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

Cape Malay Pickled Fish

Cape Malay Pickled Fish

2 kgs filleted, skinned fish
Vegetable oil
750ml grape vinegar
250ml water
200ml sugar
15ml turmeric
30ml curry powder
7ml salt
15ml whole black peppercorns
15ml whole coriander seeds
4 large onions finely sliced
6 bay leaf or lemon leaves
2 green or red chillies seeded and sliced
4 thin slices green ginger
45ml cake flour

Cut the fish into slices about 4 – 5cm pieces. Fry in hot oil until cooked and drain on paper towel.
Combine the vinegar, water, sugar, turmeric, curry powder, salt, peppercorns, and coriander seeds in a large saucepan and bring to the boil.
Add the onions, bay or lemon leaves, chillies and ginger, cover and simmer for 10-12 minutes. The onion should be limp but slightly crunchy.
Drain the pickling liquid into a clean saucepan (reserve the onion mixture) and bring to the boil.
Mix a little of the sauce into the flour to form a thin paste, stir into the sauce and simmer lightly for two minutes to thicken slightly.
Layer fish and onions into a glass dish, pour over the sauce, cover and refrigerate.
Pickled fish may be eaten as soon as it cools down. However, the flavour is even better after a couple of days.
Serves 6-8 people.

Original source:
Seen posted on: Granny Mouses House/Ouma Muis se Huis

Pickled Fish

TRH Pickled Fish

750 g hake fillets or any other firm fish fillets cut into small portions
125 g flour
Salt and pepper
Oil for frying

Season fish, dredge in flour then fry in heated oil. Drain on paper towels.
In a saucepan add 2 large onions sliced thinly, 1 1/2 cups white vinegar, 1 1/2 cups water, 1/4 cup sugar, 4 bay leaves, 5 ml salt, 1 1/2 tsps black peppercorns, 4 whole cloves, 1 tsp turmeric, 1/4 tsp ground ginger, 1 tbsp Pakco masala curry powder. Boil on medium heat for 10 mins. Remove and set aside to cool slightly.
4 tsp cornflour ( maizena ) 4 tsp water mixed into a paste. Add to sauce to thicken if required.
Layer half of sauce in glass Pyrex bowl, layer the fish then add remaining sauce over the fish. Refrigerate. Can keep up to 1 month in the fridge with a lid on.

Prepared, Tried and tested by: Gail Haselsteiner
My own recipe

Kiwi Jalapeno Jam

Kiwi Jalapeno Jam   Tried Tested

I just made this tonight and it is super yummy! With the little bit that didn’t fill a jar we had on crackers with goat cheese. I also think this jam would also be great with pork.

Yield: 11 (and a bit) 125mL jars
1 1/2lb Kiwis (Peeled, cored and finely chopped)
6 medium Jalapeno peppers (topped and chopped) – I didn’t want my jam to be too spicy, so I removed the seeds from 4 and left the seeds in two)
16 oz (approx 3 1/2 cups) organic cane sugar
1/3 cup Lemon Juice
1/4 Cup white vinegar (or white wine vinegar)
3 oz (one packet) liquid pectin
In a large pot combine the first five ingredients.
Heat on low, stirring until sugar is dissolved. Slowly increase the heat to medium and bring to a rolling boil for 5 minutes, stirring often.
Remove form heat and add the pectin, stir to incorporate.
Return to heat, and bring to a rolling boil, stirring, for one minute.
Remove from heat and let sit for 3-5 minutes.
Pour into sterilized jars with a quarter inch head space.
Seal jars and water process for 10 minutes.
Remove jars and place onto a cooling rack. Let sit undisturbed for 24 hours to achieve a good seal.

I found this recipe on
Tried and Tested, Prepared and posted by:  Whitney Louise

Tomato Jam

1.2 kg tomato, to 950 gr sugar
good pinch chilli flakes
knob of grated fresh ginger
pinch salt
about 2tblp lemon juice

Cut out the core of tomato, cut cross at the bottom and insert in boiling water for 3 min.
Take out and place in ice cold water.
Peel skins off and chop roughly into pot with sugar, chilli and ginger.
Cook whilst stirring infrequent.
Add lemon juice and simmer about hour and half.
Stirring in between.
Test the jam by putting some on a plate and run your finger through it and tilt it…If it holds its good…Jam is done

Source: Cathy Price (own recipe), Tried and Tested