Eggless Cake

What you need:

1/2 cup Margarine
1/2 cup Flour
1/2 cup Condensed Milk
1/2 tsp Baking Powder
1 tsp Vanilla Essence

How to make:

Mix Flour in Baking Powder.
Add margarine into the flour mixture and knead for 2 minutes.
Mix the condensed milk and vanilla essence into the mixture and knead until soft.
Pour the mixture into a tray and bake in an oven for 25-30 minutes.

Mashuni

What you need:

1 cup smoked tuna – diced/sliced (substitute: 1 can tuna chunks)
1 cup coconut – scraped/grated
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
½ cup onion – finely sliced
½ cup lemon juice
Salt to taste

How to make:

Squash the onions, and Dorset Naga with the lemon juice and salt. Add the tuna and mix well. Next mix in the coconut. Serve with roshi.

Barabo (Pumpkin) Mashuni

What you need:

1 cup smoked tuna – diced/sliced (substitute: 1 can tuna chunks)
1 cup pumpkin (barabo) – boiled, drained and mashed
1 cup coconut – scraped/grated
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
½ cup onion – finely sliced
½ cup lemon juice
Salt to taste

How to make:

Squash the onions, and Dorset Naga with the lemon juice and salt. Add the tuna and mix well. Then add the pumpkin and finally the coconut. Serve with roshi.

Aluvi (Potato) Mashuni

What you need:

1 cup smoked tuna – diced/sliced (substitute: 1 can tuna chunks)
1 cup aluvi (potato) – boiled, drained and mashed
1 cup coconut – scraped/grated
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
½ cup onion – finely sliced
½ cup lemon juice
Salt to taste

How to make:

Squash the onions, and Dorset Naga with the lemon juice and salt. Add the tuna and mix well. Then add the potato and finally the coconut. Serve with roshi.

Raihaakuru Huni

What you need:

1 cup coconut – scraped/grated
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
½ cup onion – finely sliced
3 tbsp rihaakuru
½ cup lemon juice
Salt to taste

How to make:

Squash the onions, and Dorset Naga with the rihaakuru, lemon juice and salt. Mix in the coconut.

Cole Slaw

What you need:

1 cup cabbage – shredded
1 cup carrot – grated
½ cup onion – chopped

Dressing:

½ cup mayonnaise
1 tbsp vinegar
1 tbsp sugar
1 tsp mustard sauce
salt & pepper to taste

How to make:

Mix the cabbage, carrot and onion. Mix dressing ingredients in a small bowl until sugar is dissolved. Add to salad and mix well. Transfer to a smaller bowl, cover and refrigerate. Stir again before serving.

Potato Salad

What you need:

4 – 5 medium potatoes – peeled, diced into 1 inch cubes
½ cup mayonnaise
3 eggs – hard boiled, cut into cubes
½ tsp salt

How to make:

Boil potatoes until tender, drain and let cool for about 5 minutes. Add mayonnaise, salt, eggs and mix (gently, so the potatoes and eggs are not squashed). Chill.

Egg Salad

What you need:

5 eggs – hard boiled
¼ cup bell pepper – chopped
¼ cup onions – chopped
¾ cup olives – sliced
⅓ cup mayonnaise
1 tsp salt
1 tsp pepper powder

How to make:

Combine eggs, bell pepper, onions and olives in a bowl. Mix mayonnaise with salt and pepper. Add egg mixture and toss gently (so the eggs are not squashed). Chill.

Naan

What you need:

2 cups white flour
2 tbsp dried yeast
6 tbsp plain yogurt
2 tbsp ghee or melted butter
1 tsp salt
1 tsp sugar
¾ cup warm water
oil or ghee to coat

How to make:

Preheat oven to 230˚C (gas mark 8 / 450 ˚F) Dissolve sugar in warm water. Add yeast. Yeast should froth, if it doesn’t, start over with fresh yeast. In a separate bowl, sift salt with flour. Make a well in the centre and add yoghurt, ghee and yeast mixture. Knead well until it forms a dry, soft dough. Shape into a ball. If dough is sticky, add more flour until elastic. Coat a separate bowl with oil or ghee and roll dough into it until fully coated. Shake off excess oil and cover with damp tea-towel or cloth. After 2 or 3 hours, dough should have doubled in size. Knead the dough and divide into around 6 equal portions. Flatten and mould into typical ‘pear’ shaped naan. Bake for about 10 minutes in the preheated oven. Brush with ghee or butter and serve.

Faratta

What you need:

3 cups plain/ all-purpose flour
1 egg – beaten
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
2 tbsp ghee
5 tbsp vegetable oil

How to make:

Add the baking powder, baking soda, salt, eggs and ghee to the flour and mix well. Pour water gradually and knead to form a soft dough. Add 2 tbsp oil and knead for about 20 minutes. Add the remaining 3 tbsp oil and knead, then let stand for about 2 hours. Again beat and knead the dough for another 10 minutes. Divide the dough into big lime-sized balls. Dust each ball with dry flour and using a rolling pin, roll it into as thin a circle as you can. Spread 1 tsp of oil on it. Fold one from one side, first in, then out, until the circle becomes a strip. Beat slowly and stretch it gently. Brush some oil in your hands, hold one end and roll the other end making a spiral. Brush a little oil on and keep aside for about 30 minutes. Do the same with all the dough balls. Heat a shallow frying pan. Using the rolling pin, roll out each spiral into thick, flat circles. Spread ½ teaspoon oil in the pan and place one faratta dough. Cooking over a medium heat, when one side turns a light golden brown, turn over and cook other side with another ½ teaspoon oil. Stacked the cooked ones on a plate. Serve warm.

Roshi

What you need:

3 cups plain/ all-purpose flour
3 tbsp vegetable oil
1½ tsp salt
Warm water

How to make:

Mix all the ingredients then add warm water gradually, kneading until you have a dry, smooth dough. Break the finished dough into golf ball sized pieces. Smooth the balls using your hands. Dust each ball with flour and using a rolling pin spread evenly into circles that are about 6 inches in diameter. Heat a shallow frying pan, place roshi on the pan and flip using a flat ladle until both sides are cooked to your liking.

Chicken Casserole

What you need:

3 medium potatoes – diced into 1 inch pieces
2 large chicken breasts – quartered and skinned
1 tbsp olive oil
2 cloves garlic – minced
1 green pepper – sliced into 1 inch pieces
1 medium onion – sliced
1 cup mashed Italian plum tomatoes or leftover tomato sauce
¼ tsp fennel seeds
1 tsp oregano
Freshly milled pepper to taste
3 tablespoons parmigiano cheese – grated
Salt to taste

How to make:

Preheat oven to 190˚C (gas mark 5 / 375 ˚F). Steam potatoes for five minutes and set aside. Wash chicken and pat dry with paper towels. Oil baking pan with olive oil. Put chicken breasts in pan, skinned side down. Place steamed potatoes around the chicken, being sure that they are on the bottom of the pan to catch cooking juices. Distribute garlic, green pepper and onion evenly over chicken and potatoes. Ladle tomato sauce over casserole. (If sauce is thick, add ¼ cup water.) Sprinkle fennel seeds and oregano on top, and cover with liberal grating of fresh pepper. Sprinkle the cheese over all and cover with tin foil. Bake for ½ hour in preheated oven. Remove foil and turn the potatoes. Season with salt and baste with the cooking liquid. Bake another 15 – 20 minutes uncovered.

Note: This recipe for chicken Casserole calls for skinless chicken breasts, but you may want the additional flavor from the skin. If you do, brown the pieces in a skillet before putting in the casserole.

Baked Chocolate Pudding

What you need:

1 cup self raising flour
2 tsp cocoa powder
¼ cup butter
½ cup caster sugar
1 medium egg – beaten
½ cup milk
½ cup brown sugar
1 tbsp of cocoa powder
1¼ cup boiling water

How to make:

Sift the flour and the 2 tsp cocoa powder. Cream the butter and sugar. Add the egg and mix thoroughly. Alternately, sift in the flour and milk. Pour into greased pie dish. For the sauce, begin by combining the brown sugar and cocoa powder. Sprinkle on top of the mixture in the pie dish. Pour the boiling water gently over top.

Bake at 190˚C (gas mark 5 / 375 ˚F) for 45 minutes. Serve with whipped cream.

Mince Wraps

What you need:

1 green pepper
2 onions
2 cloves garlic
3 tbsp chili oil
500g minced beef
5 tbsp barbecue sauce
1tbsp chili sauce
250g sweet corn
salt
1tsp cumin powder
12 tortillas (substitute: roshi – half cooked)
200g cheddar cheese
2tbsp clarified butter
Slices of tomato and shredded lettuce to serve

How to make:

Clean and wash the pepper, halve, core and cut into thin strips. Peel the onion and dice. Peel the garlic and chop. Heat the chili oil in a frying pan and fry the vegetables in it with the mince. After about 5 minutes add the barbecue and chili sauces. Allow the sweet corn to drain. Add to the meat and season with salt and ground cumin. Pre-heat the oven to 180˚C (gas mark 4 / 350 ˚F). Spread the tortillas onto a work surface and put the filling on them. Fold all the ends of the tortillas into the middle so that little parcels result. Sprinkle the cheese on top of them. Place the parcels with the seam on the underneath into a buttered shallow casserole dish and bake them in the oven for about 20 – 25 minutes. Serve with tomato and shredded lettuce.

Bis Keemiyaa

What you need:

Filling:
1 cup smoked tuna – diced/sliced (substitute: 1 can Light meat tuna chunks)
2 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
⅓ cup curry leaves – finely chopped
1 cup onion – finely sliced
1 tbsp pepper – crushed
3 cups cabbage – finely sliced
5 eggs – hard boiled, chopped

Salt to taste

Dough:
3 cups flour – sifted
⅓ cup vegetable oil
1 tsp salt
Warm water

Vegetable oil for frying

How to make:

Sauté the onions and curry leaves in the vegetable oil. Then add the cabbage and stir-fry until the cabbage is soft. Next add the tuna, Dorset Naga, pepper and eggs. Let stand to cool. In the meantime, make the dough by mixing all the ingredients for the dough and then adding warm water gradually and kneading until you have a dry, smooth dough. Break the finished dough into small golf ball sized pieces. Using a rolling pin spread each dough ball evenly into circles that are about 4 inches in diameter. Put about 2 teaspoons of the cabbage, egg and tuna mixture in the centre and fold two ends over it. The fold the other two ends to form a square. Make a thick flour paste (water+flour) to glue the sides of the keemiyaa to prevent it from opening up during frying. Deep fry, drain and serve.

Banana Bread

What you need:

1 cup plain flour
1 tsp baking powder
½ tsp salt
½ tsp Bicarbonate of soda
½ cup sugar
2 Eggs
3 tbsp water
2 cups banana – mashed

How to make:

Preheat oven to 180°C (350 ˚F / Gas mark 4). Combine dry ingredients & add egg, water & banana. Beat until well combined. Spoon into greased 20 x 10cm loaf tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean.

Beef Curry

What you need:

1kg chuck steak – cut into about 3 cm cubes
2 tbsp coriander – ground
1 tbsp cumin – ground
1 tsp turmeric powder
½ tsp black pepper – coarsely ground
1 tsp chili powder
2 cup onion – finely sliced
¼ cup curry leaves
2 tsp ginger – grated
3 cloves garlic – pressed/grated/very finely chopped
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
3 cardamoms
2 ½ tbsp lemon juice
2 tbsp olive oil
2 tsp tomato paste
1 tbsp meat curry powder
½ tsp white vinegar

How to make:

Combine coriander, cumin, turmeric, pepper, chili powder, garlic, ginger and lemon juice in a bowl to form a paste. Set aside. Heat oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. (This may have to be done in 2 batches) Reduce heat to medium. Sauté the onions, curry leaves, Dorset Naga and cardamoms. Add spice paste. Cook for 1 minute. Return beef to saucepan. Add the vinegar and cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and bring to the boil. Reduce heat to low. Cover. Cook for about 1 hour 15 minutes, or until beef is tender. Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.

Faaroshi (bread rusk) boakibaa

What you need:

4 cups faaroshi (bread rusk) – finely ground
2 cups sugar
2 eggs
2 tbsp rose water
2 tsp vanilla essence
2 cups coconut cream

How to make:

Preheat oven to 180°C (350 ˚F / Gas mark 4). Mix the ground rusk, eggs and sugar. Add the rose water, vanilla essence and coconut cream and mix well. Grease a baking dish and pour in the mixture. Bake for about 45 minutes or until lightly browned.

Aluvi hiki riha – potato fry

What you need:

500 g potato – diced into about 1 inch cubes
4 tbsp cooking oil
2 cup onion – diced into about 1 inch cubes
¼ cup curry leaves
1 tsp ginger – grated
3 cloves garlic – pressed/grated/very finely chopped
1 tsp mustard seeds
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
3 cardamom seeds
½ tsp chili powder
1 tsp curry powder
Salt to taste
Vegetable oil for frying

How to make:

Deep fry the potatoes on medium heat until crispy and brown. Leave aside. Heat the 4 tbsp oil and sauté the onions, garlic, ginger, curry leaves and mustard seeds. Add the fried potato, cardamom seeds and Dorset Naga. Toss. Add the chili powder, curry powder and salt and stir. Simmer for about 2 minutes, stirring occasionally.

Note: add 2 tbsp of smoked, dried tuna (sliced/chopped) for additional flavor.

Dhonkeyo Kajuru

What you need:

3 cups plain flour
10 very ripe bananas
1 cup sugar
1 cup coconut – desiccated/scraped
2 tsp vanilla essence (substitute: 2 tsp rose water)
Vegetable oil for frying

How to make:

Mash the bananas with the sugar until sugar melts. When the bananas are well-mashed, add the flour and coconut. Mix well, then add the vanilla essence (or rose water). Heat the oil. When the oil is hot, spoon balls of the banana mixture into the oil in batches. Drain excess oil on paper towels.