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Eshana Suleman


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Prawns Pilaau

2 kgs extra-large Prawns (peeled and deveined)

2 teaspoons Chilli Powder
1 teaspoon Turmeric Powder
2 teaspoons Fine Salt
teaspoon freshly ground black pepper
3 cloves garlic (crushed)

4 large onions (finely slivered and fried until browned caramelised)

2 tablespoons Ginger/Garlic
3 teaspoons Chilli Powder
2 teaspoons Gharum Masala
2 teaspoons Dhunia/Jeera Powder
cup sour milk
Curry Leaves (2 sprigs)
2 green chillies (slit in halves)
3 medium tomatoes (finely chopped or grated)
Salt to taste
3 cups Basmathi Rice ( cooked in salted water)

Mix the first 6 ingredients well and set aside to marinate about 1 to 2 hours. Heat cup of cooking
oil in a pot and drop the marinated prawns in. Quickly fry for 2 to 3 minutes and remove onto a plate
and set aside.
Fry onion until nicely browned, remove half on a plate and set aside. Now add ginger/garlic, tomatoes, masalas/spices, sour milk, curry leaves, green chillies and salt. Allow to cook until all moisture
evaporated and masalas start to slightly catch at the bottom of the pot. Add your prawns, toss well
and remove pot from stove.
Cook rice in salted water until half done, drain and set aside.
To assemble: Add half the onions that you set aside to the bottom of your pot. Drop about a cup of
rice over this, spreading evenly. Top with the prawn masala and then the rest of the rice. At this stage
you could colour your rice with saffron (steeped in a little water) or with egg yellow colouring. Now
drop the rest of the onion over your rice and dot with butter.
Gently pour 1 cup of water over the rice. Brush some butter/oil on a sheet of greaseproof paper and
place over the rice (buttered side down). Cover with a lid and leave to bake in an oven (180C) for
+- 30 minutes.
Serve with Dahi (sour milk salad), sambals or a tossed green salad or lemon pickle.
NOTE: You may add potatoes if you wish. Colour your potatoes with some egg yellow colouring and
fry them evenly on all sides. Place them in a casserole dish, cover with a lid and microwave them on
high for 5 to 10 minutes, until they are almost fully cooked through. Then place them over the prawn
masala before topping them with rice, onion, etc.

Pepper Steak in Fresh Cream


500g rump or tenderised steak (cut into strips)

1 large onion (finely chopped)
1 tablespoon ground ginger/garlic
teaspoon freshly crushed black pepper
Salt to taste
1 cube beef stock
200g mushrooms (wiped and sliced)
cup sliced red peppers (optional)
4 tablespoons flour
cup fresh cream
2 3 tablespoons cooking oil
1 tablespoon butter
2 -3 whole fresh red chillies (slit)
A few curry leaves
bunch chopped dhunia leaves
1 sprig curry leaves

Add oil and butter to pot. Heat and add onions. Braise until softened and lightly browned. Add
steak and ginger/garlic. Toss well and allow to cook +- 10 minutesRemove from stove and sprinkle
flour over meat and allow to brown about 5 to 10 minutes (on high heat).
Add spices, slit chillies, stock cube, peppers and mushrooms. You will find that the flour sticks to
the bottom of the pot, but that is fine as it will get absorbed into the gravy and that is what gives the
dish its flavour.
Cook a further 15 minutes. Add fresh cream and cook on low heat until sauce thickened (10 to 12
minutes). If too thick, you may add a little water to thin out Garnish with greens and serve with
mashed potatoes, crispy rolls or garlic bread/naan and freshly braised baby veggies. Delicious!!!!
PS: If you prefer a stronger (pungent) version, simply add 1 teaspoon of freshly ground red or
green chillies during the cooking process

Braised Baby Veggies

(This is very quick and easy to make and I buy my baby veggies fresh and freeze them
in sealed bags so I always have them whenever I need)

3 yellow patty pans (cut in halves)
3 green patty pans (cut in halves)
4 baby marrows (cut in 1 inch pieces)
12 baby carrots
1 small cauliflower (cut in bite sized pieces)
1 small broccoli (cut in bite sized pieces)
10 baby potatoes
cup cubed sweet potato
cup cubed butternut squash
5 baby gem squash (cut in halves)
Baby asparagus (optional)
1 extra large onion or 2 medium (sliced)
1 heaped tablespoon crushed garlic
Salt to taste
1 teaspoon whole jeera seeds
1 teaspoon whole mustard seeds
teaspoon fresh crushed black pepper
cup cooking oil
2 tablespoons butter
Dhunia and curry leaves to garnish

Heat oil in a large pot, throw in onions, jeera and mustard seeds and braise until golden brown,
then add garlic. Throw in the harder veggies like the potatoes, carrots, butternut and sweet potatoes first. Add salt and pepper. Cook on low heat. You may add a little water to aid in the cooking
process. When these veggies are half done, add the rest of the veggies and cook until softened and
cooked through. Top with blobs of butter and garnish with dhunia and curry leaves.
You must taste to ensure youve added sufficient salt. You can also add some dried chillies to the
onion mix, or some ground chillies if you prefer some heat.
Serve with any grills or roasts. Excellent as an accompaniment to a braai. Delicious with steak and
fresh cream and crispy rolls.
PS: Most baby veggies are sold in punnets, so I use what I need and freeze the rest. Place them in a
sealed packet and freeze. They keep beautifully.


Tanduri Chicken

1 kg large chicken pieces

teaspoon freshly ground black pepper
3 to 4 tablespoons lemon juice
1 teaspoon red food colouring
1 teaspoon egg yellow food colouring
1 cinnamon stick
4 tablespoons butter ghee
1 teaspoon ginger garlic
1 teaspoon freshly ground garlic
Salt to taste (fine salt)
2 teaspoons freshly ground dhunia/jeera
1 teaspoon paprika
cup fresh cream
A little olive oil
1 teaspoon freshly ground green chillies
1 sprig curry leaves
Dhunia to garnish

Wash chicken pieces and pat dry. Put spices into a bowl (including curry leaves) and make a paste
with the ghee, food colours, fresh cream and lemon juice. Rub over chicken pieces, massaging the
spices in and leave to marinate overnight for 2 to 3 hours.
Place in an oven pan and cover with foil. Bake at 180C for +- 35 minutes. Remove foil, lightly drizzle
with olive oil and place under grill for a further 5 to 6 minutes until it becomes golden brown. Cover
with chopped dhunia.
Or you could braai it.. delicious!
Serve with potato wedges or roast potatoes and baby vegetables and crispy rolls.

Leg of Lamb with Rosemary

and Garlic
2kg leg of lamb
2 large garlic cloves
50g butter, softened
15ml fresh chopped rosemary or 5ml dried
Salt and freshly ground pepper to taste
30ml plain flour
450ml chicken stock
Fresh rosemary sprigs to garnish

1. Using a sharp knife, score the surface of the lamb into a diamond pattern, to the depth of about
2. Cut the cloves of garlic into wafer thin slices. Push the slices into the scored surface
of the lamb with your fingers
3. Mix butter with the rosemary and seasoning and spread over the lamb. Place the joint in a shallow dish, cover tightly with cling wrap and refrigerate for at least 12 hours
4. Uncover the lamb and transfer it into a medium roasting tin. Place in the oven and
cook at 180C for about 2 1/2 hours, basting occasionally as the fat begins to run. Pierce the joint
with a fine skewer, when done the juices should run clear at first, then with a
hint of red.
5. Place the joint on a serving platter, cover loosely and keep warm in a low oven.

Before serving make a sauce with the following
1/2 cup tomato sauce
2 tablespoons Worcester sauce
2 tablespoons apricot jam
2 tablespoons butter
Cook this gently on medium heat, and pour over leg after it has been carved.

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Grey Street Casbah Recipes (Durban)

Spicy Roasted
Baby Chickens
4 x Baby chickens
2 teaspoons paprika powder
2 cloves of garlic, crushed
1 teaspoon jeera seeds
2 teaspoons yellow mustard seeds
1 tablespoon fresh dhania leaves
2 sprigs green shallots chopped
1/3 (80ml) sweet chilli chutney
2 tablespoons olive oil or sunflower oil
1 tablespoon lemon juice
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon sugar

Combine baby chickens in a bowl with paprika, garlic, jeera seeds, dhania, shallots,
chutney and oil. Cover and refrigerate overnight.
Place chickens on a wire rack over a baking dish. Bake uncovered, in hot oven for about30 minutes or
until chickens are tender, brushing with remaining marinade several timesduring cooking. Serve with
honeyed carrots/sweet potatoes.

Red Saucy Chicken

1 chicken disjointed
5 whole red dry chillies
8 cloves of garlic
5 ml jeera seeds
5 ml salt
80 ml white vinegar
1 medium tomato
5 ml egg yellow colouring
A drop of red colouring
12 ml very red chilli sauce (or any homemade or bought brand)
25 ml ghee

1. Wash and drain chicken well.
2. Put all the other ingredients in a blender and liquidise till fine
3. Marinate chicken in this for a few hours
4. Place in a pot with 2 tablespoons of ghee and cook slowly till done

Serve with hasselback potatoes

Hasselback Potatoes
Slice potato broad side facing you. Slice thinly across the potato, from one end to the other 3/4 of the
way down, about 1/2 cm wide or thinner if you prefer. Keep potatoes in
salted water. Fry them till they half way done, then add to chicken, or if you prefer, fry
till done and serve it as a side dish.

Honeyed Carrots with

Sweet Potatoes
4 medium carrots
2 small sweet potatoes
50g butter melted
1 tablespoon olive oil
1 1/2 teaspoons ground jeera
1 teaspoon jeera seeds
1/4 cup honey
2 tablespoons chopped fresh parsley

1. Cut carrots and sweet potatoes into circles
2. Add carrots and sweet potatoes to a pot of boiling water, simmer uncovered, for 5
Minutes, drain.
3. Combine butter, oil, ground jeera, jeera seeds and honey in a bowl, mix well. Place
vegetables in an ovenproof dish, pour over butter mixture. Bake, uncovered in a hot
oven for about 20 minutes or until tender, brushing with butter mixture throughout cooking. Sprinkle with parsley and coconut or sesame seeds.

Pista Burfee
500g klim milk powder (sifted)
1 small tin nestles cream
cup ground pista (pistachios)
1 tablespoon elachi powder (freshly ground)


500g icing sugar

cup milk
A few drops rose essence
6 tablespoons butter ghee
1 tablespoon condensed milk
A few drops green food colouring
Slivered pistachios to decorate

Add sifted klim powder to a large bowl. Add the ground pista and elachi powder. Shake the tin of
nestles cream well to ensure that it is evenly mixed. USE ONLY TIN NESTLES CREAM (and
NOT the whole tin). Add a little at a time to the klim mixture and rub in well with your fingertips
until it resembles breadcrumbs. Set aside for a few hours or preferably overnight, tossing every
now and then to allow it to dry. Put this mixture a little at a time through a coffee grinder or a food
processor, though the coffee grinder is preferable as it gives a smoother texture. Set aside in a bowl.
Now add the milk, rose essence, ghee and icing sugar together in a pot and bring to boil, then
let simmer for 3 4 minutes until all the sugar is melted through. Now add this hot syrup to the
ground klim mixture a little at a time, using a spoon to mix it to form a soft, pliable, sticky dough
(or very thick batter). Be careful not to pour all the syrup in as you may not require all the syrup to
make a dough. If you add all the syrup your burfee will be ruined as it will become runny and will
not set.
Now add the condensed milk, a few drops of green food colouring and mix well. Grease a casserole
bowl with some butter ghee and press the burfee mixture flat into the casserole. Top with pistachios
and leave to set overnight. Slice into squares and serve.
The burfee can also be scooped out into disposable paper cups (as for cup cakes) and decorated accordingly.
NOTE: Burfee freezes very well. Just wrap in glad wrap and place in a sealed Tupperware container and freeze. Allow to thaw at room temperature when needed.



2 cups gram flour

1 cup water
1 teaspoons baking powder
1 teaspoon powdered egg yellow or ludhoo colouring
1 teaspoon freshly ground elachi powder
1 teaspoons butter ghee
Oil for frying
Slivered almonds for coating the ludhoos
2 cups sugar
1 cups water
1 teaspoon egg yellow colouring
2 to 3 drops rose essence

Drop all the syrup ingredients into a pot and bring to boil. Make a sticky, slightly thick syrup and
remove from stove before it starts to spin a thread. If it does spin a thread, add a little water and mix
well. Keep the syrup warm by keeping the syrup pot next to your hot oil.
Sift all the dry ingredients and rub in ghee. Make a thick batter with 1 cup water. Heat oil in a deep
pan. Push the batter through a ludhoo maker or colander with large holes. Hold the colander over
the hot oil, drop in the batter and use a spoon to press the batter through the holes into the oil. Fry
the bhoondhis until light golden brown. Remove from oil with a slotted spoon, making sure to drain
off all excess oil and immediately drop into warm syrup. When all the bhoondhis have been fried and
added to the syrup, toss it well to ensure all bhoodhis are coated with the syrup. Leave this to soak 2
to 3 hours or overnight until all the syrup is absorbed (tossing at intervals).
Crush these soaked bhoodhis with a potato masher and shape into balls. Roll in slivered almonds,
place on a tray covered in greaseproof paper and leave to dry a few hours or overnight. Place in a
sealed container. Keep refrigerated after 2 days.
Can be frozen, but first wrap each ludhoo individually in cling wrap, then place in a sealed container
and freeze. Defrost when needed.
NOTE: If the syrup is less and the bhoondhis are not properly soaked, make a little more syrup and
pour it over, tossing well.

Petits Fours
The Sponge
4 eggs
125ml castor sugar (105g)
250ml cake flour (140g)
2ml salt
60g, butter, melted and cooled

The Filling
125ml smooth apricot jam (165g)
20ml water

The Topping
250g marzipan (almond paste)
Icing sugar

Glac Icing
750ml icing sugar (400g)
15ml butter
About 30ml boiling water
Few drops vanilla, almond or orange essence

For the Sponge

1. Whisk eggs and sugar together until pale and thick
2. Sift flour and salt together; fold into mixture alternately with melted butter
3. Pour into a lined and greased 23cm x 32cm rectangular tin. Bake in a preheated oven at 180C
(350F) for 15 -20 minutes, until lightly browned
4. Turn out onto a wire rack, remove lining paper and cool completely. Divide cake into two
5. For Filling: Heat apricot jam and water and brush half over one layer, covering with
second layer. Press down well and brush the top of cake with the remaining jam
6. For Topping: Knead marzipan until smooth. Dust with icing sugar, and roll out thinly into a
rectangle. Cover sponge with marzipan. Place greaseproof over and leave for 24 hours. Remove paper
and use cutters to cut into various shapes, such as triangles, ovals or squares
7. For Glac Icing: Mix all ingredients together to form a smooth and pouring
consistency. Pour over petit fours to coat and leave to set. Decorate with chocolate,
glace cherries, or pretty tiny flowers.
Makes 40


Chana Magaj

500g Chana (gram) Flour

cup oil
cup milk
250g klim (2 cups)
250g icing sugar (2 cups)
1 cups ghee
1 teaspoon elachi powder (freshly ground)
teaspoon nutmeg powder
cup chopped pecan or walnuts
cup badam (almonds) sliced
Keep an extra cup of ghee aside (for use if your magaj is too dry)

Sift klim and icing sugar together. Then add elachi and nutmeg powders. Set aside.
Mix 1 tablespoon of ghee in the cup of milk. Sift the chana (gram ) flour in a large bowl and then
add the milk/ghee a little at a time, rubbing it in until it resembles breadcrumbs. Leave this mixture
aside to dry (2 3 hours) or overnight, tossing every now and then. Grind this mixture in a coffee or
masala grinder until it resembles fine mealie meal.
Now add the ghee (1 cups) and oil (1/4 cup) to a large flat based pot and heat. Add the ground
chana mixture to the heated ghee/oil and braise on low heat stirring continuously for approximately
30 - to 45 minutes Please be careful not to burn it, as it scorches easily. It must be almost (a little
lighter) chocolate brown in colour when done. Remove from stove and leave to cool a little ( hour).
Now add the klim/icing sugar mixture and mix thoroughly. Cover and leave it in the pot overnight.
It will set and become hard. Crush this mixture with a fork and if it is too dry, add a little more ghee
(from the cup you set aside). Add a little of the chopped pecans/walnuts to the mixture. Mix well and
set in a casserole or deep tray. Decorate the top with the remaining nuts and leave to set.
NOTE: Recrushing and then setting is very important for perfect chana magaj.
When braising make sure that it is properly fried so as not to leave a raw chana taste in your mouth.
You can also add chopped pistachios

Caramel Coffee Cake

5 eggs
1 cup castor sugar
1 teaspoon cream of tartar
1 teaspoon coffee dissolved in 2 teaspoons of water
1 cup cake flour
Pinch of salt
Carnation Caramel Treat for decoration
Pecan nuts for decoration

1. Whisk the eggs and castor sugar till light and fluffy
2. Whisk in the cream of tartar and the dissolved coffee
3. Fold in the flour and salt and mix well
4. Pour mixture into 2 x 20cm greased cake pans and bake at 180C for 35- 40 minutes
5. When baked allow to cool. Sandwich and decorate with Carnation Caramel Treat and pecan nuts.

Cream Horns
1 quantity puff or flaky pastry
1 egg white (beaten)
60ml strawberry jam
125ml fresh cream

1. Roll out pastry into a rectangular shape, to a thickness of 3mm. Cut into strips 2,5cm wide. Brush
these lightly with beaten egg white.
2. Grease cream horn moulds and with damp side inwards, turn strips around greased
moulds, starting at the pointed end of the mould and making sure that the strips overlap
3. Brush with egg white and place on a greased baking tray.
4. Bake in a preheated oven at 220C (420F) for 8 - 10 minutes, until crisp and golden brown. Allow
to cool
5. Place 5ml jam inside and fill with cream

Makes 12

Chocolate Mocha Cake

(No Bake)

(Very quick and easy to make and deliciously divine!)

2 cups cold fresh cream
1 cups Mascapone Cheese
cup sugar
cup strong, black liquid coffee
2 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 teaspoon vanilla essence
2 to 3 packets of good quality chocolate chip biscuits (I usually make my own or buy those from the
home bake shops)

Add all the ingredients (except the chocolate chip biscuits) into a bowl and whisk using an electric
beater or cake mixer, starting at a low speed and when ingredients are all well combined, move on
to medium speed, until the mixture forms stiff peaks.
Use a spring form pan, place a circle of greaseproof paper at the bottom and cover with a layer of
choc chip biscuits, breaking up bits of biscuit to cover any spaces. Cover with a generous layer of
Mocha cream (about 2cm thick). Repeat the layers ending with a layer of cream on top.
Cover with cling wrap and refrigerate overnight.
Run a knife along the inside edges to help release the edges. Release the springs on the pan and
gently remove the cake. Place on a platter and decorate with chocolate flake or choc curls. Serve

Kulfi Ice Cream

2 litres milk
1 1/2 tablespoons corn flour
1/2 tin condensed milk
1/2 cup almonds
1/2 cup pistachios
1 teaspoon ground elachi
Sugar to taste

1. Blanch almonds and pistachios separately
2. Liquidise almonds very fine in 1/2 cup of milk. Grind pistachios coarsely
3. Meanwhile boil milk gently on stove till it thickens (like thin cream)
4. Mix corn flour in a little cold milk and add to pot of boiling milk. Add condensed
milk. Stir vigorously until a thin custard forms.
5. Add in nuts and flavourings and simmer for a few minutes, remove from heat, cover pot and allow
to cool.
6. Pour into mould and freeze. Unmould when needed

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