Friday, January 31, 2014

Lemon Chicken

    Lemon Chicken

  • Serves: 2
  • Time: 55 minutes
  • 2 skinless chicken fillets, cut into strips
  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 1 low-salt stock cube
  • ½ lemon plus its juice
  • 6 mushrooms, sliced
  • 1 tbsp parsley, chopped
  • a pinch of dried dill
  • a pinch of black pepper
1. Gently fry the chicken in the oil until golden brown, then carefully put on a plate.

2. Toss the mushrooms and onion in the oil and add the stock cube. Simmer over a low heat and add a pinch of dill.

3. Grate the lemon skin into the pan and add the parsley, lemon juice and black pepper. Simmer until the sauce has reduced by half and then put the chicken back in the pan. Cook for another 15 to 20 minutes, until the chicken is cooked through.

4. Serve with boiled rice and steamed green vegetables, such as cabbage or green beans.

Thursday, January 30, 2014


3 cups tastic rice, in arad water and drained
1 kilo chicken fillet, cut into big cubes
¼ Kilo sausages cut in pieces
¼ polony cut into cubes
2 green peppers cubed
3 carrots sliced into rings
2 onions chopped
4 tomatoes liquidized
Braise carrots and peppers in a little oil and set aside. Braise sausages and set aside
Braise polony and set aside
Make vagaar with onions, whole jeero and 4 sliced garlic cloves
Add chicken fillets and braise fillets with
2 tablespoon red ginger and garlic masala
1½ teaspoon dhanna (coriander), jeero (cumin)
½ teaspoon arad
2 teaspoons salt
Add tomatoes and allow to cook for +- 10 minutes
Add sausages and polony, braise for 2 minutes
Add carrots, pepper and rice
Mix everything together and allow to steam for +- 30 minutes
Serve rice in platters

Tuesday, January 28, 2014

Quick Pizza

1 cup grated cheese
1 cup cooked steak, chicken or polony
½ cup tomato chopped
½ cup chopped green pepper
Salt & pepper to taste
Green masala
1 tsp baking powder
2 Tbsp flour
2 eggs

Combine and pour into greased up cake and bake 1080

Tuesday, January 21, 2014

Adana Kebab

Adana Kebab

1lb Lamb Mince with fat
4-5 Garlic Cloves
1 Handful of Parsley
1 Onion
1 tablespoon Paprika
1 tablespoon Cumin Seeds
1 tablespoon Coriander Seeds
1 teaspoon Cinnamon Powder
Salt to taste

1. Peel and finely chop the cloves
2. Finely chop the parsley
3. Peel and finely chop the onions as fine as you can
4. Place the mince in a bowl
5. Add the garlic, paprika, cumin seeds, coriander seeds, cinnamon powder, salt and mix well with your hands till combined
6. Next add the onions and parsley and again mix well
7. Cover and leave to marinade for at least 1-2 hours.... overnight works best
8. NOTE: Traditionally the meat is placed on a long flat metal skewer and grilled as a long kebab but as I have little children I make smaller elongated oval kebabs
9. Wet your hands and shape the mince in oval elongated kebabs or bind to the skewers if you have them
10. Grill turning occasionally till meat is cooked
11. No need to add any oil as the fat in the mince will keep them nice and moist
12. Remove from grill & add to serving plate

Monday, January 20, 2014

Keema naan

Keema Naan

1 cup Bread Flour
1 tsp Salt
1 tsp Butter
1 Tsp Caster Sugar
1 tsp Blend Dried Yeast
1 tsp Ginger paste
1tsp Garam Masala
1/2 cup chopped onion
100 ml Yoghurt
1/2 cup Minced Lamb
1/2 tsp Ground Cumin
1/2 tsp Ghee or Butter
2 tbsp Vegetable Oil


1. Mix flour and salt; rub in the butter.
2. Take a small glass bowl, Stir in sugar ,salt and yeast put in warm
water and let it settle for 10 minutes.
3. Now put the flour in a kneading pan, make a well in the centre and
pour in yoghurt and add the mixture of yeast and water which you prepared in step 2 above.
4. Knead the dough.
5. Once done cover it with damp cloth and leave to rise in a warm
palce for 1 hour or until doubled in size.
5. Meanwhile, heat the oil in a pan and fry the mince for 5 mins. Add
the onion,ginger paste and cook until softened.
6. Stir in the cumin, Garam Masala and a pinch of salt and cook for 2
7. Now take the dough, it should have swelled up by now. Knock it back
to remove the air.
8. Divide it into 6 equal portions.
9. Spread the dough ball into a flat surface, put lamb mixture and
roll the dough into a ball again.
10. Now carefully pat the flour ball into a tear shape by patting by
11. If the flour mixture gets sticky and sticks to the surface you can
spread some dry flour on the surface first.
12. Once the tear shaped Naan is properly spread and rolled out.
Sprinkle some sesame seeds on top.
13. Put the Naan in a greased tray, and fry both sides.

Thursday, January 16, 2014

Chicken Cheese Balls

Chicken Cheese Balls
3 slices white bread, torn into small bits (1 cup)
1/3 cup milk
2 small onions, finely chopped
1 tbsp. finely grated cheese
1 small garlic clove, minced
1 large egg
1 pound or 1/2 kg ground chicken (I used breast)
1 tbsp. tomato paste
3 tbsp. finely chopped parsley
1-2 tsp. chilli flakes (optional)
1-2 green chillies chopped (optional)
2 tbsp. ketchup
oil for greasing the pan
  1. Preheat oven to 180°C with a rack in the middle.
  2. In a small bowl, soak the bread in milk until softened.
  3. Meanwhile, preheat a medium skillet over medium heat and sauté the onion, garlic, salt and pepper and cook until the onion is softened, about 6 minutes. Cool slightly.
  4. Squeeze the bread to remove excess milk, then discard milk.
  5. In a medium bowl, beat the egg, then add the chicken, tomato paste, parsley, cheese, onion mixture, chilli flakes, green chilli and the bread. Mix well and form 12-15 meatballs.
  6. Lightly spray or oil a baking sheet (I used a 9×13 Pyrex dish) and place the meatballs in it.
  7. Squeeze a little ketchup on top of each meatball and spread with a teaspoon.
  8. Bake until the meatballs are cooked through, about 20 minutes.