ASHA MAHARAJ’S

RECIPES
 CONTENTS
1. Biscuits/Sweetmeats
Melting Moments 1
Date Rolls 1
Eggless Ginger Nuts 1
Chocolate Coconut Biscuits 1
Romany Creams 1
Vetkoek 1
Banana Puri Kajas 2
Sutherfeni 2
Masoor Mitai 2
Instant Jelebee 2
Easy Penda 3

2. Cakes/Muffins
Lemon & Poppy Seed Muffins 3
Madeira Cake with Topping 3
Eggless Scones 3
Pumpkin Fritters 4
Chocolate Muffins 4
Hot Milk Sponge 4
Doughnuts 4
Chocolate Mousse 4
Malva Pudding 5
Custard Slices 5
Fridge Cheesecake 5
Apple Tart 5
Custard Icing (Confectioners Custard) 6
Basic Sponge Cake 7
Yoghurt Carrot Cake 7
Eggless Chocolate Cake 7
Marble Cake 7
Ring Doughnut 7
Plain Butter Cake 7

3. Savories/Snacks
Samoosa Strips 6
Vegetarian Pizza base & Filling 6
Vedda 8
Muesli 8
Gem Squash Variations 8
Fish Cakes 8
Sausage Rolls 8
Prawn Cutlets 9
Fritter Batter for Veg, Fish or Meat 9
Simple Chili Bites 9
Moorkoo 9
4. Curries/Main Course
Macaroni Cheese 9
Spiced Baked Chicken 9
Saucy Chicken Fillet Filling 10
Pasta Salad 10
Chicken Korma 10
Spanish Chicken 10
Chicken Drumsticks 11
Barbecued Sweet & Sour Chicken Wings 11
Chicken A La King 11
Malaai Chicken Tikka 11
Seekh Kebab 12
Basic Kebaab Mixture 12
Mutton Burger Patties 12
Mutton Curry 12
Masala Breyani (Meat / Vegetable) 13
Dhall Ghos 13
Fish Breyani 14
Crayfish Thermidor 14
Tamarind Pumpkin Chutney 14

5. Roti/Bread
Mealie Meal Roti 15
Flaky Roti 15
Naan 15
Bread Rolls 15
Deep-Fried Flat Bread 16
Crépe Batter 16
Focaccia 16
Watermelon Preserve 16

6 Pickles/Chutneys
Lemon & Chili Pickle 17
Braised Sugar mangoes 17
Basic Pickling Masala 17
Rhubarb Chutney 17

7. Sauces/Cream
Sauce for Samoosas 18
Salad Cream 18
Basic Vinaigrette (French Dressing) 18
Sweet Mint Marinade 18
Yoghurt 18

8. Tips
Batter not completely coating fish, vegetable, etc 17
 Page 1
MELTING MOMENTS DATE ROLLS
• 250g margarine at room temperature • 500ml (2 cups) flour
• ½ cup icing sugar, sifted • 5ml (1 tsp) baking powder
• ½ cup cornflour • 1ml (¼ tsp) salt
• ½ tsp vanilla essence , 2 cups flour • 125g (½ cup) margarine
• buttercream for sandwiching biscuits • 125ml sugar
• extra icing sugar for sifting over biscuits • 2 eggs
1. Preheat oven to 180°C • 5ml vanilla essence
2. Cream margarine with icing sugar and cornflour • 250g pitted dates
3. Beat in essence 1. Preheat oven to 180°C
4. Add flour and mix until it becomes a soft paste-like 2. Sift flour, baking powder and salt in a bowl
mixture 3. Rub in the margarine
5. Scoop the mixture into a large piping bag fitted with a 4. Stir in the sugar
star nozzle 5. In a separate bowl, add vanilla to egg and remove 1 tbs
6. Pipe finger lengths onto a baking sheet of the mixture
7. Bake for +/-15 minutes or until the edges appear 6. Add egg to flour and make a soft but firm dough
lightly browned 7. Pinch off small pieces and flatten on palm of hand
8. Remove tray from oven and place on damp tea towel 8. Place a piece of date and enclose with dough
for 10 minutes 9. To the reserved 1 tbs of egg and vanilla mixture add 2
9. Lift off biscuits with a spatula tbs of milk or water to thin down
10. When cold, sandwich with buttercream 10. Dip date rolls into mixture and roll into coconut
11. Sift icing sugar over and place in paper cups to serve Place on baking tray and bake for 12-15 minutes
VARIATION:
Biscuits could be sandwiched together with chocolate. Ends of
biscuits can also be dipped in chocolate (if so, then omit
buttercream)

EGGLESS GINGER NUTS CHOCOLATE COCONUT BISCUITS

• 190g butter or margarine • 250g margarine
• 1 cup sugar • 1 cup sugar
• 2 cups flour • 2½ cups flour
• 1 tsp cinnamon • 1½ tsp baking powder
• ½ tsp cloves • ½ cup cornflour
• 2 tsp ginger • 2 cups coconut
• ¼ tsp salt • 2 tbs cocoa
• 60ml golden syrup • ½ cup hot water
• 2 tsp bicarbonate of soda • melted chocolate for sandwiching biscuits
1. Pre-heat oven to 180°C 1. Preheat oven to 180°C
2. Position shelf to one above the middle rack 2. Beat margarine with sugar until creamy
3. Cream butter and sugar well 3. Sift in flour, baking powder and cornflour
4. Stir in bicarb and syrup 4. Stir in coconut
5. Sift the flour with spices and salt 5. Dissolve cocoa in the water and cool
6. Combine the creamed and dry ingredients and make 6. Add the cocoa liquid and make a soft dough
a dough 7. Break off small pieces (the size of marbles)
7. Pinch off small pieces, roll into balls and place on a 8. Place on baking tray and press lightly with fork
lightly greased baking sheet 9. Bake for +/- 15 minutes
8. Bake for 12-15 minutes. Remove from oven to cool Cool and sandwich with chocolate

ROMANY CREAMS (1) VETKOEK (1)

• 125g margarine , 1 cup cake flour • 2 cups flour
• ¾ cup sugar , 2 tbs cocoa • 2 tsp baking powder
• 1 cup desiccated coconut • 1 tsp salt
• 2 tsp baking powder • 1 egg (lightly beaten)
• 100g cooking chocolate • 1 tbs sugar (level)
1. Pre-heat oven to 180° • ± 1 cup mixture of milk and water to make a soft dough
2. Cream together margarine and sugar • oil for deep frying
3. Beat in coconut and cocoa 1. Sift dry ingredients into mixing bowl
4. Sift in flour and baking powder 2. Add egg to liquids, pour over flour and make a soft dough
5. Gather the ingredients in a ball of dough 3. Heat oil for deep frying
6. Pinch off pieces and roll into +/- 36 balls 4. Take small portions of the dough (size of a marble) and
7. Place on baking tray and press down with a fork deep fry
8. Bake for 15 minutes, then remove from oven and cool 5. Fry until puffed and golden on all sides
9. Melt the chocolate and coat 18 biscuits with ½ tbs 6. Drain well and serve hot
chocolate
10. Lightly press another biscuit over the chocolate
Chill in refrigerator until chocolate hardens
 Page 2
BANANA PURI KAJAS SUTHERFENI
• 2 cups cake flour • 2½ cups flour
• 1 tsp baking powder • ±¾ cup water
• 1 tbs thick ghee • 2 tbs cornflour
• milk to make a stiff dough • 1 tbs butter or margarine
• ghee for brushing on pastry • oil as needed
• flour for sprinkling • chilled syrup
• oil for deep-frying • slivered and coloured almonds for decoration
• syrup for dipping khajas • ground elatchie
• 2 tsp ground elatchie 1. Combine the flour and water and make a stiff dough
1. Sift flour, baking powder and elatchie in a bowl 2. Cover with a damp cloth and leave aside for five
2. Rub in the ghee hours
3. Add milk a little at a time and make dough 3. Place dough on a work surface and beat with a rolling
4. Divide into six portions pin until pliable and elastic
5. Roll each portion into a large thin round 4. Divide into 15 pieces
6. Brush the surface with melted ghee, sprinkle flour 5. With palms, roll into long strips, dip each strip in oil
7. Fold the pastry in half, brush again with ghee and fold and set on a tray
over again to resemble a broad strip 6. Make a paste of cornflour and margarine and smear
8. Roll lightly until thinned out over the strips. Leave to stand for 30 minutes
9. Cut into squares (4cmx4cm) 7. Gather the bundle of strips and begin extending them
10. Fry in moderately hot oil until crisp and lightly coloured until the strands appear as thin as crochet cotton
11. Drain from oil 8. Wind around your four fingers into a nest and cut off
12. Dip into cold syrup and remove. Place on a rack to drip when you have a neat coil. Make up all the bundles
• SYRUP MIXTURE: with the dough
• 3 cups sugar , 1½ cup water 9. Heat oil moderately and deep-fry the Sutherfenis until
• Boil sugar and water for 10 minutes crisp. Do not brown them
• ¼ cup rose water /Add rose water 10. Remove from oil and drain on absorbent paper for
• Cool and chill several hours (overnight)
11. Dribble syrup and scatter almonds over. Sprinkle with
elatchie
SYRUP:
• 2 cups sugar
• 1 cup water
• ¼ cup rose water

12. Combine sugar and water and boil for 10 minutes

Remove from heat, add rose water and chill

MASOOR MITAI INSTANT JELEBEE

• 1kg ghee SYRUP:
• 750ml sugar • 4 cups sugar
• 250ml water • 3 cups water
• 375ml gram flour (channa flour) • ½ cup rose water
• 10ml pounded cardamom • Combine the sugar and water in a saucepan
1. Heat ghee to boiling point and keep aside • While stirring, bring to a rapid boil
2. Combine sugar and water, and boil until it reaches soft- • Allow to boil for 10 minutes, remove from heat and add
ball stage rose water. Use warm syrup for dipping
3. Add ¼ cup of the hot ghee to the gram flour and rub in BATTER:
well • 2½ cups self-rasing flour
4. Add the gram flour to the syrup on the stove, lower heat • ¼ cup rice flour
to moderate • 1 tsp yellow (powdered) food colour
5. Pour in ladlesful of the hot ghee while stirring • 1¾ cups water
6. When the ghee begins to separate from the mixture of • 15ml melted ghee
gram and syrup, scoop out the mixture with a perforated • 30ml buttermilk or yoghurt
spoon into a deep tray
• 8ml tartaric acid
Pour off excess ghee, sprinkle with cardamom, and allow
• oil for deep frying
masoor to cool before cutting into blocks
• sauce dispenser to use as mould
• Heat oil for frying
• Combine dry ingredients in a jug
• Add water and beat until smooth
• Beat in ghee and buttermilk
• Stir in tartaric acid
• Fill into mould, replace lid of dispenser and pipe in
circles
• Fry until crisp, drain well and dip for a few seconds in
warm syrup
Place on rack on tray for excess syrup to drip off
 Page 3
LEMON AND POPPY SEED MUFFINS
EASY PENDA
• 2 cups cake flour
• 3 cups full-cream powdered milk • 4 tsp baking powder
• 3 cups icing sugar • ¼ tsp salt
• ½ tsp ground cardamom • 2 tbs sugar
• 2 tbs sweetened condensed milk • 1 egg, beaten
• 1 tbs melted ghee • 1 cup milk
• 1 tsp rose essence • 3 tsp lemon juice
• ½ cup cream • 2 tsp lemon rind
• tinted almond flakes for decoration • 2 tbs black poppy seeds
• ¼ cup melted butter or margarine
1. Sift dry ingredients into a mixing bowl 1. Preheat oven to 200°C
2. Combine the rest of the ingredients and pour over the 2. Sift dry ingredients into a mixing bowl
dry ingredients 3. Combine egg, milk, lemon juice and rind, 1 tbs seeds
3. Mix well with a wooden spoon until a smooth dough is and butter
formed 4. Stir lightly into dry ingredients
4. Break off pieces and mould into Penda shapes with 5. Spoon into greased muffin tins
greased palms Sprinkle remaining poppy seeds over and bake for 20 minutes
Press bits of almonds on each and set on tray to dry

MADEIRA CAKE WITH TOPPING

EGGLESS SCONES
• 250g margarine
• 1¼ cup castor sugar • 2 cups self-raising flour
• 4 eggs • ½ tsp salt
• 1 tsp grated lemon rind • 60g margarine
• 1¾ cup flour • ½ cup sugar
• ¼ tsp salt • ¾ cup maas
• 2 Tbs cirtus peel
1. Preheat oven to 160°C 1. Preheat oven to 220°C
2. Grease and line a deep 23cm round cake tin 2. Sift flour and salt into a mixing bowl
3. Cream margarine, add sugar gradually while beating 3. Rub in the margarine
until the mixture is fluffy and white 4. Stir in sugar
4. Beat in one egg at a time 5. Add maas and quickly mix into a soft dough
5. Stir in the lemon rind 6. Turn out onto a floured surface
6. Sift in flour and salt, fold in lightly until mixed 7. Roll out thickly
7. Transfer the batter into prepared tin 8. Cut with a fluted scone cutter
8. Scatter the peel evenly over batter 9. Place on a baking tray
9. Bake for one hour 10. Bake for 12 minutes
10. Remove from oven, place tin on a damp tea towel 11. Allow to cool
11. Turn out after 10 minutes, allow to cool completely 12. Split and apply butter and jam
12. Pour icing over and spread with spatula Makes 10
ICING (TOPPING):
• 100g margarine
• 2 cups icing sugar
• juice of one orange
• 1 packet instant orange pudding
• water as needed
Combine everything in a mixing bowl and beat well. Use a few
teaspoons of water to make it spreadable
 Page 4
PUMPKIN FRITTERS CHOCOLATE MUFFINS
• 2 cups cooked pumpkin • 2 cups bran
• 2 eggs, lightly beaten • 1¾ cups cake flour
• ¼ cup sugar • 4tbs cocoa
• ¼ tsp salt • 2tbs coffee
• ¼ tsp cinnamon or nutmeg • ¼ cup brown sugar
• 2 cups self-rasing flour • ½ cup full-cream powdered milk
• oil for deep frying • ½ tsp salt
• cinnamon sugar as required • ½ cup chopped walnuts
• ½ cup chocolate morsels
1. Beat pumpkin, eggs and sugar • ½ cup oil
2. Add salt, spice (cinnamon or nutmeg) and flour • 2 tbs golden syrup
3. Mix lightly • 1½ cups water
4. Heat oil and fry teaspoonsful until puffed and golden 1. Pre-heat oven to 200°C
5. Drain on absorbent paper 2. Combine all the dry ingredients in a mixing bowl
6. Roll in cinnamon sugar 3. Mix together the liquids and stir in everything
4. Spoon into muffin pans Bake for 20mins

HOT MILK SPONGE DOUGHNUTS

• 2 cups milk • 21/2 cups all-purpose flour
• 250g butter or margarine • 1/2 cup white sugar
• 6 eggs • 1 tablespoon baking powder
• 2½ cups sugar • 1/2 teaspoon salt
• 4 cups flour • 1 teaspoon ground cinnamon
• ½ tsp salt • 1/4 teaspoon ground nutmeg
• 2 tbs baking powder • 1 cup milk
• 1 egg, beaten
1. Preheat oven to 200°C • 1/4 cup butter, melted and cooled
2. Grease and line oven tray • 2 teaspoons vanilla extract
3. Place milk in a saucepan with the butter • 2 quarts oil for deep frying
4. Stir until butter has melted and it reaches boiling point. • 1/2 teaspoon ground cinnamon
Keep aside • 1/2 cup white sugar
5. Whisk the eggs in a large bowl, adding sugar gradually. METHOD
Beat until mixture is thick and double in volume 1. In a large bowl, stir together the flour, 1/2 cup sugar,
6. Sift in the dry ingredients and fold in the hot liquid baking powder, salt, 1 teaspoon of cinnamon and nutmeg.
7. Pour into prepared baking tray 2. Make a well in the center and pour in the milk, egg,
8. Bake for 20-25 minutes or until springy to the touch butter, and vanilla. Mix until well blended.
Turn out to cool 3. Cover and refrigerate for 1 hour.
4. Heat oil in a deep heavy skillet or deep-fryer to 370°F
_______________________________________
(185°C).
5. On a floured board, roll chilled dough out to 1/2 inch
thickness.
6. Use a 3 inch round cutter to cut out doughnuts. Use a
CHOCOLATE MOUSSE (2)
smaller cutter to cut holes from center. If you do not have
• 200g dark cooking chocolate
a small cutter, use the mouth of a bottle.
• 4 tbs coffee granules 7. Fry doughnuts in hot oil until gloden brown, turning once.
• 5 eggs (separated) Remove from oil to drain on paper plates.
• 1 tsp vanilla 8. Combine the remaining 1/2 teaspoon cinnamon and 1/2
• 1 cup fresh cream cup sugar in a large resealable bag. Place a few warm
donuts into the bag at a time, seal and shake to coat.
1. Melt chocolate on top of double boiler (MAKES 16)
2. Stir in coffee and then remove
3. Beat in egg yolks and vanilla
4. Whisk egg whites and fold in
5. Whip cream until peaks form
6. Gently fold in cream

Pour in individual glasses and chill

 Page 5
MALVA PUDDING CUSTARD SLICES
• 400g ready-rolled puff pastry
200g (1 cup) Sugar • thick cold prepared custard
2 Eggs • glacé icing
12.5ml (1 Tbs) Apricot Jam • toasted flaked almonds
150g ((1 1/4 cups) Flour 1. • Preheat oven to 200°C
5ml (1 tsp) Baking Soda (bi-carb) 2. • Cut pastry into oblong slices
Pinch salt 3. • Place on ungreased baking sheet and bake for +/- 20
15g (3 tsp) Butter, melted minutes or until golden and well-puffed
5ml (1 tsp) Vinegar HOMEMADE CUSTARD
100ml (2/5 cup) Milk • 500ml (2 cups) milk
Sauce • 83ml (one-third cup) sugar
200ml (4/5 cup) Cream • 3 large eggs
100g (3 oz) Butter • 5ml vanilla essence
150g (3/4 cup) Sugar 1. • Place 1½ cups of the milk in a saucepan and heat
5ml (1 tsp) Vanilla Essence
2. • Combine sugar and flour in a mixing bowl
100ml (2/5 cup) Boiling water
3. • Make a well in the centre
Beat sugar and eggs till thick and light in color. Add jam, beat 4. • Break in the eggs
well. Sift flour, bi-carb and salt into a mixing bowl. Combine 5. • Add the rest of the cold milk (½ cup) and beat until
butter and vinegar and add alternately with flour and milk to egg creamy
mixture while beating. Mix well. Pour into greased ovenproof 2 6. • Gradually add the hot milk while whisking
liter 7. • Return to gentle heat and cook until thick
(8 cup) dish, cover and bake at 180 deg C (350 deg F) for 40 - 8. • Remove, stir in vanilla essence
45 9. • Cool completely
minutes. 10. • Split the baked pastry and spread the custard and
sandwich together
Sauce : Combine ingredients in a saucepan and cook, stirring, 11. • Dribble glacé icing and sprinkle almonds
over low TIPS WHEN MAKING CUSTARD:
heat until butter melts and sugar dissolves. Pour over pudding • If cooked too quickly, the egg will curdle
as • Stirring continuously is important for a smooth custard
soon as it is removed from the oven. Allow most of the sauce to • Use cold
be
absorbed before serving. Can serve up to 12 depending on how
large
your portions are!

FRIDGE CHEESECAKE (2) APPLE TART (2)

• 200g Tennis or shortbread biscuits, crushed • PASTRY SHELL:
• 150g butter, melted • 500ml (2 cups) flour
• FILLING: • 3ml (½ tsp) baking powder
• 250g creamed cottage cheese • 1ml (¼ tsp) salt
• 83ml lemon juice • 83ml (one-third cup) castor sugar
• 250ml condensed milk • 150g butter, chilled
• 250ml whipped cream • 1 egg yolk
• +/- 15ml (1 tbs) iced water
1. Mix together the biscuit crumbs and butter and • few drops lemon juice
press evenly into a 230mm pie plate and chill 1. Pre-heat oven to 200°C
2. Whip the cottage cheese, lemon juice and 2. Sift dry ingredients into a mixing bowl
condensed milk 3. Grate in the butter and rub in lightly
3. Fold in the whipped cream 4. Beat the yolk with the water and lemon
4. Pour into crust and refrigerate until firm 5. Add to flour and make a dough (do not knead)
5. If desired, arrange sliced strawberries and top 6. Gather up dough into a ball and chill, if
with cream before serving necessary, to prevent butter from melting
FILLING VARIATION: during the rolling process
• 1 packet pineapple jelly 7. Roll out onto floured surface to fit a large tart
• 410g pineapple chunks plate
• 250ml evaporated milk, chilled 8. Prick the pastry in a few places and bake blind
• 250ml sweetened condensed milk for 5-7 minutes
• Whipped cream for decoration APPLE FILLING:
1. Drain the syrup from pineapple and heat • 1 x 420g pie apples
2. Stir in the jelly crystals until dissolved completely • 60ml raisins
3. Whisk in the evaporated milk and condensed milk • 5ml cinnamon
4. Pour into crust, and chill until firm • 60ml brown sugar
Decorate with cream and reserved chunks of pineapple • 3ml cloves
9. Combine in a saucepan and cook gently until
sugar dissolves
10. Fill the pastry shell
11. Place in oven for 5 minutes
12. Cool and slice
13. Serve with cream

CUSTARD ICING (CONFECTIONERS CUSTARD) (2)
• 2 cups milk
• ½ cup sugar
• ¼ cup flour
• ¼ tsp salt
• 4 egg yolks
• 2 tsp vanilla essence or 1 tsp almond essence
• 30g butter
1. Place 1½ cups of the milk to heat in a heavy-based
saucepan
2. Combine sugar, flour and salt in a mixing bowl
3. Make a well in the dry ingredients and add the yolks
and the reserved ½ cup cold milk
4. Stir with a balloon-type egg whisk to a smooth cream
5. Add ½ cup of the hot milk while whisking (to prevent
lumps forming)
6. Return to the saucepan of milk and cook very gently
while stirring until custard is cooked and smooth (± 5
minutes)
7. Remove from heat, beat in vanilla and butter
8. Use as required when completely cooled
Page 6
SAMOOSA STRIPS (3)
• 500ml (2 cups) cake flour
• 3ml (½ tsp) salt
• 190ml (¾ cup) water
• cornflour as needed for sprinkling
• oil as needed for smearing
• Sift flour and salt in a mixing bowl
• Add water and mix into a stiff dough
1. Knead well, cover with damp cloth and leave aside for 30
minutes
2. Divide dough into 8 portions
3. Roll out each portion to the size of a saucer
4. Smear oil edge to edge onto 6 of the rolled-out pastry
5. Sift cornflour lightly on each oiled pastry
6. Make two stacks of 3 each and cover with unoiled pastry
7. Evenly roll the stacks of pastry into a large disc
8. Toss each stack on a heated griddle for a few seconds,
turning frequently, until they loosen into individual pastries
9. Place on tray and cover with a damp cloth
10. Complete tossing the second lot in the same way
11. Cut through stack with kitchen scissors or sharp knife to
desired width
12. Snip off the uneven ends to form an even pastry

VEGETARIAN PIZZA (3) VEGETARIAN FILLING: (3)

BASE:
• 2 tbs oil (preferably olive)
• 1 cube fresh yeast • 1 onion, sliced
• 1½ tsp sugar • 200g button mushrooms, sliced
• 1 cup lukewarm water • 1 green pepper, sliced
• 3½ cups bread flour • 4 cloves garlic, crushed
• 1 tsp salt • 2 green chillies, chopped
• 3 tbs olive oil • 2 tbs fresh coriander, chopped
• 2 x 410g whole tomatoes, chopped
1.
Place the yeast in a bowl, sprinkle the sugar over and add • 1 tsp oregano or mixed dried herbs
the water • 1 tsp freshly ground pepper
2. Leave for 10 minutes or until bubbly • salt to taste
3. Sift flour and salt together
4. Combine oil and yeast liquid
5. Pour over flour 1. Heat oil and fry onion
6. Mix into a dough 2. Sauté vegetables and add garlic
7. Knead for 10 minutes until the dough feels elastic 3. Add the rest of the ingredients and cook until thick
8. Rub the surface with oil, cover and leave to rise for 45 4. Cool slightly
minutes 5. Spread over pizza bases
9. Knock down and knead lightly 6. Preheat oven to 200°C
10. Divide into two portions
11. Roll out each to fit a pizza pan
Leave aside
_____________________________________________
PIZZA BASE (3)
• 4½ cups bread flour
• 1 tsp salt
TOPPING: • 2 tsp sugar
• 1 cup grated mozzarella cheese • 50ml oil
• 2 baby marrow, sliced • 1¼ cups lukewarm water
• 2 red peppers (optional) • ½ tsp oregano (optional)
• 8-10 black olives, pitted • 10g sachet instant dry yeast
1. Sift flour and salt in a mixing bowl
1. Place the vegetables and olives over the filling 2. Stir in sugar, yeast and herbs
2. Sprinkle cheese evenly over 3. Make a well in the centre
Bake for 20-25 minutes until edges are crusty 4. Add oil and water
5. Mix all ingredients to form a soft, elastic dough,
kneading for ±8 minutes
6. Smear surface of dough with oil and leave covered in a
warm place for 30-45 minutes
7. Knock down the well-risen dough, divide into two
portions and roll out to fit pizza pan
Brush with tomato chutney, fill and bake at 180°C until done
 Page 7
BASIC SPONGE CAKE (3) YOGHURT CARROT CAKE (3)
• 3 eggs, at room temperature, separated • 2 large eggs
• ¾ cup castor sugar • 1 cup sugar (250ml)
• 1 cup self-raising flour • 2/3 cup oil (160ml)
• ¼ tsp salt • ¼ cup golden syrup (60ml)
• 1 tbs melted margarine • 1 cup yoghurt (250ml)
• ½ cup hot water • 1 cup grated carrots (250ml)
1. Preheat oven to 180°C • ½ tsp salt (3ml)
2. Using a deep, dry bowl beat egg whites until stiff • 1½ tsp baking powder (8ml)
3. Add the sugar gradually and continue beating until thick • ½ tsp bicarbonate of soda (3ml)
4. Add the yolks and beat lightly 1. Preheat oven to 180°C
5. Sift the dry ingredients gently over and mix in lightly 2. Grease and line square tin (23 x 23cm)
6. Fold in the margarine and water 3. Whisk eggs, sugar, oil, syrup and yoghurt
7. Pour into two prepared tins and bake for 20 minutes 4. Stir in carrots
8. Remove from oven and cool on a wire rack 5. Sift in dry ingredients and mix well
9. Fill and sandwich with jam and cream 6. Pour into prepared tin
10. Sift icing sugar on top of cake Bake for ± 1 hour
• HINT: To prepare baking pan, brush lightly with oil. Cut
out brown paper to fit base. Place at the bottom of the pan
and then brush paper with oil.

EGGLESS CHOCOLATE CAKE (3) MARBLE CAKE (3)

• • 750ml (3 cups) flour • 125g butter
• • 500ml (2 cups) sugar • 1 cup castor sugar
• • 20ml (4 tsp) baking powder • 1 tsp vanilla essence
• • 3ml (½ tsp) bicarbonate of soda • 2 large eggs
• • 125ml (½ cup) cocoa • 2 cups flour
• • 1ml (¼ tsp) salt • 2 tsp baking powder
• • 500ml hot water • ¼ tsp salt
• • 190ml (¾ cup) oil • ± ¾ cup milk to make a dropping consistency
• • 5ml (1 tsp) vanilla essence • 2 tbs cocoa and 2 tbs hot water (mix to dissolve)
• • 50ml (4 tbs) vinegar 1. Pre-heat oven to 180°C
2. Grease and line round cake tin
1. • Preheat oven to 180°C 3. Cream butter and sugar thoroughly
2. • Grease, line and regrease 2 x 23cm cake pan 4. Beat in vanilla and eggs one at a time
3. • Place the dry ingredients in a mixing bowl 5. Sift dry ingredients and add ½ cup at a time, alternating
4. • Combine the rest of the ingredients and pour over dry with the milk until all is used up
ingredients 6. Divide mixture in half
7. To one portion add the cocoa mixture and fold gently to
5. • Mix well and divide into pans
mix well
6. • Bake for +/- 20 minutes
8. Using two tablespoons, drop the prepared batter into
7. • Remove from oven and allow to cool in baking pans the cake tin alternately
for 10 minutes 9. Take a thin skewer and lightly run it through the batter
8. • Cool completely on wire rack in the tin, so that the brown and white merge
• Spread with buttercream icing and sandwich together, 10. Bake for 45 minutes
spreading the rest of the buttercream around the sides Marble cake may be frosted with buttercream or sliced and
served plain

RING DOUGHNUTS (3) PLAIN CAKE (3)

• 4 cups self-raising flour • 125g butter
• 125g butter • 1 cup castor sugar
• ¾ cup sugar • 2 large eggs
• 1½ cups yoghurt or maas • 1 tsp vanilla essence
• oil for deep frying • 1/8 tsp salt
• melted chocolate or glacé icing for topping • 2 cups flour
1. Place the flour in a mixing bowl • 2 tsp baking powder
2. Rub in the butter and stir in the sugar • ½ cup milk
3. Add the yoghurt/maas and make a soft dough 1. Preheat moven to 180°C
4. Roll out thickly and cut into rings 2. Grease and line 2 x 20cm tins
5. Heat oil for frying 3. Beat butter until soft, add sugar and cream well
6. Fry rings until golden and drain on absorbent paper 4. Beat in the eggs and vanilla
7. Dip in desired topping on one side only 5. Sift dry ingredients and add with milk to make a
TIPS: dropping consistency
a. The "centres" of the rings can be fried and 6. Divide into prepared tins and level the batter with a
tossed into cinnamon sugar spatula
b. When making the glacé icing, use orange juice 7. Bake for 25-30 minutes
instead of water Remove from oven and turn out to cool
Sprinkle ribbed almonds or any chopped nuts after dipping in
chocolate
 Page 8
SPLIT PEA CHILLI BITES (VEDDAR) NB: Serves 36 (3) MUESLI (3)
• 2 cups split peas (soaked in warm water for 4 hours) • 1kg oats
• ½ cup uncooked rice (also soaked for 4 hours) • 1 cup bran
• 3 onions • 1 cup wheatgerm
• 4 dry red chillies • 2 cups mixed chopped nuts (almonds, cashews, pecans)
• 2 green chillies • 1 cup sunflower seeds
• 1 bunch spring onions (shallots) • ¼ cup sesame seeds
• ½ bunch coriander • 2 cups dried fruit salad (chopped apples, pears, apricots)
• 4 cloves garlic • 1 cup sultanas or baker's mix
• 1 cup grated carrots • 1 cup honey or golden syrup
• 2 tsp cumin seed • ½ cup melted butter
• 1 tsp baking powder 1. Pre-heat oven to 150°C
• 2 tbs cake flour 2. Place oats, bran, wheatgerm, nuts and seeds in the
• salt to taste oven tray and mix well
• oil for deep frying 3. Mix together the honey and butter and add to tray
1. Wash and drain rice and peas thoroughly ingredients
2. Grind to a smooth paste and place in a bowl 4. Bake for 15-20 minutes. Stir in fruit
3. Finely chop onions, red and green chillies, spring onions, Switch off oven. Leave oven door ajar until muesli has cooled.
coriander and garlic Store in airtight container
4. Mix all the ingredients well with a wooden spoon
5. Place a tablespoon on the palm of the hand and shape
into a flattish circle
6. Deep-fry in hot oil for 6-7 minutes until veddars are a deep
golden colour
Serve as a snack with chutney or in a savoury yoghurt

GEM SQUASH VARIATIONS (3) SAUSAGE ROLLS (3)

Remove hard skin and seeds. Cut squash in slices, dip in batter PASTRY:
and deep-fry. Serve as an accompaniment to a vegetarian meal. • 3 cups flour
Halve gems, place in shallow water in saucepan, cover and cook • ¼ tsp cream of tartar
until tender. Remove and fill with seasoned tuna or vegetarian • 250g butter, chilled
mixture - corn and cheese is a good choice. Dot with butter and • ± 1 cup soda water
place in oven for a few minutes. 1. Place dry ingredients in a mixing bowl
Gem squash can be added to meat or fish curry. It makes a 2. Cut the butter in and rub evenly
good gravy. 3. Add the soda water to make a dough
Gem squash is still the good old choice for new mothers to start 4. Do not overknead
babies on solid foods - cooked, puréed and strained. Yum! 5. Chill
FILLING:
• 500g sausage meat
• beaten egg for brushing
FISH BALLS (3)
• 500g hake • Preheat oven to 200°C
• 1 onion, grated (1 cup) • Roll out the pastry into an oblong
• 1 tbs garlic paste • Pipe or place the sausage meat in the centre
• 2 tbs finely chopped fresh mint • Cover the meat with the pastry by overlapping both sides of
• 2 green chillies, finely chopped the pastry
• ½ cup fresh coriander (dhania), chopped • Brush with egg and seal
• 2 slices bread • Brush the surface
• 1 large egg, beaten • Prick with fork
• salt and freshly ground black pepper to taste • Cut into sizes as desired
• oil for shallow frying • Bake for 20 minutes
1. Poach the fish, drain well and flake
2. Place fish in a mixing bowl
3. Squeeze the grated onion, discard the juice, and add
onion and chopped greens to fish and mix
4. Soak bread in milk or water and mash with a fork
5. Add in the egg and stir into fish
6. Season with salt and pepper, and mould into balls
7. Heat the oil in a frying pan
8. Fry the balls until golden on all sides
9. Drain on absorbent paper
NB. Bread should be just moistened, enough to mix. Avoid
making it too runny. Add egg bit by bit to bind the mixture
 Page 9
PRAWN CUTLETS NB: Serves 6 (3) FRITTER BATTER FOR VEGETABLE, FISH OR MEAT (3)
• 24 large prawns
• 1 cup self-raising flour
• 2 medium onions
• 6 cloves garlic • 1 tsp salt
• 2 tsp chopped ginger • ½ cup grain flour or pea flour
• 2 tsp chilli powder • ½ tsp coarsely ground pepper
• salt to taste • 1 tsp cumin
• flour • 1 cup milk
• 3 eggs (beaten) • 1 egg
• breadcrumbs
• oil for frying • Mix dry ingredients in a bowl
• Remove shells from prawns but keep the tails on • Beat egg and milk and whisk into flour
• Slit prawns down the back and remove the vein • Leave until required and then beat again
HINTS:If a crisp batter is required, use cake flour and soda
• Rinse well and dry
water. If a fluffy batter is required, beat yolks separately from
• Place on a flat surface and flatten prawns with a rolling egg whites. Pour the egg white into the batter last.
pin or mallet very gently
• Make a paste with the onions, garlic, ginger, chilli and
salt and smear over prawns
• Dust flour over and dip into the egg
• Roll in the breadcrumbs and fry in shallow oil on both
sides
• Serve with a chutney or sauce

MOORKOO (3)
SIMPLE CHILLI BITES (3)
• 2 cups water
• 500ml (2 cups) self-raising flour
• 1 large onion, chopped • 1¾ tsp salt
• 3-4 green chillies, chopped • ½ tsp pepper
• 125ml fresh coriander (dhania), chopped • 1 tsp jeera (cumin seeds)
• 10ml (2 tsp) cumin (jeera) • 1½ cups maize meal
• 1 x 410g can creamstyle sweetcorn • ¼ cups cornflour
• 1 egg • oil for deep frying
• salt to taste (+/- 2½ tsp) 1. Place water in a saucepan and bring to rapid boil
1. oil for deep-frying 2. Add salt, pepper and jeera
2. Heat oil for frying 3. Sift maize meal and cornflour and stir in
3. Combine the rest of the ingredients 4. Remove from heat and mix well
4. Mix well into a batter 5. Leave aside to cool
5. Drop teaspoonsful into hot oil 6. Heat oil for frying
6. Fry until well puffed and golden 7. Fill moorkoo gadget with prepared dough
7. Drain from oil onto absorbent paper 8. Pipe circles of the dough into hot oil and fry until lightly
browned and crisp
9. Drain on absorbent paper
10. Allow to cool and store in airtight container

MACARONI CHEESE (4) SPICED BAKED CHICKEN (4)

For four generous servings, cook macaroni according to • 2kg chicken portions
directions on packet and drain well. Add 1 tsp oil and mix to • ½ cup soya sauce
prevent sticking. Keep aside while preparing cheese sauce. • 2 tbs steak and chop seasoning
CHEESE SAUCE: • 2 tbs chicken spice
• • 30g butter • 2 tbs barbeque spice
• • 2 tbs flour • 2 tbs ginger and garlic paste
• • 1½ cups milk, warmed • 2 tbs Maggi Fondor or any seasoned condiment
• • 1/3 cup grated cheese • 2 medium eggs, beaten with ¼ cup milk
• • salt, pepper to taste • ± ¾ cup chilli bite mix (commercial variety)
• • 2 tbs breadcrumbs • ¼ cup melted butter or oil
• • 2 tomatoes (optional) 1. Trim chicken portions, rinse and pat dry
2. Mix the soya sauce with all the spices, garlic, ginger and
1. Heat the butter in a saucepan seasoning
2. Stir in the flour until frothy 3. Toss the chicken in the mixture and refrigerate for at least
3. Add milk and cook while stirring until smooth and four hours. TO COOK
thickened 1. Preheat oven to 180°C
4. Season well and add cheese 2. Dip the chicken pieces in the egg and then into the chilli
5. Mix in the macaroni bite mix
6. Pour into a shallow ovenproof dish and sprinkle with 3. Heat the fat in the oven tray
breadcrumbs 4. Place chicken in tray
7. Decorate with tomato slices 5. Bake for ± one hour, turning a few times during cooking
Brown under grill for 10 minutes until tender
 Page 10
SAUCY CHICKEN FILLET FILLING (4) PASTA SALAD (4)
Chicken fillets can be made very quickly (approximately 20 • 250g hollow pasta of your choice, for example, elbow
minutes), so you need to stir-fry cubed fillets with a mixture of macaroni
vegetables of your choice. The following recipe, however, should • 1 stick celery
help you: • 1 red pepper, seeded and diced
• 750g chicken fillets (cubed) • ½ cup cooked brown lentils or butter beans
• 30g butter • 1 medium onion, sliced in rings
• 1 medium onion (sliced) • ½ cup raisins, soaked in 3 tbs lemon juice, drained
• 3/4 cloves/garlic (finely chopped) • 1 tsp grated ginger (optional)
• 2 sprigs thyme • 1 cup diced cucumber
• 200g button mushrooms (sliced) • 6 button mushrooms, thinly sliced
• 1 medium green pepper (sliced) • 1 large tomato, seeded and diced
• 1 tbs flour DRESSING:
• ¾ cup milk • ¼ cup olive oil
• 2 tbs chopped parsley or coriander • 1 tsp sugar
• 1 tsp prepared mustard
1. • Heat the butter • 2 tbs soy sauce
2. • Fry onion lightly for 1-2 minutes • 3 tbs lemon juice (from soaked raisins)
3. • Stir in chicken and sauté • ½ tsp minced minced garlic
4. • Add garlic, thyme, mushrooms and peppers • salt and freshly ground black pepper, as needed
5. • Cook uncovered and stir frequently for 7-10 minutes • Cook the pasta in salted water, drain, rinse in cold water
6. • Sprinkle in flour and stir well and add 1 tsp oil to prevent sticking
7. • Stir in milk and cook until sauce is smooth • Leave pasta to cool completely
8. • Season well • Place the rest of the salad ingredients in a large bowl and
9. • Add green herb and allow to cool before filling pies fold in the pasta
• Whisk the dressing ingredients and pour over
• Toss lightly, serve chilled
VARIATION: Add tuna or cooked chicken (diced); ½ cup diced
fresh apple or pineapple; ¼ cup toasted sunflower seeds

CHICKEN KORMA (4) SPANISH CHICKEN (4)

• 1.5kg chicken pieces • 200g rice
• 10ml (2 tsp) ginger paste • 2 tender young chickens (±1kg each)
• 10ml garlic paste • salt
• 3 green chillies • freshly ground pepper
• 125ml (½ cup) cashew nuts • crushed garlic
• 125ml water • ½ cup oil (preferably olive oil)
• 30ml ghee • 6 stuffed olives (sliced)
• 15ml oil • 2 green peppers (sliced thinly)
• 1 large onion, chopped and ground to a paste • 1 large onion (finely sliced)
• 4 green cardamom • ¼ cup tomato juice
• 4 whole cloves • ¼ tsp turmeric
• 2 pieces cinnamon • 2½ cups chicken stock
• 10ml coriander powder • 2 canned pimentos (optional)
• 5ml jeera powder • grated rind of ½ lemon
• 10ml chilli powder • 2 tbs chopped parsley
• 10ml cumin seeds • Cut chicken into serving portions
• 125ml yoghurt
• 125ml cream 1. Season and sauté in oil until golden brown on all sides
• a few strands of saffron, dissolved in ¼ cup hot milk 2. Stir in finely chopped onion, crushed garlic and green
• 125ml fresh coriander peppers until soft (not brown)
• salt to taste 3. Add tomato juice, turmeric, sliced pimento and chicken
• 10ml lemon juice (optional - sprinkle before serving) stock
1. Trim excess fat from chicken 4. Cover saucepan and simmer for 15 mins
2. Rinse and drain meat 5. Stir rice into the chicken mixture
3. Combine ginger, garlic, nuts and blend with water until 6. Season with salt and black pepper
smooth 7. Cover saucepan and simmer for 30 mins or until all the
4. Heat ghee and oil in a saucepan and fry onions and liquid has been absorbed and the chicken and rice are
spices from cardamom to cumin seeds for a few minutes cooked
5. Stir in the garlic mixture and cook for 5 minutes 8. Add stuffed olives
6. Add the meat, mix well to coat with masala 9. Sprinkle with grated lemon rind and chopped parsley
7. Turn down heat and add salt and cook for +/- 20 minutes
8. Beat the yoghurt, add in small amounts while cooking
9. When the meat is tender and fairly dry, stir in cream,
saffron and coriander. Simmer for 5 to 10 minutes.
10. Serve with rice
 Page 11
CHICKEN DRUMSTICKS (4) BARBECUED SWEET & SOUR CHICKEN WINGS (4)
• 12 chicken drumsticks, skinned • ½ cup oil
• 2 tbs lemon juice • cup grated onion
• 3 beetroot, peeled and finely grated • 1 tbs garlic paste
• salt to taste (± 2½ tsp) • 1 tbs ginger paste
• ½ cup yoghurt • 1 cup tomato puree
• ½ cup cream • 1 cup tomato sauce
• 2 tbs garlic paste • ½ cup vinegar
• 1 tbs ginger paste • ¼ cup Worcestershire sauce
• 2 tsp roasted and ground shah jeera (caraway) • ½ cup caramel brown sugar
• 2 tsp garam masala • 1 tbs chilli paste
• 1 tsp coarse black pepper • 1 tsp lemon pepper
• ghee or butter • 2 tbs fresh lemon juice
• Make incisions on the drumsticks and rub in lemon juice, • 1 cup water OR ½ cup pineapple juice and ½ cup water
beetroot and salt. Refrigerate for a few hours • salt to taste
• Mix the rest of the ingredients and marinate drumsticks for 1. Heat oil in a pot
two hours 2. Sauté onion, garlic and ginger for 4-5 minutes
• Roast in oven or braai, basting with ghee or butter 3. Stir in remaining ingredients, except chicken wings
4. Allow to simmer for 20 minutes
5. Remove from heat and cool completely
6. Pour over chicken wings and refrigerate overnight
Baste a few times during grilling

CHICKEN À LA KING (4) MALAAI CHICKEN TIKKA (4)

• 2.5kg chicken, disjointed and skinned • 1.5kg filleted chicken breasts
• 4 stems celery with leaves, chopped • 1 tsp salt
• 1 large onion, cut into chunks • 2 tbs lemon juice
• 2 tsp lemon pepper or coarse black pepper • ½ cup cream
• 2 tsp thyme • ½ cup mayonnaise
• 4-5 whole cloves • 2 tsp garam masala
• enough water to cover chicken pieces • 2 tsp dhania powder
1. Combine all of the above in a large pot and boil until • 1 tsp jeera powder
chicken is cooked • 1 tsp fennel powder
2. Remove meat from bones, cut into strips • 2 tsp ginger paste
3. Strain the stock and keep aside • 1 tsp garlic paste
SAUCE PREPARATION: • 2 tbs chilli paste
• 60g butter • 4 tbs ground mint
• ¼ cup flour • ½ cup mustard oil or melted butter
• 2 cups strained chicken stock 1. Cut the fillets in even-size pieces, rinse and drain well
• 2 x 410g evaporated milk 2. Add salt and lemon juice, toss and leave aside for 15-20
• salt and pepper to taste minutes
1. Heat butter, stir in flour until foamy 3. Squeeze out excess moisture and place in another
2. Add stock and stir container
3. Cook until thickened 4. Combine the rest of the ingredients and mix with the
4. Add evaporated milk chicken pieces
5. Add salt and pepper to taste 5. Leave aside to marinate for about two hours
VEGETABLE PREPARATION: 6. Thread onto a skewer, place on grill, baste with marinade
• 60g butter and cook until done (± 10 minutes)
• 400g button mushrooms Serve with salads and naan
• 1 green pepper, seeded and cut
• 1 red pepper, seeded and cut
• 1 large onion, chopped
• 2 tsp ground garlic
• 2 tbs chopped parsley
1. Heat butter in a frying pan
2. Sauté mushrooms, peppers, onion and garlic until soft
3. Stir in cooked chicken and season well
4. Add to white sauce
Sprinkle over with parsley
 Page 12
SEEKH KEBAB (4) BASIC KEBAAB MIXTURE (4)
• 500g lamb mince • ½ cup cooked rice
• 4 level tbs chickpea flour or chillibite mix • 1 large onion grated and squeezed
• ½ tsp ground cardamom • 1 tbs garlic paste
• 1 tsp freshly ground black pepper • 1 tbs ginger paste
• ½ tsp cinnamon powder • 2 tbs chopped fresh mint
• 1 tsp ground cumin • ½ cup chopped fresh coriander
• 1 tbs garlic paste • 1 tsp dried thyme
• 1 tbs ginger paste • 1 sprig curry leaves
• ¼ tsp nutmeg • 4 red or green chillies finely chopped
• 3 red chillies pounded - or less, according to taste • ½ tsp nutmeg
• 1 large onion grated and fried lightly • 1 tsp coriander powder
• 2 tbs cream • 1 tsp cumin powder
• 2 tbs thick curds (yoghurt) • ½ tsp turmeric
• 2 tsp poppy seeds • 2 tsp chilli powder
• 1 tsp chilli powder • 1 tsp garam masala
• salt to taste • 750g lean mince
• 1 tbs oil • ½ tsp freshly ground black pepper
1. Place all the ingredients in a mixing bowl and knead until • salt to taste
smooth or blend in a food processor until everything is 1. Combine all the ingredients and mix well with a wooden
ground to a paste spoon or knead until well blended
2. Chill the mixture for up to an hour 2. Mould into kebaabs (meatballs)
3. Moisten hands with cold water and mould the kebabs 3. Use as required, for example, shallow fry and serve
around the seekh (skewer), pressing well into cylindrical with sauce or dip; place in gravy or tomato chutney and
shapes cook; use as stuffing for green peppers, squash, kerala;
4. Roast in moderately hot oven or place on braai mesh over mould on skewers and grill or braai
hot charcoal
5. Do not turn too frequently to prevent breaking
TIP: Thorough blending of all the ingredients is the secret to a
smooth and unbroken seekh kebab

MUTTON BURGER PATTIES (4)

MUTTON CURRY (4)
• 1kg minced mutton
• 2 large onions, grated and squeezed • 500g mutton (bite-size pieces)
• 6 green chillies • 15ml oil
• 1 tbs mixed dried herbs • 3 cardamom pods (peeled)
• 1 tbs garlic paste • 3 cloves
• 1 tbs ginger paste • 1 star aniseed (broken up)
• 2 egg yolks or 1 cup cooked rice • 1 bayleaf (crumbled)
• 1 bunch fresh dhania (coriander) • 3 small pieces cinnamon sticks
• 2 tbs chopped fresh mint • 1 tsp fennel seeds
• ½ tsp nutmeg • 1 large onion (chopped)
• 2 tbs mixed masala • 1 sprig curry leaf
• salt to taste (+/- 4 tsp) • 2 tsp ginger paste
• 2 tsp garlic paste
Combine all the herbs and spices with the mince and egg
• 2 tsp salt
yolk/cooked rice and blend in a food processor
• ¼ tsp turmeric
Remove, shape into patties with wet or oiled hands • 3 tsp coriander (dhania powder)
• 3 tsp cumin (jeera powder)
NOTE: This is a spicy burger mix. You may, however, omit the • 5 tsp chilli powder
chillies, masala and coriander and use pepper, Worcester sauce • ½ tsp garam masala
and barbecue spice instead. The cooked rice helps to keep the
• 4 cups hot water
patty from shrinking too much
• 6 even-sized potatoes (size of large eggs)
• 30ml tomato puree
• 2 tbs fresh coriander (chopped dhania)

1. Heat oil and then add spices for a few seconds

2. Stir in meat and allow to sauté
3. Turn down heat and cover saucepan
4. Cook until meat begins to fry up
5. Add the onion, curry leaves, ginger, garlic and salt
6. Allow onion to soften, then stir in rest of the spices until
meat is well cooked
7. Add the water and potatoes
8. Bring to a boil, then turn down to moderate heat
9. Cook until tender, then add tomato puree and stir gently
10. Simmer until ready to serve
11. Garnish with dhania
 Page 13
MASALA BIRYANI – SERVES 5-6 ADULTS(4) DHALL GHOS (4)
MEAT PREPARATION: • 1kg mutton, cut in cubes, wash and drain
• 750g mutton, cut up, rinsed and drained • 1 cup yellow split peas (pea dhall)
• 3 sticks cinnamon • ½ cup moongh
• 3 cardamom pods, peeled • ½ cup gram (chickpea dhall)
• 1 bay leaf , 3 cloves • ¼ cup brown lentils
• 1 tbs ginger paste , 1 tbs garlic paste • 2 tsp turmeric
• 2-4 green chillies, slivered • excess water to cook mixture of dhalls
• ½ tsp coarsely crushed black pepper • 2 tbs oil
• 3 tsp cumin powder (jeera) • 2 large onions, sliced
• 2 tsp coriander powder (dhania) • 3 bay leaves
• ½ tsp turmeric , 4 tsp chilli powder • 2 green chillies
• 2 tsp garam masala • 2 tsp fennel seeds
• 1 tsp fennel powder (soumph) • 3-4 sticks cinnamon
• 2 medium tomatoes, grated • seeds of 2 pods black cardamom
• ½ cup sour cream or curds , salt to taste • 1 tbs ginger paste (or grated)
• ½ cup brown lentils • 1 tbs crushed garlic
1. Cook lentils in water until tender but not mushy. Drain and • 1 tsp dhania powder
keep aside. • 1 tsp jeera powder
2. Place meat and whole spices in a deep pot and cook until
• 1 tsp garam masala
all traces of pink disappear
• 2 tbs chilli powder
3. Add rest of ingredients as listed and stir well to coat the
meat and braise until the meat is slightly tender • ½ tsp fennel powder
4. Stir lentils into meat • 1 medium tomato, chopped
RICE PREPARATION: • ± 1 cup water to cook meat
• 1 cup uncooked rice • salt as needed
• 1 stick cinnamon
• 2 green cardamom pods 1. Soak all the pulses (dhalls) in hot water for a minimum of
• 2 cloves, 1 bay leaf, 1 tsp salt 1 hour
1. Combine ingredients in a pot and boil for 10 minutes 2. Rinse well and add to pot of boiling water
2. Drain off water and keep aside 3. Add turmeric and salt and cook until mushy
VEGETABLE PREPARATION: 4. Remove from heat
5. Heat oil and fry ingredients from onions to garlic for 3-5
• 1 cup oil
minutes
• 1 carrot, scraped and sliced
6. Add meat and salt and allow to cook on moderate heat
• ½ cup peas until well sautéed
• 1 large onion, sliced 7. Add all the powder spices, tomato and water and cook
• 6 small potatoes, peeled and coloured yellow until tender (± 45 minutes)
• ¼ cup chopped dhania 8. Add the cooked pulses and continue cooking until meat
• 2 stems curry leaves begins to shred, stirring often to prevent scorching
• leaves of three stems of mint 9. Fry tempering* ingredients, add to Dhall Ghos
1. Heat oil, fry potatoes until crisp but not cooked completely
2. Fry onions in the remaining oil until they are a rich brown 10. Garnish and serve with Basmati rice or Naan
3. Add the carrots, peas and greens to the onions. Fry for *TEMPERING INGREDIENTS:
two minutes and keep aside • ¼ cup ghee
TO ASSEMBLE BIRYANI: • 2 tsp cumin seeds
1. Using a flat-bottomed pot, place a thin layer of rice at the • 1 tsp mustard seeds
bottom • 2 sprigs curry leaves
2. Add the meat and accumulated juices • ½ tsp ajwine (thymol)
3. Place potatoes, onions and other fried vegetables evenly
• 3-4 dry red chillies
4. Cover with rest of the rice
• 2 cloves garlic, sliced
5. Set oven at 200°C
GARNISHING: • 1 medium onion
Heat ghee, fry all the ingredients for a few minutes until onions
• ¼ cup ghee
begin to brown. Add to Dhall Ghos. Garnish with fresh coriander
• 1 tsp whole jeera
and mint
• 1 tsp whole fennel seeds
• 1 medium onion, sliced
• pinch of saffron fronds
• 1 tbs rose water
• 1¼ cup warm water
1. Heat ghee, fry jeera, fennel and onion
2. Pour over rice
3. Heat saffron until crisp, add the rose water and mix until
the colour is strong orange. To crispen saffron, place on
lid of hot pot and then crumble with the back of a spoon
4. Sprinkle on top of ingredients
5. Finally, pour the water around the inside of the pot
6. Cover securely and place in oven for 45 minutes
Serve with accompaniments
 Page 14
FISH BREYANI (4) CRAYFISH THERMIDOR (4)
• 500ml (2 cups) uncooked rice • 750g crayfish tails
• 6 x 250ml (6 cups) water • 60g butter
• 6 cloves • 2 bulbs spring onions, chopped
• 4 sticks cinnamon • 10ml crushed garlic
• 6 elatchi (cardamom pods, seeds only) • 15ml flour
• 125ml (½ cup) black lentils (masoor) • 5ml mustard powder
• 750g (6 portions) line fish, barracuda preferred • ¾ cup milk
• 60ml (¼ cup) lemon juice • 30ml dry white wine (optional)
• 3 tsp turmeric powder • 30ml chopped parsley
• 10ml (2 tsp) salt • 30ml cream
• 250ml oil • ½ cup grated cheddar cheese
• 250ml (1 cup) plain yoghurt • salt to taste
• 375ml (1½ cup) grated tomatoes • freshly ground black pepper
• 25ml (2 tbs) garlic paste 1. Bring water to rapid boil in a large saucepan
• 3 stems curry leaves 2. Add crayfish and cook for 10-12 minutes, then drain
• 25ml (2 tbs) fresh mint, chopped 3. Cut crayfish in half, remove flesh and cut in small, bite-
• 25ml dhania/jeera (cumin) powder size pieces
• 10ml (2 tsp) turmeric powder 4. Dry the empty crayfish shells and place on an oven dish
• 25ml chilli powder 5. Heat the butter, sauté onions and garlic for 3-4 minutes
6. Stir in flour and mustard powder
• salt to taste
7. Pour in milk while stirring until smooth and bubbly
• 190ml (¾ cup) ghee
8. Lower the heat, add wine, parsley, cream, half of the
• 2 large onions, sliced cheese, the crayfish pieces, salt and pepper
• 15ml (3 tsp) soumph (fennel) 9. Spoon the prepared mixture into the shells
• 5ml (1 tsp) jeera (cumin seeds) 10. Sprinkle remaining cheese
• 5ml sarso (mustard seeds) 11. Just before serving, place under grill and allow cheese to
• 3ml (½ tsp) methi (fenugreek seeds) bubble and lightly brown
• 6 green chillies TO CLEAN CRAYFISH:
• 6 hard-boiled eggs Cut through the back of the crayfish with a sharp knife and
• 3ml saffron remove the vein and soft head matter. Rinse well.
• 25ml (2 tbs) boiling water
• 125ml (½ cup) hot water TAMARIND PUMPKIN CHUTNEY (4)
1. Place uncooked rice and water in a pot • • ¾ cup oil
2. Add cloves, cinnamon, elatchie and salt • • 3 red dried chillies (broken)
3. Bring to the boil for 15 minutes and drain the half-cooked • • ½ tsp fenugreek seeds
rice • • ½ tsp thymol seeds
4. Wash lentils and boil until half cooked (about 20 minutes). • • 1 tsp black mustard seeds
Drain and keep aside
• • 1 tsp cumin seeds
5. Wash and drain fish portions
• • 3 cups finely chopped onions
6. Combine lemon juice and turmeric powder and smear
over fish • • 2 tbs crushed garlic
7. Heat oil and fry fish slightly, just to firm • • ¼ turmeric
8. Heat ghee in a fairly large pot and fry onions until slightly • • 2 tbs pickle masala
golden. Remove onions with draining spoon and keep • • 6 cups cubed pumpkin
aside • • 6 tsp salt (level)
9. Add soumph, jeera, sarso, methi and green chillies to • • 200g tamarind
remaining ghee in the pot and fry for one minute • • 2½ cups hot water
10. Stir in yoghurt and spice mixture (combination of grated • • 2 cups sugar
tomato, garlic, curry leaves, mint, dhania, turmeric 1. Heat oil in a thick-bottomed saucepan
powder, chilli powder and salt) 2. Fry chillies with spice seeds for few seconds until
11. Bring to the boil and sprinkle half the lentils. Place fish in a aromatic
single layer and sprinkle half of the fried onions 3. Add onion and garlic and soften for ±5 minutes
12. Combine the rest of the lentils with the rice and spread 4. Stir in turmeric, pickle masala, pumpkin and salt
over fried onions 5. Lower heat to moderate and cook until pumpkin is
13. Pour the half cup of water around the inside of pot tender
14. Cover pot tightly and place in hot oven for 25 minutes at 6. Dissolve the tamarind in the hot water and remove the
200°C husk
Add the remaining fried onions, eggs and the saffron liquid 7. Add tamarind juice to the pumpkin and allow to cook
(mixture of saffron and the 2 tbs of boiling water) until thick, for about 20 minutes
8. Add sugar
9. Stir and continue cooking for half an hour
10. Occasionally mash pumpkin to ensure a smooth
chutney
11. Remove from heat
12. Allow to cool and then bottle

• NB: The chutney is an excellent relish to serve

with any vegetarian meal or with roti, puri or
rice
 Page 15
MEALIE-MEAL ROTI (5) FLAKY ROTI (5)
• 4½ cups flour
• 2 cups water • 3½ tsp baking powder
• ½ tsp salt • 1½ tsp salt
• 1½ cup maize meal • 1½ tsp sugar
• +/- 1 cup cake flour as needed • 60ml semi-solid ghee
• ghee for basting • 2 cups hot water
• extra flour as needed
Bring water and salt to a boil Add the maize meal and lower heat • extra ghee for brushing
Stir and allow to simmer for 5 minutes 1. Sift dry ingredients into a large mixing bowl
Transfer to mixing bowl Knead well, using cake flour, as needed, 2. Rub in the ghee
to make a smooth dough Break off portions and roll into rotis 3. Add the water and make a soft dough. Knead well
Toss onto a heated griddle until cooked on both sides 4. Divide the dough into 12-15 equal segments,
Serve with curry. depending on the thickness of roti required, although 12
will give a flakier roti
5. Mould into balls, dust with flour and roll out into the size
of a side plate
6. Brush lightly with melted ghee, sprinkle flour over and
fold to make a square
7. Roll into a roti 20cm x 20cm
8. Heat a griddle to moderate
9. Toast the roti on both sides, smearing ghee liberally as
it puffs up and browns lightly
10. Remove onto lined roti dish
Serve hot with your favourite curry

NAAN (5) BREAD ROLLS (5)

• 8 cups flour
• 2 tsp salt • 1 cube fresh yeast
• ¼ cup sugar • 2 tbs sugar (divided use)
• ½ cup full-cream powdered milk (Klim) • 1½ cups lukewarm water
• 2 tbs fennel seeds (soumph) • 4 cups cake flour (4 x 250ml)
• 2 x 10g sachets instant yeast • 1 tsp salt (5ml)
• 3 eggs • 1 tbs full-cream powdered milk (Klim)
• 125g butter or ghee, melted • 30g margarine
• 250ml maas (yoghurt) • Place yeast in a jug
• 375ml lukewarm water (1½ cups) • Add 1 tbs sugar and mix with a fork
• Poppy seeds for sprinkling over naan 1. Stir in the water
1. Place all the dry ingredients in a large mixing bowl and 2. Sift the dry ingredients together and rub in the margarine,
sprinkle the yeast over add the remaining sugar
2. In a separate bowl, beat eggs, butter and maas 3. Pour in the yeast liquid and make a smooth dough
3. Stir in the warm water 4. Knead until elastic and spongy
4. Pour liquid onto dry ingredients and mix into a soft 5. Slightly grease the ball of liquid
dough. Knead well 6. Cover and keep in a warm place for 25 minutes
5. Cover and leave to rise for half an hour in a warm place 7. Knock down the well-risen dough and shape into desired
6. Knock down and divide into 12 portions sizes
7. Roll into balls, flatten slightly with a rolling pin 8. Place on a floured tray to rise again (45 minutes)
8. Place on baking sheet, greased and dusted with flour 9. Preheat oven to 220°C
9. Leave tray away from draught for 20 minutes Bake rolls for 12-15 minutes
10. Pre-heat oven to 180°C
11. Brush risen naans with milk and sprinkle poppy seeds
12. Bake for 20 minutes
13. Remove, brush with melted ghee or butter, cover with
damp cloth to retain softness
VARIATION: Brush risen dough with garlic butter
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DEEP-FRIED FLAT BREAD (5) CRÊPE BATTER (5)
• 4 cups bread flour • 1 cup flour
• 2 tsp salt • ¼ tsp salt
• 2 tsp sugar • 1 tbs sugar
• 1 sachet instant dry yeast • 2 eggs
• ¼ cup oil • 1 egg yolk
• 1 egg • 2 tbs melted butter
• +/- 1½ cups lukewarm water to make a soft dough • milk as needed
• oil for deep frying • water as needed
1. Combine the dry ingredients in a large bowl 1. Sift flour, salt and sugar in mixing bowl
2. Make a well in the centre and add oil 2. Beat eggs and the yolk and add to sifted ingredients
3. Beat egg lightly and add 3. Add enough milk and water to make a thin batter (to
4. Add water and make into a soft dough resemble pouring cream)
5. Knead for 5-10 minutes until smooth 4. Stir in cooled butter and beat well
6. Cover and leave in a warm place for one hour 5. Heat a non-stick pan or crépe pan
7. Knead again lightly 6. Pour in ¼ cup batter on heated pan
8. Divide into 12 portions 7. Swirl pan to coat evenly into a thin crépe
9. Pat into a ball, then roll out the size of a saucer 8. Flip over and cook until set and lightly speckled and
10. Allow to rest on a floured surface for 20 minutes remove onto a plate
Deep-fry in moderately hot oil until both sides are crisp and Each crépe should take ±1 minute to make
golden

FOCACCIA (5) WATERMELON PRESERVE (6)

• 5 cups cake flour • • 1kg white part of watermelon, cubed
• 1 cube fresh yeast and 1 tsp sugar • • 50g lime
• 2 cups water (lukewarm) • • 10 cups water (first measure)
• ½ cup melted butter • • 6 cups sugar
• 1 tbs fresh thyme or oregano • • 50g fresh ginger, slivered
• 1 tbs garlic slivers • • 3 sticks cinnamon
• 1 tbs sugar , 2 tsp salt • • 2 cups water (second measure)
• salt for sprinkling over
1. Place dry ingredients in a large bowl 1. Scrape off all red flesh from cubes
2. Reserve half a cup of flour for dusting when kneading 2. Place in solution of lime and water for two days
3. Cream the yeast with 1 tsp sugar and stir into the water 3. Remove cubes from solution and rinse well
4. Make a well in the flour and pour in the butter and yeast 4. Place in saucepan and add enough water (at your
liquid discretion) to cover. Bring to a rapid boil
5. Knead into a soft dough 5. Drain and keep aside
6. Rub oil over the ball of dough 6. Combine ginger, cinnamon and second measure of
7. Cover and leave to double for an hour water in a large pan and bring to boil
8. Punch down and knead again 7. Add melon pieces to the syrup and cook until tender.
9. Divide the dough into 8 portions Check by piercing with a skewer
10. Flatten each into a round and arrange on a floured baking 8. Remove melon from syrup
sheet 9. Allow syrup to cook gently until very thick
11. Allow to rise for 25 minutes 10. Stir in melon pieces
12. Pre-heat oven to 200°C 11. Remove from heat, cool and bottle
13. Brush focaccia with melted butter and salt
14. Press the thyme or oregano and garlic on top of each
15. Bake for 20 minutes or until golden brown Serve hot
 Page 17
BRAISED SUGAR MANGOES (6)
LEMON AND CHILLI PICKLE (6)
• 18 medium semi-ripe mangoes
• 1 x 750ml oil • 83ml oil
• 2 x 750ml vinegar • 10ml cumin
• 24 lemons • 5ml mustard seeds
• salt as needed • 5ml fenugreek
• ½ cup sugar • 5ml thymol seeds
• 1kg green chillies (stemmed) • 6 cloves (sliced)
• 3 cups pickle masala • 1 tbs ginger (chopped)
• ½ cup crushed garlic • 3 stems curry leaves
• 3 dried red chillies, broken up into pieces
1. Wash lemons and boil for 15 mins • 6 green chillies (slivered)
2. Allow to cool, then cut into pieces and remove pips • 30ml crushed dry chillies
3. Place in large container and add salt and sugar • 3ml turmeric
4. Stir in one bottle (750ml) vinegar • 1 cup sugar
5. Cover and leave for four days • salt to taste
6. Soak chillies in another bottle of vinegar for two days 1. Peel and slice mangoes thickly. Do not discard the stone,
7. Remove lemon and chillies and dry well for up to three as many people enjoy sucking on the pickled stone or
days seed
8. Mix everything well and bottle 2. Heat oil in large saucepan
9. Add oil and cover and leave for a few days 3. Add all the ingredients as listed up to the green chillies
4. Stirfry for few seconds until garlic begins to change colour
______________________________________________ 5. Stir in mango slices, crushed chillies, salt, turmeric, sugar
and vinegar
BASIC PICKLING MASALA : (6) 6. Simmer for 5 minutes
Can be used to pickle vegetables, jackfruit and mangoes 7. Cool and bottle
• 500g whole coriander seeds (dhania)
• 200g black mustard seeds (sarso)
• 250g fenugreek seeds (methi)
• 200g thymol seeds (ajwine)
• 100g nigella seeds (mangrail)
• 400g turmeric powder
• 500g dry chillies
• 100g black peppercorns
• Pick over the spices and clean
1. Roast the spices individually in a slow oven until crisp
and aromatic
2. Remove stems of chillies
3. Allow to cool, then crush coarsely. Peppercorns can be
left whole
4. Use as required

RHUBARB CHUTNEY (6)

• 1kg rhubarb (± 6 cups) When I try to deep-fry something that needs coating with
• 2 cups chopped onion batter I am never successful. The batter always falls into the
• 1 cup vinegar oil. I have tried using milk and eggs, yet nothing seems to
• 1½ cups sugar work. What must I do? - Mrs MAHABEER, Chatsworth (7)
• 1 tsp salt 1. A coating of batter should be thicker if it is used for fish or
• 1 tsp pounded ginger vegetables. Remember the following when working with
fritter batters:
• few sticks cinnamon
2. Any food item that has to be dipped in batter must be dry to
• ¼ tsp cloves
prevent batter slipping off into the oil
• ½ tsp allspice 3. Dust or roll pieces of the dipping ingredients in flour before
• ½ tsp paprika coating with batter
• 2 tsp peppercorn Allow batter to stand for at least 30 minutes before use to allow
• 3 bay leaves the starch to swell
1. Place rhubarb, onion and vinegar in an enamel saucepan
2. Cook uncovered for ± 25 minutes
3. Stir with a wooden spoon a few times during cooking
4. Add remaining ingredients and continue cooking over
gentle heat, stirring frequently to prevent sticking
5. Consistency should be thick and glossy
6. Bottle, seal and use as required
NB: Tie the cinnamon sticks, peppercorns and bay leaves in a
muslin cloth before adding to pot for easy removal
 Page 18
SAUCE FOR SAMOOSAS (7) BASIC VINAIGRETTE (FRENCH DRESSING) (7)
• 15ml (1 tbs) oil • • 30ml vinegar
• 1 large onion, chopped • • 90ml olive oil
• 4 cloves garlic, chopped • • salt and sugar to taste
• 4 fresh red chillies, chopped • • freshly ground black pepper
• 125ml (½ cup) fresh mint Combine all ingredients in a container with a screwtop lid and
• 125ml fresh coriander (dhania) shake vigorously until salt has dissolved and mixture looks
• 375ml (1½ cup) tomato sauce emulsified.
• 125ml apricot jam VARIATIONS:
• 125ml vinegar To the basic recipe add any of the following:
• 5ml (1 tsp) paprika • • 1 tbs finely grated onion, horseradish or gherkins
• salt to taste • • 1 tsp Worcester sauce
1. Heat oil, fry onion, garlic and chillies until soft • • 1 tsp minced garlic
2. Stir in rest of the ingredients • • 1 tsp chilli sauce
3. Blend in a food processor • • 10ml freshly chopped herbs or herb of your choice, for
4. Season to taste example, parsley or tarragon
Bottle and store in fridge • 5ml mixed dried herbs

SALAD CREAM (alternative to mayonnaise) (7) SWEET MINT MARINADE (7)

• • 2 hard-boiled eggs • 4 tbs olive oil
• • ½ tsp prepared English mustard • ½ cup minced onion
• • 1 tsp castor sugar • 1 tsp ground ginger
• • 2 tbs white vinegar • 1 tsp ground garlic
• • ¾ cup cream • 2 bay leaves
• • salt to taste • ¼ cup vinegar
• • pepper to taste • ½ cup tomato sauce
• • pinch of tarragon • 1 tbs prepared mustard
1. Sieve the yolks into a bowl • 1 tbs Worcester sauce
2. Add the seasoning and beat well • ½ cup honey
3. Add 1 tbs vinegar and beat well • 1 bunch fresh mint leaves (± 2 cups) finely chopped
4. Stir in the cream gradually • 1 tsp lemon rind
Blend in the rest of the vinegar • 1 tsp coarsely ground black pepper
1. Heat oil in a saucepan
2. Lightly fry onion, ginger, garlic and bay leaves
3. Stir in vinegar and boil until reduced (± 3 minutes)
4. Add the rest of the ingredients
5. Remove from heat, cover and leave to cool
Marinate chops for 4-5 hours before grilling

YOGHURT (7)
You could invest in a yoghurt maker or try to make it the old-
fashioned way. This is how you go about it:

INGREDIENTS:
• 1 litre milk
• 250ml full-cream powdered milk
• 125ml yoghurt

METHOD:
Mix/whisk 3 cups of milk and the powdered milk Heat gently,
then bring to boil
Then lower heat to simmer for 15-20 minutes
Remove and allow to cool Add the remaining milk and yoghurt
and blend
Cover and leave at room temperature for 8 hours
Chill before serving with fruit or as desired