Dadima’s Dokra with Snoek

Ingredients for Dumplings 

1 ½ cup        Cake flour (sifted)

1 ½ cup        Maize meal (sifted)                                   

1 t/sp           Baking powder                                          

1 ½ t/sp        Fine salt

pinch            Dada’s white pepper powder

2 t/sp           Dada’s chilli powder

½ t/sp          Dada’s turmeric powder

1 t/sp           Dada’s dhanya powder

1 t/sp           Dada’s jeera powder

1 t/sp           Garlic paste

2 T              Oil                                                                                                                   

½ cup          yoghurt

1 ½ cup       warm water

1. Mix with all dry ingredients.

2. Make a mix with liquids.

3. Add liquid mix to dry ingredients to make a very soft dough. 

4. Set aside.

2 T          Oil

2 T          Ghee

2 med      Onions (chopped)

½ t/sp      Dada’s whole jeera

½ t/sp      Dada’s mustard seeds

½ t/sp      Dada’s black pepper corns

1 t/sp       Garlic paste

3 med      Tomatoes ( liquidised )

1 ½ t/sp   Fine salt

2 t/sp       Dada’s Chilli Powder

2 t/sp       Dada’s Dhanya Powder

1 t/sp       Dada’s Jeera Powder

½ t/sp      Dada’s Turmeric Powder

pinch       Dada’s White Pepper Powder

12           Baby potatoes

2 cups     Mixed vegetable ( optional )

1.      In a thick based pot braise onions until pink.

2.      Add garlic and whole spice and allow to simmer.

3.      Add tomatoes. Cook for a further 10 minutes or until it starts to stick slightly to base.

4.      Add spices. Cook for 5 minutes.

5.      Add baby potatoes. Cook for 10 minutes.

6.      Add mixed vegetable if desired.

7.      Add 2 litres of boiled water.

8.      As mix begins to boil, form dumplings and add to mixture.

9.      Cook further for 25 – 30 minutes until a thick gravy is attained.

½ kg          Snoek ( wash, cut, drain and set aside )

1 t/sp         Fine salt

2 t/sp         Dada’s Chilli Powder

½ t/sp        Dada’s Turmeric Powder

dash          Dada’s White Pepper Powder

2 T           Oil

1 t            Garlic paste

2 T           Lemon juice

1.      Make a paste with above ingredients.

2.      Marinate snoek.

3.      Place snoek pieces on a grease proof oven tray and brush with oil.

4.      Bake in a preheated oven of 180 degrees for 20 minutes. Then grill for 10 minutes.

5.      Garnish with souted onion, fried tomatoes and lemon rings.

1.      Serve hot.

2.      A dash of fresh lemon to each serving enhances the taste.

3.      Enjoy a cup of lemon tea after this wholesome meal.

250 g              mutton - wash and cut into small pieces

1 med             onion - chopped fine

2 t                   ginger and garlic paste

1 cup              4 in one Soup Mix - soak for approx. 1 hour

4 med             carrots - grated

2 med             potatoes - grated

2 med             tomato - grated

2 med             turnip - grated

½ t                  Dadas White Pepper Powder

2 t                   fine salt - iodated

2 T                  Cake flour ( if required consistency is not obtained )

                       mint leaves and fresh parsley – chop and set aside

1. In a deep pot on medium heat add mutton pieces, ginger and garlic paste and chopped onions. Allow to braise.

2. Allow retained water to dry up and mutton to stick.

3. Add washed soup mix and grated vegetable.

4. Allow to cook until it forms a broth.

5. If soup is thin and watery make a paste with 2 T cake flour and a cup of water. Add this to your pot. Allow to cook until required consistency is obtained.

6. Add pepper and salt.

7. Garnish with mint leaves and parsley.

• Serve with mini rolls.

1 kg                 mutton mince

2 med              onions – chopped fine                     

2 t                    fresh garlic - crushed

1 t                    fresh green chillies – pounded

8 slices             bread - preferably day old

1 t                    Dadas Crushed Chillies

2 t                    fine salt – iodated 

2 t                    Dadas Crushed Dhanya

2 t                    Dadas Crushed Jeera

½ t                   Dadas Black Pepper Powder

                        Butter - reguired for grilling

½ bunch           Dhanya leaves or celery

                        Butter - reguired for grilling

1. Wash mince and allow to drain.
2. Soak bread slices in water. Squeeze out excess water.
3. Put all above ingredients into blender.
4. Form frikadels and place on greased pan. Place a tiny blob of butter on each one.
5. Bake in preheated oven of 180 degrees for approximately 20 minutes until golden brown.

Serve with mash or fried chips and salad.

1 kg                 Chicken fillet (sliced thin)

2 T                   ghee (clarified butter)

2 t                    garlic paste

2 t                    tomato paste

1 ½ t                iodated fine salt

1 t                    Dada’s Chilli Powder

1 t                    Dada’s Crushed Chillies

½ t                   Dada’s Turmeric Powder

½ t                   Dada’s Crushed Pepper

3 med              Sweet potato – cut into halves vertically

2 med              Butternut

6 med              Gem squash

6 med              Baby potatoes

10                   Baby carrots

1. Marinate chicken in spices, salt and pastes and set aside for an hour.
2. In a wok add ghee and marinated chicken. Cook over medium heat for 25 to 30 minutes.
3. Alternatively cook on a grid turning chicken pieces often to prevent scorching. This should take about 20 to 25 minutes.
4. In a separate pot steam veggies for about 30 minutes.

Serve a mixed platter of Dadeemas Chicken and Veggies together with salad.