Asha Maharj Recipes 6p4337

ASHA MAHARAJ’S RECIPES

CONTENTS 1.

2.

3.

Biscuits/Sweetmeats

Melting Moments Date Rolls Eggless Ginger Nuts Chocolate Coconut Biscuits Romany Creams Vetkoek Banana Puri Kajas Sutherfeni Masoor Mitai Instant Jelebee Easy Penda

Cakes/Muffins

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

Savories/Snacks

Samoosa Strips Vegetarian Pizza base & Filling Vedda Muesli Gem Squash Variations Fish Cakes Sausage Rolls Prawn Cutlets Fritter Batter for Veg, Fish or Meat Simple Chili Bites Moorkoo

1 1 1 1 1 1 2 2 2 2 3

3 3 3 4 4 4 4 4 5 5 5 5 6 7 7 7 7 7 7

6 6 8 8 8 8 8 9 9 9 9

4.

5.

6

7.

Curries/Main Course

Macaroni Cheese Spiced Baked Chicken Saucy Chicken Fillet Filling Pasta Salad Chicken Korma Spanish Chicken Chicken Drumsticks Barbecued Sweet & Sour Chicken Wings Chicken A La King Malaai Chicken Tikka Seekh Kebab Basic Kebaab Mixture Mutton Burger Patties Mutton Curry Masala Breyani (Meat / Vegetable) Dhall Ghos Fish Breyani Crayfish Thermidor Tamarind Pumpkin Chutney

Roti/Bread

Mealie Meal Roti Flaky Roti Naan Bread Rolls Deep-Fried Flat Bread Crépe Batter Focaccia Watermelon Preserve

Pickles/Chutneys

Lemon & Chili Pickle Braised Sugar mangoes Basic Pickling Masala Rhubarb Chutney

15 15 15 15 16 16 16 16

17 17 17 17

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

8.

9 9 10 10 10 10 11 11 11 11 12 12 12 12 13 13 14 14 14

Tips

Batter not completely coating fish, vegetable, etc

18 18 18 18 18

17

Page 1 MELTING MOMENTS • 250g margarine at room temperature • ½ cup icing sugar, sifted • ½ cup cornflour • ½ tsp vanilla essence , 2 cups flour • buttercream for sandwiching biscuits • extra icing sugar for sifting over biscuits 1. Preheat oven to 180°C 2. Cream margarine with icing sugar and cornflour 3. Beat in essence 4. Add flour and mix until it becomes a soft paste-like mixture 5. Scoop the mixture into a large piping bag fitted with a star nozzle 6. Pipe finger lengths onto a baking sheet 7. Bake for +/-15 minutes or until the edges appear lightly browned 8. Remove tray from oven and place on damp tea towel for 10 minutes 9. Lift off biscuits with a spatula 10. When cold, sandwich with buttercream 11. Sift icing sugar over and place in paper cups to serve VARIATION: Biscuits could be sandwiched together with chocolate. Ends of biscuits can also be dipped in chocolate (if so, then omit buttercream)

DATE ROLLS • 500ml (2 cups) flour • 5ml (1 tsp) baking powder • 1ml (¼ tsp) salt • 125g (½ cup) margarine • 125ml sugar • 2 eggs • 5ml vanilla essence • 250g pitted dates 1. Preheat oven to 180°C 2. Sift flour, baking powder and salt in a bowl 3. Rub in the margarine 4. Stir in the sugar 5. In a separate bowl, add vanilla to egg and remove 1 tbs of the mixture 6. Add egg to flour and make a soft but firm dough 7. Pinch off small pieces and flatten on palm of hand 8. Place a piece of date and enclose with dough 9. To the reserved 1 tbs of egg and vanilla mixture add 2 tbs of milk or water to thin down 10. Dip date rolls into mixture and roll into coconut Place on baking tray and bake for 12-15 minutes

EGGLESS GINGER NUTS • 190g butter or margarine • 1 cup sugar • 2 cups flour • 1 tsp cinnamon • ½ tsp cloves • 2 tsp ginger • ¼ tsp salt • 60ml golden syrup • 2 tsp bicarbonate of soda 1. Pre-heat oven to 180°C 2. Position shelf to one above the middle rack 3. Cream butter and sugar well 4. Stir in bicarb and syrup 5. Sift the flour with spices and salt 6. Combine the creamed and dry ingredients and make a dough 7. Pinch off small pieces, roll into balls and place on a lightly greased baking sheet 8. Bake for 12-15 minutes. Remove from oven to cool

CHOCOLATE COCONUT BISCUITS • 250g margarine • 1 cup sugar • 2½ cups flour • 1½ tsp baking powder • ½ cup cornflour • 2 cups coconut • 2 tbs cocoa • ½ cup hot water • melted chocolate for sandwiching biscuits 1. Preheat oven to 180°C 2. Beat margarine with sugar until creamy 3. Sift in flour, baking powder and cornflour 4. Stir in coconut 5. Dissolve cocoa in the water and cool 6. Add the cocoa liquid and make a soft dough 7. Break off small pieces (the size of marbles) 8. Place on baking tray and press lightly with fork 9. Bake for +/- 15 minutes Cool and sandwich with chocolate

ROMANY CREAMS (1) • 125g margarine , 1 cup cake flour • ¾ cup sugar , 2 tbs cocoa • 1 cup desiccated coconut • 2 tsp baking powder • 100g cooking chocolate 1. Pre-heat oven to 180° 2. Cream together margarine and sugar 3. Beat in coconut and cocoa 4. Sift in flour and baking powder 5. Gather the ingredients in a ball of dough 6. Pinch off pieces and roll into +/- 36 balls 7. Place on baking tray and press down with a fork 8. Bake for 15 minutes, then remove from oven and cool 9. Melt the chocolate and coat 18 biscuits with ½ tbs chocolate 10. Lightly press another biscuit over the chocolate Chill in refrigerator until chocolate hardens

VETKOEK (1) • 2 cups flour • 2 tsp baking powder • 1 tsp salt • 1 egg (lightly beaten) • 1 tbs sugar (level) • ± 1 cup mixture of milk and water to make a soft dough • oil for deep frying 1. Sift dry ingredients into mixing bowl 2. Add egg to liquids, pour over flour and make a soft dough 3. Heat oil for deep frying 4. Take small portions of the dough (size of a marble) and deep fry 5. Fry until puffed and golden on all sides 6. Drain well and serve hot

Page 2 BANANA PURI KAJAS • 2 cups cake flour • 1 tsp baking powder • 1 tbs thick ghee • milk to make a stiff dough • ghee for brushing on pastry • flour for sprinkling • oil for deep-frying • syrup for dipping khajas • 2 tsp ground elatchie 1. Sift flour, baking powder and elatchie in a bowl 2. Rub in the ghee 3. Add milk a little at a time and make dough 4. Divide into six portions 5. Roll each portion into a large thin round 6. Brush the surface with melted ghee, sprinkle flour 7. Fold the pastry in half, brush again with ghee and fold over again to resemble a broad strip 8. Roll lightly until thinned out 9. Cut into squares (4cmx4cm) 10. Fry in moderately hot oil until crisp and lightly coloured 11. Drain from oil 12. Dip into cold syrup and remove. Place on a rack to drip • SYRUP MIXTURE: • 3 cups sugar , 1½ cup water • Boil sugar and water for 10 minutes • ¼ cup rose water /Add rose water • Cool and chill

SUTHERFENI • 2½ cups flour • ±¾ cup water • 2 tbs cornflour • 1 tbs butter or margarine • oil as needed • chilled syrup • slivered and coloured almonds for decoration • ground elatchie 1. Combine the flour and water and make a stiff dough 2. Cover with a damp cloth and leave aside for five hours 3. Place dough on a work surface and beat with a rolling pin until pliable and elastic 4. Divide into 15 pieces 5. With palms, roll into long strips, dip each strip in oil and set on a tray 6. Make a paste of cornflour and margarine and smear over the strips. Leave to stand for 30 minutes 7. Gather the bundle of strips and begin extending them until the strands appear as thin as crochet cotton 8. Wind around your four fingers into a nest and cut off when you have a neat coil. Make up all the bundles with the dough 9. Heat oil moderately and deep-fry the Sutherfenis until crisp. Do not brown them 10. Remove from oil and drain on absorbent paper for 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 • 1kg ghee • 750ml sugar • 250ml water • 375ml gram flour (channa flour) • 10ml pounded cardamom 1. Heat ghee to boiling point and keep aside 2. Combine sugar and water, and boil until it reaches softball stage 3. Add ¼ cup of the hot ghee to the gram flour and rub in well 4. Add the gram flour to the syrup on the stove, lower heat to moderate 5. Pour in ladlesful of the hot ghee while stirring 6. When the ghee begins to separate from the mixture of gram and syrup, scoop out the mixture with a perforated spoon into a deep tray Pour off excess ghee, sprinkle with cardamom, and allow masoor to cool before cutting into blocks

INSTANT JELEBEE SYRUP: • 4 cups sugar • 3 cups water • ½ cup rose water • Combine the sugar and water in a saucepan • While stirring, bring to a rapid boil • Allow to boil for 10 minutes, remove from heat and add rose water. Use warm syrup for dipping BATTER: • 2½ cups self-rasing flour • ¼ cup rice flour • 1 tsp yellow (powdered) food colour • 1¾ cups water • 15ml melted ghee • 30ml buttermilk or yoghurt • 8ml tartaric acid • oil for deep frying • 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 EASY PENDA • • • • • • • •

3 cups full-cream powdered milk 3 cups icing sugar ½ tsp ground cardamom 2 tbs sweetened condensed milk 1 tbs melted ghee 1 tsp rose essence ½ cup cream tinted almond flakes for decoration

1. 2.

Sift dry ingredients into a mixing bowl Combine the rest of the ingredients and pour over the dry ingredients 3. Mix well with a wooden spoon until a smooth dough is formed 4. Break off pieces and mould into Penda shapes with greased palms Press bits of almonds on each and set on tray to dry MADEIRA CAKE WITH TOPPING • 250g margarine • 1¼ cup castor sugar • 4 eggs • 1 tsp grated lemon rind • 1¾ cup flour • ¼ tsp salt • 2 Tbs cirtus peel 1. Preheat oven to 160°C 2. Grease and line a deep 23cm round cake tin 3. Cream margarine, add sugar gradually while beating until the mixture is fluffy and white 4. Beat in one egg at a time 5. Stir in the lemon rind 6. Sift in flour and salt, fold in lightly until mixed 7. Transfer the batter into prepared tin 8. Scatter the peel evenly over batter 9. Bake for one hour 10. Remove from oven, place tin on a damp tea towel 11. Turn out after 10 minutes, allow to cool completely 12. Pour icing over and spread with spatula 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

LEMON AND POPPY SEED MUFFINS • 2 cups cake flour • 4 tsp baking powder • ¼ tsp salt • 2 tbs sugar • 1 egg, beaten • 1 cup milk • 3 tsp lemon juice • 2 tsp lemon rind • 2 tbs black poppy seeds • ¼ cup melted butter or margarine 1. Preheat oven to 200°C 2. Sift dry ingredients into a mixing bowl 3. Combine egg, milk, lemon juice and rind, 1 tbs seeds and butter 4. Stir lightly into dry ingredients 5. Spoon into greased muffin tins Sprinkle remaining poppy seeds over and bake for 20 minutes

EGGLESS SCONES • • • • •

2 cups self-raising flour ½ tsp salt 60g margarine ½ cup sugar ¾ cup maas

1. Preheat oven to 220°C 2. Sift flour and salt into a mixing bowl 3. Rub in the margarine 4. Stir in sugar 5. Add maas and quickly mix into a soft dough 6. Turn out onto a floured surface 7. Roll out thickly 8. Cut with a fluted scone cutter 9. Place on a baking tray 10. Bake for 12 minutes 11. Allow to cool 12. Split and apply butter and jam Makes 10

Page 4 PUMPKIN FRITTERS • 2 cups cooked pumpkin • 2 eggs, lightly beaten • ¼ cup sugar • ¼ tsp salt • ¼ tsp cinnamon or nutmeg • 2 cups self-rasing flour • oil for deep frying • cinnamon sugar as required 1. 2. 3. 4. 5.

6.

Beat pumpkin, eggs and sugar Add salt, spice (cinnamon or nutmeg) and flour Mix lightly Heat oil and fry teaspoonsful until puffed and golden Drain on absorbent paper Roll in cinnamon sugar

HOT MILK SPONGE • 2 cups milk • 250g butter or margarine • 6 eggs • 2½ cups sugar • 4 cups flour • ½ tsp salt • 2 tbs baking powder 1. 2. 3. 4.

Preheat oven to 200°C Grease and line oven tray Place milk in a saucepan with the butter Stir until butter has melted and it reaches boiling point. Keep aside 5. Whisk the eggs in a large bowl, adding sugar gradually. Beat until mixture is thick and double in volume 6. Sift in the dry ingredients and fold in the hot liquid 7. Pour into prepared baking tray 8. Bake for 20-25 minutes or until springy to the touch Turn out to cool _______________________________________

CHOCOLATE MOUSSE (2) • 200g dark cooking chocolate • 4 tbs coffee granules • 5 eggs (separated) • 1 tsp vanilla • 1 cup fresh cream 1. 2. 3. 4. 5. 6.

Melt chocolate on top of double boiler Stir in coffee and then remove Beat in egg yolks and vanilla Whisk egg whites and fold in Whip cream until peaks form Gently fold in cream

Pour in individual glasses and chill

CHOCOLATE MUFFINS • 2 cups bran • 1¾ cups cake flour • 4tbs cocoa • 2tbs coffee • ¼ cup brown sugar • ½ cup full-cream powdered milk • ½ tsp salt • ½ cup chopped walnuts • ½ cup chocolate morsels • ½ cup oil • 2 tbs golden syrup • 1½ cups water 1. Pre-heat oven to 200°C 2. Combine all the dry ingredients in a mixing bowl 3. Mix together the liquids and stir in everything 4. Spoon into muffin pans Bake for 20mins DOUGHNUTS • 21/2 cups all-purpose flour • 1/2 cup white sugar • 1 tablespoon baking powder • 1/2 teaspoon salt • 1 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1 cup milk • 1 egg, beaten • 1/4 cup butter, melted and cooled • 2 teaspoons vanilla extract • 2 quarts oil for deep frying • 1/2 teaspoon ground cinnamon • 1/2 cup white sugar METHOD 1. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. 2. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. 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 smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle. 7. Fry doughnuts in hot oil until gloden brown, turning once. Remove from oil to drain on paper plates. 8. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat. (MAKES 16)

Page 5 MALVA PUDDING 200g (1 cup) Sugar 2 Eggs 12.5ml (1 Tbs) Apricot Jam 150g ((1 1/4 cups) Flour 5ml (1 tsp) Baking Soda (bi-carb) Pinch salt 15g (3 tsp) Butter, melted 5ml (1 tsp) Vinegar 100ml (2/5 cup) Milk Sauce 200ml (4/5 cup) Cream 100g (3 oz) Butter 150g (3/4 cup) Sugar 5ml (1 tsp) Vanilla Essence 100ml (2/5 cup) Boiling water Beat sugar and eggs till thick and light in color. Add jam, beat well. Sift flour, bi-carb and salt into a mixing bowl. Combine butter and vinegar and add alternately with flour and milk to egg mixture while beating. Mix well. Pour into greased ovenproof 2 liter (8 cup) dish, cover and bake at 180 deg C (350 deg F) for 40 45 minutes. Sauce : Combine ingredients in a saucepan and cook, stirring, over low heat until butter melts and sugar dissolves. Pour over pudding as soon as it is removed from the oven. Allow most of the sauce to be absorbed before serving. Can serve up to 12 depending on how large your portions are!

FRIDGE CHEESECAKE (2) • 200g Tennis or shortbread biscuits, crushed • 150g butter, melted • FILLING: • 250g creamed cottage cheese • 83ml lemon juice • 250ml condensed milk • 250ml whipped cream 1.

Mix together the biscuit crumbs and butter and press evenly into a 230mm pie plate and chill 2. Whip the cottage cheese, lemon juice and condensed milk 3. Fold in the whipped cream 4. Pour into crust and refrigerate until firm 5. If desired, arrange sliced strawberries and top with cream before serving FILLING VARIATION: • 1 packet pineapple jelly • 410g pineapple chunks • 250ml evaporated milk, chilled • 250ml sweetened condensed milk • Whipped cream for decoration 1. Drain the syrup from pineapple and heat 2. Stir in the jelly crystals until dissolved completely 3. Whisk in the evaporated milk and condensed milk 4. Pour into crust, and chill until firm Decorate with cream and reserved chunks of pineapple

CUSTARD SLICES • • • •

400g ready-rolled puff pastry thick cold prepared custard glacé icing toasted flaked almonds 1. • Preheat oven to 200°C 2. • Cut pastry into oblong slices 3. • Place on ungreased baking sheet and bake for +/- 20 minutes or until golden and well-puffed HOMEMADE CUSTARD • 500ml (2 cups) milk • 83ml (one-third cup) sugar • 3 large eggs • 5ml vanilla essence 1. • Place 1½ cups of the milk in a saucepan and heat 2. • Combine sugar and flour in a mixing bowl 3. • Make a well in the centre 4. • Break in the eggs 5. • Add the rest of the cold milk (½ cup) and beat until creamy 6. • Gradually add the hot milk while whisking 7. • Return to gentle heat and cook until thick 8. • Remove, stir in vanilla essence 9. • Cool completely 10. • Split the baked pastry and spread the custard and sandwich together 11. • Dribble glacé icing and sprinkle almonds TIPS WHEN MAKING CUSTARD: • If cooked too quickly, the egg will curdle • Stirring continuously is important for a smooth custard • Use cold

APPLE TART (2) • PASTRY SHELL: • 500ml (2 cups) flour • 3ml (½ tsp) baking powder • 1ml (¼ tsp) salt • 83ml (one-third cup) castor sugar • 150g butter, chilled • 1 egg yolk • +/- 15ml (1 tbs) iced water • few drops lemon juice 1. Pre-heat oven to 200°C 2. Sift dry ingredients into a mixing bowl 3. Grate in the butter and rub in lightly 4. Beat the yolk with the water and lemon 5. Add to flour and make a dough (do not knead) 6. Gather up dough into a ball and chill, if necessary, to prevent butter from melting during the rolling process 7. Roll out onto floured surface to fit a large tart plate 8. Prick the pastry in a few places and bake blind for 5-7 minutes APPLE FILLING: • 1 x 420g pie apples • 60ml raisins • 5ml cinnamon • 60ml brown sugar • 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

Page 6 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

VEGETARIAN PIZZA BASE: • • • • • •

(3)

1 cube fresh yeast 1½ tsp sugar 1 cup lukewarm water 3½ cups bread flour 1 tsp salt 3 tbs olive oil 1.

Place the yeast in a bowl, sprinkle the sugar over and add the water 2. Leave for 10 minutes or until bubbly 3. Sift flour and salt together 4. Combine oil and yeast liquid 5. Pour over flour 6. Mix into a dough 7. Knead for 10 minutes until the dough feels elastic 8. Rub the surface with oil, cover and leave to rise for 45 minutes 9. Knock down and knead lightly 10. Divide into two portions 11. Roll out each to fit a pizza pan Leave aside _____________________________________________

TOPPING: • 1 cup grated mozzarella cheese • 2 baby marrow, sliced • 2 red peppers (optional) • 8-10 black olives, pitted 1. Place the vegetables and olives over the filling 2. Sprinkle cheese evenly over Bake for 20-25 minutes until edges are crusty

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 FILLING: (3) • • • • • • • • • • •

2 tbs oil (preferably olive) 1 onion, sliced 200g button mushrooms, sliced 1 green pepper, sliced 4 cloves garlic, crushed 2 green chillies, chopped 2 tbs fresh coriander, chopped 2 x 410g whole tomatoes, chopped 1 tsp oregano or mixed dried herbs 1 tsp freshly ground pepper salt to taste

1. 2. 3. 4. 5. 6.

Heat oil and fry onion Sauté vegetables and add garlic Add the rest of the ingredients and cook until thick Cool slightly Spread over pizza bases Preheat oven to 200°C

PIZZA BASE (3) • 4½ cups bread flour • 1 tsp salt • 2 tsp sugar • 50ml oil • 1¼ cups lukewarm water • ½ tsp oregano (optional) • 10g sachet instant dry yeast 1. Sift flour and salt in a mixing bowl 2. Stir in sugar, yeast and herbs 3. Make a well in the centre 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) • 3 eggs, at room temperature, separated • ¾ cup castor sugar • 1 cup self-raising flour • ¼ tsp salt • 1 tbs melted margarine • ½ cup hot water 1. Preheat oven to 180°C 2. Using a deep, dry bowl beat egg whites until stiff 3. Add the sugar gradually and continue beating until thick 4. Add the yolks and beat lightly 5. Sift the dry ingredients gently over and mix in lightly 6. Fold in the margarine and water 7. Pour into two prepared tins and bake for 20 minutes 8. Remove from oven and cool on a wire rack 9. Fill and sandwich with jam and cream 10. Sift icing sugar on top of cake • 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.

YOGHURT CARROT CAKE (3) • 2 large eggs • 1 cup sugar (250ml) • 2/3 cup oil (160ml) • ¼ cup golden syrup (60ml) • 1 cup yoghurt (250ml) • 1 cup grated carrots (250ml) • ½ tsp salt (3ml) • 1½ tsp baking powder (8ml) • ½ tsp bicarbonate of soda (3ml) 1. Preheat oven to 180°C 2. Grease and line square tin (23 x 23cm) 3. Whisk eggs, sugar, oil, syrup and yoghurt 4. Stir in carrots 5. Sift in dry ingredients and mix well 6. Pour into prepared tin Bake for ± 1 hour

EGGLESS CHOCOLATE CAKE (3) • • 750ml (3 cups) flour • • 500ml (2 cups) sugar • • 20ml (4 tsp) baking powder • • 3ml (½ tsp) bicarbonate of soda • • 125ml (½ cup) cocoa • • 1ml (¼ tsp) salt • • 500ml hot water • • 190ml (¾ cup) oil • • 5ml (1 tsp) vanilla essence • • 50ml (4 tbs) vinegar

MARBLE CAKE (3) • 125g butter • 1 cup castor sugar • 1 tsp vanilla essence • 2 large eggs • 2 cups flour • 2 tsp baking powder • ¼ tsp salt • ± ¾ cup milk to make a dropping consistency • 2 tbs cocoa and 2 tbs hot water (mix to dissolve) 1. Pre-heat oven to 180°C 2. Grease and line round cake tin 3. Cream butter and sugar thoroughly 4. Beat in vanilla and eggs one at a time 5. Sift dry ingredients and add ½ cup at a time, alternating with the milk until all is used up 6. Divide mixture in half 7. To one portion add the cocoa mixture and fold gently to mix well 8. Using two tablespoons, drop the prepared batter into the cake tin alternately 9. Take a thin skewer and lightly run it through the batter in the tin, so that the brown and white merge 10. Bake for 45 minutes Marble cake may be frosted with buttercream or sliced and served plain

• Preheat oven to 180°C • Grease, line and regrease 2 x 23cm cake pan • Place the dry ingredients in a mixing bowl • Combine the rest of the ingredients and pour over dry ingredients 5. • Mix well and divide into pans 6. • Bake for +/- 20 minutes 7. • Remove from oven and allow to cool in baking pans for 10 minutes 8. • Cool completely on wire rack • Spread with buttercream icing and sandwich together, spreading the rest of the buttercream around the sides 1. 2. 3. 4.

RING DOUGHNUTS (3) • 4 cups self-raising flour • 125g butter • ¾ cup sugar • 1½ cups yoghurt or maas • oil for deep frying • melted chocolate or glacé icing for topping 1. Place the flour in a mixing bowl 2. Rub in the butter and stir in the sugar 3. Add the yoghurt/maas and make a soft dough 4. Roll out thickly and cut into rings 5. Heat oil for frying 6. Fry rings until golden and drain on absorbent paper 7. Dip in desired topping on one side only TIPS: a. The "centres" of the rings can be fried and tossed into cinnamon sugar b. When making the glacé icing, use orange juice instead of water Sprinkle ribbed almonds or any chopped nuts after dipping in chocolate

PLAIN CAKE (3) • 125g butter • 1 cup castor sugar • 2 large eggs • 1 tsp vanilla essence • 1/8 tsp salt • 2 cups flour • 2 tsp baking powder • ½ cup milk 1. Preheat moven to 180°C 2. Grease and line 2 x 20cm tins 3. Beat butter until soft, add sugar and cream well 4. Beat in the eggs and vanilla 5. Sift dry ingredients and add with milk to make a dropping consistency 6. Divide into prepared tins and level the batter with a spatula 7. Bake for 25-30 minutes Remove from oven and turn out to cool

Page 8 SPLIT PEA CHILLI BITES (VEDDAR) NB: Serves 36 (3) • 2 cups split peas (soaked in warm water for 4 hours) • ½ cup uncooked rice (also soaked for 4 hours) • 3 onions • 4 dry red chillies • 2 green chillies • 1 bunch spring onions (shallots) • ½ bunch coriander • 4 cloves garlic • 1 cup grated carrots • 2 tsp cumin seed • 1 tsp baking powder • 2 tbs cake flour • salt to taste • oil for deep frying 1. Wash and drain rice and peas thoroughly 2. Grind to a smooth paste and place in a bowl 3. Finely chop onions, red and green chillies, spring onions, coriander and garlic 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

MUESLI (3) • 1kg oats • 1 cup bran • 1 cup wheatgerm • 2 cups mixed chopped nuts (almonds, cashews, pecans) • 1 cup sunflower seeds • ¼ cup sesame seeds • 2 cups dried fruit salad (chopped apples, pears, apricots) • 1 cup sultanas or baker's mix • 1 cup honey or golden syrup • ½ cup melted butter 1. Pre-heat oven to 150°C 2. Place oats, bran, wheatgerm, nuts and seeds in the oven tray and mix well 3. Mix together the honey and butter and add to tray ingredients 4. Bake for 15-20 minutes. Stir in fruit Switch off oven. Leave oven door ajar until muesli has cooled. Store in airtight container

GEM SQUASH VARIATIONS (3) Remove hard skin and seeds. Cut squash in slices, dip in batter and deep-fry. Serve as an accompaniment to a vegetarian meal. Halve gems, place in shallow water in saucepan, cover and cook until tender. Remove and fill with seasoned tuna or vegetarian mixture - corn and cheese is a good choice. Dot with butter and place in oven for a few minutes. Gem squash can be added to meat or fish curry. It makes a good gravy. Gem squash is still the good old choice for new mothers to start babies on solid foods - cooked, puréed and strained. Yum!

SAUSAGE ROLLS (3) PASTRY: • 3 cups flour • ¼ tsp cream of tartar • 250g butter, chilled • ± 1 cup soda water 1. Place dry ingredients in a mixing bowl 2. Cut the butter in and rub evenly 3. Add the soda water to make a dough 4. Do not overknead 5. Chill FILLING: • 500g sausage meat • beaten egg for brushing

FISH BALLS (3) • • • • • • • • • • 1. 2. 3.

500g hake 1 onion, grated (1 cup) 1 tbs garlic paste 2 tbs finely chopped fresh mint 2 green chillies, finely chopped ½ cup fresh coriander (dhania), chopped 2 slices bread 1 large egg, beaten salt and freshly ground black pepper to taste oil for shallow frying Poach the fish, drain well and flake Place fish in a mixing bowl 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

• Preheat oven to 200°C • Roll out the pastry into an oblong • Pipe or place the sausage meat in the centre • Cover the meat with the pastry by overlapping both sides of the pastry • Brush with egg and seal • Brush the surface • Prick with fork • Cut into sizes as desired • Bake for 20 minutes

Page 9 PRAWN CUTLETS NB: Serves 6 (3) • 24 large prawns • 2 medium onions • 6 cloves garlic • 2 tsp chopped ginger • 2 tsp chilli powder • salt to taste • flour • 3 eggs (beaten) • breadcrumbs • oil for frying • Remove shells from prawns but keep the tails on • Slit prawns down the back and remove the vein • Rinse well and dry • Place on a flat surface and flatten prawns with a rolling 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

SIMPLE CHILLI BITES (3) • • • • • • • • 1. 2. 3. 4. 5. 6. 7.

500ml (2 cups) self-raising flour 1 large onion, chopped 3-4 green chillies, chopped 125ml fresh coriander (dhania), chopped 10ml (2 tsp) cumin (jeera) 1 x 410g can creamstyle sweetcorn 1 egg salt to taste (+/- 2½ tsp) oil for deep-frying Heat oil for frying Combine the rest of the ingredients Mix well into a batter Drop teaspoonsful into hot oil Fry until well puffed and golden Drain from oil onto absorbent paper

MACARONI CHEESE (4) For four generous servings, cook macaroni according to directions on packet and drain well. Add 1 tsp oil and mix to prevent sticking. Keep aside while preparing cheese sauce. CHEESE SAUCE: • • 30g butter • • 2 tbs flour • • 1½ cups milk, warmed • • 1/3 cup grated cheese • • salt, pepper to taste • • 2 tbs breadcrumbs • • 2 tomatoes (optional) 1. 2. 3.

Heat the butter in a saucepan Stir in the flour until frothy Add milk and cook while stirring until smooth and thickened 4. Season well and add cheese 5. Mix in the macaroni 6. Pour into a shallow ovenproof dish and sprinkle with breadcrumbs 7. Decorate with tomato slices Brown under grill for 10 minutes

FRITTER BATTER FOR VEGETABLE, FISH OR MEAT (3) •

1 cup self-raising flour

• • • • • •

1 tsp salt ½ cup grain flour or pea flour ½ tsp coarsely ground pepper 1 tsp cumin 1 cup milk 1 egg

• Mix dry ingredients in a bowl • Beat egg and milk and whisk into flour • Leave until required and then beat again HINTS:If a crisp batter is required, use cake flour and soda water. If a fluffy batter is required, beat yolks separately from egg whites. Pour the egg white into the batter last.

MOORKOO (3) •

2 cups water

• • • • • • 1. 2. 3. 4. 5. 6. 7. 8.

1¾ tsp salt ½ tsp pepper 1 tsp jeera (cumin seeds) 1½ cups maize meal ¼ cups cornflour oil for deep frying Place water in a saucepan and bring to rapid boil Add salt, pepper and jeera Sift maize meal and cornflour and stir in Remove from heat and mix well Leave aside to cool Heat oil for frying Fill moorkoo gadget with prepared dough 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

SPICED BAKED CHICKEN (4) • 2kg chicken portions • ½ cup soya sauce • 2 tbs steak and chop seasoning • 2 tbs chicken spice • 2 tbs barbeque spice • 2 tbs ginger and garlic paste • 2 tbs Maggi Fondor or any seasoned condiment • 2 medium eggs, beaten with ¼ cup milk • ± ¾ cup chilli bite mix (commercial variety) • ¼ cup melted butter or oil 1. Trim chicken portions, rinse and pat dry 2. Mix the soya sauce with all the spices, garlic, ginger and seasoning 3. Toss the chicken in the mixture and refrigerate for at least four hours. TO COOK 1. Preheat oven to 180°C 2. Dip the chicken pieces in the egg and then into the chilli bite mix 3. Heat the fat in the oven tray 4. Place chicken in tray 5. Bake for ± one hour, turning a few times during cooking until tender

Page 10 SAUCY CHICKEN FILLET FILLING (4) Chicken fillets can be made very quickly (approximately 20 minutes), so you need to stir-fry cubed fillets with a mixture of vegetables of your choice. The following recipe, however, should help you: • 750g chicken fillets (cubed) • 30g butter • 1 medium onion (sliced) • 3/4 cloves/garlic (finely chopped) • 2 sprigs thyme • 200g button mushrooms (sliced) • 1 medium green pepper (sliced) • 1 tbs flour • ¾ cup milk • 2 tbs chopped parsley or coriander 1. 2. 3. 4. 5. 6. 7. 8. 9.

• • • • • • • • •

Heat the butter Fry onion lightly for 1-2 minutes Stir in chicken and sauté Add garlic, thyme, mushrooms and peppers Cook uncovered and stir frequently for 7-10 minutes Sprinkle in flour and stir well Stir in milk and cook until sauce is smooth Season well Add green herb and allow to cool before filling pies

PASTA SALAD (4) • 250g hollow pasta of your choice, for example, elbow macaroni • 1 stick celery • 1 red pepper, seeded and diced • ½ cup cooked brown lentils or butter beans • 1 medium onion, sliced in rings • ½ cup raisins, soaked in 3 tbs lemon juice, drained • 1 tsp grated ginger (optional) • 1 cup diced cucumber • 6 button mushrooms, thinly sliced • 1 large tomato, seeded and diced DRESSING: • ¼ cup olive oil • 1 tsp sugar • 1 tsp prepared mustard • 2 tbs soy sauce • 3 tbs lemon juice (from soaked raisins) • ½ tsp minced minced garlic • salt and freshly ground black pepper, as needed • Cook the pasta in salted water, drain, rinse in cold water and add 1 tsp oil to prevent sticking • Leave pasta to cool completely • Place the rest of the salad ingredients in a large bowl and 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 10ml (2 tsp) ginger paste 10ml garlic paste 3 green chillies 125ml (½ cup) cashew nuts 125ml water 30ml ghee 15ml oil 1 large onion, chopped and ground to a paste 4 green cardamom 4 whole cloves 2 pieces cinnamon 10ml coriander powder 5ml jeera powder 10ml chilli powder 10ml cumin seeds 125ml yoghurt 125ml cream a few strands of saffron, dissolved in ¼ cup hot milk 125ml fresh coriander salt to taste 10ml lemon juice (optional - sprinkle before serving) 1. Trim excess fat from chicken 2. Rinse and drain meat 3. Combine ginger, garlic, nuts and blend with water until smooth 4. Heat ghee and oil in a saucepan and fry onions and spices from cardamom to cumin seeds for a few minutes 5. Stir in the garlic mixture and cook for 5 minutes 6. Add the meat, mix well to coat with masala 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

200g rice 2 tender young chickens (±1kg each) salt freshly ground pepper crushed garlic ½ cup oil (preferably olive oil) 6 stuffed olives (sliced) 2 green peppers (sliced thinly) 1 large onion (finely sliced) ¼ cup tomato juice ¼ tsp turmeric 2½ cups chicken stock 2 canned pimentos (optional) grated rind of ½ lemon 2 tbs chopped parsley Cut chicken into serving portions 1. 2. 3. 4. 5. 6. 7.

8. 9.

Season and sauté in oil until golden brown on all sides Stir in finely chopped onion, crushed garlic and green peppers until soft (not brown) Add tomato juice, turmeric, sliced pimento and chicken stock Cover saucepan and simmer for 15 mins Stir rice into the chicken mixture Season with salt and black pepper Cover saucepan and simmer for 30 mins or until all the liquid has been absorbed and the chicken and rice are cooked Add stuffed olives Sprinkle with grated lemon rind and chopped parsley

Page 11 CHICKEN DRUMSTICKS (4) • 12 chicken drumsticks, skinned • 2 tbs lemon juice • 3 beetroot, peeled and finely grated • salt to taste (± 2½ tsp) • ½ cup yoghurt • ½ cup cream • 2 tbs garlic paste • 1 tbs ginger paste • 2 tsp roasted and ground shah jeera (caraway) • 2 tsp garam masala • 1 tsp coarse black pepper • ghee or butter • Make incisions on the drumsticks and rub in lemon juice, beetroot and salt. Refrigerate for a few hours • Mix the rest of the ingredients and marinate drumsticks for two hours • Roast in oven or braai, basting with ghee or butter

BARBECUED SWEET & SOUR CHICKEN WINGS (4) • ½ cup oil • cup grated onion • 1 tbs garlic paste • 1 tbs ginger paste • 1 cup tomato puree • 1 cup tomato sauce • ½ cup vinegar • ¼ cup Worcestershire sauce • ½ cup caramel brown sugar • 1 tbs chilli paste • 1 tsp lemon pepper • 2 tbs fresh lemon juice • 1 cup water OR ½ cup pineapple juice and ½ cup water • salt to taste 1. Heat oil in a pot 2. Sauté onion, garlic and ginger for 4-5 minutes 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) • 2.5kg chicken, disted and skinned • 4 stems celery with leaves, chopped • 1 large onion, cut into chunks • 2 tsp lemon pepper or coarse black pepper • 2 tsp thyme • 4-5 whole cloves • enough water to cover chicken pieces 1. Combine all of the above in a large pot and boil until chicken is cooked 2. Remove meat from bones, cut into strips 3. Strain the stock and keep aside SAUCE PREPARATION: • 60g butter • ¼ cup flour • 2 cups strained chicken stock • 2 x 410g evaporated milk • salt and pepper to taste 1. Heat butter, stir in flour until foamy 2. Add stock and stir 3. Cook until thickened 4. Add evaporated milk 5. Add salt and pepper to taste VEGETABLE PREPARATION: • 60g butter • 400g button mushrooms • 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

MALAAI CHICKEN TIKKA (4) • 1.5kg filleted chicken breasts • 1 tsp salt • 2 tbs lemon juice • ½ cup cream • ½ cup mayonnaise • 2 tsp garam masala • 2 tsp dhania powder • 1 tsp jeera powder • 1 tsp fennel powder • 2 tsp ginger paste • 1 tsp garlic paste • 2 tbs chilli paste • 4 tbs ground mint • ½ cup mustard oil or melted butter 1. Cut the fillets in even-size pieces, rinse and drain well 2. Add salt and lemon juice, toss and leave aside for 15-20 minutes 3. Squeeze out excess moisture and place in another container 4. Combine the rest of the ingredients and mix with the chicken pieces 5. Leave aside to marinate for about two hours 6. Thread onto a skewer, place on grill, baste with marinade and cook until done (± 10 minutes) Serve with salads and naan

Page 12 SEEKH KEBAB (4) • 500g lamb mince • 4 level tbs chickpea flour or chillibite mix • ½ tsp ground cardamom • 1 tsp freshly ground black pepper • ½ tsp cinnamon powder • 1 tsp ground cumin • 1 tbs garlic paste • 1 tbs ginger paste • ¼ tsp nutmeg • 3 red chillies pounded - or less, according to taste • 1 large onion grated and fried lightly • 2 tbs cream • 2 tbs thick curds (yoghurt) • 2 tsp poppy seeds • 1 tsp chilli powder • salt to taste • 1 tbs oil 1. Place all the ingredients in a mixing bowl and knead until smooth or blend in a food processor until everything is ground to a paste 2. Chill the mixture for up to an hour 3. Moisten hands with cold water and mould the kebabs around the seekh (skewer), pressing well into cylindrical shapes 4. Roast in moderately hot oven or place on braai mesh over 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) • 1kg minced mutton • 2 large onions, grated and squeezed • 6 green chillies • 1 tbs mixed dried herbs • 1 tbs garlic paste • 1 tbs ginger paste • 2 egg yolks or 1 cup cooked rice • 1 bunch fresh dhania (coriander) • 2 tbs chopped fresh mint • ½ tsp nutmeg • 2 tbs mixed masala • salt to taste (+/- 4 tsp) Combine all the herbs and spices with the mince and egg yolk/cooked rice and blend in a food processor Remove, shape into patties with wet or oiled hands NOTE: This is a spicy burger mix. You may, however, omit the chillies, masala and coriander and use pepper, Worcester sauce and barbecue spice instead. The cooked rice helps to keep the patty from shrinking too much

BASIC KEBAAB MIXTURE (4) • ½ cup cooked rice • 1 large onion grated and squeezed • 1 tbs garlic paste • 1 tbs ginger paste • 2 tbs chopped fresh mint • ½ cup chopped fresh coriander • 1 tsp dried thyme • 1 sprig curry leaves • 4 red or green chillies finely chopped • ½ tsp nutmeg • 1 tsp coriander powder • 1 tsp cumin powder • ½ tsp turmeric • 2 tsp chilli powder • 1 tsp garam masala • 750g lean mince • ½ tsp freshly ground black pepper • salt to taste 1. Combine all the ingredients and mix well with a wooden spoon or knead until well blended 2. Mould into kebaabs (meatballs) 3. Use as required, for example, shallow fry and serve with sauce or dip; place in gravy or tomato chutney and cook; use as stuffing for green peppers, squash, kerala; mould on skewers and grill or braai

MUTTON CURRY (4) • • • • • • • • • • • • • • • • • • • • • • 1. 2. 3. 4. 5. 6.

500g mutton (bite-size pieces) 15ml oil 3 cardamom pods (peeled) 3 cloves 1 star aniseed (broken up) 1 bayleaf (crumbled) 3 small pieces cinnamon sticks 1 tsp fennel seeds 1 large onion (chopped) 1 sprig curry leaf 2 tsp ginger paste 2 tsp garlic paste 2 tsp salt ¼ tsp turmeric 3 tsp coriander (dhania powder) 3 tsp cumin (jeera powder) 5 tsp chilli powder ½ tsp garam masala 4 cups hot water 6 even-sized potatoes (size of large eggs) 30ml tomato puree 2 tbs fresh coriander (chopped dhania)

Heat oil and then add spices for a few seconds Stir in meat and allow to sauté Turn down heat and cover saucepan Cook until meat begins to fry up Add the onion, curry leaves, ginger, garlic and salt 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) MEAT PREPARATION: • 750g mutton, cut up, rinsed and drained • 3 sticks cinnamon • 3 cardamom pods, peeled • 1 bay leaf , 3 cloves • 1 tbs ginger paste , 1 tbs garlic paste • 2-4 green chillies, slivered • ½ tsp coarsely crushed black pepper • 3 tsp cumin powder (jeera) • 2 tsp coriander powder (dhania) • ½ tsp turmeric , 4 tsp chilli powder • 2 tsp garam masala • 1 tsp fennel powder (soumph) • 2 medium tomatoes, grated • ½ cup sour cream or curds , salt to taste • ½ cup brown lentils 1. Cook lentils in water until tender but not mushy. Drain and keep aside. 2. Place meat and whole spices in a deep pot and cook until all traces of pink disappear 3. Add rest of ingredients as listed and stir well to coat the meat and braise until the meat is slightly tender 4. Stir lentils into meat RICE PREPARATION: • 1 cup uncooked rice • 1 stick cinnamon • 2 green cardamom pods • 2 cloves, 1 bay leaf, 1 tsp salt 1. Combine ingredients in a pot and boil for 10 minutes 2. Drain off water and keep aside VEGETABLE PREPARATION: • 1 cup oil • 1 carrot, scraped and sliced • ½ cup peas • 1 large onion, sliced • 6 small potatoes, peeled and coloured yellow • ¼ cup chopped dhania • 2 stems curry leaves • leaves of three stems of mint 1. Heat oil, fry potatoes until crisp but not cooked completely 2. Fry onions in the remaining oil until they are a rich brown 3. Add the carrots, peas and greens to the onions. Fry for two minutes and keep aside TO ASSEMBLE BIRYANI: 1. Using a flat-bottomed pot, place a thin layer of rice at the bottom 2. Add the meat and accumulated juices 3. Place potatoes, onions and other fried vegetables evenly 4. Cover with rest of the rice 5. Set oven at 200°C GARNISHING: • ¼ cup ghee • 1 tsp whole jeera • 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

DHALL GHOS (4) • • • • • • • • • • • • • • • • • • • • • • • •

1kg mutton, cut in cubes, wash and drain 1 cup yellow split peas (pea dhall) ½ cup moongh ½ cup gram (chickpea dhall) ¼ cup brown lentils 2 tsp turmeric excess water to cook mixture of dhalls 2 tbs oil 2 large onions, sliced 3 bay leaves 2 green chillies 2 tsp fennel seeds 3-4 sticks cinnamon seeds of 2 pods black cardamom 1 tbs ginger paste (or grated) 1 tbs crushed garlic 1 tsp dhania powder 1 tsp jeera powder 1 tsp garam masala 2 tbs chilli powder ½ tsp fennel powder 1 medium tomato, chopped ± 1 cup water to cook meat salt as needed 1. 2. 3. 4. 5. 6. 7. 8. 9.

Soak all the pulses (dhalls) in hot water for a minimum of 1 hour Rinse well and add to pot of boiling water Add turmeric and salt and cook until mushy Remove from heat Heat oil and fry ingredients from onions to garlic for 3-5 minutes Add meat and salt and allow to cook on moderate heat until well sautéed Add all the powder spices, tomato and water and cook until tender (± 45 minutes) Add the cooked pulses and continue cooking until meat begins to shred, stirring often to prevent scorching Fry tempering* ingredients, add to Dhall Ghos

10. Garnish and serve with Basmati rice or Naan *TEMPERING INGREDIENTS: • ¼ cup ghee • 2 tsp cumin seeds • 1 tsp mustard seeds • 2 sprigs curry leaves • ½ tsp ajwine (thymol) • 3-4 dry red chillies • 2 cloves garlic, sliced • 1 medium onion Heat ghee, fry all the ingredients for a few minutes until onions begin to brown. Add to Dhall Ghos. Garnish with fresh coriander and mint

Page 14 FISH BREYANI (4) • 500ml (2 cups) uncooked rice • 6 x 250ml (6 cups) water • 6 cloves • 4 sticks cinnamon • 6 elatchi (cardamom pods, seeds only) • 125ml (½ cup) black lentils (masoor) • 750g (6 portions) line fish, barracuda preferred • 60ml (¼ cup) lemon juice • 3 tsp turmeric powder • 10ml (2 tsp) salt • 250ml oil • 250ml (1 cup) plain yoghurt • 375ml (1½ cup) grated tomatoes • 25ml (2 tbs) garlic paste • 3 stems curry leaves • 25ml (2 tbs) fresh mint, chopped • 25ml dhania/jeera (cumin) powder • 10ml (2 tsp) turmeric powder • 25ml chilli powder • salt to taste • 190ml (¾ cup) ghee • 2 large onions, sliced • 15ml (3 tsp) soumph (fennel) • 5ml (1 tsp) jeera (cumin seeds) • 5ml sarso (mustard seeds) • 3ml (½ tsp) methi (fenugreek seeds) • 6 green chillies • 6 hard-boiled eggs • 3ml saffron • 25ml (2 tbs) boiling water • 125ml (½ cup) hot water 1. Place uncooked rice and water in a pot 2. Add cloves, cinnamon, elatchie and salt 3. Bring to the boil for 15 minutes and drain the half-cooked rice 4. Wash lentils and boil until half cooked (about 20 minutes). Drain and keep aside 5. Wash and drain fish portions 6. Combine lemon juice and turmeric powder and smear over fish 7. Heat oil and fry fish slightly, just to firm 8. Heat ghee in a fairly large pot and fry onions until slightly golden. Remove onions with draining spoon and keep aside 9. Add soumph, jeera, sarso, methi and green chillies to remaining ghee in the pot and fry for one minute 10. Stir in yoghurt and spice mixture (combination of grated tomato, garlic, curry leaves, mint, dhania, turmeric powder, chilli powder and salt) 11. Bring to the boil and sprinkle half the lentils. Place fish in a single layer and sprinkle half of the fried onions 12. Combine the rest of the lentils with the rice and spread over fried onions 13. Pour the half cup of water around the inside of pot 14. Cover pot tightly and place in hot oven for 25 minutes at 200°C Add the remaining fried onions, eggs and the saffron liquid (mixture of saffron and the 2 tbs of boiling water)

CRAYFISH THERMIDOR (4) • 750g crayfish tails • 60g butter • 2 bulbs spring onions, chopped • 10ml crushed garlic • 15ml flour • 5ml mustard powder • ¾ cup milk • 30ml dry white wine (optional) • 30ml chopped parsley • 30ml cream • ½ cup grated cheddar cheese • salt to taste • freshly ground black pepper 1. Bring water to rapid boil in a large saucepan 2. Add crayfish and cook for 10-12 minutes, then drain 3. Cut crayfish in half, remove flesh and cut in small, bitesize pieces 4. Dry the empty crayfish shells and place on an oven dish 5. Heat the butter, sauté onions and garlic for 3-4 minutes 6. Stir in flour and mustard powder 7. Pour in milk while stirring until smooth and bubbly 8. Lower the heat, add wine, parsley, cream, half of the cheese, the crayfish pieces, salt and pepper 9. Spoon the prepared mixture into the shells 10. Sprinkle remaining cheese 11. Just before serving, place under grill and allow cheese to bubble and lightly brown TO CLEAN CRAYFISH: Cut through the back of the crayfish with a sharp knife and remove the vein and soft head matter. Rinse well. TAMARIND PUMPKIN CHUTNEY (4) • • ¾ cup oil • • 3 red dried chillies (broken) • • ½ tsp fenugreek seeds • • ½ tsp thymol seeds • • 1 tsp black mustard seeds • • 1 tsp cumin seeds • • 3 cups finely chopped onions • • 2 tbs crushed garlic • • ¼ turmeric • • 2 tbs pickle masala • • 6 cups cubed pumpkin • • 6 tsp salt (level) • • 200g tamarind • • 2½ cups hot water • • 2 cups sugar 1. Heat oil in a thick-bottomed saucepan 2. Fry chillies with spice seeds for few seconds until aromatic 3. Add onion and garlic and soften for ±5 minutes 4. Stir in turmeric, pickle masala, pumpkin and salt 5. Lower heat to moderate and cook until pumpkin is tender 6. Dissolve the tamarind in the hot water and remove the husk 7. Add tamarind juice to the pumpkin and allow to cook 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) • • • • •

2 cups water ½ tsp salt 1½ cup maize meal +/- 1 cup cake flour as needed ghee for basting

Bring water and salt to a boil Add the maize meal and lower heat Stir and allow to simmer for 5 minutes Transfer to mixing bowl Knead well, using cake flour, as needed, to make a smooth dough Break off portions and roll into rotis Toss onto a heated griddle until cooked on both sides Serve with curry.

NAAN (5) • 8 cups flour • 2 tsp salt • ¼ cup sugar • ½ cup full-cream powdered milk (Klim) • 2 tbs fennel seeds (soumph) • 2 x 10g sachets instant yeast • 3 eggs • 125g butter or ghee, melted • 250ml maas (yoghurt) • 375ml lukewarm water (1½ cups) • Poppy seeds for sprinkling over naan 1. Place all the dry ingredients in a large mixing bowl and sprinkle the yeast over 2. In a separate bowl, beat eggs, butter and maas 3. Stir in the warm water 4. Pour liquid onto dry ingredients and mix into a soft dough. Knead well 5. Cover and leave to rise for half an hour in a warm place 6. Knock down and divide into 12 portions 7. Roll into balls, flatten slightly with a rolling pin 8. Place on baking sheet, greased and dusted with flour 9. Leave tray away from draught for 20 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

FLAKY ROTI (5) • 4½ cups flour • 3½ tsp baking powder • 1½ tsp salt • 1½ tsp sugar • 60ml semi-solid ghee • 2 cups hot water • extra flour as needed • extra ghee for brushing 1. Sift dry ingredients into a large mixing bowl 2. Rub in the ghee 3. Add the water and make a soft dough. Knead well 4. Divide the dough into 12-15 equal segments, 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 BREAD ROLLS (5) • • • • • • • • •

1 cube fresh yeast 2 tbs sugar (divided use) 1½ cups lukewarm water 4 cups cake flour (4 x 250ml) 1 tsp salt (5ml) 1 tbs full-cream powdered milk (Klim) 30g margarine Place yeast in a jug Add 1 tbs sugar and mix with a fork 1. Stir in the water 2. Sift the dry ingredients together and rub in the margarine, add the remaining sugar 3. Pour in the yeast liquid and make a smooth dough 4. Knead until elastic and spongy 5. Slightly grease the ball of liquid 6. Cover and keep in a warm place for 25 minutes 7. Knock down the well-risen dough and shape into desired sizes 8. Place on a floured tray to rise again (45 minutes) 9. Preheat oven to 220°C Bake rolls for 12-15 minutes

Page 16 DEEP-FRIED FLAT BREAD (5) • 4 cups bread flour • 2 tsp salt • 2 tsp sugar • 1 sachet instant dry yeast • ¼ cup oil • 1 egg • +/- 1½ cups lukewarm water to make a soft dough • oil for deep frying 1. Combine the dry ingredients in a large bowl 2. Make a well in the centre and add oil 3. Beat egg lightly and add 4. Add water and make into a soft dough 5. Knead for 5-10 minutes until smooth 6. Cover and leave in a warm place for one hour 7. Knead again lightly 8. Divide into 12 portions 9. Pat into a ball, then roll out the size of a saucer 10. Allow to rest on a floured surface for 20 minutes Deep-fry in moderately hot oil until both sides are crisp and golden

CRÊPE BATTER (5) • 1 cup flour • ¼ tsp salt • 1 tbs sugar • 2 eggs • 1 egg yolk • 2 tbs melted butter • milk as needed • water as needed 1. Sift flour, salt and sugar in mixing bowl 2. Beat eggs and the yolk and add to sifted ingredients 3. Add enough milk and water to make a thin batter (to resemble pouring cream) 4. Stir in cooled butter and beat well 5. Heat a non-stick pan or crépe pan 6. Pour in ¼ cup batter on heated pan 7. Swirl pan to coat evenly into a thin crépe 8. Flip over and cook until set and lightly speckled and remove onto a plate Each crépe should take ±1 minute to make

FOCACCIA (5) • 5 cups cake flour • 1 cube fresh yeast and 1 tsp sugar • 2 cups water (lukewarm) • ½ cup melted butter • 1 tbs fresh thyme or oregano • 1 tbs garlic slivers • 1 tbs sugar , 2 tsp salt • salt for sprinkling over 1. Place dry ingredients in a large bowl 2. Reserve half a cup of flour for dusting when kneading 3. Cream the yeast with 1 tsp sugar and stir into the water 4. Make a well in the flour and pour in the butter and yeast liquid 5. Knead into a soft dough 6. Rub oil over the ball of dough 7. Cover and leave to double for an hour 8. Punch down and knead again 9. Divide the dough into 8 portions 10. Flatten each into a round and arrange on a floured baking sheet 11. Allow to rise for 25 minutes 12. Pre-heat oven to 200°C 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

WATERMELON PRESERVE (6) • • 1kg white part of watermelon, cubed • • 50g lime • • 10 cups water (first measure) • • 6 cups sugar • • 50g fresh ginger, slivered • • 3 sticks cinnamon • • 2 cups water (second measure) 1. 2. 3. 4.

Scrape off all red flesh from cubes Place in solution of lime and water for two days Remove cubes from solution and rinse well Place in saucepan and add enough water (at your discretion) to cover. Bring to a rapid boil 5. Drain and keep aside 6. Combine ginger, cinnamon and second measure of water in a large pan and bring to boil 7. Add melon pieces to the syrup and cook until tender. Check by piercing with a skewer 8. Remove melon from syrup 9. Allow syrup to cook gently until very thick 10. Stir in melon pieces 11. Remove from heat, cool and bottle

Page 17 LEMON AND CHILLI PICKLE (6) • • • • • • • •

1 x 750ml oil 2 x 750ml vinegar 24 lemons salt as needed ½ cup sugar 1kg green chillies (stemmed) 3 cups pickle masala ½ cup crushed garlic 1. 2. 3. 4. 5. 6. 7. 8. 9.

Wash lemons and boil for 15 mins Allow to cool, then cut into pieces and remove pips Place in large container and add salt and sugar Stir in one bottle (750ml) vinegar Cover and leave for four days Soak chillies in another bottle of vinegar for two days Remove lemon and chillies and dry well for up to three days Mix everything well and bottle Add oil and cover and leave for a few days

______________________________________________ BASIC PICKLING MASALA : (6) Can be used to pickle vegetables, jackfruit and mangoes • 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) • 2 cups chopped onion • 1 cup vinegar • 1½ cups sugar • 1 tsp salt • 1 tsp pounded ginger • few sticks cinnamon • ¼ tsp cloves • ½ tsp allspice • ½ tsp paprika • 2 tsp peppercorn • 3 bay leaves 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

BRAISED SUGAR MANGOES (6) • 18 medium semi-ripe mangoes • 83ml oil • 10ml cumin • 5ml mustard seeds • 5ml fenugreek • 5ml thymol seeds • 6 cloves (sliced) • 1 tbs ginger (chopped) • 3 stems curry leaves • 3 dried red chillies, broken up into pieces • 6 green chillies (slivered) • 30ml crushed dry chillies • 3ml turmeric • 1 cup sugar • salt to taste 1. Peel and slice mangoes thickly. Do not discard the stone, as many people enjoy sucking on the pickled stone or seed 2. Heat oil in large saucepan 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 6. Simmer for 5 minutes 7. Cool and bottle

When I try to deep-fry something that needs coating with batter I am never successful. The batter always falls into the oil. I have tried using milk and eggs, yet nothing seems to work. What must I do? - Mrs MAHABEER, Chatsworth (7) 1. A coating of batter should be thicker if it is used for fish or vegetables. the following when working with fritter batters: 2. Any food item that has to be dipped in batter must be dry to prevent batter slipping off into the oil 3. Dust or roll pieces of the dipping ingredients in flour before coating with batter Allow batter to stand for at least 30 minutes before use to allow the starch to swell

Page 18 SAUCE FOR SAMOOSAS (7) • 15ml (1 tbs) oil • 1 large onion, chopped • 4 cloves garlic, chopped • 4 fresh red chillies, chopped • 125ml (½ cup) fresh mint • 125ml fresh coriander (dhania) • 375ml (1½ cup) tomato sauce • 125ml apricot jam • 125ml vinegar • 5ml (1 tsp) paprika • salt to taste 1. Heat oil, fry onion, garlic and chillies until soft 2. Stir in rest of the ingredients 3. Blend in a food processor 4. Season to taste Bottle and store in fridge

BASIC VINAIGRETTE (FRENCH DRESSING) (7)

SALAD CREAM (alternative to mayonnaise) (7) • • 2 hard-boiled eggs • • ½ tsp prepared English mustard • • 1 tsp castor sugar • • 2 tbs white vinegar • • ¾ cup cream • • salt to taste • • pepper to taste • • pinch of tarragon 1. Sieve the yolks into a bowl 2. Add the seasoning and beat well 3. Add 1 tbs vinegar and beat well 4. Stir in the cream gradually Blend in the rest of the vinegar

SWEET MINT MARINADE (7) • 4 tbs olive oil • ½ cup minced onion • 1 tsp ground ginger • 1 tsp ground garlic • 2 bay leaves • ¼ cup vinegar • ½ cup tomato sauce • 1 tbs prepared mustard • 1 tbs Worcester sauce • ½ cup honey • 1 bunch fresh mint leaves (± 2 cups) finely chopped • 1 tsp lemon rind • 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 oldfashioned 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

• • 30ml vinegar • • 90ml olive oil • • salt and sugar to taste • • freshly ground black pepper Combine all ingredients in a container with a screwtop lid and shake vigorously until salt has dissolved and mixture looks emulsified. VARIATIONS: To the basic recipe add any of the following: • • 1 tbs finely grated onion, horseradish or gherkins • • 1 tsp Worcester sauce • • 1 tsp minced garlic • • 1 tsp chilli sauce • • 10ml freshly chopped herbs or herb of your choice, for example, parsley or tarragon • 5ml mixed dried herbs