Cabbage & Carrots Sauce



1 medium cabbage (shredded and washed)

1 small bowl carrots (scraped and diced)

2 large onions diced

1 small bowl diced capsicum peppers

1 tbsp curry

1 tbsp ground pepper

1 tsp cinnamon

1 tsp turmeric

Salt to taste

3 bouillon cubes

1-2 cooking spoon oil


Heat the oil in a pot and fry the capsicum peppers and onions till the onions are translucent. Add the cabbage and carrots with seasonings and spices, stir fry for 5-7 minutes.

Serve with the yamarita and enjoy!



3 small yams (peeled and cut into strips)

5 eggs

1 medium cup flour

2 bouillon cubes

1 tbsp ground pepper

1 tsp cinnamon

1/2 tsp turmeric

1 tsp curry

Salt to taste

1/2 bottle of oil for frying


Boil the yam till almost soft. Strain and allow to cool.

Sweet Potato Veggies


5 medium Sweet Potatoes (peeled & cubed)

5-6 carrots (peeled & sliced)

2 green peppers (diced)

3-4 handfuls of chopped spring onions

I medium cup grated tomatoes, bell peppers & onions

1 large diced onion

1 small cup crayfish

1 tsp chicken masala

1/2 tsp oregano

1/2 tsp dried basil


3 bouillon cubes


Vegetables on Sliced Cucumber



1 medium Cucumber (slice half & chop half)

3 chopped tomatoes

1 chopped large onion

1 small lime

1/4 tsp salt

Salad cream

Chopped Moringa for garnishing


Mix all the vegetables in a bowl excluding the sliced cucumber. Add few drops of lime, add tbsp of salad cream, sprinkle some salt and stir. Arrange the sliced cucumber in a plate and add tbsp of the veggies salad on top of each sliced cucumber. Sprinkle some chopped moringa. Serve with any dish of your choice.

(c) Asmie's Kitchen

Potato and Vegetable Delicacy

  Potatoes & Veg gies Delicacy


10 Irish potatoes (peeled & diced)

3 eggs

1 cucumber (sliced)

1 tin Geisha

3 bell peppers(diced)

2 carrots (diced)

2 green peppers(diced)

1 large onion (diced)



Some oil


 Boil the potatoes with some water. Then add add all the veggies and allow to cook for 5-7 mins. Add the Getsha with seasonings and spices, cucumber, boiled sliced eggs and some oil.Stir and Cook on low heat.

Serve watery.

Vegetable Sauce


Ingredients :

1/2 small cabbage (shredded )

3 chopped spring onions 

3 plump tomatoes (seeded & diced)

5 bell peppers (diced)

2 onions (diced)


1-2 stock cubes

1 tbsp curry

1 tsp thyme powder

1 tsp crushed garlic

1 tsp ground ginger

Pinch oregano

Pinch dried basil

1 cooking spoon oil


Heat the oil in wok and fry the vegetables for 5 mins. Add the seasonings and spices with cabbage and chopped spring onions. Fry for another 5 minutes.

Vegetable Chopsuey


1/2 medium cup shredded chicken breast

I medium cup shredded cabbage

1/2 medium shredded carrots

1/2 medium cup shredded capsicum peppers

1/2 medium cup thinly sliced onions

1/2 bag spaghetti or rice vermicelli (boiled & drained )

2 tbsp vinegar

1 tsp sugar

Salt to taste

2 tsp diced garlic

1 tsp soy sauce

2 tbsp corn flour

Oil for deep frying


Combine the corn flour, salt, sugar, soy sauce, vinegar and some water to make 1 cup. Set aside.

Vegetable Canapes



2 sliced bread

2 sliced brown bread

Round biscuits (cream crackers etc)

2 diced bell peppers

2 diced green peppers

1/3 diced cabbage

2 plump tomatoes (sliced & diced)

Other veggies of your choice: asparagus, baby corn, etc)

1 tbsp olive oil

1/2 tsp salt

1 tsp ground Pepper

Pinch ground garlic

Pinch ground ginger


Cut the edges of the sliced bread. Use a round cutter to cut the bread. Cut the remaining sliced bread into square. Set aside.

Vegetable Biryani


1 1/2 cup of basmati rice ( soaked for 10 minutes )

1 potato (peeled & cubed)

2 carrots (peeled & diced)

1/2 small cup  peas/ green beans

1 large onion thinly sliced

1 handful of mint leaves (chopped )

1-2 green pepper(s) (diced)

2-3 tbsp oil

6 cloves

1 tbsp ginger and garlic paste

4 green cardamo

1 cinnamon stick

Salt to taste

1 bay leaf

1 tsp biryani masala powder

1 tsp lemon (optional)