Monday, 1 December 2014

Topra Pak / Coconut Squares


Ingredients
8oz Butter
1 lb descicated coconut
8 oz whole milk powder (available in Indian grocery stores)
small (170-200ml) can evaporated milk
1 cup sugar
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
few drops pink colouring (optional)
2 tablespoons sliced almonds and pistachio nuts

Method
1. Heat the butter, add the coconut, milk powder and sugar.
2. Mix thoroughly add the cardamom, nutmeg, evaporated milk and colour.
3. Decrease the heat and cook, constantly stirring or else it will stick.
3. As soon as mixture leaves the sides of the pan and butter can be seen, remove from heat/
4. Place and spread the mixture on a 10X10 inch tray, smooth the top using a greased spoon.
5. Garnish with the nuts and leave until completely cooled (4 hours).
6. Cut into square or diamond shapes using a greased knife and remove carefully

Enjoy

Wednesday, 12 November 2014

Chachi's Kitchen Cookbook!


In 2006, I started the blog. Now, Chachi's Kitchen has a cookbook! It is dedicated to traditional Khoja recipes from Kutch, and contains 40 tried-and-tested family recipes, along with some mouth-watering photos. 

The cookbook will be available to buy from Monday 17 November. Watch this space for updates, or follow on Facebook: 

Wednesday, 7 May 2014

Hot and Sweet Lime Preserve

I recently made Hot and Sweet Lime and Ginger Pickle, I found I could not taste the ginger at all as it was so limey (sharp) tasting.  I have amended this recipe, left out the ginger, and added oranges.  It is perfect so yummy!!


Ingredients
40 Limes
4 level tablespoon salt
5 oranges
3 lemons
1/3 cup water
1 cup brown sugar or jaggery (gur)
5 teaspoon cayenne pepper (reduce if you don't want it so hot)

Method

  1. Slice the limes thinly, add the salt and leave overnight
  2. Strain and place in a pan, add juice of the oranges and lemon
  3. Add water, the liquid should just cover the lime slices.  (if your oranges and lemons are bigger or smaller than mine adjust the amount of water.
  4. Bring to boil and simmer for 2 hours
  5. Add the sugar, bring to quick boil for at least 20 minutes.
  6. Test by placing a drop on a cold saucer in the fridge.  It is ready if it sets.
  7. Turn off the heat and add the cayenne (red chilli) powder, mix.
  8. Place into sterile jars.
Made 6 jars

Tuesday, 8 April 2014

Tilapia in Groundnut / Peanut Sauce / Ngege Z'ebinyeebwa

Groundnuts (peanuts) are very much a part of Ugandan Cuisine.  They were introduced to Uganda  by early traders and travelers in 1862.  
Groundnut are a good source of protein and also contains vitamin E, niacin, falacin, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine and potassium.  


Ingredients
4 Tilapia Fillets
1 tablespoon plain flour
1/2 teaspoon turmeric
1/2 tsp. salt
1/2 tsp. black pepper
2 tablespoons oil
1 large onion; finely chopped
2 garlic cloves
2 large tomatoes; blanched, peeled and liquidised
1/2 cup roasted peanuts; ground in a coffee grinder (or half cup peanut butter)
2 cups stock or water
salt and pepper to taste

Method

  1. Mix the flour, turmeric, salt and pepper
  2. Wash and dry the fish, cut into pieces and coat with the flour mixture.
  3. Pan fry the fish in a  little oil and keep aside
  4. Heat rest of the oil and fry the onions until golden brown
  5. Add the tomatoes and the garlic, cook for about 7 minutes, until the tomatoes and onions have amalgamated.
  6. Add stock or water, bring to boil, add the peanuts, cool for 10 minutes, add the fish bring to boil and serve.
Serves 4
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