ORANGE CUSTARD

ORANGE CUSTARD

 

2 cups orange juice

1 tablespoon sugar

2 tablespoons custard powder

1/4 cup whipping cream

cake crumbled as needed

 

FOR GARNISHING

Chocolate Grated

coconut grated

 

 

Mix orange juice, sugar and custard powder. Place in a sauce pan and cook on medium heat  until custard thickens, stirring continually. Turn  the heat off and set aside and let cool. In a large bowl, place cake crumbled, pour half of the  custard mixture all over the cake . Add second layer of the cake crumbs and pour the remaining custard. Top with whipped cream evenly. garnish with chocolate  and coconut   Place in the refrigerator for few hours. Enjoy !

 

MAZEDAAR BHEL

MAZEDAAR BHEL

 

 

 

1/2 cup corn cornel’s

1/2 cup roasted  peanuts

1/2 cup tomatoes cut in cubes

1/2 cup cucumber

1/2 cup moong sprouts

2 green chilies finely chopped

handful pomegranate

3/4 teaspoon ground black pepper

1 teaspoon salt

1 tablespoon fresh lemon juice

In a large bowl mix all the above ingredient’s and mix well until well combined. Enjoy masala daar appetizer!

 

VIYAZI PILIPILI

Viyazi pili pili

 

Literally translated as potatoes with chilies is an easy to make late Sunday afternoon meal. A heavenly mix of coconut, peanuts and everybody’s favorite vegetable, the humble potato served with sekela karanga (roasted salted peanuts with skin on).  If you hail from East Africa, this type of food will be familiar to you as picnic food.  I didnt have mogo crisps otherwise I’d crush and add these to the viyazi when serving.

 

700gms new baby potato or 2-3 large potatoes steamed and peeled.
1 tablespoon skinned crushed peanuts
2 tablespoons freshly grated coconut
Juice of 2 fresh lemons
Salt to taste
2 fresh green chillies crushed (use less if you don’t want very hot food)
1 cup coconut cream
1 tablespoon peanut oil

Garnishing;
1/2 teaspoon paprika
Roasted salted peanuts (see my earlier post)
Fresh cilantro

 

In a wide bottom wok heat up the oil till it reaches smoking point

Add coconut cream and stir. Now add the grated coconut and crushed peanuts.  Add half cup water. Let this Cook for about a minute. Add the boiled potato and immediately lower the heat.  Add salt and the crushed chillies then stir this to let the gravy coat the potatoes. At this point add another half cup of water. Let the potatoes simmer gently for about 10 minutes. Do not over mix.  Add the lemon juice and gently mix it into the potatoes.  All the potatoes to cook on a very low heat and stir occasionally. Once the coconut /peanut sauce has coated the potato pieces well swich off the flame.  The pili pili viyazi are ready.

To serve add some roasted karanga (peanuts), sprinkle paprika, a squeeze of lemon and cilantro…moreish junk food at its best:)

INSTANT MAWA

INSTANT MAWA

 

1 cup milk powder

1/2 cup milk

2 tablespoons ghee

 

In a wide skillet, place milk and ghee  on medium heat. Once the milk comes to boil, mix well. Add milk powder and stir on a low flame for about 10 minutes, It will look solid. Keep mixing until the mixture starts  to live the sides and all coming together. Turn the heat off, transfer mawa in a bowl and let cool for few minutes. Mawa is ready to use.