Well today’s post doesn’t have a recipe…I apologise but not to worry it’s something exciting that involves making friends and of course food :-). I believe you have seen my previous post on this but allow me to repeat it. My fellow foodie blogger Cici thought of implementing this brilliant idea of having foodie pen pals. Basically, each month people are paired up and the aim is to get to know the other person’s food likes and dislikes and thereafter sending them a foodie package, yep easy peezy.
Anyway, this is an invitation to all of you out there who may be interested in this program. You don’t need to be a food blogger to participate actually you don’t even need to be a blogger. Just be a food lover. You can visit Cici’s blog and all see what she’s up to, while you are there enlist for the Foodie pen pal.
In the past one month I have received two messages from two different people regarding a cookbook. Thanks Jackie and Nelly for the sweet messages. I felt very humbled to know that people read this blog and even hope to get the recipes in cook book. All in all, I would like to hear your thoughts on this.
Finally, thank you, you and you for keeping it Leo Tunapika? Let’s continue cooking.
I bought some gram flour a while back so that I could prepare some bhajias. Since then, I haven’t cooked bhajias again and I feared my flour would go to waste. I started brainstorming on other ways I could use the flour.
Since, I love making fish fingers and I always coat them with flour, I thought of substituting the flour with the gram flour and boy!!! Need I say more, I have a new way of making fish fingers.
1 1/2 fish fillets cut into finger sizes
1 cup gram flour
1 cup warm water – cold will work perfectly well too
2 tbsp fish masala
1 tbsp coriander powder
1 tsp salt
1 tsp baking powder
1/8 tsp black pepper
4 cloves of garlic, minced
1 tsp ginger, minced
A handful of dhania/coriander/cilantro/parsley finely chopped
Oil for shallow frying – I normally use sunflower oil
In a bowl add in all the dry ingredients, except the dhania and fish.
Mix them, then add the water slowly till you get your desired consistency. I used the whole cup. The paste was the right consistency. Then add the chopped dhania.
As for the fish, remember to salt lightly before dipping them into the paste.
And we are ready to cook.
Start by heating your oil in a pan. As the oil is heating, put the first batch of the fish in the paste.
Cook on each side for 3-5 minutes or until golden brown.
Drain on a paper towel covered plate.
To be honest, these were the most delicious fish fingers I have ever made. I have to say, it must be the gram flour.
PS: You can coat with breadcrumbs after dipping the fish in the paste.
I have received several requests on my Facebook page to post a recipe on how to make bhajias. I have to say I’m no expert in this area but I think I can share a tip or two.
Potatoes, peeled, washed and sliced thinly
1 cup gram flour
3/4 cup water
2 tbsp dried parsley leaves
1 tsp paprika
1 tsp salt
1 tsp coriander powder
1/2 tsp black pepper
Oil for frying
I started by making the potatoes. I used a food processor for the slicing. It was very fast and the slices were perfectly thin.
Then make the paste that will coat the potato slices.
In a bowl, pour in the gram flour. The spice mix.
Mix the spices with the flour and water.
Take about a handful of the potato slices and dip then in the paste. Ensure they are coat completely. In a deep pan, heat the vegetable oil. Sadly I don’t have a deep pan so I just used the one I had. Ensure that the oil is hot before you start frying the bhajias. Once hot, you can gently put in the coated potatoes.
Cook on both sides till browned then remove with a slotted spoon. Drain the bhajias on a paper towel covered plate.
I made some kachumbari to serve with the bhajias.
Dinner is served.
If I could do it all over again:
Add about a teaspoon of baking powder to the paste and also add chopped dhania/coriander/cilantro.
This post has been in my drafts for ages. Apologies for the delay.
Wednesday, 12th December was a public holiday here in Kenya, don’t we always look forward to holidays? Wa!! For me holiday translates to sleeping in. If you know me, you will definitely agree to fact that I love sleeping or rather I’m not a fan of waking up very early. The funny thing is, it’s not like I sleep in till very late, my version of sleeping in is waking up at 8 am. Yeah!!!
Since, I never get to wake up early enough during work days our breakfast is normally not so elaborate, even the times I’ve served pancakes , I usually make them the night before. So as to revenge our lack of proper breakfast, I decided to make a breakfast for champions during Kenya’s 49th birthday. Considering, there was quite an amount of housework to be done it ended up being brunch.
For brunch, I served;
Bacon, Brawn and Tomato Cheese Sandwich
Parsley home fries
Bacon, Brawn and Tomato Cheese Sandwich;
8 slices of brown barrel bread
2 slices of brawn, cut in quarters
2 rashers of bacon
1 white onion sliced
1 tomato sliced
Apricot jam – or whatever kind of jam you have on hand or even honey
Mozzarella cheese pieces
I started by frying the bacon. Since bacon is already fatty, I try not to use any oil in frying it.
Next toasting the bread. I applied butter on one side of the bread then into the pan they go.
Fry the onions. I added just a tablespoon of oil into the pan.
Side Note: I don’t like accumulating dishes, you’ll notice that I’m using the same pan.
I fried till translucent then I set them aside.
Now to assemble the sandwich.
I applied some apricot jam on 4 slices of the toasted bread.
On the other four slices, I put the mozzarella cheese pieces then I popped them in the microwave for one minute to get the cheese melting.
On the cheesy side, I added the brawn.
Add the tomato slices.
Finally on the other slices with the jam, pile on the onions and the bacon.
Simply fry the sausages.
Parsley home fries;
2 tbsp dried parsley
1 tbsp vegetable oil
Salt to taste
Home fries/ Roast potatoes
Before you start thinking I was cooking up potatoes in the morning, let me mention that they were leftover roast potatoes. The previous night we had had dinner at Green View Restaurant and boy don’t they serve a lot of food. We had some packed for us, since we were beyond full. As I was making this brunch I decided to spice up the potatoes.
In the same pan, heat some oil. Add the potatoes, parsley and salt. Keep turning to ensure they don’t burn. Cook until hot and crispy.
Brunch is served.
If you look really closely you can see a framed photo of hubby and I.
This was quite a meal. Delicious and filling.
I’m already looking forward to the next holiday, March 4th.
Over the holidays, I had purposed to roast a whole chicken and I finally got around to doing that on Christmas day. I have to say, I was impressed, the chicken was not only delicious, crispy but also juicy. Anyway that’s a recipe for another day but lemme leave you with the photo of the chicken.
Since the chicken was to feed two people there was plenty of leftover. I removed all the remaining meat from the bones then I refrigerated Fast forward to Boxing day and I’m busy thinking of what to cook. At first I wanted to make some chicken salad but then I remembered I’d seen a recipe for chicken in a previous issue of True Love magazine.
I grab my magazines looking for the exact issue with the recipe, it was the November issue. Lucky for me, I had all the ingredients on hand, yep *excitement*.
The recipe calls for raw chicken but I used my leftover chicken. To eat is your own…
30ml vegetable oil
1 bunch spring onions, finely chopped
3 cloves garlic, crushed
1 tbsp ginger, crushed
1 tbsp curry powder
1 teaspoon cumin
4 boneless, skinless chicken breasts cut into 2.5cm cubes – I used leftover chicken
2 mangoes, skinned and cubed
50ml coconut milk – I used coconut cream
Salt to taste
In a large skillet heat the vegetable oil, then fry the onions, garlic and ginger.
Saute until softened then add the curry powder and cumin and cook for three minutes.
Add the chicken pieces and fry until slightly browned on the outside and the chicken is coated (about three minutes).
Mix it up.
Finally add the mangoes, water and coconut cream. cover and let it simmer for 25 minutes, stirring occasionally.
Let the curry cook down until the mangoes are soft and the chicken is well done. Season with salt and cover for 10 minutes.
The WordPress.com stats helper monkeys prepared a 2012 annual report for my blog.
I just want to thank, all of you for stopping by this blog, reading, commenting suggesting and even trying out the recipes. I am humble. Looking forward to an even tasty, spicy and flavourful 2013.
Here’s an excerpt:
600 people reached the top of Mt. Everest in 2012. This blog got about 10,000 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 17 years to get that many views.