Githeri with viazi

This is the food I grew up eating.. #themechallenge

Githeri is my favourite kikuyu traditional dish. Its simple to prepare and saves a lot of time.

Felt like taking a heavy meal after a tiresome day

This sabji is under my first recipe category #ghar ka khanna#roj ka Khanna.Actually,this recip is for those who like ghiya...as it is very simple recipe and is made with very few ingredients.Trust me ,if you don't even like lauki,please try this very simple recipe....you can have it as a soup and it is very very good recipe for weight watchers .It is my son's favourite sabji.Even my daughter loves it ...but with some variations....I will share the variations also .

This yummy dish is served best at parties along side some jollofrice and chicken. Its a burst of juices from the sauce to the squishy feel of the plantain. I remember always l1 ooking forward to my turn once i realize there is giz dodo being served at the event.Its quite easy to make and i hope you enjoy it as much as i do.

Its kubewa season if you have never try this soup for your family I urge you to try it and thank me later

Oh my God, believe you, rice will kill me for real. Anyway I just love it.

Sick day!😒 my head has been aching the whole day and I didn't have anything in mind for lunch so I let time passed by. Hunger knocked in and the only fast dish that came in mind was matoke (banana) with my left over minced beef i feel better now after eating this lol😃 you should try out👌

A very tasty veg preparation for get togethers and parties.

Parents always complain that kids are fussy whn it comes to food..and very choosy....But in my case its m ME who is always running away from food when it comes to eating...n very very choosy...so to fool my self and make me eat veggies i tried allo gobi in new version...Coulifour and carrot garvy with onion kofta...new look to normal allo gobi..yummy in taste and pata bhi nai chala it had gobi and carrots....

#tiffinboxideasZucchini Muthia / Steamed Zucchini Dumplings is a healthy staple Gujarati dish made with cooking zucchini with handva flour or kanki korma flour (flour made by grinding rice and lentils together). The flour is mixed with zucchini , spices, oil and yogurt and shaped into logs and steamed. The steamed logs is then cooled and cut into slices and is tempered with oil, mustard seeds, sesame seeds and curry leaves . Serve them hot with a cup of tea or mango chunda. They are a perfect snack to carry while travelling or for a potluck or picnic. Also can be enjoyed in the lunch boxes, breakfast, or light dinner. It is a complete one meal dish. Skip asafoetida to make gluten free.https://pepkitchen.com/recipe/zucchini-muthia-steamed-zucchini-dumplings/

This recipe doesn't entirely follow the rules of a traditional biriani rojo for instance the deep fried onions and potatoes. It's my own creation and is just as good as the traditional biriani

This quick-to-make Ghugni with fresh green peas is a popular dish from Uttar Pradesh. It tastes even better when served with tea. Enjoying it for breakfast on a winter morning is truly delightful. Green peas are also considered good for digestion. This Ghugni, made with green peas, ginger, cilantro, green chilies, and cumin, is as easy to make as it is delicious.

Nile perch is one of the fish found in Kenya. It is very sweet and easy to prepare.

#colourgreenIt is very very healthy meal to be served in lunch.. Each and every thing is healthy yet delicious in taste.

This mildly-spiced stew would normally have Andouille sausage in it, but I didn't have any so I swapped in smoky bacon instead. It was a decent substitution. Still, if you can get your hands on a couple of links of Andouille, be sure to throw it in.

The inspiration for this dish came about while rewatching Netflix's the Final Table. If you've never seen it, stream it now. It's a glorious hour of food porn, as well as a nice change from the petty rivalries you see in a lot of other competitive cooking shows (seriously, Netflix, when are you gonna drop season 2?). Anyway, in one episode, Taco King Esdras Ochoa made a variation on tinga using artichoke instead of the traditional chicken. It got me curious -- what exactly is tinga? After surfing the 'net a bit for more info, I decided to give it a go myself, except with mushrooms (I guessed they'd be a good substitute for meat). Once done, I piled the tinga onto some freshly steamed rice and topped the lot with a nice, runny egg. I don't know how authentic the end result was (not very, I'm guessing), but regardless it was totally delicious. And in the end, that's what matters.

I cooked this in a pressure cooker, which is why I added the lemon juice from the start. If I had cooked it in a regular pot, I wouldn't have added the lemon juice until the end, then boiled it for 10 minutes.

This is a summer special chutney. A perfect blend of sweet and tangy onion, kairi and jaggery. Good for summers. I am sure you all will love this simple chutney. It can be served with anything. #chutney theme# rasoi ka swaad#

This is my first attempt of putting one of my dishes up here, hope you'll like it :)One day i wanted to cook a certain dish, but lacked the meat and since the stores were closed, i decided to improvise and came up with this (vegetarian) dish.If you'd like to, you can also replace the tofu with pork or chicken.,

Beguni/ eggplant fritter, perfect on a rainy day. It is mostly enjoyed with khichdi/khichuri or over a cup of tea. Prepare them just before eating else they absorb moisture and loses it's crispiness. They are absolutely easy to prepare and delicious. yum!!!!!#beguni #bengalicuisine

I was aiming to find that perfect flavor.If you let it cool first and then reheat it, the flavor really sinks in and it tastes even more delicious than when having it right away. Recipe by Setsubunhijiki

Thinking of good diet for my husband make me think of this dish. There is no specific recipes to be honest,I just chunk whatever I have in my fridge and roughly imagine how it look and taste like so there how this come out.

The name of this recipe, Gemista, means "stuffed" in Greek.When I was little, once summer came, I would ask my mother to make Gemista. I love eating them cold, accompanied by feta cheese.I fill half of the pot with meatless Gemista ("orphans" as we say in Greece) and the other half with meat. ~Ele

Huge serving for minimal calories...delicious!

Cabbage is a vegetable eaten in Kenya.most Kenyans take it when raw as salad while others when fried white.enjoy my fried cabbage and ugali.

I came up with this recipe to add some bulk to chikuwa for a side dish.It's so easy, there's nothing much to it. For 4 servings. Recipe by Kyoku