Savoury dishes to bring fast to an end

These crumpets can be served with soup or haleem and are excellent on their own.

• 2 cups self-raising flour
• 1 tsp salt
• 1 tsp cumin seeds
• 1 egg
• ½ cup cream-style corn
• 1 tbsp chopped shallots
• 3 tsp chilli paste
• ± 2½ cups milk
• 1 tbsp melted butter
• 100g grated cheddar cheese
• oil for greasing griddle
• Place dry ingredients in a mixing bowl

Make a well in centre, break in egg

Add rest of ingredients, except cheese

Mix well into a dropping consistency

Heat griddle to moderately high, grease lightly

Place spoonsful of batter onto griddle

When bubbles appear on the surface, flip it over with a spatula

Cook for 1 to 2 minutes, sprinkle cheese onto each crumpet

Remove to a plate and serve

SEEKH KEBABS

Kebabs are made in various ways. The main ingredient - meat, seafood or vegetables - is prepared according to its type before assembling to complete the final product onto skewers (seekh). The following recipe calls for finely minced mutton and a mixture of seasoning items.

• 1kg minced mutton
• 1 tbsp crushed red chillies
• 1 tbsp crushed ginger
• 1 tbsp crushed garlic
• ½ cup finely chopped fresh coriander
• 1 tbsp garam masala
• 3 slices bread
• 3 tsp mixed masala
• 1 tbsp fresh lemon juice
• salt to taste
• 12 wooden skewers

Place the mince in a large mixing bowl

Combine the rest of the ingredients, up to masala and blend in a food processor

Add to mince with lemon juice and salt and knead until smooth

Preheat oven to grill, shape the mince around the skewers into sausage shapes

Place on a grill rack with drip tray set beneath the rack

Place in oven and cook until grilled, turning the skewers a few times while grilling

Serve with a simple salad and naan

TIP:

The shaped kebabs can be cooked in a frying pan and then pierced with skewers.

SEAFOOD TURNOVERS

AN easy-to-make, home-made pastry suitable for a filling of your choice.

DOUGH:

• 2 cups flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp thick ghee
• ± 2 cups milk
• 1 egg + 1 tbsp milk
• 1 cup seasoned crumbs

oil for frying

Sift dry ingredients into a bowl

Rub in ghee, add milk and make a firm dough

Knead well, divide into 10 equal portions

Roll each one out into a thin pastry circle the size of a saucer

Place 1 tablespoon filling in and fold over to form a semi-circle

Crimp the open edges to seal, dip into beaten egg/milk mixture

Roll into crumbs and fry until golden and crisp

Drain on absorbent paper, serve with a sauce

FILLING:

• 150g shelled and de-veined prawns
• 1 tsp crushed garlic
• 1 tbsp grated onion
• 1 green chilli, chopped
• 1 tbsp chopped fresh coriander
• 1 x 170g tin tuna
• 3 tbsp mayonnaise
• salt to taste

Cut the prawns into tiny pieces

Place in a saucepan with the onion, garlic and chilli

Heat until the moisture has evaporated and prawns are cooked

Remove from heat

Drain the tuna

Mix in with rest of ingredients and prawns

CHILLI GRILLED CHICKEN

THE ever-popular tandoori chicken grilled in the tandoori (home) oven, a specialised earthenware oven.

• 8 large pieces of chicken
• 1 tbsp fresh red chilli paste
• 2 tbsp lemon juice
• 1 tsp salt
• 1½ cup yoghurt
• 1 tbsp crushed ginger
• 2 tsp crushed garlic
• 2 tbsp tandoori masala
• ½ cup oil
• 2 tbsp melted butter
• 1 tbsp lemon juice

Remove skin and visible fat from chicken

Make a few incisions across each piece of meat

Place in a colander, apply chilli paste, lemon juice and salt

Rub in and leave aside for 15 to 20 minutes

Mix the yoghurt, ginger, garlic, masala and oil in a large bowl

Remove the chicken pieces and add to yoghurt mixture

Mix thoroughly, cover and refrigerate for 4 to 5 hours or overnight

Preheat oven to 220°C, place marinated chicken onto a grill rack

Grill for 10 minutes, turn pieces over, spoon any left-over yoghurt onto meat

Grill until cooked through and dry

Place onto a serving platter, spoon the butter and lemon juice over

Serve with lemon wedges and onion rings