TASTY KINGKLIP

Ingredients :

500g kingklip
2 tblsp maizena
2 tblsp fresh cream
salt and pepper to taste
1 tsp ground green chillies
1 tsp garlic
¼ cup lemon juice
flour for coating
2 tblsp roasted sliced almonds

LEMON SAUCE: melt together 60g butter and 2 tblsp lemon juice.

Method :

- Cut, wash and drain fish.

- Make a paste with maizena, cream, salt and pepper, chillies, garlic and
lemon juice.
- Marinate fish for a while.
- Dip fish in flour and fry in hot oil.
- Before serving, put fish in a platter and pour lemon sauce over and
bake.
- Garnish with sliced almonds and greens.

1
MEXICAN ROTI
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Recipe - Breakfast & Tea Time Treats

MEXICAN ROTI
Ingredients
2 ¼ cups Flour
2 oz butter
½ tsp Baking Powder
1 tsp salt

Rub butter into dry ingredients

Make dough with ¾ cup water and ¾ cup milk.

Dough must be soft.
Make small rotis and fry on tawa with no ghee.

Cook 1 kilo of cubed Chicken with ghee. Add salt, lemon pepper, ginger garlic, green
masala and arad.
Cook Baked Beans, add chow chow. Make kachamar. Fill rotis with chicken mixture and
bake beans. Roll and line a Pyrex dish. Sprinkle with kachamar & cheese then bake until
cheese bubbles.

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Croissants 4 (25.08.07)
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Croissants 4 (25.08.07)
FWC
½ lb butter (divided into 3 pieces)

3 ½ cups flour
½ pkt dry yeast

3 Tbsp salt
1 egg yolk

¾ cup milk
¾ cup water

Method:

Boil and cool milk 7 water – beat in egg yolk

Mix together all dry ingredients

Add liquid mixture to make a soft dough – add more water if required.
Knead until smooth & elastic

Leave to rise for about a minute

Divide dough into 4 and roll out into rotis

Grate butter in between each rotti and sprinkle with maizena

Stack rotis onto each other and roll into big rectangle. Fold over.

Roll out once more

Leave in fridge to raise further.

To bake – divide dough into four parts

Roll into 4 rotis – divide each roti into 8 wedges roll from wide side to
point. Shape into crescents. Place on baking sheet with the point tucked
under.

Brush with egg white.

Bake at 180C for 10 minutes

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Cool & spread water icing & sprinkle with coloured almonds

Filling that can be used

Custard , apple or coconut

Chicken, steak or mince.

RUSKS

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Ingredients :

1kg self raising flour

500 grams margarine
5 cups All Bran Flakes
5ml baking powder (heaped)
5ml salt
2 eggs
½ lt cultured milk
2 cups sugar

Method :

- Melt butter – Add sugar.

- Mix dry ingredients.
- Beat eggs separately. Add cultured milk and beat well.
- Mix the butter and egg mixture to the dry ingredients. Make soft dough.
- Bake at 180 degrees for approx. 1 hour, until done.
- When baked, cut into rusk pieces. Separate the rusks and put back loosely in
oven trays. Dry overnight in oven at 100 degrees.

PURI
Ingredients

5
2 cups cake flour

½ tsp salt

2 tsps butter / oil

1 cup lukewarm milk and water mixed

¼ cup sour milk

oil for frying

Method

1. Combine the flour, salt in a dish.

2. Add the butter and mix to resemble bread crumbs

3. Pour sufficient liquid to form a soft but manageable dough.

4. Roll out the dough thinly on a floured surface.

5. Cut into rounds using a scalloped cutter and deep fry in hot oil unril pale brown on
both sides.

6. Serve with Patarya.

PASTRY CONES

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Ingredients

Puff Pastry

1. Cut the pastry in long strips

2. Lightly grease baking horns with oil, then twist a strip of pastry around each one and
bake in a moderate oven until golden brown.

3. Carefully remove pastry from Horns and stuff a small Patarya into each pastry cone.

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PANCAKES . 2
INGREDIENTS

2 Cups flour
Pinch of salt
3 Teaspoons Baking powder
1 Teaspoon Bicarb
2 Cups of Milk
3 Eggs
4 Tablespoons Butter

METHOD

Sift dry ingredients. Desolve Bicarb with milk. Beat eggs. Add to dry ingredients.
Beat well. Make pancakes. Sprinkle sugar and cinnamon or syrup, lemon juice
and fresh berries… +/- 12 pancakes.

MALVA PUDDING
Ingredients:
1 cup flour

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1 cup sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon vinegar
1 teaspoon vanilla essence
1 tablespoon apricot jam
1 egg
1 cup milk
pinch of salt

Syrup:
Boil together;
- ¼ lb butter
- ¾ cup sugar
- 1 cup milk
- ½ cup water
- 1 teaspoon vanilla

Method:
1. Beat ingredients for pudding together
2. Bake at 180 degrees for approximately 40 minutes
3. Once baked remove from oven and poke with fork
4. Pour syrup over while still hot
5. Serve with Nestles cream

Walnut Cinnamon Pie

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Ingredients
For the Crust
21/2 cups self raising flour
2 Tblsp sugar
½ tsp salt
¾ tsp ground cinnamon powder
1 cup (2 sticks) cold butter cut into pieces
4 to 6 tblsp ice water

For the Filling

10 cups sliced apples
1 tblsp fresh lemon juice
½ cup sugar
3 tblsp quick cooking tapioca (sago)
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ cup coarsely chopped toasted walnuts
1.4 cup chopped crystallized ginger or heaped tsp ground ginger
2 tblsp butter cut into pieces

Milk and sugar

Method
Crust:
1. Combine flour sugar salt and cinnamon in food processor.
2. Add butter process until mixture looks like bread crumbs.
3. With the machine running add water, 1 tblsp at a time.
4. Process until dough holds together.
5. Shape dough into two flat discs wrap in plastic and refrigerate for
1 hour or overnight.

Filling:
1. Toss apples with lemon juice in a large bowl.
2. Combine sugar sago cinnamon and nutmeg & sprinkle over Apples with
walnuts and ginger, toss until all are well Coated.
3. Preheat oven to 425 degrees and then roll half of the dough on a lightly
floured surface to make a 13 inch circle. Line a 9 inch pie plate and trim off any
excess.
4. Arrange apple mixture in pie plate and dot with butter.
5. Roll remaining dough to 12 inch circle and cover pie.
6. Seal all edges and brush crust lightly with milk.

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7. Decorate the top of the pie with leaf cutouts.
8. Sprinkle entire pie lightly with sugar.
9. Bake for 15 minutes then reduce oven to 350degrees. Bake until golden
brown and filling is bubbling about 40 minutes

Sweet Vermicelli (18.01.07)

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2 cups vermicelli
3 Tbsp ghee
Tuj
2 elachi
1 dozen sultanas
1 cup sugar
½ cup milk
Saffron egg yellow colouring

Braise sultanas in ghee with tuj and elachi till the boiling water and simmer slowly till
cooked.
Add sugar and simmer on stove with pot closed till it is absorbed by the vermicelli.
Add milk bake in oven with lid of casserole on till vermicelli is dry and loose, with a little
Saffron and egg yellow colouring.
Decorate with blanched almonds or pistachios.

Custard Falooda Dessert (14.06.07)

1 lt milk

12
2 Tbsp sugar
2 level Tbsp klim
2 level Tbsp custard powder
1 ½ level tsp folooda powder
1 small tin nestle cream 155g
1 condense milk 385g
1 fresh cream (beaten)

Method:

1. Bring 1 lt milk and 2 Tbsp sugar to boil.

2. Mix the following in a bowl ½ water:
2 Tbsp klim
2 Tbsp custard powder
1 ½ tsp falooda powder
3. add to boiling milk
4. Remove after 10 min and beat in nestle cream and condensed milk.
5. Decorate with fresh cream, strawberries and flake.

Vegetable Maizena Achaar

Ingredients

13
1 ½ kg mangoes
3 Tsp rough
3 Tbsp methi masala
4 Tbsp crushed chillies
1 tsp ard
1 Tbsp jeero
2 cups vinegar
1 cup sugar
½ cup oil
½ maizena
Curry leaves
Green chillies
Oil for vinegar
Whole musted seeds

Method:

Peel & cut mangoes into cubes.

Add methi, masala, crushed chillies jeero, arad and mix well.
Boil vinegar, oil, sugar & maizena on low
When it begins to thicken add to mangoes while still hot.
Make vinegar will mustard seeds, curry leaves & cut chillies.
Refrigerate.

Pandella (04.09.07)
Ingredients:

14
3 Grated cucumbers
1 cup flour
1 cup chana flour
1 cup mealie meal
1 tsp sugar
1 large onion grated
2-3 Tbsp of chopped green onions
Salt
3 tsp ground green chillies
1 tsp saumf
½ tsp crushed jeera
½ tsp crushed coriander
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Method:

Sift all ingredients together add the grated cucumber green chillies garlic and
onions

The batter will look like a thick bhajia batter.

Take Tbsp full at a time, flatten and drop into hot oil till gold in colour drain on
kitchen paper.

Pandellas are much nicer when grilled on tava, press down and flatten with back
of spoon, pour a tsp of oil on each side and grill.

Vegetable Filling for savouries (04.09.07)

2 potatoes

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2 cups mix veg
1 cup grated cheese

½ tsp crushed jeera

1 Tbsp oil

Ground chillies, salt and pepper to taste

1 chopped onion

1 bunch spring onion chopped

Chopped dhania

Method:

Saute the vegetables and onions in oil for about 5 minutes

Add spices and simmer until vegetables are tender and the corn softened
When cooled, add the cheese and greens.

VEGETABLE FILLING FOR SAMOOSAS & PIES

Ingredients:

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1 tsp whole mustard
2 dessertspoons oil
1 cup frozen mix vegetables
1 cup frozen whole corn
½ cup frozen peas
½ cup water
2 potatoes – cubed and boiled
1 dessertspoon green chillies – pounded - (as required)
2 tsp salt (as required)
1 tsp fresh garlic – fine
1 level dessertspoon ground dhannia
1 level tsp coconut
oil
½ cup greens – spring onions and dhannia

Method:

1. Add whole mustard to oil. When mustard begins to sizzle, add mix vegetables,
corn and peas
2. Add water and cook on medium heat until all the water has evaporated. Keep
vegetables moist
3. Add potatoes and rest of ingredients and braise, stirring continuously for 5
minutes.
4. Remove from stove and allow to cool.
5. When cool add greens.

CHEESE, ONION AND CORN FILLING

Ingredients:

2 cups grated cheese – cheddar or gouda

2 medium onions chopped – squeeze out water
1 level tsp white pepper
½ tsp salt – as required
1 tsp pounded green chillies – (as required)
½ cup grated green pepper
lemon juice

Method:

Add all the above ingredients together and mix

VEGETABLE AND CHICKEN CUTLETS

Ingredients :

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½ loaf bread soaked in water
1 cup frozen sweet corn
1cup mixed vegetables – frozen
1kg chicken mince
1 green pepper – finely chopped
salt to taste
1 tsp crushed black pepper
1 tsp garlic salt
crushed green chilles and garlic to taste
green dhana – chopped
spring onions chopped

Method :

- Mix together: ¼ cup oil and ¼ cup vinegar.

- 2-3 eggs beaten, bread crumbs as needed.
- Drain water well from bread, frozen sweet corn and veggies.
- Mix with remaining ingredients.
- Form into oval patties using oil and vinegar to dip hands while shaping patties.
- Dip in beaten egg and breadcrumbs and fry in shallow oil.

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TUNA AND MUSHROOM PIE (06.06.06)

(Makes 1 pie)

BASE

250 ml Snowflake cake flour

250 ml grated cheddar cheese
125 g butter or margarine

FILLING:

1 onion, chopped
15 ml cooking oil
2 extra large eggs, beaten
250 ml milk
200 g can tuna chunks, drained
285 g can creamed mushrooms
15 ml chopped fresh chives or 5 ml dried salt and freshly ground black pepper to taste
fresh chives to garnish

1. BASE: Mix flour, cheese and butter by using a food processor or rub in with hands.
Press firmly into a greased 23 cm pie dish.

2. FILLING: Saute` onion in oil until soft and spoon out. Whisk the eggs and milk, add
onion and all the other ingredients.

3. Pour into pastry base and bake in a preheated oven at 180 degree cel for about 35
minutes.

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SWEETCORN SQUARES/ LAGAN
Ingredients

500G Chicken Fillets

1 Onion
1-2 tblsps Ghee/Butter
Salt to taste1 Slice bread soaked in ½ cup milk
1 Tin Cream style Sweetcorn (310g)
2 Eggs
½ cup flour
1 tsp baking powder
1 tsp salt
1 tsp ground dry dhana
1 tsp ground jeeroo
1 tblsp ghee
Green chillies and dhana chopped to taste.

Method

1. Cut meat into small pieces and cook with chopped onion add ghee and
salt to taste.
2. Mix other ingredients together and pour into greased pan.
3. Put meat evenly over and press lightly into mixture.
4. Bake in moderate oven for ½ hour or until cooked through.
5. Cool and cut into squares.
6. Dip in beaten egg and fry in oil.

Use any left over chicken filling for the meat.

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Surprise Savoury Rolls
Filling:

1 kg Mince (chicken)
1 tsp Salt
1/4 tsp Crushed Jeeru
1 tsp Ginger / Garlic
1 1/4 tsp Ground green Chilli
1/4 tsp Pepper

Method:

1. Cut in 1cm cubes

2. Wash and drain
3. Put in pot with spices and mix well
4. Add a tbsp of oil and braise slowly till dry
5. Now add sufficient water to cook chicken tender
6. Allow to cool then add a little chow-chow mustard sauce and / or tomato
sauce

Rolls:

4 Cups Flour
90g Butter
1/4 Cup Oil
1 1/2 Cup Warm Milk
1 pkt Yeast
2 tbsp Sugar
1 1/2 tsp Salt
Method:

1. Mix flour, sugar, salt, and yeast

2. Add butter and mix to make a crumbly mixture
3. Add milk and oil and knead very well
4. Allow to rise double in volume
5. take golf ball size lumps of dough and stretch this in the palm of
hand, put a tablespoon of the chicken in the middle
6. Close over, talking care to wrap chicken well and place on baking
sheet with the enclosed side at bottom
7. Allow to rise again

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8. Brush top with beaten egg, sprinkle with poppy seeds and bake in
200 degree celcius oven for 5 minutes, reduce heat to 175 degree
celcius and bake for another 20 minutes.

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STEAK FRIKKADELS
Ingredients :

1 kg steak mince
2 eggs
2 teaspoons baking powder
¼ teaspoon nutmeg
8 slices bread (dampened)
1 teaspoon lemon pepper
1 onion (grated)
salt and green chillies to taste

Method :

Combine all ingredients into a large bowl.

Mix well and roll into balls.
Flatten on palm of hand and dip into egg white and fry.

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STEAK OR CHICKEN PIES (10.09.05)
Ingredients
½ kg Steak cubed or chicken breasts cubed
½ tblsp salt
½ tblsp dhanna jeero
½ tblsp lemon pepper
¼ cup lemon juice
¼ tblsp Arad

Method

1. Mix the steak and all ingredients or the chicken and all ingredients
2. Cook till done
3. Add green chutney
4. Fill pie cases and bake.

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SPRING ROLL FILLINGS
1 packet ( 50sheets) spring roll pastry
1 large onion, finely chopped

1 tablespoon garlic crushed

60 g butter

4 cups chicken fillet, cubed

1 ½ teaspoon salt

pounded green chillies , to taste

1 teaspoon fine black pepper

2 teaspoons aromat

2 teaspoons chicken spice

2 teaspoons lemon pepper

2 cups cubed pepper, red yellow and green,

½ cup frozen corn

½ cup milk

2 tablespoons maizena

1 cup grated cheese

¼ cup cake flour

8 tablespoons water

beaten egg

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breadcrumbs

Stir the onion, garlic and butter in a pot over heat until onions are soft.

Add the chicken, spices, pepper and corn. Cook until chicken is tender, stirring
occassionaly.

Stir the milk and corn flour together in a cup to form a paste, add to the chicken and
continue cooking until the mixture thickens.

Remove from heat and allow to cool. Add the cheese and mix well.

Mix the flour and water together in a bowl to form a smooth paste. Set aside.

Place a spoonful of filling at the corner of a pastry sheet. Roll up, turning twice and tuck
ends in. Moisten sides with flour paste and continue rolling until the end. Repeat with the
remaining filling and sheets.

Dip in beaten egg and roll in crumbs.

Deep fry spring rolls in hot oil until well browned. Drain on absorbent paper and serve
with a sauce.

SPINACH PATTA

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INGREDIENTS

2 Bunches spinach
1 ½ Cups sourmilk
¼ Packet Amli
2 Teaspoons baking powder
1-2 Cups vinegar
¾ Cup cake flour
3 Cups chanaflour
2 Tablespoons mealie meal
6 Large pieces ground garlic
1 Teaspoon fine jeeroo
1 Teaspoon fine Dhania
2 Tablespoons Methi Masala
2 Teaspoons Brown sugar
1 Large onion
1 Large tomato
Green chillies and Dhania-stamped/liquidised
Salt to taste.

METHOD

Wash and chop spinach. Soak 1-cup vinegar in Amli, liquidise tomato, onion,
green chillies and garlic with balance vinegar mix all other ingredients. Add sour
milk as well, if batter is dry add more sour milk. Pour in greased oven tray. Bake
in pre-heated (180 degrees) for 25-30 mins. When cool, cut as desired.

SPICY CHICKEN PIZZA (06.06.06)

27
( Makes 1 large pizza )

Base :
375 ml Snowflake self raising flour
2 ml salt
125 ml buttermilk
About 60 ml olive oil

TOPPING:
30 ml cooking oil
2 chicken breasts, cut strips
1 large onion, cut rings
2 cloves garlic, crushed
15 ml chopped ginger
1 green pepper, cut into strips
45 ml peri-peri sauce
125 ml grated mozzarella cheese
15 ml chooped fresh herbs or 5 ml dried salt and freshly black pepper to taste.

1. Base: Sift flour and salt. Whisk buttermilk and oil and add to dry ingredients to make
a soft dough. Press dough into a greased 28 cm pizza pan.

2. Topping: Heat oil in a heavy based sauce pan. Add chicken strips and fry starting to
brown. Ad onion garlic, ginger pepper and sauté` until soft. Add peri peri sauce and heat
through. Layer all ingredients on pizza base.

3. Top with cheese, herbs and seasoning. Bake in a preheated oven at 200 degree cel for
about 25 minutes.

Serve immediately.

28
ROULADE
Ingredients :

1kg chicken mince

Salt
2 teaspoon aromat
2 eggs
2 teaspoons dry dhannia
2 teaspoon garlic
2 grated onions, remove water
green masala
2 heaped tablespoons flour
2 tablespoons ghee
2 – 3 small potatoes mashed
1 – 2 potatoes grated and fried like crisp
Green dhannia for decoration

Method :

- Spice chicken and braise in 2 tablespoon ghee

- Add green chutney, salt and pepper to mashed potatoes
- Divide mince into 3
- Oil a piece of foil, spread mince
- Roll tightly
- Bake for 45 minutes

29
QUICK PIZZA
Ingredients :

1 cup cheese, grated

1 cup polony, cubed
1 cup tomatoes, cubed
½ cup green peppers, cubed
2 eggs, beaten
2 tablespoons flour
Salt / Pepper to taste

Method :

- Combine all the ingredients and place into silver cups.

- Bake in a moderate oven until done.

Quick and Easy Mince Lagan

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Requirements:

Cooked Mince (Samoosa)

Mashed potatoes
Salt, Butter
Egg White and Bread Crumbs

Method:

1. Mix mince, mash, salt, and butter

2. Pat into a greased pan
3. Brush with egg white and bread crumbs
4. bake at 180 degree celcius
5. Cut into slices and serve with chutney

POTATO/STEAK OR CHICKEN PIE

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Ingredients :

1 potato – sliced and parboiled

250g steak/chicken
1 cup flour
60g margarine
1 onion – sliced
½ tsp baking powder
¾ tsp salt
¼ cup each of milk and water
½ tsp ginger/garlic
½ tsp crushed green chillies
½ tsp jeera

Method :

- Cook steak/chicken soft with salt, pepper, ginger garlic, green chillies and
jeera.
- Add in grated onion and cook for a while.
- Sift flour with baking powder and salt and rub in margarine. Make dough with
milk and water, but use only what is required to make a soft, rollable dough.
- Divide dough in 2. Roll into rotis to fit size of baking tray.
- Grease tray and lay roti in it. Spread thin slices of tomato, then steak, potatoes
and tomatoes again. Cover with the second roti.
- Brush over with egg yolk. Sprinkle poppy seeds.
- Bake in 180 degree oven for 30 minutes.

POTATOE MINCE PIES

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Ingredients
2 Cups Flour
2 tsps baking powder
2 tblsp oil
1 egg
¼ tsp salt
Enough milk

Mix all the ingredients together to form a soft dough.

Filling
3 large potatoes
¼ cup water
3 tblsps oil
Salt to taste
¼ tsp arad
Ground red chillies to taste
1 cup samboosa mince (optional)
Chopped green dhana
Chopped spring onions.

Method

1. Dice potatoes and steam with water, oil ,salt , arad and ground red chillies until
water burns out and potatoes are cooked.
2. Remove from heat and cool.
3. Add samboosa mince, green dhana and spring onions.
4. Make pies and dip in paste made from flour water and one egg.
5. Deep fry in moderately hot oil until golden brown on both sides.

Pateria Casserole (21.08.07)

Ingredients:

33
Sliced steamed pateria
Red chutney- of your choice
Fried onions
Sweet corn – cream style
Grated Cheese
Fresh cream

Grease Pyrex dish and layer in the following order.

Sliced pateria – steamed (layer) oil

Chutney of choice (red)
Fried onions – sprinkle
Sweet corn – cream style
½ fresh cream (pour)
Grate cheese
Bake and eat immediately.

PANCAKES FILLED WITH MINCE

Ingredients - For Pancakes
500ml milk

34
5ml salt
500ml flour
3 eggs
100ml water if need
Mixture of Oil and melted butter to fry pancakes

Method
1. Sift flour and salt together, make a well in the middle of the flour
2. Whisk together milk, eggs and water, pour in to the centre of the flour and mix with
electric beater until thick and creamy batter.
3. Leave the mixture in the fridge for 1 hour. Batter should be pliable
4. Heat pan thoroughly and add a teaspoon of oil mixture and then swirl this in the pan
5. Add pancake mixture and fry for ½ minutes on one side until lightly golden. Turn and
brown the other side
6. Remove to a plate. Repeat this process until all the batter has been used up.

Ingredients – Meat filling

30ml oil
1 small onion sliced
300g mince
Salt & pepper to taste
5ml crushed garlic
20ml soya sauce
45ml chutney of your choice
15ml mutton spice

Method
1. Heat oil in the pan
2. Fry onion until golden and add mince and all other ingredients and fry until meat is
cooked. Allow to cool.

To Assemble
1. Cut one pancake in half and place some filling in the pancake and roll up in the shape
of a cone.
2. Repeat until all the filling and pancakes have been used. Or roll into swiss roll with
open sides and cut in half.

METHIBHAJI SQUARES (17.09.05)

Ingredients

35
1 cup fresh methi bhaji
1 410g tin cream style sweet corn
1 tsp Green chillie masala
2 eggs
1 onion chopped
½ cup milk
½ cup mealie meal
½ cup cake flour
½ tsp arad
2 ½ tsps baking powder
1 tsp salt
Sesame seeds
1 tsp ground jeero
½ cup oil
1 tblsp freshly chopped dhania – optional

Method

1. Wash and chop bhaji leaves and drain well.

2. Blend ½ corn, chillies, eggs, onion and the milk together in blender.
3. Empty this mixture into a dish.
4. Sift all the dry ingredients into the corn mixture and mix well.
5. Lightly stir in the Bhaji, oil and dhania
6. Pour mixture into a greased oven proof dish and bake in a moderate oven for about
an hour or until skewer comes out clean.
7. Cool and cut into squares and serve.

Baked beans and cheese casserole (16.01.07)

1Tin baked beans

¼ cup grated cheese

36
1 tsp dhunia
½ turmeric powder
1 tsp chillie powder
2 green chillies
½ tsp salt
1 onion finely sliced
1 tomato sliced
2 green peppers
1 ½ cup macaroni
2 tsp oil

Put macaroni in boiling water with salt and cook until done. Five minutes before
macaroni is done, add one tsp of oil in pot. Drain and rinse in cold water, keep in
colander. Fry onions in oil and when they become soft add pepper rings and fry till
onions begin to change colour.

Add tomato and spices and cook gently till tomato is blended. Then add baked beans and
toss well. Arange ½ of beans curry rest of macaroni and the rest of beans curry. Bake in
350ºF (180º) oven for 10 minutes. Remove from oven sprinkle with grated cheese and
bake till cheese melted.

Aloo Puri (25.08.07)

4 large potatoes – boiled and mashed

37
½ green chillies
2 cups samoosa mince

2 eggs beaten

Method:
Mix together:

Salt
Green chillies

Eggs, add to mash

Flatten mash mixture in the palm of you hand- form a ball with mince and
put in center of flatten mash.
Cover mince completely – flatten slightly dip in egg and fry in hot oil.

Can be dipped in bread crumbs as well

Jalapeno Chicken and Cheese Samoosa (11.08.07)

1 cup chicken fillet, cubed

38
½ tsp salt

3 Tbsp steers creamy jalapeno sauce

¼ cup lemon juice

1 Tbsp butter

2 cups finely grated chedder cheese

1 Tbsp green masala (chilli + garlic)

1 egg beaten

Cornflake crumbs

Combine the cubed chicken, salt, sauces, lemon juice and butter in a pot.

Cook over medium heat until done. Allow to cool

Add the cheese and greens- mix well- fill samoosa

Dip in egg and coat with bread crumbs – freeze

To fry in shallow or deep oil, turning once until a lovely golden colour on both sides.

Serve hot with lemons.

DAHI WARAH
Ingredients
1 cup flour
½ tsp baking powder

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1 dessert spoon ghee
¼ cup sour milk
pinch of salt

Method
1. Mix all dry ingredients together.
2. Rub in ghee and make into a fairly stiff dough with sour milk (like puri dough).
3. Roll out on a board to ¼ inch thick and cut into rounds with a biscuit cutter.
4. Fry in oil to a pinkish colour.
5. Cool and dip in syrup.

Vegetarian Lagan (29.05.07)

1 Medium Onion – chopped

½ green pepper – chopped

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½ cup grated cheese

3 Tbsp melted butter

2 baby marrows- grated

1 big carrot- grated

1 ½ tsp ground green chillies

4 eggs

1 cup frozen corn

75g self raising flour

Method:

1. Beat eggs then add in the flour, chillies and salt – mix well.

2. Combine rest of ingredients with egg mixture and mix well.

3. Pour mixture into a greased casserole dish and bake at 180°C for 35 to 40 minutes.

VEGETABLE CURRY
My vegetarian friends always ask me to make this curry, but I make extra because it’s
not only the vegetarians who tuck in!

Ingredients

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15 ml oil
2 medium onions, chopped
1 large green pepper, chopped
1 large brinjal, cubed
8 courgettes, sliced
250 g button mushrooms, sliced
5 ml crushed garlic
5 ml ground coriander
5 ml ground cumin
2 ml turmeric
1 chilli, chopped
2 ml chilli powder
30 g freshly chopped coriander

Method
1. Heat oil in a large sauce pan, add onions and green pepper and sauté for a minute.
2. Add remaining ingredients. Cover and simmer over medium heat for 15 to 20
minutes, stirring occasionally until cooked
3. Season to taste and

Cheesy Potato Bake (30.01.07)

5-6 Large potatoes

1 can cream of vegetable soup
¼ cup milk, cream sherry
2 cups grated tasty cheese
Paprika

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Cook the potatoes. Add enough milk, cream, sherry or a mixture of these to make the
soup up to 2 cups.
Grease a large shallow oven dish than cover half the bottom with potato slices and half
of the cheese. And then pour over half of the soup. Sprinkle the top with paprika and
bake uncovered at 200º C for 45 min.

Leave to stand for ½ and hour or so prior to serving. This will allow the flavours to blend
and the potatoes to absorb all the remaining liquid. Serve with green or tomato salad
and crusty bread rolls.

Creamy Vegetable Lasagne (15.05.07)

2-3 Carrots – cut julienne

2 trays of mushrooms- slices

1 tray baby marrow

43
2-3 green chillies

1 green pepper

Ultramel- clover 250ml – use only half

1 tsp salt

½ tsp pepper

1 can sweet corn

Lasagnae sheets

Cheese grated

1 tsp ginger garlic-level

Method:

1. Melt ¼ pound butter

2. Add chopped veggies in the order given

3. Add ½ - 1 tsp ginger garlic

4. Cook till done, then add salt and lemon pepper

5. When done remove from stove and add sweetcorn and ultramel.

White Sauce:

2 cups milk

2 Tbsp flour

Butter

1 tsp salt

Pepper

44
Braise flour in a little butter in a pot on stove

Add warm milk stir and allow to thicken

Add salt and pepper.

Setting the lasagne:

1. In a casserole dish, put white sauce first, the vegetables and then the lasagna sheets.

2. Repeat ending with the white sauce

3. Add grated cheese

4. Bake at 180C for 35 min.

WHOLE LEG ROAST

Ingredients:

1 leg roast: insert 10 cloves, 10 pieces whole garlic

1 tsp black pepper
1 tsp white pepper

45
1 tblsp lemon pepper
2 tblsp green chillies
1 tsp crushed garlic
whole pepper corns
1 tsp salt
¼ cup lemon juice
1 tblsp worcestor sauce
1 tsp soya sauce

Glace :

¼ cup olive oil

¼ lb soft butter
3 tblsp brown sugar: mix together
1 tsp garlic salt
1 tsp honey

Method :

- Mix all ingredients and marinate the leg a day before.

- Next day, cook till fairly done.
- Then mix glace ingredients.
- Brush the whole leg with the glace turning all the time.
- Cook till nice and brown in colour.
- Decorate with baby potatoes, pickled onions, green and red cherries and sweet
corn spears, or any tiny vegetables – on a toothpick.

STEAK ROLLS
Ingredients
3 Potatoes – Mashed
6 cups flour

46
¾ cup sugar
1 pkt yeast
1 cup milk
3 eggs
1 tsp salt
40 grams butter or margarine

Method

1. Place flour, sugar, salt and yeast in a bowl

2. Add butter to mash potatoes and and then add this to the flour mix
3. Add eggs and milk
4. Add water if necessary to make soft dough and knead very well.
5. Allow to rise till double in size.
6. Knock down and take pieces to make saucer size rounds.
7. Fill with steak filling brush with egg sprinkle sesame seeds and bake. Do
not over bake if you want really soft rolls.

Filling
1 kilo steak cut into cubes

Marinate overnight with:

Dry red chillies, salt, dry dhana, arid, ginger, red masala, and 3 tsps each of
mustard sauce, lemon juice, vinegar and mayonnaise.

Make vagaar with:

1 onion, sliced green chillies, sliced garlic, jeeroo

Then add steak and cook until done.

Add 4 tblsp each of the following :

Tomato sauce, tomato paste,
Lastly add ½ grated tomato
Spaghetti & Steak Sauce (05.06.07)

1 kg cubed steak
1 tsp dhana crushed

1 tsp jeeru

1 tsp salt

47
1 tsp chillie powder

1 tsp red ginger garlic masala

1 tsp steak & chops spice

1 tsp bbq spice

1 tsp aromat

¼ tsp tumeric

¼ cup peri-peri sauce

¼ cup mayonnaise

¼ cup mustard sauce

1 grated tomato

Method:

1. Fry finely sliced onions in a little olive oil

2. Add steaks and above spices

3. Add water if necessary until most done

4. Add the 3 sauces and cook for 10min, until a thick sauce remains

5. Garnish with mixed herbs

6. Boil 2-3 cups spaghetti until alle dante

7. Strain in cold water

8. heat 2 Tbsp olive oil in a pot. Add:

cooked spaghetti

48
¼ tsp green masala

¼ tsp dhana jeeru

Salt to taste

3-4 Tbsp or more tomato sauce

Add a little water and steam for 5min.

Place spaghetti first in a plate and top with saucy steak.

SALT & PEPPER BEEF

1 Kilo Beef (stewing)
1 ½ tsp coarse salt
1 ½ tsp Freshly ground pepper
1 Tsp Garlick flakes
Green Chillies (optional)
½ Cup Mayonnaise
2 Chopped onions

49
½ kilo mixed vegetables
Fried Potatoes (optional)
2 tbsp Ghee

1. Boil Stewing Beef for about 2 hours with taj & elachi
2. Heat Ghee braise onions until soft
3. Add Salt pepper flakes and green chillies
4. Add beef and cook until beef is almost tender
5. Add veggies and mayo
6. Add fried potatoes
7. Serve with rotis

ROAST LEG / FILLET STEAK

Ingredients
1 cup tomato sauce
2 tsp green masala chillies
Salt & freshly ground pepper to taste
1 tblsp Dhana
1 tblsp Jeeroo
Pinch saffron

50
Juice of 1 lemon
2 tblsp ginger garlic

Mix all above ingredients together – and then marinate the meat
overnight

Cook in a POT until tender. Add more water if necessary until done
Use the sauce of the marinade to moisten the meat while cooking.
Serve with corn, fried mushrooms and cubed fried potatoes, and garlic pita
bread.

PEPPER STEAK
Ingredients :

1kg steak
½ tsp mustard powder
1 tblsp Worcester sauce
½ tsp garlic paste
2 tblsp crushed black pepper
salt
corn flour

51
oil – enough to rub on steak
butter

Method :

- Apply all the above ingredients except pepper and corn flour to the steak and
set aside for 5-6 hours
- Sprinkle crushed pepper on each piece and press inside with a rolling pin.
- Then dip the steak pieces in flour, shaking off any surplus
- Place in sizzling hot skillet with just enough melted butter to keep meat from
sticking. Fry both sides until brown
- Remove to a hot platter
- Spread with softened butter if desired. Serve with garlic bread

Patta Curry (16.01.07)

500g chicken or mutton

1 tomato
1 stick cinnamon
2 elachi
A few cloves and peppers
1 tsp salt
1 large finely sliced onions
½ cup oil

52
1 tsp turmeric
1 full tsp chillies
1 tsp ginger garlic
¼ cup sour milk cards
1 tsp dhunia jeeru

Fry onions in oil pale golden colour. Add meat to which has been added all the spices,
the sour milk, tomatoes and allow to cook slowly till juices are absorbed. When meat is
nearly done, arrange the pattas over it, add 3 Tbsp of water and allow to steam for 20
minutes longer.

MEAT ROAST
Ingredients :

1 ½ kg uncut beef – whole piece

4 tblsp Worcestershire sauce or lime juice
½ tsp garam masala powder (all spices)
salt
oil

Method :

53
- Punch the meat well with a fork. Rub garam masala and salt all over the meat.
- Apply Worcestershire sauce and keep in fridge overnight.
- Next day take the meat out and set aside for 2 –3 hours.
- Heat oil in a vessel. Place the meat and let it brown on both sides.
- Add just sufficient water to tenderise the meat and cook over a low heat till
done.
- Cut in slices before serving.

CHICKEN LAGAN
Ingredients

2 cups chicken fillet cubed

1 tsp Ghee
½ tsp salt
1 tblsp green chillies
½ tsp black pepper

Braise the chicken with the above ingredients until cooked

54
Soak 4 slices of bread in 1 cup of milk for 15 minutes.

1 Tin cream style sweetcorn

2 eggs
2oz butter
¼ cup peas
1 tblsp sojee
1 tsp Baking powder
chopped Dhana

Method

1. Whisks eggs and add to bread mixture.

2. Add rest of ingredients to milk mixture including the cooked chicken and mix well
3. Pour into pyrex dish and bake in oven at 180c for approximately 1 hour

Tortillas (02.06.07)

Ingredients:
2 cups flour

60g margarine

½ tsp salt

Method:

55
1. Rub ingredients to resemble breadcrumbs.

2. Make dough with water

3. Leave dough to rest for an hour or two.

4. Divide into bolls and roll thin rotis.

5. Semi cook on tawa.

6. Fill roti with following.

Filling:

350g chicken fillet cubed

11 tsp ginger garlic

Salt pepper

1 tsp dhana jeeru

1 tsp chilli powder

1 cup mixed vegetables

2 Tbsp chilli sauce

2 Tbsp tomato sauce

2 Tbsp HP sauce

Cheese grated

Salad:

1 small tin baked beans (optional)

2 green chillies sliced

56
½ cup yoghurt

1 medium onion chopped

1 medium tomato chopped

Salt, pepper

Mix all together.

Fill roti with filling, salad and cheese.

Fold and microwave until cheese melts.

ROAST CHICKEN SERVED WITH A GRAVY

Ingredients:

1 medium sized chicken

1 tablespoon lemon juice

salt & pepper to taste

2 ½ tablespoon oil

57
 2 tsp gharam masala powder (all spices)
1 tablespoon butter

1 tablespoon flour
3 medium potatoes (boiled and mashed)

½ cup frozen peas

Method:

1. Rub the chicken with lemon juice and seasonings and set for 3
hours.

2. Heat the oil in a deep pan. Put the chicken into oil and brown all
sides.

3. Add about 1 cup of water and allow to cook till chicken is tender.
4. Remove chicken from pan and leave the gravy inside

5. Heat butter in a pan, add flour and brown it.

6. Add chicken gravy and stir well

7. Cook till gravy is thick

8. Lay the chicken on a serving dish with a border of mashed
potatoes and peas around
9. Pour the thick gravy on top and serve immediately.

GREEN CHICKEN

Ingredients:

1kg chicken fillets

1 tablespoon green chutney

3 tablespoons mayo

salt to taste

58
 2 tsp aromat
1 ½ tsp garlic

1 ½ tsp green masala

1 tsp lemon pepper

1 tsp mixed herbs

lemon juice

Method:

Grill with butter.

DRY PAN ROAST CHICKEN

Ingredients:

1 chicken approximately 1kg

1 big onion roughly chopped

4 tablespoons fresh coconut peeled and grated

59
½ cup vegetable oil

1 ½ teaspoon cumin seeds

8 black peppercorns

8 cloves

1 tablespoon saumph

1 tablespoon coriander seeds

4 tablespoons chopped fresh coriander

lemon wedges to serve

Method:

Heat the oil in a heavy based pan.

Add the cumin seeds, peppercorns, cloves, saumph, and

coriander seeds.

When the seeds have stopped spluttering stir in the onion.

Stir fry until light golden.

Add the coconut and continue stirring until the mixture turns into

a golden colour.

Turn off the heat and allow to cool slightly.

Blend very fine in a processor.

Meanwhile, wash and score the chicken deeply.

Place in the pan with the paste.

Mix thoroughly coating the chicken well.

Sir fry on a medium heat for a few more minutes incorporating all
the spices into the chicken.

Cover and simmer until chicken is cooked.

60
 Stir in half the chopped coriander and mix well.

Just before serving, transfer into a platter and garnish with the

remaining coriander and lemon wedges.

Whole tamarind Chicken Roast (21.07.07)

chicken

1 1/2 tsp rd chillies

1 tbsp ginger garlic masala

salt to taste

61
1 medium onion

1/2 cup yoghurt

1/2 tsp saffron threads

2 Tbsp boiling water

1/2 cup tamarind juice

3 Tbsp ghee

2 Cinnamon sticks

2 Cardamom pods

3 Cloves

conriander leaves

red, green chillies.

Cut deep slits into fleshy parts of chicken.

Combine oil, ginger, garlic paste, chilli powder, ground ginger and salt into a paste.

Rub all over chicken and leave to marinate for 6 hours.

Heat butter in pot and brown chicken on all sides. Add boiling water, cover with lid and
simmer until chicken is tender.

Transfer chicken to an oven pan, reserving marinade. Bring to the boil and cook until
sauce thickens. Pour over chicken or serve in a gravy boat.

Serve with French fries.

62
Tortilla filling (28.07.07)

1kg chicken fillet cubed

½ pkt mushrooms thinly sliced

½ pkt pepper (any colours)

1 cup whole kernel

1 tsp fine jeero

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1 tsp fine dhana

1 tsp green chutney

1 Tbsp butter

Salt to taste

Method:

Braise pepper, mushrooms, whole kernel in butter

Add cubed chicken and simmer until golden brown, add other ingredients and simmer
until well done. Serve above ingredients mixed with mayonnaise in rotti garnish with
cucumber and chopped lettuce

Tandoori Chicken (20.01.07)

Serves 4
4 Chicken drumsticks

4 Chicken thighs

Marinade:

250ml plan white yogurt

1 tsp arad

64
1 tsp dhunia

1 tsp elachi

1 tsp chillie

2 tsp garam masala

1-2 tsp crushed garlic

2 tsp crushed fresh ginger

Salt and black pepper

Slash chicken pieces with a sharp knife. Combine all marinade ingredients in large
mixing bowl, add chicken and mix to coat with marinade. Cover and refridgerate for 12
hours.

Before cooking over braai, place chicken pieces on baking tray and bake in preheated
oven of 160º for 20 minutes turning once.

Place over coals and cook for 5 minutes per side, basting frequently with marinade.

TAMARIND CHICKEN WITH CHEESY MASH

Ingredients :

2 chicken cut into fours

2 tbsp ginger/garlic masala
2 tbsp ground garlic
2 tsp salt
3 tsp fine red chillies
1 tsp crushed dhana

65
1 tsp ground jeeru
4 tbsp aamli (tamarind) juice
125ml plain yoghurt
¼ cup oil

Method :

- Place chicken in a dish

- Add the rest of the ingredients and mix well. Marinate for a few hours
- Arrange the chicken pieces in a casserole. Preheat oven to 200 degrees
- Bake for approx. 20 minutes and then lower the heat to 140 degrees.
- Turn chicken pieces and bake for a further 25-30 minutes. When done, brush
with melted butter and grill for 5 minutes.
- Serve with cheesy mash.

Spring Rolls (14.08.07)

2 cups cubed chicken fillets

1 Tbsp butter
1 green chilli, finely chopped green masala
1 tsp ground white pepper
Salt to taste
2 Tbsp ½ cup finely chopped onions
¼ cup finely chopped red peppers
¼ cup finely chopped green peppers
½ cup frozen sweet corn
¼ cup white vinegar
¼ cup water

66
1 Tbsp maizena
1 ½ cup grated cheese

25 large spring roll wrappers, cut in ½

1 cup water
1 cup four } Make paste

Cooked cubed chicken with 1 Tbsp butter, green chilli, garlic, pepper and salt until
tender.
Braise red peppers, green peppers, onions and sweetcorn with 2 Tbsp butter until tender
and add to cooked chicken.
Boil vinegar, water and maizena until smooth, clear and a little thick.
Add to cooked chicken and mix well.

Mix water and flour to a smooth paste.

Palce Tbsp of filling at 1 end of sheet and fold over filling. Tuck in sides and brush sheet
with flour paste. Roll up tightly.
Freeze for a few hours before frying.
Deep fry in hot oil unitl golden brown.
Serve with chilli sauce.

RED CHILLY AND GARLIC CHICKEN

Ingredients :

1 chicken – cut
1/3 cup ghee/oil
2 onions – sliced
4 tomatoes – liquidize
6 potatoes
6 whole red chillies

67
½ ball garlic cloves
12 black peppercorns
1 tsp ginger/garlic masala
1 tsp salt

Method :

- Heat ghee. Add chillies and garlic and braise till pink.
- Add meat with other spices and onions. Braise for 5 minutes.
- Add tomatoes and potatoes.
- Simmer till done.

Naan Burger (10.07.07)

1 cup cubed chicken fillets

1 onion

1 green chillie

2 cloves garlic

1 egg

½ tsp jeeru

68
¾ tsp salt

1 Tbsp chana flour

1 slice white bread

2 Tbsp milk/ water

2 Tbsp finely chopped coriander leaves

1 round naan loaf

Shredded lettuce

2 Tbsp mayonnaise

2 Tbsp chili sauce

2 Tbsp finely chopped gherkins1/4 cup gouda cheese

Soak bread in milk until soft and process with chicken, onion, green chilli, garlic, egg,
cumin, and salt unitl smooth

Add chana flour and coriander, mix well and divide into 2 portions.

Heat a non-stick frying pan the sam size as the naan loaf with some oil

Using a Tbsp dipped in warm water spread 1 portion of chicken mixture evenly over the
base of the pan and leave for a few minutes until well done.

Using 2 egg lifters carefully turn pattie over and allow the other side to to get done.

Cut naan in ½ horizontally and place one pattie over the bottom ½ of the naan

Mix mayonnaise, chilli sauce, gherkins and cheese together and spread over the pattie.

Top with lettuce place 2nd pattie over and replace top of naan.

69
Bake at 180 C for 10-15 minutes until heated through. Cut into 6 wedges.

MUSTARD SAUCE AND MAYONNAISE CHICKEN

Ingredients :

1 chicken – cut and washed

1 tsp mustard sauce
4 tbsp mayonnaise
2 tsp ground green chillies
½ tsp ground black pepper
¼ tsp arad
1 tbsp lemon juice or vinegar

70
3 tbsp ghee
1 tsp salt

Method :

- Marinate the chicken in the above ingredients

- Heat ghee and add the chicken.
- Cook over medium heat for half an hour or until done.

Garlic Chicken 2 (23.06.07)

Ingredients:
1 Chicken

½ tsp jeeru

½ cup oil

½ tin tomato puree or q tin tomato paste

71
2 Tbsp lemon Juice

1 tsp lemon pepper

2 tsp fresh red chillies- soak red whole chillies until soft , then liquidize

Salt

1 tsp crushed /sliced garlic- fried

1 sliced onion- fried

Method:

1. Crushed fried onions.

2. Make a paste with ingredients and marinate chicken in it.

3. marinate for at least 6 hours or overnight

4. Melt 100g butter

5. put whole elachi, cinnamon sticks, cloves, black pepper, red chillies and garlic slices.

6. Add chicken and cook over medium heat.

CHICKEN WITH RED CHILLI MASALA

Ingredients :

1 chicken – cut into pieces

whole red chillies to taste
1½ cups yoghurt
2 tsp garlic paste
2 tsp ginger paste

72
1 lime
oil

Method :

- Grind red chillies to a paste and mix with the ginger and garlic paste.
- Heat oil and fry the paste then add the chicken pieces and fry it for some time.
- Add the yoghurt and then let it cook.
- When cooked add lime juice and serve.

Home On-Air Programmes Recipe Tentalising Chicken Dishes Chicken

seasoning and toping ideas (09.01.07)
Chicken seasoning and toping ideas (09.01.07)
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Recipe - Tentalising Chicken Dishes

73
Chicken seasoning and toping ideas (09.01.07)

4 chicken fillets marinated

4 large round rolls
Lettuce leaves
4 ounces of cheese and ingredients from variations bellow:

Grill, bake, microwave, or broil the chicken fillets according to package directions or your
recipe with seasoning. Place lettuce leaves and chicken on buns and top with the desired
topping.

Cajun:
Sprinkle chicken with Cajun seasoning before cooking. Top cooked with sliced cheese
with peppers. Spread buns with thousand island salad dressing mixed with a few dashes
bottled hot pepper sauce and top with roasted red sweet pepper strips.

Pizza:
Season chicken with dried Italian seasoning before cooking. Top cooked chicken with
sliced mazzeralla cheese. Place in a bun and spoon some pizza sauce atop cheese. Top
with sliced thinly sliced zucchini or other veggies, if desired.

Barbecue:
Season chicken with chillie powder before cooking. Top cooked chicken with sliced
cheddar cheese. Place in bun. Spoon barbecue sauce atop. Top with half slices of cooked
fresh onions rings.

Chicken Strips (10.07.07)

1 Kg chicken fillet cut into strips

1 egg

¼ cup milk

1 Tbsp bbq spice

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1 Tbsp Portuguese spice

Salt to taste

1 tsp red chilli

1 tsp garlic flakes

2 Tbsp vinegar

2 Tbsp oil

2 Tbsp lemon juice

Coat with the following before frying:

1 cup cake flour

1 Tbsp bbq spice

1 Tbsp chicken spice

Chopped green dhania

1 tsp parsley

Chicken Kalya (30.06.07)

1 chicken washed and drained

1 Tbsp red masala

1 tsp dhana jeeru

75
Salt to taste

½ tsp arad

½ tsp egg yellow colouring

1 tsp saffron

1 ful Tbsp plain yoghurt

1 large liquidized tomato

2 onions thinly sliced

Green chillies, elachee, cloves, pepper, corns, tuj

Marinate the meat in all the spices for a few hours or overnight.

Make vagaar with ghee, onions and tomato.

Add meat, cook unitl done or bake in oven @ 160° C

5 minutes before end of cooking, add a few prunes, fried baby potatoes and boiled egg.

Add chopped dhunia last

Serve with roti or puri and add a salad.

Chicken filling into Taco, pizzas, pies, sandwiches & rotis (16.08.07)

Filling:

1 kg chicken breast – cubed

1 tsp jeeru
1 tsp oregano
3 Tbsp chilli powder
3 Tbsp cooking oil
1 tsp crushed garlic
1 onion chopped
1 Tomato chopped
2 green peppers

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12 Taco shells pizzas, pies, sandwiches & rotis
1 tub sour cream
Finely chopped tomato, lettuce, & grated cheese.

Put chicken in a pot with some oil, add onion green peppers, salt & cook for a few
minutes until water burns out (stir-fry)
In a blender, add the tomatoes, chilli powder, garlic, jeeru, oregano – mix and add to
chicken cover and simmer over medium heat about 10 -15 minutes & fill each piece with
2 Tbsp of chicken filling.
On each piece add tomato, lettuce & cheese.
Add sour cream on top.

77
Spring roll filling 2 (25.08.07)
FWC

1 kg chicken pieces – cook with green masala

1 cup mix veg; salt & pepper

1 packet sour cream & chives – cook as directed and add to chicken
2 cups boiled spaghetti

1 pkt cheese sauce & plenty grated cheese

Mix everything together and fill spring roll sheets or pur

78
Pin Wheels
Ingredients
4 cups Flour
¼ lb Butter
2 tblsp Sugar
1 tsp Salt
1 pkt Yeast
11/2 to 2 Cups lukewarm Milk

Filling
1 Kg cubed chicken (marinate like pie meat)
Green masala
Salt
Vinegar, Lemon Juice
Jeeru
1 Grated tomato

Make Vagaar, add meat, just before done add frozen corn, grated carrot, Reduce water.

Sauce

1.1/2 cup milk

1 tblsp Maizena
¼ tsp pepper

Add to filling

Method

1. Mix Flour, sugar & salt.

2. Rub in butter.
3. Add yeast & give a small rub.
4. Make dough with milk & leave to rise.
5. Divide dough into 6 equal portions
6. Roll each ball out and then fill like a swiss roll
7. Slice with electric knife & sprinkle with tal.

79
FETTUCINI
Ingredients

3 Cups chicken fillet cubed

1 tblsp sesame seeds
1 tsp green chilles
1 tsp Garlic
1 tsp black pepper
1 tsp salt
500g fettucini boiled in salted water
1 cup sour cream
1 cup fresh cream

Method

1. Cook chicken fillet in olive oil with seeds chilles, galic, pepper and salt until cooked
2. Do not allow to Dry add bolied fettucini
3. Fifteen mins before serving add fresh cream and sour cream
4. Heat through and serve

80
BASIC CHICKEN CURRY WITH VARIATIONS
Ingredients :

¼ cup oil
1 medium onion – sliced
1 chicken – cut, wash
2 tblsp ginger garlic
¼ tsp turmeric
1 tsp dhana jeera
1 tsp salt
1 tblsp chillies
3 ground medium tomatoes
2 potatoes – ¼ ed

Method :

- Put oil in pot, add onions and cook on medium heat till light pink.
- Add chicken and ginger garlic and cook till water dries out, add spices.
- Mix all well and add tomatoes and potatoes.
- Cook till moisture is dry; add water for gravy and boil.

Variations :

- If adding meat, make sure meat is cooked before adding spices and the rest.
- If cooking gram dholl, add gram dholl and tomatoes with spices.
- If cooking green beans, add beans, 1 sliced onion, double beans and peas with
spices and with tomatoes.
- If cooking bhinda, use chicken fillet, fry bhinda and thick slices of potatoes.
Cook till no.3 till tomatoes are cooked. Then add the above.
- Aknee: boil 2 cups rice with ¼ tsp turmeric, 2 tsp salt, 3 cinnamon sticks and 5
cloves, till done. Drain rice, add to basic curry till no.4. Mix together and simmer
on low till well steamed.
- Add 1 cup mixed vegetables to curry for aknee.

81
TUNA SLICES
Ingredients
Dough
2 cups cake flour
2 tsps baking powder
½ tsp salt
1 tsp sugar
½ cup grated cheddar cheese
½ cup oil
½ cup milk

Filling
2 Hard Boiled eggs – grated
1 can Tuna in brine drained and flaked
1 tblsp chopped onion
1 tsp green masala
1 tsp fine dhania jeeru
salt and pepper to taste
2 tblsp mayonnaise

Method
1. Sift dry ingredients together and mix in the cheese.
2. Whisk the oil and egg together and add to the flour mixture with a knife until just
blended.
3. Roll out on a lightly floured surface until 7.mm thick.
4. Mix all filling mixture together and spread over the dough.
5. Roll up lengthwise then shape in a half moon.
6. Place on a greased baking sheet.
7. Cut into slices but not all the way through.
8. Brush with egg and sprinkle sesame seeds over.
9. Bake for 25 minutes on 180c
10. Serve with chutney.

82
Spaghetti and Tuna Casserole (21.07.07)
250g spaghetti
375g tuna in brine

1 large tomato sliced into rings

1 green pepper sliced into rings

250g onions sliced into rings

3 ml salt

1 green chilli finely chopped

3 ml black pepper

3 ml garlic finely pounded

5 ml mixed herbs

2 Tbsp mayonnaise

100g grated cheese

5ml chopped parsley

3ml paprika

½ tsp chi

Toss all ingredients together except cheese, parsley and paprika.

Spread out in a oven proof dish. Sprinkle with cheese, parsley and paprika. Bake in a
preheated oven at 180C for 12 – 15 minutes or until cheese melts or microwave for 3 –
5 minutes on medium or 70% power.

Serve hot.

83
Prawns on the skottel (05.12.06)

1kg prawns

Marinade:

2 tsp chillie powder

½ cup lemon juice
2 tsp crushed garlic
1 tsp salt
½ tsp lemon pepper
2 Tbsp peri-peri oil

Heat on skottel:

¼ cup olive oil

¼ cup peri-peri oil
125g butter

Butter Sauce:

250g butter
¼ cup lemon juice
½ tsp garlic flakes
Salt & pepper

Method:

1) Clean, devein & wash prawns . Dry well.

2) Mix the marinade ingredients & add to the prawns.
3) Marinate for 1 hour.
4) Heat the oils & add butter on the skottel & cook the prawns until done.
5) Mix the sauce ingredients together & heat.
6) SServe with prawns.

84
PRAWNS MASALA
Ingredients
2Kg Prawns – cleaned and deveined
1 Handful fine Jeeroo
Salt to taste
1 tblsp Black Pepper
Butter – olive oil to fry

Liquidize the following:

1 handful whole Red Marcha (dry)
1 ½ handfuls Garlic
1 cup Lemon Juice
Fresh Curry Leaves

When liquidized then add the Jeeroo and black pepper.

Method
Press prawns out from back to form butterfly.
Smear little masala mixture over each prawn
Then fry in butter and olive oil till done .

Sauce
2 tblsp Masala
¼ cup tomato puree
Lemon juice
Olive oil Butter ……………boil all together

Serve over prawns

85
Fish Kalya (14.07.07)

1 Kg King Klip Fish

2 tomatoes liquidized

1 cup Yoghurt

2 small onions

1 tsp ground garlic

1 tsp red chillie powder

¼ tsp tumeric (aradh)

½ tsp jeera seeds

½ cup oil

2 sticks tuj/cinnamon

2 tsp methi masala

Coriander leaves,

Curry leaves

Green chillies

Method:

Wash and drain fish. Add tomatoes to yoghurt and then add mix all the spices to it.

Fry onions in oil until gold.

Remove onions from oil and cool add it to marinade.

Marinate fish in this masala.

Heta up your oil and fry your fish slowly.

Simmer slowly till gravy fairly dry.

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EASY FISH BATTER
Ingredients:

1 cup self-raising flour

1 Tbsp oil
1 tsp salt
½ egg
egg yellow coloring

Method:

Mix well in flour add salt and oil. Mix egg and enough water to make a batter. Mix in
flour and beat thoroughly. Stand for 15-20 min before using it

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