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

Goolgolas

Goolgolas

TRH Goolgolas

This is an indian sweetmeat, that can be enjoyed over tea with loved ones.
Ingredients
– 500g x self raising flour.
– 1 ½ x tsp cardamom powder.
– 200ml desiccated coconut.
– 800ml cold milk.
– ¾ x tsp salt.
– 1 x cup sugar.
– Oil for deep frying.

Method
– Add all the ingredients together.
– Mix well to form a medium thick batter.
– Heat oil for deepfrying.
– Add a spoonful of batter to the oil and fry till the outside is nice and crispy and golden brown.
– Drain on a kitchen towel.
– And enjoy with a nice cup of tea

Prepared, tried and tested:  Bobby Swanson‎

Aubergine in a creamy coconut sauce

Aubergine in a creamy coconut sauce

Aubergine in a creamy coconut sauce  Tried Tested

Aubergine in a creamy coconut sauce. Topped with fish poached in the creamy sauce.

Olive oil
2 medium size onion finely chopped
1 tspn whole coriander seeds
7 curry leaves
4 large Aubergine (peeled and cubed)
Salt to taste
1 tspn ginger garlic
2 1/2 Tblspn Fish masala
1/2 tspn tumeric
1 tspn Garam masala
1 tspn Coriander masala
1/4 cup Spring onion finely chopped
1/2 cup finely chopped dhania
8 pieces of fish (washed and any choice of fish)
1 can coconut milk

I used coconut powder mixed in 1 1/2 cups hot milk.
Braise onion with coriander seeds and curry leaves in olive oil. Add ginger garlic.
Light in colour. Then add Aubergine. Braise for 7 mins. Then add all spices. And spring onion. Add 1/2 cup water and cook till thick.
Add coconut milk or coconut powder mix. Stir well. Then place the fish on top , spoon the sauce over the fish. Do not break the fish. Sprinkle with dhania and close the lid. Poach till sauce is thick and fish is done about 7/8 mins on a low heat.
Serve wih basmatic rice, mango salsa.
Spices can be adjusted in the recipe to your taste buds. Masala one can purchase at a Spice shop. I used proper Indian Fish Masala. Its a bit spicey. So adjust it.

Prepared, posted and tried and tested by Nazley Ally

Additional notes:  Fish masala I used is proper Indian Masala. One can get it at a Spice shop, not a supermarket. And Thank you Esme Slabbert. The spices used, all cooks can adjust the amount to their preference and taste buds. The Indian Fish Masala is spicey.