Mutton Curry ( Lamb Curry)

INGREDIENTS

1 kg mutton curry pieces

3 bay leaves

10 whole black peppercorns

3 cardamom pods (elachi)

3 cinnamon sticks

Shah jeera (black cumin seeds)

1 tsp cumin seeds (jeera)

5 tablespoons masala

1 tablespoon Kashmiri chili powder

1 tablespoon garam masala

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

5 potatoes, peeled and cut in halves

3 grated tomatoes

1 onion, finely chopped

2 tablespoons salt

Oil for cooking

METHOD:

• Heat oil in a large, deep pan or a pressure cooker over medium heat. Add the bay leaves, black peppercorns, and cardamom pods. Fry them for a minute until they release their aroma.
• Add the shah jeera and fry for another 30 seconds. Then add the mutton curry pieces to the pan and fry them in the spices for about 15 minutes. This will help seal in the flavors and brown the meat.
• After 15 minutes, add the cumin seeds (jeera) and fry for another minute.
• Next, add the masala, Kashmiri chili powder, garam masala, and coriander and cumin powder to the pan. Mix well to coat the mutton pieces with the spices.
• Now, add the grated tomatoes and cook for a few minutes until they soften and release their juices.
• Add the chopped onion and salt to the pan and continue to cook for another 5 minutes until the onions turn translucent.
• If using a pressure cooker, add a little water (about 1/4 cup) and close the lid. Cook on medium heat for about 20-25 minutes or until the mutton is tender. If using a regular pan, add enough water to cover the mutton pieces, then cover and simmer for about 1 to 1.5 hours, or until the mutton is tender, stirring occasionally.
• ( should you want mutton bunnies you can add 1 cup water to the cooking process for extra gravy)
• Once the mutton is cooked, add the potato cubes to the curry and cook for another 10-15 minutes until the potatoes are soft and cooked through.
• Check for seasoning and adjust salt and spices according to your taste.
• Serve the Indian-style mutton curry hot with steamed rice, naan,unsliced bread for bunnies or roti.

Enjoy your delicious Indian-style mutton curry!

Mutton Dal Ghos ( Lamb with Lentils)

INGREDIENTS

2kg  mutton , cut into medium-sized pieces

1 cup pea dhall

1 cup green dhall

1 cup gram/ chana dhall (you can experiement with different types of dhalls or just use 1 type)

2 onions, finely chopped

3 tomatoes, finely chopped

3-4 green chilies, slit

2 tablespoons ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon garam masala powder

2 tablespoons oil

Salt to taste

Fresh coriander leaves, chopped for garnish

METHOD:

• Wash the dhal thoroughly and soak it in water for about 30 minutes. Drain, fill with more water and boil until partially cooked and set aside .

• Heat  oil in a pressure cooker or a large pot over medium heat. Add the chopped onions and sauté until golden brown.
• Add the ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.
• Add the mutton pieces to the pot and cook until they are browned on all sides.
• Add the chopped tomatoes, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for 5-6 minutes until the tomatoes are soft and the spices are well combined.
• Drain the soaked dhal and add it to the pot. Stir well to coat the lentils with the spice mixture.
• Add enough water to cover the mutton and dal mixture. Stir again and bring it to a boil.
• If using a pressure cooker, close the lid and cook for about 6-7 whistles or until the mutton is tender and the lentils are cooked. 
• If using a pot, cover it with a lid and simmer for about 1-2 hours or until the mutton and dhal are cooked through and tender.
• Once the pressure is released, open the cooker or pot and sprinkle garam masala powder. Mix gently.
• Garnish with freshly chopped coriander leaves.
• Serve hot with steamed rice, naan bread, or roti. Squeeze some fresh lemon juice over the Mutton Dhal Ghos before eating for an extra tangy flavor.

Enjoy your delicious Mutton Dal Ghos!

Hungarian / Jam Tarts

 Ingredients

250g butter

1 cup sugar

1 tsp vanilla essence

4 tsp baking powder

4 cups flour

2 eggs

Strawberry or apricot jam

1/4 cup oil

Method

• Preheat your oven to 180°C (350°F). Grease a baking tray with a bit of oil or butter to prevent sticking.
• In a large mixing bowl, cream together the butter, sugar, eggs and oil until light and fluffy. You can use an electric mixer or do it by hand with a wooden spoon.
• Add the vanilla essence and mix it into the butter-sugar mixture.
• In a separate bowl, combine the baking powder and flour.
• Gradually add the flour mixture to the butter-sugar mixture, stirring well after each addition. The mixture will become crumbly.
• Spread the dough evenly onto the greased baking tray, pressing it down to form a smooth, even layer.
• Spread a layer of strawberry or apricot jam over the dough, leaving a small border around the edges.
• Grate remaining dough over the jam 
• Place the baking tray in the preheated oven and bake for about 25-30 minutes, or until the edges are golden brown.
• Once baked, remove the tray from the oven and allow the jam tart to cool on a wire rack.
• Once cooled, cut the tart into squares or rectangles and serve.

Note: You can adjust the baking time according to your oven's temperature and the desired level of browning. Enjoy your delicious jam tart!

Soft Fluffy Pancakes

This recipe is a fluffy soft pancake recipe

Whether enjoyed as a special weekend breakfast or a comforting weekday treat, they are sure to bring joy to anyone who savors them.

• INGREDIENTS
• 
  
• 2 cups all purpose | plain flour 1/2 cup granulated sugar or sweetener
• 4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups milk (440ml) 1/4 cup butter (60g ) 2 teaspoons pure vanilla extract 2 large eggs ( whites seperated from yolks)

METHOD

• Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl.
• In another bowl add milk,melted butter, vanilla extract and the egg yolks and mix well
• Combine wet ingredients with dry ingredients
• Whisk egg whites until soft peaks form
• Gently fold in the egg whites to pancake batter ( do not over mix)
• Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup
• When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter
• Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Quick Chilli Bites / Pakoras / Bhajias

This is my go to chilli bite recipe for quick snack on cold days 😋

 INGREDIENTS

100g chilli bite mix

1 large onion diced

1/2 cup chopped spinach

2 chillies chopped 

1/2 cup cold water

METHOD

• Place chilli bite mix, onion, spinach and chillies in a bowl
• Combine with water to make a light batter
• Batter should be thick and not runny as this prevents the chilli bites from retaining oil
• Roll into into balls and deep fry until golden brown
• Serve with hot tea / chai

Moist Decadent Chocolate Cake

 

This cake was a super hit in my household, this recipe is completely fool proof and it is a fluffy moist decadent chocolate cake.

INGREDIENTS

Butter, for greasing the pans

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups  cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine salt

1 cup milk

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon  vanilla essence

1 cup freshly brewed hot coffee

METHOD

• Preheat oven to 180 degrees and grease a square or rectangular oven tray
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
•  In another bowl, combine the milk, oil, eggs, and vanilla. 
• With the mixer on low speed, slowly add the wet ingredients to the dry.
•  With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
• Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. 
• Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

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The low-carb cauliflower pizza you need tonight

 

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INGREDIENTS

• ¼ cup (60ml) each tomato pasta sauce and pesto
• 100g mozzarella, thinly sliced
• 250g mixed cherry tomatoes, halved (smaller ones left whole)
• Baby basil leaves, to serve

CAULIFLOWER DOUGH

• 1 (about 700g) cauliflower
• ¾ cup (75g) almond meal
• 1 tbs olive oil
• 30g grated parmesan, plus extra to serve
• 2 eggs

METHOD

1.Preheat oven to 140°C (fan-forced). Line 2 baking trays with baking paper. For cauli-flour dough, roughly chop cauliflower and place in a food processor. Pulse until very finely chopped, then tip into the centre of a clean Chux cloth. Place over a bowl and squeeze to remove any excess liquid. Spread cauliflower over prepared trays and bake for 15 minutes to dry out. Remove and stand to cool slightly.

2.Return cauliflower to food processor with almond meal, oil, parmesan, a pinch each of salt flakes and freshly ground black pepper, and eggs. Whiz until a smooth dough, scraping sides if neccesary.

3.Increase oven to 180°C. Spread cauliflower mixture over 1 baking-paper-lined tray to form a circle and use a piece of plastic wrap to press mixture down until about 1cm thick. Roast for 25 minutes or until cooked through and golden, then remove from oven.

4.Increase oven to 250°C. Spread tomato sauce and half the pesto over cauliflower pizza base, then top with mozzarella and roast for 5-10 minutes or until cheese is melted and bubbling.

5.Meanwhile, toss tomatoes and remaining pesto in a bowl. Season with pepper. Remove pizza from oven and top with pesto tomato and basil. Scatter over extra parmesan to serve.

Chicken and Mushroom Pizza

Ingredients 

Base

2 cups self raising flour

1 cup milk

3 Tablespoons butter

Pinch of salt

Toppings

Tomato sauce

Hot sauce of your choice 

1/2    purple onion sliced

1 green pepper diced

1/2 cup chopped mushrooms

1/2   tomato diced

1/2 kg chicken fillets diced and fried 

Mixed herbs for sprinkling

Grated cheese

Method 

• Rub butter into flour 
• Add salt
• Add the milk and make a soft dough
• Grease oven tray and spread dough on tray until tray is covered with the pizza base
• Spread tomato and hot sauce all over base
• Add toppings
• Sprinkle mixed herbs and grated cheese on top
• Bake in preheated oven for 15 minutes 

* Toppings can be changed however you wish.The key to a great pizza is experimenting!😄

Chillie Bites | Pakoras | Bhajias

Ingredients

• 1 1/2 cups Chickpea flour or chillie bite mix
• ½ cup self raising flour
• 1 tsp baking powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ¼ tsp tumeric
• 1 tsp salt
• 1-2 tsp red chilli flakes(depending how hot you like it
• 1 large onion, coarsely grated
• 2 handfuls finely shredded spinach leaves or lettuce leaves
• Oil for frying

Instructions

1. Sift all the dry ingredients into a large mixing bowl.
2. Add the remaining ingredients to the above.
3. Mix in enough water to make a thick batter.
4. Heat some oil in a large frying pan; add a heaped teaspoonful of this mix to the oil.
5. Turn over when they are golden brown.
6. Once the other side is golden brown, remove and drain on absorbent paper.

Serve hot with a chilli sauce

Tip:As a variation you can omit the spinach, grated onion and grated potato and also dip, sliced eggplant,cauliflower, potato or courgettes into the batter before frying.

Notes

Fry chilli bites over a medium heat otherwise they might end up being brown outside, but uncooked on the inside.

For potato chillie bites cut 2 large potatoes into round rings and omit the the onion and spinach .

Muesli Biscuits

 

Ingredients

250g butter

1/2 cup brown sugar

1 egg

1/2 cup flour

1/2 tsp baking powder

1/2 tsp ground cinnamon

2 cups muesli

1/3 cup raisins

1/2 cup chopped pecan nut

1/3 cup crunchy peanut butter

Method

• Preheat oven to 180 degrees
• Lightly grease 2 baking sheets 
• cream butter and sugar until light and fluffy 
• Beat in peanut butter and the the egg
• Sift together flour, baking powder, cinnamon and add to mixture
• Stir well, add the muesli ,raisins and pecan nuts
• Stir until all the ingredients are mixed properly
• Drop a rounded tablespoon of dough on the prepared baking sheets spacing them about 25.5 cm apart 
• press gently with the back of the spoon to spread into a round 
• bake for about 15 minutes until lightly colored
• remove from oven and allow to cool

Benefits of Drinking 8 Glasses of Water Daily

 

Drinking water has a number of important benefits which is why drinking the recommended 8 glasses a day is vital

Some of these benefits Include:

• Weight Loss
• Healthier & younger looking skin
• Increased Concentration
• Assists the body in absorbing vitamins and minerals
• Increases your energy
• Increases your mental and physical ability's
• Removes the toxins from your body
• Reduces headaches and dizziness
• Helps to regulate your appetite
• Reduces sunken eyes and bags under the eyes

Studies have also found some alarming results about the importance of water for assisting our body to function.

- for example research indicates that 8-10 glasses of water a day could significantly ease back pain and joint pain for up tp 80% of sufferers .

Furthermore drinking 5 glasses of water daily decreases the risk of colon cancer by 45% plus it can reduce the risk of breast cancer by 79% and one is 50% less likely to develop kidney disease and bladder cancer.

Strawberry Milk Lollies

 

Ingredients

400g ripe strawberries

200ml skimmed milk

1 Tin Condensed Milk

Method

• Hull Strawberries and blitz in food processor until smooth
• Mix in milk and condensed milk
• Pour the mixture into 12 ice lollie molds and attach the tops
• Freeze for a minim of 4 hours until solid
• Warm the molds with your hands or under warm water to release the pops
• Can be kept in freezer for up to 2 months

Peri-Peri Prawns

Ingredients

1kg prawns washed and deveined with shell 1/4 cup plain yoghurt

1/2 cup fresh cream 

2 tablespoons lemon juice 

one large onion finely sliced

one green pepper finely sliced

 3 tablespoons of oil 

100g butter 

1/4 tsp methi powder 

2 tablespoons aminas fish and prawn special masala

 2 tablespoons armina's Peri-Peri braai marinade 

salt to taste

fresh coriander to garnish

Method 

Marinate drained prawns in a bowl with yoghurt, lemon juice, salt amina's fish and prawn special masala, Aminas Peri-Peri braai marinade

In a large pan over medium heat add butter, oil, methi powder and onion and braise till soft and translucent

Add in marinated prawns and cook for 4 -6 minutes,stirring occassionally 

Add in green peppers and cook for 2-3 minutes

Now add fresh cream and chopped coriander leaves and allow simmering on low heat until done

Serve with hot rotis and fresh salads

NB: Prawns can be substituted with chicken which needs to be cooked for longer .

Quick and Easy Chicken Stir Fry

 

Ingredients

2 cups boiled rice

1kg chicken fillets cut into strips

1 packet frozen stir fry mix ( I used mccain)

1 cup fresh mushrooms sliced

1 green bell pepper sliced

1/4 cup soy sauce

1 onion

4 green chilies

1/2 cup spring onion 

3 tablespoons black pepper

5 tablespoons mixed herbs

fresh thyme

1/4 cup Minnies hot tikka sauce or hot sauce of your choice

Marinade for chicken

2 tablespoons ginger & garlic paste

1 table spoon chicken tikka marinade

2 tablespoons mixed herbs

2 tablespoons black pepper

Method

• marinate chicken fillets with marinade by mixing everything together
• fry chicken in a wok or large pan with 3 tablespoons oil
• remove chicken when its golden brown
• fry onion in same pan
• add mushrooms, pepper, green chilies and stir fry mix
• sauté for 5 minutes
• add soy sauce, black pepper, tikka sauce ,thyme and mixed herbs
• mix well
• add chicken strips and rice a little at a time while tossing stir fry
• remove from heat after 1 minute
• garnish with spring onion

Tips For a Good Braai/Barbeque

• Use Fresh  and not frozen meat as this ensures that your meat remains juicy
• Always marinate your meat at least 8 hours before your braai or overnight
• Seal the marinated meat by vacuum, air tight container or plastic seal bags as this helps to tenderize the meat
• Pack and stack meat tightly and flat as to allow for the least amount of air between cuts/chops
• Place marinated meat in a fridge not freezer
• Don't braai over very hot coals and ensure that your grill is at least 10 cm away from the coals
• Periodically turn your meat so that your meat gets done evenly without it getting burnt
• Ensure that you have water to spray on any fire that may start from dripping fat
• Spray water lightly without killing the coals
• Try yo use little or no tomato sauce in your marinade as the sugar content in the sauce tends to caramelize and will add some burnt spots on your meat 
• Chicken should be grilled last when the coals has lost most of its redness and should be basted as it dries.

Indian Remedy to Ease Covid Symptoms Russo

 

Ingredients 

3 Tbsp Jeera (ground till powdery)

3 Tbsp Black peppercorns (ground until powdery)

5 garlic cloves smashed

3 pieces of ginger

1/2 cup Tamarind

1/2 onion diced

2 tomatoes grated

1 stem curry leaf

Dhania/coriander to garnish

Method 

Fry onion in a tbsp of oil until golden brown

Add jeera and black pepper

Add garlic ,ginger,curry leaves and tomatoes

Allow to cook on low for 2 minutes

Add tamarind and 2 cups of water

Bring to boil

Garnish with dhania

Disclaimer: The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images and information, contained on or available through this web site is for general information purposes only.You are encouraged to confirm any information obtained from or through this web site with other sources, and review all information regarding any medical condition or treatment with your physician. 

Homemade Cheese and Mushroom Pizza

 

Ingredients 

Base

2 cups self raising flour

1 cup milk

3 Tablespoons butter

Pinch of salt

Toppings

Tomato sauce

Hot sauce of your choice 

1/2    purple onion sliced

1 green pepper diced

1/2 cup chopped mushrooms

1/2   tomato diced

Mixed herbs for sprinkling

Grated cheese

Method 

• Rub butter into flour 
• Add salt
• Add the milk and make a soft dough
• Grease oven tray and spread dough on tray until tray is covered with the pizza base
• Spread tomato and hot sauce all over base
• Add toppings
• Sprinkle mixed herbs and grated cheese on top
• Bake in preheated oven for 15 minutes 

* Toppings can be changed however you wish.The key to a great pizza is experimenting!😄

Crispy Brinjal Bhajia / Pakora

 

Ingredients 

2 Round Eggplants/ Brinjal cut into Rings

2 cups Chilli Bite Mix

1/2   cup water

4 Tablespoons Corn Flour

Method 

• Mix Chilli Bite mix with corn flour
• Make a thick paste by adding the water
• Add the brinjal to paste and coat both sides with paste evenly.
• Heat enough oil in a pan for deep frying
• When oil is hot add brinjal one at a time ,turning once when browned
• Fry until crispy and place on paper towel to soak up excess oil.

* Adding Corn Flour to mixture keeps pakoras nice and crispy even after its cooled😉

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