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Editors

Leila Ally

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Eshana Suleman

Casbah

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Boeber
Ingredients
125g butter
250ml vermicelli
10 elachi seeds
3 pieces cinnamon sticks
50g sultanas
2 litres milk
75ml sago
100ml condensed milk
15ml rosewater
150ml sugar
50g blanched almonds

Method

1. Melt butter in a pot. Add vermicelli, and toss till well coated with the butter till
lightly browned
2. Add elachi, cinnamon stick and sultanas.
3. Add the milk and bring to boil.
4. Stir in soaked sago and simmer till sago is transparent for about 10 minutes. Stir
occasionally to prevent sticking
5. Mix rosewater, sugar and almonds and simmer for another 10 minutes
6. Serve hot

This is served on the 15th night of Ramadaan, known as Boeber aand.

Although I myself, have to have this drink when I break my fast!...

Meebos Chutney
Ingredients
200g red dry chillies (whole)
75g meebos
2 1/2 cups water
2 1/2 cups white vinegar
Salt to taste
1 cup smooth apricot jam
5 tablespoons oil
1 teaspoons mustard seeds
2 teaspoons sesame seeds
Few curry leaves

Method
1. Place chillies, meebos, water & vinegar in a pot.
2. Boil over a meduim heat till the chillies are soft. Allow to cool
3. Blend in a liquidiser until smooth, strain.
4. Add apricot jam and stir well.
5. Heat oil, add mustard seeds, curry leaves and sesame seeds. Pour over the chutney and mix till well blended.
6. Bottle and refrigerate.

Savoury Bread Rolls

Ingredients:

4 cups cake flour (sifted twice)

1 packet instant yeast
3 tablespoons sugar
1 teaspoons fine salt
2 cups lukewarm water
3 tablespoon cooking oil
Any pie filling (mince, chicken, steak, mutton, prawns, fish, polony and cheese, cheese and corn,
feta and spinach, baked beans, or left over curries etc)

Method:
Add sifted flour to a bowl. Drop in the packet of yeast, salt and sugar. Add oil to water. Using a
fork, mix the oil/water mixture into the flour to form a soft, pliable dough. Rub some oil around
the inside of a large bowl. Drop in dough. Spread a little oil on some cling wrap and cover the
dough with oil side facing dough. Leave in a warm place to rise until it is double its size.
Turn the dough out on a floured surface and knead well. Grease a square/rectangular/circular
casserole bowl and set aside.
Cut out golf ball sized pieces of dough and spread flat in the palm of your hand. Press in a tablespoon of filling in the centre and draw the dough around the filling, twisting and pinching to seal
the ends. Place this (sealed end down) in the greased casserole. Continue placing stuffed dough in
the casserole, leaving a 3cm gap between each roll. When the casserole is full, brush each roll with
beaten egg and sprinkle sesame/poppy seeds over. Leave to rise a further 10 to 15 minutes (rolls
with be stuck together to form a crown loaf). Bake at 180C +- 20 minutes until golden brown.
Remove from oven and cover with a clean cloth whilst still hot (this helps to keep the rolls soft).
If you prefer individual rolls, place each stuffed roll on a greased baking sheet at least 5 to 6 cms
apart, brush with beaten egg, cover with sesame/poppy seeds and bake as above

Chicken Bhajias
Ingredients
250g chicken fillets
1/4 cup lemon juice
2 green chillies ground
1 teaspoon crushed garlic
1/2 teaspoon mustard powder
1/2 teaspoon black pepper
1 teaspoon salt
2 cups flour
2 teaspoons baking powder
1 egg
3/4 cup water

Method
1. Cut chicken into small pieces.
2. Add lemon juice, chillies, garlic, mustard , pepper and salt. Refridgerate for 3
hours to allow the flavours to infuse.
3. Add the remaining ingredients and mix well
4. Heat oil, and drop spoonfuls of batter, into hot oil.
5. Fry until golden brown.
6. Drain in a rice colander
7. Serve hot with chilli or green dhania chutney.

Chicken Mince Cutlets

Ingredients
1 kg Chicken Mince
3 potatoes boiled & mashed
1 slice of bread
1 teaspoon jeera powder
2 teaspoons salt
1 tablespoon green chillies ground
1 level teaspoon garlic
1/4 teaspoon tumeric powder
3 onions sliced and fried till translucent
Mint and dhania leaves.

Method
1. Soak bread in water for a few minutes, squeeze out all water
2. Mix all ingredients together.
3. Form into balls, flatten, and roll in breadcrumbs
4. Bake for a few minutes on 180 C
5. Remove from oven
6. Dip in beaten eggs and fry
7. Drain on paper towels.

Tip
Cutlets are freezer suitable before baking.

Quick Savoury Mince Pies

Ingredients

500g savoury/sausage mince

Ready made puff pastry
1 large egg (beaten)
1 small block cheddar cheese
Sesame and poppy seeds

Method:
Roll out your puff pastry to 2mm thickness. Cut into strips (10cm width). Press
some of the savoury mince flat in the palm of your hand and place small cubes of
cheese in the centre. Fold the mince over the cheese to form a sausage. Place this
uncooked cheese/sausage filling on bottom half of pastry (leaving 1 cm for egg
wash). Brush ends with beaten egg. Fold over to seal. Make little cuts over the top
with a sharp knife or prick with a fork. Brush over with beaten egg and sprinkle
poppy and sesame seeds over. Place greaseproof paper on a greased baking sheet.
Place pies at least 1 cms apart on sheet. Bake at 180C for 35 to 40 minutes or
until golden brown.
To Freeze: Place on a baking sheet and allow to freeze hard in a freezer. Drop into
an airtight Tupperware and replace in freezer. Keeps for 3 to 6 months.
When needed, allow to semi thaw on a greased greaseproof papered baking sheet
and bake as above
Serve with chutneys and chillie sauce

Moons (savoury pastries)

Ingredients
Dough:

1 cup water
1 cup flour
teaspoon fine salt
3 tablespoons butter

Method:

Add the water, salt and butter to a small pot. Bring to boil. Lower heat and then
add sifted flour and mix quickly to form a ball (as per choux pastry). Knead using
a little sprinkle of flour. Roll up into a ball and leave wrapped in cling wrap whilst
preparing the filling.
You can use any pie filling but ensure the meat (chicken, steak , mutton) is shredded, as large lumps of meat may cut through the pastry
Roll dough out to 2mm thickness. Cut into circles using a puri or biscuit cutter(7
to 8 cm in diameter). Place filling on 1 half of each circle. Brush the opposite ends
with beaten egg, then fold over, sealing the filling in (to form a semi- circle). Use a
fork to press and seal the ends. Dip each moon into beaten egg and roll in bread
crumbs. Fry until golden brown on both sides and serve with a green salad and
chillie sauce
Storing: Place each moon carefully on a lightly floured tray (ensuring they do not
touch) and place in a freezer until it freezes hard. Now remove and place in an
airtight Tupperware container and freeze. Use as required. Store frozen for 2 to 3
months. Can be fried whilst frozen.

Sesame Bites
Ingredients
500g chicken fillets
2 green chillies ground
1 teaspoon crushed garlic
1 teaspoon salt
1/2 cup lemon juice
1 teaspoon jeera powder
1 teaspoon Robertsons chicken spice
2 tablespoons mayonnaise
2 eggs beaten
1 cup sesame seeds
1 cup cream crackers crushed

Method
1. Cut chicken into bite size pieces
2. Add chillies, garlic, salt, lemon juice, jeera, chicken spice and mayonnaise, blend
well
3. Refridgerate overnight
4. Combine the crackers and sesame seeds together in a bowl
5. Dip the fillets into the beaten egg, then roll in the crackers and sesame mixture
6. Shallow fry in hot oil, turning once, until both sides are browned. Alternatively,
these can be baked in an ovenproof dish in a moderate oven (160C)

Tip
After the chicken has been rolled in the cracker/ sesame mixture, this is now freezer
suitable.

Jalapeno Chicken & Cheese

(filling for samoosas)
Ingredients
1 cup chicken fillet cubed
1/2 teaspoon salt
3 tablespoons Steers Jalapeno Sauce
3 tablespoons chilli sauce of choice
1/4 cup lemon juice
1 tablespoon butter
2 cups grated cheddar cheese
1/4 cup chopped green dhania
1 egg beaten
Cornflake crumbs

Method
Mix together the chicken, sauces, salt, lemon juice and butter, and cook over a meduim heat until cooked.
Allow to cool. Add cheese and greens and mix well. Fill as you would for samoosas.
Dip in egg and roll in cornflake crumbs. Samoosas are now freezer suitable

Tip
Sprinkle some cake flour over cheese, making sure that cheese is fully covered before adding to chicken.
I do this, to prevent the cheese from oozing out during frying.

Prawn Filling

( for pies, moons, stuffed bread rolls)

Ingredients
500g unblanched prawns or prawn meat (peeled and deveined)
2 tablespoons butter
1 tablespoon cooking oil
1 large onion (finely chopped)
1 tablespoon crushed garlic
1 tablespoon lemon juice
teaspoon white pepper
teaspoon peri-peri
250ml fresh cream
2 tablespoons Maizena (corn flour)
Fine salt to taste
bunch dhunia (finely chopped)
bunch shallot (finely chopped)
1 to 2 green chillies (optional - finely chopped)

Method:
Braise onion in butter/oil. When lightly browned and softened add garlic (on low
heat). Now add the lemon juice, pepper, peri-peri. When it starts to simmer (sizzle),
raise the heat, throw in the prawns, salt and fresh cream. Mix the corn flour in a
little water and add to pot. When it thickens, remove from stove, allow to cool and
garnish with greens.
PS: Prawns should not cook for more than 12 minutes to thickening process.
For moons, it is preferable to chop the prawns into little pieces before cooking.
The more corn flour you use, the thicker the mixture. Be careful not to use too
much corn flour as you will be left with a glutinous mixture. If this happens, simply
add more water and stir well.

Basic Chicken Pie Filling:

Ingredients:

500g chicken fillets (sliced into thin strips)

1 large onion (finely sliced)
3 tablespoons oil
1 teaspoon ground ginger/garlic
1 teaspoon chilli powder
1 teaspoons dhunia jeera powder
teaspoon turmeric powder
teaspoon freshly ground black pepper
Salt to taste
2 to 3 tablespoons Maizena (corn flour)
bunch dhunia (finely chopped)
1 to 2 green chillies (finely chopped)
1 sprig curry leaves

Method:
Braise onion in heated oil until golden brown Add chopped chicken fillets, ginger/
garlic and masalas (except greens and maizena). Allow masalas to fry, then add a little water to allow chicken to cook (30 to 40 minutes). Mix corn flour (Maizena) in a
little water and add to chicken and cook on low heat (2 to 3 minutes) until thickened.
Now shred the chicken with a fork or potato masher. Add curry leaves. Allow to cool.
Finally add the greens, remove the curry leaves and toss well.
Fill any puff pastry, sealing the ends with beaten egg. Make little cuts over the top
with a sharp knife, brush with beaten egg and sprinkle with sesame seeds. Bake at
180C for 20 to 30 minutes.
Variation: Place a thin slice of boiled egg over the filling before covering with pie
dough.

Khichro

(Very similar to Haleem but a thicker broth)

Ingredients
500g meaty mutton bones
Broth Lentils: cup wheat

cup rice

3 tablespoons oil dhal

3 tablespoons barley

2 tablespoons chana (gram) dhal
2 tablespoons moongh dhal

2 teaspoons salt

2 litres water
1 large onion (slivered)
2 tablespoons butter ghee
2 tablespoons cooking oil
1 teaspoons whole jeera seeds
3 pieces cinnamon sticks
3 whole elachi
A few whole peppers and cloves
Salt to taste
1 teaspoon Turmeric powder
2 teaspoons dhunia/jeera powder
2 teaspoons chilli powder
2 teaspoons ginger/garlic
2 tablespoons freshly ground green chillies
1 teaspoons gharum masala

bunch dhunia (chopped)

bunch shallot (chopped)
Vagaar:
2 sprigs curry leaves
1 small onion (Slivered)
3 tablespoons ghee
teaspoon whole jeera seeds

Method:

Boil the lentils in salted water until well cooked

and softened. Allow to cool and then grind lentils
and liquid (DO NOT DRAIN) in a liquidiser or
food processor. Set aside.

I prefer roasting the whole cinnamon sticks, elachi

and cloves and grinding it in a coffee or masala
grinder, rather than using it whole, as my family
hate chewing on these. But you can use it whole
if you prefer.
Heat the ghee and oil in a pot and braise onion
and whole jeera seeds until golden brown. Add
the meat, ginger/garlic and masalas, except the
gharum masala, ground green chillies, dhunia,
shallot and curry leaves. Toss well and allow ma-

salas to fry on a very low heat for approximately

10 to 12 minutes (or until masalas are catching on
the bottom of the pot). Add 1 to 2 litres of water
and let it cook until meat has softened. Add the
ground lentils, mix well and allow to simmer for
+- 40 minutes, stirring often to prevent scorching,
until broth has thickened.
For the Vagaar: Heat the ghee in a frying pan, add
the onions, jeera seeds and fry until golden brown.
Then add the curry leaves and quickly remove
from stove. Pour this over the broth together with
the chopped greens and gharum masala.
Serve with Naan bread or crispy bread rolls
DELICIOUS!!!!