Khari
Ingredients
- 1/2 chopped onion
- 2 tbsp ghee
- 1/4 tsp whole jeera
- 1/4 tsp mustard seeds
- 1/4 tsp methi seeds
- 2 tbls dry coconut
- some curry leaves
- salt
- 1/4 tsp tamaric powder
- 500ml sour milk
- 2 tbls cake flour
- 2 slices tomato
Mix chopped onion, ghee, jeera, mustard seeds, methi seeds, dry cocunut and curry leaves.
Put in blender 500ml sour milk( cultured milk) , 2tbls either cake flour or chana four if available , with two slices of tomato and two slices of onion blend well.
Fry some onion in ghee and when soft add all the dry ingredients above and stir only for a couple seconds when the lovely aromas flow add the liquid mixture from the blender and stir vigorously , lower heat bring to a slight boil.
Kitcharie
Ingredients
- Dhal oil
- 1/4 onion
- 1 and 1/2 tbsp ghee
- jeera seeds
- 1 cinnamon stick
- 1 whole elachi
- 3 and 1/2 cups of water
- 3 potatoes
Soak half cup oil dhal in hot water to soften for 30mins.
Fry a quarter of an onion in 1and a half tablespoons of ghee with a little jeera seeds, 1cinnamon stick and 1 whole elachiuntil the mixture turns light brown.
Add 3 & half cups of water to onions, 1 teaspoon salt, and a little more than quarter teaspoon of haldi and allow to boil.
Wash your dhal that has been soaking and wash your rice and then add to boiling water and stir well. Stir it occasionally so that the rice and dhal does not become lumpy when most of the water has evaporated turn down the heat and steam the rice.
Fry 2-3 potatoes and add 1 teaspoon red chillies, salt and ground dhania - dry one (not the fresh green dhania). Heat oil in a pan (use a little extra oil otherwise the aloo fry will be dry). Mix all the above ingredients together besides the oil and add to the heated oil and allow to cook.
Chicken Curry
Ingredients
- 1 medium sized onion sliced into rings
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp mixed masala
- 1 tbsp curry powder
- 3 tomatoes
- 1 can of tomato puree
- 500g chicken pieces
- 1 tsp fennel powder
- 1 tsp garam masala
- fresh coriander leaves
Fry the onion in a little heated oil until tender. Add the garlic and ginger pastes, and stir in the masala and curry powder.
Add the tomatoes and tomato puree. Simmer for a few minutes until fragrant. Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant. Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves. Serve with rotis or rice.
Ingredients
- 2 tablespoons oil
- 1/2 tablespoon butter
- 500 grams mince (combination of beef and lamb)
- 2 onions - chopped
- 2 cloves crushed garlic
- 1 cup grated carrot or apple
- 2 teaspoons curry powder
- 1 teaspoon coriander
- 1/2 teaspoon ginger
- 1/2 teaspoon mixed herbs
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon sugar
- pinch red chili powder or cayenne pepper
- 1 tablespoon salt
- 1/4 teaspoon pepper
- 2 slices white bread
- 2 bay or lemon leaves
- 1 cup sour cream or 1/2 cream + 1/2 yoghurt
- 2 eggs
Stir-fry the mince in the oil and butter until loose and crumbly, using a fork. Add the chopped onion and stir-fry until limp and glazed.Add the garlic, grated carrot and spices. Continue cooking very briefly to develop all flavours.
Season with salt, pepper and lemon juice to taste. Soak white bread in water, lightly squeeze out water and mash with a fork, then add to mixture. Spread the mixture into a flat ovenproof dish. Tuck the bay or lemon leaves into the mixture. Beat together all the ingredients for the topping (1 cup sour cream or 1/2 cream + 1/2 yoghurt,1/2 teaspoon salt, pinch pepper and 2 eggs) with a fork. Pour the topping over the bobotie and bake uncovered at 190 C (375 F) for 35 minutes until the custard topping is firm and golden-brown. Serve with yellow rice, chutney, sliced bananas and a diced tomato and onion sambal.
Chicken Pie
Ingredients
- 1 - 5-6 pound chicken
- 1/2 teaspoon mixed pickling spices
- 1 tablespoon salt
- 2 medium onions, peeled, halved
- 4 carrots, peeled, halved
- 2 ounces butter
- 6 tablespoons flour
- Salt
- 2 egg yolks
- 4 tablespoons lemon juice
- 3 hard-boiled eggs, sliced
- Pie crust dough
- 1 egg beaten with 1 tablespoon water
- Pepper
In a stewpot, place the chicken, spices, salt, onions, and carrots, and cover with water. Bring to a boil and simmer for 1-1/2 hours. Strain the broth and reserve. Cut the chicken up into bite-sized pieces. Slice the carrots and reserve.
In a saucepan, heat the butter over moderate heat. Add flour and stir well, forming a roux. Cook for a few minutes, stirring constantly, then add 3 cups of the reserved chicken broth, salt and pepper. Stir until thickened slightly. In a small bowl, beat the egg yolks and lemon juice together until frothy, then add to the sauce. Beat well, and continue cooking until sauce thickens more. Remove from the heat. Preheat the oven to 450 degrees F. In a 4 quart deep-dish baking pan, place the chicken uniformly on the bottom. Arrange the hard-boiled egg slices on top of the chicken.. Spread the reserved carrot slices, then cover with the sauce.
Roll out the pie crust, and lay it over the baking dish. Press along the edge firmly and trim excess. Score in several places to allow steam to escape. Brush dough with egg. Bake for 10 minutes, then reduce heat to 375 degrees F and bake 30 minutes longer. Crust should be golden brown.
Vegetable Curry
Ingredients
- 15 ml oil
- 2 chopped onions
- 1 large chopped green pepper
- 1 large brinjal, cubed
- 8 courgettes, sliced
- 250g sliced mushrooms
- 5ml crushed garlic
- 5 ml ground coriander
- 5 ml ground cumin
- 2 ml turmeric
- 1 chopped chili
- 2 ml chili powder
- 30g freshly chopped coriander
Heat oil in a large saucepan, add onions and green pepper and saute for a minute. Add remaining ingredients. Cover and simmer over medium heat for 15 to 20 minutes, stirring occasionally until cooked. Season to taste and stir in fresh coriander. Serve with basmati rice.
