Puris

Ingredients:

1/2 lb white flour

4 tablespoons vegetable oil

200 ml water

vegetable oil for frying



Method:

Blend the flour with the vegetable oil. Add water gradually and work into dough until a uniform consistency is obtained.

Allow the dough to rest for 30 minutes.

Break dough into small pieces and roll into dough balls. the size of a ping pong ball. Dip into vegetable oil. Then flatten each dough ball with a rolling pin.


Add enough oil to cover whole surface of pan. Heat oil in a pan over medium heat. Place each poori into pan and fry one at a time. As soon as poori expands, turn over and immediately remove from pan. Drain.

Baguette Fromage

Ingredients:

1 cup flour

6 portions of la vache qui rit

1/2 cup cold water

pinch of salt



Sieve the flour and the salt.
Mix vache qui rit with the flour and salt. Gradually add water and mix well into a smooth pastry. Roll pastry into sheets. Cut into thin strip. Place 10 to 12 cheese sticks in the pan. Fry slowly on a low flame. Wait till they are light brown. Drain and place on absorbent kitchen paper. When cold, put them in a tight fittinglid tin. Enjoy.

Gateau Arouille

Ingredients:

500 grams arouilles (yam) (peeled and grated)
spring onions finely chopped
1 small onion
2 slices of white bread
1/2 teaspoon sugar
1 teaspoon freshly crushed ginger
5 tablespoons corn flour
salt to taste
vegetable oil for frying
2 spring onions finely chopped
1 lt oil


Method:

Combine grated arouilles (yam) and all the other ingredients.
Make small balls.
Heat oil in deep frying pan over medium heat.
Drop one ball by one ball into the oil and fry until golden brown.
Drain on kitchen paper towels and serve immediately.

Rougaille chevrette la riviere.

Ingredients:

250 grams red tomatoes

125 grams red chillies

250 grams small dried prawns (chevrettes la riviere)

1 small onion finely chopped

1 tablespoon crushed garlic

10 tablespoons vegetable oil

salt to taste


Roughly chop the red chillies ,the onion, tomatoes. Finely blend in a food processor.


Prepare the prawns: Remove any loose shells or impurities. Soak in water to remove excess salt.

Add the prawns to the tomatoes, chilies and onion. Blend very roughly (3 seconds approx).

Heat the oil. Add garlic. Then add the paste. Add salt per taste. Cook over very low heat for approx 15 mins.

Eat with bread or with rice, dhal and brede malbar :)

Enjoy.

Achard légumes

Ingredients:

500 grams finely sliced cabbage,

500 grams carrots cut into matchsticks,

500 grams French beans finely sliced lengthwise,

1 medium cauliflower, separated into small pieces,

3 tablespoons black mustard seeds,

2 tablespoons crushed garlic,

1 tablespoon turmeric powder,

sliced green chillies,

20 tablespoons of vegetable oil,

4 large onions finely chopped,

2 tablespoons white vinegar,

Salt to taste.



Method:
Was and dry out vegetables in the sun for 2 days.

Blend mustard seeds, turmeric powder with garlic and a little water.(You can use pickle masala as well, if you use Steward Lazzat, caution about the salt, as it's quite salty)

Heat oil, add the mustard/garlic/turmeric paste and some salt over VERY low heat.

Add vegetables and green chillies, mix well until well coated. Remove from heat.

Allow to cool and stir in the vinegar.

Place in dry jars and store in refrigerator.

Khowse

½ chicken cut into +- 10 pieces

1 onion sliced

2 Tbsp ghee1 cinnamon stick

1 cardamom pod

2 cloves

½ tsp ginger garlic

1 tsp chilli powder

½ tsp coriander cumin powder

¼ tsp tumeric

Salt to taste

¼ cup water

1 Tbsp chana flour

1 ½ litres milk

2 cups of coconut milk

1 Tbsp chopped coriander leaves/ spring onion

1 Tbsp crushed chillies

1 box 250g spaghetti

Samoosa or spring roll pastry

Cut into thin pieces.

Fry onion, cinnamon, cardamom and cloves in ghee until onion gets soft.

Marinate chicken with the following:

Ginger garlic

chilli powder

coriander cumin powder

tumeric

Salt

Braise well, lower heat and cook until chicken is tender.

Mix chana flour and water and add to chicken. Braise for 1-2 minutes.

Stir in milk or coconut milk and simmer for 10 – 15 minutes.

Garnish with coriander leaves

Deep fry pastry strips until golden brown and crispy.

Roast the crushed chillies in a pan until brown in colour.

Serve in individual bowls:

Place spaghetti in bowl

Pour soup over

Garnish with fried crispy strips

Zulfi"s Mince Loaf

A special thanks to Naseema Khan for this recipe. A great one!!!!

1 KG MUTTON MINCE OR CHICKEN MINCE

1 TBLSP GINGER GARLIC PASTE

1 TBLSP FRESHLY GROUND GREEN CHILLIES

1 TBLSP OF WHOLE DHANA SEEDS CRUSHED

1 TBLSP OF WHOLE JEERA SEEDS CRUSHED

1 TSP WHOLE BLACK PEPPERS CRUSHED

1 TBLSP SALT

1 TBLSP BAKING POWDER

2 SLICES SOAKED BREAD IN WATER (SQUEEZE WATER OUT)

2 EGGS BEATEN UP

1 CUP JUNGLE OATS

HANDFUL OF GREEN DHANIA LEAVES & LITTLE CHOPPED SHALLOT

HALF CHOPPED GREEN YELLOW OR RED PEPPERS

METHOD :

MIX ALL OF ABOVE TO THE MINCE.

GREASE A LOAF PAN WITH 2 TBLSP OIL PAT THE MIXTURE IN IT

BAKE FOR 1 HOUR AT 180 DEGREES

WHEN DONE COOL PLACE ON PLATTER BRUSH TOP WITH ANY RED CHUTNEY SPRINKLE WITH SIMBA CHIPS CRUSHED ON TOP

SERVE WITH GREEN SALAD