COURTESY KHATIJA EBRAHIM

KITCHRIE RICE RECIPE
2 ½ cups rice, ½ cup mug dhal, 3 tsp salt, pinch of arad ,3 tab white vinegar
METHOD:
Boil about 6 cups of water :soak the dhal in boiling water for half an hour Once water boils add dhal ,salt,arad,vinegar,Boil for about 5 minutes then add rice and boil for about 10 minutes .Drain in colander Wash out pot and grease pot with ghee Add your rice add about 2 cups water and steam Once steamed make vagaar with onion ,whole jeero ,rye , and limrie/curry leaves. Pour hot vagaar on steamed rice. Ready to serve
Khurie

Liquidize together:

500 ml Inkomaas, 125 ml fresh cream 1 small grated tomato, 2tab chana flour salt to taste pinch of arad and 2 to 3 tab green chutney depending how strong u want it
method : In a pot make jeero hot with a little oil .Once oil is hot add Inkomaas mixture and whisk on stove till boiling point Add fresh curry leaves and boil little while longer Serve with kitchree Enjoy

Exotic aloo fry recipe

Ingredients:
Potatoes
Brinjals
Red peppers
Green peppers
Yoghurt
Green masala
Sliced garlic
Slit green chillies
Sesame seeds, mustard seeds, curry leaves
Dhania

Method:
1. Slice veggies in separate dishes n spice ea as u would for aloo fry (I add salt, red chillies, turmeric n dhania jeero)
1. Heat sum oil in a frying pan n add sliced potatoes. Fry as you would aloo fry.
2. Empty into an oven proof dish
3. Now do the same wit brinjals n layer over potatoes.
4. Then red n green peppers n this will go over brinjals.
5. Seperately, add some green masala to a small tub of plain yoghurt.
6. Drizzle the yoghurt over the peppers.
7. In a small frying pan, heat some oil and add the following:
Sliced garlic (2-3 cloves)
Slit green chilies (3-4 whole)
Curry leaves
Mustard seeds,jeeroo, sesame seeds.(1 tsp each)
Fry until light brown in colour.
Sprinkle over the yoghurt.
Can be made in advance.

When ready to serve, either place in oven on 180 deg for approx 10 minutes. Make sure to cover with foil…Do not leave too long in oven as yoghurt could curdle.To b safe heat in micro.
Garnish with chopped dhania n serve.

FISH RECIPE:
Fish Masala
2T roasted coconut (optional)
4T whole jeeroo
500g ground garlic
½ cup brown vinegar
½ cup fresh lemon juice
3T salt
250g ground fresh red chillies (original 500g)
6T chilli powder
1T arad
7T dhanna jeeroo
Handful of curry leaves
2T ground coriander/dhanna
1T ground jeeroo
Liquidize all of the above together
Lastly add ½ cup oil and mix well

Fish Curry
Use fresh fish like steen brass, salmon, gunard- something with not 2 many bones!
1kg fish fillets cut into pieces
Braise 2 large grated onions in oil with jeeroo,
slit green chillies,
sliced garlic,
1t mustard seeds,
curry leaves- only until pink
Then add 2-4T fish masala
together with little arad,
2t chilli powder,
1t ginger garlic,
1t dhanna jeeroo
and 1½ t salt
and braise quickly
Add 3 cups preboiled and liquidized tomatoes together
with 4 heaped T tomato puree
and 2t sugar
Cook chutney well-  add water if necessary when done, add a 1/3 of a cup of aamli juice or more depending on how tangy u like it (make fresh- don’t use ready-made concentrate!),  Add fish pieces and lots of dhania and cook on medium high for ±10mins only until fish is cooked
Do not overcook fish!!

Fish Curry.
Heat oil in flat pot. Add whole spices n jeera. Then add lots of crushed garlic. Let garlic sizzle in oil then add liquidize tomatoes n little tomato puree. Add salt, Arad chilli powder n very little dhania jeera. (eg. 3 tsp chilli powder + 1/4 tsp dhania jeera. ). Let this cook nicely with pot lid open until tomato sticks to bottom of pot. Add little vinegar at this point. Then place fish. Let fish cook in this masala n turn fish once only. Once fish water burns and oil comes to the top add water for gravy, lemon flakes n little chopped dhania. Cook until fish is cooked. Once cooked remove from heat n add whole green chillies n chopped dhania…enjoy.

 Aamli Marcha

Slit chillies and remove seeds
Deep fry for 5 minutes
Make a paste with
Ground dhana jeero
Whole jeero
Arad
Salt
Desiccated coconut
Lemon juice
Fill mixture into chillies and put flat onto a tray
In a pot add
2 tblsp oil
Brown sugar
Aamli paste
Rough red chillies
Whole jeero
Salt
Little water
Cut up dates
Boil till syrupy

Pour over chillies and grill on high for 5 minutes. Serve with dhal and rice or khuri kitchri. It can be refrigerated and used at any time