42. Chapati

Ingredients

5 cups all purpose flour(not self rising)
2 cups warm water
11/2 teaspoon salt
1/2 cup of oil/fat ( heated then cooled down) - you will not use all of it.
2 cups extra flour for kneading

Method

Step 1
Mix all the ingredients together. You can either use a spatula or your hands to knead the dough.

Step 2
Make sure the dough is soft and not sticky.

Step 3

Divide the big dough into 8 to 10 equal parts (make a ball like shape), arrange them on a flat surface, and then cover with plastic wrap or white clean cloth.

With a rolling pin, roll one part of the dough.

Apply the oil.

Roll it and form a circle. Repeat the process until it's done.

Step 4
With a rolling pin take the first spiral shaped dough and roll it to an even circle.

Step 5
Heat the pan and place chapati on the pan.

Step 6
The chapati will look like this when you turn it.

Step 7
Use a spoon to apply oil on the side you have just turned.

 

Step 8
Chapati is ready to serve. Serve it with your favorite accompaniment or eat it the way it is.


                         

41. Mashed Potatoes

Ingredients

1kg potatoes
Butrer
Cream
Salt & Pepper

Method

Wash potatoes well, peel and wash.

Boil in salt water

Drain the water and cool

With a wooden spoon, mash the potatoes to smooth texture.

(Optional) Heat pan on a medium heat, add oil and onions. Stir until cooked. Add the mashed potatoes stir and serve

Add butter and cream.

Serve.

Bon Appetit.

40. Mutton Curry

Ingredients

Mutton                           500g
Oil                                      3tsp
Onions                           200g
Clove garlic                       1
Curry powder                  10g
Flour white                      10g
Tomato Puree                  10g
Stock of water                1/2 ltr
Chopped churtney          25g
Desicated coconut          25g
Sultanas                          25g
Chopped apple               50g
Grated root ginger

Method

Trim the meat and cut even pieces.

Season and quickly colour in hot oil.

Add the chopped onions and chopped garlic, cover with a lid and sweat for a few minutes. Drain off supplus fat.

Add the curry powder and flour, mix and cook out.

Mix in the tomato puree and gradually add the hot stock: Stir thoroughly, bring to boil an season with salt and pepper. Skim.

Allow to simmer and add the rest of the ingredients

Cover with a lid and simmer in the oven. Set on top of the stove and it cools.

Correct seasoning and consistency. Skim of the fat .

Add cream yoghurt and serve.

Bon Appetit!!!!

39. Beef Stroganoff

Ingredients

Beef                                                     400g
Butter / Magarine                                  50g
Finely chopped Shallots / onions          25g
Dry white wine                                     125ml (1/4pt)
Cream                                                   125ml (1/4pt)
Lemon juice
chopped parsley

Method

1. Cut the meat into strips approximately 5cm.

2. Place butter/cooking oil in a saute pan over a fierce heat.

3. Add beef strips, lightly season with salt, pepper, and allow to cook rapidly for a few minutes. Cook  beef until it turns brown and well done.

4. Drain beef in a coliander and put it a side.

5. Pour butter/ cooking oil back into the pan.

6. Add the shallots/ onions, cover with a lid and allow to cook gently until tender.

7. Drain off the fat, add wine and reduce to one third.

8. Add cream and reduce by a quarter.

9. Add lemom juice and beef strips, do not reboil.

10. correct the seasoning.

11. Serve lightly, sprinkled with chopped parsely/ Dhania.

12. Accompany with rice/Pasta.

Bon Appetit!!

38. Braised Liver

Ingredients

Liver                     300g
Flour                       25g
Oil                         50g
Onions, sliced      200g
Brown stock        500ml
Tomato Puree        25g
Bouquet garni
Clove garlic           1

Method

1.Prepare the liver by removing the skin and tubes then cut into slices.

2. Pass the liver slices through seasoned flour.

3. Fry on both sides in hot fat / cooking oil and place in a braising pan.

4. Fry the onion to a golden brown. Drain the excess oil and add to the liver.

5. Cover the liver with the stock, and add the tomato puree, bouquet Garni and garlic.

6. Lightly season and cover with a lid.

7. Simmer gently in the oven until tender for approximately 11/2 - 2hrs.

8. Correct the sauce and serve.

Bon Appetit!!

37. Fried Liver

Ingredients
Liver   300g
Oil        50g
gravy


Method

1. Skin the liver and remove the gristle. Cut into thin slices on the slant.

2. Pass the slices of liver through season flour and shake off excess flour.

3. Quickly fry on both sides in hot cooking oil/ fat until done.

Serve the liver with gravy.

Bon Appetit!!!

36. Stewed Matumbo (Tripe)

Ingredients

Tripe 400g
Cooking oil/ fat 50g
Onions 100g
Carrots   100g
Browned flour 35g
Tomato Puree 25g
White pepper 5g
salt 5g
Clove garlic 1

Method

Wash the tripe well. Cut neatly into 5cm squares removing excess fat, then boil for 1hr.

Fry on all sides in hot fat and place in a pan.

Add Roughly cut onions, carrrots and mix in the flour. Add tomato puree, brown stock, bouguet garni and garlic.

Season to taste.

Bring to boil and skim.

Serve

Bon Appetit!!!