Faye’s Khowse

Faye’s Khowse

Faye’s Khowse

TRH Faye's Khowse

Fry chopped onions, with a few cloves, cardamom pods and cinnamon sticks
Add 500g cubed chicken,
1tsp salt,
1/2tsp pepper,
1/2 tsp tumeric,
1 tsp ground cumin,
1 tsp ground coriander,
chillies to taste,
1 tbls ginger and garlic paste,

Cook until soft then add 1/2 coconut,
2 tins coconut milk and 2 tins water.
Cook through till blended then mix 1 tbls gram flour into a thin paste and stir in.
Cook till it thickens slightly.
Add 1tsp garam masala and chopped green coriander and sliced spring onions.
Boil 500g spagetti as per instructions, drain and set aside.
Fry samoosa pur and keep aside.
Make onion salad with sliced onions, sliced green chillies, vinegar, salt, pepper, little sugar.
To serve dish spagetti, add khowse, crush pur over and onion salad and chopped green coriander

Prepared, tried and tested by:  Faye Abrahams

Faye’s Kalya

Faye’s Kalya

TRH Kalya

1 kg chicken marinade with 1tsp salt
1/2 tsp tumeric
1 tsp cumin powder
1 tsp crushed chillies
1 tsp ground coriander powder
1 tbls ginger and garlic paste
1/2 cup yogurt
2 tbls tomato paste
few strands of saffron
fried onions

Cut potatoes into quarters and fry and drain, boiled eggs.
Heat 2tbls butter and little oil and add the marinaded chicken.
Cook adding a little water at a time till almost done, add the fried potatoes, cook till soft.
Lastly add the boiled eggs, chopped coriander leaves and 1tsp garam masala.
Serve with roti or naan or puri

Prepared, tried and tested by: Faye Abrahams

Dhal

Dhal

TRH Dhal1  TRH Dhal2

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

Cornish curry

Cornish curry

TRH Cornish curry

Ingredients
Cut chicken in pieces and rinse well and soak in a little vinegar water.
1 sliced onion
2 tsp tomato paste
Curry leaves
2 tsp ginger and garlic paste
3 tsp kashmiri
2 tsp bombay
1 tsp geera and dhania
Few potatoes
Peas
Cinnamon
Bayleaves
Oil
Salt
Water

Method
Braise onion i hot oil,add spices one at a time,.
Add the chilli powder one at a time
Add ginger and garlic, saute.
Add tomato paste
Add chicken only not the vinegar water and leave to cook, let all the water dry up and then mix well and add salt and add water as needed.
Once chicken almost done add potatoes and peas.
Garnish with fresh coriander.

Prepared, tried and tested by: Layne Ram

Lemon Rosemary Turkey with baked potatoes

Lemon Rosemary Turkey with baked potatoes

TRH Lemon Rosemary Turkey TRH Potatoes

Lemon Rosemary Chicken (or turkey in our case) with baked potatoes

I adapted it to:
2 turkey wings and 2 turkey drumsticks
1/8 cup lemon juice
1/8 cup oil
1tbsp dried rosemary
1 gigantic heaped tbsp minced garlic
1tsp onion powder
LOTS of salt and freshly ground black pepper
Capers

Throw everything but the capers into a big plastic bag, seal, and then mush it all together! Work the spices into all the nooks and crannies, and then refrigerate for at least a couple of hours. Give it a toss and a mix every now and again.
Preheat the oven to 380°F. Peel and slice some potatoes and coat with salt & pepper, and toss with a bit of oil and a few drops of lemon juice. Sprinkle a bit of dried rosemary over the top.
Empty the chicken from the bag onto a baking dish and top generously with capers. Bake both dishes for about an hour or until browned.

Source: myrecipes
Prepared, tried and tested by:  Corlea Smit

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