IDEAL FOR RAMADAN 

BY ZAAHEDA MUHAMMED AUTHOR OF HALF PAST ATE, SAVOURY JOURNEY & STEPPING STONES.. 3 tablespoon olive oil or ghee 1 medium white onion, peeled and diced 2 medium carrots, diced 5 cloves garlic, peeled and minced 1 ½ cups red lentils 2 teaspoons ground cumin 1...

SHARED BY ZAAHEDA MUHAMMED AUTHOR OF HALF PAST ATE, SAVOURY JOURNEY & STEPPING STONESThis is a wonderful, easy, delicious recipe that can help you to avoid meat dishes.It is from Morocco, and the name is because, it is what you cook, when you haven’t got chicken...

1 ½ cups jungle oats6 weetbix2 ½ liters waters2 tsp saltSoak weetbix and jungle oats in water and salt. Bring it to boil till it’s cooked for about half an hour, when cool liquidize.1 cup chicken fillet (cubed)3 tblsp ghee1 med onion (grated)1 tsp ginger garlic...

COURTESY CARIEMA ISAACS.. MY CAPE MALAY KITCHEN COOKBOOK   PUMPKIN FRITTERS 1 egg 1 tblsp sugar ¾ cup milk 2 tblsp melted butter 400g pumpkin, peeled, deseeded, diced, boiled, drained and mashed 2 cups self raising flour ¼ tsp salt Oil for shallow frying. Cinnamon and...

Ingredient 1 CUP FLOUR 1 TSP SOLID GHEE 1 TSP BAKING POWDER SOUR MILK Method: MIX TOGETTHER FLOUR, GHEE AND BAKING POWDER. MAKE DOUGH WITH SOUR MILK. DOUGH MUST BE NICE AND SOFT. LEAVE DOUGH TO REST FOR AT LEAST 2 TO 3 HOURS. ROLL AND CUT INTO DESIRED SHAPES, NOT TOO...

Zaaheda's GF HALEEMThe GF HALEEM- GLUTEN FREEBraise 2 onions in ghee with taj lawang, elachi, Add bones of choice and apple cider vinegar and boil a while.Then add 2 tblspn ginger garlic, green masala at your discretion, dhana jeeru saltaradhfine chillies.Boil till...