Bobby’s Cheese and Sweetcorn Samoosas

Bobby’s Cheese and Sweetcorn Samoosas

Bobby’s Cheese and Sweetcorn Samoosas

TRH Bobby's Cheese and Sweetcorn Samoosas

Ingredients
1 kg ready made or home made samoosa pur (defrosted)
1kg sweetcorn, washed and drained
250g margarine
1 cup chives, finely chopped
5oog cheddar cheese,finely grated
1/2 onion, grated
1/4 green pepper
Method
In a non stick pan, heat the margarine over the stove top on a medium heat setting.
When the margarine has melted, stir in the grated onion and green pepper.
Simmer until the onions have turned a translucent colour.
Add in the sweetcorn and simmer until the sweetcorn has cooked through.
Stir in the chopped chives.
Remove the sweetcorn from the stove top and add in the grated cheese.
Allow the sweetcorn mixture to cool for a few minutes.
Place the samoosa pur on a damp tea towel.
Remove 1 sheet of samoosa pur and place it onto a flat surface.
Fold 1 end of the pur over to form a small triangle.
Continue this step once more in the opposite direction. This will form a small pocket.
Add a spoonful of the sweetcorn mixture into the pur pocket.
Continue folding the pur as in step 10 and 11.
A sweetcorn filled triangle should be the end result.
Seal the ends of the samoosa triangle with the flour mixture.
To make the flour mixture, mix together 1 cup of flour with water to form a sticky paste.
Ensure that the samoosa is seal well to prevent it from opening up when fried in the oil.
Continue with steps 10 to 13 until all of the sweetcorn mixture is finished.
Fry the sweetcorn samoosa in hot oil till golden brown.

Prepared, tried and tested: Bobby Swanson

Bobby’s Vermicelli Halwa

Bobby’s Vermicelli Halwa

TRH Bobby's Vermicelli Halwa1TRH Bobby's Vermicelli Halwa2

Ingredients
1 box vermicelli
250g butter
3 cups sugar
1 cup almonds (halved)
1.5 litres boiling water
1 tsp elachi powder
1 tsp rose essence
Colouring (2 tsp yellow, 2 tsp red)

Method
Fry vermicelli and butter until golden brown
Add boiling water, sugar, elachi powder, rose essence and colouring while stirring continously
Leave to cook until the mixture leaves the sides of the pot
Empty into container and decorate with nibbed coloured almonds
Leave to set in the fridge

Prepared, tried and tested by:Bobby Swanson‎

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

Paiyasor

Paiyasor

TRH Paiyasor TRH Paiyasor2

Trying my hand at different Indian desserts, this is my all time favourite. Papur and Payisor.
The papur can be bought at the store, sometimes it goes under the name Poppadums.
The payisor is home made, the recipe is below.

Ingredients:
• ¾ x cup sago.
• ½ x tin condense milk.
• 1 x cup full cream milk.
• ½ x cup castor sugar.
• Chopped almonds.
• Elachi.
• Cinnamon sticks.
• 1 x tsp butter.
• Vermicelli.

Method:
• melt the butter in a pot.
• Add the cinnamon sticks, elatchi powder and vermicelli.
• Fry until the vermicelli is brown and set aside.
• Meanwhile soak the sago is cold water for half an hour.
• Boil the sago with the water till transparent.
• Add the milk, sugar, condense milk and mix thoroughly.
• Lastly add your vermicelli and stir.

Prepared, tried and tested by: Bobby Swanson‎

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