Salt and Pepper Stew

Another Classic in many homes in South Africa, is a good Stew.  Bibi Ayesha, kindly shares with us her family favourite way of enjoying this hearty meal. Do give it a try and we look forward to all your feedbacks in comments.  

Sunnyside Classics by
Bibi Ayesha Kadwa
Mutton Salt and Pepper Stew...quick and easy

Marinate about 300g cubes of lamb in
3 quarter cup to 1 cup fried crushed onions
1 full tsp ginger garlic
1 tsp salt
3 quarter tsp pepper
1 or 2 slit green chillis
1 tbsp lemon juice or vinegar
1 stick cinnamon
2 elachie
1 clove
Half cup Tomatoes
3 quarter cup plain yoghurt
MIX well..preferably keep overnight

Veg..Gadra beans..double beans..Green beans..peas..potato. .cabbage.carrots.beetroot option.
I like to give my veg a pre boil..I steep the cabbage in boiling water
I fry my potato to prevent them from breaking up
So put ghee into large flat pot
Heat up slightly. .add in the meat and allow to cook in own juices till halfway cooked
Add in the veggies mix it into the Masala. .don't upset the cabbage..now leave to cook.wen water has burnt out and you happy that everything is cooked well..gently mix and turn the cabbage
Add in fried potato and boiled beetroot at this time..leave on low to simmer.crush some fried wagaar over😉

ENJOY..no mushy stew..perfectly cooked veggies..and delicious

Grilled Angel Fish with Creamed Mushrooms

Delicious and Colourful...that's what all plates should look like, and when it is also bursting with flavour, you know it's a winning combination. Thanks to Gail for sharing her pic and recipe to make this Dish💕

Grilled Angel Fish with Creamed Mushrooms 
(kindly shared by Gail Haselsteiner -Watalotwegot)

2 x Angel fish filleted, skin removed washed and dried on paper towels rub down with olive oil
Rub 3 tsp minced garlic into fish
Season fish with salt, fish spice, black pepper, handful of chopped coriander
Place on baking tray sprinkle with lemon juice and grill on 180 C for 15 mins. 

Cream mushrooms 

2 tbsp butter in a frying pan
Slice 1/2 punnet white mushrooms, 2 tsp minced garlic and sauté for 3 mins. Add a sprinkle of lemon juice
Season with salt, pepper, Herb seasoning. Add 1/4 cup fresh cream and stir through until sauce thickens. Serve with grilled Angel Fish.

Malaysian Soup

Soup is the perfect starter or main meal option anytime of the year, but most frequently enjoyed during colder days.  Tasneem Ganie kindly shared this recipe of a chicken soup, that is most famously found on a major catering company's menu-list. Give it try, and we look forward to your feedback in comments.

Malaysian Soup
(kindly shared by Tasneem Ganie- Watalotwegot)

3 chicken fillets strıped
11/2 full tsp aromat
1 tsp ground green chillies 
1tsp ground garlıc paste
1/4 tsp arad
1/2 tsp fine dhana
1 tsp fine jeeroo
1/2 tsp white pepper

Cook above in ghee until chicken cooked .

Then add 1 /2 tin creamstyle sweetcorn
Bltz thıs tıll smooth then add to chıcken

Mıx
1pkt white onion soup
1pkt cream of chıcken
1pkt cream of mushroom
2 big spoons of nespray powder
Dılute ın 1 lıtre + 700 mls of water and mıx well.

One double thıck fresh cream
(Or normal cream)
Bring to the boil.
Then use blender stıck and blıtz lıghtly to shred chıcken.
Add fınely chopped Dhanıa

Serve wıth garlıc bread
Recipe credit : Tasneem Ganie
Pic credit:Tasneem Ganie
Nb: Aromat is the key ingredient plse do not leave out. Stick to the liquid quantity as this is not a thin soup .the consistency is thickish. Those who have eaten it will understand.

Glossary :
Arad = Turmeric powder
Fine Dhana = Coriander Powder
Jeero = cumin
Nespray powder = Milk Powder
Dhania = fresh coriander
Aromat = Salty Flavour Enhancing Seasoning

Basic Sponge Cake

Can there ever be too many sponge cake recipes to have???  Well, Here is one more to add to your sponge cake recipes collections.  And when You can see what the outcome of a recipe is, you know it's a keeper.  Like this one shared by Humeira Khatri, How divine does this Look😍

Basic Sponge Cake 

(kindly shared on by Humeira Khatri -Watalotwegot)

4 eggs
300 ml castor sugar
500 ml cake flour (sift)
15 ml baking powder (sift)
100 gr butter
250 ml milk
5 ml vanilla essence
Heat milk and butter together (*DO NOT BOIL*) 

Method: 

Beat eggs and castor sugar till creamy and light. Sieve the flour and baking powder.
Fold in the flour and baking powder. Alternately with milk and butter. Add in the vanilla essence 

Preheat oven at 180 °C
Bake for 20-25 mins

Topping: 

Half tin nestle cream
Half tin caramel treat 

Whip it lightly and pour over and grated/peeled top deck

Kebaab Chutney

Mince is another very popular ingredient in many homes, and there is just so much one can do with it.  Here Bibi Ayesha Shows us how to make a Chutney (Tomato Sauce based) kebaabs. But the actual making of the Kebab is just as important, and was kindly shared by Bibi Ayesha, SHUKRAN💕


Sunnyside Classics - Bibis Style
Chutney Kebaabs
 
1 kg mutton mince
1 and half teaspoon salt
1 teaspoon pepper
2  teaspoon crushed garlic
1 teaspoon ground green chillis
1 teaspoon crushed red chilli
Half teaspoon tumeric
2 teaspoon ground jeeraa (Cumin)
Pinch cinnamon
Pinch Garum masala
1 onion grated ..squeeze water
1 handful fried onion
2 slices soaked bread
Chopped Dhania (corainder)
1 Tablespoon ghee.
Spin in blender..taste the salt .and adjust
Make balls and place in tray..dribble some ghee or butter and bake few minutes in preheated heated oven.not too long.just till firm.

CHUTNEY 
In pot Add ghee and oil
Some fine chopped onion
4 grated garlic
Salt
Braise and add chilli masala
Tumeric
Chilli powder
Add in tomato and tomato puree
Let simmer and add in the kebaabs wid the juices.add few Curry leaves..Green chillies. .chop dhania.enjoy😀

Note- the amount of spices and tomatoes to be added according to your preference.

Carrot Halwa

Using a common Vegetable to make a sweet dessert, is very common in many Indian Homes. Today LUBNA shows us how easy it is to make this delectable Sweet Treat,  CARROT HALWA. 

This is a perfect treat for a special occasion, but many would advise to try your hand at this, to get more practise, and to perfect it. 

Thank you Lubna for sharing with us your Pic and Recipe used 💕

CARROT HALWA 
(Kindly shared on by Lubna Ticklay - Watalotwegot)

1kg grated carrot boil with
1 litre fresh milk
1 tin ideal milk
1 tin condensed milk
~ Cook till gets dry then add

1 cup ghee
1 cup milk powder
Little saffron
Little Red or orange colour
~ add chopped badam and pistas...
~ cook till the ghee separates. ..
~ decorate as desired. 
* Check for sweetness..*If you want it more sweet, add more condense milk.
LUBNA TICKLAY

DIY- FRESH TOMATO PUREE

Here is another DIY idea for you to try, whether you are just starting off in the kitchen or have many years of experience already.  The cost of many fresh produce, can at times sky rocket, today Bibi Ayesha shows us how to save some money, and buy tomatoes in bulk when it is much cheaper.  This DIY, Is how to make your own tomato puree at home, and you will always have enough of this 'must have' ingredient in your freezer, when the need arises.
SHUKRAN DEAREST BIBI AYESHA💕

DIY - HOW TO MAKE FRESH TOMATO PUREE

...for beginners

Sunnyside Classics by Bibi Ayesha Kadwa

Wash and drain red, ripe tomatoes 

Cut up and put into a big pot

Cook on high mixing at intervals 

Tomatoes release alot of water

When thick and mushy...it's ready

Leave to cool

Blend or liquidise properly

It you normally like to use a tin puree in your food

you can add some to this

Pour into containers..not too full 

Freeze and use as needed.

DIY- HOW TO MAKE YOUR OWN DHANA/JEERA POWDER

MAKING YOUR OWN BLENDS OF SPICES, THAT ARE USED ON A DAILY BASIS IN YOUR KITCHEN, GIVE YOU PEACE OF MIND OF EXACTLY WHAT GOES INTO IT.

FYI: "DHANA/JEERA" is actually CORIANDER AND CUMIN.

My Admin on our WATALOTWEGOT group on Facebook, Bibi Ayesha, has once again taken it upon herself, to help educate young beginners into a kitchen, how to go about doing just that.  Using whole dry spices, of Coriander seeds and Cumin Seeds, she blends this into a powder form and stores for use in her kitchen.  Find Below her description on How To Make this blend, Thank You Bibi Ayesha, WE LOVE THIS💕

A DIY PICTORIAL FOR DHANA/JEERA POWDER


HOW TO MAKE YOU OWN DHANA/JEERA POWDER..
for beginnersSunnyside Classics by Bibi Ayesha Kadwa
2 and half cups whole jeera(cumin seeds)
..cleaned and sun roasted or slight oven roasted
2 cups whole dhana(Whole Coriander Seeds) ..cleaned
Handful of black peppercorns
Grind in coffee grinder, to a fine powder form
READY TO BE FILLED AND STORED IN AIRTIGHT BOTTLES.

JALEBI

Jalebi is one of many Sweet delicacies that can be found in the Indian 'Sweetmeats' range.  This is usually a very time consuming product to make, but today Madina Mukadam shared with us an easy and fuss free way to make these sweet treats.

A perfect treat to munch on, or take along to a function, like Madina had done recently, when she had to attend a Mendhi/Henna ceremony. These Crunchy and Syrupy Jalebis, must have been a hit Madina, Thank you for sharing with us, and we LOVE it 💕

I think I am going to give this one a try...someday soon :-), HOW ABOUT YOU???

Jalebi Recipe 

kindly shared on by Madina Mukadam 💕- (Watalotwegot)

1 cup white flour
1/4 cup gram flour
A pinch of orange food colour
1 Tablespoon yoghurt
Mix all together with enough water to make batter as for pancakes
Before frying add 1 tsp of ENO (the original one) to batter and mix well
Oil for frying
Squeezy tomato sauce bottle for batter

Syrup
2 cups white sugar
1 cup water
2 Tablespoons lemon juice
A few saffron strands
Boil all together till you get one string consistency, Lower heat and keep on low flame to keep syrup warm

Heat oil for deep frying in pan, using bottle with batter, make rings starting from centre going out, when crisp on one side turn over and fry on other side.
Remove from oil and immediately put into sugar syrup, after a few seconds turn over so that both sides are coated...
Remove from syrup and serve
Enjoy 

MOIST CHOCOLATE CAKE

When Special people in our lives are celebrating another milestone, spoiling them by baking is just one way of showing how much we care for them.  That is exactly what our Lovely Raeesa Abdool Carrim had done recently, when she baked this chocolatey goodness for her father-in-law, who celebrated his birthday.

Well Done Raeesa, we love it💕, and a very Happy Birthday to your Father-in-law🎉

Find below Raeesa's Picture and recipe she used and shared on with us.

Moist Chocolate Cake by Raeesa Abdool Carrim - (Watalotwegot)

3 eggs
1 cup sugar
1/2 cup oil
1/4 cup cocoa dissolved in 1/2 cup water. ( leave to cool)
2 teaspoon baking powder
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla essence

Method:
Beat eggs and sugar until light and fluffy
Add oil and beat well
Sift dry ingredients. Fold into mixture
Add cocoa mixture
Add vanilla and mix lightly 
Grease pan. Bake at 180 degrees Celsius for 25- 30 mins.

Icing: 
250 g soft butter
4 cups icing sugar
Salt
4 tablespoons cocoa
A little milk
Vanilla essence

Method:

Cream butter. Sift all the dry ingrediants. Add vanilla essence and milk to get desired consistency. 

Ganache: 

1 × 100g lintd dark chocolate. (85%)
2 × dairy milk slabs.
1 × 250 ml fresh cream

Method: make fresh cream hot on stove. Add to chocolate bits. When melted spread onto cake.

I topped with mini oreos, lintd, ferreros, top deck, caramel popcorn and wafers.

Bake and ENJOY

Aloo And Cheese PASTRY Paratha

SO yesterday afternoon saw me attempting the newest craze to hit the Foodie Groups on social media... #PASTRY #ROTI

I had made use of Today's Ready Rolled Puff Pastry and used self rising flour for dusting and rolling out the rotis. 

So while everyone is trying out the pastry as a regular roti, Which isn't REALLY roti like, but good if enjoyed immediately, I decided to give my regular ALOO CHEESE PARATHAS filling a go, but using the Today's Puff Pastry....

WOW!!! I AM BOWLED OVER. I loved the PASTRY IDEA TO MAKE THESE ALOO PARATHAS. I would choose making the Paratha over a regular 'pastry roti', it stays moist and soft, with just the right amount of flakiness and also needs no extra butter/ghee. 

NOW YOU MAY WONDER WHO @foodeva_marsay is... THAT IS ACTUALLY MY OWN PERSONAL BLOG, AND YOU CAN FIND MY LIFESTYLE BLOG ON HERE Foodeva Marsay or find me on Instagram with the same name ;-) 

Aloo Cheese PASTRY Paratha

To make it a little easier for 1st time makers of this, I decided to do a step by step collage of pictures and together with it I have added below a description of the steps.  So if you've never before attempted making a paratha, now is your chance. The pastry makes it so much easier, and definitely a 'quick fix paratha' when you need it in a hurry.  So here goes below my collage of pictures, and do look out for the aloo(potato) filling recipe further down that I made. 

Step By Step for making a Plain PASTRY Roti

 Step by Step Pic for PASTRY ROTI
 (@foodeva_marsay) 
A step by step pic of how I went about making the 'Pastry Roti'...
1) unroll a ready rolled pastry, remove plastic packaging and sprinkle well with Self Rising Flour.
2) roll up again doing so a little more tightly .
3) pinch closed the last bit of edges when done rolling, and slice pastry into 6-7 rounds
4) sprinkle your surface with more self rising flour and slightly flatten the cut pastry rounds with you fingers.
5) roll out the pastry using a rolling pin
6) toast on a flat pan on medium heat until golden in colour ready to be enjoyed.
(@foodeva_marsay)
*Kindly share as posted*

NOW THIS WAY DEPICTED ABOVE IS JUST FINE IF YOU WANT TO ENJOY REGULAR PLAIN ROTIS , FIND BELOW ANOTHER COLLAGE GUIDING YOU TO MAKING A PARATHA WITH A FILLING, IN THIS CASE AN ALOO CHEESE FILLING. 

Step By Step Guide to make a PASTRY PARATHA


Aloo Cheese PASTRY Paratha
(@foodeva_marsay)
My step by step pic showing how I went about making this..
1) make and cool the potato filling for the paratha
2) roll out 2 of the cut rounds of pastry (see pic above) , into small discs
3) top one of the rounds with the cooled potato filling, spreading around but not too close to the edge .
4) sprinkle some shredded cheese on top of the potato filling. Dab some water on the edge of the pastry round and cover with the another round. Now carefully roll it the stuffed discs using a light pressure. (I make them a size about as big as a side plate)
5) Toast the paratha on a medium to hot stove setting on a flat pan. No need to smear ghee/Butter as this will come through from the the pastry and Potato filling.
6) ALOO CHEESE PARATHAS ARE READY TO BE ENJOYED WITH YOUR FAVOURITE SIDE DIP...YUMMMM
(@foodeva_marsay)
*kindly share my recipes as posted*

AND THAT MY FRIENDS IS HOW EASY THIS METHOD IS TO PUT TOGETHER. NOW SINCE THE ALOO AND CHEESE FILLING ARE MINE AND HUBBY'S FAVOURITE, I MADE THAT, BUT ABSOLUTELY ANY TYPES OF FILLINGS MAY BE TRIED.  I DO HOPE YOU GIVE THIS ONE A TRY, AND WE LOOK FORWARD TO YOUR FEEDBACKS, AND PICS, IN OUR COMMENTS. 

and NO>>> I have not forgotten to share the Aloo (Potato) filling I used here, find it here below, and HAPPY PASTRY PARATHA MAKING...

ALOO (POTATO) FILLING FOR PARATHA

(@foodeva_marsay)

3 MEDIUM SIZED POTATOES, PEEL AND CUT INTO CUBES

1/4 TEASPOON TUMERIC POWDER

1/4 TEASPOON CHILLIE POWDER

1/4 TEASPOON CUMIN POWDER

SALT TO TASTE

1 TABLESPOON BUTTER

1-2 GREEN CHILLIES, CHOPPED

1-2 TABLESPOON CHOPPED FRESH CORIANDER (DHANIA) LEAVES

~ MIX ALL THE SPICES WITH THE CHOPPED POTATOES

~ ADD TO YOUR POT, WITH A LITTLE WATER, AND COOK/STEAM UNTIL SOFTENED 

~ JUST BEFORE THE WATER COMPLETELY DRIES OUTS, ADD THE BUTTER AND CHOPPED GREEN CHILLIES

~ LASTLY ADD THE CHOPPED FRESH CORIANDER, AND USING THE BACK OF YOUR SPOON OR A MASHER, MASH THE POTATOES, TO FORM AN ALMOST SMOOTH SPICED MASH.

~ CHECK YOUR SALT CONTENT AGAIN AND ADJUST ACCORDINGLY.

~ THIS FILLING CAN BE USED IN ANY SAVOURY CALLING FOR A POTATO/VEGETARIAN FILLING.

*KINDLY SHARE MY RECIPES AS POSTED*

Chocolate Whispers Biscuit

Tea Time treats is a must in any home, and most especially over the weekend.  That's exactly what Rehana Dhoda had thought when she whipped up a batch of these delicious looking biscuits for her family to enjoy.

Thank you for sharing your pic and recipe used Rehana💕

CHOCOLATE WHISPERS BISCUIT
RECIPE CREDIT : Fatima Motala
PICTURE CREDIT : REHANA DHODA (WATALOTWEGOT)

125g butter/margarine 
1/2 cup maizena
1/2 cup oil
+- 2-3 cups flour
1/2 cup ground almond / pecan nuts
1/2 cup icing sugar
Brown / white chocolate

Cream butter and sugar until creamy
Add in oil and beat well
Add maizena, nuts and enough flour to make soft dough.
Roll into small balls and bake on 180 degree for 15 - 20 mins
When cool coat with brown chocolate
Leave to cool on wax wrap then drizzle with white chocolate.
Dust with gold dust 

How To Make Wagaar - For beginners

So one of my Admins, Bibi Ayesha, and I have decided to start doing Posts that could benefit the younger generation, to being more adept in the kitchen.  Well She takes the time to do the actual tutorials while I'm trying to keep all these valuable knowledge sealed away for all to use via our blogs or on the group albums. Shukran my dearest Friend for taking time to get this together💕

Now some may wonder..."what is WAGAAR" ...well in the Indian cooking dictionary, this means crispy fried onions, and sometimes these have added whole spices added to it, to further enhance the aromatic fried onions.  Today we kept it very basic, and show how to prep and fry onions, that can be stored for later use, in dishes such as biryani.

Find attached 2 picture collages, there are numbers to follow with a written "How To" prepare Note after the Pictures. Do enjoy our new 'For Beginners' posts, and we look forward to your feedback.

How to prepare Wagaar - for beginners 

(i.e... Fried crisp onions..for Biryani)

Tutorial by Bibi Ayesha  Kadwa  (Watalotwegot)

~ Slice onions...(I used a mandoline slicer)

~ Sprinkle cake flour

~ MIX oil and ghee in pan

~ Heat up and add in at least 2 to 3 handfuls 

~ Fry on medium heat, Mixing regularly to get a even colour

~ As it turns pinkish guard it closely because  it gets dark very quick..

~ strain in colander 

~ Leave on a tray with thick layer of tissue to drain access oil.

~ freeze and use as needed.😉

Vanilla Sponge

A simple to follow recipe, with loads of satisfaction after baking.  Nazia Mahomed had shared this recipe with us on the Group, and has been a hit.  Personally I prefer the simple cakes, without too much frosting or deco. So this one is exactly how I would enjoy it.

The recipe shared can be made in any pan you have and decorated as you wish, but on that day Nazia had made them into simple cupcakes decorated with "Hundreds and Thousands", perfect tea time treat.

SHUKRAN FOR SHARING THIS WITH US NAZIA MAHOMED💞

If you give this recipe a try, do drop us a comment with your feedback.

Vanilla Sponge (kindly shared on by nazia mahomed💕 >watalotwegot<  )

1 cup sugar 
2 eggs
Half cup oil
Beat these together.

Then Add:
Sift 1 and half cups flour with 

2 teaspoon baking powder 

Half teaspoon fine salt add to the beaten mixture set aside
Add 1 teaspoon vanilla essence in half cup milk and add to the mixture, beat properly 

bake at 180 degrees celsius till done.

Dates / Kajoor Biscuits

"Dates are a good source of various vitamins and minerals. Its a good source of energy, sugar and fiber. Essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium and zinc are found in dates. It also contains vitamins such as thiamin, riboflavin, niacin, folate, vitamin A and vitamin K." (Via Wikipedia)

There are many variations to making a good date biscuit, and today we share with you, a recipe that has been shared years back, and had been sitting filed away into our Page Albums, I do hope you give this recipe a try, as we had some good feedback on it previously, and after all, just look how awesome those bikkies look in the picture😍

Khajoor Biscuits (shared on by Ayesha Kapadia💕)
1/2 lb butter
1/2 cup castor sugar
2 eggs
1/2 cup cornflour
2 teaspoon baking powder
2 cups flour
And khajoor(Dates) to fill in da dough and dip in egg white and roll in coconut and Bake in moderate oven.
Ayesha Tutla! !!!! Enjoy!!!!!


 TIP...
"I would like to suggest you boil the dates with some water so that it gets softer and when you bite into the biscuit, it doesn't crumble." ~ Fareeda Ahmed~ Shukran Sister💕

Cheesy Hash Balls

Ronel Naidoo makes some awesome goodies in her kitchen, and this post right here, is proof.  These Cheesy Hash Ball are great as a vegetarian starter option, and what I like is that it can be tweaked, as mentioned by Ronel, and made into a meaty option as well.

Thank You Sweet Ronel for sharing your pic and recipe used with us💞

Cheesy Hash Ball (kindly shared on by Ronel Naidoo > Watalotwegot < )

3 potatoes
1 cup cheddar cheese
1 teaspoon lemon juice
Salt and pepper
1 Tablespoon garlic flakes/ garlic salt
1 Tablespoon onion powder
Half cup chopped coriander
1 teaspoon parsley
1 teaspoon cumin powder
1 teaspoon chilli powder
1 egg or 1 slice bread soaked in a little milk.
Flour mix:
1/2 cup cake flour
Salt and pepper
1 teaspoon parsley
1 teaspoon paprika

Mix all together in a bowl and set aside.

Method:
~ Place 3 peeled potatoes in a pot. Pour cold water over to cover potatoes.
Bring to a boil and then switch stove off and let it come to a simmer. Remove potatoes from water and leave to cool completely.

~ Grate potatoes in a deep bowl and add in the rest of the ingredients. Mix well. Shape into balls and roll in flour mixture.

~ Deep fry on medium to low heat until golden brown.
enjoy served with Tartar Sauce

For tartar sauce:
1 cup mayonaise
1 Tablespoon pickled dill chopped fine
1 teaspoon lemon juice
1 teaspoon parsley
1 garlic clove chopped
Half onion chopped fine
1 teaspoon black crushed black pepper

~ Place in a food processor and pulse until almost smooth.

Tips: add in shredded cooked chicken, mushrooms, corn to the hash ball mixture for a meat recipe.

Bannoffee Pie

Rubina Khatri is one talented lady, while making the most beautiful of cakes, she also wow's us on group with her meals and desserts.  Now who can say NO to dessert, and this Bannoffee Pie looks so inviting. 

Shukran for sharing this recipe with us Rubina💞


Bannoffee Pie (kindly shared on by Rubina Khatri > Watalotwegot)

For the Base:
Approx 14 Digestive biscuits
75g butter (melted)
1/4 cup chocolate chips

Pie Filling:
1 can evaporated milk - chilled overnight
200g carnation caramel treat
2 cans cream
1 Tablespoon gelatine
1/4 cup water
Bananas
Caramel syrup - ( I used hersheys)
Whipped cream for decoration 

Instructions

~ Crush biscuits, melted butter and chocolate chips in blender, then press flat in pie dish and bake for 10mins at 180c/350f.

~ Sprinkle gelatine over water to bloom and mix. After few minutes when it becomes thick and slushy dissolve with gentle heat and leave aside to cool.

~ Whisk chilled evaporated milk till light and fluffy, then Whisk in caramel treat, cream and lastly mix in the dissolved gelatine.

~ Pour this mixture on the biscuit Base and refrigerate for a few hours or overnight to set.

~ Before serving add chopped bananas, pour over caramel syrup and decorate with whipped cream.

ENJOY😊

Chicken Biryani

And just like that, yet another religious day in the Muslim Calendar is upon us, Eid-Ul-Adha.  To help make preparations a whole lot easier for all on our group, Bibi Ayesha Kadwa, selflessly took it upon herself to do a Biryani Tutorial.  Her Family favourite recipe is also shared.

Now there are loads of different biryani recipes, the world over, but this is just one special way we South Africans go about making this dish, a dish fit for Royals.

Shukran Bibi Ayesha, for your time and wonderful recipe shares💕

A STEP BY STEP PICTORIAL FOR CHICKEN BIRYANI
(START WITH PIC AT TOP LEFT TO RIGHT UNTIL LAST PIC)

Chicken Biryani by Bibi Ayesha Kadwa 

Serves +/- 15 People

Marinate as follows...

2 cups or more of crushed fried onions..wagaar(fried until golden brown)
2 chickens, washed and cut into pieces
2 Tablespoon whole Jeera(Cumin)
3 teaspoon salt
3 teaspoon ginger and garlic paste
4 teaspoon chilli garlic masala
2 Tablespoon lemon juice
4 teaspoon crushed red chilli (Chilli Flakes)
1 or 2 teaspoon chilli powder
1 teaspoon tumeric
2 teaspoon dhana jeeroo(Coriander/Cumin Powder)
4 medium sticks cinnamon
6 elachie(Cardamom pods)
2 whole cloves
6 whole green chillies
Hand full mint leaves
Half cup Tomatoes chopped/liquidized
1 cup maas (You could substitute with Plain yoghurt)
Half cup plain yoghurt
2 Tablespoon tomato paste
1 packet of Saffron(1 Tablespoon)... roasted lightly in pan..crush..add boiling water..boil and steep..add to chicken when cool. leave to marinate.

Prepare the following...

4 to 5 cups rice boiled
2 cups masoor dhall (Black Lentils) ( boil this with some turmeric and salt).. Also prepare fried potatoes ..sprinkle some turmeric and salt then fry..boil eggs are optional

Layer and Cook Instructions

~ In a heavy pot, add about half cup ghee..half cup oil..sprinkle some rice and masoor..

~ then place meat close together..

~ leave some masala in dish..add the masoor to the little masala in dish..mix well..

~ then put masoor over the chicken..evenly..

~ now place potatoes and finally top with the rice..

~ Steep some Saffron in boiling water..mix into rice..add some ghee and oil on top..

~ cover pot with foil..place on stove on medium heat..

~ Cook for at least an hour..

~ And finish off in oven..

~ add boiled eggs when serving. 

Best Enjoyed with Raita..sambals..papar/papadums and salad😀

NOTE >>> the above recipe may be applied to lamb or mutton cuts as well <<<

CHICKEN BIRYANI IS READY TO BE SERVED

Do You enjoy Biryani? Have You ever attempted making this dish before? Do drop us a comment to let us know.

Donuts

Treats are most welcome anytime, and that is exactly what Zakia Gafoor had ready for her a kids to enjoy, A DONUT for treats. 

This delicious, and easy to follow recipe was kindly shared on by Zakia, a HUGE THANK YOU to her for taking time to share her pic and recipe used with us. 

Just one look at this pic, will have you heading to your kitchen, to whip up a batch too.  How divine do these donuts look😍.

DONUTS - (KINDLY SHARED ON BY ZAKIA GAFOOR) 

WATALOTWEGOT

2 eggs

1 cup milk

1 1/2 teaspoon cinnamon powder
1 cup sugar
Beat all this till light and fluffy

Now Add:
4 cups flour
3 teaspoon baking powder

Add to egg mix and form a dough
If sticky add little more flour.

Leave for about 5 minutes to stand. Roll out, to about 2cm in thickness and cut dough using a donut cutter, and deep fry.

Dip quickly Sugar syrup (must be a little weak, Normal syrup mix.) OR roll in Cinnamon Sugar

DIY- SAMOOSA PUR

What are Samoosa 'Pur' some may wonder... well these are Thin strips of pre-baked sheets, almost springroll sheet like, that are used for making samoosa.

Many of us South African Indians, have grown up with our elders making these Pur, and a lot of us like Bibi Ayesha Kadwa, have even mastered this technique.  So we were just chatting not long ago, and found there was a need to ' educate' the younger generation, not that Bibi Ayesha and I are that old now😜.  This is our attempt to help ladies, and some men too😋, realise that this once dreaded chore, is a lot more easier, and all thanks to technology that helps us make this so much more possible.

Today, we at Watalotwegot proudly present one of the very 1st DIY SAMOOSA PUR making techniques. The Step by Step Pictures in collage form is there as a guideline for you when you are practising this age old technique.  With just 9 Steps to follow, you won't be opting for store bought Pur again. 
We urge you to keep trying your hand at this, with the written step by step format, that relates to the picture collage below, helping guide you along.  If you feel this amount is a bit too much for you, try making half the batch. 

We look forward to all your feedback, and please feel free to share this post with as many of your family and friends.

SPECIAL THANKS TO YOU BIBI AYESHA for your pictures, techniques and time, to help put this post together 💕💕💕

DIY - Samoosa Pur by Bibi Ayesha Kadwa (Watalotwegot)

TO make the Pur Dough

You will need:
6 cups Flour.
A dash of vinegar
1 and half teaspoon salt and
+/- 3 Cups tap water to make a pliable dough..not soft.

Now follow these next steps with accordance to numbers as they appear in picture collage above.

Step 1. 
When dough is made, divide the dough into 30 to 33 smaller dough balls.

Step 2.
Roll 10 - 11 of these small balls into small disc shapes, and smear each disc with ghee/oil mix and sprinkle with flour.
☆[ For Smearing:- Use a mix of 1 and half cup ghee, heat slightly then mix in Half cup oil]

Step 3 and 4.
Stack these 10 - 11 discs on top of each other, always spreading ghee/oil mix on all sides, except the last one on top, which would not have oil spread on it at this stage. You are now ready to roll out this 1st stack of discs.
☆[ You will repeat this steps another 2 times as above to finish the amount of small dough balls]

Step 5. 
Keep rolling out the stacked discs to form a large thin 'roughly rectangular' shape.

Step 6.
Oil your baking sheet well, and The large rolled out stacked dough, should fit into your oven baking sheet, trim off ends to make it fit perfectly into the baking sheet. Now spread more of the ghee/oil mix onto the top sheet of rolled dough.

Step 7. 
Bake this at 180 degrees Celsius for 10 minutes rotating the tray halfway through baking. When it puffs up, remove from oven.

Step 8. 
Place the baked Large Rectangular Pur onto a clean cloth, and gently open up (separate) the layers of Pur, this is best done by separating one half side then the next. Lay out all the seperated Pur onto one other, and cut out strips down the shorter side of the large rectangle.

Step 9.
Your Samoosa Pur are all ready now, keep wrapped in a damp cloth or store well until you are ready to use with your favourite fillings.