Culinary Hotline - Heritage Recipes
Our special guests, Tietie & Nanna join us for a Heritage Day themed hotline!
All recipes by Tietie & Nanna
Ingredients:
- For the chicken:
- 6-8 Chicken breast fillets, cubed
- 500g Plain Bulgarian yoghurt
- 2 Tbsp Garam masala
- 1 Tbsp Turmeric
- 2 Tbsp Red chilli powder
- ½ lemon.
- Salt, to taste
- For the curry:
- Canola oil
- 3 Tbsp Salted butter
- 1 Tbsp cumin seeds
- 1 large onion, sliced
- 1 green pepper, sliced
- 4-6 fresh garlic cloves, grated
- 1 piece fresh ginger, grated
- 2-3 whole cardamon pods
- 2 whole star anise
- 1-2 bay leaves
- 250ml fresh cream
- 2-3 fresh tomatoes, grated
- 1 packet tomato paste
- 2-3 fresh chillies, chopped
- Fresh packet of coriander, finely chopped
- 3 Tbsp Corn flour
- Sugar, to taste
- Salt , to taste
How To Make Butter Chicken
- Add the chilli powder, turmeric, garum masala, plain yoghurt and mix to combine, cover and allow to marinate in the fridge until ready to use.
- Bring a saucepan to medium heat, add the butter and cumin seeds and allow to sauté for 1 minutes.
- Add the onion, green pepper, cardamon, star anise and bay leaves.
- Allow to sauté for 2-3 minutes before adding the tomatoes, ginger and garlic and cook for another 2-3 minutes.
- Squeeze the lemon juice over the chicken, mix and then add the chicken to the tomato mixture and stir through.
- Add water to the marinade bowl to wash out the excess yoghurt from the bowl and add to the chicken.
- Allow the butter chicken to cook for 10-15 minutes until the chicken has cooked through.
- Add the fresh cream, tomato paste, sugar and salt, to taste.
- Then add the chopped coriander and chillies.
- Add some water to the corn flour to form and paste and then add the corn flour mixture to the curry to thicken the sauce.
- Once the curry is the perfect consistency, serve on a bed of basmati rice and atchar.
Ingredients:
- 2kg Tenderised steak, steamed
- 2 onions, sliced
- Green pepper, sliced
- 3 fresh chillies, chopped
- 4 Cloves
- 2 Tomatoes, grated
- Fresh ginger, grated
- Garlic cloves, grated
- 1 Tbsp Ground cumin
- 1 Tbsp Mutton masala
- 1 Tbsp Leaf masala
- 1 Cup sugar
- handful fresh coriander, finely chopped
- Pepper, to taste
- To serve:
- Roti
- Potato chips/fries
- Lettuce, shredded
- 1 tomato, chopped
How To Make Masala Steak
- In a saucepot, add some oil and the onions, peppers and cloves, cook for 4-6 minutes until to onions are soft.
- Add steak and allow to cook until browned.
- Add water if needed and allow to simmer.
- Add the tomato, ginger and garlic and the add the ground cumin, leaf masala, mutton masala and pepper to taste.
- Allow the steak to cook for a few more minutes until the sauce has thickened and the season with salt and sugar, before adding the freshly chopped coriander.
- To serve, top a roti with some chopped tomato and lettuce, mayonnaise sauce, chips and steak. Wrap up and serve.
Ingredients:
- 600ml Cake flour
- 300ml Self-raising flour
- 5ml Baking powder
- 60ml fish oil
- 5ml salt
- 900ml warm water
- Margarine
How To Make Roti
- Combine the cake flour, self-raising flour, baking powder, fish oil and salt.
- Add the water and mix until just combined.
- Turn the dough onto a work surface and knead the dough for 10-15 minutes and allow to rest for 20 minutes.
- Cut the dough in half and knead again.
- Roll the dough into a long cylinder shape.
- Cut the dough into individual portions, roll the dough out and spread some margarine over the dough, dust with flour and roll up and repeat.
- Brush the roti balls with some oil and place in the freezer.
- Roll the roti out on a floured surface and cook in a oiled preheated nonstick pan until golden brown on each side.
- Crush the roti up after cooked to add a flaky texture.
Hi
What brand is the mint green pan please??