Butter beans curry

This is a dish best enjoyed with roti, where you can use the roti to wipe up the gravy.

You can if you want to use a tin of plain butter beans, but I find it tastes better and there are way more loads of gravy if you use the curried tin of butter beans.



  • 1 x onion, chopped.
  • salt to taste.
  • a few curry leaves.
  • 1 x 420g tin Curried flavoured butter beans.
  • 1/2 x tsp dhania powder.
  • 1/2 x tsp jeera powder.
  • 1/4 x tsp tumeric powder.
  • 1 x tsp Bombay delight masala.


  • Heat some oil in a pot, add the onions and curry leaves.
  • Saute till the onions are transparent.
  • Add the spices and salt and allow to dry for 2-3 minutes.
  • Add a cup of water and mix well.
  • Allow the water mixture to come to a boil.
  • Add the tin of butter beans and the gravy from the tin.
  • Cover and allow to cook on a medium heat till the gravy thickens.

Bake beans curry

This is my go to Friday fasting special especially on those cold lazy days when cooking is the last thing on my mind.

It goes perfect with fried chips.




  • 1 x 410g tin Koo baked beans in tomatoe sauce.
  • 1 x onion, chopped.
  • 1 x tsp Bombay delight masala.
  • 1 x tsp Chowman’s masala.
  • 1 x tsp Special mixed masala.
  • ½ x tsp dhania powder.
  • ½ x tsp jeera powder.
  • ¼ x tsp turmeric powder.
  • Salt to taste.
  • 1 x cup tap water.
  • Chopped chillies – optional.


  • Heat some oil in a pot over a medium heat.
  • Add the onions and chillies and saute till onions are transparent.
  • Add the salt and spices.
  • Mix well and allow to cook for 2 minutes before adding the water.
  • Add the water and allow to cook for 5 minutes.
  • Add the bake beans and cook till the gravy becomes thick.

Vegetable pie

This recipe is soo delicious and so quick to make.

I opted to use the prepacked mix vegetable but you are more than welcome to use any veggies you like. It is all up to your imagination.
Perfect dish for those lazy fasting days where everyone is sick of curry curry and more curry.



  • 500g x cooked mix vegetables.
  • 1 x tbsp. dried parsley.
  • Salt and pepper to taste.
  • 500ml of white cheese sauce.
  • Peri peri powder.
  • 4 x potatoes, the you have turned into mashed potatoes.


  • Layer the mixed veggies in a buttered pie dish.
  • Pour over the sauce and sprinkle the parsley and peri peri over.
  • Finally layer the mash potatoe on the top and if you want to sprinkle with grated cheese.
  • Bake in a preheated oven at 180 degrees till the tops brown nicely.

To make the white sauce.

  • 1 x tbsp. cake flour.
  • 1 x tbsp. margarine.
  • 1 x cup milk.
  • Salt and pepper.
  • ½ x cup grated cheese.


  • Melt the margarine, take off the heat and add flour, salt and pepper.
  • Stir quickly as it will thicken immediately.
  • Add the milk and cheese and stir.
  • Return to heat till nice and thick but not stiff.


Braised pumpkin

I love this braised pumpkin.

I seem to be the only one who can eat the entire dish come prayer time.

When I first made it, it was like pumpkin soup because I added so much water. But now that I know you supposed add only a little at a time I have become an expert on this recipe.




  • 1 x packet of pumpkin cubes.
  • 1 x onion, chopped.
  • Sugar to taste.
  • 1/4x tsp mustard seeds.
  • 1 x piece of cinnamon stick.
  • 1 blob of margarine.
  • 1 x tsp white sugar.


  • Melt the margarine and sauté the onions till transparent.
  • Add the mustard seeds, and allow to fry for about 5 minutes on a low heat.
  • Add the pumpkin cubes and cover.
  • Cook on a low heat until soft.
  • Add a little water if necessary to prevent the pumpkin from sticking to the bottom of the pot.
  • When the pumpkin is soft, use your fork to mash and mix to resemble mashed potatoe.
  • Remove from the heat and sprinkle sugar over the top as well as the cinnamon powder.

Mushroom and spinach curry

Another recipe link that I got off the Mela website.

I love to make this recipe because normally when I use mushrooms in a curry they tend to shrink, but not in this recipe.



50ml sunflower oil

5ml mustard seeds

5ml cumin seeds

1 onion, finely chopped

Salt to taste

10ml crushed garlic

10ml masala

2 x blanched and grated tomatoes

5ml ground cumin

5ml ground coriander

2ml turmeric

400g mushrooms, sliced

400g baby spinach, chopped

Fresh curry leaves or coriander, to garnish


Heat the oil in  a pan

Add the mustard seeds and when the pop, add the cumin seeds.

Add the chopped onion and salt.

Saute until the onion is transparent

Add the crushed garlic and fry for a few seconds.

Stir the masala and mix.

Add the grated tomatoes and stir in the remaining spices.

Add the ground cumin, coriander and turmeric.

Simmer the sauce and use the back of a spoon to break down the lumps.

Once the sauce resembles tomato paste, add the chopped mushrooms.

Simmer until the mushrooms soften, add 125ml boiling water if the sauce is too thick (but be careful with the water , because as mushrooms cook they also let off their own water).

Once the mushrooms are cooked through, add the chopped spinach and simmer uncover for a minute or two.

Garnish with fresh curry leaves and coriander.

Spinach curry

Spinach curry is better known as herb curry… When I found out this fact, it confused the living day lights out of me.

In Durban apparently you can go to the market and buy herbs, but here in the windy city we are not so luck so we use spinach leaves instead.

The trick here, is not to add alot of water but rather a teaspoon of water at a time. When I first made it I added enough water to make sure that the spinach was covered and it took FOREVER to cook and when it was finished cooking the spinach had no taste.

famous food 064.JPGIngredients:

  • 3 x cups spinach, washed and roughly chopped.
  • 2 x tbsp. masala.
  • ¼ x tsp turmeric powder.
  • Salt to taste.
  • 4 x cloves of garlic, crushed.
  • 3 x dry chillies.
  • 1 x onion, chopped.


  • Heat some oil in a pot, add the onions and garlic and sauté till the onions are transparent.
  • Add the chopped spinach and cover the pot with a lid.
  • Let it steam for 5 minutes, this will allow the spinach to shrink.
  • Add the spices and about 2 x tbsp. water.
  • Cover and let it cook till all the water has been absorbed.

Dad’s famous puli curry recipe

This is my dad’s specialty dish. In our family if any one wants puli curry he is your go to man.

People have tried to make it and they don’t even come close. One family member made it once and the greenbeans were literally floating on oil, another one tried making it and cooked it so that the there was no curry gravy… the names of these family members will remain anonymous for the sake of my own security lol.

He doesn’t even share the recipe, okay well he shares it but you know these old school Indian people, they don’t know about measurements and for someone like me who learning I find it hair pulling nerve wrecking… shh don’t tell him I said that. It’s just that when you ask how much of something and they say a little or a sprinkle or a pinch that is of no use what so ever to me. I could sprinkle the entire packet of salt and I wouldn’t be any wiser.

I made him make puli curry for the entire month of Purtassi so that I could watch him and get this recipe down to a tee and try it myself.

It’s really easy the only problem I had, when I made it, I didn’t want my parents to know. It was supposed to be a surprise but I landed up making the starting part in a flat pot and when the gem squash went in there was no space, so I had to ask my mum where the puli curry pot was and you know what that means I was drilled till I spilled and told them what I was making.

Parents I tell you, the best interrogators on this planet 🙂



  • 3 x gem squash, raw, halved and seeds removed.
  • 10 x green beans, cut into half.
  • 2 x garlic cloves.
  • Curry leaves.
  • 1 x butternut, peeled and cut into cubes.
  • 1 x big brinjal cut into quarters.
  • 6 x potatoes cut into quarters.
  • 1 x 440g tin butter beans, drained.
  • Salt to taste.
  • 2 x tomatoes, blanched and liquidised.
  • 1 x onion, finely chopped.
  • 1 x tbsp Chowmans masala.
  • 1 x tbsp. mixed masala.
  • 1 x tbsp. Bombay delight.
  • ¼ x tsp turmeric powder.
  • 1 x tsp jeera powder.
  • 1 x tsp dhani powder.
  • ½ x tsp jeera seeds
  • ½ x tsp mustard seeds.
  • 1 x tsp white dhal.
  • 3 x tbsp. cooking oil.
  • 2 x cups boiling water.
  • 2 x pieces of cinnamon sticks
  • 2 x tbsp seedless tamarid pulp.


  • Heat the oil in a deep pot, over a low heat.
  • Add all the seeds and the crushed garlic cloves.
  • Once the seeds start to pop add the cinnamon stick, curry leaves and the onions.
  • Saute till the onions become transparent.
  • Add the masala, turmeric powder and jeera powder.
  • Mix well.
  • Add the liquidised tomatoes and mix so that the spices infused nicely.
  • Let it simmer on a medium heat for about 5 minutes.
  • Add the greenbeans and dhania powder and let cook for another 5 minutes.
  • Do not be scared the food will not burn as the tomatoe will provide the water for now.
  • Add the 2 cups of water and potatoes, cover with a lid and let cook for about 10 minutes.
  • Add the butternut, brinjal and salt.
  • Cover and cook for 5 minutes.
  • Add the gemsquash and about half a cup of water.
  • Add the tamarind pulp, cover and cook for 10 minutes.
  • Add the drained butter beans and cover.
  • Cook till the butter beans are soft.
  • You can add more water, add a little at a time.

Remember you can use your own familiar masala I just prefer these.

Also  a trick I came across myself if your food isn’t red enough no harm in added a tablespoon of tomatoe paste.

Potatoe and pea curry

This is a staple food when it comes to fasting.

It is also the easiest and quickest to make when time is short. It goes with everything, bread, roti rice, crackers and it is even delicious by itself.

I was scared of making potatoe curry. I made it once when I was about 7. My mother allowed me and my cousin to play house house and I attempted to make potatoe curry but I cut the potatoes straight like chips and while it was cooking it shrunk. That experience made me doubt my ability to make potatoe curry.

But after I tried this recipe and saw that my potatoes looked like potatoes when the curry was cooked. I was over the moon.

This is my own recipe that I have come up with after many attempts 🙂

Another thing I know most recipes that you come across say use fresh coriander. Unfortunately I don’t have the luxury of having my own garden so I just use the store bought ones that come in a sealed container and it serves the same purpose.



  • 1 x onion, chopped.
  • 3 x curry leaves.
  • 4/6 x medium potatoes chopped into cubed.
  • Salt to taste
  • 1 x tsp white dhal.
  • ¼ x tsp turmeric powder.
  • 1 x tsp Chowman’s masala.
  • 1 x tsp Mixed masala.
  • 1 x tsp Bombay delight masala.
  • ½ x tsp dhania powder.
  • ½ x tsp jeera powder.
  • ½ x cup frozen peas.
  • Water
  • Chopped coriander for garnish.


  • Heat oil over a medium heat in a pot.
  • Add the onions, curry leaves and white dhal and sauté till the onions become transparent.
  • Add your spices and mix well.
  • Add about a cup of tap water and stir so that the spices can mix.
  • Let the water mixture starts to boil.
  • Add the potatoes and enough water so that the potatoes are covered.
  • Cover and cook on a medium heat till the potatoe are almost completely soft.
  • By soft I mean that if you take a fork and try and break the potatoe cube in half it does so easily.
  • Add the raw peas and cover again.
  • Allow to cook till the gravy of the potatoe curry becomes thickish. If you want a dry curry then let it cook till its dry, but be careful that the potatoes do not burn.
  • Remove from the stove and sprinkle the chopped coriander over the top.

Please note that I use the masala that I know and that is available at my local spice shop. You are more then welcome to use what you have in your cupboard. If you only use one type them use a heaped teaspoon of your Masala.

Play with the spices and see what your taste buds like 🙂

Braised cabbage

This is temple food. Every temple service you can bet your last chocolate chip cookie there will be braised cabbage.

My dad taught me how to make this. He cooks in the temple for services so his a little more clued up how to make temple food than I am.

Let’s just say that before I learnt how to make cabbage I didn’t even know there was such a thing called urad dhal or better known as white dhal.

A word of advice which I learnt the hard way is never ever offer to make cabbage at work.

Seriously the entire office smelt like cabbage for the entire day.




  • 1 x medium cabbage, chopped.
  • 2 x tbsp. cooking oil.
  • ½ x tsp Urad dhal.
  • 4 x dry chillies, cut into chunks.
  • Chopped up curry leaves.
  • Salt to taste
  • 1 x tsp sugar.
  • Piece of butter.


  • Boil the chopped cabbage in salt water till soft.
  • Drain off the water and set aside.
  • Heat the oil in the pot.
  • Add the urad dhal, dry chillies and curry leaves.
  • Allow to fry for about 5 minutes.
  • Add the cabbage, sugar and salt.
  • Cover the pot and allow to cook on a medium heat till the cabbage is almost dry.
  • Add a piece of butter.
  • Garnish with dhania and serve.

Potatoe chutney

This chutney has eluded me for so long. But I have finally got the nick of it.

It is a perfect side dish to go with Kichari… the recipe on how to make kichari can also be found on the blog under the rice section.

If you want a stronger option you are more than welcome to add chillies.

You don’t have to used the masala’s I use. You can use what is available to you or what you have in your cupboard. I use these masala’s on a daily basis, so I am used to them and they give off such a lovely aroma while you are cooking.



5x medium potatoes, peeled and cubed.

1 x onion finely chopped

1 x tsp Bombay delight masala.

1 x tsp Chowman’s masala.

1 x tsp Special Mixed masala.

¼ x tsp turmeric powder.

1 x tsp jeera powder.

1 x tsp dhania powder.

½ x tsp mustard seeds.

1 x tsbp paste

Curry leaves

Salt to taste.

Tomatoe sauce

Blend the following in the blender

  • 1 x onion roughly chopped.
  • 2 x tomatoes, skin removed and roughly chopped.
  • 4 x cloves of garlic.


  • Heat some oil in a pot on a medium heat.
  • Add the mustard seeds and allow to fry till they start to pop.
  • Add the onion, curry leaves and salt.
  • Saute the onions till they become transparent.
  • Add all the masala’s, dhania powder, jeera powder and turmeric powder.
  • Mix well and add the tomatoe sauce.
  • Stir so that everything is well combined.
  • Add the tomatoe paste and mix.
  • Add the chopped potatoes and stir.
  • Add about a cup of water.
  • Cover and allow to cook on a medium heat.
  • Stirring occasionally you can a little more water at a time, if the mixture starts to stick to the bottom of the pot.
  • Do not add too much water as the potatoes must still hold its shape and not be mushy.