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Ingredients : 500g kingklip 2 tblsp maizena 2 tblsp fresh cream salt and pepper to taste 1 tsp ground green chillies 1 tsp garlic ¼ cup lemon juice flour for coating 2 tblsp roasted sliced almonds LEMON SAUCE: melt together 60g butter and 2 tblsp lemon juice. Method : - Cut, wash and drain fish. - Make a paste with maizena, cream, salt and pepper, chillies, garlic and lemon juice. - Marinate fish for a while. - Dip fish in flour and fry in hot oil. - Before serving, put fish in a platter and pour lemon sauce over and bake. - Garnish with sliced almonds and greens.
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Recipe - Breakfast & Tea Time Treats
Ingredients 2 ¼ cups Flour 2 oz butter ½ tsp Baking Powder 1 tsp salt Rub butter into dry ingredients Make dough with ¾ cup water and ¾ cup milk. Dough must be soft. Make small rotis and fry on tawa with no ghee. Cook 1 kilo of cubed Chicken with ghee. Add salt, lemon pepper, ginger garlic, green masala and arad. Cook Baked Beans, add chow chow. Make kachamar. Fill rotis with chicken mixture and bake beans. Roll and line a Pyrex dish. Sprinkle with kachamar & cheese then bake until cheese bubbles.
Croissants 4 (25.08.07)
User Rating: Poor /0 Best
Croissants 4 (25.08.07)
FWC ½ lb butter (divided into 3 pieces) 3 ½ cups flour ½ pkt dry yeast 3 Tbsp salt 1 egg yolk ¾ cup milk ¾ cup water
Method: Boil and cool milk 7 water – beat in egg yolk Mix together all dry ingredients Add liquid mixture to make a soft dough – add more water if required. Knead until smooth & elastic Leave to rise for about a minute Divide dough into 4 and roll out into rotis Grate butter in between each rotti and sprinkle with maizena Stack rotis onto each other and roll into big rectangle. Fold over. Roll out once more Leave in fridge to raise further. To bake – divide dough into four parts Roll into 4 rotis – divide each roti into 8 wedges roll from wide side to point. Shape into crescents. Place on baking sheet with the point tucked under. Brush with egg white. Bake at 180C for 10 minutes
Cool & spread water icing & sprinkle with coloured almonds
Filling that can be used Custard , apple or coconut Chicken, steak or mince.
Mix the butter and egg mixture to the dry ingredients. Dry overnight in oven at 100 degrees. .When baked. cut into rusk pieces. .Melt butter – Add sugar.Bake at 180 degrees for approx. 1 hour.Ingredients : 1kg self raising flour 500 grams margarine 5 cups All Bran Flakes 5ml baking powder (heaped) 5ml salt 2 eggs ½ lt cultured milk 2 cups sugar Method : . until done. Add cultured milk and beat well. Make soft dough.Mix dry ingredients. . Separate the rusks and put back loosely in oven trays. . PURI Ingredients 5 . .Beat eggs separately.
PASTRY CONES 6 . 4. Combine the flour. Cut into rounds using a scalloped cutter and deep fry in hot oil unril pale brown on both sides. salt in a dish.2 cups cake flour ½ tsp salt 2 tsps butter / oil 1 cup lukewarm milk and water mixed ¼ cup sour milk oil for frying Method 1. 6. Serve with Patarya. 5. Add the butter and mix to resemble bread crumbs 3. Roll out the dough thinly on a floured surface. Pour sufficient liquid to form a soft but manageable dough. 2.
3. Carefully remove pastry from Horns and stuff a small Patarya into each pastry cone. Cut the pastry in long strips 2. Lightly grease baking horns with oil.Ingredients Puff Pastry 1. 7 . then twist a strip of pastry around each one and bake in a moderate oven until golden brown.
12 pancakes. Sprinkle sugar and cinnamon or syrup. Make pancakes. Beat eggs. MALVA PUDDING Ingredients: 1 cup flour 8 .PANCAKES . Desolve Bicarb with milk. lemon juice and fresh berries… +/. 2 INGREDIENTS 2 Cups flour Pinch of salt 3 Teaspoons Baking powder 1 Teaspoon Bicarb 2 Cups of Milk 3 Eggs 4 Tablespoons Butter METHOD Sift dry ingredients. Beat well. Add to dry ingredients.
Once baked remove from oven and poke with fork 4. Serve with Nestles cream Walnut Cinnamon Pie 9 .1 teaspoon vanilla Method: 1.¼ lb butter .½ cup water .1 cup sugar 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 teaspoon vinegar 1 teaspoon vanilla essence 1 tablespoon apricot jam 1 egg 1 cup milk pinch of salt Syrup: Boil together.1 cup milk . Pour syrup over while still hot 5. Beat ingredients for pudding together 2. . Bake at 180 degrees for approximately 40 minutes 3.¾ cup sugar .
Add butter process until mixture looks like bread crumbs. Shape dough into two flat discs wrap in plastic and refrigerate for 1 hour or overnight. toss until all are well Coated. Combine flour sugar salt and cinnamon in food processor. Seal all edges and brush crust lightly with milk. 4. 3. Arrange apple mixture in pie plate and dot with butter. With the machine running add water. Process until dough holds together. Roll remaining dough to 12 inch circle and cover pie. Line a 9 inch pie plate and trim off any excess.Ingredients For the Crust 21/2 cups self raising flour 2 Tblsp sugar ½ tsp salt ¾ tsp ground cinnamon powder 1 cup (2 sticks) cold butter cut into pieces 4 to 6 tblsp ice water For the Filling 10 cups sliced apples 1 tblsp fresh lemon juice ½ cup sugar 3 tblsp quick cooking tapioca (sago) 1 ½ tsp ground cinnamon ½ tsp ground nutmeg ½ cup coarsely chopped toasted walnuts 1. Toss apples with lemon juice in a large bowl. 1 tblsp at a time. 3. 2. Preheat oven to 425 degrees and then roll half of the dough on a lightly floured surface to make a 13 inch circle. Filling: 1. 6.4 cup chopped crystallized ginger or heaped tsp ground ginger 2 tblsp butter cut into pieces Milk and sugar Method Crust: 1. 10 . 2. 5. 5. Combine sugar sago cinnamon and nutmeg & sprinkle over Apples with walnuts and ginger. 4.
Bake for 15 minutes then reduce oven to 350degrees.7. Bake until golden brown and filling is bubbling about 40 minutes Sweet Vermicelli (18. 8.01. 9.07) 11 . Sprinkle entire pie lightly with sugar. Decorate the top of the pie with leaf cutouts.
with a little Saffron and egg yellow colouring. Add milk bake in oven with lid of casserole on till vermicelli is dry and loose. Add sugar and simmer on stove with pot closed till it is absorbed by the vermicelli. Decorate with blanched almonds or pistachios.2 cups vermicelli 3 Tbsp ghee Tuj 2 elachi 1 dozen sultanas 1 cup sugar ½ cup milk Saffron egg yellow colouring Braise sultanas in ghee with tuj and elachi till the boiling water and simmer slowly till cooked.06.07) 1 lt milk 12 . Custard Falooda Dessert (14.
5. Vegetable Maizena Achaar Ingredients 13 . strawberries and flake. add to boiling milk 4.2 Tbsp sugar 2 level Tbsp klim 2 level Tbsp custard powder 1 ½ level tsp folooda powder 1 small tin nestle cream 155g 1 condense milk 385g 1 fresh cream (beaten) Method: 1. Remove after 10 min and beat in nestle cream and condensed milk. Mix the following in a bowl ½ water: 2 Tbsp klim 2 Tbsp custard powder 1 ½ tsp falooda powder 3. 2. Decorate with fresh cream. Bring 1 lt milk and 2 Tbsp sugar to boil.
Add methi. crushed chillies jeero. masala.1 ½ kg mangoes 3 Tsp rough 3 Tbsp methi masala 4 Tbsp crushed chillies 1 tsp ard 1 Tbsp jeero 2 cups vinegar 1 cup sugar ½ cup oil ½ maizena Curry leaves Green chillies Oil for vinegar Whole musted seeds Method: Peel & cut mangoes into cubes. arad and mix well.09. oil. Boil vinegar. curry leaves & cut chillies. Refrigerate.07) Ingredients: 14 . Pandella (04. Make vinegar will mustard seeds. sugar & maizena on low When it begins to thicken add to mangoes while still hot.
3 Grated cucumbers 1 cup flour 1 cup chana flour 1 cup mealie meal 1 tsp sugar 1 large onion grated 2-3 Tbsp of chopped green onions Salt 3 tsp ground green chillies 1 tsp saumf ½ tsp crushed jeera ½ tsp crushed coriander <!--[if !supportLineBreakNewLine]--> <!--[endif]--> Method: Sift all ingredients together add the grated cucumber green chillies garlic and onions The batter will look like a thick bhajia batter. Vegetable Filling for savouries (04. press down and flatten with back of spoon. Take Tbsp full at a time.07) 2 potatoes 15 . Pandellas are much nicer when grilled on tava. pour a tsp of oil on each side and grill. flatten and drop into hot oil till gold in colour drain on kitchen paper.09.
VEGETABLE FILLING FOR SAMOOSAS & PIES Ingredients: 16 . salt and pepper to taste 1 chopped onion 1 bunch spring onion chopped Chopped dhania Method: Saute the vegetables and onions in oil for about 5 minutes Add spices and simmer until vegetables are tender and the corn softened When cooled. add the cheese and greens.2 cups mix veg 1 cup grated cheese ½ tsp crushed jeera 1 Tbsp oil Ground chillies.
Remove from stove and allow to cool. Add water and cook on medium heat until all the water has evaporated. When cool add greens.1 tsp whole mustard 2 dessertspoons oil 1 cup frozen mix vegetables 1 cup frozen whole corn ½ cup frozen peas ½ cup water 2 potatoes – cubed and boiled 1 dessertspoon green chillies – pounded .(as required) 2 tsp salt (as required) 1 tsp fresh garlic – fine 1 level dessertspoon ground dhannia 1 level tsp coconut oil ½ cup greens – spring onions and dhannia Method: 1. 4. stirring continuously for 5 minutes. Keep vegetables moist 3. Add whole mustard to oil. Add potatoes and rest of ingredients and braise. When mustard begins to sizzle. ONION AND CORN FILLING Ingredients: 2 cups grated cheese – cheddar or gouda 2 medium onions chopped – squeeze out water 1 level tsp white pepper ½ tsp salt – as required 1 tsp pounded green chillies – (as required) ½ cup grated green pepper lemon juice Method: Add all the above ingredients together and mix VEGETABLE AND CHICKEN CUTLETS Ingredients : 17 . add mix vegetables. corn and peas 2. 5. CHEESE.
bread crumbs as needed. .Mix with remaining ingredients.Mix together: ¼ cup oil and ¼ cup vinegar. . . . .Dip in beaten egg and breadcrumbs and fry in shallow oil.½ loaf bread soaked in water 1 cup frozen sweet corn 1cup mixed vegetables – frozen 1kg chicken mince 1 green pepper – finely chopped salt to taste 1 tsp crushed black pepper 1 tsp garlic salt crushed green chilles and garlic to taste green dhana – chopped spring onions chopped Method : .Drain water well from bread.Form into oval patties using oil and vinegar to dip hands while shaping patties. frozen sweet corn and veggies.2-3 eggs beaten. 18 .
06) (Makes 1 pie) BASE 250 ml Snowflake cake flour 250 ml grated cheddar cheese 125 g butter or margarine FILLING: 1 onion. 19 . 3. FILLING: Saute` onion in oil until soft and spoon out. 2. Whisk the eggs and milk. drained 285 g can creamed mushrooms 15 ml chopped fresh chives or 5 ml dried salt and freshly ground black pepper to taste fresh chives to garnish 1. Press firmly into a greased 23 cm pie dish. add onion and all the other ingredients. beaten 250 ml milk 200 g can tuna chunks. Pour into pastry base and bake in a preheated oven at 180 degree cel for about 35 minutes. chopped 15 ml cooking oil 2 extra large eggs.06.TUNA AND MUSHROOM PIE (06. BASE: Mix flour. cheese and butter by using a food processor or rub in with hands.
20 . Mix other ingredients together and pour into greased pan. 6.SWEETCORN SQUARES/ LAGAN Ingredients 500G Chicken Fillets 1 Onion 1-2 tblsps Ghee/Butter Salt to taste1 Slice bread soaked in ½ cup milk 1 Tin Cream style Sweetcorn (310g) 2 Eggs ½ cup flour 1 tsp baking powder 1 tsp salt 1 tsp ground dry dhana 1 tsp ground jeeroo 1 tblsp ghee Green chillies and dhana chopped to taste. Use any left over chicken filling for the meat. Cut meat into small pieces and cook with chopped onion add ghee and salt to taste. Method 1. 5. 3. Bake in moderate oven for ½ hour or until cooked through. 2. Put meat evenly over and press lightly into mixture. 4. Cool and cut into squares. Dip in beaten egg and fry in oil.
put a tablespoon of the chicken in the middle 6. and yeast 2. take golf ball size lumps of dough and stretch this in the palm of hand. Now add sufficient water to cook chicken tender 6. Wash and drain 3. Mix flour. Allow to cool then add a little chow-chow mustard sauce and / or tomato sauce Rolls: 4 Cups Flour 90g Butter 1/4 Cup Oil 1 1/2 Cup Warm Milk 1 pkt Yeast 2 tbsp Sugar 1 1/2 tsp Salt Method: 1. Put in pot with spices and mix well 4.Surprise Savoury Rolls Filling: 1 kg Mince (chicken) 1 tsp Salt 1/4 tsp Crushed Jeeru 1 tsp Ginger / Garlic 1 1/4 tsp Ground green Chilli 1/4 tsp Pepper Method: 1. salt. Add a tbsp of oil and braise slowly till dry 5. Add butter and mix to make a crumbly mixture 3. talking care to wrap chicken well and place on baking sheet with the enclosed side at bottom 7. Close over. Cut in 1cm cubes 2. sugar. Allow to rise double in volume 5. Allow to rise again 21 . Add milk and oil and knead very well 4.
22 . sprinkle with poppy seeds and bake in 200 degree celcius oven for 5 minutes. reduce heat to 175 degree celcius and bake for another 20 minutes.8. Brush top with beaten egg.
Flatten on palm of hand and dip into egg white and fry.STEAK FRIKKADELS Ingredients : 1 kg steak mince 2 eggs 2 teaspoons baking powder ¼ teaspoon nutmeg 8 slices bread (dampened) 1 teaspoon lemon pepper 1 onion (grated) salt and green chillies to taste Method : Combine all ingredients into a large bowl. Mix well and roll into balls. 23 .
STEAK OR CHICKEN PIES (10. Fill pie cases and bake. Mix the steak and all ingredients or the chicken and all ingredients 2. 24 . Add green chutney 4.09.05) Ingredients ½ kg Steak cubed or chicken breasts cubed ½ tblsp salt ½ tblsp dhanna jeero ½ tblsp lemon pepper ¼ cup lemon juice ¼ tblsp Arad Method 1. Cook till done 3.
cubed 1 ½ teaspoon salt pounded green chillies . to taste 1 teaspoon fine black pepper 2 teaspoons aromat 2 teaspoons chicken spice 2 teaspoons lemon pepper 2 cups cubed pepper.SPRING ROLL FILLINGS 1 packet ( 50sheets) spring roll pastry 1 large onion. finely chopped 1 tablespoon garlic crushed 60 g butter 4 cups chicken fillet. ½ cup frozen corn ½ cup milk 2 tablespoons maizena 1 cup grated cheese ¼ cup cake flour 8 tablespoons water beaten egg 25 . red yellow and green.
Remove from heat and allow to cool.breadcrumbs Stir the onion. turning twice and tuck ends in. Set aside. spices. Deep fry spring rolls in hot oil until well browned. Add the cheese and mix well. add to the chicken and continue cooking until the mixture thickens. Mix the flour and water together in a bowl to form a smooth paste. Drain on absorbent paper and serve with a sauce. pepper and corn. Moisten sides with flour paste and continue rolling until the end. Dip in beaten egg and roll in crumbs. SPINACH PATTA 26 . Cook until chicken is tender. Place a spoonful of filling at the corner of a pastry sheet. Roll up. Stir the milk and corn flour together in a cup to form a paste. garlic and butter in a pot over heat until onions are soft. stirring occassionaly. Repeat with the remaining filling and sheets. Add the chicken.
green chillies and garlic with balance vinegar mix all other ingredients.INGREDIENTS 2 Bunches spinach 1 ½ Cups sourmilk ¼ Packet Amli 2 Teaspoons baking powder 1-2 Cups vinegar ¾ Cup cake flour 3 Cups chanaflour 2 Tablespoons mealie meal 6 Large pieces ground garlic 1 Teaspoon fine jeeroo 1 Teaspoon fine Dhania 2 Tablespoons Methi Masala 2 Teaspoons Brown sugar 1 Large onion 1 Large tomato Green chillies and Dhania-stamped/liquidised Salt to taste. Soak 1-cup vinegar in Amli. SPICY CHICKEN PIZZA (06. Pour in greased oven tray.06) 27 . When cool. Add sour milk as well. Bake in pre-heated (180 degrees) for 25-30 mins. METHOD Wash and chop spinach. cut as desired. onion. if batter is dry add more sour milk.06. liquidise tomato.
Serve immediately. Whisk buttermilk and oil and add to dry ingredients to make a soft dough. 3.( Makes 1 large pizza ) Base : 375 ml Snowflake self raising flour 2 ml salt 125 ml buttermilk About 60 ml olive oil TOPPING: 30 ml cooking oil 2 chicken breasts. 2. Top with cheese. cut strips 1 large onion. Press dough into a greased 28 cm pizza pan. Bake in a preheated oven at 200 degree cel for about 25 minutes. Topping: Heat oil in a heavy based sauce pan. Layer all ingredients on pizza base. Ad onion garlic. cut rings 2 cloves garlic. crushed 15 ml chopped ginger 1 green pepper. herbs and seasoning. 28 . Add chicken strips and fry starting to brown. cut into strips 45 ml peri-peri sauce 125 ml grated mozzarella cheese 15 ml chooped fresh herbs or 5 ml dried salt and freshly black pepper to taste. Base: Sift flour and salt. ginger pepper and sauté` until soft. Add peri peri sauce and heat through. 1.
ROULADE Ingredients : 1kg chicken mince Salt 2 teaspoon aromat 2 eggs 2 teaspoons dry dhannia 2 teaspoon garlic 2 grated onions. remove water green masala 2 heaped tablespoons flour 2 tablespoons ghee 2 – 3 small potatoes mashed 1 – 2 potatoes grated and fried like crisp Green dhannia for decoration Method : .Spice chicken and braise in 2 tablespoon ghee . salt and pepper to mashed potatoes .Roll tightly . spread mince .Bake for 45 minutes 29 .Add green chutney.Oil a piece of foil.Divide mince into 3 .
grated 1 cup polony. cubed 1 cup tomatoes. . cubed ½ cup green peppers. cubed 2 eggs.Combine all the ingredients and place into silver cups.Bake in a moderate oven until done. Quick and Easy Mince Lagan 30 . beaten 2 tablespoons flour Salt / Pepper to taste Method : .QUICK PIZZA Ingredients : 1 cup cheese.
salt. bake at 180 degree celcius 5. Brush with egg white and bread crumbs 4. Butter Egg White and Bread Crumbs Method: 1. Cut into slices and serve with chutney POTATO/STEAK OR CHICKEN PIE 31 . mash. and butter 2. Pat into a greased pan 3.Requirements: Cooked Mince (Samoosa) Mashed potatoes Salt. Mix mince.
Spread thin slices of tomato. .Cook steak/chicken soft with salt. . rollable dough. ginger garlic. . Sprinkle poppy seeds. green chillies and jeera. potatoes and tomatoes again.Sift flour with baking powder and salt and rub in margarine.Add in grated onion and cook for a while. but use only what is required to make a soft. pepper. Make dough with milk and water.Grease tray and lay roti in it.Bake in 180 degree oven for 30 minutes. . then steak. . Roll into rotis to fit size of baking tray. POTATOE MINCE PIES 32 . .Divide dough in 2.Ingredients : 1 potato – sliced and parboiled 250g steak/chicken 1 cup flour 60g margarine 1 onion – sliced ½ tsp baking powder ¾ tsp salt ¼ cup each of milk and water ½ tsp ginger/garlic ½ tsp crushed green chillies ½ tsp jeera Method : . Cover with the second roti.Brush over with egg yolk.
oil . Remove from heat and cool. 3. 5. green dhana and spring onions. Add samboosa mince. 2. Deep fry in moderately hot oil until golden brown on both sides. arad and ground red chillies until water burns out and potatoes are cooked. Make pies and dip in paste made from flour water and one egg. 4.07) Ingredients: 33 . Filling 3 large potatoes ¼ cup water 3 tblsps oil Salt to taste ¼ tsp arad Ground red chillies to taste 1 cup samboosa mince (optional) Chopped green dhana Chopped spring onions.salt .Ingredients 2 Cups Flour 2 tsps baking powder 2 tblsp oil 1 egg ¼ tsp salt Enough milk Mix all the ingredients together to form a soft dough. Method 1.08. Pateria Casserole (21. Dice potatoes and steam with water.
Sliced pateria – steamed (layer) oil Chutney of choice (red) Fried onions – sprinkle Sweet corn – cream style ½ fresh cream (pour) Grate cheese Bake and eat immediately. PANCAKES FILLED WITH MINCE Ingredients .For Pancakes 500ml milk 34 .Sliced steamed pateria Red chutney.of your choice Fried onions Sweet corn – cream style Grated Cheese Fresh cream Grease Pyrex dish and layer in the following order.
Add pancake mixture and fry for ½ minutes on one side until lightly golden. Allow to cool. To Assemble 1. Remove to a plate. Fry onion until golden and add mince and all other ingredients and fry until meat is cooked.09. Whisk together milk. 2. Turn and brown the other side 6. Cut one pancake in half and place some filling in the pancake and roll up in the shape of a cone. Sift flour and salt together. Batter should be pliable 4. Repeat this process until all the batter has been used up. Heat pan thoroughly and add a teaspoon of oil mixture and then swirl this in the pan 5. METHIBHAJI SQUARES (17. Ingredients – Meat filling 30ml oil 1 small onion sliced 300g mince Salt & pepper to taste 5ml crushed garlic 20ml soya sauce 45ml chutney of your choice 15ml mutton spice Method 1.05) Ingredients 35 . eggs and water. Repeat until all the filling and pancakes have been used. 3. pour in to the centre of the flour and mix with electric beater until thick and creamy batter. make a well in the middle of the flour 2. Or roll into swiss roll with open sides and cut in half. Leave the mixture in the fridge for 1 hour.5ml salt 500ml flour 3 eggs 100ml water if need Mixture of Oil and melted butter to fry pancakes Method 1. Heat oil in the pan 2.
chillies. 7. oil and dhania 6. eggs. Pour mixture into a greased oven proof dish and bake in a moderate oven for about an hour or until skewer comes out clean.01. Baked beans and cheese casserole (16.07) 1Tin baked beans ¼ cup grated cheese 36 . 4. Sift all the dry ingredients into the corn mixture and mix well. Cool and cut into squares and serve. onion and the milk together in blender. 2.1 cup fresh methi bhaji 1 410g tin cream style sweet corn 1 tsp Green chillie masala 2 eggs 1 onion chopped ½ cup milk ½ cup mealie meal ½ cup cake flour ½ tsp arad 2 ½ tsps baking powder 1 tsp salt Sesame seeds 1 tsp ground jeero ½ cup oil 1 tblsp freshly chopped dhania – optional Method 1. 5. Blend ½ corn. Lightly stir in the Bhaji. 3. Wash and chop bhaji leaves and drain well. Empty this mixture into a dish.
1 tsp dhunia ½ turmeric powder 1 tsp chillie powder 2 green chillies ½ tsp salt 1 onion finely sliced 1 tomato sliced 2 green peppers 1 ½ cup macaroni 2 tsp oil Put macaroni in boiling water with salt and cook until done. Five minutes before macaroni is done, add one tsp of oil in pot. Drain and rinse in cold water, keep in colander. Fry onions in oil and when they become soft add pepper rings and fry till onions begin to change colour. Add tomato and spices and cook gently till tomato is blended. Then add baked beans and toss well. Arange ½ of beans curry rest of macaroni and the rest of beans curry. Bake in 350ºF (180º) oven for 10 minutes. Remove from oven sprinkle with grated cheese and bake till cheese melted.
Aloo Puri (25.08.07)
4 large potatoes – boiled and mashed
½ green chillies 2 cups samoosa mince 2 eggs beaten
Method: Mix together: Salt Green chillies Eggs, add to mash Flatten mash mixture in the palm of you hand- form a ball with mince and put in center of flatten mash. Cover mince completely – flatten slightly dip in egg and fry in hot oil. Can be dipped in bread crumbs as well
Jalapeno Chicken and Cheese Samoosa (11.08.07)
1 cup chicken fillet, cubed 38
½ tsp salt 3 Tbsp steers creamy jalapeno sauce ¼ cup lemon juice 1 Tbsp butter 2 cups finely grated chedder cheese 1 Tbsp green masala (chilli + garlic) 1 egg beaten Cornflake crumbs Combine the cubed chicken, salt, sauces, lemon juice and butter in a pot. Cook over medium heat until done. Allow to cool Add the cheese and greens- mix well- fill samoosa Dip in egg and coat with bread crumbs – freeze To fry in shallow or deep oil, turning once until a lovely golden colour on both sides. Serve hot with lemons.
Ingredients 1 cup flour ½ tsp baking powder
1 dessert spoon ghee ¼ cup sour milk pinch of salt Method 1. Mix all dry ingredients together. 2. Rub in ghee and make into a fairly stiff dough with sour milk (like puri dough). 3. Roll out on a board to ¼ inch thick and cut into rounds with a biscuit cutter. 4. Fry in oil to a pinkish colour. 5. Cool and dip in syrup.
Vegetarian Lagan (29.05.07)
1 Medium Onion – chopped
½ green pepper – chopped
Combine rest of ingredients with egg mixture and mix well. Pour mixture into a greased casserole dish and bake at 180°C for 35 to 40 minutes. 2. Beat eggs then add in the flour.½ cup grated cheese 3 Tbsp melted butter 2 baby marrows.grated 1 big carrot. chillies and salt – mix well.grated 1 ½ tsp ground green chillies 4 eggs 1 cup frozen corn 75g self raising flour Method: 1. VEGETABLE CURRY My vegetarian friends always ask me to make this curry. 3. but I make extra because it’s not only the vegetarians who tuck in! Ingredients 41 .
cream sherry 2 cups grated tasty cheese Paprika 42 . Cover and simmer over medium heat for 15 to 20 minutes. add onions and green pepper and sauté for a minute. stirring occasionally until cooked 3.15 ml oil 2 medium onions. chopped 2 ml chilli powder 30 g freshly chopped coriander Method 1.07) 5-6 Large potatoes 1 can cream of vegetable soup ¼ cup milk. Season to taste and Cheesy Potato Bake (30. sliced 5 ml crushed garlic 5 ml ground coriander 5 ml ground cumin 2 ml turmeric 1 chilli. Heat oil in a large sauce pan.01. Add remaining ingredients. chopped 1 large brinjal. sliced 250 g button mushrooms. chopped 1 large green pepper. cubed 8 courgettes. 2.
Cook the potatoes. sherry or a mixture of these to make the soup up to 2 cups. cream. Serve with green or tomato salad and crusty bread rolls. Leave to stand for ½ and hour or so prior to serving. This will allow the flavours to blend and the potatoes to absorb all the remaining liquid. Grease a large shallow oven dish than cover half the bottom with potato slices and half of the cheese. Sprinkle the top with paprika and bake uncovered at 200º C for 45 min.slices 1 tray baby marrow 43 . And then pour over half of the soup. Add enough milk.05.07) 2-3 Carrots – cut julienne 2 trays of mushrooms. Creamy Vegetable Lasagne (15.
1 tsp ginger garlic 4. White Sauce: 2 cups milk 2 Tbsp flour Butter 1 tsp salt Pepper 44 .clover 250ml – use only half 1 tsp salt ½ tsp pepper 1 can sweet corn Lasagnae sheets Cheese grated 1 tsp ginger garlic-level Method: 1. Cook till done. Add ½ . then add salt and lemon pepper 5. When done remove from stove and add sweetcorn and ultramel.2-3 green chillies 1 green pepper Ultramel. Melt ¼ pound butter 2. Add chopped veggies in the order given 3.
2. Add grated cheese 4. Setting the lasagne: 1. In a casserole dish. Repeat ending with the white sauce 3. put white sauce first. WHOLE LEG ROAST Ingredients: 1 leg roast: insert 10 cloves. the vegetables and then the lasagna sheets.Braise flour in a little butter in a pot on stove Add warm milk stir and allow to thicken Add salt and pepper. 10 pieces whole garlic 1 tsp black pepper 1 tsp white pepper 45 . Bake at 180C for 35 min.
. .Brush the whole leg with the glace turning all the time. . cook till fairly done.Cook till nice and brown in colour. .Then mix glace ingredients.Decorate with baby potatoes. . STEAK ROLLS Ingredients 3 Potatoes – Mashed 6 cups flour 46 . or any tiny vegetables – on a toothpick. pickled onions.Next day. green and red cherries and sweet corn spears.Mix all ingredients and marinate the leg a day before.1 tblsp lemon pepper 2 tblsp green chillies 1 tsp crushed garlic whole pepper corns 1 tsp salt ¼ cup lemon juice 1 tblsp worcestor sauce 1 tsp soya sauce Glace : ¼ cup olive oil ¼ lb soft butter 3 tblsp brown sugar: mix together 1 tsp garlic salt 1 tsp honey Method : .
5. red masala. 6. sliced green chillies. Add butter to mash potatoes and and then add this to the flour mix 3. Do not over bake if you want really soft rolls. sliced garlic.¾ cup sugar 1 pkt yeast 1 cup milk 3 eggs 1 tsp salt 40 grams butter or margarine Method 1. arid. salt and yeast in a bowl 2. Add 4 tblsp each of the following : Tomato sauce. Fill with steak filling brush with egg sprinkle sesame seeds and bake. dry dhana. sugar. tomato paste.07) 1 kg cubed steak 1 tsp dhana crushed 1 tsp jeeru 1 tsp salt 47 . Filling 1 kilo steak cut into cubes Marinate overnight with: Dry red chillies. Place flour. salt. Lastly add ½ grated tomato Spaghetti & Steak Sauce (05. Add eggs and milk 4. and 3 tsps each of mustard sauce.06. ginger. vinegar and mayonnaise. Add water if necessary to make soft dough and knead very well. Knock down and take pieces to make saucer size rounds. jeeroo Then add steak and cook until done. Allow to rise till double in size. Make vagaar with: 1 onion. 7. lemon juice.
Boil 2-3 cups spaghetti until alle dante 7. Garnish with mixed herbs 6. until a thick sauce remains 5. Fry finely sliced onions in a little olive oil 2. Add steaks and above spices 3. Add water if necessary until most done 4. Add the 3 sauces and cook for 10min. heat 2 Tbsp olive oil in a pot. Strain in cold water 8.1 tsp chillie powder 1 tsp red ginger garlic masala 1 tsp steak & chops spice 1 tsp bbq spice 1 tsp aromat ¼ tsp tumeric ¼ cup peri-peri sauce ¼ cup mayonnaise ¼ cup mustard sauce 1 grated tomato Method: 1. Add: cooked spaghetti 48 .
¼ tsp green masala ¼ tsp dhana jeeru Salt to taste 3-4 Tbsp or more tomato sauce Add a little water and steam for 5min. Place spaghetti first in a plate and top with saucy steak. SALT & PEPPER BEEF 1 Kilo Beef (stewing) 1 ½ tsp coarse salt 1 ½ tsp Freshly ground pepper 1 Tsp Garlick flakes Green Chillies (optional) ½ Cup Mayonnaise 2 Chopped onions 49 .
Add Salt pepper flakes and green chillies 4. Serve with rotis ROAST LEG / FILLET STEAK Ingredients 1 cup tomato sauce 2 tsp green masala chillies Salt & freshly ground pepper to taste 1 tblsp Dhana 1 tblsp Jeeroo Pinch saffron 50 . Boil Stewing Beef for about 2 hours with taj & elachi 2. Add beef and cook until beef is almost tender 5. Add veggies and mayo 6. Heat Ghee braise onions until soft 3.½ kilo mixed vegetables Fried Potatoes (optional) 2 tbsp Ghee 1. Add fried potatoes 7.
and garlic pita bread.Juice of 1 lemon 2 tblsp ginger garlic Mix all above ingredients together – and then marinate the meat overnight Cook in a POT until tender. Serve with corn. PEPPER STEAK Ingredients : 1kg steak ½ tsp mustard powder 1 tblsp Worcester sauce ½ tsp garlic paste 2 tblsp crushed black pepper salt corn flour 51 . fried mushrooms and cubed fried potatoes. Add more water if necessary until done Use the sauce of the marinade to moisten the meat while cooking.
Then dip the steak pieces in flour.Sprinkle crushed pepper on each piece and press inside with a rolling pin.07) 500g chicken or mutton 1 tomato 1 stick cinnamon 2 elachi A few cloves and peppers 1 tsp salt 1 large finely sliced onions ½ cup oil 52 .Spread with softened butter if desired.01. Serve with garlic bread Patta Curry (16. Fry both sides until brown . shaking off any surplus .Apply all the above ingredients except pepper and corn flour to the steak and set aside for 5-6 hours .Remove to a hot platter .Place in sizzling hot skillet with just enough melted butter to keep meat from sticking.oil – enough to rub on steak butter Method : . .
When meat is nearly done. tomatoes and allow to cook slowly till juices are absorbed. the sour milk. MEAT ROAST Ingredients : 1 ½ kg uncut beef – whole piece 4 tblsp Worcestershire sauce or lime juice ½ tsp garam masala powder (all spices) salt oil Method : 53 . Add meat to which has been added all the spices. arrange the pattas over it.1 tsp turmeric 1 full tsp chillies 1 tsp ginger garlic ¼ cup sour milk cards 1 tsp dhunia jeeru Fry onions in oil pale golden colour. add 3 Tbsp of water and allow to steam for 20 minutes longer.
. . .Next day take the meat out and set aside for 2 –3 hours.Apply Worcestershire sauce and keep in fridge overnight.Heat oil in a vessel.Punch the meat well with a fork. Rub garam masala and salt all over the meat. CHICKEN LAGAN Ingredients 2 cups chicken fillet cubed 1 tsp Ghee ½ tsp salt 1 tblsp green chillies ½ tsp black pepper Braise the chicken with the above ingredients until cooked 54 . . .Cut in slices before serving. Place the meat and let it brown on both sides..Add just sufficient water to tenderise the meat and cook over a low heat till done.
07) Ingredients: 2 cups flour 60g margarine ½ tsp salt Method: 55 .Soak 4 slices of bread in 1 cup of milk for 15 minutes. Pour into pyrex dish and bake in oven at 180c for approximately 1 hour Tortillas (02. Whisks eggs and add to bread mixture. 1 Tin cream style sweetcorn 2 eggs 2oz butter ¼ cup peas 1 tblsp sojee 1 tsp Baking powder chopped Dhana Method 1. 2.06. Add rest of ingredients to milk mixture including the cooked chicken and mix well 3.
2. Filling: 350g chicken fillet cubed 11 tsp ginger garlic Salt pepper 1 tsp dhana jeeru 1 tsp chilli powder 1 cup mixed vegetables 2 Tbsp chilli sauce 2 Tbsp tomato sauce 2 Tbsp HP sauce Cheese grated Salad: 1 small tin baked beans (optional) 2 green chillies sliced 56 . 6. Divide into bolls and roll thin rotis. Rub ingredients to resemble breadcrumbs. Fill roti with following. Make dough with water 3. Semi cook on tawa. 5. 4.1. Leave dough to rest for an hour or two.
pepper Mix all together. ROAST CHICKEN SERVED WITH A GRAVY Ingredients: 1 medium sized chicken 1 tablespoon lemon juice salt & pepper to taste 2 ½ tablespoon oil 57 . Fill roti with filling. Fold and microwave until cheese melts.½ cup yoghurt 1 medium onion chopped 1 medium tomato chopped Salt. salad and cheese.
GREEN CHICKEN Ingredients: 1kg chicken fillets 1 tablespoon green chutney 3 tablespoons mayo salt to taste 58 . Put the chicken into oil and brown all sides. 4. 3. Add about 1 cup of water and allow to cook till chicken is tender. Heat the oil in a deep pan. 8. 7.2 tsp gharam masala powder (all spices) 1 tablespoon butter 1 tablespoon flour 3 medium potatoes (boiled and mashed) ½ cup frozen peas Method: 1. 2. 6. 5. Remove chicken from pan and leave the gravy inside Heat butter in a pan. add flour and brown it. 9. Add chicken gravy and stir well Cook till gravy is thick Lay the chicken on a serving dish with a border of mashed potatoes and peas around Pour the thick gravy on top and serve immediately. Rub the chicken with lemon juice and seasonings and set for 3 hours.
DRY PAN ROAST CHICKEN Ingredients: 1 chicken approximately 1kg 1 big onion roughly chopped 4 tablespoons fresh coconut peeled and grated 59 .2 tsp aromat 1 ½ tsp garlic 1 ½ tsp green masala 1 tsp lemon pepper 1 tsp mixed herbs lemon juice Method: Grill with butter.
cloves. wash and score the chicken deeply. 60 . Stir fry until light golden. Place in the pan with the paste. When the seeds have stopped spluttering stir in the onion. and coriander seeds. Meanwhile. Add the cumin seeds. peppercorns. Mix thoroughly coating the chicken well. Blend very fine in a processor. Turn off the heat and allow to cool slightly. Add the coconut and continue stirring until the mixture turns into a golden colour.½ cup vegetable oil 1 ½ teaspoon cumin seeds 8 black peppercorns 8 cloves 1 tablespoon saumph 1 tablespoon coriander seeds 4 tablespoons chopped fresh coriander lemon wedges to serve Method: Heat the oil in a heavy based pan. Sir fry on a medium heat for a few more minutes incorporating all the spices into the chicken. Cover and simmer until chicken is cooked. saumph.
07) chicken 1 1/2 tsp rd chillies 1 tbsp ginger garlic masala salt to taste 61 . transfer into a platter and garnish with the remaining coriander and lemon wedges. Just before serving. Whole tamarind Chicken Roast (21.Stir in half the chopped coriander and mix well.07.
Add boiling water. Combine oil. Pour over chicken or serve in a gravy boat. Cut deep slits into fleshy parts of chicken. Bring to the boil and cook until sauce thickens. Rub all over chicken and leave to marinate for 6 hours. green chillies. garlic paste. cover with lid and simmer until chicken is tender. reserving marinade. ginger. 62 . chilli powder. Serve with French fries. Heat butter in pot and brown chicken on all sides. ground ginger and salt into a paste.1 medium onion 1/2 cup yoghurt 1/2 tsp saffron threads 2 Tbsp boiling water 1/2 cup tamarind juice 3 Tbsp ghee 2 Cinnamon sticks 2 Cardamom pods 3 Cloves conriander leaves red. Transfer chicken to an oven pan.
Tortilla filling (28.07.07) 1kg chicken fillet cubed ½ pkt mushrooms thinly sliced ½ pkt pepper (any colours) 1 cup whole kernel 1 tsp fine jeero 63 .
add other ingredients and simmer until well done.01. Serve above ingredients mixed with mayonnaise in rotti garnish with cucumber and chopped lettuce Tandoori Chicken (20.07) Serves 4 4 Chicken drumsticks 4 Chicken thighs Marinade: 250ml plan white yogurt 1 tsp arad 64 .1 tsp fine dhana 1 tsp green chutney 1 Tbsp butter Salt to taste Method: Braise pepper. mushrooms. whole kernel in butter Add cubed chicken and simmer until golden brown.
Combine all marinade ingredients in large mixing bowl. basting frequently with marinade. TAMARIND CHICKEN WITH CHEESY MASH Ingredients : 2 chicken cut into fours 2 tbsp ginger/garlic masala 2 tbsp ground garlic 2 tsp salt 3 tsp fine red chillies 1 tsp crushed dhana 65 .1 tsp dhunia 1 tsp elachi 1 tsp chillie 2 tsp garam masala 1-2 tsp crushed garlic 2 tsp crushed fresh ginger Salt and black pepper Slash chicken pieces with a sharp knife. add chicken and mix to coat with marinade. place chicken pieces on baking tray and bake in preheated oven of 160º for 20 minutes turning once. Place over coals and cook for 5 minutes per side. Before cooking over braai. Cover and refridgerate for 12 hours.
08.Turn chicken pieces and bake for a further 25-30 minutes.Place chicken in a dish . 20 minutes and then lower the heat to 140 degrees. Spring Rolls (14.1 tsp ground jeeru 4 tbsp aamli (tamarind) juice 125ml plain yoghurt ¼ cup oil Method : .Add the rest of the ingredients and mix well. Marinate for a few hours .Bake for approx. Preheat oven to 200 degrees .07) 2 cups cubed chicken fillets 1 Tbsp butter 1 green chilli. brush with melted butter and grill for 5 minutes. When done. .Serve with cheesy mash. .Arrange the chicken pieces in a casserole. finely chopped green masala 1 tsp ground white pepper Salt to taste 2 Tbsp ½ cup finely chopped onions ¼ cup finely chopped red peppers ¼ cup finely chopped green peppers ½ cup frozen sweet corn ¼ cup white vinegar ¼ cup water 66 .
RED CHILLY AND GARLIC CHICKEN Ingredients : 1 chicken – cut 1/3 cup ghee/oil 2 onions – sliced 4 tomatoes – liquidize 6 potatoes 6 whole red chillies 67 . green chilli. Braise red peppers. pepper and salt until tender. Palce Tbsp of filling at 1 end of sheet and fold over filling. Serve with chilli sauce. Boil vinegar. green peppers.1 Tbsp maizena 1 ½ cup grated cheese 25 large spring roll wrappers. Mix water and flour to a smooth paste. Add to cooked chicken and mix well. onions and sweetcorn with 2 Tbsp butter until tender and add to cooked chicken. cut in ½ 1 cup water 1 cup four } Make paste Cooked cubed chicken with 1 Tbsp butter. Freeze for a few hours before frying. Tuck in sides and brush sheet with flour paste. Deep fry in hot oil unitl golden brown. water and maizena until smooth. garlic. Roll up tightly. clear and a little thick.
.07.Heat ghee. Braise for 5 minutes. Add chillies and garlic and braise till pink.07) 1 cup cubed chicken fillets 1 onion 1 green chillie 2 cloves garlic 1 egg ½ tsp jeeru 68 . Naan Burger (10. . .Simmer till done.Add tomatoes and potatoes.½ ball garlic cloves 12 black peppercorns 1 tsp ginger/garlic masala 1 tsp salt Method : .Add meat with other spices and onions.
mix well and divide into 2 portions.¾ tsp salt 1 Tbsp chana flour 1 slice white bread 2 Tbsp milk/ water 2 Tbsp finely chopped coriander leaves 1 round naan loaf Shredded lettuce 2 Tbsp mayonnaise 2 Tbsp chili sauce 2 Tbsp finely chopped gherkins1/4 cup gouda cheese Soak bread in milk until soft and process with chicken. cumin. garlic. Heat a non-stick frying pan the sam size as the naan loaf with some oil Using a Tbsp dipped in warm water spread 1 portion of chicken mixture evenly over the base of the pan and leave for a few minutes until well done. green chilli. chilli sauce. gherkins and cheese together and spread over the pattie. and salt unitl smooth Add chana flour and coriander. Cut naan in ½ horizontally and place one pattie over the bottom ½ of the naan Mix mayonnaise. egg. Using 2 egg lifters carefully turn pattie over and allow the other side to to get done. Top with lettuce place 2nd pattie over and replace top of naan. 69 . onion.
MUSTARD SAUCE AND MAYONNAISE CHICKEN Ingredients : 1 chicken – cut and washed 1 tsp mustard sauce 4 tbsp mayonnaise 2 tsp ground green chillies ½ tsp ground black pepper ¼ tsp arad 1 tbsp lemon juice or vinegar 70 . Cut into 6 wedges.Bake at 180 C for 10-15 minutes until heated through.
3 tbsp ghee 1 tsp salt Method : .Heat ghee and add the chicken.Cook over medium heat for half an hour or until done.06. Garlic Chicken 2 (23.07) Ingredients: 1 Chicken ½ tsp jeeru ½ cup oil ½ tin tomato puree or q tin tomato paste 71 . .Marinate the chicken in the above ingredients .
marinate for at least 6 hours or overnight 4. 3. red chillies and garlic slices. then liquidize Salt 1 tsp crushed /sliced garlic. put whole elachi.2 Tbsp lemon Juice 1 tsp lemon pepper 2 tsp fresh red chillies. cloves. Make a paste with ingredients and marinate chicken in it. Crushed fried onions. black pepper. 6. Add chicken and cook over medium heat.fried 1 sliced onion. cinnamon sticks.fried Method: 1. CHICKEN WITH RED CHILLI MASALA Ingredients : 1 chicken – cut into pieces whole red chillies to taste 1½ cups yoghurt 2 tsp garlic paste 2 tsp ginger paste 72 . Melt 100g butter 5. 2.soak red whole chillies until soft .
. Home On-Air Programmes Recipe Tentalising Chicken Dishes Chicken seasoning and toping ideas (09.When cooked add lime juice and serve.01. .Grind red chillies to a paste and mix with the ginger and garlic paste. .07) Chicken seasoning and toping ideas (09.Heat oil and fry the paste then add the chicken pieces and fry it for some time.07) User Rating: Poor /0 Best Rate Recipe .Tentalising Chicken Dishes 73 .Add the yoghurt and then let it cook.01.1 lime oil Method : .
if desired.Chicken seasoning and toping ideas (09. Top cooked chicken with sliced cheddar cheese. Place in a bun and spoon some pizza sauce atop cheese. Top with half slices of cooked fresh onions rings. Spread buns with thousand island salad dressing mixed with a few dashes bottled hot pepper sauce and top with roasted red sweet pepper strips. Top cooked with sliced cheese with peppers.07) 1 Kg chicken fillet cut into strips 1 egg ¼ cup milk 1 Tbsp bbq spice 74 . bake. Top cooked chicken with sliced mazzeralla cheese. Place lettuce leaves and chicken on buns and top with the desired topping. Pizza: Season chicken with dried Italian seasoning before cooking. microwave. Chicken Strips (10. Spoon barbecue sauce atop. Top with sliced thinly sliced zucchini or other veggies.07.07) 4 chicken fillets marinated 4 large round rolls Lettuce leaves 4 ounces of cheese and ingredients from variations bellow: Grill.01. Barbecue: Season chicken with chillie powder before cooking. or broil the chicken fillets according to package directions or your recipe with seasoning. Cajun: Sprinkle chicken with Cajun seasoning before cooking. Place in bun.
1 Tbsp Portuguese spice Salt to taste 1 tsp red chilli 1 tsp garlic flakes 2 Tbsp vinegar 2 Tbsp oil 2 Tbsp lemon juice Coat with the following before frying: 1 cup cake flour 1 Tbsp bbq spice 1 Tbsp chicken spice Chopped green dhania 1 tsp parsley Chicken Kalya (30.06.07) 1 chicken washed and drained 1 Tbsp red masala 1 tsp dhana jeeru 75 .
add a few prunes.08. pizzas. pies. Make vagaar with ghee. Add chopped dhunia last Serve with roti or puri and add a salad. tuj Marinate the meat in all the spices for a few hours or overnight. elachee. sandwiches & rotis (16. cloves. corns. Chicken filling into Taco.Salt to taste ½ tsp arad ½ tsp egg yellow colouring 1 tsp saffron 1 ful Tbsp plain yoghurt 1 large liquidized tomato 2 onions thinly sliced Green chillies. fried baby potatoes and boiled egg. cook unitl done or bake in oven @ 160° C 5 minutes before end of cooking. Add meat.07) Filling: 1 kg chicken breast – cubed 1 tsp jeeru 1 tsp oregano 3 Tbsp chilli powder 3 Tbsp cooking oil 1 tsp crushed garlic 1 onion chopped 1 Tomato chopped 2 green peppers 76 . onions and tomato. pepper.
pies. lettuce & cheese. sandwiches & rotis 1 tub sour cream Finely chopped tomato. jeeru. & grated cheese. add the tomatoes. garlic. lettuce. Put chicken in a pot with some oil. 77 . chilli powder. oregano – mix and add to chicken cover and simmer over medium heat about 10 -15 minutes & fill each piece with 2 Tbsp of chicken filling.12 Taco shells pizzas. Add sour cream on top. add onion green peppers. On each piece add tomato. salt & cook for a few minutes until water burns out (stir-fry) In a blender.
07) FWC 1 kg chicken pieces – cook with green masala 1 cup mix veg.Spring roll filling 2 (25.08. salt & pepper 1 packet sour cream & chives – cook as directed and add to chicken 2 cups boiled spaghetti 1 pkt cheese sauce & plenty grated cheese Mix everything together and fill spring roll sheets or pur 78 .
3. Lemon Juice Jeeru 1 Grated tomato Make Vagaar. grated carrot. 5. Make dough with milk & leave to rise. Add yeast & give a small rub.1/2 cup milk 1 tblsp Maizena ¼ tsp pepper Add to filling Method 1. Mix Flour. 2. Rub in butter. add meat. Sauce 1. just before done add frozen corn.Pin Wheels Ingredients 4 cups Flour ¼ lb Butter 2 tblsp Sugar 1 tsp Salt 1 pkt Yeast 11/2 to 2 Cups lukewarm Milk Filling 1 Kg cubed chicken (marinate like pie meat) Green masala Salt Vinegar. Reduce water. 79 . Roll each ball out and then fill like a swiss roll 7. 4. Slice with electric knife & sprinkle with tal. Divide dough into 6 equal portions 6. sugar & salt.
Heat through and serve 80 . Cook chicken fillet in olive oil with seeds chilles. Fifteen mins before serving add fresh cream and sour cream 4.FETTUCINI Ingredients 3 Cups chicken fillet cubed 1 tblsp sesame seeds 1 tsp green chilles 1 tsp Garlic 1 tsp black pepper 1 tsp salt 500g fettucini boiled in salted water 1 cup sour cream 1 cup fresh cream Method 1. Do not allow to Dry add bolied fettucini 3. pepper and salt until cooked 2. galic.
If adding meat.Add chicken and ginger garlic and cook till water dries out. Drain rice. double beans and peas with spices and with tomatoes. add spices. add onions and cook on medium heat till light pink. . use chicken fillet. .Put oil in pot. add water for gravy and boil. 81 . Mix together and simmer on low till well steamed. 1 sliced onion. Cook till no. wash 2 tblsp ginger garlic ¼ tsp turmeric 1 tsp dhana jeera 1 tsp salt 1 tblsp chillies 3 ground medium tomatoes 2 potatoes – ¼ ed Method : . .4.If cooking green beans.BASIC CHICKEN CURRY WITH VARIATIONS Ingredients : ¼ cup oil 1 medium onion – sliced 1 chicken – cut.Add 1 cup mixed vegetables to curry for aknee.Aknee: boil 2 cups rice with ¼ tsp turmeric. fry bhinda and thick slices of potatoes. add to basic curry till no. . add beans.If cooking gram dholl.3 till tomatoes are cooked. Variations : .If cooking bhinda. add gram dholl and tomatoes with spices. . . Then add the above. 2 tsp salt.Mix all well and add tomatoes and potatoes. till done. . make sure meat is cooked before adding spices and the rest.Cook till moisture is dry. 3 cinnamon sticks and 5 cloves. .
Serve with chutney. 8. Sift dry ingredients together and mix in the cheese. Brush with egg and sprinkle sesame seeds over. Roll up lengthwise then shape in a half moon. 2. 3.TUNA SLICES Ingredients Dough 2 cups cake flour 2 tsps baking powder ½ tsp salt 1 tsp sugar ½ cup grated cheddar cheese ½ cup oil ½ cup milk Filling 2 Hard Boiled eggs – grated 1 can Tuna in brine drained and flaked 1 tblsp chopped onion 1 tsp green masala 1 tsp fine dhania jeeru salt and pepper to taste 2 tblsp mayonnaise Method 1. 5. Roll out on a lightly floured surface until 7. 82 . Place on a greased baking sheet. Mix all filling mixture together and spread over the dough. 7. 6. Whisk the oil and egg together and add to the flour mixture with a knife until just blended. Cut into slices but not all the way through. 9. 4. Bake for 25 minutes on 180c 10.mm thick.
Spaghetti and Tuna Casserole (21. Sprinkle with cheese. Spread out in a oven proof dish. Bake in a preheated oven at 180C for 12 – 15 minutes or until cheese melts or microwave for 3 – 5 minutes on medium or 70% power. 83 . Serve hot.07) 250g spaghetti 375g tuna in brine 1 large tomato sliced into rings 1 green pepper sliced into rings 250g onions sliced into rings 3 ml salt 1 green chilli finely chopped 3 ml black pepper 3 ml garlic finely pounded 5 ml mixed herbs 2 Tbsp mayonnaise 100g grated cheese 5ml chopped parsley 3ml paprika ½ tsp chi Toss all ingredients together except cheese.07. parsley and paprika. parsley and paprika.
6) SServe with prawns. 84 . devein & wash prawns . 4) Heat the oils & add butter on the skottel & cook the prawns until done. 5) Mix the sauce ingredients together & heat.06) 1kg prawns Marinade: 2 tsp chillie powder ½ cup lemon juice 2 tsp crushed garlic 1 tsp salt ½ tsp lemon pepper 2 Tbsp peri-peri oil Heat on skottel: ¼ cup olive oil ¼ cup peri-peri oil 125g butter Butter Sauce: 250g butter ¼ cup lemon juice ½ tsp garlic flakes Salt & pepper Method: 1) Clean. Dry well.Prawns on the skottel (05.12. 2) Mix the marinade ingredients & add to the prawns. 3) Marinate for 1 hour.
Method Press prawns out from back to form butterfly.PRAWNS MASALA Ingredients 2Kg Prawns – cleaned and deveined 1 Handful fine Jeeroo Salt to taste 1 tblsp Black Pepper Butter – olive oil to fry Liquidize the following: 1 handful whole Red Marcha (dry) 1 ½ handfuls Garlic 1 cup Lemon Juice Fresh Curry Leaves When liquidized then add the Jeeroo and black pepper. Sauce 2 tblsp Masala ¼ cup tomato puree Lemon juice Olive oil Butter ……………boil all together Serve over prawns 85 . Smear little masala mixture over each prawn Then fry in butter and olive oil till done .
86 .Fish Kalya (14.07. Simmer slowly till gravy fairly dry. Add tomatoes to yoghurt and then add mix all the spices to it. Marinate fish in this masala. Remove onions from oil and cool add it to marinade. Fry onions in oil until gold.07) 1 Kg King Klip Fish 2 tomatoes liquidized 1 cup Yoghurt 2 small onions 1 tsp ground garlic 1 tsp red chillie powder ¼ tsp tumeric (aradh) ½ tsp jeera seeds ½ cup oil 2 sticks tuj/cinnamon 2 tsp methi masala Coriander leaves. Heta up your oil and fry your fish slowly. Curry leaves Green chillies Method: Wash and drain fish.
EASY FISH BATTER Ingredients: 1 cup self-raising flour 1 Tbsp oil 1 tsp salt ½ egg egg yellow coloring Method: Mix well in flour add salt and oil. Stand for 15-20 min before using it 87 . Mix in flour and beat thoroughly. Mix egg and enough water to make a batter.