As the holy month of Ramadan is coming to an end, feast on these delicious recipes with family and friends for Eid.  

Home-made paneer in butter masala 

Serves 6 // Cooking time 1 hour 15 minutes 

 

Ingredients 

For the paneer 

7 cups full cream milk
½ cup lemon juice  

For the butter masala  

2 Tbsp butter
1 onion, finely chopped
2 garlic cloves, minced
1 Tbsp finely chopped ginger
2 red chillies
1 cinnamon stick
4 cardamom pods
3 cloves
1 tsp paprika
2 tsp chilli powder
1 Tbsp turmeric
1 Tbsp ground coriander
2 Tbsp tomato paste
2 cups double cream
1 Tbsp honey
3 Tbsp chopped coriander
Juice of ½ lemon  

Method  

For the paneer 

1. Add the milk to a pot over medium heat. Bring to the boil. Turn off heat and mix the lemon juice through thoroughly.
2. Set aside to allow to curdle for 10 minutes.
3. Lay a piece of muslin or cheese cloth in a colander over the sink. Pour in the milk. Rinse the milk solids (what is left in the colander) well with cold water.
4. Close the cloth around the cheese and twist to make a tight ball. Squeeze out any liquid.
5. Flatten cheese slightly and weigh down with a plate or bowl. Refrigerate for 1 hour.

For the butter masala  

1. Melt the butter in a pot and fry the onion until soft. Add the garlic, ginger, chilli and spices and stir until fragrant.
2. Add the tomato paste and cook for another minute.
3. Stir in the cream and allow to simmer for 5 minutes. Add the honey and coriander and simmer for another 10 minutes.
4. Cut the paneer into blocks, fry in some oil and stir into the sauce. Remove from the heat, add the lemon juice and season.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

 Also read: The stories behind our team’s favourite Ramadan dishes

Spicy chicken biryani  

Serves 4-6 // Cooking time 2 hours plus marinating   

Ingredients  

1kg chicken drumsticks and thighs  
6 medium potatoes, peeled and quartered 
2 cups buttermilk 
2 salad tomatoes, grated 
1 tsp salt 
1 tsp chilli powder  
1 Tbsp biryani masala 
1 Tbsp garam masala  
1 Tbsp medium curry powder  
1 cup brown lentils  
3 cups basmati rice  
¼ cup canola oil 
2 large onions, chopped 
⅓ cup water
Pinch saffron (optional)     

Method 

1. Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.  
2. Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately. 
3. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside. 
6. Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid. 
7. Mix rice and lentils and add half to the dish. 
8. Cover with chicken and potato mixture, and top with half the fried onions. 
9. Add another layer of lentils and rice, and then the remaining chicken and potato mixture, 10. finishing with the fried onions. 
10. Sprinkle with saffron, if using. 
11. Cover and bake for 1½ hours or until cooked. 
12. Serve with fresh coriander, tomato sambal and yoghurt. 

Foodie Fact: Dhai is made with buttermilk, grated garlic, ground cumin and fresh coriander.  

Words: Sjaan Van Der Ploeg 
Photography: Fresh Living Magazine 

Flourless chocolate meringue cake   

Serves 6 

Ingredients 

230g chocolate, coarsely chopped + extra for serving
½ cup (125g) butter
6 large eggs, separated
Pinch cream of tartar
200g sugar   

For the mocha meringue  

1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) cocoa powder
1 Tbsp (15ml) boiling water
4 large egg whites
Pinch of cream of tartar
1 cup (200g) sugar
2 tsp (10ml) cornflour
1 tsp (5ml) white vinegar
Small handful chopped pistachios or almonds, for serving (optional)  

Method  

1. Preheat oven to 180°C and line a loose-bottomed 20cm cake tin. 
2. Melt chocolate and butter in a bowl in the microwave for 30 seconds at a time until smooth. Cool. 
3. Whisk egg yolks through the chocolate mixture. If mixture seizes, simply heat 2 Tbsp milk until steaming and stir through to loosen it. 
4. In a clean bowl, whisk the egg whites until frothy, then add the cream of tartar and continue to whisk until stiff peaks form. 
5. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick. 
6. Fold the meringue into the chocolate mixture until just combined. 
7. Pour batter into the prepared cake tin and bake for 30 minutes, or until puffed up but still wobbly. 
8. Prepare the mocha meringue by stirring together the coffee, cocoa and boiling water. Set aside. 
9. Whisk egg whites until frothy, then add a pinch of cream of tartar and beat until stiff peaks form. 
10. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick. 
11. Add cornflour and vinegar and stir through. 
12. Fold cooled mocha mixture through meringue. 
13. Dollop onto half-baked cake. Return to oven for another 30–35 minutes, or until meringue is cracked and dry. 
14. Remove and cool for 20 minutes. 
15. Slice and scatter nuts over cake just before serving. 

Recipes & styling: Sjaan van der Ploeg 
Photographs: Zhann Solomons  

Also read: 3 delicious Cape Malay recipes