BEEF NECK BREYANI
Ingredients:
1kg Beef neck cut into bite size portions
2 onions peeled and chopped into thin slices
2 tablespoons of pure butter
3 tablespoons of oil
3 cardamom pods
3 cinnamon sticks
1 bay leaf
Some curry leaves
1 teaspoon of cumin seeds
3 tablespoons of garlic and ginger
1 teaspoon of turmeric
2 tablespoons of breyani masala
1 teaspoon of red chili powder (optional)
2 teaspoons of garam masala
1 cup of cooked brown lentils
2&1/2 cups of raw basmati rice, cooked with salt and a tsp turmeric
5 new potatoes peeled
Method:
Heat the oil with the butter and fry your meat until brown.
Add your onions and whole spices …fry until onions is brown .
Add remaining spices and salt and cook, stirring, for a few minutes, adding a dash of water to prevent spices from burning. Cook on medium heat for about 35-40 minutes . Add 2-3 cups of water until meat is tender.
Next add potatoes , give one stir …close with lid and simmer on low heat until soft. Add salt to taste.
When potatoes are soft, take of heat, add lentils and rice, do not stir. Just lift meat and let it mix with the rice.
Delicious!!
Recipe: Amanda Conradie
Photo: Elize de Kock

INDIAN BUTTER BISCUITS
Resep en foto: Nadia Jamaloodeen
1 x 500 g butter
2 tablespoons of oil
2 cups of maizena
3 cups of flour, add more if needed
1 ¼ cup of icing sugar

Melt butter until soft. Add the oil and the icing sugar and beat till well mixed.
Add the maizena and beat till well beaten.
You then add the flour 1 cup at a time until the dough is a nice soft dough.
Roll out and cut into shapes.
I usually put the oven on 180°C and each tray of biscuits goes into the oven for approximately 10 mins or until edges of biscuits are golden brown.

Die koekies smelt in ‘n mens se mond en is bitter baie lekker.
Foto is van wat ek gebak het die naweek. Dit is versier met verskillende kleure tjoklits en edible glitter.

SIPHOKAZI’S GYOZA
300 g cake flour
½ teaspoon salt
200 ml boiling water
Butter and oil for frying
Shredded roast chicken
Monkey gland sauce Or teriyaki sauce

Dipping sauce
Soy sauce
Lime juice
Oil

Sift the flour in a bowl and add salt
Stir in boiling water using a knife to form dough
Roll the dough into a ball and cover with a cling wrap
Set aside for an hour
Mix the roast chicken with you preferred sauce
Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic
Cut the dough into equal pieces and roll into balls
Roll out the balls until the dough is thin and cut into discs using a cookie cutter
Add the filling in each of the disks, wet the wedges with water using your fingertips to seal the dumplings
Pinch along the edges to create a pleated fan
Heat the butter and oil in a pan over medium heat
Arrange the gyoza in the pan in batches and fry for 3 minutes
Add 100 ml water in the pan cover with the lid and steam the dumplings
Serve with the dipping sauce
Enjoy

RECIPE AND PHOTO: Siphokazi Mdlankomo

DELENE SE BREYANI
+/- 1kg mutton,lamb or chicken
2 chopped onions
3-4 potatoes halved(more if you want)
1 tbl crushed carlic
1 tsp fine ginger( not powder)
1tbl tumeric
Fistfull of chopped dhania(coriander – cilantro.)
Salt to taste
2 cups of rice (basmati , I like tastic rice for this dish)
1/2 cup brown lentils.
( A indian curry dish is always better with fat content from meat, so with chicken leave skin on).
Cook rice and lentils with 1tbl tumeric
till el dente. Soft with still a bite. If necessary drain liquid off and add salt.
Brown meat, cook halfway before adding spices.( I do this because curry burn easily leaving a bitter taste to your dish.
Add either packet of breyani mix which some supermarkets sell or what I add(Spar spice bar).
1 tbl each ,
garam marsala,
dhania powder, coriander,
jeera,
tumeric,
mutton or chicken marsala.
1-2 chili powder
1-2 dried chilli( can use fresh chopped chillies​ aswell​- I put fresh chillies in the sambals) .
*Start with 1 spoon each on chillies and powder, add till suit taste.*
2 tbl breyani mix (spar sells a powder)
I buy in Durban that is in seed form and I ground it in my coffee mill ( have never seen this in Cape prov)
Cook meat with spices for another 10 min. Add onions and potatoes , lift meat so that onions and potatoes go underneath. Add little water and slowly cook till potatoes are almost soft and only a small amount if water is left. Add dhania and then rice mix. Rather than stir lift meat and potatoes as to mix rice in. Steam till alk are cooked. Enjoy with chutney and sambals.
Finely chopped onion and tomatoes​. Quite salty and I add chopped chili.
NB. As I use powdered spices it is not necessary to heat spices and then add meat as with seeds.
Source and photo: Delene Breytenbach
Photo:  Amanda Conradie… we have used chicken

SPICY PORK VINDALOO
Dit klink na vreeslik baie spices, maar dis heerlik. Bedien met outydse soet patats en ń sambal.

700 g Pork knuckles
2 Onions chopped
4 Cloves garlic, peeled and chopped
1 piece Ginger (5cm), cleaned and chopped
1 Red chili, deseeded and chopped
3 tbsp cooking oil
150 ml Wine Vinegar
2 tbsp coriander seed
1 tbsp green cardamom seeds
1 tbsp cumin seeds
1/2 tsp turmeric
1/2 tsp mustard seeds
1 stick of cinnamon, 5 cm long
6 cloves
6 black peppercorns
8 new potatoes, scrubbers but not peeled
Salt to taste
Add the following ingredients in a mixer : Chili, coriander, cardamom, cumin, turmeric, cinnamon, cloves, black pepper, salt and vinegar. Blend to a liquid purée .
Heat oil in a wok, dust the knuckles with flour and brown in oil. Set aside. Brown the onion in same wok, add the mustard seeds and fry until popped. Return the meat, add the purée and 250mls of water.Simmer over low heat for approximately 1 hour. Add water if you see it’s getting too dry.
Add baby new potatoes. Simmer for another 30-60 minutes until potatoes are soft.
Serve with basmati rice and sambal.
Recipe and photo: Elize de Kock
http://www.foodloversrecipes.com/2014/08/lekker-soet-patats/

MUTTON OR CHICKEN AKHNI
In a pot braise a large onion with oil (if using mutton) if chicken little oil n ghee till pale pink.
Add in 1 teaspoon whole jeera seeds
4 whole black peppercorns
4 whole elachi pods
3 pieces cinnamon sticks
4 whole cloves
3 sliced green chillies
Braise till golden brown.
Then add in your meat or chicken.
Add:
1 tablespoon of ginger and garlic paste
1 ½ teaspoon salt
±1 ½ teaspoon turmeric
1 teaspoon of red chilies paste

STIR WELL
Braise for a few minutes. Add some water and let cook till meat is tender.
When meat is tender and water is almost dry add the other masalas:
± 2 tablespoons chili powder
2 teaspoons dhana /jeero powder
1 teaspoon crushed chillie powder
some peas
Braise nicely for few minutes then add in 1 grated tomato. Cook a few minutes.
add 2 tbsp plain yogurt
Add 6 cups boiling water and add in potatoes about 5 cut in pieces. Let boil for a few min so potatoes start getting soft. Lower heat a bit.
Add 3 cups pre soaked basmati rice and add to pot. Add some salt for taste.
Add in some chopped dhania and mint and about half teaspoon garam masala powder.
Let boil for a few minutes till rice starts cooking.
Stir also so well so that rice doesn’t stick to the bottom.
When rice is boiling nicely and water is almost drying but there must be some water then put in oven and steam for about 30 to 40 minutes at 180°C.
Akni is ready when water is dried out and potatoes are soft. Serve with yoghurt, and a salad.
Source and photo: AMINA WACKIE SHAIKH

CHILLI BITE PUFFS
Posted by: Lynette Muller
FOOD LOVERS RECIPES
3 cups Channa Flour(also know as Chick Pea Flour)
1½ cups all purpose flour
3 teasppons baking powder
2 teaspoons ground ginger and garlic
2 teaspoons fine cumin/jeero powder
1 teaspoon gharam masala (See note)
1 ½ teaspoon borrie (also known as) turmeric powder
1 teaspoon fine green chilies
1 ½ teaspoon chili powder
salt to taste
2 teaspoons sugar
½ onion diced
1 cup chopped green onion
1 cup fresh /coriander leaves/dhania
2 cups shredded lettuce or spinach leaves
4 cups Canola Oil for deep frying

Wash all greens under running water. Sift flours to remove any lumps. Add baking powder & dry spices to flour, mix well. Add rest of ingredients and cold water to make a thick batter. Heat oil in a flat bottomed pan on medium to hot heat. Take tablespoons of the mix and gently add it to the hot oil until pan is full. Allow to sizzle and cook. With a long handled spoon, flip the bhajias to cook evenly to a golden brown. Adjust heat if necessary. Use a long handled spoon with slots to remove bhajias from hot oil. Allow excess oil to drip. Lay bhajias onto paper towels to absorb oil. Serve with your favorite hot or cold drinks with sauces and dips on the side.
Note: GHARAM MASALA:
2 tablespoons coriander powder
1 tablespoon cumin powder
1 tablespoon fennel powder
½ teaspoon cardamom (elachi) powder

PETRE SE LEKKER HOENDER SAMOOSAS
Resep en foto:  Petre Van Jaarsveld
FOOD LOVERS RECIPES
Vulsel
3 hoenderborsies… gekook en fyn gepluis
2 flessies groente atjar
Meng fyn hoender en atjar… Skep n lekker opgehoopte teelepel in die samoosa deeg…
Gekoopte samoosa velle.
Doep braai in warm olie tot net lekker bruin.

SAG ALOO – INDIAN POTATO AND SPINACH
2 tsp sunflower oil
1 onion , peeled and chopped
2 tsp curry powder
150 g frozen spinach
150 g leftover roasted or boiled potatoes , cut into chunks .
Heat oil in a large frying pan , add onion , curry powder , froze spinach . Cook for 10 minutes to defrost the spinach and soften the onion .
Add the potatoes and cook for 10 minutes until hot . Transfer to a serving dish and serve .
Photo:  Petro van Genderen

SPICY MUTTON CURRY..
Sunnyside Classics
By Bibi Ayesha kadwa
Spicy mutton Curry..with a hint of peppers
2 medium onions for wagaar..ghee
Wen pink..Add salt
1 tbsp ginger garlic
1 tbsp chilli masala paste
Saute the add in meat..about 1 kg
Add 2 tsp Rajah curry powder
1 tsp crushed red chillies
1 full tsp tumeric
1 tsp kashmiri chilli
1 tsp dhana jeeraa
Few curry leaves..or bay leaf
Braise meat few minutes in the spices
Add in boiling water to cook meat
We meat is tender add in tomatoes
I used italian crushed tomato with herbs
Leave to simmer
Meanwhile boil ur potatoes till cooked
Add to the curry with the water to make gravy
Chop in some green pepper.1 small..or half big
Boil til potatoes are perfectly cooked
Chop in dhania..
Throw in some whole chillies
Enjoy.🌞🌞🌞🌞
PICTURE CREDIT Amina Wackie Shaikh
RECIPE CREDIT Bibi Ayesha Kadwa