My friend is an exceptional cook has been cooking this dish for the last 25 years. I have many fond memories of chowing down on this at her home. This recipe has been simplified a little and I feel I have retained the dignity of this dish. I serve this with bhaturas and it has become a real favourite in my home.
- 6 chicken thigh fillets
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp garam masala
- 3 -4 tbsp natural yoghurt
- 1/2 cup lukewarm water
- 1/2 red onion
- 1/2 tsp mustard seeds
- 1 tsp salt
- Handful of fresh coriander
- 1 green chilli
- 1tbsp ghee or oil
Cut thigh fillets into four pieces. Add garlic, ginger, garam masala, yoghurt. Mix well and leave in the fridge for a couple of hours or over night to marinate. Slice onions and coriander stalks finely.
Heat ghee in a pan, add mustards seeds and fry for 30 secs and then add onions, fry till soft. Add chicken to the pan and brown for 3 – 4 minutes. Season to taste. Add water, lower heat and cook 20 -25 mins till chicken is cooked and water has evaporated.
Garnish with chopped coriander leaves and green chilli.
Tip: if you want to make this spicy add 1/2 tsp chilli powder or2 fresh chillies.
I first tried this in Kathmandu, and it was one of my most memorable meals. I haven’t found one that tastes as divine, but this recipe really does rock. I serve this with yoghurt chicken and a cauliflower dish (i will be posting those recipes in days to come).
- 15g yeast
- 1tsp sugar
- 1/2 cup lukewarm water
- 1 3/4 cups plain flour
- 1/2 cup semolina
- 1/2 tsp salt
- 1 tbsp butter or ghee
- 2 tbsp natural yoghurt
- Oil for frying
Makes 10 bhaturas
Mix yeast with sugar and water.
In a large bowl mix flour, semolina and salt. Rub in butter or ghee.
Add the yeast mixture and yoghurt and mix to a dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Place in a lightly oiled bowl and cover with lightly oiled clean film. Leave in a warm place for 1 hour or until doubled in bulk.
Turn out onto a lightly floured surface. Knock back/punch down.
Divide into 10 pieces. Flatten each to a disc. Roll out into 5 inch rounds.
Heat oil to a depth of 1cm1/2 in a deep-frying pan. Slide one bhatura at a time into the oil and fry for 1 minute and flip and fry for 30 secs. Drain on kitchen paper. Best served warm.
This is a lovely moist cake from another Women’s Weekly cookbook. I use the same recipe to make carrot cake. Just substitute the banana portion for carrot ( Total 3 cups of grated carrot).
- 11/4 cups plain flour
- 1/2 cup self-raising flour
- 1 tsp bicarbonate soda
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1 cup firmly packed brown sugar
- 3/4 cup coarsely chopped walnuts
- 3 eggs beaten
- 2 cups coarsely grated carrot
- 1 cup mashed banana
- 1 cup vegetable oil
Grease base and side of 24cm round springform tin; line base with baking paper. Preheat oven to moderately slow (170/150 deg C fan forced).
Sift flours, soda, spices and sugar into large bowl. Stir in walnuts, egg, carrot, banana and oil; pour mixture into prepared tin.
Bake about 11/4 hours. Cool in cake tin.
Make cream cheese frosting and ice cake when cold.
Cream Cheese Frosting
- 90g cream cheese
- 90g butter
- 1 cup Icing Sugar
- 1/2 tsp Lemon Juice (optional)
Beat cream cheese and butter until white as possible, gradually beat in icing sugar until fully mixed. Add lemon juice if you wish for a bit of tang.
I make this dip on a regular basis. It is very versatile, you can have it with corn chips, serve it on some toasted sourdough, top up your nacho’s, throw it into your salads and the list goes on.
- 3 Ripe Avocados
- 2 Medium sized & firm Roma tomatoes
- 1-2 Red Chillies
- 1/2 tsp minced garlic
- 1/2 a red onion
- 1 lemon
- Generous handful of fresh coriander stalks and all
Cut avocados in half, remove seed and skin and cut into 2 cm chunks. Cut Roma tomatoes in half, remove seeds and vein, and chop into small pieces.Chop coriander stalks and leaves. Dice chilli and onions finely.
Note: If you don’t want a spicy dip, remove seeds and vein from the chilli before dicing it.
In a medium-sized bowl, add avocados, tomatoes, chilli, garlic, fresh coriander and onion. Add juice of half lemon first and taste. Only use second half of lemon if you do like a lemon kick. Season to taste and serve with some corn chips.
My sweet chilli wings seem to have become a favourite with most of my daughters friends. I had some pomegranate molasses in the fridge so I thought I might experiment, and the recipe is worth sharing so here goes. We love our garlic and ginger in this house, so if you don’t just cut back on the amount.
- 1kg Chicken Wings
- 1 tbsp ginger
- 1 tbsp garlic
- 1 tsp ground cumin
- 1/2 tsp paprika
- 3 tbsp Pomegranate Molasses
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1/2 tsp salt
Tip the wings and then cut them in half so you have drumettes and wingettes. In a large bowl add all the ingredients and mix well. Cover and let the wings marinate for 30 mins to an hour. Place wings in a baking dish and bake for 1 hour at 190 deg C. Recipe for Pomegranate molasses is on my Oct 11 “Moroccan Chick Pea Salad” post.
I call this world famous because friends and family from around the world have eaten this over the years. I have yet to meet someone who doesn’t like them. There are many recipes for this around, but I do hope you enjoy my version. This recipe would serve 3-4 people.
- 1 cup Chick Pea Flour (Besan)
- 1/2 cup Self Raising Flour
- 1 small onion
- 1/2 bunch choy sum
- Generous handful of fresh coriander
- 1 tsp ginger
- 1/2 tsp Asafoetida
- 1/2 tsp chilli powder or 2 small fresh chillies
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1- 2 tsp salt
- 1/2 – 1 cup water
- 1-2 cups Vegetable Oil
Dice onion finely. Chop choy sum and coriander finely. In a medium-sized bowl, add flours, ginger, asafoetida, chilli powder, turmeric, cumin seeds, choy sum, coriander and mix. Once that is done, start adding water and forming a batter which should be thick in consistency. Heat oil (3-4 cm in-depth) in small wok. Once oil is hot drop teaspoonfuls of mixture and cook for about 4 mins or until it is golden brown. Serve hot either with a mint chutney or just natural yoghurt.
I have baked a lot of choc chip cookies in my time and this has to be the best recipe I have come across. I picked it from a magazine at the dentist, hairdresser or some place like that.
- 1 cup firmly packed brown sugar
- !/2 cup Castor Sugar
- 1 1/2 cup Self Raising Flour
- !/2 cup plain flour
- 1 cup coarsely chopped hazelnuts
- 185g butter melted and cooled
- 1 egg beaten lightly
- 1 egg yolk beaten lightly
- 2 tsp vanilla extract
- 200g Dark Choc Chips
Preheat oven to 160 Deg C fan forced (180 Deg C). Line 2-3 baking trays. Add butter, eggs, vanilla extract, flours and nuts – mix to a soft dough. Stir in Chocolate. Roll 2 level tablespoon of into balls – place 5cm apart. Bake for 15 mins or until browned lightly.
This a really quick and easy pasta salad, and can be eaten on its own as a meal – warm or cold.
- 250 g Penne or Farfelle Pasta
- 1 Can Four Bean Mix
- 1 Can Corn Kernels
- 1 bottle Paul Newman’s Ranch Dressing
- I Stem of Broccoli
- 1 Bunch Asparagus
Drain Four Bean and Corn Kernels. Cook Pasta. Steam Broccoli and Asparagus. In a bowl add pasta, beans, corn kernels and 2/3 bottle of ranch dressing and mix. Add broccoli and asparagus and give it another gentle mix, season to taste and Serve.
This is a large frittata that serves 6 people. I have only ever made frittata in the oven. I use different ingredients, each time I cook this so i will try to post the different combinations.
- 1 Chorizo
- 1 bunch Asparagus
- Generous handful of baby spinach
- 1 large chilli
- 1/2 tsp garlic
- 1/2 cup milk
- 1/2 cup cream
- 8 eggs
- 1/4 cup tasty cheddar cheese
- 1/4 cup Feta cheese
- 1/4 cup Parmesan Cheese
- 20g butter
- 1 tsp Olive Oil
- Dash of Paprika
Apply a generous amount of melted butter onto your baking dish.
Dice Chorizo into 2 cm pieces. Cut each Asparagus into 3 pieces.
Heat a dash of oil in a frying pan and cook Chorizo until it is browned. Transfer to a plate and set aside. Remove fat/oil and wipe pan clean, add a small amount of butter and place pan back on heat, add Asparagus, garlic and chilli and cook for 1 min, add handful of spinach and remove from heat.
In a large bowl, crack 8 eggs, add milk, cream,paprika, cheddar cheese, and 1/2 the parmesan cheese. and mix. Season to taste. (Chorizo and Feta are salty so please be extra careful with salt).
Add Chorizo, Asparagus, garlic, chilly, and spinach to the eggs, mix gently – pour into baking dish. Place pieces of feta cheese into the mixture, Sprinkle top with remaining parmesan cheese.
I also put small dollops of butter in the mixture 10g tops – this is not necessary but it does add to the flavour.
Bake in a moderate oven – 180 deg C for 25 – 30 mins, till frittata is firm and just slighty wobbly in the middle.
Tip: 15 mins into cooking turn the dish around so you get an even colour on the top. As you can see from my photo I forgot to do that.
Another Women’s Weekly recipe and by the far the easiest cake that i have ever baked. You just chuck everything into a bowl and mix it till it is light in color. Pop it into the oven and voila, out comes a cake that looks great and tastes great. If you don’t want to ice it, dust it with icing sugar and serve it with cream.
- 155g butter, softened
- 2 tsp finely grated orange rind
- 2/3 cup caster sugar
- 3 eggs
- 1 1/4 cups self-raising flour
- 1/4 cup milk
- 1 tbsp desiccated coconut
Preheat oven to 180 deg C/160 for fan forced. Grease deep 20cm round cake tin, line base with baking paper.
Combine butter, rind, sugar, eggs , sifted flour, and milk in a large bowl. Beat on low-speed with electric mixer until combined and then increase to medium speed until mixture is lighter in colour and smooth – Approx 3-4 mins.
Spread mixture into the cake tin, and bake for 45 mins. Stand cake in pan for 5 mins before turning onto a wire rack. Spread cold cake with orange icing; sprinkle with coconut.
- 1 cup icing sugar
- 1 tsp butter, softened
- 2 tbsp orange juice
Sift icing sugar in a small bow, stir in butter and enough juice to make a spreadable paste.