KAIMATI

Ingredients

½ kg home baking flour

1 egg

¼ tsp dried yeast

¼ tsp iliki (cardamon powder) or more to taste

Vegatable oil for deep frying

For coating

3 tbsp sugar

5 tbsp water

Method:

• Mix the yeast, flour and cardamon in a bowl
• Beat the egg and make a well in the center of the flour mix
• Pour in the egg and start mixing with your hand. As the batter forms, add in alittle water and continue beating with your hand.
• The batter is ready when it is thick and sticky. Beat well with your hand until all the lamps are gone and the batter is smooth. Cover and leave aside in a warm place for 45 minites to allow the mixture to rise.
• Heat the oil and drop the batter in using your fingertips, a ball at a time. Dip your fingers in water to be able to form a ball the size of a 20 bob coin, then slide it off your thumb.
• Cook until all are lightly browned in colour. Remove from the oil and drain.
• For the coating put the sugar and water in a small sufuria and boil on medium heat until a syrup forms and there are lots of bubbles (about 20 minutes).
• Place the balls in a large sufuria and drizzle the syrup over them.
• Toss the sufuria over and over again until the syrup cools and forms a white sugar coating on the balls (adout 5 minutes).
  

Chicken Biryani

½ kg Chicken

4 Onion (cut in a long slender shape & fried)

2 onions (used in cooking)

4 Potatoes (cut into 4 pieces & fried)

6 Tomatoes

1 big cup Curd

2 tsp Dhania Powder

2 tsp Chilly Powder

½ tsp haldi powder

2 tsp Garlic paste

2 tsp Ginger paste

3 tbsp tomato puree

Salt 1 ½ tsp (to taste)

2 cinnamon sticks

0.75 kg basmati rice.

4 large tbsp Oil

½ tsp garam masala

For Chicken:

Heat oil in a large pan and add cinnamon sticks. Add onions n fry till golden brown. Add tomatoes and stir, let the tomatoes cook till they are slightly soggy n soft. Then add tomato puree, garlic paste, ginger paste, dhania (corriander) powder, haldi (turmeric) powder, salt and chilly powder and let it cook.

Add curd when masala is cooked and stir for a while. Then add chicken and mix it well. Cover with lid and let it cook for around 20 minutes. Uncover the lid to check if the chicken is cooked or not. Once done, get ready to prepare biryani rice.

For Rice:

Wash the basmati rice well and drain. Heat oil in a pan; add 1 tsp jeera (cumin) and 2 cinnamon sticks. Add 2 large cups water and put the rice in. Add salt (to taste) and stir. Let the rice cook in steam. Add more water if desired. Once the rice is done, add some food coloring to it and keep aside and begin layering the biryani.

Layering:

Take a large pan and add a layer of colored rice. Then add a layer of chicken on top of the rice followed by a few of the fried potatoes and onions. Follow this procedure till your pan is covered fully and all the rice, chicken, potatoes and onions have been used. Then cover the pan with a lid and keep it on low heat for 10 minutes. Serve Hot.

Serves 4 – 6

Egg - Plant Casserole

Ingredients:
Beef chilli cube, Knorr aromat, egg plant, tomatoes, onion, thyme, oregano, butter, cloves garlic crushed, basil, celery, cream, toamto paste
Method:
Fry the onions in melted butter until soft. Add in the celery, garlic, eggplant, basil, thyme, oregano, tomatoes and cook until golden brown.
Add tomato paste and beef chilli cube and cook for 2-3 mins
Add in the cream, let it simmer
Serve and sprinkle knorr aromat for a delicious taste
Garnish with to amtoes and parsley

Beef Samosa

Ingredients:
Pastry, homebaking flour, vegetable oil, salt to taste, beef minced meat, onions chopped, chilli powder, ginger chrushed, lemon juice, dania chopped, salt to taste, homebaking flour, water, oil for deep frying
Method:
Put the meat, ginger, chilli and salt in a frying pan and cook for 15 mins. Add the chopped onions, dania and lemon juice. Simmer for 5 mins. Remove from the heat and allow to cool.
Sift the flour into a bowl and add the salt and oil. Add enough cold water to form a stiff dough. Knead well. Divide the mixture into 8 small balls. Flatten one ball at a time, brush it with oil and roll it out to the size of a saucer. Cook over a hot griddle for about half a minute on each side.
Cut them into strips of 3 inches wide. Fold the strip into a 3 cornered case and fill it with the meat mixture.
Make the sealing paste with flour and water and seal the ends of all the cases.
Fry in deep hot oil until gol;den brown. Drain on absorbent paper and serve.

Kachumbari

Ingredients:
tomatoes chooped, dania chooped, lemons, sesame seeds.
Method:
Squeeze the juice out of the lemons and place it in a mixing bowl. Add in all the other ingredients and mix well.

Fruit Punch

Ingredients:
Banana sliced, mango peeled and chopped, strawberries sliced in two, red cherry to garnish, apple wedge to garnish, mango juice, orange juice, soda water or sprite, ice cubes, dash grenadine syrup.
Method:
Place ice cubes at the bottom of a large beer glass. Place the fruits into the glass. In a cocktail shaker place some ice cubes, mango juice and the orange juice and shake vigorously.
Pour the mix into the glass. Top up with the sprite, then add the dash of grenadine. Garnish the glass and serve on a saucer on a paper napkin with a teaspoon.

Mutura

Ingredients:
1/2 metre large intestine, goat meat, kidneys, onion, bunch dania, ginger chrushed, vegetable oil, paprika, black pepper, curry powder, raw blood, salt to taste.
Method:
Clean the intestine thouroughly. Finely chop the goat meat and kidney and set aside.
Slice the onion and chop the dania and fry them in the hot oil with the ginger. Add all the chopped meat and spices into the onion mix and simmer for 30 mins or until the meat is cooked. Season with the salt. leave aside to cool.
Using a piece of cotton twine, tie securely one end of the intestine, then stuff the meat mixture in the intestine and pour the uncooked blood into the intestine until full. Tie the other end securely. Bake or grill for 25 mins at 200 degrees centigrade.