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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 fullcream 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.
TANDOORI CHICKEN
Ingredients: 12 chicken pieces 1 cup plain yogurt 1 tablespoons
chili powder 2 tablespoons dhania (coriander) powder 1
tablespoon garlic 1 tablespoon ginger 1 tablespoon cumin powder
tablespoon garam masala 2 tablespoons salt

Method: Take a bowl wide and deep enough to hold all the chicken
pieces. Add the yogurt plus one cup water into the bowl. Add all
the spices from numbers 3 to 8 into the bowl and stir to form a
homogenous mixture. Now add the chicken pieces into to the
mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let stand for 6 hours or 12 15
hours in the fridge.
When you are ready to grill the chicken, apply melted butter to
the chicken pieces with a brush or spoon all over. Turn over when
they look brownish red in color or darker if you prefer it well done.
Lemon juice can be sprinkled on the cooked pieces to add flavor.
TANDOORI CHICKEN
Ingredients: 12 pieces chicken cup tandoori chicken powder
cup plain yogurt Salt to taste 2 limes 1 onion Flat aluminium tray
(and foil)
Method: Make 3 4 deep cuts on each chicken piece. Mix yogurt,
tandoori powder, mustard oil and salt. Mix the paste with chicken
pieces and let stand for at least 6 hours. After marinating is done,
arrange pieces in tray, cover with foil and bake at 180C for 20
minutes. Reduce heat to 125C and then bake and broil
alternately in 30 minute cycles for 2 hours. Occasionally take the
tray out and re-arrange the pieces before putting them back. If
there is too much water inside, drain the water. If the chicken
looks dry, sprinkle some water mixed with lime juice on them.
After baking is done, take the pieces out and brush off the excess
tandoori paste from them. Put the pieces in an open tray in the
oven for 2 3 minutes (just to get them to look crisp and dry).
CHICKEN LA KING
Ingredients: 2.5kg chicken, disjointed and skinned 4 stems celery
with leaves, chopped 1 large onion, cut into chunks 2 tbsp. lemon
pepper or coarse black pepper 2 tbsp. thyme 4-5 whole cloves
Enough water to cover chicken pieces
Method: Combine all of the above in a large pot and boil until
chicken is cooked. Remove meat from bones, cut into strips.
Strain the stock and keep aside.
SAUCE PREPARATION
Ingredients: 60g butter cup flour 2 cups strained chicken stock
2 x 410g evaporated milk Salt and pepper to taste

Method: Heat butter, stir in flour until foamy. Add stock and stir.
Cook until thickened. Add evaporated milk. Add salt and pepper to
taste.
VEGETABLE PREPARATION
Ingredients: 60g butter 400g button mushrooms 1 green pepper,
seeded and cut
1 red pepper, seeded and cut
1 large onion, chopped 2 tbsp. ground garlic 2 tbsp. chopped
parsley
Method: Heat butter in a frying pan. Saut mushrooms, peppers,
onion and garlic until soft. Stir in cooked chicken and season well.
Add to white sauce. Sprinkle over with parsley.
SPICED BAKED CHICKEN
Ingredients: 2kg chicken portions cup soya sauce 2 tbsp. steak
and chop seasoning 2 tbsp. chicken spice 2 tbsp. barbeque spice
2 tbsp. ginger and garlic paste 2 tbsp. Maggi Fondor or any
seasoned condiment 2 medium eggs, beaten with cup milk
cup chili bite mix (commercial variety) cup melted butter or oil
Method: Trim chicken portions, rinse and pat dry. Mix the soya
sauce with all the spices, garlic, ginger and seasoning. Toss the
chicken in the mixture and refrigerate for at least four hours.
TO COOK Preheat oven to 180C. Dip the chicken pieces in the
egg and then into the chili bite mix. Heat the fat in the oven tray.
Place chicken in tray. Bake for one hour, turning a few times
during cooking until tender.
PIES / ROLLS - SAUCY CHICKEN FILLING
Chicken fillets can be made very quickly (approximately 20
minutes), so you need to stir- fry cubed fillets with a mixture of
vegetables of your choice. The following recipe, however, should
help you:
Ingredients: 750g chicken fillets (cubed) 30g butter 1 medium
onion (sliced) 3/4 cloves/garlic (finely chopped) 2 sprigs thyme
200g button mushrooms (sliced) 1 medium green pepper (sliced)
1 tbsp. flour cup milk 2 tbsp. chopped parsley or coriander
Method: Heat the butter. Fry onion lightly for 1-2 minutes. Stir in
chicken and saut. Add garlic, thyme, mushrooms and peppers.
Cook uncovered and stir frequently for 7-10 minutes. Sprinkle in

flour and stir well. Stir in milk and cook until sauce is smooth.
Season well. Add green herb and allow it to cool before filling pie.
WONDERFUL CHICKEN BIRYANI
One large chicken chopped into portions; six chicken thighs or
breasts, halved, or six to eight skinless fillets of breast, halved.
The chicken must go into a marinade, so lets do that first. You will
need:
Ingredients: 1 green or red chili, finely chopped, seeds and all
cup coarsely chopped fresh coriander leaves 1 teaspoon turmeric
A good sprinkling of salt
2 teaspoons crushed fresh ginger 2 teaspoons crushed fresh
garlic 300ml buttermilk
Method: In a large bowl mix the chicken and all the ingredients
and leave to marinate for three to five hours, or overnight in the
refrigerator.
For the rest you will need:
Ingredients: 6 hard boiled eggs, peeled 6 potatoes, quartered 5
cinnamon sticks 8 cardamom pods 4 onions, thinly sliced and
fried to a golden brown and set aside 2 cups of lentils (wash them
then boil them in unsalted water for about 20 minutes until they
are just starting to go soft) 1 cup ghee or melted butter, mixed
with cup oil 700g Basmati rice (rinse the rice, then parboil until
soft but firm, rinse again. Place the rice in a dish, sprinkle with
salt and pour over cup melted butter or ghee) cup warm
water teaspoon saffron (Mix water and saffron and put aside)
Method: Fry the potato pieces in a little oil or butter until they
start browning and are virtually done. Now you start putting the
dish together. Take a large ovenproof dish and pour remaining
ghee in the bottom. Add cinnamon sticks and cardamom pods.
Spread 1/3 of the rice across the bottom of the dish. Sprinkle one
third of the cooked lentils over the rice. Add the chicken and
marinade. Spread one third of rice over chicken. Then add all the
onion. Then the potatoes. Top with remaining lentils. Arrange eggs
on top and cover with remaining rice. Pour over the saffron water.
Cover dish very well and place in oven pre-heated to 180 for 90120 minutes. Serve with Indian bread.
It is not traditional, but a chopped onion, tomato, cucumber and
lettuce sprinkled with a little olive oil and vinegar goes well with
this dish.

CHICKEN VINDALOO
Ingredients: 7 cloves of garlic, peeled 2 large onions 1 whole
chicken cut into joints, or 8 portions of your favorite chicken cuts
1 teaspoon of ground mustard seed 1 tablespoon fresh grated
ginger tablespoon turmeric 4 cinnamon sticks 3 Fresh green or
red chilies, finely chopped and seeds removed 1 tablespoon
cumin seed 7 cloves 4 Bay leaves cup vinegar (white or dark,
but not balsamic) 1 tablespoon brown sugar 1 teaspoon for salt
(you can always add more later) 100g ghee or cooking oil Peel
and slice one onion and put aside.
Method: Peel and chop the other onion finely. Grind the garlic and
the onion into a paste. Mix all the spices, vinegar, sugar and salt
with the garlic and onion paste. Place chicken in a bowl and rub
each piece with the spice mixture. Marinate the chicken for at
least four hours. In a large pot (which must have a tight-fitting
lid), heat the oil or ghee and fry the onion for three minutes. Add
the chicken and the marinade. Put the lid back on and reduce the
heat to a simmer. Cook for 45 minutes or until chicken is tender.
Serve with plain boiled rice.
LAMB
LAMB VINDALOO
MARINADE
Ingredients: 4 Tablespoons oil cup cider vinegar 3 Tablespoons
tamarind pulp Salt to taste 2 Tablespoons oil 1 onion 6 garlic
cloves 2 Tablespoons fresh ginger, chopped cup oil 3 cups
onion, thinly sliced 1 teaspoon ground cumin 1 teaspoon ground
mustard 3 teaspoons turmeric 1 teaspoon red pepper 3
teaspoons paprika 2 cups hot water
Method: Cut lamb into cubes. Marinade lamb with marinade
ingredients at room temperature for 8 hours or refrigerated for 24
hours. Put 2 tablespoons of oil, the onion, ginger and garlic in a
food processor until a fine pasty puree is formed. Heat oil in a
pan. Add onions and saut until brown. Add the puree. Reduce
the heat and add ground cumin, ground mustard, turmeric, red
pepper and paprika. When the spices begin to sizzle and turn
dark, in about 15 seconds, add the lamb. Cook partially covered
(about 30 minutes).
MASALA BIRYANI (Serves 5-6 adults)

MEAT PREPARATION
Ingredients: 750g mutton, cut up, rinsed and drained cup
brown lentils 3 sticks cinnamon 3 cardamom pods, peeled 1 bay
leaf 3 cloves 1 tbsp. ginger paste 1 tbsp. garlic paste 2-4 green
chilies, slivered 2 tbsp. coriander powder (dhania) tbsp.
coarsely crushed black pepper 3 tbsp. cumin powder (jeera)
tbsp. turmeric 4 tbsp. chili powder 2 tbsp. garam masala 1 tbsp.
fennel powder (soumph) 2 medium tomatoes, grated cup sour
milk Salt to taste
Method: Cook lentils in water until tender but not mushy. Drain
and keep aside. Place meat and whole spices in a deep pot and
cook until all traces of pink disappear Add rest of ingredients as
listed and stir well to coat the meat and braise until the meat is
slightly tender Stir lentils into meat