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.
This hot sauce/ chutney recipe is my favorite. Because it is flavour infused with garlic and 4 peppers. I like to eat it with fries, chicken nuggets, chicken wings and fried fish. I also like to add it to my shawarma and rice dishes. You can basically add it to anything. I created this recipe when I made momos/Chinese dumplings.(recipe coming Up). Don’t be scared to try it …remember to add ketchup or more tomatoes if it is to spicy for your taste..
8 Dried Red chillies soaked
4 Green chillies
1 Green pepper
4 Scotch Bonnet
10 Garlic cloves
2 tsp Sugar
2 tsp Venigar
2 tsp Soy sauce
1/2 tsp salt
1/3 cup of water
2 tsp Oil
1. Bring 1 1/2 cups of water to a boil, place the tomato in the hot water and cook for 6 mins on high heat.
2. Drain the red chilies from the water and add it to the boiling water. Cook on high for 3 mins. Turn off the heat. Drain water and cool the tomato and red chilies.
3. Heat 1/2 tbsp oil in a pan, add the garlic cloves and saute for a min. Turn off heat and set aside.
4. Once the tomato and red chilies reach room temperature, peel the tomato and discard the skin.
5. Blend the peeled tomato along with red and green chilis, green pepper, scotch bonnet, roasted garlic, sugar, vinegar, soy sauce, and salt to a smooth paste. Add 1/3 cup water for a smooth flowing consistency.
6. Heat a 2 tbsp of oil in a pan, add the blended paste and cook on medium heat for 4 mins stirring constantly so that it does not burn. Turn off heat and remove to a serving bowl.
****You can dilute the the hot sauce if it is too spicy with ketchup. Or add more tomatoes to your recipe