• 250 – 375 ml vegetable oil
• Few pieces of cinnamon, cardamon, and cloves (optional with meat only)
• 1 small cauliflower/ broccoli, broken into small florets
• 2 medium carrots, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 1 lge sweet potato, peeled and cubed
• 8 lge pieces of chicken/ or meat
• 2 lge tomatoes, chopped (only add if using meat)
• 2 large onion, sliced
• 1.5L (pot hot) vegetable stock
• 4 tbsp hot curry paste 60g (Madras (Jalna) is good)/ (Shan bombay biryani mix)
• 1 red chilli, seeded and finely chopped
• large pinch of saffron strands (not powder-important)
• 2 tsp mustard seeds (black or white)
• 750g basmati rice (4x 250g cup) – good quality basmati rice only
• 140g trimmed green beans, halved
• 4 tsp salt
• 10 garlic crushed
• 1 inch ginger grated
• 2 lemons, juice only
• a handful of fresh coriander leaves
• 50g packet salted roasted cashew nuts (optional)
• poppadoms and raita and coriander chutney to serve
1. Preheat the oven to 220C/gas fan forced oven.
2. Pour half the oil into a fry pan and when heated, add half of the onion, cauliflower, carrots, potatoes, sweet potatoes and 1 tsp salt (mix together) and cook for about 5 minutes on high heat. Then move the vegetables from the frypan into a large roasting dish. Put it into the oven to roast for 15 minutes until nice and golden.
3. Use the same fry pan, if cooking with meat, add the other half of oil and when hot, add cardamon, cinnamon and cloves. After a minute add the other half of the onions, cook for a minute and then add garlic, ginger, chilli, 1 tsp salt, 1 tbsp curry powder and cook further for another minute. Then add the tomatoes and cook till a paste is formed and then add the meat to it and cook until it is almost cooked and not watery at all. (if no meat is used, use the garlic, ginger, chilli, salt and curry powder to the vegetables as in step 2).
4. While the vegetables are roasting and meat is cooking, stir together the hot stock, leftover curry powder, left over salt, saffron threads and mustard seeds into a 2Lt measuring jug.
5. Mix the rice and green beans with the vegetables and (meat) in the roasting pan, then pour over the stock mixture. Lower the oven to 185C/gas fan forced oven. Cover the dish tightly with foil and bake for 40 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts (optional) or eggs
6. Serve with poppadums and/or a bowl of raita or coriander chutney.
Prepared, tried and tested by: Veeran N Saroj Sami
Servings: 4 – 6
8 portions of combined chicken drumsticks and thighs
2 onions sliced
1 tbsp garlic, chilli ginger paste
3 tbsp plain yogurt
200 ml coconut milk
3 medium potatoes peeled and quartered
1 cup small brown lentils
1 cup basmati rice
Salt to taste
Oil for frying
Few strands of saffron dissolved in I tbsp water
1 ready pack Nice ‘n Spicy Biriyani spices (5 sets of spices )
Hard boiled eggs for garnish
Fresh coriander for garnish
Saffron for garnish
Plain yogurt and grated cucumber
Cook according to step by step guide cooking instructions.
Layer in a suitable serving dish first lay half the chicken and potatoes, then half the lentils then half the basmati rice.
Continue in sequence with the remainder ingredients.
Dot with knobs of butter, sprinkle saffron threads cover with tin foil and steam for 15 – 20 mins at 160 C.
Serve with hard boiled eggs and fresh coriander.
Serve with plain yogurt and grated cucumber.
Prepared, tried and tested by: Gail Haselsteiner
2 tbs butter..add to pot..once it sizzles, add 2 tbs flour and mix, add about 500ml milk to flour and mix till its smooth
Once it boils it will start to thicken into a sauce, add black pepper and salt.
Boil past and once cooked, strain and add butter and leave aside.
Slice and fry mushrooms on high , add a little garlic powder and black pepper and little salt.
Add cheese when eating.
Prepared, tried and tested by: Layne Ram
75ml canola oil
½ tsp jeera
½ tsp sarso
1 tsp fennel
½ tsp methi
2 inch cinnamon
1 med onion (diced)
2-3 tbsp coarsely crushed garlic
2 tbsp grated ginger
2 chillies (to taste)
1 tsp turmeric
2 tsp garam masala
2 tsp srilankan curry powder
1 tsp mild paprika
1 tsp salt (to taste)
1 lge tomato (diced)
2 sprigs curry leaves
2 handfuls chopped up fresh coriander
• 1kg M/Lge banana prawns (heads off, Devein & keep shell on)
• In a large non- stick saucepan, add 75ml canola oil into a warm pot.
• Turn heat level to med and add jeera, sarso, fennel, methi, cinnamon, cardamom and cloves.
• Keep stirring until seeds start to splatter, add onions, stir along for a minute and then add garlic, ginger, chilli , turmeric, Masala, paprika and salt, and further cook for 2 minutes. Then add the tomatoes and curry leaves and keep cooking on med heat for 2 mins.
• Add the prawns to the pan and mix well into the Masala paste and cook further for 2-3 minutes, until prawn look cooked and the masala is well incorporated with the prawns.
• Turn heat to low, add handful of coriander, mix well and cover pot and let it simmer for 5 mins.
• Open pot, add another handful of coriander and close pot again and turn off the stove.
• Let sit covered for 5-10 minutes and serve with basmati rice.
Prepared, Tried and Tested by: Veeran N Saroj Sami
300 g Fresh Chinese Style Noodles
1/2 brick garlic butter (divided in 2 portions)
6 medium to large brown fresh mushrooms – sliced
1 bunch (6-8) spring onions – diced
250 ml fresh cream
10 ml corn starch
±1/4 cup of water
1/2 cup sharp shredded cheese
freshly grated Parmesan cheese
454 g cooked prawns
340 g small scallops
Bring a large pot of lightly salted water to a boil.
Add noodles and cook until tender and drain.
Meanwhile, heat 1/2 of the garlic butter in a large skillet over medium-high heat.
Add mushrooms and spring onions and cook until tender. Transfer to a plate.
In the same pan, melt the remainder of the butter and fry the prawns and scallops in two batches. Season as per your personal preference.
Spoon out the first batch of seafood and add with the mushroom/onion mix, then do the second batch and add all together and keep aside.
Pour cream in the same pan. Mix the corn starch and water to a paste in a mug, and pour into the pan and stir constantly till it thickens.
Add the grated cheese to the mix and stir through.
Stir in cooked prawn and mushroom mixture and heat through.
Toss noodles with sauce and you have a yummy and delicious meal.
Dish up and sprinkle with Parmesan and enjoy! <3
Quick and easy.
Serve with Greek salad and oven baked beet.
Source: Own creation
Prepared, tried and tested by: The Recipe Hunter (Cook & Enjoy)
Boil together 1 cup oil dhal
1/4 cup brown lentils
1/2cup chana dhal till soft and mushy.
Blitz or strain till smooth.
Fry chopped onions, with 1/2 tsp tumeric, 1 tsp mustard seeds, 2 tsp atchar masala, add your meat or chicken pieces, 1/2 cup chopped tomatoes, 1 tsp salt, 1 tsp ground coriander powder, 1tsp cumin powder, 1 tsp crushed chillies, 1 tbls ginger and garlic paste.
Cook until almost soft and add the boiled dhal.
Cook through and add chopped coriander leaves and 1tsp garam masala.
Serve with rice and poppadoms
Prepared, tried and tested by: Faye Abrahams