Traditional Varachia Recipes
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CHOTI KHALA AKA ROODEPOORT MA FAMOUS BIRYANI.
Asalnee italwa biryani. Courtesy of Fawzia Varachia.
2 chickens cut in big pieces.
1 cup boiled masoor.
3 cups boiled basmati rice.
2 med onions thinly sliced And fried crispy.
6 potatoes halved and fried golden brown
2 tblsp green masala (green chillies and garlic).
2 tblsp red masala ( red chillies ginger / garlic).
1 tsp special masAla( mixture of ginger, green chillies and salt).
1 med lemon (juice).
1/4 tSp safron mixed in 1/8 cup hot water (leave to seep).
1/4 carton inkomaas (500ml).
1 cup yogurt.
2 tsp dhana jeeroo.
2Tblsp crushed jeeroo.
1/2 tblsp arid.
1 tblsp dodra dhana.
Rough salt to taste.
2 tsp fine red chillies. 3 sticks taj. 3 elachie.
2 whole green chillies
1 cup mix boiled vegies.
Method: Oil to make biryani paste Marinate chicken in above but add only 1/2 saffron mix and mixed vegies . Layer chicken in pot and add over masoor. Add safron to 1/2 of rice and layer over now add white rice and fried potatoes and onion vagaar. Add 1/2 cup water before steaming and check to see if u need to add more as you steaming. Steam until done njoy
VARACHIAS GINGER GARLIC MASALAH ( COURTESY OF FATIMA KAKA)
1 kg Ginger
1 kg whole red chillies ground
1\4 kg garlic
2 cups rough salt
1 cup oil
SHIREEN APAS DEKHRA ( COURTESY OF FATIMA KAKA)
Make vagaar of one onion with little oil and jeeru .Braise till light pink,
Add 2 tomatoes and handful of toor ni daana.
Add 1 tsp red masala
1 tsp green masala
½ tsp arad.
1 tsp Dhanna Jeeru
1 tsp salt
Braise until toor is cooked on low heat.
Add a 1/3 pot of water and boil
Add dekhra into boiling water and cook on medium heat for 20 minutes without opening pot
Dekhra dough recipe:
¾ cup self-raising flour
¾ cup chana flour
¾ cup rice flour
½ cup oil
1 tsp red masalah
1tsp green masalah
½ tsp aradh
1tsp dhanna jeeru
Chop dhania and spring onions
Make soft rollable dough with sour milk
Roll like moothias
For further assistance contact one of the mamas J
MEHROON MAMAS MAYONNAISE CHICKEN:(COURTESY OF SHAMEEMA GARDEE)
1 chicken, cleaned and rinsed
1tsp dhana jeeru
Pinch of pepper
1tbs tomato sauce
Drop of yellow colouring
Cook in ghee
MEHROON MAMA MAYONNAISE CHICKEN ( COURTESY OF SHENAAZ VARACHIA MANJRA)
1 tblsp lemon juice
1 tblspn garlic masala
1 tblspn vinegar
1 tblspn steers chicken marinade
1 tblspn tomato puree
1/4 tblspn red masala
1 tblspn mayo
1 tspn salt
1 tspn dodra jeeru.
Cook in butter
APAS DHAI WARAS ( COURTESY OF FATIMA KAKA)
1 cup flour
1tsp baking powder
Pinch of saffron in boiling water
Make soft dough with sour milk (like puri dough)
Cut with a round cutter
Fry in hot oil
When cooled dip in syrup and sprinkle cocnut
1 cup water
1 cup sugar
Few strands of saffron
Boil until sticky but not thick
TRADITIONAL HEKPOORT CHACHI SOUP TARKHARI (COURTESY OF FATIMA KAKA)
Chop one big onion fine
Braise with oil,2 taj stick, 2 elachi pods ,2 peppercorns, 2 lavangs,
jeeru, green chilli until pink
Add 1 chicken cut into small pieces
Add 1 tbs red masala
½ tsp arad
Handful of peeled and cubed baby jam squash
Braise well until the oil comes to the top
Add 3 tomatoes liquidized with 1 tsp dhana jeeru
Add potatoes and cook until done
Add water to cover your meat, boil until gravy thickens
When serving cut dhana and fudinah
Upstairs Ma’s Khus Khus ( Courtesy of Zakiyya Varachia)
¾ cup khus khus
Original recipe: put in kundee and grind with water until fine and white
Modern times: we no longer need to grind khus khus in kundee. Firstly grind in coffee grinder then liquidise ground khus khus with some water.
Vagaar: Chop I medium onion, ½ lavang, 3 small pieces tj, peppercorn and2 tbs ghee, make vagaar light pink
Then add: 11/2 tsp coconut
½ tbs red masalah (according to taste)
½ tbs red chillies ( to taste)
¼ tbs green masalah(to taste)
½ tsp aradh
Then add khus khus , 1 glass water and ¼ tsp dhana jeeru
Cook on low, when water burns out add 2tbs boiled tomatoes (1/2 grated tomato) and braise.
Once braised add ¼ glass water and cook on medium heat until most of the water is burned out
Add chopped dhania before serving
UPSTAIRS MA’S SOJEE
½ cup melted ghee
½ cup sojee
Braise sojee in ghee unti light pink. Add sultanas and put on low heat.
Add ½ cup water and steam for 20minutes on low heat
Beat :4 small eggs
Small tin nestle cream
1tin condensed milk( to taste)
1 cup milk
Add boiled mixture to steamed sojee and steam together for 20 minutes
If not too soft, soften with a little milk
Once set, decorate with badaam , pista and coconut before serving
GOOLAM JAMBOO RECIPE (AMINAMA- MAMAS WIFE ) COURTESY OF SUMAYA SEEDAT
1 small tin condense milk
1 tblspn sojee
2 tspn bakin powder
1 tblspn ghee
Quarter cup milk
Pinch of koek soda
Add elachi n’nutmeg
Flour as needed
Method: take ghee n egg n mix than add all dry ingriedants.lastly add condense milk n milk flour as needed.roll n fry in meduim oil till golden brown.dip in syryp n dan coconut