Category Archives: Comida

Recipes and such

Bharazi & Mandazi (Black Eyed Pea Curry)

A gang of Barazi!

Bharazi – Another black eyed pea dish for a prosperous life this recipe comes to you live and direct from my mum.  Its a traditional Indian dish that comes from Nairobi … mixing the best of India and Africa all in your mouth :P .  It’s usually eaten with Mandazi (the recipe is included) but if you like to keep it simple like me … just add rice!

(Note:  my scanner died resulting in plain old type format :( )

Bharazi:

1 can black eyed peas drained
1/2 can coconut milk
1/2 small onion finely chopped
1/2 small tomato finaly chopped

1 tblsp oil
1/4 tsp chopped garlic
1 tblsp lemon juice
1/2 tblsp chopped cilantro
1 tsp ground cumin
1/4 tsp chilli powder
dash tumeric, salt to taste
Oil for deep frying
Fry onions in oil until translucent. Add tomatoes and cook while stirring for 2 min. Add garlic.
Add all remaining ingredients except cilanto, and bring to gentle boil while stirring occassionally. Reduce heat and simmer
for 15 min. Garnish with fresh cilantro. Add little hot water if needed.

Mandazi – regular recipe

4 cups flour
2 cups sugar
1 egg
1/4 cup margarine – melted and cooled
1 tsp ground nutmeg
2 tsp cardamom seeds fresh ground
2 packets instant yeast
1/2 can coconut milk
Dissolve yeast in 1/4 c lukewarm water. Add pinch sugar and flour and allow to sit for 15 min
Mix all dry ingredients. Add margarine. Add yeast mixture and bid dough with coconut milk.
roll dough into ball, spray with Pam and leave in a covered ball in a wam place overnight
Divide dough into 4 balls. Roll out into a crcle to a  1/4 inch thickness. Cut into  6-8 wedges.
Deep fry on medium to low heat until puffed and golden brown on both sides
Instant recipe:
3 c flour
1 c sugar
2 1/2 tblsp oil
3/4 to 1 cup coconut milk
1 tsp baking powder
1 tsp fresh grated nutmeg
1 tsp fresh ground cardamom seeds
Oil for frying
Mix all dry ingredients
Add oil and coconut milk and bind dough
Allow to sit in a warm place for half hour
Divide into 7 equal portions
Roll each portion to 6 inch circle. Let circle rest for 1 min and then cur into quarters
Fill wok 3/4 full with oil
Deep fry on medium heat until golden brown
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Cranberry Port and Cream Cheese Crostini –

I struggle with being banished to the kitchen every time i throw a dinner party, thats why I love the hands on aspect to this dish! Keep it DIY and let the guests help themselves, allowing you to be the best host you can be!

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Curried Butternut Squash Soup

You can’t go wrong with curry powder and coconut milk! With hints of cumin, chile and cinnamon this soup is guaranteed to warm your soul. It can be made thinner by adding more veggie broth or chunkier by cubing and setting aside some of the squash before it is pureed and adding it at the end. Get Toasty!

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Buttermilk Smashed Potatoes

These aren’t your normal mashed potatoes, light and fluffy with a little bit of tang…this take on the traditional mashed potatoes won’t weigh you down. If you feel like wildin’ out, mix your spuds with cranberries…a great way to use up some of the leftover cranberry sauce from the crostini you might have!

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Wilted Spinach Salad

Everyone loves their veggies right?! This is a fresh and zingy way to get the green veggie haters to love rabbit food!

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Roasted Acorn Squash with Black Bean and Olive Sauce

Fresh beans make for fresh smells…but if you don’t mind all that gas, feel free to substitute two cans of black beans. Serve this with wild rice to fulfill your carb cravings.

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Sweet Potato Crumble

Warning Warning…this is not a pie…Meaning it has no crust…Meaning for those bake-o-phobes out there, this is the perfect solution! This Sweet Potato Crumble is made complete with the addition of chopped Crystalized Ginger and Pecans on top! Note: If you have a sweet tooth, you may want to add 1/4 cup sugar to the potato mixture.

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