Prawn & Chicken Pilau

INGREDIENTS

2 cups white rice
1 litre water
500 g mushrooms chopped
1/2 cup sweet corn
500g prawns (de-veined with shell removed and rinsed)
2 tablespoon fish and prawn marinade ( I use aminas marinade)
1 kg chicken fillets cut into cubes
1 tablespoon chicken dust marinade
8  tomatoes grated
2 onions
curry leaf
mint
1 tsp mustard seeds
1 green chilli
1 tsp ginger & garlic paste
2 tsp marsala
1/2 teaspoon mixed coriander and cumin powder
fresh thyme
salt to taste
1 teaspoon sugar
Yellow food colouring
1/2 cup chopped coriander


METHOD

• In a large pot stir in the rice and water.
• Cook the rice until boiling point, rinse the rice until the water runs clear.
• Add enough water to cover the rice, season with salt and cook till soft to the touch. Drain the excess water from the rice and set it aside.
• In a separate pot boil the lentils in water. Rinse the lentils, season with salt, add water and return to the stove top until cooked. Remove excess water from the lentils and set it aside.
• Add enough oil to cover the base of a medium sized pot.
• Heat the oil on a medium setting. Stir in 1/2 a finely sliced onion, sprig of thyme, curry leaves, garlic clove, green chilli, mustard seeds.
• Stir in the chilli powder, curry powder, coriander and cumin powders.
• Allow to simmer
• Add in the grated tomatoes and the remainder of the 1/2 onion, grated.
• Season with salt and sugar. Cook the chutney for 15 minutes until the tomatoes have broken down and formed a chutney.
• Remove from stove and set aside
• Marinate prawns with fish and prawn marinade.Marinate chicken with chicken dust marinade
• Fry prawns on low heat for 5 minutes and set aside
• Fry chicken until golden brown and set aside
• saute mushrooms and sweetcorn for 10 minutes and set aside
• In a large pot add half of the rice
• Add the chutney ( do not mix just create layers )
• Add the mushrooms and sweetcorn
• Add the chicken and prawns in the next layer
• Garnish with mint and coriander
• repeat process with remaining rice and other ingredients exactly like you did the first layer
• This should make 2 layers of pilau .
• Cover the pot with foil and place in oven for 30 minutes on 180°C
• remove from heat ad garnish with coriander

* best served with sour milk salad / raita

Milk Tart

INGREDIENTS

Base:
1 pkt Tennis biscuits
150g butter

Filling :
4 cups milk
1 tblsp butter
1 cup sugar
1 tsp vanilla essence
2 eggs
3 tblsp flour
3 tblsp cornflour

*Cinnamon for sprinkling


METHOD

Base:

• Melt the butter. 
• Combine with crushed biscuits and press into 2 large tart pans. Refrigerate for 2 hours

Filling:

• Boil milk with butter. 
• In a bowl, mix remaining ingredients into a paste. 
• Add to boiling milk and stir until thick.
• Pour into your biscuit bases. 
• Turn a spoon over the bowl and pour liquid onto spoon, so that the hot tart mixture doesn’t disturb the base. 
• Sprinkle with cinnamon and leave to cool sufficiently to refrigerate.

Melting Moments

INGREDIENTS

250g butter
1/2 cup icing sugar
1 cup self raising flour
1 cup corn flour
Melted chocolate
Icing sugar for topping

METHOD

• Preheat oven to 180°c
• Cream butter and icing sugar
• Add the self raising flour and corn flour to make a dough
• put dough through a stat nozzle and pipe rosettes
• Bake for about 15 minutes or until biscuits are light brown in colour
• Allow to cool , the dip biscuits in chocolate or drizzle with icing sugar
• The biscuits can also be piped into 5cm long patterns and then sandwiched together with chocolate

Chevda

INGREDIENTS

500 g fried rice crispies
500 fried kellogg's
1 cup gram dhall ( soak overnight , steam , drain & fry )
4 potatoes ( grated & fried
3 onions ( cut into slivers and fried )
1/2 fried chillies
1/2 cup colored sliced coconut roasted in oven
1/2 cup cashew nuts ( fried)
1/2 cup almonds ( fried)
1 cup moong dhall ( soak overnight , drain & fry)
1 cup chillie peas
1 cup peanuts roasted in oven
1/3 cup roasted sesame seeds
4 tbsp chilli powder

METHOD

• Mix all ingredients together
• Add chilli powder and toss

Paneer ( Cottage Cheese )

INGREDIENTS

3 litre fresh milk
1/2 cup vinegar

METHOD

• Bring milk to boil in large pot
• Add vinegar
• Allow curd to separate from water 
• Place a tea cloth over a large colander
• Using a skillet scoop out curd and place into colander until all curd is removed
• take out tea cloth with the curd from colander and press down and mold until you get a large square
• Wrap tea cloth and place a heavy pot on top to allow all the water to drain out
• Allow to stand overnight then cut into cubes and refrigerate or freeze if you prefer to keep it for a long period.

Creamy Paneer with Coconut Milk

INGREDIENTS

1 tin coconut milk
1 tin fresh cream
1 pack ground cashew nuts
2 tomatoes grated
1 onion
2 green chillies
curry leaves
1 tsp ginger & garlic
1 tsp masala
3 tbs oil
500 g paneer blocks cut into cubes ( see link below for how to make paneer )

METHOD

• Fry onions and curry leaves in oil
• Add masala , ginger & garlic & chillies
• Add tomotoes
• Cook on low heat until oil is visible
• Add coconut milk
• Allow to thicken
• Add cashew nuts
• Add fresh cream , stir well and add the paneer

* best served with folecha ( find link to recipe below ) 

Watermelon Smoothie

INGREDIENTS

2 cups cubed watermelon
1 cup water
2 tablespoons vanilla yogurt
1 tbsp honey or sweetener to taste
4 mint leaves
1/2 cup ice

METHOD

• Blend watermelon and water until watermelon is smooth.
• Add honey, mint,ice and yogurt and blend for another 10-20 seconds until it has a slightly slushy consistency
• Serve immediately

Moist Chocolate Cake

INGREDIENTS

8 eggs
2 cups sugar
2 cups flour
4 tsp baking powder
1 cup oil
2 tsp vanilla essence
1 cup boiling water
1/8 cup cocoa

METHOD

• Cream eggs and sugar together until light and fluffy
• Sift dry ingredients 3 times and set aside
• Dissolve cocoa in boiling water  and add the oil and vanilla extract
• Add dry and wet ingredients to egg mixture and beat on low for a minute or until well blended
• Pour into large baking tin and bake at 180°C for approximately 25 minutes
• Once cake has cooled , decorate with icing

ICING

• Combine melted 100 g chocolate and a small can of desert cream
• Grate white chocolate and sprinkle over cake.

* This makes a large cake.

* Can be cut in the center to make 2 layers or you can make 2 separate cakes

Chilli Chicken

INGREDIENTS

1 kg boneless chicken
2 tbs soy sauce
1 egg
4 tbs corn flour / maizena
6 chopped green chilies
3 onions chopped
1 tbs ginger & garlic paste
2 tbsp hot nandos sauce
salt to taste
1/2 tsp white pepper powder
1 tsp sugar
1/2 tsp black pepper powder
2 cups chicken broth / water
1 tbsp oil
extra oil for frying

METHOD

• Cut boneless chicken into cubes
• Take 1 tbsp soy sauce, corn flour, salt and egg in a bowl and marinate chicken pieces in mixture for 15 minutes
• Heat oil and deep fry chicken until golden brown
• In a separate pot heat 1 tbsp oil , add ginger garlic paste, and green chilies and saute for a few seconds
• Add 2 cups of chicken broth , bring to a boil
• Add sugar, pepper powder, salt ,and the remaining soy sauce to the pot
• Add fried chicken pieces and allow to simmer for 10 minutes.
• Dissolve remaining corn flour in 1 cup water and to mixture stirring continuously
• Garnish with spring onions
• Serve with pasta or basmati rice

Kale and Banana Smoothie

Prep Time:  5 minutes

Serves: 2

Ingredients

• 2 bananas

• 2 cups kale

• 1 teaspoon flax seeds

• 1 cup milk

• ½ cup ice cubes

Directions

• Place bananas, Kale and flax seeds into blender

• Add milk and blend until bananas and kale are chopped

• Add ice cubes and blend until smooth

 

What is a Smoothie?

Introduction to Smoothies

A smoothie is a thick, chilled beverage made from blended raw fruit and vegetables. It is usually combined with various other ingredients making it delicious as well as nutritional. A smoothie can be healthy depending on the ingredients.

For instance using sweeteners, ice cream and protein powders diminishes the nutritional value even though fresh fruit are used whereas using large servings of fruit and vegetables combined with water, milk or yogurt are usually considered part of a healthy diet.

Smoothies include pulp, skin and seeds making it thicker than fruit juice with a consistency similar to milkshake. It can be made using a normal blender or a juicer.

Strawberry Banana Smoothie

Prep Time: 5 minutes

Serves: 2

Ingredients

• 2 bananas
• 1 cup strawberries
• 2 cups mixed berry yogurt
• ½ cup ice cubes

Directions

• Add bananas and strawberries to blender
• Blend until fruit roughly chopped
• Add yogurt and ice cubes
• Blend until smooth

Peanut Butter and Banana Smoothie

Prep Time: 5 minutes

Serves:  2

Ingredients

• 2 Bananas
• 2 cups vanilla yogurt
• ½ cup peanut butter
• 1 cup ice cubes

Directions

• Add bananas, yogurt to blender
• Blend until bananas are chopped
• Add peanut butter and ice cubes
• Blend until smooth for about 30 seconds

Banana Berry Smoothie

Prep Time: 5 minutes

Serves: 2

Ingredients

• 2 bananas
• 10 - 12 cubes of ice
• ½ cup blackberries
• ½ cup raspberries
• ½ cup blueberries
• 3 strawberries
• 1 cup milk or vanilla yogurt

Directions

• Add bananas and all berries to blender
• Blend until chopped
• Add milk or vanilla yogurt and ice
• Blend until smoothie thickens
 

Quick and Easy Banana Smoothie

Prep Time: 5 minutes

Serves: 4

Ingredients

·         3 Bananas

·         1 Cup Milk

·         ¼ cup water ( depending how thick or watery you prefer smoothie )

·         5 cubes of ice

·         2 tablespoons brown sugar

Directions

• Add bananas and milk to a blender
• Blend until bananas are chopped
• Add water  and brown sugar and blend until smooth
• Toss in ice cubes and continue blending until smooth
• Serve immediately

Mutton Masala Breyani ( Large Quantity )

INGREDIENTS

5 cups rice soaked overnight
1 cup rice soaked overnight in a different container
5kg mutton cleaned and cut
3/4 cup breyani dhall soaked overnight ( masoor dhall )
3 large onions sliced
4 tomatoes grated
8 large potatoes
3 tablespoons breyani spice
1 tsp Hing
1 tsp food coloring
2 tablespoons margarine

For marinating meat

7 tablespoons masala
3 tablespoons garam masala
2 tablespoons tumeric
salt to taste ( 4 heaped tablespoons )
5 stems curry leaf
5 tablespoons ginger and garlic paste
1/2 cup chopped dhania
1/2 cup chopped mint
1/2 cup Thyme

METHOD

• Marinate meat the night before and refrigerate
• Add salt to the 5 cups of rice until almost cooked.( around 5 tablespoons of salt ) 
• Sprinkle food color on rice and set aside
• Fry onions in large pot until golden brown
• add breyani spice 
• Add the marinated meat and allow to cook until a knife can go through the meat when pierced
• Add tomatoes , breyani dhall, hing and the one cup rice that was soaked separately and the potatoes
• Allow to cook on low heat until potatoes and meat are cooked
• Add the remaining rice to the pot
• Allow to cook on low heat for an hour or until rice is soft but still grainy.
• Add chopped butter over the breyani over extra flavour
• Garnish with chopped dhania

* This meal is best served with sour milk salad and cooked pea dhall 

Malva Pudding

INGREDIENTS

Batter

30 g butter
100 ml  brown sugar
45 ml apricot jam
1 egg
5 ml bicarbonate of soda
125 ml  milk
250 ml cake flour
1 ml  salt
20 ml vinegar

Sauce

375 ml  cream
125 g butter
200 ml brown sugar
1 ml  salt
15 ml apricot Jam


*Serve with custard, cream or ice cream.

METHOD

Sauce

• Place the cream, butter, sugar, salt and  Apricot Jam in a medium saucepan.
• Stirring continually over a high heat, bring the sauce to the boil.
• Reduce the heat and simmer for two minutes.
• Remove from the heat and keep warm.

Batter

• Cream the butter and the sugar together until the butter is pale and soft.
• Beat in the Apricot Jam 
• Beat in the egg.
• Dissolve the bicarbonate of soda into the milk.
• Sift the cake flour and the salt together and add to the batter, alternating with the milk.
• Beat in the vinegar.
• Spoon the batter into an ovenproof pudding bowl that has been sprayed with non-stick spray.
• Pour half of the sauce over the batter.
• Bake the Malva Pudding in an oven preheated to 180˚C for 40 minutes or until risen and golden.
• Remove from the oven and pour over the remaining sauce a little at a time until all the sauce is absorbed by the hot pudding.

Serve hot with custard, cream or ice cream.

Christmas Glazed Ham

INGREDIENTS

4 - 5 kg / 8 - 10 lb leg ham, bone in, skin on (Note 1)
Cloves (for studding the ham)
2 oranges , cut into quarters
1 cup water

GLAZE

3/4 cup maple syrup, real (not artificial) (or substitute with honey)
3/4 cup brown sugar, packed
3 tbsp dijon mustard
3/4 tsp ground cinnamon
1/2 tsp All Spice (or nutmeg)

METHOD

• Preheat the oven to150C (all oven types). 
• Place the Glaze ingredients in a bowl and mix until combined.
• Remove the skin of the ham, ensuring you leave the fat on 
• Use a small sharp knife to cut 2.5cm / 1" diamonds across the fat surface of the ham. Avoid cutting into the meat.

Glaze and Baking

• Place the ham in a large baking dish.
• Squeeze the juice of 1 orange over the ham. Then place them along with the remaining orange into the baking dish around the ham.
• Rub/brush a little bit of Glaze on the underside of the ham. Then slather about 2/3 of the remaining Glaze on the top and sides of the ham, including the cut face (save some for basting).
• Insert a clove in the intersection of the cross of each diamond on the surface (optional).
• Pour the water in the baking dish, then place in the oven.
• Bake for 1 1/2 hrs, basting very generously every 30 minutes, or until sticky and golden.
•  At the first 30 minutes, slather with remaining glaze, then after that, spoon over  pan juices very generously (or dab with brush). Rotate pan if required to brown evenly.
• Allow to rest for at least 15 minutes before serving. 
• Baste before serving 

Spaghetti and Mince Cottage Pie

INGREDIENTS

1kg mince ( lamb or beef )
500g spaghetti
6 medium potatoes ( peeled )
1 onion
3 small tomatoes grated
1/2 tsp cumin seeds
2 tsp mixed masala
1/2 tsp crushed garlic
3 tblsp olive oil
1 cup cheddar cheese
salt to taste

METHOD

• Boil potatoes until soft, mash potatoes, add 2tsp butter and salt to taste.
• Boil spaghetti, add salt as required, strain and set aside.
• In a separate pan, add olive oil ,fry onions and cumin seeds until light brown.
• Add garlic,masala and grated tomatoes,mix well.
• Then add mince and salt as required.
• Allow to cook for 10 to 15 minutes.
• Remove from heat.
• Place spaghetti in a baking tray.
• Then pour mince over spaghetti, ensuring the pasta is well covered.
• Then spread the already mashed potatoes liberally over the mince,ensuring all the corners are well covered.
• Sprinkle with cheese.
• Bake in a 180° C oven for 15 to 20 minutes.
• When cooled,cut into squares. 

Poppyseed Delight

INGREDIENTS

3 extra large eggs
250 ml sugar
125 ml cooking oil
250 ml self-raising flour
175 ml plain yoghurt
125 ml dessicated coconut
60 ml poppy seeds

Lemon Icing

30 ml butter
375 ml icing sugar
5 ml grated lemon rind
30-45 ml fresh lemon juice

METHOD

• Beat eggs and sugar until light and fluffy.
• Add oil and beat well.Sift flour and yoghurt, coconut and poppyseeds.
• Pour into a greased 20 cm x 24 cm tin. Bake in a preheated oven at 180°C for 35 to 40 minutes.
• Leave to cool in a container.
• For icing- Cream butter, icing sugar and rind together.Add enough juice to mixture to make it light and creamy, and of a spreadable consistency. ice the top of the cake and cut into squares.