How to make Subs

Now that you know how to make meat buns and pizzas, how about one more … your friends and guests will be pretty impressed with your efforts.
Submarines or subs, whatever you call it, is a roll sliced length ways and filled with the filling of your choice topped with cheese.
Step 1:
Using your yeast dough, take pieces of dough, the size of a ping pong ball. Roll it into a ball then roll it like a sausage. It needs to be medium thickness, so not too thin or thick.
Step 2:
Place the rolled dough on a lightly greased tray. Leave to rise for about 10-15 minutes then bake at 180 degrees Celsius until golden.
Step 3:
Leave to cool. Then slit the top almost all the way to the bottom. Fill with the meat of your choice. Top with cheese and tiny cubes of green or tricolor peppers. Press the cheese down lightly so it does not fall off.
Step 4:
Now, you can freeze or enjoy!
Step 5:
Once frozen, there is no need to thaw. Pop into the microwave until cheese melts. Enjoy.

Healthy Fruity Popsicles

Ice lollies, popsicles stick ice cream… whatever you may call it, it still the same thing and enjoyed by all of us, ice cream lovers! And we all know, unless we make it ourselves it is crammed full of sugar and all things… well, not so healthy.
I have had this mould on my wish list for a while now and when I saw it whilst shopping for a turntable, I was super excited at the price.
Now, you should know by now that I do not like wasting. Waiting anxiously to use my mould, I see some staring at every time I open the refrigerator. Idea!
So, I grabbed about 4 juicy plums, 3 luscious nectarines – washed, peeled and chopped it up. Ooh, yogurt… We can add that too…here comes the recipe!
Ice cream on a stick:
Fruit, chopped (I used nectarines and plums)
3 x 100g pots of yogurt
Honey for tasting
Add the chopped fruit into your processor and blitz until smooth. Then, add the yogurt and honey and blitz again. Taste, add more honey if you need to. The smell is sooo amazing!
Grab your ice cream mould and some ice cream sticks. Pour 4 teaspoons of the ice cream mixture into each mould, then slide the sticks in. Pop in the freezer for a good few hours until solid. Remove and pack in a container and use as you need. Refill the moulds if you have leftover mixture or enjoy it as a smoother… yum, yum!
Banana lollies
Peel and slice bananas, allow to freeze in a container for zip lock bag. Then blitz, add a squeeze of lemon juice and pour into moulds and freeze. Dip half the lollie into melted dark chocolate.
Mango lollies:
Wash, peel and slice mangoes. Add the pieces to you blender. When smooth pour into moulds and freeze. Super delish!
– use fruits of your choice
– you don’t need to add honey if your mixture is sweet enough
– use any flavor yogurt you would like. I used 1 pot mango, 1 pot tropical coconut and 1 pot mixed fruit.
– if you don’t have a mould you can use what you have.
– add chopped fruit if you like.

How to make meat buns

So, we started our yeast how to … with pizzas. Now, we will take a journey into meat bun making. Little balls on dough filled with a meat of your choice.
Previous posts will guide you through the recipe for your filling as well as making your dough from scratch. Alternatively, you could buy the ready made dough at your local supermarket.
Now that you have your cooked filling and your dough, let’s start making meat buns…
Step 1: cut the dough into pieces. The bigger you cut, the bigger the bun will be.
Step 2: stretch out the dough with your fingers or you could use a rolling pin. Roll the dough as if making a pizza.
Step 3: spoon in some filling. You need to fill the bun enough so that when it cooks and rises, the bun is not empty. I.e. more bun, less filling.
Step 4: pull the dough from each side and pinch it together, ensuring there are no holes.
Place on to a lightly greased tray, brush with egg and sesame seeds. Leave to rise for approximately 10 minutes.
Step 5: bake at 180 degrees Celsius until golden.
Step 6: serve or cool and freeze.
Coming up next… SUBS….

Versatile Chicken Filling

With Ramadan around the corner, many of you are racing to finish up their last minute prep of delicious favourites and other treats for the fasting month.
This chicken filling is simple to make and is packed with full of flavor. The perfect filling for a pasty or a pie.
Peri peri chicken filling
1kg fillet
1/4 cup of mebos sauce/chilli sauce
1/4 cup buttermilk, optional
2-3 tablespoons sweet chilli sauce
1 tablespoon of tomato sauce
1 tablespoon of mustard sauce
1 teaspoon dried thyme
1 tablespoon ginger garlic
1/2 teaspoon turmeric powder
1 teaspoon cummin powder
1 teaspoon dried crushed red chillies
1 teaspoon tikka spice
1 teaspoon aromat
1 tomato, optional
2 tablespoons ghee
Wash and drain chicken fillets. Cut into chunks.
Marinate the chicken with all of the spices and cook in a flat pot until cooked.
Make a paste of 1 teaspoon cornflour and water. Pour into the chicken and simmer for a few minutes. The mixture will thicken.
Remove from heat and leave to cool completely.
Use as filling for pizza, meat buns, wraps or any savoury and even for pasta.
This filling can be frozen.
– you can leave out the cornflour mixture. Make sure to dry up the water but the chicken must still be saucy.
– adjust spices to your taste buds. This filling is spicy but not chilli hot. Add crushed green chillies for some heat.

How to make mini pizzas

Yeast dough usually brings a sense of fear for those who haven’t tried it. But if you do, you will realize that it’s easier than it seems.
I will be doing 3 posts on how to make savouries using the Arabic yeast dough which will include a filling (see previous post).
Step 1: you will need yeast dough. You can get the ready made dough from your supermarket or make it from scratch. It is super easy, I promise.
Step 2: roll out your yeast dough, fairly thin and using a cookie cutter, cut out your pizzas. Lay the pizza bases on a tray.
Step 3: once your tray is full. Cover with a cloth or cling wrap. Turn on your oven to 180 degrees Celsius. Switching the oven on this late, allows the dough to rise.
Step 4: place the tray into the oven without the cloth/cling wrap and bake for approximately 5 minutes. Remove and leave to cool.
Step 5: when the filling (see post previous to this one) and bases are cold – smear the base with pasta sauce, then top with filling and cheese. Press down lightly as this will allow the cheese to stay in place. Top with pieces of green pepper.
Step 6: I individually wrap the pizzas and freeze but you layer it into containers and freeze.
Step 7: unwrap the pizzas when u ready to eat it. Heat in the microwave covered until the cheese melts.

Oowy, cheesy, steak sandwich


Cheesy, strings pulling away from each other in a saucy steak sandwich, dripping with mushroom sauce and mash… scroll pass now if this is too much…
We have had healthy and delicious and not so healthy but still delicious and quick and easy meals… We have even had don’t waste the leftovers by turning it into something completely different… well, here’s another one.
So, remember the grilled steak with mushrooms sauce and mash and crumbed mushrooms – well here’s my leftovers sandwich. Best of all, it’s your night odd from all that slaving in the kitchen (apart from having to toast these)
2 slices of bread
Mash potato
Grated cheese
Mushroom sauce
Grilled steak
Get your pan heating on the stove top or turn your sandwich maker on whilst you prepare this quick sandwich.
A smear of butter or spread is needed on one side. Top it with cheese and smear a layer of mushroom sauce over. On the other slice, smear some mash on every corner of bread. Season if required, with salt and pepper. Layer the steak or break into chunks. The sandwich is now ready to be closed.
Smear butter or your favourite spread on the one side, and place spread side down into the hot pan… now, hear it sizzle away.
Whilst that is happening, smear the other side. Flip and toast away.
When it’s golden on both sides, remove from heat and slice.
Now, this is an irresistible moment! Cccccx

Crumbed Mushrooms

Ok, so we did the steaks, and the sauce is on the go… Just the crumbed mushrooms to get ready…
Why go to a restaurant when you could cook up the perfect steak meal, mushrooms and all! The whole family will love it and why not get the kids involved!
1 punnet mushrooms
1 egg
Flour for dusting
Bread crumbs for coating
Peel, wipe, wash your mushrooms… however you wish to do it. Just make sure it’s left to dry for a bit.
Dip the mushrooms in the egg and roll in flour.
Dip in egg again and roll each mushroom in seasoned breadcrumbs. Season your crumbs with dried herbs, paprika, salt and pepper. Mix it and taste. Adjust if need be.
You can go ahead and fry the mushrooms now or pop into the fridge until you ready to fry.
Fry the mushrooms in medium hot oil, until golden. Drain well and serve.
Sooooo delicious!

Mushroom Sauce

A smooth but chunky sauce served in a burger, over fries, on mash, in pasta… But today this mushroom sauce is the build up to the next 2 post… crumbled mushrooms and then grilled steak… The perfect combination to a lunch or dinner meal.
This sauce can be made in advance and the rest is so simple to prepare, it makes after work meals worth it and you will still have time to put your feet up!
Mushroom Sauce Recipe
1/2 teaspoon cracked black pepper
1/4 teaspoon crushed cummin powder
1/4 teaspoon thyme
1/2 teaspoon garlic or ginger garlic paste
8 small mushrooms (about a handful chopped)
75g margarine
1/2 a small onion, chopped (optional)
Aromat or salt to season
2 tablespoons flour
1 cup milk
Melt the margarine, add chopped onion, pepper and cummin. Saute onions until soft but not brown. Add thyme and garlic, fry for a minute then add the mushrooms and aromat.
On medium heat allow the mushrooms to cook and for the water to dry up. The mushrooms will begin to fry and the smell is heavenly. Once it turns colour a little, add the flour to make a rue. Make sure you cook the rue for a few minutes stirring all the time. Then add the milk half a cup at a time. The sauce will thicken, add more milk you need to. Simmer until the sauce is thick and the consistency you require.
– you can a tablespoon of mushroom soup powder to add to the flavour. But remember, the soup contains salt so be careful when seasoning.

Grilled Steak

All steak lovers, love that piece of beef that’s juicy and tender. But it’s really difficult making that good a steak at home. The restaurant is always better, maybe because you didn’t have to make it yourself!
No one enjoys tough and chewy meat and the one tenderiser I love and works like a bomb is kiwi fruit! Yes, it has enzymes that break down the collagen found in meat …
A cheaper cut of meat can be tasty and tender if cooked the right way. I do agree that some times it takes forever to cook and you need to consider all that electricity too. However, this is no longer the case. Adding kiwi fruit to your meat means that your meat will be tender, cooks super fast and literally melts in your mouth.
Grilled steak
500g topside beef
1 teaspoon bbq spice
1 teaspoon ginger garlic paste
1 teaspoon 6 gun spice
1/2 kiwi fruit, mashed
1/2 teaspoon lemon pepper
1 teaspoon tikka spice
1-2 tablespoons olive oil to make a paste
Mix the spices and kiwi fruit together to make a marinade. Taste and season accordingly. Smear on both sides of the beef. Leave to marinate for one to a few hours only. So not over marinate as the meat will get mushy when cooked.
Fry in hot pan or on the grill.
I grilled my steaks for 3-4 minutes on the George Foreman grill and it was cooked through and soft. The kiwi fruit is a great tenderiser for those cheaper cuts of meat and for days when quick delicious dinners are needed!
Serve with your favourite salad, chips, garlic bread or mash.

Avocado and Toast

These days avocados are so readily available in stores but awfully expensive! And the varieties are so much more than it use to be.
In our family, we love avocados and the only way I remember us having it was a sweet paste on hot toasted bread.
So, today I am going to share the recipe from that childhood memory. This time it’s super quick and it doesn’t get any easier than this.
All you need:
2 avocados, washed and sliced
1/4 cup of milk or a little more
3-4 tablespoons sugar
Place all ingredients into your food processor and blitz until smooth. Taste for sweetness and check if your need to add a little more milk. Blitz again until all ingredients are mixed and you have a smooth.paste.
Remove mixture into a bowl and serve with hot toast or grab the teaspoons…

Healthy Ice Cream

Easy and healthy are not always words that go together. But now it does! Vegan, gluten free and dairy free if you like.
A couple of weeks ago I came across an ice cream making video. It took me back to being a little girl, making ice cream and healthy juices for the family with the new machine we had just got. It was so exciting and fascinating for the once little girl. The ice cream was always so yummy. We would eat it straight after making it.
So, why not try this quick and easy ice cream. It’s a great way to get the kids to eat fruit and any time delicious treat too.
Fresh fruit ice cream
3 frozen bananas
3 – 4 tablespoons milk
1 tablespoon peanut butter, optional
1 tablespoon cocoa powder, optional
Step 1:
Peel and slice bananas. Place the sliced bananas in a container or a plastic bag and pop into the freezer until solid.
Step 2:
Place the frozen bananas into the food processor and blitz until it forms a paste. Add the milk and blitz again.
Keeping it super healthy, place the mixture into a freezer safe container and serve when you ready! The ice cream can be eaten immediately.
Step 3:
Taking this one step further, you can add your optional extras. Peanut butter, nuts, chocolate chips, caramel, cocoa powder, etc. If you adding a paste, like peanut butter, give the ice cream another blitz to get it all well combined. Mix well if you adding nuts and chocolate. The ice cream is ready to serve or freeze it for later.
I drizzled chocolate sauce and honey when I served this up… delish!
– you can use a variety of fruit to make your ice cream, just make sure it’s frozen.
– bananas and other very sweet fruit require no sugar at all.
– use any milk you prefer
– you can leave out the milk for a dairy free option. This might not work with other fruit as bananas have a high pectin level and is much creamier.
– it is preferable to freeze the mixture in a shallow dish rather than a deep one as it does take some time to soften. Saying that I guess it will also depend on how warm your place is.

Grandma’s Pancakes

Growing up, Sunday’s were the days we had a fry up or special treat breakfast. Mum made the best pancakes… and non of those plain ones … no that wouldn’t do… the pancakes were always filled with bananas and coconut topped with lashings of dessert cream – then if that wasn’t enough, sprinkle some sugar over!
Ah… Sunday breakfast!
Now that I have my own child, I want her to experience my favorite childhood treats and dishes too. Of course, grandma’s pancakes are the best and you can never get it like hers but trying to get it close enough is all we can do!
Grandma’s Pancakes
1 cup flour (all purpose)
1 egg
1 cup milk, more if needed
1 tablespoons sugar
In a bowl, mix together the dry ingredients. With a fork beat the egg and milk together. Combine the wet with the dry ingredients. If required, add more milk. The mixture is quite liquidy.
Heat a pan with a tablespoon or two of oil, swirling the pan to spread it. When the pain is hot add a laddle of the mixture and again swirling the pan to get a thin layer of batter filling the pan.
This pancake cooks quickly. Flip it over when it looks like the pancake batter has set or if you adding a filling there’s no need to turn it. A quick flip and onto your plate it goes.
Filling options:
– add sliced banana and coconut with a sprinkle of sugar then fold all four sides and turn out
– sprinkle cinnamon sugar and roll
– sprinkle sugar with a few drops of lemon and roll
– why not make it a savoury pancake and add cheese, peppers, tomatoes and mushrooms
– how about nutella and banana like you get in Paris
– any filling that takes your fancy will do!

Cooling Sago Dessert


Sago Pudding cooling down. I topped these with fruit cocktail canned fruit and a swirl of fresh cream


Not only is summer fast approaching, so are the holidays… and with the holidays, comes get togethers, visitors, braais, picnics, etc.
With all of the above, it’s either you hosting or your friends and family. I don’t know about you, but I find it very difficult going over empty handed.
A dessert is always well received. Why not try this sago dessert which is cooling, lite and refreshing…
1 litre milk
1 teaspoon agar agar powder
1 tablespoon custard powder
1/4 cup sago
1/4 cup water
1 tin condensed milk
1/2 tin dessert cream
Cream for decorating
Mix water and sago together and leave aside for a few minutes.
To a high pot add: milk, custard, agar agar and sago.
When it comes to a boil, remove from the heat. Add condensed milk and cream. Stir well. You can add a few drops of red colouring to get the dessert a light pink colour. Pour into casserole, mould or little dessert cups.
Leave the dessert to cool then refrigerate. Once the dessert is set, top with the leftover cream or top with canned fruits and swirls of fresh cream.
Serve cold.



Potato Salad 2



I have already blogged my winner of a potato salad but nothing says you shouldn’t try something new…
These potatoes were soft and delicious. Perfect for a braai or just a simple side dish for those hot summer days. Serve it up with a roast or as a delicious accompaniment to hot dogs.
1kg baby potatoes
1/2 green pepper, chopped
1/2 onion, chopped
1/2 teaspoon dried origanum
1/2 teaspoon cracked black pepper
1/4 teaspoon cinnamon powder
3 boiled eggs, finely chopped/grated
Mayonnaise (just enough to coat potatoes)
1/4 cup sour cream
Chopped coriander
Green chillies, optional
Salt to taste
Wash and scrub potatoes. Place into a plastic bag and cook in the microwave until soft.
Whilst you waiting fo the potatoes, mix the other ingredients together in a big bowl.
Slice potatoes in half, season with salt and a tablespoon or 2 of butter. Add the potatoes to the rest of the ingredients. Mix well and serve or refrigerate when cold. It’s best to make this at least a day in advance so all the flavours set in.
You can make this salad a day or 2 in advance. The ingredients that have no measurement, you add in as much or as little as you prefer.

Savoury Rice with Chicken



Even though I enjoy my spices, some times I crave foods that are plain… lightly spices, no chilli, no sauciness, nada!
So, today I share with you a meal that can be spiced more however, if you don’t like spicy food then this one is for you.
Perfect for the kids, especially when they are on holiday and you have to think of new ideas each day.
2 chicken fillets
1 cup rice
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon ginger garlic
1 onion, sliced
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cummin seeds
1 teaspoon aromat
2-3 tomatoes, grated
Boil rice with cinnamon and a cardamom pod, as well as 1/4 teaspoon turmeric powder and salt until just cooked.
Braise onion, cummin seeds and mustard seeds in a little oil. (Approximately 1/4 cup)
When the onions are soft, add in the cubed chicken and ginger garlic. Fry for a few minutes, then add rest of spices and tomatoes. Once cooked, remove from heat and add to cooked rice. Mix well and place back on the stove to steam on very low heat for about 5 minutes.
– this is a quick anytime meal.
– add a cup of mixed veggies to jazz it up.
– add some chilli for some added heat.
– double the spices if you would like more.
– serve with carrot salad.


Moreish Egg Sandwich



There are so many different versions of sandwiches, crossing over from country to country, made with a range of breads, meaty, to vegetarian, to having no bread at all but still being a sandwich….
A quick snack, or a quick meal at any time… usually 2 slices of bread with a filling in the middle.
I want to share a simple ‘egg and mayo’ sandwich as most of you may know it – however, my sandwich comes with a twist. No mayo but still creamy and moreish. I’m not sure if it is a healthier version but it sure is delicious!
1 egg, boiled
1 tablespoon chopped chives
Salt and pepper
Sour cream
Chilli, optional
2 slices of bread
In a bowl, roughly chop the boiled egg and chives. Add approximately 2 tablespoons of sour cream and a tiny bit of green chilli if you fancy some heat. Season with salt and cracked black pepper. Mix well.
Smear a scraping of butter on the bread and spread the egg mixture over. Close the sandwich and slice.
Enjoy this non-smelly egg sandwich at any time!
– add more sour cream to add more creaminess to the filling.
– use bread of your choice for any sandwich.
– be warned, you might not want an egg mayo sandwich again after trying it with sour cream.
– add a teaspoon of sweet chilli sauce to the mixture for a change of flavour.
– chopped gherkins and sliced onions work well too.

Simple Cake Pops



30 September 2017, was National Cupcake Day for kids with cancer…
A great initiative to helping those families whose kids are sufferers. But at the same time, very sad to see the little ones go through such painful times…
So, half way through my cupcake baking marathon, we had a fail! My batch of cupcakes sank – that will teach me to not try new recipes at crucial times!
The cupcakes tasted nice, but I couldn’t take those along to cupcake day… there was no way I was going to trash the stuff either.
Hmmm… Cake pops will do!
Vanilla cake (any flavour cake will do)
Banana fudge frosting (flavour of your choice)
Chocolate for dipping
Desiccated Coconut
Crumble the cake, add a little frosting at a time and mix very well. You can use a food processor or a spoon or get those hands dirty!
The mixture need to be moist enough to form into a ball. So, when you have mixed the cake and frosting, attempt to form a ball with a small amount of your mixture. If it stays together, it’s ready!
Take enough of the mixture to form a ball (the size of a ping pong ball or smaller if you wish). You don’t have to shape these into balls – make a shape that you like.
Place the ready formed balls on a lined tray. When all the balls have been formed, melt a little chocolate, get your sticks ready too.
Dip the top of the stick into the chocolate, (about a centimeter deep into the chocolate), then poke the stick with the chocolate dipped side into the cake ball. Poke the stick in enough to hold the cake and before it can exit the opposite end of the pop.
Place into the fridge or freezer until it is set. This will make it easier when dipping the cake pops into chocolate.
Remove the cake pops from from the fridge/freezer, melt your chocolate – it must be smooth. Let it cool ever so slightly, then dip the cake pop into the chocolate and let the excess chocolate drip off. It will harden almost immediately. Leave the cake pops, cake side down onto wax paper/ baking paper to set. If you would like to sprinkle anything on, you have to be quick. Why not get a friend to help!
I dipped mine in coconut, so as soon as I dipped it into the chocolate, it went straight into the coconut.
Leave in the fridge until you need it. The cake pops can be stored on a tray or in a container with the lid off because moisture can form and the cake pops will get wet.
– do not over load the cake with frosting, otherwise you will be left with a very sweet cake pop which will make it almost inedible.
– you can use milk, white or even dark chocolate to dip your cake in.
– you can let your creative juices flow when it comes to cake pops. It’s so much easier than decorating a cake and so much easier to serve.


Peach and Cinnamon Cake



Being a small family doesn’t always benefit me, especially when it comes to making desserts and cakes.

I sometimes just bake and end up sharing most of it. There’s nothing wrong in sharing the calories… right!
This recipe has been shared before as a pear and ginger cake, however, I changed it up a little bit. Still taste amazing…
Ideal for any season… for the hot summer days serve the cake warm with cold custard or hot custard on those chilly winter days.
1 and 3/4 cups all-purpose flour
3/4 cup white granulated sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon ginger powder
1 teaspoon cinnamon powder
1/4 cup coconut

2/3 cups double cream yogurt
1/4 cup milk
1/2 cup vegetable oil
1 tablespoon honey
2 extra large eggs
1 cup peach chunks, peeled

Grease and line pan. Set oven at 180 degrees Celsius.
Whisk dry ingredients in a bowl. In another bowl whisk wet ingredients together. Fold the dry ingredients with the liquid until just combined.

Add the peach pieces and fold in.

Pour mixture into a tray and bake for approximately 30-40 minutes.


– this recipe was originally a muffin recipe. If you wish to make muffins instead, it can be done.
– if you don’t have plain yogurt substitute it with buttermilk.
– Baking time is 20 minutes for muffins.
– Adapted from: Recipe Girl

Grilled Short Rib

Who doesn’t enjoy a great braai… but with the price of meat on the rise (and I guess everything else too), it is fast becoming almost unaffordable.
For example, you can still enjoy a piece of meat by purchasing short rib instead of lamb chops for your braai. It is cheaper but it is still delicious.
This is a recipe for a lightly spiced rib recipe that I grilled. If you like it spicy, add more spices!
All you need is:
1 kg short rib
1/4 cup rib marinade
1/4 cup rib basting
1 teaspoon aromat
1 teaspoon 6 gun spice
1 teaspoon bbq spice
1-2 tablespoons lemon juice
1 teaspoon tikka spice
1/2 teaspoon salt
Mix all the spices and sauces together. Wash and drain meat well.
Marinate the meat overnight or for a few hours. Grill or braai when u ready!


Haleem – Indian soup

Haleem is an Indian soup made with barley and a few different pulses, cooked together with meat and spices.
Usually served at functions and most served during the month of Ramadan (Muslims fasts during this month). Haleem is a warming and delicious soup enjoyed with a piece of naan dipped into the haleem or savouries on the side.
Making haleem from scratch is a tedious process, I must admit but the end result is so worth it!
I have put the steps together for you and have been making this recipe for years, although it has been tweaked here and there since I first started making it.
Get out a big pot first…
Boil and when cooked, grind:
2 cups barley
1 cup oil dhal
1 cup gram dhal
1/2 cup pea dhal

Pulses/dhals boiled 



Barley boiled and ready to be ground

1/2-1kg mutton or chicken
1 small onion, sliced
1 heaped teaspoon ginger garlic paste
1 heaped teaspoon garlic paste
1 teaspoon tumeric powder
3-4 teaspoon chilli powder
1 heaped teaspoon coriander powder
1 heaped teaspoon cummin powder
1 cinnamon stick
1 cardamom pod
2 cloves
Salt to taste
Saute onion in little oil until golden then add in marinated meat. Cook until meat is cooked through.
Add in the ground dhal mixture and mix well. Leave on stove to boil for about 30 minutes.

Meat cooking away…

1 onion
2 tablespoons ghee
1/4 cup oil
1 teaspoon cummin seeds
Saute onions and cummin seeds in ghee and oil. Add a chilli when the onions are a light golden colour. Leave for a further minute then add to haleem.
Add one teaspoon garam masala and stir in. You can add fresh chopped coriander.

Onions and cummin seeds frying

– you can cut the heaped teaspoons of ingredients to a standard teaspoon measurement when using chicken.
– for mutton you can braise your meat first then add the masala half way through cooking.
– I did forget the onion in the braising stage and the haleem still turned out fine.
– you can add more green chillies and reduce the amount of chilli powder.
– you can use the 4-in-1 soup mix instead of the pulses and barley stated in the recipe. Boil the mix, grind and follow the recipe above.
– coriander is optional.
– this recipe can be easily halved for a smaller quantity.
– I left my haleem to cool over night(because I made it in the evening, then packed into 1 litre containers.
– Cover the pot with a net for overnight cooling (cover only when u going to bed), otherwise leave the pot open to cool.
– do not close with lid when the haleem is hot. It will go off.
– this recipe yields 8-9 litres. I got 8 litres and a little more.