500 grams

1 cup Pea Dholl

1/2 cup Gram Dholl

1/2 cup Oil Dholl

1/2 cup Rice

Seasoning:

Ghee & Oil

2 tsp crushed Jeera

1 tsp Garlic paste

1 tsp Pepper

1 kg meat cooked as for haleem  

METHOD

1 kg Mince

1/4 tsp Turmeric Powder

1 tsp Dhania Powder

1 tsp Chillie Powder

1 small Potato – Grated

2 large Onions – Grated

5 slices White Bread

1 tsp Garlic

1 tsp Ginger Garlic

2 Eggs

Green Chillies

Dhania/Shallot

3/4 cup Chana Flour

1 cup Mielie Meal

2 tblsp Maas

1/4 tsp Crushed Red Chillies

3 tsp Salt

METHOD

2 cups Flour2 tsp Baking Powder1/4 pound/ 125 grams Butter1 Egg1 cup Milk Filling : Mince

METHOD

• Sift flour and baking powder.
• Add butter and mix till its crumbly
• Add egg and milk and make it into a dough.
• Roll round or long
• Make three strips
• Fill mince and make plaits.
• Join with water.
• Brush egg on top.
• Bake.

4 tblsp Ghee4 tblsp Semolina1 cup Milk When cooled add:2 cup Sugar3 cup Coconut4 Eggs 2 tsp Baking Powder4 tblsp Ghee Kus Kus & Badaams to sprinkle on top  

METHOD

• Braise ghee and semolina till white
• Add 1 cup milk and cook like porridge.
• COOL
• When cooled add: sugar, coconut, eggs, baking powder & ghee.
• Mix and place on stove again for 1 minute.
• Remove from heat and mix well again.
• Set in a well greased pan lined with wax paper.
• Sprinkle Kus Kus & badaam on top.
• Bake on 180 degrees celsius until it looks like a cake in color.
• ENJOY!

4 cup Sugar 4 cup Water 1/2 cup Rose Water
1 tsp food coloring1 tsp Elachi Powder 

METHOD

• Boil sugar & water : 2-3 boils
• When cooled add :
• 1/2 cup rose water & 1 tsp food coloring
• Wash colored cup with another 1/2 cup rose water. 
• Add 1 tsp elachi powder.
• Strain with thin cloth and bottle

MAKES ABOUT 1.5 LITRE.

1 litre milk5 heaped tblsp Sugar5 heaped tblsp SemolinaRosewaterKus Kus to sprinkle    

METHOD

• Cook milk, sugar and semolina like porridge. Must not be too thick or too thin.
• After boiled add a little rosewater and boil again.
• Remove from heat.
• Pour in individual dessert bowls. (approximately 8-10 bowls)
• Sprinkle Kus Kus on top and smear a bit of coloring if preffered.
• Ready to eat after cool.

1 Litre Milk [OR WATER]

2 level tsp China grass Powder

5 tblsp Sugar

3 different colors Food Coloring

12 small saucers/ flat dessert bowls

Optional : 1 tsp Rose Water

METHOD

• Put the milk OR water on stove to boil.
• Add Sugar – stir well
• Add 1 tsp rose water if preferred
• Cook for 5 minutes.
• After boiled well, remove from stove.
• Take 10-12 small saucers / flat dessert bowls
• Pour each color food coloring in 3 saucers/bowls each. Add milk or water halwo mixture to each saucer/bowl. Leave 3 saucers/bowls as white halwo. 
• When halwo sets/ gets hard, cut each in 4 (Plus sign)
• Exchange all the quarters of colors so that there is 1 color of each in each saucer/bowl
• Serve chilled & ENJOY!

1 medium Onion – grated1/2 tsp Black Pepper1 tsp SaltDhaniaLittle Mint1/2 cup Milk1 Egg1 tsp Baking PowderGreen Chillies1/2 kg Mince2 slices bread

METHOD

• Drain the mince.
• Soak 2 slices of bread in 1/2 cup milk – mix well.
• Mix all the ingredients together with mince.
• Add bread and milk mixture.
• Put in a tray.
• Bake at 140 degrees celsius for 1 & 1/2 hours.

2 kg Mutton or 2 whole Chickens

5 cups Rice / 3 cups Masoor  [Boiled

 separately]

24 pieces of potato [Fried separately]

2 big chopped Onions [Fried separately]

2 boxes red Maas

Masala

4 tsp

1 tsp Turmeric Powder

6 tsp Dhana Jeero

8 tsp Chilli Powder [Depends how hot]

2 boxes Maas

Whole Elachi

Cloves

Cinnamon sticks

Pepper

Jeera

1/2 Onion 

Saffron

Ginger Garlic

METHOD

• Boil Rice & Masoor separately.
• Fry 24 pieces of potato in deep oil.
• Fry 2 big chopped onions in pan.
•  Add all ‘Masala’ ingredients to a bowl and add meat – mix well.
• Put ghee & oil in pot
• Add 1/4 of the fried onions, 1 mooth  boiled rice & 1 mooth boiled masoor
• Add meat with masalas, mix and spread out well in pot.
• Add a little saffron to the rice.
• Add the rest of the masoor on top of meat. 
• Set potatoes on top of masoor, & add a little more oil & ghee if you prefer.
• Last, add the rest of the rice on top.
• Add a little saffron and fried onions on top.
• Add oil & ghee on top – So that when biryani is cooking it doesn’t burn and stays moist.
• Let the biryani heat on the stove,
• Steam the biryani in the oven for 1.5 hours.

1 Egg
1 cup Sugar
1 & 1/4 level tsp Baking Powder
2 & 1/4 cup Flour
1/4 cup  Coconut
2 tblsp Semolina
1/2 cup Cream of Milk  

METHOD

• Mix together egg, sugar, baking powder, flour and coconut. 
• In separate bowl mix together Semolina & cream of milk
• Combine 2 above mixtures.
• Roll and cut into shapes and fry in low deep oil.