MUSLIM STYLE CHICKEN BIRYANI
Biryani is truly the most divine dish of all the non-veg recipes. Muslims are expert in making lipsmacking biryani.

The Muslim Chicken Biryani tastes superb, fragrant, non-greasy yet finger-licking good with delicious flavor. If you are a Non Vegetarian, you should have tasted this in any Muslim functions.

I never ever miss a chance to attend a Muslim wedding and enjoy this authentic taste..:)

I got this recipe last week, from one of my Muslim friend and I finally got my hands on the most flavorful Biryani..!

Check out this easy recipe & enjoy the luxurious taste ..!

Ingredients:
·Basmati Rice – 2 cups
·Chicken with bone – ½ kg
·Ginger – small piece
·Garlic – 5
·Green chilly – 2
·Oil – 2 tbsp
·Ghee – 2 tbsp
·Cloves – 3 to 4
·Cinnamon – 1 “ piece
·Bay leaf – 2
·Star anise – 1
·Cardamom – 2 to 3
·Onion – 2
·Coriander & Mint leaves – finely chopped 1 cup
·Tomato – 2
·Yoghurt – ½ cup
·Turmeric pwd – a pinch
·Salt to taste

To Marinate:
· Lemon juice – 1 tsp
· Turmeric pwd – a pinch
· Red chilly pwd – ½ tsp
· Salt to taste

Method:
1. Wash and soak Basmati rice in water for 5 mins, drain and set aside.
2. Clean and wash the chicken pieces.
3. Marinate with lemon juice, salt, turmeric pwd and red chilly pwd.
4. Make a paste of ginger, garlic and green chilly.
5. Take a deep bottomed pan, heat oil and ghee in it.
6. When oil is hot, add cloves, cinnamon, bay leaf, star anise & cardamom.
7. Wait till it splutters.

8. Add finely chopped onions and fry until it turns golden brown.

9. Now add the freshly ground paste ( step 4 ).
10. Fry till the raw smell disappears.
11. Add the chopped coriander and mint leaves.

12. Mix well and sauté for a minute.
13. Add chicken pieces and sauté until the chicken absorbs the masala.

14. Now add the mashed tomatoes, curd, turmeric pwd, salt and cook until oil separates out.

15. Add 4 cups of water and combine well.

16. Check for salt and spicy seasonings
17. Now add the basmati rice.

Gently stir in the contents to combine well.

18. Cover the pan with lid, reduce the flame to medium.
19. Pressure cook for one whistle and simmer for 5 to 7 mins.
20. Once the pressure goes off, fluff the rice gently.

21. Garnish with fresh cilantro leaves.

22. Enjoy the delicious & luxurious Muslim’s Chicken Biryani with onion raitha

http://www.tastyappetite.net/2012/10/muslim-biryani-how-to-make-muslim.html

Picture: Shah Kreatif

KARIEN SE ROTI S
Het gisteraand Roti’s gemaak en dit was lekker en baie maklik om te maak!
500 ml meel
2 ml sout
250 ml kook water
2 eetlepels olie
Margarien of botter

Sif meel en sout saam. Meng water en olie en sny dan met ‘n mes in saam met meel mengsel. Knie totdat ‘n sagte deeg gevorm het. Rol die deeg langwerpig uit op ‘n meel bestrooide oppervlak en smeer margarien of botter oor. Rol op soos ‘n rolkoek en sny in 8 stukke. Bedek en hou eenkant.
Wanneer gereed om te bak:
Rol elke stuk in ‘n bolletjie en rol dun uit op ‘n meel bestrooide oppervlak.
Smelt ‘n bietjie olie en botter in ‘n non-stick pan en braai so minuut aan elke kant of tot gaar.

Resep en foto: Karien Bronkhorst

GULAB JAMUN INDIAN DOUGHNUTS
½ can Condensend milk
3 eggs
3 tablespoons melted butter
2 cups cake flour
15 ml baking powder
2 ml cream of tartar
2 ml Elachi (ground cardamon)
1 ml nutmeg
Syrup
200 ml water
200 ml sugar
Few drops of rose water
Mix condensend milk,eggs and melted butter.
Add remaining dry ingreds, to milk mixture and mix to a soft dough.
Using the palm of you hand,shape into long finger shapes & deep fry in medium hot oil.
Dip in hot syrup and roll in coconut.

Syrup
Dissolve sugar and rose water over low heat.
Boil for 10 minutes over medium heat until a thick syrup is form.

Recipe and photo: Feriel Sonday

POTATO KOEKSISTER
3 cups self raising flour
3 cups cake flour
1 cup sugar
1 teaspoon ginger
1 teaspoon heaped aniseed
1 teaspoon fine cinnamon
1 teaspoon naartjie peel
3 potatoes mashed
2 tablespoon butter
2 eggs
Little oil
1 cup milk luke warm
1 packet yeast
Makes 60.
Boil potatoes and mash smooth while still hot. (Mix in a little potato water to make mash soft and smooth.) Sift flour with salt, spices and sugar. Sprinkle over yeast and mix through. Melt butter and add milk, oil and beaten eggs. Mix well and add to potatoes. Make well in centre of flour and add warm milk mixture. Mix into a soft dough. Place on working surface and knead for about 15mins into soft, smooth and elastic-like dough to develop the gluten. Place in a lightly oiled bowl. Lightly oil top of dough and cover with plastic wrap. Place in a warm place to double in size. On a lightly oiled surface, roll dough into two sausages. Cut into equal size portions and shape like a koeksister.
Leave on greased table to double in size for about 10-15mins, lifting koeksister gently and shaping if needed. Fry in moderately heated oil until golden brown on both sides. Take care that the oil is moderately hot in order for koeksister not to absorb oil. Drain on absorbent paper and allow to cool. Dip koeksister in sugar syrup over low heat. Roll in coconut.
NB: Koeksister can be frozen for up to 3 months before syruping. Thaw at room temperature and sugar as normal.

Making syrup
2½ cups sugar
2 cups water
Allow to simmer over low heat until syrupy.
Variation: Add two pieces stick cinnamon and two cardamom pods while boiling syrup.

Recipe and photo: Zhainoe Ahmed

LENTIL CURRY (www.foodloversrecipes.com)
Ingredients
1 pack of brown lentils cooked till soft and tender . ( 35 minutes)
10-15 pieces of beef or lamb .
3-4 medium onions chopped finely
6-8 cloves of garlic peeled and chopped finely
3 cardamom pods
3 stick cinnamon
1 tablespoon of salt
2 teaspoons of turmeric
3 tablespoons of roasted masala
1 tablespoon of sugar
1 tablespoon of vinegar.
3 tablespoons of vegetable oil
Method
In a heated large pot add your oil , meat, onions , garlic , cinnamon, salt and cardamom … Braise till meat and onions are golden brown .. Now add 1 cup of boiling water and turn heat down to medium and allow water to cook away .. Stirring occasionally .. Repeat this process of add hot water and cooking slowly until your meat is almost tender , Beef will take about an hour and lamb about 45 minutes . Now add your masala , turmeric and sugar . Braise meat with a little warm water ( 2 tablespoons ) and stir cooking away the little water and allowing spices too cook and permeate into meat … Repeat this process about 5 times always stirring . Now add your cooked lentils and stir , cook on high heat for about 10 minutes , remembering to stir . Now add 1 cup of hot water and cook on a low to medium heat for half an hour – stirring occasionally otherwise lentils will stick to bottom of the pot .
Now switch off heat and allow lentil curry to sit for 15-20 minutes before serving with rice and onion salad . Delicious !!!
This is one of my all time favorite meals and very healthy for you
Delicious
Recipe : Fatima Sydow
Posted and photo: Amanda Conradie

Note from Amanda:
My version of Fatima’s Lentil Curry. I only added some potatoes, less lentils and then some chili flakes as I felt it didn’t have enough bite. What a wonderful dish

ANITA SE ROTIS
Foto en resep: Anita Kleynhans

3 koppies koekmeel
1 koppie warm water
2 teelepels olie
sout
3 eetlepels botter, teen kamer temperatuur

Gebruik jou water so warm as wat jy kan. Moet asb nie brand nie.
Sif koekmeel en sout saam.
Gooi botter en olie by, meng.
Gooi helfte warm water by.
Begin knie.
Gooi res van water geleidelik by.
Knie vir 10 min.
Deeg moet nie sticky wees nie. As dit is, strooi meel by en knie weer.
Deel deeg in 8 of 9 balletjies.
Verhit jou pan, of braaipan na medium temperatuur.
Strooi meel op blad en rol een balletjie uit in ‘n ronde sirkel vorm.
Sit in jou pan en hou jou hitte op medium.
As dit mooi gebak is vat jou kwassie en smeer ‘n kwart teelepel botter oor.
Draai om en bak aan die anderkant, smeer weer botter oor.
As jou roti lig in die pan, druk dit saggies terug met jou kwassie.
Wanneer gaar, sit in ‘n bord en bedek met papierhanddoek.
Bedien warm.
Jy kan dit in die mikrogolf warm maak as jy dit later gaan gebruik.
Herhaal tot al die balletjies gaar is.

ROOTIS ALA JESICHA
Been making rootis for years.And people even ask me to make and sell (just don’t have the time) But this recipe is much quicker and fluffier.

1kg flour
1/4 cup of cooking oil.
1 tsp salt
Cup of like warm water.
Mix with a spoon .
Fold in more flour if necessary
Roll out in 1 cm thickness
Cut in strips I cut mine in 8 strips
Make balls.
Roll in circles
Spread on butter.
Roll up
Pull it while rolling on surface
Roll the top and bottom to form an 8
Fold and make a ball.
Leave in fridge for at least an hour before frying.
Will have to take pics step by step next time. Hope you guys understand.
BRON – Jesicha Carlson

BLACK LENTILS WITH RED KIDNEY BEANS DAL
150 g black lentils
75 g Red kidney beans
2 liters water
1 medium onion
1 garlic clove
1 green chili (seeds removed for less potion)
2.5cm piece of fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon chilli powder (optional)
60 ml of cooking oil
large knob of butter
Soak the lentils and kidney beans overnighting in cold water. (I used a tin of Barlotti beans, so no soaking needed.)
Drain and rinse, bring to boil in a saucepan with 1 l liter of water. Skim off any froth with a metal spoon, lower the heat and simmer for 3-4 hours.
Adding another 1 liter of water if necessary.
When ready the lentils should split, the water will be darker in color with the kidney beans remaining whole.
Add salt to taste.
Remove the lid and allow the water to reduce until the mixture has a creamy texture.
Finally chop the onion, garlic, ginger and chilli.
In a small frying pan heat the oil and fry the onions until they become soft and translucent.
Add the garlic, ginger, chili and spices.
Stir the mixture in the lentils and kidney beans when they are cooked.
Transfer to a serving dish and top with a knob of butter.
Best enjoyed with Roti or a rice dish.
TIP: Never add salt until your lentils is soft!
Recipe and photo: Amanda Conradie and Elize de Kock

ELSIE SE SAMOOSAS
Lekker Samoosas gemaak vir n Ligte Aand ete. Het skaap mince bietjie gebraai en daarby fyn gekapte uie, knoffel en Ertjies gesit. Bietjie rissie poeier en kerrie in gemeng en net gebraai tot alles in gemeng was. Ek het sommer klaar gemaakte velletjies gebruik wat ek by Checkers gekoop het. Nadat Ek dit gevou het het ek dit met n bietjie gesmelte Botter gesmeer en in die Oond geplaas by 400grade F. (220 grade C)  Dit is nie so olierig as wanneer jy dit diep braai nie. Baie gesonder en lekkerder

RESEP EN FOTO: Elsie Jacobs Dreyer

BUTTER CHICKEN ALA GASIA
60 g butter/margarine
15 ml oil
1 kg chicken fillets , cut into cubes or strips (as you desire them)
2 medium onions,finely chopped
20 ml garam masala
20 ml ground coliander
30 g garlic and ginger paste
5/10 ml salt (flat teaspoons)
3 cardamom pods
5 black peppercorns /5 ml ground black pepper
500 ml natural yogurt (plain)
60 ml tomato puree
3 bay leaves
250 ml fresh cream
5 ml chili powder (This is ONLY to be added if you would like a strong bite to the dish, please don’t add if you only want a creamy curry flavoured dish)

Heat the butter and oil in a pot.   Sear the chicken pieces until they are nice and brown.   Remove from the pot and place aside in a bowl.   In the same pot fry onions until they are golden and soft.   In the bowl with your chicken add all the dry spices, yogurt and tomato puree, work this paste through the chicken.   When done add your marinated chicken to your pot with the onions.   Add the bay leaves and leave to simmer for 15 minutes, stirring occasionally.   Turn the chicken pieces around, add the cream and cook another 10/15min
Optional: If your sauce is too thick or you would like more sauce add 250ml half milk/half water mix.
Garnish with fresh coriander and serve this delicious meal with Indian Rice, Puri, Roti or some garlic Naan.

Recipe posted by Gasia De Louw
Photo:  Adam Cloete

Ek het die resep so bietjie aangepas deur klaar gemengde botterhoender speserye (twee eetlepels) te gebruik in die plek van al die droë speserye wat in die resep genoem word en groter stukke hoender met been in, gebruik.  Verder het ek dit soos ‘n bredie gekook met wortels en aartappels ook daar in.  Dit was die lekkerste botterhoender wat ek nog ooit ge-eet het.