Tantalise your tastebuds this Diwali

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Tantalise your tastebuds this Diwali

Phoenix Durban

Social media’s culinary queen, Babez Naidoo has two simple yet mouth-watering recipes to add to your menu this Diwali.
For those who are still unsure on what to prepare for a main dish, the classic and flavourful mutton curry is always a hit with guests.
For the mutton curry, you will need:
600g mutton
4 potatoes (cut into twos)
1 large onion (finely sliced)
2 tomatoes (grated)
1 ½ tsp ginger and garlic
3 cinnamon sticks
3 bay leaves
3 cloves
3 star anise spice
½ tsp turmeric powder
4 heaped tsp masala
½ tsp dhania and jeera powder
½ tsp garam masala
Curry leaves
In a pot, heat oil. Add the onions, cinnamon sticks, star anise spice, bay leaves and cloves. Fry till golden brown on medium heat.
Add the ginger and garlic, tomatoes and curry leaves. Then add dhania and jeera poweder, garam masala, turmeric powder and masala and braise for a minute. Add the meat and salt to taste. Cook on medium heat.
Add water when needed. Naidoo uses B1 grade meat so she cook the meat for 30 minutes before adding the potatoes.

After adding the potatoes, let the curry cook for another half an hour on medium heat. Garnish with dhania and serve with rice, roti or bread.
For something sweet, why not prepare nankhatai, which are delicious shortbread biscuits.

You will need:
100 grams butter
½ cup castor sugar
3 tsp gram flour
2 tsp semolina
3 tsp klim
½ tsp ground elachi
½ tsp ground nutmeg
½ tsp bicarbonate of soda
1 tsp baking powder
1 cup flour
Cream the butter and sugar until light.
Add the rest of the ingredients besides the flour and mix well. Add the flour, a little at a time, until you get the right consistency.
Knead into soft dough. Roll into small balls and place coloured almonds on top. Press slightly. Bake at 160 degrees for 18 to 20 minutes.


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