Food Directory
Food Home:- Home: Cooking: World Cuisines: African: Tanzanian:
- Tanzania : Menus and Recipes from Africa
- A Tanzanian menu with recipes and suggestions for presentation from the Africa Cookbook
- Beans and Groundnut Relish
Recipe for a relish from Zanzibar. Ingredients include onion, tomatoes, peanut butter, and pea beans. - Beans with Coconut and Cilantro
Recipe for a vegetarian dish containing coconut from Tanzania. - Biriani
Recipe for a poultry dish from Tanzania containing beef, at RecipeSource. - Braised Duck with Orange-and-Lime Sauce
Recipe for a poultry dish from Zanzibar containing duck, at RecipeSource. - Chef Bayo's Tanzanian Green Tomato Chutney
Recipe for a side dish from Tanzania. - Chicken Zanzibar
Recipe for a poultry dish containing chicken from Zanzibar, at RecipeSource. - Food in Each Country - Tanzania
Recipes and information about the history and traditions connected with local foods. Includes a bibliography and additional web resources. - Let's Try Some African Food
Two Tanzanian recipes by teacher Linda Perry - Mango Tartlets with Lime Curd and Tropical Nut Crust
Recipe for a dessert from Zanzibar. - Mango-Orange Drink
Recipe for a beverage from Tanzania containing mango, orange and lemon, at RecipeSource. - Pineapple Squash
Recipe for a beverage from Tanzania containing pineapple and lemon juice, at RecipeSource. - Recipes
African recipes, predominantly from the island of Zanzibar, on Kulmansam's homepage. - Tanzanian Curried Chicken-Banana Soup
Recipe for a soup from Tanzania. - Tanzanian Veggie Soup
Recipe for a soup from Tanzania. - Zanzibar: Menus and Recipes from Africa
A Zanzibari menu with recipes and suggestions for presentation from the Africa Cookbook - Zanzibar Chicken
Recipe for a poultry dish from Zanzibar containing chicken thighs or drumsticks, at RecipeSource. - Zanzibari Cuisine
Ten Zanzibari recipes by Emerson House
Random Indian Recipes:-
- Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ... - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Puranpoli
In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ... - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - Shahi Navaratan kurma
Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ... - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ...