Traditional Varachia Recipes 2018-11-05T07:01:59+00:00

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

1tsp salt

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

Red masala

1tsp dhana jeeru

Lemon juice

Lemon pepper

Pinch of pepper

3tbs mayonnaise

1tbs tomato sauce

Drop of yellow colouring

Cook in ghee

MEHROON MAMA MAYONNAISE CHICKEN ( COURTESY OF SHENAAZ VARACHIA MANJRA)

1chicken

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

1tbs ghee

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

Syrup:

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

1tsp salt

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

1tsp salt

Braise well

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

Leave moist

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

Elachie

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
1 egg
2 tspn bakin powder
1 tblspn ghee
Quarter cup milk
Pinch of koek soda
Add elachi n’nutmeg
Flour as needed

Method

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

Have a recipe you’d like to submit?

Submit it to info@varachia.co.za