SPICE RICE

SPICE RICE

1 Cup Tastic rice – boiled with salt and a pinch of Arad .
Make vagaar with 1 onion till pink and add 2/3 tblsp garlic and braise for a while.
In a separate dish, cube 1 green pepper, 1 carrot, mushrooms, corn, peas etc.
Add veggies to vagaar with 3 tsps ‘spice for rice’ (from South Africa), and cook till water is burned out.
Mix with rice and steam.

 

Savoury Rice

SAVOURY RICE

Ingredients

30ml Sunflower oil
30ml Butter
1 Large onion thinly sliced
1 green pepper seeded and chopped
1 tomato chopped
5ml chilli powder or crushed dried red chillies
10ml methi masala
5ml salt
500ml frozen mixed vegetables 500ml long grain rice
60ml butter

Method

1. Heat oil and 30ml butter in a large saucepan and braise onions until golden.
2. Reserve a third of the onions for garnishing
3. Add green peppers and tomato to the saucepan with chilli powder methi masala and salt and simmer for 15 mins
4. Add frozen veggies and simmer for 10 mins
5. Meanwhile parboil rice for 15 mins in lightly salted water
6. Rinse drain and add to saucepan with veggies.
7. Dot with 60ml butter and add reserved braised onion
8. Steam covered over medium heat for 15 mins

 

Meat Akni/Akhni

MEAT AKNI

Ingredients
20ml cooking oil
2 large onions, finely chopped
1kg lamb/mutton pieces (or thick rib)
1 green chilli finely chopped
15ml salt or to taste
15ml fine ginger & garlic masala
5ml jeeru powder
15ml ground coriander powder
5ml ground fennel/somph
15ml turmeric
15ml chilli powder
1 whole clove
3 cardamom pods
3 pieces stick cinnamon
4 medium potatoes peeled and quarted
100ml hot water as needed
4 x 250ml uncooked rice
60ml chopped dhunya

Method
1. Heat oil in a large pot and add the onions and braise until golden brown and soft.
2. Add the meat, spices and cook covered over medium heat until meat is tender
3. Add potatoes and water and cook for another 10 mins.
4. Pour over rice, add enough water to cook the rice, Fast boil rice without stirring.
5. When settled stir well and steam covered for 20/30 minutes or until the rice is done.
6. Garnish with dhunya and serve with atchar and salads.

 

Green rice with chicken

2 cups cooked rice
250 g cubed white meat
1 onion chopped
2 Tbsp ghee
1 tsp crushed dhunia
½ tsp ground chillies
Salt to taste
½ tsp ginger/garlic
1 green pepper cut into strips
½ tsp whole jeera
2 Tbsp dhunia chutney
1 Tbsp Yoghurt / maas

Fry onions with jeera seeds in ghee, when they begin to turn light brown add ginger/garlic, green chillies, salt and chicken to braise.
Add green pepper and stir for a min then add ¼ cup water and slowly simmer till chicken begins to dry. Add tomato and rest of spices and a little more water & continue simmering.
Mix dhunia chutney with yoghurt mix into rice and chicken and steam gently for 15 min.
Serve the rice in a large platter and garnish with peas and fresh dhunia leaves.

 

Chicken Biryani

CHICKEN BIRYANI

Ingredients :

1 chicken cut into 8-10 pieces – washed and drained
2 big onions
2 cups masoor/black lentils
3 cups rice
1 cup yoghurt
2 tomatoes – liquidized
1 tbsp lemon juice
¼ cup ghee
¾ cup oil
1 tbsp ginger/garlic masala
1 ½ tsp fresh or dry red pounded chillies
¼ tsp crushed elachi
1 tsp whole jeeru/cumin
½ tsp finely crushed jeera
1 tsp dhana
4 whole green chillies – slit
¼ tsp of crushed saffron (steep in ¼ cup boiling water)
1 tsp arad (turmeric)
1 tsp salt
6 small potatoes (or large ones cut)
3 hard boiled eggs
1 elachi, 1 clove, 1 stick cinnamon and a few sprigs of mint
1 cup frozen green peas

Preparation :

- Soak lentils in cold water for a few hours. Boil in salted water until done. Drain off in colander.

Marinate meat for several hours as follows:
- Pat meat dry, add all spices, salt, green chillies, lemon juice and tomato. Mix well and leave in bowl.
- Slice ¼ of onion and keep aside.
- Chop rest of onion fine in food processor. Fry chopped onion in oil and when a lovely golden colour, put through a sieve to drain the oil.
- Add onions to bowl of meat. Add yoghurt, mix well, and add saffron mix and turmeric. Add the oil that was used for frying the onions.

Method :

- Boil rice in 6 cups of salted water. Add elachi and cloves. Note: Different types of rice need different periods of cooking, so test between thumb and forefinger and drain off in colander while there is still a hard resisting core in rice grains.
- Fry potatoes in oil and remove when gold in colour.
- In a large flat-bottomed pot, put some white rice, green peas and lentils.
- Then arrange the marinating meat and put the mint sprigs in between.
- Spread masoor over contents, then place potatoes and add some green peas.
- Spread rice over this. Fry the left over onion in ghee and when gold in colour sprinkle ghee and onions all over rice. Sprinkle ½ a cup of cold water over contents.
- Close lid tightly, put over high heat for 5 minutes. As soon as pot starts sizzling, steam fast. Switch to low heat and simmer for an hour.

Variation :

For mutton biryani – use the same ingredients and procedure but add:

1 more tsp of ginger/garlic
½ cup more yoghurt
steam contents for 40 minutes longer

Serve biryani with:

Spiced Dahi :
1 carton yoghurt
2 tsp chutney
salt to taste

Papadums.

Dhunia Chutney :
Liquidize dhunia
green chillies
garlic
salt

 

Yummy Chocolate Cake

This chocolate cake is very easy to make and the end result is superb: soft texture that is yummy!

CHOCOLATE CAKE

Ingredients
2 tblsp cocoa
½ cup oil
½ cup hot water
1 cup castor sugar
1 cup flour
4 eggs (separated)
2 ½ tsps baking powder
1 tsp vanilla essence

Method
Put coco oil and hot water into mixing bowl and stir well. Then add castor sugar flour slightly beaten egg yolks and 2 tsps baking powder and mix well. Beat the egg whites with ½ tsp baking powder until stiff and fold into first mixture. Pour mixture into two greased round cake tins or one cake tin measuring 28 x 21cm. Bake for 20-25 mins in a moderate oven.

Variations
For a light chocolate cake use one tblsp cocoa and substitute one tblsp cocoa with one tblsp maizena.
Or
For a plain cake substitute two tblsps cocoa with two tblsps maizena.
Or
For a coffee flavour add one tblsp Milo and two tblsps instant coffee granules to cake mixture.

Icing – Chocolate
1 tin Nestle Cream (155g)
1 Slab milk chocolate (200g) Cadbury’s

Drain water from cream, Melt chocolate and add cream. Mix well together and spread on top of cake. Decorate as desired.

Butter Icing
¼ lb butter (melted)
1 cup icing sugar
2 tblsp hot milk
2 tblsp cold water

 

Milky Soup

Milky Soup

Serves 5-6 people. This is a very tasty soup.

 

Braise 1 onion in little butter/oil.

Place chicken boneless, salt and pepper. Cook

Put 2 cups water with ½ cup porridge oats. Boil for 10 minutes.

Put 1 cup water and ½ cup pasta (tiny shells). Cook.

…

Add 3-5 cups of full fat milk to 1 packet of thick vegetable soup (knorr). Mix

Then add this mixture to the above mixture.

Heat. Let it come to boil.

n      You can add more water if you want.

Just before you serve add green chutney:

Garlic, green chillies and coriander.

 

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Thanks to my mother-in-law . May Allaah reward her with the best of rewards. Aameen

 

Milk Pudding

 Milk Pudding 

1 litre milk

3 tbsp coconut

1 tbsp almonds

2 eggs

1 heap tbsp custard powder

4 tbsp sugar

½ tsp elachie

Mix all the above ingredients together in a bowl. Put pista, almonds and butter on top. Bake 180 C