Pumpkin Bobotie

Serves: 6

Prep time: 30 minutes
Cooking time: 50 minutes

Ingredients:
2 onions, chopped
30 g butter
1 kg pumpkin, peeled, diced, steamed and drained
Salt and freshly ground black pepper
2 slices brown bread, crusts trimmed
1¼ cups buttermilk
3 free-range eggs
¼ cup dried apricots, finely chopped
1 apple, peeled and grated
¼ cup seedless raisins
2 T brown sugar
1 T mild curry powder
Bay or lemon leaves
¼ t turmeric

For serving
Brown rice cooked with lentils
Mango atchar or chutney, or both

Cooking instructions:

Preheat the oven to 180°C.

Gently cook the onion in the heated butter until meltingly soft and pale golden.

Mash the pumpkin and mix it with the onion.

Season to taste.

Tear the bread into bits and mash it with 65ml (¼ cup) of buttermilk and 1 beaten egg.

Mix with the apricot, apple, raisins, sugar, curry powder, lemon juice, pumpkin and onions, and salt and pepper to taste.

Turn into a buttered baking dish (one large dish or individual dishes), and stud with a few leaves.

Bake, uncovered, for 20 minutes. B

eat the remaining 2 eggs with the rest of the buttermilk and the turmeric, and pour over the baked pumpkin.

Bake for 20 minutes or until the topping is set. Serve with brown and lentil rice and mango atchar.

Indiese hoenderkerrie

 

(8 porsies)

 

Bestandele

 

    2 pakke hoenderporsies

    olyfolie

    2 uie, fyngekap

    3 knoffelhuisies, fyngekap

    15 ml hoendermasala

    30 ml borrie

    4 kardamomsade

    5 ml fyn gemmer

    5 ml fyn koljander

    5 ml fyn vinkel

    2 ster-anys-sade

    10 ml fyn komyn

    5 ml fyn kaneel of 1 heel kaneelstok

    5 ml droë brandrissies

    1 blik gekapte tamatie

    sap van 1 suurlemoen

    1 blik klappermelk

    sout en vars gemaalde swartpeper na smaak

    hand vol vars koljander, grofgekap

 

 

Instruksies

 

Ek maak gewoonlik eers die hoender in die oond gaar. Verhit jou oond tot 180 °C. Plaas die hoenderstukke in ’n oondbak en gooi ’n bietjie olyfolie oor. Geur met sout en swartpeper. Bak vir sowat 45 minute tot goudbruin. Intussen kan jy met die sous begin - verhit nog ’n bietjie olyfolie in ’n groot oondkastrol. Braai die gekapte uie sag, maar nie bruin nie. Voeg al die speserye (buiten die vars koljander) by die uie en braai vir 1 minuut. Haal die hoender uit die oond en voeg die speserymengsel by. (Moenie die oond afsit nie, want die gereg gaan terug oond toe.) Voeg die suurlemoensap, geblikte tamatie en klappermelk by. Meng versigtig deur en geur met sout en swartpeper. Bedek die kastrol met ’n deksel en plaas terug in die oond. Laat dit vir nog ’n uur en ’n half kook. Kyk elke nou en dan dat die sous nie wegkook nie. As dit gebeur, kan jy ’n bietjie water byvoeg. Voeg die vars koljander by net voor jy die hoender voorsit.

 

Vervang die hoender met lams- of beesvleis vir ’n heerlike vleiskerrie. Jy gebruik die res van die resep net so. Ek gebruik gewoonlik ’n ontbeende lamsboud wat ek in blokkies sny. Vir die beesvleiskerrie gebruik ek sowat 4 kruisskyfstukke (rump steaks), in blokkies sny. Sit voor saam met ingelegde suurlemoen-atjar, komkommer met jogurt, gesnyde piesangs en tamatie-sambal.

Basmatirys is ’n moet saam met dié kerrie.

 

Curried Pancake Stack

Ingredients

15 ml Oil
1 Onion chopped
5 ml Robertsons Garlic Flakes soaked in boiling water and then drained
15 ml Curry powder
30 ml Robertsons Spice For Mince
500 g Mince
2 Robertsons Bay Leaves
250 ml Water
50 ml Tomato Paste
250 ml Grated Cheddar Cheese
8 - 10 Pancakes

Instructions

Fry onion and Garlic Flakes for 2 - 3 minutes.
Add curry powder and Spice for Mince and fry for a further 2 - 3 minutes.
Add mince and fry until it changes colour.
Then add all remaining ingredients except the cheese and simmer for 30 minutes.
Layer pancakes with curried mince and cheese in alternate layers.
Sprinkle cheese on top of stack.
Place your stack under the grill till golden brown.


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Pancakes (serves 5 - 6)

Making your own pancakes from scratch is much easier than you might think! Use this easy recipe and bake pancakes slowly with a bit of butter on medium/low heat. Serve with either a savoury or a sweet filling – depending on your tastebuds.
Ingredients:

2 cups flour
2 eggs
2 tsp baking powder
2 ½ cups milk
½ cup oil or melted butter
½ tsp salt
1 tsp vinegar


 Method:

Sift dry ingredients together.
Add the liquids gradually.
Mix well.
Bake and enjoy.

Green Thai Chicken Curry Pies

Your family will love the home-made taste of these green chicken curry pies - enough to feed four hungry tummies!

Serves: 4 - 6 | Preparation Time: 10 minutes | Cooking Time: 40 min...utes


Ingredients

1 tablespoon Peanut oil
1 tablespoon Green curry paste
400 millilitre Can coconut milk
1 KNORR Roast Chicken Gravy
4 Chicken breast fillets, cubed
800 gram Butternut, deseeded, peeled, cut into 2cm pieces
150 gram Baby spinach leaves
1 tablespoon Fresh lime juice
1 tablespoon Brown sugar
2 teaspoon Fish sauce
1 Egg, lightly whisked
1 Roll ready-rolled puff pastry, thawed
1 cup Rocket leaves, to serve

Instructions

Preheat oven to 200°C.
Heat oil in a large non-stick frying pan over high heat.
Add curry paste and cook, stirring, for 30 seconds.
Add chicken cubes and fry until lightly golden brown.
Add the coconut milk, KNORR Roast Chicken Gravy powder and bring to the boil.
Add the butternut and reduce heat to medium and simmer, uncovered, stirring occasionally, for 10 minutes or until tender.
Add the spinach, lime juice, sugar and fish sauce, and stir until spinach just wilts.
Remove from heat and set aside for 10 minutes to cool slightly.
Spoon the chicken mixture among four 250ml dishes.
Brush the edges of the dishes with egg.
Top each pie dish with a layer of pastry and lightly press the edges to seal.
Use a small sharp knife to trim any excess pastry and cut 2 slits in the top of each pie.
Brush the tops with egg.
Place the pies on a large baking tray and bake in preheated oven for 20 minutes or until golden and puffed.
Remove from oven and serve with rocket.

Durban-Style Mince & Bean Bunny Chow

 

 

Make your very own bunny chow at home - it's easy and a fun way for teens to entertain.

Serves: 2 - 4 | Preparation Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

1 packet KNORR Authentic Chicken Dry Curry Cook-in-Sauce

2 Potatoes, cubed

1 Carrot, grated

5 millilitre Robertsons Turmeric

30 millilitre Crushed garlic and Robertsons ginger paste

45 millilitre oil

500 millilitre Sugar or kidney beans

15 millilitre Robertsons curry powder (mild, medium or hot to taste)

500 gram Mince

1 litre water

1 Onion, chopped

2 Loaves freshest white bread

 

 

Instructions

In a pot boil beans and carrot in KNORR Fresh Ideas Authentic Chicken Curry mixed with 1 litre water for about an hour or until beans are soft

Add more water if necessary

In a pan heat oil and gently fry the onion until transparent

Add garlic and Robertsons ginger paste, curry powder, turmeric and mince

Add the potatoes and beans, simmer until the potatoes are cooked, adding water if necessary

Cut the loaves of bread in half

Be careful to leave enough crust (about 2cm wide) along the edges and at the base when you hollow the halves out. This prevents leakage when you pour in the curry

Compress the dough from the insides of the bread just enough to form a nice lid to absorb curry gravy

Scoop curry into the bread, cover with the lid.

Curries Beef and Mushrooms with Mash

 

 

This hearty beef meal is a firm favourite for family and friends.

Serves: 6 | Preparation Time: 20 minutes | Cooking Time: 120 minutes

 

Ingredients

30 millilitre Stork margarine

150 millilitre Milk

900 gram Potatoes

125 millilitre water

125 millilitre Red wine

410 gram Can tomatoes, chopped

30 millilitre Curry powder

250 gram Button mushrooms, halved

2 Large onions, chopped

750 gram Stewing steak, cut into 3 cm cubes

15 millilitre oil

1 KNORR Garlic & Herb Potato Bake

 

 

 

Instructions

Brown meat in heated cooking oil.

 

Remove from pan.

 

Add onions, mushrooms and curry powder to the same pan and cook until onions are soft.

 

Return meat to pan and add tomatoes, red wine and water.

 

Simmer covered for about 1½ hours until meat is tender.

 

Peel then boil potatoes until tender.

 

Drain well and mash.

 

Add the milk, Stork margarine and contents of the sachet of KNORR Garlic & Herb Potato Bake to the mash.

 

Spoon the potato mixture into a greased, ovenproof dish, lining the base and sides and leaving a large hollow in the middle for the meat filling.

 

Fill with meat filling and flatten with a spoon.

 

Bake at 180°C for 25 min or until potato is golden around the edges.

 

 

 

Chicken Akhni

 

 

Chicken Akhni

Serves 6

Ingredients:

 

1kg chicken pieces

6 medium potatoes, peeled and halved

250ml (1 cup) boiling water

3 large onions, finely chopped

2 tablespoons butter or margarine

250ml (1 cup) buttermilk

1 large whole fresh green chilli, slit open

1 tablespoon garlic and ginger paste

1/2 cup chopped fresh dhanya

2 1/2 teaspoons salt, to taste

2 1/2 teaspoons red leaf masala

2 teaspoons ground jeera

1 teaspoon chili powder

2 teaspoons turmeric

1kg basmati rice

1/2 cup oil

1 1/2 teaspoons jeera seeds

1 teaspoon mustard seeds

2 bay leaves

6 cardamom pods, slit open

4 pieces of stick cinnamon

1/4 cup water

Method:

 

Wash the chicken pieces, drain and set aside. Pan-fry 1 chopped onion in 1 tablespoon of the butter until golden brown and set aside.

Place the chicken pieces in a large mixing bowl and add the buttermilk, green chilli, garlic and ginger paste, dhania, salt, red leaf masala, ground jeera, chilli powder, and turmeric. Mix thoroughly, ensuring that all of the chicken pieces are covered in the marinade. Set aside for 1 hour.

Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to reach halfway and 3 tablespoons salt. Boil till half-cooked (the rice grains should be firm). Transfer to a colander and rinse under cold running water. Drain and set aside.

Add the oil in a large cooking and heat. Add the remaining chopped onions along with the jeera seeds, mustard seeds, bay leaves, cardamom seeds and cinnamon and braise till golden in colour. Add the marinated chicken pieces and the potatoes along with the marinade, the 1/4 cup of water and simmer on medium heat for about 30 minutes, or till the potatoes are 3/4 cooked.

Spoon the rice directly on top. Pour the fried onion with the melted butter over the rice, and lastly pour the cup of water over the rice and onions. Steam, covered, on medium heat for 35 minutes. Serve with dhai (yoghurt sauce) and tomato & onion salad.

Note: All akhnis and breyanis should be dished from the bottom up.

 

 

 

Mauritian chicken and prawn curry

Serves four


Ingredients

1 tbsp ground turmeric
1 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp ground cinnamon
1 tsp crushed ginger
1 tsp crushed garlic
500 g chicken (cut into pieces)
250 g prawns (shelled)
1 big onion, sliced
2 tomatoes, chopped
A handful of fresh curry leaves (you can substitute dried ones)
A handful of fresh coriander, chopped
 

Instructions


Mix together all the powdered ingredients and make into a past with a dash of water. Fold in the ginger and garlic.

Season the chicken pieces with salt and pepper and fry in vegetable oil until light brown. Remove from the pan and keep aside.

Fry prawns in the same oil until cooked, and then drain and keep aside.

In another pan, add 3 tablespoons of vegetable oil, and fry the onion until transparent. Add the curry paste and stir fry until the mixture leaves the sides of the pan. Add the tomatoes, curry leaves and a pinch of salt. Mix well and cook until the sauce thickens.

Then add the chicken and prawns and 125 ml water. Mix well, cover and cook until the chicken is tender. Remove from the heat and sprinkle with the chopped coriander.

Serve the curry with rice.

Simple Fish & Coconut Curry

An easy to prepare fish curry that is mild enough for the whole family to enjoy!

 

 

Ingredients

 

15 millilitre sunflower oil

1 Onion, chopped

5 millilitre Peeled and chopped ginger

15 millilitre Rajah Mild & Spicy Curry Powder

2 millilitre Ground tumeric

1 Sachet KNORR Cream of Tomato Soup

200 millilitre water

200 millilitre Coconut milk

50 millilitre Tomato paste

15 millilitre Fresh coriander, chopped

15 millilitre Chutney

500 gram Skinless hake fillets

 

 

Instructions

 

1.Heat oil and sauté onion until tender

2.Add ginger, coriander, curry powder and turmeric and fry for 1 minute stirring constantly

3.Mix the contents of the sachet of KNORR Cream of Tomato Soup with the water and coconut milk and add it to the pan

4.Stir in the tomato paste and chutney and allow to simmer until thickened

5.Place the seasoned hake into the base of a casserole dish and pour the sauce over

6.Bake uncovered at 180C for 30 minutes or until the hake flakes easily

 

 

Curry Pesto Chicken

 

Curry powder, pesto and asparagus give this chicken dish an unusual but delicious flavour. Try it - you'll be back for more!

 

Ingredients

• 15 millilitre Oil
• 1 Onion, sliced
• 6 Skinless chicken breasts, cubed
• 1 teaspoon Curry powder
• 250 millilitre Sour cream
• 1 KNORR Creamy Pesto Packet Sauce
• 1 tablespoon Finely chopped coriander
• 100 gram Bunch asparagus, blanched
• 125 millilitre Feta cheese, crumbled
• 60 millilitre Salad seed mix

Instructions

1. Preheat oven to 180°C.
2. In a frying pan heat oil.
3. Sautè onion.
4. Add chicken pieces and curry powder, continue frying until evenly brown.
5. Remove from heat, add sour cream, KNORR Creamy Pesto Packet Sauce, coriander and asparagus.
6. Mix together gently before pouring into a casserole dish.
7. Sprinkle with feta cheese and top with seeds. Bake for 10-20 minutes until cooked.

Hot 'n Tasty Mutton Curry

 

 

Ingredients

1 red onion, chopped
15 millilitre oil
5 millilitre Curry powder
2 millilitre Chilli powder
1 Star anise
600 gram Lamb, cubed
3 Medium potatoes, peeled and cubed
½ Cup frozen peas
4 Curry leaves
1 KNORR Mild Durban Curry Dry Cook-In-Sauce
400 millilitre water
8 Rice and/or poppadoms to serve


Instructions

Sauté chopped onion in oil, add curry powder, chilli powder and star anise and fry for 1 minute.
Add meat and brown.
Add potatoes, peas and curry leaves.
Mix sachet contents with 400 ml cold water.
Pour over the browned meat and veggies.
Bring to the boil, stirring often.
Cover and simmer for 1 hour.
Serve with rice and/or poppadoms.

Coconut, Lamb & Brinjal Curry

 

 

Ingredients

30 millilitre Vegetable oil
5 millilitre Cumin seeds
400 gram Lamb, cubed
1 Onion, thinly sliced
1 Large brinjal, sliced and quartered
15 millilitre Garlic & ginger paste
1 Tomato, diced
1 KNORR Mild Durban Curry Dry Cook-In-Sauce
400 gram Coconut milk
¼ Bunch coriander, finely chopped
125 millilitre Plain yoghurt
8 Buttered naan bread to serve

Instructions

Heat oil in a saucepan over medium heat.
Add cumin seeds and fry for 1 min.
Add lamb and brown before adding the onion and brinjal.
Cook and stir until onion is tender.
Mix ginger & garlic paste and tomato into the saucepan, and cook for about 1 min.
Mix KNORR Mild Durban Curry Cook-In-Sauce with coconut milk and add to the lamb and brinjal.
Bring to the boil, cover and simmer for 50-60 min, until meat is tender.
Add coriander and serve with a dollop of plain yoghurt and buttered naan bread.

Hot 'n Tasty Mutton Curry

Ingredients

1 red onion, chopped
15 millilitre oil
5 millilitre Curry powder
2 millilitre Chilli powder
1 Star anise
600 gram Lamb, cubed
3 Medium potatoes, peeled and cubed
½ Cup frozen peas
4 Curry leaves
1 KNORR Mild Durban Curry Dry Cook-In-Sauce
400 millilitre water
8 Rice and/or poppadoms to serve

Instructions

Sauté chopped onion in oil, add curry powder, chilli powder and star anise and fry for 1 minute.
Add meat and brown.
Add potatoes, peas and curry leaves.
Mix sachet contents with 400 ml cold water.
Pour over the browned meat and veggies.
Bring to the boil, stirring often.
Cover and simmer for 1 hour.
Serve with rice and/or poppadoms.

Chicken and Red Lentil Curry

 

 

Ingredients

1 sachet (30g) KNORR Curry Flavour Stew Granules
170 gram Dried red lentils
500 gram Chicken thighs, cut in half
1 Clove crushed garlic
1 onion, finely diced
5 millilitre Robertsons Cumin
600 millilitre water
150 millilitre Plain yoghurt
50 gram Toasted cashews, roughly chopped
15 millilitre sunflower oil

Instructions

Heat oil in a pot and fry the onion over a gentle heat until soft.
Stir in the garlic and cumin and fry for 2 minutes, stirring continuously to release the flavour and aroma.
Add the chicken thighs and brown well on both sides.
Stir in the water and lentils then bring to the boil.
Reduce the heat, cover and allow to simmer for 20 -25 minutes, stirring occasionally until the lentils are soft.
Stir in the yoghurt and KNORR Curry Flavour Stew Granules and allow to simmer for a further 5 minutes, stirring occasionally.
Top with toasted cashew nuts and serve with basmati rice and coriander.

Curried Chicken with Cashews

Bobotie

Recipe for Bobotie

BOBOTIE
Ingredients:
2 slices white bread (preferably a couple of day old)
... 30 ml cooking oil
1 large chopped onion
2 ml ground cloves
1 teaspoon crushed garlic
salt to taste (approx 5ml)
10ml curry powder
5ml turmeric
500g minced meat (lamb or beef)
1 egg
20ml lemon juice
30ml sugar
6 bay leaves

For the topping:
2 large eggs
300ml milk

Method:
1. Preheat oven to 180C. Pour cold water to cover over the bread and set aside to soak.

2. Meanwhile fry onions in oil until they are soft and starting to colour, 10 minutes. Add cloves, garlic, salt, curry powder, 2 of the bay leaves and turmeric and simmer for 5 minutes adding 30 ml water if necessary.

3. In a seperate bowl combine the minced meat with the onion mixture, eggs, lemon juice and sugar. Squeeze the water from the bread and mix until well blended.

4.Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

5. For the topping, beat the milk and eggs, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Serve with almond yellow rice and mango chutney,

Variations:
- Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
- Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
- One or two beaten eggs can also be stirred into the meat mixture if you like.
- Substitute lemon leaves for the bay leaves if you can find them.

CHICKEN JALFREZI

CHICKEN JALFREZI
Serves 4

Ingredients:
For the sauce:
... 1 - 2 large onions, roughly chopped
1 tablespoon oil
4 garlic cloves, chopped
1 green chilli, chopped (you can use more if you like your food spicy & hot)
1 tin chopped tomatoes
1/2 litre of water
1 tablespoon ground coriander/koljana
1 tablespoon ground cumin/jeera
1 teaspoon turmeric/borrie
Salt to taste

For the chicken & veg:
500g chicken breasts, washed & diced up
2 tablespoons of oil
1/2 red pepper, roughly chopped
1/2 green pepper, roughly chopped
1 large onion, sliced roughly
2 red chillis (optional)
1 teaspoon ground cumin/jeera
1 teaspoon ground coriander/koljana
1 teaspoon turmeric/borrie
2 teaspoons garam masala
A handful of fresh, chopped dhanya leaves

Method:
Mix the jeera, koljana and tumeric in a small bowl, coat the chopped chicken breast pieces leave to marinade while you making the sauce.
Now make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large saucepan with the tablespoon of oil until browned.
Add the water to the onion mixture and simmer this for around 20 minutes.
While that is simmering, put the chopped tomatoes in a food processor or liquidiser and give it a good whizz until smooth consistency.
Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute take care not too overheat or it will burn.
Add the liquidised tomato to this pan and simmer for around 10 minutes. (Because my family loves potatoes I added a couple of potatoes, quarted,
with the onion mixture when it was simmering whilst I prepared the chicken.)
Next give your onion mixture a good whizz in the food processor or liquidiser and add it to the spiced tomato sauce.
Stir and leave to simmer for another 10 minutes. Keep warm.

Fry the marinaded chicken in oil and stir continuously. When the chicken is nearly done approximately 10 -15 minutes,
turn down the heat and add the roughly chopped onion, red & green peppers and chillis. Stir this until the onions and pepper soften just a bit
and the chicken is cooked, of course. Don't overcook as we don't want the onions and peppers to cook away (I like mine to be firm and crunchy)
Add the earlier prepared sauce to the cooked chicken and simmer until combined about 5-10 minutes.
Just before you dish it up, stir in the garam masala and chopped dhanya leaves.
Serve with basmati rice or naan bread.

Variation:
Because my family loves potatoes I added a couple of potatoes, quarted, with the onion mixture when it was simmering whilst I prepared the chicken

CHICKEN CURRY

CHICKEN CURRY
Serves 4

Ingredients
4 tablespoons oil
... 2 cloves
1 stick cinnamon
2 green cardamom pods
1 teaspoon cumin seeds
2 medium onions, chopped
1½ teaspoons chopped ginger
2 teaspoons chopped garlic
½ tsp ground turmeric
1 tbsp ground coriander
½ tsp chilli powder
2 tomatoes, puréed
450g small chicken
½ tsp garam masala
1 handful chopped dhanya
Method:
Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic.
Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes.
**Add the chicken cook over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done.
Add the garam masala and chopped dhanya. Serve with rice or roti.

Variation:
**Add potatoes cut in quarters with the chicken

DHAL CURRY

DHAL CURRY
Serves 4

Ingredients:
1 cup dhal, washed and soaked for 20-30 minutes
... 1 small tomato, finely chopped
2 cloves garlic, crushed
Few curry leaves
½ lemon, juice extracted
1 tablespoon dhanya, finely chopped
2 green chillies, halved
¼ teaspoon turmeric powder
½ teaspoon jeera powder
½ teaspoon garam masala
½ teaspoon koljana powder
3 cardamom seeds
1 piece stick cinnamon
Salt to taste
Oil

Method
Bring 1 litre water to boil in a deep saucepan. Add washed, drained, dhal. Cover and simmer for 30-40 minutes or until dhal is mushy. Heat oil, add garlic, curry leaves, tomatoes and stir. Add all dry masala powders, salt and 2 tablespoons water. Stir and cook for a few seconds. Add cooked dhal, stir and bring to boil. Cover and simmer for 10 minutes. Remove from heat, add lemon juice. Stir well, add dhanya leaves. Serve hot with steamed rice, puris or vetbroodtjies.

VARIATION:
• Add 4 hard boiled eggs to dhal before serving. Serve with atchars.
• Serve dhal with fish frikkadel or fried masala fish and blatjang.

VETBROODTJIES FILLED WITH MINCE CURRY

VETBROODTJIES FILLED WITH MINCE CURRY

 

 Makes 20

 

Ingredients:

 4 cups cake flour
... ¼ cup oil
¼ teaspoon salt
1 dessert spoon sugar
1 packet instant yeast

Mix with lukewarm water, approx 200ml, more if needed.
Oil for frying
 

 

 Method:

Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.