Monthly Archives: April 2018

Mince Curry and Vetkoek Sishebo

Vetkoeks are a favourite South African comfort food. They are a rich part of our history as they were used as a quick and easy alternative to bread by the voortrekkers while they were on the move. These delicious, fried flour balls taste good when eaten with a sweet or savoury side. You can have your vetkoeks with tea and syrup for breakfast, or you can have them with a side of chips and sausages for lunch. However, a delicious mince curry is what goes best with the beloved fat cakes, making for a truly delicious filling. Whenever you search for South African recipes, the mince and vetkoek combo is popular. Want to try it out? Here is a recipe ideal for proudly South African families. [1]


For the curried mince, you’ll need:

2 tsp. (10 ml) of oil

1 large onion, coarsely chopped

2 cloves of garlic, crushed

2 cups (500 g) of mince, preferably lean beef or ostrich

½ tsp. (2,5 ml) of salt

3 Tbsp. (45 ml) of mild curry powder

5 tsp. (25 ml) of fruit chutney

1 ½ tsp. (7 ml) of vinegar

2 Tbsp. (30 ml) of tomato puree

½ tsp. (2,5 ml) of Worcestershire sauce

3/5 cup (150 ml) of water

1 large, cooked potato, peeled and cubed

Salt and freshly ground black pepper to taste

Fresh coriander leaves for garnishing (optional)


  • Heat the oil in a large, shallow saucepan and fry the onion and garlic until soft.
  • Add the mince and allow to brown.
  • Add the salt and curry powder and cook until fragrant.
  • Add the chutney, vinegar, tomato puree, Worcestershire sauce, and water and stir well.
  • Cover partially and simmer for about 30 minutes or until the sauce has thickened. Stir occasionally.
  • Add the potato and peas, stir gently and simmer until heated through.

For the vetkoek, you’ll need:

4 cups (1 kg) of cake flour

2 tsp. (10 g) of instant yeast

2 tsp. (10 ml) salt

2 ½ cups (650 ml) of lukewarm water

4 cups (1 l) of oil for deep-frying


  • Sift the flour in a large mixing bowl and add the yeast and salt. Mix well.
  • Add just enough lukewarm water to make a soft dough and knead for about 15 to 20 minutes or until the dough is smooth and elastic and no longer sticks to your hands.
  • Coat the top of the dough with oil, cover with a tea towel and leave to rest in a warm place for about 10 minutes.
  • Break off pieces of dough. Shape into rounds and leave in a warm place to rise once more until double in volume.
  • Heat the oil until very hot and deep-fry the vetkoek until golden brown.
  • Drain on paper towelling.
  • Make a slit in the vetkoek and fill with the hot curried mince mixture. Sprinkle the filling with extra coriander leaves, press the vetkoek gently to close and serve.

You’ll be able to feed 8 hungry tummies with this recipe. Enjoy!

Different Variety of South Indian Rice Recipes

South Indian rice recipes are one of the best staple food, and it is famous all over the world. They are easy to cook tingles the taste buds of food lovers in no time. It is one of the most loved food which is heavy on the stomach; it is best taken as one meal during the day, the common practice is to take it for lunch.

There are many varieties available, and it depends on the states of South India as well, the majority of rice users is in South India. The Andhra food would be spicy and tasty while Kerala’s authentic meals include the use of coconut oil and coconuts as they belong to the backwater area with umpteen coconut trees grown. Tamil Nadu staple food swirls around variety with a minimal amount of spice and oil used.

Vegetable Rice – the pack of nutrients

Pulav varieties and Biriyani varieties are cooked with a mix of good vegetables, which are very healthy and has a good count of nutrients. The pulav is steam cooked and thus it is totally healthy; the rice used to cook is of basmati type rice that is rich in good vitamins. There is also specific vegetable rice varieties like tomato rice, carrot rice, spinach rice, etc., which are tasty and aids in staying physically fit forever.

Feasting with rice varieties

Most festival celebrations, guest hospitality, hotel orders and fun are accompanied with an appetizing biriyani made with chicken or meat. The most common and famous is chicken biryani all over India and also in other countries. The meat is marinated with spices to taste better when cooked; it is one of the richest types of food witnessed so far. When tasted hot, it would give a heavenly and toothsome feel. It is easy to cook and would not exceed an hour for cooking the same, a simple raitha is more than enough to enjoy these biryani’s. It has many flavors and tastes the best; kids would love these rice varieties for their lunch.

How healthy are these south Indian varieties?

It is one of the most healthiest food as it is steamed directly with less oil used to cook the vegetables slightly, it gives instant energy and lets one stay healthy. It improves well-being with aid in bowel movements and also stabilized the blood sugar level regardless of age. Essential vitamins, minerals and nutrients are packed in rice and the meat or vegetables used to cook the food. When taken in portions, it leaves hunger at bay, aids weight loss as well. It is free from bad cholesterol and helps in maintaining blood pressure in patients. Even when someone is sick, rice is one of the best choice to stay hunger free and fight for immunity. It is one of the best sources of energy.

Keeps our heart hale and healthy

Rice also helps in cardiovascular care and is good for the heart as well. It is pocket-friendly and can be bought in any range; it is packed with proteins for heart and brain functionality. Cooking is made easy within an hour; it is ideal for any person regardless of age. In fact, rice is recommended for toddlers for energy consumption. For athletes and other sports personalities, intake of rice has resulted in greater energy deposits to perform well in their activities. It controls blood glucose and is fat-free, take rice once in a day and stay healthy forever.

Seafood Paella A Sumptuous Meal

Seafood paella is one of the most popular European rice dishes served during regular meals and special occasions. It has also conquered dining tables of other countries and cultures across the globe. Why not? The mixture of carbo-rich rice filled with meaty goodness of different seafood makes a perfect heavy delicious meal for family, friends, and guests to enjoy and feast on.


Actually, seafood paella is a variety of the original paella recipe, which originated in Spain. Paella, according to food historians, is a rice dish which is all the rage traditionally and popularly eaten on Sundays. The term paella was derived from the Latin word patella, which means frying pan. Obviously the dish is usually cooked in a big frying pan where food ingredients such as rice, vegetables, meat, and seafood are mixed together to come up with sumptuous meal. Paella should have the three main ingredients of rice, saffron, and olive oil. Complements such as chicken meat, olives, and shellfish are added since these are very abundant in Spain. The seafood paella recipe came about and flourished when meat was taken away from the recipe to appeal to strict vegetarians, who abhor eating livestock meat. Seafood paella also became more popular in the seafood industry and is considered the preferred diet of health-conscious individuals. Seafood contains a certain kind of fatty acid nutrient called the Omega3, which helps fight cancer and heart diseases. Seafood paella was also popular to countries or areas where seafood supply is abundant.

In case you wonder why paella is a preferred dish in huge get-togethers, it is because the dish is very easy and practical to serve and prepare. It is like having a banquet in one dish. With the carbo-rich and meaty ingredients, the dish is really a satisfyingly heavy meal.

One can look at a hundreds of seafood paella recipes in any cookbooks available in the bookstores. The Internet also offers a wide range of resources, which you can check or download free if you want a systematic guide on how to concoct the dish.

The seafood meat ingredients are stir-fried with an olive oil in a large but shallow flat frying pan first. The vegetables follow. Water is subsequently poured in until it boils. Rice is then added after the desired broth flavor is achieved. Some put salt to balance taste. Once the rice is cooked, the pan is removed from the heat and left to absorb the remaining water. It can be served immediately after being cooled for several minutes.

What is the Origin of Spanish Rice Recipes

nxhfjyfThose who love to eat rice and want to try and enjoy the variety, Spanish rice is quite a good choice for them. This dish is quite delicious and has a unique flavor. It is a complete meal for the entire family.

The basic constituent of this dish is white rice which is a staple food and is famous around the world. It is enriched with high protein, carbohydrate, vitamin D, calcium and iron.

Making this spanish recipe is quite simple as you just need to change some ingredients to make it an amazing dish. This is a very economical recipe and which is easy to make and is quite filling for the entire family. It goes great with everything from chicken to shrimp; or maybe just alone.

Let us discuss the origin of this spanish dish which is a family recipe. In Spain, rice is often served as a primary meal in their lunch or dinner however it does not grow there.

If you get a chance to visit any of the restaurants in Spain, you will get to know that lot many dishes like desserts are made from it such as paella or pudding. The reason behind its origin in Spain is said to be Moors who once ruled Spain and brought rice dishes to this country.

Once Moors left the country the Spanish people were so unwilling to give it up. Out of many rice side dishes one such was this Spanish dish which became very popular.

Along with some other main ingredients it is made up of parsley, garlic, onions, cilantro, tomatoes. The use of chicken broth or stock is common to many of the Spanish recipes. Under the influence of Hispanic people, it became very famous towards the southwest part of United States of America as they use lot of grilled vegetables. The other mostly used side dish is chicken fried rice which has a Chinese origin and is also very famous in United States.

It is also referred as Mexican rice in United States. Both Spanish and Mexican rice are totally different, cumin is used in Mexican one whereas saffron is used in Spanish one. This dish can also be cooked through Mexican style by the use of tomato and chili pepper which adds red-orange color to it. It is very well suited to be served with other Mexican cuisine dish. This mouthwatering dish can be served with seafood, chicken and beef.

I hope the reader of this article may enjoy reading the origin of Spanish fried rice and find this information quite useful.

Katsudon Recipe

Katsudon is Tonkatsu (deep-fried pork) and eggs cooked in a sweet and salty broth and placed over rice. Don (donburi) means a bowl, and Donburi dishes are a popular kind of casual rice dish in Japan. Because you have to prepare Tonkatsu first, it is a little bit of work involved since you cannot cook everything in one pan.  Katsudon is a hearty dish compared to other Japanese food because Tonkatsu is breaded and deep-fried, but the taste is so good that you will not mind the extra calories from the oil.  Besides, since deep-fried Tonkatsu is cooked in tasty broth and is crunchy yet juicy, you may not notice the grease at all (well, maybe, just maybe, calories might stay in, or near, your tummy).

Katsudon was once portrayed as a hearty, soul food in Japanese culture.  A typical scene for it was in TV detective dramas: a criminal gets interrogated by a tough detective intensely first, and then the detective asks if the criminal wants to have Kastudon.  While they eat, the detective asks how the criminal’s mother is doing in his home town in the country, and as you may guess, the criminal confesses with tears.  That’s a pretty old fashioned drama, and we don’t see it much today (fortunately?), but Katsudon was the symbol of tasty and warm food that can melt even the coldest part of a criminal’s heart

Just like Oyakodon, Katsudon is a very typical lunch dish you can get at casual restaurants. Udon noodle shops, small corner restaurants, and bento shops all have this tasty dish.  If you don’t want to deal with a lot of cooking oil at home, it is much easier to eat out or buy Katsudon from stores.  However, a lot of us here are outside Japan and may not have good Japanese restaurants nearby who serve tasty Katsudon. So once again, we can make it at home!  And it really is not as difficult to make as you might think.

We didn’t here, but you can add sliced brown onion and cook in the sauce before adding Katsu and eggs if you like.  Also the recipe below is for one person because it is easier to make individually, but you can multiply and make a bunch at once in a bigger pan when you  serve for your entire family.

Katsudon Recipe

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: 1 serving


  • 1 Tonkatsu
  • 1/4 C Dashi
  • 1 Tbsp soy sauce
  • 1/2 Tbsp sugar
  • 1/2 Tbsp Sake
  • 1/2 Tbsp Mirin
  • 1-2 eggs
  • green onions, chopped (optional)
  • Steamed Rice
  • roasted seaweed (Nori), thinly sliced


  1. Cut Tonkatsu into strips, set aside.
  2. In a small frying pan, add Dashi, soy sauce, sugar, Sake, and Mirin, and cook at medium heat until it boils. Reduce heat to low-medium.
  3. Add cut Tonkatsu to the sauce in the pan. Beat egg(s) in a small bowl and pour over the Tonkatsu. Cover and cook for 1 minute. Sprinkle chopped green onions if you like.
  4. Slide Tonkatsu and egg(s) with sauce over rice in a bowl.
  5. Sprinkle sliced Nori on top.