So I whipped this up quick in the morning, I had to type the recipe out quick before I forgot what I put in it, simple ingredients. My aunty made the crispy baked potato wedges in the side, the recipe which I have posted previously and I will link it on this post.




Mayo
Red chilli paste
Crushed Ginger
Garlic Sauce
Mild Peri-peri Sauce
Machacho Mild Dry Spice
Robertson's Chicken Spice
Tomato Sauce
Lemon Juice
Turmeric
Red Chilli Powder (bhookie)
Freshly Ground Pepper

• Please Note: In the recipe there is no salt, all the spices and sauces have salt already if you add salt as well it will become salty. You can taste and decide if it needs salt or not. 
• Now after making the marinade add it to the chicken and marinate. 
• Place the chicken in a pyrex/baking dish, add some water and drizzle with olive oil and cover with foil. 
• Grill in the oven at 200 degrees till done, make sure you keep turning the meat, also make sure that it stays a bit saucy. Even though this is a grilled dish a little sauce is good. 
• When done serve with salad or crispy baked potato wedges. 

Mum and I made this in the weekend, to surprise my small cousins. Can never go wrong with doughnuts, the sugar and cinnamon ones are my mum and granny's favourite, they remind her of Saudi. This is quite an easy recipe, I will say the batch is quite big, but you can use different glazes and toppings, the list is endless and its all about preference. We also put some strawberry jam on some for my dad.

• Add 2 cups flour, yeast, salt and sugar.
• In another bowl add the eggs, milk, water and stir with the dry ingredients above. 
• Beat the mix for 5 minutes till smooth, than leave to rest for 5 minutes. 
• Gradually, add the rest of the flour and the butter and make a dough. 
• Knead till soft, cover up and leave to raise till its double in size.
• Roll the dough out and use a doughnut cutter to shape cut  the dough up than fry in oil till golden. 
• Now you can have fun with this, use what ever topping you want to sweeten up your doughnuts. 

So this recipe was actually called a Nandos recipe, but it has no nandos spice or sauce, so I decided to change the name to the not-so-nandos-chicken. My aunty made this the other day, her on holiday means I get new recipes and cooking lessons.. It's a quick and easy recipe, which I hope everyone enjoys. Can be served with roti, naan, paratha or like how we served it with garlic bread.


MARINATE CHICKEN PIECES:

Red chilli powder (bhookie)
Tumeric (araad)
Lemon Juice
Crushed Garlic

• Cook till the chicken is done, can use a bit of water so it doesn't burn out while cooking.
• Next, fry some potato wedges.
• Once the chicken is cooked take a pyrex (baking/oven dish) and mix with ingredients below:

Nothing beats a good old fashioned British lunch; fish fingers, chips, baked beans, mushy peas and mayo. Can be served with a sunny side egg. My dad literally lives for this meal, reminds him of home I would think, this is my plate but he literally has a platter of the whole meal.

It is quite simple to make, frying up the fish and chips, heating up the baked beans.
The mushy means what I did was blitz up some green peas with a bit of salt.

Like I said this meal is super straight forward, and easy to make, you can switch up the fish if you want and instead of cooking up fish fingers you make hake or salmon. But this is a great meal, fish is good for you and it makes those Saturday lunches a bit more easier to make.

I will say if you have any other fish and chips recipe or tips please feel free to comment down below or on my facebook group, all social sites for spicy fusion kitchen are linked on the home page. Like, comment, follow and share (:

Made by my aunty Fatima, when she made Friday lunch akni + dhay. Its quick to make and goes with all Indian rice dishes. Its spicy mangos and you need achaar masala to make this. I have said previously said that achaar masala is widely found in Southern Africa, if you from other countries you can check at the Indian section in the supermarket or the spice shop, you can look for the recipe online to make it yourself, I don't make it personally never have I will check around for the recipe to share with you all so you can try making it yourself as well.

Measurements are for 5 mangos.

• Cut and peal the mangos.
• In a saucer-pan add: 3 Tb achaar masala, 1 Tb mustard powder and 1/4 cup oil
• Warm up the saucer-pan but DO NOT BOIL.
• Add this to the mangos, toss and sprinkle with sesame seeds.
• In the same saucer-pan add: 2 tsp cornflour (mazina), 1/4 cup vinegar, 1 Tb oil
• Bring this mix to a boil till its translucent and add to the mangos.
• Make a vagaar with chopped curry leaves, garlic, mustard seeds and a little oil.
• When it begins to boil (pop) pour over the mangos and toss. 

Apple Kachoomar

These are 2 recipes my aunty Fatima made to accompany the akni + dhay recipe previously posted. Goes well with traditional Indian rice dishes, perfect for a Friday lunch. Mind I only have a picture of one of them, sorry about that. When I try and make this next time I will defiantly take a better picture and update this post.
I will also say, I know in southern africa achaar masala is sold almost everywhere, if you are international you can try checking in the supermarket in the Indian section, you can check at the spice shop or you can look up a recipe online. I personally don't know how to make it, but I will check for the best recipe to post up so anyone can make for themselves.

• Slice up some onions and soak them in salt water.
• Than drain them out.
• Make a seperate mix of apricot jam and green masala.
• Mix this with the onions.
• Serve with the the Indian rice dish. 

Apple Kachoomar

Mango Achaar

Credit goes to my aunty Fatima for making Friday lunch for us, loved it. This is another traditional Indian rice dish, with many different ways to make and serve it. I will show how this one was made, I will also posting 2 kachoomar dishes (small side dishes that goes with the rice) and also a mango achaar recipe (pickled mangos).
Those recipes, will be posted separately, but also linked on this post after-ward.

Low quality pictures for this one, I am sorry about that, when I try making this next time around I will update the post with better pictures.

• Soak a pinch of saffron in boiling water for a while.
• Braise chopped onions in ghee/oil with; cardamom (elachi), cinnamon stick (taj), clove (lavang) and whole green chilli. 
• When the onions are golden, add the chicken and the saffron with the water.
• Also add chopped carrots and peas. 
• Cut up some potatoes and fry them.
• Add liquidised tomatoes, the fried potatoes and fresh green coriander to the chicken.
• IMMEDIATELY after adding the above ingredients add your half way boiled rice to the pot. 
• Seal the pot shut with some foil and put the temperature on high till it starts boiling. 
• When it starts to boil put the temperature on low and leave to steam till the tomatoes have cooked.  
• Serve with dhay, kachoomar and mango achaar. 

Okay let's be honest, summer or winter if you're in Southern Africa the braai/bbq stand is always out, regardless of the season.

I love love love beetroot, its super healthy for your diet and actually goes well with Indian dishes, well that is how my family eats it. Now the other day we got fresh beetroot straight out of the ground - as fresh as it can be.

• Slice the top and bottom off and boil in quite a bit of water for a while.
• But keep checking it doesn't burn.
• After an hour or 2.
• Leave to cool.
• When cold, cut up in small cubes.
• Mix a bit of vinegar, salt, pepper and sugar - according to taste, also some beetroot are sweet so be careful not to add too much.
• Store in a glass bottle in the fridge.

Masala Dabba, there is no Indian house-hold that does not have one. This is known as an Indian Spice Box, it can be found sold in local spice shops, spices not included.

Now this is a handy little thing that helps with storing your main spices neatly, usually most Indian spices are bought in bulk or plastic packets and so to keep using from that packet will cause an unwanted mess, makes clean up such a hassle and lets be honest its not good on the eyes either. With this tin box, you can keep topping up spices that finish, also its easy to store, use and you will never forget a spice.

It can be found it a whole different range of sizes, so if you tend to cook Indian cuisine once in a blue moon or every day you can choose to your liking. There are small differences when it comes to what spices to store from house-hold to house-hold, there are some staples that must always be in your spice box, but the rest can be what dry spices you usually add or prefer.

In my masala dabba/spice box I find the spices stored in are staples, and are the base in literally every Indian recipe.


WHAT MY MASALA DABBA HAS:

Turmeric (yellow colouring)
Paprika (fresher the better)
Salt
Ground cumin
Ground coriander seeds
Taj/Indian Bay leaf - if you see pictures of this they look like sticks - I would say checking your spice shop for them instead of using just a normal bay leaf
Whole cardamom
Whole Pepper
Cloves

You must be thinking how big is your tin, there are times one spice is replaced by another in the tin, ideally that is how it usually is.
Also, most people mix their ground cumin and ground coriander together and store it as one.

Now I know some people also put gharam masala (combination of all dry spices freshly ground together) or even cinnamon that's entirely up to one-self and what your taste buds like.
If you are a beginner to Indian food, or you think its time to learn how to cook I would say take a good look and even smell these spices because you will be using them quite often!

It takes practice but as you learn to cook and when you start making marinades you will learn to use your instincts when it comes to measurements of the spices. I would say in the start make your marinade first than taste when you feel it tastes fine than add your meat, because it was save you from making an error and trust me we have all been there.

This is just a quick post explaining what a masala dabba/spice box is and what are the main spices stored in it.
I do plan to post once a week a new Indian spice, the low-down on it, what it looks like, what it smells and tastes like and what its mainly used for,
Any questions or comments, and if you feel I have missed any key points in this post let me know. Feel free to like, share and subscribe to this website for personalised emails on all updates.

So this is a great weekend dish, get the whole family involved in the making, it will be fun. My dad was on the plating duty lol. So this is quite an easy dish to make from the marination till the serve up. A healthy alternative than going out and getting take-out, same burger but packed with more good flavour.

Please note to all my international subscribers, the machacho spices and sauces are mostly found in Southern Africa, and I'm not sure if it can be found anywhere else. I do apologize, I will suggest if you want you can still try this recipe but substitute the spices with what is available in your area (if I am wrong and these spices can be found internationally please let me know so I may update this post).

Marinade:
Machacho's mild peri peri sauce
Machacho's mild dry spice (powder)
Salt/Pepper
Lemon Juice
Ground red chilies
Chili Flakes (not too much)
Paprika
Turmeric
Ground ginger & garlic
Ground cumin & coriander
Robertson's chicken spice

Preparation:

• Take your chicken fillet, make slits in the meat. Be careful not to go so deep. 
• Marinate the chicken and make sure the marinade goes in to the slits and keep over night or for a few hours. 
• We used a water griller to grill the meat, but any griller will do. 
• Keep basting the chicken as you turn with the next over marinade. 
• When the chicken has cooked, butter up some burger rolls, add chicken, cheese, lettuce, and a sauce of; mayo, tomato sauce, garlic sauce, machacho peri peri sauce and the dry spice mild machacho. 
• You can serve with fried chips.

Made by my lovely mummy and I plated it, cause you know that is what I do ehm
So anyway hope you like this recipe, any tikka recipe feel free to head over to the blog facebook group and share with everyone. Also check out the other social sites on the home page, please like, share, comment, pin, hashtag, tag, subscribe and try the recipe out. Don't forget to check out previous recipes and send me your comments and opinions (:
This was served with the sliced baked potatoes, check previous recipes I have posted of preggo chicken showing a detailed explanation for the slicked baked potatoes.

INGREDIENTS 

• Salt/Pepper
• Paprika (red powder chillies)
• Ground red chillies (chilli paste)
• Tumeric
• Crushed cumin
• Crushed coriander 
• Lemon juice 
• Yellow/Red colouring 
• Yoghurt 
• Little ghram masala (mix of all indian spices please check local spice shop)
• Olive oil 

Preparation:

• Marinate the chicken, make sure its saucy and cook with a little water on low till done. 
• Serve with the baked sliced potatoes.
• For the green chutney mix; yoghurt and ground green chillies with a pinch of salt. 
• Garnish with fresh coriander. 

I will go as far and say hands down this is the most amazing ice-cream in the world. Mum makes this all through summer in like bulks cause we all eats so many bowls a day lol don't judge. Recipe credit goes to family friend Farhana Desai. 

I would say that having an icecream machine makes it so much easier to make, and you nowadays get super affordable ones, and small ones as well so you don't have to go all out and buy a huge one. Also I will say married couples check your wedding gifts maybe you got one and didn't even know and its like stored in the back of the cupboard, yes that is what happened to my mum.

INGREDIENTS 
1L milk
200g (1 Pkt) woolworths original soft eating licorice 
2 eggs 
1 tin nestle cream
1 condense milk ideal milk

PREPARATION

• Boil the milk and melt the licorice. 
• When cool than add; the eggs, nestle cream and condense milk and beat well. 
• Make it in the ice-cream maker.
• Top with black and white sprinkles when serving.

Any questions feel free to ask, I know woolworths is in Southern Africa and England, not sure about the rest of the world so you can substitute and use licorice sweets from the sweet shop, just make sure they taste like licorice and are soft enough to melt easily.

Yummy! STEPS:  Top with fried chips

Layer the cooked chicken and chicken gravy in the dish

Next boiled noodles, more cheese and dry parsley. Also pour fresh cream around the edges so it does not burn in the oven. Baked for 15 minutes, remember just to melt the cheese and the fresh cream to mix well with the dish,

Next top with cheese

So I kind off played around in the kitchen the other and came up with this dish, I'm not sure if there is any other chip pasta dish, so if you have a recipe please share on my group and you may be featured on my website.

So I would suggest more chips, I used 2 medium potatoes in this dish, next I would probably use 4 and actually layer the chips before the meat as well. 

MEAT MARINADE

• Use chicken fillet cut into cubes, around 1 1/2 inch because they do shrink when being cooked. 
• Peri-peri sauce
• Salt/Pepper
• Tumeric 
• Cumin
• Ground coriander
• Paprika
• Lemon juice 
• Ground red chillies
• Ground garlic
• Machachos mild dry chilli powder (local spicy shop, but I'm not sure if it can be found world wide, but you can in Southern Africa - so I suggest any mild dry spice)
• Zesty Lemon Pepper spice

1. Marinate the chicken, again with spices it depends on your taste so add according to what you like. 
2. Cook on a low heat till the meat is done, also add a bit of water so it does not dry up. 
3. You can braise some onions in olive oil before cooking the meat (vagaar), I kind of skipped this step that day but you can if you want to.
4. While the chicken is being cooked, peel your potatoes. Like I said I underestimated how much I would need for this dish (I used 2) so I suggest 4, and you layer some before your meat. So it would be chips, cheese, meat, chips, cheese, pasta and cheese.
5. Boil some noodles according to much you will be needing, be careful don't over boil since it will be going in the oven, and make sure to season with salt.
6. After layering everything, pour some fresh cream around sides of the dish, I used 250ml of fresh cream - this is just to add more flavour and also to stop drying to much. If you see that your meat with very saucy after cooking than just use half of the fresh cream. Be careful you don't want it extremely saucy - you can also use white sauce instead of fresh cream.
7. Cover in aluminium foil. Preheat your oven for 5 mins, than bake at around 180 degrees for around 15 minutes  - this is not to cook anything! You're just melting the cheese and heating the dish, keeping for too long will result in really hard overcooked pasta.
8. Garnish with parsley.