HARI KABAB

HARI KABAB
1 kg solid beef without fat and bone cut into thin slices
1 cup onion thin slices
½ cup cooking oil
1 tbsp onion paste
1 tbsp garlic paste
2 tbsp papaya paste
1 tbsp ginger paste
1 tbsp green chili paste
2 tbsp onion, cut into thick slices
1 tsp turmeric powder
1 tsp cumin powder
20-25 ml black pepper
4 green chilies cut one side
1 tsp hot spice powder (coriander, cinnamon, and cloves)
1 tsp sugar
1 tbsp Salt

Cut the beef slices into thin slice. Mix beef slices with papaya paste and all other spices, except sugar and onion slices.
Heat oil in the cooking pan. Put onion thin slices in to the oil and stir for evenly frying. Before onion start getting brown put the onion to the meat with hot oil.
Keep it for 8-10 hrs for marinating. It is suggested to keep in the refrigerator during hot season.
After marinating, heat the pan and cook all marinated beef on medium heat. Cover with a lid until water comes out of the beef. Add green chilies and onion thick slices.
After water dry up take hari kabab out of the pan and serve with fried or plain rice.
Recipe and photo Sultana Parvin




HOENDERKERRIE MET GROENSLAAI OP ROOTI

HOENDERKERRIE MET GROENSLAAI OP ROOTI
Aandete was winkelgekoopte rooti met hoenderkerrie en ‘n groenslaaitjie, gemaak deur my seun – was heerlik!
Hoenderkerrie:
3 hoenderborsies
4 aartappels, blokkies gesny
Ui, gesny
halwe greenpeper, gesny
1 tamatie, gesny
1 teelepel knoffel en Gemmerpasta
1 teelepel Medium Rajah kerriepoeier
1 eetlepel Packo masala

Ontbeen hoenderborsies, verwyder vel en sny in klein blokkies. Soteer ui, greenpeper en knoffel en gemmerpasta in bietjie olie tot sag, voeg tamatie by en braai verder. Voeg nou kerriepoeier en masala by en roerbraai deur. Voeg nou bietjie water by en laat kook deur. Sit nou die hoenderstukkies by en laat prut vir so 10 min. Voeg dan aartappels by en kook verder tot sag en souserig. Voeg water by soos benodig.
Groenslaaitjie:
PNP four season salad mix
halwe komkommer
3 cocktail tamaties
Ina Paarman French Slaaisous
Sny slaaiblare, komkommer en tamaties in klein stukkies. Gooi slaaisous oor en bedien oor kerrie vulsel.
Eie resep en foto geplaas deur Noelene Rutledge Saal




AKHNI IN BULK

AKHNI IN BULK
100 lt pot
10 kg meat or chicken
5 kg rice
5 kg potatoes
250 ml turmeric
250 ml cumin
250 ml coriander
125 ml crushed chilies
1 kg yogurt
1 bunch chopped coriander leaves
250 ml ginger and garlic
3 kg onions

Marinade the chicken or meat with the spices, yogurt and chopped coriander.
Slice and fry the onions until it begins to change colour, add the peeled potatoes and top with marinade meat, add the washed rice and enough water to cover.
Cover with wax paper.
Cook on high until it comes to the boil and reduce the heat to lowest setting and steam for 1 hour. Stir and serve.
Foto and Recipe: Faye Abrahams




CHICKEN AKNI


CHICKEN AKNI
10-15 Chicken pieces
5 tablespoons of oil
3 onions, peeled and finely chopped
Salt to taste
2 Star anise
5 cardamom pods
4 cinnamon sticks
2 cloves
6-8 garlic cloves, peeled and finely grated
2 tablespoons of freshly grated ginger
1 teaspoon of turmeric
2 tablespoons of breyani or akhni masala
2 tablespoons of roasted masala
6 potatoes, peeled and halved
3 cups of Basmati rice
Fresh coriander
METHOD
First , cook the rice in water and a teaspoon of salt For 7 minutes only. Strain with cold water and put one side.
In a large pot, heat the oil and add the onions, and whole spices. Fry and stir until golden brown. Next, add the chicken and garlic and ginger and braise on a medium heat for 10 minutes. Next, add a cup of water and cook for 30 minutes. Stirring occasionally. Next, add the salt and spices and braise for a few minutes to cook through the spices. Next, add the potatoes and 2 cups of water and cook until potatoes are almost soft. Next add the rice and give one stir. Sprinkle over coriander and close with lid simmer for 15 to 20 minutes. For a wet Ahkni add half a cup of water when adding the rice and 2 extra tablespoons of oil. Serve with sambal.
Photo:  Charmaine Thompson




CHICKEN BIRYANI ALA AMANDA

CHICKEN BIRYANI ALA AMANDA
Ons is gek oor Indiese kos, maar bestel dit nie maklik in ‘n restaurant nie, want dit kan baie droog wees. Hierdie is ‘n heerlike klam, geurige biryani.
10 pieces of Cubed chicken
2 onions peeled and chopped into thin slices
2 tbsp butter
3 tbsp oil
4 cardamom pods
3 cinnamon sticks
2 bay leaves
Some curry leaves (handful)
1 teaspoon of cumin seeds
1 tsp ginger
1 tbsp fresh garlic, chopped
1 teaspoon of turmeric
2 tablespoons of biryani masala
1 green chili, deseeded and chopped
2 teaspoons of garam masala
1 cup of semi cooked lentils (I used half of a tin black lentils)
2 cups par boiled basmati rice
Some fresh coriander
2 potatoes peeled, cubed
Heat the oil and butter, add your onions and whole spices, fry onions until brown.
Add your chicken and remaining spices and salt and cook and stir for a few minutes adding a dash of water to prevent spices from burning.
Add potatoes and cook till chicken is cooked and potatoes al dente.
Next add your rice and lentils and steam with the lid on, medium heat until rice is cooked.
When rice is cooked, carefully mix with chicken/potato mix. (Slowly lift and mix gently till combined).
Next add coriander and enjoy!
Delicious
Recipe: Amanda Conradie
Photo: Elize de Kock




WAYNE SE BOTTER HOENDER


WAYNE SE BOTTER HOENDER
Een van die Indiese disse wat ek vreeslik geniet is “Butter Chicken”. Ek dreig al van 2009 af om dit te leer maak en het tot selfs ‘n Indier kolega of 2 se arm gedraai om dit vir my te maak.
Ek kom toe so ‘n paar maande terug op ‘n resep af wat in een of ander restaurant gebruik word en dag toe: die een gaan ek probeer.
Dit het my ‘n maand of 2 gevat om fenugreek blare te kry – maar ek het!
Hierdie is baie lekker!!!
Sny 500g hoender filette in so 2.5cm blokkies. Marineer dit oornag in:
1 t gemmerpasta
1 t knoffelpasta
2 E Tandoorie Masala pasta
125 ml joghurt
Sout na smaak
Maak jou botter hoender sous:
2 E botter
1 groot ui, dun skywe gesny
1.5 t gemmer pasta
1.5 t knoffel pasta
1.5 t komyn
1.5 t koljander
1 t rooipeper*
1 blik gekapte tamatie
Sout na smaak
Smelt die botter in ‘n swaarboom pot oor ‘medium hitte. Soteer die uie tot deursigtig en dit begin stoom – moenie dat dit bruin word nie.
Sit die komyn, koljander en rooipeper by en roer deur. Gooi die blik tamaties by. As dit vinnig begin kook kan jy ‘n halwe koppie water by gooi. Jy wil glad nie hê dit moet brand nie. Geur met ‘n bietjie sout indien nodig vir jou.
Gooi die inhoud van die pot in jou versapper (blender) en vermeng so 2 of 3 keer tot baie fyn. Jy kan die mengsel ook deur ‘n sif druk na die tyd om seker te maak daar is geen soliede stukke in nie.
** – sien nota vir ‘n handige wenk
Bring alles saam:
1 E olie
1 t garam masala
125 ml room
1/2 t gedroogde fenugreek blare, fyngedruk
Verhit die olie in ‘n swaarboom pot. Braai die hoender vir so 10 minute tot bruin (gooi die oortollige marinade weg***).
Gooi die garam masala oor en roer deur.
Gooi die botter hoender sous by. Sodra dit begin borrel gooi die room by.
Sodra dit weer begin borrel gooi die fenugreek blare oor en roer deur. Geur met nog sout indien nodig.
Laat prut tot redelik dik.
Bedien met rys of naan of rotti.
* Gebruik minder rooipeper as jy nue van te sterk hou nie. Gebruik meer as jy van sterk hou. Onthou dat die tandoorie masala ook rissie in het.
** Jy kan die botter hoender sous mengsel laat afkoel en vries (tot op 3 maande) as jy dit later wil gebruik. Hoe langer dit staan hoe sterker raak die geure. Alternatiewelik gebruik dit dadelik.
*** Goou die ekstra marinade oor die bruin hoender en laat weg prut voor die botter hoender sous bygegooi word.
Oorspronklike Bron: Little Spice Jar
Foto: Wayne Dugmore




MALAY CURRIE

MALAY CURRIE
Serves 6-8 hungry campers.
16 chicken thighs with skin on
4 teaspoons of crushed garlic and ginger paste
¼ cup of salted butter
¼ cup of extra virgin olive oil
5 medium onions, peeled and quartered lengthways
6 medium potatoes peeled and quartered
1 punnet waterblommetjies (optional)
1 heaped tablespoon garam masala
1 heaped tablespoon finely ground cumin
1 tbsp dried chilli flakes
1 teaspoon fresh thyme leaves
1 heaped tablespoon chicken stock powder
2 x 440ml Windhoek Draughts
1 cup of cream
Freshly ground black pepper and salt to taste
Jasmine rice to serve
Method
Melt the butter and add the olive oil in a Number 3 potjie over a medium heat and add half the chicken thighs, skin side down. Turn the pieces after the skin has browned nicely. Brown the bone side and remove with a pair of tongs. Repeat with the other half of the chicken thighs.
Add the garam masala, cumin, garlic, ginger paste and chilli flakes to the leftover oils in the pan and fry for a minute, then deglaze the potjie with one of the Windhoek Draughts.
Now add your chicken thighs, bone side down, and arrange them evenly, placing the potatoes on top of them, and the onions last.
Mix the chicken stock powder with the 2nd Windhoek Draught and pour over the chicken and vegetables. Now add the thyme leaves, salt and pepper to taste and cover with the lid slightly open, turning down the heat so that it can simmer for the next hour.
Check the potjie every 15 minutes to make sure it is not simmering too much, or getting too dry. Add a little extra beer if it gets too dry – about a ¼ cup.
After an hour has passed, add the cream, and if you have waterblommetjies, this is when you add them. Spread them evenly on top of the onions, season with salt and pepper, simmer for 30 minutes while stirring very carefully to make sure the sauce mixes with the cream, but without moving the meat and veg around too much. Simmer with the lid slightly open.
Serve on a bed of fluffy jasmine rice in a deep bowl, with a dollop of finely chopped red onion, fresh chilli and coriander sambal. Tuck in and enjoy!
Foto: Gideon Louw
Nota: Ons het die waterblommetjies uitgelos en in die plek daarvan wortels en sampioene ingesit
Was heerlik




CUCUMBER RAITA WITH LITTLE CHILLI


CUCUMBER RAITA WITH LITTLE CHILLI
1 cucumber (grated)
salt (to taste)
140 g plain yogurt (5 oz)
1 pinch chili powder
1 pinch ground cumin or 1 pinch roasted cumin seeds
fresh ground pepper (to taste)
1 slice cucumber, dusted with
paprika (to garnish)

Drain the grated cucumber well so that you squeeze out as much moisture as possible.
Add the yougurt, chili powder, ground cumin (or toasted cumin seeds) and salt and pepper to taste.
Chill 30 minutes in refrigerator and stir well before serving.
Dust the single cucumber slice in paprika and garnish

Photo:  Lesdee Gloak Bam




MASOOR DAAL INDIAN RED LENTILS


MASOOR DAAL INDIAN RED LENTILS
1 packet red lentils
water, as needed
2 tablespoons ghee or 2 tablespoons canola oil
1 medium onion, thinly sliced
2 garlic cloves, minced
2 teaspoons whole coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried red pepper flakes
1 teaspoon cardamom seed
6 inches cinnamon sticks, broken
2 teaspoons turmeric powder
salt
1 tablespoon lemon juice or 1 tablespoon tamarind paste
2 cups plain low-fat yogurt or 14 ounces light coconut milk

Wash the lentils well, and then put them into a sauce pan. Add 4 – 6 cups of salted water to cover the lentils.
Bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft. Keep the water level above the lentils.
While the lentils are simmering, grind the spices together then toast them over low heat in a dry sauté pan until you have released their aromas. Set spices aside.
Using the same sauté pan, heat ghee or oil over low to medium heat. Add onions and sauté until they are soft. Add garlic, sauté another 3-4 minutes. Do not burn the onions or garlic. Add spice mixture; continue to cook for 2 minutes.
Once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick). Stir and scrape up any bit from the bottom. Stir in lemon juice, adjust salt and continue to cook for 5 minutes. (Food.com)

This was the first time I made this dish, it was tasty but next time I’ll add less water as it was very runny.
Recipe:
Photo:  Lesdee Gloak Bam




DURBAN CHILLI BITES

DURBAN CHILLI BITES
Bestandele:
1 1/2 koppie kekerertjiemeel (chickpea flour)
1/2 koppies bruismeel
1 tlp (5ml) bak poeier
1 Eetlp (15ml) kerrie poeier – jy kan meer insit as jy wil
1 opgehoopte tlp (7.5ml) sout
1 tot 2 tlps (5 – 10ml) chilli vlokkies
So maak mens:
Roer alles saam. Gooi bietjie – bietjie water by tot die mengsel ‘n slap deeg vorm.
Skep met n eetlepel in medium warm kookolie in en braai weers kante tot deurgaar.
Vir afwisseling voeg 2 van die volgende by:
1 groot gerasperde ui
1 groot gerasperde aartappel
1 groot groen peper, fyn gekap
Bron: Albert Buitenhuis
Foto: http://www.chatsworthlive.com/chilli-bites-bhajias/