#serves4

Ingredients:

4 Large Bell Peppers (Capsicums)

1 Large Brown Onion, Finely Chopped

2 Garlic Cloves, Crushed

300 grams of Beef Mince

1 Tablespoon of dried Oregano

½ a Cup of Fresh Parsley, Roughly Chopped

½ a Cup of Fresh Mint, Roughly Chopped

400 gram can of chopped tomatoes

½ Cup of White, Long Grain Rice

Method:

Preheat the Oven to 180C/160C (Fan Forced). Slice the tops off each Pepper and reserve the top for later.

Scoop out the seeds and membranes from the remaining pepper. Stand the peppers in a baking-paper lined roasting pan.

Place some oil in a non-stick saucepan and add the Onion. Stir and cook for five minutes, or until softened.

Add the garlic and stir. Cook for one minute or until fragrant.

Add the mince and cook for five minutes or until browned. Stir with a wooden spoon to break up the mince.

Add the herbs, tomatoes, rice and half a cup of cold water. Season with salt and pepper.

Reduce heat to low and simmer for five minutes or until sauce starts to thicken.

Divide the mixture evenly between the peppers and place one reserved top on each pepper and Bake for 45 minutes.

Serves 4.

Ingredients:

500g Bolar Blade Beef Steak, diced (Rump can be used as substitue)

1 Large Onion, diced

2 cloves of garlic, diced or crushed

2 Tablespoons of fresh ginger, grated

400ml of Coconut Milk

1 400ml tin of Whole Peeled Tomatoes

2 Tablespoons of Malay Curry Powder

1 Cup of Water

1/4 Teaspoon of Chilli Powder

Method:

Heat 1 tablespoon of oil in a large saucepan over a medium-high heat.

Fry the onion until it turns glassy. Add the garlic and fry together for one minute.

Add the meat and fry until browned.

Lower to a medium heat. Mix the curry powder and chilli powder together in one cup of water and slowly add to the meat.

Once all the curry powder has been added, add the tinned tomatoes, coconut milk and ginger and stir together.

Slowly cook the curry for an hour, stirring occasionally. Once the curry has thickened it is ready to serve.

Serves 4.

Ingredients:

750g Chicken Thighs

2 Stems of Lemon Grass (The White Part), finely chopped

3 Small Red Chillis

4 Garlic Cloves, crushed

1 Tablespoon of Ginger, finely chopped

1 Teaspoon of Coriander

100g Cashews

1.5 Tablespoons of Lime Juice

2 Tablespoons of Fish Sauce

1.5 Tablespoons of Brown Sugar

2 Cups (60g) of Basil, lightly packed

2 Teaspoons of Cornflour mixed with 1 tablespoon water

Method:

Mix the Chicken, Coriander, Chilli, Garlic, Ginger and Lemon Grass in a mixing bowl.

Heat a wok over a medium heat. Place one teaspoon of oil and fry the cashews until they are lightly browned. Remove the cashews and place them on a paper towel.

Over a Medium-High heat, cook the chicken in batches until it is tender. Be sure to add one teaspoon of oil per batch of chicken.

Lower the heat back down to medium. Place the chicken back into the wok and add the lime juice, brown sugar fish sauce. Cook everything together for one minute, or until the basil begins to melt.

Add in the cornflour mixture and stir it until it thickens slightly.

Add the cashews to the wok and mix everything together.

Recipe : Palak Paneer

Serves : 4 persons

Ingredients :

1 Bunch Of Spinach

100gms Paneer (Cottage Cheese) (Cut Into Cubes)

½ Onions (Finely Cut)

1 Potato (Peeled And Cut)

2 Red Chillies

1 Teaspoon Red Chilli Powder

1 Teaspoon Jeera Powder

½ Teaspoon Garam Masala

1 Tablespoon Oil (For Frying)

Salt To Taste

Method :

Boil onion and potato. Save the stock and put cooked potato and onion into blender with the chopped spinach.

In a pan heat up oil on medium heat, sputter (or simply put fry for little time) the red chillies. Switch off heat. Put in  remaining spices and then the mixture made in step 1.

Let it cook for 2 min, then add the paneer cubes and salt. Serve hot with chapatti or bread.

Recipes : Tendli (Coccinia)

Serves : 4 persons

Ingredients :

250gms Tendli (Coccinia)(Cut Into 1mm Thin Slices)

1 Large Onion (Finely Chopped)

1 Tomato (Quartered)

1 Teaspoon Chilli Powder

½ Teaspoon Turmeric Powder

1 Teaspoon Dhania Powder (Coriander Powder)

1 Teaspoon Jeera Powder (Cumin Powder)

1-2 Teaspoon Oil

1 Green Chilli (Split)

1-2 Leaves Coriander (For Garnish)

Desiccated Coconut (For Garnish)

Salt To Taste

Method :

Fry onions till golden brown. Add Tendli and all of the spices (including green chilli). Fry for 1 min.

Put in tomato and salt. Add one cup of water. Cover and cook for 10min on low flame.

When cooked and water is considerable reduced to a dry consistency, sprinkle chopped coriander and desiccated coconut for the garnish. Serve with chapatti or bread.

Recipe : Chole /Chick pea Curry

Serves : 4persons

Ingredients :

1 Cup Chick Peas (Soaked In Water Overnight)

1 Large Onion (Chopped Finely)

1 Large Tomato (Chopped Finely)

2 Tablespoons Ginger Garlic Paste

2 Tablespoons Besan (Gram Powder)

1½ Teaspoons Chilli Powder

1 Teaspoon Coriander Powder

1 Teaspoon Jeera Powder (Cumin)

½ Teaspoon Turmeric Powder

2 Tablespoons Oil

2 Tablespoons Coriander (Chopped Finely)

Salt To Taste

Method :

Fry onions till golden brown. Put in spices and tomatoes. Let the tomatoes soften on low flame.

Put in chick peas and salt. Pressure cook for 15 minutes.

Open the lid. Thicken with gram powder (after adding some water into it to make a paste).

Garnish with Coriander.

Note : Can be served with rice or bread.

Recipe : Pav Bhaji (In three easy steps) Serves : 4 persons Ingredients :

2 Potatoes (Coarsely Chopped)

½ Cauliflower (Coarsely Chopped)

1 Carrot (Coarsely Chopped)

1 Capsicum (Coarsely Chopped)

1 Medium Onion (Finely Chopped)

1 Tomato (Finely Chopped)

¼ Bunch Coriander (Finely Chopped)

10gm Butter

1 Tablespoon Bhuna Masala

1 Teaspoon Chilli Powder

1 Teaspoon Jeera Powder

1 Teaspoon Dhania Powder

½ Teaspoon Haldi Powder

1 Tablespoon Pav Bhaji Masala

1 Tablespoon Oil

Salt to taste

Method : 1. Fry onions. Add all vegetables and spices (except coriander). Stir fry and pressure cook with one cup water for 5-6min. 2. Open lid, smash or use hand-blender to smooth mixture. Put in butter and coriander. 3. Serve hot with chopped onions and bread(pav). Note: Grate cheese before serving(optional).

Serves 4.

Ingredients:

2 teaspoons ground cumin

1/2 teaspoon ground all spice

1-2 teaspoons chilli powder

1 teaspoon paprika

1 tablespoon vege oil

1 large onion, chopped

2 garlic cloves, crushed

2 small red chillis, seeded and finely chopped

500 g mince

400 g can whole tomatoes

2 tablespoons tomato paste

425 g can red kidney beans, drained and rinsed

250 ml (1 cup) beef stock

1 tablespoon chopped oregano

1 teaspoon sugar

Method: 

Heat a small frying pan over a medium heat. Dry fry the Cumin, All Spice, Paprika and Chilli Powder for one minute, or until fragrant. Remove the spices from the pan.

Heat oil in a large saucepan. Add the chopped onion and fry for 2-3 minutes, or until soft. Add the Garlic and Chilli and cook for one minute.

Add the mince and cook over a high heat for 4-5 minutes, or until the meat is browned. Break up any lumps with a fork.

Add the Tomatoes, Tomato Paste, Kidney Beans, Stock, Oregano, Sugar and Spices. Stir the pot until all the ingredients are mixed together.

Reduce the heat and simmer for around an hour, or until the dish is reduced and thickened. Be sure to occasionally stir and gently break up the tomatoes. 

Season the Chilli with Salt and Black Pepper.