Monday, March 26, 2012

Fish Biryani

1 kg rock – cod, salmon or any other fish
1 cup masoor (heaped)
2 cups Basmathi rice
2 cups ground tomato
½ cup tomato pureee
½ cup yoghurt or maas
1 cup fried onion
1½ teaspoon ginger-garlic
4 whole green chilies (slit)
1 tablespoon lemon juice


Marinate fish with basic fish masala.
Bake in pre- heated oven at 220c for 5 minutes.
Set aside.
Soak masoor overnight in cold water.
Boil in salted water until done.
Drain and set aside.
Boil rice in salted water for 5-10 minutes (until half- done)
Drain rice and set aside.
In a large dish, mix tomato puree, yoghurt, onion, ginger garlic, green chilies, lemon juice and all the dry ingredients.
Adjust salt to taste.


Thursday, March 22, 2012

Cauliflower Curry

Cauliflower Curry

1 medium cauliflower
60ml cooking oil
1 medium onion, finely chopped
5 ml jeera (cumin) seeds
2 potatoes, peeled and cut into chunks
5ml chillli powder
2.5 ml borriee(turmeric)
1 ml ground koljander (coriander)
10 ml garam masala
30 ml fresh lemon juice

Break the cauliflower into florets and slice the remaining stem. Wash and soak in cold water for about 15 minutes, then drain well. Heat the oil in a deep saucepan and fry the onion until golden brown. Add the jeera seeds and the potatoes and fry for about 30 minutes. Stir in the cauliflower and fry for about 5 minutes, or until potatoes and cauliflower are tender and the mixture is dry. Add a little water during cooking to prevent the mixture sticking. Serve with rotis or white rice.

Five minutes before removing the curry from the heat, add 125 ml green peas.

Wednesday, March 14, 2012

Tandoori Naan

Tandoori Naan

2 cups bread flour/ cake
2 cups self raising flour
1 tsp instant dry yeast
50ml yoghurt/ maas
1 tsp salt
1 tsp whole fennel (saumf)

Mixed all ingredients together and use sufficient warm water to make a soft dough.
Place dough in a covered dish and allow to rise until doubled in volume.
Divide the dough into 4-5 parts.
Roll out and mould them into oval shapes.
Prick with a fork and bake at 240 degrees until done.

Wednesday, March 07, 2012

Garlic Cheese Sticks

1 (12-inch) loaf Italian bread
4 cloves garlic, peeled
1 stick salted butter, at room temperature
1/4 cup freshly chopped basil leaves
1/4 cup chopped flat-leaf parsley
1/4 cup grated mozzarella
Kosher salt and freshly cracked black pepper


Preheat the oven to 350 degrees F.
Slice the bread in half, lengthwise.
Add the garlic, herbs and butter to the bowl of a food processor and pulse until well incorporated. Alternatively, you could fold the ingredients together using a rubber spatula.

Spread the butter mixture down the inner length of both slices of the bread. Wrap the pieces in aluminum foil and put them onto a sheet tray.
Bake until the bread crisps up and the cheese melts, about 10 minutes.
At this point, remove the foil, sprinkle the slices with the mozzarella cheese and season with salt and pepper, to taste.
Slide the bread back into oven until the cheese bubbles, about 5 minutes.
Remove the bread from the oven to a cutting board and slice before serving.