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.
4 medium sized onions sliced
8 unripe bananas, peeled and washed
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. 🙂
In a sufuria, heat the vegetable oil then add the onions.
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.
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.
You will know the bananas are done when they flake easily when pierced by a fork.
Serve with your favourite stew and veggies.
I served with chicken in coconut sauce and creamed spinach. The recipe for creamed spinach will be up on the blog tomorrow 🙂
This was one delicious meal. I have to say this, I surprised myself.
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.
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.
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.
Once slightly browned add the chicken cubes and stir.
Add the garam masala, turmeric and chilli (if using). Maintain a steady temperature. If too hot it will burn very quickly.
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.
Add salt and keep tasting.
Add milk and stir and let it boil.
Once the milk has boiled, add the crushed cashew nuts and stir. Reduce the heat to a gentle simmer.
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
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.
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.
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.
In a large bowl combine the vegetable oil and soy sauce.
Then mix in the 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)
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;
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.
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.
Keep stirring to ensure all the chicken pieces get browned. Do this for about three minutes.
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.
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.
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.
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.
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.
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.
Cover and let them cook down for around 5 minutes.
The sauce will look like this;
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.
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?
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:
Once the onions are tender, add the veggies.
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.
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).
Dinner is served. 30 minutes tops!
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