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Ammarah’s collection of Eid recipes (09.07.15)

Beat together: 500 g soft butter and 1 cup icing sugar
Add 1 tsp vanilla essence
2 tblsp custard powder
1 cup corn flour/maziena
Flour as needed to make nice soft dough
Nozzles then bake and dip ends in chocolate

250 g butter
2 cup sugar
2 eggs
6 tsp ginger powder
6 tsp golden syrup
2 ½ tsp baking powder
3 tsps bicarb
Flour as needed to make nice soft dough
Make small balls roll in sugar then bake at 180dc until brown


½ lb butter
2 cups sugar
1 cup ghee
2 egg yolks
2 tsp baking powder
½ tsp bicarb
¼ cup semolina or taystee wheat
Approximately 3 to 4 cups flour…
Beat together butter sugar and ghee well.
Then add in egg yolks and rest of ingredients
Gradually add in flour…
Form into balls and bake


½ 1b butter
1 cup castor sugar
4 eggs
1¼ cup chopped walnuts or pecan nuts
1 cup chopped dates
3 tblsps cinnamon powder
1 cup boiling milk
3tsps bicarbonate of soda
2¼ cups flour
1tsp baking powder

In a separate bowl add 1 cup chopped dates, 1 cup boiling milk and 3 tsps bicarbonate of soda and mix together. Leave aside. Beat butter, castor sugar and eggs well. Then add cinnamon powder, baking powder, and flour, nuts and date and milk mixture. Mix well then pour into greased baking pans of choice, loaf, round whichever you prefer and bake on 180c until done.


250gr butter
500grms flour
7 eggs
1 tsp vanilla essence
250gr sugar
2 tsp baking. Powder
3-4 cups mix fruit
2 tblsp milk

•    Mix flour and fruit together in a dish and leave aside.
•    Cream butter, sugar and essence.
•    Add 1 egg at a time beating well
•    add dry ingredients little at a time beating well after each addition.
•    Lastly beat in milk.
•    Pour into greased loaf pan and bake for about an hour on 180 till done.

1 kg lamb chops
30ml crush garlic paste
15ml crushed chillies
5ml whole coriander, crushed
30ml tikka spice
125ml apricot jam
Juice of 1 lemon
30ml Worcester sauce
20ml soy sauce
2 chillies, finely chopped
10ml peri – peri
10ml barbeque spice
Salt and pepper
Chopped dhania leave
Preheat oven to 200C. Bring all sauce ingredients together and cook till reduced. Rub chops with spices. Baste chops with tikka sauce and place in an oven – proof dish. Bake in the oven for 20 -30 min, basting the chops after 15 min and turning. If a saucier meal is desired, double up on the sauce ingredients

Fish biryani

1 ½ kg sliced fish that has been marinated with your own fish masala of choice. fish should be spiced as for masala fish for frying
4 medium onions sliced
5 medium tomatoes liquidised
2 tsps dhania/ jeero
2 tsps red chillie powder
1 tsp red crushed chillies
2 tsps rough salt or to taste
1  tsp arad
juice of 1 lemon
1 ½ cups yoghurt
4 cups rice that has been boiled
1 ½ cups masoor that has been boiled
fried potatoes

Saute onions in ghee/oil with 1 stick cinnamon for 7 minutes on meduim heat.  add tomatoes, spices and a few curry leaves, 2 whole green chillies that has been slit and cook for about 5 minutes.  remove from heat and add marinated fish, juice of 1 lemon and yoghurt. in an oven proof pot put ¼ cup ghee then lay ½ of masoor and ¾ cups boiled rice. place chutney fish over then push in the potatoes after placing potatoes put some mint or parsley leaves sprinkle masoor over and ¾ cup boiled peas if you are using place rice over. Make an onions wagaar of 1 small onion and ghee and pour over rice. Therafter place in a preheated oven to cook for about 50 minutes. Serve with sour milk, salad and papadums.

2 large onions –fried crispy and crushed
2 large tomato – liquidized
½ carton sour milk – 1 ½ cups
½ cup oil or ghee
2 cups rice – boiled half done with 1 dessertspoon rough salt and spices i.e., cinnamon, elachi cloves etc…
½ cup masoor preboiled
1 ½ cups frozen peas
3 eggs boiled optional
3 medium potatoes – sliced in 6 and fried


Spices – a few elachi, cinnamon, cloves peppercorns
1 ½ heaped dessertspoons red ginger garlic masala
1 02 dessertspoons red course dry chilies for a stronger flavor
2 level dessertspoons fine dhania powder
2 level dessertspoons whole jeero
2 level dessertspoons rough salt or as required
1 tsp arad
1 tsp egg yellow – mix a little water
3 dessertspoons saffron water – a few strands saffron boiled
4 whole green chillies
½ bunch green dhania chopped
2 level dessertspoons butter. Ghee or oil
Juice of 1 lemon
1 chicken disjointed

•Add all the ingredients to a dish and mix well.
•Add masala paste/mixture to chicken and rub well. It can be marinated overnight or for a few hours before cooking biryani
•Add crushed onions, tomatoes and sour milk. Add ½ cup oil or melted ghee to the pot.
•Sprinkle 1 cup rice over oil and a handful of masoor and peas over rice.
•Add chicken pieces with mixture spread evenly.
•Add masoor and peas over the chicken. Lay eggs out and potatoes.
•Cover with remaining rice. Sprinkle rice with a little cold water.
•Add ½ cup cold water and steam.
•Serve with sour milk.


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