CHARLTON’S SAMOOSAS
500 g lean beef mince
salt to taste
3 teaspoons garlic
2 teaspoons bbq spice
2 teaspoons Samoosas masala
2 teaspoons crushed chillies
any other curry or spice you like
1 handful of fresh coriander, chopped
2 onions, chopped

Cook lean beef mince in saucepan till almost cooked don’t add water.
Add all the spice to the mince now and cook for 5 mins then allow to cool down completely.
Add a handful of fresh coriander chopped and the onions chopped to the cooled down mince.
I bought the samoosas leaves and used 4 tablespoons of flour and a bit of water for glue.
Fill the leaves with the mince, fold and there they are ready to freeze.
Deep fry when needed and serve.
Source:  Charlton Leonard Petersen

KAAS EN MIELIE VULSEL VIR SAMOOSAS
Een gekapte ui. Smoor dit in bietjie botter of ‘n lepel water tot al die vloeistof weg is.
Meng twee koppies gerasperde kaas, een koppie mieliepitte, sout, en peper saam.
Roer die uie by. Op hierdie stadium kan jy gekapte koriander ook by sit.
Meng alles goed saam. Vir afwisseling maak ek soms net wit kaas, of geel kaas, of een van elk gemeng.
Jy is ook welkom om die mielies te vervang met gekapte crabsticks.

Vir die mince samoosa kan jy ook vat
Een eetlepel 11 in 1 masala
Een teelepel leaf masala
Een teelepel borrie
Een teelepel garum masala
Gooi die garam masalla heel laaste in.

BRON – Denver Petersen

Sa-eeda Daniels – For my cheese samoosas, I use Mozarella, cheddar and gouda, chopped spring onions.Freshly ground pepper, steers salt and a can of whole kernels with chopped dhania.

Foto:  Maryke Smit Robberts

RASMALAI
Looking at these in sweet shops always made us think that its a tedious task to make Rasmalai at home but our Home Culinaire, Sunita made it utterly simple for everybody. Try making Rasmalai at home and get ready for some serious compliments . So here it goes

Prep time: 40 mins

Serves: 5-6

Ingredients

Full fat milk: 2 lit for Chhenna and 1 lit for Rabri
Raw milk/Kacha Doodh: 1 cup
Yogurt: 4-5 tbs
Sugar: 1 cup for syrup and 1 cup for Rabri
Cardamom/ Elaichi: 8-10 pods crushed to powder
Saffron: A pinch diluted in 3 tbs milk
Crushed almonds and pistachios for garnish
Method

For Rabri – Add 3 cups milk to a heavy bottom pot and boil. Add saffron and sugar when the milk comes to a boil. Stir every 2 to 3 minutes to prevent the milk from burning.
When a layer of cream forms, just move it on the sides. Boil until the milk thickens and reduces to half the quantity. Set this aside.
For Chhenna – Boil milk in a pot. Add yogurt to the milk and stir until the milk curdles completely. Add more yogurt if needed.
Add ice cubes to the pot and drain in a muslin cloth. Squeeze off excess water and make a knot. Hang it for about 45 minutes to 1 hour for the excess water to drain off.
Add the Chhenna to a plate and knead well for about 2 minutes until smooth.
Make 10-12 equal balls and set them aside
For Sugar syrup/Chashni– Bring 3 cups of water to a boil with 1 cup sugar. Stir and add cardamom powder.
Add the discs to boiling syrup and cook covered for about 7 to 8 minutes on a moderately high flame.
Assembling – Take off the discs to a plate and cool them. Dunk them in raw milk/kacha doodh. Squeeze them gently in between your palms to remove sugar syrup.
Add these to the rabri. Simmer for another 1 to 2 minutes in the Rabri.
Let it chill in the fridge for sometime.
Garnish with crushed almonds and pistachios.
You have your very own Rasmalai which tastes nothing less than heaven. After you’re done indulging in this light home-made dessert, read more about Sunita, who made it so simple for you.
Source: Ruchika Mehta

CHANA MAGAJ-INDIAN SWEETS
¼ cup milk
500 g gram flour
2 teaspoon elachi powder
250 g chopped, oven roasted almonds
2 cups ghee
2 cups icing sugar
1 cup Klim powder
Additional chopped, coloured almonds for decorating

Boil 2 teaspoon of ghee with milk in a pot.
Pour the boiled mixture into a bowl with the gram flour.
Combine well until mixture becomes like breadcrumbs.
You can add the mixture into a food processor to smoothen even more.
Add the ghee into a pot on the stove together with the gram flour. Stir continuously. Heat should be moderate.
This should take around 30 to 40 minutes.
When the mixture turns golden brown, remove from the stove and add the roasted almonds.
Allow the mixture to cool completely.
Add the Klim, elachi and icing sugar.
Mix well and pour into a flat casserole.
Decorate with coloured almonds and glitter.
Looks and tastes superb.
Enjoy !!!

BRON – Amina Wackie Shaikh

AMINA’S INDIAN SWEETS
Penda
3 cups klim powder
½ teaspoon of cardamom powder
½ cup of dessert cream
2 tablespoons of condensed milk
1 teaspoon of rose water
3 cups of icing sugar
1 teaspoon of melted ghee (Clarified butter) or pure butter
Sliced almond/pistachio for decoration

Sift klim powder,sugar and cardamom together.
Stir in the cream, ghee (Clarified butter), rose water and condensed milk.
Mix well to form a soft pliable dough.
Divide into small portions and roll into golf ball sizes.
Place on a tray and press an almond/pistachio on the top of each penda.

Penda 125g butter at room temperature 3 cups icing sugar 1/4 tsp elatchi powder 1/2 cab dessert cream (big can) 1/2 can condense milk 3 cups Klim Sliced almonds to decorate Method Cream butter with icing sugar until light and fluffy Beat in elatchi,cream and condense milk. Stir in Klim until a soft dough is form. Mould into balls and place in paper cups. Decorate with almonds Tips: I left my mixture rest in the bowl for a few hours then I mould them in my choc moulds. Enjoy!!!!!

it’s similar to taste like Burfee but way creamier and very rich taste:

Penda
125g butter at room temperature
3 cups icing sugar
1/4 tsp elatchi powder
1/2 cab dessert cream (big can)
1/2 can condense milk
3 cups Klim
Sliced almonds to decorate

Method
Cream butter with icing sugar until light and fluffy
Beat in elatchi,cream and condense milk.
Stir in Klim until a soft dough is form. Mould into balls and place in paper cups. Decorate with almonds

Tips: I left my mixture rest in the bowl for a few hours then I mould them in my choc moulds.

Enjoy!!!!!

h Burfee

1 packet klim
155 small tin Nestle cream
1 cup water
I/2 cup sugar and half tin condensed milk
125g butter
1 teaspoon fresh ground elachi
Almonds to decorate
Glitter

Mix klim and Nestle cream to make crumbs then process all the mixture to get it fine again
Boil water and sugar to form syrup add your butter as soon as it starts to thicken add one curry spoon klim at a time and mix with wooden spoon to avoid lumps cook on low no 3 after all the klim is added add a teaspoon of elachi and half tin milk ,then mix for about 25 mins on low till it thickens when it leaves side of pot remove from stove and let it cool it will get thicker once it cools or put in fridge to get little thick then pipe or shape you can keep out of fridge no need to refrigerate but cannot keep for long in Durban heat

Burfee 7 Minute receipe
500 g Klim
2 cups fresh cream
2 cups icing sugar
Nibbed almonds or flakes
Elachie powder
Colouring if u prefer to sprinkle coloured almonds on top
Coloured food dust if u prefer to sprinkle on top
Flat Tray or nozzles for shaping as per your choice

METHOD
keep all ingredients and utensils ready
spray n cook, pot, wooden spoon, baking tray, nozzles

Using nonstick pot place on heated stove
Add fresh cream and as it bubbles remove add icing sugar, do not boil fresh cream
Add elachie powder and Klim and stir, you will notice that it binds immediately
Add almonds
Pour into nonstick tray
Sprinkle almonds
Leave to set in fridge for shirt while depending on hot or cold weather this helps to cut into diamond shapes
I prefer leaving in pot and when cool I pipe into shapes or into little paper cups

Faye Premrajh: Burfee Soji ;

Ingredients:
1/4 block butter
1/2 cup taystee wheat
1 cup milk
1/2 tin condensed milk
1/2 cup Klim
1 small tin dessert cream
1 tsp elachi powder
Chopped pistachios
Rose water

Method :
Melt butter, braise taystee wheat
Combine milk, condensed milk & Klim
Pour into taystee wheat mixture
Stir continuously
Add pistachios, elachi & rose water (I added about 2 tablespoons)
Stir on low heat until almost cooked
Add cream & cook a little longer
Garnish with pistachios & toasted coconut.

Gulaab jamun
2 cups milk powder( klim/ nespray)
1tblsp tasty wheat( soji)
2 Tblsp flour
1/2tsp elachi powder
1 tsp baking powder
2 Tblsp oil
Enuf warm milk to mak soft dough. Mix above use milk little at a tym to make soft dough. Roll into ping pong ball. Fry in deep oil fry over very low heat let brown nicely then strain on kitchen towel then place in syrup when cool keep in air tight container in the fridge. Makes 32 balls.
Syrup
3cups water
2 cups sugar
Elachi pods boil for 15min then let cool.

COCONUT LAGAN

250g butter}
2 cups milk}. Boil 2gether in microwave

Combine following. dry ingredients in dish
1 cup dessicated coconut
1 cup semolina(sojee)
1 cup flour
11/2 cups sugar
1 tsp baking powder

Add melted butter n milk 2 dry ingredients n mix well.
Pour in2 rectangular tray
Sprinkle coloured almonds/ thill
Bake @ 180 for 20mins or more
Cut in2 squares wen cool. Devine! (Shireen Ameer) The above is half the recipe

Badam Halwa
by Eshana Suleman

Ingredients:
1 cup Maizena (corn flour)
1 cup sago
1 cup ghee
2 teaspoons freshly ground elachi powder
2 tablespoons lemon juice
1 tablespoon orange juice
6 cups sugar (1kg)
2 teaspoons egg yellow (powdered colouring)
2 teaspoons red food colouring (or as much as you prefer)
1 cup almonds (soak in hot water and remove skins – drain)

METHOD:
Soak the sago in 3 cups of very hot water overnight. Blend in a food processor or liquidiser until smooth and creamy.
Grease an oven tray or rectangular casserole dish with oil. Set aside.
Pour/press sago mixture through sieve to remove any lumps. Add the maizena and sugar to the sago mixture and stir well. Place on stove, add 6 cups of water to it, together with the lemon and orange juice. Bring to boil, stirring continuously, then lower heat, add the elachi and food colours (add 1 teaspoon red colour first to ensure you get the right colour, add more if you feel the need). Leave to simmer until it just starts to thicken.
Please remember to stir continuously or it will become a lumpy mess.
Add the ghee and almonds, stirring vigorously (+- 1 hour)
It will become thick, gelatinous and jelly like. When it starts to leave the sides and forms a single lump and the ghee collects on the top, it is ready to set.
Drop it quickly into the oil greased tray and smooth out. Leave to set for a day. Cut into diamond or square shapes.
Keeps refrigerated for up to a month…

NOTE: For pistachio halwa, use only pistachios… or you could use a mixture of both, ½ cup badam and ½ cup pistachios…
For Cashew nut Halwa, use only roasted cashews or a mixture of all 3 nuts.
You can make your halwa in any colour you choose…(Eshana Suleman)

Recipe by Amina Wackie Shaikh
Photo Amina’s burfee

CHEESE AND CORN SAMOOSA
1 cup corn
2 large onions (finely diced)
3 tablespoons oil
1 teaspoon whole jeera seeds
1 teaspoon ground garlic
½ teaspoon freshly ground black pepper
1 tablespoon Aromat
1 teaspoon fine salt
2 cups cheddar cheese (grated)
1 cup mozzarella cheese (grated)
¼ cup flour
1 tablespoon crushed dried red chillies
3 to 4 green chillies (finely chopped)
1 bunch shallot (finely chopped)

Heat oil, add jeera seeds and ½ the onion and braise until softened. Add garlic, corn, pepper, crushed chillies, Aromat and salt. Simmer until corn cooked through. When completely dry, remove from stove and leave to cool.

Mix both the cheeses nd add the flour and toss, ensuring the cheese is well coated with the flour. This helps prevent the cheese from oozing whilst frying.
Add the cheese, remaining onions and greens and toss well.

VARIATION: Add finely chopped red and green peppers or 1 cup finely chopped mushrooms….
Recipe: Leyla Randera

SAMOOSA FILLINGS

~~~ Chicken Samoosa Filling ~~~
500g Chicken Mince
3 large onions
2-3 green chillie depending on your
preference to heat……
Blitz in blender
1 teaspoon ground jeera
1 teaspoon ground dhania power
1/4 tsp turmeric
salt to taste
1 tblspn ginger garlic masala

Add mince, onion-chilli paste & spices
in a large pan. Braise on high heat to reduce moisture, till mince is dry.
Remove from heat.
Allow to cool and add chopped dhania and spring onions.

SAMOOSA –  filling ready for folding.

~~~ Mutton Mince Filling ~~~
1 kg mutton mince
4 large onions
2 green chillies or as per your preference
Blitz in blender

1 tsp salt
1 tablespoon ginger and garlic
1/2 tsp turmeric
1/2 tsp kashmiri chilli powder
2 bunches dhania/Cilantro chopped
2 bunch spring onions

Wash and drain mince.
Add mince to pot, on medium heat.
Now add the onion chillie paste
Cook for 5 minutes. Stir to break up lumps in mince & to avoid mince from burning
add in ginger-garlic,
salt, turmeric and Kashmiri powder.
Cook for a further 20 minutes stirring now and then and breaking lumps.
When mince is cooked remove from heat, the mince should be dry.
Cool mince.

Add finely chopped dhania and spring onions.

Mince is ready..

SOURCE:  Leyla Randera

SAMOOSA PUR
Chicken Samoosa Filling ~~~

500g Chicken Mince
3 large onions
2-3 green chilli depending on your preference to heat……
Blitz in blender
1 teaspoon ground jeera
1 teaspoon ground dhania power
1/4 tsp turmeric
salt to taste
1 tblspn ginger garlic masala

METHOD:

Add mince, onion-chilli paste & spices
in a large pan. Braise on high heat to reduce moisture, till mince is dry.
Remove from heat.
Allow to cool & add chopped dhania & spring onions.

SAMOOSA filling ready for folding.

RECIPE AND PHOTO: Leyla Randera

FISH TIKA BIRYANE

600 gms – boneless fish
200 gms – Yoghurt
pinch – Red Chilli powder
1/2 tsp – Garam Masala
1/4 tsp – Red Chilli powder
1/4 tsp – cumin powder
1/4 tsp – pepper powder
Juice of 1 Lemon
2 Cloves – Garlic
Salt – to taste
1/2 inch – Ginger
Pinch of chaat masala

METHOD

Wash and clean the fish. Cut into cubes, apply salt, red pepper, lemon juice and keep aside for 10 mins.Add yogurt and mix well.Add the fish and let it marinate for 6-8 hrs (the more the better).On a thin skewer, gently put the fish tikkas and cook in a hot tandoor/oven for 15 mins, turning once.Garnish with lemon, chaat masala and serve with cold mint-yogurt chutney/sauce.

Recipe and Photo: Robin Singh

FRIED ONION RING BOMBSHELLS

1 Cup gram flour (chickpeas flour)
1/2 cup water
3 onions slices
3 chilly chopd
Curry leaves
Corinder 1/2 cup
Salt
Oil for deep fry

Take a bowl add onion ,chilly CURRY leaves corinder, ginger choped.
Mix it well add the flour and salt.
Check the dough… not too much runny. It must be thick sticky.
Keep aside

Take deep fry pan add oil. After hot put the flame slow then make a little BALLS of dough and drop it on oil.
Garnish with coriander leaves.

Recipe and photo: Robin Singh