A simple, basic tomato chutney is a stepping stone to many great dishes.
A simple start to those wanting to learn how to cook…
This sauce /chutney can be used to make curried baked beans, sugar beans curry, toss it through your pasta with some sweet chilli sauce and green pepper, a scrumptious potato and boiled egg curry or serve it on its own! Delicious!!!
1 onion, finely chopped
2 tomatoes, grated
1/2 teaspoon whole cummin seeds
1 1/2 teaspoon chilli powder
1/2 teaspoon tumeric powder
1/2 teaspoon coriander and cummin powder
A few curry leaves
1/2 teaspoon crushed garlic
Salt to taste
Sauté onion with cummin seeds and curry leaves in approximately 1/4 cup of vegetable oil until golden.
Add in the garlic and fry for a minute followed by the tomatoes and spices.
Leave to simmer until the oil starts to rise to the top and tomatoes are melted. If you need to add a little water, do so a little at a time.
– Chillies are optional. Add as many as you like, at any stage of the cooking process.
– Use this recipe as your guide. Adjust spices to your taste.
– Add a few more tomatoes for a delicious prawn chutney or a side for fried fish.
– When adding fresh chillies to your dishes, ensure you poke, slit, slice it to avoid it bursting.
1/2 kg cleaned prawns (shelled and deveined)
1/2 onion, very finely chopped
4 small tomatoes, chopped
3/4 tin tomato purée
1 heaped teaspoon chilli powder
1/2 teaspoon tumeric powder
1 heaped teaspoon crushed garlic
6 red/green chillies slit
1/2 teaspoon whole cummin
1 sprig curry leaves
1 teaspoon sugar
1/2 tin coconut milk
Steam prawns for a few minutes (until it’s opaque) then drain and keep aside.
In the same pot, add 1/4 cup oil, onions and cummin seeds – sauté until golden then and 1 sprig curry leaves, chillies (optional) and garlic.
Add tomatoes and spices and leave to cook for about 5 minutes then add purée, sugar and salt. Leave to simmer until chutney is cooked. (You know your tomato chutney is cooked when the oil rises to the top) You may need to add a little water at a time, but only if needed.
Add the prawns back into the pot and mix together. Simmer for 5 minutes and add coconut milk. Simmer for a further 5-10 minutes. Add chopped coriander.
Serve with rice.
– Prawns are rich on their own, adding coconut milk adds another level of richness. You can leave the coconut milk out in this recipe.
– my prawns were a mixed in sizes and alot were on the smaller side. If you have prawns that are bigger, add the whole tin of tomato purée. You can then also increase the amount of coconut milk.
– This curry is so delicious and you can serve it with rice or roti/naan bread.
– You can use shell on prawns. Just remember to devein it.
– You can leave the chillies out in this dish or add it just before serving. I used both red and green. You can use which you prefer.
– A side dish to prawn curry could be yellow potatoes or even a summery salad – both recipes can be found on my blog.
Corn dogs!!! Deep breathe!!! How yum would that be!!! Awesome!!!
And yes, it is yuuuum, it’s easy and oh so moreish!
I tried this recipe this morning for my daughter to take to school for pj day and she requested it for dinner too.
For school I used viennas, for dinner -sausages and seekh kebabs.
All deliciously, super, yum, yum! I think this will also be a great treat /snack /savoury. We mums are always looking for new ideas – you know, school parties, birthday parties, something to take over to a function.
The dough has a hint of sweetness, soft and a great alternative to using a roll!
Here’s what you will need:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup white sugar
4 teaspoons baking powder
1 cup milk
vegetable oil for frying
In a bowl:
Combine cornmeal, flour, salt, sugar and baking powder. Stir in eggs and milk.
Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into dogs.
Roll dogs in batter until well coated. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
– I made mention of dogs – I.e: sausages, seekh kebabs, viennas, etc.
– I used a small deep pan, filled 3/4 way up with oil.
– the batter must be thick, but if you feel it’s too thick, add tad bit of milk.
– Make sure your viennas, sausages, etc are wiped dry or the batter will fall off.
– Yellow cornmeal (polenta) is not commonly found in supermarkets, you can find this product at your local Food Lover’s Market.
– These corn dogs do not absorb the oil.
￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼Samoosas are an Indian savoury made of pastry strips which are filled with various types of fillings, sealed then fried into a crispy triangle.
I haven’t met a person whose eyes haven’t lit up just by mentioning the word, SAMOOSAS!!!
Enjoyed by many with preferences of course – varying from mince, potato, peas, veg, cheese, corn, fish and chicken to name a few.
I always tried to fill samoosas when my mum would sit with her pur and filling. I tried and tried – as easy as it looked – gosh, was it tedious! I would fill a few then give up!
As the years went by, I decided to start making my own samoosas. I was slow at filling each pastry strip at first and as I filled more strips, I got faster.
I would buy ready made pur by the hundreds, fill and sell them by the dozen. The thought of making such large quantities on my own was just too difficult a thought! I did attempt making small batches for home use – it was good and I never in a million years expected it to be that simple!
This year I decided to stop purchasing my pastry and give it a go for the large quantities. So far, it’s quicker than waiting for a pack of frozen pur to thaw!
Go on, try it! It’s easier than you think!
4 cups all-purpose flour
1/2 teaspoon salt
Sift the flour in to a dish. Add salt and stir. Pour in the water to make a dough. Your dough should not be too soft or too firm.
Knead dough well, until smooth. Roll out into a long sausage shape. I weigh each piece, just so each ‘roti’ can be even. Slice pieces of dough and weigh at 60g each. A couple of grams off here and there is fine.
Roll each dough piece into a ball shape and leave aside on a floured surface. Sprinkle flour over all dough balls.
Now roll each piece into a small roti. Do not roll the rotis too thin. Leave each rolled piece of dough onto a floured surface.
Once all the pieces have been rolled out – pour about a cup of oil in a bowl. You will also need flour for sprinkling.
With this recipe you will get 15 balls of dough. Take one roti, smear with oil, then sprinkle with flour. Stack another roti over and continue the oil smearing, flour sprinkling process. Stack one lot with 7 rotis and another with 8 rotis. Do not oil the top roti. Press down lightly with fingers, make sure your surface is well floured and roll into one beeeeg roti.
Place the rolled dough onto a large tray, smear lightly with oil, bake at 180 degrees Celsius until it puffs up. Remove from oven and place onto your work top. Put the next one into the oven.
In the meantime, cut out the edges from all 4 sides. Using a ruler measure your pastry and slice. Open each layer and top one on the other. Thereafter, place into a damp cloth and cover completely.
Your samoosa pastry is now ready to fill. Make a thick paste of flour and water to seal your samoosa when you are done filling.
– halve the recipe if you want to try for the first time. It doesn’t waste too much ingredient.
– Keeping the pastry in damp cloth with keep it moist and prevent it from drying out.
– Samoosa pur and samoosa pastry – same thing!
– 5.5 cm width strips are a perfect size. You could cut it bigger or smaller.
– the height of the pastry will be approximately one ruler measure 30cm.
– You should be able to fill about 6 dozen samoosas with this recipe.
– This pur can be frozen. After opening your pur, stack and wrap in cling film twice. Now it’s ready for the freezer. To use, remove from freezer and place in the fridge to thaw out.
1 small onion, sliced
2 tom, chopped
Potatoes, peeled and cut
4 – 6 curry leaves
1/4 teaspoon whole cummin seeds
1 green chilli, pierced
1 tin speckled beans
1-2 teaspoon chilli powder
1/2 teaspoon tumeric powder
1/2 teaspoon sugar
Salt to taste
Add onions, curry leaves and cummin seeds to a pot with 1/4 cup of oil.
Cook onions until golden in colour, then add in potatoes. Mix the potatoes with the onions, then add in the tomatoes and spices. Leave to cook for about 5 minutes with the lid on. After this time, you will see the tomatoes melt and a gravy forming.
Add one cup of water, or enough to cover potatoes and leave to cook until soft.
When the potatoes are cooked, add in the beans. Simmer for a few minutes. Garnish with chopped coriander.
Serve with a salad of cucumbers, carrots and onions with vinegar and salt. Or make a sambals with chopped tomatoes, onion, chilli and chopped fresh coriander.
Roti, bread or rice?
– Add in chilli with the onions or at the end.
– Potatoes are optional, add in as much as you like. Today I added in extra potatoes.
– If you leaving out the potatoes, you will need just one tomato.
– I use jam/Rosa tomatoes as it melts better. If you using another type of tomato that does not melt easily, rather grate or blend tomatoes.
– You can add a bit more spice if you like. Perhaps a teaspoon more of chilli powder.
– Sugar is added to cut the acidity of the tomatoes.
– You can boil your own beans if that’s what you prefer. For this recipe one to 2 cups of raw beans can be used. Boil until soft but not mushy first then continue recipe as is.