Chicken casserole

This is my dad’s favorite. Since I have taken over the cooking, I have never attempted to make it. I always thought it was complicated and was daunted to even try it.image

But for Father’s day, I threw caution to the wind and tried my hand at it. Its actually really really simple.

Equipment:

  • 1 x rectangular Pyrex dish.

Ingredients:

  • 6 x medium sized potatoes.
  • 4 x drum sticks and 4 x breast portions of chicken.
  • 1 x 420g Koo Baked beans in tomatoe sauce.
  • 2 x onions.
  • salt and pepper.
  • tumeric powder… enough to sprinkle over all the chicken pieces.
  • masala powder… enough to sprinkle over all the chicken pieces.
  • thyme.
  • 2 x ripe tomatoes.
  • 2 x cups cake flour.
  • Grated nutmeg

Method:

  • Peel the potatoes and chop in quarters, boil till soft, drain, season with salt and add 1/4 x cup milk. Mash until a creamy mash potatoe is formed.imageimage
  • Rub the chicken pieces with salt, sprinkle the tumeric and masala over the chicken and then rub into into the chicken.
  • In a plate pour the cake flour and mix it with some salt and pepper.image
  • Heat oil in a pan over a medium heat, dip the rubbed down chicken pieces in the flour, ensuring that the entire chicken is covered in flour.image
  • Fry till golden brown all over.
  • Remove from the oil and drain on hand towel.
  • Slice the onions and fry till soft, remove from oil and also drain on hand towel.
  • Lightly grease your Pyrex dish with some margarine.
  • Layer the fried chicken on the bottom.image
  • Pour the bake beans over the chicken.
  • Slice the tomatoes evenly and sprinkle with salt and pepper on each side, rub nicely in.image
  • Place the fried onions ontop of the bake beans.image
  • Place your tomatoes over the onion.image
  • Sprinkle thyme generously over the top of the tomatoes.
  • Spoon the mash potatoe over the top and evenly spread, then take a fork and gentle run it over the top.image
  • Grate the nutmeg over the top and place blobs of butter ontop.image
  • Pop in a preheated oven at 180 degrees and bake for 10 – 15 minutes or until the mash potatoe is lightly golden.

Masala omelette

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The saying goes, “ Breakfast is the most important meal of the day.” That is true in certain households.

Most people can agree with me, when you work 13 hour shifts a day, getting up extra early to make a healthy breakfast is just not an option.

Cereal out the box, or coffee and toast or grabbing a fruit as you rush out the door are most working households breakfast options. Unfortunately I fall into that category. Coffee and a banana is my daily breakfast, and I eat that while I am packing the bags not even sitting down.

The other night, I was watching Anjum Australians spice stories on BBC lifestyle and she was making a masala omelette.

The masala omelette has been on my must learn to make list since forever, but I never came across the recipe until now.

It seemed simple enough to make and didn’t require any fancy flips.

Ingredients:image1

  • 1 x onion, chopped.
  • ½ x tomatoe, chopped.
  • Salt to taste.
  • 1 x green chilli, chopped.
  • 3 x medium eggs, whisked.
  • A handful of chopped coriander.
  • ½ to 1 tsp of garam masala… becareful as this does tend to make the egg have a bitterish strong taste.
  • A little oil to grease the pan

Method:image2

  • Add everything, except the oil, into a bowl and whisk till well combined.
  • Add the oil to a pan and allow to warm up.
  • Pour the omelette mixture into the warm pan and allow to brown, once nice and gold brown flip and allow the other side to brown as well.
  • Slide onto a plate and enjoy

I tweaked the recipe as the original recipe used ghee instead of oil. In my household we only use ghee prayer time.

Also if my parents had to find out that I was putting ghee in their food, they would give me a lecture about how bad ghee was and I was giving them cholesterol and making their arteries clog up. To save myself from that speech, I rather opted for oil.

Strong frikkadel curry

Every now and then I love myself a lekker pot of strong frikkadel curry, so strong that my nose starts running. My mother says its the best medicine to kill any germ in your body and also to keep the flu away… better than any medication that a modern day doctor can provide.

I like to lightly fry my frikkadels before hand and drain them on a paper towel, before I add them to the curry. This prevents the frikkadel from breaking up while it is cooking in the gravy.

This dish is best served with creamy mash potatoe and rice

 

imageIngredients:

  • 1 x dozen lightly fried frikkadels.
  • 2 x tbsp. tomatoe paste.
  • 1 x onion, finely chopped.
  • 1 x tsp garlic and ginger paste.
  • 2 x green chillies chopped.
  • Few fresh curry leaves.
  • Chopped dhania for garnish.
  • 1 x tsp Bombay delight masala.
  • 1 x tsp Chowan’s masala.
  • 1 x tsp Kashmiri masala.
  • 1 x tsp Mixed masala.
  • ¼ x tsp turmeric powder.
  • ½ x tsp dhania powder.
  • ½ x tsp jeera powder
  • 1 x tsp garam masala.
  • Salt to taste.

Method:image

  • Heat some oil in a pot.
  • Add the onions and chillies and sauté till transparent.
  • Add the ginger and garlic paste and mix well.
  • Add the spices, except the garam masala, mix well.
  • Add the curry leave and a cup of water.
  • Mix well and allow the mixture to come to a boil.
  • Add the tomatoe paste and salt and mix.
  • Add the frikkadels, cover pot and allow to cook.
  • Every couple of minutes take a spoon and scoop the gravy over the meat balls.
  • Once the gravy is nice and thick, remove from the heat, sprinkle the garam masala over the top and garnish with chopped dhania

Chicken and sweetcorn halfmoons

I used to love when it was Eid, my gran used to make tons and tons of these.

No one could ever make it as good as she did. I finally came across her recipe and I tried it out.

Perfect.

This recipes makes roughly 5 dozen and the left over raw halfmoons, can be frozen until you have a craving for them.

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Ingredients:

  • 500g x cubed chicken fillets.
  • 1 x onion chopped.
  • 1 x tsp salt.
  • ½ x tsp black pepper.
  • 1 x tsp jeera seeds.
  • 2 x tsp ginger and garlic paste.
  • 1 x cup raw sweetcorn kernels.
  • 1 x tbsp. corn flour.
  • ½ x cup cream.
  • Handful of chopped coriander.

Method:

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  • Heat some oil in a pot.
  • Add the onions and saute till transparent.
  • Add the cubed chicken fillets and cook on a low heat until almost cooked through.
  • Add salt and sweet corn, allow to cook for 5 minutes.
  • Add the spices and cook for 5 minutes.
  • In a bowl, mix the milk and the corn flour.
  • Add this cream mixture to the chicken pot and stir well.
  • Cook on a medium heat until mixture becomes stickish and dry.
  • Remove from heat and add chopped coriander , mix and allow to cool.

Ingredients for dough:

  • 4 x cups tap water.
  • 4 x tbsp. rama margarine.
  • 4 x cups cake flour.
  • 4 x tsp baking powder.

Method:

  • Bring the water and margarine to a boil.
  • Add the cake flour and baking powder.
  • Mix well and remove from heat.
  • Allow to cool and knead into a smooth dough.
  • Roll out on a floured surface and cut into rounds.
  • Add the filling in the center and using your index finger, dab water around the edges of the round.
  • Fold over and seal the edges.
  • Dip in a mixture of beated egg and then roll in toasted bread crumbs.
  • Deep fry in hot oil and enough.

Salmon fish curry

I love Salmon fish especially after I watched the movie Cinderella story. Now every time I want a delicious fish curry I just whip out a box of fish and whip up this curry.

I took of the holi cow’s website and adapted to my specifications.

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Ingredients

For the fish:

  • 900g salmon fillet
  • 2,5ml salt
  • 5ml Bombay masala
  • 2,5ml turmeric

 

For the Curry:

  • 60ml sunflower oil
  • 10ml mustard seeds
  • 1 large onion, finely chopped
  • 7ml coarse salt
  • 4 cloves garlic, crushed
  • 10 – 15ml Chowman’s masala
  • 6 tomatoes, blanched, skinned and grated
  • 5ml ground roasted cumin
  • 5ml ground roasted coriander
  • Pinch of turmeric
  • 3 sprigs curry leaves
  • 250ml boiling water
  • 10ml Bombay Masala

 

Method:

  • Slice the salmon into pieces and season with salt.
  • Dust the salmon with Bombay masala an turmeric.
  • Rub the spices into the fish fillets.
  • Leave aside in a refrigerator.

 

For the Curry Sauce:

  • Heat the sunflower oil in a large pan.
  • When the oil is hot, add the mustard seeds.
  • When the mustard seeds begin to pop, add the chopped onion and coarse salt.
  • Saute until light the onions are a light golden brown.
  • Add the garlic and saute for a few seconds.
  • Stir in the Chowmans masala.
  • Stir for 3 – 5 seconds taking care not to burn the spice.
  • Add the grated tomatoes and simmer for a minute.
  • Add the roasted cumin, coriander, turmeric and curry leaves.
  • Simmer until the tomatoes soften and then add the boiling water.
  • Reduce the heat until simmer until the tomatoes dissolve completely.
  • Place the fish into the sauce in a single layer.
  • Sprinkle the Bombay masala over the fish.
  • Simmer on a low heat for a few minutes and spoon the sauce over the fish.
  • Cook for 4 – 6 minutes or until the fish is cooked through.

 

Tin fish and boiled eggs curry

My mother loves this dish.

Every Wednesday like clock work she asks what is for lunch and then hints that she has a craving for tin fish.

I am not a huge fan of boiled eggs.

imageIngredients:

  • 1 x onion, chopped.
  • 1 x tsp Bombay delight masala.
  • 1 x tsp Chowmans masala.
  • 1 x tsp Mixed masala.
  • ½ x tsp jeera powder.
  • ½ x tsp dhania powder.
  • ½ x tsp garam masala.
  • ¼ x tsp turmeric powder.
  • 1 x 420 tin Lucky star, pilchards in tomatoe sauce.
  • 3 x boiled eggs, halved.
  • Fresh dhania for garnish.
  • 1 x tbsp. ginger and garlic paste.
  • Salt to taste.

Method:

  • Remove the fish from the tin, debone and clean, but keep the sauce and keep aside.
  • Heat some oil in a pot.
  • Add the onions and sauté till transparent.
  • Add the salt and ginger and garlic paste.
  • Mix well and add the masala’s, jeera powder, dhania powder, turmeric powder
  • Mix so that the spices are mixed well.
  • Add about a cup of water, mix and allow the mixture to come to a boil.
  • Add the cleaned fish and the sauce.
  • Cover the pot and allow to cook for about 10 minutes.
  • Add the halved boiled eggs to the pot, add a little more water if need be.
  • Cover and cook till the gravy is nice and thick.
  • Remove from the stove and garnish with coriander.

Mutton curry with butter beans

This is my all time favourite dish… served with roti and a lekker patcha chutney there is no asking me to do anything till after I have eaten the entire pot by myself.

I prefer to use Koo butter beans as the All Gold butter beans takes for ever to cook soft.

 

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Ingredients:

  • 1 x onion, chopped.
  • 1 x tsp Bombay delight masala.
  • 1 x tsp Chowmans masala.
  • 1 x tsp Mixed masala.
  • ½ x tsp jeera powder.
  • ½ x tsp dhania powder.
  • ½ x tsp garam masala.
  • ¼ x tsp turmeric powder.
  • 1 x 420g tin Koo butter beans, water drained.
  • 500g x mutton meat cut into cubes.
  • Fresh dhania for garnish.
  • 2 x tbsp. tomatoe paste.
  • 1 x tbsp. ginger and garlic paste.
  • Salt to taste.

Method:

  • Heat some oil in a pot.
  • Add the onions and sauté till transparent.
  • Add the salt and ginger and garlic paste.
  • Mix well and add the masala’s, jeera powder, dhania powder, turmeric powder
  • Mix so that the spices are mixed well.
  • Add about a cup of water and the tomatoe paste.
  • Mix and allow the mixture to come to a boil.
  • Add the mutton cubes, cover and allow to cook till the meat is almost nice and tender.
  • Add the drained butter beans, cover and allow to cook.
  • You can add more water as the food cooks so that there is a nice juicy gravy.
  • When the meat is nice and tender and the beans are soft, remove from the heat, sprinkle the garam masala over the top.
  • Garnish with coriander .

Chop curry with green peppers

This is my dad’s favourite dish. Although I am a not a huge fan of the greenpeppers.

I tend to use green peppers but when the going gets tough and they don’t stock green, then red will just have to do.

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Ingredients:

  • 1 x onion, chopped.
  • 1 x tsp Bombay delight masala.
  • 1 x tsp Chowmans masala.
  • 1 x tsp Mixed masala.
  • ½ x tsp jeera powder.
  • ½ x tsp dhania powder.
  • ½ x tsp garam masala.
  • ¼ x tsp turmeric powder.
  • 500g x mutton chops.
  • Fresh dhania for garnish.
  • 2 x tbsp. tomatoe paste.
  • 1 x tbsp. ginger and garlic paste.
  • Salt to taste.
  • 1 x green pepper, deseeded and copped.

Method:

  • Heat some oil in a pot.
  • Add the onions and sauté till transparent.
  • Add the salt and ginger and garlic paste.
  • Mix well and add the masala’s, jeera powder, dhania powder, turmeric powder
  • Mix so that the spices are mixed well.
  • Add about a cup of water and the tomatoe paste.
  • Mix and allow the mixture to come to a boil.
  • Add the chops, cover and allow to cook till the meat is almost tender.
  • Add the chopped green peppers and cover again and let cook till the meat is nice and tender.
  • You can add more water as the food cooks so that there is a nice juicy gravy.
  • When the meat is nice and tender, remove from the heat, sprinkle the garam masala over the top.
  • Garnish with coriander .

Chop curry

Like your typical Indian I love myself a good curry and rice.

The curry must not be too too strong that I land up spending more time fanning the flames on my tongue or downing liter upon liter of water.

I love a delicious curry that has some nice gravy.

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Ingredients:

  • 1 x onion, chopped.
  • 1 x tsp Bombay delight masala.
  • 1 x tsp Chowmans masala.
  • 1 x tsp Mixed masala.
  • ½ x tsp jeera powder.
  • ½ x tsp dhania powder.
  • ½ x tsp garam masala.
  • ¼ x tsp turmeric powder.
  • 500g x mutton chops.
  • Fresh dhania for garnish.
  • 2 x tbsp. tomatoe paste.
  • 1 x tbsp. ginger and garlic paste.
  • Salt to taste.

Method:

  • Heat some oil in a pot.
  • Add the onions and sauté till transparent.
  • Add the salt and ginger and garlic paste.
  • Mix well and add the masala’s, jeera powder, dhania powder, turmeric powder
  • Mix so that the spices are mixed well.
  • Add about a cup of water and the tomatoe paste.
  • Mix and allow the mixture to come to a boil.
  • Add the chops, cover and allow to cook till the meat is nice and tender.
  • You can add more water as the food cooks so that there is a nice juicy gravy.
  • When the meat is nice and tender, remove from the heat, sprinkle the garam masala over the top.
  • Garnish with coriander .

Chicken curry with potatoes

I love chicken curry. The only thing I don’t love about it is the fact that I can’t seem to master it.

Whenever I used to make chicken curry, the curry would look bland and the chicken, especially the drum stick would shrink on the bone as it cook.

But this recipe is a just what I was looking for and its so quick and simple to make.

 

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Ingredients:

  • 6 x tbsp cooking oil.
  • 2 x bat leaves.
  • 3 x cinnamon sticks.
  • 1 x large onion, chopped.
  • 3 x star anise.
  • Curry leaves.
  • 1 x tbsp. ginger and garlic paste.
  • 2 x tbsp. mixed masala.
  • 2 x tbsp. Chowman’s masala.
  • 2 x tbsp. Bombay delight masala.
  • ½ x tsp turmeric powder.
  • 4 x medium sized tomatoes.
  • 1 x big chicken braai pack.
  • Salt to taste.
  • 4 x potates, peeled and quartered.
  • Fresh coriander leaves to garnish.
  • ½ x tsp jeera powder.
  • ½ x tsp dhania powder.
  • 1 x tsp tomatoe paste.
  • ½ x tsp garam masala.

Method:

  • In a large pot, over a medium heat, heat the oil.
  • Add the onions, salt, star anise seed, cinnamon sticks and bay leaves, sauté till the onions are transparent.
  • Peel the tomatoes and liquidise it.
  • Add the garlic ginger, spices ( except the garam masala) and tomato paste and liquidised tomatoes.
  • Mix well and allow to cook for 5 minutes to allow the spices to infuse.
  • Add about a cup of water and mix.
  • Allow the water to come to a boil.
  • Add the chicken pieces, cover and allow to cook till the chicken is almost cooked through.
  • Add the potatoes and allow to cook till the chicken is cooked through and the potatoes are cooked.
  • Garnish with fresh coriander and sprinkle the garam masala over the top.