These golden, crispy samoosas are packed with a comforting mix of mushrooms, peas, and potatoes, seasoned with cumin, coriander, and a touch of garam masala.
Image: Supplied
Eid al-Fitr is a time for celebration, family and most importantly, food. This year, it is expected to fall on Friday, March 20.
After a month of fasting during Ramadan, the day is marked by special prayers, gatherings and feasts that bring loved ones together.
The highlight of the day is the food. From fragrant, spiced dishes to sweet, indulgent desserts, Eid is an opportunity to savour meals that are as festive as they are delicious.
Whether you’re looking to impress your family or simply enjoy something new, these three must-try recipes promise to fill your table with flavour, aroma and joy.
These golden, crispy samoosas are packed with a comforting mix of mushrooms, peas and potatoes, seasoned with cumin, coriander and a touch of garam masala.
Image: Supplied
Serves: 6-8
Ingredients
250g portabellini or button mushrooms, finely chopped
½ onion, finely diced
1 tbsp Cape Malay-style curry powder
2 cloves garlic, grated
1 tbsp ginger, grated
1 fresh chilli, seeded and minced
½ cup fresh or frozen peas
2 tbsp fresh coriander
2 tsp fresh lemon juice
2 medium potatoes, boiled, peeled and roughly mashed
Salt and pepper, to taste
500g samoosa pur or pastry
½ cup flour
For the dipping sauce
½ cup mint leaves
¼ cup fresh coriander
½ small tomato
¼ small onion
2 tbsp plain yoghurt
1 tbsp lemon juice
1 tsp sugar
Pinch of sea salt
Water as needed
Neutral oil for frying
Method
For the dipping sauce
Combine all ingredients and blend until smooth, adding enough cold water to achieve a smooth and saucy consistency.
Set aside in the fridge for serving.
Heat a drizzle of olive oil in a frying pan. Fry the mushrooms, onion and curry powder until the mushrooms have released all their liquid. Then add the garlic, ginger and chilli and cook until fragrant. Add the peas and cook until just tender.
Remove from the heat and add the coriander, lemon juice, mashed potatoes, and season. Mix well.
Whisk the flour with some water in a small bowl to form a smooth, spreadable paste.
Holding a strip of pastry in your left hand, pull the bottom corners one after the other across and up to form a triangle and a pocket at the base of the pastry in which to put the filling.
Fill with a spoonful of filling, then continue folding the pastry until you have sealed off the opening and have a neat triangle.
Seal the final edge by dipping your finger in the flour paste, spreading a small amount on the pastry, and then sealing tightly.
Heat the neutral oil in a large pan.
Fry the samoosas until golden brown, turning often to keep the colour even.
Remove and drain on a paper towel.
Serve with the mint dipping sauce and enjoy!
Recipe by the South African Mushroom Farmers' Association.
Naqiyah Mayat’s red masala chicken is a vibrant and aromatic dish that brings bold flavours to your Eid table.
Image: Supplied
Serves: 6
Ingredients
1 chicken, cut into quarters
1 tbsp ghee
2 tbsp oil
¼ onion, finely chopped
½ tsp whole cumin
1 tbsp ground cumin
1 tbsp ground cumin powder
2 tbsp white vinegar
1 tsp rough salt
½ tbsp chilli powder
1 ½ tbs red wet ginger and garlic masala
1 tbs ground garlic
A small knob of ginger or ½ tsp ground ginger
½ tbsp methi masala
2 tbsp tomato purée
1 tbsp tomato sauce
2 tbsp lemon juice
3 to 4 whole cloves
A few black peppercorns
A small cinnamon stick
2 to 3 whole cardamom pods
4 to 5 saffron fronds
¼ tsp white pepper
1 stick of butter
Method
Heat the ghee in a pot and add the whole spices (cumin, cloves, peppercorns, cinnamon stick and cardamom) and chopped onion.
Add 2 tablespoons of vinegar to the ghee and whole spices mix.
Add the red masala and let it cook for a few seconds.
Add the salt, cumin and coriander powder and the balance of the ingredients.
Finally, add a teaspoon of saffron water for colour and a quarter teaspoon of white pepper. The mixture should be thick and saucy.
Allow it to cool slightly and smear it over your chicken pieces (they should be slit slightly so the marinade can flavour and tenderise the meat).
Add a finger width of butter into a pot.
Add the chicken and a quarter cup of water.
Add 3 whole green chillies for extra heat (optional).
At this stage, the chicken should be a fiery tone of maroon.
Switch the stove to high heat to allow the butter to melt over the chicken. This should gently coat the pan and start the process of cooking the chicken.
Reduce to medium heat and cool slowly.
Bring it back to high heat for the sauce to thicken and burn slightly.
This classic Italian dessert is the perfect sweet ending to an Eid feast.
Image: File
Ingredients
1 cup brewed coffee (strong)
2 tbs sugar
1 packet of Boudoir biscuits
500g coffee-flavoured yoghurt
Cocoa powder
Method
Mix the brewed coffee and sugar together and let it cool to room temperature.
Add the coffee into a wide bowl and lightly dip the Boudoir biscuits, horizontally, into the coffee for 2 seconds.
Lay the dipped biscuits on your serving plate. Add the yoghurt on top of the dipped biscuits and spread it out evenly.
Sprinkle the cocoa powder over the yoghurt and leave it in the fridge for 4 hours or overnight to set.