BREYANI
1 kg lamb pieces/ chicken pieces
1 tblsp of lemon juice
2 tsp salt
½ tsp turmeric powder
3 tsp chilli powder
1 tsp garam masala
2 tsp cumin powder
4 whole ealchi
2 stick cinnamon
1 tsp whole cumin
½ tsp saffron essence or few strands of saffron
2 fried onions Continue reading
Category Archives: Indian / Hungarian
AKHNI – SPICY RICE WITH MEAT OR CHICKEN
AKHNI – SPICY RICE WITH MEAT OR CHICKEN
This is a one pot wonder dish and its so easy to make and very tasty.
1 kg meat pieces/ chicken pieces
4 large or 6 small potatoes
1 cup of boiled peas
2 onions
1 cup of sour milk
1 tablespoon of ginger and garlic paste
2 tablespoons of salt
2 tablespoons of chilli powder
1 teaspoon of tumeric powder
1 tablespoon of dhania/ jeera mix
2 green chillies
3 cups of basmati rice
¼ cup of cooking oil
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INDIESE LAMSKERRIE MET NAAN
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Posted in Indian / Hungarian, Kerrie Resepte / Curry Recipes, Wraps / Tortillas / Roti
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Posted in Indian / Hungarian, Kerrie Resepte / Curry Recipes, Wraps / Tortillas / Roti
1 Comment
INDIESE LAMSKERRIE MET NAAN
Foto en Resep: Ina Du Toit Rautenbach
FOOD LOVERS RECIPES
Indiese lamskerrie met tuisgemaakte naan en knoffel kool
lam skenkels
Robertsons paprika, growwe swart peper, gemmer en koljander na smaak
blatjang na smaak
2 teelepels tamatie paste
125 ml klappermelk
1 knoffelhuisie
2 wortels, in blokkies gesny
4 klein aartappels, blokkies gesny Continue reading
YASMEEN’S SQUARE ROTIS
YASMEEN’S SQUARE ROTIS
Photo and Recipe: Yasmeen Ibrahim
FOOD LOVERS RECIPES
6 cups of flour
2 teaspoons salt
2 cups of boiling water
2 cups of butter ghee melted/ or 250 g butter Continue reading
RHODES BUTTER CHICKEN
RHODES BUTTER CHICKEN
30 ml butter
1 large onion, chopped
2 – 3 garlic cloves, chopped
30 ml grated gingerroot
10 – 15 ml chilli powder
10 ml ground turmeric
5 – 10 ml ground cumin
5 – 10 ml ground coriander
2.5 ml ground cinnamon
1 x 410 g can Rhodes Tomato Puree
1 x 50 g sachet of Rhodes Tomato Paste
15 – 30 ml brown sugar
salt and black pepper
4 chicken breast fillets, cubed
250 ml cream
handful chopped coriander leaves Continue reading
THAI INDIAN FUSION CRAYFISH CURRY
THAI INDIAN FUSION CRAYFISH CURRY
2 whole crayfish, cleaned and cut into large chunks
1 onion, sliced
2 cloves garlic, chopped
3 cm piece of ginger, sliced
1 lemongrass stalk
2 green chillies, whole
8 curry leaves
5 ml (1 teaspoon) mustard seeds
15 ml (1 tablespoon) mild curry powder
5 ml (1 teaspoon) turmeric
1 x 400 g tin coconut milk
zest of ½ a lime (or lemon)
10 ml (2 teaspoons) vegetable stock powder
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CURRY CHICKEN AND SPINACH SAMOOSAS
CURRY CHICKEN AND SPINACH SAMOOSAS
500 g Pur / ready-made samoosa pastry
1 kg chicken mince
3 cups shredded spinash
1 onion
25 ml Jeeru mix
25 ml borry
12.5 ml paprika
25 ml curry Masala
5 ml onion salt
25 ml garlic
25 ml ground black pepper
Aromat
½ cup olive oil Continue reading
CHICKEN BREYANI/BIRYANI
CHICKEN BREYANI/BIRYANI
(can be substituted with lamb or vegetables)
1 kg chicken pieces (I prefer thighs with bone and skin still intact as it imparts flavour)
(To make this as a vegetarian dish, use vegetables of your choice, washed and cut up into chunks)
3 medium onions, chopped up and fried until golden brown (keep aside)
4 potatoes, peeled and cut into 2 cm cubes or baby potatoes halved (keep skins on them) fried in same pan as onions until starting to go light brown then remove and keep aside (they don’t have to be thoroughly cooked yet as they are going into oven)
Half a cup of ghee (clarified butter) or oil ( I just use butter)
2 cups basmati rice (cook as per instructions but shorten the time as it’s going into the oven, must not be soft or fluffy yet. Rinse and keep aside)
½ cup of brown lentils soaked in hot water for at least an hour then rinsed and cooked for 20 min, rinse and keep aside
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INDIAN DOUGHNUTS (GULAAB JAMOON)
INDIAN DOUGHNUTS (GULAAB JAMOON)
Photo and recipe: Yasmeen Ibrahim
FOOD LOVERS RECIPES
1 tin of condensed milk
2 tablespoons of butter/ ghee
1 teaspoon elachi powder
3 teaspoons baking powder
2 tablespoons of semolina/ taystee wheat
3 teaspoon baking powder
2 cups cake flour
Make a soft dough, add a little more flour if necessary.
Dough must be soft.
Roll into long shapes with your hands and deep fry on medium heat.
Make a syrup by boiling together:
3 cups sugar
1 ½ cups water
1 teaspoon elachi powder
few strands of saffron
Dunk the fried Gulaab Jamoons in the syrup and roll with coconut.
BOLLAS
BOLLAS
5 tablespoons Castor sugar
2 eggs
5 tablespoons oil
1 tablespoon of vanilla essence
2¾ cups cake flour
3 teaspoon baking powder
300 ml buttermilk
SYRUP
2 cups water
2 cups sugar
Desiccated coconut
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