Ingredients:
2 sliced bread
2 sliced brown bread
Round biscuits (cream crackers etc)
2 diced bell peppers
2 diced green peppers
1/3 diced cabbage
2 plump tomatoes (sliced & diced)
 Other veggies of your choice: asparagus, baby corn, etc)
1 tbsp olive oil
1/2 tsp salt
1 tsp ground Pepper
Pinch ground garlic
Pinch ground ginger

  Method
Cut the edges of the sliced bread. Use a round cutter to cut the bread. Cut the remaining sliced bread into square. Set aside.
   Arrange the sliced bread in a baking tray  and cook for 3 minutes in the oven. Remove from the pan. Grease the pan with a little oil. Mix the vegetables in a small bowl with seasoning, spices and the oil. Add the vegetables excluding the tomatoes inside. Roast for 3 minutes in the oven. Remove the tray from the pan and pack the vegetables.
   Arrange the round bread and biscuits in a tray. Rub butter on the round bread and the biscuits. Arrange the roasted vegetables on the round bread and biscuits. Sprinkle some chopped green vegetable on top and serve.
 Enjoy the delicious canapes!
(c) Asmie's Kitchen
*** Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (C) Asmie's Kitchen 

Ingredients:
5 eggs
10 diced bell peppers / capsicum peppers
2 diced onions
3 diced green peppers
5 tbsp corn flour
Salt to taste
2 tbsp ground pepper
1 tbsp ginger powder/paste
Oil for frying
1/2 small cup tomato sauce/paste
1 tsp garlic
1 stock cube

 Method
Break the eggs in  a small bowl, add salt, and whisk. Grease an iron dish/ bowl and pour in the egg mixture. Steam for 5 minutes. Remove from the fire and cut into square shape.
  In a  small bowl,  add 3 tbsp corn flour, ground pepper and salt with some water. Stir. Then coat the steamed eggs in the mixture and fry in hot oil till golden brown. Drain on a paper.
   In a small bowl, add 2 tbsp corn flour, tomato sauce or paste, ground pepper, salt, ginger, garlic, stock cube and some water. Stir well. Heat 2 tbsp oil in a pan and fry the chopped veggies,  add the tomato sauce mixture and fry for 5 minutes. Then finally, add the fried  eggs and fry for 4-5 minutes. Remove from the fire and serve warm.
(c) Asmie's Kitchen
***copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner (c) Asmie's Kitchen  

  Ingredients of Egg Vegetable Samosa & Spring Rolls
3 small cups flour
1 tbsp baking powder
1 tsp Salt
  Fillings:
1 small cabbage (shredded)
6 carrots (peeled & sliced in julienne style )
1 large onion (diced)
5-6 bell peppers (cut in strips)
Salt to taste
Asmie's Kitchen spices (curry,  secret of cooking, ground garlic, ground ginger, ground pepper & mixed spices 1 tsp each)
4 tbsp olive oil

  Method
Heat the oil in a pan and fry the onions and bell peppers till the onions are translucent. Add the shredded cabbage and carrots with seasonings and spices. Fry for 5 minutes on medium flame. Remove from the fire and set aside aside.
  Batter :
Pour medium cup of water in a mixing bowl, gradually add the flour and stiring till it reach the thickness of pap. Add 1 egg, baking powder and salt. Whisk till fluffy.
   Heat a non stick pan on the stove, gas till piping hot. Brush the pan with little oil. Dip the brush in the batter and quickly rub in the non stick pan several times round the pan. Allow to cook for a minute. The samosa/spring roll sheet will begin to rise. Quickly remove from the pan and place on a board, cut the crust and add spoonful of the veggies filling. Roll like mat. I. E put the filling in the middle of the sheet. Start folding,  then fold the right and left side of the sheet then continue rolling till the end of the sheet. That's for spring roll. For samosa : divide the sheet into 2. Fold like a cone.  Put it in the middle of your thumb and index finger, add spoonful of the filling  then fold to cover the cone. Do that to the rest of the batter. Till it's exhausted. Fry in hot oil. Deep frying. Drain on a paper. Serve with ketchup or tomato sauce.
 

  VEGGIES HEART PANCAKE
Ingredients:
 2 small cups flour
1 egg
1/2 tsp salt
1 chopped onion
1 chopped bell pepper
2 shredded carrots
 1/4 shredded cabbage
  Oil for shallow frying

  Method
Pour flour in a medium bowl, add baking powder, salt, egg and water. Stir and whisk until fluffy. Add the shredded cabbage and carrots with the chopped veggies. Stir well.
   Heat a little oil in a non stick pan. And place the heart shape tin in the pan. Pour in a scoop of the batter and fry for a minute. Remove the tin and flip over the heart pancake and fry the other side. Till  a bit brownish. Remove from the pan. Do that to the rest of the batter.
   Serve with Ketchup.
  For the Greenish pancakes : add lots of chopped moringa in the pancake batter. Fry like ordinary pancake. It's the same ingredients and method of pancake.
(c) Asmie's Kitchen
**Copyight protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner (c) Asmie's Kitchen

 MEAT PIE
Ingredients:
1/2 mudu flour
1 tbsp Forster Clark baking powder
1 onga classic
1 satchet margarine
2-3 eggs for glazing
Pinch of salt
1 medium cup Water

Fillings:
Meat ( minced)
5 irish potatoes ( peeled and cubed)
4 carrots ( scraped & chopped)
1 large onion ( chopped)
3-4 bell peppers ( chopped)
Salt
2 -3 stock cubes
Little oil
Spices 1 tsp

Filling Method

Heat the oil and add the minced meat, stir now and then till almost cooked. Add the boiled carrots and potatoes, bell peppers, onions, seasonings and spices. Stir and fry for some mins, till cooked.

Dough Method

Seive the flour in a medium bowl, add Forster Clark baking powder, onga classic, salt and margarine. Mix and add the water gradually, till thick. Then knead on floured surface till soft.
  Roll it flat on a big chopping board. Use your meat pie cutter and place it on the dough, gently press and remove. It will give you a round shape.
  Take the round dough and place it on your meat pie cutter, put little of the meat mixture, fold it in the cutter. And gently remove. You will discover that it has already sealed your meat pie. Rub whisked eggs over the pies.Oil your baking tray. Preheat your oven. Arrange in the baking tray and bake on a moderate heat.
©Asmie's Kitchen 

  Ingredients:
2 medium coconuts (grated & squeezed to get the coconut milk)
1 tin corned beef
5 scraped and diced carrots
3 diced onions
1/4 diced medium cucumber
5 diced bell peppers
Salt to taste
Spices of your choice
3 tbsp oil

  Method
Heat the oil in a medium pot, add the onions and bell peppers fry for 5 minutes. Add the corned beef and fry for another 5 minutes. Pour the coconut milk inside the pot, add seasonings and spices. When boiled add the carrots and allow the liquid to almost absorbed in the veggies. Finally, add the cucumber and stir cook on low heat for 2-3 minutes. Serve warm with rice.
(c) Asmie's Kitchen
***Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen

  Ingredients:
1 small yam (peeled, cubed & boiled with some salt)
5-6 tbsp butter
1/2 or 1/4 Ghtin liquid milk
1 large onion (diced)
1/2 tsp each Spices of your choice
1 medium cup bread crumbs
3 tbsp corn flour
Salt to taste
2 stock cubes
1 bottle oil for frying

   Method
Mash the yam with butter, milk, onion and salt. Pour into a medium bowl, add seasonings and stock cubes. Mould into balls. Mix the corn flour with 1 tbsp of water. Dip each of the balls into the corn flour mixture then coat in the bread crumbs and fry in hot oil till golden brown. Drain in a paper and serve warm with tomato sauce.
(c) Asmie's Kitchen
***Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner (c) Asmie's Kitchen 

  Birthday Cake Ingredients:
3 small peak milk tin flour
1 bag margarine
15 eggs
2 small peak milk tin sugar
1 tbsp baking powder
1 tbsp vanilla flavour

   Method
Cream sugar and margarine till pale. Break the eggs and add, stirring. Add vanilla flavour, baking powder and flour, little at a time stirring till fluffy. Grease tart baking tin and pour in the batter. Bake in the preheated oven for 25-30 mins or till brown. Remove from the pan and place on the cake board to cool. But the cake should be turned upside down.
  Buttercream Icing
Ingredients :
1 pack Icing sugar
1 bag margarine
1 tbsp vanilla
2 tbsp liquid milk

  Method
Cream margarine till pale. Add the icing sugar gradually stirring till fluffy. Add vanilla flavour and liquid milk. Stir well. Rub the icing all over the cake and smoothen it with a palate knife. Add food colour to the remaining buttercream and stir well till well mixed. Pour into a piping bag and decorate the way you want.
(c) Asmie's Kitchen
***No part of this recipe should be copied in any form or by any means without the consent of the copyright owner (c)Asmie's Kitchen

  Ingredients:
10 Garden Egg (boiled, peeled mashed/chopped)
Pieces of Chicken breast
1 medium cup diced tomatoes
2 diced onions
1 tbsp ginger powder
1 tsp ground garlic
1 tsp secret of cooking
1 tsp mixed spices
1 tbsp ground pepper
Salt to taste
2 stock cubes
1 cooking spoon palm oil

Method
Heat the palm oil in a medium pot. Add the chicken breast, diced tomatoes and onions fry till the onions are translucent. Add little amount of water, seasonings and spices. Allow to cook for 5 mins. Finally, add the mashed/chopped garden egg and stir. Allow to cook on low heat.
  Serve with boiled yam.
(c) Asmie's Kitchen
***Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen  

Ingredients:
1 medium Cucumber (slice half & chop half)
3 chopped tomatoes
1 chopped large onion
1 small lime
1/4 tsp salt
Salad cream
Chopped Moringa for garnishing

  Method
Mix all the vegetables in a bowl excluding the sliced cucumber. Add few drops of lime, add tbsp of salad cream, sprinkle some salt and stir. Arrange the sliced cucumber in a plate and add tbsp of the veggies salad on top of each sliced cucumber. Sprinkle some chopped moringa. Serve with any dish of your choice.
 $c) Asmie's Kitchen
***Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner.(c) Asmie's Kitchen 

  Ingredients:
2 peak milk tins flour
1 peak milk tin sugar
1 small cup margarine
1/4 small cup liquid milk
8 eggs
1 1/2 tsp baking powder
1 tsp salt
1 tbsp vanilla flavour

   Method
Sift the flour together with baking powder and salt. Set aside.
    Heat the margarine and milk on low heat and allow to cool.
    Beat the eggs with sugar till pale, thick and double in volume. Add the flour - baking powder- salt into the egg, - sugar mixture. Stir till there is no lump. Finally, pour in the margarine - milk mixture and vanilla flavour  inside the batter and stir till fluffy. Use small quantity of the batter and pour into the silicone mould baking tray and add a drop of food colours in each of the hole, stir well and bake.
     Pour half of the batter into the greased baking tin, arrange the cake balls on top of the batter then pour the remaining batter to cover the cake balls and bake till golden brown or for 25 -30 minutes.
(c) Asmie's Kitchen
*** Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen 

  Ingredients:
15 potatoes (peeled & diced)
1/4 shredded cabbage
3-4 peeled & diced carrots
1 large diced onion
4-5 diced bell peppers
I handful of chopped parsley
2 stock cubes
Salt to taste
1 tsp each of Asmie's Kitchen spices:
Ginger, garlic, secret of cooking and mixed spices
1 tsp curry masala

  Method
Boil the potatoes till almost cooked. Add the bell peppers, onions, carrots, seasonings and spices. Cover and allow to cook for 5 minutes. Add the shredded cabbage and chopped parsley. Allow to simmer on low heat.
   Servea bit watery and enjoy!
(c) Asmie's Kitchen
***Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen

 Ingredients:
4 eggs
1 peeled & diced carrot
1 chopped onion
1 handful chopped parsley
2 boiled & diced potatoes
1 diced tomato
spices
Pinch of salt
1 stock cube
2 tbsp olive oil

   Method
Whisk the eggs with all the ingredients in a small bowl. Heat the olive oil in a pan. Add the egg mixture and allow to set then flip over and fry the other side. Remove from the fire. Divide the frittata into two. Put in a plate and decorate with ketchup.
  Serve with tea and enjoy!
(c) Asmie's Kitchen
***
Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen 

 Ingredients:
1 diced egg plant
1/4 shredded cabbage
3 diced carrots
2 diced onions
3 chopped tomatoes
1 handful chopped parsley
2 tbsp butter
Asmie's Kitchen spices: 1 tsp curry
1 tsp mixed spices
1 tsp ground garlic
1 tsp ground ginger
1 tsp secret of cooking
1 tsp ground Pepper

   Method
Melt the butter in a pan. Add chopped tomatoes, onions and fry for 5 minutes. Add the diced carrots, egg plant and fry for another 5 minutes. Then add the boiled potatoes and medium cup water. Add the spices and seasonings. Allow to cook for some minutes on medium flame. Finally, add the cabbage, diced green pepper and chopped parsley. Stir and allow to cook till the liquid is absorbed.
   Serve with noodles and enjoy!
(c) Asmie's Kitchen
***
Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner.(c) Asmie's Kitchen 

   Ingredients:
1 small cup oats
1 small onion (chopped)
1 green pepper chopped
Chunks of chicken (shredded)
Salt to taste
1 stock cube
1 tbsp ginger and garlic paste
2 tbsps olive oil

   Method
Heat the oil in a pan and fry the shredded chicken and chopped onions for 3-4 minutes. Add the ginger and garlic paste. Fry for a minute. Add the oats and some water. It should be watery. Also add the green pepper, salt and stock cube. Stir. Allow to cook on low heat for some minutes.
   Serve watery and enjoy!
(c) Asmie's Kitchen
***Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen 

Ingredients:
1 small cup Quaker Oats
1 small cup chopped carrots, onions & peas
1 tbsp chopped coriander
1 tsp chopped mint leaves
1 tsp cumin seeds
1 tsp turmeric
1 tbsp crushed peanuts
1 tsp crushed garlic
1 tbsp ground ginger
Salt to taste
2 bouillon cubes
2 tbsp olive oil

   Method
Heat the olive oil in a pan and fry the cumin seeds, crushed peanuts and garlic for about 5 minutes. Add the chopped veggies including green peas, chopped coriander and mint leaves and other spices and seasonings.Fry now and then till the veggies are soft. Stir in the Quaker oats. Sprinkle 6 tbsp of water. Stir fry for 4-5 minutes on low heat. Remove from the fire and serve warm.
(c) Asmie's Kitchen
***Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen 

  Ingredients:
Pieces chicken thigh fillets
1 medium cup chopped tomatoes
1 large onion chopped
2 tbsp chopped coriander
2 tbsp ground ginger
1/4 tsp turmeric
1 tsp ground coriander
1 tsp crushed garlic
1 tsp cumin
1 tsp chilli pepper
1 tsp mixed spices
Salt to taste
1 stock cube
2 tbsp olive oil

  Method
Heat the olive oil in a pan. Add the onions and garlic, fry for about 5 minutes. Add the chicken thigh fillets, turmeric, salt, stock cube and chilli powder. Fry for 5-10 minutes.
  Add the chopped tomatoes and fry in a medium flame for 20 minutes till liquid has come out of it. But the pot should be covered.
   Uncover the pan and add chopped coriander, ground coriander, ground ginger, mixed spices and cumin. Allow to simmer for 5 minutes.
   Serve with plain rice or naan.
(c) Asmie's Kitchen
***Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen

   Ingredients:
15 Irish Potatoes (washed & boiled)
 5 onions (diced)
1 tbsp mixed spices
1 tbsp ground ginger
1 tsp ground garlic
1 tbsp ground Pepper
Salt
2 stock cubes
2 tbsps olive oil

   Method
Mix the spices and seasonings in a small bowl. Set aside.
   Slice the boiled and unpeeled potatoes. Pour in a medium bowl together with the onions. Add the mixed seasonings and spices in the potatoes-onions bowl. Toss very well. Grease baking tray and pour the potatoes mixture. Roast in preheated oven for 20 minutes.
  Garnish with diced tomatoes and chopped green vegetable.
  (c) Asmie's Kitchen
*** Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen 

   Ingredients:
1 boiled corn (slice the kernels off the cob)
1 courgette (washed & grated)
3 spring onions (sliced)
3 raw eggs
1 stock cube
Salt to taste
1/4 tsp ground black pepper
1/2 tsp mixed spices
1/2 tsp ground ginger
Some oil for shallow frying

    Method
Combine the grated courgette, corn, spring onions, raw eggs, sliced spring onions, seasonings and spices. Mix well.
   Heat a splash of oil in a pan and scoop the mixture in the pan. Fry for a minute or till set. Then flip over and fry. Do that to the rest of the mixture.
   Serve with ketchup or guacamole.
(c) Asmie's Kitchen
*** Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner.(c) Asmie's Kitchen

  Ingredients:
2 Courgette (sliced)
1 medium cup fresh tomatoes
1 large onion (chopped)
1 tsp mixed spices
1 tsp ground ginger
1 tsp crushed garlic
Salt to taste
2 stock cubes
2 tbsps parsley (chopped)
1 tbsp olive oil

  Method
Wash and put the tomatoes in a bowl. Pour boiled water over it. After few minutes minutes, drain and peel the skin. Chop into medium size. Set aside.
   Heat the olive oil in a pan add the onions, crushed garlic and fry for 5 minutes. Add the tomatoes, seasonings and spices. Fry till liquid has come out of the tomatoes. Add the sliced courgette and stir now and then till fried. Sprinkle the parsley and fry for a minute or two. Remove from the fire.
   Serve warm.
(c) Asmie's Kitchen
***Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen

Ingredients:
1 whole chicken ( cut into pieces)
1 small cup blended bell peppers and onions
1 large onion (chopped)
2 handfuls of chopped spring onions
2 stock cubes
Salt to taste
1 tsp each of Asmie's Kitchen spices : ground ginger, garlic, mixed spices
1 tsp white pepper
1 tbsp ground Pepper

   Method
Wash the chicken and strain. Pour the chicken in a clean pot and place it on the fire. Add the onions, spring onions, seasonings and spices. Pour a cup of water. Allow to cook on medium flame.
   Serve a bit watery and enjoy!
(C) Asmie's Kitchen
***       ***
Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen 

Ingredients :
8 Irish potatoes (boiled, peeled & sliced)
4 Eggs (boiled & sliced)
2 medium foreign cucumber (sliced)
3- 4 tomatoes (sliced)
1 large onion( sliced)
1 small tin baked beans
Salad cream
1 stock cube
Pinch salt

   Method
Put the sliced potatoes, tomatoes, onions, eggs,  cucumber, baked beans, some salad cream and seasonings in a bowl. Stir well and serve with any dish of your choice.
  (c) Asmie's Kitchen
    ***      ***
Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen 

Ingredients:
3 peak milk tins flour
1 tsp baking powder
1 tsp salt
2 tsps sugar
2 tsps vanilla flavour
Food colours
Some oil for shallow frying

   Method
Seive flour. Add salt, sugar, baking powder and eggs. Stir and add some water. Whisk till fluffy. Divide the mixture in different bowls. Add different food colours and vanilla flavour to each bowl,  stir well. Heat some oil in a non stick pan, add some of the coloured mixture and fry, one at a time.
   For the heart shaped pancakes, heat some oil in a pan, place the heart shape tin in the pan and add some of the mixture inside. Allow to fry for a minute. Gently remove the tin and flip over the pancakes and fry for another minute.
  Serve with ketchup.
(c) Asmie's Kitchen
  ***       ***
 Copyright protected. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner.(c) Asmie's Kitchen 

Ingredients:
3 peak milk tins flour
2-3 eggs
3 tbsps margarine
3 tsps castor sugar
Pinch salt
1 tsp vanilla extract
Lemon zest
1/2 bottle of oil for frying
 
   Method
In a bowl, seive flour. Add the dry ingredients,(salt and sugar),  lemon zest and mix. Pour 1 medium cup of boiled water in a mixing bowl, add the margarine, vanilla extract and allow to melt. You can stir it, so that it will melt quickly. Add some flour and whisk with whisker until fluffy. Break eggs and add inside the bowl, whisk. Allow to cool for some minutes. Use piping bag with a nozzle and pour the mixture inside it. Twist the edge of the piping bag to be able to pipe the mixture easily.
    Heat some oil in a pan and pipe the mixture inside the hot oil. It will be long. Dip in Cinnamon sugar and serve with chilli sauce.
(c) Asmie's Kitchen
         ***     ***         ***
Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen  

Ingredients:
3 1/2 peak milk tins
2 eggs
1 tsp baking powder
2-3 tbsps margarine
5 tbsp powdered milk
Pinch salt
   Filling:
Minced meat
2 sliced onions
2 sliced green peppers
1/2 medium cabbage (shredded)
1 medium cup tomato sauce
Seasonings
1/2 tsp dried oregano
1/2 tsp dried basil leaves
1/2 tsp White pepper
1/2 tsp each of Asmie's Kitchen spices: mixed spices, ginger, garlic & secret of cooking
1 tbsp olive oil

    Method
Seive the flour in a mixing bowl, add pinch salt, powdered milk and baking powder. Mix and add margarine and mix well till smooth. Add eggs, mix and add some water. Knead to form a soft dough. Cover with a kitchen cloth and allow to rest for some minutes.
   Filling Method: Heat some oil in a pan, add the minced meat, seasonings and spices stir fry till it change it's colour and water has starting coming out of it. Add the shredded cabbage and stir for few minutes. Remove from the fire and pack.
   Back to the dough, sprinkle some flour on a surface. Sprinkle some flour on the dough and knead for two months minutes. Divide the dough into two. Use hand to flatten it or roll it flat with a rolling pin but it should be a bit thick. Rub the olive oil on the two dough. Rub the tomato sauce with the back of a spoon. Add the minced meat and cabbage mixture. Lastly add the sliced onions and green pepper. Bake in a preheated oven for 15-20 minutes.
(c)Asmie's Kitchen
                   ***      ***    ***
   Copyright protected. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner(c) Asmie's Kitchen 

      *                     *                  *
ASMIE'S KITCHEN RAMADAN TIME TABLE
*                        *                        *
DAY 1
*PAP, AKARA, TUWON SHINKAFA WITH VEGETABLE SOUP(MIYAN TAUSHE), FRUIT SALAD & LIVER PEPPER SOUP (FARFESUN HANTA)

DAY 2
* KUNUN GYADA, MOI MOI, STEAMED COUS COUS (DAMBUN COUS COUS) & VEGETABLE SALAD

DAY 3
* KUNUN TSAMIYA (TAMARIND PAP), FRIED RICE, COLE SLÀW & BANANA PANCAKE

DAY 4
*KUNUN KANWA, KOSAN DOYA, ZIRBIYAN & KWADON ZOGALE

DAY 5
*KUNUN COUS COUS, FRIED YAM & EGGS, BIRABISKO WITH VEGETABLE SOUP & KWADON RAMA

DAY 6
*KUNUN ALKAMA, PANCAKE, DAN WAKE, CUCUMBER & TOMATO SALAD

DAY 7
* KUNUN ACCHA, SPAGHETTI WITH GETSHA SAUCE, POTATO SALAD & OFFAL PEPPER SOUP (FARFESUN  KAYAN CIKI)

DAY 8
*WHITE RICE WITH LIVER SAUCE, FISH PEPPER SOUP, FRIED PLANTAINS (SOYAYYEN PLANTAIN) & TEA

DAY 9
*COCONUT RICE, CABBAGE SALAD, EGG PUDDING (ALALEN KWAI), LEMUN GWANDA & PAP (KOKO)

DAY 10
*RICE PORRIDGE (FATEN SHINKAFA), SHURBA, FRIED POTATOES & KIDNEY (SOYAYYEN DANKALI DA KODA)& PAP(KOKO)

DAY 11
*SINASIR WITH UGU SOUP, KUNUN GYADA, ROASTED FISH (GASASSHEN KIFI), FRUIT SALAD & FRIED SWEET POTATOES (SOYAYYEN DANKALIN HAUSA)

DAY 12
*DASHISHI WITH VEGETABLE SOUP (MIYAR TAUSHE), FANKEN PLANTAIN & QUAKER OAT (KOKA OAT)

DAY 13
*JOLLOF RICE & FISH (JALLOF DIN SHINKAFA DA KIFI), KIDNEY PEPPER SOUP(FARFESUN KODA), AKARA & PAP(KOSAI DA KOKO)

DAY 14
DOLUMAN, RAW SPINACH SALAD (SALAD DIN ALAIYAHU), WATER MELON JUICE (JUICE DIN KANKANA), FRIED POTATOES (SOYAYYEN DANKALI) & KUNUN ACCHA

DAY 15
*DAMBUN ACCHA, PAP (KOKO), FRIED YAM & EGGS (SOYAYYEN DOYA DA KWAI) & FRUIT SALAD

DAY 16
*TALIYAN DANKALIN HAUSA, KWADON ZOGALE, BEEF PEPPERSOUP (FARFESUN NAMAN RAGO) & TEA

DAY 17
*TUWO & MIYAN KUKA, FISH PEPPERSOUP, KUNUN GYADA & AKARA (KOSAI)

DAY 18
*COUS COUS WITH CABBAGE SOUP, FRIED FISH & KUNUN ALKAMA

DAY 19
*TUWO SEMOVITA WITH MIYAN MARGHI , MOI MOI & PSOUP DAY 20
*YAM PORRIDGE (FATEN DOYA), FRIED PLANTAINS, TEA & FRIED EGG

DAY 21
*POTATO PORRIDGE (FATEN DANKALI), SALAD(SALAD NA KAYAN LAMBU), KUNUN KANWA & AKARA (PAP)

DAY 22
*WAINA WITH BITTERLEAF SOUP (MIYAR SHUWAKA), FRUIT SALAD, CHICKEN PEPPERSOUP (FARFESUN KAZA), ROASTED FISH (GASASSHEN KIFI) & KUNUN TSAMIYA

DAY 23
* FANKASAU WITH VEGETABLE SOUP (MIYAN TAUSHE), ROASTED POTATOES & EGGS (GASASSHEN DANKALI DA KWAI) & TEA.

DAY 24
*MACARONI WITH EGG SOUP (MIYAN KWAI), ROASTED PLANTAIN & PAP (KOKO)

DAY 25
*SPAGHETTI WITH POTATO SOUP (MIYAN DANKALI), FRIED YAM (SOYAYYEN DOYA) & TEA.

DAY 26
*TUWON SEMOVITA WITH OGBONNO SOUP, BEEF PEPPER SOUP, FRUIT SALAD & PAP (KOKO)

DAY 27
* PLANTAIN PORRIDGE (FATEN PLANTAIN), PAP, AKARA & LETTUCE SALAD

DAY 28
* DAMBUN TSAKI, CABBAGE SALAD, MOI MOI & PAP

DAY 29
*WHITE RICE WITH FISH STEW(MIYAN KIFI), KWADON RAMA, KUNUN GYADA & AKARA(KOSAI)

DAY 30
* TUWON SHINKAFA WITH DRY OKRO SOUP (MIYAR BUSASSHIYAR KUBEWA),OFFAL PEPPER SOUP FARFESUN KAYAN CIKI, TEA, SANDWICH & FRUIT SALÀD
     RAMADAN MUBARAK!
MAY ALLAH SEE  US THROUGH, AMEEN.
©ASMIE'S KITCHEN       

Ingredients:
2 sliced cooked, mashed yam
Sliced bell peppers, onions & tomatoes
1 whisked egg
Chopped cabbage
Chopped spring onions
Stock cubes
Salt
Spices
1 cooking spoon oil

METHOD
Heat the oil in a pan & fry the sliced veggies with spring onions. Add chopped cabbage, maggi, salt & spices. Stir till fried. Add the whisked egg & stir fry till well scrambled. Add the mashed yam & stir fry. Taste for salt. Reduce the heat & allow to cook gently. Pack & serve with a chilled drink.
It can be served as lunch/ dinner.
(c) Asmie's Kitchen 

Ingredients:
3-4 sliced bread (cut the edges & cut into cubes)
1 small onion (diced)
1 large tomato (deseeded & cut into cubes)
2 green peppers (diced)
1 carrot (peeled & cubed)
1 tbsp groundnut (crushed)
Pinch salt
1 stock cube
1/4 tsp turmeric
Few tbsps olive oil
Chopped moringa for garnishing
 
   Method
      Heat the oil in a pan and add cumin seeds, fry for a minute. Add the carrots and cover the pot to soften it. Add the groundnuts and fry
 quickly. Then add the diced onion and green peppers, fry for 1-2 minutes. Add the tomato, seasonings and spices, fry for 1-2 minutes on low heat. Finally, add the bread and stir gently. After a minute, remove the pan from the fire.
    Garnish with chopped moringa or any green vegetable of your choice.
(c) Asmie's Kitchen

Ingredients :
1 small cup semovita
3 carrots (peeled & diced)
Pieces of green beans (diced)
1/4 small cabbage (shredded )
3 bell peppers
1-2 bouillon cube(s)
1 diced onion
1 tsp mixed spices
1 tsp curry
Salt to taste
1 cooking spoon oil
 
    Method
Heat the oil in a medium pot, add the diced Bell peppers and onions, fry for 4-5 minutes. Pour 1 medium cup of water, seasonings and spices. Cover and allow to boil. Add the vegetables. Allow to cook for some minutes. Then gradually add the semovita, stirring. Cook on low heat.
   Serve warm.
(c) Asmie's Kitchen 

Ingredients :
1 medium cup semovita
1/2 small cabbage (shredded )
4 carrots (peeled & grated)
Pinch salt
1-2 stock cubes
1 tsp baking powder

    Method
Pour the vegetables and seasonings in a medium bowl, add the semovita, baking powder in the same bowl. Add some water and mix, it shouldn't be too thick and too watery. Cover and set aside so that the vegetables will be soaked.
   Heat your iron ware (tanda) add few drops of oil. Then pour a laddle of the mixture in the Iron ware, till a bit brownish, flip the other side and fry too. Do that to the rest of the mixture till you exhaust it.
    Serve with Tomato Sauce or Stew and enjoy!
(c)Asmie's Kitchen 

Ingredients:
1 small bowl raw Tofu (diced)
3 carrots (peeled & diced)
Spring onion (cut into small pieces )
1 large onion (diced)
1 tsp chat masala
1 tbsp curry
1 tsp mixed spices
Salt to taste
2 bouillon cubes
1 cup oil frying

       Method
Heat the oil in a pan and fry the tofu till golden brown. Pack and drain. Reduce the oil and place the pan back to the fire. Add the tofu and carrots, cover the pan and cook on low heat for 3-5 minutes. To soften the carrots. Open the pan and add the onions, Spring onions, seasonings and spices. Stir fry and allow to cook for 5-7 minutes. Remove from the fire. Serve warm with any drink of your choice.
(c)Asmie's Kitchen
   

 Winners Of Asmie's Kitchen Food Competition 2016
  * Ameena Aliyu Garba
  * Hannatu Babajo
  * Rukayya Jumare
       Congratulations!!!
 And I want to thank all the those that participated. Thank you and God bless.
      My appreciation also goes to Zahra Bello for her efforts towards the success of the competition.
      Thanks a lot.
  = Admin

INTERVIEW WITH ADMIN OF ASMIE'S KITCHEN: Asma'u Sada.
     *                   *                   *
* Zahra : Can you briefly tell us about yourself?

*Admin: My name is Asma'u Sada. Born and brought up in Kaduna. Attended both primary and secondary school in Kaduna. A graduate of Kaduna State University. I studied English. I am a writer, a caterer, bead maker, bag maker, shoe designer, artist & Event Decor. I also make homemade spices & air freshener.

* Zahra : Who motivated you to cook?

* Admin :Actually, am gifted. Because I have been cooking at young age. I am a person that always love to create and try new things especially cooking. I have a great passion for cooking and don't think I can do without it.

*Zahra: Can you tell us your kitchen blunder?

* Admin:I can't really say I had a  biggest mistake when I was novice in cooking. What I can really remember is my parents always encouraged and praised me when ever I cooked. Because I cooked for twelve people. I can still remember when I started cooking dinner for the family, my Mom had to call the attention of my family members to come and see me cooking 'Tuwo ' for the family. 😄

* Zahra: Any ingredient you always find difficulty with?

* Admin: I think it's beef. I'm not always lucky when buying beef. I had to boil it for a long time before it's cooked. Most of the time,I had to keep on adding more water before it becomes tender.

*Zahra: What food can you cook within a short time?

* Fried Rice. I love fried rice a lot. It doesn't take too much time to prepare it.

* We will like to know your favorite  Kitchen equipment.

* Frying pan. I love cooking with frying pan. I cook almost everything with frying pan. If you go through my recipes, you will see that. 😊

* Zahra :Any favourite food?

*Admin: I love any food that is cooked with potatoes.

* Zahra : What is the food you dislike most?

* Admin:  Tuwo Shinkafa with Vegetable Soup. I always frown at the food whenever I see it. 😞

* Zahra : What is favorite cookery book?

* Admin : I'm not a fan of cook books. I'm not familiar with it. I always love creating my own recipes.

* Lastly, what advice can you give to upcoming chefs?

* Admin : Read cook books, learn from professional chefs and also from  their mothers. If possible they should join cookery groups online to learn more from others.
(c) Asmie's Kitchen
               ***Inter

 Hafsah Iftikhar is the owner of the fabulous Haffa's Kitchen Adventures. She is an exceptional Chef with a great passion for cooking.
     *** THE INTERVIEW!!! ***

*Admin: We will like to know who Hafsah Iftikhar is and what your blog entails.

 Hafsah: My blog is regarding the simplest of recipes for the new comers, like myself..as the name suggests its all abt adventures in my kitchen which ive gone through while learning how to cook.

* Admin: Who motivated you to cook?

Hafsah:  They say road to ur husband's heart routes through his stomach..thats true for me, my inspiration my hubby

* Admin: What is your favourite ingredient?

Hafsah:  I believe that taste comes with right amount of ingredient at the right time so there is no specific ingredient i can't live without.

*Admin: Can you tell us your kitchen blunder?

Hafsah: I can think of 2 blunder...can't decide which one was a bigger blunder.
My first try to chicken biryani,which was never meant to be...i really feel sad for the pain and agony the poor chicken had to go through :p
Seondly, trying to impress my  hubby 3rd day of my marriage i decided to make coffee...a hot mug of coffee on the winter night was ready with a creamy heart in the centre..it wasn't until my hubby tasted it. Then I realized i added 2 teaspoons of salt instead of sugar..hahaha ...i cudn't forget his face once he had a sip of it.
P.S till date my mother in law is unaware of the incident
.
* Admin: Favorite Pakistani recipe?

Hafsah: Pulao..any sort...probably because I've almost never faltered in it.

* Admin: What's your unforgettable  Kitchen incident?

Hafsah: Being naive to cooking in the beginning i used to cook following others' recipes..i had no estimation...just stick to the recipe was my way. Once i had to use 1/4kg onions n i wasn't at all sure how many onions to use. I just blindly googled it. How much is 1/4kg onions in quantity. in urdu(aik pao pyaz kitney hotay hien) what made it funny was when my saw it once he returned from job ...hahaha he was like WTH.
After that my hubby agreed to buy me a weight scale ;)

* Admin: How do you know you wanted to become a chef?

Hafsah: Definitely after my marriage once i realized my hubby was a food lover.

Admin: Where do you see food blogging years to come?

Hafsah: Any where, where delicious food is served but nothing in the world is like pakistani food.

*Admin: Can you tell us what motivated you to start a food blog?

Hafsah: Being a doctor by profession and no job i was damn bored once my hubby was in office. Especially once his job demanded long working hours, he introduced me to blogging. I happily dived into it in order to kill my boredom. Infact he thought i would b more interested in medical related blog,but i had other plans

* Admin:Do you have any adventurous dish ?

 Hafsah: Adventurous dish -  I'm still searching for that moment. May be if i become a master chef judge some day then ill be able to answer precisely.

*Admin : What is your expectation regarding food blog?

  Hafsah: Last question: may be when smelling or tasting food online becomes possible some day :p
(c) Asmie's Kitchen
   *           *         *www.haffaskitchen.blogspot.com

Ingredients:
3 medium beetroot (peeled & diced )
5-6 potatoes (peeled & diced)
2 eggs
1 large onion (diced)
1-2 handfuls of chopped parsley/ any green vegetable
Salt
2 stock cubes
A dash of chat masala
1 tsp curry
1 tsp mixed spices
1/2 tsp Chicken masala
1 cooking spoon oil

Method
Boil the potatoes and beetroot. Strain and set aside.
   Heat the oil in a pan, add the beetroot and potatoes and fry for 5 minutes. Add the onions and fry for 5 minutes, stirring now and then. Add the seasonings and spices, stir fry for a  minute. Then add the chopped parsley or any green vegetable, stir fry for some minutes. Lastly, pour the eggs without whisking and allow to set, then stir fry and allow to cook for few minutes.
  Serve with any soft drink of your choice and enjoy!
(c) Asmie's Kitchen

 SAMOSA
Ingredients:
3 small cups flour
1 tsp baking powder
1 egg
1 satchet onga (classic)
Pinch salt

Fillings:
1/2 kilo minced meat
2 onions (diced)
1 green pepper (diced)
2 handfuls of chopped spring onion
2 stock cubes
1-2 cooking spoon oil
Salt to taste
1 tbsp thyme

METHOD
Heat the oil in a pan, put the minced meat and fry till it change its colour, add the onions, spring onions, green pepper, seasonings and spices and fry till stock absorbed in the meat. Remove from fire and set aside.
  In a deep medium rubber, pour 2 medium cups of water, gradually fold in the flour, stirring till thick like pap, add baking powder, egg, onga and salt. Stir. Place your non stick frying pan on the fire, when it's piping hot, dip your clean brush in the bowl and quickly rub in the pan, for the second time dip the brush and quickly rub it in the pan,it should be rubbed round the pan. Then after a minute or almost a minute or so, you will remove it from the pan and place it on a board cut the crust if there is any and divide it into 2. Fold it into a cone shape, put it between your thumb and  the other finger and put a spoonful of the fillings, fold a part of the samosa sheet inside to cover the fillings then use the other part to fold it like envelope; you can rub a  mixture of flour and water at the edges of the sheets so that it will not open when frying. Do that to the rest of the paste, till you exhaust it. Then fry in hot oil till golden brown.
  Serve with a tomato sauce or a lone and enjoy!
©Asmie's Kitchen       

Ingredients:
1 pack of spaghetti
6 carrots (peeled & diced)
Green beans (diced )
1/2 small cabbage (shredded )
1 medium cup blended tomatoes, bell peppers & onions
1 diced onion
Salt to taste
1 tbsp mixed spices
1 tbsp curry
1 tsp crushed garlic
1 tbsp ginger
1 cooking spoon oil

Method
Parboil the spaghetti, wash and strain. Set aside.
  Heat the oil in the pan, add the blended veggies and fry. Add the carrots, cabbage, green beans, onions, seasonings and spices. Fry for 5 minutes. Add the parboiled spaghetti and stir fry.  Allow to cook for few minutes.
   Your Spaghetti is ready!
(c)Asmie's Kitchen 

Spaghetti
Ingredients :
Spaghetti
Water
Method
Bring some water to the boil.  Add the spaghetti and stir. Cover the pot and allow to boil. Remove the pot from the fire. Wash the Spaghetti and strain. Rinse the pot and place it back on the fire. Add some water and bring to the boil. Add few drops of oil, then add the Spaghetti and stir. Cook on low heat till the water is absorbed.
  Remove from the fire, pack and set aside.
(c)Asmie's Kitchen

    Cucumber  & Egg Sauce
Ingredients :
1 cucumber (thinly sliced )
2 eggs
2 carrots (peeled & cut vertically)
1 diced onion
1 cooking spoon grated Bell peppers & onions
Seasonings
1 tbsp mixed spices
1 cooking spoon
Method
Heat the oil in a pan. Add the grated veggies and onions, stir fry for five minutes. Add the carrots and spices,  fry for 5 minutes. Break the eggs and pour inside the pan. Allow to set. Then stir fry and add the sliced cucumber. Allow to simmer for few minutes.
  Serve with the Spaghetti.
(c) Asmie's Kitchen

  BEAN PUDDING
Ingredients:
2 cups beans
3/4 bell peppers (cleaned and cut)
1 onion ( chopped)
Crayfish
Salt
2 stock cubes
1/2 small cup oil
1 tbsp mixed spices
2 boiled sliced eggs
2/4 tbsps crayfish

Method
Soak the beans with some water. Allow it to soak for 15 mins. Wash and remove the peel. Blend with bell peppers and onion. Add some water, seasonings, spices, cray fish, sliced boiled egg and palm oil or vegetable oil. Stir thoroughly. Pour in a Santana leather and cook in warm water. Till cooked.
 
  Egg Sauce
Ingredients :
4 eggs
1 cup blended bell peppers & onions
1-2 handfuls chopped spinach/ moringa
1-2 stock cubes
Salt to taste
Spices (garlic, pinch nutmeg, black pepper, curry & mixed spices)
1 cooking spoon oil
1 diced onion

Method
Heat the oil in a pan, add the blended veggies and fry for 5 minutes. Then add the diced onion, seasonings and spices and fry for 2 minutes. Break the eggs and pour inside the pot,  stir fry. Add the chopped spinach or moringa. Cook on low heat.
  Serve with Bean Pudding
©Asmie's Kitchen

   SPICY BEEF PEPPER SOUP
Ingredients:

1/2 kilo beef
3 Irish potatoes ( peeled & cubed)
2 carrots ( scraped & diced)
Some spring onions ( chopped)
1 diced onion
3-4 grated bell peppers & onions
1 tsp crushed garlic
1 tsp ground ginger
3 stock cubes
Salt to taste
Pinch nutmeg

Method
Wash and boil the beef put in a medium pot, add salt, pinch black peppers and spring onions. Cover and allow to boil. When beef is almost soft, add the grated bell peppers and onions, potatoes, seasonings and spices. After 5 mins, add carrots, and onions. Cook on low heat.
  Serve a lone or with any  dish of your choice.
©Asmie's Kitchen               

Ingredients:
3 small peak milk tin Semovita
1/2 small peak milk of cooked rice
1 1/4 tsp yeast
1 tsp baking powder
1 tsp salt
1 tbsp sugar

Method
Mix the semovita with the cooked rice, add some water and stir. But it shouldn't be too thick and too watery. It should be moderate. Add the yeast and stir. Cover with a clean kitchen cloth and allow it to rise for some hours.
  Then add the baking powder, salt, sugar and stir. Heat your iron ware till piping hot and fry on both sides till a bit brown.
  Set aside.

Bitter Leaf Soup
Ingredients :
1 medium bunch bitter leaf (washed, mashed & washed again & strain)
2 cups blended tomatoes, onions and bell peppers
Biscuit bones
1/2 kilo beef
1 small cup groundnut (grinded)
2 cooking spoon palm oil
Salt to taste
2 stock cubes
1 tsp crushed garlic
1 tbsp ground ginger
1 tbsp mixed spices

Method
Wash the biscuit bones and the beef. Pour in a medium pot and boil together with the blended veggies till the water absorbed. Add the groundnut and stir, allow to cook for 4-5 mins. Then pour the palm oil and stir now and then till the veggies is well fried. Pour a cup of water, add the seasonings and spices. Allow to boil  for for 5 minutes. Add the bitterleaf and stir. Cook on low heat for 5 minutes.
(c) Asmie's Kitchen

  MORINGA SOUP
Ingredients:
1/2 bunch moringa  chopped, washed & strained)
1/4 kilo beef
2 dry fish ( deboned)
1/4 small cup crayfish (ground)
3-4 cooking spoon blended tomatoes, peppers & onion
2 cooking spoons vegetable oil
2 stock cubes
1/2 tsp salt
1 tsp ginger powder
1 tsp crushed garlic
1 tsp ground pepper  (optional)

Method
Place a medium pot on the fire. Wash the beef and put inside the pot with some water, salt, ginger powder, crushed garlic and chopped onions. Cover the pot and boil till almost cooked. Then add the dry fish and boil for 4 mins. Add the blended vegetables and a little potash or 1/2 tsp baking powder. Allow it to boil till the water in the vegetables is absorbed. Add the vegetable oil and fry for 5 mins. Then add some water and stock cubes. Cover the pot and allow to boil. Taste for salt, if it is okay, you leave it. Add the ground crayfish and stir. Allow it to cook for 4-5 mins. Then lastly, add the moringa and stir. Reduce the heat and cook on low heat.
     Serve with Pounded yam or semovita.
©Asmie's Kitchen

Ingredients:
4 eggs
1 carrot (peeled & diced)
1 boiled potatoes (peeled & diced)
1 onion diced
1 handful of chopped spring onion
1 green pepper (seeded & diced)
1 tomato (deseeded & diced)
1/4 small cup liquid milk
1 bouillon cube
1/2 tsp chat masala
1 tsp mixed spices
Pinch black pepper
Pinch salt
1/2 cooking spoon olive oil

Method
Heat the oil in a pan, add the tomatoes, green pepper, carrot, boiled potato, onion, spring onion and fry for 5 mins.Season with bouillon cube and spices. Whisk the eggs with milk, salt and black pepper. Pour over the veggies and allow to set. Then scrambled the eggs.
   Serve with bread and tea.
(c) Asmie's Kitchen

Ingredients:
3 Sweet Potatoes (peeled & diced)
1 large onion (diced)
1 small cup chopped spring onions
1 cooking spoon blended tomatoes, bell peppers & onions
1 cooking spoon oil
4 eggs
Salt to taste
3 stock cubes
1 tsp mixed spices
1 tsp curry

Method
Parboil the potatoes and strain. Set aside.
  Heat the oil in a deep pan, add the blended veggies and fry for 3-4 mins. Add the diced onions and spring onions and fry for 5 mins. Add the seasonings and spices and stir fry for 2 mins. Add the potatoes and stir fry for 5 mins. Then whisk the eggs with seasonings, spices, chopped onions. Pour in the pan and allow to set for a minute or two. Stir fry for some minutes.
  Serve warm and enjoy!
(c)Asmie's Kitchen 

Ingredients:
1 pack of noodles
2 carrots (peeled & cut into strips)
2 eggs
1 onion (diced)
1/2 tsp crushed garlic
1 tsp garam masala
Pinch ground basil
1 cooking spoon oil
1 cooking spoon blended tomatoes,peppers & onion

Method
 Parboil the noodles and strain the water. Heat the oil in a pan, add the onions and carrots and fry for 3-5 minutes. Add the blended veggies, seasonings and spices, fry for 3-4 minutes. Whisk the eggs with pinch of salt, chat masala and chopped onion. Pour in the pan, allow to set for a minute. Then stir fry with the veggies and add the parboiled noodles, stir fry. And allow to cook on low heat for 1-2 minutes.
   Serve and enjoy!
(c)Asmie's Kitchen 

Ingredients :
2 small cups flour
2 eggs
1 tsp salt
1 tsp turmeric
1 small cup water
1 small cup coconut milk

Method
 Seive the flour in a medium bowl, add eggs, salt, turmeric, water and coconut milk. Whisk well. Heat non stick in a pan, rub a little oil inside. Pour a little of the pancake mixture and swirl it round the pan. After  a minute, flip over and fry the other side. Do that to the rest of the mixture.
  Cover with a kitchen cloth and set aside.

  Spicy  Veggies Sauce
Ingredients :
5 carrots (scraped & diced)
10 bell peppers (cut into strips )
2 medium onions(diced)
4 tomatoes (deseeded cut into strips )
1 egg
1 cooking spoon oil
Salt to taste
1 tsp garam masala
1/3 ground dried basil
1 tsp mixed spices
1 tsp curry

Method
Heat the oil in a pan. Add the carrots and veggies, fry for 5 mins. Add the Spices and seasonings, fry for 1-2 mins. Pour the egg in one side of  the pan, allow to set for a minute. Then stir all together. Allow to simmer for few minutes.
  Serve with the Pancake and enjoy!
(c) Asmie's Kitchen

Ingredients:
2 bunches pumpkin leaves (chopped )
3 tomatoes (chopped )
1 tsp salt
1 small cup peanut flour or finely ground peanuts
Water

Method
Pour some water and salt in a pot, put on the fire and bring to the boil. Add the pumpkin leaves and allow to cook for 5 minutes. Then add the tomatoes and peanuts, stir well. Allow to simmer for 5 minutes.
  Serve with White Rice or Nsima.
(c) Asmie's Kitchen 

Ingredients:
2 medium cups raw rice
2 tbsps cooked rice
Little baking powder
1 tbsp active dry yeast
5 tbsps sugar
1/2 salt
Oil for frying in

Method
Soak the rice overnight. Mix with the soaked rice and grind. Add the yeast and keep it in a warm place to rise. Then add sugar, salt and little baking powder and stir well.
  Heat your iron ware till very hot. Pour your mixture in the holes and fry till brown, flip over the other side. Do that to the rest of the mixture till you exhaust it.
  Your Waina is ready! Set aside.

 Waterleaf Soup
Ingredients:
1 bunch waterleaf (chopped neatly)
Pieces of kpomo (cleaned & cut into large portions)
1 cooking spoon crayfish(remove the dirts but don't blend)
1-2 cooking spoon of groundnut (grounded)
2 cups blended tomatoes, bell peppers, spring onions and onions
1 tbsp ground ginger
1 tsp crushed garlic
Salt to taste
3 stock cubes
A dash of nutmeg
2 cooking spoon palm oil

Method
Wash and boil the kpomo with some salt and few pieces of black pepper till tender. Strain the water. Pour the blended veggies with little potash and allow to boil till the liquid is absorbed. Add the groundnut and stir, allow to boil for 3-5 minutes, stirring now and then. Add some water, seasonings and spices and bring to the boil. Add the waterleaf and stir. Allow to simmer for few minutes without covering the pot, so that the veggies with retain it's colour.
   Your Waterleaf soup is ready!
   Serve with the Waina.
(c)Asmie's Kitchen

Ingredients:
1 small bowl raw tofu (cut into small cubes)
2 carrots (peeled & diced)
1 onion (chopped )
1-2 cups Chinese cabbage (chopped)
1 small cup peas
2 small cups bok choy (chopped )
2 tsps grated ginger
2 tsps minced garlic cloves
1/2 tsp ground black pepper
1/4 small cup soy sauce
2 tsps sesame oil
2 tsps rice vinegar

Method
Saute the carrots, onions, ginger and garlic paste with oil in a large pan till the onions are translucent. Add the water, rice vinegar, soy sauce, pepper and sesame oil. Allow to boil then reduce the heat to simmer for atleast 15 minutes, stirring now and then.
    Fry the tofu in hot oil till brown. Add the tofu cubes, cabbage, bok choy and peas.
   Your soup is ready!
   Serve with spring rolls for a lighter meal.
(c)Asmie's Kitchen

Ingredients:
3 Eggs
1 medium potato (chopped)
2 plump tomatoes (chopped)
1 onion (chopped)
1 green chilli (chopped)
1/2 tsp Fenugreek leaves
1/2 bunch coriander leaves
1/2 tsp coriander powder
3/4 tsp red chilli pepper
1/4 tsp ground black pepper
3/4 tsp cumin seeds
Salt to taste
2 stock cubes
1 handful of chopped spring onion
1 cooking spoon oil

Method
Place your medium pan or pot on the fire, pour the oil and heat it. Add chopped onions and fry till light brown. Then add the ginger garlic paste and fry for a minute. Add chopped potatoes and fry for a minute. Add the spices and fry for some minutes. Pour some water and cover the pan or pot and allow to cook on medium heat till the potatoes are cooked and the water has absorbed in the potatoes. Whisk the eggs lightly and pour inside the pan or pot, stir and cover the pan. Allow the eggs to cook. Lastly, add the fenugreek leaves, coriander, spring onions and green chilli and stir well. Allow to cook for few minutes.
  Your Eggs and Potato Dish is ready! Serve with Bread.
(c)Asmie's Kitchen

Ingredients:
1 pack noodles
3 carrots (peeled & sliced )
1-2 handfuls of chopped spring onions
2 raw eggs
1 large onion (diced)
1/2 small cabbage (chopped )
1 large bell pepper (diced )
1 tsp mixed spices
1 tsp curry
2 stock cubes

Method
 Place a medium pot on the fire, pour 2 medium cups of water and bring to the boil. Add the noodles and allow to boil till almost soft. Then add the  seasonings and spices with chopped bell pepper,onions, carrots and allow to cook for 4 minutes. Break the eggs and pour in the pot, stir and add the spring onions. Cook on low heat for few minutes without covering the pot so that the veggies will not loose it's colours.
  Serve watery and enjoy!
(c)Asmie's Kitchen 

Ingredients :
1 cup tofu/ bean curd(cut into cubes )
2 carrots (sliced)
1 small cup diced Bell peppers & onions
1/2 medium cucumber (thinly sliced )
Seasonings
Spices
1 cooking spoon oil

Method
Heat  the oil in a medium wok or deep frying pan. Add the tofu and fry for 5 minutes. Stir in the diced vegetables, including carrots, seasonings and spices. Fry for another 5 minutes or till the onions are translucent. Add the cucumber and stir fry for few minutes.
 Serve with Cous Cous and enjoy!
(c)Asmie's Kitchen 

Ingredients:
2 small cups of fish(small fish)
1 small cup diced Bell peppers & onions
1 tsp mixed spices
1 tsp curry
1 tsp ginger powder
Pinch of nutmeg
Salt to taste
3 stock cubes
1 handful of chopped moringa for garnishing

  Method
Wash the fish thoroughly and strain.
   Heat some oil in the pan and fry the veggies, season with salt, stock cubes and spices. Add the fish and fry on low heat for 5-7 minutes. Sprinkle the chopped moringa.
  Serve a lone or with rice/ spaghetti and enjoy!
(c) Asmie's Kitchen 

Ingredients:
1 1/2 cup of basmati rice ( soaked for 10 minutes )
1 potato (peeled & cubed)
2 carrots (peeled & diced)
Fistful of peas/ green beans
1 large onion thinly sliced
Fistful of mint leaves (chopped )
1-2 green chilli (diced)
2-3 tbsp oil
6 cloves
1 tbsp ginger and garlic paste
4 green cardamom
1/2 tsp star anise
1 cinnamon stick
Salt to taste
1 bay leaf
1 tsp shahi jeera
1 tsp biryani masala powder
1 tsp lemon (optional)

    Method
Heat the oil in a medium pot, add the cloves, star anise, cinnamon stick, cardamom, bay leaf, shahi jeera and fry for 1-2 minutes. Add the  potatoes, carrots, onions, peas/ green beans, green chilli and fry for 5 minutes. Then add the mint leaves and fry for 2 minutes. Pour 1 1/2 cup of water, some salt, lemon, biryani masala and stock cubes. Bring to the boil. Add the rice and cook on medium flame till the water is absorbed.
  Remove from the fire, garnish with fried capsicum pepper and chopped mint leaves.
(C)Asmie's Kitchen 

Ingredients:
1/2 medium cup shredded chicken breast
I medium cup shredded cabbage
1/2 medium shredded carrots
1/2 medium cup shredded capsicum peppers
1/2 medium cup thinly sliced onions
1/2 bag spaghetti or rice vermicelli (boiled & drained )
2 tbsp vinegar
1 tsp sugar
Salt to taste
2 tsp diced garlic
1 tsp soy sauce
2 tbsp corn flour
Oil for deep frying

  Method
Combine the corn flour, salt, sugar, soy sauce, vinegar and some water to make 1 cup. Set aside.
    Heat 2 tbsp oil in a deep frying pan or wok, and fry the onions and garlic till the onions are soft. Add the cabbage, carrots, capsicum peppers and fry in high flame for 5 minutes, stirring now and then.
   Pour in the corn flour mixture and stir till well mixed. Allow to cook on low heat for some minutes without covering the wok.
   Place another frying pan on the fire, add the oil when hot, fry the spaghetti or rice vermicelli till a bit brown. Drain.
  Pour the spaghetti in a plate and add the veggies on top. Serve and enjoy!
(c) Asmie's Kitchen

Ingredients:
2 eggs
2 onions ( sliced)
1 small cup chopped spring onions
5 carrots (peeled & diced)
2 cooking spoons blended bell peppers, tomatoes  & onions
 2 cooking spoons crayfish
1 tbsp chicken masala
1 tsp dried basil
1 tsp oregano
1 tsp chat masala
Salt to taste
3 stock cubes
2 cooking spoons oil

Method
Heat the oil in a pan and fry the blended veggies. Add a small cup of water with crayfish, seasonings and spices. Bring to the boil. Add the raw eggs, chopped spring onions, onions, carrots,stir after 2 minutes and cook on low heat for 5 minutes.
  Serve with white rice and enjoy!
(c)Asmie's Kitchen  

Ingredients:
5 medium Sweet Potatoes (peeled & cubed)
5-6 carrots (peeled & sliced)
2 green peppers (diced)
3-4 handfuls of chopped spring onions
I medium cup grated tomatoes, bell peppers & onions
1 large diced onion
1 small cup crayfish
1 tsp chicken masala
1/2 tsp oregano
1/2 tsp dried basil
Salt
3 bouillon cubes

 Method
Place the pot on the fire and pour the potatoes and 2-3 cups of water. Cover and allow to boil till almost soft. Add the grated vegetables, crayfish with seasonings. Stir and allow to cook for 5 minutes. Add the  spring onions, diced onions, carrots, green peppers and spices. Cook on low heat for another 5 minutes.
   Serve a bit watery and enjoy!

Ingredients:
2 small cups flour
1 tsp baking powder
2 eggs
2 handfuls chopped spring onions
1 chopped onion
2 chopped bell peppers
Salt to taste
1-2 bouillon cube
Pinch ground nutmeg
1 tsp thyme powder
1 tsp ground ginger

  Method
Preheat your oven.
Seive the flour in a mixing bowl. Add the dried ingredients and mix. Then add the eggs and vegetables with some water and stir. It shouldn't be too watery. Grease your muffin tray and pour in the mixture in the holes. Bake in your preheated oven for 15 minutes.
 
    SAUCE
Ingredients :
1/2 small cabbage (shredded )
3 chopped sp
3 plump tomatoes (seeded & diced)
5 bell peppers (diced)
2 onions (diced)
Salt
1-2 stock cubes
1 tbsp curry
1 tsp thyme powder
1 tsp crushed garlic
1 tsp ground ginger
Pinch oregano
Pinch dried basil
1 cooking spoon oil
 
  Method
Heat the oil in wok and fry the vegetables for 5 mins. Add the  seasonings and spices with cabbage and chopped spring onions. Fry for another 5 minutes.
 Remove from the fire and serve with the savoury cups.
(c)Asmie's Kitchen