Hello readers!! I know its been ages. I am so sorry for not uploading recipes at all. I know some of you wanted me to upload my semolina cake recipe but I didnt, I was quite busy. I am going to try and upload as many recipes as I can during the holidays. I am still new to blogging. I forgot to take a picture of the pizza dough with a nice camera. Luckily, I took a picture and posted it on Snapchat. I will update it later when my internet connection is fast.
Serving size: 3 large pizza/ 4 small pizzas
Prep time: 80 min
2 cups all purpose flour,
2 tblspoons of cornflour (optional)
1 sachet 7g yeast
1 teaspoon salt
1 tspoon sugar
3 tablespoon oil
3/4 cups of warm water
1. Pour all the water in a bowl. Mix in the yeast. Let it sit for 5 minutes until fully dissolved.
2. Mix all the remaining ingredients excrpt oil and put them through as sieve.
3. Mix the flour mixture with yeast and oil, then kneed the dough until fully mixed and smooth, add more flour if very sticky.
4. lightly brush another bowl with oil and transfer the dough inside. Turn the dough to coat with oil. Cover the dough with plastic wrap and let it rise for 1 hour to 2hrs.
5. Punch it in the middle, kneed it once more for about one minute, divide it into 3 and roll it out.
6. To make dough ahead of time. You can refrigerate it for about 2 days. To use, remove it from the fridge, then let it sit in room temp. for about 45min and you are good to go.
When I was making this recipe last week, I had a short coming. It wasn’t my fault though. We had a 30 minutes Power cut. At that time, I had already starting cooking my macaroni. I had to wait till the Electricity is back on to continue my salad. While I was waiting I drained the pasta in a colander because I didn’t want to waste it. At last, I made it even though the macaroni was a little bit soggy. Therefore, It is very essential for the pasta to be cooked nicely(Al Dante).
Cook time: depends on your pasta.
Prep time: 20 min
200g Elbow macaroni
3 Hard boiled eggs.
1/2 small green pepper
1 cucumber, diced
Small onion, diced
1 tomatoe, diced
Salt and pepper
134 g of tuna
Chilli powder (optional)
Cook the pasta with salt according to the package. Drain it 1 min before the required time. Don’t wash the pasta. The starch will make the mayonnaise stick to the pasta.
Put the pasta in a bowl. Mix the mayonnaise with the macaroni. Add the Veggies and stir.
Add tuna and salt and pepper to taste.Finally add the eggs and stir gently.
Pancakes are a nice delicacy that we all like to eat once in a while for breakfast or for a snack just because we want to. Have you tried making pancakes and failed? Have your pancakes turn into crepes? Or Hausa people might say “wainar flawa”. Well you have come to the right place .To be successful in your pancake making you have to follow the recipes exactly as it is. You can however try to play with the recipe when you mastered this one like adding fruits or oats or anything.
Are you looking for an alternative to the almighty maple syrup? Well if yes you have come to the right place. This hibiscus syrup recipe came to me in dream…..ahah gotcha!! I am just kidding.I saw a dessert on Instagram glazed with hibiscus syrup…that’s when the ideas starts flowing. So I thought oh why not make pancakes topped with hibiscus syrup. Well it took time but I finally made it.
Firstly I washed the hibiscus. Boil it with water and add limes to it. The cooking time depends on how much sugar to water ratio. If you put too much water let it boil a little more until your desired consistency is reached.
You can add this syrup to dessert , yoghurt, ice-cream and pancakes.
1 cup of Hibiscus flower
2 cups of Water
1/2 cup of sugar
Wash and boil the hibiscus with 1.5 cups of water for 20min. Drain it in a fine mesh to separate the juice from the soft hibiscus flower.
In a small saucepan, add 1 Cup of hibiscus juice and sugar, bring them to a boil and stir occasionally. If you are adding lime, cut it into pieces and add it to the mixture.
Check it every 10minutes until ur desired consistency is reached.
In the streets of Sarojini market, delhi, there is a stand that sell this amazingly made chicken momos that makes your mouth water like a dog. He might not be approved by hygienist but some street food taste so nice that you tend to ignore the warnings people tell you about buying food in the streets of India. Ever since I went to India I have been in love with the curries, biryanis, sweets(gulab jamun) and others (momos and parathas). Yes I have to admit I was skeptical at first but upon the first bite, I lost my focus, I just wanted to eat more indian food, till this day. I searched and searched online after I left India, until I found the best momos recipe. I tried and succeeded!!…
I went through almost all the momos before I remember to take a picture. 😃😄😜.
Prep time: 40min
Cook time: 60min
Serving size: 14 momos
1 cup flour
1/2 teaspoon oil
1/4 teaspoon salt
3-4 tablespoon water for kneading
For vegetable filling:
Cabbage – 1 cup, packed, finely chopped
Carrot – 1/2 cup, finely chopped
Onion – 1, medium size, finely chopped
Green chilies – 1-2, finely minced
Garlic – 2 clove, finely minced
Ginger – 1/2″, finely minced
Soy sauce – 1 tsp
Black pepper powder – 1/4 tsp
Salt to taste
Take flour, oil and salt in a bowl and mix it.
Add water in small amount and knead to a firm dough. cover the dough and keep aside for 30 min.
Heat oil on medium heat.add the garlic and saute for 10 secs. Add the onions and saute for 30secs.
Add all the finely chopped vegetables and saute on medium to low heat for 3-4 minutes
Add the soy sauce, salt and pepper and stir for 2 min.
Switch of the flame and add 1-2tsp of spring onion and stir.
Take the dough and divide it into two equal parts. Shape each part into a 7inch long rod. Cut the rod into equal slice.
Mold the slices into a ball and keep them apart in a container.keep then covered.
Dust the board lighty or a clean countertop and roll until it is 2-3inch in diameter.
The edges should be thin and the center thick.
Add about 1-2tbsp of of fillings. Pick one side of the edge and start pleating. Form pleats one by one and join them towards the end. Check below for a link.
Keep the momos covered until you are ready to steam them.
Fill 1/4 a pot with water and bring it to a boil.grease a colander with oil and put it in the pot. ***
Gently place your momos inside and let them steam for 6minute until they are not sticky and are transparent. Cooking time depends on the thickness of your momos, the intensity of the flame and the the steamer you use.