Аppetizers

Samosa

 Samosa spices

½ tsp ground cumin (cumin powder),

½ tsp ground fennel (fennel powder) and

 ½ tsp garam masala powder in a small bowl.

½ tsp black pepper

¼ tsp ground cinnamon

¼ tsp ground clove

¼ tsp ground cardamon

2 tsp ground coriander

Njambi’s samosa

Ingredients for Filling

  • 1 kg ground chicken (I use chicken thigh but could use minced beef)
  • 500 gm onions, finely diced ( two large onions)
  • 1 cup mixed vegetables peas & carrots
  • 2 tbsp dhana jeera (combination of cumin and coriander powder)
  • 1 tbsp grinded cumin powder
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 bunch of fresh coriander, chopped
  • 3 garlic cloves 
  • 1 tsp ginger
  • salt to taste
  • 1 Habanero chili whole
  • Eggroll wrappers

Instructions:

Place ground chicken in a deep heavy pot add a table spoon of water and whole chili and cook on medium heat while stirring constantly to avoid any lumps.  Cook for 5 minutes

Add peas and carrot, salt, ginger, garlic, and spices (save the garam masala for last) cook until liquid is dried up and it siscompletely dried up, 4 minutes

Whilst the mince is still hot, add the chopped onions  and chopped coriander and mix well on low heat cook then until onion is translucent about 4 minutes, then add the remaining garam masala and mix well.  Adjust salt and remove any whole chili if any.  Pour the ground chicken into a strainer to drain all the liquid and cool

In a large, deep pan, heat the I cup of canola oil to 400°F (200°C). Once the oil is at the correct temperature, carefully place 4-5 samosa in the pan. Fry for about 3 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.

Enjoy!

Cucumber, tomato & Feta, salad

  • ¼ teaspoon fine sea salt
  • 1 English cucumber or 2 Persian cucumbers, thinly sliced
  •  2 cups) cherry tomatoes, halved
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons thinly blend oregano
  • 2 tablespoons chopped cilantro

Njambi’s salad dressing

  • ¼ tsp. salt
  • 2 tbsp. olive
  • 1 tsp lime juice
  • 1 tsp chopped cilantro
  • In the meantime, combine the cucumber, cherry tomatoes, and herbs in a medium serving bowl.  Drizzle the dressing over the salad and toss to combine. crumbled feta cheese on  top.
  • For best flavor, let the salad rest for at least 1 hour before before serving.

Optional

  • ¼ tsp chili chopped thinly (optional)
  • ½ cup mango cubed

Kale & Romaine Salad

Combine kale, Romaine, and avocado

  • ½ tsp. Mustard
  • 1 tsp cilantro
  • 1 tsp Olive Oil
  • 1 tsp Red Wine Vinegar
  • ¼ tsp Salt and Pepper
  • kalimata olives
  • Crumble cheese like Feta or, asiago or blue cheese, such as gorgonzola.

Place all salad dressing ingredients into a food processor.

Pulse to blend together

Add in cilantro and pulse again

In a large bowl combine Kale, Romaine, olives and avocado sprinkle and crumbled cheese and add the dressing.  Combine well and serve

Simple salad taste enhancers to consider that would favor your salad with ease

  • Cheeses: Feta, goat cheese, asiago or blue cheese and Parmesan
  • Fresh herbs: Cilantro, mint, parsley, sage, dill,
  • Produces: Apples, pears, beets, pomegranates or carrots, fresh figs
  • Spices: cayenne, chili powder, oregano, dill, fresh grated nutmeg
  • Sweeteners: Honey, maple syrup or  brown sugar
  • Grains:  quinoa, chickpeas, lentils, or boiled eggs
  • Vinegar: Apple cider or balsamic vinegar, lime juice lemon juice
  • Creams. Mustard, Mayonnaise, mashed avocado or yogurt
  • Oils:  Olive oil

Shrimp curry

500g prawns /shrimp

2 tbs oil

1 medium onion chopped

2 clove garlic paste

1 tbsp chopped fresh coriander

½ tsp cumin

1 tsp curry powder

¼. tsp coriander powder

1 red or green chili (hot)

1 medium tomato diced

 1 cup coconut milk optional:

INSTRUCTIONS

  • Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too. Salt then and set a side
  • Heat the oil in very large skillet over medium heat. Sauté the shrimp pace out the shrimp so they are in a single layer. Cook them for a couple of minutes, then stir and redistribute the shrimp so that the raw sides of the shrimp are against the pan
  • In a another large pan heat the oil over medium-high heat, add onion, and garlic cook until soft about 4 minutes add chili and cook for 2 minutes.
  • Then add all the spices cooking for 1 minute
  • Add tomatoes and cook until they form a sauce.  Use a slotted spoon transfer everything  into a blender,  add ½ coconut milk and blend everything into smooth consistency.
  • Transfer everything back to the pot and add the shrimps and the rest of coconut milk. Cook for 5 minutes on low heat.  Serve with Rice

Enjoy!

Beef stew

  • 1-pound boneless beef chuck, cut into ½ inch cubes
  • 4 table spoon olive oil
  • 1 cup pureed onions (pulse in food processor to form a chunky paste)
  • 3 clove garlic minced
  • 2 table spoon waters
  • 10 cherry tomatoes pureed
  • 1 tsp Curry powder
  • ¼ tsp red chili powder
  • 1 ½ tsp coarse salt
  • Heat 3 tablespoons of  olive oil in a heavy pot. Add the onions and cook, covered, for 5 minutes, stirring occasionally.
  • Add the garlic, and spices and continue to cook for another 5 minutes, stirring occasionally
  • Add the beef, salt and mix well then add pureed tomatoes.  Cook until it bumbles now add boiling water until all the meat is submerged, bring to a boil. Reduce the heat to very low, cover, and simmer for 90 minutes, or until the beef is tender and sauces is reduced to half, stirring occasionally.

Enjoy

Shrimp curry

500g prawns /shrimp

2 tbs oil

1 medium onion chopped

2 clove garlic paste

1 tbsp chopped fresh coriander

½ tsp cumin

1 tsp curry powder

¼. tsp coriander powder

1 red or green chili (hot)

1 medium tomato dinced

 1 cup coconut milk optional:

INSTRUCTIONS

  • Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too. Salt then and set a side
  • Heat the oil in very large skillet over medium heat. Sauté the shrimp pace out the shrimp so they are in a single layer. Cook them for a couple of minutes, then stir and redistribute the shrimp so that the raw sides of the shrimp are against the pan
  • In a another large pan heat the oil over medium-high heat, add onion, and garlic cook until soft about 4 minutes add chili and cook for 2 minutes.
  • Then add all the spices cooking for 1 minute
  • Add tomatoes and cook until they form a sauce.  Use a slotted spoon transfer everything  into a blender,  add ½ coconut milk and blend everything into smooth consistency.
  • Transfer everything back to the pot and add the shrimps and the rest of coconut milk. Cook for 5 minutes on low heat.  Serve with Rice

Enjoy!

Beef stew

  • 1-pound boneless beef chuck, cut into ½ inch cubes
  • 4 table spoon olive oil
  • 1 cup pureed onions (pulse in food processor to form a chunky paste)
  • 3 clove garlic minced
  • 2 table spoon waters
  • 10 cherry tomatoes pureed
  • 1 tsp Curry powder
  • ¼ tsp red chili powder
  • 1 ½ tsp coarse salt
  • Heat 3 tablespoons of  olive oil in a heavy pot. Add the onions and cook, covered, for 5 minutes, stirring occasionally.
  • Add the garlic, and spices and continue to cook for another 5 minutes, stirring occasionally
  • Add the beef, salt and mix well then add pureed tomatoes.  Cook until it bumbles now add boiling water until all the meat is submerged, bring to a boil. Reduce the heat to very low, cover, and simmer for 90 minutes, or until the beef is tender and sauces is reduced to half, stirring occasionally.

Enjoy