A hearty, warm welcome to this edition of Bhabi’s Corner dear readers. With the cold fronts we have been experiencing, there’s no better time to warm up your homes with some winter flavours and delightful cooking. has compiled a selection of treats with the chilly weather in mind, so tie up those aprons and cook up a little warmth this winter! To our loyal readers who have been sharing their favorite recipes with us, thank you and keep them rolling. Your contributions certainly add inspiration to this column. Until next time dear readers, happy cooking and keep warm.
Chicken Soup
1 baby chicken (disjointed and cut into serving pieces)
1 small onion (chopped fine)
2 pieces ginger (peeled and sliced)
¼ tsp. fine black pepper
1 ½ tsp. salt, 1 ½ tsp ghee
¼ tsp. turmeric,
¼ tsp. whole cumin seeds
2 tablespoons jungle oats
3 cups water
Some freshly chopped coriander
·In a pot braise onion & cumin in ghee till onion is soft & transparent, not brown.
·Add in washed chicken with salt, pepper, turmeric, cardamom, and cinnamon stick and cook on medium heat, till chicken is cooked through.
·Add oats and water to the chicken and boil for about 15 minutes.
·Before serving remove excess ginger, cinnamon stick and cardamom.
·Add in freshly chopped coriander to garnish and serve.
Cheesy Nachos Style Pasta Bake
Fry 2 large onions, 2 sticks celery, 1 leek, 2 green peppers, 1 Punnet mushrooms (all chopped to your liking) and 1kg mince of your choice in a little olive oil.
Add 1/2 tsp turmeric, 1 tbs chillie powder (optional), 2 tsp dhana/jeera powder,
2 tsp crushed garlic and 2 bay leafs and brown mince thoroughly.
Add 1 x 400g can diced tomatoes, 2 stock cubes of your choice mixed into 1 cup boiled water & 1 tsp dried oregano to mince and bring to the boil. Reduce heat to low and simmer for +- 1 hour or until sauce thickens & reduces by half.
Season to taste.
Mix in 1 packet macaroni or pasta of your choice (cooked to packet instructions) + 1 cup grated cheese. Place macaroni mix into a large casserole, top with more grated cheese + 1 cup slightly crushed cornflakes for the crunchy element. Bake until cheese is melted properly and cornflakes are lightly browned on 180°C for +- 20 mins in a preheated oven.
Chicken Rasam – A South Indian Soup
250 gms chicken (cleaned and chopped; preferably ones with bone pieces)
2-3 green chillies, 2 onions – diced
1 inch ginger, 4-5 garlic pods
1 large tomato – cubed
1/2 tsp mustard, 2 tsp cummin seeds
2 tbsp. black pepper corns
1 tbsp. coriander seeds
10-12 curry leaves, 1 tsp chilli powder
1 tsp turmeric powder, 1 liter water
1/4 cup dhania – chopped, salt
In a mixer, grinder or smoothie blender, grind the onions, green chillies, ginger, garlic, cumin seeds, coriander seeds and pepper corns to a fine paste.
Heat the cooking pan to smoking hotness. Add the mustard seeds and let it pop.
Then add the above made onion paste. Cook till the oil separates. Add the tomato, turmeric powder and chilli powder and cook till the raw smell disappears.
Add the chicken and sautée for 5-10minutes. Add water and curry leaves.
Cook until the chicken is soft and tender. Add salt to taste.
Garnish with fresh dhania. Serve hot.
English Scones
Preheat oven to 200°C
SIFT TOGETHER:
4 cups flour, ½ cup castor sugar
8 level tsp baking powder, pinch of salt
ADD:
125g cold butter cubes
Rub in butter using your fingertips (don’t let the butter become warm otherwise your scones will become hard and flat), until the flour mixture becomes crumby.
BEAT TOGETHER WITH A HAND WHISK OR FORK:
2 egg whites, 1 ½ cup buttermilk
Add the above to the flour crumbs and make a soft dough using your hands.
Don’t knead or overwork the dough. Roll out the dough 1.5cm thick & cut using a round cookie cutter. Place on a greased baking tray.
WHISK:
2 egg yolks, 1 tsp oil, splash of milk
Brush over the scones for an extra golden colour. Place the unbaked scones in the fridge for 15-20 minutes (this helps the scones rise nicely). Bake for 13-15 min (until puffed up and golden)
SERVING SUGGESTIONS:
Fresh Cream & Strawberries, Cream & Jam, Butter & Maple Syrup