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.
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.
Upside Down Pineapple Cake
Salwaa Smith – Cape Malay Cooking & Other Delights
We celebrating our 11th birthday by giving away our children’s cookbook for only R99 (RRP R165). Order your copy here, collect for free or choose delivery.
Egg Loaf
From My Kitchen To Yours – keeping our heritage alive!
Nothing beats the smell of freshly baked bread. Sink your teeth into a slice of warm bread covered with a generous layer of butter. Imagine… Now stop imagining and bake one today. It’s not difficult, in fact this recipe of my mom is very easy to follow. The result are better still if you have an electric mixer to do all the kneading 😉
I remember my mom turning 2.5kg of flour into stunning bread of all types every Sunday. She would start mid morning after the lunch prep been done and that’s cooking away to on side. By 3pm the afternoon our home will be filled with the lovely smell of baking bread.
Come supper time it will be served with polony, spiced beef, cheese or left over chicken roast of lunch time. Good memories to last a life time and which I’m now trying to recreate with my family.
Here is our recipe for an egg loaf which is a soft and tasty braided loaf of home-made bread. This recipe make one large loaf or 2 small ones.
Ingredients:
4 cups cake flour / plain
2 tsp sugar
1 tsp salt
3 Tbsp butter
2 Tbsp oil
1 cup lukewarm milk
2 large eggs, beaten
1 packet instant yeast (7g)
For the topping:
1 egg, beaten
Sesame or poppy seeds
Method:
Combine the flour, salt, sugar in a large bowl. Add yeast.
Melt the butter, add the oil, stir in the beaten eggs.
Add the milk to the butter and eggs mixture.
Now add the liquid to the dry ingredients. Mix until combined, then turn the dough out onto a lightly floured surface and knead for about 15-20 minutes until soft and elastic. (the dough should not stick to your hands). If you have a large electric mixer you may use it with the dough hooks to help ease the process of kneading.
Grease the mixing bowl slightly and return the dough into the bowl. Cover the bowl with oiled plastic wrap. Leave to rise for about 60 -90 minutes until well risen and at least double in size.
Grease a large baking tin with butter
Gently punch the dough down, form into shape and place into baking tin.
Or braid the dough as follows:
After punching down the dough divide it into 3 equal pieces. Roll each of the 3 pieces of fought between your hands making 3 ropes. Line it side by six on a floured surface.
With the 3 ropes of dough lined up, begin the braid at the centre. Braid loosely from centre to end from both sides. Pinch and tuck in the ends.
Transfer the braided loaf gently into the greased baking tin.
Cover loosely with oiled plastic wrap and leave to rise in a warm, draft free area for 30 minutes or until double in size.
Brush with beaten egg. Sprinkle with sesame seeds (optional)
Bake on middle shelf of oven at 200° Celsius for 35-45 minutes or until the bread is golden brown. Remove loaf from the tin and let it cool on a cooling rack before slicing.
Makes 1 large or 2 smaller loaves.
© Cape Malay Cooking & Other Delights
Shop online at www.capemalaycookingdelights.com/shop
Follow my tutorial below for flop proof egg loaves…
Summer Fruit Salad
Fruit salad is a dish consisting of various kinds of fruit. In different forms, fruit salad can be served as an appetiser, a side salad, or a dessert with a dollop of fresh cream, yoghurt or vanilla ice cream. It is also a delicious, cheap dessert which serves many people depending on the amount of fruit used.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Common fruits used in fruit salads include strawberries, pineapple, sweet melon, watermelon, grapes, and kiwifruit, pawpaw, orange, satsuma or any fruit that take your fancy.
I used the following fruit:
1/2 pineapple
1/2 pawpaw
1/2 mango
2 pears
1 cup of mixed green and black grapes
2 kiwi fruits
3 apricots
2 peaches
1 banana
2 satsumas
1/2 lemon
1/2 cup orange juice
1/2 cup pineapple juice
2 tablespoons honey (optional)
Method:
Prepare the fruit with a small knife, preferably a serrated knife
Peel the fruit, I left the skin on of the peaches
Carefully remove any pips or stones
Half the grapes
Cut all the fruit into even cubes
Carefully layer or add all the fruit into a suitable bowl, I started with the hard fruit first
Squeeze half a lemon over the fruit, especially the bananas to prevent discolouration
Pour the orange and pineapple juices over the fruit
Drizzle the honey over the fruit
Gently mix all the fruit together, cover with a plate of plastic wrap
Refrigerate for at least 30 minutes, or longer, before serving
This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Follow me on social media
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
YOUTUBE: https://www.youtube.com/capemalaycooking
SUBSCRIBE: www.capemalaycookingdelights.com
Buy my cookbooks, Ebooks and spices here: www.capemalaycookingdelights.com
For any queries please email enquiries@capemalaycookingdelights.com
Easy Mango Atchar
Homemade Green Mango Atchar / Mango Pickle
@Salwaa Smith | Cape Malay Cooking & Other Delights
This is a very easy yet delicious mango atchar made from green unripe mangos which is generally available from September / October in South Africa. Green mangoes with premature soft seeds are suitable for atchar. Atchar is a very popular condiment with a large part of the Southern African population. Cured green mango slices or cubes are drained, mixed with spices and oil, filled into suitable airtight containers and sealed. Extra oil is often added on top to prevent air entry. Store sealed jars or containers in a cool, dry place. Atchar can normally be stored for up to 6 months if properly stored. In Cape Malay culture and cuisine atchars are normally served with bredies, breyani or curries.
My husbands family were fruit, vegetable and fish brokers. His father was well known in the Lansdowne area, they had a large client base in the surrounding areas. After my father-in-law passed away my mother-in-law continued making atchar and konfyt. I remember the large containers full of mangos or lemons fermenting in their kitchen. Depending on the fruit season, during the week the atchars were made, be it blatjang, green mango, lemon or vegetable atchars. Saturdays she would take her basket to deliver and payment collections. She did this all by walking.
Those who knew my mother-in-law, will agree, she made the best atchar in Lansdowne. She made a living by making and selling atchars, blatjangs and konfy. Mama Gawa could go for Haj or Umrah |(pilgrimage) almost every year. My husband was a student when we got married and she even helped supported us the first couple of years with her atchar money. May The Almighty grant her a high place in paradise, Ameen.
I’m thankful for the remarkable hardworking women I had as role models.
This tutorial was made using her recipe, only difference is she used to ferment her cut mangos in salt water for days until its soft. This tutorial was done by myself and my husband. He loves to make atchar as well!
We’ve since taken a short cut and know a days we give the green mangos a quick boil! For convenience, I used my own atchar masala mixture, which I developed with lots of trial and error! My atchar masala mixture is available online for delivery in South Africa and the UK at https://atomic-temporary-24476944.wpcomstaging.com/product/atchar-masala/
You may of course use a different brand of atchar masala…
For more Cape Malay Cooking recipes and tutorials don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking
Follow me on social media and website
INSTAGRAM: http://www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
SUBSCRIBE: http://www.capemalaycookingdelights.com
Buy me cookbooks, Ebooks and spices here: http://www.capemalaycookingdelights.com
For any queries please email enquiries@capemalaycookingdelights.com
Follow my tutorial below for flop proof mango atchar
Eggless Banana Muffins
Delicious Eggless Banana Muffins that will satisfy any muffin craving. Make these muffins without eggs if you are caught without eggs. These muffins are perfect for those who don’t or can’t eat eggs.
So easy to make, involve kids and make it a fun process. Wrap them individually in plastic wrap and freeze them. They keep really well, enjoy the treat whenever you’re craving for.
Most importantly, there are no fancy ingredients required, you might have everything in your kitchen cupboards if you do baking.
Eggless Banana Muffins Recipe
Ingredients:
60g (quarter cup) soft butter
1/2 cup sugar (brown or white)
1/2 cup buttermilk
1/2 tsp bicarbonate of soda
1 tsp cinnamon powder
2 cups self-raising flour
3 bananas, mashed
Method:
Pre-heat oven to 180°C.
Line a muffin tin with 12 muffin cakes.
In a mixing bowl cream together butter and sugar.
Mix in mashed bananas.
Add flour, cinnamon, bicarb and buttermilk, mix into a thick batter.
Pour into the prepared muffin cases.
Bake in pre-heated oven for 20 minutes.
Cook’s Tip:
Optional extras, add a handful of chocolate chips, raisins or walnuts.
Make your own buttermilk by adding 2 tablespoons vinegar or lemon juice to one cup of milk. Let it sit for 5 minutes before using.
Follow me on social media
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
YOUTUBE: https://www.youtube.com/capemalaycooking
SUBSCRIBE: www.capemalaycookingdelights.com
Buy my cookbooks, Ebooks and spices here: www.capemalaycookingdelights.com
For any queries please email enquiries@capemalaycookingdelights.com
How To Make Homemade Bread
Salwaa’s Homemade Bread Video Tutorial
Here I share with you my homemade bread recipe. Traditionally homemade bread was made every Sunday in most households for a light supper in the evening. I serve my bread with corned beef, polony, cheese or left over Sunday roast.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
4 cups bread flour
1 tsp salt
1 tbsp sugar
2 tsp instant yeast (1 packet yeast)
3 tbsp oil
1½ – 2 cups lukewarm water
Follow my tutorial below for flop proof homemade bread
For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking
Follow me on social media:
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
SUBSCRIBE: www.capemalaycookingdelights.com
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!
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
For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking
Follow me from on social media
INSTAGRAM: www.instagram.com/capemalaycooking
Facebook: https://www.facebook.com/capemalaycooking
Subscribe: www.capemalaycookingdelights.com
Buy me cookbooks, Ebooks and spices here: www.capemalaycookingdelights.com
For any queries please email enquiries@capemalaycookingdelights.com
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 ❤️”
Vetkoek
Vetkoek @Salwaa Smith | Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Vetkoek literally means “fat cake“, which is a traditional South African fried dough bread. The vetkoek forms part of South African culture and cuisine.
Vetkoek is traditionally served filled with mince curry. My mom also served vetkoek with curry instead of roti or rice. Vetkoek dough can be frozen for later use, thaw and fry as needed. Ready fried vetkoek can also be frozen. My recipe makes 20 vetkoek.
Dutch immigrants who moved from Cape Town to the interior of South Africa in the early 1800s, known as Voortrekkers, or “those who trek ahead,” began making vetkoek because it was quicker and easier to cook than typical breads. The bread is similar to the Dutch oliebollen, a sweet fried bread containing raisins.
Ingredients:
cake flour
oil
salt
sugar
yeast
water as needed
oil for frying
For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification buttons
Follow me on social media:
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
YOUTUBE: https://www.youtube.com/capemalaycooking
SUBSCRIBE to my website: http://www.capemalaycookingdelights.com
SHOP ONLINE: Buy me cookbooks, Ebooks and spices here: www.capemalaycookingdelights.com
For any queries please email enquiries@capemalaycookingdelights.com
Mince Curry Recipe
500g lean steak mince
1 tablespoon oil
2 large onions, finely chopped
1 large tomato, finely chopped
1 teaspoon crushed ginger
2 teaspoons crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
2 teaspoons leaf masala
1 teaspoon turmeric
1 teaspoon ground jeera/cumin
1 teaspoon ground koljander/coriander
2 large potatoes, peeled and cut into quartered
1 cup frozen peas
Method:
Wash and drain meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes. Add mince to sauce, stirring. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Serve hot with roti or rice and atchars.
Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces.
Add chopped green chillies if you like your curry hot.
Beef Roast
This easy roast beef recipe and a simple gravy is ideal for a delicious dinner for the family. It takes just 15 minutes to prepare and 1 hour (+/-) cooking time. Serve with seasonal vegetables, yellow rice, roast potatoes and a gravy.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Beef cut recommendations;
Beef Tenderloin, the moisture and richness in beef tenderloin makes it a treat anytime you have it.
Ribeye is a classic at events and holidays, ribeye is always a good choice for a treat.
Prime Rib is extremely tender and super juicy.
Watch how I make my beef roast here ⤵️
For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button
Follow me on social media:
INSTAGRAM: http://www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
subscribe to my website: http://www.capemalaycookingdelights.com
SHOP ONLINE:
Buy me cookbooks, Ebooks and spices here: http://www.capemalaycookingdelights.com
For any queries please email enquiries@capemalaycookingdelights.com
Cape Malay Cooking & Other Delights - Salwaa Smith 
You must be logged in to post a comment.