(Taste more like a fridge cake than a cheesecake)

Ingredients:
1 liter yoghurt, any flavor, we used granadilla
1 tin condensed milk
1 packet tennis biscuits
100 gram butter, melted
1 tin granadilla pulp for the topping

Method:
Put the tennis biscuits into a plastic food bag. Using a rolling pin crush the tennis
biscuits, transfer the crumbs to a bowl. Pour the melted butter over and mix until
all the crumbs are coated. Press the crumbs into a pyrex dish to create an even
layer. Mix the yoghurt and condensed milk. Pour onto the prepared base. Bake in
the microwave for 4 minutes. Remove and allow to cool before refrigerating until
ice cold. Top with granadilla pulp. Enjoy

SPICED YOGHURT CHICKEN

Although this recipe worked very well using the cooking method, grilling or
baking the marinated chicken would be even better. Serves 4 - 6
Ingredients:
8 pieces chicken breast or chicken thighs, chilled
1 cup plain yoghurt
1/2 teaspoons crushed garlic
1 teaspoon crushed fresh ginger
1-1/2 teaspoons salt or to taste
1 teaspoon ground turmeric / borrie
2 teaspoons ground cumin / jeera
2 teaspoons paprika
1 teaspoon ground cardamom
2 tablespoons oil
1 onion chopped
Fresh, chopped dhanya leaves, for topping

Method:
*Place the chicken in a large bowl. Add the yoghurt, garlic, ginger, salt, turmeric,
jeera, paprika and cardamom, 5 crushed green chillies. Stir to mix. Cover with a
lid or plastic wrap and refrigerate for 2 hours or longer if you have time.
*Heat the oil in a deep saucepan add the chopped onion and fry until golden
brown.
*Add the marinaded chicken portions and cook until the chicken is tender and
cook through about 30 - 40 minutes depending on the size of the chicken
portions.
*Top with chopped dhanya and serve with boiled basmati rice and a fresh salad.
2/18/2014 18:09: Pretasha Munsami: Here my favorite chicken in the oven recipe
Add slices of tomatoes on top of the chicken when putting in the oven and
garnish with freshly cut lemons as well

Potato and Pea Curry

Ingredients
For the fried potatoes
1kg potatoes, peeled and cut into 3cm chunks
4 tbsp vegetable oil
1 tsp turmeric
For the sauce
3 tbsp vegetable oil
2 bay leaves
1 medium onion, very finely chopped
6 garlic cloves, finely crushed
5cm fresh root ginger, finely grated
1 tsp chilli powder
1 tsp ground cumin/jeera
1 tsp ground coriander/koljana
tsp ground turmeric
tsp salt
1 tin tomato, liquidized
2 green chillies, chopped
150g frozen peas
1 tsp garam masala
handful chopped coriander leaves, to finish
Method:
Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain
well. Heat the oil in a heavy-based saucepan over a medium-high heat, add the potatoes
and fry for five minutes, or until golden-brown. Add the turmeric and fry for 30 seconds.
Remove from the heat.
For the sauce, heat the oil in another pan over a medium-high heat.
Add the bay leaves and fry for one minute. Add the onion and fry for five minutes; then
add the garlic
and ginger and fry for five minutes, or until softened and lightly golden-brown.
Add the chilli powder, cumin, coriander, turmeric and salt
and fry for one minute, then add the tomato, green chillies
and 100ml water and stir together. Add the fried potatoes,
reduce the heat to medium, cover the pan and cook for 10 minutes,adding a splash of
water if anything catches on the bottom of the pan.
Add the peas and garam masala and cook uncovered for 3-4
minutes, or until the peas are cooked. At this point you can add more water if the
consistency is too thick for your liking. Garnish with fresh coriander and serve with lemon
slices and warm roti or naan bread.