The reason why I am calling this simplified mekelesha is because there is one ingredient that is very hard to find outside of Africa and the Indian sub continent. It is called thippili or long pepper. This is used in Indian dishes and also mostly for making the real Mccoy mekelesha which is Ethiopia’s garam … Continue reading Simplified Mekelesha
This noodles dish can be made with any type of noodles 🍜 as long as there is a ramen type of noodles being used. There is Ching’s, Indomie, Maggi, and Shan. Any one of these are ok. Also you can add any type of chili or pepper sauce you like. Add 3 dashes of Maggi … Continue reading Titus Noodles
This post is an embellishment I made from the original recipe I found on khanapakana.com. Actually almonds and pistachios are quite expensive and they wanted you to stuff this inside of the kofta and I am not going to do that. I used 1 lb or 1 kilo of keema (mince or ground meat) which … Continue reading Kashmiri Kofta (Meatballs)
This is something that had to be cooked in a hurry because I didn’t take the chicken out the night before like I was supposed to to let it sit in the fridge so it can defrost. I ended up thawing it out in warm running water until I can pull these chunks of chicken … Continue reading Chinese Chicken Noodles
Ok once I seen an instagram post and it was from My Active Kitchen and I think she did a red lentil moin moin. I said to myself, ok I have to try this. For those who doesn’t know what moin moin is, it’s steamed bean pudding and until lately quinoa and corn has been … Continue reading Red Lentil Moin Moin With Caviar (Fish Eggs)
Mr. Riaz and I went to the store and he said he wanted these smelts. I said ok and I bought them and then I had an idea what to do with them. Actually Indians and Pakistanis is going to call this pakora. I made a batter with 1/4 cup of besan (chickpea flour), 1 … Continue reading Smelts Akara Or Pakora Made With Besan (Chickpea flour)
For a long time I was a loyal golden temple atta (flour) user until there wasn’t any in the store. I was upset because there wasn’t any there and I always buy the 20 lb bags of chapati flour because Mr. Riaz is a roti eater. He is a Pathan of course. They eat rice … Continue reading Naan Made With Chiki Atta (Wheat Four)
I was looking for some inspiration when I looked here on the net on how to fix these types of beans without having to seem like a copy cat. The sad thing is that there aren’t that many recipes for this delicious bean. I take 4 handfuls of these beans washed and let them soak overnight. … Continue reading Stewed Myocoba (Canary Beans)
We all know by now how much I love my mortar and pestle and here is proof. In the pestle I have added 2 cloves, 1 whole gurajillo chili. You can use any type of dried chili in here as you wish and just as long as it is a red chili it is … Continue reading My Homemade Chili Powder
I love eating stuffed avocados on a very hot day. Believe it or not I really don’t feel like cooking in all of this heat. I either make a salad or stuffed avocados when I want something quick and when I don’t feel like cooking. I cut an avocado in half and remove the pit … Continue reading Stuffed Or Sliced Avocados
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