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. 

CHICKEN STRIPS

Marinate in:

• Tandoori Powder
• Lemon Juice
• Ground Black Powder
• Ground garlic
• Vinegar 
• Fine red chillies (red chilli paste)
• Turmeric 
• Cumin
• Ground coriander

***Cook the chicken till dry.

SAUCE

Depending on how much chicken strips are being cooked, the sauce ingredients can be adjusted. I will give you enough sauce that serves up to 6 with a bit of leftovers.

• 2 cups water
• 125g butter (butter can be adjusted for those looking to be healthier)
• 1 tsp salt
• 4 Tb vinegar
• 1/4 tsp red colouring
• 2 Tb hot sauce
• 2 tsp ground garlic
• 3 Tb soya sauce
• 3 Tb tomato sauce
• 3 Tb sugar
• 3 Tb mazina (cornflour)
• Alot of chopped spring onions 

Bring all the sauce ingredients to a boil, till glossy and thick. Constantly stirring it till you feel its ready.
Add the cooked chicken and simmer for 15 minutes on a low heat.

If you have a sizzler pan (big one) continue to the next steps, if you have small ones like I do, than do the next steps in a big frying pan and heat up the sizzler pans  with a little olive oil and just serve it in there. If you have no sizzler pan just continue with a big frying pan or fish pan and serve on it.

1. Heat the pan with some olive oil until REALLY HOT.
2. Put sliced peppers (personally I suggest staying away from red peppers because the dish itself is very red) and a green chilli and toss till peppers are soft.
3. Finally pour the saucy chicken onto the HOT PAN top with sesame seeds and coriander and serve quickly.
4. Can be served with naan or spaghetti.

Sorry for some low quality pictures, literally every was starving, never even had time to take a picture of the salad now that I see!




Prawns Marinade Ingredients & Prep:

• Grounded Fresh Garlic
• Fine coriander seeds (dhana)
• Red Chillies
• Lime Juice
• Peri Peri Oil
• Lemon Pepper
• Salt & Pepper
• Parsley (is optional)

1. Marinade for a couple of hours.
2. Place in a pyrex dish with a whole lot of butter and grill at 180'c till done. Be careful not to make it so dry add more butter if necessary. 

While the prawns are marinating or grilling make your sauce that will be warmed up and drizzled on the prawns upon serving.

Sauce Ingredients & Prep:

• Butter or if you have garlic butter
• Garlic Sauce
• lime juice
• Lime Zest

1. Braise on the stove till the butter melts, only do this when you're just about to serve the prawns. 
2. You can pour all over the prawns all leave for everyone to pour for themselves.