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.

CHAPATI NA NYAMA YA MBUZI

CHAPATI HIZI NI SAFI KABISA KWA FAMILIA KUBWA KUTOPIKA MARA KWA MARA UNAPIKA NYINGI NA UNAZITUNZA WIKI MOJA NA ZIKABAKI NA UBORA ULEULE, PIA NYAMA HII YA MBUZI INAKUA HAINA HARUFU MTU YEYOTE ANAWEZA KULA KWA AINA HII YA MAPISHI NA AKAFURAHIA SANA 

MAHITAJI

1 kg unga wa ngano

1 kikombe kimoja

1 kijiko kidogo cha chai chumvi

nusu kikombeha chai mafuta ya kupikia

2 mayai kuongeza ladha

JINSI YA KUANDAA FATILIA PICHA NA MAELEKEZO CHINI

unga wa ngano

Weka mafuta katika unga

kisha weka moto sana katika unga

kisha changanya kwa kutumia mwiko maana maji ni yamoto sana

weka chumvi

kishaanza kukanda kwa mkono maji yatakua yameshapoa

kanda unga safi kabisa uchanganyike

kisha anza kusukuma unga wote

baad ya hapo mwagia kwa juu mafuta ya kula pakaza eneo lote

hakikisha mafuta yameenea unga wote

kisha kunja pole pole unga wote kutengeneza mduara

kisha kata maumbo madogo ya usawa kwa kutumia kisu

baada ya hapo chuku yale maumbo uliyokata geuza na uyakandamize safi mpka chini

hapa ni baada ya kuzikandamiza

kisha chukua mti wa kusukumia na zisukume mapak upate upana wa kawaida tayari kwa kuzichoma

weka katika kikaango kikavu kisha zungusha chapati hiyo kw kutumia mkono

iache kidogo ichomwe

kisha igeuze baada ya kuiva upande mmoja

ikandamize tena kwa upande wa pili bado ikiwa kavu bila mafuta kama ni yamoto sana basi tumia karatasi kukandamizia

weka mafuta ya kupikia kwa juu hakikisha unasambaza chapati yote ienee

kisha geuza a upande wa pili paka pia mafuta

Toa weka katika sahani itakua imeiva safi kabisa tayari wa kuliwa

weka pembeni zipoe kisha unaziwekakatika sahani unatumbukiza katik mfuko wa plastiki usiweke kwenye friji weka tu nje zitakua safi na laini zinakaa wiki 1 baada ya hapo zitapoteza ubora ukitaka kula unatoa unapasha kwenye kikaango au kwenye micro wave inakua yamoto na laini zaidi na iliyochambuka kwa ubora uleule

MAHITAJI NYAMA YA MBUZI

1 kilo nyama ya mbuzi

1 kitunguu kikubwa

1 nyanya ya kopo

1 kijiko kidogo cha chai kitunguu swaumu

3 viazi ulaya

1 kikombe kilichojaa mchanganyiko w mboga majani

1 kikombe cha maji baridi

1/2 kikombe mafuta ya kupikia

weka mafuta katika sufuri yakishapata moto weka kitunguu maji kaanga

hii ni nyama ya mbuzi ya mifupa inaladha yake ya kipekee sana

kaanaga vitunguu mpaka viwe vya kahawia ili kuleta ladha nzuri katika mchuzi wako na kuondoa harufu ya mbuzi ili mtu yeyote yule aweze kula

baada ya kitunguu kuwa kahawia weka nyama ya mbuzi piaendkea kukaanga

ongeza maji kiasi ili sufuria isiungue pamoja na nyama

kisha weka chumvi

acha mbuzi ichemke na itakua na mchuzi wa kahawia

kisha weka kitunguu swaumu hicho ni kifaa maalumu cha kusagia kitunguu swumu

baada yahapo weka viazi uklaya vilivyomenywa safi na kukatwa katwa vidogo

kisha weka nyanya ya kopo

kisha weka mchanganyiko wa mboga majani ( caroti, njegere na pili pili hoho, mahindi machanga ya njano)

kuongeza ladha zaidi unaweza weka unga wa binzali au rojo la binzali

MAFUNZO SAFI KABISA YA CHAPATI NA NYAMA YA MBUZI WAPIKIE FAMILIA YAKO CHAKULA BORA NA SALAMA WAFURAHIE.CHANZO ACTIVE CHEF

$$$ SAMOSA SAMOSA SAMOSA ZA NYAMA $$$$

SAMOSA NI KITAFUNWA MAARUFU SANA DUNIANI KOTE KINAPENDWA NA WATU WA RIKA ZOTE WAKUBWA KWA WATOTO
MAHITAJI 1/2 Unga wa ngano 1 kilo nyama ya kusaga 1/2 kilo ya kitunguu 1 carroti 1 pili pili hoho 1/2 maji baridi 1/2 kijiko cha chai chumvi

Huu ndio muonekano a mahitaji yako

kata kitunguu,pili pili hoho na carroti kwa vipande vidogo

huu muonekano wa mboga zilizokatwa

Kaanga vitunguu vikisha iva weka pembeni

Kaanga nyama ya kusaga kisha weka chumvi ili iive na nyama mpaka ikauke maji yote ili samosa iwe na ladha nzuri

kisha weka karoti baada ya nyama kukauka vizuri

kisha weka pili pili hoho

kisha weka vile vitungu vilivyokwisha kaangwa mchanganyiko utakua safi

kisha weka kitunguu swaumu kaanga kiasi na chukua mchanganyiko huu weka pembeni upoe ili nyama na manda visiharibike

chukua unga nusu kilo weka maji nusu kikombe

kanda mchanganyiko wa maji na unga mpaka uwe ngumu ikiwa laini itakatika katika

sukuma mduara mdogo kisha paka mafuta ya kula juu yake

mwagia unga kiasi kuzunguka mduara wote kusaidia manda zisishikane baada ya kuchomwa

kumbuka kusukuma kisha paka mafuta halafu nyunyizia unga kisha zipandanishe kwa juu mpaka zifike

miduara 5 zitatoa samosa 20

kisha usukume mduara huo wenye samosa 5 mpaka upate chapati moja nene na pana usawa wa kikaango chako

choma katika kikaango kwa moto wa wastani ili usiunguze choma dakika 2 kila upande kisha geuze

kisha toa ikiwa ya moto anza kuzibandua kwa haraka kabla hazijapoa moja baada ya nyingine

kisha kata kati kwa kati pande nne kwa usawa

kisha kata kuzunguka manda hiyo ili kuweka mzunguko sawa

kisha chukua unga kiasi na maji changanya iwe nzito itatumika kama gundi angalia picha jinsi gundi ilivyopakwa kwa juu

kisha kunja upande wa kuli hakikisha unaandamiza ili gundi ikamate

kisha kunja upande wa kushoto kandamiza pia ili gundi ishike

huu ndio mkunjo wa manda ukiwa na umbo la v 

chukua kijiko kisha weka nyama katika manda yako

paka gundi kwa juu kisha funga manda yako

huu ndio muonekano wa sambusa mbichi

choma katika mafuta yenye moto wa wastani ili zisiungue na ziwe kaukau

samosa zkiwa katika moto kumbuka kuzigeuza mara kwa marazisiungue upande mmoja

Nusu kilo ya nyama yakusaga inatoa samosa 40 - 50 kwa matumizi ya nyumbani

Kwa biashara nusu kilo ya nyama ya kusaga na kilo ya vitunguu, karoti 5 napili pili hoho 5 unapata samosa 100

Maandalizi sio magumu sana ila samosa huwa inauzwa ghali sana kokote duniani

HUU NDIO MUONEKANO WA SAMOSA IKIWA IMESHAIVA SAMOSA HII NI SALAMA ANAWEZA KULA MTU YEYOTE KWA WALE WANAOPENDA PILI PILI UNAWEZA WEKA PILI PILI MBUZI AU PILI PILI MANGA ILI KUONGEZA LADHA ZAIDI FURAHIA NA FAMILIA YAKO. UNAWEZA KUZIHIFADI KATIKA FREEZER KWA MIEZI SITA.

CHANZO ACTIVE CHEF