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3.cheese spring rolls:
2pkts cooked&cooled 2min noodles,
1small tin creamstyle corn,
medium onion grated s
prinkle with salt&squeez water.
make vagaar with curry leaf,
mustard seeds &
3 to 4 medium sized potatoes
Half cup Inkomazi
Ground green chillies
Salt & Pepper to taste
1 Tab Butter
2 Tab Lemon juice
1-1 n half Tab Mayonnaise
Peel n boil potatoes till soft n add all above ingredients to it..leave aside.
4 cups flour
1 tsp salt
15 ml sugar
30ml olive oil
1 pkt instant yeast
Lukewarm water(as u need)
Add lukewarm water to dry ingredients n make a dough.
Leave aside covered and allow to rise!
3 tab butter
1 tsp garlic(crushed)
Melt together n brush over paratha
Divide dough into half n roll the one half into a big circle (like pizza size) n put on baking tray,put spray n cook first!
Then put filling on top of dough.
Roll the other half of the dough n put on top of filling to close…pinch ends together to seal n brush with butter glaze…
Rolls filled with a creamy garlic & mushroom sauce.
Brain 1 onion that’s finely chopped with chopped mushrooms till nice & soft. Only add salt after mushroom soup has been added. Add crushed garlic according to your taste & braise a lil. Add 500ml fresh cream & bring to a boil. Add 1 packet of cream of mushroom soup that has been mixed with 1 cup of milk. Stir continuously & allow to thicken. If sauce is too thick. Add a lil more milk. Taste for salt. Take long rolls & cut in half. Push inside of the roll to the sides with index & middle finger. Fill with sauce & allow to stand up right in an oven tray. Once all the rolls have been filled. Grate mozzarella cheese over & place in oven till melted. Fill rolls at least an hour before you are ready to eat.
cut your onions in2 rings.dip rings in flour than egg than flour again n fry.(Can add pinch of b/powder 2 flour)
Cut 2 large onions thick, soak in boilin water for 5mins, n den in ice water 10mins
Wipe dry, den coat in flour, eggs n bread crumbs
1 cup flour,
1 tsp salt, black pepper, aromat, chilli powder
Hav evrythin in seperate bowls.
After dipping in all, leave in fridge for α while.
Then fry til golden.
3 eggs beaten
1 bunch spinach, washed n chopped n cooked in pot until wilted..strain out excess water as it releases own water
1/2 cup milk
1 tin creamstyle sweetcorn
1 tsp or more ground green chilli as per taste
1 onion chopped small (optional)
1/4 cup mealie meal
1 cup cake flour
1/4 cup chana flour 1/4 cup oil
1 cup grated cheese 1 tsp tsp salt
2 tsp baking powder
Pour into greased muffin pans. Sprinkle sesame n poppy seeds n Bake on 180°C for about 15-20 minutes.
Serve wit yor Fav red chutney
Variation: *Omit spinach n cheese n add 3 bunches chopped methi bhaji n bake in Flat Pyrex > Methi Lagan *Omit Spinach n cheese n add chopped Dhania n bake in Flat Pyrex >
Sweetcorn n cheese filling.
3 cups corn boiled with salt,green chillies n black pepper. Cool completely. Add in half clover tussers white cheese n half clover gouda yellow cheese. Sprinkle aromat.
Mix well n fill.
Sweetcorn n cheese samoosa filling
Ghee jeeru swtcrn. grn chily saltnpeper burn wtr cool. Add chopd n sqezd onion n dhunia mix add cheese. Enjoy
3 colour peppers cubed(sml cubes),sundried tomatoes chopped,olives chopped,gouda/cheddar,mozarella cheese(sml cubes) pizza crisp(if u dnt get pizza crisp,cheese&onion or ne crisp wif cheese)origanum,blk pepper,salt&greens. Grated polony (optional)
Classic samoosa filling
1 kg chicken fillet.
2tsp chill pwder,
1tsp fine salt,
A pinch of arad,
1 tsp dhanajeeru,
1 tsp fresh red chillies,
1 tsp crushed red chillies,
1 tsp ginger garlic,
1/2 tsp lemon pepper,
1 tblsp mayo,
BRAISE 1 onion in ghee,add A little jeeru,wen slightly pink add d marinated chicken cuk til dun
Hlf cup cubed g peper, hlf cup cube onions , hlf cup tomatoes r polony, hlf tsp b pwd , 10 spring onions choped, 1 tsp salt , hlf bunch dania, hlf r more cup water , 3/4 cup flour, 8 green chille sliced, 1 tsp garlic, 1 tsp b pep n hlf tsp mixed herbs. Mix to thick batter n fry in deep hot oil
MARSHMALLOW SQUARE KABAABS.
500 g fillet cubed. 2-3 tbsp of feta cheese crumbled. Add green masala to taste. 1/2 cup boiled macaroni. 1/4 cup chopped greens. WHITE SAUCE. 1/2 tbsp butter. 1/2 tbsp flour. 1/2 cup milk. TOPPING. 1 egg beaten. 1 cup extra fine raw vermicelli. Cook chicken with green masala(salt crushed jeera ground garlic n green chilli) add a gud dash of lemon juice cook until done(don’t add 2 much salt bec feta has a high salt content)add boiled macaroni and greens when a bit cool.make white sauce(thick n not runny)add feta and mix wit meat mixture(should b moist like kebab mixture)pat flat in a lightly greased baking tray n refridgerate until hard then cut into 3cm squares.carefully dip in egg n roll in crushed vermicelli(should hav a marshmallow effect)place on greased baking pan pour 1/2 tsp oil over each n bake 180•c for 10-12 min.remove when vermicelli is golden brown. PS can b fried but so much healthier to bake them. PS instead of vermicelli u can substitute sesame seeds.
Chicken Pur Nests
1 kg chick. fillet cubed
1 T ground garlic
1 T green chillies
1 T danya chutney
1 T lemon juice
1 t chicken spice
1 t aromat
1 t black pepper
1 t dana jeeroo
Salt 2 taste
I onion chopped
1 T ghee
Thin samoosa laai
Saute onion in ghee.Add chicken with spices and cook till tender.
Boil potatoes,season with salt and pepper,mash and add to chicken.
Mix well then form into balls.
Freeze for a short while so easier to work with.
Cut thin strips of pur,place a handful of pur onto palm of hand,dip chicken ball into samoosa laai then place onto palm and roll to form a ball.Make sure the chicken is covered well with pur.Freeze well.Fry in hot oil as for samoosas.