Recipe's from The Zyronian Book 1 - Destination Africa

Pink pudding

1 liter of almond milk
3 table spoons of sugar( a little more if you want it really sweet)
a pinch of saffron
1/2 packet of agar agar powder(12.5 g)
a touch of red food color enough to turn mixture pink
some slivered almonds

Mix all ingredients in a saucepan and boil on medium heat.
As soon as mixture bubbles, pour into a pyrex dish to cool and harden.
Sprinkle slivered almonds before mixture cools completely.
When mixture is cooled place in refrigerator overnight. Serve cold.

Recipe's from The Zyronian Book 1 - Destination Africa

Mildly spiced Lentil biriyani 

1 1/2 cups of basmati rice
1 cup of lentils, optional(red lentils or mung beans)
1 tablespoon crushed garlic
11/2  teaspoon garam masala
1 teaspoon turmeric powder
1/2 cup plain yogurt
a pinch or two of saffron
ready fried onions 1 cup
1 teaspoon of salt
1/2 teaspoon of cayenne pepper
2 tablespoons of oil 
1/4 teaspoon yellow food color
2 table spoons chopped coriander

Boil 1 cup of lentils with 1/2 teaspoon of salt until tender.
Add 1 teaspoon of garam masala, 1 teaspoon crushed garlic, 1 teaspoon of turmeric powder, 1/2 cup of plain yogurt, a pinch of saffron, 1/2 cup ready fried onions, 1/2 teaspoon cayenne pepper and 1 table spoon of oil. Let this mixture simmer.
Wash the 1 1/2 cup of basmati rice and soak it for ten minutes.
Remove all water and add fresh water to just cover it about an inch.
Put rice on boil and add 1/2 teaspoon salt and 1 table spoon oil. When all the water is gone, let rice simmer and cook thoroughly. Add 1/ 2 cup onions, 1/2 teaspoon garam masala and a pinch of  saffron to it. Put the 1/4 teaspoon of yellow food color in a cup and add like a teaspoon of water to it. Pour it randomly on the rice to form a marble effect so rice will seem yellow in some places and white in others. Turn over the rice gently to mix in the onions, saffron and garam masala.
Place the now ready rice into a flat serving dish, pour the lentil mix gently on top of it and garnish with the coriander on top of the lentil mix.

Recipe's from The Zyronian Book 1 - Destination Africa

Lamb Kebabs 

1lb lamb cubes about 1 1/2 in size
1 tablespoon ginger /garlic paste mix
1 kiwi chopped and crushed

1 teaspoon crushed coriander seeds powder
optional (tandoori powder 1 teaspoon)

marinade lamb cubes with the rest of the ingredients for two or three hours until lamb texture is soft enough to barbeque.
skewer lamb cubes onto bamboo shoot sticks and barbeque till cooked thoroughly
serve with tamarind chutney and salad

PS (Other meats too can be done in the same way)

Recipe's from The Zyronian Book 1 - Destination Africa

 Tandoori chicken

Mix 1and1/2 teaspoons of tandoori powder or paste with 1 cup of plain yogurt in a mixing bowl. Add 2 table spoons of crushed ginger and garlic mix and 2 tablespoon of tomato paste to it. Optional additions are a couple of tablespoons of chopped cilantro and 1/2 teaspoon cayenne pepper to spice it up a little. Let the mixture stand. This mixture is enough for one whole medium chicken. Clean a whole chicken by removing the skin and any other fats attached to it. Either the whole chicken can be basted or it can be cut into eight pieces. If chicken is whole, it can be baked at 350 degrees for about an hour in a convection oven, which can be eaten with baked potato or a green salad. Chicken in pieces is best barbequed over a charcoal fire and can be eaten with salad and fried rice.Condiments on side - tamarind chutney - as in my previous blog. Another dip - unsweetened dessicated coconut blended with some cilantro and jalapenos and with lemon juice and salt to taste.

Recipe's from my book 'The Zyronian Book 1 - Destination Africa"

Vegetable Pakora's

Two cups of chick pea flour
2 teaspoons of crushed garlic
1 cup freshly chopped spinach
1 cup of freshly chopped onions
1/2 cup of freshly grated carrots
1/2 cup of tinned creamy corn or peas or both
1 level teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 cup freshly chopped cilantro


Mix all of the above ingredients in a mixing bowl with some water to form a thick paste.
Heat a liter of oil for frying in a deep saucepan at medium heat.
Add 1/2 teaspoon baking powder into the mixture and mix thoroughly
Spoon out mixture with a tablespoon into oil forming small balls. Fry until golden brown turning each fritter to cook all the way inside. Remove fried fritters and place on paper towels to drain excess oil.
Serve with tamarind chutney which you can buy ready or make.

Tamarind Chutney

Boil a  small block of tamarind with two tablespoons of sugar in some water for an hour or so until soft. (Add more water if necessary.) Strain the thickened paste into a bowl using a strainer and add salt and cayenne pepper to taste.Option - sprinkle a little chopped cilantro.

Will be posting more recipe's soon. I will be glad to answer any questions.