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
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.
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
Somewhere between a soup and a curry-perfect for cold nights!
Ingredients: 1 packet(300g) leeks trimmed and sliced 4cm knob ginger,finely chopped 1 packet(500g) button mushrooms halves 3 cloves garlic,chopped 1 can sweetcorn kernels 2-3 tbsp mild curry powder Vegetable stock or chicken stock 1 can coconut milk Salt and milled pepper Handful fresh coriander, for serving 1 sliced chilli,for serving (optional) Ciabatta bread sliced for serving or rotis or naan bread
Method: Saute leeks,ginger and garlic in oil until soft and fragrant. Add sweetcorn and stir through curry add mushrooms,stock and bring to boil. Simmer for 10 minutes, stirring occasionally add coconut milk and blitz to blender if desired. Season. Scattered with fresh coriander and chilli,serve with warm rotis or ciabatta breads for dipping. Enjoy and Chow now! 😀
2 x 400 g pkts frozen mussels 2 finely chopped onions 6 cloves minced garlic 300 ml white wine such as Chenin Blanc OR substitute with fish or chicken stock 2 tubs fresh cream ( 500 ml ) A handfull chopped dill A handful chopped chives
Salt to taste and coarse black pepper. (Mindful of salt as the mussels are salty) 2 skinned tomatoes deseeded and diced into small cubes Saute your onions garlic for 4 mins until tender. Add wine and reduce the liquid by half by just simmering slowly add salt ( if needed), black pepper, add cream and gently cook up for 2 mins. Add mussels and let simmer and heat through for 4 to 5 mins. Garnish with a handful of both chopped dill and fresh chives and diced tomatoes. Serve with rosemary and olive focaccia bread. Njoy!