Tag Archives: turmeric powder

Spaghetti in Sausage Sauce

This is a quick dinner that I whipped up this past Sunday. It’s pretty simple.



For the sauce

1 medium onion chopped

3 cloves of garlic finely chopped

1 teaspoon of chopped ginger

1 teaspoon of turmeric powder

3 tomatoes diced

1/8 teaspoon black pepper

Salt to taste

5 beef sausages sliced into 2 cm rings

250ml water

A handful of coriander/dhania finely chopped

1 tablespoon of vegetable oil

In a big sufuria boil water and add salt. After the water boils add the spaghetti and cook till al dente.


As the spaghetti is cooking, In a saucepan heat the vegetable oil then cook the onions,garlic and ginger. Season with salt.


After the onions are translucent add the tomatoes.



Cover and let the tomatoes cook down.

Once cooked, add the water, turmeric powder and black pepper.


Add the sausage slices.

beef sausage
beef sausage

Cover and let it come to a gentle boil. This will ensure that the sausages cook.

Remember the boiling spaghetti, drain the water and set aside.


Once the sauce has simmered, stir in the coriander. Turn off the heat.


Finally pour the sauce over the spaghetti and mix it in.


Serve and enjoy.


Very delicious.


Butter Beans Curry

Butter beans are white or cream coloured flat beans. They are rich in vitamin C, vitamin A and thiamin. They are a good source of protein plus they are very low in calories and fat. I have come to love these beans not only because of their nutritional benefits but also for their rich taste.

Another thing if, you are pretty busy with either work or school, beans and other legumes tend to become your friends. Let’s take the case of these beans, I bought a 1 kg pack, then washed and soaked the beans overnight. The following day, I cooked them in a pressure cooker for about an hour and they were done. Once cooled, I packed in portions enough for three people then refrigerated. This helps because if I want to cook beans in the evening all I do is remove one pack from the freezer and voila, stew in 20 minutes tops.


1 half of a medium sized onion sliced

2 tomatoes diced

1 tablespoon turmeric powder

1 tablespoon coriander powder

1/4 tablespoon black pepper

1 cup pre cooked butter beans

2 bay leaves

1 cup water or vegetable stock

Handful of dhania chopped

2 tablespoons vegetable oil

Salt to taste

the ingredients
the ingredients

First, have you guys noticed how expensive some vegetables have become? I was shocked the other day when I went to the market and found that 8 and I mean 8 tomatoes are going for 100 shillings (slightly above one dollar). The onions and the dhania are equally expensive. The horror. It seems until the shortage ends, I’ll stick to using onion halves and substituting tomatoes with tomato paste. Enough with my rant back to the cooking.

In a sufuria, heat the vegetable oil. Saute the onions. When I was setting out my ingredients, I realised that there was a potato laying around, so instead of throwing it out, I peeled, washed then diced it and added it to the sauteed onions.

golden brown ish
golden brown ish

Add the tomatoes.


Next, add in the spice; turmeric powder, black pepper and the coriander powder.

coriander powder
coriander powder

Stir and cover to let the tomatoes cook down.


Add the butter beans.


Stir in with the yummy spice mixture. Add the water and the bay leaves.

I see you
I see you

Cover and bring it to a gentle boil.

After ten minutes of simmering, remove the bay leaves then throw in the chopped dhania.

Note: Bay leaves are never eaten, they are great for adding flavour to the food, always remember to remove before  serving

out they go
out they go

Stir for about two minutes just to awaken the flavour of the dhania. Serve with your accompaniment of choice.


Very delicious.

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.


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.


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.


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



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.

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


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?

Turmeric Rice

Days when I don’t feel like eating plain-looking rice, I just add some turmeric and some herbs and voila some sumptuous bowl of steamed rice 🙂


1 cup of rice – the non clinging type, we aren’t making ugali

2 cups water

salt to taste

1 teaspoon of turmeric

2 teaspoons of dried parsley

Remove any chaff from the rice, then wash it thoroughly.

In a sufuria add in your rice and all the seasoning (salt,turmeric and parsley).

Stir till they are incorporated.

Then add in your water, preferably hot. I used cold.

O-o you can see my foot

Cover slightly and let it simmer.

I felt a bit naughty and went against all rules from my mother about rice cooking and stirred it just before the water had completely evaporated. I read somewhere it helps in making the rice fluffy.

I covered and let the water to completely evaporate.

Serve 🙂



Tomato and Eggplant Sauce

Did you know?

Eggplants are actually fruits and are classified in the berry family.

At times when I don’t feel like making something fancy to go with leftovers, I rush to this recipe. My friend Dee will love this.

It’s simple and you can pretty much add any other vegetable you have on hand for example courgettes, bell peppers.

So fry some onions in some oil, season with salt and black pepper

sizzle sizzle

Once the onions are tender and golden in colour, add the tomatoes and eggplants.

I seasoned with some rubbed basil leaves and added about a teaspoon of turmeric powder.

colour galore

Cover and let them cook down till tender add some little water and bring that to a boil.

Serve over leftover rice, spaghetti whatever you have in your fridge.

I served over some leftover kienyeji (got from my mother in law).


Very flavourful.

If I could do it over again:

Definitely add some chopped garlic and diced bell peppers (hoho)

What do you whip up to serve with your leftovers?