Chicken & Parmesan Wraps

INGREDIENTS

1kg chicken breast
2 cups Italian tomato sauce, plus more for serving
10 samosa strips ( use as many as required )
2 cups baby spinach leaves or lettuce leaves chopped
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

METHOD

• Place the chicken breast in a large saucepan and fill with enough water just to cover. 
• Bring to a boil, then reduce the heat slightly and simmer until the chicken is cooked through, about 15 minutes. 
• Drain and let cool before shredding with two forks. Put the meat in a medium bowl and pour the marinara over it, stirring to coat the chicken with sauce.
• Preheat the oven to 400 degrees F. Spray a wire rack with cooking spray and set it on top of a baking sheet. Lay the samosa strips on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.
• Lightly brush the sides of each strip with water and fold the strip over the filling to form a triangle or you can just roll it 
• Press to seal each of the sides and set the wrap on the prepared rack. Repeat with remaining wraps. 
• Lightly spray the wraps with cooking spray. Bake until the edges are golden and crisp, 12 to 15 minutes.
• Serve with additional warmed Italian  sauce for dipping.

Chicken & Mushroom Pie

INGREDIENTS

2 tbsp oil
Chicken fillets cubed
1 tray mushrooms
1 small onion, chopped
1 garlic clove, finely chopped or u can use ginger and garlic paste
50g butter
2 tbsp plain flour
400 ml  milk
200ml  chicken stock
1 tablespoon freshly ground black  pepper
pinch of salt
mixed herbs
puff pastry
1 egg for brushing
Chicken ala king cook in sauce
2 tsp Aminas tandoori marinade

METHOD

• Boil chicken in water with ginger & garlic and tandoori marinade until chicken turns white.

• Drain water from chicken and set water aside (this water can be used as chicken stock if you don’t have the cubes)

• Heat the oil in a frying pan, add the chicken and add the mushrooms and continue to fry until the chicken is golden-brown.( don’t let it burn)

• Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.

• Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste

• Mix the milk and 200 ml of chicken stock together in a jug, then add chicken ala king powder from sachet, black pepper and salt to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.

• Stir in mixed herbs and pour the sauce over the chicken and mushroom mixture.

• Roll out the pastry on a lightly floured surface until it is not to thick .cut circles of pastry to the size of your pie trays , place cut pastry in pie tray and press down the edges .Add chicken and mushroom filling and cut out another circle of pastry for covering the pie. Brush the top of the pie with beaten egg and sprinkle sesame seeds.

• Repeat steps for all pie trays

• bake in the oven for 20-25 minutes or until golden-brown

Broad Beans & Potato Curry

 

Broad Beans & Potato Curry

INGREDIENTS

1 cup broad beans boiled

2 potatoes

2 tomatoes grated

1 onion chopped

2 tbsp masala

1/2 tsp tumeric

1/2 tsp breyani spice

1 tsp jeera

1 cup water

2 stems curry leaves

dhania / coriander for garnish

salt to taste

METHOD

• Fry onion in oil until golden brown
• add jeera, breyani spice, masala, tumeric and tomatoes
• add potatoes with 1/2 cup water and curry leaves
• when potato is half cooked add the broad beans and salt
• add 1/2 cup water
• allow to cook on low heat until potatoes are cooked
• garnish with dhania

Tripe with Potatoes and Peas

INGREDIENTS

500 g cleaned tripe cut in squares
1 large onion chopped
4 tbsp masala
1/2 tsp tumeric powder
1 tsp garam masala
1 tbsp breyani spice
2 tbsp crushed ginger & garlic paste
3 cinnamon sticks
4 potatoes peeled and halved
1/2 cup peas
1 tomato grated
4 tbsp oil
2 tbsp salt ( or salt to taste)
1/4 cup fresh coriander / dhania

METHOD

• boil tripe with the cinnamon sticks until soft or knife goes through when poked
• fry onions in oil until golden brown
• add ginger & garlic, masala, tumeric and breyani spice
• add tripe and mix well
• now add the garam masala, peas and potatoe
• add salt and allow to cook on low heat for 10 minutes
• now add the grated tomato and curry leaves
• cook further on low heat until potato is soft
• garnish with fresh coriander 

Waffles

INGREDIENTS

375 ml cake flour
15 ml baking powder
2 ml salt
15 ml sugar
300 ml milk
2 extra large eggs, seperated
45 ml butter melted or cooking oil

METHOD

• Sift the flour, baking powder and the salt together,add the sugar.
• Whisk the milk, egg yolks and butter together. Add to the dry ingredients and mix until smooth.
• Beat the egg whites until stiff and fold in.
• Leave batter to stand for 20 minutes.
• Fry in a waffle pan until golden brown.
• Serve warm, with syrup.

Scones

INGREDIENTS

500 ml cake flour
15 ml baking powder
2 ml salt
45 ml castor sugar
80 g butter
1 extra large egg
120 ml milk

METHOD

• Sift the flour, baking powder and salt together. Add the sugar and mix well.
• Rub the butter into the dry ingredients until it resemble fine breadcrumbs.
• Whisk the egg and milk together.
• Add to the dry ingredients and mix lightly to form a soft dough.
• Turn out on a lightly floured surface and press to a thickness of about 2cm.
• Cut out with cookie cutters.
• Bake on a greased baking tray in a 180°C oven for 15 minutes or until golden brown.

Bread Pudding

INGREDIENTS

+ - 6 - 12 Slices of bread
2 tbsp melted butter
4 eggs beaten
2 cups milk
3/4 cup white sugar
1 tsp ground cinnamon
1 tsp vanilla essence

METHOD

• Preheat oven to 180 deg
• break bread into small pieces and place in lightly greased baking dish / pan
• Drizzle melted butter over bread
• In a bowl combine eggs, milk, sugar, cinnamon and vanilla.Beat well
• Pour mixture over bread and lightly push down with a fork until bread is covered and soaking the egg mixture.
• Bake in preheated oven for 45 min or until the top of pudding springs back up when lightly tapped.
• Serve with vanilla ice cream

* Raisins can be sprinkled on top of bread pudding before placing in oven if desired

Christmas Turkey Gravy

INGREDIENTS

4 tablespoons flour
750ml turkey stock
2 tsp mixed herbs
1 tbsp masala

METHOD

• Remove all turkey fat from roasting tin after turkey is roasted leaving as much of the juices as possible
• Transfer juices to a pot and add the flour
• stir until a smooth paste is formed
• gradually add turkey stock to the pot stirring continuously to avoid mixture sticking to bottom of the pan
• add masala and mixed herbs
• bring gravy to a boil
• reduce heat and allow to simmer for 5 minutes or until gravy is thickened to your preference

Meringues

INGREDIENTS

3 extra large egg whites
2 ml cream of tartar
250 ml castor sugar
2 ml vanilla essence
cornflour for dusting

METHOD

• Beat the egg whites until foamy, add the cream of tartar and beat until soft peaks stage.
• Slowly add the castor sugar, beating consistently until most of the sugar has dissolved and the egg whites are stiff. Add the essence.
• Grease the baking trays and dust lightly with cornflour. Spoon teaspoonfuls of meringues onto the tray or use a piping bag.
• Bake in a 120°C oven for 1 hour.
• Leave to dry for another hour once baked.

Potato Salad

INGREDIENTS

5 potatoes peeled and cubed
6 tablespoons mayonnaise
3 boiled eggs
salt to taste
mixed herbs
2 tablespoons milk
3 tablespoons butter

METHOD

• boil potatoes until softened
• add milk, butter and salt to the potatoes , then mash it all together
• flatten the potatoes in a serving bowl
• cut the boiled eggs into rings and layer it over the potatoes
• add mayonnaise over the boiled eggs very liberally avoiding smashing the eggs
• garnish with mixed herbs

* This dish can be served with roasted chicken , turkey or even roasted lamb .Perfect for a christmas side dish

Mango Mint Chutney

INGREDIENTS

1 bunch of mint leaves
1 onion
6 green chillies
salt to taste
200g fresh raw mangoes

METHOD

• Peel the mangoes and remove the stones.
• Grind the mint leaves, chopped onion, green chillies and mango pulp together into a fine paste.
• Mix with salt.
• Serve as a dip with savories.

Coconut Nests

INGREDIENTS

1 1/4 cups flour
1/4 tsp salt
1/2 cup butter
1/4 cup castor sugar
1 egg yolk
1egg white
dessicated coconut

METHOD

• Sift the flour and salt.
• Cream the butter, add the sugar.
• Add the beaten egg yolk and combine well.
• Mix the dry ingredients.
• Roll the dough in tiny balls, then roll in the egg whites.
• Finally roll in the coconut.
• Place on a greased tray.
• Indent the centre with your fingertips.
• Bake for 20 minutes in 180°C oven.
• Fill with cherries or jam when cooled down.

Gulab Jamun

INGREDIENTS

1/4 bicarb
1/2 tin condensed milk (200g )
1 1/4 cups flour
1 tsp baking powder
1 tblsp semolina
1 tblsp butter
1/4 fine cardamon powder


METHOD

• Place the dry ingredients in a bowl, add butter and cardamon, then add the condensed milk and make a soft dough.
• Roll into length and thickness of a finger and fry in oil over medium heat.
• Lower the heat and allow the jamuns to cook slowl;y and allow to swell.
• Remove from the heat when golden brown and drain.

Syrup

• Boil together 1 1/2 cups sugar and 1 cup water.
• Remove from the heat before it starts to get sticky.
• Dip the jamuns in the syrup.
• Drain and cool.
• Sprinkle with desiccated coconut.

Vermicelli ( Kheer )

INGREDIENTS

250 g butter
250g vermicelli
3 cinnamon sticks
2 gloves
2 cups water
1 cup milk
1 cup sugar
125g chopped almonds
1 tsp cardamon powder


METHOD

• Heat the butter in a pot.
• Add the crushed vermicelli,gloves and cinnamon sticks.
• Fry until golden brown.
• Add the water, sugar and milk,cook until vermicelli is soft.
• Sprinkle with cardamon powder.
• Add chopped almond
• Serve hot

Fried Indian Puris

INGREDIENTS

2 cups cake flour
1 tsp baking powder
1/2 tsp salt
2 level tsp margarine
1 1/2 cups warm milk


METHOD

• Sift dry ingredients.
• Rub in margarine.
• Add warm milk to flour mixture and mix to form a soft dough.
• Roll out and fry in hot oil.
• Drain on a paper towel.

* Best served with sugar beans curry 

King Soup ( Rasso / Rassam ) - Indian Cold Remedy

INGREDIENTS


1 onion
6 dry chilies
1 tsp freshly roasted black mustard seeds
1 tsp ground cumin
1 tsp ground black pepper
1 tomato
Half cup Tamarind ( diluted in water )
6 whole garlic
Salt to taste
coriander

METHOD

• Fry the onions and dry chillies till brown.
• Add the tomatoe together with the ground cumin and mustard seeds,garlic and ground black pepper.
• While that gets brown,mix the tamarind and water together and pour into the pot.
• Let the soup simmer for 15 minutes.
• Add salt and garnish with coriander.

* Pre-packed king soup mixes are also available at your local store , however fresh ingredients makes this dish more potent 

Butter Chicken

INGREDIENTS

2 kg chicken fillets
2 tablespoons oil
1 tablespoon masala
2 tablespoons ground ginger and garlic
1 teaspoon dhania Powder
1 teaspoon jeera Powder
1 cinnamon stick
1 1/2 tablespoons lemon juice
1/2 teaspoon tumeric powder


For the creamy Sauce

1 stick butter ( 5 tablespoons)
1 cup fresh cream
1/2 cup yogurt
1 teaspoon cayenne pepper
a pinch of black pepper
1 teaspoon mixed herbs

METHOD

• Mix all the spices into a paste forming with the lemon juice
• Rub paste thoroughly over chicken and allow to marinate in refrigerate for + - 1 hour
• Heat oil and add chicken , leave on low heat ,stirring occasionally until chicken begins to dry
• Heat butter,cream, yogurt, cayenne pepper , black pepper and mixed herbs in a separate pan
• Add this sauce over chicken
• Remove from heat 
• Best served with naan

* Recipe for a delicious naan can be found in my blog as well :)

Vada ( South Indian Savory Snack )

INGREDIENTS

1 cup pea dhall
1 piece ginger
4 green chillies
3 dry chillies
2 cloves garlic peeled
2 tablespoons jeera ( cumin seeds )

VADA MIXTURE INGREDIENTS

1 onion
1/2 cup spring onion
1/2 cup coriander
salt to taste

METHOD

• Soak 1 cup dhall overnight with boiling water 
• Next day rinse dhall and drain
• Add 4 green chillies,3 dry chillies, 2 cloves garlic, small piece ginger, and some jeera to the dhall
• Grind all together using a food processor until dhall is soft and smooth ( takes a while,do a little at a time) 

Vada mixture

• Now chop 1 onion fine
• 1/2 cup shallot ( spring onions) chopped fine
• 1/2 cup dhania ( coriander) chopped fine
• Add chopped things to dhall mixture, add salt to taste 

• Heat oil in pan, make vada shapes with a hole in center and fry until cooked and crispy

*It is easier to make shape using a banana leaf.
*Dip your hands in water after each vada that you make so your hands don't become sticky

Soya Mince with Double Beans

INGREDIENTS

Soya Mince ( dry soya mince in packet) (500g)
Double beans (1/2 cup - 1 cup) cleaned
3/4 cup - 1 cup oil
2 onions peeled and chopped
4 tomatoes grated
2 tsp jeera
1 tsp mustard seeds
2 cinnamon sticks
1/2 tsp tumeric powder
4 tablespoons Masala
Salt to taste ( around 2 tablespoons)
Curry leaves

Marinade for soya mince ingredients

4 tablespoons ginger and garlic
6 tablespoons Aminas peri peri marinade
2 tablespoons veri peri sauce
1 tablespoon garam masala

METHOD

• Place soya mince in large bowl and pour boiling water in bowl until soya mince is covered.      ( soya mince will soften and absorb water)
• Allow to stand for 5 minutes
• Rinse soya mince in cold water and drain.
• Use hands to squeeze out all excess water from soya mince and place in bowl.
• Marinate soya mince with ginger and garlic, peri peri marinade ,garam masala and veri peri sauce
• Mix well
• Steam double beans until semi soft and drain in colander ( boil for about 10 - 15 minutes)
• Heat oil in a pot, add onions and fry until golden brown and take off heat
• Add jeera,mustard, cinnamon sticks, tumeric,and Masala to pot.
• Place pot back on stove and add soya mince, mix well
• Allow to cook for 10 minutes on low heat
• Add double beans,tomatoes, salt and curry leaves
• Mix well and leave to cook on low heat (no 1 setting) for around 30 -45 minutes until cooked
• Garnish with chopped dhania

( potatoes can also be added if desired )

Crispy Sunny Side Up Eggs

INGREDIENTS

3 Tablespoons oil
1 Egg

METHOD

• Heat oil in a medium sized pan until moderately hot
• Crack egg into oil carefully without breaking the yolk
• Allow egg to fry until edges turn golden brown
• Spoon hot oil over the top of egg in order to cook the egg white without having to turn egg and risk cracking the egg yolk
• Serve with side dish or sauce of your choice