20 recipes every household should try this festive season (Part II)
11. Brown cinnamon chapatis
2 cups atta mark flour
1 cup all purpose flour
1 tbsp ground cinnamon
1/2 tsp salt
1 tbsp sugar
2 tbsp vegetable oil
1 1/2 cup warm milk / water
This yielded 10 medium sized chapatis
- Start by mixing all the dry ingredients.
- Make a well in the centre and pour in the milk and the vegetable oil.
- Using a wooden spoon or your hands mix the dough.
- Using some little flour, knead the dough for about 7 minutes.
- Roll into a huge ball and put in a lightly oil bowl then cover the bowl with a damp tea towel.
- Let the dough rest for at least 15 minutes.
- After 15 minutes, roll out a small ball of dough, apply about 1/2 teaspoon of oil. Then roll it up.
- Repeat this process for all the small balls.(This ensures each chapatti has layers)
- Now, we are ready to cook. Heat your skillet/cast iron pan. Don’t grease it.
- Now take one ball, roll it out again. This time try and stick to the circular shape.
- Rotate it to ensure it cooks evenly. It will sort of rise in some place, press to remove the air. Once one side is lightly browned, turn it.
- Now, using a spoon, pour about 1/2 tablespoon of oil under the chapati, then rotate it.
- Once that side is cooked, turn and finish off the other side.
- Do the same for all the round balls.
Serve with desired curry.
12. Fluffy banana pancakes
3 very ripe bananas
1 tsp vanilla essence
3 tbsp sugar
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp nutmeg powder – optional but you don’t want to leave it out
3/4 cup milk/ water – I used water
Vegetable oil for frying
- Start by mashing the bananas. In a bowl, using a fork mash the bananas.
- Beat in the eggs then stir in the vanilla essence and add sugar.
- In another bowl mix the flour, baking powder and the nutmeg.
- Add a third of the flour mixture into the banana and egg mixture then add half of the milk/ water and stir. (Repeat this step then finish with the flour mixture)
- Now to the cooking, if you have a non stick pan use it, in case you don’t have one start by pre heating your pan. (This will prevent the batter from sticking)
- Once the pan is heated add about a tablespoon of oil and let that heat. Then add the batter.
- Cook lightly, when bubbles appear on the top side the pancake is ready to be flipped.
- Finally serve them up warm and drizzle over your favourite syrup like honey.
13. Chicken Mshikaki
2 boneless chicken breasts
1 orange bell pepper cubed
1 green bell pepper cubed
1 large red onion roughly chopped into big pieces
Salt and pepper to taste
1 tablespoon vegetable oil
For the marinade
2 tablespoons soy sauce
3 cloves of garlic minced
2 inched ginger crushed
- Marinate the chicken overnight but if you are in a rush, you can marinate for at least 30 minutes before cooking.
In a bowl mix the marinade, soy sauce, ginger and garlic. Add in the chicken pieces and coat them completely.
- If you are using wooden skewers make sure to soak them in water 30 minutes prior to using to ensure they don’t burn when grilling the mshikaki.
- After the marination and the skewers are ready, you can now assemble the mshikaki.
In a shallow plate add your bell peppers and onions season with a little bit of salt and the pepper then drizzle over the vegetable oil.
- For the bell peppers, the more colourful they are the better, so go for red, yellow and orange.
On a skewer start with the bell pepper followed by the onion then the chicken piece then repeat the step until the desired amount. (Continue these steps until all the chicken is used up)
- Grill these on an outside grill or use a grill pan or in the oven.
- Place them on a grill rack and grill on each side for 10 minutes or until the chicken is done.
Serve and enjoy with friends.
14. Breaded rosemary fish fillet
1 fish fillet
3 tablespoons of bread crumbs
2 rosemary twigs, leaves finely chopped
1 tablespoon of dried parsley leaves (optional)
1 tablespoon of fish masala
1/4 teaspoon of black pepper
1/4 teaspoon salt
2 tablespoons vegetable oil
- It takes barely two minutes to prepare so start by heating your skillet then add the vegetable oil.
- As the oil is heating, prepare the fish. In a large shallow bowl mix all the ingredients. (except the fish)
Generously coat the fish with the dry ingredient mixture. Ensure you pat the mixture on, so that it sort of sticks. Do that for both sides.
- Finally gently place the fish fillet on the skillet. You can even add the excess mixture on the top side.
Cook for about four minutes or until browned.
- Gently flip it over and cook the other side. (Ensure you don’t break the fish apart)
Serve on a large plate and garnish with lemon quarters.
15. Meat Balls
For the meat balls
1/4 kg minced meat
Breadcrumbs (left over from the fish fingers)
1/4 tsp salt
1/4 tsp black pepper
1/2 teaspoon dried rosemary leaves
A handful of dhania chopped
Flour for coating
Oil for frying
- In a large bowl combine the meat, bread crumbs, dhania and seasoning(salt,rosemary,black pepper). Use your hands to ensure all the ingredients are incorporated.
- Then, still using your hands take small portions of the meat and shape them into meat balls.
- Most meatball recipes incorporate an egg which more or less acts as a glue to make sure the balls don’t fall apart.
- Alternatively you can put the meatballs in the freezer for about 20 minutes so that they can become stiff)
- Once they are stiff enough remove from the freezer dust them with some flour and shallow fry them.
- Drain over a paper towel covered plate.
- Incorporate them in the desired stew for a full sauce.
16. Baked herbal potatoes
Lots of potatoes peeled and washed
Dried herbs: sage, rosemary, thyme or whatever you have on hand
4 teaspoons of oil
- Boil the potatoes first so as to give them a head start when it gets to baking; Cut the potatoes into wedges.
- Place the potatoes in a sufuria, add water upto the level of the potatoes. Season generously with salt, black pepper and some of the dried herbs.
- Let the water come to a boil or till the potatoes are almost done.
- Drain the potatoes.
- Remember to pre-heat your oven at 350 degrees C.
- Take your oven tray, line it with some aluminium foil, this is to prevent sticking onto the baking tray.
- Grease the foiled tray with the oil the sprinkle some of the herbs. Place the potatoes in the foiled tray. Ensure they are on a single layer then sprinkle the remaining herbs and pop it into the oven.
- Let them bake till the outside is golden and all crispy.
17. Baked chicken drumsticks
500 gm chicken drumsticks – about 6, washed and patted dry
3 tablespoons all purpose flour
1 tablespoon paprika
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, I used unsalted
Ziploc bag/ paper bag
- Start by pre heating your oven at 425°F or 220°C
- In the ziploc bag, mix in the dry ingredients. Then add the chicken drumsticks. Shake and coat well.
- Put the butter on the lined baking dish and put it in the oven for the butter to melt.
- Remove from the oven and arrange the coated drumsticks.
- Bake for 30-40 minutes or until juices from the thickest part of the drumstick run clear.
- After half the baking time, flip over the drumsticks to get the other side cooked.
- Once cooked remove from the oven and cover with an aluminium foil for about 10 minutes, this helps to keep the chicken moist.
- Serve on a plate and drizzle over the juices from the baking dish.
18. Strawberry banana smoothie
- In a blender add 2 ripe bananas, chopped.
- Then add the halved strawberries, remember to slice off the cap.
- Then add about half a glass of yogurt. You are free to use your flavour of choice, then add about 5 tablespoons of milk.
- Then blend for about 4 minutes or till all the fruits are well blended.
- Add in 2 or 3 ice cubes in the blender. they not only chill the smoothie but also make it a bit frothy.
Serve in a glass and garnish with halved strawberries.
19. Red velvet cupcakes and cake
For the cake;
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1/4 teaspoon strawberry red food colour
1/2 cup margarine
1 1/2 cups sugar
1 teaspoon vanilla essence
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon baking soda
For the frosting;
- In a bowl, sift the flour, baking powder and salt. Then set aside.
- In a small bowl mix the cocoa powder and the food colouring and set aside.
- Using a wooden spoon or a mixer beat margarine and sugar in a bowl. Beat in eggs one at a time.
- Beat in the vanilla essence and the cocoa and food colour mixture.
- Add a third of the flour mixture, then beat in half of the buttermilk.
- Beat in another third of the flour and the second half of the buttermilk. End with the last third of the flour mixture.
- In a small bowl, mix vinegar and baking soda, it will fizz. Add the vinegar mixture to the cake batter and stir well to combine.
- Pre heat the oven, 370°F.
- Line your cupcake tin with some muffin liners.
- Fill about 3/4 way.
- Bake for 15-20 minutes.
- For the remaining batter bake a red velvet cake.
- For the cake frosting, spread some whipping on one half and sprinkle some diced strawberries.
- Layer the other half and cover with the remaining whipping cream.
20. Avocado salad (Guacamole)
1 medium sized avocado
Juice of one lemon
1 medium sized onion finely chopped
2 cloves of garlic grated – optional
2 tomatoes diced
A bunch of coriander/dhania chopped
Salt to taste
- Cut and seed the avocado. In a bowl, roughly mash the avocado. To prevent the avocado from turning dark sprinkle the lemon juice.
- Next add in the onions and garlic.
- Add the tomatoes
- Add the chopped dhania, season with salt then mix all the ingredients together.
It’s best served chilled.