MINCE BREYANI
I made this mince breyani last week, good grief, it is delicious!!
Easy and quick and extremely delicious breyani
Ingredients:
Serves 4 – 6
2 cups basmati rice
500 g lean steak mince
15 ml oil
2 large onions, finely chopped 1 large tomato, finely chopped 5ml crushed ginger
10 ml crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
10 ml leaf masala
5 ml turmeric
5 ml ground jeera/cumin
5 ml ground koljander/coriander 2 teaspoons salt
2 cups frozen mix vegetables
2 large potatoes, quartered (optional)
50 g butter
1/4 cup water
Method:
Cook the basmati rise in enough water to cover until nearly tender. Rinse and drain in a colander. Wash and drain minced meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes, adding water to prevent it from sticking and burning. Add mince to sauce, stirring to prevent lumps forming. Cook covered for 10 minutes, then add tomato and potatoes if using and cook until almost tender, about 15 minutes. Add the frozen veg and cook a further 10 minutes. Layer a third of the rice in a casserole dish top with a third of the mince. Add a second and third layer of rice and mince ending with a layer of rice. (So in effect you will have 3 layers). Dot with butter and water. Cover and microwave for 10 – 15 minutes to finish cooking the breyani. Garnish with chopped dhanya leaves.
I omitted the mixed vegetables. And added a teaspoon of chilli powder and a teaspoon of akhni masala…
Also, before I layered, I put some butter in the bottom of the pot, and inbetween on the rice layers. It added a rich creaminess.
Enjoy!

RECIPE: Cape Malay Cooking & Other Delights – Salwaa Smith
PHOTO: Sa-eede Daniels

FATIMA’S ROTI’S
Recipe posted by Fatima Isaacs – cape malay cooking
Photo:  Elize de Kock
FOOD LOVERS RECIPES

5 cups cake flour
1 cup self raising flour
½ teaspoon salt
100 g butter/margarine
± 2 cups lukewarm water

Sift flours together. then rub in butter with your fingertips to form breadcrumbs.
now mix in water a little at a time & mix dough until smooth and elastic.
once bubbles form in dough then you know water is mixed through properly.
if too sticky you can add more flour.
then take about 10ml oil in mix in.
allow dough to stand in fridge over night or ± 1hr.
roll out dough on a floured surface and spread with melted butter.
roll up into Swiss roll and cut into circles.
pinch ends together to form a ball.
leave to stand then roll out to fry on a preheated crepe pan.
spread some melted butter with oil on surface of pan when frying a few minutes on each side.

BHAJIA – FRIED POTATOES
250 g Bhajia flour(greengrams)
3 – 5 big potatoes, chop them in a disc shape.
1 bunch dhania( coriander )
cooking oil.
Mix the Bhajia flour into a thick mixture with warm water.
Chop the coriander (dhania) into fine little pieces and mix them with the bhajia flour.
Put oil in your pan and make it to be hot enough for the cooking to be faster and save on time.
Place the chopped potatoes into the bhajia mixture and make sure the potatoes are properly and evenly spread through their surface.
Use a spoon to dip the covered potatoes into the oil in the pan place as many as potatoes into the oil, as you wait for them to be golden brown on both sides.
Take the already cooked bhajia from the oil and drain out the remaining oil in them as the rest continue cooking.
The bhajias can be served with tea,juice,or anything creative you have up your sleeves.
Recipe and photo: Gikonyo Alvin

DELICIOUS ROTI’S

2 cups of flour
2 cups water
2 teaspoons butter and pinch of salt

Boil water, butter and salt. Remove from heat and add flour. Mix well, return to heat and keep on stirring until a ball forms. Use wooden spoon. Wait 5 min then knead while dough is still hot. Roll out to any size roti you want. I made meatballs filling with fresh lettuce, red onion, tomato and peri peri mayonnaise
Source and Photo: Jill-nita Wenger

PETRE SE MALEISE (KABOBS) SKOTSE EIERS
(Tradisionele Kaaps-Maleise kabobs word met hardgekookte eiers gemaak. 8-10 kabobs)
6 snye witbrood in water geweek
1 kg gemaalde beesvleis
1 groot ui, baie fyn gekap
1 teelepel fyngedrukte knoffel
2 eiers, geklits
2 eetlepels botter
1/2 teelepel neutmuskaat
Sout en peper na smaak
8-10 hardgekookte eiers, afgedop
Kookolie vir braai
1 lourierblaar
Suurlemoen- en tamatiewiggies vir garnering 

Druk water uit brood.
Plaas in mengbak en voeg res van bestanddele behalwe eiers en lourierblaar by. Meng goed.
Maak holte in die mengsel.
Sit n gloeiende houtkool in n metaalbakkie in die holte.
Bedek met n dik lap of kombers on die rook in te hou en die vleis n rooksmaak te gee.
Berook 40 minute.
Verwyder kool en bedek elke eier met maalvleis.
Verhit olie met lourierblaar in en braai kabobs aan alle kante tot goudbruin.
Bedruip kort-kort terwyl kabobs braai.
Garneer met suurlemoen- en tamatiewiggies en sit voor met blatjang …
Ingestuur deur Petre van Jaarsveld

LAMB CURRY ALA FAYE
500g onions finely chopped and fried with a few cardamom pods
2 pieces cinnamon stick,
4 cloves,
till golden brown,
add 1kg lamb pieces,
1 tsp salt,
1/2tsp pepper,
1tbls ginger and garlic paste,
chillies to taste,
1tsp ground coriander powder,
cook through, adding little water at a time until the lamb is soft.  Add 1/2 cup chopped tomatoes and 1 tbls tomato paste, cook till blended.  Lastly add chopped coriander leaves and 1tsp garam masala. Serve with rice or roti or naan.
Source and Photo:  Faye Abrahams

Nota from Adam Cloete:
Faye Abrahams, this is delicious and very much the same than my method for curry. However, I believe in adding a good pinch of cumin because it just give that extra bit of spiciness

BUTTER LENTIL–DAL MAKHANI
For lentil. I used whole block lentil.
1 potato
1 tomato
Tomato purée 300 gm
5-7 garlic
Small ginger
1 onion
2 chilli
1 spoon each Cumin and coriander powder
1 spoon turmeric powder
1-2 spoon chilli
Salt

First of all boils lentils
Chop onion, chillies garlic, ginger and tomato.
Put oil on pan add onion, and chilli. Let it get brown, add garlic and ginger, tomato and also purée (I used chopped tomato tin). Add all spices and let it cook for few minute
Add potato (make it small pieces) let it cook for few minute and add lentils and cook for 15/20 minute. And it’s done. Garnished with coriander and serve it. For decoration I put cream to look nice.
BRON – Suril Gupta

AUBERGINE CURRY-BANGANI BHARTHA
Traditional Gujarati recipe. (Bangani Bhartha)

1 aubergine
10 garlic
2-3 chilli
1-2 medium onion
1 spoon chilli powder
1 cumin powder and coriander powder
2 tomatoes
Peanuts (crushed)

First of all make Aubergine soft by using oven or put on gas it will give smokey taste. After that take skin off and partial mash it. Not too much just bit of mash.
Make paste of onion, chilli and garlic.

Put oil or butter on pan add cumin seeds and mix onion paste. Let it brown and add spices. Let it cook. Add crushed peanuts Add aubergine and let it cook. It takes about 15 minutes to cook just aubergine should be good size.
I prefer to put aubergine on gas rather than oven to make it soft. It gives good smokey taste and prepare quick.
BRON – Suril Gupta

EAT SOM MORE-NANIE
500 g butter
1+1/2 cup mazeina
1 cup icing sugar
3 cups flour
Handful of fine cut almonds
Beat butter and sugar till soft and fluffy.
Sift mazeina and flour. Add almonds. Make a soft dough with the butter/sugar mixture.
Separate into 3.
Roll each like into a swissroll. Leave them in the fridge until hard.
Slice and bake in a preheated oven on 180 degrees C for 20 minutes or until done.
Nassimah Ameen to Grey Street Casbah Recipes (Durban)

2nd Photo by Carmari Fourie Strobos

FLAKY ROTI

5 cups of cake flour
1 tablespoon salt
2 tablespoons cooking oil
½ teaspoon sugar
1 cup boiling water mixed with 1 cup of milk (from the fridge or cupboard) dont boil the milk
Oil in a saucer

Add flour, add salt, sugar and oil and mix well.
Add the water/milk mixture slowly to form a dough.
If liquid is less. prepare more of the boiled water and milk.
Knead dough really well.
This dough is a bit stiff.
Roll into long roll and cut or break off 15 pieces and make round discs and set aside.
Roll each 1 into an oval disc and brush with oil and dust with a little flour.
Now pleat this with the oil part up.
Then curl it like you would make a hair bun and set aside.
Prepare all, this way.
You can either freeze it like this in a container with wax wrap separating each or roll out in discs and separate with wax paper and freeze.
When rolling, oil your rolling a little and the dough and roll out.
Enjoyed best with tikkas and grills and vegetable curries.
Recipe: Reshma Mahepal Balkissoon
Posted by: Ulrecka Joshua
Picture:  Annie Williams