Category Archives: Entrees

Potato chops (Batata Champ)

Meat, Snacks & Appetizers

Potato Chops

 

 

 

 

 

 

 

 

 

 

Makes 20 

Ingredients

  • 2              lbs lean ground beef
  • 1/4           cup water
  • 2              tsp salt
  • 2              tsp green masala
  • 1              tsp freshly ground cumin
  • 1              tsp freshly ground black pepper
  • 3              medium onions
  • 2              tbsp chopped fresh cilantro
  • 1              level tsp garam masala
  •                 boiling water
  • 1/2           tsp salt
  • 1/2           tsp red chili powder
  • 1               Idahoan mashed potato
  • 4             eggs
  • 6             cups oil for frying

Instructions

  1. In a medium saucepan cook the ground beef with water on medium heat, stirring and breaking the lumps until the colour of the meat starts to change.
  2. Add salt, green masala, ground cumin and ground black pepper.  Continue cooking until all the water has evaporated and the mixture is completely dry.
  3. When mixture is cool add chopped onions, chopped cilantro and garam masala.
  4. In a large bowl pour boiling hot water, salt and chilli powder.  Add the mashed potato and mix well.  Let it cool.
  5. Divide the potatoes into 20 and roll them into a ball the size of a golf ball.
  6. Roll the ball in bread crumbs and press it into to a patty in the palm of your hands.  The patty should be about 2 1/2 inches round.  Put 1 tbsp meat mixture in the centre and cover the meat with the potatoes.  Use more bread crumbs if necessary.  Shape it into a round.
  7. Make all the chops first and then fry them.
  8. Break the eggs and beat them.  Add a  4 tbsp water and beat  well.
  9. Heat the oil in a wok to medium hot.  (The oil is ready when, if you put the end of the wooden spoon in oil and small bubbles form around it).
  10. Deep 1 chops at a time in eggs and deep fry it for 3 minutes turning once.  (The oil should cover the chops).  You can fry 5 chops at a time depending on the size of the wok.

Serve it with green chutney and lemon.

Idahoan Mashed Potato

You can use fresh potatoes too.

Ingredients

  • 5             lbs russet potatoes
  • 1             tsp salt
  • 1/2          tsp chilly powder
  • 1             tbsp chopped cilantro

Instructions

  1. Peel and cub the potatoes in 1” cube.
  2. Half feel a large saucepan with water.
  3. Put the cubed potatoes in a colander and steam the potatoes till they are soft, about 15 minutes.
  4. Mash the potatoes with a potato masher.
  5. Add the salt, red chilly powder, chopped cilantro and mix well.
  6. Let the mixture cool a little.
  7. Make a ball about the size of a golf ball, and roll it in bread crumbs.
  8. On a piece of plastic wrap or a plastic bag flatten the ball into a 3” round.
  9. Add one and ah half tablespoon meat mixture, pick up the plastic and make a round potato chop.
  10. Remove the plastic make a smooth potato chop, dip it in beaten egg and fry for 2 minutes on each side.
  11. Drain on paper towel

  Flatten Potato Patty Potato Patty with the filling                        

Hoummus

Dips, Chutneys, Preserves and Pickles, Gluten Free, vegetarian

Hoummus is a Chick Pea Dip served with Pita Bread.

 Hummous

Makes about 3 cups

Ingredients

  • 1           can garbanzo beans 
  • 2           teaspoon salt 
  • 2           cloves garlic 
  • 3/4        cup tahini paste 
  • 1/2        cup lemon juice

For Garnish

  • 2                    tbsp chopped parsley  
  • pinch             cayenne pepper  
  •                       a few chick peas

Instructions

  1. Drain the chick peas and rinse it in cold water. 
  2. Puree the chick peas and garlic in a food processor or a blender. 
  3. Add the salt, tahini paste and lemon juice and mix well.
    If the mixture is too thick add some water, it should be a thick creamy consistency.
    Adjust salt and lemon to taste.
  4. Serve on a platter garnished with a pinch of cayenne pepper, parsley and the reserved chick peas.

Moroccan Lamb Shanks

Entrees, Meat

This is a recipe I got from the Internet

Serves: 4

Ingredients
  • 2                   tablespoons olive oil
  • 4                   lamb shanks
  • 1                   brown onion, finely chopped
  • 1                   red chilli, finely sliced
  • 2                   cloves garlic, crushed
  • 1                   bunch cilantro, stalks, finely chopped
  • 1-½              tbsp smoked paprika
  • 1                   tsp chilli powder
  • 1                   tsp ground coriander
  • 1                   tsp ground cumin
  • 1                   tsp ground turmeric
  • 1                   400g can chopped tomatoes
  • 4                   cups beef stock
  • 1                   400g chickpeas, drained and rinsed
  • Pinch          saffron threads
  • 100               gms baby spinach, washed and spun dry
Method
  1. Heat olive oil in a pressure cooker on a medium-high heat, brown the lamb shanks all over, then remove and set aside.
  2. Reduce the heat and add the onions, sauté until soft, add the chilli, garlic and coriander stalks, cook for 1 minute. Stir in the paprika, chilli powder, coriander, cumin and turmeric.
  3. Return the lamb shanks back to the pressure cooker and turn to coat in the mixture.
  4. Add the tomatoes and enough stock to cover the shanks. Increase heat to high and bring to the boil, cover with lid and when pressure cooker starts whistling, lower heat to medium low. Cook for 55-60 minutes, remove lid and remove lamb shanks, cover to keep warm.
  5. Stir through the chickpeas and saffron, simmer for 10 minutes. Add remaining stock if mixture is too thick. Stir through the spinach and turn off heat.

For polenta:

pour the stock into a saucepan, place over a high heat and bring to the boil, remove from heat, add the polenta and whisk continually until smooth. Add the butter 50g at a time, add pine nuts and season.
To serve:

spoon polenta onto a plate, top with a lamb shank, spoon over the sauce and top with coriander leaves to serve.

Notes: Preparation: 10 minutes
Cooking: 1 hour 40 minutes

Persian Biriyani

Entrees, Meat

This biriyani is different then other biriyanis because of the herbs in it. It is very tasty. Biriyanis take longer to make because you have to boil the meat and rice separately and fry onions and potatoes and then bake everything together, but it is worth it.

Persian biriyani

 

 

 

 

 

Ingredients

  • 2              lbs meat (veal, lamb, goat meat or beef bone in) cut into 1 “ cubes
  • 1              cup yogurt
  • 1/2          tsp red chillii powder
  • 2              tbsp green masala
  • 1/4          cup lemon juice
  • 2              tsp salt
  • 1              tbsp tomato paste
  • 1/2          tsp saffron
  • 2              cups vegetable oil for frying
  • 3              potatoes, peel and cut in quarters
  • 4              onions peeled and sliced thinly
  • 1/4          cup oil
  • 1/2          tsp cumin
  • 1/2          tsp black pepper
  • 1              small piece cinnamon stick
  • 5              cardamom pods
  • 5              cloves
  • 4              tomatoes dices into 1/4 inch

 Rice

  • 2             cups rice
  • 6             cups water
  • 1             cup boiled bharazi (pigeon peas)
  • 1             cup chopped dill weeds
  • 1/4         cup chopped cilantro
  • 1/4         cup chopped mint leaves
  • 1/4         tsp saffron (add it to 1/4 cup hot water)
  • 2            cups oil for frying

Instructions

  1. Remove all the fat from the meat, rinse it in cold water and pat it dry.
  2. Marinate meat in yoghurt, red chilli powder, green masala, lemon juice, salt, tomato paste, saffron for a couple of hours.
  3. In a medium frying pan heat the oil to 350 degrees(the oil is ready when you put the handle of a wooden spoon in the oil and bubbles form around it) and fry the potatoes, till the are light brown in colour and crisy on the out side.  Remove it from the frying pan and drain it on a paper towel.
  4. Fry the onions till they are golden brown in colour.  Remove onions from the oil and drain it in a colander.
  5. Heat the oil in a large saucepan, add cumin, black pepper, cinnamon sticks, cloves and cardamon.  Add the diced tomatoes and cook for about 5 minutes till the tomatoes are soft.
  6. Add the meat mixture stir well and cook on low heat till the meat is tender and most of the liquid has evaporated, about 1/2 hour.  You should have about a cup of liquid left.
  7. Rinse the rice in cold water.
  8. Boil the water, add the salt, when the water starts to boil add the rice.  Cook it for about 10 minutes, The rice should be half cooked.  Drain the rice and rinse it in cold water.
  9. Add chopped bharazi dill weeds, cilantro and mint to the rice and mix.
  10. Arrange the potatoes on the meat, spread the onions on it and sprinkle it  with garam masala.
  11. Spread the rice on this mixture.
  12. Pour the saffron water on the rice, and then the oil on it.
  13. Cover the saucepan and cook it in the preheated oven for about half an hour.  The rice will fluff up and there will be a nice aroma when you remove the lid.
  14. While the meat is cooking boil the rice.

To Serve: Put rice in a large plate and the meat on top.

Moong(Mung) Daal nu Shak

Entrees

Serves 4

Ingredients

  • 1 1/2           cup moong daal without skin.
  • 1                 medium onion
  • 1/4              cup oil
  • 1/2              tsp jeera(cumin seeds)
  • 2                 medium tomatoes
  • 1                 tbsp green masala
  • 1                 level tsp dhana jeera
  • 1/4              cup haldi
  • 1                 tsp salt
  • 1                 tbsp chopped  cilantro

Instructions

  1. Rinse daal in cold water and soak it in cold water for an hour.
  2. Peel and dice the onions to a 1/4”.
  3. In a medium sauce pan heat the oil, add the jeera and onions and fry the onions till they are golden brown in color.
  4. Dice the tomatoes to a 1/4 inch and add this to the browned onion.  Add the green masala, dhana jeera, haldi, and salt. Mix well and cook for 2 minutes.
  5. Drain the daal.
  6. Add the water and the  daal.  When the water starts to boil turn the heat to medium and let it simmer for about 15 minutes, stirring a couple of times in between.  The daal is cooked when it is soft to the touch.
  7. Sprinkle with chopped cilantro before serving.
  8. Serve with Kari nu ras(mango)and rotli.

Ras Rotli na daal nu shak

Entrees

Ras is fresh rich  mango Pulp, chapatti and Moong daal shak.

This was my favorite summer meal when we were growing up.  Mangoes were only available for a few weeks in summer.  We had to peel the mangoes put it through the machine, pass it through the sieve  because mangoes in East Africa are quiet stringy. 

Kari nu Ras(Mango Pulp)

Serves 4

Ingredients

  • 4           ripe mangoes
  • 1           cup homo milk
  • 1/4        cup sugar
  • 1           tsp dried ginger

Instructions

  1. Peel and cut the mangoes in chunks.
  2. Blend everything together in a blender or food processor.
  3. Sprinkle a little ginger on top of the pulp before serving.

Khow Suey

Entrees, Poultry

Khow Suey is a popular Burmese dish.  It is a mild Chicken Curry with lots of coconut sauce.  The coconut sauce is ladled over a bowl of egg noodles and chicken and served with a number of accompaniments with contrasting flavors.

You will find a few different recipes for this dish.

To serve:  each person takes a serving of noodles, takes some chicken and ladles on a generous amount of the curry and sprinkles various accompaniments over the top.

Khow Suey

 

 

 

 

 

 

 

 

Accompaniments

  • Crispy fried onions
  • Chopped eggs
  • Sliced lemon
  • Chopped cilantro
  • Sliced green onions
  • Garlic Chutney 
  • Chopped peanuts

Noodles, chicken and coconut curry,                                                                                

Chicken, Noodles and Sauce

 

 

 

                                   

                                                            

 

 

 

Serves 4

Chicken

Paste

  • 1            tbsp coriander seeds
  • 1            tbsp cumin seeds
  • 1            tbsp desiccated coconut
  • 1            tbsp kas kas (poppy seeds)
  • 10          almonds
  • 2            dried red chilies(optional)

Roast all the ingredient in a frying pan and grind it to a paste.

  • 4              tbsp oil
  • 1              large onion sliced
  • 1              tbsp  Green masala
  • 1              whole chicken breast
  • 1/2           tsp garam masala
  1. In a medium saucepan heat the oil. 
  2. Fry the onions till it is golden brown in color.
  3. Add the green masala and the paste.
  4. Remove all the fat from the chicken and cut it into 1” cubes.
  5. Add this to the saucepan and cook for 10 minutes until done.

Coconut Sauce

  • 2             tbsp vegetable oil
  • 4             tbsp chana flour(gram flour)
  • 2             can coconut milk
  • 1             tsp freshly ground cumin
  • 1             tsp Green masala
  • 1/4          tsp Haldi 
  • 1             cube chicken bouillon

Instructions

  1. In a medium saucepan heat the oil and fry the chana flour for 2 minutes.  Add the coconut milk, fresh crushed cumin, and green masala and chicken bouillon and mix well.
  2. Cook on medium heat and bring to a boil.  Lower the heat to medium low and simmer stirring for about 10 min.

Noodles

  • 1                pkt egg noodles
  • 1                tsp salt

Just before serving, cook the noodles.

  1. In a large saucepan bring 6 cups of water to boil. 
  2. Add 1 tsp salt.
  3. Add the noodles and cook for about 7 minutes till the noodles are tender.
  4. Drain in a colander.

Accompaniments

  • 1/2          cup chopped green onions
  • 1/2          cup chopped cilantro
  • 1/2          cup red garlic chutney
  • 1             boiled egg chopped.  
  •                fried noodles.
  • 1             lemon cut in wedge
  • 1/2          cup fried onions

Red Garlic Chutney

  • 10          dried red chili
  • 1            garlic peeled
  • 1/4         tsp salt
  • 2            tbsp oil
  1. Boil the dried chilies, remove the seeds.
  2. In a blender, blend the chilies, garlic and salt.
  3. In a small saucepan heat the oil, fry the garlic for 2 minute.  Add the chili paste.  Cook for 5 min stirring.  Cool it completely before serving.

To serve

Serve everything in separate bowls.

Hyderabadi Mutton Biriyani

Entrees, Meat

Ingredients

  • 2             cups rice
  • 1             lb mutton cut into 1” cube
  • 1             tsp garam masala
  • 1             tsp red chili powder(optional)
  • 1             oz cashew nuts crushed
  • 3             large onions, sliced fine and fried till crisp
  • 6             cloves
  • 1             inch  pieces cinnamon sticks
  • 6             cardamom
  • 1/2          tsp black pepper
  • 1/2          tsp cumin seeds
  • 1             small bunch cilantro, chopped
  • 2             tbsp green masala
  • 1             small bunch mint, chopped
  • 1             cup yoghurt
  • 2             limes/lemon
  • 1/2          tsp saffron
  • 3/4          cup milk
  • 1/2          cup oil
  • 2             boiled eggs for garnish (optional)
  • 2             tsp salt

Instructions

  1. Marinate the mutton with green masala and yoghurt and let it rest for an hour.
  2. Heat 4 tbsp oil, add  the marinated meat, a quarter of the fried onions, half of the garam masala.  Cook stirring till the oil separates, about 5 minutes.  Add 1 cup water and cook the meat on medium heat till the meat is tender and dry.  (Add more water if you need to, to cook the meat).
  3. In a medium saucepan heat 6 cups of water with 1 tsp salt, cloves, cinnamon stick,  cardamom, black pepper and cumin seeds..  Add the rice and bring it to a boil, cook for about 5 minutes till the rice is half done.  Drain the rice (reserve 1/2 cup of rice water) and run it through cold water.
  4. Mix together cilantro, mint, garam masala and fried onions.
  5. Add the saffron to hot milk.

To Assemble:

  1. Take a heavy bottom saucepan and brush it with oil.
  2. Spread half the rice and cover it with  the mutton.  Sprinkle with the cilantro mix and juice of the limes/lemon
  3. Cover with rice.
  4. Sprinkle half a cup of reserved liquid.
  5. Sprinkle with saffron milk and  oil.
  6. Cover tightly and bake in a preheated 350 degree oven for about half an hour.
  7. Serve hot, garnished with eggs cut into halves.

Sevoili Fish

Entrees, Seafoods

This is a recipe given to me by my Gwadary  relatives. It is simple and tasty.

Serves 4

Ingredients

  • 4              Halibut steaks
  • 2              chopped onions
  • 1/4           tsp red chili powder
  • 2              tbsp Green Masala
  • 1/2           tsp freshly ground jeera
  • 1/2           tsp freshly ground black pepper
  • 1/4           tsp haldi
  • 1              tsp salt
  • 1/2           cup ambli chutney

Instructions

  1. Rinse fish in cold water and leave it aside.
  2. In a medium fry pan over medium heat add all the ingredients except fish, and mix well.
  3. Place the fish on top of the masala and steam for about 10 min.
  4. Turn the fish and cook for another 5 minutes or until the fish is cooked.  (The fish will change color to white and will start flaking when done).
  5. Turn off the heat and let it stand for 5 minutes.
  6. Serve with brown rice or chapatti.     

Beef, Asparagus and Pepper Rolls

Meat, Snacks & Appetizers

Makes 48

  • Rolls can be prepared a day ahead.
  • Freeze:  Uncooked roll can be frozen.
  • 1                   lb rump steak
  • 3                   tsp Worcestershire sauce
  • 2                   tsp seeded mustard
  • 1                   medium bunch (12 spears)
  •                      fresh asparagus
  • 1                   red pepper
  • 2                   tbsp oil

Instructions

  1. Wrap steak in plastic wrap, freeze for about 20 min or until partially frozen.
  2. Remove plastic, cut steak into thin slices.
  3. Combine steak, sauce and mustard in a bowl, cover refrigerate 30 min.
  4. Cut asparagus and pepper into 5 cm strips.
  5. Boil, steam or microwave asparagus and pepper until just tender, drain.
  6. Wrap a piece of steak around a piece each of asparagus and pepper.  Secure with  toothpick.  Repeat with remaining steak, asparagus and pepper.
  7. Just before serving, heat oil in a pan, add rolls, cook until well browned all over.