GENERAL:

CHILLI BITES Ingredients: 500ml (2 cups) self-raising flour 1 large onion, chopped
3-4 green chilies, chopped 125ml fresh coriander (dhania), chopped 10ml (2 tbsp.)
cumin (jeera) Salt to taste (+/- 2 tbsp.) Oil for deep-frying
Method: Heat oil for frying. Combine the rest of the ingredients. Mix well into a
batter. Drop tea spoonsful into hot oil. Fry until well puffed and golden. Drain from
oil onto absorbent paper.
VEDDAR
Ingredients: 2 cups split peas (soaked in warm water for 4 hours) 3 onions 6 dry
red chilies 1 bunch spring onions (shallots) bunch coriander 4 cloves garlic 1
tbsp. baking powder Salt to taste Oil for deep frying
Method: Wash and drain peas thoroughly. Grind to a smooth paste and place in a
bowl. Finely chop onions, chilies, spring onions, coriander and garlic. Mix all the
ingredients well with a wooden spoon.
Shape into a flattish circle and fry until a deep golden color.
SAMOOSA STRIPS
Ingredients: 500ml (2 cups) cake flour 3ml ( tbsp.) salt 190ml ( cup) water
Corn flour as needed for sprinkling Oil as needed for smearing
Method: Sift flour and salt in a mixing bowl. Add water and mix into a stiff dough.
Knead well, cover with damp cloth and leave aside for 30 minutes. Divide dough
into 8 portions. Roll out each portion to the size of a saucer. Smear oil edge to
edge onto 6 of the rolled-out pastry. Sift corn flour lightly on each oiled pastry.
Make two stacks of 3 each and cover with unoiled pastry. Evenly roll the stacks of
pastry into a large disc. Toss each stack on a heated griddle for a few seconds,
turning frequently, until it loosen into individual pastries. Place on tray and cover
with a damp cloth. Complete tossing the second lot in the same way. Cut through
stack with kitchen scissors or sharp knife to desired width. Snip off the uneven ends
to form an even pastry.
SOJI
Ingredients: 250g tasty wheat 187.5g margarine cup sugar 2 sticks cinnamon
500ml milk cup water Coloring substance Few elaichi(cardamom)
Method: Boil milk, sugar, cinnamon, water and coloring. Fry tasty wheat, then add
margarine, then add boiled mixture.
MOORKOO
Ingredients: 2 cups water 1 tbsp. salt tbsp. pepper 1 tbsp. jeera (cumin
seeds) 1 cups maize meal cups corn flour Oil for deep frying
Method: Place water in a saucepan and bring to rapid boil. Add salt, pepper and
jeera. Sift maize meal and corn flour and stir in. Remove from heat and mix well.

Leave aside to cool. Heat oil for frying. Fill moorkoo gadget with prepared dough.
Pipe circles of the dough into hot oil and fry until lightly browned and crisp. Drain on
absorbent paper.
PIZZA / BREAD
PIZZA BASE
Ingredients: 4 cups flour 1 tbsp. salt 2 tbsp. sugar 50ml oil 1 cups lukewarm
water tbsp. oregano (optional) 10g sachet instant dry yeast
Method: Sift flour and salt in a mixing bowl. Stir in sugar, yeast and herbs. Make a
well in the center. Add oil and water.
Mix all ingredients to form a soft elastic dough, kneading for 8 minutes. Smear
surface of dough with oil and leave covered in a warm place for 30-45 minutes.
Knock down the well-risen dough, divide into two portions and roll out to fit pizza
pan. Brush with tomato chutney, fill and bake at 180C until done.
PIZZA
Ingredients: 1 cup flour 1 teaspoon baking powder 1 Tablespoon butter Milk
Method: Bake for 15 minutes.
FOCACCIA
Ingredients: 5 cups cake flour 1 cube fresh yeast and 1 tbsp. sugar 2 tbsp. salt 2
cups water (lukewarm) cup melted butter 1 tbsp. fresh thyme or oregano 1 tbsp.
garlic slivers 1 tbsp. sugar Salt for sprinkling over
Method: Place dry ingredients in a large bowl. Reserve half a cup of flour for dusting
when kneading. Cream the yeast with 1 tbsp. sugar and stir into the water. Make a
well in the flour and pour in the butter and yeast liquid. Knead into a soft dough.

Rub oil over the ball of dough. Cover and leave to double for an hour. Punch down
and knead again. Divide the dough into 8 portions. Flatten each into a round and
arrange on a floured baking sheet. Allow to rise for 25 minutes. Preheat oven to
200C. Brush focaccia with melted butter and salt. Press the thyme or oregano and
garlic on top of each. Bake for 20 minutes or until golden brown. Serve hot.
NAAN
Ingredients: 8 cups flour 2 tbsp. salt cup sugar cup full-cream powdered milk
(Klim) 2 tbsp. fennel seeds (soumph) 2 x 10g sachets instant yeast 3 eggs 125g
butter or ghee, melted 250ml maas (yoghurt) 375ml lukewarm water (1 cups)
Poppy seeds for sprinkling over naan
Method: Place all the dry ingredients in a large mixing bowl and sprinkle the yeast
over. In a separate bowl, beat eggs, butter and maas. Stir in the warm water. Pour
liquid onto dry ingredients and mix into a soft dough. Knead well. Cover and leave

to rise for half an hour in a warm place. Knock down and divide into 12 portions. Roll
into balls, flatten slightly with a rolling pin. Place on baking sheet, greased and
dusted with flour. Leave tray away from draught for 20 minutes. Preheat oven to
180C. Brush risen naans with milk and sprinkle poppy seeds. Bake for 20 minutes.
Remove, brush with melted ghee or butter, cover with damp cloth to retain softness.
VARIATION: Brush risen dough with garlic butter
FLAKY ROTI
Ingredients: 4 cups flour 3 tbsp. baking powder 1 tbsp. salt 1 tbsp. sugar
60ml semi-solid ghee 2 cups hot water Extra flour as needed Extra ghee for
brushing
Method: Sift dry ingredients into a large mixing bowl. Rub in the ghee. Add the
water and make a soft dough. Knead well. Divide the dough into 12-15 equal
segments, depending on the thickness of roti required, although 12 will give a
flakier roti. Mould into balls, dust with flour and roll out into the size of a side plate.
Brush lightly with melted ghee, sprinkle flour over and fold to make a square. Roll
into a roti 20cm x 20cm. Heat a griddle to moderate. Toast the roti on both sides,
smearing ghee liberally as it puffs up and browns lightly. Remove onto lined roti
dish.

CHICKEN
BARBECUED SWEET & SOUR CHICKEN WINGS
Ingredients: cup oil Grated onion 1 tbsp. garlic paste 1 tbsp. ginger paste 1 cup
tomato puree 1 cup tomato sauce cup vinegar cup Worcestershire sauce cup
caramel brown sugar 1 tbsp. chili paste 1 tbsp. lemon pepper 2 tbsp. fresh lemon
juice 1 cup water Salt to taste
Method: Heat oil in a pot. Saut onion, garlic and ginger for 4-5 minutes. Stir in
remaining ingredients, except chicken wings. Allow to simmer for 20 minutes.
Remove from heat and cool completely. Pour over chicken wings and refrigerate
overnight. Baste a few times during grilling.
CHICKEN BREASTS
Ingredients: 5 chicken breasts Salt and pepper Pineapple strips Flour 1 egg
Breadcrumbs Thyme
Method: Sprinkle breast pieces with salt, pepper and thyme. Place pineapple in
center. Roll up and pin with toothpick. Roll in flour, then egg, then crumbs. Fry till
golden brown. Place in oven @ 180C for 10 minutes.
CHICKEN DRUMSTICKS
Ingredients: 12 chicken drumsticks, skinned 2 tbsp. lemon juice 3 beetroot, peeled
and finely grated Salt to taste ( 2 tbsp.) cup yogurt cup cream 2 tbsp. garlic

paste 1 tbsp. ginger paste 2 tbsp. roasted and ground shah jeera (cumin) 2 tbsp.
garam masala 1 tbsp. coarse black pepper Ghee or butter
Method: Make incisions on the drumsticks and rub in lemon juice, beetroot and salt.
Refrigerate for a few hours. Mix the rest of the ingredients and marinate drumsticks
for two hours. Roast in oven or braai, basting with ghee or butter.
SOUTHWEST TORTILLA CASSEROLE
Ingredients: 1 can corn, drained 1 can stewed tomatoes Chopped chilies 2
Tablespoons oil 3 Tablespoons flour 2 cups milk 2 cups boneless cooked chicken,
cut into cubes 1 can black beans, rinsed and drained cup chopped parsley cups
shredded cheese with parsley for garnish
Method: Preheat oven to 190C. In bowl, combine corn, stewed tomatoes and
chilies with their liquid. Spoon half corn mixture into bottom of a glass baking dish.
Prepare white sauce: in a saucepan over medium heat, into hot oil, stir flour until
blended; cook for 1 minute. Gradually stir in milk, cook, stirring constantly until
mixture boils and thickens. Into corm mixture remaining in bowl, stir chicken, black
beans, parsley, 1 cup shredded cheese and half the white sauce. Arrange half the
tortillas over corn mixture, top with the chicken mixture. Arrange remaining tortillas
over chicken mixture, top with remaining white sauce, then remaining cheese. Bake
casserole 30 35 minutes until hot in the center and bubbling around the edges.
Let stand for 15 minutes for easier serving. Garnish with chopped parsley.

MALAAI CHICKEN TIKKA

Ingredients: 1.5kg filleted chicken breasts 1 tbsp. salt 2 tbsp. lemon juice cup
cream cup mayonnaise 2 tbsp. garam masala 2 tbsp. dhania (coriander) powder
1 tbsp. jeera powder (cumin) 1 tbsp. fennel powder 2 tbsp. ginger paste 1 tbsp.
garlic paste 2 tbsp. chili paste 4 tbsp. ground mint cup melted butter
Method: Cut the fillets in even-size pieces, rinse and drain well. Add salt and lemon
juice, toss and leave aside for 15-20 minutes. Squeeze out excess moisture and
place in another container. Combine the rest of the ingredients and mix with the
chicken pieces. Leave aside to marinate for about two hours. Thread onto a skewer,
place on grill, baste with marinade and cook until done ( 10 minutes) Serve with
salads and naan.

BAKED CHICKEN WITH GARLIC AND ROSEMARY (Serves 4)

Ingredients: 8 chicken portions 2 cup olive oil Juice of 1 lemon 1 heaped tbsp.
chicken stock powder Salt and milled pepper 1 lemon, thickly sliced 10 cloves garlic,
unpeeled 4 sprigs fresh rosemary
Method: Wipe chicken with damp cloth and place in casserole dish. Mix oil, lemon
juice, stock powder and seasoning together and drizzle over chicken. Add lemon
slices, garlic cloves and rosemary. Roast in a preheated 200C oven for about 35

minutes. You will need to shake the pan from time to time during the cooking
process to prevent sticking.