1 cup water
salt for taste
1 tsp oil
1 cup rice flour

Take a pan and boil the water.
Add salt and oil stir nicely.
Then add the rice flour, stir nice, make sure there are no lumps. It will become like a dough.
Remove from flame. Cover and leave for 5 min, then make 6 small balls roll into chapati and cook on a flat pan.
Photo and recipe: Ena Pareekh


1 lb chicken, bone-in preferred, cut into small pieces
1 medium sized onion, sliced
2 garlic cloves, finely chopped
1 small piece of ginger, finely chopped
3-4 green chilies, finely chopped
½ cup carrots, sliced into round
½ cup potato, cubed
1 cup water and milk
1 cup thick coconut milk
1 each spices: cardamom, cinnamon, cloves, peppercorns, bay leaf, star anise

Heat oil in a pan, add the spices and saute until they become aromatic.
Add sliced onions to the pan and saute until it turns translucent.
Add chopped ginger, garlic, green chilies and curry leaves. Saute for 2 minutes.
Add the chopped vegetables and chicken, and season with salt and pepper.
Follow by adding water and milk stir. Close the lid and cook on a low flame until the chicken turns white and cooked.
Add the thick coconut milk. Adjust the quantity added accordingly to the creaminess.
Check salt.
Photo and recipe: Ena Pareekh


Kerala style chicken stew served with Malabar pathiri and coconut rice. This is one of the many varieties served in the South Part of India.
Gulab jamun this sweet dish is part of North India.
500 g rice, washed and soaked for 10 min
2 cup thick coconut milk
1 or 2 cups chicken stock, just to cook the rice
1 onion, chopped
salt for taste
small stick lemon grass
1 bay leaves
1 tsp of whole garam masala
1 tsp of Cumin seeds
2 tbsp of oil

Take the pan, heat oil, put the whole garam masala along with the bay leaf, stir for a minute and them add onion, fry for a minute or till it changes the colour. Then add rice mix nicely, add salt.
Then add the coconut milk and the chicken stalk, mix it nicely, add the lemon grass, cover and cook till the water dries.
The stock should be enough to cover and cook the rice.
You can even use plain water.
Garnish with fried onions, corriander ,mint and tou, can even use dry fruits.
Photo and recipe by Ena Pareekh


Vrydagaand takeaway maar self gemaak hoender saagwala (‘n tipe spinasie/hoenderkerrie).
Heerlik en nie te branderig, so perfek vir die kiddies (as daar oor is).
Bedien met basmati rys en/of naan.
2 groot hoenderborsies, in blokkies gesny
olie/ghee vir vlakbraai
1 ui, gekap
2 knoffelhuisies, gekap
1 teelepel gerasperde vars gemmer
½ pak gevriesde spinasie, ontdooi en water uitgedruk
1 eetlepel garam masala
1 teelepel cumin powder
½ teelepel borrie
½ teelepel cayenne pepper
sout en peper na smaak
5 ml asyn
100 ml water
200 ml room
125 ml suurroom

Braai hoender tot ligbruin.Voeg uie, knoffel en gemmer by en braai tot deurskynend. Voeg spinasie, garam masala, cumin, borrie, cayenne pepper, water, room en suurroom en asyn by en laat deurkook. Bedien warm.
Resep en foto: Ilze Garbers Jacobs


Gisteraand het my man vir ons kerrie gemaak soos hy daarvan hou. Hy het die resep iewers op faceboek gevind, ek dink dis een van Fatima Sydow se resepte. Ons het nie van die coriander blare gehou nie en hy kon van die masalas nie kry nie, so dis effe aangepas. Ek het net na die foto geneem is, my piesangstukkies bygevoeg.
1 kg lamb pieces
3 onions, peeled and finely chopped
3 tbsp oil
4 cardamom pods
3 cinnamon sticks
3 tbsp finely chopped garlic
1 tbsp finely grated ginger
1 tsp turmeric
3 tbsp traditional Masala
1 tablespoon Breyani Masala
salt to taste
6 potatoes, peeled and cubed
fresh coriander, optional

Medium heat, add the onions, salt, cardamom, and cinnamon sticks and fry until golden brown.
Add the meat and garlic and ginger and braise for 5-10 minutes. Add 1 cup of hot water, cook for 30-40 minutes on medium heat, stirring occasionally. Next add all the spices, braise and stir for 10 minutes. Adding only a tbsp of water at a time. Add the potatoes and 1 to 2 cups of water and cook until potatoes are soft, stirring when required, garnish with fresh coriander. Serve with roti or white rice.
Recipe posted by Stien Rust
Photo: Stien Rust


chicken breasts, cut into 2 cm x 2 cm chunks
4 tbl spoons full cream Greek yogurt
2 tbl spoons chickpea flower
1 teaspoon turmeric
1 teaspoon ground coriander
½ – 1 teaspoon chillie powder
½ teaspoon cumin
½ teaspoon cinnamon
1 teaspoon crushed garlic and ginger
salt to taste

Mix the yogurt and the chickpea flower well, no lumps. Then mix all other ingredients and add chicken pieces, coat all well. Skewer chicken and bake in oven on 230°C for 25-30 minutes, turn regularly. Grill last 5 minutes to score corners of chicken, it adds flavour.

Butter Sauce:
1 finely sliced onion
50 g of butter
½ teaspoon of ginger
½ teaspoon of chillie powder
3 table spoons of tomato puree
500 ml of cream
1 teaspoon of honey
pinch of salt

Put all sause ingredients together in a pot, simmer for 8-10 minutes, stirring regularly. Add chicken pieces and simmer for another 6-8 minutes.
Recipe and photo: Jéan Minderon


2 onions
4 medium tomatoes
800 – 1000 g lamb meat of choice
1 tsp nutmeg
1 tsp cinnamon
2 tsp Kasumir hot curry powder
2 tsp mixed Masala powder
1 tsp smoked Spanish paprika
1 tsp hyme
1/2 tsp cumin ground
1 tsp Portuguese peri peri
ground black pepper
Hawaiin black salt

Brown meat in some olive oil with all spices.
Dice tomatoes and onions and add to meat.
Simmer while stirring continuously until tomato feels like sticking to pot.
Add 2 cups of water and simmer with lid until water is almost evaporated.
Repeat the water step until meat is melting soft. You should be left with a thickish curry Masala sauce with the meat.

Chapati bread:
3 cups flour
1 tsp salted butter
1.5 tsp salt
1 cup warm water (45-50 degrees)
1 cup finely grated mature cheddar cheese

Mix all dry ingredients.
Add water and butter together and add to dry ingredients.
Add cheese.
Work the dough till it becomes elastic.
Make balls of dough about 3 x 3 cm.
On a floured surface roll the balls until very thin, 2 mm is perfect.
Heat a skillet or non stick pan on medium heat and cook rolled out dough until crispy. Bubbles should start to form on dough while cooking.
Recipe posted by Werner Pretorius
Photo: Werner Pretorius


1 kg lamb pieces
1 tablespoon ginger and garlic paste
¼ cup ghee
¼ cup oil
1 tablespoon lemon juice
2 teaspoon salt
½ teaspoon tumeric powder
3 teaspoon chilli powder
1 teaspoon coriander and cumin mix powder
1 teaspoon garam masala
2 teaspoon crushed cumin
4 whole elachi (cardamom)
2 sticks of cinnamon
few strands of saffron (½ teaspoon)
2 sliced and fried onions
¾ cups of maas (sour milk)
3 grated tomatoes
½ grated onions
1 sachet tomato paste
3 green chillies
4 potatoes cut in wedges and roasted
1 cup black lentils boiled with ¼ tsp tumeric and 1 tsp salt
3 cups of pre-cooked rice.

Make ready and leave aside your roasted potatoes, lentils and rice.
Marinate the lamb pieces with alll the spices.
Cook for about 1/2 hour or until well done.
Now layer the black lentils on top of the cooked lamb.
Followed by the roasted potatoes.
Lastly top with your rice.
Garnish with a onions fried in butter.
Cover with foil.
Steam for 180°C for 1 hour.
Recipe and Photo: Yasmeen Ibrahim


If you like curry but not too hot… this one is for you!
You can enjoy it with basmati rice, bread, roti, using it as a filling for pita, naan, tortillas, or any other flatbread.
Rendang is typically very thick, but if you prefer a saucier dish, you can add a little water in the end.

Flavour base:
6-8 jalapeño chillies or 3-4 frozen chillies (I used 3 big fresh jalapeños)
1-1/2 cups sliced shallots (from 4 large shallots)
2 Tbs sliced garlic
1 Tbs sliced peeled fresh ginger

Whole spice blend:
4 whole cloves
4 whole green cardamom pods
2 whole star anise
1 3-inch-long cinnamon stick, snapped in half

Ground spice blend:
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground fennel seeds
1 tsp ground turmeric
1/2 tsp freshly ground black pepper

3/4 cup vegetable oil; more as needed
1.8 kg top blade beef chuck and short-rib mixed, cut into 1/2-inch-thick slices, then cut into 1-1/2- to 2-inch pieces
1 can unsweetened coconut milk
1/4 cup tamarind concentrate
3 wild lime leaves, thinly sliced
2 medium lemongrass stalks, bruised with back of knife and tied in a knot
4 tsp palm sugar or dark brown sugar
2-1/2 tsp table salt
1/4 cup coarsely chopped fresh coriander, for garnish (optional)
Lime wedges, for garnish (optional)

Make the flavor base:
If using frozen chilies, put them in water until pliable, 2 to 3 minutes; then slit and seed them. Put the chillies, shallots, garlic, ginger and 1/4 cup water in a food processor and process to a coarse purée, about 3 minutes (if using whole chillies, you’ll still see little pieces of the skin).

Make the spice blend:
In a small bowl, combine the cloves, cardamom pods, star anise, and cinnamon pieces.
In a second small bowl, combine the coriander, cumin, fennel, turmeric, and pepper.

Make the rendang:
Heat 2 Tbs of the oil in a large skillet or wok over medium-low heat until shimmering hot.
Add the whole spice blend and cook, stirring constantly, until the cinnamon sticks unfold (the cardamom may also crack open) 1 to 2 minutes; don’t let the spices burn.
Add another 2 Tbs of the oil and the ground spice blend and cook, stirring constantly, until the mixture sizzles and becomes fragrant, 30 to 60 seconds more (if the spices stick to the pan, add a little more oil to prevent burning).

Add the remaining 1/2 cup oil and the flavor base and cook, stirring, until the purée is an intense reddish-brown, about 10 minutes.
Raise the heat to medium, add the beef and cook, stirring, to coat it with the spices, about 2 minutes. Add the coconut milk, tamarind concentrate, lime leaves, and lemongrass and cook, stirring constantly, until the mixture comes to a boil, about 5 minutes.

Reduce the heat to low, add the sugar and salt, and simmer, stirring occasionally for the first hour and then more frequently as the stew thickens, until the liquid is very thick and oil appears on its surface, about 1-3/4 hours.
The meat will not be fork-tender at this point.
Continue to cook, stirring frequently, until the meat is fork-tender, 20 to 30 minutes more (the oil will start frothing after 15 to 20 minutes).
Remove the lemongrass, cinnamon pieces, star anise, and as many cardamom pods and cloves as you can find.
Transfer the meat to a serving platter and garnish with the cilantro and lime wedges (if using).

***Beef rendang will keep for up to 5 days in the refrigerator, but expect it to become drier and more intense as it sits. To re-heat, you can warm on stove-top. Add a little water if too dry.
Recipe posted by Amanda Conradie
Photo: Elize de Kock


60 ml (4 tablespoons) vegetable oil
1 dry red chilli
1 star anise
1 cinnamon stick
10 ml (2 teaspoons) mustard seeds
2 onions, peeled and chopped
30 ml (2 tablespoons) garlic and ginger paste
30 ml (2 tablespoons) mild curry powder
15 ml (1 tablespoon) turmeric
3 cups long grain rice, rinsed and drained
1 cup dried brown lentils, soaked overnight in plenty cold water
4 vegetable stock cubes
10 ml (2 teaspoons) salt
60 ml (4 tablespoons) tomato sauce or tomato paste
4 cups frozen mixed vegetables (corn, carrots, peas and green beans)
7 cups water
125 ml (half cup) chopped fresh dhunia (coriander) or flat leaf spinach

Heat oil in a large pot.
Add the dried chilli, star anise, cinnamon stick and mustard seeds.
Stir-fry until mustard seeds start popping.
Add the chopped onion and fry until light brown.
Add the garlic and ginger paste and stir-fry for 1 minute.
Add the curry powder and turmeric and fry another minute.
Add the strained rice, soaked and strained lentils, water, stock cubes, salt, mixed vegetables and tomato sauce (or paste).
Stir and bring to a rapid boil – the vegetables will float on top.
Put heat on medium and simmer for 10 minutes.
Put the lid on and immediately seal up in your Wonderbag.
Leave for 3 hours.
When done, stir through the chopped dhunia and serve.
Recipe and photos: Malcolm Wilson‎