My Mother’s Rasam – South Indian “King Soup”

By |2017-05-08T12:24:04+02:00September 9th, 2012|Food, Indian Food Easy Peasy, Recipe Index, Recipes, Soups & Stews|

This is my Mother's recipe for Rasam - the South Indian soup - spicy and sour. The perfect flu fighter. While we are transitioning into spring, I'm holding onto this recipe, just in case.

Best Indian Restaurants in South Africa

By |2017-04-10T15:22:01+02:00July 3rd, 2012|As Seen On, Featured Articles, Food, Indian Food Easy Peasy, Portfolio|

Indian food in South Africa - where to get your fix of crab curry and vindaloo.A short history on the bunny chow plus samoosas around the world- called chamuça in Goa and Portugal! If you have faves to add to the list, please do.

Peppered Mackerel Kedgeree with Spiced Hummus

By |2017-04-10T15:28:34+02:00May 18th, 2012|Food, Food & Fab Endorsed, Indian Food Easy Peasy, Mediterranean Delicacies, Recipes, Seafood|

Kedgeree has always been a versatile dish to use up left overs. In the Cape it is served with a fish (often smoked) like haddock, flaked and boiled egg. The rice is spiced with masala fried with onions. In this recipe, I teamed the Mediterranean Delicacies Peppered Mackerel with their hummus that I spiced using cayenne pepper. A spicy, satisfying meal that showcases the lovely smoked peppered mackerel fillet.

Semolina Soji (Sooji) – Childhood Memories MasterChef SA Week 4

By |2017-05-08T12:41:23+02:00April 10th, 2012|Bread & Savoury Bakes, Cakes, Cookies & Sweets, Featured Articles, Food, Food & Fab Endorsed, Indian Food Easy Peasy, Recipe Development, Recipe Index, Recipes, Woolworths & MasterChef SA 2012|

Reflections on a childhood in Natal and the comfort of a buttery bowl of semolina soji - simple and wholesome.

Indian Lamb Koftas for Summer Feasting

By |2017-05-08T12:45:21+02:00March 14th, 2012|Food, Food & Fab Endorsed, Indian Food Easy Peasy, Meat, Recipe Index, Recipes|

I made these koftas using really beautiful lamb mince from Frankie Fenner Meat Merchants and I toasted cumin seeds, coriander seeds, curry leaves and a few cardamom pods. Once finely ground in a spice grinder, I added them to the mince. It's not essential to add them to the mix, as originally this was intended as a quick recipe, but it adds glorious fragrance and flavour - a Food and the Fabulous Endorsed Project

South Indian Crab Curry with a Twist – featured in Oprah Magazine

By |2017-05-08T12:52:02+02:00December 14th, 2011|Curries & Casseroles, Featured Articles, Food, Holidays, Indian Food Easy Peasy, Portfolio, Recipe Index, Recipes, Seafood|

I was asked to contribute to the Summer Memories Food Section in the December issue of Oprah Magazine South Africa, featuring 6 food personalities. (I'm a food personality?!) I chose a South Indian Crab Curry, that despite the heat and complex spiciness, is one I always enjoy with my family during the summer December holidays, each year without fail. This is my version - inspired by my mother's Crab Curry and Rick Stein's Coconut Chilli Crab.

Aloo Gobi – Pick n Pay’s Fresh Living Cookbook

By |2017-05-08T12:52:20+02:00December 13th, 2011|Food, Indian Food Easy Peasy, Recipe Index, Recipes, Review|

One of the most unforgettable lines in the movie Bend it Like Beckham, is from Jess, as her poor mother battles to get her to learn the basics in the kitchen: " Anyone can cook aloo gobi, but who can bend a ball like Beckham? " Well, I tell you a really good aloo gobi is hard to beat. I tested the Fresh Living Cookbook version here...

Karela (Bitter Gourd) Stuffed with Sweet & Tangy Tomato Filling

By |2017-05-09T07:24:40+02:00December 5th, 2011|Destination Meals, Food, Indian Food Easy Peasy, Recipe Index, Recipes, Starters, Vegetables|

On a recent visit to my folks in Kwa-Zulu Natal, I came upon these alien looking nubbly, wrinkled vegetables (they are actually fruit). I tweeted a photo of them and almost instantly received the reply that they were karela, or bitter gourds. They are tropical or sub-tropical vines, and the fruit vary in bitterness. Popular in South East Asian and Chinese cooking, bitter gourds are valued for their medicinal properties. It's best to use the young gourds and to follow a strict method of soaking in a saline solution to remove the bitterness. I took a small selection home to Cape Town, much to the amusement of my mother.

Garam Masala – make your own

By |2017-05-08T12:57:14+02:00October 27th, 2011|Edible Gifts, Featured Articles, Food, Indian Food Easy Peasy, Recipe Index, Recipes|

Garam masala refers to a "hot" mixture and references the spice's pungency or warming effect, as opposed to heat as one would associate with chiilis or chilli peppers. It is available throughout india and varies from region to region, North to South. Typically, this spice is used close to the end of cooking of curries to intensify the aromas and add depth to a dish. Just a teaspoon or two is added. Recipe developed for Yuppie Chef.

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