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Grey Street Casbah Recipes (Durban)

Editors

Leila Ally Eshana Suleman

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Ingredients125g butter250ml vermicelli10 elachi seeds3 pieces cinnamon sticks50g sultanas2 litres milk75ml sago100ml condensed milk15ml rosewater150ml sugar50g blanched almonds

Method1. Melt butter in a pot. Add vermicelli, and toss till well coated with the butter till lightly browned2. Add elachi, cinnamon stick and sultanas.3. Add the milk and bring to boil.4. Stir in soaked sago and simmer till sago is transparent for about 10 minutes. Stir occasionally to prevent sticking5. Mix rosewater, sugar and almonds and simmer for another 10 minutes6. Serve hot

This is served on the 15th night of Ramadaan, known as Boeber aand.Although I myself, have to have this drink when I break my fast!...

Boeber

Ingredients200g red dry chillies (whole)75g meebos2 1/2 cups water2 1/2 cups white vinegarSalt to taste1 cup smooth apricot jam5 tablespoons oil1 teaspoons mustard seeds2 teaspoons sesame seedsFew curry leaves

Method1. Place chillies, meebos, water & vinegar in a pot.2. Boil over a meduim heat till the chillies are soft. Allow to cool3. Blend in a liquidiser until smooth, strain.4. Add apricot jam and stir well.5. Heat oil, add mustard seeds, curry leaves and sesame seeds. Pour over the chut-ney and mix till well blended.6. Bottle and refrigerate.

Meebos Chutney

Ingredients:4 cups cake flour (sifted twice)1 packet instant yeast3 tablespoons sugar1 teaspoons fine salt2 cups lukewarm water3 tablespoon cooking oilAny pie filling (mince, chicken, steak, mutton, prawns, fish, polony and cheese, cheese and corn, feta and spinach, baked beans, or left over curries etc)

Method:Add sifted flour to a bowl. Drop in the packet of yeast, salt and sugar. Add oil to water. Using a fork, mix the oil/water mixture into the flour to form a soft, pliable dough. Rub some oil around the inside of a large bowl. Drop in dough. Spread a little oil on some cling wrap and cover the dough with oil side facing dough. Leave in a warm place to rise until it is double its size.

Turn the dough out on a floured surface and knead well. Grease a square/rectangular/circular casserole bowl and set aside.

Cut out golf ball sized pieces of dough and spread flat in the palm of your hand. Press in a table-spoon of filling in the centre and draw the dough around the filling, twisting and pinching to seal the ends. Place this (sealed end down) in the greased casserole. Continue placing stuffed dough in the casserole, leaving a 3cm gap between each roll. When the casserole is full, brush each roll with beaten egg and sprinkle sesame/poppy seeds over. Leave to rise a further 10 to 15 minutes (rolls with be stuck together to form a crown loaf). Bake at 180C +- 20 minutes until golden brown. Remove from oven and cover with a clean cloth whilst still hot (this helps to keep the rolls soft).

If you prefer individual rolls, place each stuffed roll on a greased baking sheet at least 5 to 6 cms apart, brush with beaten egg, cover with sesame/poppy seeds and bake as above

Savoury Bread Rolls

Ingredients250g chicken fillets1/4 cup lemon juice2 green chillies ground1 teaspoon crushed garlic1/2 teaspoon mustard powder1/2 teaspoon black pepper1 teaspoon salt2 cups flour2 teaspoons baking powder1 egg3/4 cup water

Method

1. Cut chicken into small pieces.2. Add lemon juice, chillies, garlic, mustard , pepper and salt. Refridgerate for 3 hours to allow the flavours to infuse.3. Add the remaining ingredients and mix well4. Heat oil, and drop spoonfuls of batter, into hot oil.5. Fry until golden brown.6. Drain in a rice colander7. Serve hot with chilli or green dhania chutney.

Chicken Bhajias

Ingredients1 kg Chicken Mince3 potatoes boiled & mashed1 slice of bread1 teaspoon jeera powder2 teaspoons salt1 tablespoon green chillies ground1 level teaspoon garlic1/4 teaspoon tumeric powder3 onions sliced and fried till translucentMint and dhania leaves.

Method1. Soak bread in water for a few minutes, squeeze out all water2. Mix all ingredients together.3. Form into balls, flatten, and roll in breadcrumbs4. Bake for a few minutes on 180 C5. Remove from oven6. Dip in beaten eggs and fry7. Drain on paper towels.

Tip

Cutlets are freezer suitable before baking.

Chicken Mince Cutlets

Ingredients500g savoury/sausage minceReady made puff pastry1 large egg (beaten)1 small block cheddar cheeseSesame and poppy seeds

Method:Roll out your puff pastry to 2mm thickness. Cut into strips (10cm width). Press some of the savoury mince flat in the palm of your hand and place small cubes of cheese in the centre. Fold the mince over the cheese to form a sausage. Place this uncooked cheese/sausage filling on bottom half of pastry (leaving 1 cm for egg wash). Brush ends with beaten egg. Fold over to seal. Make little cuts over the top with a sharp knife or prick with a fork. Brush over with beaten egg and sprinkle poppy and sesame seeds over. Place greaseproof paper on a greased baking sheet. Place pies at least 1 cms apart on sheet. Bake at 180C for 35 to 40 minutes or until golden brown.

To Freeze: Place on a baking sheet and allow to freeze hard in a freezer. Drop into an airtight Tupperware and replace in freezer. Keeps for 3 to 6 months.

When needed, allow to semi thaw on a greased greaseproof papered baking sheet and bake as above

Serve with chutneys and chillie sauce

Quick Savoury Mince Pies

IngredientsDough: 1 cup water 1 cup flour teaspoon fine salt 3 tablespoons butter

Method:Add the water, salt and butter to a small pot. Bring to boil. Lower heat and then add sifted flour and mix quickly to form a ball (as per choux pastry). Knead using a little sprinkle of flour. Roll up into a ball and leave wrapped in cling wrap whilst preparing the filling.

You can use any pie filling but ensure the meat (chicken, steak , mutton) is shred-ded, as large lumps of meat may cut through the pastry

Roll dough out to 2mm thickness. Cut into circles using a puri or biscuit cutter(7 to 8 cm in diameter). Place filling on 1 half of each circle. Brush the opposite ends with beaten egg, then fold over, sealing the filling in (to form a semi- circle). Use a fork to press and seal the ends. Dip each moon into beaten egg and roll in bread crumbs. Fry until golden brown on both sides and serve with a green salad and chillie sauce

Storing: Place each moon carefully on a lightly floured tray (ensuring they do not touch) and place in a freezer until it freezes hard. Now remove and place in an airtight Tupperware container and freeze. Use as required. Store frozen for 2 to 3 months. Can be fried whilst frozen.

Moons (savoury pastries)

Ingredients

500g chicken fillets2 green chillies ground1 teaspoon crushed garlic1 teaspoon salt1/2 cup lemon juice1 teaspoon jeera powder1 teaspoon Robertsons chicken spice2 tablespoons mayonnaise

2 eggs beaten1 cup sesame seeds1 cup cream crackers crushed

Method1. Cut chicken into bite size pieces2. Add chillies, garlic, salt, lemon juice, jeera, chicken spice and mayonnaise, blend well3. Refridgerate overnight4. Combine the crackers and sesame seeds together in a bowl5. Dip the fillets into the beaten egg, then roll in the crackers and sesame mixture6. Shallow fry in hot oil, turning once, until both sides are browned. Alternatively, these can be baked in an ovenproof dish in a moderate oven (160C)

Tip

After the chicken has been rolled in the cracker/ sesame mixture, this is now freezer suitable.

Sesame Bites

Ingredients1 cup chicken fillet cubed1/2 teaspoon salt3 tablespoons Steers Jalapeno Sauce3 tablespoons chilli sauce of choice1/4 cup lemon juice1 tablespoon butter2 cups grated cheddar cheese1/4 cup chopped green dhania 1 egg beatenCornflake crumbs

MethodMix together the chicken, sauces, salt, lemon juice and butter, and cook over a me-duim heat until cooked.Allow to cool. Add cheese and greens and mix well. Fill as you would for samoosas. Dip in egg and roll in cornflake crumbs. Samoosas are now freezer suitable

Tip

Sprinkle some cake flour over cheese, making sure that cheese is fully covered be-fore adding to chicken.I do this, to prevent the cheese from oozing out during frying.

Jalapeno Chicken & Cheese

(filling for samoosas)

Ingredients500g unblanched prawns or prawn meat (peeled and deveined)2 tablespoons butter1 tablespoon cooking oil1 large onion (finely chopped)1 tablespoon crushed garlic1 tablespoon lemon juice teaspoon white pepper teaspoon peri-peri250ml fresh cream2 tablespoons Maizena (corn flour)Fine salt to taste bunch dhunia (finely chopped) bunch shallot (finely chopped)1 to 2 green chillies (optional - finely chopped)

Method:Braise onion in butter/oil. When lightly browned and softened add garlic (on low heat). Now add the lemon juice, pepper, peri-peri. When it starts to simmer (sizzle), raise the heat, throw in the prawns, salt and fresh cream. Mix the corn flour in a little water and add to pot. When it thickens, remove from stove, allow to cool and garnish with greens.

PS: Prawns should not cook for more than 12 minutes to thickening process.For moons, it is preferable to chop the prawns into little pieces before cooking.The more corn flour you use, the thicker the mixture. Be careful not to use too much corn flour as you will be left with a glutinous mixture. If this happens, simply add more water and stir well.

Prawn Filling ( for pies, moons, stuffed bread rolls)

Ingredients:500g chicken fillets (sliced into thin strips)1 large onion (finely sliced)3 tablespoons oil1 teaspoon ground ginger/garlic1 teaspoon chilli powder1 teaspoons dhunia jeera powder teaspoon turmeric powder teaspoon freshly ground black pepperSalt to taste2 to 3 tablespoons Maizena (corn flour) bunch dhunia (finely chopped)1 to 2 green chillies (finely chopped)1 sprig curry leaves

Method:Braise onion in heated oil until golden brown Add chopped chicken fillets, ginger/garlic and masalas (except greens and maizena). Allow masalas to fry, then add a lit-tle water to allow chicken to cook (30 to 40 minutes). Mix corn flour (Maizena) in a little water and add to chicken and cook on low heat (2 to 3 minutes) until thickened. Now shred the chicken with a fork or potato masher. Add curry leaves. Allow to cool. Finally add the greens, remove the curry leaves and toss well.

Fill any puff pastry, sealing the ends with beaten egg. Make little cuts over the top with a sharp knife, brush with beaten egg and sprinkle with sesame seeds. Bake at 180C for 20 to 30 minutes.

Variation: Place a thin slice of boiled egg over the filling before covering with pie dough.

Basic Chicken Pie Filling:

500g meaty mutton bonesBroth Lentils: cup wheat cup rice 3 tablespoons oil dhal 3 tablespoons barley 2 tablespoons chana (gram) dhal2 tablespoons moongh dhal 2 teaspoons salt 2 litres water1 large onion (slivered)2 tablespoons butter ghee2 tablespoons cooking oil1 teaspoons whole jeera seeds3 pieces cinnamon sticks3 whole elachiA few whole peppers and clovesSalt to taste1 teaspoon Turmeric powder2 teaspoons dhunia/jeera powder2 teaspoons chilli powder2 teaspoons ginger/garlic2 tablespoons freshly ground green chillies1 teaspoons gharum masala

bunch dhunia (chopped) bunch shallot (chopped)

Vagaar: 2 sprigs curry leaves1 small onion (Slivered)3 tablespoons ghee teaspoon whole jeera seeds

Boil the lentils in salted water until well cooked and softened. Allow to cool and then grind lentils and liquid (DO NOT DRAIN) in a liquidiser or food processor. Set aside.

I prefer roasting the whole cinnamon sticks, elachi and cloves and grinding it in a coffee or masala grinder, rather than using it whole, as my family hate chewing on these. But you can use it whole if you prefer.

Heat the ghee and oil in a pot and braise onion and whole jeera seeds until golden brown. Add the meat, ginger/garlic and masalas, except the gharum masala, ground green chillies, dhunia, shallot and curry leaves. Toss well and allow ma-

salas to fry on a very low heat for approximately 10 to 12 minutes (or until masalas are catching on the bottom of the pot). Add 1 to 2 litres of water and let it cook until meat has softened. Add the ground lentils, mix well and allow to simmer for +- 40 minutes, stirring often to prevent scorching, until broth has thickened.

For the Vagaar: Heat the ghee in a frying pan, add the onions, jeera seeds and fry until golden brown. Then add the curry leaves and quickly remove from stove. Pour this over the broth together with the chopped greens and gharum masala.Serve with Naan bread or crispy bread rolls DELICIOUS!!!!

Method:

Khichro (Very similar to Haleem but a thicker broth)

Ingredients