This is a healthy Mango Salad. Simple and delicious. It's a must try recipe. You can add any veggies of your choice. Can be served alone or with food of your choice. Video has been uploaded on my YouTube Channel. Don't forget to like and subscribe to my YouTube Channel for more exciting recipes. 

Ingredients:

2 peeled and diced ripe mangoes (not over riped)

1 diced onion

3 peeled & grated  carrots

1 diced cucumber

1/4 cup chopped mint leaves

2 tsps olive oil

1 tsp Apple Vinegar

1/2 tsp salt

1/4 tsp ground black pepper

  Method

In a bowl, add the diced mangoes, onion, cucumber, carrots and chopped mint leaves. Add the olive oil, Apple vinegar, ground black pepper and salt. Mix everything together. Serve alone or with food of your choice.© Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

Mango Lassi is a popular delicious creamy and nourishing Indian Drink. It's simple to make. Video has been uploaded on my YouTube Channel Asmie's Kitchen. Don't forget to like and subscribe my YouTube channel for more exciting recipes.

Ingredients:

3 mango pulp or cut the mango flesh into desired size

1 cup yogurt

1/2 cup milk

2 tbsps sugar

A dash of cinnamon (optional)

Method

Blend the mango pulp or flesh into a blender together with the yogurt, milk, sugar and cinnamon. Blend till smooth. I garnished with mint leaves. Serve and enjoy. © Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner © Asmie's Kitchen

Ingredients:

1 thinkly sliced cucumber

1/2 diced onion

1/4 cup chopped spring onions

2 tbsp sesame oil

2 tsps seasame seeds

1 tsp crushed chilli flakes

1-2  tsps soy sauce

1/4 tsp chopped garlic

 Method

In a small bowl, combine the sesame seeds, sesame oil, soy sauce, chilli flakes, soy sauce, garlic and stir to combine. 

 Combine the sliced cucumber, diced onion and spring onions in a separate bowl. Pour the dressing over the vegetables. Toss to combine. Sprinkle some more sesame seeds on top of the salad. Serve a lone or with any food of your choice and enjoy!© Asmie's Kitchen

 All right reserved. No part of this recipe should be copied or transmitted in any form or  by any means without the consent of the copyright owner © Asmie's Kitchen

Ingredients:

Crushed Millet Balls (Dambun Fura)

Kindirmo

Sugar

Grated Coconut

Method

Combine all the ingredients in a bowl, one at a time. Stir to combine. Put in a fridge to chill. Serve and enjoy! © Asmie's Kitchen

 All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

Ingredients:

 10 Irish potatoes (peeled & cut into cubes)

1 large dry fish (deboned)

2 eggs

1/2 cup chopped spring onions

1 cup chopped ugu leaves

1 cup blended red bell peppers, onions, scotch, spring onions, ginger, garlic & curry leaves

2-3 stock cubes

1/2 cooking spoon oil

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Mixed Spices

1 tsp thyme

 Method

Heat some oil in a pan. Break the eggs in the pan. Sprinkle some salt. Stir fry to scramble. Set aside.

 Heat the oil in a medium pot. Add the blended red bell peppers, onions, scotch bonnet, ginger, garlic, curry leaves. Fry till the liquid is dried up. Add the deboned dry fish, diced onions and stir fry for 5 minutes. Add the potatoes, water enough to cook the potatoes, seasonings, spices, scrambled eggs and stir. Cover the pot and allow to cook till the liquid is almost dried up. 

Add the chopped spring onions and ugu leaves. Stir and cook for 5 more minutes. Serve warm and watery. ©Asmie's Kitchen

 All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

Ingredients:

1 mudu flour (10 or 11 measuring cups of flour. Equivalent to 1 tin of peak milk)

3 eggs (you can use 4)

1 bag margarine 

1 cup sugar or milk milk tin (the cup is measuring cup)

1 tbsp baking powder

A dash of salt 

1 bottle oil for frying

Milk (optional) 

  Method

Sift flour in a mixing bowl. Add the baking powder, sugar, little or dash of salt and mix. Add margarine. Mix to combine with hand till it resemble breadcrumbs. Break the eggs and mix with hand too. Add some water and knead. As you are adding, add some water and knead. Knead well to form a soft dough. Beat the dough on a surface or board till soft. Don't add too much water. The dough should be thick. Roll flat on a surface or board. Cut horizontally and cut into medium size. 

Heat the oil. Fry the oil with a slice of onion. The heat should be medium flame. When the oil is hot and the onion is golden brown, remove it from the oil and fry the chin chin in batches till golden brown.©Asmie's Kitchen

  All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

NOTE:

Some add 👇

1* Lemon🍋 zest to their chin chin

2* Milk

3* Lemon juice, some tablespoons. Depending on the quantity of the chin chin.

4*Coconut milk

Ingredients:

1 cup parboiled rice

3 - 4 cups chopped & washed spinachl

2 diced & peeled carrots

1/4 cup boiled peas

1 large diced green bell pepper

1 large diced onion

1 tbsp ground ginger, garlic, fresh curry leaves & scotch bonnet

3 stock cubes

1 tsp Asmie's Kitchen Mixed Spices

1 tsp Asmie's Kitchen Secret of Cooking Spice

1 tsp Asmie's Kitchen Curry Powder

1/4 cooking spoon oil

  Method

Heat the oil in a pan, work or pot. Saute the ginger, garlic, fresh curry leaves & scotch bonnet. Add the diced onion, carrots & half of the green bell pepper. Stir fry till halfway cooked. Add the chopped spinach, boiled peas and cook for a minute. Season with Asmie's Kitchen spices and stock cubes. Stir and add the parboiled rice and stir to combine. Cook on low flame. Serve warm and enjoy! © Asmie's Kitchen

  All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen