Blog Archives
Dhal / Dal Soup
Salwaa’s Dhal Soup
This hearty and protein-packed dhal soup with lemon, turmeric and garlic is totally delicious and very easy to make. Perfect comfort food to break your fast with or to have as a light lunch on an autumnal day.
Ingredients:
1 cup dhal (red or yellow lentils)
1 tsp turmeric / borrie
½ tsp cayenne pepper or chilli powder
1 tsp cumin / jeera
¼ tsp ground cardamom
2 bay leaves
1 vegetable stock cube dissolved in 4 cups warm water
50g butter
1 small onion, peeled and chopped
1 tsp mustard seeds
2 garlic cloves, finely chopped
salt and pepper to taste
juice of 1 small lemon
Method:
Soak the lentil in water for 30 minutes. Rinse until the water run clear.
Add the dhal, turmeric, cayenne pepper, jeera, cardamom, vegetable stock and bay leaves in a deep pot / saucepan. Simmer over low to medium heat until the dhal is soft and mushy.
Meanwhile melt the butter in a pan, then add the mustard seeds, garlic and onions. Sauté until the onions are transparent. Add the onion mixture to the dhal, cook a further 5 minutes adding more water if a thinner soup is required. Season with salt and pepper.
Squeeze the lemon juice over the soup. Stir through. Remove the bay leaves before serving with your favourite bread or savouries.
Serve with your favourite savoury or my homemade brown bread recipe
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Creamy Cauliflower Soup
Salwaa’s Creamy Cauliflower Soup
Here’s another simple yet delicious soup to make for your family. The roasted cauliflower makes it taste amazing. Cauliflower is a good source of heart healthy antioxidants, vitamins, and minerals, including vitamin C, vitamin K and fibre amongst others. Cauliflower in itself is fat-free and cholesterol-free as well as being low in salt.
Ingredients:
1 large cauliflower
3 bay leaves
½ tsp cumin
2 tbsp oil
1 onion, finely chopped
1 celery stick, finely chopped
2 cloves garlic, finely chopped
3-4 cups vegetable stock
½ cup fresh cream
Salt & pepper to taste
Handful chopped water crest or parsley
Lemon juice
Method:
Cut the cauliflower into florets. Wash and drain well. Toss the cauliflower florets onto a roasting tin or pot with 1 tablespoon oil, the cumin and the bay leaves. Roast for 15 mins or until golden and tender. Remove the florets from the pan. Keep aside, discard the bay leaves.
Add the remaining oil into the pan, add with the onion and celery, fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 3 cups of the stock to the pot and bring to a simmer. Cook for 10 mins.
Blitz or liquidise the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Warm the soup gently over medium heat. Ladle into bowls and garnish with the parsley or crest, reserved cauliflower and an extra drizzle of olive oil and lemon juice. Serve warm.
Prawn Samosas
Salwaa’s Prawn Samosas
Although prawns are not a typical samosa filling, you’ll absolutely love them!
Usually samosas are made with spiced minced meat, chicken or vegetable ones with potato, peas, or mixed veg but do try them with prawns for a change. I used shrimps or small prawns for my recipe. This recipe can be used to fill samosas or spring rolls. I usually make my own samosas wrappers or pur. You’ll find my recipe on youtube.com/capemalaycooking
Ingredients:
1kg small cooked prawns, divined
4 onions, peeled and chopped
3 Tbsp oil
2 tsp crushed garlic
2 – 3 tsps crushed dried red chillies
1 – 2 tsp salt or to taste
1/2 cup fresh dhanya / coriander / cilantro, chopped
1/2 cup chopped green Jalapeño peppers
2 tomatoes, chopped
3 Tbsps tomato ketchup
Method:
Heat the oil in a nonstick pan. Add the crushed garlic and chopped onions, fry until the onions are translucent.
Add the tomatoes and cook until the sauce is dry. Add the chillies, salt, chopped jalapeño and ketchup. Stir well to combine. Remove from the heat, stir in the prawns and chopped dhanya. Cool before filling samosa pur/wrappers. Fills about 60 – 70 samosas, depending on the size of your wrappers. These samosas freeze very well, sealed in an airtight container or ziplock bag.
To fry – heat oil in frying pan and fry samosas until golden and crisp, set aside on kitchen towels to drain off any excess oil.
To air fry – preheat the air fryer for around 5 to six minutes at 180 degrees C. Place the samosas within the basket. Turn the temperature up to 200 degrees C for approximately 20 to 25 minutes. Round the halfway point, open the basket, and turn the samosas over for even cooking. Adjust the timing to finish of with a golden brown colour on your samosas.
Serve hot with desired dipping sauce. I used sweet chilli or homemade blatjang (chutney).
Black Eyed Beans Curry
Salwaa’s Black Eyed Beans Curry
(Swartbek Boontjies)
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 11 years!
Black eyed beans curry was a firm favourite in our home whilst I was growing up. My mother always served black eyed beans curry with homemade flaky roti, onion and tomato sambal or mix veg atchar. My parents loved serving orange slices with our meals too.
Black eyed beans are a complex carb which takes longer to digest, and keep you full for longer. Black eyed beans are very versatile, and can be eaten as a soup, curry, added to chilli on carne, or added to salad. So do incorporate them in your diet.
This curry needs very basic ingredients, which I always keep in my food cupboard. The only preparation needed is soaking the black eyed beans at least 4 hours ahead of cooking.
Ingredients:
2 cups uncooked black eyed beans
600g mutton pieces
2 tbsp cooking oil
1 onion, finely chopped
1 tomato, finely chopped
2 green chillies chopped (optional)
3 cloves garlic, grated
1 piece ginger, grated (approximately10cm piece)
2 tsp cumin / jeera powder
1 tsp coriander / koljana powder
1 tsp chilli powder
1 1/2 tsp turmeric / borrie
2 tsp leaf masala / roasted masala
1 tsp salt (according to your taste)
3 cardamom pods
1 stick cinnamon
Method:
Soak the beans for at least 4 hours or overnight.
If you forget to soak, then soak in hot water for ½-1 hour before cooking. Soaking also helps to reduce the cooking time.
After soaking give the beans a quick cook, drain and set aside.
Pour the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent about 10 minutes over medium heat.
Add the meat. Cook 10 minutes.
Add water as needed.
Add the whole spices, powdered spices chillies and tomato.
Cook until the meat are semi soft, approximately 30 minutes depending on the type of meat you are using.
Add the beans, simmer over medium to low heat, until the beans are soft and the meat and sauce are combined, about a further 45 – 60 minutes.
It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.
Garnish with fresh chopped coriander before serving.
Best serve with boiled white rice or roti, atchars and or sambals.
Cook’s Tip:
Substitute mutton with beef pieces or lamb pieces
Use 2 can two cans of black eyed beans instead of the dry beans. Drain the liquid in the can. Shorten the cooking time by 30 minutes.
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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