Ahmed’s Pickled Cucumber

TRH Ahmed's Pickled Cucumber
I am going to share my recipe in doing lacto fermented cucumber (or Pickled cucumber) with unique and non-traditional methods. The lacto fermented cucumber can be served with food and also is suitable to serve as appetizer. For those who like soup, good news is that you can do sour soap from pickled cucumber.
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Nazley’s Bringal, Carrot & Butternut Breyani


For all who love their vegetables.

2 cups basmati frangrance rice (washed, half boiled with salt and strained)allow to cool.
1/4 cup lentils washed.
Placed in a bowl and cover with boiling water and close with a lid. Stand for 2 hours till it gets soft. Strain. Continue reading

Sureka’s Quick mango pickle

TRH Sureka's Quick mango pickle
2 dozen mangoes washed deseeded and cut into bite sized pieces

To the above add the following :
2 tablespoons salt
2 tablespoons sugar
2 teaspoons turmeric powder
2 teaspoons chilli powder
2 tablespoons pickle masala
6 black peppercorns
2 whole cloves of garlic
1 teaspoon mustard seeds
1/4 cup vinegar

Mix ingredients into mangoes
Heat two cups of oil and when cool add to mangoes and bottle

Prepared, tried and tested by: Sureka Jaichund

Jasmita’s Quick Fresh Mango Pickle

TRH Jasmita's Quick Fresh Mango Pickle.jpg

4 green mangoes, wash and cut in chunky cubes
2 tsp turmeric
2 tsp salt
2 tblsp methia pickle masala
2 tsp chilli powder
1 tsp salt, when making pickle
4 green chillies cut
1/2 tsp Asafoetida- (Hing)
4 tblsp oil

Once mangoes are cut add turmeric and salt and leave in colander in the fridge for a few hours to drain. I left it overnight and made the pickle this morning.
Once most of the moisture is out of the mangoes next morning dry off on a kitchen roll.
To the mangoes add chilli powder, methia pickle masala and salt.
Heat oil in a little pan, add hing and cut chillies.
Once hot pour over mangoes. Mix well. Let it cool and it’s ready to enjoy.
This is a fresh mango pickle so lovely to make little quantities lasting a couple days.
Enjoy 😘

Prepared, tried and tested: Jasmita Thakersee

Jasmita’s Carrot pickle, Green peanut chutney and Coconut Pepper chutney

TRH Jasmita's carrot pickle, Green peanut chutney and Coconut Pepper chutney

Carrot pickle
1kg carrots peeled, washed and sliced.
4 tblsp salt
5 tblsp chilli powder
1/4 cup methia pickle masala

To braise
6 fresh green chillies
2 tsp mustard seeds
2 tsp hing(asafoetida)
6 tblsp oil

Once carrots are sliced. Salt (4 tblsp) the carrots and leave overnight in a colander to drain out any water from the carrots, place a bowl under.

Next morning-
Add methia pickle masala and chilli powder and 1 tsp salt to the carrots.

To Braise
Heat the oil, add mustard seeds. Hing and chopped chillies, once it starts popping, add this onto the carrots and mix well.
Let it cool and then place in a container in the fridge. I also freeze half and use at a later time. Keeps very well in the freezer.

Green peanut chutney
1/2 cup curly Parsely and mint (used fresh from the garden)
1/2 cup roasted – shop bought peanuts
2 tsp salt
2 fresh jalapeño chillies
2 green chillies
8 tblsp lemon
5 tblsp water
Salt to taste
1 tsp black pepper

Blend all the above together…
That’s it, nice and easy and yummy😘

Coconut pepper chutney
1/2 cup desiccated coconut
1 medium size pepper( I used a orange pepper)
1/2 cup Greek yoghurt
2 red chillies
1/2 tsp black pepper
Salt to taste
1 tsp fresh lemon juice..

Blend all the above together… and enjoy😘

Prepared, tried and tested by: Jasmita Thakersee

Mani’s Sweet and Sour Lemon Pickle

TRH Mani's Sweet and Sour Lemon Pickle

20 Lemons
1 Cup Methi Masala (with salt added)
I cup white vinegar
1 cup castor sugar.

Wash lemons thoroughly.
Place whole lemons in a large pot of water and boil for about half an hour.
Drain out the water and allow it to cool completely.
Cut lemons in quarters and remove all the pips.
This is a tedious process but worth it to avoid having that bitter taste in the pickle.
Place a layer of the lemons in a flat glass casserole dish or any flat dish for that matter. Sprinkle the methie masala over the lemon pieces.
Continue layering and sprinkling the masala.
Add salt as you are layering if your masala is not already mixed with salt.
Pour the vinegar over and allow to soak for 2-3 days.
Finally sprinkle a cup of sugar over all of the lemons and stir through and allow to stand for another 2-3 days.
Your pickle will be ready to eat.
Bottle and refrigerate as soon as possible as I find that the sugar causes the pickle to spoil very quickly.

Prepared, tried and tested by: Mani Seetal

Omi’s Lamb curry with calabash

TRH Omi's Lamb curry with calabash.jpg

1 kg lamb
1 large calabash- peeled and cut in chunks
2 diced tomatoes
3 pieces of cinnamon sticks
2 star anise
2 whole cardamom (elachie)
2 Bay leaves
2 cloves
1/4 tsp whole fennel (soomph)
1 sliced onion
Curry leaves
2 tsp ginger and garlic paste
2 tbsp olive oil
3 tsp Kashmiri masala
1 tsp cumin powder (jeera)
1 tsp dhania powder (coriander)
1/4 tsp turmeric powder
Salt to taste

Heat oil, add whole spices and then add the curry leaves and onions and fry until brown. Add washed and well drained cubed lamb pieces and ginger and garlic paste.
Fry for 10mins until meat is well sealed.
Add curry powder, jeera, dhania and turmeric powders.
Mix well and add salt and tomatoes.
Add 1 cup water and cook for 20 mins.
Add calabash and cook for another 25 mins until calabash is cooked.
Garnish with coriander and serve with cauli-rice.

Prepared, tried and tested by: Omi Nair



2 x 500ml bottles cider vinegar
2tbsp coriander seeds, lightly crushed
1 small cauliflower, broken into florets
2 onions, peeled and chopped
300g runner or French beans, sliced
2 courgettes, chopped
2 red chillies, deseeded and sliced
2 cloves garlic, peeled and crushed
150g granulated sugar
4 level tbsp English mustard powder
4 level tbsp plain flour
1 level tbsp turmeric
1 level tbsp ground ginger
1 level tbsp salt

You’ll also need:
Sterilised jars with vinegar-proof lids
Top tip: As this pickle is quite a chunky one, it’s easier to pot in wide-topped jars.

Pour 1½ bottles vinegar into a pan and add the coriander seeds. Bring it to the boil. Add the cauliflower and onion, and simmer for about 5 mins, until the vegetables start to soften, but are still slightly crunchy.
Add the beans, courgette, chilli and garlic to the pan, and cook for a further 3-5 mins.
Drain the vegetables through a colander, reserving both the vegetables and the vinegar. Add the granulated sugar to the hot vinegar, and stir until it dissolves.
Mix together the mustard, flour, turmeric, ginger and salt. Gradually pour in the reserved cold vinegar from the bottle to form a runny mixture, about the consistency of double cream.
Pour the rest of the vinegar into a pan and add the strained vinegar to it. Bring to the boil. Gradually pour in the spicy mixture, whisking well to give a smooth sauce. Simmer the sauce for about 5-10 mins until it thickens slightly. Remove the pan from the heat and stir in the drained vegetables. Spoon the vegetables into sterilised jars and leave to cool, then cover the jars with the vinegar-proof lids.
Store the piccalilli in a cool, dark place for at least 2 weeks before using. It will keep for up to 3 months, stored in a cool, dark place. Keep jars in the fridge once they’ve been opened.

Source: Woman’s Weekly
Seen posted on Granny Mouses House/Ouma Muis se Huis