Ingredients:
250 gram red lentils
5 cups of water
6 tablespoons oil
1 onion roughly chopped
2 chopped garlic cloves
2 tablespoon chopped ginger
4 cloves
3 cardamon
1 chopped ripe tomato(optional)
1 cup of chopped green pepper Continue reading
Category Archives: Indian / Hungarian
MASALA CURRY MIX
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seed or caraway seeds
1 teaspoon mustard seed
1/2 teaspoon whole cloves
2 dried red chili peppers, seeds discarded
2 bay leaves
10 curry leaves Continue reading
POTATO AND CHICKPEA CURRY
1 Cup dried chickpeas – soaked in cold water for 4 hours
4 Meduim potatoes – cut in 2x2cm cubes
1 big union chopped
oil
Big tin coconut cream
½ cup frozen peas
1 stock cube
2 tablespoons Masala Curry Mix
Teaspoon brown sugar (or more if you like it sweet) Continue reading
ELIZABETH SE ROTIS
ELIZABETH SE ROTIS
Resep en foto: Elizabeth Haupt
Posted: Amanda Conradie
2 koppies meel
½ teelepel bakpoeier
sout
100 ml kookolie
Meng alles saam. Voeg ± 1 ½ koppie kookwater by om alles te bind.
Gooi op meel oppervlak en meng tot sagte bal. Continue reading
DIFFERENCE BETWEEN ROTI, NAAN, CHAPATI AND PARATHA
DIFFERENCE BETWEEN ROTI, NAAN, CHAPATI AND PARATHA
Elsabie Templeton Vir interesantheid noudat die vraag gevra is, hier is die verskil tussen roti, naan, chapati en paratha.
Roti, Chapati and Paratha are all Indian flatbreads. They are made on a flat top griddle or tawa. They are similar but there are subtle differences:
ROTI is a traditional unleavened whole-wheat bread which, depending on the country and the cook, can be as thin as a “skin” or soft and pliable, closer to a pita. Rotis are eaten mainly in North India but are known as “phulkas” in the West & the South parts of India. Deep fried versions are known as “poori”. Continue reading
JEERA RICE
super simple, my dad taught me :
I cook the rice, while its draining, I melt some butter in the pot with the whole jeera, cook it for a few minutes, so the jeera is a little softer, add some salt then my rice and mix it all in. Even my fussiest eater enjoys it.
Recipe: Sa-eeda Daniels
MUTTON BHUNA GOSHT
Ingredients
3 Tbsp raw papaya paste
150 g ghee
4 Tbsp ginger-garlic paste
200 g brown onions
6 medium tomatoes
1/4 tsp nutmeg powder
2 tsp turmeric powder
2 Tbsp red chilli powder
Salt to taste Continue reading
SA-EEDAS ROTIS
CHICKEN CURRY AND ROTI
CHICKEN CURRY AND ROTI
Curry recipe : 4 cardamom pods
1 Cinnamon stick
1 large onion
2 tsp ginger
2 tsp garlic
4 medium potatoes
1kg chops / steak / chicken
2 tsp jiera (cumin)
3 tsp koljana
1 tsp turmeric
2 tsp curry powder
2tsp masalla (mine is a mix of durban masalla, leaf masalla, packo roasted masalla and regular red masalla) Continue reading
DURBAN ROTI
DURBAN ROTI
(A type of pancake filled with curry, or used as bread to mop up all the curry juices)
3 cups cake flour
1 teaspoon salt
3 tablespoon oil
enough water to form a soft dough
1 cup soft butter or margarine
oil for frying Continue reading