• Ml Hussain Haffejee
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A Special collection of Eid menu recipes… breakfast, lunch and supper (16.07.15)



•6 chicken drumsticks
•1Tblsp lemon juice
•1tsp green chillis
•1tsp salt
•1/2 tsp jeera powder
•1/2 tsp pepper
•1/2 tsp ginger/garlic
•1/4 tsp arad

1. Cut meat loose from bottom of leg. Make a small slit & draw it (the chicken) over to the top of the bone.
2. Marinate this in above ingredients overnight.
3. Beat 2 egg whites till they form peaks & separately beat 2 egg yolks till creamy
4. Fold the yolks into whites & dip each leg into it. Then dip in breadcrumbs.
5. Fry slowly till golden in color then keep in a moderate oven for 30 minutes.

Courtesy: Lutfiyya Mahomed. *Savouries of the Century* recipe book


•1large bunch spinach shredded
•1/4 cup mielie meal
•1/4 cup flour
•1/4 cup chana flour
•1 & 1/2 tsp dhana jeeru powder
•1/2 cup chilli bite mix
•1 Large onion chopped
•1 tsp salt
•1 tsp chilli powder
•1 tsp baking powder
•1Tblsp oil
•1 egg
•1 & 1/2 Tblsp water

1. Place all the ingredients together in a food processor until well combined
(Alternatively mix all the ingredients well together to form bhajia paste)
2. Fry spoon fulls in shallow oil over medium heat.
3. When all sides are golden brown it is done. (Can be served with hot puri)

Courtesy: Lutfiyya mahomed. *WANTED* recipe book

•1 pkt. Tennis biscuits
•1/4 cup soft butter
•1 cup stiffly whipped fresh cream
•1 tin condensed milk
•1/2 cup nutella
•Few fererros
•some crushed hazelnuts

1. crush the tennis biscuits finely & mix with butter to make a base. (Set in a dessert tray)
2. beat the condensed milk with 1 Tblsp lemon juice. Mix in Nutella
3. Fold in the stiffly whipped fresh cream & pour over biscuit base
4. Decorate with fererros & sprinkle over the crushed hazelnuts

Courtesy: Lutfiyya Mahomed. *Exclusively Sweet* Recipe book


•1 tin crushed pineapple
•1 litre ginger ale (cold)
•1 litre lemonade (cold)
•1 tin granadilla pulp
•fresh strawberries
•mint leaves

1. In a Large Punch serving bowl, lay out the pineapple & granadilla
2. Slowly pour the ginger ale over it
3. Then in the middle slowly pour the lemonade
4. Throw mint leaves over it…
5. Place a fresh strawberry & an ice-cube into each glass before serving & enjoy!

Courtesy: Lutfiyya Mahomed. *Ultimate Eggless* Recipe book.



1 egg
2 cups milk
65g butter
¾ cup semolina
4 tbsp klim(make a paste with milk)
Elachi essence
2 tbsp almonds
1 cup sugar
1 tbsp fresh cream
Beat together the egg, milk, sugar, elachi essence & cream. Melt the butter in a heavy based pot, add in the milk mixture & simmer till it thickens slightly, add in the almonds, semolina & klim & mix with a wooden spoon on low heat for ± 10 minutes. Steam on low with the lid closed for another 10 minutes or alternatively put it in an oven-proof pot & steam it in the oven for ± 15-20 minutes on 180°C

MY SAUCY PRAWNS:                                            
2 tsp olive oil.
2tsp lemon pepper.
1 tsp dhana jeeru.
3 tsp fine garlic.
3 tsp crushed garlic.
Red or green masala.
Salt to taste
Lemon juice.
2 tblsp mayo.
2 tblsp tomato sauce.
4tblsp steers peri peri sauce.
2 squat Worchester sauce.
1 tblsp mustard sauce.

Marinate for at least 1 hour in above mentioned ingreds. Cook prawns in butter , just before prawns r done make a sauce with the following:
4 tblsp mayo,2 tblsp tomatoe paste,3 tblsp steers peri peri, 2 tblsp steers sweet chillie, ½ cup fresh cream and 2 tblsp hot peri peri sauce. Mix sauces add to cooked prawns and just simmer then serve immedialty     


6 scoops chocolate ice cream,
6 ferreros,
1 bar one chocolate(chopped)
1lt milk.

in the blender jug, add milk & 1/2 ice cream & blend. Add all chocolate & blitz until well blended. Divide leftover ice cream between the glasses & pour milkshake on top of ice cream.
Place glasses in freezer 4 a few minutes 2 frost & serve with tall spoons!


2punnets washed hulled and frozen strawberries.
Sugar to taste.
1 cup crushed ice.
3cups cold water.
Half a lemon, squeezed fresh.
Few squirt roses’ grenadine.
Blend altogether in smoothie maker or liquidizer. Enjoy.
Ps the more ice the more slush!



1 liter milk,
4 tbsp sugar,
1+1/2 tsp falooda powder,
10 tbsp klim or nespray,
3 tbsp custard powder,
1 tsp elachi powder,
1 tin condensed milk,
1 small tin dessert cream.
(Dessert cream & flake- garnish).

1. Warm milk with sugar.
2. Make a paste with custard powder, then add elachi, klim and falooda powder, and add to milk.
3. Bring to a boil, and then remove from stove.
4. Add condensed milk and dessert cream. Mix well.
5. Pour into bowl and set in fridge.
6. Decorate with cream and flake.

Decor idea:
Once mixture is made, separate into 3 even portions.
Colour 1 pink, 1 green and leave the other plain.
In individual glasses, layer white, then pink and last green and sprinkle coloured badaam on top. Set in fridge and serve chilled with ice cream spoons.



20 chicken tenders(if tenders not available can use chicken fillet thick strips)
1tsp ginger paste
1tsp garlic paste
2tsp green/red chilli paste
1tablspoon lemon juice
1/2 tsp cayenne pepper
1/2tsp soy sauce
Pinch of yellow color….
Salt to taste.

Marinate the chicken in the above ingredients leave over night. On a wooden skewer, thread the chicken length wise.
Make a mixture of 1/4 cup flour and 1/4 cup maizena. Dip each stick into beaten egg and thereafter the flour mixture.
Deep fry till golden brown.
Drain on kitchen paper and serve hot with mustard sauce
Note: chicken tenders don’t take long to cook…
 (Note: it’s important to use chicken tenders….if not u may use chicken fillet strips…


Ingredients for Chicken Marinade

1 kg chicken, skinless cut into 10-12 pieces with slits

-Marinate the chicken in the ingredients below covered in the fridge for at least 2 hours or overnight without tenderizer.

3 tbsp.full thick yoghurt

3 tbsp.fresh cream

1 tbsp.fresh ginger garlic paste

2 tbsp.tandoori masala

1 chilli powder

1 tsp.paprika powder

1/2 tsp.fresh fenugreek

1 tsp.garam masala

1 tsp.finely crushed cumin

1 tsp.finely crushed coriander

2 tsp salt

1/2 tsp.meat tenderizer

(skip this if you are marinating overnight)

2 tbsp.lemon juice

2 tbsp.melted butter or ghee

Ingredients for Sauce

4 tbsp butter + 1/4 cup oil

(I later drained the excess oil)

1 tsp.ginger garlic paste

300gm tomatoes, finely chopped

salt to taste

2green chillies, sliced

1/2 cup fresh cream


Pre-heat oven at 200C and grill the chicken. Place the chicken pieces on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken pieces on both sides, for about 8-10 min per side or until slightly charred.

In a large pan, on medium heat, melt the butter then add the oil.

Add the ginger & garlic, 1 green chilli and fry for a few seconds.

Add in the chopped tomatoes and cook until all the water from the tomatoes dries up.

Add the grilled chicken, the remaining marinade and drippings, salt and green chilli.

Keep on low heat, covered & cook for 10 minutes.

Add the cream and cook for another 2-3 min.




Fresh orange juice
Minute maid pineapple juice (coz its sweeter)
Dash of lemon juice
Dash of crushed black pepper
Pinch of salt
Sugar or sugar syrup as personal preference
Blend the above ingredients together, stir well.
Pour the juice in a tall glass, with some crushed ice finish off with a slice of orange and mint leaves (It’s very refreshing…n hydrating…even in cold its important to have orange juice as source of vitamin C)




1 tin mix fruit cocktail, drained

(or approx 2 cups of chopped mixed fruit of your choice)

1 pack green jelly, prepare and allow to set

1 pack red jelly, prepare and allow to set

1 cup liquid heavy cream

500ml whole milk

1/2 cup sugar(or to taste)

2 heaped tbsp. corn flour or custard powder

1/4 cup crushed pistachios

1/4 cup almonds, chopped or roughly crushed

2 tbsp rose syrup

few drops red food coloring

handful of colored or plain vermicelli, boiled and drained


First, prepare the custard. Mix the custard powder separately in a small bowl with about 2 tbsp. of milk. Pour the remainder of the 500ml in a pan with the sugar and a few drops of red food coloring (to turn the custard pink) and bring it to almost boiling point then lower the heat. Add the custard mixture and keep stirring until the mixture thickens (for about 2-3 minutes) then turn off the heat.

If the custard feels lumpy, pass the mixture through a sieve so it smooths out.

Set the custard aside to cool. Once the custard is at room temperature, add the liquid cream and rose syrup and mix well. Then add the drained fruit cocktail, crushed nuts and boiled vermicelli. Mix again to ensure everything is well combined. Pour into a serving dish and garnish the top with pieces of jelly and some almond and pistachio flakes.

Cover and refrigerate until well chilled before serving.



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