Culinary Hotline - Sassy Bakes

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All recipes by Sassy Bakes

Ingredients:

  • 4 large onions, finely chopped
  • 70ml oil
  • 3 cardamom pods, bruised
  • 3 cinnamon sticks
  • 3 all spice
  • 12 – 15 curry leaves
  • 10 pieces chicken on the bone, some skin removed
  • 2 Tbsp garlic & ginger
  • 4 medium tomatoes, grated
  • 3 Tbsp roasted masala
  • 1 tsp chili powder
  • 1 Tbsp turmeric
  • 2 Tbsp jeera (ground cumin)
  • 2 Tbsp dhania (ground coriander)
  • 2 Tbsp sugar
  • 5 potatoes, halved
  • 80g freshly chopped coriander
  • Salt & pepper to taste

How To Make Chicken on the bone curry

In a large pot on medium to high heat, add in oil, onions, cardamom, stick cinnamon, all spice and curry leaves. Cook until golden brown for approximately 10 minutes. Add in all your dry spices and roast for on a low heat for 2 – 3 minutes, stirring continuously. Add in garlic, ginger, salt, sugar and tomatoes. Add in 1 cup of water and cook for 10 minutes, occasionally adding water to prevent the spices from burning. Add in chicken pieces cook for 30 minutes, then add in potatoes. Allow this to cook until the potatoes are tender, top with freshly chopped coriander.

Ingredients:

 

  • 4 cups cake flour
  • ½ Tbsp salt 
  • 1 ½ cups room temperature water
  • 150g butter
  • 3 Tbsp oil

How To Make Flaky Roti’s

In a medium sized mixing bowl, place all dry ingredients as well as water and knead for approximately 3 mins, if dough is too sticky add small increments of flour and knead until you are left with a soft pliable dough.

Divide into tennis ball sized portions, roll out into thin disks and spread a layer of butter onto each roti, roll the disks to form a thin sausage, (using thumbs as assistance) make an S shape and roll either side placing one side onto the other when you reach the middle. Cover in cling wrap and place in freezer for approximately 30mins.
Roll out each roti to the size of a dinner plate and fry in a hot lightly greased pan until golden, (about 40 seconds on each side) once out of the pan lay the roti flat and clap your hands together to make it flaky, serve with curry.


Ingredients:

 

  • 150g butter
  • 1 cup milk
  • 4 large eggs
  • 1 ¾ cup sugar
  • 2 ¼ cup cake flour
  • 2 ¼ tsp baking powder
  • 2 Tbsp vanilla essence

To serve:

  • Apricot jam
  • Desiccated coconut
  • Icing sugar

How To Make Vanilla Tray Bake Cake

Preheat oven to 180°C. 
Beat eggs with a whisk attachment on high speed for 5 minutes until pale & thick, while the mixture is on high speed gradually add in the sugar and vanilla, then lower the speed and sift in the dry ingredients. 
In a small pot heat milk and butter, until the butter has melted, then drizzle in the mixture. Pour into the prepared baking tin and bake for 30 minutes.