Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala….add the milk, cook till thick, mix in the shredded chicken add chopped green chillies and coriander leaves, remove and cool completely. [...]Read More...

Heat the butter in a non-stick pan, add the onions and stir fry until they’re translucent. Do not brown them. Add the chopped capsicum and grated carrot, stir-fry for about 5mins until they start to soften. Add the raw chicken pieces and keep stirring until they start browning. Add the chillies, garlic, salt, cumin powder, [...]Read More...

Heat oil in a pan, add the onions and stir fry until translucent. Add the paprika powder, garlic, ginger, cumin powder and turmeric powder. Then add the cubed capsicum and chopped chillies and cook for 2-3 minutes or until the capsicum begin to soften. Add the drained flaked tuna. Mix it up well until everything [...]Read More...

Boil the potatoes, peel and mash whilst still warm (use good white potatoes for this to avoid stickiness) Heat a pan and add the butter, once heated add the rai/mustard seeds and chopped limro/curry leaves. Add the garlic paste and stir together. Then add the onions and fry until soft…don’t brown them. Now add the [...]Read More...

Heat butter in a pan then add the chopped onion and stir-fry until soft and translucent. Add the shredded chicken and the potatoes, sprinkle a bit of salt and pepper, cumin powder, chopped chilli and coriander and the lemon. Mix together for a few minutes and switch off. Use as required. 🙂 [...]Read More...

I normally make this filling in bulk, like 2 whole big cabbages at a time, so am trying hard to estimate a ‘reasonable’ amount for someone who wants to cook just enough for their family to consume right away. Therefore I can’t be sure how many rolls you will get out of this, but I [...]Read More...

Boil the potato cubes until tender and drain. Set aside. If the peas are large, blitz them once in a processor just to chop them up slightly so they cook more evenly. This is easier to do with frozen peas. Heat the oil and butter in a pan, add the rai/mustard seeds. When they pop, [...]Read More...

Put the chicken cubes in a pan and add 1/2 tsp each of ginger, garlic and salt. Add the water. Bring to a boil and then turn the heat down to low and simmer covered for 12 minutes. Turn the heat off and allow the chicken to cool. Drain from the broth and then either shred the cooked [...]Read More...

Heat the butter/oil, add the onions and fry until translucent but not brown. Add the ginger and garlic pastes, fry for a few seconds, and then add the fish. Stir-fry on medium heat until the fish changes color slightly, then start breaking the fish apart using your spoon. Fish cooks very fast, so keep the [...]Read More...

Mix all the ingredients well, and then marinate the beef in it preferably overnight for the meat to tenderize. Skewer the meat on bbq sticks, and cook over a hot grill or using an oven broiler until tender. You can brush a bit of oil during the cooking process so that the meat doesn’t dry [...]Read More...

Boil the rump steak cubes in a pressure cooker with half tsp each of salt, garlic, ginger and black pepper powder until the meat is tender (about 35 mins or a bit more) Try to use just enough water to cook the meat, the less water used the better, because all the flavour is retained in the meat [...]Read More...

The filling needs to be soft and not too lumpy, so what I do is, I use my processor to chop everything finely one at a time. If you don’t have a food processor, you can just grate the ingredients. Heat oil or butter, add onion and fry until translucent. Then add the capsicum, fry [...]Read More...

Marinate the minced meat with half tsp. ginger/garlic, some salt, turmeric powder, and the 2 tbsp. of yoghurt. Set aside for half an hour or so. Heat a pan and add butter. When it starts to sizzle, add the onions and let them fry whilst stirring until translucent. Add the remaining ginger and garlic, stir [...]Read More...

Marinate the steak in all the ingredients for about 4 hours to overnight. Put in pressure cooker, add 2 cups of water. Boil for about 25-30 minutes. Check that the steak is well done, if there is any excess water, dry the steak off completely. Adjust salt/chili according to taste. Shred and use! [...]Read More...