Chakalaka is a South African dish comprising of baked canned beans, grated carrots, tomatoes, green and red bell peppers, onions, curry powder, garlic and ginger paste. Very tasty.
Chapati
Ingredients
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup hot water (140°)
2 tablespoons olive oil
Directions
In a large bowl, combine the flours, salt and garlic powder. Stir in water and oil. Turn onto a floured surface; knead 10-12 times. Divide dough into 10 portions. On a lightly floured surface, roll each portion into a 6-in. circle.
In a large cast-iron or heavy skillet skillet, cook breads over medium heat until lightly browned, 1 minute on each side. Keep warm.
I boiled the potatoes and added 1/2 tbs turmeric and salt and allowed to cook 3/4 cooked. I strained excess water in a cup.(I used it later). In a pan I sauteed onions and garlic then added about 3 finely chopped tomatoes and stirred adding my favorite spices of dark soy sauce, salt, ground paprika, Cummin, oregano, Royco cubes,blackpepper,green chillies, etc. I stirred well about 3 mins and added the water I strained from the potatoes. And allowed to come to a boil while reducing the heat to low. I tossed the potatoes in and allowed to simmer in about 5-7 mins.I switched off heat and covered the pan tightly to cool a bit then served.
I used 3 cups of all purpose flour, 1 cup of milk, 2 tbs blueband, 1 egg, 2tbs sugar, 1 small packet yeast and oil. I mixed all the ingredients in a bowl and made a dough like chapati. I covered it tightly and allowed to rise for 1 hour.I made 16 spirals and made twists by rolling on opposite directions. Cooked under medium to low heat. I garnished with cinnamon powder and sugar. About the taste… Yummy About the shape…able to frighten and expel any worms in the stomach. Karibuni na chai.
I used 1 cup of all purpose flour. 3 tbs sugar, a pinch of salt, 1tbs margarine, 1 tbs baking powder, 1/2 tbs bicarbonate of soda and water. I mixed and obtained a dough like chapati. Cut into shapeless shapes and cooked in low heat. I later realized no garnish and quickly put 1 tbs sugar and half tbs ground cinnamon in a polythene bag and shook them like kayamba.
2 cups warm milk Half cup sugar Half cup melted butter 1packet yeast 5 cups flour 1Tbs baking powder 2Tbs salt
Mix butter,milk,sugar and yeast and set aside for 10minutes.Then add 4 cups flour to the mixture. Set aside for 1 hr until double in size. Add the remaining cup of flour,baking powder and salt and mix. Take out and knead for 10minutes or until well combined. Roll out the dough onto a floured surface. For the filling mix 2Tbs cinnamon,three quarter cup softened butter and three quarter cup of brown sugar. Spread this mixture onto the dough Roll the dough and cut into circles. Bake @180°c for 25-30 minutes
For the frosting 1cup icing sugar,2Tbs butter,cream cheese(optional) &1tsp vanilla. Beat cream cheese and butter until well combined.Add vanilla and then the icing sugar.
Mix all wet ingredients together to make batter and in separate bowl mix all dry ingredients and pour dry ingredients to the batter nd mix and put your dough in a fridge for 10 min and in a baking pan bake till golden brown.
Ingredients 2 Cups Plain Flour 6 Tablespoon Ghee (oil/holsum) 1 Teaspoon Salt 1 Teaspoon Carom Seeds (optional) 2/3 cup water Oil for deep frying
For the filling 500g beef mince(you can use pork, chicken or potatoes) 1/2 cup chopped spring onions 1/4 cup chopped coriander 1 tablespoon turmeric 1 teaspoon curry Salt and pepper to taste
Method
For the Dough 1) In a mixing bowl, add all purpose flour, salt , carom seeds and mix. Add ghee (or whichever oil you are using) and mix with your hand to crumbly dough. 2) Now, add water in multiple small quantities, knead dough until it’s smooth and elastic. 3) Cover the dough with a wet kitchen towel and set aside for 45 minutes
For filling 1) Heat 2 tablespoons oil in a medium pan or pot, add beef mince, stirring until cooked. 2) Add, the spices and continue to stir. Then add spring onions and coriander. 3) Continue to cook for further 2 minutes. Remove from heat
To Assemble Samosa
For paste to seal pastries: Mix 2 tablespoons of water and 1 tablespoon plain flour . Set aside.
1) Now it’s time to go back to the dough.Cut the dough into eight even pieces. Roll each piece into a ball and flatten slightly. Keep the pieces you’re not working with covered with kitchen paper towel. 2) Roll each ball into a large thin circle. The rolled pastry should not be very thick and nor thin. If it is thick, it will not be fried through and will be raw inside. If it is too thin, the filling might burst out while you deep fry. 3) Cut it straight through center and divide it into two equal parts. 4) Make each part into a triangular shape. Add 1-2 teaspoons of filling into the triangular shape. Lightly wet open edges in the flour/water paste and press them to seal properly. 5) Heat oil over medium heat for deep frying. When it is sufficiently hot, carefully slide or drop 5-6 stuffed triangles in oil and deep fry them over low heat until they turn golden brown. Transfer fried samosas to a plate and serve with sour cream or tomato ketchup.
3 cups (450g) plain flour plus extra for dusting. 4 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup (250ml) Double/single cream 1 cup (250ml) Lemonade Butter for greasing 2-3 tablespoons milk 2-3 tablespoons sugar (OPTIONAL)
Method 1. Preheat the oven to 190 degrees celicious. Grease a baking tray with butter and set aside. 2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the centre, then add the cream and lemonade. Mix to form a soft dough. Turn out onto a lightly floured surface, knead lightly until smooth. 3. Pat or roll dough out to 1 inch thick. Cut scones with a large/medium cutter or water glass, flouring the cutter in between each scone. 4. Arrange the scones so they sit up against one another for (support as they rise). Brush the tops with milk and bake for about 15 minutes, or until they are partially golden.
NB:-TWEAK THE RECIPE TO SUIT YOUR OWN PREFERENCE. YOU CAN ADD SUGAR IF YOU HAVE A SWEET-TOOTH OR USE SELF RAISING FLOUR INSTEAD OF PLAIN AND ADD 1 TEASPOON BAKING POWDER FOR A FLUFFIER RESULT. SPRITE WILL DO TOO.
* 1¼ cup flour * ¼ teaspoon * 10 tablespoon unsalted butter ( cold ) * 4 tablespoon cold water
Ingredients for filling * ½ cup mince * ½ grated onion * ½ grated carrot * ½ grated green pepper * 2 tablespoon vegetable oil * 1 tablespoon barbeque spice * 1 tablespoon flour
For Crust mix ingredients together then add cold water afterwards , when the dough is well mixed refrigerate for 1 to 2 hours . For filling add the ingredients together in a pan except for flour ,when golden brown, mix flour and small amount of water then add to the mince. Roll out the dough cut into two ,flatten each then add mince close it by using your fingers bake for 1 hour at 200 to 250 degrees.
