Exotic South Indian Potjie

Recipes__Rice Dishes

Courtesy chef Mohamed Bhyat

3 chickens cut, washed, disjointed into 9 pieces

¼ cup red ginger garlic Masala

3 tablespoon green masala fresh

2 tsp Robertsons or other Exotic spice

2 tsp ground coriander cumin powder

2 tsp garlic salt

2 tsp ground lemon pepper

Optional 2 tsp Rajah curry powder (mild)

2 tablespoons mayonnaise

½ can coconut milk

1 litre plain Bulgarian yogurt

10 baby potatoes (peeled)

10 baby carrots

10 baby onions (peeled)

A few patty pans and courgette optional

Place everything together in large plastic container and allow to soak and marinade for 3 hours or overnight in the fridge. All must be mixed together. Heat a# number 3 cast iron pot over slow burning coals or wood embers that are moderate in heat. Allow heat to be even on the pot. Add the oil and butter and allow to foam. Pour entire mixture into the pot, add a cup of water. Seal the lid and allow to cook on low to moderate heat for 2 hours stirring every once in a while. Use a wooden spoon. After 2 hours the veges should be soft and meat tender. the gravy should be thick and shiny with butter skimming the surface. Garnish with fresh shallots and serve with a savory rice containing nuts or plain chunk naans.

Savoury Chicken Quiche

2 cups chicken fillet cubed small cook in about ¼ cup ghee or less and add 1 tsp or more crushed green chillies, ½ tsp salt, ½ tsp ground black pepper and ¼ tsp arad…cook until tender… must be sort of dry and cool Add the following 1 cup cubed green peppers 1 cup...

Spiced chicken Wraps

Ingredients 2-3 cups cooked chicken (roast or pan fried), shredded or sliced) 2 tbsp olive oil 1-2 cloves garlic, finely chopped (or go easy on garlic in Ramadaan) 1 heaped tsp ground cumin 1 heaped tsp paprika (smoked if available) Salt and cracked black pepper to...

Tender Chicken Strips

Ingredients: 500g chicken breast (cut into strips) ½ cup plain yoghurt (this keeps them super tender) 1 tsp garlic 1 tsp red ginger garlic 1 tsp bbq spice 1 tsp chicken spice 1 tsp mexcian spice 1 tsp adega spice 1 tsp paprika ½ tsp black pepper ½ tsp salt 1 tsp lemon...

Japanese Yogurt Cheesecake (Safeera Kaka)

1 tub double cream yogurt Biscoff/tennis biscuits/ nuttikrust biscuits Scoop some yogurt into a bowl Add the biscuits to the yogurt Refrigerate overnight and serve TIPS: Use a flavoured yogurt for a better flavour or sweeten plain yogurt with some honey....

Watermelon Slushy (Safeera Kaka)

1 medium size watermelon cut into cubes and deseeded 3-4 tbl Rose syrup Juice of half a lemon Liqudise the watermelon with the rose syrup You can add more or less according to your preference Freeze for 2-3 hours until it turns into a slush Enjoy on a hot summer...

Mango Lassi (Safeera Kaka)

1 Cup fresh mango cut into slices 1/2 cup milk 1/4 cup plain yoghurt 1 scoop vanilla ice cream (optional) Blend all the ingredients in a high speed blender until smooth. You can add more water or milk as needed if its too thick Add extra yoghurt if you want it more...