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
1 cup of tomato puree (mixed with some water)
3 or more chopped chillies (depending how hot you want it)
4 lime leaves
1t teaspoon salt
1 tablespoon Lemon Juice
3 tablespoon mixed curry spice
(I used mutton spice)
1 cup fresh Coriander

Method:
Add lentils to water and boil for 10 -15 minutes
In a different pot heat oil and add onion, fry for 5 minute then add garlic, ginger, chillies and whole spices.
Then add chopped tomato and lower heat,
add chopped green pepper, tomato puree, lime leaves, lemon juice and curry spice
Then add the cooked lentils to this and let it simmer on low heat for another 5 to 10 minutes
Garnish with fresh coriander
Also good with a scoop of yogurt on the side

Recipe & Photo:  Shan T Russ

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

Toast all above spices in a dry pan over medium heat for a minute or so. Do not burn or brown, just heat until you can smell the spices. Put in a blender with the following spices.

2 tablespoons ground turmeric
1 teaspoon cinnamon
1 teaspoon garlic powder
½ teaspoon nutmeg
1t paprika

Store in airtight container in fridge.
http://www.foodloversrecipes.com/2015/04/potato-and-chickpea-curry/

Bron: Retha Ingel Marais

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)

Fry onion till translucent. Add spices and fry a minute, drain chickpeas and add with rest of ingredients except the coconut cream and frozen peas. Add cup of water with the stock cube. Add more water if needed during cooking but remember that you are going to add coconut cream that’s going to make the sauce so try and keep it on the dry side. Cook on medium until chickpeas and potatoes are cooked but firm. ( you don’t want it mushy) Add peas and cream and cook for 5 min. Taste for salt and sugar. If you want more heat add cayenne pepper. If you want thicker sauce add a spoon of Maizena mixed with a little water. Cook 5 more minutes. Let it stand for a few minutes before serving.

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My Aartappel en kekkerertjie resep soos belowe. Ek weet die speserye klink baie maar dis n bere resep en die moeite werd. Hy’t alles in. Ek het hom ook al gemaak met hoender by. Jy kan natuurlik ander groente ook bysit en as jy nie van n sterk kerrie smaak hou nie kan jy 1 ipv 2 lepels kerrie gooi.

http://www.foodloversrecipes.com/2015/04/masala-curry-mix-2/

Bron:  Retha Ingel Marais

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.
Rol uit en smeer botter oor. Rol op soos rolkoek en sny in 8.
Rol elk dun uit en bak in pan met min olie.

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”.

CHAPATI is traditionally made from very finely milled whole wheat “chapati flour” and tend to be thin and papery. They are made using a 3 fold process into a triangular shape and then rolled out into a circle. Each layer is well oiled (ghee), resulting in thin layers. This type of flatbread is also known as “poli” and eaten commonly in the Western & Southern regions of India. Nowadays, many cooks add a tbsp or so of yogurt to the dough with the end result being soft chapatis without the excess use of oil or ghee.

PARATHA is a North Indian flatbread that may be stuffed or not. It is usually on the thicker side and may have several layers (8-10) that are well oiled with ghee.

NAAN, which is made from white flour and leavened either with a starter or with yeast. It is traditionally made in a tandoor oven.

 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

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

1 kg mutton leg – boneless cubes

2 bay leaves

2 cinnamon sticks

3 black cardamom

3-4 cloves

2 tsp cumin seeds

4 green chillies

2 cups khatta dahi

1 cup milk

300 g basmati rice

1/2 tsp cumin seeds (zeera)

Salt to taste

Method
Rub raw papaya paste on mutton pieces and keep aside.

In a brass pot, add ghee and saute ginger-garlic paste. Add brown onions and saute for 1-2 minutes.

Then add tomatoes and all the powder spices. Mix well and add mutton.

Cook for 10-15 minutes till little dry.

Then add all the whole spices, whole green chillies and khatta dahi alongside.

Cook again for 10 minutes, then add 3 cups water and allow to steam for 30 minutes.

Remove lid and dry out excess water on high flame.

Now add milk and mix well.

Once meat is tender, dish is ready.

Steam rice with cumin seeds and salt.

Serve hot with mutton gosht. :Muhammad Ikram, Team Pakistan
Post Amanda Conradie

SA-EEDAS ROTIS
Recipe and photo:  Sa-eeda Daniels
I hope all of this makes sense.
This recipe is slightly adapted from a recipe that appeared in the Boeka Treats Booklet to make it more like my grandmothers.

4 cups flour
1.5 teaspoon salt
¾ cup oil
1.5 cups lukewarm, boiled water
1 teaspoon baking powder
125 g butter / margarine

Mix everything in a bowl to make a nice dough, dust your hands with flour if its sticky.
I knead the dough until it has an elastic texture ± 15 minutes.
I rub it with a little oil and cover with cling wrap and let it rest for about 30 minutes.
I then roll it out, spread half the butter, then roll from the top side down to the bottom to make a long snake.
Then roll the corners in on opposite sides to make an “S” and fold the top half onto the bottom half.
Let it rest for 30 minutes then repeat the process up until the long snake. Then cut the individual balls.
At this point, you can either roll the circles and fry them. But I take it one step further and roll long lengths and make the individual “S~ balls and refrigerate till firm.
I find it rolls better when slightly chilled.
I fry without butter or oil and once done, I “smack” them between my hands to get the fluffiness.

If you look at the photos  the ball was rolled out, smeared with butter, then rolled up to make a long sausage.
Then opposite ends rolled towards the centre. if you look at the “s” shape in this pic, you’ll see the ends were folded in opposite directions. When you have you “S” shape, you take one side and fold it onto the other.
This adds layers to your roti, so you get that flakiness.
The shape (to me) isn’t all that important, as long as it tastes the way it should.

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)

I first heat my olive oil, and crush the cardamom then add that to the oil with the cinnamon stick.
Then the onions, and when they are caramelised, I add the garlic and ginger. When the garlic and ginger becomes fragrant, I make a well in the centre of the pot and add the spices to the middle.
Once I can smell the spices, i mix everthing with a little boiling water to make a lovely thick gravy and add my cubed potatoes.
I let the potatoes become slightly soft before adding the meat, then slowly let it cook for about 30 minutes till everything is lovely and tender.
Add a handful of roughly chopped dhania before serving.

Source and Photo: Sa-eeda Daniels

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

Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture resembles fine breadcrumbs.
Add water and mix to a fairly soft dough. Roll out on a floured surface and roll to the size of a 23 x 32cm rectangle.
Spread the dough with softened butter and roll it up like a Swiss roll. Cover with a tea towel and leave for 30 minutes.
Break off pieces of dough and form into balls the size of tennis balls.
Roll out each ball into a disc the size of a dinner plate.
Fry in hot oil for 2 minutes on each side.
Serve immediately with a curry filling, or on the side
Recipe: Deon Bradley Trollip