4 cups flour

1 cube yeast

1 tablespoons sugar

1/3 cup oil

1 tsp salt

1/3 cup milk

¼ cup water

 

Dissolve yeast in sugar and when it dissolves add a quarter cup of the water and a 1/3 cup milk to it. With yeast liquid make a dough and knead for a few minutes.  Sift flour and salt and rub-in oil so that it is well distributed in flour.  This dough does not require much kneading so be careful not to over handle. Cover and leave in warm place till it rises double in size (about 2 hours).  Knead again and shape into balls or fancy shapes as desired.  Place on greased baking trays and allow rising again (approx ½ an hour).

Brush tops of rolls with beaten egg and sprinkle khus khus (poppy seeds) or tal (sesame seeds).  Bake in 400 ^of (200 ^oC) oven for 15 to 20 minutes.

 

½ yeast (10g)

1 tsp salt

8 cups flour

2 egg

3 dssp sugar

4 tablespoons oil

2 cups milk- lukewarm

1 ½ cups water - lukewarm

 

Mix yeast and 1 dessertspoon sugar and leave aside till bubbly.  Mix all liquids together, add rest of sugar and yeast mixture.

Add salt to flour and knead a dough with the liquid mixture.  Cover the dough and leave to rise until double in size.  Knead the dough and form into desired shapes for rolls, or form into loaves.  Let the dough rise for about an hour or until double in size.  Bake in 180 ^oC oven for 15 to 20 minutes or until done.  Brush with butter.

 

2 cup flour (minus 3 tablespoons)

2 tsp oil

½ cup milk/water

3 tablespoons soji (cream of wheat)

½ tsp salt

 

Boil milk/water. Sift flour, soji and salt.  Rub in ghee and make dough with hot milk/water.  Roll out and fry like puris.

2 cups flour

½ tablespoons melted ghee

½ cup milk

1/8 tsp bicarb

1/8 tsp frying

 

Sift flour with salt and soda.  Rub in ghee and knead into puri dough with the milk.  Dampen a piece of muslin and cover the dough in it.  Lower the dough into a deep mixing bowl, cover bowl with blanket or thick cloth and leave in warm place for several hours.  The batter will rise and form a sponge in the centre.  Heat oil. Break down dough slightly.  Break off small lumps and roll out lightly into puris.  Fry as for puris.

2 cups whole wheat flour

½ tsp salt

1 tsp sugar

10 g cake yeast

2 tsp ghee

125 g mutton mince

 

Crumble yeast in ghee and a little cold water.  Add salt and sugar and mix this into the lfour adding more water if necessary.  Knead for 15 to 20 minutes.  Wash mince and put in pan with a little salt and chilli powder and braise till all lumps are broken and fairly dry.  After dough has risen knead in the mince.  Divide dough into four parts and pat into thick buns on palms of hands.  On a greased oven sheet pat each bun into a thick rotla like isc.  Bake in 200 ^oCoven till rotlas baked (about 10-15 minutes). Serve hot.

Poppy seeds for sprinkling

1 egg

½ tsp salt

2 ½ tsp baking powder

1 tsp saunmf (fennel)

1 ^ cake compressed yeast (20g)

 

 

Mix egg, ghee and sugar and beat well together.  Add remaining ingredients and mix.  Add as much flour as is needed to make soft spongy dough.  Cover and leave to rise for 1 ½ hours.  Divide dough in 6 portions, and roll each out to 10 mm thick rotla.  Smear top with beaten egg, sprinkle with khus-khus and tal.  Fry each naan in deep oil over moderate heat till golden brown. Caution:  Do not turn naan over.  Ladle hot oil from sides of pan, over top of naan till it puffs, hardens and browns.

1 cup digestive bran

2 cups cake flour

1 cup oats

1 cup sunflower seeds

1 tsp salt

1 tsp green pounded chili half green chopped pepper

2 tablespoons soft butter

3 cups whole-wheat meal

1 cup mooing or methi sprouts

½ cup chopped pecan nuts

1 carton mass (yoghurt)

1 tsp bicarb

1 tsp saunmf (fennel seeds)

1 tablespoons honey

 

If methi sprouts are used, please use 2 tablespoons of honey.  The honey, butter and yoghurt must be mixed well together in bowl.  Add rest of ingredients to bowl and mix well by hand.  Grease baking pan and bake for 1 hour at 180 ^oC (350 ^oF).  When done, remove from pan. 

3 tablespoons oil

7 full cups flour

*1 cake yeast (20 g)

*½ tablespoons salt

*1 tablespoons sugar

*1 cup luke warm water

6 tablespoons sugar

4 tablespoons ghee

2 eggs

1 tablespoons saunmf (fennel)

1 ¼ cups water

1 ½ cups mil (room temperature)

 

 

Mix ingredients with asterisk together.  Cream together oil, sugar and ghee.  Add eggs, beat in well then add saunmf.  Now add the yeast mixture and the water and milk.  Mix well and carefully add the sifted flour and make into dough.  Cover with cloth and leave to rise double in size.  Knead and divide dough into 6 portions molding each to 18 cm in diameter and about 2.5 cm high.  Leave to rise double again.  Bake in 180 ^oC oven for 20-25 minutes.

2 kg of freshly plucked papdi (Indian type flat broad bean)

1 nice plump fowl

Vegetables for stuffing (cauliflower, baby carrots, wedges of tomatoes)

 

Wash chicken and wipe dry.  Rub insides with a mixture of salt, chili powder and black crushed pepper.  Clean, wash and cut vegetables for stuffing.  Sprinkle a little salt and again over them and stuff inside bird.  Make a paste of a little ground ginger, salt, chili powder and pepper and smear outside of chicken.  Wrap chicken in washed banana leaves and seal well.  Clean papdi, wash and drain.  Mix a tablespoon of ajmo and a teaspoon of salt in a tablespoon of water.  Place half of papdi on the bottom of a clay casserole, and sprinkle with half of ajmo water. 

Place banana-leaf wrapped chicken on it and covers with rest of papdi.  Again sprinkle with left over ajmo water.  Close lid tightly.  In a deep hole place some coals and get them to smolder well.  When they stop smoking, place the casserole over them.  Take some of the charcoal and place on lid of pot. 

Leave for an hour or two by which time the chicken and contents of pot will be done.  Serve with green mangoes plucked from the orchard, or wedges of lemon.  Naan baked over live coals are the usual accompaniment.

1 Kg chicken meat (breasts, thighs, drum sticks with bones removed)

1 tsp ginger/garlic

2 tsp chilli powder

2 tablespoons oil

1 tablespoons green pounded pawpaw

1 tsp salt

1 tablespoons yoghurt

1 tablespoons lemon juice

1 tsp jeera (cumin)

 

 

Cut chicken in small sized cubes and pound slightly to tenderize.  Pound together the garlic, chilies and jeer.  Add salt, lemon juice and oil and mix this paste over chicken.  Marinate a few hours.  Just before grilling mix in 1 tsp pounded green pawpaw.  Skewer meat on pins and grill or braai over coal.  (While grilling, the left over marinade must be poured over meat).