Tag Archives: dinner

Fried Bananas

Sometime back hubby and I had gone for dinner at my parents home and mum had prepared some boiled bananas that complemented the beef and veggies very well. I had never thought of preparing them like that, with new ideas in mind I purposed to try it out. Fast forward a few weeks later, I get a bunch of unripe bananas from my pal Judy.

This recipe is pretty simple and requires minimal ingredients 🙂 I chose to fry mine instead of boiling so as to add a nice touch to the taste.

secret ingredient
secret ingredient

Ingredients:

4 medium sized onions sliced

8 unripe bananas, peeled and washed

water

salt and pepper to taste

1 tablespoon vegetable oil

Serves 3 people

Tip: When peeling the bananas, to avoid the sap from sticking onto your hands, you can either wear a polythene bag as gloves then peel or apply some vegetable oil on your hands. 🙂

DSCN1265

In a sufuria, heat the vegetable oil then add the onions.

DSCN1269

Patience is required to ensure the onions cook down well, we want them translucent not burned, so do it on low heat. Season with salt and pepper.

Once cooked add the bananas and coat with the onions. Cover for a few minutes to let the flavour of the onions infuse the bananas.

DSCN1277

DSCN1280

Add some little (emphasis on little) water to get the bananas cooking. As the bananas cook down the water will also evaporate.

Cover and let the bananas cook.

DSCN1283

You will know the bananas are done when they flake easily when pierced by a fork.

Yum
Yum

 

Serve with your favourite stew and veggies.

Fried bananas, chicken in coconut sauce and creamed spinach
Fried bananas, chicken in coconut sauce and creamed spinach

I served with chicken in coconut sauce and creamed spinach. The recipe for creamed spinach will be up on the blog tomorrow 🙂

Verdict:

This was one delicious meal. I have to say this, I surprised myself.

 

 

 

Advertisements

Butterless Butter Chicken

Last year during hubby’s birthday, we went out for lunch at an Indian restaurant, Mughals, at Adams Arcade. I had some butter chicken, which in my opinion is by far the best boneless chicken curry I’ve ever eaten. After that I embarked on looking for the recipe but most of what I got seemed too complicated to do but that was until January 8th this year. I was busy reading through the Saturday magazine pull out in the Daily Nation and what do I see, Chef Aamil Mughal owner of Mughals has been reviewed and the recipe for the butter chicken detailed. Needless to say I was very happy, I even borrowed the magazine (I gifted my self).

Anyway, so even after getting the recipe I took a while before trying it, reason being, I’ve been so busy so I just get home and do quick fixes for dinner and at times hubby does the cooking (yeah, he’s heaven sent).

The recipe is pretty simple and it calls for ingredients can be easily obtained.

Ingredients:

3 tablespoons salted butter

2 tablespoons crushed garlic

3 teaspoons garam masala powder

2 tablespoons turmeric powder

1 teaspoon red chilli powder (optional)

3 chopped green chillis (optional)

600 grams boneless chicken (cut in cubes)

100 grams crushed cashew nut powder

1/2 litre milk

3 ripe tomatoes

1 bunch coriander chopped

salt to taste

1 tablespoon fresh cream (optional)

This recipe serves 4.

top row: milk,garlic,chickenBottom row: garam masala and turmeric, crushed cashew nut powder and tomato paste
top row: milk,garlic,chicken
Bottom row: garam masala and turmeric, crushed cashew nut powder and tomato paste

As I was preparing the ingredients I realised that I didn’t have butter, fresh tomatoes and coriander but that didn’t stop me from making this recipe. I just figured I would substitute the missing ingredients. For the butter I used two tablespoons of vegetable oil, for the tomatoes I used two tablespoons of tomato paste. Since the coriander is for the garnish, I thought I could do without it.  also didn’t use fresh cream since I didn’t have plus it was optional, nor did I put chilli because hubby doesn’t fancy chilli.

In the event you use  butter, place it in a cold pan then switch on the heat and add the garlic when it is melting. Since I used oil, I just let it heat for a minute or so then I added the garlic.

garlic
garlic

Once slightly browned add the chicken cubes and stir.

In goes the chicken
In goes the chicken

Add the garam masala, turmeric and chilli (if using). Maintain a steady temperature. If too hot it will burn very quickly.

DSC08441

Now add the crushed tomatoes and stir. Let it simmer gently for a few minutes. Since I was using tomato paste there wasn’t a lot of simmering so I added about a tablespoon of water to it.

tomato paste
tomato paste

Add salt and keep tasting.

Add milk and stir and let it boil.

After adding the milk
After adding the milk

Once the milk has boiled, add the crushed cashew nuts and stir. Reduce the heat to a gentle simmer.

cashew nut powder.
cashew nut powder.

Before I forget, for the cashew nut powder, all you need are the cashews then you crush to make the powder. You can choose to use a mortar and pestle or if your blender has a spice mill, that will also do.

Finally you can add the chopped coriander, stir and take it off the heat.

My butterless butter chicken

DSC08446

Verdict:

It was great though not as delicious as the one we ate at Mughals maybe it’s because of the substitutions.

If I could do it over again:

I would definitely not do the major substitutions of butter and tomatoes. I especially feel the tomatoes are very vital in this recipe so that the sauce is even more and not as thick.

All in all, this is an easy recipe and it doesn’t take long to prepare.

According to Chef Aamil it’s best served with hot butter or garlic naan but can go well with toast. I served it over rice.

Kienyeji Pot Roast

I normally avoid cooking kienyeji (road runner) chicken for fear of under cooking it and of course the fact that it can be a bit tough. On one of my visits at my neighbours place (read the Murigis), I found some Tupike magazines which I gladly skimmed through and voila I landed on this recipe.

I was to host my colleagues for lunch and that moment a light bulb went on since I’d been clueless on what to prepare. So I hosted the lunch and for sure the chicken was a hit. Not only was the chicken perfectly cooked but it was delicious and soft. I believe my colleagues enjoyed since I’m yet to get a negative remark.

Ingredients:

Marinade:

3 tablespoons of vegetable oil

3 tablespoons of soy sauce

1 tablespoon of crushed garlic

1 teaspoon of crushed ginger

The pot roast:

1 road runner chicken cut in pieces set aside the giblets (liver,heart) and neck

3 large carrots, peeled and cut into huge chunks

3-4 celery sticks, washed and cut into chunks

1 large red onion chopped

1 tablespoon vegetable oil

Start by making the marinade.

Crush the ginger and garlic.

my handy mortar and pestle
my handy mortar

In a large bowl combine the vegetable oil and soy sauce.

mixture of vegetable oil and soy sauce
mixture of vegetable oil and soy sauce

Then mix in the ginger and garlic.

ginger and garlic
ginger and garlic

Finally put in all the chicken pieces and mixture evenly with the marinade. Ensure the chicken is thoroughly coated. (The next image is disturbing, viewer discretion is advised)

marinade

Now, cover the bowl with a clear cling wrap and put it in the fridge for a minimum of thirty minutes. If you have time you can marinate it overnight (in the fridge of course).

So thirty minutes or so later…

Making the pot roast;

carrots, onions and celery
carrots, onions and celery

In a large sufuria, or rather one that can fit one whole chicken put about one tablespoon of vegetable oil. Let the oil heat up then saute the onions.

sauteing
sauteing

Once the onions are browned, add the marinated chicken pieces. The cooker should be on high, the aim here is to brown the chicken pieces. When adding the chicken start with the chicken thighs and legs followed by the other pieces.

chicken

Keep stirring to ensure all the chicken pieces get browned. Do this for about three minutes.

browned...i think
browned…i think

Let the chicken cook on high for about ten to fifteen minutes then add in the carrot chunks and the celery. You can season with a little salt.

colour splash
colour splash

Now, reduce the heat to medium or medium low , cover the sufuria and let the chicken cook for forty five minutes.

So, here is where I mention that the chicken was too delicious and we were really hungry that I forgot to take pictures of the end result… yeah it happens. Anyway, go ahead try out this recipe I guarantee that you will never whine again about kienyeji chicken being tough.

Verdict:

Finger licking good. I have cooked this many times over and I’m not about to stop. I think I’ll cook this for dinner tonight.

Thanks for stopping by and I apologise for the hiatus, being a wife, employee and study can sometimes take a toll on someone.

Cheers!!

Chicken in Mango Sauce

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.

the bird
the bird

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…

Ingredients:

chicken pieces, mangoes, water, spice mix and coconut cream
chicken pieces, mangoes, water, spice mix and coconut cream

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

100ml water

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.

fry it up
fry it up

Saute until softened then add the curry powder and cumin and cook for three minutes.

DSC07593

Add the chicken pieces and fry until slightly browned on the outside and the chicken is coated (about three minutes).

DSC07594Mix it up.

DSC07595

Finally add the mangoes, water and coconut cream. cover and let it simmer for 25 minutes, stirring occasionally.

in goes the water, coconut cream and mango pieces
in goes the water, coconut cream and mango pieces

DSC07597

Let the curry cook down until the mangoes are soft and the chicken is well done. Season with salt and cover for 10 minutes.

DSC07599Done:

Serve with rice.

DSC07600

Verdict:

Pretty delicious. Different but delicious.

Would I try this again?

Definitely.

Marinara Sauce

Marinara (mariner’s) sauce is a South Italian tomato sauce. The most of basic recipes has tomatoes, garlic, herbs and onions. It’s pretty good to serve with pasta, rice or even seafood.

I prepared this sometime this week to serve with pasta (pasta alla marinara as Italians would call it) and some broccoli on the side.

Ingredients:

3 cloves of garlic finely chopped

1/2 teaspoon ginger crushed

1 onion chopped

4 tomatoes diced

Dried herbs, i used basil and oregano

Salt and pepper to taste

2 tablespoons of vegetable oil

First put quite an amount of water in a big saucepan, season with salt and bring that to a boil. The water is for cooking the pasta. Then start to prepare the sauce.

In a saucepan fry the onions, ginger and garlic.

Season with the salt and black pepper

Once the onions are tender, add the tomatoes.

Add the herbs- basil, oregano and parsley

Cover the saucepan and let the tomatoes cook down.

Add some little water and cover.

After around 10 minutes of simmering over low-medium heat

Remember the pasta should be al dente. Drain the water over a colander.

Pasta draining.

Return the pasta into the saucepan. Then pour the marinara sauce over the pasta.

Toss the pasta to ensure the sauce is well distributed.
Dinner: Pasta alla marinara

Garnish with fresh basil leaves, if you have and serve immediately.

We had this with some stir fried broccoli.

Verdict:

Delicious, the pasta was just right and the seasoning in the sauce was flavourful. Once can basically have this as a full meal on it’s own.

Egg Curry

Sorry Dee yet again I put up a recipe with eggs. Forgive me .

This is a recipe I learnt from my mother, we used to prepare this mostly to serve as an accompaniment for rice though one can also serve it with ugali or pasta.

I prepared this dish sometime last week. Being the final week of the month, I was a bit low on supplies so I just cooked what was available plus hubby had to rush to the kiosk to add the eggs. (such a darling).

Did I mention it takes less than 15 minutes to prepare? Yep… Quick fix 🙂

Start by chopping up the necessary ingredients.

one onion chopped, three tomatoes diced and one eggplant diced

In a bowl lightly beat 4 eggs and set aside.

In a saucepan add 2 tablespoons of vegetable oil and fry the onions. Season with salt and black pepper.

Once the onions are tender add the tomatoes and eggplants.

add a handful of basil and parsley, I used dried. Use fresh if you have.

Cover and let them cook down for around 5 minutes.

The sauce will look like this;

add a teaspoon of turmeric powder and stir.

Last and definitely the core ingredient of this dish add the eggs.

Don’t stir immediately, cover for about two minutes to allow the eggs to set then stir. The goal here is to achieve the look of scrambled eggs.

Once the eggs are cooked, we are ready to serve.

I served over some leftover rice.

stir fried sausage rice, steamed rice and the the egg curry

Verdict:

Goodness!!! The best egg curry ever, it was rich in flavour and taste. The basil was both savoury and aromatic.  This one was a definite win with hubby.

If I could do it over again:

Change nothing. Perhaps cook it more often.

Eggs are just so versatile. How else do you incorporate eggs in your meals especially lunch and dinner?

Vegetable Stir Fry

When you are a working wife, you really need to come up with recipes that can be whipped up in under 30 minutes :-). So I normally stock my fridge with veggies that can be cooked really fast and don’t need a lot of preparation. So what I usually do is, if I have french beans, I wash all of them then I remove the ends and then I pack them in paper bags and freeze.

So yesterday I had planned to prepare some vegetable stir fry, so in the morning I removed one pack of the french beans from the freezer and put it in the fridge section, to enable them to thaw by the time I got home in the evening.

The only time-consuming part of this recipe was the peeling and slicing of carrots, I think I’ll also be doing that in bulk (light bulb)

Since I was serving this with pasta, first, I put some good amount of water in a sufuria then I seasoned it with salt then covered to allow it to boil.

Now for the stir fry:

Fry onions and season with salt and black pepper

Once the onions are tender, add the veggies.

Carrots cut lengthwise and thawed french beans

Cover and let then cook for about 10 minutes, stirring every 3 minutes or so. You still want them to have a crunch  so don’t let them overcook.

Season the veggies with dried parsley and dried oregano leaves

At this point, the water had already boiled and I added in my pasta. I mixed spaghetti with some shell looking pasta. Let them cook as per the instructions in the pack or till al dente (cooked so as to be firm but not hard). Then drain over cold water.

I seasoned them with my newly bought rubbed basil (another addition to my spice rack).

See the different shapes, we all know they taste the same 🙂

Dinner is served. 30 minutes tops!

you can see the herbs on just about all the veggies

Verdict:

Simply delicious, especially the pasta, the basil just added such a beautiful taste and aroma.

The veggies were also very delicious. Hubby enjoyed dinner. #happywife