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SUPER CRUMPETS
Melting moments crumpets that's nice to look at and even better eaten!
Recommended Cookware item: Tava (griddle)
Ingredients
2 eggs
½ cup sugar
1 ½ cups flour
2 level tsps baking powder
¾ cup milk
1 tsp ghee (clarified butter)
Method
1. Beat eggs & sugar until light & fluffy.
2. Add in sifted dry ingredients.
3. Add approx ¾ cup milk to above and blend to form a smooth batter.
4.Preheat Tava until moderately hot.
5. Spread ghee on Tava & wipe off excess with tissue.
6. Drop batter to form circles approx 10cm in diameter and let cook.
7. When bubbles form, flip over until next side is done (golden brown colour.)
Serve with whipped cream and golden syrup
Tip
Buy an aerosol can of whipped cream. It makes for easy & quick serving.
PEPPER STEAK & CREAM
A rich and tasty dish that can be whipped up in a jiff!
Ingredients
500g fillet steak cut 2cm thick
coarsely ground black pepper
2 tbsp olive oil
125ml cream
salt to taste
red and green peppers sliced in rings to garnish
Method
1. Preheat either a 24cm low or med pot.
2. Sprinkle steak with salt and black pepper.
3. Drizzle olive oil onto steak.
4. Place steak in pot and brown on all sides. Put on lid, and turn off stove.
5. Allow to cook for approx. 5 minutes.
6. Add in cream and allow to cook on low heat for a few minutes.
7. Garnish with sliced red & green peppers.
8. Serve immediately with hot garlic bread.
WHITE FLOUR ROTI (MAKES 8 ROTIS)
Ingredients
240g (2 cups) flour
2 tbsp ghee
1 cup boiling water
Pinch of Salt
½ cup melted ghee / oil for smearing
Method
Dough
1. Add salt and ghee to flour. Rub ghee into flour very well. Add boiling water to flour, and knead to form a soft dough. Cover with a wet cloth,
and allow to rest for at least one hour before rolling.
Rolling
2. Divide dough into 8 portions. Roll out each to 22 cm diameter circles (size of a side plate).
3. Brush whole rotis with melted ghee. Fold roti over in half, brush folded portion with ghee; sprinkle with flour and fold over again.
4. Take this triangular shaped dough, and form into a round bun. Roll out into a circle (22 cm) until it is 2 mm thick. (Size of a dinner plate).
5. Put on a hot griddle (tava), turning it every now and again until it is lightly freckled. Brush over 10 ml (2tsp) ghee on either side until roti is freckled and a deep colour.
WHOLE WHEAT ROTIS (BROWN FLOUR)
Ingredients
120g (1 cup) unsifted or whole wheat meal
120g (1 cup) white flour
2 ½ tbsp ghee
1 cup boiling water
Method
Dough
1. Mix flour with salt and ghee. Use sufficient water to form a soft roti dough. Rest dough for at least one hour before rolling.
2. Proceed rolling as for white rotis.
Remember: Keep brown rotis a little thicker - they taste better that way!
CHICKEN BREYANI
Serves 15 people
This recipe is meant to be prepared in our OvenPrufe using the traditional method of breyani preparation - steaming.
Ingedients
3 chickens washed and disjoined
4 cups masoor (black lentils)
2 cups frozen peas
5 cups Basmati Rice
6 pieces cinnamon sticks (tuj)
12 elachie (cardomon) pods
10 green chillies
500 ml yoghurt
3 fresh tomatoes grated
3 tablespoons lemon juice
2 tablespoons white vinegar
few sprigs mint
½ bunch dhania (coriander) chopped
2 sprigs curry leaves (optional)
1 tsp saffron
1 tsp tumeric (arad)
3 tsp coarse salt
4 tsp dhania jeeroo (coriander & cumin mix)
5 tsp red chilli powder
5 tsp ginger garlic
2 tsp saumnf (fennel seeds)
6 medium onions
8 medium potatoes (cut in halves)
Method
1. Wash rice and leave to soak in cold water for ½ hour. Boil and drain.
2. Boil masoor in salted water.
3. Fry onions in oil till golden in colour. Drain and leave in freezer to crisp.
4. Disjoint, wash and drain meat
5. Place in a large dish and add all the spices, yoghurt, grated tomatoes, onions and potatoes. Mix well and leave to marinate for ½ hour.
6. Add ghee to pot. Sprinkle a little rice and masoor (about ½ cm high) in pot..
7. Place the pieces of meat carefully at the bottom of the pot.
8. Cover meat with masoor and peas.
9. Add potatoes and spread rice. Close pot with lid and simmer on stove until it steams
10. Place pot in moderate oven and cook for about an hour or until moisture evaporates.
Serve with fried papads, salad and spiced yoghurt.
* If you experience difficulty in sourcing ingredients, try your nearest stockist of Indian groceries.
Stir Fry Supreme
This tasty and healthy stir fry is meant to be prepared in our wok. Try it, you won't be dissapointed!
Ingredients
½ kg chicken fillet or rump cut into strips and
marinated in lemon juice, salt, crushed red chillies, black peppers and garlic
4 carrots cut into Julliene strips
1 green pepper cut into Julliene strips
1 red pepper cut into Julliene strips
½ English cucumber cut into Julliene strips
1 punnet mushrooms, sliced
1 onion sliced into rings
1 baby cabbage, sliced finely
1 tin mini corn spears
1 tin bamboo shoots
1 tin water chestnuts, sliced
1 pkt instant noodles boiled without flavouring
olive or peri-peri oil or butter
Method
1. Stir fry meat with preferred oil until cooked or water has burnt out.
2. Remove meat from wok and set aside.
3. Stir fry vegetables individually whilst drizzling oil lightly and sprinkling
with crushed black pepper and salt to taste.
4. Add in noodles.
5. Toss all ingredients together in wok. Add in sweet-sour and soy sauce. Toss well and serve.
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