\n
SOFTIES BISCUITS<\/span><\/strong> GINGER BISCUITS<\/span><\/strong> NAAN KHATAAI DATE AND WALNUT CAKE method<\/span><\/strong> FRUIT CAKE RECIPE SAUCY CHOPS<\/span><\/strong> Fish biryani<\/span><\/strong><\/p>\n Ingredients<\/span> Method<\/span><\/strong> CHICKEN BIRYANI RECIPE <\/span> USE THE FOLLOWING INGREDIENTS TO MAKE MASALA MIXTURE<\/strong> METHOD<\/span><\/strong> SOFTIES BISCUITSBeat together: 500 g soft butter and 1 cup icing sugarAdd 1 tsp vanilla essence2 tblsp custard powder1 cup corn flour\/mazienaFlour as needed to make nice soft doughNozzles then bake and dip ends in chocolate GINGER BISCUITS250 g butter2 cup sugar2 eggs6 tsp ginger powder6 tsp golden syrup2 \u00bd tsp baking powder3 tsps bicarbFlour […]<\/p>\n","protected":false},"author":1,"featured_media":53837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[105],"tags":[],"class_list":["post-15379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eid-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2021\/07\/Eid-menu.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-403","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-24 22:28:14","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/15379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=15379"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/15379\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/53837"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=15379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=15379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=15379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Beat together: 500 g soft butter and 1 cup icing sugar<\/span>
Add 1 tsp vanilla essence<\/span>
2 tblsp custard powder<\/span>
1 cup corn flour\/maziena<\/span>
Flour as needed to make nice soft dough<\/span>
Nozzles then bake and dip ends in chocolate<\/span><\/p>\n
250 g butter<\/span>
2 cup sugar<\/span>
2 eggs<\/span>
6 tsp ginger powder<\/span>
6 tsp golden syrup<\/span>
2 \u00bd tsp baking powder<\/span>
3 tsps bicarb<\/span>
Flour as needed to make nice soft dough<\/span>
Make small balls roll in sugar then bake at 180dc until brown<\/span>
NB: DO NOT OPEN OVEN UNTIL BISCUITS ARE DONE<\/span><\/p>\n
<\/strong> <\/span>
\u00bd lb butter<\/span>
2 cups sugar<\/span>
1 cup ghee<\/span>
2 egg yolks<\/span>
2 tsp baking powder<\/span>
\u00bd tsp bicarb<\/span>
\u00bc cup semolina or taystee wheat<\/span>
Approximately 3 to 4 cups flour…<\/span>
Beat together butter sugar and ghee well.<\/span>
Then add in egg yolks and rest of ingredients<\/span>
Gradually add in flour…<\/span>
Form into balls and bake<\/span><\/p>\n
<\/span><\/strong>
\u00bd 1b butter<\/span>
1 cup castor sugar<\/span>
4 eggs<\/span>
1\u00bc cup chopped walnuts or pecan nuts<\/span>
1 cup chopped dates<\/span>
3 tblsps cinnamon powder<\/span>
1 cup boiling milk<\/span>
3tsps bicarbonate of soda<\/span>
2\u00bc cups flour<\/span>
1tsp baking powder<\/span><\/p>\n
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.<\/span><\/p>\n
<\/span><\/strong>
250gr butter<\/span>
500grms flour<\/span>
7 eggs<\/span>
1 tsp vanilla essence<\/span>
250gr sugar<\/span>
2 tsp baking. Powder<\/span>
3-4 cups mix fruit<\/span>
2 tblsp milk
<\/span>
\u2022\u00a0\u00a0\u00a0 Mix flour and fruit together in a dish and leave aside.<\/span>
\u2022\u00a0\u00a0\u00a0 Cream butter, sugar and essence.<\/span>
\u2022\u00a0\u00a0\u00a0 Add 1 egg at a time beating well<\/span>
\u2022\u00a0\u00a0\u00a0 add dry ingredients little at a time beating well after each addition.<\/span>
\u2022\u00a0\u00a0\u00a0 Lastly beat in milk. <\/span>
\u2022\u00a0\u00a0\u00a0 Pour into greased loaf pan and bake for about an hour on 180 till done.<\/span><\/p>\n
1 kg lamb chops<\/span>
30ml crush garlic paste<\/span>
15ml crushed chillies<\/span>
5ml whole coriander, crushed<\/span>
30ml tikka spice <\/span>
Sauce:<\/span>
125ml apricot jam<\/span>
Juice of 1 lemon<\/span>
30ml Worcester sauce<\/span>
20ml soy sauce<\/span>
2 chillies, finely chopped<\/span>
10ml peri \u2013 peri<\/span>
10ml barbeque spice<\/span>
Salt and pepper<\/span>
Chopped dhania leave<\/span>
\u00a0<\/span>
Method:<\/span><\/strong>
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 \u2013 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<\/span><\/p>\n
1 \u00bd kg sliced fish that has been marinated with your own fish masala of choice. fish should be spiced as for masala fish for frying<\/span>
4 medium onions sliced<\/span>
5 medium tomatoes liquidised<\/span>
2 tsps dhania\/ jeero<\/span>
2 tsps red chillie powder<\/span>
1 tsp red crushed chillies<\/span>
2 tsps rough salt or to taste<\/span>
1\u00a0 tsp arad<\/span>
juice of 1 lemon<\/span>
1 \u00bd cups yoghurt<\/span>
4 cups rice that has been boiled<\/span>
1 \u00bd cups masoor that has been boiled<\/span>
fried potatoes<\/span><\/p>\n
Saute onions in ghee\/oil with 1 stick cinnamon for 7 minutes on meduim heat.\u00a0 add tomatoes, spices and a few curry leaves, 2 whole green chillies that has been slit and cook for about 5 minutes.\u00a0 remove from heat and add marinated fish, juice of 1 lemon and yoghurt. in an oven proof pot put \u00bc cup ghee then lay \u00bd of masoor and \u00be 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 \u00be 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.<\/span><\/p>\n
2 large onions \u2013fried crispy and crushed<\/span>
2 large tomato – liquidized<\/span>
\u00bd carton sour milk \u2013 1 \u00bd cups<\/span>
\u00bd cup oil or ghee<\/span>
2 cups rice \u2013 boiled half done with 1 dessertspoon rough salt and spices i.e., cinnamon, elachi cloves etc\u2026<\/span>
\u00bd cup masoor preboiled<\/span>
1 \u00bd cups frozen peas<\/span>
3 eggs boiled optional<\/span>
3 medium potatoes \u2013 sliced in 6 and fried<\/span><\/p>\n
<\/span>
Spices \u2013 a few elachi, cinnamon, cloves peppercorns<\/span>
1 \u00bd heaped dessertspoons red ginger garlic masala<\/span>
1 02 dessertspoons red course dry chilies for a stronger flavor<\/span>
2 level dessertspoons fine dhania powder<\/span>
2 level dessertspoons whole jeero<\/span>
2 level dessertspoons rough salt or as required<\/span>
1 tsp arad<\/span>
1 tsp egg yellow \u2013 mix a little water<\/span>
3 dessertspoons saffron water \u2013 a few strands saffron boiled<\/span>
4 whole green chillies<\/span>
\u00bd bunch green dhania chopped<\/span>
2 level dessertspoons butter. Ghee or oil<\/span>
Juice of 1 lemon<\/span>
1 chicken disjointed<\/span><\/p>\n
\u2022Add all the ingredients to a dish and mix well.<\/span>
\u2022Add masala paste\/mixture to chicken and rub well. It can be marinated overnight or for a few hours before cooking biryani<\/span>
\u2022Add crushed onions, tomatoes and sour milk. Add \u00bd cup oil or melted ghee to the pot.<\/span>
\u2022Sprinkle 1 cup rice over oil and a handful of masoor and peas over rice.<\/span>
\u2022Add chicken pieces with mixture spread evenly.<\/span>
\u2022Add masoor and peas over the chicken. Lay eggs out and potatoes.<\/span>
\u2022Cover with remaining rice. Sprinkle rice with a little cold water.<\/span>
\u2022Add \u00bd cup cold water and steam.<\/span>
\u2022Serve with sour milk. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"