Lassi 
Ingredients
1 cup milk
Dash of sabja seeds
Sugar to taste
Red food colouring
Mix all ingredients together and serve well chilled

Chana Magaj
Ingredients
500g gram flour
1¾ cups solid ghee
500g icing sugar
1/3 cup cold milk
½ cup almonds, chopped
1 tsp elachi powder
1 cup Klim
Almonds for decoration
Method
Melt ghee. In a separate pot, sprinkle cold milk on gram flour to make the flour crispy.
Add almonds to flour mixture.
Add in the hot ghee and braise on medium heat, for about half an hour, or till magaj is well browned and almonds are browned.
Remove from heat, cool and then add the sifted icing sugar. Add the elachi powder.
Mix well till magaj is soft. Add Klim powder.
Set as desired and decorate with slivered almonds.

Patha Spring Rolls
Ready made Fathimas patha

Spring roll pastry

Method
Baste both sides of patha slices with oil
Place in heated oven (180) for 15-20 mins or until nicely browned
Cut patha into strips
Cut spring roll pastry in halves
Place grilled patha strips onto spring roll
Add chilli paste if desired
Roll the pastry lengthwise to form elongated finger-like shapes
Seal the edges with paste
Deep fry until golden brown

Beans
1 cup beans (soak overnight)
1 litre water
1 large onion
2 medium tomatoes (chopped)
3 green whole chilies
1 teaspoon chili powder
½ teaspoon turmeric (arad)
½ teaspoon dhunia/jeero
1 ½ teaspoon salt
½ teaspoon ginger/garlic
¼ cup ghee/oil
Method

Boil the beans till absolutely soft and mushy. Beans must be boiled very slowly to ensure thick mushy gravy. Add more water if required.

When beans are ready, in a frying pan put whole chilies, the onions and cook slowly in ghee/oil till soft and pinkish, then all tomatoes and cook till all moisture has evaporated.

Add all the spices and about 1 ½ tablespoon of water and cook till the masalas have blended thoroughly with pureed tomatoes.

Add to simmering beans and cook slowly till the gravy is thick and onions cannot be seen in the gravy.

If desired, add chopped dhunia leaves before serving. Serve piping hot.

White Roti
2 Cups flour
¼ cup mealie meal
1 tblsp ghee
1 cup boiling water (less 2 tablespoons)
2 tblsp milk or skimmed cream from boiled milk (malaai)

Pinch of salt

Method:
Pour boiling water and milk over mealie meal. Let cool slightly.

Add ghee and salt and mix well. Add flour and knead to soft dough.
Cover with a clean cloth and keep for at least an hour before rolling.

Roll as follows:

Divide dough into 4 sections. Roll each out to 22cm diameter. Brush with melted ghee or baghroo. Fold over in half. Brush top of
fold with ghee sprinkle with flour and fold over again. Roll out again to one eighth of an inch thick circle (about 22cm diameter).

Put on hot griddle and turn over several times till lightly freckled. Brush  with melted ghee (about 2 tspn on each side) and brown well on both sides.

Soji Laddoo

Ingredients
625 ml cream of wheat
2, 5 ml ground nutmeg
250 g butter
20 ml toasted sesame seeds
375 ml desiccated coconut
125 ml toasted ground almonds
300 ml castor sugar
1/2 tin condensed milk
5 ml ground elachie
Pistachio nuts (crushed)

Method
Melt butter in a pot. Fry cream of wheat for 6 to 8 minutes until pink and aromatic.
Add coconut and fry until golden in colour, stirring continuously.
Remove from heat and  empty into a bowl.
Add elachie, nutmeg, sesame seeds, almonds, sugar and condensed milk.
Mould into small balls while the mixture is still warm.
Decorate with finely chopped pistachio nuts.

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