Khichdi

Khichdi is an indian dish, made from rice and dhal (lentils), I love adding blobs of butter to mine for some next level richness.

I used Robertsons Spice bay leaves and cinnamon sticks and of course Spekko rice.

Here’s how I made this hearty dish:

Ingredients:

2 cups of Spekko rice

1 ½ cups pea dhal

1 teaspoon turmeric powder

1 Robertsons spice cinnamon stick

2 Robertsons Spice bay leaves

2 Dry red chilli

Salt

Vargaar :

1 large onion (finely sliced)

1 teaspoon whole jeera seeds

1 teaspoon whole mustard seeds

½ teaspoon crushed garlic

2 green chilli

100g butter

1 sprig curry leaves

Chopped coriander for garnish

Clean through the dhal and place in a pot with cold water, bay leaves, cinnamon sticks, tumeric, garlic, salt and red chilli and allow to boil till the dhal becomes liquid. Boil the 2 cups of pre soaked rice, add salt. Allow both to boil stirring occasionally.

When the rice is cooked through add 50 g butter and stir in.

Continue boiling till all the dhall melts.

Remove from stove, add chopped dhunia and curry leaves.

Vargaar : Add 100g butter to pan. Heat and add onion together with whole jeera and mustard seeds. When onion turns golden brown add crushed garlic and green chillies.

Toss and simmer for 30 seconds, then quickly pour over rice along with the dhal gently stirring the top layer of rice. Add more butter on to if you want it richer.

Mini creamy chicken and mushroom pies

There isn’t anything my family loves more than a good pie. Dessert pies, savoury ones they love em’ all. Tonights dinner consists of mini creamy chicken and mushroom pies accompanied by a delicious bowl of homemade soup.

Here’s what you’re gonna need:

  1. 1 chicken, Whole, cooked and roasted
  2. 250g button mushrooms, sliced
  3. 1 cup sweet corn
  4. 1 cup milk
  5. 1 x knorr chicken stock pot
  6. 1.5 cup cream
  7. 1 cup frozen green peas
  8. 2 tbsp cake flour
  9. 1 packet puff pastry

  1. Preheat oven to 200°C.
  2. Remove the skin and bones from the cooked chicken. Cut the chicken meat up into cubes and set aside.
  3. Fry mushrooms in a little oil until cooked then add the sweet corn and peas and stir through.
  4. Add the cake flour and mix through thoroughly then stir in the milk until a roux is formed.
  5. Let the mixture cook slowly for about 5 minutes then add the chicken and KNORR Chicken Stock Pot and leave to cook for another 3 minutes.
  6. Add the cream and mix through thoroughly.
  7. Spoon mixture into an oven proof pie dish, cover with puff pastry, glaze with milk or egg and bake for about 20-30 minutes or until the puff pastry is golden brown.
  8. Serve with a salad or beetroot and voila! Enjoy!

Recipe from http://www.knorrwhatsfordinner.co.za

Spicy Chicken Curry

Definitely the right weather for chicken curry in Johannesburg today. Simple, spicy and tender chicken pieces in a delectable tomato gravy.

Here’s my recipe for fool proof chicken curry:

You re gonna need:

1kg skinned chicken pieces

1 large onion – chopped
2 red chill
1 cinnamon stick
1 bay leaf
1 sprig curry leaves
1 tsp ginger and garlic paste
Half a tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
3 tsp chilli powder
2 tsp masala
2 tomatoes
1 tsp salt (or to taste)

Right then, let’s get to it!

You re going to want to skin and rinse your chicken before you start.
Heat up 4 tablespoons of oil (I use coconut oil), once the oil is hot add in your chopped onion. Let the onions brown.
Then add in the cinnamon stick, bay leaf and curry leaves. Allow to fry for a minute and add your ginger and garlic paste, wait 30 seconds and add in the rest of your spices and give it a good stir. Leave for 2 minutes before adding your meat and salt. Stir pot until the spices cover the chicken pieces. Cover the pot and let the chicken cook for 5 minutes. Add in 2 chopped tomatoes and cover pot for another 5 minutes. Add 1 cup of water and cover pot. You’re basically done.

Now just give this glorious curry another 45 minutes and you’ll have a delicious meal at hand. Serve with rice or if you’re banting like me a green crisp salad would do just fine.

Give me a shout if you’re stuck or if you’ve tried it and love it ❤