July 25, 07:04

Recipe for Delicious Paneer Chutney Using Paneer Cheese

Paneer Chutney is a dish that will delight your taste buds. The following ingredients are required to prepare this chutney:

Required Components

You will need 200g of paneer cheese, a quarter cup of vegetable oil, one large onion sliced into thin rings, one green onion finely chopped, a sprig of curry leaves, three to four green chili peppers, one teaspoon of ginger and garlic paste, one tablespoon of Kashmiri chili powder, half a teaspoon of turmeric, six small Roma tomatoes, blanched and chopped, as well as cilantro.

Next, add the ginger and garlic paste and fry for one minute or until the raw smell disappears. Add the spices and fry for another minute. Then pour in the chopped tomatoes and salt. Mix well and bring to a boil. Reduce the heat, cover the pot, and simmer for about 20 minutes until the tomatoes are completely cooked. After the tomatoes are cooked, the oil will rise to the surface.

iol.co.zaJuly 23, 11:40

Recipe for Thick Sausage and Bean Ragout

A recipe for a rich ragout made from chicken sausage (Wors) with added beans is presented.

Sautéing the Sausage

To begin the process, take 600 grams of chicken sausage, add half a cup of water, and cook in a large skillet over medium heat until the liquid evaporates. Then, add three tablespoons of vegetable oil to the same skillet and fry the sausage until golden brown. After this, remove it, cut it into bite-sized pieces, and set it aside.

Preparing the Ragout

Add the diced medium onion to the same skillet and fry until translucent. Next, stir in the ginger and garlic paste and cook for thirty seconds. Add fresh thyme, then spices and Worcestershire sauce. Cook the mixture for another thirty seconds.

After that, add green chilies and canned tomatoes. Then stir in the chopped tomatoes and tomato paste, cooking for about five minutes until the oil floats to the surface. Add sugar and mix thoroughly.

Finishing the Dish

Add the diced potatoes to the skillet and cook for two minutes. Then pour in chicken broth and water, after which reduce the heat and simmer until the potatoes are soft and tender. This stage takes from thirty minutes to an hour, depending on the altitude. When the potatoes are soft, add the rinsed and drained beans. Cook for another five minutes, then return the sausage to the skillet. Finish the dish with seasonings to taste, adding salt if necessary and ground black pepper. It is recommended to serve sprinkled with fresh parsley.

iol.co.zaJuly 21, 11:30

Red Lentil Dal Recipe: A Quick and Filling South African Style Dinner

Dal is a nutritious and economical dish made from ingredients that are often on hand in South African homes. When there isn't time to spend hours cooking, the red lentil dal recipe becomes an ideal choice for a weekly dinner.

Cultural Significance and Dish Features

This dish has long been part of South Africa's rich Indian culinary heritage, especially in KwaZulu-Natal. Generations of families there have prepared their versions of dal to serve with curry, roti, or plain rice.

Despite variations in home recipes, the core of the dish remains constant: lentils simmer slowly with aromatic spices until soft and creamy. Red lentils are particularly popular because they cook quickly and do not require pre-soaking.

Preparation and Flavor Accents

In less than half an hour, the lentils transform into a tender and comforting dish that is satisfying on its own, but also pairs wonderfully with vegetable or meat curries. Adding coconut milk gives this version extra richness without making it heavy, while the lemon juice added at the end brings a fresh note that perfectly balances the spices.

Ingredients and Cooking Method

To prepare, you will need oil or ghee (1 tablespoon), finely chopped onion (1 unit), peeled and finely chopped red bell pepper (1 unit), minced garlic (3 cloves), ginger paste (1 tablespoon), garam masala (1 tablespoon), turmeric (1 teaspoon), paprika (½ teaspoon), chili flakes (½ teaspoon), and ground fenugreek (¼ teaspoon).

The base consists of 300g of rinsed dried red lentils, 720ml of vegetable broth, 200ml of full-fat coconut milk, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. For serving, use natural yogurt, fresh cilantro, and chili flakes. The process begins by heating the oil or ghee in a medium pot over medium heat. Then, add the onion and red pepper, cooking for about three minutes until softened.

Next, stir in the garlic, ginger paste, garam masala, turmeric, paprika, chili flakes, and fenugreek. Sauté them for one minute, stirring constantly, to release the aroma of the spices. After this, add the rinsed red lentils, vegetable broth, coconut milk, salt, and black pepper. Stir the mixture thoroughly and bring it to a boil.

Reduce the heat, and let the dish simmer for about 15 minutes, stirring regularly, until the lentils are soft and creamy. If the mixture thickens too much during cooking, add a little extra broth or water. Once removed from the heat, stir in the lemon juice and butter until fully combined. Serve the dal garnished with a spoonful of natural yogurt, fresh cilantro, and a pinch of chili flakes. It can be served with steamed rice, warm naan, or freshly made roti.

Tips for Creamy Dal

Since red lentils soften very quickly, it is necessary to stir the pot regularly during simmering to prevent sticking to the bottom. If the mixture becomes too thick before the lentils are fully cooked, simply add a little vegetable broth or water to reach the desired consistency. Adding butter and lemon juice after removing the pot from the heat helps preserve the fresh citrus flavor while giving the dal a smooth, velvety texture.