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

The post 3 Eid recipes to feast on appeared first on MyKitchen.

What hides in the seemingly dull, dry and small flavour firecrackers called spice? We’re unpacking the spice cupboard to understand the heat, flavour and flair that it adds to your winter dishes.

Allspice vs Mixed spice:  

Allspice, also called Jamaica pepper, is not a blend but a dried spice berry. The Allspice tree thrives in the Caribbean and South American region. It’s savoury  in flavour, with hints that remind you of nutmeg, clove and cinnamon. Use sparingly, as this one packs a punch!  

Mixed spice is a blend of spices that has an English origin, made up of several spices such cinnamon, coriander seeds, caraway, nutmeg, ginger and cloves, all of which contribute to a sweeter taste and overall flavour in baked goods.  

Dukkha vs Za’Atar: 

Za’atar is a spice blend made using ground herbs and spices such as thyme, oregano, sumac and cumin. It is herbal, aromatic and usually contains sesame seeds. Each region, family and individual may have their own specific recipes for Za’atar.   

Dukkha is a crunchier blend of crushed seeds, nuts and spices. Both are used heavily in Middle Eastern cultures to garnish and flavour dishes.  

The right kind of red: Cayenne vs Paprika vs Chilli powder  

Cayenne pepper:  

• Made exclusively from cayenne chilli peppers.
  
• Slightly gritty, adds a generous punch of heat, orangey red in colour.  

Paprika  

• Made from the dried flesh and skin of red bell/sweet peppers, (the seeds are not included), also known as ‘sweet paprika’.  
• Deep red in colour with a finer texture than cayenne pepper.  
• Mildly spicy, subtle sweetness.  

Hot paprika 

• Uses peppers specifically cultivated to be hotter than the normal paprika peppers. The pepper seeds are included in the drying process and ground up along with the flesh. 

Smoked paprika 

• Made from Pimento sweet peppers or hot peppers. 
• Extra flavourful as the peppers are charred before drying to create a deep, hearty smokiness.  
• Created using different peppers to achieve a mild, hot and extra hot flavour. 

Chilli powder  

• Made from dried chilli and a number of different ingredients such as onion powder, oregano and cumin.  

Baharat vs Ras el hanout  

Baharat is to the Middle East what garam masala is to Indian culture. It is used much more liberally and frequently in everyday cooking than Ras el hanout, and features an earthy yet sweet flavour.  

Ras el hanout translates as top shelf, which really says it all! It’s similar in composition to the Middle Eastern spice Baharat, but contains more niche spices specific to the North African region. The Moroccan blend uses 30+ spices, of which a few include cardamom, nutmeg, clove, cinnamon and anise. Created by grinding whole spices, it is a sweet, warm, pungent spice that is also referred to mrouzia spice.  

The tip of the masala iceberg

Garam masala
Garam’ means hot and ‘masala’ means spice blend in Hindi. This North Indian blend of spices is very popular, and traces back centuries. It’s combined flavours create a warmth that makes dishes sing.   

A few of the 30+ spices used in garam masala range from the usual signature Indian ‘tikka’ coriander and cumin seeds, cardamom pods and cloves, to more specific spices such as fennel seeds, cinnamon and mace, depending on the region and ancient family recipe.  

Other masalas include:

Biryani masala: An aromatic blend, it uses caraway seeds and bay leaves.  

Tandoori masala: Perfect for marinading. A smoky and deep blend that uses mace, garlic and ginger powder along with the usual suspects.  

Chaat masala: Used in street food, black salt and amchoor (dried mango powder) are it’s common ingredients.  

Tikka masala: Used in signature Indian ‘tikka’ dishes, it uses turmeric, cinnamon and amchoor.  

By Nabeela Karim
Text courtesy of Balanced Life magazine
Illustration: Gallo/Getty Images 

The post Understanding your spice cupboard appeared first on MyKitchen.

Our Editor puts two classics. ahkni and biryani, in the limelight with his failproof ways to pack flavour and authenticity into each spoon full of deliciousness 

Chicken biryani 

Serves 4 

If using chicken breast fillets, keep them quite large and chunky and reduce the cooking time to about 35-45 minutes as they’ll cook faster than bone-in chicken 

Ingredients

8-10 chicken drumsticks and thighs
6 medium potatoes, peeled and quartered
2 cups buttermilk
3 salad tomatoes, grated
3 cloves garlic, grated
2 tsp grated fresh ginger
2 tsp ground turmeric
1 Tbsp chilli powder
2 Tbsp biryani masala
1 Tbsp garam masala
1 ½ Tbsp medium curry powder
1 cup dried brown lentils
3 cups basmati rice
3 Tbsp canola oil
3 Tbsp ghee
2 onions, chopped
Handful fresh or dried curry leaves
1/3 cup water
Salt and milled pepper
Pinch of saffron (optional)  

For serving

Dhai (see page 54)
Tomato and onion sambal
Fresh coriander 

Method

1. Add chicken, potatoes, buttermilk, tomatoes, garlic, ginger, and spices into a large bowl. Toss to coat and set aside to marinate for about 1 hour 
2. Par-cook the lentils for 8-10 minutes, according to packaging instructions. Drain and set aside. 
3. Par-cook rice according to packaging instructions, about 4 – 5 minutes. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat 1 Tbsp oil and 1 Tbsp ghee in a pan and fry onions and curry leaves for about 4-6 minutes and set aside. 
6. Cover the base of a large ovenproof dish (that also has a tight-fitting lid) with the remaining oil, ghee and water. 
7. Add ½ the rice and lentils and mix to combine. 
8. Season the chicken mixture generously, then cover the rice and lentils with chicken mixture. 
9. Top with half the fried onions and repeat with remaining rice, lentils and onions. 
10. Sprinkle with saffron, cover and bake for 1 hour and 20 minutes or until chicken is cooked through. 
11. Serve while hot, drizzled with dhai, and sprinkled with tomato and onion sambal and fresh coriander. 

 

Sambal satisfaction 

There are some traditional accompaniments that are quite simple to make and pairs beautifully with the spicy heartiness of both ahkni and biryani. 

Dhai

Makes ½ cup 

Combine ½ cup buttermilk, ½ tsp ground cumin, ½ tsp garlic powder and 1 tsp chopped fresh coriander. Season well. 

Cucumber raita

Makes ⅔ Cup

In a bowl, combine ½ cup plain yoghurt, ¼ grated cucumber and 1 Tbsp chopped fresh coriander. Season well. 

Tomato & onion sambal 

Makes ½ cup 

In a bowl, add 2 chopped salad tomatoes, ½ chopped red onion, ¼ chopped cucumber and 1 Tbsp chopped fresh coriander. Add ¼ cup white vinegar and 2 Tbsp sugar and stir. Season well. 

Coriander, mint & coconut chutney 

Makes ½ Cup 

Blitz together ½ punnet fresh coriander, handful fresh mint, ¼ Cup canola oil, 3 Tbsp fresh or desiccated coconut, 1 tsp chilli flakes and zest and juice of 1 lemon. Season well.

Ahkni vs Biryani

 

What’s the difference? 

Biryani cooks in a lot less liquid and therefore has a drier consistency. It can also be recognized by its two-tone rice with lentils, which comes from the layering process and the addition of turmeric and saffron. Ahkni uses a lot more liquid, and has a texture that is more monotone with a sticky, clump-like consistency. 

 

Lamb ahkni 

Serves 6 

Can’t find lamb knuckles? Use lamb goulash instead, or any on-the-bone beef cut. 

Ingredients

¼ cup canola oil
6 medium potatoes, peeled
2 Tbsp ghee
2 onions, chopped
5 mixed peppercorns
4 cardamom pods, crushed
4 cinnamon sticks
5 cloves garlic
1½ Tbsp cumin seeds
1 kg lamb knuckles
3 cloves garlic, grated
2 tsp grated fresh ginger
2 green chillies, deseeded and chopped
1 Tbsp chilli powder
1 ½ Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp ground turmeric
2 tsp chilli flakes
2 Tbsp mother-in-law masala
3 salad tomatoes, grated
¾ cup plain yoghurt
Handful fresh coriander, chopped
Salt and milled pepper
3½ cups basmati rice, rinsed
Pinch of saffron, steeped in water 

For serving

Tomato and onion sambal
Cucumber raita
Fresh coriander 

Method

1. Heat half the oil in a pan and fry the potatoes in batches for about 2-3 minutes per side until lightly golden. Set aside. 
2. Heat remaining oil and ghee in a large pot then sauté onion and whole spices for 6-8 minutes until golden. 
3. Add lamb and brown for about 5-6 minutes. 
4. Stir through garlic, ginger, chilli and remaining spices and cook for about 6-8 minutes. 
5. Top up with water, making sure that the meat is completely submerged in the pot and allow to simmer uncovered for about 15-20 minutes. 
6. Stir through tomato, potatoes, yoghurt and coriander. Season well and simmer for 5 minutes. 
7. Cover with washed rice and add saffron. 
8. Top up with more water if needed so that all the contents of the pot are completely submerged. 
9. Cover with a lid and simmer over a low heat for about 1½ hours or until meat is fork tender. (Resist the urge to stir). 
10. Serve while hot with sambal, cucumber raita and fresh coriander. 

 

Words by: Chad January
Photographs: Zhann Solomons 

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