Cinnamon Recipe Book

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The heartrending images of children washing up to shore and looks of desperation on parents of Syrian children
are searing and have left us all with a gut wrenching feeling which will not go away. Syrias civil war is one of
many humanitarian disasters of our time. More than 11 million people are displaced thus far and nearly 2 million
children have fled Syrias civil war. Sometimes all the words in the world cannot describe a single feeling. The
humanity of every single person is tested daily by what he has done to help, and it is with this small initiative
that I hope we may contribute to the Syrian people in dire need of our assistance.
Initially when we started this project we hoped to do a Bake sale , but considering the magnitude of the crisis
we were aware this would not achieve much and were guided into doing this recipe compilation. The projects goal
is to raise funds which will be donated directly to the Syria crisis. I would humbly like to thank all those who
participated, contributed and donated to this worthy cause. Taqabbal Allahu minna wa minkum ( May ALLAH
SWT accept it from you and us)
- Mishka Osman
Disclaimer: The Recipes in this book have been generously contributed by various chefs, home executives and individuals. Most of
the recipes are treasured ones that have been in their families for generations, being passed from mother to daughter, However
many recipes have been adapted from cookbooks or inspired by recipes published in cookbooks. We have as far as possible made
sure that we have acknowledged these sources, but please accept our apologies if we have neglected to acknowledge any sources.
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This Compilation is the response of a group of innovative, enthusiastic and dedicated foodies to the
plight of the Syrian refugees. These women who are mothers, sisters and daughters are just as passionate about humanity as they are about food. The warm glow and happiness experienced by a family
after a meal prepared with love and care cannot be enjoyed as thoroughly knowing of the suffering of
those who are desperately in need of assistance. The talented Cinnamon women have generously created this collection from their treasured, tried and tested recipes. We hope these recipes bring joy to
your families and homes, as much as your kind contribution will bring to the Syrian refugees.
It is humbly requested that this compilation not be shared or distributed once downloaded, due to the
charitable nature and intent of this cause.
Though Recipes may be shared via various groups via many people, these recipes were made, tried and
tested by members of the cinnamon group as part of this charity initiative. May ALLAH SWT reward
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all those that shared the recipe originally or created
the recipe that are unknown to us.
Content:
Soups
Chicken Dishes
Seafood
Pastas and Stir Frys
Steak Dishes and Lamb Dishes
Skinny Low Fat Meals
Savoury foods, Naans & miscellaneous
Pickles
Salads and Dressings
Miscellaneous
Desserts and cakes and biscuits4
Haleem
Dhall Mix
1 kg oil Dhall
1kg pea Dhall
1 cup pink masoor
1 cup normal masoor
Step 2
2 large onions sliced
2 teaspoon gheera
1 whole chicken cut
2 tablespoon garlic
1/2 tsp huldi/arad/turmeric
3 tsp chilli powder
1 1/2 tsp crushed dry red chilli
8 teaspoon dhania gheera powder
2 med grated tomatoes
1 tablespoon ground green chillies
Oil as desired
Cook as per chicken curry, braise dry and add to haleem mixture. Add water as required.
When haleem mixture is half way cooked add 2 cups jungle
oats to the broth.
Barley Mixture
500g Crushed barley
500g crushed wheat (lapsi)
Haleem Recipe
5 cups Dhall mixture
2 1/2 cups barley mixture
Wash both mixtures separately.
Soak for at least half hour, rinse out and put to boil.
2 tablespoon salt
1/2 teaspoon huldi/arad/turmeric
Slice a med onion
Whole spices, elachi, cloves, black pepper.
2 tablespoon oil
1 tablespoon garlic
Add above to boiling mixtures, boil on med/low. Skim the white
foam that accumulates on the top.
Add water as required.

Add chopped shallot, mint and dhania.
Lastly add,
100g butter nd 1 teaspoon garlic, melt together and add to finished
haleem.
Adjust salt to taste and water as required.
Ps: u can purchase the crushed barley and crushed wheat ready from
chohans. Just request it, might not be on shelf.
Recipe credit Zubeida Ismail Mahomed

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Tried and Shared by : Shenaaz Fazel Osman
Oats Haleem
Boil 3 cups of oats until really soft; add 3 teaspoons salt to it, mix and then blend with an immersion blender until
smooth
You will use a large pot because the 3 cups really swells a lot.
The oats must be a bit runny and not thick and unmanageable
In a separate pot braise 2 onions in some ghee and oil
Add 1 teaspoon jeeroo seeds, some cloves, black peppercorns, cinnamon sticks and a few dry red chillies to the onions
while braising
Then throw in half a chicken- use bony meat as well because that's where the flavour comes from
To the chicken add 1 tablespoons (heaped) each ground red and green chillies as well as 1 tablespoons heaped ginger garlic, 1 Tablespoons garlic paste, teaspoon turmeric powder and 3 teaspoons salt
Braise this well, add a little water if necessary while braising
Then throw in cup of liquidized canned tomato, 2 teaspoons dhanna jeeroo powder, 2-3 teaspoons chili powder and
cook again until chicken is well done and is starting to shred on its own
Throw this into the oats and mix
Make a vagaar as follows:
Blacken some jeeroo seeds in a dry pan and throw into the oats and chicken mixture
Then add a couple tablespoons of ghee to the pan
To this add 1 sliced onion, about 4 slit green chillies, 1 teaspoons crushed garlic, a few curry leaves
Braise until onions start turning a golden colour
Then throw this into the oats and chicken pot
Add lots and lots of chopped dhunnia some mint and a fair amt of chopped spring onions
Let this simmer away for About 30-40mins until everything is well combined
If it gets too thick water it down with hot water
Test for salt. You will probably need more
Tip:
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As the Haleem stands it starts to thicken. All you have to do is add a little water to it and heat.
Tried and Shared by :

Munira Gangat
MINESTRONE SOUP
Method:
Heat oil
Add all ingredients with a *, braise well
Add chicken stock granules and braise
Drain out liquid from tins, rinse and add butter beans
and red kidney beans to masala
When minestrone vegetables are cooked add to masala
Add 1 tin of cream of tomato soup.
Serve with Italian bread
Hand full of fried onions

Chopped dhana bhajee and fresh parsley
2 tablespoons oil
1 teaspoon whole jeero
teaspoon whole black pepper
teaspoon red chillies
teaspoon turmeric
1 teaspoon fine jeero
1 teaspoon garlic
1 teaspoon green masala
1 teaspoon salt
2 tablespoon tomato puree
Tried and Shared by : Hajira Suliman
1 tin chopped Italian tomatoes

1 tin Mediterranean style ratatouille
1 tin butter beans
2 tablespoon chicken stock granules
1 tin red kidney beans
1 tin cream of tamatoe soup
1 packet minestrone vegetables from Woolworths (Boil
separately in 1 and litre water in a pressure cooker)
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Amy Mo's Cream of chicken soup

1 packet Knorr cream of chicken soup
1 cup cubed chicken fillets
500ml milk
1 finely diced onion
Mix together and set aside..
2 tablespoons butter
1/2 teaspoon whole Jeeru
500ml milk
1 teaspoon salt
1 L boiled water
1 or 2 teaspoon crushed green chillies or to
1/2 teaspoon organum
taste
1/2 teaspoon coarse dhania powder
1/4 teaspoon turmeric powder
1/2 teaspoon aromat
1 teaspoon crushed garlic

Half tin cream sweetcorn
1/4 teaspoon or to taste black pepper
Method
chicken and simmer for +- 20 minutes.
Add all of the above to the tender cooked
Braised onions in butter with Jeeru then add
Lastly add half cup fresh cream.
cubed chicken fillets with the spices, Cook till
Garnish with chopped dhania.
tender.
Tried and Shared by : Amy Mo
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Hot and Sour Soup

Half teaspoon zeal
250g chicken cubed
1 Tablespoon sugar
1 teaspoon salt
A pinch of red and yellow colour
1 teaspoon ginger garlic
Quarter cup chopped peppers
Boil chicken with salt and ginger garlic till cool ,

break up chicken with hand till tender.
Heat oil and fry onions,

add rest of ingredients and cook till dry.Add shredded
2 Tablespoons oil
chicken and 5 cups water.
1 medium onion chopped
Make a paste of 2 Tablespoon corn flour & water and
2 Tablespoons soya sauce
Add to boiling soup.
2 Tablespoons chilli sauce
Add a few celery leaves before serving.
2 Tablespoons chopped spring onion

3 Tablespoons vinegar
Can add different meat or prawns etc, Replace with
2 teaspoons chilli powder
Optional: addition of chopped carrots
Tried and Shared by : Hajra Mahomed

Osman
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Chicken Soup
Take chicken fillet, cut into cubes. Put ghee into a pot. Add
one onion with a little jeera and cook until light pink. Add
chicken cubes, garlic, salt and pepper (black and white). Add a
few ground green chillies and a little crushed red chillies. Cook,
then add one tin cream style sweet corn and cook for 5 minutes.
Add half a litre of water and half a litre of milk. Mix 2 tablespoons each of white onion, cream of mushroom and vegetable
soup with a little water. Add to soup and cool for a few hours.
Add in raw spaghetti or pasta and cook until thick. If your prefer a richer flavour then add one cup fresh cream or nestle
cream.
(This is just a method, please use quantites as per normal soup.)
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Tried and Shared by : Zainub

Mahomed
Creamy Chicken Soup

step 1
Braise above ingredients together. Then add:
Small bunch fresh Dhania

Green Chillies to taste
1 packet thick white onion

1 packet thick vegetable soup
1 heaped tsp freshly ground garlic
1 tin cream style corn
Pinch of jheera
1 cup cream
2 cups milk
Pound above ingredients together
3 cups water
Mix above ingredients together and pour into
Step 2
braised chicken, allow to cook on low till soup
3 to 4 pieces Chicken fillet cut up

1 large carrot grated
Pounded dhania mixture
Ghee
consistency.
Shred chicken, season to taste and lastly add a
piece of garlic butter before serving.
Serve with a nice crusty garlic bread or even
home-made cheese and chive scones as a starter
Tried and Shared by : Shenaaz Fazel Osman

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Butternut Soup
ingredients
Method
2 Cups cubed butternut peeled
Cook butternut with water till soft, puree with half
1 cup water
cup water and set aside
1 cup cubed chicken fillets
Braise green chilli garlic and cumin seeds in butter.
1 tablespoon butter
Add chicken pepper and aromat and cook until
2 green chilli sliced
chicken is tender.
2 cloves garlic chopped
Add pasta butternut and boiling water. Bring to the
tsp cumin seeds
boil and simmer until pasta is done.
tsp ground white pepper as well as some black
Stir in cream and heat through.
pepper
Garnish with spring onions.
2 teaspoons aromat
cup pasta ( noodles or spaghetti)
1 and 1/2 litres boiling water
1 x 125ml fresh cream
Spring Onion and Parsley to garnish
Tried and Shared by : Mishka Osman

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Butter Chicken
1 kg chicken fillet cubed
2 teaspoons ginger garlic
1 teaspoons red chillie paste masala
1 & 1/2 teaspoons crushed garlic
Cook in butter till 1/4 way done
Tried and Shared by : Luthfiya Abbas
Process together and add

16 almonds & 16 cashews
Add to chicken
Cook chicken until done
Add 4 Tablespoons tomato pure add & saut
2 packets Suhana butter chicken mix
Cook until blended
Off when heating
Add one fresh cream n
If sauce is gone too thick add 1/4 cup milk
Garnish with thinly julienne ginger
Dhania
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Green Beans and Chicken

Braise one large chopped onion in oil and ghee together with some
jeeroo seeds, cloves, black peppercorns and a stick of cinnamon
When the onions turn translucent throw in a few pieces of
chicken- not too much- together with
1 (heaped) teaspoon ginger garlic
1 teaspoon salt and
teaspoon arad/turmeric
Braise the chicken on high for about 5 minutes
Then throw in the sliced green beans
Add cup liquidized tomatoes to this- don't mix
Throw 1 teaspoon dhana jeeroo and 2 teaspoons chili powder over
the tomato
Add cubes of potato and cook the curry on low until the potatoes
are soft, the beans are cooked and the water has dried out more
or less
When adding the potato, you could also add a few cubes of sweet
potato
You can give the curry a good mix at this time
Then throw in a blob of butter
Serve with rotis or puris
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Tried and Shared by : Munira

Gangat
Chicken Stroganoff
Half kg chicken breasts cut into strips
1 onion chopped
1 tub (250ml) sour cream
Tried and Shared by : Shaheda Motala
1 each green pepper & red pepper julienned

1 punnet sliced mushrooms
Method:
Melt butter and saut onion
Add mushroom and peppers and cook on high
Set aside
Add some butter to a pot and throw in:
the chicken strips
salt and black pepper
garlic and garlic flakes
salt and vinegar spice
Some Aromat
Some chicken spice
Cook until done
Add mushroom mixture to this
Lastly add a mixture of 3/4 cup sour cream, 1/4 cup fresh cream and a little water
Let this simmer with the chicken and vegetables
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Serve with savoury rice, chips, crusty bread and a salad of your choice
Chicken Tikka Botis

Marinate
1 kg chicken fillet cubed into chunks
Lemon juice
1 1/2 teaspoon salt
2 teaspoon crushed green chillies
4 tablespoon tomato paste
Mahomed ( La Mercy)
Garlic
4 teaspoon Chilli powder
1 heap teaspoon tikka masala from gorimas
1/4 teaspoon black pepper
4 tablespoon yoghurt
Egg yellow
Red colouring
Cook in non-stick frying pan
When almost cooked, add 3 tbsp each of steers chillie sauce and mayonnaise. Saute,
then squeeze fresh lemon and throw in tamarind suace (quality pickles).
Brush further with more tamarind sauce.
Serve with pita, hummus, lemons and red onion.
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Spidini
1 kg chicken fillet cut into big cubes
Marinate with salt, pepper and mustard powder for 1 hour.
Cube pineapple, onions, red, yellow and green peppers.
Tried and Shared by : Nazeera Bayat
Marinade:
bottle Steers French dressing
1 cup mayonnaise
3 tbsp Steers BBQ sauce
2 tbsp tomato sauce
little Tabasco sauce (optional)
garlic flakes
salt to taste
lemon pepper
green chillies to taste
lemon juice
Alternate on skewer chicken-pepper-onion-pineapple. Throw marinade over and put the skewers in Tupperware
and allow to marinate overnight. (1 dozen skewers)
Cook on low heat with blobs of butter or garlic butter. Serve with crispy garlic rolls and fried chips.
Recipe from a friend. I dont put on skewers - I just marinate chicken cubes and peppers only and put in a casserole dish and bake in oven at 180C with butter.
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Prego Chicken
1 kg chicken fillet
2 teaspoon chilli powder
2 teaspoon garlic
1/2 teaspoon haldi
1 and 1/2 teaspoon salt
3 tablespoon mayo
1/4 teaspoon crushed green chilli
2 tablespoon Steers chilli sauce
2 tablespoon tomato sauce
2 teaspoon crushed red chilli
Squirt of lemon juice
Tried and Shared by : Sumaiya Osman

Essa
Add spices to chicken and cook with some butter.

Use cubed chicken for toasted sandwiches or whole fillets for rolls.
Sauce
Mix the following:
2 tablespoon mustard sauce
2 tablespoon Steers chilli sauce
2 tablespoon mayo
1 tablespoon nandos hot sauce
2 tablespoon nandos garlic sauce
Add sauce to sandwich or roll as desired.
Serve with chips and a side salad.
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MUSTARD CHICKEN BOTI

Ingredients:
1 KG chicken boti
1 teaspoon salt
teaspoon black pepper
teaspoon white pepper
Tried and Shared by : Hajira Suliman
teaspoon lemon pepper
and Shabnum Suliman
cup steers mustard sauce

cup steers garlic sauce
cup white vinegar
cup quality pickles danya chutney
1 tablespoon creamy jalapeno sauce
Method:
1. Marinate chicken in all above ingredients and cook in 50
grams of butter
NB: When cooked sauce must be thick and not runny
2. Serve with chips, salad and a crispy roll.
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Butter Chicken
Ingredients:
*1KG cubed chicken fillet
1 onion finally chopped
50g butter
Tried and Shared by : Hajira
*2 teaspoons crushed garlic
Suliman
*2 teaspoons fine red chillies

*1 teaspoons salt (adjust if necessary)
*1 teaspoons turmeric
*4 tablespoon tamatoe puree
*4 tablespoons plain yoghurt
250ml fresh cream
Method:
1. Marinate chicken in above ingredients marked with *, for 30 minutes
2. Braise onion in butter till soft (must not brown)
3. Then add marinated chicken and cook.
4. Lastly add fresh cream and allow to simmer for 5 minutes.
5. Decorate with Dhana Bhajee.
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Chicken Tikka
1 KG chicken fillet
1 big spoon ghee
1 teaspoon ginger
1 teaspoon garlic
2 teaspoons rough red chillies
Black pepper and salt to taste
1 tablespoons lemon juice
Tried and Shared by : Shabnum
Sauce:
5 tablespoons mayonnaise
5 tablespoons tomato sauce
5 tablespoons savoury red chutney
5 tablespoons mustard sauce
teaspoons red chillies
Vagaar
In a tablespoon of oil heat mustard seeds, curry leaves and 2 or 3 whole green chillies
Method:
Marinate above ingredients for 30 minutes
Heat ghee and cook chicken on both sides.
When chicken is cooked, just before serving, heat sauce and pour over chicken, simmer
Throw vagaar over chicken
Garnish with green peppers
Serve with chips and rolls or naan.
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Suliman
Saucy Prego Rolls

500g chicken fillet butter flied
2 tablespoon shan tandoori spice
1/2 teaspoon black pepper
Mahomed ( La Mercy)

1 tablespoon plain yoghurt
1 tablespoon steers chilli sauce
Salt to taste
Marinate sauces and spice into chicken. Add ghee in frying pan
and cook . Add 1 tablespoon tomato puree when nearly ready.
Garnish with dhania. Slit rolls and fill .
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Chicken Chops
500g chicken mince/fillet
3 slices bread soaked in cup milk
1 teaspoon salt
teaspoon pepper
Tried and Shared by : Rabia
3 teaspoon green chillies

1 teaspoon jeero
Paruk
2 eggs
1 teaspoon baking powder
Dhania
Spring onion
Process all the ingredients together
Lightly grease a nonstick pan with ghee and drop spoonfuls
of the mixture
Lightly fry and remove into an oven proof casserole
Melt 1 tablespoon of garlic butter and mix tog with the
juice of half a lemon
Pour over the chops and bake in a 180 degree oven for 20
min
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Red Pepper Chicken

1 chicken cleaned and cut into pieces or chicken fillets
I use a medium red pepper in kg so a huge red
1 red pepper
pepper in 1 kg. I find the bigger the red pepper the
Rough salt to taste
tastier the chicken. I also used less lemon juice and
1 small tin tomato paste
little less tomato paste (2 tbsp in kg)
2 tablespoon chilli garlic paste
2 tablespoon mayonnaise
cup lemon juice
Place all ingredients except chicken into magimix and
blend until a smooth paste forms. Marinate the chicken
for an hour or overnight in the fridge. Melt 100g butter in a pot. Cook the chicken on low/medium until done
(1/2 hr). Serve with chips and salad.
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Nazeera Bayat
Chicken Wings
1 cup plain flour
1 Tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon aromat
1 teaspoon chicken spice
1 teaspoon garlic powder
salt flakes and freshly ground black pepper
1 kg chicken wings
100g unsalted butter, melted
1 Preheat oven to 200.Combine the flour and spices in a

large zip lock bag, season generously with salt and pepper,
then shake well to combine. Set aside.
2 Use a sharp knife to cut the wings into their three parts,
discarding the tips. Add the chicken to the zip lock bag,
seal, then shake well to coat. Arrange on a greased foillined oven tray and set aside to 10 minutes to marinate.
3 Bake for 20 minutes, until lightly browned. Mix the butter
and tomato sauce and Soy sauce then begin basting the
chicken, baking for 3 minutes between coats, until glossy
and sticky.
Serve with leftover sauce or spur durkey sauce and coleslaw
cup tomato sauce

3 tablespoon soy sauce
Tried and Shared by : Naadiya Minty

I got this recipe from a TV Aussie chef
but adapted it by adding the chicken
spice and aromat and soy sauce
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Imli Chicken and Imli Fries

2 whole chicken cut into desired pieces
Sauce
2 teaspoon salt
2 tablespoon each tomato sauce, mustard sauce
1 teaspoon black pepper
3 tablespoon tamarind sauce
2 teaspoon ground garlic
Mix and pour over chicken, sizzle in pot add chunks of
2 teaspoon najmahs all purpose masala
green pepper.
1 teaspoon chilli paste
Serve with imli fries and pitas
2 teaspoon crushed red chillies

Imli fries
1 tablespoon each Lemon juice, melted butter and
Fry chips, add tamarind sauce, chopped onions, peppers,
olive oil
dhania and challot.

Serve with chicken.
Cook chicken in butter till done.

Tried and Shared by : Yasmin Tar
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Portuguese roast chicken

2 teaspoon Peri peri powder
2 teaspoon Garlic
2 teaspoon Paprika
3 teaspoon Portuguese spice - robertsons or mochacho's
Freshly squeezed Lemon juice
Wash, dry and Marinate chicken overnight or for a few hours.
Place chicken in an oven tray. Cover with foil.
Bake on 180 degrees Celsius for 1 hr and 30min.
Remove foil; put oven on grill and crisp skin on both sides.
In a pot, add 3/4 bottle peri peri mild or hot sauce.
Lemon, not too much
teaspoon garlic
100g butter
Freshly chopped Parsley
Half tub cream
Simmer over heat and pour over chicken before serving.
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Tried and Shared by : Aneesa Minty
Portuguese peri peri chicken

1 chicken butter flied
1 slice garlic butter
2 teaspoons garlic
1 1/2 teaspoon salt
Boil. Place cooked chicken in oven tray and pour
sauce over
1 teaspoons crushed red chillies

1/2 teaspoons dhania jeero
Fry potato wedges, throw in chicken and add onion
1/2 turmeric
rings and 3 colour julienned peppers.
1 teaspoons lemon pepper
Slit green chillies and chopped dhania
1 Tablespoons lemon juice

Marinate and cook on high till water burns with
ghee.
Tried and Shared by : Munira Gangat
Sauce:
1 cup fresh cream
2T tomato paste
3T nandos garlic peri peri
3T nandos extra hot peri peri
1 slice garlic butter
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Moroccan chicken with cous cous

Method
Ingredients
Remove excess fat and cut thighs into 6 pieces. Combine with gin-
500g of chicken thigh fillets
ger, garlic, Moroccan spice and cumin. Mix and coat well.
1 large sweet potato
Peel sweet potato and cut into 4 cm pieces.
1 large onion
Peel and thinly slice onions
400 g diced canned tomatoes
Heat 3 tablespoons of oil in a heavy saucepan and gently cook onions
400ml water
until light brown. Add the chicken and cook until browned.
2 cloves
Add water, tomatoes, sweet potato and salt. Bring to boil and then
1 Tablespoon crushed ginger
turn down to simmer for 20 min. Add dates and chickpeas for the
2 Tablespoon Moroccan spice
last 5 mins of cooking.
1 Tablespoon crushed cumin

1 teaspoon crushed red chillies ( optional )
1 teaspoon salt
For the couscous

Bring stock to boil add the couscous and 1 Tablespoon of olive oil.
Turn off heat and leave to stand covered for 5 mins
2 Tablespoon olive oil

1 cup chickpeas
1/2 cup dates halved
Remove lid and fluff with a fork.

Serve chicken on a bed of couscous garnished with natural yogurt
and fresh coriander.
1 cup chicken stock

1 cup Coucous
Tried and Shared by : Habiba

mamoojee
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Chicken Quesadillas
500G chicken fillet
1 tsp crushed garlic
tsp mustard powder
Salt and pepper to taste
2 tsp ground green chillies
1 tbsp lemon juice
1 tsp ghee
Braise in a little ghee. Once cooked season with salt

and pepper. In a mixing bowl, put shredded chicken,
mushroom and pepper mixture. Add cup salsa sauce
(Woolworths/All Joy), cup sour cream, cup mayonnaise, 1 cup grated mozzarella cheese, 1 cup grated
yellow cheese. Cut fresh dhania and spring onions.
Sprinkle into mixture. Taste for salt. Put mixture between 2 tortillas and grill in oven. Cut in 4s and serve.
Place all the above in a pot and cook till soft. Then
shred.
In a frying pan:
1/2 chopped onion
2 cloves garlic sliced
1 punnet mushroom chopped
1 green/yellow/red pepper diced
I cut down the quantity of mushrooms and pepper and

used Woolworths salsa sauce - now use All Joy. I use
ready-made tortilla wraps.
Tried and shared by : Nazeera

Bayat, received from a family
friend
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Chicken Crumpets
1 cup chicken fillet
4 green chilies
3 slices bread soaked in 1 cup milk
2 eggs
Tried and Shared by : Rabia
1 teaspoon dhania/ jeero
Paruk
teaspoon crushed jeero

Salt
teaspoon Baking Powder
Fresh Dhania
Method
Process all together, fry like crumpets and steam
in a casserole on 180degrees for 20 minutes
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Dudu's Chicken
8 pieces chicken- largish skin on
Juice of 2 lemons
Half cup white vinegar
Quarter cup oil
Half teaspoon white pepper and 1 teaspoon
black pepper
1 teaspoon mustard powder
2 teaspoon (level) salt
2 teaspoon freshly ground red chillies
Marinate chicken in this for a couple hrs at least

Bake covered in a hot oven on 240C for abt 1-1.30 hrs
Don't overcook or else the meat dries
Remove from oven, pour out all the juices and marinade into a pan and reduce on the stove
Return the chicken to the oven, turn on the grill and
let the skin get nice and crispy
Before serving pour over the reduced juices which
should have thickened
Can add some cream to the juices but I prefer it
without
Serve with chips and salad .

Notes: I would suggest keeping the skin on for extra flavour. But you can remove the
skin if you don't want it and then marinate. You can even remove the skin after cooking. Just take care that if you cooking it skinless it must not become too dry. So my
suggestion would be to cover it throughout the cooking period. Poke holes in the foil.
it shouldn't take more than an hour to cook. I usually bake at a high temp to preserve
juices. Depending on chicken size it may take 45mins. The trick is to check if the juices
are running clear. Once they are then remove from the oven. You will find it very watery. Just drain all the juices into a pot. Add some butter and boil until it thickens and
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then pour over the chick again and return to oven for about 5-10 minutes
Tried and Shared By: Munira

Gangat
Saucy Chicken Souvlakh

Cook the above in ghee
1 chicken cleaned and cut
When almost done make a sauce with:
1 tablespoon ginger garlic masala
2 tablespoon mayo
2 tsp Robertson's garlic flakes

1 tsp crushed garlic
1 tsp mustard powder

2 tablespoon steers peri peri
2 tsp dry parsley

2 tsp Robertson's chicken spice
Add to above and allow to cook till
3 tablespoon lemon juice
sauce is well incorporated.
1 tsp Robertson's barbecue spice
Garnish with dhania.
1 tsp lemon pepper

1 tsp black pepper
1 tsp salt
Nazeerah Haffejee Saber
1 tsp Portuguese spice

1 tsp dry red chillies
1/4 tsp turmeric powder
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Shish Taouk
3/4 teaspoon Dried Thyme
1/2 teaspoon ground Cumin
1/2 teaspoon ground All spice (substitute with 1/2
tsp Cinnamon powder & cloves)
1/2 teaspoon ground black pepper
1 teaspoon salt, to taste
1kg Chicken fillet, cubed chunky

Red and Green pepper, cubed chunky
1 Onion, cubed chunky
6 bamboo skewers
Marinade:
1/4 Cup Yoghurt
Whisk ingredients together with a fork and marinate

chicken. Soak approximately 6 bamboo skewers in
1 1/2 Tablespoon Olive Oil
water for 20mins. Thread chicken, alternating with
2-3 Tablespoon Tomato paste
peppers and onion.
Juice of 1 lemon
Grill on griddle pan on high. Lower temperature and
1 tsp ground garlic
continue cooking through.
1 Tablespoon Paprika
Serve with Arabic Pita bread, Garlic Aioli and Fattoush.
Tried and Shared by : Nazia

Essack, adapted from various
34
Chicken and smash bites

1 packet garlic butter smash
2 cups milk
1
2 cup self raising flour
1 cup basic green chicken

1
2 cup coriander leaves chopped
4 cup spring onions chopped
Empty smash into a bowl. Boil milk add to smash and mix
well. Add chicken and let mixture cool. Add all the spices,
herbs, lemon juice and flour. Add more salt if required Divide smash mixture into ping pong size balls. Flatten and
place small cube of cheese in the centre. Cover cheese and
flatten to form a patty. Fry in medium oil until golden
brown. Serve hot.
1 tablespoon ground green chillies

1 teaspoon jeero
1 teaspoon Dana
1
2 teaspoon white pepper
Tried and Shared by : Mariam Mahomedy,

Author of cosmo Recipe Books.
1 teaspoon salt
Mozzarella cheese cut into cubes
Oil for frying
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My favourite Kentucky FRIED

500g fillet strips or slit in 3 lengthways
Then dip in below ingredients:
1/2 cup milk

1 egg
1/2 cup flour
1/4 tsp black pepper
1/2 southern fried mix (hot)
1 heap tsp BBQ spice
1/4 tsp black pepper
3/4 tablespoon aromat
1 Tablespoon BBQ spice
Beat mixture, prick chicken with a fork and
1/2 Tablespoon chicken spice
marinate fillets about an hour or more. Whole
Mix this up well and coat chicken in it.
chicken could also be used.
Fry in shallow oil on med heat until golden or

cooked. Serve with chips.
Tried and Shared by : Nazreen Suliman
36
Red Pepper Chicken Tikka Masala

For the marinade:
Marinade the chicken with all the ingredients for about 20-30 mins.
1 lb Chicken, cut into cubes
Grill or pan roast the marinated chicken and set aside.
1 cup Yogurt
In the mean time, roast the onions in the pan with a few drops of oil
1 tbsp Cumin powder
until lightly browned.
1/2 tbsp Coriander powder
Add the red bell peppers and cashew and toss them around for a
1/4 tsp Turmeric powder
couple of minutes. Take if off the stove and cool until ready to han-
1 heaped tsp garlic paste
dle.
1 tsp Salt
Blend the mixture into a fine puree. Add a few tablespoons of water
1tsp Chilli powder
if necessary.
For the sauce:
Heat a pan with a tablespoon of oil and a table spoon of butter.
1 medium sized Onion, cubed
When the butter just melts, add all the powders (clove, cinnamon,
1/2 roasted Red Bell Pepper (about 1/2 cup when pureed)
cardamom powder, cumin and coriander) and saut.
6 Cashews
Add the red bell pepper, onion and cashew puree and gently saut for
1 tsp Cumin powder
3-4 minutes.
1/2 tsp Coriander powder
Add the chilli powder and salt and the tomato puree. Mix well and
3 Cloves, 1/2 inch Cinnamon, 2 Cardamom podsground into fine

powder
add the cream.

Crush kasoori methi in your hands before adding to the mix and cook
1 tbsp Kasoori Methi (dried Fenugreek leaves, found in Indian
for 2 minutes.
grocery stores)
Now add the grilled chicken pieces and toss to coat well in the sauce.
1/4 cup Cream
If you want a thinner consistency add a few more tablespoons of wa-
2 tbsp Tomato puree/paste

2 tbsp Butter
2 tbsp Oil
1 tsp of Chilli powder, or to taste
Salt to taste
Dhania for garnish
ter and a splash of cream. Gently simmer for 5 minutes.

Garnish with dhania and serve with Naans or Basmati rice.
Tried and Shared by : Shenaaz

37
Fazel Osman
Tortillas
Rotis
2 cups Flour
2 tsp Baking Powder
Salt
2 tablespoon Ghee
1 tablespoon Kulunji Seeds
Rub ghee into dry ingredients .
Add 1/2 cup Inkomaas and a little boiling water to make a soft dough Roll
and cut and fry on Tawa until done.
Don't add oil or ghee while frying.
Tried and Shared by : Zaheda

Chothia
Filling: 500g Chicken Fillet

Garlic
Red Masala
Lemon juice
Lemon pepper
Salt
Ghee
Cook until done.
Stir fry: 1 chopped Onion
2 chopped Tomatoes and
Green pepper
with butter, salt , pepper and garlic.
Add to the chicken add mayonnaise and 1 cup
Cheese..
Fill Tortillas...
38
Hi tech Samoosa
kg chicken fillet cubed finely
Braise onion in ghee, add chicken and spices. When way done,
add peppers.
1 onion finely chopped
Once mixture is cool add 2 tablespoon sweet chilli sauce, 2 ta-
blespoon original chilli sauce, 2 tablespoon wellington chilli

lemon pepper and black pepper
salt
sauce, 2 tablespoon steers garlic sauce, half cup grated

cheese, half bunch chopped dhania and spring onions. Fill like
Samoosas and dip in egg and breadcrumbs...check the sauces
Half red pepper (cubed)
when u put it in... Maybe put 1 tablespoon of each 1st, and see
Half yellow pepper (cubed)
if u need more.
Half green pepper (cubed)
Tried and Shared by : Nazreen

Suliman
39
CREAM STYLE HAKE

1KG sliced Hake
2 tablespoons mayonnaise
1 teaspoon Robertsons exotic Thai
Suliman
1 teaspoon lemon pepper

2 teaspoon fish spice
2 teaspoon garlic flakes
teaspoon Cajun spice
2 tablespoons quality pickles danya chutney
cup fresh cream
1 tin Dannys cream mushrooms
Mixed peppers (for garnish)
Method:
Marinate Hake in all of the above ingredients, (except mixed peppers)
Place fish in oven tray
Place blobs of butter on fish
Bake on 180 degrees till done
Garnish with mixed peppers and parsley
Serve with baby potatoes and a summer salad.
40
PF CHANGS
PF changs green beans. Wash and top and tail the green beans and season well with salt. Make batter with 1 cup
flour. 1/2 tsp baking powder 1 tsp crushed red chillies ,salt and soda water. Dip raw green beans into batter and
fry. Sauce : mayo, Siracha sauce ,garlic ,spring onion, salt and vinegar grind together
PF Changs Dynamite Prawns.
Marinate prawns with
salt
lemon pepper
zeal salt
Tried and Shared by : Luthfiyya

Abbas
garlic
lemon juice and
crushed red chillies.
In a sep dish add
2 eggs
1/2 tsp B P
3/4 cup mazeina
1 tab flour and water to make a batter.
Dip prawns in batter and deep fry.
Make a sauce with
3 tablespoons perinaise
1 teaspoons lemon juice
2 tablespoons maggi sweet chillie sauce.
Mix well and toss in prawns.
Place in martini glasses
Add chopped lettuce @ the bottom of glass place prawns garnish with peppers
and sprigs of shallot and serve .
41
Seafood rice or arroz de Marisco

Soak 2 kg of tastic rice overnight
In a pot add:
2 cups olive oil , 6 cut up onions, before it starts to get golden , add 5
Roma tomatoes cut up small, 1 tin tomato pure , fresh red chillies cut up,
1 tablespoons jeero, 1 teaspoon haldi, 2 bay leaves , fine red chilli powder , fresh garlic 2 tablespoons , make vagar.

Shemeen Mota
Add crab, precooked calamari and clamps.

Wash rice and add to 2 liters boiling water.
Add prawns - use some peeled and some whole as heads add flavour.
Add langoustines or a big lobster slightly grilled and pre-marinated.
To make the dish attractive sprinkle fresh coriander and parsley.
42
LEMON BUTTER BAKED FISH
1 SIDE OF WHITE FISH, CLEANED AND SCALED

(APPROXIMATELY 2.5KG)
PLACE THE FISH ON AN OILED ROASTING TRAY AND

RUB OR BRUSH THE SOFTENED BUTTER ALL OVER IT.
COMBINE SALT, BLACK PEPPER, LEMON PEPPER ND GARLIC FLAKES. SPRINKLE OVER BUTTERED FISH, ADD
LEMON HALVES AND COVER WITH FOIL.
4 TABLESPOON SOFTENED BUTTER, FOR BRUSHING

1 TEASPOON EACH SALT AND FRESHLY GROUND BLACK PEPPER
1/2 TEASPOON LEMON PEPPER
1/2 TEASPOON GARLIC FLAKES

2 LEMONS, HALVED,
PLUS THE JUICE OF 2 LEMONS
200 G BUTTER, DIVIDED

4 CLOVES GARLIC CLOVES,ROUGHLY CHOPPED
PLACE IN THE OVEN AND ALLOW TO ROAST FOR 12

TO 15 MINUTES AND THEN REMOVE THE FOIL. ALLOW
TO ROAST FOR ANOTHER 5 MINUTES OR UNTIL
COOKED THROUGH.
MEANWHILE, MELT THE 200G OF BUTTER TOGETHER
WITH THE GARLIC AND LEMON JUICE IN A SMALL
SAUCEPAN.
2 TBSP FRESH AYRSHIRE CREAM
BLACK PEPPER, FRESHLY GROUND
10 G FRESH PARSLEY, CHOPPED
PRE-HEAT THE OVEN TO 200C.
ADD THE CREAM AND MIX WELL.

ADD PARSLEY AND PEPPER TO TASTE.
SERVE THE FISH WITH A GENEROUS SPOONFUL OF THE

LEMON-GARLIC BUTTER.
Tried and Shared by : Shenaaz F Osman
43
Prawn Paella
2 tablespoons ghee
Use a paella pan/ wok (not too shallow).
1 large chopped onion
Fry onions in ghee until pink.
2 large tomatoes roughly diced
Add in tomatoes, pepper, mushrooms and spices and stir fry for 2 minutes.
1 green pepper and half a red pepper roughly diced

8-10 mushrooms thickly sliced
1 and a half tablespoon garlic
1 teaspoon peri peri spice
1 teaspoon salt
2 teaspoon dhana jeero powder
1 teaspoon aromat
Turn heat down and add rice. Stir fry for 1 min.
Add veg stock and saffron to 500ml water and add to rice.
Allow to simmer uncovered stirring regularly ( should take 15-20min for water to burn out but rice grains should still have a pit).
Add a small ladle full of water, top rice with prawns and cook covered for
approximately 15 mins, checking occasionally to ensure rice does not stick.
If necessary additional water can be added.
1 teaspoon spice for rice
Microwave lemons for 45 seconds. Put in fridge to cool down. Cut into
1 and a half cups rice
wedges and serve with rice (must be squeezed over rice before eat-
2 tablespoons vegetable stock
ing). Garnish with coriander and parsley and spring onions.
A few strands of roasted saffron

2 lemons
Fresh parsley
Fresh coriander
Spring onions/ salad onions
Tasneem Mahomedy
20 medium size prawns

Marinate in:
2 teaspoons fresh red chillies
Fresh chopped parsley
Salt
44
Grilled tiger Prawns

2 kgs of prawns. Marinate prawns 2 hrs before grilling :
In a bowl add 1 tablespoon salt , 2 tablespoons fresh crushed garlic , 1 tablespoon
fresh green Chillies cut up fine and 1 tablespoons fresh red chillies cut up fine and 2
tablespoons olive oil , make a paste and add to each butter flied prawn. Keep a teaspoon of marinate aside .
Grill on charcoal or pan until golden .
In a pan add 1 teaspoon of this marinade, 3 tablespoons butter , fresh lemon juice
and let it cook a little ,then add 2 tablespoons mayonnaise and stir well . Throw sauce
over and add parsley cut up
Tried and Shared by : Shameen Mota
45
Cajun spiced salmon

Remove from pan and leave aside
4 portions of salmon cleaned and dried

Rub with:
2 teaspoons garlic paste
Sprinkle generously with Cajun spice
Leave aside for half an hour
In the same pan heat a tablespoons of olive oil and pan

fry the fish
Fry skin side down first before turning over and cook till
opaque
Place onto serving plate
Reheat the veggies quickly and place above the salmon
In a pan saut the following till just soft

1/4 cup finely chopped peppers
2 tablespoons finely chopped onion
1/4 cup sweet corn
1/2 teaspoon Cajun spice
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
Chilli powder to taste
Lemon juice to taste
Serve with veggies and/or potatoes
Tried and Shared by : Sameera

Patel
46
Prawn Chaat
1kg prawns, deveined marinated in:
3-4 Tablespoon Seafood Mayonnaise
1 1/2 teaspoon Salt
1/2 teaspoon Fine black pepper
2-3 Tablespoon Lemon juice
1 teaspoon (heaped) ground garlic
Tried and Shared by : Nazia
Chaat masala:
Braise 1 onion (finely chopped) with 1 teaspoon
Mustard seeds in olive oil and butter until soft.
Add 1/2 cup tinned tomato puree.
Add salt, turmeric, crushed red chilli, chilli powder, and a little Dhana jeero to taste.
Simmer, then add 1/2 cup coconut milk and 1/2 cup
fresh cream. Boil once on high then lower temperature. Simmer on low.
Fry prawns in peri peri oil and butter until cooked.
Add to Chaat masala.
Boil together for a few minutes just before serving. Garnish with dhania and freshly cut spring onion. Serve with Puri.
**Variation: omit the coconut milk and double the
Essack
fresh cream, according to preference**
47
Battered hake and tartar sauce

Batter:
Hake:
1cup self-raising flour
1/2kg hake fillets
1 egg white-beat stiff

1/2 cup milk
1 teaspoon fish spice
1/2 cup water
1/2 teaspoon ground green chillies
Drop of egg yellow colouring
1/2 teaspoon white pepper
Mix all ingredients together.
Juice of 1 fresh lemon
Tartar sauce:
Mix together and allow fish to marinate.
1/2 cup yoghurt
Coat in maziena,
then batter. Fry in hot oil till golden and
crisp.
1 Tablespoon mayo
1 Tablespoon onion-diced
1 teaspoon fresh parsley-chopped
Salt to taste

Suliman
1/2 teaspoon garlic Sprinkling of crushed red

chillies Combine all ingredient together. mix
well n serve chilled
48
Adega Inspired (Peri Peri)

Ingredients:
Prepare the Adega sauce as per instruction below.
1 kg Prawns, Butter flied
For the Adega Peri Peri Sauce you will need:
2 Tablespoons freshly crushed Garlic
1 bottle Nandos Bushveld Peri Peri Sauce
2 Tablespoons Lemon Pepper
1/2 cup Mayonnaise
3 Tablespoons Minnies Lava Hot Sauce / any pun-
2 Tbsp Chilli Powder
gent Hot Sauce {to own preference}
1/4 tsp Turmeric (Arad) Powder
2 whole green chillis, finely crushed
4 Tbsp Butter
200 g melted butter
Pinch of egg yellow powder/ food colouring liquid Salt
Salt to taste
Pepper to taste
Freshly chopped coriander for garnish
Method:
Combine all the above ingredients to a saucepan al-
Method:
low to come to a boil.

Add some water to thin out the sauce to a semi runny
Combine the prawns with all the above ingredients
consistency.
nd allow to marinade for min 3 hours / overnight.
Pour over grilled prawns serve with a garnish of
Cook under a preheated grill for between 3 6 min-
freshly chopped coriander.
utes / until done. Set aside
Tried and Shared

by : Nazreen
49
Suliman
Spicy Jalapeno Fish

Fish:
1kg fish,
1 Tablespoon ground garlic,
1 teaspoon lemon pepper,
1 teaspoon aromat,
3 Tablespoon jalapeno sauce,
1 teaspoon ground green chillies,
2 Tablespoon lemon juice,
Fresh Jalapenos sliced thick
Method:
1. Combine all the ingredients together, form into a paste and
spread over fish, slice thick jalapenos and place on top of fish.
2. Place fish in oven tray.
3. Heat a little oil and ghee and pour over fish.
4. Bake at 180 deg C until done.
5. Place sauce ingredients in a pot and boil until thickened.
6. Pour over fish and garnish with fresh parsley.
1 teaspoon almond powder,

1/4 cup fresh cream.
Sauce:
Tried and Shared by: Mishka Osman
2 Tablespoons butter,
remainder fresh cream,
2 Tablespoon mayonnaise,
2 Tablespoon garlic flakes,
dash salt and pepper.
50
1 kg Sole fish
Decadent Sole Surprise
Take 1 cup flour mix extra spices excluding masala may-
1 tablespoon green masala (green chilli gar-
onnaise, lemon juice & crushed garlic.
lic mix)
Remove Soles from marinade
3 tablespoon mayonnaise
Dip in flavoured flour, do not leave for long in flour.
2 teaspoons lemon pepper
Have you frying pan ready with butter and oil.
2 tablespoons white pepper
When oil and butter is hot fry the Soles.
2 tablespoons black pepper
Fast fry for 4/5 minutes on both sides till light brown .
3 tablespoons ground garlic
Butter Sauce
cup lemon juice
Do Not discard the masala mixture.
1 cup flour
Add bottle of garlic sauce(steers or any choice)
200 grams butter and olive oil to fry
Lemon juice Peri Peri (optional)
Salt to taste
Boil for a few minutes and add mixed Herbs.

Serve the Soles with the sauce .make spice rice or
Method
Marinate Souls in the above ingredients
chips, salad of your choice
except the flour, butter , olive oil.

Mishka 51Osman
Prawn Akni
This recipe is my Ma's prawns akni - Rashida Osman. It's a
phenomenal recipe and always comes out DEVINE.
Step 1
2 heaped tsp dhani/gheera powder
1/2 kg extra large prawns (washed, cleaned and
1/2 garum masala
de -veined)
1 heaped tsp ground garlic
1/2 tsp salt
Salt to taste
1 heaped tsp ground garlic
Liquidise tomato, add spices, add to soften onion, braise for a
while
Marinate prawns with above ingredients

Step 2
Add chopped dhania

Flash fry marinated prawns in ghee and add to above mixture.
1 large onion grated
Add 3 to 4 potatoes cut
2 tablespoon oil
and washed
3 tablespoon ghee
2 cups white rice
Whole spice
A sprinkle of peas
Green chilli
Extra boiled water as per Akni steaming
Cook onions in above ingredients till soft
and extra salt
Step 3
1 large tomato
Curry leaves
1 tsp chilli powder
Original Recipe by : Rashida

Osman
52
Shared by : Mishka Osman
Steam in oven 180 for about 30 minutes

Serve hot and fresh.
Fish Curry
1 kg fresh fish
1 grated onion
4 medium tomatoes grated
2 tablespoons tomato paste
1 heaped tablespoon ground garlic
Recipe Credit : Rashida Osman
3/4 teaspoon huldi/arad/turmeric

1 teaspoon fish masala
2 teaspoon dhania gheera powder

Salt to taste
1 teaspoon crushed chilli
Step 2
4 dry red chillies
Stem of curry leaves
Dhania
Liquidize above with a dash of lemon juice
Wash and salt fish, set aside. Braise grated onion in a 1/3 cup oil till soft, Thereafter
add all spices (except fish masala), infuse the spices into the softened onion (add 2 tablespoons water) then add the grated tomatoes and liquidized chili/dhania mixture,
Once a thick chutney is formed add fish and cook for a further 8 minutes. Lastly
Sprinkle fish masala and garnish with Dhania.
53
Fish biryani
Step One
Take 1 an half kg fish make a paste with
2 teaspooons chilli powder
half teaspoon huldee
1 teaspoon garlic
salt
1 teaspoon Dhana jeera and lemon juice smear over fish an keep aside
Mahomed (La Mercy)
step 2
In another dish take 3/4 box umkomasi maas and add all dry spices (tuj, elachi, black
pepper and cloves). Add 3 tsp chillie powder, salt, garlic, egg yellow , 2 tsp dhana
jeera and huldee. Fry 2 large onions. Add yoghurt and saffron. Grate about 4 tomatoes and add to yoghurt.
step 3
Fry fish. When cool add in yoghurt masala. Remove the fish from the masala gently.
Add the masala that is still in the dish to a flat pot with oil and ghee. Add 1 cup or
more (depending on your preference) of boiled masoor, and add salt to taste. Add a
little dhania and mint to this mixture, and then spread on top of fish. Add saffron
over this, and then rice, vagaar and balance of saffron water. Wrap foil over and
steam for 1 and a half hours. Serve with papar and kathoomar. Enjoy.
54
Alfredo Pasta
finally chopped onion
1 tablespoon olive oil
1 tablespoon butter
1 teaspoons garlic
teaspoons dry basal
Suliman
cup macon cut into thin strips

cup sliced mushroom
cup fresh cream
packet fettuccine
Sauce
cup fresh cream
cup milk
cup mushrooms
Method:
Braise finally chopped onion in olive oil and butter until translucent
Add garlic, basal, macon, and mushrooms.
While the above is cooking, blend sauce ingredients in a blender until mushrooms are completely fine.
Then add sauce to mixture.
Boil fettuccine until andante.
Add to mixture
Add about cup of pasta water and simmer for 10 minutes
55
To serve garnish with finally chopped basal and crushed salt and black pepper to taste.
Brinjal pasta
Cut brinjal into thick chips
Soak for half an hour in salted water
Marinate in garlic, olive oil green chillies, lemon juice, black
pepper, And crushed jeero.
Tried and Shared by : Rabia Paruk
Grill on high till light brown on both sides.
Marinate chicken strips in garlic, fresh red chilies, chili powder,

maas, salt, pepper, lemon juice and crushed jeero. Stir fry till
done
Boil macaroni
Mix with 1 tin Mexican style tomatoes.
Layer everything or mix all together.
Top with cheese.
Cover with foil.
Bake in oven.
When done sprinkle with dhannia.
56
Chicken and snow pea stir fry

Ingredients
Method
2 Tablespoons olive oil
Heat wok add olive oil and onion and saut for a few
2 cloves garlic crushed
minutes until soft. Add ginger and garlic and stir
1 heap tsp crushed ginger
fry for a few seconds.
1 small onion sliced
Add chicken strips and slit green chillies with salt
1 red capsicum julienne sliced
and black pepper cook until almost done
2 cups snow peas ( tailed and halved)
Separately stir fry sliced mushroom and red capsi-
500 g of chicken fillets
cum. Keep aside.
2 Tablespoons soy sauce
Add the soy sauce and oyster sauce to chicken. And
2 Tablespoons oyster sauce
all vegetables including the snow peas. Let cook for
3 whole green chillies ( slit )
a few minutes and then add sauce and simmer until
Salt and black pepper to taste
snow peas are cooked and sauce it thicken.
Sauce
Serve with rice.
1 tsp sugar and 1 tsp corn flour. Dissolved in

1/4 cup of water
Tried and Shared by : Habiba

Mamoojee
57
Garlic and chilli prawn pasta

375 g of fresh lasagne sheets.
60 g of butter
1 1/2 Tablespoon garlic
1 Tablespoon of Crushed chilli
400 g of peeled prawns ( leave on tails)
1/4 cup fresh parsley
Method
Tear each lasagne sheets into quarters. And boil for 3 / 4 minutes.
Drain and reserve 1/4 cup of the liquid.
In a separate pan. Add butter and olive oil. Fry the garlic and
chilli. Until aromatic. Add in prawns. And cook until pink in colour.
Add pasta and parsley to pan. Add in the 1/4 cup of liquid and
toss well
Tried and Shared by Habiba

Mamoojee
58
Chilli Garlic and Coriander Fettuccini

Boil fettuccini as you need and keep aside.
In a non-stick saucepan, melt butter and olive oil together.
500g peeled deveined large pink prawns

3-4 dried red chillies, finely sliced
2 teaspoons crushed garlic
Braise garlic and sliced chilli, then add prawns and seasoning.
Cook till all water evaporates. Lower heat once very liquid is left then pour the sauce, fettuccini and corian-
Salt and Pepper
der. Serve hot
Lemon Juice to taste

Fresh Chopped Coriander
If you feel the pasta is dry or you cooked it early and
1 tablespoon Olive Oil
the sauce is all absorbed, add a dash of cream to
A little butter
loosen it, garnish with fresh coriander.
1/2 tin Nestle Ideal Cooking Milkadd coriander & chilli to it.
2 tablespoons cream
Extra coriander for garnish

59
Pesto Shrimp Pasta

Pesto:
For the pesto: In a food processor, puree the nuts, garlic and 2
1/4 cup pine nuts
tablespoons olive oil until smooth. Next, add the basil and mint
2 tablespoons crushed garlic
and pulse until the leaves are minced. Add the cheese and pulse
1/4 cup olive oil

1 cup fresh basil leaves
1/4 cup fresh mint leaves
1/2 cup grated Parmesan
Pasta:
2 tablespoons olive oil
shrimp, peeled and deveined
2 tablespoons minced red onion
1 cup heavy cream
1 pound spaghetti, cooked
4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive

oil to finish.
For the pasta: In saut pan over high heat, add the grape seed
oil and allow to come to the verge of smoking. Next, add the
shrimp and reduce the heat to medium. Continue to cook the
shrimp until medium done, about 2 minutes, stirring throughout
the time. After the shrimp are medium, add the onions and allow
to cook until translucent, another 2 minutes. Add 1/4 cup pesto.
Add the heavy cream and allow to reduce by half the volume, 2
to 3 minutes. Finally, add the pasta and stir. Finish seasoning
with salt, pepper . Allow to warm for 2 minutes, and then portion
and serve. Top with the parsley and tomatoes. Add additional
Salt and freshly ground black pepper

1 tablespoon minced fresh parsley
1/4 cup thin-sliced tomato skin, julienned
mozzarella . I add additional garlic and chilli

Mishka Osman
60
CHEDDAMELT STEAK
1kg rump or fillet steak
1.5 teaspoon meat tenderiser
1 heaped teaspoon BBQ spice
1 heaped teaspoon steak and chops
spice
Marinate steak pieces with above for 3-4

hours and fry just before serving in Rama
(fries better than in butter ) cook for 4 minutes on each side and allow to stand for
10mins.
1-2sachets spur mushroom sauce warm and
Pepper and Salt to taste (not too
add little cream to it .
much as meat tenderiser is salty)
Place cheddar/gouda cheese on steak and top
Little red chilli paste

Crushed garlic
with mushroom sauce. place under grill just

till cheese melts. Serve with chips and spur
French fry sauce.
Steers Peri Peri sauce

Little Worcestershire sauce
Olive oil
Tried and Shared by : Johara

Bhabha
61
Fillet Steak
1 kg fillet steak
2 tablespoons soya sauce
2 teaspoons crushed garlic
1 teaspoons wholegrain or dijon mustard
2 tablespoons balsamic
1 teaspoons black pepper crushed
1 tablespoons verjuice
Marinade steak in above- preferably overnight
Tried and Shared by : Bibi Vorajee
Cook or bake with butter until tender

Cook mushrooms with garlic, pepper, dash lemon juice
Add some of the sauce from cooked steak add cream and thicken to desired
consistency
Pour over cooked steak when serving
Garnish with a sprig of Rosemary, grilled cherry tomatoes and roasted baby potatoes
62
Leg of Lamb
Marinated leg of lamb for 3 days with garlic, brown vinegar, raisins, Worcester sauce, steak
sauce, HP sauce, mustard powder, crushed black pepper, fresh crushed green chillies
The quantities would be a matter of personal preference
Cook in some ghee on low for 5 hours, adding water as required
Allow to rest overnight
Then cook in a pressure cooker the next day for half an hour
Comes out so tender n yummy
Serve with spiralized carrots tossed for a little while in a mixture of warmed butter, oil and
honey
Tip:
1. This recipe is perfect for pulled lamb
Shred the meat with 2 forks, set aside but keep warm
Take the pan juices, simmer down until thick, then set aside but keep warm
Serve with:
Soft small buttered rolls
Creamy coleslaw
Make build your own sandwiches with coleslaw, pulled lamb and the rolls
Pour some gravy over the meat
2. Makes a lovely presentation dish on a huge platter
Keep part of the lamb whole n pull some
Fill some rolls with the pulled lamb as explained above and arrange them together with the
whole lamb on the platter
Looks yummy and lovely
63
Tried and Shared by : Asifa

Thokan
Gatsby French Loaf

Slit French loaf and Layer:
Add homemade chilli sauce on either side
Masala chips
Steak or chicken filling
Fry Vienna and polony and throw on top
Onion rings
Tomato rings
Cucumber rings
Jalapeo
Sliced cheese
Parsley
Drizzle mayo
Cook either rump steak or chicken until tender

with the ingredients below:
Salt
Chilli powder
Crush red
Garlic
Once cooked add
mustard sauce
tomato sauce
crystal man sauce
steers peri peri sauce
Place in oven till cheese melts (roll must not get

hard)
Tried and Shared by: Sabihah

Ismail Haffajee
64
Steak Roast
1 Kg steak
Sauce
Salt
1/2 cup fresh cream
2 Tablespoon pepper sauce
2 teaspoon steak-pepper spice from Gorima's-
2 Tablespoon butter
may need 2 crush further
Boil together a little
1 teaspoon Ground green chillies
Pour over before serving

2 Tablespoon Nando's Garlic sauce
4 Tablespoon Nando's Pepper Sauce
Deep fry baby potatoes and onions or roast in oven and

add 2 the roast and serve all together or separately
2 Tablespoon lemon juice

Marinate fillet overnight in this.
Tried and Shared by : Mariam
Bibi
Heat ghee and add steak and brown on all sides,

add a bit of water and cook until done
65
Steak Stir Fry

Cut fillet steak into strips marinate with garlic , salt , black
pepper , pinch of turmeric , chilli powder and crush chilli
powder as well as lemon juice and Worcester sauce allow to
marinate for a few hours then cook in ghee .
Stir fry
Cut red, yellow and green peppers into rings onions and tomatoes as well saut in ghee until veggies are done . Add salt
black pepper and sliced green chillies add cooked steak to
stir fry n allow to cook on a wok , Serve with rolls coleslaw
and mayonnaise .
Tried and Shared by : Sumaiya
Mahomed Essa
66
Steak SandwichSimilar to Crystals

Half a kilo shredded steak.
Cook in ghee, salt, pepper and garlic for 7 minutes on medium heat.
Add the following to the steak:
1 chopped onion
1 diced green pepper
1 tablespoon worcestershire sauce
1 tablespoon black vinegar
Cook for a further 5 minutes till water is burnt.
Remove from heat, add 3 tablespoons steers peri peri sauce, 3 tablespoons tomato sauce and 4 tablespoons crystals sauce.
Slice 3 potatoes for the french fries, fry chips and add to the steak, butter the bread lightly on
both sides and toast on a frying pan or in the oven.
Enjoy!
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Crusted rack of lamb

Marinate 1 kg cleaned rack of lamb with the following
2 teaspoons garlic paste
Leave overnight
Seal the meat on a high heat on the stove top

At this stage "French" the bones
(Remove all the meat/fat between each bone)
Make a crusting with the following ingredients all to taste:
Breadcrumbs
Garlic paste
Salt pepper
Lots of fresh chopped rosemary and thyme
Olive oil
Cover the meaty part of your lamb with this crust and place in
an oven tray.
Cover with foil
Bake on 120 degrees till just tender
Save any pan juices that are released
Before serving cover the bones only with foil and return to oven
for the crust to brown on 200 degrees. Add a few blobs of butter to help it along
When golden remove and rest for few min
While resting make a gravy
Melt 2 tblsp butter
Add:
Pan juices and crumbs from the roasting pan
Chopped rosemary
Half a tsp of cornflour mixed in quarter cup of water
Boil till thick
Add in lemon juice to taste
Serve the rack with the gravy on the side along with steamed
vegetables and roasted potatoes

Patel
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Leg Roast
1 whole Shoulder
3 Tablespoon garlic sauce
1 Tablespoon ginger garlic masala
1 Tablespoon garlic
4 teaspoon pepper steak spice (gorimas)
1 teaspoon chilli paste (gorimas )
Tried and Shared by : Zahida
1 teaspoon mustard sauce
Moosa
1/4 cup lemon juice

Salt to taste
Marinade meat with the above ingredients.
Cook for 3/4 hours adding water. Cook until tender.
Allow for some water to remain in pot. Add 1 teaspoon
mazeina (cornflour) and make a thick gravy. Pour gravy over
roast.
Serve with fries and English vegetables .
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My version of a Lamb Tagine

Cayenne pepper
Garlic
fine pepper- black and white mixed
paprika- quite a bit
Turmeric powder
cinnamon powder
ground ginger powder
salt to taste
Slice and saut an onion in olive oil and ghee, add crushed garlic and then add your
cleaned and washed meat.
Braise well, add spices and braise well again.

Add 3 chopped tomatoes ( depending on your amounts, you are aiming for a nice thick
gravy).
Cook on low till meat is tender ( cook on low throughout ) with a pinch of saffron and
some water- I added chopped carrots as well.
When almost done add a tsp of clear honey and your apricots and dates ( I used
mabroom).
Before serving sprinkle chopped almonds that have been lightly fried and sprinkle with
chopped coriander.
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Serve with cous cous.
Safiyyah Patel
Sweet and Sour Chops

Sweet sour chops
Cook 1 kg chops with lemon pepper, garlic, salt and
Tried and Shared by : Zaheera
lemon juice
Moti
Make sauce with:

4 tablespoon spare rib marinade
2 tablespoon Mexican chilli sauce
Dip chops in sauce and grill before serving
71
Skinny Chicken Jalfrezi

500 g chicken fillet (skinless & boneless) cut into strips
1 tablespoon olive oil or clarified butter
1 teaspoon cumin seeds
2 onions finely chopped
2 large tomatoes finely chopped
1 teaspoon salt
1 heaped teaspoon cumin & coriander powder (Dhania gheera)
Fresh coriander chopped and green chillies
1 green pepper and 1 red pepper seeded and thinly sliced
1 teaspoon tomato paste
Heat oil in a heavy based frying pan, add the cumin seeds and allow to splutter then add onions and stir fry till softened. Add the chicken, garlic, turmeric and salt, stir fry for 3 minutes.
Add tomatoes, paste and spices and continue to stir fry with a little water.
Lastly add the peppers cover and cook for a further 5 minutes until done.
Garnish with chopped Dhania and green chillies.
Recipe by : Shenaaz F Osman
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Skinny Chicken Fried Rice

500 g boiled brown rice
1 tablespoon olive oil
1 red onion sliced
200 g mixed veggies eg: broccoli florets, mange tout, green beans, peas,
baby mielies
100 g mushrooms
250 g chicken fillet cut into strips
1/2 teaspoon ground garlic
1 teaspoon chilli flakes
Salt and freshly ground black pepper to taste
Finely chopped parsley and spring onions
Heat oil in a wok, stir fry the chicken with salt, garlic, seasoning and
chilli flakes.
Add the veggies and continue to stir fry.
Lastly add the rice and stir fry for a further 3-4 minutes.
Garnish with herbs and a splash of Nandos sauce before serving
TIP: any assortment of veggies or ready packs you desire can be used
for this dish.
73
Falafel (chickpea patties)

250g tinned chickpeas, drained
1 medium onion
1/4 teaspoon cumin coriander powder
1 fresh green chilli
Coriander and chives
1 egg
Blitz all of the above together. Roll into mini patties and fry
in a heavy based non-stick frying pan in 1 tablespoon oil.
Serve on a bed of exotic lettuce with mini pitas and a light
yogurt.
Recipe by : Shenaaz F osman
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Veggies
Delicious and easy to prepare, an amazing substitute to rice or bread with endless health
benefits not to mention the large portions that are gentle on the waist. Be creative adapt
the recipes and choice of veggies to your liking and serve next to almost anything.
Skinny Hot Pot

2 medium carrots - sliced diagonally into thick slices
150 g butternut cut into chunks
1 small red onion - quartered
1 small sweet potato - halved
100 g whole mushrooms
Baby corn
Finely chopped Parsley and chives
1 tablespoon olive oil mixed with a 1/4 tsp each ground garlic and chilli flakes.
Season to taste, Steam the above veggies till tender (Don't overcook veggies).
Sprinkle with parsley and chives, dribble with olive oil mixture just before serving.
Variation: instead of olive oil, warm 2 tablespoon Trim Mayonnaise with 1/4 tsp each
ground garlic and Chilli flakes in a pan and pour over veggies just before serving.

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Skinny yet Creamy salt and pepper Veggies

Baby butternut or 1 medium butternut cut into chunks
Baby vegetables: patty pans, gem squash, baby marrow, carrots, onions, mealies and
baby potatoes. Steam together till tender (never overcook veggies).
Sauce
1 cup Fat Free Milk
1 tablespoon corn flour
1 tablespoon butter
Season to taste
1/2 teaspoon each chopped parsley and chives
Make a smooth paste with the flour and milk, melt butter in a little saucepan add
milk mixture, cook gently while stirring till u have a smooth and creamy sauce.
Season to taste and add chopped herbs.
Pour over baby veggies.
Deceptively Delicious
These fantastic dips or dressings make healthy eating or snacking a success. Enjoy
with fresh vegetable sticks or use as a spread with your favourite health sandwich,
whole-wheat pita or toasted rye.
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Dips and Dressings

These fantastic dips or dressings make healthy eating or snacking a success. Enjoy with fresh vegetable sticks or use as a spread with your favorite health sandwich, wholewheat pita or toasted rye.
Aubergine Dip/dressing
2 large aubergines
1 tablespoon Olive oil
3/4 cup Fat Free yogurt
Chopped parsley and chives
1/4 tsp ground garlic
Bake aubergines in oven on 200c until soft and wrinkled, peel of skin and mash
pulp in blender till smooth. Add rest of ingredients and mix till smooth and
creamy.
Spinach Dip/dressing
250 g Spinach, blanched and drained well (squeeze out excess moisture)
125 ml Trim mayonnaise or fat free smooth cottage cheese
1 small onion
1/4 cup parsley
1/4 tsp ground garlic
Blitz all the above together till smooth and creamy .
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Skinny karai Lamb

500 g lean lamb cubes
3 tablespoons Fat Free plain yogurt mixed with 1 tablespoon Fat Free milk
( whisk together to avoid curdling)
1 teaspoon ground garlic + 1/4 teaspoon ground ginger
1 teaspoon crushed chilli flakes
2 teaspoon cumin/coriander powder (dhania gheera)
1 large onion grated
2 tomatoes finely chopped
Chopped fresh coriander and fresh green chillies
A sprinkle of whole cumin, whole pepper, cloves, cinnamon stick and cardamom
2 tablespoon oil
2 teaspoon tomato paste
Saut the onion in oil with whole spice till soft, thereafter add meat with ginger
garlic, turmeric, salt and 1/4 cup water and cook on low till tender.
Add spices and tomato, tomato paste and 1/4 cup water, braise for 2 minutes
before adding yogurt, cook well.
Garnish with chopped coriander fresh green chilli
The above recipe can be substituted for chicken
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Skinny wholewheat Rotis

1 cup nutty wheat flour
1 cup brown flour
30 ml oil
Pinch salt
Hot water as required
Put dry ingredients into dish, make a well in the flour and add
oil, immediately add enough hot water to make a soft dough.
Roll into cocktail discs, cook in a hot non stick pan.
These Rotis are soft and fluffy and do not require any butter.
Freezes beautifully
79
Blueberry Chutney Goats Cheese

and Rocket Crackers
100g blueberries
100g raspberries
1 Tablespoon drained capers
finely chopped onion
1 fresh green chili- chopped
2 tablespoon finely chopped green dhunnia
Lemon juice to taste
Blend above into a smooth mixture
Cook for about 5 -8 minutes to reduce
Cool and season with salt and cracked black pepper
To assemble:
Top a cracker with 1 rocket leaf, some chevin goats cheese and then the sauce
Continue until the mixture is finished
Arrange on a platter decorated with raspberries, blueberries and mulberries
Tried and Shared by : Asifa Thokan
80
Cheeseboard Starter
Cranberry Cheeseboard starter:
200g dried cranberries
200g chopped walnuts
2tblsp cranberry flavoured balsamic vinegar
5tblsp orange marmalade
1tblsp any pancake syrup like golden or maple syrup
Combine all together overnight/a few hrs
Unmould onto a block of Philadelphia cream cheese
Serve with a selection of crackers and fruit
Enjoy! Easy-quick and yum!
Variations:
Thai style cheese board:
1 block cream cheese at room temperature.
Sweet chilli sauce :
1 cup water
1/4 cup vinegar
1/2 cup sugar
Rough red chillies
Pinch salt
Boil together until sticky, adjust taste
Pour over the cream cheese
Sprinkle chopped dhunnia or parsley over this
Serve with crackers
81
Savoury Cheeseboard
1 block Philadelphia cream cheese
1/2 bottle peppadews
Fresh chives
Lemon pepper
Freshly milled black pepper
Little lemon juice
Little juice from the peppedews
Few drops of olive oil
Few teaspoons sweet Chilli sauce
Chop peppedews
Add rest of the ingredients to them and
mix
Place this topping onto the cream cheese
Bake in a hot oven (180C) for 10mins
Serve with a French loaf or crackers
Enjoy!
Another lovely option is to top the cream
cheese with onion marmalade.
Yet another yummy option is to use camembert cheese.
Bake this at 180C for about 20 mins.
Serve with fresh home made bread.
Surround your camembert cheese with
grapes, dates, figs, jams of your choice,
Cheesy potatoes
30g butter
30g flour
2ml dried origanum
2ml mustard powder
2 ml pepper
150 ml Milk
360g boiled potatoes into 10mm slices
1red pepper seeded and chopped
100g cheddar cheese grated
Method: melt butter,add next 4 ingredients cook two minutes
stirring all the time add milk slowly cook five minutes stirring
continuously set aside in a oven proof dish place potatoes overlapping sprinkle red pepper over pour white sauce over potatoes
sprinkle cheese
Bake at 180 degrees for 20 minutes ( add green chillies to sauce
if you want it hot
Tried and Shared by : Tasneem Bassa, Recipe

By : Mehmoona Bobat
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Baked Chips/Fries
Peel potatoes , cut as for chips and boil in rapid boiling, salted water
for 10-20 minutes (depending on your potatoes)
Strain water, coat potatoes with oil of your choice and some grape
vinegar
Bake in pre-heated oven on 180C until nice and crispy tossing
around while baking
A healthier option fo fried chips
Tip:
Cut, boil and toss potatoes in vinegar, then store them in the fridge
for up to 3 days. Bake them when you are ready.
Note well: the vinegar must be a generous amount and coat each
chip.
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Red Pepper Dip

250 g red pepper
5 garlic cloves peeled
100g coriander
100g parsley
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoon olive oil
Halve and deseed the peppers, cut them into chunks and place
into food processor with garlic. Add herbs, spices, seasoning and
olive oil and continue processing until you have a lightly textured
paste. Use immediately or transfer the dip into a jar with a tightfitted lid. It will keep for about a week on the fridge.
Tried and Shared by: Johara Bhabha

84
Cottage Cheese Dip

1 creamed cottage cheese,
Quarter bunch spring onions
Little Dhania
Green chillie
Salt
Pepper
Mixed herbs
Liquidise first 4 ingredients with little lemon juice
Add salt and pepper and herbs to taste
Delicious dip
Enjoy
Tried and Shared by : Farhana Carrim
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HOMEMADE WORCESTOR
SAUCE
1 packet black aamli
2 bottles black vinegar
1/4 cup rough salt
1/4 cup fine chilli powder
1 teaspoon cloves powder
1 teaspoon black pepper
Handful of mint
4 cups sugar
Boil all ingredients on stove.
Shouldn't be too thick nor too thin. Strain and bottle.
Refrigerate when cool.
NB. For a healthier version I would substitute the sugar
with xylitol or honey.
Tried and Shared by : Zainub Mahomed

86
( La Mercy)
Tangy Chilli Sauce

2 Litre tomato sauce
200 g fresh red chillies
1 Tablespoon sugar
2 Tablespoon garlic
4 Tablespoon methi masala
4 Tablespoon salt
2 Tablespoon chilli powder
1/4 packet red aamli (soaked in 1/4 bottle white vinegar)
1 big tin apricot jam
Method
Mix everything in pot & cook until everything is well
blended.
VAGAAR
1/2 cup oil, garlic , mustard seeds, curry leaves)
Tried and Shared by : Ridwana

Malek
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Spinach pancakes
3/4 cup flour
20 ml oil
1 1/2 cups milk
Pinch of salt and pepper
Lightly beaten egg
1/2 tap ground green chillies
Sift flour and salt. Beat together milk,oil and egg. Add to flour
to make thin batter.
Spinach filling.
1 large/2 med onions.slice and sautee in oil till soft. Add garlic,green chillies, salt,pepper and aromat. Mix and add 1 1/2
bunches spinach. When halfway done add sliced mushrooms and
handful of frozen corn. Burn water and add some mozarella
cheese. Remove from stove when cheese melts. Add 2 tbsp
white sauce to it.
Tried and Shared by : Tasneem Bobat

88
Spicy Sweet corn crumpets

120 g cake flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 teaspoon chilli flakes
2 eggs
400 g fresh corn kernels
1 red pepper diced
Half cup finely sliced spring onions
60 ml oil
125 ml milk
Combine the wet and dry ingredients together to for a stiff batter, thereafter
add just enough water to smooth out batter (resemble a crumpet mixture). Fry on
a griddle, serve hot with an avocado chutney.
Tried and Shared By : Shenaaz F Osman
89
Avocado Chutney
1 ripe Avocado, peeled, stoned and diced
Handful of coriander leaves
1 finely chopped spring onion
1 green chilli
Blitz above ingredients together and serve
with crumpets and a lovely salad.
90
Fig Chutney
1 kg figs
2packets tamarind
Clean figs and soak ,make juice with tamarind.
Tamarind juice
Cut tamarind into pieces and place in pot and fill with water. Place
pot on stove and boil. Allow to cool then place in strainer and strain
juice out.
Add 1 and 1/2 cup sugar to the juice and give 1 boil.
Add 2 tablesoonp chilli powder
2 tablespoon crushed chilli
1 tablespoon crushed methi
2 tablespoon mustard
2 tablespoon mustard powder
Add figs and give one boil.
Make vagaar with oil, garlic and whole rye and 1 handful of curry
leaves .make the oil hot remove from stove add rye, garlic and curry
leaves
Tried and Shared by : Zaheera Moti

91
Cheese and Chive Scones

2 cups flour
3/4 box chives cut fine
20 ml baking powder (4 teaspoons)
Pinch of salt
1 cup grated cheese
1 egg
1/2 cup milk or cream
65 g butter
Sift flour and dry ingredients together , add finely
chopped chives . Grate butter inside . Add cheese .
Make dough . Roll out and cut . Brush with milk on top
Bake on 220 C for 10-15 minutes

92
Scone Pies
2 cups flour
125g butter
teaspoon salt
1 egg (3/4 to go in, to brush on top)
cup yoghurt
Method
Sift together dry ingredients, rub in butter.
Add egg.
Add enough yogurt make soft dough
Roll out and cut with cutter
Fill and brush with egg
Bake at 200 degrees for about 10 min
(I make the dough in the processor)

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Mince Scones
3 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 lb butter/ margarine
1 egg
1 cup milk
Rub butter & dry ingredients into breadcrumbs.
Make dough with egg & milk. Roll out into rounds
fill with mince or steak filling. Brush egg n bake
on 220 for 1015 minutes.
Tried and Shared by : Nisha Ameen
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Pita Naan
5 cups flour
2 tsp salt
1 pkt instant yeast
1/4 cup sugar
Mix together
1 cup oil
1 1/4 cup boiling water
1 cup milk
Mix together
Mix altogether . Let raise
Make 32 balls roll out.
Do on tawa . Drizzle a mix of ghee & oil . Or garlic butter.
Freezes well
Can be served with almost any meal. We have it with seekh,
butter chicken , pepper steak or just fill with filling of your
choice
Tried and Shared by : Atiyya Cassim

95
Roghni naan
Ingredients
2 cups flour
1 tablespoon spoon oil

Mishka Osman
1 teaspoon sugar
12 teaspoon salt
14 cup sour milk / yogurt
Luke warm water .
Method
Add everything in the bowl and mix add luke warm water to soften
dough about 12 cup .
Top with oil and knead
Leave for 2 hours .
Heat tawa . Smear water on the whole 1 side with about 1 tablespoon
water and place that side on tawa first .allow this too cook . You will see
bubbles forming on top
then turn your tawa to the heat directly ( hold your tawa turn to the
gas or electric part , this should touch the flames ) and cook while
watching it , turn to96different sides for all sides to cook . Top with
ghee (Clarified butter) or butter
Super Soft Twist Bread

4 cups flour
5 ml salt
20ml sugar
20ml milk powder
10g sachet instant dry yeast
30 ml butter
About 1 cup warm water
Beaten egg to glaze
Tried and Shared by : Shenaaz

F Osman
Sesame/poppy seeds for topping

Sift flour and salt, add sugar, milk powder and dry yeast.
Rub in butter until mixture resembles bread crumbs.
Add lukewarm water to for a soft dough.
Knead for 10 minutes. I used the kitchen aid, dough hook attachment, 3 minutes.
Place dough in an oiled bowel and cover, allow to rest for 20 minutes.
Knock down, divide dough in two, will make 2 large twist bread,
Make 3 equal pieces from each dough, then roll each piece into a long strand, then plait.
Place onto a greased baking sheet, cover with an oiled cling wrap and leave to double in size for 30/40
minutes, brush with beaten egg wash and sprinkle with poppy seeds. Bake on 200 degrees for 20/25
mins
Once baked remove from oven and brush with melted butter for a beautiful shine.
Notes/options
U might need a little more than 1 cup of warm water, just a little more.
The dough will be sticky when u start kneading but will become smooth nd satiny.
97
It is properly kneaded when
the impression made by a finger remains (my mums tip)
Lahmachun (turkish flat bread with mince)

DOUGH
3 cups flour
1 teaspoon yeast
Less than 1/4 cup oil best if olive
1 teaspoon salt
Lukewarm water
combine ingredients and knead well. set aside to rise
TOPPING
1/2 kg mince (drain out water well)
Shafeeqa Musa
1 chopped onion (squeeze out water)

1 cup chopped fresh parsley or coriander or both
1 tablespoon ginger garlic paste
1 teaspoon green chillies
juice of 1 lemon
salt to taste
Mix the ingredients into the mince. Roll out the dough very thinly. Spread some of the
mince mixture on top (not too much as it is raw and will be difficult to cook through). Bake
in preheated oven on 200C for 15 min, or until the edges are crisp and golden, and the mince
is dry and cooked. Grill for a few minutes if necessary.
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Mini Pizzas
Base
1 cup flour
1 slice butter
1 tablespoon ghee
1/4 teaspoon salt
Make dough with milk and water
Tomato chutney filling
1 onion chopped
2 large tomatoes chopped
2 tablespoons tomato sauce
2 cloves garlic chopped
Salami
Green pepper
Cubed mushroom
Mozzarella cheese
Tried and Shared by : Zaheera
Heat oil, cook onion till soft. Add tomato with garlic and
Moti
chilli. When tomato is mushy add sauce, cook for few minutes
and cool. Spread 99
mix over base then add salaami ,mushrooms
and peppers.
Tiki puri
2 cups channa flour
2 cups cake flour
Green chilli
Garlic
Dhania
Stamped together
1 teaspoon salt
1/2 teaspoon Hadir/turmeric
1/2 cup oil
Luke warm water to make dough
Roll out like puri
Cut into shapes and fry on med oil. Enjoy.
Chilli can be added accordion to individuals preference
Recipe : Khairoon Mahomed ( La-Mercy)

Tried and Shared by : Haseena Wajar
100
Puris
3 cups flour (brown or white)
1 teaspoon salt
2 tablespoons oil
Tie soft dough with boiling water.
Then roll into thin rounds not too thick or thin just like
rotlis only smaller.
Fry in very hot oil pressing puri down in the oil so that it
puffs up. Remove and drain on serviette.

La Mercy
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Garlic and buttermilk

parata
2 cup's flour
2 tablespoon garlic butter
1 tablespoon yeast
half cup oil
half teaspoon salt
half teaspoon sugar
make dough with butter milk leave to rise. roll out and fry
on tawa smear garlic butter over .
Tried and Shared by : Zainub Mahomed ( La Mercy)

102
Kalunji butter naan

3 cups flour
2 teaspoons instant dry yeast
1 tablespoon sugar
1 teaspoon salt
2 teaspoons kalunji seeds
One third cup each of oil water and milk (mixed together to make one cup of liquid)
Warm the liquid in the microwave
Make a soft dough
You may need more liquid. If you do, add some warm water
Set it aside in a warm place to rise (a couple of hours)
Punch down
Divide into 6 equal portions
Roll out ensuring the centres are thinner than the sides
Grill on medium high in a cast iron fry pan on the stove
Do not grease the pan
Turn once only to cook on the other side
Turn out onto foil
Butter each naan well
Stack one on top of the other
Close foil to keep naan warm
If made in the morning then warm in the foil in the oven
Do not warm in microwave as it tends to get rubbery
Serve hot
Can be made beforehand and warmed just before serving
Tried 103
and Shared by : Rabia Motala
Gluten free Rotis

Make a runny batter with brown rice flour and cold filtered
water
Grease non stick pan with coconut oil
Use a ladle to pour some batter into the pan- just as you
would for pancakes, and tilt the pan around until it is evenly
coated
Cook on low until both sides are done
Delicious when eaten hot
104
Khowse

maymoona Chohan
Ingredients for the curry:

1 chicken cut up
1 large onion
2 tablespoons ghee
2 elachi
1 teaspoon dhana jeeru
1 teaspoon rough red chillies
1 teaspoon salt
1 tablespoon ginger garlic masala
Side ingredients:
Coconut milk or fresh full cream milk and desiccated coconut
Boiled noodles (best to use tagliatelle)
Chopped fresh dhana
Onion
Lemon juice
Fried pur broken up into small pieces
Method:
Braise onions in ghee until golden brown
Add chicken and all spices. Cook until done
When chicken is done add 3 cups coconut milk or fresh milk with 1 cup desiccated coconut.
Let it boil on low, do not scorch, to a thin soup like consistency.
To serve:
Arrange all sides around a bowl of the curry/soup.
Each person layers as follows:
Noodles, pur, onion and dhania, lemon juice, and lastly the milk mixture.
Enjoy!
P. S. If I use fresh milk I braise a tablespoon of chana flour in a bit if oil and add to chicken
before the milk just to make sure it doesn't curdle.
105
Hope this is an enjoyable recipe.
Moongdhall
1 cup rinse
Raw onion oil Jeera
2 grated tomatoes
Garlic
Salt
turmeric
1 1/2tsp chilli p
1 tsp dhana Jeero
Dhania
Whole green chilly
Little water
Throw everything together n cook in low together
Tried and Shared by : Hameeda Ismail

106
Chana and potatoe chat pat

4 potatoes
1 tin chicpea
Method :
Peel and cubed potatoes. Boil in water until cooked
Remove potatoes, do not throw away the water.
In a saucepan add ghee and oil heat and add 1tsp mustard seeds
(rye) allow to cook for few seconds then add 1 onion saut until
turning pink.
Add 1 teaspoon garlic, 3 grated tomatoes, 1 Tablespoon tomato
puree, salt, 1/2 teaspoon haldi, 2 tsp chilli powder. Cook well.
Strain chicpeas and add to tomato chutney cook for 10 min. Add
cubed potatoes to chicpeas.
Add 1/2 cup Amli pulp
1 Tablespoon lemon juice
1cup water
Simmer
Serve with fried pur
Chevro
Amli sauce
Tried 107
and Shared by : Zaahida Moosa
Paneer
1 litre full cream Ayershire milk
1/3 cup double thick cream youghurt
1/3 cup fresh cream
1 tsp freshly squeezed lemon juice
Bring milk to boil Whisk together cream & youghurt. Add to boiling milk & bring up to boil then add in lemon juice.
When milk splits , drain onto muslin draped into a strainer. Bring corners together & create a potli ( parcel )
Allow to drain & refrigerate.
Makhani Sauce

Luthfiya Abbas
1 tin Italian tomatoes ( 400 g)

2 Tbsp tomato paste
3 elachie , 1 stick cinnamon, 3 cloves & 6 peppercorns
1/4 cup ghee
1 tsp Kashmiri chillie powder
1/2 tsp dhana powder
1/2 tsp jeera powder
1 tsp garum masala
3 green chillies slit lengthwise
1/4 cup youghurt
1 tbsp freshly grated ginger
1 tbsp freshly grated garlic
2 tsps sugar
1 tsp kasturi methi
Heat ghee & add whole spices , saut for a few seconds. Add in canned tomatoes & paste with ginger & garlic. Allow to simmer on medium to low heat till it thickens. Add in spices ( not kasturi methi ) - be careful it tends to
108
stick.
Dhokras (Dumplings with

veggies)
2 cups flour + 2 cups mealie meal
1 heaped teaspoon ground green chillies
1 medium onion grated
1/2 teaspoon crushed chilli powder
Recipe : Rashida Osman
1 1/2 teaspoon Dhania gheera powder

1/4 cup oil
1 1/2 teaspoon salt
1/4 teaspoon baking powder
Pour oil in flour, rub in, make a soft roti dough with warm tap water.
150 g each of sliced green beans, baby brinjal. Broad and Gadra beans, carrots, peas.
1 1/2 cup oil, slice one large onion in pot, braise till soft not brown, add to heaped teaspoons ground garlic
into onions.
Add masala:
3 teaspoons chillie powder
3/4 teaspoon turmeric
2 heaped teaspoon Dhania gheera
Braise masala in onions then add 2 grated tomatoes continue cooking, thereafter add chopped veggies,
braise well.
Flatten dumplings in wet hands and add to veggie chutney.
Add 1 cup water and 3 potatoes cut up.
Chopped dhania and green chillies
109
2-3
pieces dry fish
500 ml extra water And allow to cook 15 minutes
BHEL PURI
This recipe is more of a method, use quantities as desired.
Potatoes, boiled, peeled and cubed. Season with salt and chilli powder
Onions chopped finely
Tomatoes chopped finely and drained
Delhi chaat amli sauce
Delhi chaat green sauce
Grated green mango
Yoghurt mixed with a little sugar (optional)
Fine sev
Chopped dhania
Layer all ingredients, either in individual containers or in a platter in
the order above, starting with potato at the bottom.
Basically, you need 3 sauces:
An amli/date sauce
A green mint chutney
Sweetened yoghurt
I used to make my own but now it's easier to buy from CHOHANS
The idea is to get the right mix of spicy, sweet and tangy.
You can add any other ingredients, my friend even adds rice crispies
for some crunch!
Tried and Shared by : Katie Vawda

110
Vegetable Casserole
Peel, cube and boil 1 potato in salted water
Drain and set aside
Boil 1 cup mixed veggies, then drain and set aside
Remove the crusts from 3 slices bread, butter the
bread, cube and set aside
Make a simple white sauce with 1 cup milk and 1t
maziena and set this aside as well
Use a casserole dish and layer as follows:
A layer of potatoes first, then the mixed veggies,
then some grated cheese
Pour white sauce over this and cover the casserole
with the cubed buttered bread
Bake on 180C until the bread turns golden brown
Serve immediately
Tried and Shared by : Rabia Motala
111
Arabic rice
Boil basmati rice half way with a little oil and salt. Sieve rice, then add
to the pot with a little water. In a pan make a vagaar of ghee, thin
pasta or vermicelli, one clove, two whole elachi, some cut almonds and
yellow raisins. When all golden add vagaar to rice.
Tried and Shared by : Shemeen Mota
112
Red All purpose Masala

1 kg Garlic
1 kg dry whole red chillies
1 cup Jeeroo
1/2 kg rough salt
1 bottle tomato paste (410g) Or 1 tin tomato
pure
2 tablespoons egg yellow coloring
1 small bottle white vinegar(750ml)
Soak chillies in water (2hrs or more) drain
Liquidize all together .
Tried and Shared by : Atiyya

Cassim
113
Green Masala
1 kg green chillies
3 green peppers
2 cups green dhania
2 tablespoon vinegar
2 tsp turmeric
1 cup ground garlic
2 tsp salt
Put in food processor.
Freeze in small containers.
I use this in my cooking and savouries.
Tried and shared by: Atiyya Cassim
114
Naartjie pickle
1 box naartjie peeled
1 cup sugar
1/2 cup water
1/2 cup vinegar
1/2 cup oil
green chillies
curry leaves
Garlic
2 tablespoons methie masala
naartjies and serve cold .
Sprinkle methi masala and chilli powder over naartjies. Boil sugar, water and vinegar for 10 minutes, cool and pour over naartjies. Heat oil
with 2 slit green chillies, 1/4 tsp garlic, some mustard seeds and curry
leaves. Pour over naartjies and serve cold.

115
Chilli pickle
1kg green mango wash wipe cut into cubes
add 1 teaspoon ground garlic
3 to 4 tablespoon akalwaya pickle masala
add 2 teaspoons crushed chilli
2 teaspoon lemon juice
mix well add 5 to 8 tablespoons oil , mix well make
vagaar with mustard seeds curry leaves throw over add
salt to taste . chilli can be added to your taste.
Tried and Shared by : Yasmin Gani
116
Mayo Mango
1 kg mango peeled cut into thin slices
add 1 tsp ground garlic
grind 1/2 bunch dhania
6 green chillies
8 curry leaves together
throw into pickle mix make a syrup with 1 cup vinegar
3/4 cup sugar 4 tablespoons maziena (cornflour)
boil together when it thickens throw into pickle add 5 tablespoons mayonnaise mix well add salt to taste mayo can
be added to your taste .
Tried and Shared by : Yasmin Gani
117
Jeera pickle
1 kg mango peeled cut into thin slices
add 1 teaspoon ground garlic
grind 1/2 bunch dhania 6 green chillies
8 curry leaves together throw into pickle mix
Make a syrup with 1 cup vinegar, 3/4 cup sugar and 4 tablespoons maziena (cornflour). Boil together, and once it thickens throw into pickle. Add 4 tablespoons whole jeera. More
chilli can be added to your taste.
Tried and Shared by : Yasmin

Gani
118
Haldoni
Boil and 10 large tomatoes with 2-3 teaspoon red chilli
paste,1 ball of garlic, water and some brown vinegar
Strain well, discarding all the pulp
Heat 2 Tablespoons oil in a pot and throw in the strained
mixture together with curry leaves and 2 slit green chillies
Add about 4 peeled green mangoes
Cook until mangoes are done
Add about 1.5kg fish pieces and cook until fish is done- do
not overcook
When the fish is done add a blob of ghee and garnish with
dhunnia
Haldoni is delicious served with khuri kitchri and tastes
great with prawns as well as fish
119
Potato Corn Salad

1 kg baby potatoes boiled, peeled and salted
1 tin butterbeans, drained
1 tin sweet corn kernels, drained
Dressing:
1/3 cup olive oil
1/2 cup mayonnaise
1 cup sour cream
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons whole grain mustard
Salt to taste
Chopped spring onion
Chopped parsley
Mix everything together, add dressing.
Leave for a while, then add more mayo and sour cream if too
dry.
Tried120and Shared by : Katie Vawda
Potato salad
Boil 1 kg baby potatoes in their skins and then quarter
them
Add 1 cup Knorr Italian salad dressing to the potatoes
whilst still hot
Cool and add:

Half a crushed weetbix
175ml plain yoghurt mixed with half a cup of mayo
A dash of salt and pepper
Decorate with bean sprouts and herbs
Tried and Shared by : Shaheda Motala
121
Middle Eastern Salad

Ingredients:
1 packet mixed lettuce leaves
1 papaya, sliced
1 mango, peeled and sliced
1/2 cup soft dates, chopped
1/2 cup soft apricots, chopped
1/2 cup toasted pine nuts
1/2 cup pomegranate seeds
1/2 cup alfalfa sprouts
Arrange on a platter.
Drizzle with the dressing just before serving.
Recipe : Shenaaz Soofie
122
Pear and Haloumi Salad

6 pears
3tblsp butter
3tblsp sugar
2 sweet potato
Olive oil
Salt & pepper
Baby spinach
Haloumi
Dressing
1/4 cup olive oil
Zahida Moosa
1/3 cup balsamic vinegar

1 clove garlic
1 1/2 tblsp sugar
2/3 Tblsp water
Method
Cut pears into 1/4's and place in pan with butter and sugar and caramelise.
Place sweet potatoe chunks in oven at 180C in olive oil season with salt n pepper. Bake until tender.
Dip haloumi slices in flour and pan fry
123
Place pear, sweet potato and Haloumi on a bed of spinach leaves. Drizzle dressing.
Exotic Salad
One brinjal cut into pieces and shallow fried till cooked and
lightly salted
One packet lettuce shredded
One cucumber sliced
Quarter bottle roasted pepper drained cut into pieces ( buy
from the grocery store)
bottle preserved in oil)
Quarter bottle sundried tomato drained
Danish feta cubed
One onion sliced and Fried till golden brown
Pita cut into quarters and toasted lightly in olive oil
Dressing
Half cup yoghurt
Half tsp Garlic
Handful coriander
Salt to taste
Quarter tsp green chillies
Liquidise all the above

Naadiya Minty
Layer lettuce than the rest of the ingredients and finally

too with the brinjal .
Before serving dress the salad and sprinkle fried onions .
124
Dressing:
2 tablespoons balsamic vinegar
1 tablespoons light soy
1 tablespoon honey
1/2 cup olive oil
1/4 cup orange juice
Salt
Freshly ground black pepper
Recipe : Shenaaz Soofie
125
ASIAN CHICKEN CRUNCH

SALAD
Ingredients:
4 chicken fillets, cooked and sliced
2 cups sliced red cabbage
2 cups julienned carrots
4 spring onions, sliced
1 cup cocktail peanuts, toasted
Wonton wrappers, cut into strips and fried (I use spring roll pastry if I
can't find wonton)
Lime & cilantro dressing
Spicy peanut sauce
Method:
Mix together all the salad and the chicken.
Toss through the lime & cilantro dressing.
Place in the salad bowl, and top with the wonton wrappers.
Drizzle with some of the peanut sauce and garnish with cilantro leaves

126
Lime & Cilantro Dressing

1/2 cup oil
1/4 cup rice vinegar
1/2 cup dhania leaves
1/4 cup chopped red pepper
1/4 cup honey
2 tablespoons sesame oil
2 tablespoons lime juice
2 cloves garlic
Salt to taste
Combine in a blender on high speed until fine.
Chill until ready to use.
127
Spicy Peanut Sauce

1/2 cup peanut butter
6 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tblspn chilli sauce
1/2 tablespoon fresh ginger, grated
1/2 cup water
Combine all ingredients in a saucepan over low heat.
128
ASIAN STYLE CHICKEN SALAD WITH

ROASTED NUTS
200g egg noodles, or linguine, cooked and tossed in some oil
1 packet baby spinach leaves
1 red and 1 yellow pepper, roasted, peeled and sliced
1 ready cooked chicken; torn into pieces (I poach some fillets in chicken stock and then shred)
1 cup caramelised almonds (I use any ready nut brittle) chopped
Avocado slices
1 mango, peeled and sliced

Katie Vawda
Fried rice noodles

Dressing:
2 tablespoons finely chopped preserved ginger in syrup (in a jar from woolies) with a little syrup
4 tablespoons fresh ginger, grated
6 tablespoons red wine vinegar
2 tablespoons sugar
6 tablespoons soya sauce
1 teaspoon mustard powder, or prepared mustard if you don't want it so strong
2 tablespoons toasted sesame seeds
2/3 cup mild olive oil
1/2 cup chopped coriander
Method:
Arrange the noodles in a platter, cut with a scissors for ease of serving.
Top with the spinach.
Place chicken,veg, and mango in a bowl and gently toss with the dressing. You might not need all
the dressing; the salad needs to be moist and juicy.
Place on top of the spinach.
129
Top with the caramelised nuts and the fried rice sticks for crunch.
Mango salad
Ingredients:
3 x ripe mangoes sliced
1 x red onion thinly sliced
red pepper, thinly sliced
orange pepper, thinly sliced
Peppadews, thinly sliced
Fresh dhania chopped
Dressing:
Add the following to taste:
Peppachita sauce (woolies)
Sweet chilli sauce (optional)
Sundried tomato pesto (woolies)
Sugar
Red chilli powder
Paprika
Balsamic vinegar
Orange juice
Salt, pepper
Method:
Mix all salad ingredients together.
Combine dressing ingredients with salad ingredients
130
3 Bean salad
You need baked beans, red kidney beans and butter beans. I used 2 tins baked beans in tomato sauce and 1
tin of the other two beans but u can use quantities to your preference .
Add :1 finely chopped onion
1 green apple cubed small
1 green pepper cubed small
1/4 cup vinegar
1/4 cup lemon juice
Green chillies to taste
Tried and shared by :
A little sugar to taste. (I omitted this.)

Fresh dhania chopped
Tahseen Dawson
Salt to taste
Mayonnaise about 2 tablespoons.
Mix through with the beans.
131
Garnish with chopped almonds. Refrigerate and enjoy
BUTTERNUT & AVO SALAD

Preheat oven to 200 degrees.
Peel and cube 1 large butternut.
Place on baking tray.
Drizzle olive oil.
Season with salt, black pepper, 2 tablespoons brown sugar and about 1-2
teaspoons green masala.
Stir through and taste.
Bake for about 30 min till done and browned.
Stir in between to prevent from burning.
Dressing
30 ml chopped dhania
30 ml chopped mint
2 teaspoons garlic
2 tablespoons sweet chilli sauce
1 small red onion chopped finely
2 tablespoons balsamic vinegar
A little olive oil
Salt and black pepper
Tried and Shared by : Katie

Vawda
Just before serving add 1-2 Avos peeled and cubed to dressing
Method
Place butter lettuce in platter
Place butternut on lettuce
Sprinkle dressing with mixed avo
Cut 1 half round camembert cheese and sprinkle
Roast
132100 gram cashew nuts and sprinkle
Garnish with fresh dhania
Serve and enjoy
BUTTERNUT AND CARROT SALAD

with dukkah and a yoghurt dressing:
Butter lettuce
Cucumber
Feta cheese
Strawberries
Baby carrots
Butternut, cut into pieces
Arrange lettuce, cucumber, feta and strawberries on a platter.
Roast butternut and carrots with butter, salt, pepper, dukkah and honey on 180
deg till done.
Arrange on top of salad.
Dressing:
cup Yoghurt
Fresh mint - chopped
1 teaspoon basil pesto
1 teaspoon lemon juice
1 tablespoon salad cream
Salt to taste
Blend together.
Vagaar:
Olive oil
Mustard seeds
Flaked almonds
Sesame seeds
Pecan nuts
Pour vagaar over salad.
Pour dressing before serving.
Can also put pine nuts, sunflower seeds, etc over salad.
133
Bulgur wheat and sweet potato salad

1/2 cup bulgur wheat.
2 medium orange sweet potato Peel cut into 1 cm cubes.
1 tsp cumin
1/2 tsp salt
1/2 tsp crushed black pepper
1/4 tsp chilli flakes
2 tblsp olive oil.
Handful pumpkin lightly toasted
Handful cranberries
1/2 packet baby rocket leaves
1/2 tin chickpeas
Handful Mint leaves
Handful chopped parsley
Dressing
4 tblsp. olive oil
3 tblsp lemon juice
1/4 tsp crushed black
Salt to taste
Add cumin, salt, black pepper, chilli flakes and olive oil to sweet potato.
Toss well. Place in oven.
Roast till sweet potatoes are tender.
Place all ingredients in bowl.
Just before serving add dressing. Adjust seasoning.
Dressing is equal amounts of olive oil and lemon juice
134
Tried and Shared by : Ayesha Randeree
BABY SPINACH & MANGO

SALAD WITH KATAIFI NESTS
Baby spinach leaves
Cucumbers, julienned
Carrots, julienned
Green beans, steamed lightly
Rosa tomatoes
Green and orange pepper
Mangoes- sliced & dice
Layer on a platter.
Top with cubes of feta.
Dressing:
ground garlic,
olive oil,
salt,
orange juice,
garlic & herb spice,
golden syrup,
mixed herbs,
ground black pepper.

Vawda
Place Kataifi nest and almonds in an ovenproof bowl,sprinkle with dessicated

coconut,pour a little of the dressing over the nest and almonds and toast for
a few mins.
Cool,place on salad just before serving.
Pour dressing & enjoy!
135
Watermelon and Tomato Salad

with Basil Oil
FOR THE BASIL OIL
2 cups fresh basil, plus more for garnish
1 1/2 cups extra-virgin olive oil
FOR THE SALAD
6 cups cold cubed watermelon rind removed
3 heirloom tomatoes, cut into 1/2-inch wedges
1 Kirby cucumber, cut into 1/2-inch-thick slices on the bias
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon fresh lemon juice
1/2 cup crumbled soft goat cheese (4 ounces)
Sea salt and freshly ground pepper
DIRECTIONS
Make the basil oil: Prepare an ice-water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice-water bath to
stop the cooking process. Drain.
Puree basil in a blender with olive oil until smooth. Strain mixture
through a cheesecloth-lined fine sieve set over a bowl. Let stand until
oil drips through, about 1 hour (do not squeeze cheesecloth).
Make the salad: Toss together watermelon, tomatoes, cucumber, olive
oil, and lemon juice in a bowl. Transfer to a serving platter, and sprinkle
Tried and Shared by : Mishka

Osman
with goat cheese. Drizzle with basil oil and more olive oil. Sprinkle with
136 and pepper. Garnish with basil.
salt
Saudi Champagne
This a very famous Saudi drink that is
soothing and refreshing esp in hot
summer days. 'Saudi' and 'Champagne' are 2 words that do not go together, but this drink is totally non-alcoholic.
Ingredients
1 cup Mixture of fresh fruits (apple
with skin, Oranges skin, strawberry
and pineapple) cut into chunks.
Few mint leaves washed
500 ml (cold) apple juice
500 ml (cold) sparkling water
1 can (cold) 7 up
Lots of ice.
Method
1. Put all your fruits in a serving jug.
2. Just before serving pour in the Apple
juice, sparkling water and 7-up.
3. Decorate with mint leaves and ice and Serve chilled.

137
Strawberry daiquiri
A Punnet of strawberries -hulled
1/4 cup white sugar (more if you like it sweeter)
3/4 cup chilled lemon-lime soda or sprite
4 cubes ice or more than 4 depending on how slushy you want it
In the container of a blender, combine the strawberries, sugar,
lemon juice and lemon-lime soda. Add the ice and blend until
smooth. Pour into a fancy glass to serve.
138
Watermelon Slush Juice

5 cups of sweet watermelon, de-seeded
1 lime
1 and half cups of ice
3 Tablespoons of sugar
2 Tablespoons of water
Blend and enjoy!
Tip: Sugar and Water may be ommitted
139
Bollywood Latt
To make a Bollywood Latt:
Froth 100ml/4oz milk with cardamom syrup (about 1 tsp depending on the sweetness & strength of your brand).
Add ground cardamom to the bottom of your coffee cup.
Pull a double espresso.
Pour in the cardamom milk.
Spoon over the froth.
Sprinkle with additional ground cardamom.
Tried and Shared by : Saaleha Idrees

Bhamjee
140
Creamy Homemade Hot cocoa

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
A Little bit of cinnamon powder or a cinnamon stick (Optional)
Smarties or M & Msor anything similar of your choice (Optional)
1/2 cup whipped cream (more if you like)
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water.
Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very
hot, but do not boil. Remove from heat and add vanilla. Divide between 4 mugs. Add
the cream to the mugs of cocoa . Decorate with cinnamon and sweets.

141
Turkish Delight Sojee

Nazreen Suliman
500 G Butter
- 1 Big Tin Condense Milk
- 1 Big Tin Cream
- 1 Litre Milk
- 1 Teaspoon Red / Pink Food Coloring
- 2 Tablespoons Rose Water
- 1/4 Teaspoon Rose Essence
- 1 Cup White Sugar
- 6 Eggs
- 500 G Semolina
- Ground Elachi
- Saffron At Your Discretion
Optionals: 1 Cup Chopped Rose Turkish Delight
- Coconut
- Pistachios
- Ground Almonds Any Optional s Fine
Method:
In A Bowl Mix Eggs with Sugar Then Add Condense Milk, Cream,
Milk And Sprinkle Powdered Elachi. In A Big Pot Melt Butter
Add optionals let it brown slightly Then add semolina Let it
braise till it is a slight tinge of brown Then slowly pour combined mixture into pot Keep stirring and mixing for +- 10min
Continue mixing Once the mixture starts breaking away from
142is done. whip some fresh cream and serve
the side of the pot it
Enjoy!
Red Velvet Sojee ( Can be

used as Burfee Sojee)

Mishka Osman
a cup of ghee
cup of tastywheat
Braise well with 2 elachi (cardamom) but it must not go brown
Place in a dish:
1 big tin nestle cream
3 eggs
1 cup milk
2 strings of saffron (optional)
Pinch of Elachi (cardamom) essence or powder
1 & teaspoon vanilla essence ( or caramel essence if you prefer)
Beat this for 2 minutes or till frothy.
Add 1 cup of boiled water to sojee whisk quickly on high until water
burns out or is more dried out.
To this add milk mixture stirring/ whisking rapidly off stove allowing to
steam for absorption, place on low if necessary.When liquid is absorbed,
Then place on low and add:
1 big tin nestle cream
1/4 cup sugar
3 tablespoons almond powder(optional)
Mix well.
Once sugar is tasted n to your liking add bottle or more of rose pink
colour and bottle red colour mix in thoroughly add more if needed
for desired colour.
Braise slightly again. This same recipe can be used without the red col143
our as a burfee sojee.
Carrot sojee
3 carrots cut in rounds
2 1/2 cup ghee
Fry carrots in ghee then put through mincer
Braise 1 cup sojee in same ghee until light pink
mix into minced carrots
Add 2 litres full cream milk.
Cook on slow until well combined
Add 1 tin condensed milk
1 large tin nestle milk elachi powder
1/2 cup almond powder .
Taste sugar
Tried and Shared by : Zaheera Moti
144
Sevyu ( Vermicelli)
1 cup vermicelli
100 g butter
Melt butter and braise vermicelli till pale.
Then add: 2 cups boiling water, 1 cup sugar, 1 teaspoon
ground elachi and 1 capful egg yellow.
Allow to cook on a very low heat, Add 3/4 cup dedicated
coconut and continue steaming.
Decorate with crushed almonds
( La-Mercy)
145
Kheer
Boil cup bhimri rice (or any other white rice) until really
soft- use about 1.5 cups water to boil
When done add 2 Tablespoon washed sago and cook again
(the sago is optional)
Separately mix 1 litre milk with 1 small tin of nestle cream,
and add to it lots and lots of sliced pista and badaam, 1
heaped teaspoon elachi powder
Mix this into the rice mixture and cook on low
Halfway through cooking add condensed milk to taste
Cook until required consistency is reached
Top with more pista and badaam and serve hot or cold .
146
Ras malai
1 and 1/2 litre milk
10 heaped teaspoon nespray
Pinch of bicarbonate
2 eggs beaten
1 teaspoon elachi
Rose essence (optional)
1 cup sugar
Methods
Mix the first 4 ingredients together into a soft dough.
Forms 21/25 balls small
Boil sugar and milk together
When milk is boiled add balls to milk and allow to boil for further 20 minutes
Remove from stove and remove balls strain in colander
Best 1 tin nestle cream
1 tin ideal milk
Condensed milk to taste
Give mixture a boil on the stove
Add pistas,elachi and rose essence
Add balls chill overnight in fridge
Tried
and Shared by : Nasiha Wajar
147
Lapsi
1kg Lapsi (crushed wheat)
2 cups ghee
500g ghoor
1 cup sugar
Fresh whole coconut sliced
2 teaspoon soomph + cinnamon stick + elachi
750ml boiling water
Roast lapsi in oven on 140c, turning every now and then till
lightly roasted.
Add ghee to a pot and braise the lightly roasts lapsi with
whole spice and coconut slices to a light coffee colour.
Thereafter add 500ml boiling water, ghoor and sugar, allow
to dissolve. Add the balance 250ml water and steam on 180c
for 10 minutes then reduce temperature to 160c for 1 hour
checking continuously till done.
Recipe : Zubeida Ismail Mahomed Tried

and shared by: Shenaaz F Osman
148
Flaky Dhaiwaras
3 cups flour
Half cup soft ghee not runny
1 tablespoon ground elachi
Make dough with half milk and half water (app 1 cup).
Dough must be firm, leave to rest for 30 min.
Roll one large roti, spread with extra ghee and
maziena, fold like pastry, leave to rest in fridge. Repeat above process twice.
Roll lastly again, spread with ghee and sprinkle maziena
(cornflour), roll like Swiss roll, then cut into disks.
Roll out each disk, cut into diamond shapes, fry on low
heat to achieve crispness.
Dip into warm syrup (basic syrup recipe with Rose water and elachi), sprinkle crushed badaam and pista.
Notes
Freeze the discs you don't use individually, then when
required thaw, roll and fry.
Recipe credit: Zubeida Ismail Mahomed

149
Shared by: Shenaaz Fazel Osman
koeksusters
5 cups cake flour,
1 cup self raising flour
1 and 1/2 packet dry yeast
1and 1/2 teaspoon fine salt
2 teaspoon cinnamon powder
1 teaspoon grated nutmeg powder
put all dry ingredients in kenwood. Warm 4 tablespoon butter, 1/2
cup oil, 1 tablespoon crushed soomph, 1 cup milk, 1/4 cup water, 1/4
cup buttermilk, to the liquids add 1 potato mashed and 1/2 cup
sugar. Beat with egg beater and add 1 and 1/2 teaspoon grated
naartjie rind and add 2 eggs and whisk all these liquids and make a
very soft dough. Grease a large Tupperware and place dough in to
rise for 2 hours, punch down shape let rise for 15 minutes then fry.
Syrup: 3 cups sugar,2 cups water,2 cinnamon sticks and few elachie
pods, few drops lemon juice. Boil till thick then add 1 teaspoon
butter boil and remove
Tried and
150 Shared by : Mehroon Hans
Oreo Brownie dessert

Ingredients:
165g of unsalted butter
200g of grated dark chocolate
Tried and Shared by : Zahra Moti
3 eggs
2 egg yolks
2 tsp of vanilla extract
165g unrefined light sugar
2 tablespoon of plain white flour
1 tablespoon of cocoa powder
1 salt
154g of Oreos broken into quarters
Icing sugar to dust
The method:
Step 1 - preheat the oven to 180 degrees. Grease a 20cm baking tin with butter, use baking paper
Step 2 - melt the butter in a pan over a medium heat. Once the butter has melted, remove the pan from the
heat and add the grated chocolate. Leave to stand until the chocolate melts and then stir together.
Step 3 - whisk the eggs, egg yolks and vanilla extract together in a large bowl until the eggs begin to get light
and fluffy.
Step 4 - add the sugar in two additions, whisking between each. Pour it around the side of the egg. Keep whisking Until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it.
Step 5 - add the flour, cocoa powder, salt and a third biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly.
Step 6 - bake on the middle shelf of the oven for 25-30 minutes. Leave the brownies to cool in the tin - the
top will sink and crack a little.
Step 7 - remove the brownies and cut into squares. Dust with icing sugar and serve
151
Colored popcorn
Ingredients:
1 tablespoon vegetable oil
1/2 cup popping corn
1 cup caster sugar
Red, blue and yellow food colouring
Method:
Step 1 - line 3 large baking trays with baking paper. Heat oil in a large saucepan over medium
heat. Add 2 pieces of corn. Cover with a tight-fitting kid. Shake saucepan gently when corn
starts popping. Remove from heat when corn stops popping and transfer to a bowl.
Step 2 - place 1/3 cup of sugar and 1/4 cup cold water in a medium saucepan over medium
heat. Stir for 8min or until sugar is dissolved. Add 3 to 4 drops of red food colouring. Add
1/3 of the popcorn to the pan. Reduce heat to low and stir for 30 seconds to 1 min until popcorn is Coated in sugar. Spread popcorn into one prepared tray. Stir to separate and set aside
to cool completely.
Step 3 - repeat process with remaining popcorn, sugar, cold water and blue and yellow food
colouring.
Step 4 - place popcorn in a large bowl. Stir until well combined and serve.
Tried and Shared by : Zahra Moti

152
Marshmallow cakes
Cake:
1 cup castor sugar
1 & 1/4 cups flour
3/4 cup oil
1/4 cup warm water
1 teaspoon vanilla essence
4 eggs
Beat all ingredients together till well blended. pour into cupcake cases.bake on 180
until done 15mins.allow to cool slightly...
Topping:3 tablespoons mallow whip
Roasted coconut
Melt mallow whip until thin. (Like syrup). Beat in electric beater until white and
fluffy (like marshmallow mixture) spread over cakes & coat with coconut.

153
RASPBERRY ETON MESS

Ingredients:
1 cup fresh cream
cup icing sugar
cup granulated sugar
250 g raspberries
meringues, crumbled
Directions:
Place fresh cream into a small bowl and whip until soft peaks form. Add
the icing sugar and beat until stiff peaks form; set aside. In a separate
bowl, mash 200 g raspberries with the granulated sugar. Fold raspberry mixture into the whipped cream. Fold in crumbled meringues.
Spoon eton mess mixture into tall glass, layer with whole raspberries.
Tried and Shared by : Tasmiya Omar Mahomed
154
Chilla (Pancakes) :
1 Egg
4 Tablespoons sugar
1 cup flour
Half a cup of Milk
Half a cup ofWater
Beat the egg and sugar, add half cup of milk and half cup
of water , pour in the egg and mix in the flour.
Tried and Shared by : Ayesha Rashid Essa
155
Fudge Glaze Brownies

350 g unsalted butter, softened
550 g caster sugar
Tried and Shared by : Shenaaz F
150 g cocoa powder

100 ml golden syrup
Osman
6 eggs, beaten
180 g plain flour
400 g white chocolate
250 g pecan nuts, pecans for decoration
Fudge glaze
300 ml cream
100 ml milk
100 ml golden syrup
400 g dark chocolate
Preheat the oven to 175C. Mix the butter and the sugar until pale and creamy.
Stir in the cocoa powder and syrup.
Mix in the eggs one at a time and then carefully add the flour into the mixture.
Chop the chocolate coarsely and blend into the mixture together with the chopped walnuts.
Line a square cake tin, 30 x 30 cm (12 x 12 in) with greaseproof paper. Pour in the mixture.
Bake in the centre of the oven for 25-30 minutes or until a skewer inserted into the centre comes out
slightly sticky.
Leave the cake to cool.
Bring the cream, milk, syrup and ginger to the boil. Take the saucepan off the heat.
Chop the chocolate finely and blend it into the warm mixture. Stir until the chocolate melts.
Spread the glaze over the cake and sprinkle over a few whole pecan nuts. Leave in the fridge until set.
Cut the cake in squares.
156
Baklava Cheesecake
Tried and Shared by : Shenaaz F

Osman
Step 1
Cinnamon-honey drenching syrup
1 cup granulated sugar (8 oz)
1 1/3 cups water (10.7 oz)
1 cup honey (250 ml)
1/2 teaspoon ground cinnamon
Stir together the sugar, water and honey in a medium saucepan over medium-high heat. Bring to a simmer and let cook for 20-25 minutes until reduced and syrupy.
You should have around 1 and 3/4 to 2 cups of liquid after cooking. This amount doesn't have to be exact, as long as you're somewhere at or in between. Remove
syrup from heat and stir in cinnamon. Let cool completely.
Step 2
Cheesecake
180 g (6 oz) walnuts, almonds and pistachio
Pinch of salt
1 teaspoon cinnamon
2 1/2 packages (20 oz.) cream cheese, at room temperature
300g Greek yogurt
3/4 cup granulated sugar
3 eggs, room temperature
2 teaspoons vanilla extract
1/2 cup butter, melted
12-14 sheets filo pastry
Preheat oven to 180. Spread walnuts on a baking sheet and toast for 5-8 minutes in the oven. Let cool, then place 5 oz. of the nuts in a food processor and process
in quick bursts until finely chopped. You can also chop them finely with a chef's knife. Transfer the 5 oz. finely chopped nuts to a medium bowl and add 1/2 cup of
the drenching syrup, salt and cinnamon. Stir together and set aside. Reserve remaining 1 oz. nuts for later use.
Process cream cheese, Greek yogurt, sugar and vanilla extract together in the bowl of a food processor. Scrape down sides of the bowl if needed. Process until
completely smooth. Add the eggs and process again. Let rest in the bowl while you prepare the filo crust.
Reduce oven heat to 165. Release the collar from an 8-inch spring-form pan. Tear off a sheet of parchment paper and place over the base, then re-attach the collar, allowing the baking paper to stick out the bottom edges (see photo). Place the filo sheets on a clean work surface. Working quickly, lightly brush a sheet with
butter then fold in half. Lay the sheet inside the pan allowing one end of the pastry to overhang the top edge of the spring-form pan. Repeat process with 9 more
sheets of filo; turn and overlap the pieces until the bottom of the pan is completely covered. Cover the remaining sheets of filo with plastic wrap and place in the
refrigerator for later use.
Pour cheesecake batter into the prepared pan. Use a spoon to place dollops of the reserved walnut filling on top of the cheesecake batter. Some dollops will sink
to the bottom, some will sit on top of the batter, so don't worry too much about this part looking perfect. The filling will create random ripples of walnut in the
baked cheesecake (that's just part of the beauty). Fold the overhanging filo edges onto the cheesecake. Bake for 1 hour 10 minutes, or until the center is set. Do
not remove cheesecake from the oven - turn off the oven and prop the oven door open (about 5 inches or so) and let the oven cool down completely (about 40 minutes).
157 of filo dough with butter and place them in a crumpled fashion on
Remove cheesecake from the oven and re-heat the oven to 180. Brush the remaining 2-4 pieces
the top middle of the cheesecake. Bake for 8-10 minutes more or until the newly added filo has turned golden. Cool to room temperature. Top cheesecake with
drenching syrup and remaining 1 oz. of toasted walnuts. Place leftover syrup in a gravy boat beside the cheesecake. Refrigerate leftovers.
Banana Bread
125 g butter
1 cup sugar
5 ml vanilla essence
2 eggs
4 medium bananas mashed
500 ml cake flour
5 ml baking powder
5 ml bicarb of soda
125 ml boiling water
Cream butter and sugar together, add vanilla essence, well beaten eggs and
mashed bananas, beat together. Add sifted flour, baking powder and the
dissolved bicarb in hot water.
Blend and pour into a greased 23 cm loaf tin and bake at 180c for 1 hour.
When cool serve sliced and buttered.
Tried and Shared by : Nazeera Mahomed
158
Coconut Madeira
125 g butter softened
100 ml castor sugar
3 extra large egg yolks
1 teaspoon vanilla essence/extract
1 cup sifted flour

10 ml baking powder
Pinch salt
100 ml milk
Topping
3 extra large egg whites
100 ml castor sugar
1 cup desiccated coconut
Cream butter and sugar, add egg yolks one at a time beating well after each addition, until light and fluffy. Add vanilla essence.
Gradually add flour, baking powder and salt alternating with milk. Spoon batter
into desired well greased baking pan.
Step 2
Beat egg whites till stiff, add sugar and continue beating, mix in coconut, spoon on
top of cake batter.
Bake in a pre-heated oven at 180c for 30 minutes.
159
Decadent Chocolate Cake

Step 1
4 jumbo eggs (room temperature)
1 and 1/4 cup castor sugar
Beat till light and fluffy (10 minutes)
Step 2
125 g butter
3/4 cup milk

50 ml cocoa powder
Osman

Bring to boil, set aside.
Step 3
375 ml sifted flour
20 ml baking powder
Pinch salt
Gradually fold in flour into well beaten egg mixture alternating with milk, pour into a well greased baking pan and bake in a
pre-heated oven on 180c for 25/30 minutes.
Syrup
1/2 cup sugar + 1/2 cup water + 1/4 teaspoon each instant coffee and vanilla essence.
Boil for 3 minutes, leave to cool.
Poke holes in the chocolate sponge cake with a skewer and spoon the warm syrup into the cake.
Bar One Chocolate Topping
2 Bar One chocolate bars chopped into small pieces
100 g plain chocolate
100 ml fresh cream
45 ml butter
Melt chocolate in a double boiler, bring cream and butter to a boil then pour onto melted chocolate, stir till smooth, leave
to cool.
160
Once cooled and a thickish consistency gently pour over cake in a steady stream covering entire sponge.
Decorate as desired, personally I prefer as is.
Mexican churros
Ingredients
1 cup water pour into a small saucepan
2 Tablespoons brown sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoons vanilla extract
Bring to the boil
Once it boils remove from heat stir in 1 cup all purpose flour stir mixture until it forms a ball
Allow dough to cool slightly
In a deep fryer (v hot oil) spoon batter into piping bag with a large
star tip. Pour batter into oil
Turn occasionally till golden brown
Dip into cinnamon sugar
Top with chocolate sauce/caramel
161
Tried and Shared by : Akeela

Joosab
Phyllo Cups
Add the following to a bowl:
Desiccated coconut
Kajoor- cut into small pieces
Tried and Shared by: Ruqaiya
Chopped pecan nuts
Dhoodhat
Mix the ingredients with a little condensed milk (till desired sweetness)
Stack 5 sheets of phyllo pastry together, cut into small squares
Arrange these 5 pieces of small squares in a cupcake pan by placing 1 at the
bottom, put a little water in the middle of the sheet with your finger and
stack the next sheet at a different angle, continue in this manner with the
remaining 3 sheets
Once done, add the filling and bake till golden brown, remove from oven and
add a teaspoon of golden syrup on to the filling of each phyllo cup
Melt some chocolate and decorate the edges of the phyllo pastry using a
paintbrush, sprinkle gold-dust over
162
Homemade Nutella
Ingredients:
200g Hazelnuts (skin off)
1 can condensed milk

250g chocolate (cooking chocolate) dark chocolate is best
cup hot milk
Method:
In a dry pan (no oil), heat the hazelnuts until they start browning nicely keep moving them
around and be careful not to burn them!
Take them out the pan and place on a plate and allow them to cool.
Once theyve cooled down, place the nuts in a food processor or blender and process until they
look like peanut butter . This may take up to 15 minutes (or longer) depending on how powerful
your machine is.
Melt the chocolate either over the stove with a double boiler or you can use the microwave like
I did place the chocolate in a microwaveable bowl and heat for 1 minute (on medium-high) and
stir well and then another minute and stir well until the chocolate is melted.
Once the chocolate has melted, stir in the condensed milk.
Now add the above mixture to the hazelnut butter and process for a minute or two.
At this point you may notice that the mixture becomes quite thick and dense. Add cup of hot
milk if you want to thin it out a bit (I added the milk and it made the consistency just right).
163
Pour into jars this is enough for two medium jars.
Mishka Osman
Creamy Dreamy Baked Cheese Cake

Base
100g melted butter + 150g finely crushed tennis Biscuits, mix together and press into a greased 24
cm spring form tin. Wrap bottom off pan in foil. Leave to chill.
Cheesecake filling
750 g smooth cream cheese
1 cup mascarpone cheese
4 large eggs
112 g caster sugar
1 tablespoon maziena (cornflour)
Method
Pre-heat oven to 180c.Beat the cream cheese in a large bowl until it is light and very smooth, about 4 minutes. With
the mixer running on medium low speed, slowly pour in the sugar. Beat for 3 more minutes. Add the vanilla extract and
lemon zest. Add in the eggs, one at a time, and beat for a full minute after each egg. Scrape down the bowl, reduce the
speed to low. Add in the mascarpone and mix thoroughly. Pour the mixture into the prepared crust. Place the spring
form pan into a large roasting pan and place on the centre rack of the oven. Fill the roasting pan with enough boiling
waterto come halfway up the sides of the spring form pan. Close the oven door and bake the cheesecake until it is
lightly golden on top and the filling is set, but still slightly wobbly in the centre, about 30 minutes. Turn off the oven,
Let the cheesecake cool for one hour in its water bath. After an hour, gently remove the roasting pan from the oven
and lift the spring form pan from the water. Carefully remove the foil from the bottom of the pan and set the pan on a
cooling rack. Run a knife around the top edge of the cheesecake to release it from the pan. Let the cheesecake cool to
room temperature, then cover the top with plastic wrap and refrigerate for at least 4 hours before slicingan overnight chill
164
is best.. Topping: Half water + half cup sugar, bring to the boil. Add 300g strawberries
and allow to cool. Serve the cheese-
cake topped with cooled strawberries.
Osman
Dark and Dreamy Chocolate Rocher Cheesecake

225 g chocolate digestive biscuits finely crushed
100 g melted butter
Mix well and press into a well greased 23 cm spring form tin, preferably base lined
with baking paper.
Bake in a pre-heated oven 180 c or 160 c fan for 10 minutes, remove and cool.
Mishka Osman
Cheesecake filling
600 g smooth cream cheese
400 g jar Nutella
100 g castor sugar
4 large eggs
Beat the cream cheese, Nutella and sugar till smooth and creamy, add the eggs and vanilla
to the cream cheese mixture beating continuously. Lastly mix in the mascarpone cheese.
Pour into the biscuit lined tin, wrap the base in foil, place in a large roasting pan, fill halfway
with boiling water. Bake in middle shelf of oven for 45 minutes.
Switch of oven and leave in water bath for a further 30 minutes. Remove from oven nd chill
overnight.
Chocolate hazelnut sauce topping
125 ml cream
2 tablespoons brown sugar
50 g dark chocolate finely chopped
110 g nutella
Combine cream and sugar in small saucepan, bring to a boil, remove from heat and add
chocolate, stir until smooth then add Nutella, again stir till smooth. Leave to cool.
Pour over cooled cheesecake, completely cover cheesecake with Ferrero halves and serve.
165
Basic cheesecake
1/2 packet tennis biscuit
1/2 packet ginger biscuit
80 g butter
1 tub cream cheese
Tried and Shared by :Ayesha
1 fresh cream lightly whip
Randeree
1/4 - 1/2 cup icing sugar

Crush biscuit in food processor.
Melt butter.
Add biscuits.
Mix well.
Add about 1 tablespoons crumbs into mini glasses.
Keep aside.
Beat together fresh cream, cream cheese and icing sugar till just combined.
Top with cheesecake filling.
Decorate as desired.
***To unmould cheesecake mix together 2 tsp gelatine and 1/4 cup boiling water.
***For aero mint cheesecake add
1/2 slab aero mint chopped
Other half use to decorate
***for oreo cheesecake, substitute oreos for ginger and tennis biscuit for and add
1/2 cup crushed oreo to cream cheese mixture.
***For peanutbutter add
1/2 cup peanut butter
About 6 reeses peanut butter cups chopped
166
Custard Tart
Crust:
2oz butter
cup castor sugar
1 egg
Tried and Shared by : Atiyya
2 tablespoon coconut
Cassim
1 cup flour
1 teaspoon Baking Powder
Spread in pyrex.bake
Filling:
1 x 397gr tin condense milk
3 x 397 tins water
2 sticks cinnamon. (remove when boiled)
Bring to boil.
Beat : 4 large eggs
cup maizena
cup custard powder
Until smooth
Add egg mixture to milk mixture beating continuesly. Boil
Add 1 teaspoon vanilla
1 tablespoon butter beat.
Pour over hot crust. Allow to cool.
167
Spread sweatened nestle cream over top and dust with cinnamon
Pecan & Cinnamon Ring Cake

Ingredients:
Method:
Preheat oven to 180
Grease and line a 23cm ring pan Cream butter, castor sugar and vanilla es-
125g butter
sence until light and fluffy
1 cup castor sugar
Beat eggs on at a time until well combined
Sift flour
2 eggs
Self raising flour and bicarbonate of soda and leave aside
1x250ml tub sour cream
Add sour cream to the butter and sugar mixture and stir well
1 cups flour
Lastly add the flour to the butter mixture and beat well
cup self raising flour
Spread the batter into the prepared ring pan
1 teaspoon bicarbonate of soda

1 cup pecan nuts, finely chopped
cup brown sugar
Combine the brown sugar, sugar, pecan nuts and cinnamon powder
Sprinkle the brown sugar mixture evenly over cake
Spread the remaining cake batter over the brown sugar mixture
Sprinkle remaining brown sugar and pecan mixture over the cake and press
cup sugar
gently
2 teaspoon cinnamon powder

Bake for 30-40min before turning onto a wire rack to cool

Suliman
168
Fresh Cream and Custard clairs

1 cup water
1 cup butter
1 cup flour
Tried and Shared by : Rehanah
4 eggs
Carrim
In a pot boil water and butter

Lower heat and add in 1 cup flour until it's a huge
lump
Add 4 eggs and beat in one at a time until velvety
smooth.
Pipe cases and bake at 200 until golden and crispy
Cut each case through the middle and fill with
fresh cream/custard and top with Nutella.
169
Fried Oreos
1 cup flour
Place your oreos into the freezer at least 3 hrs
2 1/2 tsp baking powder
before use.
Pinch of salt
Whisk eggs and milk together and add to dry
2-3 tbsp caster sugar
ingredients, add oil and vanilla to mixture and
1 egg
continue mixing until smooth.
3/4 cup milk
Dip each Oreo into batter and deep fry until
2 tbsp oil
golden brown.
1 tsp vanilla
Place dollops of Nutella on each Oreo or just
1 1/2 boxes oreos
sprinkle with icing sugar
Oil to fry
Tried and Shared by : Johara
Bhabha
170
Cappuccino macaroon cake

125 gram butter
Method
1/2 cup castor sugar
Cream butter and sugar, add yolks 1 at a time beating af-
3 extra large egg yolks
ter each addition, add essence. Dissolve coffee with warm
water and add to above. Add dry ingr alternating with milk
1 tablespoon instant coffee powder
and beat until well combined.
2 teaspoon warm water
Spoon mixture into a 23cm greased cake pan.
1 cup cake flour

Method for coconut topping
1/2 cup milk
Beat whites till firm, gradually add sugar and beat till
Pinch of salt
soft peaks form. Fold in coconut and spoon over cake.

Bake in pre heated oven on 180deg for about 45 min.
Coconut topping
Once baked, leave to cool in before turning out onto
3 extra large egg whites
wire rack to cool completely.

1 cup desiccated coconut

Suliman
171
Chocolate decadence
1 litre milk
1 cup sugar
5 tablespoon custard powder
3 tablespoon cocoa
1 pack Romany creams
1 slab whole nut
Method
Heat the milk and sugar
Mix the custard powder and cocoa in 1 cup water
Add to milk to form custard
Once mixture thickens remove from heat cool for 10
min
Then add 3/4 pack of Romany creams cut into pieces
and 1 slab chopped who length
Set into martini bowl n allow to cool
Decorate with fresh cream as desired.
Tried and Shared by : Hajra
Mahomed Osman
172
Red Velvet Swiss Roll

4 eggs
Beat the eggs well with an electric beater using the whisk attachment.
180ml castor sugar
Add the sugar and beat well.
30ml oil
30ml sour cream
5ml vinegar
Beat in the oil, sour cream, vinegar, vanilla and food colouring.
Sift over the flour, cocoa, baking powder and salt and fold through until well
combined.
Pour the mixture into a greased and lined 25x34cm Swiss roll pan.
5ml vanilla essence
Bake at 180C for 12-15 minutes or until the top of the cake springs back
30ml red food colouring
when you touch it.
180ml flour
Remove from oven and turn the Swiss roll on to a sheet of non-stick baking
60ml cocoa powder

5ml baking powder
2ml salt
Icing: 250g thick cream cheese
paper that has been sprinkled with castor sugar.

Peel away the paper lining, trim the edges and roll up with the paper. Cool
completely.
Unroll and fill with icing, roll up and spread the outside with more icing.
Decorate with coloured sugar if desired.
160g butter
ICING:
4x250ml sifted icing sugar
Cream the butter and cream cheese until well combined.
5ml vanilla extract
Add the icing sugar and vanilla and mix to form a firm icing.

Suliman
173
Chocolate Mousse
10 pink and white Marshmallows
180ml milk
1 big slab plain Dairymilk
250ml fresh cream
Tried and Shared by : mashooda
coovadia
Method:
Place milk and marshmallows in a glass bowl . Microwave until Marshmallows are melted. Beat
fresh cream until thick. Melt chocolate in microwave. Mix everything together. Pour into serving
dish and refrigerate until set. Decorate with
chocolate curls or as desired.
174
Banana Split
1 litre milk
1 teaspoon china grass powder
2 teaspoons klim milk powder
2 teaspoons custard powder
1 tin. Nestle cream
1 tin condensed milk

Vawda
Boil the milk.

Mix china grass, klim and custard with a little milk
and add to milk and boil.
Remove from stove, add cream and condensed milk.
Set in a bowl.
Top with whipped cream and bananas.
Glaze the bananas with warm apricot jam to prevent
them going brown.
175
Tres Leche Cake

125g butter
Step 2
1 cup castor sugar
1 cup milk
5 eggs
1 tin ideal milk
1 cup flour + 1 1/2 tsp baking powder sifted together
1 tsp vanilla essence
Whisk above 3 ingredients together
3 tablespoon milk
Once cake is baked, poke holes with a skewer and liquid

into hot cake, till it is well absorbed.
Method
Beat butter and sugar till creamy and white, thereafter
Step 3
add the eggs one at a time beating well after each addi-
2 x 250ml fresh cream
tion to avoid curdling, beat well.
4 tablespoon icing sugar
Add the sifted flour and baking powder with essence and
Beat till thick and creamy, spread over cake and deco-
milk, mix well.
rate as desired.
Pour batter into prepared baking pan and bake on 180

deg for 25/30 min.

176
Pistachio , rose and elachi whoopies

3 cups flour
1 1/2 teaspoons baking powder
For the Pistachio-Cardamom Whoopies: Position a rack in the center of the oven and preheat
the oven to 180c. Line two baking sheets with parchment paper.
1 teaspoon ground cardamom

1/2 teaspoon salt
1/2 cup (125g) butter, softened
3/4 cup sugar
3/4 cup (packed) brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup ground pistachios
Rosewater Butter cream:
2 cups icing sugar
4 tablespoons unsalted butter, at room temperature
3 tablespoons fresh (whipping) cream
1 teaspoon rosewater or rose essence
Pinch salt
Sift together the flour, baking powder, cardamom, and salt onto a sheet of waxed paper. In the
work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and
both sugars on low speed until just combined. Increase the speed to medium and beat until
fluffy and smooth, about 5 minutes. Add the egg, beating well. Add the vanilla. Add half of the
flour mixture and half of the buttermilk to the batter and beat on low until just incorporated.
Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and
beat until completely combined. Add the pistachios and mix just until combined.
Using a small ice-cream scoop or 2-tablespoon scoop, drop about 2 tablespoons of batter onto
one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one
sheet at a time for about 10 minutes each, or until the cakes begin to brown. Let the cakes cool
on the sheet for at least 5 minutes before transferring them to a rack to cool completely.
For the Rosewater Butter cream Filling: In the work bowl of a stand mixer fitted with the
paddle attachment, beat together the confectioners sugar and the butter, starting on low and
increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream,
rosewater, vanilla, salt and red food colouring and beat on high until smooth, about 3 minutes.
Assembling the whoopie pies: Spread the filling onto the flat side of one cake using a knife or
spoon. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.
Alternatively, you can use a pastry bag with a round tip to pipe the filling onto the cakes, which
will give you a smoother, neater presentation.
3 to 4 drops red food colouring

177
PINEAPPLE SWISS ROLL

Ingredients
5 eggs (separated)
5 Tablespoon flour
5 Tablespoon castor sugar
2 &1/2 teaspoon baking power
Method
Preheat oven to 190
Line a cookie tray with baking sheet
Whisk eggs whites adding sugar gradually till soft peaks.
Add yolks and mix till combined
Lastly add flour, baking powder and VE and mix a bit more.
Spread mixture evenly on tray and bake for 10mins. Once baked turn out
Immediately onto baking sheet sprinkled with castor sugar and carefully
Remove the baking sheet that the cake baked with.
Roll the cake with the sugared baking sheet into the roll and let cool.
For the filling:
In a pot combine 1 tin crushed pineapple (with the all the juice), 1 heaped
Tbsp custard powder and 1 heaped Tbsp sugar. Mix and bring to boil.
Cook till most of water is cooked out and let cool before spreading inside
cake.
Once cool:
Spread an even layer of pineapple filling inside cake and then spread stiffly
whipped fresh cream over. Then roll Swiss roll.
Sift icing sugar over the top and Enjoy! 178

Katie Vawda
Crunchie Cupcakes
1/4 lb butter, softened
3 eggs
1 1/2 cups Flour
4 tsp Baking powder
2 Tablespoon Cocoa
3/4 cups Castor sugar
1 tsp Vanilla essence
1/2 cup Milk
5-6 large Crunchie chocolate, chopped chunky
Cadbury Dairy Milk chocolate and Nestl Dessert Cream, to decorate.
Cream butter and sugar until light and fluffy. Add milk and vanilla essence gradually, beating on low. Sift flour, cocoa and baking powder
and add, gradually. Beat until well combined.
Pour a small Tablespoon of cake mixture into cupcake pans lined with
cupcake cases. Add 3-4 chunky pieces of Crunchie. Cover with another
Tablespoon of cake mixture.
Bake on 180 deg C for approximately 15 minutes.
Melt Dairy Milk chocolate and mix into dessert cream. Pour on cooled
cupcakes. Decorate with a handful of remaining Crunchie, chopped
roughly.
179
Original Recipe from Zainub

Ahmed, Tried and shared by:
Nazia Essack.
No bake strawberry chocolate tart

Crust
32 (330g) Oreo cookies
1/2 cup (110g) butter, melted
Chocolate Filling
7 oz (200g) milk chocolate
3.5 oz (100g) bittersweet chocolate
7 oz (200 ml) heavy cream
Topping
10 oz (300g) fresh strawberries
chopped nuts (almonds, pistachios, etc), optional
Directions
Place Oreo cookies into the bowl of a food processor and blend until
crumbs form. Add melted butter and pour over the crushed cookies.
Process until evenly moistened. Press cookie mixture with the back
of the spoon and your fingers where necessary, into the bottom and
edges of a rectangular 5x14 inch (12 x 36 cm) tart pan. Freeze until
you prepare the filling, just for few minutes.
180
Tried and shared by : Habiba

Mamoojee
Mini Caramel Cinnabons

5 cups flour
1 tseapoon salt
1/2 cup sugar
125g butter
1 packet instant yeast
2 eggs
1 cup milk
1 cup water
Tried and Shared By:
Caramel sauce
Yasmin Tar
100g milky bar melted

1 small tin nestle cream
1/2 tin caramel treat
Mix above well
Method
Sift flour add salt sugar and yeast. Warm milk, water and butter on stove, cool then add eggs and
whisk then form dough, add more milk if required.
Knead, cover dish and leave to rise till double in size.
Punch down and divide into 5 balls, roll each ball into oblong shape, brush with melted butter, sprinkle cinnamon and brown sugar over, roll up like a Swiss roll, slice rounds and lay flat on a lined baking
pan. Leave to rise for 15 minutes, bake on 180 deg for 15 minutes, remove cool slightly then drizzle
caramel sauce over and sprinkle chopped roasted pecans.
181
Cinnabon Muffins
125 g butter
1 cup Brown sugar
3 eggs
1 cup yogurt
1 and 1/2 cup flour
1/2 cup self raising flour
Filling
1 cup chopped pecans
100 gram Dairy milk chocolate
3/4 cup Brown sugar
2 tsp cinnamon powder
Method
Beat butter and sugar. Add in eggs 1 at a time
and there after the yogurt.
Sift in dry ingredients small portions at a time n
beat in well.
Fill batter in to muffin cases 1 tbl spoon batter
and 1 tbls filling top with another tbls battery
and more filling
Bake at 180.
Optional. These are yummy plane but to make it
more decadent Drizzle caramel treat over or
decorate with caramel icing. .
Enjoy
Tried and Shared by : Hajra Mahomed

Osman
182
Sojee Cake
2 eggs
1 1/4 cup sugar
1 1/4 cup liquid ghee
1 cup taystee wheat
Recipe credit: Rabia Masie (Rabia
1 tsp elachie powder
Gani Essa)
Few strands saffron
shared by: Yasmin Tar
1 1/4 cup flour

1 cup milk
2 tsp baking powder
Method
Beat eggs and sugar till creamy, add ghee then beat, lastly add balance of
ingredients.
Pour into a greased tray, sprinkle cous cous and colored badaam. Bake on
180 deg for 20 min
183
Mississippi mud pie

To decorate:
1 3/4 cup double thick cream cream
Choc shavings
chocolate malt balls
Ingredients:
2 cups flour
1/4 cup cocoa
2/3 cup superfine sugar
2 teaspoons water
1/2 cup chopped pecans
To make the pie dough strain the flour and cocoa into a mixing bowl.
Rub in the butter until the mixture resembles fine bread crumbs. Stir in
the sugar and enough cold water to mix a soft dough. add the pecans.
Chill for 15 minutes.
Filling:
3/4 cup butter
2 1/3 cup brown sugar
4 eggs
4 tablespoon cocoa strained
90g dark chocolate
60 grams dairy milk chocolate
1 1/4 cups light cream
1 teaspoon choc extract
Roll out the dough on a lightly floured surface and use to line a deep 9
inch/23cm loose bottomed flan pan or ceramic flan dish. Line with foil
or baking parchment bake for 190deg for 25 minutes.
To make the filling beat the butter and sugar in a bowl and gradually
beat in the eggs with the cocoa. Melt the choc and beat into the mixture with the light cream and choc extract.
Pour the mixture into the cooked pie shell and bake at 170deg for 45
mins. Until filling is set.
Let the mud pie cool completely then transfer into a serving plate.
Cover with whipped cream and choc flakes and let it chill
Tried and Shared by 184

: Akeela
Joosab
Chocolate Chip Cookies

Ingredients:
Instructions:
3/4 cup unsalted butter, melted
In a large bowl, mix melted butter and both sugars together until combined.
1 cup brown sugar
Stir in the egg, egg yolk and vanilla until smooth. Add flour, corn starch, salt
and baking soda and mix until just combined. Fold in chocolate chips. Do not over
-mix or this can result in tough cookies. Cover bowl with plastic wrap and chill
1 egg
dough for at least two hours or up to 24 hours.
1 egg yolk
Preheat oven to 170 degrees C. Line or grease two cookie sheets with parch-
1 tablespoon vanilla extract

2 1/2 cups + 2 tablespoons all-purpose
flour
ment paper. Shape your dough into one rounded tablespoon per each cookie and
place on cookie sheet. Bake for 10-11 minutes. Cookies will appear under-done,
this is what you want if you want soft-baked cookies, they will set up just fine
1 teaspoon baking soda
when they cool. If you like crunchy cookies, bake them longer.
2 teaspoon Mazeina (corn starch)
Allow cookies to cool on hot pan for no longer than 5 minutes, then transfer to a
pinch salt
wire rack to finish cooling completely.
1 cup semi-sweet chocolate chips white

and brown ( or chopped up slab of choco-
Perfect Chocolate Chip Cookies will stay soft and fresh for up to 6 days stored
late , I prefer to add extra )
in an airtight container at room temperature.

Osman
185
Peppermint Cake
1/2 lb butter
1 and 1/4 cups sugar
3 tab oil
Cream until light and fluffy.
5 eggs
Add one @ a time, beating well after each addition.
1/4 cup Maizena /cornflour
2 1/2 cups flour
Add alternately with
1 1/4 cups milk
Mix well.
METHOD:
1). Divide dough into 2 parts.
2).add 1/2 teaspoon green colouring and 1/2 teaspoon peppermint essence to one part.
3).add 1 tablespoon cocoa to the other part.
Grease a large tube pan. Put green and brown batters in layers
4).bake @ 180 degrees until done. cool
Spread ganache or chocolate icing on top, decorate with grated peppermint crisp....
ICING:
1/4 cup milk
2 tablespoon oil
200g Dairy Milk chocolate
1).boil and cool pour over cake.
186
Tried and Shared by: Faiza

Hadjee
Peppermint chocolate cake

Ingredients:
250 grams butter
1 1/4 cup sugar
1/2 cup milk or water
2 1/4 cup flour
3 tablespoons oil
6 eggs

Haseena Wajar
Method:
Beat butter and sugar together
Add milk or water and beat
Then add flour and baking powder
Add oil
Beat in the eggs
Divide the batter in two equal parts, in the first part put one teaspoon peppermint essence and green food colouring. In the second
half put in cocoa powder.
Bake on 180 for 20-25 minutes
Decorate as desire
187
Fallows Cake
Ingredients:
Beat together
125g butter
125g butter
cup castor sugar
cup castor sugar
3 eggs
Then add
3 eggs
1 cup flour
Beat well
Soak together first (for

15 min)
Add fruit mixture alternately with 1

cup flour
1 cup hot water
Preheat oven to 180c
1 cup fruit/dates
Bake in loaf pan for 60 min
cup nuts
1 teaspoon bicarb

188
Custard Cake
1/2 lb butter
4 tablespoons sugar
3 eggs
Cream together n add:3 level cups flour
1 and 1/2 teaspoon Baking powder
Mix to form a soft biscuit dough. . Can add few drops of milk if
necessary.
Roll out 7 rotis. Bake at 180 for 10 minutes. Cool.
Sandwich together with lukewarm custard.
Custard
1 and 1/2 litre milk
1 and 1/4 cup sugar
1 cup custard powder
Tried and Shared by : Nooshin

Kalla
(A family favourite)
189
Carrot Cake
4 eggs
400ml brown sugar
250ml oil
500ml cake flour
2 teaspoon bicarb
2 teaspoon cinnamon
1 teaspoon salt
4 cups grated carrots
100g chopped pecans (optional)
Combine eggs and sugar in a large mixing bowl and beat until very
light and creamy. Beat in oil. Add sifted flour, bicarb, cinnamon and
salt. Lastly add carrots and nuts. Bake at 180 degrees for about 40
minutes
Tried and Shared by : Khatijah Vawda
190
Sponge Cake
250g butter
1 and 1/2 cup normal sugar BEAT
Add 4 eggs
mix
Add 2 and 1/2 cups flour
1 cup milk
Mix
Directions:
Spray and cook cake tin.
Bake 180 degrees till baked approx 20 /25 minutes
Source : Amina Arbee

Tried and Shared by : Nisha Ameen
191
Milk tart
1/4 pound butter
1/2 cup sugar
1 egg
Tried and Shared by : Sabeeha
Beat together
Wajar
2 cups flour
2 teaspoons baking powder
Make soft dough
Put into large Pyrex and bake case
1 litre milk
1 cup sugar
Melt on stove
3 eggs
1/4 pound butter
4 tablespoons mazina
4 tablespoons flour
Liquidise
Add to milk mixture and stir till it thickens Like custard
Pour over the casing and sprinkle cinnamon
Chill in fridge
192
Cherry, Date and Coconut Pastry Twists

400g roll puff pastry
1/2 cup chopped dates
1/2 cup chopped green and red glac cherries
1/4 cup chopped roasted almonds
1/4 cup chopped roasted pecan nuts
1/2 cup desiccated coconut lightly toasted
2 tablespoon condensed milk
Apricot jam for brushing pastry
Beaten egg whites for brushing pastry
Sugar for coating pastry
Method:
Line 2 baking sheets with silicone mats.
Cover your working area with a silicone sheet or cling film.
Roll out pastry to 5mm thickness.
Brush one side of pastry with beaten egg whites.
Remove pastry from working area, and sprinkle sugar generously over the working area.
Turn the egg white brushed side of the pastry onto the sugar and press into sugar so it sticks to pastry.
Heat the jam in the microwave until it begins to bubble, then working quickly brush the plain side of the pastry with liquid jam.
Mix the coconut, dates,almonds, pecans, and glac cherries together with the condensed milk to create a moist filling.
Spread over half of the pastry and push down lightly.
Turn over the other half of the pastry onto filling thereby sandwiching the filling, and once again push down lightly.
Slice the pastry in half horizontally, then vertically creating four squares.
Slice each square into strips, twist each end in opposite directions until sufficient twist is achieved.
Tasneem Mahomedy
Place on silicone mats leaving sufficient space between each twist for expansion during baking.
Bake until golden brown.
Tip: Dust dates and glac cherries in cornflour when chopping to prevent it clumping together and sticking to the knife.
Recipe inspiration:
Date puff twists - Purple Cosmo Cuisine
193
Ice cream Swiss roll

4 jumbo eggs
1/4 cup mazeina
1/2 cup flour
1/4 cups cocoa
Pinch of salt
Method
Sift dry ingredients thrice. Grease and line a Swiss roll pan and set aside.
Beat eggs until increased in volume, add sugar a little at a time and beat till
light and fluffy. add vanilla and fold in dry ingredients. .do not over mix.
.bake @200 for +- 12 minutes. Turn out onto a damp tea towel lined with wax
wrap and sprinkled with castor sugar..roll and leave to cool..unroll and spread
with Nutella ..then spread slightly softened ice cream. re-roll and freeze till
firm. before serving pour over chocolate ganache and drizzle white chocolate
Tried and Shared by : Zainab Bobat
194
Coconut lagan
1/4 cup sojee
1 litre milk
Pinch of elachi
1 cup coconut
3 eggs
3/4 cup sugar
2 tablespoon condensed milk
3 tablespoon ghee
1 big nestle cream
Method
Boil milk and sugar when sugar has dissolved add coconut and soak for a while.
Braise sojee in ghee and as it starts changing colour add coconut and milk mixture till its thick. When cool add beaten eggs and elachi and tin cream.
Pour in a greased (with butter) casserole and sprinkle badam over.bake at 180
till set and light brown
Tried and Shared by : Tasneem and

Mehmoona Bobat
195
Choc Cake
I use this recipe for most of my Chocolate cakes. I particularly like this for the Wilton teacake pan or the mini bundt
4 eggs
190ml castor sugar- about 1 cup
125 ml oil
125ml hot water mixed with 1t coffee- allow to cool
1 cup flour
15ml BP/3 teaspoons
Pinch of salt
60ml cocoa or just under 1/4 cup
1 teaspoons vanilla
separate 4 large eggs - keep the stiffy beaten egg whites aside until last
beat egg yolks & 190 ml castor sugar until light & fluffy,
add in 125 ml oil, 125 ml hot water mixed with 5ml coffee (allow water to cool a bit before
adding in)
sift - 1 cup cake flour, 15 ml baking powder, pinch of salt (which i usually forget..), 60 ml cocoa
Add in dry ingredients into egg yolk bowl .beat until smooth. gently fold in the beaten egg
whites.
For 1 large cake bake in a well greased pan at 180 degrees celcius for about 25 minutes I use the chicago metallic mini cakes pan.
sprayed it well with spray & cook & filled halfway.
Bake for 16 minutes
196
Tried and Shared by : Naqiyah Mayat
Salted Caramel Flan

Hot milk sponge.
(Can b used 4 lamingtons, bday cake etc).
4jumbo eggs.
250g caster sugar.
280g Flour.
15ml BPowder.
5ml Vanilla.
100g butter.
250ml milk.
METHOD.
Beat eggs an sugar till white an fluffy. Melt butter, milk and vanilla essence, Do NOT Boil.
Alternate milk mixture with dry ingredients.
Pour into 4 prepared flan pans an bake @ 170 c for 15 to 20mins......
TOPPING.
1tub woolies marscapone
500ml woolies long life cream. Half teaspoon Vanilla essence
3-4 Tablespoon icing sugar.
Beat all in kenwood till stiff peaks form..... Careful not to overbeat! Top as desired.
SALTED CARAMEL.
Beat 4-5 tablespoon caramel treat till smooth.
Add a good pinch of maldon salt flakes or crushed rough salt. Place blobs of salted caramel on top of cream an swirl
through with a knife to marble,
Top wit half slab of crushed peanut brittle!
Dust with icing sugar an serve !
Enjoy!
CHOC CREAM TOPPING.
Melt a slab of dark choc wit 2 to 3 tablespoon cream, cool a bit and swirl through cream
Top with shards of white, dark an milk chocolate.197
Tried and Shared by : Bilkish

Vahed
Rolo Cupcakes
3 eggs separated
1 cup castor sugar
1/4 cup oil
2 T cocoa
1/2 cup boiling water
1 cup flour
2 t baking powder
Beat egg whites stiff. Add sugar and beat. Add yolks. Beat well. Add flour.
Mix well with metal spoon. Mix oil, cocoa n water together. Add, then add
the baking powder. and fold. pour batter into cups. add 1/2 tin caramel treat
in each cup. bake till done. Cool n spread a thin layer of caramel treat over.
Pipe rosettes of fresh cream on top n place a rolo over
198
Lamingtons
Hot milk sponge. (Can b used 4 lamingtons, bday cake etc).
4jumbo eggs.
250g caster sugar.
280g Flour.
15ml Baking Powder.
5ml Vanilla.
100g butter.
250ml milk.
METHOD.
Beat eggs and sugar till white an fluffy........ Beat well
Melt butter, milk and Vanilla..Do NOT Boil.
Alt milk mix with drying quickly
Pour into greased cupcake pans and bake at 170C for approx 10mins
While the cake is baking make the sauce
2oz butter
1 cup boiling water
1.5 cups icing sugar
3T cocoa
Boil together until thickens- not too thick though
Sauce 2
4 ounces baking chocolate
1 1/2 cup milk
Dip warm cake into hot sauce quickly and then coat with desiccated coconut
Better to have 2 pairs of hands to do this. Goes much quicker and
199is less messy
Don't leave the cake in the sauce. Work quickly
Recipe credit: Bilkish Vahed

shared by Munira Gangat
Mozart cake
Sponge:
3 egg whites
cup castor sugar
Beat till stiff. Add in yolks and beat.
75ml flour
85ml maziena (corn flour)
Sieve and fold into egg mixture. Add in 1 teaspoon vanilla essence.
Preheat oven to 180 degrees. Lower to 160 when baking. Divide mixture
into three. Spread on greaseproof paper on trays.
Filling:
1 egg yolk
cup castor sugar
Beat till pale.
Add in cup cream cheese/mascarpone cheese. Add in 2 cups whipped
cream and coffee to flavour. Stack sponge with filling in between ending
with filling. Grate chocolate on top or decorate as desired.
Tried and Shared by : Tasneem Bobat
200
Burfee
500g klim
1 small neste cream
Rub together n leave aside for 4-6 hours. Then put through magimix or coffee
grinder till even crumblike consistency
Leave aside
Now boil the following together:
1 cup icing sugar
1 cup castor sugar
125g butter not margarine
Boil the above till mixture rises, remove from stove, let it settle down, bring it
back to the heat, boil again till mixture rises, remove from stove, let it settle
down....do this 5x
Then add hot syrup to d klim mixture n mix welll n leace to cool completely.
Now add 1 full teaspoon powdered elachi, 2tablespoon group almonds, beat a little in magimix, pour in mouls n decorate with coloured sliced almonds n refridgerate to set.
(My daughter used 1 n 3 quarter cup ordinary sugar instead of icing n castor
sugar.)
Tried and Shared by : Rabias Recipes
201
Coconut Dessert
Half litre milk
1 tin nestle cream
2 eggs
2 slices bread without crust
Half cup coconut
Liquidise above mixture
Pour into casserole dish or Pyrex
Place on tray with water and bake at 160 till done approx 1
hour
Cool completely. Decorate with nestle cream and coconut
Every body loves this .Enjoy
Tried and Shared by : Farhana

Carrim
202
Chocolate pavlova
4 egg whites (room temp)
1 cup caster sugar
3 teaspoons cornflour (mazeina)
1 teaspoon white vinegar
3 teaspoons cocoa powder
250 ml thickened cream
cup Nutella
1 punnet of strawberries
Method:
Preheat oven to 150C and line 2 baking trays with parchment paper.
Using an electric mixer, beat egg-whites until soft peaks form.
Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
Add the corn flour, vinegar and cocoa powder and fold through.
Spoon mixture into 2 18-20cm circles. Using a palette knife, shape into a circle with high sides.
Place in the oven, reduce the heat to 120C and cook for 45 minutes.
Then turn the oven off and allow the meringues to completely cool in the oven (at least an hour).
Using an electric mixer, beat cream until soft peaks form.
Gently transfer first layer of pavlova to a cake stand. Spread half the cream over the top, followed by half of the Nutella (microwave it for 10 seconds to help make runny).
Chop half of the strawberries into a rough dice and sprinkle on top.
Carefully put on the second layer of pavlova and repeat the cream and Nutella process. Garnish
the top with strawberries.
To serve, a dusting of icing sugar.203

Mishka Osman
Turkish Delight Cupcakes

Ingredients:
4 jumbo eggs
300 ml caster sugar

500 ml cake flour
Osman
15 ml baking powder
a pinch of salt
250 ml milk
100 g butter
1 tablespoon Rose Essence
2 tablespoon Rosewater
45 g ground pistachio nuts
Method:
Pre-heat oven to 180 C. Line non-stick cupcake pan with paper cases.
Beat eggs and sugar until light and fluffy.
Sift flour, baking powder and salt together, then fold into egg mixture.
Heat milk and butter until butter is melted, but dont let it boil. Add vanilla, then fold into flour and egg mixture.
Pour batter into tin, then bake for 15/20 minutes until cooked and light golden brown.
Remove from oven, and cool on a wire rack.
ROSE WHITE CHOCOLATE GANACHE
1/2 cup cream
1 cup white chocolate chopped
1 tablespoon rose essence
900 g Turkish delight
Crushed pistachio
Place the cream and rose essence in a small saucepan over medium-low heat, stirring occasionally, until bubbles begin
to form around the edges. Remove from heat. Add the chopped chocolate, allow to sit for two minutes. whisk until
the cream and the chocolate are smooth. Cool, then refrigerate for an hour. Beat the ganache mixture with electric
beaters, for 1-2 minutes, until thick and creamy. Dollop or pipe onto your cupcake, decorate with Rose Turkish delight and crushed pistachio.
204
Kudrit Kader / Creme caramel cake

Ingredients for Sugar Syrup:

Mishka Osman
cup (145g) sugar

Method for Sugar Syrup:
At a low temperature put sugar in a medium size aluminum cake pan ,heat it up until its completely melted.
Put it away to cool. Eventually its going to get hard.
Ingredients for Crme Caramel:
3 eggs
2 cups (230 g) powdered milk
2 cups (470 g) water
1 cup (192 g) sugar
Method for Crme Caramel:
1. In a electric mixer add all ingredients and mix until well mixed.
2. Add the mix on top of the sugar syrup.
Ingredients for Cake:
3 eggs
cup (96 g) sugar
cup (105 g) vegetable oil
cup (118 g) water
1 cup (90 g) flour
3 teaspoon (11 g) baking powder
3 tablespoon (21 g) cocoa powder/ or 2 tablespoon instant coffee
Method for Cake:
1. With an electric mixer beat eggs, sugar and vanilla.
2. Add flour and baking powder.
3. Add vegetable oil, water and cocoa. Keep beating until batter well-blended.
4. Add batter on top of sugar and crme caramel mix.
5. In a bigger aluminum cake pan put boiled water , dont fill it up. Put the smaller aluminum pan that has the batter in the bigger pan. Make sure water doesnt
get to batter.
6. In a preheated oven to 175 Deg C put the pans. Bake between 45 to 60 minutes or if a wooden pick inserted in center should come out with just a few moist
crumbs on it.
205
7. Leave cake to cool. Refrigerate for 4 hours.

On a serving plate turn the cake pan upside down so it would come down on the plate.
Caramel Lamingtons fingers

Sponge cake:
4 Jumbo eggs
250 g caster sugar
Mishka Osman
500 ml flour
15 ml baking powder
a pinch of salt
250 ml milk
100 g butter
Method:
Pre-heat oven to 180 C. Line a large rectangular baking/roasting tin with non-stick baking paper.
Beat eggs and sugar until light and fluffy.
Sift flour, baking powder and salt together, then fold into egg mixture.
Heat milk and butter until butter is melted, but dont let it boil. Add vanilla, then fold into flour and egg mixture.
Pour batter into lined tin, then bake for 25 minutes until cooked and golden brown.
Remove from oven, and cool on a wire rack.
caramel sauce
125ml (1/2 cup) milk
1 can (385g) Nestl caramel treat
1 cup dessicated coconut
Method:
Bring the milk to a boil, then remove from heat immediately. Pour into a blender cup, add caramel, then use a
stick blender to blend to a smooth sauce.
Cut the cooled cake into fingers, about 3 x 10cm. Dip them one by one into the slightly warm caramel sauce,
206
and then immediately into the coconut. Leave to dry for at least 15 minutes on a wire rack, then store in an
airtight container
Hazelnut Rocher Brownies

INGREDIENTS:
200 g chocolate chopped
3/4 cup unsalted butter cubed
1 1/4 cups sugar
Mishka Osman
3 large eggs
1 teaspoon vanilla extract/essence
Pinch salt
1 cup flour
12 Ferrero Rocher candies, sliced in half
1/2 cup Hazelnuts
For the Nutella Buttercream
60 g soft butter
1/3 cup Nutella
1/2 teaspoon pure vanilla extract
1 1/2 cups icing sugar
2 tablespoons cream
DIRECTIONS:
1. Preheat oven to 180 degrees. Line an 88 inch baking pan with foil and spray with nonstick cooking spray.
2. Melt chocolate and butter over a double boiler.
3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt and hazelnuts. Gradually add in flour; stir until just
combined.
4. Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of
brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack to cool completely.
6. Cream the butter and Nutella until fully combined. Add in the vanilla extract, icing sugar and cream and mix on low speed
until all sugar is incomporated. Turn mixer to medium-high speed and beat the frosting well. The frosting will be thick,
smooth and creamy. Frost cooled brownies and slice before serving.
NOTES:
207
- Nutella Brownies are best served the day they are made, but will keep in an airtight container for up to 2 days.
dribble nutella over instead of buttercream. Use whispers or chocolate nuts instead of Ferrero Rocher. Adapt as desired.
Whispers Biscuit
250g butter
1 cup icing sugar
1/2cup oil
Recipe by : Tahera Seedat
1 cup maizena (corn flour)

1/2 cup almonds chopped
2 and 3/4cup flour
Seedat
1 teaspoon vanilla essence.

Beat butter and sugar till light, add in rest of ingredients to form dough.
Roll into balls for rafaello, dip in white choc and roll in coconut.
Roll out, scrape with fork to make a criss-cross pattern, cut into shapes and
drizzle with chocolate when cool.
This recipe is excellent for fully coated chocolate biscuits, add more flour
to make a firmer dough, cut in desired shapes and decorate with chocolate.
Ground Pista can be added
208
Chocolate Logs:
250 g of butter / margarine
3/4 cup sugar
Cream together till white
Add two cups coconut
1/3 cup oil
2 tablespoons cocoa
Mix well and add enough flour to make a soft dough
+- 2 cups
Shape into small balls in a slightly oval shape (like
a rugby ball)
Set on tray and press down with fork
Bake for fifteen to twenty minutes
When baked and cooled
Decorate with milky bar chocolate and peppermint
crisp
Tried and Shared by :209
Asma umme
humza
Snickerdoodle biscuits
1 cup butter , room temperature,
cup sugar ,
cup light brown sugar ,
1 egg, plus 1 yolk ,
1 Tablespoons vanilla essence,
1 teaspoon baking soda ,
1 teaspoon cream of tartar ,
teaspoon salt , 1 teaspoon cinnamon ,
2 cup flour
Cinnamon Sugar
cup granulated sugar and 1 Tablespoon cinnamon
Instructions
Preheat oven to 180Line a baking sheet with a silicone mat or parchment paper, set
aside. In bowl beat butter and both sugars until light and fluffy, 2-3 minutes. With
mixer on medium speed add in egg, yolk and vanilla and beat for another minute,
scraping the sides as necessary. Turn mixer to medium low and mix in baking soda,
cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary. Turn mixer to low and add in flour, mixing until just combined. In a separate
small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined. Using a cookie scoop or spoon, measure out about 2 Tbsp
of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon
Sugar mixture. Place on prepared baking sheet about 2 inches apart. Bake for 10-12
minutes, turning cookie sheet halfway through baking. If you prefer a crisper
210
cookie, bake for an additional 2 minutes. Enjoy.
Tried and Shared by : Khatijah

Vawda
Nutella and Almond Cookie Biscuits:

This is one of my very favourite biscuit recipes. I have made
Directions
it twice , once with fine almond and once with chunky al-
Preheat oven to 180 deg C. Spray cooking sheet with non-stick
mond . You can adapt it as you desire .
spray or line with parchment paper.

In a small bowl, combine flour, sugar , sugar, cocoa powder, and
1 Cup Cake Flour
salt. Whisk together until well combined.
1/2 Cup castor sugar
In a bowl attached to a Kitchen aid or magic mix add butter.
1/2 Cup icing sugar
Beat until creamy. Add in the yogurt, egg, and vanilla extract.
1/3 Cup cocoa ( I left it out and added 1/3 cup flour)
Beat until smooth. Add flour mixture to the butter mixture
1/4 teaspoon salt
and beat on low until just combined.
1/4 Cup plain yogurt
Roll dough into 1 1/2 inch balls. Roll balls in chopped almonds to
1/4 Cup butter, softened
cover all sides. Press thumb into the middle of each ball, leav-
1 egg
ing an indentation.
1/2 teaspoon vanilla extract
Bake for 8-10 minutes or until cookie is set. If the cookies
2/3 Cup chopped almonds, lightly toasted ( I would suggest
have puffed at all, you may need to use a small spoon to re-
adding more, but it all depends on what you like)
make the indentation.
1 jar Nutella
Remove from cookie sheet and allow to cool completely on wire

rack.

Osman
211
Melt-Away Shortbread
250g butter
5 tabs castor sugar
1cup desiccated coconut
11/2 cups flour
1/2 cup maizena
Method
Beat butter n sugar tog until light in color.
Add coconut n mix
Add sifted dry ingredients n make a soft dough
(more flour may be needed)
Divide dough in 2 portions
Pat into 2 logs...wrap in cling... Chill in fridge until
firm.
Slices n bake in 180 oven till light pink
Cool n coat in castor sugar.
Tried and Shared by : Fats
Easy n tasty
Cassoojee
Harris
212
All Bran Rusks (old family favourite )

1/2 kl self raising flour (+-3and3/4cups)
1/2 teaspoon baking powder
1/2 teaspoon salt
6 cups All Bran flakes crushed
Mix above together
Beat 1egg and
1 full cup buttermilk ..
Melt 250g butter or stork bake with 1 full cup sugar
Add butter mixture to buttermilk and egg then fold into dry ingredients to make
your dough
Divide between 2loaf pans and bake @180 for 35 to 45 minutes ..when done turn
onto cooling rack and leave overnight in the oven ..cut next day into thin slices
and bake @100 till crispy (+-2 to3hrs)
Tried and Shared by : Zainub Bobat
213
Coconut and pecan Rusk

1/2 lb butter
3-4 cups self raising
Rub as breadcrumbs
2 cup coconut
1 cup pecan chopped
1 1/4 cup brown sugar
Yaseerah Joosab
Add to flour
Then whisk together
1 box buttermilk
1 egg
Add all ingredients in. If still wet add more flour gradually
Dough must be as for soft as biscuit dough
Bake at 160 for 20-30 minutes till nice and brown on top
Cool completely
Then cut ... Less crumbs this way
Dry in oven on 100 for 3-4 hrs
214
Peanut brittle recipe

3 mugs peanuts (monkey nuts) roasted and skinned
2 mugs brown sugar
1 knob butter
On moderate heat melt sugar and butter. Continue stirring. Mixture should become a caramel colour then add nuts quickly. Once
all combined, work quickly and spread on a well greased tray. Use a
metal spoon which has also been greased to press down the mixture and create an even surface. Cut into squares immediately
while still hot making sure it is sliced properly. Allow to cool. Break
into pieces once completely cooled.
Tried and Shared by : Luthfiyya Khamissa,
A famous family recipe belonging to her
mother in law
215
Granola Rusks
500 g butter
1 cup castor sugar
500ml yoghurt or Inkomasi
2 eggs
1 kg self raising flour
1 tablespoon baking powder
teaspoon salt
7 cups Jungle Granola muesli (yellow packet)
Melt butter and sugar in a small pot. Mix egg and yoghurt in a bowl. Mix flour,
baking powder and salt. Combine all 3 different mixtures and mix well (a big dish
is needed). Set in 2 over trays and cut before baking.
Bake at 160 C for 30 - 45 minutes until colour changes to a very light beige/
brown. remove from oven, separate rusks and space out in 3 trays. Return to
oven for 1 to 2 hours on 100.
Cool before serving.
Very long shelf life
Variations:
Add cranberries, chopped pecan nuts/ almonds, chocolate chips, a variety of
216
seeds
Tried and Shared by : Luthfiyaa Khamissa ( Recipe Belonging

to her aunt-in-law)
Healthy Biscuits
Ingredients
125g butter
125ml brown sugar
2 tablespoon honey
1 egg
Half teaspoon baking powder
Half cup desiccated coconut

4 tablespoon oats
Adapted from Sweet 73 Cookbook
4 tablespoon chopped pecans

4 tablespoons chopped pistachios
4 tablespoons sunflower seeds
4 tablespoons sesame seeds
Pinch of salt
1 cup cake flour
Optional half cup cranberries
pre heat Oven to 170 degrees
Combine butter and sugar well
Add honey and egg
Add rest of the ingredients and form dough
Roll teaspoon full dough into balls
Bake for about 15 min
217
Custard Biscuits
200 g butter (room temperature)
125 ml icing sugar, sifted
125 ml custard powder
375 ml cake flour
Smarties
Cream butter, vanilla essence and icing sugar well. Mix in the rest of
the ingredients to form a dough.
Pipe into little rosettes and poke a smartie in the centre.
Bake in a pre-heated oven at 180c for 10-15 minutes until pale good
in Colour.
218
This Recipe Book is the Property of Cinnamon and May not be

used and sold for any other purpose.
I would humbly like to thank all those who participated, contributed and donated to this worthy
cause. Taqabbal Allahu minna wa minkum ( May ALLAH SWT accept it from you and us).
M. Osman
219
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1

Add water as required.

Recipe credit Zubeida Ismail Mahomed

Tried and Shared by : Shenaaz Fazel Osman

Tried and Shared by :

Hand full of fried onions

Tried and Shared by : Hajira Suliman

1 tin chopped Italian tomatoes

Amy Mo's Cream of chicken soup

1 cup cubed chicken fillets

1 finely diced onion

Mix together and set aside..

1 or 2 teaspoon crushed green chillies or to

1/2 teaspoon organum

1/2 teaspoon coarse dhania powder

1/4 teaspoon turmeric powder

1/2 teaspoon aromat

1 teaspoon crushed garlic

1/4 teaspoon or to taste black pepper

chicken and simmer for +- 20 minutes.

Add all of the above to the tender cooked

Braised onions in butter with Jeeru then add

Lastly add half cup fresh cream.

cubed chicken fillets with the spices, Cook till

Garnish with chopped dhania.

Hot and Sour Soup

250g chicken cubed

A pinch of red and yellow colour

1 teaspoon ginger garlic

Quarter cup chopped peppers

Boil chicken with salt and ginger garlic till cool ,

Heat oil and fry onions,

chicken and 5 cups water.

1 medium onion chopped

Make a paste of 2 Tablespoon corn flour & water and

2 Tablespoons soya sauce

Add to boiling soup.

2 Tablespoons chilli sauce

Add a few celery leaves before serving.

2 Tablespoons chopped spring onion

Can add different meat or prawns etc, Replace with

2 teaspoons chilli powder

Optional: addition of chopped carrots

Tried and Shared by : Hajra Mahomed

(This is just a method, please use quantites as per normal soup.)

Tried and Shared by : Zainub

Creamy Chicken Soup

Braise above ingredients together. Then add:

Small bunch fresh Dhania

1 packet thick white onion

1 heaped tsp freshly ground garlic

1 tin cream style corn

Pound above ingredients together

braised chicken, allow to cook on low till soup

3 to 4 pieces Chicken fillet cut up

Tried and Shared by : Shenaaz Fazel Osman

2 Cups cubed butternut peeled

Cook butternut with water till soft, puree with half

cup water and set aside

1 cup cubed chicken fillets

Braise green chilli garlic and cumin seeds in butter.

Add chicken pepper and aromat and cook until

2 green chilli sliced

2 cloves garlic chopped