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

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 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. 

Step 1


2 & 1/4 cup whole Moong
Salt
Turmeric Powder
 
Step 2

500 ml Maas
2 tblsp Gram Flour
Salt 
Turmeric Powder
 

METHOD

Step 1

•  Put Moong, salt & turmeric powder to boil in water.

Step 2

• Whisk maas, gram flour, salt and turmeric powder
• Make chutney with spices.
• When moong is split in two, whisk it, add maas mixture and chutney
• Bring to boil.
• Put on low until thick.

4 Chickens250 grams Butter1 kg Pickled Onions1 kg Tomatoes4 tsp Salt1 tsp Turmeric Powder4 tsp Chilli PowderGinger GarlicPeasWhole Green Chillies (optional) 

METHOD

• Put butter in a pot, add tomatoes and onions (only add onions if they are big)
• When tomatoes are soft, add spices, ginger garlic, chillies.
• Then add chicken and onions if not added already. 
• Add peas
• It’s cooked when the butter comes to the top. 

1/4 cup Ghee1/2 packet Marie Biscuit1 packet Dates (Kajoor) Chopped Almonds

METHOD

• Melt ghee.
• Add chopped dates and then chopped marie biscuits to the ghee.
• Put in a greased pan and flatten with the back of a spoon or by hand.
• Sprinkle chopped almonds
• Let it cool.
• Cut in squares.
• ENJOY!

1 cup Sugar1 litre Milk2 cup melted Ghee2 cup Flour2 Eggs 

METHOD

• Heat the sugar in the milk. Do not allow to boil.
• Leave to cool.
• In another pot add ghee, flour & eggs – Braise well.
• Add milk mixture & cook on low for 30 minutes, stirring occasionally.

3 Eggs1 cup Sugar1 cup Milk1 cup Ghee/Oil3 cup Cake Flour6 tsp Baking Powder1 tsp Vanilla Essence

METHOD

• Preheat oven to 180 degrees celsius
• Beat wet ingredients (Eggs, milk, ghee/oil, vanilla essence)
• Sift dry ingredients (Sugar, flour, baking powder)
• Combine wet and dry mixtures.
• Pour in greased cake pan.
• Bake for 20-25 minutes on 180 degrees celsius.