MALABAR PATHIRI
1 cup water
salt for taste
1 teaspoon 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 and 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
KERALA STYLE CHICKEN STEW
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
salt
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COCONUT RICE
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
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HOENDER SAAGWALA
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 Continue reading
CAPE MALAY LAMB CURRY
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 tablespoons oil
4 cardamom pods
3 cinnamon sticks
3 tablespoons finely chopped garlic
1 tablespoon finely grated ginger
1 teaspoon turmeric
3 tablespoons traditional Masala
1 tablespoon Breyani Masala
salt to taste
6 potatoes, peeled and cubed
fresh coriander, optional
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JEAN’S BUTTER CHICKEN
chicken breasts, cut into 2 cm x 2 cm chunks
Marinade:
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
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Posted in Indian / Hungarian, Kerrie Resepte / Curry Recipes, Wraps / Tortillas / Roti
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LAMB CURRY MASALA WITH CHAPATI BREAD
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
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YASMEEN’S LAMB BREYANI
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 Continue reading
BEEF RENDANG
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 Continue reading
MALCOLM’S WONDERBAG VEGGIE BRYANI
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 Continue reading
