<\/span><\/em><\/p>\n
KITCHRIE RICE RECIPE<\/span><\/strong> <\/span><\/p>\n \u00a0<\/span><\/p>\n Exotic aloo fry recipe<\/span><\/strong><\/p>\n Ingredients:<\/strong> <\/span> Method:<\/span><\/strong> <\/p>\n <\/span><\/p>\n FISH RECIPE:<\/strong> <\/span> <\/span><\/p>\n Fish Curry<\/span><\/strong> Fish Curry.<\/strong> <\/span> \u00a0<\/span><\/p>\n \u00a0<\/p>\n \u00a0<\/span>Aamli Marcha<\/span><\/strong><\/p>\n Slit chillies and remove seeds<\/span> \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":" \u00a0 COURTESY KHATIJA EBRAHIM KITCHRIE RICE RECIPE2 \u00bd cups rice, \u00bd cup mug dhal, 3 tsp salt, pinch of arad ,3 tab white vinegarMETHOD: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 […]<\/p>\n","protected":false},"author":1,"featured_media":35957,"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":[114],"tags":[],"class_list":["post-18410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2020\/08\/quick-meals.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-4MW","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-27 11:11:12","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\/18410","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=18410"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/18410\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/35957"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=18410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=18410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=18410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
2 \u00bd cups rice, \u00bd cup mug dhal, 3 tsp salt, pinch of arad ,3 tab white vinegar<\/span>
METHOD:<\/span>
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 <\/span>
Khurie
<\/span>
Liquidize together:<\/strong>
<\/span>
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<\/span>
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<\/p>\n
Potatoes<\/span>
Brinjals<\/span>
Red peppers<\/span>
Green peppers<\/span>
Yoghurt<\/span>
Green masala<\/span>
Sliced garlic<\/span>
Slit green chillies<\/span>
Sesame seeds, mustard seeds, curry leaves<\/span>
Dhania<\/span><\/p>\n
1. Slice veggies in separate dishes n spice ea as u would for aloo fry (I add salt, red chillies, turmeric n dhania jeero) <\/span>
1. Heat sum oil in a frying pan n add sliced potatoes. Fry as you would aloo fry.<\/span>
2. Empty into an oven proof dish<\/span>
3. Now do the same wit brinjals n layer over potatoes.<\/span>
4. Then red n green peppers n this will go over brinjals.<\/span>
5. Seperately, add some green masala to a small tub of plain yoghurt.<\/span>
6. Drizzle the yoghurt over the peppers.<\/span>
7. In a small frying pan, heat some oil and add the following:<\/span>
Sliced garlic (2-3 cloves)<\/span>
Slit green chilies (3-4 whole)<\/span>
Curry leaves <\/span>
Mustard seeds,jeeroo, sesame seeds.(1 tsp each)<\/span>
Fry until light brown in colour.<\/span>
Sprinkle over the yoghurt.<\/span>
Can be made in advance.
<\/span>
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.<\/span>
Garnish with chopped dhania n serve.<\/span><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.radioislam.co.za\/Library\/Gardening\/aloefry.jpg?resize=270%2C203\")
<\/p>\n
Fish Masala<\/span>
2T roasted coconut (optional) <\/span>
4T whole jeeroo<\/span>
500g ground garlic<\/span>
\u00bd cup brown vinegar<\/span>
\u00bd cup fresh lemon juice<\/span>
3T salt<\/span>
250g ground fresh red chillies (original 500g) <\/span>
6T chilli powder<\/span>
1T arad<\/span>
7T dhanna jeeroo<\/span>
Handful of curry leaves<\/span>
2T ground coriander\/dhanna<\/span>
1T ground jeeroo<\/span>
Liquidize all of the above together<\/span>
Lastly add \u00bd cup oil and mix well<\/p>\n
Use fresh fish like steen brass, salmon, gunard- something with not 2 many bones!<\/span>
1kg fish fillets cut into pieces<\/span>
Braise 2 large grated onions in oil with jeeroo, <\/span>
slit green chillies,<\/span>
sliced garlic, <\/span>
1t mustard seeds, <\/span>
curry leaves- only until pink<\/span>
Then add 2-4T fish masala <\/span>
together with little arad, <\/span>
2t chilli powder, <\/span>
1t ginger garlic, <\/span>
1t dhanna jeeroo <\/span>
and 1\u00bd t salt <\/span>
and braise quickly<\/span>
Add 3 cups preboiled and liquidized tomatoes together <\/span>
with 4 heaped T tomato puree <\/span>
and 2t sugar<\/span>
Cook chutney well- \u00a0<\/span>add water if necessary\u00a0<\/span>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!), \u00a0<\/span>Add fish pieces and lots of dhania and cook on medium high for \u00b110mins only until fish is cooked<\/span>
Do not overcook fish!!<\/span><\/p>\n
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.<\/span><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.radioislam.co.za\/Library\/Gardening\/fish2.jpg?resize=270%2C203\")
<\/span><\/p>\n
Deep fry for 5 minutes<\/span>
Make a paste with<\/span>
Ground dhana jeero <\/span>
Whole jeero<\/span>
Arad<\/span>
Salt <\/span>
Desiccated coconut <\/span>
Lemon juice <\/span>
Fill mixture into chillies and put flat onto a tray<\/span>
In a pot add<\/span>
2 tblsp oil<\/span>
Brown sugar<\/span>
Aamli paste<\/span>
Rough red chillies<\/span>
Whole jeero<\/span>
Salt<\/span>
Little water<\/span>
Cut up dates<\/span>
Boil till syrupy
<\/span>
Pour over chillies and grill on high for 5 minutes.\u00a0<\/span>Serve with dhal and rice or khuri kitchri. <\/span>It can be refrigerated and used at any time<\/span><\/p>\n