Kebab Skewers with Vegetable Rice


  • 300g ground beef
  • Mint chiselled
  • A small chopped onion
  • a clove of garlic
  • A little red pepper or paprika
  • 1 carrot
  • 1 onion
  • 200g of mushrooms of paris
  • 1 hot pepper or 1 sweet pepper according to taste
  • 1 piece fresh ginger
  • 2 cloves garlic
  • Qq or ladles of chicken or vegetable bouillons
  • 1 glass of rice


Prepare the vegetables: cut the chilli pepper, chop the onion and the ginger, cut the carrot into small dice and the mushrooms into strips. Heat 2 c. Vegetable oil in the wok, sauté the onions with ginger and garlic for a few minutes. Add the rest of the vegetables, cook for a few minutes then add the broth and the rice. Stir from time to time so that the rice does not stick and add broth if necessary. Salt and pepper to taste.
For kebabs: mix the meat with the chopped onion and garlic and the chiseled salad, salt and pepper and add the pepper according to the taste. Mix well with the hand to extract the flavors. Place in a cool place for one or two hours. Take wooden picks and roll the ground meat around them to form a pudding. If the meat does not hold one can add an egg white to bind. Grill the kebab kebabs on each side. Recover the cooking juice from the meat and add it to the vegetable rice. Mix well and serve warm

Chicken and Vegetable Papillote Recipe


– 1 chicken breast
– 4 potatoes
– 1 onion, thinly sliced
– 2 green peppers
– 6 dried apricots
– 1 wrist of raisins
– 1 tablespoon chopped parsley
– 1 tablespoon chopped coriander
– 1 clove garlic, chopped
– 1/2 teaspoon of olive oil
– A little saffron
– Salt, pepper, cumin, sweet pepper


– Cut the chicken breast into cubes.
– In a bowl mix the chopped parsley and coriander, water a grated onion, chopped garlic, olive oil, salt, pepper, cumin, sweet pepper, saffron, add cubed chicken, Mix well and marinate for 15 minutes.
– Grill the peppers until the skin is black. Then, pack them in a plastic bag for 10 minutes, peel and seed them (skin detaches by themselves) then cut into strips.
– Wash the potatoes and peel them, wipe them with a cloth and dice them, salt them.
– Heat the oil in a frying pan and add the potatoes, fry until golden, drain.
– Heat 3 tablespoons of oil in a frying pan and sauté the chopped onion until melted.
– Cook the dried apricots in a saucepan of water for 5 minutes, drain them.
– Swell the raisins in hot water, drain them.
– Cover a mold with aluminum foil, lay a layer of fried potatoes, add a layer of roasted peppers, a layer of chopped onion, sprinkle with 1 teaspoon caster sugar, spread over the dried apricots And raisins, top chicken cubes with the marinade, cover all with aluminum foil to obtain a closed envelope.
– Bake in a preheated oven at 200 ° C for 60 minutes. Remove the aluminum foil and leave the chicken pieces golden.
– Serve immediately.


Vegetable Pie Recipe


-8 eggs
-1 box of mushrooms
-1 chopped onion
-100g of diced gherkins
-300g of ground meat
-2 carrots
-1 small bowl of peas
-1 glass of rice
-2 potatoes
-75g of sliced ​​olives
-1 bunch of chopped parsley
-Salt pepper


-Pair the carrots and dice them and cook them in the salted water, drain them in a strainer.
– Peel the potatoes and dice them and cook them in salted water, drain them in a colander.
– Heat 2 tablespoons of olive oil and sauté the chopped onion, add the minced meat and chopped parsley and cook for 8 minutes, stirring constantly, salt and pepper.
-Rice the rice in the salted water until they are tender, drain them in a colander.
– Cook the peas in the salted water, drain them in a colander.
-In a large bowl, mix the cooked vegetables, the mixture of minced meat, pickled gherkins, drained mushrooms, olives, rice, beaten eggs in omelette, salt and pepper.
Cut the dough into two equal sludges.
– Spread the first ball of dough using a rolling pin and dash a buttered muffin, pour the stuffing and cover it with the edges of dough, close the pie with another disk of dough, make A chimney to let the steam escape. Brush the top with egg yolk.
– Bake for 55 minutes, preheated to 180 ° C until golden.
– Serve hot or warm.


Vegetable stir-fry noodles


  • Noodles
  • 1 tbsp tomato purée
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tbsp sunflower oil
  • small piece fresh root ginger, grated
  • Chopped Vegetables


Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well.

Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.

Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins.

Add the noodles and sauce and cook for a further 2-3 minutes until everything is piping hot.

Serve with fried chicken or sasuages.


Breyani ( Mutton,Chicken,Vegetable) Recipe


  • To 1kg of the above
  • 1/4 Cup small brown Lentils
  • 1 Teaspoon Saffron
  • 1 Spring Mint
  • 4 Medium potatoes (sliced in half)
  • 1 Large Onion
  • 4 Hard Boiled Eggs (Optional)
  • 200ml Oil or Ghee
  • 4 Tablespoon instant wet masala or curry powder
  • 4 Cinnamon Sticks
  • 3 Cardamom Elachi
  • 4 Green Chillies
  • 1/4 Cup Yogurt
  • 1 Cup Tomato Puree
  • 2 Tablespoon Lemon Juice
  • 2 Spoons of Dried or Fresh Thyme
  • 1 Teaspoon Cumin (Jeera)
  • 4  Cloves
  • 3 Cups of La Qilla Basmati Rice


Marinate meat with 1/4 cup plain jogurt or clover maas.Add fresh or dried thyme,spring mint and 4 tablespoons of

curry powder or masala.Marinate for one hour,thereafter,add oil as required.Fry potatoes until light brown.Remove

from oil,then fry onions until brown,add 3 tablespoons of fresh ginger,garlic,cinnamon sticks,cardamon,cloves,green

chillies.Add marinated meat to the above.

Cook under low heat for 10 to 15 minutes.

Then add 3 cups of basmati rice and 1/4 cup lentils.Cook for 10 minutes under low heat.Switch of stove and let it

simmer.Add saffron for aroma and taste.Add slice butter/margarine on the top of breyani.Serve with fresh salad or



Vegetable Salad Recipe

For the Vegetable Salad :

Vegetable Salad


• 2 carrots
• 2 potatoes
• 100g of diced mortadella
• 50g canned mushroom
• 2 cups dressing sauce
• 1 tsp of mayonnaise
• ketchup


• Peel and dice the carrots and potatoes.
• Cook these vegetable pieces in boiling salted water for 15 minutes. Then drain them.
• Put the pieces of potatoes, carrots and mortadella in a bowl. Add the mushrooms, sprinkle with dressing sauce.
• Garnish with mayonnaise and ketchup.
• Serve as fresh


Baked Vegetable Fish Recipe

For the Baked Vegetable :

Baked Vegetable


– 2 fish
– 2 carrots
– 1 potatoes
– 1 glass bell pepper
– Juice of 1 lemon
– 1 finely chopped onion
– 1 bunch of parsley
– 3 garlic cloves, chopped
– 2 tablespoons finely chopped parsley
– 2 tablespoons finely chopped coriander
– 1/2 teaspoon of dry basil
– 1/2 teaspoon of olive oil
– Salt, pepper, cumin, sweet pepper

Preparation :

– Scale, empty and wash the fish thoroughly, then dry them, crack the fish with a knife.
– Put in a container parsley and coriander finely chopped, lemon juice, minced garlic, olive oil, chopped onion, dry basil, salt, pepper, cumin, sweet pepper , Mix well, add the fish and stuff the fish’s belly and slits with this stuffing and let marinate for 15 minutes.
– Peel carrots and cut into slices.
– Peel the potato and cut into pieces.
– Wash and pepper the pepper and cut into pieces.
– Place the vegetables in a salad bowl and season with salt and pepper.
– Cover a baking dish with greaseproof paper and pour in the vegetables, add the bunch of parsley and place the fish on top and drizzle with the marinade.
– Bake in a preheated oven at 200 ° C until the vegetables are cooked through.
– Serve immediately.


Vegetable Pie Recipe

For the Vegetable :



-8 eggs
-1 box of mushrooms
-1 chopped onion
-100g of diced gherkins
-300g of ground meat
-2 carrots
-1 small bowl of peas
-1 glass of rice
-2 potatoes
-75g of sliced ​​olives
-1 bunch of chopped parsley
-Salt pepper


-Pair the carrots and dice them and cook them in salted water, drain them in a colander.
– Peel the potatoes and dice them and cook them in salted water, drain them in a strainer.
– Heat 2 tablespoons of olive oil and sauté the chopped onion, add the minced meat and chopped parsley and cook for 8 minutes, stirring constantly, salt and pepper.
– Cook the rice in salted water until tender, drain in a strainer.
– Cook the peas in the salted water, drain them in a strainer.
-In a large salad bowl, mix the cooked vegetables, the mixture of minced meat, pickles, drained mushrooms, olives, rice, beaten eggs in omelette, salt and pepper.
Cut the dough into two equal slurries.
– Spread the first ball of dough using a rolling pin and dash a buttered muffin, pour the stuffing and cover it with the edges of dough, close the pie with another disk of dough, make A chimney to let the steam escape. Brush the top with egg yolk.
– Bake for 55 minutes, preheated to 180 ° C until golden.
– Serve hot or warm.


Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous

For the Couscous 

Image result for Couscous



  • 1C dehydrated or sundried tomatoes (not in oil)
  • 2t olive oil
  • 1/2t cumin
  • 1/2t turmeric
  • 1/2t sea salt
  • 1/4t cinnamon
  • 1t liquid sweetener
  • Juice of half a lemon


  • 1 courgette/zucchini, cut into rounds
  • 1/2 carrot, cut into rounds
  • 1/2C sprouted chickpeas
  • 1T dried cranberries
  • 2 dates, chopped

Cauliflower Couscous

  • 1 1/2C cauliflower
  • 1T orange zest
  • Juice of half an orange
  • 1t turmeric
  • 1/2t cumin
  • 1/2t cinnamon
  • 1/2t dried parsley
  • 2t liquid sweetener
  • 1T dried cranberries
  • 1T walnuts
  • Pinch of salt
  • Pinch of chili flakes (optional if you want it spicy)


  1. Combine all the ingredients for the sauce in a food processor. Since I dehydrated the tomatoes just the night before, it still had a bit of moisture left. If you;re using store bought sundried tomatoes however, I would suggest soaking for at least 20 or so minutes before using it. Process everything to a paste. Taste, and add more salt, sweetener, or lemon as you please.
  2. Transfer the sauce and the rest of the ingredients to a bowl and stir through until well combined. I would say marinate for at least half an hour or so to let the flavors mingle,although I myself marinated it overnight. Generally a longer marination period infuses the flavours more and intensifies them.
  3.  After marinating, put the bowl in a dehydrator and dehydrate for around two hours. If you want a warm dish I suggest leaving it on for longer. Alternatively, if you don’t have a dehydrator feel free to use your oven at its lowest temperature setting with the door slightly opened.

Cauliflower Coucous

  1. Process everything except the cranberries and walnuts in a food processor until well combined. Stir in the cranberries and walnuts. Garnish with a pinch of dried parsley, or even better, a sprig of fresh parsley.
  2. Serve along side some warmed Moroccan vegetables and any leafy greens. I used some kale topped with tahini. Enjoy!


Efo-Riro (Vegetable Stew) Recipe


4-6 pieces goat meat
4-6 pieces chicken (the African kind, from your local African grocer)
4-6 pieces tripe/shaki
1/2 cup shawa/dried fish
3 cups chopped spinach
2 tbsps palm oil
1/2 cup canola oil
1 red bell pepper
1 s tomato
1/2 red onion
3 scotch bonnet/habanero peppers
2 knorr cubes
1 tbsp Goya Adobo w/ pepper
1 tsp Goya Sazon
1 bay leaf
1 garlic clove (chopped)
1 tsp dried thyme


1. Rinse your meats. Preheat pot on stove over medium heat. Add meats to pot. Add seasonings minus knorr cubes. Stir seasonings into meat. Let sweat for 30 minutes.

2. Add enough water to cover and let boil over medium heat for 2-3 hours.

3. Once soft, preheat oven to 400 degrees. Line a baking dish with foil. Spray foil with cooking oil spray. Remove meats from stock and arrange on foil.

4. Let bake/brown for 10 minutes. Reduce oven temp. to 325 degrees. Drizzle one serving spoon of stock over meats and re-arrange. Let bake/brown another 5 minutes.

5. Turn off oven heat and let pan remain in oven.

6. Drain stock from pot into a bowl. Blend red bell pepper, tomato, onion and scotch bonnet peppers. Re-heat pot over medium heat. Add oils to pot till smoking hot (literally). Add blended peppers. Let boil (still over medium heat) for 30-40 minutes.

7. At 20 minute mark, add 2 knorr cubes. Stir and let continue boiling.

8. Add browned meats. Add shawa/dried fish. Stir till meat/fish is thoroughly coated. Let cook 5 minutes. Reduce heat to low.

9. Add chopped spinach. Stir thoroughly till spinach is evenly spread.

10. Add 1/2 cup stock. Let simmer another 5 minutes. Turn off heat. Let stand 5 minutes before serving.


Serve with eba/garri, pounded yam/iyan or even white rice.

To make eba fluffier/lighter than it usually is, use more water to garri ratio and let the water absorb a bit before mixing.


You can fry the meats if you prefer, but browning it in the oven cuts out the extra calories from frying and it really tastes the same, minus all that oil.

I like my efo-riro to be somewhat thick minus all that liquid and to get this consistency, you have to let the blended peppers dry out quite a bit and also use a small tomato as tomatoes are heavily laden with liquid. If it is too dried out, you can always add more stock at the end.

You can also use chopped collard greens instead of spinach.



Beef and Vegetable Curry


1 tblsp cooking oil

1 onion, chopped

1 tblsp Rajah Hot Curry Powder

400 g beef goulash cubes

3 potatoes, peeled and cubed

1 Knorrox Beef Stock Cube

3 tomatoes, chopped

½ cup water

1 cup frozen mixed vegetables Rice or pap


1. In a pot, fry the onion in oil until soft.

2. Add the curry powder and fry for 2 minutes, stirring continuously to release the flavour and aroma.

3. Add the beef goulash cubes and fry until the beef is well browned on all sides.

4. Add the potatoes, stock cube, tomatoes and water. Stir well and bring to the boil.

5. Turn down the heat and allow to simmer with the lid on for about 35 minutes, then add frozen mixed vegetables and simmer for a further 5 minutes.

6. Serve with rice or pap.


Vegetable salad recipe

How to make Nigerian vegetable salad

• Prep time:
30 minutes
• Meal type: Appetizer
• Misc:         Serve chilled

• 1 medium sized cabbage
• 1 small cucumber
• 5 lettuce leaves
• 3 medium sized carrots
• 3 small tomatoes
• 1 medium sized green bell pepper
• 2 cups sweet corn
• 1 cup green peas – salted, boiled
• 2 cups macaroni – salted, boiled
• 4 eggs – hard-boiled
Step 1: Rinse the cabbage and chop. Slice the cucumber into 2 from the middle, remove the seeds, rinse and chop. Rinse the lettuce, tomatoes, green bell pepper & carrots, chop.
Step 2: In a medium sized bowl, combine the whole ingredients together and mix everything together. Pop it into the refrigerator to chill and also prevent it from getting sour.
Step 3: To serve, simply dish out into small bowls and drizzle some salad cream or mayonnaise over it. Serve alone as an appetizer or as a side with any rice dish.

How to make mixed vegetable soup

• 1 medium size Onion
• 1 medium size Carrot
• 1 small green bell pepper
• 2 tbsp. corn Flour/ all purpose flour
• 1 cup milk (evaporated/ powdered)
• 2 tsp Butter/ Oil
• Salt to taste
Step 1: Chop the onion, carrot and peppers into small bits – Set aside
Step 2: Heat up the oil/ butter in a pot and saute the onions till it turns translucent. Add the carrots, peppers and saute for about 3 minutes. Add water or stock, with extra butter if you like and cook till the water starts to boil.
Step 3: In a boil combine the corn flour or all purpose flour with the milk. Make sure there aren’t any lumps. Add the flour and milk mixture to the soup, salt to taste and let it cook and thicken further for 5-10 minutes.
Serve hot with bread rolls

Tandoori Chicken and Vegetable Pasta

Ingredients – serves 4-6 people

1 Red Onion, peeled and chopped

2 tablespoons Vegetable Oil

1 pound Boneless Chicken Breast Pieces

2 Green Chillies, finely chopped

1 Bell Pepper, chopped

3 small Tomatoes, roughly chopped

1 cup Frozen Mixed Vegetables

1 tablespoon Tandoori Powder

1/4 teaspoon Red Chilli Powder

1 teaspoon Ground Cumin

Salt, to taste

1/4 teaspoon Crushed Ginger

1/4 teaspoon Crushed Garlic

1/4 teaspoon Ground Turmeric

3 tablespoons Soy Sauce

12 ounces (340 grams) Penne Pasta

1 and 1/2 cups of the Pasta Cooking Water or normal water


Heat the oil in a large pan. Once it’s hot, add in the chopped red onion. Sauté on a medium heat until golden brown.

Add in the chicken pieces and stir fry until golden brown.

Next, throw in the chopped bell pepper, tomatoes, frozen vegetables and green chillies.

Give everything a good stir, and allow to cook for 5 minutes until the veg has slightly softened.

Next, add in the salt, tandoori powder, red chilli powder, ground cumin, ground turmeric, garlic paste and ginger paste.

Mix well to coat everything in the spices, and then bring to the boil. Cover and simmer on low heat until the chicken is fully cooked – approx about 15 minutes.

Meanwhile, cook the penne pasta in boiling water according to packet instructions.

Once the pasta is cooked, don’t pour the cooking water down the sink – save it in a cup.

Once the chicken is cooked, add in the soy sauce and the pasta cooking water. Bring to the boil.

Add in the cooked pasta, and mix well. Taste and adjust the seasoning, if needed.



Vegetable Manchurian Recipe

  • 2 Cups grated cabbage
  • 2 Cups grated carrots
  • 2 Chopped green chilies
  • 3-4 Crushed garlic flakes
  • 1 Chopped spring onion
  • 2 tbsp Oil
  • 2 tbsp Corn starch
  • 1 tbsp Soya sauce
  • 1 tsp Sugar
  • 1 tsp Pepper powder
  • A pinch of ajinomoto
  • Salt to taste
  • Oil for deep frying
  • Water as required

How to make Vegetable Manchurian:
  • Combine carrots and grated cabbage and squeeze the water out from them.
  • In a bowl take the squeezed cabbage, carrots and add 1 tbsp corn starch, few chopped chilies and little salt to it.
  • Make small balls from the mixture.
  • Heat the oil in a wok and deep fry the balls until golden brown, drain and set aside.
  • Take another pan and heat 2 tbsp oil in it.
  • Fry garlic, green chilies and spring onions.
  • Add water, pepper powder, ajinomoto, sugar, soya sauce and salt
  • Bring it to a boil.
  • Combine 1 tbsp corn four with half cup of cold water, mix well.
  • Now add the fried balls to the gravy.
  • Cook it for about 3 to 4 minutes.
  • Garnish Vegetable Manchurian with chopped coriander.


Chicken and vegetable spring rolls with chilli dipping sauce

A Simple List of Ingredients for the Dipping Sauce:

1. Caster Sugar
2. Crushed Red Chilli
3. Soy Sauce
4. Water
5. Lime Juice
6. Fresh Coriander

Bismillah, let’s begin!

Place 2 tablespoons soy sauce into a bowl.
Add 1/2 teaspoon crushed red chilli.
Add 1/2 teaspoon caster sugar.
Add the juice of 1 lime.
Add 2 tablespoons chopped fresh coriander.
Finally, add a splash of water.
Give it a good stir, and set aside.
Spring Roll Ingredients:

1. Spring Roll Pastry
2. Boneless Chicken Pieces
3. Mushrooms
4. A Beaten Egg
5. Spring Onions
6. Carrots
7. Red Bell Pepper
8. Fresh Ginger
9. Salt
10. White Pepper
11. Peas
12. Sweetcorn
13. Vegetable Oil
14. Oyster Sauce – see my update below on this ingredient!
15. Dark Soy Sauce
16. Thai 7 Spice Powder

Bismillah, let’s make the spring rolls!
Heat a few tablespoons vegetable oil in a large pan until hot.

Add 1 pound boneless chicken pieces.

Stir-fry until the chicken is sealed and white.

Add 1 tablespoon soy sauce.

Next, take Thai 7 spice powder. This is a really handy ingredient to have in the cupboard, and can be added to any Oriental dishes.

Add 1 tablespoon Thai 7 spice powder.

Stir-fry until the chicken is well coated.

Cover and simmer the chicken for 10 minutes or until cooked through.

After 10 minutes, the chicken should be cooked. Make sure to taste a piece, and cook it more if you need to.

Remove the cooked chicken from the pan, and set aside on a plate.

Next, take 3 chopped spring onions.

Place the spring onions into the same pan that you cooked the chicken in. Add a little more oil, if needed.
Take 1 teaspoon grated fresh ginger.

Add the grated ginger to the pan, and stir-fry for 1 minute.

Next, take about 11 sliced mushrooms …

a chopped red bell pepper …

a handful each of frozen peas and sweetcorn …
and 4 peeled and chopped carrots.

Add all the chopped veggies to the pan.

Give everything a good stir.

Take the above seasonings.

Update / April 2016: I have recently discovered that oyster sauce is not permitted for those that follow the Hanafi madhab so I do not use it in my cooking any more. See this link for more info!
Season with
salt and white pepper
1 tablespoon oyster sauce – see my note above!
1/2 tablespoon soy sauce
sprinkle of the Thai 7 spice powder

Stir well to combine.

Shred the cooked chicken from earlier.

Add to the pan.

Give everything a final stir. Taste for seasoning, and adjust if needed.

Spread the mixture onto a tray, and allow to cool completely.

Fill and roll spring roll wrappers with the filling, and seal with the beaten egg wash.

Deep-fry the spring rolls in hot oil until golden brown. You could also bake these in the oven.
Pin on Pinterest

Serve straight away with the Chilli Dipping Sauce!


Vegetable Pakoras

A Simple List of Ingredients:

1. Green Chillies
2. Onions
3. Potatoes
4. Fresh Coriander
5. Ground Coriander
6. Salt
7. Cumin Seeds
8. Red Chilli Powder
9. Gram Flour
10. Bicarbonate of Soda
11. Water
12. Vegetable Oil
Bismillah, let’s begin!

Finely slice three green chillies, and place into a large mixing bowl.
Peel two onions and two potatoes, thinly slice them, and place into the mixing bowl.
Add a handful of chopped fresh coriander and two teaspoons salt.
Throw in four teaspoon ground coriander.
Throw in four teaspoon cumin seeds.
Add one teaspoon red chilli powder.
Next, take gram flour (besan).
Add 2 cups (16 ounces) of gram flour.
Add 1/2 teaspoon bicarbonate of soda.
Mix everything well.
Add water until it turns to a thick batter and holds its shape when you pick up a teaspoon full.
Like this!
Deep fry teaspoon fulls of the mixture in medium hot oil.
Fry the pakoras until golden brown. This will take about 6-7 minutes.
Place the cooked pakoras onto paper towels to drain the excess oil.
Serve immediately while they are hot and crispy, with Green Yoghurt Chutney and Red Chutney.


How to make Vegetable Biryani in Pressure Cooker Recipe:


  • 1-1/2 cups basmati rice
  • 1/2 cup french beans, chopped
  • 1/2 cup cauliflower florets
  • 1/2 cup green peas (Fresh or Frozen)
  • 1/4 cup carrot, chopped
  • 1/2 cup capsicum, chopped
  • 1 potato, chopped
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 small piece of ginger, chopped
  • 4 pods of garlic
  • 2 green chillies, slit
  • 2 caramoms
  • 2 black peppercorns
  • 1 clove
  • 1 piece cinnamon (broken in bits)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • Few curry leaves
  • Fresh coriander leaves, chopped
  • 2-1/2 cups water
  • 2 tablespoon oil


  1. Rinse the rice and soak them for about 20 minutes. In the meantime, chop the vegetables and keep aside.
  2. Heat oil in a pressure cooker and add cumin and mustard seeds. Allow the seeds to pop up and then add curry leaves. Saute on a medium high flame and throw whole spices. Stir fry whole spices and mix in chopped onion. Also add ginger, garlic and green chillies. Cook till the onion turns translucent. Add chopped tomatoes along with chopped vegetables.
  3. Mix very well and then add soaked basmati rice. Mix in salt to taste and add all spices as well. Saute the vegetables very well along with rice, so that masala get coated to the veggies nicely. Now add water and close the pressure cooker with its lid. Cook till 2 whistles and then keep it on a low flame for 5 minutes.
  4. Biryani is ready now, garnish it will chopped coriander leaves and finally fluff it up with fork to serve.


Sweet Potato, Salmon and Vegetable Sauce


1 large piece of Salmon (If you don’t have access to salmon use any fish available to you)

1 small sweet potato

2 cups of chopped spinach (use any green vegetable available to you)

1 cup of chopped red bell pepper, carrots, onions

1/2 cup of chopped shrimps

1/2 teaspoon of butter (You can use healthier oil alternatives)

Seasoning cubes

1 tablespoon of Suya Spice 

Pinch of salt


Season your fish with Suya spice and 1 seasoning cube.

In a non-stick or well-greased pan on medium, place your fish to brown on both sides.

Then add 3 tablespoons of water to the pan, cover the pan and reduce heat to low so the fish can steam.

In a separate pot, boil your sweet potatoes with the skin and a pinch of salt. I say boil with the skin because it is a good source of fibre. For it to boil faster, cut up the potato into smaller pieces and when a fork can go through it easily, it is done.

In a separate pan, heat up your butter on medium heat and stir fry your chopped vegetables with the shrimp except the green vegetables. Season with the seasoning cubes and stir fry till the shrimp turns orange and is cooked which should take about 3-5 minutes. Then stir in your green vegetables for about 1-2 minutes and serve with your fish and potatoes.




5 pieces of Chicken

4 large tomatoes – blended

2 scotch bonnet peppers – blended

1 bulb of onion – chopped

2 medium carrot sticks – chopped

1/4 cabbage – chopped

1 green bell pepper – chopped

1 clove of garlic

2 tablespoon of dry pepper

2.5 tablespoons of salt

1 teaspoon of curry

A pinch of thyme

4 cubes of Maggi

2 cooking spoons of vegetable oil

Oil for deep frying


*Wash and Season the chicken with garlic, 2 cubes of maggi, 1 tablespoon of salt and 1 tablespoon of dry pepper.

*Heat up the oil for deep frying and dunk the chicken pieces. Fry it till golden brown.

*Heat up the 2 cooking spoons of vegetable oil in a pot.

*Toss in the chopped onions and fry for 1 minute on medium heat.

*Pour in the blended tomatoes and pepper.

*Sprinkle the salt, pepper, curry and thyme. Also add the other cubes of Maggi.

* Toss in the chicken and the vegetables and stir in. Allow to simmer for about 2-4 minutes.

Serve with your choice of Pasta