Kitchen

Taro root is known as magimbi in Swahili; its taste is almost like tropical sweet potatoes. Taro grows in muddy or dry areas. Many countries around the world do eat taro. In East Africa taro is also known as arrow roots.Ingredients:

• Taro roots (Depending how much you are making)
• Vegetable oil for deep frying
• Salt to taste
• Hot peppers flakes to taste
• Tomato and chili sauce as a dipping sauce

Method:

1. Peel and cut taro roots just like potatoes fries.
2. Cut into long thin cuts just like regular fries.
3. Sprinkle salt
4. Deep fry in medium-high heat for 15 minutes or until cooked.
5. Remember that when fried, taro roots do not change color to golden brown as potatoes or cassava. They look as if they are not cooked, but the ends may change color to golden brown, then you will know that the fries are ready to be removed.

Read more: http://pikachakula.com/recipe/how-to-make-magimbi-chips-nduma-chips/#ixzz21WUCJW8A
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 COCONUT BREAD:

A loaf of bread with coconut milkIngredients:

• 2¼ tsp dry yeast
• ½ cup warm water
• 1 tsp sugar
• 3 cups all purpose flour
• 1 tbsp extra sugar
• ¾ cups coconut milk
• 1 tbsp oil (optional) and ¼ tsp salt(optional)

Method:

1. Dissolve 1 tsp sugar in ½ cup warm water. Then, dissolve yeast in the same mixture. Cover with a plastic wrap until the yeast rises.
2. Add into mixture the remaining sugar, oil, and ½ cup of coconut milk.
3. In a bowl, mix flour into yeast mixture. If the dough is too hard to handle, add the remaining coconut milk, about a tbsp at a time.
4. If it is too soft, add flour a little bit at a time.
5. On a flat floured surface, continue to knead the dough for 10 minutes until it becomes elastic. Move the dough to a clean lightly oiled bowl, cover with a clean cloth and let it rise.
6. Once it has doudled in size, knead the dough for an additional 2 minutes.
7. Knead the dough to a loaf shape. Place the dough into a bread loaf baking pan.
8. Let it rise a little above the rim.
9. Place the baking pan in a preheated oven (180C /350F). Bake the bread for 30 to 45 minutes. If you bake a lot at your home, use oven settings that you feel more comfotable with.

Read more: http://pikachakula.com/recipe/how-to-make-coconut-bread/#ixzz21WY8K95j
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BIRYANI

A lovely scented biryani is very tasty and you feel like to eat it all the time. Well pikachakula brings you the recipe to make this wonderful dish at home. This is a very simple recipe and at the end you will get a splendid tasty biryani. Trust me you should try out this at home and share your experience.Ingredients:

• Beef – ½ kg
• Good quality Basmati rice – ½ Kg
• Onion(big) – 3 nos
• (thinly sliced lengthwise)
• Green chillies – 4 – 5 nos
• Ginger-garlic paste – 2 tsp
• Garam masala powder – 2 tsp
• Garam masala (whole) – A few
• Ghee – ½ cup
• Coriander leaves – A few
• Lemon juice – of 1 lemon
• Salt – As reqd

Method:

1. Boil rice in salty boiling water, drain it when half done.
2. Add lemon juice and mix well.
3. Saute onion with ghee in a pressure cooker till brown.
4. Add green chilly, ginger-garlic paste, garam masala (whole & powder) and salt as required and saute well.
5. Add beef and cook until the beef done well.
6. 1 cup water should remain in the beef.
7. Finaly add chopped coriander leaves.
8. Add boiled rice and mix well, close the cooker and simmer on very low flame for 3 mins.
9. Do not release the pressure. Let the cooker cool down.
10. Open the cooker and serve the hot Beef Biryani (biriyani).

:- The flavour and taste of Beef Biryani biriyani very much depend on the quality of the rice.
:- Beef Biryani will go very nicely with raita and papaum.

Read more: http://pikachakula.com/recipe/how-to-make-beef-biryani/#ixzz21WbYDRHk
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“I always wanted to make my own bagels, so I searched to find a recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough.”Makes: 12
Time required: 50 minutes
Ingredients:

• 1 teaspoon active dry yeast
• 1 1/4 cups warm milk (110 to 115 degrees F)
• 1/4 cup butter or margarine, softened
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 egg yolk
• 3 3/4 cups all-purpose flour

Method:

1. In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten.
3. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets.
4. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Read more: http://pikachakula.com/recipe/how-to-make-pikachakula-home-made-bagels/#ixzz21cUi3kGc
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Here is a vegetarian version of a pasta salad.Ingredients

• 225g pasta
• 225g Cheese, 1/4-inch cubes
• ¾ cup can Black Olives, halved
• 1 cup baby tomatoes, halved
• 1/2 cup Red Onion, thinly sliced
• 1/2 cup Fresh Basil, chopped
• 1/2 cup Fresh Parsley, chopped
• 1/2 cup Fresh Grated Parmesan
• Salt and Pepper, to taste

For dressing:

• 1/3 cup olive oil
• 4 large cloves Garlic, chopped
• 3 tablespoons Lemon Juice
• Salt and Black Pepper

Method

1. Cook pasta to al dente according to package directions. Drain and rinse with cold water.
2. Meanwhile make the vinaigrette. In a small skillet or saute pan heat the oil over medium-low heat. Add the garlic and saute until the garlic becomes fragrant and just begins to turn color at the edges. Remove from heat, whisk in vinegar. Allow to cool. Season to taste with salt and pepper.
3. In a large mixing bowl toss the cheese, olives, tomatoes, red onion, peppers and pasta together.
4. Add the herbs, Parmesan and cool vinaigrette. Toss well. Season to taste with salt and pepper. Refrigerate until serving.

Read more: http://pikachakula.com/recipe/how-to-make-pasta-salad-with-cheese-and-herbs/#ixzz21cXJMdGU
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in Tomato Sauce

• Cuisine: Italian
• Skill Level: Easy

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This is a truely lovely recipe and easy to make for everyone at home. Make sure to make more as this is not going to be enough for the whole family. This takes only a few minutes to make but at the end its just a lovely dish that everyone will love. Enjoy making this dish and share your experience with us at PikaChakula.
Ingredients:

• 400g spaghetti
• 500g small tomatoes
• 2 cloves garlic
• 1 and 1/2  extra virgin olive oil
• handful of basil
• salt

Method:

1. Take extra vigin oil in a pan and heat,
2. Add the 2 chopped cloves of garlic in it, till brown.
3. Add the chopped tomatoes, and stir till gravy.
4. Add a pinch of salt.
5. Remove the sauce and place outside.
6. Boil the spagetti in another pan and remove the boiled water once done, only a little should remain.
7. Put the boiled spagett in the sauce and sprinkle over with basil.
8. Take a place and place the spagetti in it.
9. Take a grater and grate cheese over it, and cover it so the steam will melt the cheese.
10. Take your first bite and enjoy

Read more: http://pikachakula.com/recipe/how-to-make-recipe/spagetti-in-tomato-sauce/#ixzz225yXdfco
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icol Express

• Cuisine: Philippino
• Course: Main Course
• Skill Level: Medium

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A spicy mix of vegetables and chicken from the Philippines
Serves: Four
Time required: 40 minutes
Ingredients:

• ¼ cup oil
• 1 tbsp chopped garlic
• ½ cup chopped onions
• 1/4 cup chopped or grated ginger
• 2 tbsp chopped fresh turmeric
• 1½ tsp turmeric powder
• 1 kg chicken (boiled and sliced into 1.25cm strips)
• 1½ tbsp chopped red chillies
• 1½ cup soya sauce
• 1 cup malt vinegar
• 1½ cup red pepper strips
• 2 — 3 cups green capsicum strips
• 6 cups coconut milk

Method:

1. Heat the oil in a pan, and sauté the garlic. Add the onions and cook till translucent. Stir in the ginger and turmeric (or turmeric powder) and mix well. Add the chicken and stir for five minutes. Add the vinegar, soya sauce and the chopped chillies. Mix well and keep stirring till the chicken is completely covered with the spice mixture. Pour the coconut cream over, and add the red and green peppers. Let it cook for about 20 minutes over medium heat. Check the seasoning and add salt if required. Remove from heat and serve hot with boiled rice.

Note: This dish originated in the Bicol province of Philippines. Vegetarians can substitute the

Read more: http://pikachakula.com/recipe/how-to-make-recipe/bicol-express/#ixzz2260tKJzY
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Fruit Salad Bowl

(If you don’t have 1 or more of these fruits, you can also substitute papaya, kiwi, mandarin oranges, etc.  Just mix a colourful variation of your favourites)
1 Cantaloupe, cut in half, seeds removed
½ honeydew melon, seeds removed
250 ml (1 cup) fresh strawberries
250 ml (1 cup) pineapple chunks
250 ml (1 cup) seedless green grapes
1 mango, peeled & cut in cubes
65 ml (¼) cup orange juice
65 ml (¼)  cup pineapple juice
30 ml (2 tbsp) fresh lemon juice
6 ml (1 ½ tsp) fresh lemon zest (grated peel)

 

Combine juices and zest together.  Combine the fruits together in  a large bowl.  Pour the juice blend over the fruits and toss gently to combine.  Cover the bowl and refrigerate at least 1 hour to blend flavours, stirring once or twice.
Spoon the fruit mixture into your hollowed out melon shells or pineapple shell.  Serve immediately.
You can cut a pineapple down the middle (including the green stuff on top) and remove the pineapple – then use the outer shell for a basket.  You can also remove the center from a canteloupe or honey dew melon and fill with the fruit mixture.

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