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Anthony Green
Hi my name is Anthony. I come from England. I have always loved
cooking spicy foods and am self-taught. This is one of my
favourite recipes...

Ingredients :-

BEEF SPICE

Beef 400 g
Onion 1 medium
Ginger garlic paste 3 teaspoon
Tomato 1 medium
Green chilli 1
Red chilli powder 2 teaspoon
Coriander powder 3 teaspoon
Turmeric powder 1/4 teaspoon
Pepper powder 1/2 teaspoon
Garam masala powder 1/4 tea spoon home-made
Fennel seed powder 1/4 teaspoon
Cardamom 1
Direction :Cloves 2
Cinnamon stick- small piece
Heat oil in a pressure cooker or deep pan and put cardaCurry leaves
mom, cloves and cinnamon stick and saute for a minute.
Salt to taste
Now add chopped onion and saute until it gets soft and
Coconut oil 1 1/2 tablespoon
changes the colour.
Coriander leaves to garnish
Then add ginger garlic paste and saute for a minute to
leave its raw smell.
Then add chopped tomato and green chilli and saute until
tomato becomes soft.
Now add all the masala powders from 6 to 11 and mix well
for a minute (Make sure to keep the flame to low, else masalas tend to burn. Add few drops of water, if it is too dry).
Then add cleaned beef, salt, curry leaves and enough
water to cook the beef. Mix everything well and cook the
beef until it is soft (if you are using pressure cooker, 6 to
7 whistles will do. If using pan, cook for about 40 to 45
minutes on medium heattime may vary as per the beef,
adjust the time accordingly).
Now garnish with coriander leaves and serve hot with
spring onion and egg fry rice home-made enjoy.

Charmaine Pillay
My husband Somers also shares my love of cooking especially open fire cooking.
I am a mother of 3 young daughters from Durban .
My pastimes are my love of baking & cooking. I also have an
immense passion for crafts eg, mosaics etc.
I am also a person who loves spoiling loved ones with experimental cooking & baking constantly trying new recipes &
reviving old ones.,

SPICY
Prawn
Chutney
Ingredients
1 kg large prawn , cleaned & deveined
500 gm tomatoes , grated
1 large onion sliced thinly
2 stems curry leaves
10 12 fresh green chillies , slit open
Salt to taste
1 tsp kashmiri chilli powder
tsp tumeric powder
2 tbspn peri peri oil
1 tsp wet pickle masala
2 cloves fresh garlic finely diced
1 tsp sugar
Coriander & shallot to garnish

Method
Marinate prawns in 1 tsp kashmiri chili pd , fresh diced
garlic, wet pickle masala & peri peri oil.
Set aside for hour.
Heat oil in thick bottom pan .
Fry prawns off to achieve colour, drain & set aside.
Using same oil prawns were fried in fry onion & chillies.
When golden in colour add tumeric , chili pd & tomatoes
to pot.
Stir through.
Add salt to taste & sugar , stir through.
When chutney is amost cooked but not dried out, add
prawns back to pot.
Stir through to combine.
Cook for a few more minutes till oil comes up .
Chutney is now ready.
Garnish with chopped coriander and shallot.
Serve with savoury rice, crisp fried chicken & crumbed
mushrooms.

Layne Ram
I am a mother of four beautiful girls..from Queensburgh..
cooking and baking is my passion..it is my soul..

Tripe curry
Ingredients:
1 large onion , finely chopped
2 large tomatoes (grated)
2 tsp ginger and garlic
Salt to taste
One handful Gadra beans
1kg Tripe
Sprig of curry leaf
1 teaspoon kashmiri chilli powder
2 teaspoons bombay masala
1 teaspoon turmeric
1 teaspoon dhania/jeera
Few chillies
Chopped Dhania
2 Cinnamon sticks
2 Bayleaves
Oil
2 teaspoons Osmans chilli powder

Method
Steam tripe in a little vinegar and water. Once ready strain
excess water and cut in small pieces. Steam gadra in water
and set aside. Braise onion in hot oil, add spices one at a
time, saute ,add ginger and garlic mix, add tomatoes and
braise. Add tripe and beans and let it cook, add curry leaf,
a little water and salt, leave to cook for a while. Once done
add dhania.

Peanut
butter and
chocolate
cupcakes

Faye Pramraj
I am a wife and mom of three girls. After working over ten
years in the Legal profession, I made the decision to leave
and pursue my passion for food which resulted in the birth
of Whisked Away. When I am not in the kitchen, I enjoy
reading and blogging and of course, entertaining my kids.

Ingredients

2 cup sifted cake flour

1 cup sugar
3 tsp baking powder
1 tsp salt
cup oil
1 cup milk
2 eggs
1 vanilla pod
Chocolate coated nuts (optional)

Method
Preheat oven to 180 deg
Mix your dry ingredients in a large bowl
Whisk together oil and milk. Add to dry ingredients and
beat for 2 minutes
Add your eggs and vanilla. Beat again
Pour batter into cups filling at least half way

Peanut butter buttercream

Place a few choc nuts in each cupcake

Bake for 15-20mins

Ingredients
125g butter
1/4 cup peanut butter
Pinch of salt
3 cups icing sugar
1 tsp milk
1tsp vanilla extract

Method
Cream the butter until light and creamy.
Add peanut butter and mix well.
Sift in icing sugar.
Add vanilla and milk.
Mix well until smooth.
Pipe on to cool cupcakes.
Drizzle with chocolate sauce. I used Ice Caps.
Sprinkle peanuts over

Gloria Abrahams
I have been very passionate about cooking from a very
young age having been taught by the best, my late mum.
Today I am the proud owner of my own catering business
based in Glenwood and you can be rest assured you will get
the finest curries, saffron breyanis and great hot savoury
platters.
I am a mum of three grown boys all who are in Cape Town.
A mum can make a plan and get her food to her children by
cooking and sending it on Mango Airlines.
All the best to Grey Street Casbah Recipe Site Admin, for
your ongoing commitment to the cause.

Fish Curry with Baby brinjols

Ingredients

Method

1kg good firm fish. I normally use Steenbrass,

baracuda or salmon
5 Ripe jam tomatoes
1 big onion
1/2 teaspoon methie seeds
1 tablespoon seedless tamarind in half cup boiling
water mixed properly
About 10 baby brinjols
8 cloves garlic, curry leaves
6 chillies (chillies optional) you decide how hot
you want your curry. I like it HOT
250ml cooking oil
5 tblspoon good masala
(Add ur masala as to how hot you want your
curry)
2 teaspoon tomato paste, salt to taste

In a wide pot add your chopped onion, methie

seeds curry leaves, garlic to oil.
Saute, add masala, add brinjols. Add some of
tamarind water and cook till brinjols are three
quater soft, add your finely chopped tomatoes,
tomato paste, add remaining tamarind water and
cook tomatoes down for a good 10mins. Lastly
place your fish and cook for 7 mins. turning fish
over gently without breaking up the fish once
only. Turn off your heat and garnish with fresh
chopped coriander(dhania)
Enjoy with fresh thickly sliced white bread or
rice.

Henisha Annie Indurjeeth

Im Henisha Annie Indurjeeth from Richards bay.
I work for dept of health (Forensic), married to
Yashveer.

Mutton
curry
Ingredients
1 kg mutton
1 onion
1 tomato
Ginger & garlic
4 potatoes cut in half
2 bay leaves
1 teaspoon fennel seeds
5/6 tablespoons kashmiri chilli powder
3 tablespoons kashmiri masala
1/2 teaspoon turmeric powder
1/2 garum masala
1/2 dhania powder
Salt to taste .

Method
Heat oil, add sliced onion. When nice and brown add
masala, chilli powder and turmeric powder. Fry for a
few minutes on low heat. Now add washed meat, cook
on low till all the water from the meat dries up and
the bottom catches. Now add all the powders, ginger
and garlic and some water. After half an hour add
potatoes and tomatoes and salt cook until potatoes
are soft. Garnish with dhania

Indira Maharaj
I am a mum of 2 beautiful daughters, Sonam & Tamishka from
Durban North. I am a Director of Tamson Financial Services
where I specialise in bookkeeping, administration, projects and
events. My hobbies are computers, baking, cooking and watching
Hindi movies. I also love being a community person whereby I
donate food to special homes etc. I am a peoples person and am
always assisting and advising people who are in need of it.

Ingredients
60g margarine
cup white sugar
2 eggs
1 cup milk
2 tspns vanilla essence
2 cups flour
3 tspns baking powder
tspn salt
cup golden raisins
cup raisins
1 tspn cinnamon
tspn nutmeg

RAISIN LOAF
Method:

Preheat oven to 160 degrees. Grease

one 9x5x3 inch loaf pan. Place butter, sugar, and 1 egg in large bowl.
Beat well. Beat in second egg. Stir
in milk and vanilla. In another bowl
measure in flour, baking powder,
and salt. Stir in raisins. Pour all
at once into batter. Stir to moisten
only. Spoon into greased pan. Bake
in oven for 1 hour or until it tests
done. Cool 10 minutes. Turn out of
pan and cool on rack. Enjoy !!!

PENDA
Ingredients:

Method:

250g butter
500g icing sugar
500g Klim powder
155g Nestl dessert cream
Sliced almonds (coloured)

Cream the butter. Add icing sugar

and beat until fluffy. Add Klim
powder and cream and mix until
a pliable dough has been formed.
Break off pieces and roll into golf
ball size. Place into mini cupcake
holders. Stud each one with the
sliced almonds. All ready to eat.
Taste is yummylicious. Enjoy!

Irene Dasari
My name is Irene Dasari and I live in Durban with my husband, 2 sons and parents. I recently gave up my career to
be an Executive Stay@Home Mum, Wife and Daughter.
most rewarding decision ever! My mum instilled a love for
baking and cooking in me from a young age. I thoroughly
relish creating new recipes and experimenting with everyday cuisine by adding a twist or modern spin wherever
possible. This results in every mealtime being more exciting
and different for my family and I to enjoy.

Ingredients

Mealie Idli

500g Semolina
1 & 1/2 cups Self-Raising Flour
1 sachet Active Dry Yeast (7 grams)
2-3 cups Warm Water
1/2 cup Melted Butter
1 cup White Sugar
1 cup Desiccated Coconut + additional for sprinkling over the steamed Idli
6 Corn on the Cob (Young Mealies or Sweet Corn)

Method
Mix the Semolina, Self-Raising Flour and
Active Dry Yeast with a whisk in a large
bowl which can be sealed with a lid. Add
warm water to the mixture and mix well
to combine all the ingredients thoroughly
(the mixture must be thick and not
runny). Cover the bowl with the lid and
leave overnight. Mix the melted butter,
White Sugar, 1 cup Desiccated Coconut,
Corn on the Cob (grated) into the batter
the next morning. Lightly grease the Idli
Cups and Steam for 12 to 15 minutes in
an Idli Pot. Sprinkle with coconut while
hot and enjoy with a blob of butter.
Note: If you cannot get fresh Corn on the
Cob, you may use 1 x 410g Can Sweet
Corn (Cream Style or Whole Kernels
which have been slightly liquidized).

Jameela Sayed
I live in the small town of Umzinto. I am a mother of 3 children and 2 grandchildren and also run
a successful business in Winkelspruit. My favorite pass time involves wooden spoons, beaters, pots,
pans and aprons. Cooking and baking is my passion and hobby as nothing beats the sheer enjoyment
of serving homemade delicacies in style and bringing warmth to every heart and satisfaction to every
palate.

Short
bread
Ingredients:
250 g butter
cup castor sugar
cup icing sugar
cup oil
1 cup cornflour
2 tsp vanilla essence
2 cups flour

METHOD:
Beat butter, sugars and oil well. Add vanilla and cornflour. Lastly add sifted flour. Make soft
dough...press into a greased baking tray. Prick surface with fork. Bake at 140C for 1 hour. Cut
while warm. Sprinkle with sugar when warm.

Katyayani Pillay
Hi Im Katyayani (Carmanie) from Durban S A, living in Ireland. I have had a great passion for cooking
and baking from a very young age and have been
fortunate to share this passion through teaching and
running my restaurants.

Milk Tart

Vegetarian / Vegan
Ingredients:
for the base
1 cup self raising flour
62,5 grams butter/ soya butter
2 tablespoons sugar
About 2 or 3 tablespoons cold water to make a
soft dough.

Method :
Rub the butter into the flour add in the sugar mix
well then using the cold water make a soft dough.
Roll out dough to fill a 8 inch loose bottom buttered tin . Prick the base of the pastry and set
aside .

Ingredients:
for the filling
3 cups of fresh milk, or almond / hazlenut or
soya milk
2 tablespoons butter or soya butter
1 cinnamon stick
4 tablespoons sugar
2 tablespoons plain cake flour
4 tablespoons corn flour
Nutmeg

Method :
for the filling
Bring to boil 2 cups of milk with the butter and
cinnamon stick .
Mix remaining milk with the flour, cornflour and
sugar to get a smooth paste. As the milk starts
to boil lower the heat, remove the pot from the
stove add in flour mixture to make a smooth
paste like you would do if making custard, mix
well to avoid any lumps return pot to the stove
and continue to stir until you have a smooth
dropping consistency .
Set aside to cool. When filling is cool mix well
and fill prepared tin to the top and sprinkle finely grated nutmeg over top.
Bake in a preheated oven of 180 degrees for 20
minutes. Cool well before serving, taste nicer if
refrigerated before serving .
Note: if heavy handed with flour or cornflour
which would result in a thicker consistency for
the filling, more milk can be added.

May Venkatraman
I am a mother of 3 from Hillary in Durban. Baking and being a grade R Teacher are my passions.

Basic Biscuits
Ingredients:
250g butter (softened)
250ml sugar
2 eggs
800 - 1000 ml flour
10 ml baking powder
20 ml vanilla essence

METHOD:
Cream butter and sugar until almost
white. Add eggs and mix well. Add vanilla, mix then add flour and baking
powder. Mix into a soft but not sticky
dough. Cut and bake for 10-15 minutes
at 180C. Decorate as desired.
I used royal icing to decorate these biscuits.

Royal icing

Royal icing
Ingredients:
2 egg whites
1 tsp lemon juice
Approximately 500g icing sugar.

METHOD:
Beat all ingredients together until you have a thick paste
like mixture. Water can be added to this to get it to your
desired consistency. Lastly add gel or powder colours.

SWEET AND
SOUR CHICKEN
Ingredients
600 g chicken breast
1 carrot, cut in diagonal pieces
green, red pepper
1 cup of fresh pineapple chunks
1 bottle of oil

Melanie Kramar
Melanie Kramar age 52, born in Johannesburg. The first 13 years I was in PE.
My first husband was Chinese and he inspired
me to complete a professional course in Chinese
cooking. From that marriage I have 2 children
Shona and Brandon Lee Song They and cooking are my passion.
My professional career was as a legal secretary,
until I was medically boarded in 2013. This allowed me to focus more on my hobbies among
which are cooking, music, crossword puzzles
and a never ending quest to the meaning of life.

Marinade
1 tsp sugar, 1 tsp salt, 2 tsp light soya sauce, 1 Tbslp
shaoxing rice wine, tsp 5 spice powder, 1 egg white

Batter
1 cup flour, cup corn flour, tsp salt, 1 tsp baking
powder, 1 ml bicarbonate of soda, 1 tsp white vinegar, 10 ml oil. Water for mixing into smooth batter
(Mix to form a smooth batter and refrigerate till
needed)

Sweet And Sour Sauce

1 cup pineapple juice (can be from a can), cup
vinegar, 3 Tblsp sugar, 3 Tblsp tomato sauce, (Add
to a saucepan, bring to a boil, then add - 2 tsp corn Method
starch mixed with cup water to form a paste, Set
Dice chicken into a bite size chunks. Marinade
aside
and set aside. Prepare batter and sauce and set
aside. Cut onions and pepper into large chunks.
Heat 2 Tblsp oil in wok and add onions add a
pinch of salt and stir for 1 minute. Add peppers
with a pinch of salt and stir 2 minutes. Add
pineapple chunks and stir for 1 minute and remove and set aside. Add 2 cups oil to wok and
heat. Dip chicken into batter, and coat thoroughly. Using tongs shake off excess batter and
drop chicken into hot oil and fry in batches
careful not to overcrowd the wok till frying
golden and crisp, then drain on paper towel
and arrange on platter. Drain oil. Return vegetables to wok and heat through, add sauce and
allow to bubble. Pour over chicken. Serve with
steamed rice.

Mohsina Nosarka
Its evening. My three kids have just finished their
homework and are chasing each other around
the cluttered kitchen table. My husband arrives
home.
I shake my head trying to rid myself of all the
thoughts and reminders racing through my
brain. Its been a long day. Mornings running the
pre-school and afternoons decorating homes. Its
time to clear my mind. Its time to focus on my

family. Its time to cook!

The repetitive motion of chopping, rinsing, stirring or rolling calms my nerves. The colour of the
spices revives my energy. The aromas from the
pot awaken my senses and the taste of the food
rejuvenates my body.
There is nothing better than pouring your heart
and soul into cooking a meal for the people you
love. Their smiles and chatter at the dinner table
make it all worth it. So why do I cook? Because it
makes me feel like superwoman

Salt and Pepper Lamb

Ingredients
500g lamb
4 Baby Potatoes peeled
1 large onion chopped
2 tsp garlic
1 tsp crushed green chilli
1 tsp course black pepper
1 tsp white pepper
1/2 tsp mixed peppercorns crushed
1 tsp salt
2 tbl Mustard sauce (or 1 tsp mustard
powder)
2 tbl mayonnaise
2 tbl Fresh cream
Few whole mixed colours peppercorns to
garnish

Method
* Rinse the meat in vinegar. Simmer lamb once in 2 whole star anise and 4 cloves. Brown muck will
rise to the top. Scoop this out and rinse the meat. Set aside.
(This step is optional but I find that it prevents the meat from smelling)
1. Marinate the meat in all the dry spices.
2. Saut onions in butter until soft
3. Add the meat and braise on high heat.
4. Add the sauces and potatoes and cook until done. Add 1/2 cup of water and cook it for 15 minutes
in a pressure cooker.
5. Garnish with whole peppercorns and some spring onion.
* Serve with paratha

Nadia Daphne Moodley

Hi my name is Nadia Daphne Moodley. Baking is one of my
biggest passions in life and I run a small time cake business.
The art of baking and perfecting dishes has been taught to
me by mum.

Peppermint Crisp Cake

Ingredients
2 eggs
125ml castor sugar
125ml oil
5ml peppermint essence (it's fine if you
don't have it)
about half tsp green food colour
500ml cake flour
15ml baking powder
2.5 ml salt
200ml milk
handful grated peppermint crisp.

Ingredients for the peppermint

butter cream:
250g Margarine
500g icing sugar
1 tsp green food colouring
1/2 cup grated peppermint crisp.

Ingredients for the ganache:

1 big tin nestle dessert cream and 1 x
400g baking chocolate.

METHOD:
*for 2 layers I baked 2 batches of cakes
For the cake: Whisk eggs, castor sugar and oil until light
and creamy. Add essence if using and colouring. Sift in the
flour, baking powder and salt and add with milk mixing
well. Lastly stir in the chocolate. . Grease two x 24 cm cake
pans and evenly spread the batter into them (since I have
one I weighed the mixture). Bake at 180 degrees for 30 mins
or until a toothpick inserted comes out clean.

Philip Reineke
Philip Reineke, age 62.
Having been born and bred in Durban I have over the years
been an avid Bunny Chow consumer (sitting on the beach
sand, eating a Bunny Chow, torn apart with the hands).
In younger days it was always about heat, today I focus on
taste.
My interest in cooking was stimulated around 1988 and I
decided to purchase my first cookery book called Indian Delights from a shop at Oriental Plaza in Fordsburg.
The first recipe I tried was an aubergine dish called Bringal
Chops. I was transformed from a taster to a wannabe chef in
a matter of minutes.
I make no talk of being the best cook, but watching professionals do it makes me more wanting to be a devoted cook. It
goes without saying what my favourite pastime is.

YOGHURT
JAGGERY
Ingredients
1 tin condensed milk (398 ml)
400 ml natural yoghurt
20 25 seedless raisins (soaked in water)
10 blanched almonds (cut into slivers)
2 cardamom (seeds only, coarsely crushed)

Method
In a heatproof bowl mix the condensed milk and yoghurt together until smooth.
Place the bowl on a double boiler and heat to a rolling boil. After 3 minutes add the raisins and stir
them gently till they are not visible on the surface.
Add the raisins and stir them in gently till they are submerged. Place the almond slivers on top.
Steam for 30-40 minutes until set.
Remove from the heat and leave to cool until ready to serve.
Bengalis love their sweets and with good reason, this yoghurt dessert, Bhapa doi, has a delicious
caramel-like note.

Rashida Habib
Mother of 4 and 8 adoring grand children including a set of
twins.
Assistant, to my husbands businesses, which includes brokerage, construction and property.
Extremely passionate about household, cooking/ confectionery and baking.

BANANA
PURI
Ingredients
2 cups flour
60 g butter
Pinch of salt
1/2 tsp.baking powder
1/2 tsp lemon juice

SUGAR SYRUP
Boil :- 1 cup sugar
1 cup water

Method
Mix flour, salt and baking powder. Rub in butter till flour is like bread crumbs. Add lemon juice to
1 cup iced water., just enough to make a stiff dough. Leave to rest for at lease an hour. Divide into 8
balls. Roll each one very thin. Brush with ghee/ oil and sprinkle maizena and brush second one and
cover. Repeat to finish all 8 Balls. Roll all together slightly and brush the top of the last roti with ghee
/ oil and sprinkle maizena. Roll like swiss roll and cut 1cm Thick.
Flatten each one slightly with layers showing on both sides.
Roll to the length of a forefinger.
Fry in deep oil over slow heat till crispy.
Drain on wire rack and pour about 1tblsp sugar syrup.
Decorate with coloured almonds.

Samantha Naidoo
I work as a Data Quality T/Leader @ UTI/DSV Durban, a
Freight Forwarding Company. Not married but in a committed relationship. My passion has always been baking
and cake decorating. Ive just, last year, started a cake
page on FB and have embarked on a part-time cake business which Im really enjoying.

RED VELVET CAKE

Ingredients
3/4 cup butter
2 1/4 cup sugar
3 large eggs at room temperature
3 teaspoons cocoa powder
red food colouring - I used crimson pink, I used the entire
bottle
1 1/2 teaspoons vanilla essence
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons apple cider vinegar - do not substitute
with vinegar
1 1/2 teaspoons bicarb / baking soda

cream cheese frosting

150g butter (room temp)

190g cream cheese
4 1/2 cups icing sugar
2 teaspoons lemon juice - do not omit, this adds the
x-factor to this frosting
preheat oven to 180 degrees, if using a fan assisted oven
reduce temp by 20 degrees.

METHOD

Using a stand mixer, beat together butter and sugar for about 8 mins. Add each egg one at a time ensuring that it is well combined. Add the cocoa, vanilla and food colouring and mix well. In a separate
bowl sift the flour. Mix the salt and buttermilk together. I did this in the measuring cup.
Add the sifted flour and the buttermilk to the batter in 3 parts, mixing well. Do not overbeat. In
a small bowl mix the vinegar and the bicarb. Add this right at the end and mix lightly. Pour into
a prepared greased and lined 20 cm baking tin. Bake for +/- 45mins.. cooking times dependant on
your oven.
If using for cupcakes, bake for 20-25 mins.

FOR THE FROSTING

Beat all the ingredients except the lemon juice together until combined, add the lemon juice right at
the end. Do not overbeat.

Sita Reddy
I am Sita Reddy mother of 2. I live in Phoenix, Durban.
I do cake decorating on a part time basis, which I have a
passion for. My hobbies are watching movies and walking on the beach.

Burfee Cake
Ingredients
4 eggs
250ml sugar
1 cup flour
15 ml baking powder
Pinch salt
150 milk
125ml oil
125ml klim
1 tsp nutmeg
1 tsp elachi

Method
Whisk eggs & sugar till creamy.
Warm milk and add klim & oil and
whisk in. Add dry ingredients to liquids ingredients and beat well. Pour
in pans and bake till done @ 180 deg.

Icing
Ingredients
125g butter
125ml icing sugar
125ml klim
tsp each nutmeg & elachi

Method
Beat butter then add icing
sugar & klim with elachi &
nutmeg till creamy

Sureka Jaichund
Educator, Mother of two

Eggless jam buttons

Ingredients
1/2 cup castor sugar
1/2 cup margarine
1 and 1/2 cups flour sifted with 1/4 teaspoon salt
Mix together :
1 teaspoon baking powder with 1 and a half tablespoons each oil and water

Method
Preheat oven to 170 deg
Cream margarine and sugar. Add flour and baking powder mixture and combine well. Roll
dough into balls dip in milk and roll in coconut. Bake in a pre-heated oven on a greased baking
sheet for approximately 20 minutes . When cool top with jam.

Sherri Moodley
I'm a home executive. Married to a wonderful hubby
Rajah and have two gorgeous boys, Damayne Darnel
and Talon Tai.

Soji
Ingredients
500g semolina
1L milk
500g butter/margarine
3/4 - 1cup sugar
3 eggs
4-6 cinnamon sticks
4-6 elachi
Cinnamon powder
Elachi powder
1/2 - 1 cup desiccated coconut
Sultanas
Egg yellow colouring
Coloured almonds Nestle dessert cream

Method
Place butter/margarine in a heavy based pot on medium heat to melt. Add cinnamon sticks and whole
elachi. Add semolina and fry on low heat until it turns slight pink in colour. I normally cook it for at
least 20 mins. Beat eggs, milk, and egg yellow colouring together. Add liquid ingredients to the braised
semolina and continue stirring. Add sugar a little at a time until you reach the sweetness you desire.
Add desiccated coconut, sultanas, cinnamon powder, elachi powder and almonds. Continue stirring.
Place in a mould. Pack in tightly and turn over onto desired platter. Pour cream over and decorate
with coloured almonds. Enjoy!

Tracy-Lee Karod
My name is Tracy-Lee Karod. I am a mother of two awesome kids and 2 fur babies. I love relaxing at home with
good company and good food. I enjoy experimenting in the
kitchen and trying out new things. I believe that good food
is home food and that it doesnt have to take longer than 30
minutes make!

Thai curry
chicken
pasta
Ingredients
4 chicken breast (flattened slightly)
Salt, pepper, cajun spice (marinate
the chicken)
Pasta (ribbon fettucine)
Cherry tomatoes (half punnet)
1 green pepper sliced
4 tbspoon ghee
250ml coconut cream/double thick
cream
1/2 tspoon thai curry paste
1/2 tspoon ground jeeru
1 tsp flour (to thicken)
Salt to taste

Method
Fry the marinated chicken in ghee for about 5min each side .. set aside.
In same pan fry the sliced green peppers and whole cherry tomoto +- 3min. Set aside.
Then add cream,thai curry paste, flour,ground jeeru and salt .. simmer till cooked.
Add chicken, green pepper and cherry tomatoes cook for 5min
Spoon the thai chicken curry over your pasta.

Waheeda Sayed
I am a mother of two from Durban. I work at Expandasign
International & love my job. I also LOVE baking though
Im not creative at all, (LOL). I used to HATE cooking until
I became inspired by the AMAZING GSCR family & now
I love spending the day busy in my kitchen cooking/baking
up a storm (can never thank admin enough for this group).
I am a HUGE Manchester United soccer fan & enjoy watching sports with my sons. When Im done in my kitchen I also
enjoy curling up with a good book or watching a romcom
movie.

Royal Cream Biscuits

Ingredients
250g Choice Butter (I have never used margarine
for this biscuit so I don't know how it tastes with
margarine)
1/2 cup castor sugar
2 eggs
1/2 cup Maizena/Cornflour
3 Teaspoon baking powder
1 Teaspoon almond essence
2 & 1/2 cup Flour

Method
Mix butter & eggs well
Add castor sugar & mix until light & creamy Add baking powder & almond essence & mix well
Add maizena & mix well Add flour to form a soft pliable but not a sticky dough. If dough is sticky
add a little more flour.
Pipe into desired shapes
Bake in preheated oven, if thermofan oven bake on 160 degrees for 12 mins. If "normal" oven bake
on 180 degrees for 12 mins.

Icing
120g choice butter
2 cup icing sugar
2 teaspoons almond essence

Mix all ingredients together until smooth &

creamy.
Sandwich biscuits together. Enjoy.

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Grey Street Casbah Recipes (Durban)

Admin would like to thank all members for their dedicated and outstanding support,
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Kiran Singh:What can all 100 000 of us say? You guys are superstars for having the guts to start this group and the resolve
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Katyayani Pillay:Eshana just had a late nite thought. When you do something and its done with good intentions the success is yours.You and the Admin team have done the recipe forum with such good intentions that today you all are successful. God love you all and the 100000 members.
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Faye Pramraj:toGrey Street Casbah Recipes (Durban)
A hearty congratulations to the Admin of GSCR for reaching this wonderful milestone. The Casbah groups which were
started for the sake of posterity have become a huge part of many of our lives.Ishaan Blunden, Buddy Govenderand the
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Fiona Dada:Thanks to all the members for making it possible and thanks for all the lovelywarm people on this group.
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Katyayani Pillay:James you said it all . Thank you Admin I am Estatic for all of you . God love you and all the members
on the Grey street Durban casbah forum,
Dalen Gerber:Awesome people, fantastic delicious recipes . Well done and congrats to Admin.
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Marchelle DeBraine:Thank you to the admin staff and everyone else that is behind the scenes to make this possible for all
of us. To all the wonderful individuals that share your recipes and talent with us thank you, thank you, thank you.
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a lot, ,tnx to YOU.
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better cooks. Thank you to all that share their awesome recipes with us.
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Anil Mangal:I grew up in Durban, I ate at most of the the restaurants in Grey Street, small and large, the food was second to none, I've been away from South Africa for 35years and just looking at the pictures makes me yearn to be back.
Katyayani Pillay:Anil I had the same feeling but since I became part of the greystreet durban casbah family i have overome that yearning to some extent because of the caring and sharing. The yearning never goes away but the sharing of
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Cogie Bingham:I havnt posted any recipes yet, but you are an incredible bunch of people who have enhanced my cooking skills and taught me a lot. I appreciate you all and many thanks for educating my palette, which goes to prove you
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Waheeda Sayed:Best FB page EVER. Let alone the new amazing dishes dat we have been able to make & spoil our
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80 000 members. Simply mind-blowing! Being a huge GSCR fan for about a year now has brought back some wonderful
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