Samosa Recipes


With Ramadan around the corner I thought I’d share some alternative samosa fillings. Samosas are perfect to accompany your soup for Iftar or to enjoy as a light snack with your favourite dip or chutney.

Samosas are made with fried or baked pastry with a savoury filling, such as spiced potatoes, cheese & onions and minced meat (lamb, beef or chicken). The traditional mince and onion filling remains a firm favourite amongst many.

Samosas are traditionally deep fried in vegetable or sunflower oil. For a healthy alternative brush your samosas with olive oil and bake at 190ºC for 40 minutes or until golden brown and baked through. Samosas can also be air fried using the same method as for your conventional oven.

Cheese & Onion Samosa Filling

Ingredients:

2 large onions, peeled and chopped finely 

200g grated cheddar cheese

2 Tbsp cake flour

1 – 2 tsp crushed red chillies

1tsp roasted masala

2Tbsp fresh coriander / dhanya

Method:

Mix the flour with the cheddar cheese to prevent the cheese from sticking together.

Add the rest of the ingredients mix gently together and fill your samosa pur.

Chicken & Corn Samosa Filling

Chicken & Corn Samosa Filling
Ingredients:

2 chicken breasts

4 cloves garlic, grated

3 – 4 green chillies, chopped

1 red pepper, finely chopped

2 Tbsp dhanya / fresh coriander

1 chicken cube

2 cups corn (drain water if using from a can)

1/2 cups mozzarella cheese (optional)

1 bunch spring onions, chopped


Method:

Boil the chicken with the chicken cube, garlic and enough water to cover till cooked, about 10 minutes.

Drain the water completely.

Allow the chicken to cool and shred into pieces.

Add the remaining ingredients.

Season with salt to taste.

Use as a filling for samosas or spring rolls.

Fajita Samosa Filling

Fajita Samosa Filling

Ingredients:

400g deboned chicken breasts (about 2 chicken breasts) 

1 red pepper 1 yellow pepper 1 green pepper 

2 large onions 

1 Tbsp oil (olive or normal cooking oil) 

½ – 1 tsp crushed red chillies 

1 tsp jeera /cumin 

1 tsp paprika 

¼ tsp garlic powder 

1 tsp salt (or to taste) 

1 tsp freshly crushed black pepper 

200 strong cheddar cheese 

2 tsp lemon juice 

Method:

Cook the chicken breasts in a little water. 

Add water as needed but don’t add too much, just so it does not stick or burn to your pot. 

Meanwhile chop the peppers and onions finely. 

Once the chicken has cooked removed it from the pot and allow to cool. 

Shred the chicken breasts into small pieces. 

Heat the oil in the pot add the onions and peppers, sauté for about 5 minutes. 

Add the rest of the spices, stir and cook a further 5 minutes, don’t add water. 

Cool completely before adding the shredded chicken, cheese and lemon juice. 

Fill your samosas as you normally would.

Serve with a chutney dip. 

Learn to make samosas from scratch by following my tutorial above. You’ll learn how to make the samosa leaves / pur as well as traditional mince filling.

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Rille Gebak


Rille Gebak is similar to spiced doughnuts made into a distinctive diamond shape. The texture inside is moist and soft whilst the outside is crispy. Rille Gebak can be dipped in sugar syrup or dipped in cinnamon sugar. I dipped mine in cinnamon sugar. My Aunty Labeba kindly shared her recipe with me, I only made half of the recipe and got out approximately 25 rille Gebak. She tells me the last time she made it was when my grandfather was alive!

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Rille Gebak

Ingredients:

1 cup brown sugar

200g butter

4 Tbsp oil

2 large eggs

500g self-raising flour (small packet)

Pinch salt

1 tsp baking powder

2 tsp fine ginger

2 tsp fine cardamom

2 tsp fine cinnamon

2 tsp fine naartjie peel (dried satsuma peel) see cook’s note below

¼ tsp bicarbonate of soda

1 – 1¼ cup milk

Oil for deep frying

Cook’s tip

You may use brown sugar or yellow sugar

I keep all my naartjie peels, dry in the air fryer or oven then grind in a spice grinder.

As a guide, I only use 250ml measuring cups

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Rafiekah Jardine says; “I had this at least 30 years ago when my great aunt, ghalati (I really should find out what her name was) made them.”

Adri du Pont says; “The last time I had the honour and pleasure of having authentic, honest rillebak was in 1991 in Paarl ❤️” 

Sticky Date Pudding


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May the New Year ring in lots of love, happy tidings, good health and loads of blessings for you and your family! Happy New Year!

How To Crimp Pastry Edges


How To Crimp Pastry Edges, here I show you how to crimp your pastry edges. This technique I’ve learned from my late mom. I’ve taught it to my daughter as well as the ladies who works with us. Now, I’m sharing it with everyone else. I hope this video tutorial will be of a benefit for you all.
 
From My Kitchen To Yours – keeping our heritage alive since 2011!
 
 
 

Find my puff pastry recipe here ⤵️

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Masala Steak


Masala Steak With Flaky Roti

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

Masala Steak Served With Flaky Roti

Ingredients for marinade:
1 kg steak, cut into pieces
2 tsp steak and chops spice (masala)
2 tsp ground red chillies (or to taste)
2 tablespoons paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tablespoons of oil
Enough white vinegar to make a paste (add a little at a time)


Mix all the above ingredients into a thickish paste.


Taste for salt as the steak spice has salt in
Add to steak and marinate for 2 hours in the refrigerator or overnight

2 Tbsp cooking oil
2 large onions, peeled and sliced

1 green pepper, sliced

1 red pepper, sliced

1 yellow pepper, sliced
1 large tomato, chopped

Method:

Heat 2 tablespoons oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. Add 1 large chopped tomato and the sliced peppers, cook for 10 minutes. Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Add the remaining half onion, stir and cook a further 5 minutes.

Masala Steak

Serve with side of chips and salad or masala steak Gatsby, sandwiches or rolls

Enjoy!

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Masala Steak Served With Chips And Salad

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Mini Quiche


Mini quiches are perfect to serve a snack or accompanied on a savoury platter filled with a variety of different savouries to serve at a special occasion or for guests. Can be served for brunch or starters too. Quick and easy to make. You can make it in advance and pop in the oven before needed. You may use left over chicken or beef instead of polony.

Mini Quiche

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Makes 24

Ingredients:

3 large eggs

100g polony, diced

1 small onion, chopped

2 tablespoons grated cheddar cheese

Puff pastry

Salt and pepper to taste

Sprinkle of fresh or dried parsley

Method:

Preheat your oven to 180°C.

In a bowl, mix the eggs, polony, onion, cheese, salt & pepper with a fork until everything is mixed together.

Using a round pastry cutter, cut circles out of the puff pastry and place into a 12 cup muffin tin.

Spoon the mixture into the pastry. Bake in the oven for 15-20 minutes or until golden brown.

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Peppermint Chocolate Squares


Chocolate Peppermint Squares

Delicious chocolate cookies / biscuits with a hint of peppermint. Topped with peppermint / Aero chocolate.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

www.YouTube.com/capemalaycooking

Ingredients:
1 large egg
1/3 cup cooking oil
½ cup sugar
3 Tbsp cocoa powder
1 tsp peppermint essence
1½ cups desiccated coconut
2 cups self-raising flour
100g soft butter
Topping: Peppermint crisp or aero chocolate

Method:
Preheat your oven at 180°C.

Lightly grease a 20 x 20 centimetre square baking tin.


In a large mixing bowl add the butter and oil. Whisk the butter, sugar and oil until light and creamy.


Add the egg and mix until creamy.


Add the coco powder and peppermint essence, stir to combine.


Add the self-raising flour & coconut and mix by hand to make fairly stiff dough.


Press the dough evenly in the greased baking tin. Lightly scrape the top of the dough with a fork for a rustic effect.


Bake in a pre-heated oven at 180°C for approximately 10 – 15 minutes.


Grate the chocolate over the cake immediately upon removal from the oven. The chocolate will melt over the warm dough.


Allow to cool slightly before slicing into squares. Gently remove the squares from the tin and leave to cool completely on a wire cooling rack before storing in an airtight container.

Makes 20 – 24 biscuit squares.

Variation:

Roll the dough between 2 sheets of greaseproof paper, scrape the dough lightly with a fork for a rough texture. Use a square or round cookie cutter to cut out shapes.

Transfer the cut out shapes onto a lined baking tin. Bake at 180°C for about 8-10 min or until the cookie is firm to the touch.

Transfer onto a cooling rack. Grate peppermint / aero chocolate over the warm cookies and top with an aero bubble chocolate.

Store in an airtight container when the cookies have cooled down completely.

Peppermint Chocolate Cookies


© Cape Malay Cooking & Other Delights

Spring Rolls Recipe


Spring rolls are deep fried appetisers often made with phyllo pastry filled with vegetables or vegetables with shredded chicken. Here is my recipe for crispy vegetable spring rolls. Serve warm with a sweet spicy sauce or dip.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – from my kitchen to yours keeping our heritage alive for the past 11 years!

Crispy Spring Rolls

Spring Rolls Recipe

All you need to make homemade spring rolls are phyllo pastry, available in the freezer at most supermarkets, chicken mince or boneless chicken, spring onions, mix veg, seasoning and soy sauce. Serve with a sweet chilli sauce or any of your favourite dipping sauces.

These spring rolls can be air fried as well as deep fried. When using the air fry method, defrost slightly, brush your spring rolls lightly with oil and bake at 200°C in a pre-heated air fryer until golden brown and crispy, approximately 5 minutes a side.

ll instructions and method of folding⤵️

How To Make Spring Rolls

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Seafood Curry


Here we are making a delicious seafood curry. Quick and easy to make! Hope you’re going to make it soon and do let me know what you think of my recipe. 

Serve with white boiled rice or roti

Ingredients:

1 kg mixed seafood

500g fish, any firmed flesh fish will do

Oil, mustard oil goes well with fish

Mustard seeds

Stick cinnamon 

Cardamom

Curry leaves 

2 large onions

4 large tomatoes 

Ginger 

Garlic

Chillies

Roasted masala

Fish masala, see my recipe below

Coriander 

Cumin

Tamarind 

Coconut milk 

Follow my recipe and method below for best results.

Salwaa’s Homemade Fish Masala Blend

Use for fish curries, seafood curries, paellas, fish or seafood breyanis or akhnis as well as a rub for fried fish or braais. Double or triple the recipe if you like but small batches in my opinion is better to maintain freshness

2 tsp coriander powder

2 tsp garam masala

1 tsp cumin powder

1 tsp black pepper

2 tsp chilli powder

1 tsp paprika

1 tsp chilli flakes

1/2 tsp garlic powder

1/2 tsp ginger powder

1 tsp turmeric powder

Mix well and store in a airtight container. For a better more flavourful spice mix use fresh whole spices instead. Slightly roast the whole spices and pound it using a pestle and mortar or a grinder until fine.

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Pickled Fish


Pickled Fish or Ingelegde Vis is thought to have originated from Cape Malay Cooking as a way to preserve fresh fish at the early Cape colony. It was only much later that the aromatic dish became a staple food at Easter time, perhaps chosen for its ability to stay fresh over the long Easter weekend. Whilst pickled fish is closely linked to Cape Town, it is a much-loved dish, enjoyed by both Muslims and Christians.

Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold. My kids tend to warm it slightly in the microwave!

Ingredients:
1kg snoek or any firm fish cut into large slices

Salt and pepper for seasoning
1 cup  brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie

1 tsp crushed chillies
1/4 tsp dry ginger
1 tsp curry spice
5 bay leaves

Follow my Youtube tutorial for the method https://youtu.be/YT6aOpM9pwU

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Marrow & Frikkadel Stew / Bredie


Marrow & frikkadel stew, perfect comfort food to make on a cold and wintry day. Substitute the marrow with squash if you prefer.

Salwaa Smith – @capemalaycooking

From My Kitchen To Yours – keeping our heritage alive for the past 11 years!

Serves 6
Ingredients:
500g mutton or lamb pieces
2 Tbsps oil
2 onions, chopped
Salt to taste
5 cloves
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large marrow, peeled and cut into thick slices
Nutmeg
Butter
Water as needed

Frikkadel ingredients:
500g fat free minced meat (steak mince or chicken)
1 large onion
1 small green pepper
1 tomato
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice bread (couple of days old is best)
1 egg
Salt & pepper to taste


Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.

Method:
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook over medium to high heat until the meat are brown and tender, 20 – 30 minutes depending on the type of meat you using, adding water (not excessive) to prevent it from burning. For best results the meat should be a deep golden brown colour.

Meanwhile prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each slice of marrow. Place the stuffed marrow on top of the mutton mixture, add 1 cup of water. Sprinkle with grated nutmeg, dot with small pieces of butter and steam covered for about 30 minutes on low – medium heat without stirring. (if you need to check on the food stick a wooden spoon gently inside and move slightly) Serve, with white rice and atchar.

Watch My YouTube Tutorial⤵️

Make a double batch of frikkadel, form into balls, flash freeze and store in a ziplock bag for next time you make a frikkadel dish

Hungarian Tart (Krummel Tert)


Hungarian tart or krummel tert, is a soft crumbly biscuit like cake similar to the short crust pastry. It can be filled with jam of any flavour. Substitute the jam for apples to make an apple crumble. Serve on its own, with a scoop of ice cream or a dollop of whipped cream. I’m not sure where the name Hungarian tart originates from though, would be interested if anyone could shed some light on the origin of Hungarian Tart.

Hungarian Tart

Ingredients:

125g butter

2 Tbsp cooking oil

1 large egg

2 Tbsp castor sugar

1 tsp vanilla or almond essence

2 cups cake flour, sifted

2 tsp baking powder

Smooth apricot jam (or mixed fruit jam)

Desiccated coconut as needed

Icing sugar as needed

Hungarian Tart / Krummel Tert

Method:

Grease a small Swiss roll pan. Or you may use a round cake tin

Cream the butter and sugar until light and fluffy.

Add egg, oil and essence, mix well.

Add the sifted flour as well as the baking powder, mix into a soft dough.

Refrigerate one third of the dough for about 20 minutes.

Or you can even put it in the freezer for a few minutes.

Press the remaining dough into prepared pan.

Spread a thick layer of jam on top of the dough in the pan.

Sprinkle a thin layer of coconut over the jam.

Grate the remaining dough on top.

Bake 12-15 minutes or until light golden brown at 180°C in a pre-heated oven.

Sift the icing sugar over as soon as it comes out of the oven.

Leave to cool in pan then cut into squares/slices.

ON SPECIAL

Puris / Pooris


Poori or Puri is a traditional Indian fried bread that is delicious to enjoy with almost any main dish, normally curry. It’s a simple unleavened bread made from just self-raising flour, salt, sugar and buttermilk.

Puris

We grew up eating puris with mince curry or dhal curry. My mom learned to make the loveliest puris from our Indian friends. As we were a big family and my mom had to do lots of cooking, she would just roll the dough out as thinly as possible on the table and cut into shapes using a sharp knife. I used the same method as well as using a large round cookie cutter or glass.

It’s important to get the dough right, so that your puris are not dry and tough. Leave the dough to rest for at least half hour before rolling.

Add a bit of salt to your oil before frying the puri in it, to avoid making the finished product extremely oily.

Leave to drain on kitchen towels after frying.

The sugar caramelises to give your puris a beautiful colour. Also, make sure to get the temperature of the oil just right. Frying puris in very hot oil can burn them. Fry over medium/high heat.

Ingredients:
4 cups self-raising flour
1 tsp salt
1 Tbsp sugar
1 & 1/2 cups buttermilk
Oil for deep frying

Method:

Mix all the ingredients together in a mixing bowl.

Knead dough for a few minutes until dough no longer sticks to your hands or surface.

Cover and leave the dough to rest for at least 30 minutes.

Roll out very thinly, cut into circles, rectangles, any shape that takes your fancy!!

Fry in medium to hot oil until puri puffs up, 2 minutes, turn and fry the other side. 

***To make your own buttermilk ***

1 & 1/2 cups milk, add 3 tablespoons of either vinegar or lemon juice and let it stand for a few minutes before using.

During Ramadan my mom used to make treats for us by filling the puris with slices of viennas or left over mince curry to be enjoyed when breaking our fasts.

Puris filled with vienna slices served with a dip
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