Fish Biryani

INGREDIENT:
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

METHOD:

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.

Source: Radioislam.co.za

Cauliflower Curry

Ingredients:

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

Method:

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.

Variation:

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

Tandoori Naan

Ingredients:
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)

Method:
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.

Garlic Cheese Sticks

Ingredients
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

Directions

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.

Potato and Mince Cutlets

INGREDIENTS
½ kg washed and drained lamb/sheep mince (remove all water from the mince)
2 potatoes bolied in their jackets
salt to taste
crushed green chillies to taste
1 ½ tsp dhania powder
1 tsp jeera powder
½ tsp arad (turmeric)
1 ½ tsp crushed garlic
green dhania and mint

METHOD
Place washed and drained mince in a bowl
Peel the boiled potatoes, cut into pieces and add to mince
Add spices, chillies, garlic and greens to mince
Mix together using a food processor until the mixture is nice and soft
Take small portions of the mixture and form into cutlets
Dip in flour and thereafter egg
Fry on medium heat
Enjoy with chutney/ sauces of your choice.

PLEASE NOTE THAT THESE CUTLETS CANNOT BE FROZEN. BETTER TO MAKE THEM FRESH.

Bombay Potato Curry

 

Ingredients

• 500g Halved new potatoes
• 1 tbsp Olive Oil
• 1 Large sliced onion
• 1 tbsp Medium Curry Powder
• 400g Tinned Chopped Tomatoes
• 2 tbsp Mango Chutney

Preparation

Add the potatoes to a saucepan and cover with cold water.
Bring to the boil and then simmer for 15-20 minutes or until tender.
Heat the oil in a pan and add the onion, add the curry powder and fry for a further 2 minutes.
Stir in the halved potatoes, chopped tomatoes and mango chutney and potatoes and cook for 2-3 minutes.

Piri Piri Chicken

Ingredients
1 (500g) chicken
1 tsp lemon pepper
1 tsp red chillies rough or fine
¼ tsp black pepper
1 ½ tblsp garlic salt
1 tblsp vinegar or 2 tblsp lemon juice
1 tblsp Worcester sauce
1 tblsp oil
¼ tsp barbeque spice
¼ tsp Halaal Aromat
Pinch of yellow food colouring
Butter


Method

1.Marinate the chicken with all the above except butter.
2.Place in a pot with blobs of butter and cook till done.
3.Serve with garlic bread and chips or garlic bread & mixed vegetables.

Vegetables
Cut vegetables into convenient sizes don't remove the skins – use baby vegetables if possible.
Steam : Butternut, Gem squash, Sweet potatoes, sweet corn, frozen baby carrots, Garlic Flakes, Garlic Salt, Lemon Pepper, Fine black pepper.

Sauce for Veg: Butter, fine fresh garlic, brown sugar / honey
Boil together and pour over cooked vegetables.