Tea for Easing Sore Throat and Chest

2 cups water
1 teaspoon dried chilli seeds

1 piece cinnamon

2 cloves

2 teabags

1 ½ tablespoon ginger
Milk

Honey

Place water, chilli seeds, cinnamon and cloves in a pot and bring to boil.  Add teabags, ginger and milk and allow to brew for a few minutes. Sweeten with honey. This really works.

Brocolli

I didn't feel like getting out the steamer yesterday, so I made broccoli in a pot.  I heated a cast iron pot on the stove and boiled some water in the kettle.  I poured the boiled water into the hot pot and added salt. I nearly burned myself because the boiled water started bubbling as soon as it hit the pot.  I added the broccoli and let it cook for 5 minutes only. It was delicious. I ate it with brown rice and cauliflower, a mixture of fresh beans  and potato curry that I had made the day before.

I also made mutton mince curry and a whole pile of small rotis yesterday and was told that it was very tasty. Here is the roti recipe for what it’s worth. I feel that a person has to be taught how to make it because there are some complicated steps.

Roti

2 cups flour

2 tablespoons oil

Boiling water

Place 2 cups of flour in a dish. Add 2 tablespoons of sunflower oil.  Add boiling water and mix until it reaches a doughy consistency.  Then use your hands and need the dough while it is still hot. Break of a handful of dough and pat it into smooth round balls.  Dip it into flour and flatten using your fingers.  Place the pieces (chakwa) on a floured surface. Use up all the dough while it’s still hot.  Roll out the chakwa with a rolling pin  and toast in a non stick pan or iron griddle (thawa). You can use a little oil or ghee during the toasting process.

I made roti

Yes, I did it. My mum talked me through the process over the phone. Of course I had seen her do it hundreds of times and considering that I am a champion roti toaster (seko), I managed to turn out a few very tasty and soft rotis.

Don’t they look good?

I also tried fish curry. I was told that it was ok, but I was supposed to use a little less tamarind and a lot more chilies.

The movie 31 million reasons  turned out to be pretty good. Jack Devnarian and Neville Pillay did a great job. There is a nice quote from the movie but I have not been able to source it from google - along the lines of “Being from Chatsworth means never having been anywhere else”. The dialogue and the whole screenplay in general could have been a lot better. But overall, it was worth the movie ticket.

I have been playing with/learning tarot a lot lately. I do a card a day and now I am acquainted with the Strength; Tower; King of Swords; Knight of Wands; Wheel of Fortune; 8 of Cups; and Death cards. This stuff is fascinating.

The latest recipe I have concocted is called chickpeas and halloumi cheese. I decided to cook my own dinner but I had no particular dish in mind. I just went and scrounged around the (nearly bare) kitchen and found some mixed vegetables and boiled chickpeas in the freezer and some old halloumi in the fridge.

Chickpeas, Vegetables and Halloumi Cheese
1 cup of boiled chickpeas
½ an onion, sliced
Chilli Flakes
Mustard Seeds
1 cup of frozen mixed vegetables
2 slices of halloumi cheese cut into cubes
2 tablespoons
Olive oil
Salt
Pepper

Mix chickpeas, onions, chilli flakes, mustard seed and salt and place in a small oven proof dish. You can also add a hint of jeera (cumin) if you want. Cook for 20 minutes. Remove from oven and place the frozen veg over the chickpeas and add salt and pepper to taste. Cook for 10 minutes. Remove from oven and add the olive oil and mix everything together. I only did it this way because I only realized then that I had forgotten to use any oil but it turned out to be a happy accident. Cook for 10 more minutes and remove from oven. Place a portion (serving for one person) into a smaller oven proof bowl and sprinkle some of the cubed halloumi on top and grill for a few minutes. Serve and enjoy.

What I ate during my vacation

This is the first holiday I have had where I actually managed to lose weight. I didn't want my mum and sister to bother with cooking veg stuff for me so I mostly drank fresh vegetable juices from Kauai and ate fruit. Ashni's nanny cooked an awesome beans curry for me and on my last day in Durban my mother made:
• Eggplant and beans ( the beans were from my maternal aunt’s garden, thanks Saras Poowa)
• Methi herbs and potato
• Cashew balls and tomato
• Roti
I won’t share my mother’s recipe for the above but here is my version.
Eggplant and beans
1 small onion
2 teaspoons oil
Tablespoon masala
2 chillies (optional)
½ teaspoon garlic
Curry leaf
2 tomatoes
Salt
A handful Double beans
2 eggplants

Fry the onions in oil until brown. Add the garlic and fry slightly and then add masala. Stir in the beans and cook for 5 minutes. Add the tomatoes and cook for 5 minutes. Add the curry leaf, brinjal, chillies and salt last. Cook for 15 minutes. Serve with roti

It is December - Fun in the sun time!

So it is already December. I started this blog in January but it has been a hectic year so I didn't manage to post any new recipes, throughout the year.  I have now officially been a vegetarian for one year. I have been using a lot of new recipes and started using an unfamiliar ingredient: Halloumi Cheese. I managed to also attend a few braais and braaied the cheese on the grill. It helped.
Silon and I are friends now.
She has also started cooking and she makes the tastiest vegetable dishes. My favourites are:

- Peas and Tomato
- Cabbage and Potato
- Ekadasi Vegetable stew - no onions and garlic
- Spinach
- Her speciality is vegetable breyani.
I will ask her to share her recipes. I also learned that I really do not like food that has been cooked with ghee (clarified butter)

I am still good at cooking meat and I make (but not eat
):

- Prawns
- Mutton Curry
- Roast Chicken
- Fish Roes

I also tried and suceeded at bhajia.

Here's a poem:
You carried my light
You carried my light, for a long time
For a while, I saw it shining brightly in my eyes,
other times just glimmers as I walked in the dark,
flying high in the sky, it flooded me and I got confused about the source
It shone sometimes cool like the moon, bearable,
Other times scalding like the sun, unbearable
You carried my light, I am convinced you were aware of it.
And in your kindness, your generosity of spirit, and above all your wisdom, you gave it back.
So this is the moment when I acknowledge, not thru clenched teeth or a fake smile,
Not just to buy your face.
Or make a pretty poem.
But with you at the centre,
Of my awareness, my gratitude, my humility.
Sincerely,
Thank you.

Bacon Wrapped Chicken

Silon bought a small skinless chicken. I left it in the freezer for a week, wondering what to do with it until she had a brainwave: bacon wrapped chicken!

I marinated the chicken with:

1 small onion, very finely diced
1 teaspoon crushed garlic
1 tablespoon olive oil
1 teaspoon dried thyme
1 pinch ginger
1 pinch chilli flakes
1 teaspoon honey
1 teaspoon hot sauce (Bandito’s 10/10)

I rubbed the mixture all over the chicken and steamed it for 30 minutes. I then wrapped the whole chicken in bacon using toothpicks to keep the bacon in place. Place the wrapped chicken in an oven proof dish along with 1 medium potato, halved and 3 cleaned, whole carrots. Roast for 45 minutes.

I received positive feedback but the chicken looked a bit dry. If I have to do this dish again, I will steam the chicken for 15 minutes only and use a simpler marinade type thing.

Chickpeas and Sweet Potatoes

One of the traditional dishes I loved as a child was channa and kheer. Channa is fried chickpeas and kheer is a sort of sweet rice pudding.  Here is my fairly healthy version of a childhood favourite:

250g dried chickpeas
1 small onion, sliced  
1 teaspoon mustard seed
1 pinch chilli flakes
1 pinch hing
1 tablespoon oil
2 cinnamon sticks
2 sweet potatoes

Boil the chick peas until slightly tender. Place sliced onions, mustard seeds, chilli flakes, hing, and oil in an ovenproof dish, mix all ingredients together and roast for 1 hour.

Insert Cinnamon stick into sweet potatoes and steam for 30 minutes or until tender. Remove cinnamon sticks and mash up the sweet potato. Serve with roasted chickpeas.