SNOEK AKHNI
8 pieces of fresh snoek
1 tablespoon crushed garlic
Bay leaves
1 stick cinnamon
2 onions, chopped
oil to fry fish in
fargos fish masala
flour to dust fish for frying
3 tablespoons packo roasted masala
1 teaspoon garaam masala
1 teaspoon leaf masala Continue reading
Category Archives: Indian / Hungarian
BEEF SAMOOSAS
BEEF SAMOOSAS
½ medium potato
¾ cup frozen peas, thawed
2 tablespoon vegetable oil
1 teaspoon cumin seeds
1 bay leaves, crushed
2 medium onions, finely chopped
300 g ground beef
3 clove garlic, crushed
¾ tablespoon fresh ginger root, minced
1⁄2 teaspoon black pepper, ground
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
¾ teaspoon ground turmeric Continue reading
GORDON SE HOENDER BIRYANI
GORDON SE HOENDER BIRYANI
Marineer 500 g hoenderborsies in blokkies gesny in 200 ml gewone yoghurt
1 teelepel borrie
1 teelepel chillie poeier
1 teelepel garam masala
3 cm gerasperde gemmer
3 knoffel huisies, fyn gekap, sout en pepper vir 30 min
Braai twee fyn gekapte uie in olie. Haal uit en hou eenkant.
Braai in dieselde olie 1 kaneelstokkie, 6 naeltjies en 3 cardamom sade tot geurig.
Voeg hoender met marinade by en braai tot gaar.
Continue reading
ALTA SE SAMOESAS
ALTA SE SAMOESAS
klaargemaakte samoesa velle by ‘n kettingwinkel gekoop
1 kg maalvleis
1 ui, fyngekap
5 sprietuie, loof ook fyn gesny
8 koljander takkies se blare, fyn gesny
1 teelepel growwe koljander
1 teelepel sout
1 eetlepel hoogvol kerrie, jou keuse van sterkte
1 dessertlepel borrie
1 eetlepel bruinsuiker
1 eetlepel fyn appelkooskonfyt
Continue reading
LENTIL DAHL
LENTIL DAHL
200 grams lentils
2 onions
4 garlic cloves
2.5 cm fresh root ginger
3 tomatoes
1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
1.5 liters water
3 tablespoons cooking oil
1.5 teaspoons mustard seeds
10-15 curry leaves
2 red chilies
salt
3 tbsp butter Continue reading
BEEF ROGAN JOSH
BEEF ROGAN JOSH
Paste:
2 green chilies with seed (remove seed for a milder curry)
1 tablespoon ground coriander
1 teaspoon cumin seed
1 teaspoon poppy seed
2 garlic cloves, roughly chopped
1 tablespoon chopped fresh ginger
2 large onions, finely chopped
1 teaspoon ground turmeric
Curry:
4 tablespoons oil
½ cup plain yogurt Continue reading
LAMB BREYANI
LAMB BREYANI
1 kg stewing lamb, cubed
1 cup (250 ml) full-cream yoghurt
2 tablespoon (30 ml) garlic, ginger and dhania paste (if you don’t have a ready made paste, use 4 cloves garlic, 5 cm-knob grated ginger and a handful of chopped fresh coriander)
1 green chilli, chopped
1 tablespoon (15 ml) garam masala
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) ground cumin
4 cardamom pods
10 curry leaves, more if you like
oil, for frying
1 can (410 g) chopped tomatoes
4 onions, sliced
¼ cup (60 ml) ghee, and extra for dotting Continue reading
AMANDA’S MUTTON BIRYANI
AMANDA’S MUTTON BIRYANI
1 kg mutton (cut into chunks)
1 small tub plain yogurt or buttermilk (±250-300 ml)
1 tablespoon ginger-garlic paste
½ -¾ teaspoon cayenne pepper (to your taste)
1 ½ teaspoon turmeric
saffron strands (optional but I recommend this delicious)
curry leaves (±7)
salt to taste
1 tablespoon biryani masala mix
1-2 teaspoon masala curry powder
Continue reading
BIRYANI MASALA
Posted on
by
Posted in Indian / Hungarian, Soute, Smere, Botters / Butters, Savories, Patees
1 Comment
Posted in Indian / Hungarian, Soute, Smere, Botters / Butters, Savories, Patees
1 Comment
BIRYANI MASALA
8 big green cardamom pods
8 small black cardamom pods
3 bay leaves
3-4 pieces cinnamon
12 cloves
2 star anise
1 tsp black pepper
1 tbsp coriander seed
4-5 dry whole red chilli’s Continue reading
LEKKER SAMOOSA VULSELS
LEKKER SAMOOSA VULSELS
Groentevulsel
(genoeg vir ongeveer 15 samoesas)
2 eetlepels kookolie
4 sprietuie, fyn gekap
60 gram gemengde spriete (boontjie, uie, beet of ander)
2 stingels seldery met blare, in fyn repies gesny
4 medium wortels, in fyn repies gesny
½ klein koolkop, in fyn repies gesny
½ teelepel komyn
sout en vars gemaalde swartpeper na smaak
Maak die olie warm in ’n pan. Gooi al die groente by en soteer 5 minute.
Geur met sout en peper. Continue reading