kheer (nepali-style rice pudding)

Ingredients:

1 cup rice
1 cinnamon stick
2 to 3 cardamom pods
3 cups milk
4 tblspn thickened cream
Mixed nuts and fruit (cashew nuts and raisins)

Kheer

Preparation

Wash rice thoroughly and drain well. Add cinnamon and cardamom to the milk. Bring to the boil for a few minutes. Add rice to the milk and stir constantly until it thickens. Add sugar and cream and cook for 2 to 3 minutes. Sprinkle with mixed nuts before serving.

Serves 4.

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

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.

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

DAAL

Ingredients:

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)

Preparation

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.

TARKARIsagm16

Ingredients:

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

Preparation

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

 

Preparation

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