Curried Mutton Samp with Soy and Red Beans

 

This samp recipe is a favorite in my household using not only red speckled beans but jugo beans as well.

INGREDIENTS

1 kg cleaned mutton pieces

1 cup soaked and boiled samp (maize kernels)

1 cup sugar or red speckled beans

1 cup jugo beans

4 tablespoons masala

1 tablespoon Kashmiri chilli powder

1 tablespoon garam masala

1 teaspoon turmeric

2 teaspoons dhania and jeera powder (coriander and cumin powder)

1 teaspoon jeera (cumin seeds)

3 bay leaves

3 cloves

3 elaichi (cardamom) pods

3 black peppercorns

2 cinnamon sticks

1 teaspoon somph (fennel seeds)

1 teaspoon shah jeera (caraway seeds)

3 tablespoons ginger and garlic paste

Salt to taste

Oil for cooking

Fresh coriander leaves for garnish

METHOD:

• Heat oil in a large pot or pressure cooker over medium heat. Add the elaichi pods, black peppercorns, cloves, cinnamon sticks, bay leaves, somph, and shah jeera. Saute for a minute until fragrant.
• Add chopped onions to the pot and cook until they turn golden brown.
• Add ginger and garlic paste to the pot and cook for a few minutes until the raw smell disappears.
• In a small bowl, mix together masala, Kashmiri chilli powder, garam masala, turmeric, dhania and jeera powder, and jeera. Add this spice mixture to the pot and cook for a minute, stirring well to coat the onions with the spices.
• Add the mutton pieces to the pot and cook until they are half way cooked. Stir occasionally to ensure even cooking.
• Once the mutton is partially cooked, add the soaked and boiled samp (maize kernels), sugar or red speckled beans, and jugo beans to the pot. Mix well to combine all the ingredients.

  

  Red Beans

Jugo Beans ( Soy beans)

• Add enough water to cover the ingredients in the pot. You can adjust the amount of water depending on the desired consistency of the dish.
• Season with salt to taste and give it a good stir. Cover the pot with a lid.
• If using a pressure cooker, cook for about 15-20 minutes or until the mutton and beans are tender. If using a regular pot, simmer on low heat for about 1.5 to 2 hours or until the mutton is tender and flavors have melded together.
• Once the mutton and beans are cooked, check for seasoning and adjust if needed. Garnish with fresh coriander leaves.

Spicy Mutton Chops Chutney

INGREDIENTS

2 kg chops
7 green chillies
4 tbsp ginger and garlic
2 tsp mixed herbs
1 tsp black pepper
2 tbsp steak & chops marinade
1 tbsp paprika paste
1 tsp green chilli paste
1 tsp jeera
1/2 tsp tumeric
salt to taste
1/2 cup thyme
3 large onions diced
10 ripe tomatoes grated
1 tsp masala
3 tbsp oil

METHOD

• Marinate chops with ginger & garlic, mixed herbs, black pepper, paprika paste and green chillie paste and set aside
• Fry onions in oil until golden brown
• Add jeera and turmeric and green chillies
• add chops and fry on low heat until cooked or can be pierced with a knife or skewer
• Add tomatoes , masala ,thyme and salt and mix well gently to avoid breaking chops
• Cook on low heat for 20 minutes or until tomatoes are cooked.
• Garnish and serve with savory rice

Spicy Chicken Alfredo

INGREDIENTS 

For white sauce
4 tablespoons butter
3 tablespoons flour
2 cups milk
1 tsp black pepper

1kg Chicken fillets cut into strips
1 tray mushrooms
2 green peppers
1 kg penne pasta
2l fresh milk
500g cheese
1 packet chicken ala king sauce

Marinade for chicken fillets
2 tablespoons veri peri sauce
1 tablespoon ginger n garlic
2 tsp black pepper
4 tablespoons mixed herbs
3 tablespoons nandos sauce

METHOD

• Marinate chicken with all the marinades
• Fry it on low heat and set aside
• In a separate pan, saute mushrooms and pepper with 1 tablespoon butter and set aside when cooked
• For the white sauce ,heat the butter
• Add flour and stir continously to avoid lumps from forming 
• Add milk slowly and stir
• Add back pepper, salt to taste and half cup cheese and set aside
• Boil pasta and set aside
• Add sauce to large pot,add the chicken, mushrooms and pepper, pasta, mix chicken ala king mixture and add to pot and and remaining milk and cheese and salt.
• Allow to cook for 10 minutes

Broad Beans & Potato Curry

 

Broad Beans & Potato Curry

INGREDIENTS

1 cup broad beans boiled

2 potatoes

2 tomatoes grated

1 onion chopped

2 tbsp masala

1/2 tsp tumeric

1/2 tsp breyani spice

1 tsp jeera

1 cup water

2 stems curry leaves

dhania / coriander for garnish

salt to taste

METHOD

• Fry onion in oil until golden brown
• add jeera, breyani spice, masala, tumeric and tomatoes
• add potatoes with 1/2 cup water and curry leaves
• when potato is half cooked add the broad beans and salt
• add 1/2 cup water
• allow to cook on low heat until potatoes are cooked
• garnish with dhania

Butter Chicken

INGREDIENTS

2 kg chicken fillets
2 tablespoons oil
1 tablespoon masala
2 tablespoons ground ginger and garlic
1 teaspoon dhania Powder
1 teaspoon jeera Powder
1 cinnamon stick
1 1/2 tablespoons lemon juice
1/2 teaspoon tumeric powder


For the creamy Sauce

1 stick butter ( 5 tablespoons)
1 cup fresh cream
1/2 cup yogurt
1 teaspoon cayenne pepper
a pinch of black pepper
1 teaspoon mixed herbs

METHOD

• Mix all the spices into a paste forming with the lemon juice
• Rub paste thoroughly over chicken and allow to marinate in refrigerate for + - 1 hour
• Heat oil and add chicken , leave on low heat ,stirring occasionally until chicken begins to dry
• Heat butter,cream, yogurt, cayenne pepper , black pepper and mixed herbs in a separate pan
• Add this sauce over chicken
• Remove from heat 
• Best served with naan

* Recipe for a delicious naan can be found in my blog as well :)

Vada ( South Indian Savory Snack )

INGREDIENTS

1 cup pea dhall
1 piece ginger
4 green chillies
3 dry chillies
2 cloves garlic peeled
2 tablespoons jeera ( cumin seeds )

VADA MIXTURE INGREDIENTS

1 onion
1/2 cup spring onion
1/2 cup coriander
salt to taste

METHOD

• Soak 1 cup dhall overnight with boiling water 
• Next day rinse dhall and drain
• Add 4 green chillies,3 dry chillies, 2 cloves garlic, small piece ginger, and some jeera to the dhall
• Grind all together using a food processor until dhall is soft and smooth ( takes a while,do a little at a time) 

Vada mixture

• Now chop 1 onion fine
• 1/2 cup shallot ( spring onions) chopped fine
• 1/2 cup dhania ( coriander) chopped fine
• Add chopped things to dhall mixture, add salt to taste 

• Heat oil in pan, make vada shapes with a hole in center and fry until cooked and crispy

*It is easier to make shape using a banana leaf.
*Dip your hands in water after each vada that you make so your hands don't become sticky

Soya Mince with Double Beans

INGREDIENTS

Soya Mince ( dry soya mince in packet) (500g)
Double beans (1/2 cup - 1 cup) cleaned
3/4 cup - 1 cup oil
2 onions peeled and chopped
4 tomatoes grated
2 tsp jeera
1 tsp mustard seeds
2 cinnamon sticks
1/2 tsp tumeric powder
4 tablespoons Masala
Salt to taste ( around 2 tablespoons)
Curry leaves

Marinade for soya mince ingredients

4 tablespoons ginger and garlic
6 tablespoons Aminas peri peri marinade
2 tablespoons veri peri sauce
1 tablespoon garam masala

METHOD

• Place soya mince in large bowl and pour boiling water in bowl until soya mince is covered.      ( soya mince will soften and absorb water)
• Allow to stand for 5 minutes
• Rinse soya mince in cold water and drain.
• Use hands to squeeze out all excess water from soya mince and place in bowl.
• Marinate soya mince with ginger and garlic, peri peri marinade ,garam masala and veri peri sauce
• Mix well
• Steam double beans until semi soft and drain in colander ( boil for about 10 - 15 minutes)
• Heat oil in a pot, add onions and fry until golden brown and take off heat
• Add jeera,mustard, cinnamon sticks, tumeric,and Masala to pot.
• Place pot back on stove and add soya mince, mix well
• Allow to cook for 10 minutes on low heat
• Add double beans,tomatoes, salt and curry leaves
• Mix well and leave to cook on low heat (no 1 setting) for around 30 -45 minutes until cooked
• Garnish with chopped dhania

( potatoes can also be added if desired )

Crispy Sunny Side Up Eggs

INGREDIENTS

3 Tablespoons oil
1 Egg

METHOD

• Heat oil in a medium sized pan until moderately hot
• Crack egg into oil carefully without breaking the yolk
• Allow egg to fry until edges turn golden brown
• Spoon hot oil over the top of egg in order to cook the egg white without having to turn egg and risk cracking the egg yolk
• Serve with side dish or sauce of your choice 

Spicy Crab Cakes

INGREDIENTS

25 ml olive oil
1 x 2.5 cm piece fresh ginger root
12 crab sticks each cut into 6 pieces
1 small red chilli, seeds removed and chopped
4 spring onions chopped
1 small bunch fresh coriander chopped
Juice and rind of 1 lemon
Salt to taste
2 ml lemon pepper
3 large eggs
70 g - 110 g cake flour
250 ml breadcrumbs

METHOD

• Heat the oil in a frying pan over a moderate heat and saute the ginger and garlic for a minute
• Add the crab sticks and cook until they start to break up 
• Add in the chilli and cook for a further minute
• Add the spring onions then turn off the heat and mix in the coriander, juice and rind, seasoning and leave mixture to cool
• Add eggs and sufficient flour to make the mixture firm enough to shape into small patties
• Shape into small rounds about 2 cm thick then crumb them with the breadcrumbs
• Place in refrigerator for 30 minutes or longer to firm up
• Heat oil and deep fry until golden brown and cooked through about 6-8 minutes
• Drain well
• Serve with sweet chilli dipping sauce

Southern Prawn With Lime Rice

INGREDIENTS

300g prawn tails peeled and deveined
handful of coriander, finely chopped
15 ml Cajun seasoning
15 ml olive oil
salt and milled black pepper
400g  Rice cooked
250 g frozen corn thawed
1 lime , zest and juice

To serve 

Fresh Coriander
Lime wedges

METHOD

• Combine the prawns , coriander and cajun seasoning and oil in a large bowl
• Season with salt and pepper
• Heat the olive oil in a large non stick frying pan and fry the prawn mixture for 2 minutes or until just cooked
• Toss in the rice along with the corn and lime zest and juice and heat through for 3 - 4 minutes
• Top with coriander sprigs and serve immediately with lime wedges on the side

Easy Tamarind Chutney

INGREDIENTS

300 g packet brown tamarind
1 cup vinegar
1 cup sugar
1 tbsp methi masala
1 tsp chilli powder

WAGAAR:

2 tbsp oil
1 tbsp sesame seeds
1 tsp curry leaves
1 tsp mustard seeds
1 green chilli chopped

METHOD

• Soak tamarind overnight in vinegar
• Strain the pulp and place liquid in pot
• Add the sugar and cook on low heat until a thin sauce forms
• Add the methi masala and chilli powder
• Heat oil and fry all the ingredients for wagaar for a few minutes
• Add to chutney
• Add salt to taste

Easy Chocolate Cake

INGREDIENTS

4 eggs
1 cup sugar
1 cup flour
2 tsp baking powder
½ cup oil
1 tsp vanilla extract
½ cup boiling water
¼ cup cocoa

ICING

100 g milk chocolate
1 small tin desert cream

METHOD

• Cream eggs and sugar together until light and fluffy
• Sift dry ingredients 3 times and set aside
• Dissolve cocoa in boiling water  and add the oil and vanilla extract
• Add dry and wet ingredients to egg mixture and beat on low for a minute or until well blended
• Pour into baking tin and bake at 180°C for approximately 25 minutes
• Once cake has cooled , decorate with icing

ICING

• Combine melted 100 g chocolate and a small can of desert cream
• Grate white chocolate and sprinkle over cake

Orange Cake

INGREDIENTS

160 g softened butter
1 cup castor sugar
2 eggs lightly beaten
1 tsp vanilla essence
2 cups flour
2 tsp baking powder
¼ tsp salt
1 tsp bicarbonate of soda
1 cup buttermilk
1 cup mixed dried fruit

METHOD

• Preheat oven to 180°C
• Cream butter while adding sugar until mixture is fluffy
• Add the beaten eggs a tbsp at a time and beat into mixture
• Stir in the essence
• Sift dry ingredients 3 times and fold into mixture
• Stir the bicarbonate of soda into the buttermilk and add to the mixture
• Mix lightly to blend everything
• Lastly stir in the fruit
• Pour batter into a 23 cm square tin
• Bake for 1 hour
• Remove from oven and pour hot syrup over the warm cake
• Make 4 - 5 holes int the cake with a skewer so that the syrup gets absorbed
• Return to oven for 5-6 minutes
• Cool the cake int the tin before attempting to slice in order to prevent the cake from breaking

SYRUP

INGREDIENTS

½ cup orange juice
½ cup sugar
1 tsp grated orange rind

METHOD

• Combine juice and sugar
• Boil for 8 - 10 minutes
• Stir in the orange rind

Creamy Chicken Pasta

INGREDIENTS

1kg Filleted chicken cut in strips
1 fresh cream
1 litre fresh milk
 3 Tbsp flour
1 Tbsp butter
2 Tbsp oil
500 g mushroom sliced
red, green and yellow pepper cut in strips
2 onions diced
1kg penne pasta boiled
Tandoori spice marinade

METHOD

• Marinate chicken with ginger and garlic and tandoori spice and set aside
• In a large saucepan fry onions until golden brown 
• Add mushroom and pepper to onion
• Simmer on low heat for 10 - 15 minutes
• Fry chicken in oil until cooked
• Add the chicken to the saucepan
• Mix flour and milk together until smooth
• In a separate pot melt the butter and add the flour and milk mixture to pot and bring to boil
• Stir mixture continuously to avoid lumps
• Add fresh cream toflour and milk mixture
• Drop the sauce into the chicken and mushroom 
• Add pasta to saucepan and mix well

Banana Bread

INGREDIENTS

½ cup butter
2 eggs
2 bananas
1 tsp vanilla essence
1 tsp bicarbonate of soda
50 ml milk
½ castor sugar
1½ cup self raising flour

METHOD

• Cream butter , sugar and vanilla
• Add eggs separately beating well after each addition
• Mash bananas and add to mixture
• Dissolve bicarb in milk and add flour and milk alternatively
• Pour mixture into a greased loaf tin
• Bake in a preheated oven at 180°C for 35 minutes or until cooked

Scones

INGREDIENTS

500 ml cake flour
20 ml baking powder
100 ml sugar
Pinch of salt
100 ml sunflower oil
1 extra large egg
½ cup milk

METHOD

• Sift dry ingredients
• Combine oil, milk and egg in a bowl
• Add to dry ingredients
• Mix lightly using a round spoon or knife 
• Drop spoonfuls of mixture into a greased baking tray
• Bake in a preheated oven for 10 - 12 minutes
• Serve with butter or jam

Sour Milk Salad ( Raita )

INGREDIENTS

1 bunch fresh mint
6 green chillies
1 liter Danone sour milk
Cucumber
Salt to taste

METHOD

• Add mint, chillies and ½ cup sour milk together in a food processor
• Blend until mint and chillies are fine
• Add rest of sour milk and blend well
• Transfer contents into a large salad bowl
• Chop cucumber into rings and then into four pieces resembling small triangles
• Add cucumber pieces to mint and sour milk mixture
• Add salt to taste and mix well

Seasonal Smoothie

INGREDIENTS

2 cling peaches , peeled and chopped
6 strawberries
2 kiwi fruit, peeled and chopped
500 ml plain yogurt
250 ml strawberry yogurt
60 ml honey
250 ml crushed ice
1 sprig mint

METHOD

• Combine ingredients in blender and blend until smooth
• Serve chilled in cocktail glasses
• Garnish with strawberry slices

Sticky Chocolate Pudding

INGREDIENTS

125 g soft butter
185 g Treacle sugar
4 eggs lightly beaten
250 g self raising flour
5 ml bicarbonate of soda
30 ml cocoa mixed with 30 ml water
125 g dates finely chopped
300 ml boiling water
100 g chocolate chips

METHOD

• Cream butter and sugar together
• Add beaten eggs 1 a little at a time
• Fold in the self raising flour
• Mix the bicarbonate of soda and cocoa water mixture together 
• Pour over the dates in a bowl
• Then pour on the boiling water
• Stir and leave to cool a little
• Pour the mixture in a 23 cm round loose bottomed cake tin which as been line with a double thickness of greaseproof paper
• Bake at 180°C for approximately 75 minutes or until springy to the touch
• Serve with custard if desired

Chocolate Lamingtons

Vanilla Sponge:

500 ml Castor Sugar
4 large eggs
250 ml oil
5 ml vanilla essence
750 ml flour sifted
15 ml baking powder
250 ml milk
Dessicated coconut for coating

Chocolate Coating:

500 ml White Sugar
250 ml Hot Water
45 ml cocoa powder
15 ml butter or brick margarine

METHOD

Vanilla Sponge:

• Whisk castor sugar and eggs in a mixer until light and fluffy
• Add oil and vanilla  essence and mix well
• Add sifted flour and baking powder to mix alternatively with milk
• Pour creamed mixture into a greased oven tray and bake in a preheated oven at 180°C for 25 - 30 minutes or until golden brown
• Allow to cool and cut into squares

Chocolate Coating:

• Heat sugar , cocoa , butter and water until bubbly
• Allow to cool, dip sponge squares into sauce and roll in coconut