daal, bhaat, tarkari,saag ra achar (platter)



2 tblspns oilsagm15

2 tspns minced ginger

2 tspns minced garlic

1/2 diced onion

1/2 tspn chilli powder

1 1/2 cups daal (black mung beans and yellow split peas)

1/2 tspn tumeric

1 tspn salt

2 tspn salt

2 tspns coriander powder

1/2 tspn cumin seed

5 cups water

1 tblspn ghee

1/2 tspn jimbu (aromatic herbs)


Heat the oil, add ginger, garlic, onion and chilli. Add the daal and cook for 3 minutes. Add turmeric, salt, coriander and cumin, cook for 2 minutes. Add the water and bring to the boil, cook until daal is soft. Heat the ghee and sprinkle in the jimbu, cook until brown. Add to the daal and simmer over a low heat for about 10 minutes or until daal has thickened. Serve hot.



1 tspn ghee

1 tspn vegetable oil

2 bay leaves

1 tspn cumin seeds

1 tspn ground coriander

2 cloves finely chopped garlic

1 tspn crushed ginger

2 diced onions

2 medium potatoes, diced

2 small carrots, diced

1 tspn ground turmeric

1/2 cauliflower separated into florets

1/2 cup green peas

3 diced tomatoes

1 bunch fresh coriander

1 tspn salt


Heat the ghee and oil together in a pan, add by leaves, cumin and ground coriander. Cook until golden brown. Add the garlic, ginger and onions. Cook until the onions are soft. Add the potatoes and carrot, cook until the vegetables are soft. Add turmeric, cauliflower, peas, tomatoes, coriander and salt, mix well. If needed add half a cup of water and cook for 3 – 4 minutes . Serve with steamed rice or roti.

bhaat is steamed rice.

Serve the platter with stir-fried mustard leaves, yogurt with cucumber and white radish pickle.

Serves 6 to 8.

You can find this recipe In CookBook: Great Recipes of SA Restaurants, Volume 3 2011


chilli chicken

Chilli ChickenIngredients:

1 tblspn oil

1 onion, finely chopped

1 tspn minced ginger

1 tspn minced garlic

500g chicken filets, diced

1 tspn salt

1 tblspn crushed chilli flakes

1/2 green capsicum, seeded and chopped

1/2 red capsicum, seeded and chopped

1 green chilli, seeded and chooped

1 tblspn oyster sauce

1 tblspn soy sauce

2 tblspn spring onions



Heat oil, add onion, ginger and garlic and cook for 2 minutes. Add chicken and cook untill brown. Add salt and chilli flakes and cook for 3 minutes. Add capsicums, green chilli and cook for another minute. Add oyster and soy sauce and cook for 2 minutes. Just before serving, add spring onions.

Serves 2

You can find this recipe in Cookbook: Great SA Restaurants page 86, December 2005

jhingey maccha ko Tarkari


3 tblspns oil

1/2 cup of chopped onion

1/2 tspn crushed mustard seed

1 tspn crushed ginger

1 tspn crushed garlic

2 green chillies

1 tspn garam masala


1/2 cup chopped tomato

2 tblspns lemon juice

12 large prawns shelled and deveined


Heat the oil in a pan. Brown the onions. Add the mustard seed, ginger, garlic and chilli garam masala, turmeric, tomatoes and lemon juice. Simmer for about 10 minutes. Add the prawns and cook until done. Add salt and pepper to taste.

Serve with steamed rice.

Serves 4

You can find this recipe in CookBook: Great Recipes of SA Restaurants, Page 93 Volume 3

Phulaura (vegetable and chickpea flour patties)


1 cup finely chopped cauliflower

1 cup finely chopped cabbage

1 cup finely chopped carrot

1/2 cup spring onions

2 green chillies

1 tblspn minced ginger

1 tblspn minced garlic

2 cups chickpea flour

salt, pepper

oil for deep frying


Put all the ingredients into a big bowl. Add a little water and mix well. Let stand for 20 minutes, Using a tblspn of the mixure at a time, deep fry in hot oil until golden brown.

Serve with mint sauce.

Serves 6 to 8

You can find this recipe on Page 92 of “CookBook: Great Recipes of SA Restaurants” Volume 3

Chicken Chhwelaa with Beaten Rice

Ingredients: Sagm2

800gm chicken leg meat

1 diced onion

4 sliced green chillies

1 tblspn crushed garlic

Handful of chopped coriander

1 tblspn lemon juice

2 tblspns oil

1/2 tspn cumin seed

1/2 tspn turmeric

1/2 tspn pepper powder

2 tblspns oil




Steam the chicken and cut into small pieces. Into a bowl put the onion, chilli, garlic, coriander and lemon juice, mix well. Heat the oil in a pan and fry the cumin and turmeric. Add the chicken and mix well. Add salt and pepper to taste. Serve with beaten rice.

Serves 4 to 6

You can find this recipe in CookBook Magazine Page 93 Volume 3



2 tblspn vegetable oil

2 bay leaves

½ tspn crushed fresh gingerSAG24[2]-2

2 cloves garlic, finely diced

2 onions, finely diced

1 tspn ground coriander

1 tspn curry powder7

½ tspn ground turmeric

½ tspn salt

500g chicken thigh fillets, cut into bite-size pieces

2 tomatoes, diced

2 springs coriander leaves, finely chopped


Heat oil, add bay leaves, ginger and garlic and cook for a minute. Add onions and cook until golden brown. Add remaining spices, salt, and mix well. Cook for 2 to 3 minutes. Add chicken pieces and mix thoroughly. Cook for 5 to 6 minutes. Add tomatoes and if mixture is too dry, add some water. Reduce the heat to low and continue cooking until the chicken is tender. Just before serving, sprinkle with freshly chopped coriander. This dish can be served with rice and bread.


You can find this recipe in CookBook Magazine Vol 2 Page 83