Editors

Leila Ally

Eshana Suleman

Wishing all our members a

Happy Diwali and a Joyous Eid.
Gods richest blessings upon you.

Chicken Tikka Kebabs

My family love this in both chicken and steak! So quick and easy to make!

Ingredients:
I kg chicken fillets (cut into 3 cm cubes)
1 tsp ground ginger/garlic
1 - 2 teaspoons chilli powder
teaspoon crushed black pepper
1 teaspoon crushed jeera (freshly crushed preferable)
2 tablespoons oil/ghee
1 teaspoon fine salt or salt to taste
3 tablespoons full cream yoghurt
1 tablespoon lemon juice
1 tablespoon honey
2 tablespoons sesame seeds
1 onion cut into large 3 cm cubes
Green/yellow/red peppers cut into 3cm cubes

Method:
Wash and drain chicken cubes. Add all the ingredients except onion and peppers. Marinate 2
3 hours. Skewer meat alternately with onion and peppers onto kebab skewers. Place on a tray
and pour the rest of the marinade over the kebabs. Grill over hot coals (braai) basting evenly
as it cooks or alternately place on a wire rack and grill in the oven (200C) serve with garlic
naan, roti, savoury rice or bread rolls with a summer salad.
If using wooden skewers dont forget to soak them in water at least 1 hour before using to prevent them burning

Variation: Use tomato or pineapple cubes instead of or together with onion and peppers.
Use crushed almonds in the marinade instead of sesame seeds.

Can substitute chicken for steak cubes. But this must be marinated 1 - 2 days in advance and
left to marinate in the refrigerator for 1 - 2 days.

Traditional Mutton Kalya

This recipe has been tried, tested and tweaked to perfection!

Ingredients
2 - 3 kgs Mutton (cut into large pieces)
2 teaspoons ginger garlic (crushed)
1 cup yoghurt (full cream sour milk)
2 medium onions (sliced finely)
1 tin tomato puree (425g)
2 tablespoons vinegar
1 teaspoon whole jeera seeds
teaspoon whole soomph seeds
4 5 green chillies slit
teaspoon crushed saffron (optional)
1 teaspoon turmeric powder
3 4 teaspoons chilli powder (depending on how hot you want it)
2 teaspoons dhunia/jeera powder (prefer freshly ground roast and grind in coffee grinder)
2 teaspoons salt (or salt to taste)
1 teaspoon sugar
cup ghee/oil
6 8 potatoes
6 boiled eggs
3 sticks cinnamon, 5 cloves, 6 peppercorns, 4 elachi
Curry leaves
Chopped dhunia

Method:
THIS CAN BE DONE THE NIGHT BEFORE AND LEFT TO MARINATE IN THE REFRIGERATOR.
Wash and drain meat and place in a dish together with ginger/garlic.
Fry the onion in (deep pan) oil until it is slightly darker than golden brown. Press through a wire sieve
until all oil drains off. Spread this on a paper towel and leave to cool. When cool crush with your finger
tips and add to meat.
Your cinnamon, cloves, peppercorns and elachi can be added whole to the dish, but I prefer grinding it as
it can be unpleasant if you end up chewing on it whilst eating. Before grinding it, roast it in a frying pan,
leave to cool and then grind in a coffee grinder. Add to meat.
Now add the sour milk, tomato puree, salt, sugar, green chillies, chillie powder, dhunia/jeera powder, saffron and turmeric powder. Toss well and leave to marinate 1 2 hours or overnight in refrigerator.
Your potatoes can be fried in ghee/oil to keep firm. I prefer stabbing my potatoes through with a knife,
frying them and then I place them in a covered casserole dish and bake in the microwave for 8 10 minutes
(parboiled)
Add ghee/oil to a heavy based pot and add the whole jeera and soomph seeds. Let them fry for 1 - 2 minutes
then add the marinated meat and when this starts to simmer, add the parboiled potatoes (carefully arrange
them over the meat) and gently spoon the curry (sauce) from the meat over the potatoes. Allow to simmer
over a low heat until potatoes done and curry thickened. Place the peeled boiled eggs over. Simmer a further 5 8 minutes. Garnish with greens. Serve with naan bread or roti.
NOTE: If you would prefer using the oven, add the oil/ghee, whole jeera and soomph seeds to your casserole. Top with the marinated meat, potatoes and eggs. Close lid tightly and cook at 180C for 1 to 1
hours, until potatoes cooked through and curry thickened. Garnish and serve as above.
Variation: Substitute chicken for mutton but use half the sour milk and cook for a shorter time.
Garnish with cashew nuts and whole dried prunes for a really exotic kalya.
Add 1 tablespoon ground almonds or desiccated coconut to the meat when marinating for a truly unique
taste.

Traditional Biryani
(Layered Masala)

1 kgs chicken or lamb (cut into large pieces)

2 onions (finely sliced)
1 cups masoor dhall (parboiled in salted water)
3 cups rice
1 cup Yoghurt for chicken (1 cups for lamb) (FULL CREAM)
1 tablespoon lemon juice
1 teaspoon vinegar
1 tin tomato puree
2 tablespoons butter ghee
cup oil (to fry onions)
1 tablespoon ginger/garlic
3 4 teaspoons chilli powder (depending on how hot you want it)
2 3 teaspoons dhunia/jheera powder
teaspoon turmeric powder
1 2 teaspoons freshly ground green chillies
3 whole green chillies
Salt to taste
6 to 8 potatoes (cut into quarters)
4 5 hard boiled eggs (peeled)
3 elachi, 2 cinnamon sticks, 3 cloves, 4 whole peppercorns, 2 bay leaves
teaspoon crushed saffron (place in bowl of hot water)
A little egg yellow food colour
1 2 sprigs curry leaves
1 medium onion (chopped finely for vagaar)

Method:
Meat should be marinated and refrigerated overnight as follows:
Dry roast elachi, cinnamon sticks, cloves, peppercorns and bay leaves in a frying pan and when cool,
grind in a coffee grinder.
Fry the finely slices (or grated) onion in oil until golden brown. Press through a sieve or slotted
spoon to remove all excess oil. Place on a paper towel and leave to drain. When cool, crush with
your fingertips.
Add the ground spices, crushed onion, ginger/garlic, all the other spices, salt, lemon juice and vinegar, yoghurt, tomato puree, curry leaves, ground and whole green chillies, saffron water and mix
well. Add the left over oil (from frying onions). Toss well and leave to marinate overnight in refrigerator or 2 3 hours before cooking.
Par cook rice with a few cinnamon sticks. Make sure rice is not overcooked. It must still have a
slightly hard centre when pressed between your fingers. Drain and set aside.
If using Basmati rice (boil about 5 to 6 minutes), take care as it cooks really fast and should only be
partially cooked. Must still feel hard when pressed between fingers.
Toss your potatoes in a little egg yellow food colouring and deep fry until a thin skin forms around
it. Put in a casserole and par cook in the microwave. Set aside.
Fry medium sliced onion in a little ghee until softened and lightly golden brown.
Arrange your marinated meat and spices at the bottom of a large flat bottomed pot. Cover the meat
with a thin layer of par cooked masoor dhall. Place the partially cooked potatoes over the masoor.
Cover with half the rice. Then arrange the eggs over this. Now cover with the rest of the rice. Toss
the top layer of rice with the fried onion/ghee. Gently pour 1 cup water over the rice. Cover this
rice with a layer of foil. Cover tightly with pot lid. Bake in oven at 180C for approximately 1 1
hours or until water dried up and potatoes cooked through.
If using a stove place pot on high heat until you hear it sizzling, then drop the heat to lowest and let
it simmer until done.

Peri Peri
Prawns
Ingredients
2 kg prawns ( devein but retain the shell )
250 g butter
1 kg tomatoes
1 cup tomato sauce
4 teaspoons HP sauce
2 teaspoons worcester sauce
3 tablespoons chilli sauce
3 tablespoons braai sauce
12 pods of garlic
1/2 cup lemon juice
2 teaspoons peri peri powder
2 teaspoons red chilli powder
2 teaspoons crushed chilli powder
1/2 teaspoon crushed black pepper
1/2 teaspoon cinnamon powder
1 tin (410g) tomato puree

Method
1. Liquidize tomatoes and garlic together until well blended and smooth,
place this mixture in a pot and add tomato puree, allow to boil for 10 minutes.
2. Remove pot from heat and add spices, sauces, and lemon juice.
3. Place prawns in a dish and pour a few ladles of sauce marinade over it, mix well and allow
prawns to marinate for 2 hours.
4. In a large frying pan,heat some oil and fry a few prawns at at time. Place each batch of
fried prawns in an oven tray. When all prawns are fried, pour rest of marinade over, dot with
butter and grill for 5 - 10 minutes.

Note:

Fried prawns can be refrigerate and grilled just before serving.

Serving suggestion:

Serve with savoury rice or garlic naan and salads.

Ingredients

Pot Roast Leg

1 small leg ( washed & dried)

1/4 cup oil
2 teaspoons ginger/garlic
1 teaspoon Robertsons steak & chops spice
1 teaspoon Robertsons barbeque spice
1 tsp ground dhania powder
2 cups vinegar
1/2 cup lemon juice
1 teaspoon black pepper
1 tablespoon brown onion soup
1/2 cup water
12 cloves

Method
Poke cloves into leg and soak overnight in vinegar.
Remove leg from vinegar and marinate in all spices except
for the ghee and brown onion soup. Heat ghee in a large pot.
Place the marinated leg in and let it roast.
Add a little water as required. When leg tenderises, remove from pot.
Mix brown onion soup with 1/4 cup of water, add to pot and boil once.
Pour this gravy over roast before serving.

Saffron Garlic Chicken

(This is a must on Eid day at my home)

Ingredients
1 chicken butterflied
1 teaspoon ginger/garlic masala
1 teaspoon aromat
1 teaspoon lemon pepper
1 teaspoon jeera powder
2 teaspoons red chilli powder
1 teaspoon garlic salt
1 tablespoon crushed garlic
2 tablespoons tomato sauce
2 tablespoons tomato puree
2 tablespoons lemon juice
1/4 teaspoon crushed saffron

Method
Marinate chicken with all the above spices for about an hour. Steam cook with ghee
for 45 minutes. Grill roast for about 10 minutes before serving.
Serve with chunky veggies.

Banana Curry
(Tomato Chutney Based)

8 - 10 green bananas - These must be boiled in water with a teaspoon of turmeric powder. When
it is cooked through (test with a knife), drain and leave to cool. When cool, remove the skins and
chop into 2 3mm circles. Set aside.
Ingredients:
2- 3 large tomatoes (chopped or roughly blended)
2 medium to large onions (sliced into thin slivers)
1 tablespoon crushed garlic
Oil ( a little extra about cup)
Salt to taste
2 3 teaspoons chilli powder
teaspoon turmeric powder
3 4 green chillies (slit)
1 sprig curry leaves
2 3 tablespoons chopped shallot (spring onions)
Chopped dhunia

METHOD:
Fry onion until lightly golden brown. Add garlic and green chillies. Then add tomatoes and
spices. Cook until it forms a thick sauce (tomato chutney), then add banana and allow to simmer
for +- 20 minutes. If it starts to catch, add a little water. Garnish with chopped dhunia, shallot and
curry leaves. Serve with rice or roti.
This is a personal favourite. I love it!

NOTE: You can cook green Paw Paw exactly like this, but peel and chop your paw paw into
cubes. Add to the browned onion, then add a little water and allow the Paw Paw to soften before
adding the tomatoes and spices

Macaroni and Baked Bean

Casserole

Ingredients:

1 tin baked beans

cup grated cheddar cheese
cup grated Mozarella cheese
1 teaspoons chilli powder
teaspoon turmeric powder
Salt to taste
teaspoon fresh crushed black pepper
1 teaspoon sugar
1 medium onion (finely sliced)
1 large tomato chopped into small cubes
2 green chillies (slit)
1 green pepper sliced into finger length strips
1 cups macaroni (boiled in salted water until done)
2 3 tablespoons oil
A little chopped dhunia
Curry leaves

Method:
Fry Onions in oil until light golden brown. Add chopped tomatoes, green peppers, salt, sugar
and spices. Simmer until tomatoes completely softened. Now add baked beans. Stir well and
simmer for a further 10 minutes. Garnish with greens.
In a casserole place1/3 of the cooked macaroni, then top with half the baked beans. Sprinkle
with a little cheese. Repeat layers and end with macaroni on the top. Cover with cheese and
a few slices (circles) of tomato and green peppers. Bake at 180C for 10 15 minutes or until
cheese melted and golden brown.

NOTE: I usually add 2 3 tablespoons of mango pickle masala to my baked beans after it is
cooked. Gives an absolutely delicious flavour. When my mango pickle is finished, I always bottle the leftover pickle masala and oil and refrigerate for later use

Banana Kebaabs
in Gravy

The Kebaabs
Ingredients

3 green bananas
1/4 teaspoon crushed black pepper
1 teaspoon crushed green chilli
1/2 teaspoon gram flour
1 teaspoon flour
1 teaspoon crushed garlic
1 teaspoon roasted cumin (jeera)
1/4 teaspoon bicarbonate of soda

The Gravy

2 large tomatoes(grated) or
1/2 cup tomato puree
2 green chillies
1 cup fresh or frozen green peas
1 tsp sugar
2 tablespoons oil
1/2 teaspoon ginger/garlic
1 teaspoon gharum masala
1/4 teaspoon turmeric powder
1/4 cup fresh coriander for garnishing.
Salt to taste

Method

Boil unpeeled bananas in salted water till tender.

Peel and mash. Add flour and spices and form into
small balls (ping pong sized). Roll in flour. Fry in
oil till light brown.Drain and set aside.
Heat oil. Add tomatoes or tomato puree, salt and spices.
When mixture is blended, add peas and simmer slowly
till almost done. Add kebaabs and simmer till done.
Garnish with green coriander.

Tips

This dish can be served with rice or roti.

Madumbi (Yam) Curry

1 kg Madumbis (peeled)
4 large tomatoes
2 medium onions
2 green chillies
2 sprigs curry leaves
3 cloves garlic
Oil
Salt to taste
3 4 tablespoons of solid tamarind (mix in half cup of hot/boiling water)
1 teaspoon whole mustard seeds
teaspoon Jeera seeds
teaspoon methi seeds
2 - 3 teaspoons chilli powder
1 teaspoons dhunia/jeera powder
teaspoon turmeric powder
teaspoon sugar
Chopped dhunia

METHOD:
In a liquidiser or food processor, add the tomatoes, 1 onion, green chillies, garlic, 1 sprig
curry leaves and blend.
Parboil the peeled madumbis in salted water and set aside (until almost cooked through).
Chop the remaining onion into thin slivers and fry in a fish pot until softened and almost
golden brown together with the whole jeera, the whole mustard and the whole methi seeds.
Drop the heat to its lowest point and add the spices (Chilli powder, Dhunia/Jeera powder,
turmeric powder) Leave the spices to fry on a gentle heat for +- 5 minutes Alternatively,
you could add the spices to the blended tomato mix, but I prefer frying my spices to prevent a
raw masala flavour and only add the tomatoes when I get the aroma of gently friend spices.
Care must be taken not to scorch your spices
Now add the blended tomatoes, sugar and salt. Allow to simmer until it is thick. Add the
tamarind juice and the madumbis and allow to simmer for 10 15 minutes or until thick (not
too thick). If it is too thick you can add a little water.
Garnish with curry leaves and chopped dhunia Serve with roti

Sugar Beans Curry

Ingredients
500g Sugar Beans (boiled until soft and mushy)
1 large tomato (grated or chopped into small cubes)
1 large onion (finely sliced)
2 3 cloves garlic crushed
4 5 tablespoons cooking oil
3 - 4 green chillies (slit)
3 teaspoons Chilli Powder
2 - 3 teaspoons curry powder
teaspoon turmeric powder
Salt to taste
1 tablespoon sugar
2 tablespoons tomato sauce
3 4 potatoes (peeled and cut into quarters)
Chopped dhunia
Curry leaves

METHOD:
Braise onion until golden brown. Add crushed garlic and green chillies. Toss and simmer
for 1 minute. Add tomatoes and all the spices (excluding sugar and tomato sauce). Allow to
simmer (on a low heat) until tomatoes softened and cooked through. At this stage the tomato
and spices must start to catch a little at the bottom of the pot. Take care not to burn it. Now
add the boiled beans and potatoes. Add 1 1 cups boiling water and allow to cook until
potatoes cooked through and curry slightly thickened. Now add the sugar and tomato sauce.
Stir gently or shake the pot, ensuring you do not break the potatoes. Garnish with the greens.

NOTE: Adding the sugar and tomato sauce gives an absolutely delicious flavour.

You can use gem squash or madumbis (yams) instead of potatoes (or both) for a delicious
variation.
Serve with Roti, puri or rice or as a Bunny Chow!

Banana Curry
(Tamarind Based)
Ingredients:
6 8 green bananas (boiled, peeled and chopped into circles)
2 - 3 large tomatoes
1 large onion
3 4 cloves garlic
2 3 green chillies
2 3 teaspoons chilli powder
1 teaspoons dhunia/jeera powder
teaspoon turmeric powder
Salt to taste
teaspoon sugar
cup tamarind juice
1 teaspoon whole mustard seeds
teaspoon whole jeera seeds
teaspoon whole methi seeds
Oil
Chopped dhunia
Chopped shallot
1 sprig curry leaves

Method:
Blend together the tomatoes, onion, garlic and green chillies. Add oil to a flat fish pot and
add the whole seeds. When the mustard seeds start spluttering, drop in the blended tomato mix. Add the spices, sugar and salt and simmer until thick. Now add the bananas
together with the tamarind juice and simmer for a further 15 to 20 minutes. Garnish with
chopped shallot, dhunia and curry leaves Serve with roti or rice.

White Cabbage and Potato

Ingredients:

3 cups of chopped cabbage

1 large potato (peeled and cut into 2 3cm cubes)
1 medium onion (finely sliced)
3 4 tablespoons of cooking oil
1 teaspoon whole mustard seeds
teaspoon whole jeera seeds
teaspoon methi seeds
2 -3 green chillies (slit)
3 fresh red chillies (slit) or 4 5 dry chillies (split)
3 cloves garlic crushed
1 teaspoon sugar
Cooking oil
Fine salt to taste
Chopped dhunia
Curry leaves

METHOD:
Braise onion until softened. Add crushed garlic and the whole seeds. Fry 1 2 minutes.
Add chopped cabbage, chillies, salt, sugar and potato cubes. Simmer until water evaporated, cabbage cooked and potatoes done. Allow to fry until catching at the bottom of the
pot. Garnish with greens.
Serve with roti or puri.

Burfee

I got this recipe from my mum-in-law and have used it over 30 years. I have to admit, I had
tried other burfee recipes as well, but none compare! Though it may seem complex, it is
relatively simple and as long as you follow the recipe carefully, you will get perfect burfee

Ingredients
500g klim milk powder (sifted)
1 small tin nestles cream
cup ground almonds
1 tablespoon elachi powder (freshly ground)
500g icing sugar
cup milk
A few drops rose essence
6 tablespoons butter ghee
1 tablespoon condensed milk
Slivered almonds or pistachios to decorate

Method:
Add sifted klim powder to a large bowl. Add the ground almonds and elachi powder. Shake
the tin of nestles cream well so that it is evenly mixed. USE ONLY TIN NESTLES CREAM
(and NOT the whole tin). Add a little at a time to the klim mixture and rub in well with your
fingertips until it resembles breadcrumbs. Set aside for a few hours or preferably overnight,
tossing every now and then to allow it to dry. Put this mixture a little at a time through a coffee grinder or a food processor, though the coffee grinder is preferable as it gives a smoother
texture. Set aside in a bowl.
Now add the milk, rose essence, ghee and icing sugar together in a pot and bring to boil, then
let simmer for 3 4 minutes until all the sugar is melted through. Now add this hot syrup to
the ground klim mixture a little at a time, using a spoon to mix it to form a soft, pliable, sticky
dough (or very thick batter). Be careful not to pour all the syrup in as you may not require
all the syrup to make a dough. If you add all the syrup your burfee will be ruined as it will
become runny and will not set.
Now add the condensed milk and mix well. Grease a casserole bowl with some butter ghee
and press the burfee mixture flat into the casserole. Top with almonds or pistachios and leave
to set overnight. Slice into squares and serve.
The burfee can also be scooped out into disposable paper cups (as for cup cakes) and decorated accordingly.

NOTE: Burfee freezes very well. Just wrap in glad wrap and place in a sealed Tupperware
container and freeze. Allow to thaw at room temperature when needed.

Gulab Jamun

This is my mums recipe and in my opinion foolproof

Ingredients:

1 tin condensed milk

4 tablespoons soji (Taystee Wheat)
teaspoon ground elachi
teaspoon nutmeg powder
2 cups cake flour
3 teaspoons baking powder
teaspoon bicarbonate of soda
2 tablespoons ghee
Cooking oil for deep frying

Syrup:
2 cups sugar
2 cups water
2 drops rose essence

Method:
Put the condensed milk into a bowl and add the soji, nutmeg and elachi powder to it. Mix
well.
Sift the flour, baking powder and bicarb together. Rub in the ghee. Now add this a little at
a time to the condensed milk mixture to form a soft, sticky dough. If too sticky add a little
more flour.
To make the syrup: add the sugar, water and rose essence to a small pot and bring to boil,
then allow to simmer on very low heat. A thin syrup is required.
Shape the dough into finger length pieces, tapering the ends and deep fry until golden brown
(on medium heat). Dip immediately in the hot syrup. Allow to steep at least 30 40 seconds.
Remove and drain on a wire rack. Allow to cool before storing in an airtight container

NOTE:

They can be rolled in sugar or coconut.

Using butter ghee rather than oil to fry, gives a delicious variation.
After 2 days, they must be refrigerated and can be warmed when required.

Khajas
(Banana Puri Eggless)
This recipe is tried and tested and makes perfect Khajas!

Ingredients
2 cups flour (sifted twice)
Pinch salt
teaspoon baking powder
60 g butter
Few drops lemon juice
1 cup sugar
1 cup water
Rose water
1 cup ghee
Maizena (corn flour) for sprinkling
Syrup:
Make syrup with water, rose water and sugar.
You can colour this syrup in colour of your choice.

Method:
Sift flour, salt and baking powder together. Rub in butter until it resembles breadcrumbs.
Add 3 or 4 drops of lemon juice into a jug of iced water. Add a little at a time to flour to form
a stiff dough. Wrap the dough in some glad wrap and set aside for an hour or 2.
Divide the dough into 8 equal pieces and roll each piece out into a paper thin roti.
Brush each roti with ghee and sprinkle corn flour over this. Place the next roti over this and
brush again with ghee and sprinkle corn flour again until all piled one on top of the other.
Now roll this out slightly to remove all air bubbles and flatten evenly. Now brush the top of
the last roti with ghee and sprinkle with corn flour. Roll up tightly like a swiss roll and cut
into 1cm pieces. Pull each piece a little to make them elongated. Now use your rolling pin to
slightly flatten each piece ensuring that the layers are visible. Slightly pinch the tips.
Heat your oil and test with a little piece of dough to see if oil is ready. The dough must rise
to the surface as soon as it hits the oil. Now drop the heat to a low temperature and fry each
piece until crisp but still off white in colour. As they are eggless they must not brown.
Drain on wire rack and leave to cool. Pour a few tablespoons syrup over the cooled khajas
and serve.

NOTE: you can use rose or elachi syrup instead of home-made syrup .
The thinner the roti, the flakier your khaja

Naan Bread
(makes 2)

Double or triple the ingredients according to the number of naan you require

Ingredients:
500g Cake flour
5 ml fine salt
60ml (60g) butter ghee
50 ml (25g) milk powder
10 ml (2 teaspoons) soomph (fennel seeds)
10g instant yeast powder (sachet)
60 ml sugar (1/4 cup)
1 egg (beaten)
250 ml tepid (luke warm) milk water mix
Top Coating:
1 egg beaten with a tablespoon of water
Sesame seeds

Method:
Cream the sugar and ghee until light and fluffy. Add the beaten egg and whisk. Now add the
soomph seeds (fennel) and mix.
In a separate bowl sift the dry ingredients and sprinkle the yeast over. Alternately add the dry
ingredients and milk/water to the egg mixture to form a soft dough.
Turn out onto a lightly floured surface and knead for 10 15 minutes. If using a kenwood or
electric mixer, knead 3 5 minutes.
Pour a teaspoon of melted ghee on the palm of your hand and smear over the dough. Place the
dough in a greased bowl and cover with cling film. Leave to rise until double its size 1 to 1
hours.
Knead the dough again divide in two equal pieces. Roll these into a smooth, round, slightly flattened bun and place on a greased oven tray.
Cover and leave to rise until double its size.
Preheat oven to 180C.
Brush the top with the egg/water mixture and sprinkle sesame seeds over.
Bake for +- 15 to 20 minutes.
Delicious served with Kalya or Haleem.

Naan Khatais
(Eggless)

After trying and testing many Naan Khatai recipes, I chopped and changed
ingredients until I came up with this recipe 26 years ago, which my family and
friends swear by! Delicious!

Ingredients:

1 cup butter ghee

cup castor sugar
2 tablespoons soji (Taystee Wheat)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 cups of flour
2 teaspoons elachi powder (preferably freshly ground)
Almonds or pistachios

Method:
Preheat oven to 180C.
Use electric beater to whisk ghee and castor sugar until fluffy. Add soji and elachi powder.
Sift together flour, baking powder and bicarb. Add a little at a time to form a dry, crumbly
dough. If too soft and not crumbly, add a little more flour (3 - 4 tablespoons)
Cover a baking tray with grease proof paper and grease with spray and cook. Press the
dough in the palm of your hand to form circles (depending on the sizes you require) and
flatten slightly. Place on grease proof paper. Top each with a whole almond or pistachio
and bake for +- 20 minutes. It is eggless and should not turn brown. You will know when
it is done when the sides turn off white. This recipe is fool proof as long as you use proper
baking measurements.

NOTE: Using freshly ground elachi powder makes a huge difference to the taste. Simply

peel the whole elachi, roast the seeds in a pan and grind on a flat surface with a rolling pin
or use a coffee grinder.
For perfect results use butter ghee and not butter

Spice Cake

This cake has an amazingly soft and delicate texture and is equally delicious!

Ingredients:
cup castor sugar
120g Butter
2 cups cake flour
1 teaspoon ground cinnamon
teaspoon ground cloves
teaspoon nutmeg
teaspoon salt
cup sour milk
cup milk
2 large eggs
cup brown sugar
1 teaspoon bicarbonate of soda

Method:
Sift flour and spices. Mix the milk and sour milk together to form butter milk and add bicarb
to this mixture.
Use an electric beater to beat the butter and sugar until fluffy. Add eggs one at a time alternately with flour and buttermilk liquid.
Preheat oven to 180C. Grease 2 x 20cm cake pans with spray and cook. Sprinkle with a little
flour, pour in the batter equally in both pans and bake for +-20 minutes.
Turn out and leave to cool on rack.

Icing:

Basic Butter Icing

250g Butter or Wooden Spoon White Margarine (which I prefer)
500g Icing sugar (sifted)
1 tablespoon milk
1 teaspoon vanilla essence

Method:

Beat all well together with electric beater. Sandwich the cake together with the icing, then
cover top and sides with icing. Mix a little cinnamon powder and castor sugar together and
sprinkle over the icing together with some chopped pecan or walnuts

Eggless Banana Loaf

( Eggless)

Ingredients
125g butter or margarine
1 cup sugar
2 ripe bananas
2 tablespoons lemon juice
1/4 teaspoon salt
2 cups self raising flour
1/4 teaspoon bicarbonate of soda
1/2 cup luke warm water

Method
1. Cream butter/margarine and sugar till light and fluffy
2. Add bananas, lemon juice and salt, beat well
3. Fold in flour
4. Mix bicarb into water and stir into batter
5. Pour mixture into prepared loaf pan, and level the surface
6. Bake in pre-heated oven at 180C for about one hour
Glace icing can be used to decorate

Glace Icing

250ml (130g ) icing sugar

30 ml boiling water
2 ml banana essence

Method

1. Sift icing sugar and add enough water to make a smooth consistency
2. Add essence.
3. Pour over cooled cake

Tip

Icing is more than just a decoration on cakes. It prevents drying

out and adds flavour to bland cakes and biscuits. Colour and flavour
the icing according to your personal taste.

Pecan Nut Biscuits

Ingredients

(Eggless)

125ml butter or margarine

250ml self raising flour (140g)
125ml chopped pecan nuts (50g)
3ml vanilla essence
50ml icing sugar
Icing sugar for dusting

Method:
1. Mix together all ingredients, except the icing sugar for dusting.
2. Shape into small balls and place on a greased baking tray. Press down lightly
with a fork.
3. Bake in preheated oven at 160 C (325F) for 25 mins. Remove from oven and,
while still hot, dust with icing sugar. Makes 20.

Tips

Bake biscuits in a baking tray to ensure even browning, which is not always
possible in a deeper baking tin.
Undecorated biscuits that are starting to go soft, can be crisped up in a hot oven.
Place biscuits on a baking tray and bake at 190C (375F) for 5 minutes.

Tip

For freshly baked biscuits at a moments notice.

Freeze uncooked biscuits on trays. Once frozen place in plastic bags,and seal.
These biscuits can be frozen for up to 3 months.