The Pocket 109 Cook Book

By Ronel Naidoo

The Pocket 109 Cook Book is a Proudly South African Indian Inspired recipe book.
The book contains 109 delicious recipes, including, food tips, tutorials, spice shopping list, colour pics that are not over styled, creating a more realistic look or feel to the prepared dish, glossary, measurements, contents, forward, dedication, words of encouragement, Acknowledgements, index and a variety of food titled headings which sections off each food group, making the book easily accessible for readers.

Some of the dishes include: Chicken and poultry, curries, seafood, mutton and lamb dishes, veg dishes, breads and extras, fillings for samoosa/ springroll/ pastry, marinades for braaing/ grilling/ roasting/ frying, sauces, salads and pickles, baked goodies and sweet treats.

This book is aimed at beginner cooks, men and woman, experienced cooks, food lovers, and anyone who wants to learn or is interested in Real South African Indian Foods.

The Pocket 109 Cook Book is easy to follow. It includes a spice list and ingredients needed on a monthly basis to allow for easy shopping. All the ingredients used are widely known and available easily in most supermarkets and spice stores. The book is also a pocket book with a soft cover making it easy to carry around and prepare any of your favourite meals on the go.

Best Regards and Happy Cooking...

• Language: English
• Publisher: Ronel Naidoo
• Release date: Mar 15, 2017
• ISBN: 9780620738798

Ronel Naidoo

By Ronel Naidoo I am a young South African Indian woman who has been married for 12 years and have a wonderful family. I was born in the beautiful city of Durban, Kwa-ZuluNatal, in the year 1984, and later on relocated to the city of Johannesburg, South Africa, in the year 2006, to start my career and family. My passion for food came from many aspects and people in my life, mainly my late grandmother. Since a little girl, I have had a love and passion for food. I would spend most of my days in the kitchen with granny wanting to learn everything including keeping track of her recipes so that I would never forget them and even when she was no more I would still be able to prepare them just as she did for many years... From then until now I have gathered great information, knowledge, experience, creativity and a talent for cooking. I wanted to create cookbooks that would showcase many of my grandmother’s recipes so that everyone would be able to taste the delicious Indian foods I enjoyed throughout my childhood, and also still prepare in my home for my family and friends to this day. Everyone who has tasted my cooking or baking has surely enjoyed them enough to have asked for a recipe at some point, so after much thought and gathering of recipes, I finally decided to share them with the world. Best Regards and Happy Cooking

Book preview

Forward

Words of Encouragement

Dedication

Chicken / Poultry Dishes

Seafood Dishes

Mutton / Lamb Dishes

Veg Dishes

Breads and Extras

Fillings for Samoosa / Spring Roll / Pastry

Sauces

Salads /Pickles

Baked Goodies and Sweet Treats

Must Have Spices in Your Cupboard

Measurements

How to Measure Butter

Glossary

Gratitude

Index

Forward

This little book of delicious recipes is proudly South African Indian Inspired.

Here’s a sneak peak on how I became inspired...

Many, many, many years ago when I was a little girl I have dreamt of writing my very own cookbook, so I started back then without a doubt and not letting anyone know about my little secret recipe collection, to compile all my favourite delicious recipes, some from my grandma, mum, friends, family, food groups and many I derived after gaining so much knowledge from so many people in and around my world, some recipes were great and some were not so good, but eventually after adding my own little twist I managed to bring together all my best tried and tested easy recipes into one little pocket cookbook and today with much pleasure I am sharing them with you...

This little cookbook which with much thought, made simple and accessible for you, contains one hundred and nine, mouth watering recipes....

It doesn’t matter if you are a beginner or a pro in the kitchen, I am sure that you will find a recipe in here, that will inspire you, from our famous Indian curries, savouries, breads, marinades and not forgetting our tempting baked goodies and treats...So go ahead, enjoy every bit of it and have loads of fun.

With Love...

Wishing you all the best on your journey to happy cooking...

Words of Encouragement

Happiness, prosperity and success all comes to you if you believe, have faith and pray every day...

Become a master in thinking positive and positivity will fill your life...

Trust and acknowledge god and the universe for without trust our lives will be empty and incomplete...

Enjoy each breath as if it is your last few breaths, enjoyment will bring out the inner child in you, creating happiness and attracting all things beautiful into your life...

Lastly always be grateful for everything you have, rather than wishing for things you don’t have and feeling unhappy, for gratefulness will bring you everything that your heart truly desires in due time...

Be grateful, be patient and most of all Be happy....

Dedication

This book is lovingly dedicated to:

My wonderful husband, Keegan Naidoo...

You have made this book possible.

Thank you for your endless support and devotion...

And

To my late grandma, Radha Subramoney...

You are the reason behind my inspiration to cooking.

I will continue to encourage and inspire others,

The same way you have for many years...

With bundles of love and appreciation

Ronel

Chicken / Poultry Dishes

Ingredients

1 Whole chicken cleaned and cut into small pieces without skin (place in a dish of water)

1 Large onion sliced

1 Large tomato peeled and chopped

2 Large potatoes peeled and cut in 4 pieces or halved

2 Green chillies sliced

10 Curry leaves with stem washed

1 Tbsp ginger and garlic paste

½ Tsp turmeric powder

½ Tsp cumin/jeera powder

½ Tsp coriander/dhania powder

½ Tsp garum masala

¼ Tsp cumin/jeera seeds

½ Tsp crushed black pepper

2-3 Tbsp hot chilli powder

1 Star anise

3-4 Cinnamon sticks

1 Bay leaf

2 Cloves

1 Black elachi

½ Cup chopped fresh coriander

Few stems fresh thyme

+-160Ml canola oil or sunflower oil

Method

Heat oil in a large pot on medium heat. Add in the onions, thyme, and all the spices except the chilli powder and turmeric, and fry until onions are soft.

Add chilli powder and fry for a few seconds then add in the chopped tomato, turmeric, ginger and garlic paste and salt to taste (approx 1 ½ tsp coarse salt should do it. If it is less, fine salt can be added in at the end of cooking)

Fry tomato for 2 minutes while mixing to avoid catching or burning and then add in the washed chicken pieces and mix until all chicken is coated well with the braised mixture. Add a little water if need be and cover and cook for 15 minutes, stirring once in-between, then add in the potatoes and cook for a further 20 minutes or until potatoes are soft and melting. (For curries i suggest using up to date potatoes because they cook really soft and melt creating a gravy), stir curry in-between to avoid burning.

Once potatoes are soft and oil forms on the top of the curry, stir once more and sprinkle chopped coriander, cover and let simmer for 5-10 minutes.

Serve with basmati rice, bread, naan or roti and salad or pickles.

Butter Chicken Curry

Ingredients

1 Kg cubed chicken fillet washed and drained

1 Large onion peeled and sliced

1 Tomato grated

50 Grams butter

2 Tbsp cooking oil

200Ml buttermilk

200Ml fresh cream

1 Tsp brown sugar

1 Tsp crushed chilli or chilli paste

3 Tbsp amina’s wonder spice butter chicken masala (combination of finely blended chilli powder, crushed chilli, garum masala, coriander, ginger, garlic, white pepper, bbq spice, salt, lemon juice)

½ Cup chopped fresh coriander

Salt and pepper to taste

Method

Heat butter and oil in a deep pan and fry onion until brown.

Add chicken cubes and fry for 1 minute.

Add the 3 tbsp amina’s wonder spice, crushed chilli, grated tomato, and buttermilk, mix and cook for 15-25 minutes.

Add fresh cream and brown sugar, simmer on low heat for 3-6 minutes.

Garnish with coriander and serve hot with roti or basmati rice and salad.

Spiced Chicken Skewers

Ingredients

500G chicken fillet cubed

1 Green pepper cubed

2 Tomatoes cubed or use whole cherry tomatoes

1 Onion cut in cubes

1 Tray large mushrooms sliced thick

1 Tsp portuguese spice

1 Tsp chicken spice

½ Tsp turmeric powder

1 Tsp chilli powder

1 Tsp crushed garlic/ garlic paste

1 Tsp crushed chilli/ chilli paste (optional)

2 Tsp fresh thyme without stems

½ Tsp mixed herbs spice

1 Tbsp olive oil/ cooking oil

1 Tbsp lemon juice or juice of half lemon

1 Tsp crushed black pepper

Salt to taste

12-15 Skewer sticks

Method

Place all marinade ingredients in a small bowl and stir for few minutes to activate the flavour of the marinade.

Add marinade into the cubed chicken fillet and mix well.

Oil or wet the skewer sticks to make it easy to poke through the ingredients.

Start to poke/layer all the ingredients. Start with the onion, then tomato, mushroom, chicken, green pepper, and continue until each skewer is complete. Leave spacing’s at the end of each skewer. About 4 cubed chicken fillets will be used in each skewer.

Place skewers into a casserole dish cover and leave in refrigerator for few hours before braaing/grilling. Braai/grill until chicken is browned and veggies are cooked. Keep turning the skewers whilst braaing/grilling to avoid burning. Do not overcook as chicken will dry up.

Serve with toasted rolls, salad and a hot sweet chilli sauce.

Saucy Tandoori Chicken

Ingredients

1-2 Kg chicken pieces skinless, washed and drained

500 Ml sour milk

1 Tbsp lemon juice

1 Tsp chicken spice

1 Tsp crushed black pepper

1 Tbsp ginger and garlic paste

1 Tsp chilli powder

½ Tsp garum masala

½ Tsp turmeric powder

100Ml tomato sauce

100 Ml chilli sauce

100 Ml sweet chilli sauce

100 Ml soy sauce

100 Ml bbq sauce

½ Cup chopped fresh coriander

150 Ml cooking oil

1 Tbsp butter

Method

Marinate chicken with lemon juice, chicken spice, black pepper, ginger and garlic paste, chilli