DO IT YOURSELF: 

 

Falooda: 

INGREDIENTS:

  • 1 teaspoon takamaria or basil seeds 
  • 3 scoops vanilla ice cream 
  • 1/2 litre fresh milk 
  • 1 dessert spoon rose syrup 
  • 100ml water 

METHOD:

  • soak seeds in water 
  • in a jug, drop in ice cream 
  • add soaked takamaria seeds  
  • add rose syrup followed by fresh milk 
  • mix well and served chilled 

 

Chilli bites:

INGREDIENTS: 

  • 2 cups chickpea flour 
  • 1 cup self-rising flour 
  • 1 teaspoon salt 
  • 3 teaspoons baking powder 
  • 2 teaspoons chilli powder 
  • 3 teaspoons masala 
  • 1 teaspoon ground fennel 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground coriander 
  • 1 medium onion 
  • 1 large bunch shredded spinach 
  • salt to taste 
  • 350ml water

 

METHOD:

  • sieve dry ingredients (including spices) and mix well 
  • add onion and spinach to dry ingredients 
  • add water gradually 
  • mix well to form a soft batter 
  • spoon dessert spoons of batter into a saucepan with hot oil and deep fry till golden brown 

 

TIP: your chilli bites are ready when your fork comes out clean after poking them in the saucepan 

 

Samosas: 

INGREDIENTS:

  • 1kg chicken mince
  • 2 medium onions 
  • 2 teaspoons salt 
  • 2 teaspoons masala  
  • 2 teaspoons chilli powder 
  • 1 teaspoon ground fenel 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground coriander 
  • 1 teaspoon fresh crushed garlic 
  • 1 teaspoon fresh crushed ginger 
  • 1 medium punnet fresh coriander 
  • 50 sheets purr (samosa leaves) 

 

METHOD:

  • braise chicken mince in large pain
  • add spices and simmer for about 20mins 
  • remove filling from heat and allow to cool
  • chop onions and coriander fine and add to chicken 
  • using 1 sheet of purr at at time, fold your samosa pocket accordingly, add filling and conclude folding   
  • deep fry samosa till golden brown  

 

Chicken curry:

INGREDIENTS:

  • 3 tablespoons canola oil 
  • 1.5kg chicken fillet
  • 2 large chopped onions 
  • 1 medium grated tomato 
  • 6-8 medium sized potatoes (peeled and par-boiled separately) 
  • 1 teaspoon fresh garlic 
  • 1 teaspoon fresh ginger 
  • 2 fresh chillies 
  • 4 teaspoons masala 
  • 1 teaspoon ground fennel 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground coriander 
  • 1 teaspoon chilli powder 
  • 1 punnet fresh coriander 

 

METHOD:

  • heat oil over a medium heat and braise onions till brown 
  • add tomato and allow to simmer for 8-10 mins 
  • add garlic, ginger, other spices and cook
  • add chicken and allow to simmer in spicy sauce for 20-25mins 
  • add par-boiled potatoes and cook for a further 10mins 
  • remove from heat and garnish with fresh coriander before serving 

 

Roti: 

INGREDIENTS:

  • 4 cups all-purpose flour  
  • 1 teaspoon salt 
  • 250g butter 
  • 50ml canola seed oil 
  • 350ml water 

 

METHOD: 

  • sieve dry ingredients together  
  • add water and mix to form an elastic dough 
  • allow dough to rest for 5-7mins 
  • Now baste working surface with oil 
  • After dough has rested, take a handful at a time and roll in the palm of hand to form a tennis ball 
  • Roll tennis ball (one by one) to dinner plate size and butter each one generously 
  • Now roll roti into a swiss roll (from one side to the other) and then like a snail 
  • Re-roll snail to dinner plate size 
  • fry till golden brown 
  • scrunch warm roti before serving

 

Sambal: 

INGREDIENTS: 

  • 1 large tomato 
  • 1 large onion 
  • 2 fresh green chillies
  • 2 dessert spoons apricot jam 
  • 50ml white vinegar 
  • few fresh coriander leaves 

 

METHOD:

  • slice tomato thinly, remove seeds and chop into fine cubes 
  • dice onion and coriander 
  • combine all dry ingredients together 
  • heat jam in microwave for about 20secs
  • add jam to salsa along with vinegar 
  • mix all ingredients together till combined 

 

Koeksisters: 

For the full koeksister recipe, please contact us directly