VEGETARIAN MEAL: SWEET NDENGU

Hey everyone, 

Hoping you've had a fabulous long weekend. 

I sure did :-) Excited and thankful to see a new week and better yet a new month!

In the spirit of celebrating Kenya, decided to cook a common kenyan meal that we've all grown up with: RICE WITH NDENGU, also known as lentils. I recently threw in a couple of things and it came out so well that I adapted this recipe as one of my "no-fail-recipes!" I mean what would this page be without a twist in the normal meals. Instead of the usual carrots and potatoes ndengu stews, I now use sweet potaoes and the butternut. This is most definitely a must-try. The sweetness of the butternut and the sweet potatoes works so well with the saltiness of the ndengus. 

And the recipe is as follows......

Ingredients:- [serves up to 5 people]
250 grams Ndengu
1 Butternut
1-2  sweet potato
1 onion
4 cloves garlic
4 sticks Thyme
1 packet tomato paste
1 beef cube [optional]
1 tablespoon royco
Black pepper
Salt to taste
olive/vegetable oil
Jasmine/ Pishori rice

Start off by preparing rice and put aside once done. * Double the cups of water per cup rice*

Boil ndengus for about half an hr and put aside. 

Chop garlic and onions. Peel and cut up the butternut and the sweet potatoes in big cubes. Rinse them in water.

 In another sufuria cook onions and garlic in vegetable/ olive oil. After a few minutes, add the butter and sweet potato cubes to cook.

 Follow by adding the beef cube [optional] and tomato paste and cook for about 3minutes. Add two tablespoons of water to enable you to stir well without it sticking in the bottom.

 Once the tomato paste has began to brown, add the already boiled ndengu.

Stir and add 2 cups water with one tablespoon royco and cover to cook for another 15-20 minutes. 

Add a dash of black pepper and salt to taste. Add the thyme leaves. * Run your fingers through the thyme sticks and add the leaves to the stew* 

 The thyme adds a very aromatic flavor. Be careful to stir well every few minutes. We want the ndengus to cook well without sticking in the bottom. Also make sure not to overcook them since the ndengus then mash up and they don't look or taste as good. 

Once the stew is nice and thick, remove from heat and serve with rice.

ENJOY

Also I'll have you know:-

-I'm up to 8000+ pageviews-thankyou Jesus! and thankyou all for following and trying out my recipes.

-I'm now on Youtube, you can subscribe and check out the video here: CookingwithJaz

-I am officially on twitter on this account (@cookingwithjaz)

-I am also on facebook on this page "cooking with jaz"

-If you want to be featured on the "GUEST AND RECIPE OF THE WEEK" email me on "cookingwithjaz@yahoo.com"

-If you have tried any of my recipes, do tag me or send me the pics on any one of my social media pages

Have a lovely week :)

Sincerely,

Jaz.

EGG PLANT LASAGNE

Hey everyone!

Its a new week!

I'm excited to share this recipe with you. I was craving lasagne but I wanted something with a twist. I then decided to do away with the pasta and to make it with egg plants. It turned out even better than I expected! It just wouldn't be right to keep this recipe to myself :-)) So here it is....

Ingredients:- [Serves 6-7]

4-5 giant eggplants  [you can use more depending on the size]
3 tomatoes
400 gr mince meat
1 can cooking cream
1 red pepper/ hoho
1 yellow pepper/ hoho
3 cloves garlic
1 white onion
mozzarella cheese
Parmesan cheese
1/4 cup breadcrumbs
2 eggs
1 packet tomato paste
Salt to taste
1 teaspoon Black pepper
1 teaspoon Oregano
1 teaspoon parsley
1 teaspoon basil
1 tablespoon royco
1 beef cube
Olive/ vegetable oil

Heat oven to 180 degrees.

Start off by washing the egg plants and slicing them. Make sure the slices aren't too thick so that they can cook well inside. Place them on a greased oven tray, sprinkle some salt and a dash of oil over the slices and grill for 10-15 minutes.

Set aside once they are done.
 

Chop onion and garlic cloves. Clean and chop peppers. Heat oil and cook the chopped onions and garlic. Once they are done, add chopped peppers.

Add the tomato paste and the beef cube and cook for a few minutes.

Follow by grating the tomatoes and adding them to cook.

After about one minute, add the meat and allow to cook for about 7 minutes. Stir continuously.

Add 3/4 cup water with tablespoon royco and black pepper. Lastly add the oregano, basil and parsley.

Once the meat is cooked and the stew is thick, remove from heat.

Grate the mozarella and parmesan cheese and mix with bread crumbs and 2 eggs.

In your baking tin, start by putting a layer of the meat stew as your base. Follow by laying the egg plant slices followed by the stew, and then the cheese mixture, followed by the cooking cream and then all over again depending on how many layers you want. I made only two because of the  size of my baking tray.

 The last and top layer should be the cheese and cooking cream. That way it forms a beautiful golden creamy layer on the top once the cheese melts.

Put in oven for 10-12 minutes or until the cheese has melted and formed a golden top layer.

Once it is cooked, put aside to set. This helps in cutting more defined slices without everything falling out.

Enjoy with a salad and some fresh baguette bread.

Also I'll have you know:-

-I'm up to 8000+ pageviews-thankyou Jesus! and thankyou all for following and trying out my recipes.

-I'm now on Youtube, you can subscribe and check out the video here: CookingwithJaz

-I am officially on twitter on this account (@cookingwithjaz)

-I am also on facebook on this page "cooking with jaz"

-If you want to be featured on the "GUEST AND RECIPE OF THE WEEK" email me on "cookingwithjaz@yahoo.com"

-If you have tried any of my recipes, do tag me or send me the pics on any one of my social media pages

Have a lovely week :)

Sincerely,

Jaz.

FOOD REVIEW: Hashmi Westlands

Hey guys,

I hope you've having a good week.

Now this is a short review of a restaurant that I've come to love recently. I've gone here about three times now and all in the same month.

If you love spicy kebabs or tandoor wraps you will love this place.

This isn't your usual Indian restaurant. You wont find any spicy curry or stews here, just grilled chicken, mutton and beef. Its a Indian BBQ restaurant!!

Most of the meals are charcoal grilled.

It is located at the Nakumatt Ukay in Westlands.

I have tried several meals here and  I think I now have a favorite few. All in all, everything here is tasty. Its one of those restaurants you make your own order but you can't help but stare at the food others are eating on the next table.

It is quite spacious, perfect for family dinners or a Sunday afternoon lunch.

The prices are also quite reasonable ranging from 450 to about 1100 Ksh for the chicken, mutton and beef.

They have the authentic chicken tikka for only 750 Ksh.

If you can't decide what to have you can opt for a mixed grill of basically everything which goes for 1100 Ksh.

Fries go for 150 and 200 Ksh with a salad.

I was also jazzed by seeing their large variety of naans.

The juices here are divine especially the TANGERINE JUICE, Yes note the caps! Its really that good! I tell you, you cannot find tangerine juice just anywhere. I would frequent a Chinese restaurant in Westlands specifically for tangerine juice but then they closed down two years ago....sob sob! You can imagine how happy I was when I found it at Hashmi. I sometimes pass by just to have a takeaway glass.

A large glass goes for 250 Ksh.

 

Now back to the food.

On our last visit me and my boo ordered two different meals with two different accompaniments.

He got the chicken kebabs and I got the chicken wrap also known as the "tandoor"

We also ordered fries and vegetable rice.

This place is officially one of my best spots to eat out. The portions are quite generous. Ambiance is good. The place is clean and the service is excellent.We recently had one waiter add us salad and fries on the house. They also do deliveries at a small charge. This is one restaurant that I highly recommend. 

So make sure to check it out this weekend.

Here is a link to their website: http://hashmisbbq.com/

Also I'll have you know:-

-I'm up to 7700+ pageviews-thankyou Jesus! and thankyou all for following and trying out my recipes.

-I'm now on Youtube, you can subscribe and check out the video here: CookingwithJaz

-I am officially on twitter on this account (@cookingwithjaz)

-I am also on facebook on this page "cooking with jaz"

-If you want to be featured on the "GUEST AND RECIPE OF THE WEEK" email me on "cookingwithjaz@yahoo.com"

-If you have tried any of my recipes, do tag me or send me the pics on any one of my social media pages

Have a lovely week :)

Sincerely,

Jaz.