Shyama’s Delicious and Tasty Lamb Curry with Potatoes

TRH Shyama's Delicious and Tasty lamb curry with potatoes
TRH Shyama's Delicious and Tasty Lamb Curry with Potatoes2

+-400 g best end lamb chops
cut into curry pieces, rinsed and sprinkled with Aromat
1 large potato cut into quarters
1/2 of small tomato, grated
1/2 onion finely sliced
1/2 tsp jeera seeds
1/2 tsp soomph seeds
Few dhunia seeds
2 bayleaves
2 cinnamon sticks
Curry leaves
1 tsp ground ginger garlic
3 tbspn oil
3 tbspn Spice Delite Mutton Masala
1 heaped tsp Kashmiri Masala
Salt to taste

Heat oil in pot, add the seeds, when sputters add the whole spices, curry leaves and onions
When onions soft, add ginger garlic, fry few seconds then add your masala
Stir, add meat and salt to taste
Cook meat in its own juices until nicely braised then add little boiled water at a time until meat is almost tender.
Add potatoes, sprinkle Kashmiri masala and little salt over potatoes
Let it braise in masalas then add some boiled water to allow potatoes to cook through and curry has desired amount of gravy.
When potatoes are soft add grated tomato and simmer for 2 minutes. Add dhunia and serve with rice.

Prepared, tried and tested by: Shyama Maharaj


Melanie’s Spaghetti Bolognese Bake/Pie

TRH Melanie's Spaghetti Bolognese Bake

Quick Spaghetti Bolognese
Spaghetti cooked as directed
1.5kg lean beef mince
Olive oil
2 onions – chopped
1 carrot finely grated
3 cloves of garlic minced
2 cans crushed tomatoes
Worcester sauce, a good splash
4 slices smoked streaky bacon chopped (Optional)
1 tsp Italian herbs
1 tsp thyme
1 tsp oregano
1 sachet Tomato paste.
Fresh black pepper
Salt to taste
250 ml red wine (use a wine that you would drink) (Optional – substitute with stock)
½ bottle of passatta
½ cup of milk
Garlic bread and parmesan cheese to serve

Fry onions in olive oil until translucent, add bacon (if using), carrot and garlic.
In a separate pan brown mince and stir with a fork breaking all lumps, adding a splash of Worcestershire sauce.
Add to the onion mixture and add tomatoes, tomato paste, passatta and wine/stock.
Once wine has reduced add all the seasoning and milk.
Simmer on low for as long as you can.
Add to spaghetti.

Cheese Sauce
5 tblsp butter
5 tblsp flour
250 ml cream
1 cup milk
2 cups cheddar cheese
3 eggs, lightly beaten
1 tsp salt
1 tsp black pepper
Pinch of nutmeg
Pinch of mustard powder

Heat the cream and milk to just below boiling point.
Melt the butter on low heat and add the flour.
Stir gently for 2 minutes to ensure that flour cooked. A
dd the cream and milk and seasoning. Stir until thickened.
Temper the eggs with about a cup of the milk and the pour the lot back into the pot whisking fast so that the eggs do not scramble.
Remove from heat and stir in the cheese until melted. It should resemble more of a thick custardy cheese sauce.
The object is not for the sauce to seep through to the spaghetti bolognese but to set at the top when baking.
Bake in a preheated oven at 170 for about 30-40 minutes till set and golden.

This is another one of my lazy mid-week meals. A week ago I made way too much Spaghetti Bolognese so I froze half it – well last night I took it out and came up with a SPAGHETTI BOLOGNESE BAKE/PIE!
I defrosted the Spaghetti Bolognese and made a thick custard cheese sauce and baked it in the oven. Of course I never mentioned it was last week’s left overs and judging by helpings of seconds it was enjoyed by all.

Prepared, tried and tested by:  Melanie Kramar

Honey Comb Muffin

Honey Comb Muffin

2 cups self-raising flour
1 tsp salt
1 cup milk chocolate chips
100 gms chocolate honeycomb bar chopped
1 tbs brown sugar
1 tsp vanilla extract
1 egg lightly beaten
60 gms unsalted butter melted
1 cup milk

Preheat the oven to 190C.
Line 15 muffin tins with paper cups, or grease the bottoms only.
Sift together the flour and salt into a large bowl.
Add the chocolate chips and chocolate coated honeycomb and make sure they are evenly spread out in the dry ingredients.
In a medium sized bowl, mix together the brown sugar, vanilla extract, egg, melted butter and milk.
Add the wet ingredients to the dry ingredients.
Stir until just combined.
Divide batter into prepared muffin tins.
Bake for about 20 minutes and cool on a wire rack

From archive, recipe and source Unknown

Husseina’s Coffee Frosting Donuts

TRH Husseina's Coffee Frosting Donuts

3 cups Maida (all purpose flour)
2 tsp yeast
1 egg
3 tbsp sugar
1 tbsp dessicated coconut (optional)
1/2 tsp nutmeg powder or vanilla essence
4 tbsp milk powder (or warm milk for binding)
3 tbsp margarine
1 tsp oil

Mix together all ingredients well.
Then bind using warm water to form a soft dough and let it rise.
Roll into 1/4″ -1/2″ roti and cut into donut shapes.
Keep on flour dusted paper on a thaal or use greased trays.
Let it rise for half an hour then deep fry till golden brown color.
If you are using castor sugar for glaze, do glaze as soon as you fry them, sprinkle castor sugar using sieve.
If you are glazing wait until they are cold.

Chocolate Glaze
1 1/2 cups (150 grams) confectioners’ sugar
4 tablespoons (27 grams) cocoa powder
2 tablespoons milk or water
2 teaspoons vanilla

Sift together the sugar and cocoa powder in a medium bowl.
Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

NB: Instead of cocoa I used coffee, 2 tsp and the rest is the same

Recipe credit for Glaze: Shez Vig.
Prepared, tried and tested by:  Husseina Nazir‎ @ Global Food Flavors

Husseina’s Bhindi and Fish Feast

TRH Husseina's Feast

Bherwan Bhindi (Coconut filling)
1/2 kg Lady Fingers (slit in half)
1/2 cup Grated Coconut
1/4 tsp Chilli powder
pinch of Turmeric powder
2 Green Chillies (chopped)
few Corriander leaves (chopped)
pinch of Cummin powder
1/2 Onion (chopped finely)
pinch of Corriander powder

Mix everything except the bhindi.
Then fill the bhindi with the coconut and masala till its all done.
Keep the remaining masala aside.
In a pan add oil and braise 1/2 chopped onion and fry till brown.
Add the remaining coconut masala and braise.
Then lay all the stuffed bhindis, keep on a low flame and cover it, you can sprinkle a little water.
Toss carefully the other side to cook.
When both sides are done garnish with chopped corriander leaves.

Fish Fried:
5-6 pieces of Fish
2 tsp Chilli powder
1/2 tsp Turmeric powder
1 Lemon juice or Citric Acid powder
2 tsp Garlic paste
1 tbsp Besan (Gram flour) optional
1/2 tsp Corriander powder

Mix all spices into a thick paste and smear on fish and marinate for 4-5 hrs.
Then fry in 4-5 tbsp of oil in nonstick pan on med flame.
Do not turn until you see it’s done (You will know if top part is white or if it’s browned up on the sides).
This is a tip for best results.
NB: I prefer hot and sour so I add more chilli and lemon.

Prepared, tried and tested by:  Husseina Nazir @ ‎Global Food Flavors

Preshana’s Berry Tiramisu

TRH Preshana's Berry Tiramisu

1 packet boudior (sponge finger) biscuits
1 cup black coffee
1 tub fresh cream
1 tub mascapone cheese
juice of one small lemon (use less if you prefer it less tart)
3 Tbspn sugar(add more/less as per taste
berries of choice

Line a loaf tin with clingfilm
Dip sponge finger in black coffee and cover the base with a layer of biscuits.
Beat together mascapone cheese, sugar and lemon juice.
Add fresh cream and beat until thick and mixture holds it’s shape
You could add a layer of fruit between biscuits and creamed mixture if you prefer
Pipe creamed mixture over bisciuts and continue to layer alternately ending with a creamed mixture.
Leave to set for a few hours/overnight in fridge
Decorate as you like

Prepared, tried and tested by:  Preshana Singh

Preshana’s Tandoori bites

TRH Preshana's Tandoori bites

1 large chicken fillet cut into chunks bite size.
4Tbspns plain yogurt
1/4 tsp cumin
1/4 tsp garam masala
1 tsp paprika
1 Tbspn tomato ketchup
3-4 garlic cloves minced
1/2 tsp ginger minced
1Tbspn Tandoori paste (optional I used tandoori masala)
1/2 Tbspn lemon juice.
3 tbsp oil

Mix everything up apart from the oil and leave covered for 1 hour (minimum)to marinate.
Then mix it up with oil.
Heat a pan on high heat then put the marinated chicken in and keep on stirring for 5 minutes.
Put the heat down to low cover and cook for 10 mins covered.
After 10 mins bring the heat back up and stir for another 5 mins.
Until all the juices have been absorbed into the chicken and your left with thick masala covered around the chicken pieces.
Transfer on to a bowl and quickly cover with foil so it stops it from drying out and keeps the chicken juicy.

Prepared, tried and tested by:  Preshana Singh



3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

In a medium saucepan, heat butter and olive oil over medium-low heat.
Add shallots and cook until caramelized and soft, about 10 minutes.
Add mushrooms and continue to cook for another 10 minutes.
Fold in baby spinach, add salt and pepper.

From archive, Original source unknown.

Gail’s Crumpets (Flapjacks)

TRH Gail's Crumpets (Flapjacks)

1 3/4 cups Self Raising Flour
1/4 tsp salt
2 large eggs
5 dessertspoons castor sugar
1 cup full cream milk
4 dessertspoons canola oil

In a bowl beat eggs and castor sugar until light and frothy.
Add dry ingredients and blend.
Add milk and oil and beat until all combined.
Place in fridge for 1/2 hour before cooking.
On a hot skillet pour crumpet batter and cook in batches.
When bubbles appear on crumpet flip and cook the other side.Serve with jam preserves and whipped cream. Yields 30 crumpets

Prepared, tried and tested by: Gail Haselsteiner

Irene’s Lamb Akhni

Irene's Lamb Akhni

In an oven safe pot, fry 4 peeled, quartered and coloured potatoes (I did not peel the potatoes
Just scrubbed and quartered because we like it this way sometimes),
2 large onion,
a tsp dried thyme & salt in a little oil until potatoes are half done.
Remove potatoes and half the onions and keep aside.
Add 2 teaspoons each of roasted and ground dhania & jeera seeds,
fennel seed,
3 cinnamon sticks,
2 star anise,
4 cloves,
5 elachi and
2 bay leaves,
1 tsp tumeric,
1 tsp ground black pepper,
2 tsp ginger and garlic paste,
2 tbs chilli powder,
curry leaves and
half tsp saffron and braise for +- 5 mins until spices are cooked.

Add 2 kgs cut, washed and drained lamb, mix well and cook for 15 mins on medium heat. Add 2 tbs tomato paste, 2 & 1/2 cups rice that has been soaked for a min of 3 hours (if using basmati rice, don’t soak) and washed.
Add 5 cups of boiling water (4 cups of boiling water if using basmati rice) and bring to the boil.
Cook on medium-high heat until water is almost completely absorbed.
Add 1-2 cups of frozen peas if u like and gently mix into the akhni together with the fried onions that you kept aside.
If you are in the mood to use another pot, you can boil a few eggs and place boiled eggs into the akhni at this stage (optional).
Spread fried potatoes over the top, add a few blobs of butter over the top, cover pot with foil and then the lid and bake in a preheated oven at 160 deg cel for 45 mins or until all the liquid is totally absorbed.

Prepared, tried and tested by:  Irene Dasari