COCONUT CHUTNEY (Indian favourite).
2 fresh coconuts peeled and grated. OR 3 cups dry coconut.
2 large onions finely sliced (extra onion nicer).
Salt to taste.
2 green chillies chopped.
1/4 tsp tumeric.
1 tspn chili powder.
1 tspn cumin powder.
1 1/2 tspn durban masala.
1 tspn sugar.
1/4 cup dhania.
1 Tblsp garlic chopped.
Braise onion in oil (add extra oil). Add garlic.
Add the coconut and masala.
Cook till nice and soft, add 1/4 cup water (IF YOU USED DRY COCONUT).
Cook for 10 mins. Add chopped chillies and dhania.
#This can be served with roti and roast chicken OR fried fish/prawns/curry with dhal and roti/paratha.
SAUTE PRAWNS
500g prawns. Washed, peeled & deveined.
Salt to taste.
1 tspn durban masala.
1 tspn corriander masala.
1/2 tspn chili powder.
1/4 cup tomatoe sauce.
1/4 tspn ginger garlic.
1/2 tspn cumin masala.
1 Tbspn veri peri.
1 Tbspn honey.
Marinate and rest in fridge for an hour.
Heat a pan and saute in butter.
Till pink in colour OR place on skewers and bake I’m oven at 180’C till pink.
Brush with melted butter.
BLACKPEPPER & GREENPEPPER INFUSED MINI ROTI’S
2 cups flour.
Salt to taste.
1 Tblsp crushed black pepper.
1/2 green pepper chopped finely.
6 Tblsp oil.
Butter.
Mix, salt and flour. Add enough hot water to make a soft dough.
Add the black pepper and oil.
Add extra flour.
Mix well and the green pepper.
It might be a little moist, add flour till you get a soft dough.
Divide into 8 balls.
Roll out and spread with butter and make roti balls.
Allow to refrigerate. For an hour.
Roll out (small & thick)and fry off adding extra oil/ghee.
#RESULT: its very soft, breadlike.
#THINKING: one can top these mini roti breads with chicken/steak/veg and cheese and bake till cheese is melted.
This can be served as mini party food. Just made smaller.
Source: Recipe inspired by my mom’s cooking.
Modified, prepared, tried and tested by: Nazley Ally