This idea came to me after looking at the original recipe which I got from the howtocook greatfood.com site. I made my own embellishment of this yummy soup and I find it tasting very yummy. It is an Ethiopian recipe and of course everyone has their own styles of cooking no matter where you are … Continue reading Carrot Coriander soup
I uploaded a picture in Instagram the other day and it was of spices I got from an african store here in Chicago. However I tagged Dutchess O Kitchen and Matsee of Matseecooks because I want their honest opinion and it is helping me a lot. I know calabash nutmeg is one of the spices … Continue reading Goat’s Feet And Okra Pepper Soup With Egusi
Ok there is the quick and the other type of injera. Injera traditionally is made with teff and is a very spongy type of sour dough crepe and it is highly addictive. It is also an acquired taste for some. If you like sour dough bread then you will love injera, I know I love it … Continue reading Quick Injera
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)
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