Monthly Archives: July 2020

Salwaa’s Akhni Pre-Mix


Salwaa’s Pre-Mixed Akhni Cooking Sauce

Presenting my Akhni Cooking Sauce! After extensive research, trials and error I’ve perfected my cooking sauces. In my cooking sauce range you will find Akhni Pre-Mix, Curry Pre-Mix as well as our ever popular Butter Chicken Pre-Mix. Watch the full video tutorial above, for instructions on how to use my cooking sauce.

No more peeling, chopping, measuring we’ve done it all for you. This is a great way of trying new recipes without having buy lots of spices. Perfect for the beginner cook or even the more experience cook. Each recipe is usually about 20 – 60 minutes, depending if you use chicken, lamb, mutton or beef.

Chicken Akhni

Akhni made with Salwaa’s Akni Pre-Mix and Fragrant Rice
From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
1 jar Salwaa’s Akhni Pre-Mix
4 cups fragrant rice
750g lamb, mutton or chicken pieces
3 potatoes
Fresh dhanya for garnish
Butter as needed

Method:
Soak 4 cups fragrant rice in boiling water to cover.
Empty the contents of one Salwaa’s Akhni Pre-Mix in a deep pot with one jar of water. (Use the jar, at the same time get all the contents out of the jar)
Stir and simmer for 5 minutes.

Add the clean chicken or meat pieces and stir well to combine. Cover & simmer for 15 to 35 minutes depending on the type of meat used. Add water if required. After the meat has cooked for 15-35 minutes add three medium potatoes, peeled and cut into quarters (optional)

Cook for 5 minutes. Rinse the soak rice until the water run clear and add into the pot. Cover with 2 cups hot water or enough to just cover the rice. Add 1 tsp salt, a handful of freshly chopped coriander/ dhanya and butter dotted on top of the water. Cook on high until the rice start boiling, turn the heat to its lowest setting. Steam until the rice is cooked and most of the water has evaporated. Turn the heat off, cover with foil and leave to rest for about 10 minutes.

Before serving stir gently with a fork to fluff / separate the rice. Serve with dhai, onion & tomato sambal or atchar.

Akhni Pre-Mix Cooking Sauce
Akhni Pre-Mix Cooking Sauce

All my spices and Ebooks are available on my website at www.capemalaycookingdelights.com

Carrot Cake


Carrot cake with cream cheese frosting

Here’s a versatile carrot cake recipe which is perfect for everyday baking and occasions. You will love this incredibly moist and easy carrot cake recipe with cream cheese frosting. This cake is quick and easy to make, versatile and utterly delicious.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:

2 cups cake or plain flour

2 tsps ground cinnamon

1 tsp baking powder

½ teaspoon bicarbonate of soda

1 cup soft brown sugar

4 large eggs

1 cup oil

Zest of 1 orange

Zest of 1 lemon

200g carrots, finely grated

150g walnuts, chopped (optional)

For The Cream Cheese Frosting

125g unsalted butter at room temperature

50g icing sugar

250g cream cheese

Method:

• Pre-heat the oven to 170°C.

• Line a 20cm deep cake tin, 2 loaf tins or a Bundt tin.

• Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.

• Beat the eggs with the oil and citrus zests.

• Stir in the carrots and fold everything into the flour mixture.

• Fold in the walnuts if using. Spoon the mixture into the tin/s.

• Bake for 45 minutes or until a skewer comes out clean.

• The cake in the loaf tins will bake quicker as it’s not as deep as the round tin.

• Cool cake before frosting.

To make the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake. Decorate with walnuts (optional)

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