misayeko tarkari (mixed vegetable curry)

misayeko tarkariIngredients:

1 tspn ghee

2 bay leaves

2 cloves garlic, finely chopped

1 tspn crushed ginger

2 medium potatoes, diced

1/2 cup green peas

1 tspn ground coriander

1/2 cauliflower, separated into florets

1 bunch fresh coriander

1 tspn vegetable oil

1 tspn cumin seeds

2 onions, diced

2 small carrots, diced

1 tspn ground tumeric

3 tomatoes, diced

1 tspn salt

Preparation:

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

Serves 4

You can find this recipe on Page 83 of CookBook: Great Recipes of SA Restaurants, Volume 2

alu bodi tamako tarkari

Ingredients:

1/2 cup black-eyed beans

3 tblspn vegetable oilalu bodi tamako tarkari

1 tspn finely crushed ginger

1 tspn finely crushed garlic

1 onion, finely diced

2 potatoes, peeled and diced

1/2 tspn ground turmeric

1 cup bamboo shoots

1/2 tspn ground cumin

1/2 salt

Preparation:

Place beans in a pan and fill with enough water to cover. Bring to the boil, reduce heat and simmer until the beans are soft. Drain and set aside. Heat oil, add ginger, garlic and onion, and cook for at least 3 to 4 minutes. Add potatoes, turmeric and cook until the potatoes are tender. Add bamboo shoots, pre-cooked beans and salt. Cook fr 4 to 5 minues. Serve with rice and bread.

Serves 3 to 4

You can find this recipe in CookBook: Great Recipes of SA Restaurants, page 84 Volume 2

thukpa

Ingredients:

2 tblspn oil

1/2 onion, diced

1 tspn salt

200g chicken fillet, cut into pieces

2 lites chicken stock

1 bunch spinach, chopped

2 tblspn chopped fresh coriander

1/2 tspn minced garlic

1 tomato, diced

1/2 tspn, finely chopped chilli

1 carrot, cut into julienne strips

550 g pre-cooked noodles

1 egg, beaten

tukpa

Preparation:

Heat oil, add garlic and onion and cook for 1 min. Add tomato, salt and chilli and cook until brown, about 1 min. Add chicken pieces and cook 3 min. Add carrot and chicken stock, bring to the boil. Add noodles and spinach and cook another 2 mins. Remove from heat. Heat another pan, add egg, shaking pan to make a thin layer. This forms an omelette. Chop omelette and sprinkle omelette and coriander over the top of the chicken mixture to serve.

Serves 2

You can find this recipe in CookBook: Great Recipes of SA Restaurants, Page 86 2005

poleko chicken (Tandoori chicken)

Poleko ChickenIngredients:

1 chicken

1/2 cup of yogurt

1 tspn ginger

1 tspn garlic

1 tspn garam masala

1 tspn cumin powder

pinch white pepper

pinch Tandoori powder

pinch salt

1 tblspn lemon juice

4 skewers

Preparation

Remove the skin from the chicken. Cut into quarters and make little cuts across all pieces. Into a large bowl combine the yogurt, ginger, garlic, garam masala and cumin powder. Add pepper, Tandoori powder, salt and lemon juice. Mix well. Add the chicken and mix again. Cover and keep in the fridge over night. Skewer the chicken and cook in the Tandoori oven for 8 to 10 mins, turning every 2 to 3 minutes. Serve with mint sauce and salad.

Serves 4

You can find this receipe in CookBook: Great Recipes of SA Restaurants, page 94 Volume 3 2011.