BREYANI


BREYANI
1 kg lamb pieces/ chicken pieces
1 tblsp of lemon juice
2 tsp salt
½ tsp turmeric powder
3 tsp chilli powder
1 tsp garam masala
2 tsp cumin powder
4 whole ealchi
2 stick cinnamon
1 tsp whole cumin
½ tsp saffron essence or few strands of saffron
2 fried onions
½ cup of maas/sour milk
3 grated tomatoes
1 grated onion
1 sachet tomato paste
¼ cup of coconut milk
3 green chillies, finely chopped
4 potatoes, cut and coloured with egg yellow and roasted in the oven on 200 ºC for 35 minutes
1 cup of masoor (black lentils) boiled for 30 minutes with ¼ tsp turmeric and 1 tsp salt
2 ½ cups of rice pre-cooked as per directions on package
¼ cup ghee/butter
¼ cup oil
1 fried onion

Marinate the meat or chicken pieces with the ingredients listed for the marinade.
In a large oven friendly pot add the ghee and butter.
Place in the marinated ingredients and allow to cook (30 to 45 minutes) until meat or chicken is done.
Place boiled masoor (black lentils) over.
Place roasted potatoes over the masoor.
Layer cooked rice on top.
Spread the last fried onion on too mixed with a little food colouring.
Cover with foil and place in the oven. Cook on 180 ºC for 1 hour.
N.B. potatoes can be fried but I prefer it roasted.
Photo: Yasmeen Ibrahim




AKHNI – SPICY RICE WITH MEAT OR CHICKEN


AKHNI – SPICY RICE WITH MEAT OR CHICKEN
This is a one pot wonder dish and its so easy to make and very tasty.
1 kg meat pieces/ chicken pieces
4 large or 6 small potatoes
1 cup of boiled peas
2 onions
1 cup of sour milk
1 tablespoon of ginger and garlic paste
2 tablespoons of salt
2 tablespoons of chilli powder
1 teaspoon of tumeric powder
1 tablespoon of dhania/ jeera mix
2 green chillies
3 cups of basmati rice
1/4 cup of cooking oil

In a large pot fry onions in oil until golden brown.
Add meat/ chicken pieces with a tablespoon of salt and ginger and garlic paste and let it cook for around 15 minutes.
Next add the potatoes cut in half and green chillies and let it cook for another 15 minutes adding a little water to keep it from burning.
Add the spices and sour mik and let it cook for 5 minutes.
Lastly add the washed rice and other tablespoon of salt and lower the heat and cook for 20 minutes. Add water a little at the time just to keep it moist and from burning.
Once the rice is nice and soft the dish is ready. Just mix in the boiled peas.

Enjoy😍
Recipe and photo:  Yasmeen Ibrahim




INDIESE LAMSKERRIE MET NAAN


INDIESE LAMSKERRIE MET NAAN
Indiese lamskerrie met tuisgemaakte naan en knoffel kool
lam skenkels
Robertsons paprika, growwe swart peper, gemmer en koljander na smaak
blatjang na smaak
2 teelepels tamatie paste
125 ml klappermelk
1 knoffelhuisie
2 wortels, in blokkies gesny
4 klein aartappels, blokkies gesny
1 ui, gekap
1 koppie groenboontjies, gekerf
½ teelepel kerrie poeier of paste, na smaak

In die  prutpot (slow cooker) gemaak soos ‘n stew.
Ek het op ± 500 g lamsvleis  (mal oor Indiese kos, so ek gaan na smaak) uie gebraai en lam bygesit en in prutpot gesit met bietjie water vir paar uur met alle droë bestanddele (gemmer, knoffel, koljander, paprika en borrie, sout en peper) lam laat sag kook op hoog.
Meng die klappermelk, tamatie paste, blatjang en kerrie paste, hang af van hoe sterk jy van jou kerrie hou. Sit al die groente en die klappermelkmengsel by die vleis, kook verder op hoog tot alles sag en gaar is.

Naan:
Droë bestanddele:
1 teelepel suiker
2 teelepels gis
1 teelepel sout
3 koppies meel
1 ½ koppie warm water

Meng goed saam, laat rys vir 30 min.
Knie af en vat klein bolletjies met meel en rol so dun as moontlik uit.
Braai in non stick pan soos pannekoek.
Doop daai outjies in die sousie en geniet.
Bykos was kool, gebraai in knoffel botter.
Foto en Resep: Ina Du Toit Rautenbach




YASMEEN’S SQUARE ROTIS

YASMEEN’S SQUARE ROTIS
6 cups of flour
2 tsp salt
2 cups of boiling water
2 cups of butter ghee melted/ or 250 g butter
1/2 cup of cooking oil

Sift flour and salt in a large dish.
Make a mixture of melted butter ghee and oil and pour half the mixture into the flour and set the other half aside.
Add the boiling water to the mixture and form into a soft dough.
Divide dough into small golf ball size portions.
Roll each portion round, drop a tablespoon of ghee mixture then fold like a handkerchief in a square.
Now roll that flat and fry making sure to place a spoon of ghee on each side as you flip the roti over.
This recipe yields a lot so for smaller families it should be halved.
Photo and Recipe: Yasmeen Ibrahim




RHODES BUTTER CHICKEN


RHODES BUTTER CHICKEN
30 ml  butter
1 large onion, chopped
2 – 3 garlic cloves, chopped
30 ml grated gingerroot
10 – 15 ml chilli powder
10 ml  ground turmeric
5 – 10 ml ground cumin
5 – 10 ml ground coriander
2.5 ml ground cinnamon
1 x 410 g can Rhodes Tomato Puree
1 x 50 g sachet of Rhodes Tomato Paste
15 – 30 ml brown sugar
salt and black pepper
4 chicken breast fillets, cubed
250 ml cream
handful chopped coriander leaves

Heat the butter, add the onion and fry until tender.
Stir in the garlic and ginger and cook briefly before adding the chilli powder, turmeric, cumin, coriander and cinnamon and stir for a minute before adding the Rhodes Tomato Puree, Rhodes Tomato Paste and brown sugar.
Season to taste, cover, reduce heat and simmer for 15 – 20 minutes.
Add the chicken and simmer for a further 10 minutes until the chicken is cooked through.
Just before serving, stir in the cream and coriander leaves and serve with basmati rice and roti.
Photo and Recipe: Michelle Ramnarain




THAI INDIAN FUSION CRAYFISH CURRY


THAI INDIAN FUSION CRAYFISH CURRY
2 whole crayfish, cleaned and cut into large chunks
1 onion, sliced
2 cloves garlic, chopped
3 cm piece of ginger, sliced
1 lemongrass stalk
2 green chillies, whole
8 curry leaves
5 ml (1 tsp) mustard seeds
15 ml (1 Tbsp) mild curry powder
5 ml (1 tsp) turmeric
1 x 400 g tin coconut milk
zest of 1/2 a lime (or lemon)
10 ml (2 tsp) vegetable stock powder
1 sweetcorn, cut off cob
handful fresh coriander leaves torn off stalks
salt and pepper to taste

In a large pot, fry onion until translucent. Add garlic, ginger, lemongrass, chillies, curry leaves, and mustard seeds, and fry until fragrant (about 2 minutes).
Add curry powder and turmeric and fry for another minute, adding a dash of water to keep spices from sticking if necessary.
Pour coconut milk into pot, add lime zest and stock powder. Once boiling, add sweetcorn kernels and allow to simmer for 15 – 20 minutes. Add boiling water as necessary (about ½ – 1 cup).
Add crayfish to the pot, stir through, add coriander leaves and close lid for about 5 minutes. The crayfish is ready when the flesh is white and still firm.

Serve with rice with the rest of the lime’s zest and another handful of coriander leaves stirred through, popadums, and garlic and cucumber double cream Greek yogurt.
Posted by Jessica Bailey




CURRY CHICKEN AND SPINACH SAMOOSAS


CURRY CHICKEN AND SPINACH SAMOOSAS
500 g Pur / ready-made samoosa pastry
1 kg chicken mince
3 cups shredded spinash
1 onion
25 ml Jeeru mix
25 ml borry
12.5 ml paprika
25 ml curry Masala
5 ml onion salt
25 ml garlic
25 ml ground black pepper
Aromat
½ cup olive oil

Fry onion, garlic and mince.
Add spinash and spices and fry untill golden.
Let cool.
Take pur into hand and make a pucket. Put mince inside and fold in triangle form. Stick last corner with a glue like paste made from flour and a little water.
Heat oil. Place no more than 4 samoosas in oil and flip. Fry untill golden brown.

Ham en kaas samoosas vulsel:
Ek het wit cheddar gerasper en ham fyn gesny. Maaskaas kan ook met die kaas en ham gemeng word as jy lus het. Net min.
Photo and recipe: Rika Olivier




CHICKEN BREYANI/BIRYANI

CHICKEN BREYANI/BIRYANI
(can be substituted with lamb or vegetables)
1 kg chicken pieces (I prefer thighs with bone and skin still intact as it imparts flavour)
(To make this as a vegetarian dish, use vegetables of your choice, washed and cut up into chunks)
3 medium onions, chopped up and fried until golden brown (keep aside)
4 potatoes, peeled and cut into 2 cm cubes or baby potatoes halved (keep skins on them) fried in same pan as onions until starting to go light brown then remove and keep aside (they don’t have to be thoroughly cooked yet as they are going into oven)
Half a cup of ghee (clarified butter) or oil ( I just use butter)
2 cups basmati rice (cook as per instructions but shorten the time as it’s going into the oven, must not be soft or fluffy yet. Rinse and keep aside)
½ cup of brown lentils soaked in hot water for at least an hour then rinsed and cooked for 20 min, rinse and keep aside

4 cinnamon sticks (tuj)
8 cardamom pods (elachi)
6 hard boiled eggs peeled
½ cup of fresh coriander leaves chopped and tightly packed (dhania)
½ teaspoon of safron (kesar) boiled in ½ cup of water then simmer to draw the colour and flavour out of strands
1 teaspoon cumin seeds (jeera)
Optional: a few drops of red food colouring mixed in ¼ cup of water

Marinade for chicken pieces:
½ tin of whole tomatoes in juice (liquidise) alternatively grate 2-3 tomatoes
1 cup plain yoghurt (I use double cream)
2 tablespoons lemon or lime juice (I prefer lime)
1 tablespoon grated/crushed garlic
1 tablespoon grated/crushed ginger
1 teaspoon salt
1 teaspoon turmeric
2 teaspoons green masala
2 teaspoons red masala
Optional to marinade if you want it hot:
2 green chillies, sliced

Wash and pat the chicken pieces dry and place in flat glass or ceramic dish. Combine the marinade ingredients and spoon over the chicken making sure it’s covered all over. Close the dish with clingwrap and keep in fridge for at least 3 hours but can be left overnight for more flavour and quicker assembly next day.
Heat a heavy flat bottomed pot (about 4 liter capacity) with tight fitting lid that is suitable for the oven on the hob and put the butter in so that it just melts without bubbling. Put the cinnamon sticks, cardamom pods and half of the fried onions on the bottom of pot. Put the chicken pieces (removed from fridge about an hour earlier to get to ambient temperature) on top and spoon all the marinade over. Spoon the rest of onions and the lentils over and sprinkle with the coriander leaves and chillies if using. Sprinkle the potatoes cubes or halved baby potatoes over. Arrange the eggs on top. Cover with the slightly underdone rice and sprinkle the cumin seeds over the rice. Sprinkle the red water over the rice. To seal it tight put a sheet of tinfoil over the pot, cover with lid and put in preheated oven at 170°C for 90 minutes.
For vegetables 1 hour is enough. Lamb would be between 90 min and 2 hours.
Serve with raitas (cucumber grated or cut small cubes in unflavoured yoghurt)
Photo and recipe: Elsabie Templeton




INDIAN DOUGHNUTS (GULAAB JAMOON)

INDIAN DOUGHNUTS (GULAAB JAMOON)
1 tin of condensed milk
2 Tablespoons of butter/ ghee
1 tsp elachi powder
3 tsp baking powder
2 Tablespoons of semolina/ taystee wheat
3 tsp baking powder
2 cups flour

Make a soft dough, add a little more flour if necessary.
Dough must be soft.
Roll into long shapes with your hands and deep fry on medium heat.
Make a syrup by boiling together:
3 cups sugar
1 and 1/2 cups water
1 teaspoon elachi powder
few strands of saffron
Dunk the fried Gulaab Jamoons in the syrup and roll with coconut.
Foto and Recipe: Yasmeen Ibrahim




BOLLAS

BOLLAS
5 tbsp Castor sugar
2 eggs
5 tbsp oil
1 tbsp of vanilla essence
2 and 3/4 cups cake flour
3 tsp baking powder
300 ml buttermilk
SYRUP
2 cups water
2 cups sugar
Desiccated coconut

In a large bowl, beat the sugar and eggs with a hand whisk until creamy.
Add the oil and vanilla essence and whisk until fluffy.
Sift in dry ingredients and add the buttermilk and mix until well combined.
Don’t over mix.
Cover the bowl of batter with cling wrap or a tea towel and allow to rest for 30 minutes.
Once ready, use a tablespoon to scoop the batter and shape into a round ball.
Deep fry in a deep saucepan on medium heat.
Fry until golden brown on each side.
Remove with a slotted spoon and place on a paper towel.
In a separate pot, cook your water with sugar for 15 minutes to make a sugar syrup.
Dunk the Bollas into the warm syrup just once and remove with a slotted spoon.
Sprinkle with desiccated coconut and serve.
Delicious and light.
If your batter is too runny, simply add 2-3 tbsp of flour .
Recipe:   Fatima Sydow
Recipe picture: Charmaine Thompson