Just too busy Theme: Main Course with Gravy/RiceBM#85 Week 2 Day 3 Its amazing how many caps a woman has to wear. I really thought that once the kids are all grown up, I’ll be free. However, so many daily chores need our attention. Last week I was like up to my head and nearly wanted to stop everything and just sit. When I say everything, it means everything…cooking, housekeeping, blogging, book keeping, social, exercise, you name it… except of course sleep. Would just love to sleep, wake up, eat and go to sleep again. However, we all know that is not possible. Since I’ve started blogging, never have I had to prepare for 3 events on the same day…yes you read right 3 events!…
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Continue Readingkunde na nazi Besides red kidney beans(maragwe), red cowpeas (kunde) are cooked often by the local people of Kenya. In the coastal region it is usually cooked in coconut milk (nazi). I love the nutty flavour of cow peas or what Gujaratis commonly call it.. chora. I wanted to make a different curry a few days ago. Rachael suggested coconut. However, I did add my own flavours to it as the one made by local people here is not spicy. They use onion, ginger and green chillis only. If they can afford then a bit of garlic is added. However, garlic is pretty pricey! Just a coconut base may make the curry a bit watery so to thicken it up a bit I added…
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Continue Readingcreamy and yummy Cowpeas or chora/choli as its called in gujarati are grown in Asia, Africa and US. The variety of cowpeas are many. Right from the black eyed cowpea to the brown kidney shaped variety. For this recipe I have used the brown or deep red variety which is commonly grown in Kenya. I have used whole cowpeas and not the split one or dal. This curry or dal goes well with rotis, flaky parathas or with rice. I even cook them dry to have with kadhi and rice. Check out my recipe on kadhi. Cowpeas are a rich source of protein like most legumes, and in Vitamin B and A. Rich in dietary fibres also. RED CHORA CURRY (COWPEA CURRY) Serves 4 1…
