FRIED PORK, RICE AND STEAMED SPINACH

This is a very simple meal that constitutes a balanced diet. This recipe serves one. Modifications can be made based on the people and ingredients available.

Ingredients

I cup rice (I prefer long grain rice)

¼ kg pork

I bunch spinach

I bunch dhania (coriander)

2 tomatoes

2 carrots diced

2 onions

Herbs (rosemary and mint) (optional)

I tbs garam masala(optional)

1 tbs curry powder(optional)

2 cloves garlic or garlic powder

Black pepper or red pepper

Salt

Oil

Procedure

1.      In a heavy skillet or sufuria, place the pork. Do not add anything. Let it cook till all its juices evaporate.

2.      Add the oil. Add onions and garlic. Let them cook till they turn brown. Add the tomatoes and let cook for a while.

3.      Add the carrots and seasoning and simmer under low heat.

4.      Add the herbs and coriander. Add a little water (optional).

  Steamed spinach

1.      Place the spinach in a pan. Add some salt . Cover it and let it steam for a few seconds.

Serve hot with rice.

FRIED TUMERIC RICE AND KACHUMBARI

Cooking rice does not have to be the usual traditional boiling method. Fried rice adds a new twist to your meal. This recipe serves one. Adjustments can be made based on the people available and ingredients available.

FRIED RICE

1 cup long grain rice

Peas or any other vegetable available (courgette, zucchini, lady okra etc)

2 carrots diced

2 large onions

Tomatoes or tomato paste (optional)

3 cloves of garlic crushed

 2 tablespoon turmeric

2 tablespoon garam masala

2 tablespoon cumin seeds powder

Pilau masala (optional)

Salt to taste

Oil

2 cups water

Procedure

In a skillet pan or sufuria , add the fry  the onions.

Once they turn brown, add the crushed garlic. Let it cook for a while and add the peas or any other vegetables that you may have.

Let them cook for a while. In the meantime, boil 2 cups of water separately.

As the peas cook slowly, wash the rice and add it to the peas. Mix them thoroughly before adding the seasonings, salt included.

 Add the water and let it simmer till it cooks. Lower the heat.

KACHUMBARI

2 onions

2 tomatoes

2 grated carrots

I spoon of sage or mixed herbs that contain sage(optional)

Rosemary herb (optional)

Coriander

Lemon juice

Salt

Procedure

 Cut the onions, tomatoes and rosemary in small pieces. Grate the carrots. Mix them thoroughly after adding a pinch of the sage herb. Add some salt and sprinkle lemon juice on the mixture. ENJOY!!!!

HAPPY COOKING IN 2014

Happy New Year good people!!!!!

It is good to be alive this new year. All thanks goes to our Almighty. Sorry  I was not in a position to post a lot of the recipes the last month. However, I hope to post easy and yummy recipes that will leave you salivating. I take this chance to thank all those who visit my blog. Thanks for being a source of my inspiration. Love y’all!!!!!!

INSTANT NODULES (INDOMIE) AND SCRAMBLED EGGS

Instant nodules such as indomie need not to be eaten on their own.  Forget the traditional way of preparing nodules, there are several modifications that can be made while preparing indomie.  You will notice that I have used another technique to make the scrambled egg.The recipe is very easy to prepare and takes a very short time. This recipe serves one. Enjoy!!!!!

INGREDIENTS

·         1 pack instant nodules (in this case indomie)

·         2 eggs

·         2 large onions

·         2 large tomatoes

·         I bunch coriander

·         2 carrots grated

·         Oil

·         Black pepper (optional)

·         Cinnamon (optional)

·         Salt to taste

PROCEDURE

1.      Boil 350-400 ml water. Once it is briskly boiling, add the indomie.

2.      Let it cook for about 3-5 minutes or when al dente. Do not add the spices that are packed with the nodules.

3.      In a separate pan, fry the tomatoes and onions.

4.      Let them cook for a while before adding the coriander.

5.      Beat the eggs. Cinnamon and pepper can be added at this point.

6.      Add the beaten eggs to the onions and tomatoes and mix them thoroughly. Make sure that the fried egg is cut into smaller pieces as it cooks.

7.      Once ready, add the ready indomie to the scrambled egg and mix gently till all the ingredients blend together nicely.

8.      Serve while still hot.