onions till golden brown, add the ground paste, fry for a while.
5. Add sliced peeled tomatoes, cook till the tomatoes are soft and marshy.
6. Pour boiled chicken along with its stock(broth) and potatoes.
7. Squeez lime or lemon in the curry and cook for 20mins or till the curry is  thick and potatoes  are soft .

We ate this curry on special days like fridays or sundays and  during Eid celebrations most of  the houses make this in the morning along with Flat breads and other delicacies like rice cakes, doughnuts,vermicelli, baked buns etc..

Bulbul enjoy this  curry any day , it tastes great.


 

Serves 4

GET THESE ITEMS

1. Parboil rice (preferable uncle bens rice) 2cups
2. Fresh tomatoes medium 5 or one tin crushed tomatoes
3. Habanero peppers 2
4. Onions medium size 2 or One large
5. Carrots chopped 1 cup
6. Shelled green peas 1/2 cup
7. Cauliflower florets 1 cup
8. Green beans chopped 1/2 ccup
9. Maggi vegetable cube 2pcs
10. Olive or Canola oil 5 tablespoons
11. Dry thyme 1/2 teaspoon
12. Curry powder 1 teaspoon
13. White pepper powder 1/4 teaspoon
14. Cumin powder 1/4 teaspoon
15 Tablespoon of tomato paste

 

START PREPARATION.
1.Grind tomatoes with habanero peppers and one onion or half of the large one
2. Boil the vegetable in 2 cups of water till just half cooked, still firm and crunchy,
3. Boil rice in 6 cups of water till 2/3 done, strain.
4. Take a large cooking pot. Put oil, fry one medium chopped onions or 1/2 large onion.
5. Add garlic ginger paste, fry for few seconds,  add all spices and seasoning.
6.Add tomato paste, then pour ground tomatoes. Fry till oil separates.
7.Put the boiled vegetables along with the water.
8. Add strained boiled rice, cover and cook on low heat for 20mins or till all the water evaporates.Alternatively place in the oven on 150C for 20mins.

Serve with Green salad .

Hey Vegetables Lovers, Treat yourself with this prestegious meal. It is worth the effort.

HAVE THESE ITEMS
Cups of water 4
Cardamoms 10 Crushed
Cinnamon stick 2pcs of 2"inch or 1/4tspoon of cinnamon powder
Cloves 10pcs
Ginger 3" ins piece  Pounded or Grated or 1tsp of ginger powder
Loose tea leaves 1 teaspoon or 1 teabag

HOW TO MAKE IT
1. Pour water in a saucepan, bring to boil
2. Add spices and the ginger
3. Simmer for 7 mins, add loose tea  leaves or tea bag
4. Boil for another 3 mins, strain into the kettle
5. Serve warm with honey or sugar of your choice.

This tea is also a  remedy for cold and cough

GO GET THESE STUFF.
Eggs 4
Onion medium size 1
Tomato big size 1
Green chillies or serrano peppers 3
Garlic 3 cloves
Turmeric powder 1/4 tspoon
Coriander powder 1/2 tspoon
Cumin powder  1/2 tspoon
Mixed spices 1/4 tspoon
Cinnamon stick 2"inch pc
Cloves 5 pcs
Bay leaves 2
salt 1/3 tspoon
Yoghurt 1/2 cup

READY, STEADY, GO.
1. Heat 3 tablespoon of olive oil, add full spices(cinnamon stick, cloves and bay leaves)
2. Add  sliced onions immediately, fry till golden brown, add chopped  garlic, tomatoes, green chillies and the spices (except Mixed spices).
3.Add one tablespoon of yoghurt at a time, fry well before adding another.
4.Pour 1 cup of water, simmer for 5 minutes.
5. Add cut eggs and continue to cook for another 5 mins.
6. Sprinkle with mixed spices and cilantro leaves or cut mint leaves.

I love to have this dish when I am bored with meat, it is rich and delicious. I have it with Tanzanian flat bread, go ahead have it with any bread you love. I accompany it with kidney beans and onion and cucumber relish.

HOW TO MAKE MINT SYRUP.
1 Part Sugar
1 Part water
 A Bunch of Mint leaves

1. Boil water, add mint leaves, simmer for about 10mins.
2. Strain.
3. Bottle it and store in refrigerator.

ICED TEA.
1. Boil 4 tea bags in a small pan of water.
2. Pour in a pitcher
3. Add enough water to make  1/2 a gallon (about 2 litres)
Enjoy.
I  never liked ice tea, but this one is GOOD, so refreshing especially for us who live in africa with hot climate most of the time.
Thanks Lyn.