JIFUNZE KUTENGENZA KEKI YA NDIZI MBIVU

RECIPE SAFI KABISA NA JINSI YA KUETENGENEZA KEKI YA NDIZI MBIVU

MAHITAJI
360gram unga wa ngano
180 gram sukari
1 kijiko kidogo cha chai baking powder
1/2 teaspoon baking soda
1/4 kijiko kidogo cha chai chumvi
4 kijiko kikubwa cha chakula mafuta ya karanga
6 ndizi za kuiva zigandishe kwenye freezer
1/2 kijiko kidogo cha chai vanilla essence
100 gram korosho au karanga za kuoka

Kwajili ya Honey Cinnamon Frosting (Sio lazima)
300 gram Icing sugar
120 gram siagi isiyo na chumvi iyeyuke kama mafuta mgando yakupaka
1 kijiko kikubwa cha chakula Asali
1/8 kijiko kidogo cha chai unga wa cinnamon (Mdarasini)
  Na Chef Issa Kapande

JINSI YA KUANDAA FATILIA PICHA NA MAFUNZO HAPO CHINI

Washa oven yako katika moto wa 350 degrees. Chukua backing tray yenye mashimo 12 ya muffin kisha weka zile karatasi maalumu za kuokea au paper liners. Chukua bakuli safi kavu kasha changanya Unga wa ngano, sukari, baking powder na chumvi salt.

Kisha toa ndizi zilizokua katika freezer ziweke nje kwa dakika 20 zitoe barafu.

 

Menya ndizi na ziweke kwenye blenda saga mpaka upate rojo safi kabisa.

Kisha mwagia mchanganyiko wako wa ndizi kwenye mchanganyiko wa unga pamoja na mafuta ya karanga na vanilla.

Tumia mwiko kuchanganya pole pole mpaka mchanganyiko wako uchanganyike vizuri.

 

Chukua kijiko kikubwa au mwiko kisha anza kumimina pole pole kwenye mashimo ya muffin.

Hakikisha umegawanya vizuri mchanganyiko wako utimie maffin 12 na ujazo uwe kama muonekano katika picha.

Oka ukiweka toothpick kati kati ya muffin na ukitoa inatoka safi bila uji uji,  kwa dakika 25 hadi 30.

Zitoe muffin zako zikiwa bado katika zile karatasi maalumu za kuokea na weka zipoe ktk wire rack.

Kwajili ya Frosting ya asali:  Kisha chukua Asali, sukari ya unga, unga wa mdarasini na siagi ilyoyeyuka kama mafuta mgando ya kupaka.

Nakushauri kutumia mixer ya umeme, piga kwadakika 4 hadi 5 mchanganyiko utakua laini.

Unaweza tumia walnut au karanga au korosho chaguo ni lako kisha zi chop chop.

 

Nakushauri tumia piping bag kupambia kwajuu. Unaweza tumia hata kijiko kupambia.

 

Sio lazima kuweka frosting lakini ukiweka inapendeza zaidi na utamu ndio unazidi na harufu safi ya mdalasini.

Mafuta ya karanga yanasaidia sana keki yako isishike na iwe rahisi kutoa wakati wa kula pia kwa wenye matatizo ya kiafya hasa sukari usitumie frosting.

Unaona vizuri spongy kwa ndani? Ipo fluffy, light and very flavorful.

We enjoyed them the day I made them (for evening tea or breakfast the next morning after warming them up slightly. It makes a great breakfast too.

 

Mwagia kwa juu hizo karanga  zitaongeza ladha safi pia

Kama mchanganyiko wako utakua mzito basi unaweza ongeza maji ya vugu vugu 60 gram usitumie maziwa yataifunika ladha ya ndizi.

RECIPE SAFI SANA YA KITAFUNWA HIKI CHENEY LADHA YA NDIZI, MDARASINI NA ASALI

JIFUNZE KUTENGENEZA ENCHILADA YA KUKU NA MAHINDI MABICHI

KAA TAYARI KWA RECIPE SAFI KABISA YA ENCHILADA YA KUKU NA MAHINDI MABICHI PIA HISTORIA YAKE

MAHITAJI

12pc tortilla za mahindi

480 gram nyama ya kuku

480gram mahindi mabichi (sweet corn) 

480 gram shredded cheese (cheddah)

1 kopo kubwa la enchilada sauce

sour cream (Sio lazima nikwajili ya kupambia)
na chef issa Kapande

JINSI YA KUANDAA FATILIA PICHA NA MAELEZO HAPO CHINI



JIFUNZE KUTENGENEZA PANCAKE SAFI NA NZITO KWAJILI YA KITAFUNWA

RECIPE SAFI KABISA YA PANCAKE NZITO NA SAFI KWA KITAFUNWA CHA ASUBUHI, MCHANA AU JIONI

 

MAHITAJI

240 gram unga wa ngano

3 kijiko kikubwa cha chakula sukari (white sugar)

1/2 kijiko kidogo cha chai Baking Soda

1/2 kijiko kidogo cha chai Baking Powder

1/2 kijiko kidogo cha chai chumvi

360 gram cups fresh cream

1 pc yai

1 kijiko kikubwa cha chakula butter  au (Siagi)

1 kijiko kikubwa cha chakula vanilla 

muuandaaji ni chef issa kapande

 

JINSI YA KUANDAA FATILIA PICHA NA MAELEZO HAPO CHINI

 

Chukua bakuli safi kavu kasha changanya unga wa ngano, sukari, chumvi, baking powder na baking soda.

Kisha chukua bakuli nyingine safi na kavu kasha changanya pamoja mayai, vanilla essence, siagi na fresh cream kama huna unaweza tumia maziwa badala yake.

Kisha chukua mchanganyiko wa mayai na maziwa mwagia kwenye mchanganyiko wa wa unga na koroga pole pole. Kisha weka pembeni acha kwa dakika 5 hadi 10 sio lazima lakini kama ukiweka kwa muda huo itulie pancake yako itatoka vizuri sana.

Chukua non stick pan, mwagia mafuta kiasi hakikisha jiko lako halina moto mkali au moto mdogo . Medium heat is perfect for pancakes. chukua kijiko kikubwa au upawa mmoja chota na mwagia katika kikaango.

Ukitaka kujua recipe umeipatia au jiko lako linamoto safi basi utaona  holes au bubbles zinatokea kwa juu sasa ujue ndio na muda wa kugeuza umefika igeuze pancake yako. Kawaida inachukua kama 50 sekunde mpaka dakika.

Turn the pancakes when golden brown and let it cook for another few seconds or until done.

Angalia pancake ilivyochambuka safi sana na nzito ukila unashiba

Hapa familia lazima ijiume videle bwana

Tumia kitambaa kizito au towel kuzifunika wakati unaendelea kupika ili zibaki na moto kwani zinapendeza kuliwa zikiwa za moto wakati wa kula unaweza mwagia maple syrup oooooh ladha yake itakua baabkubwa (a must! Dont even think of skipping it) and feel heaven coming down :) Pia unaweza kutumia chocolate sauce au strawberry syrup.

JIFUNZE KUAMSHA LADHA KWENYE WALI ULIOPIKWA NA UKALALA

MAHITAJI

700 gram za wali uliolala ( Kiporo)

1pc kitunguu maji kikubwa

5 pc nyanya za kuiva

1 kijiko kidogo cha chai dengu

1/4 kijiko kidogo cha chai pili pili manga

1/4 kijiko kidogo cha chai Turmeric powder

2 kijiko kidogo cha chai Sambar Powder, 

1 pili pili moja kavu (siolazima)

2 kijiko kidogo cha chai mafuta ya kupikia

1 kijiko kidogo cha chai siagi

Majani ya Curry kiasi

majani ya giligilani kiasi

na chef issa

KUJIFUNZA FATILIA PICHA NA MAELEZO HAPO CHINI

TAZAMA PICHA ZA MPISHI WA MIAKA 65 ANAYEPIKA KUKU WA KUKAANGA NA KUWATOA KWA MIKONO KWENYE MAFUTA BIL KUTUMIA KIFAA CHOCHOTE

When Prem Singh was asked to lend a helping hand frying fish at his family restaurant he took it rather too literally.
The chef, 65, has become famed in the backstreets of Old Delhi for his unique ability to plunge his bare hands into searing cooking oil.
He regularly dips his fingers into a bubbling vat of oil, which is heated up to 200C, to pluck out the fried fish.

Hot act: Prem Singh sinks his fingers into the scorching oil while cooking at a restaurant in New Delhi, India, as amazed customers look on

Not too hot to handle: Chef Prem Singh picks up a piece of fried fish with his bare hand from the hot oil

But incredibly, the veteran fryer says he has never suffered any burns, blisters or ill affects.

 

Prem Singh said: 'I have been doing this for 25 years. It is just about experience.
'I put my hand into hot oil once. Later I did it again. I soon realized that the hot oil did not do me any harm.'
Each evening Singh's Ganesh eatery has as many onlookers as it does customers.

Scorching: The oil into which Prem Singh dips his fingers is heated over a fire to about 200C - enough to deep fry skin

Singh said: 'Everyone wants me to dip my hand into hot oil. They want to see how I do it.'
Singh's father started the small shop called Ganesh in Old Delhi in 1960.
They sold just fried fish, but over the years, Singh has moved to cooking other Indian delicacies too.
Singh says he sells over a hundred kilograms of fried fish each day, thanks to the demand to see him hand fry them.
He also serves other popular Indian delicacies such as tandoori chicken, mutton tikkas and kebabs.

Simmering: Prem Singh, 65, has become famed in the backstreets of Old Delhi for his unique ability to do without kitchen utensils

Heatproof fingers: Prem Singh regularly plucks fried fish from the vat but incredibly claims he has never suffered any burns, blisters or ill affects

Over the years, Singh's appetising fried fish has earned him a fan following, with visitors travelling from across the region to sample it.
Frequent customer, Dipesh, said: 'This is the first thing I do when I land in Delhi for business - I come straight here to eat the fish. It is something I look forward to.
'I am always amazed with the way he pulls the fish out of the pan - you have to see it to believe it.
And I must tell you that there is something good about the taste too.'

Star attraction: Customers come from far and wide to see Prem Singh's rare talent for being able to dunk his hand into boiling hot cooking oil

Publicity stunt: Prem Singh pulls a crowd outside his restaurant in Deli with his ability to retrieve frying fish from hot oil with his bare hands

Heritage: Prem Singh's father started the small shop called Ganesh in Old Delhi in 1960

With the business thriving, Singh's two sons are now chipping in and taking care of the business.
Singh's eldest son, Deepak, said: 'We have been here for almost 60 years. Our father ran the business with our grandfather. Now, we are taking it forward.
'We are hoping to expand now, and take the rich history further.'
And Singh now hopes his sons will keep up the eateries tradition of the hand fryer.
He added: 'They can do it too. It is just about practice. If they keep trying and experimenting, they will get there.