VOLUME 1 - Golden Delight · Aunty Asha, as she is affectionately known, has scoured her voluminous bank of recipes to deliver an outstanding mix of everyday favourites,

what you cooking mom?

what’s for dinner? I’m starving!

i’m hungry!what you cooking!

MEALS MADE EASYBY CHEF

VOLUME 1

THE SECRET IS GOLDEN DELIGHT! WHAT

ARE WECOOKING?

Every family’s different, but all homes everywhere, have one thing in common:“What you cooking, mom?”

At GOLDEN DELIGHT we understand the demands of daily meals, so we’ve collaborated with local renowned chef, Asha Maharaj, to help take a few things off mom’s plate, by providing delicious and delightful dinner ideas for the family table.

Aunty Asha, as she is affectionately known, has scoured her voluminous bank of recipes to deliver an outstanding mix of everyday favourites, all with her own special twist, to maximise flavour without breaking your budget.

When it comes to these everyday meals, nothing makes for wholesome and fulling dishes quite like the GOLDEN DELIGHT rice and pulses ranges. With over 25 years of delivering quality products to your supermarket shelves, GOLDKEYS INTERNATIONAL, through its GOLDEN DELIGHT brand, provides mom with “Your Key Ingredient to Every Dish”.

We hope you enjoy GOLDEN DELIGHT’s Meals Made Easy with Aunty Asha, VOLUME 1 of our recipe book series. If you want to see more of what’s to come go to www.goldendelight.co.za.

Go ahead and dig in!

OUR CHEFASHA MAHARAJ2

COOKING THEPERFECT RICEFOR YOUR DISH

3

STUFFED26 27 - CHEESY RICE BALLS28 - STUFFED CALAMARI TUBES29 - CABAGE PARCELS IN CREAMY TOMATO

ALL-IN-ONE16 17 - SEAFOOD PAELLA18 - EASY CHICKEN BIRYANI19 - JAMBALAYA20 - LAMB BIRYANI

RICE VARIATIONS4 5 - BASIC PILAU RICE6 - GREEN RICE7 - EXOTIC FRESH COCONUT RICE8 - RICE SALAD9 - VEGETABLE STIR FRIED RICE

DESSERTS30 31 - ALMOND SYRUP RICE32 - SIMPLE CHOCOLATE MOUSSE ON RICE CREAM33 - BASIC GOLDEN DELIGHT PUDDING MIX

VEGETARIAN2122 - SAVOURY RICE WITH ROAST BUTTERNUT23 - TOASTED PEANUTS IN VEGETABLE RICE24 - GOLDEN DELIGHT RED SPECKLED BEANS PILAU25 - CAULIFLOWER & RICE CUTLETS

CURRYS10 11 - SPECKLED BEANS DAHL CURRY12 - PRAWN TIKKA13 - CHICKPEAS & CHICKEN CURRY14 - MATKA JOSH15 - LAMB ROGAN JOSH

Asha is a renowned chef who specialises in Indian cuisine. Her culinary

success has seen her travel the country for cooking demonstrations, along

with hosting the GOLDEN DELIGHT Cooking Show on Radio Al Ansaar. With

five recipe books under her belt, including her bestseller on eggless baking,

she is also a contributor for The Sunday Times Extra. She says the secret

to a good Durban curry is, “paying attention to spicing; there is a different

masala for each curry”.

COOKING THE PERFECT KIND

OF RICE FOR YOUR DISH

STOVE COOKING INSTRUCTIONS

• 1 cup uncooked Golden Delight

Premium Thai Rice

• 2 ½ cups cold water

• 1 tsp salt

STOVE COOKING INSTRUCTIONS

• 1 cup Golden Delight Sella Basmati/

Fragrant Rice

• Water as needed

• ½ tsp salt

MICROWAVE COOKING INSTRUCTIONS

• 1 cup uncooked Golden Delight Premium

Thai Rice

• 2 ½ cups cold water

• 1 tsp salt

METHOD:• Bring the water to the boil

• Add your rice and salt

• Cover pot with a lid and turn the heat

down low to allow to simmer for 25 mins

• When the rice has swelled and the water

has been absorbed remove from stove

• Drain excess water and serve

METHOD: (to cook up to 3 cups)

• Rinse the uncooked rice in several

changes of water

• Place the rice in a deep saucepan

• Add water until rice is fully submerged

• Stir and bring to a rapid boil for 10 mins

• Drain off the cloudy water, add more

water, salt and boil for 4-5 mins

• Drain water from rice using a colander

• Return to saucepan, cover and keep

warm

• Serve on the side with curries or use

to make a variety of tasty savoury rice

dishes ranging from soups, salads,

mains or desserts

METHOD:• Preboil your water

• Add it to a microwavable cooking

container

• Add your rice and salt

• Microwave on high/medium for 25 mins

until water has absorbed

• Remove from microwave

• Drain excess water and allow to stand

for a few mins before serving

Golden Delight Premium Rice does not require picking, cleaning or soaking before cooking.

Measure out your rice and water. Use a 1:2.5 ratio, one cup of rice, two and a half cups of water.

Half a cup of rice to each person and then calculate how many cups of rice for the correct portion size.

Golden Delight Premium Rice does not require picking, cleaning or soaking before cooking.

Measure out your rice and water. Use a 1:2.5 ratio, one cup of rice, two and a half cups of water.

Half a cup of rice to each person and then calculate how many cups of rice for the correct portion size.

PERFECT GOLDEN DELIGHT PREMIUM 100% THAI RICE

PERFECT GOLDEN DELIGHT SELLA BASMATI

AND FRAGRANT RICE

3

PREP 30MIN COOKING 20MIN

BASIC PILAU RICEINGREDIENTS:• 2 cups uncooked Golden Delight

Sella Basmati Rice• Hot water to soak rice• 3 Tbs butter or ghee• 2 red dry chillies, chopped• 1 cinnamon stick• 2 tsp fennel seeds• 2 bay leaves• 4 cardamom, lightly cracked• 6 whole black peppercorns• 1 large onion, sliced• 2-3 cloves garlic, finely chopped• 2 Tbs almonds, finely chopped• 2 Tbs sultanas• 4 Tbs plain yoghurt• A few curry leaves

• 2 Tbs chopped mint• 2 Tbs chopped coriander• Salt to taste• ¼ cup hot milk• A few drops biryani essence• 1 tsp yellow food colouring• Water as needed

METHOD:• Soak the rice in the hot water and leave aside for a

minimum of 30 mins. Then rinse and drain in colander• Heat the ghee in a thick based pan on a moderate heat• Add all the whole spices and stir in the onion and garlic• Fry until onions are soft• Add almonds, sultanas, yoghurt and the drained rice• Mix well, lower heat, cover and cook for ±10 mins• Add ± ¼ cup of water if too dry• Fold in curry leaves, mint, coriander, add salt to taste• Combine milk, biryani essence and food colouring, pour

over rice, cover and heat through• Serving suggestion: sprinkle with roasted cashews

SERVES 4 - 6

RICE VARIATIONS

VARIATIONS TO BASIC PILAU RICE1. Add 1 cup frozen peas when frying onions2. Add 150g small button mushrooms and cubed marrows3. Fold in chicken tikka mix4. Garnish with sliced boiled eggs5. Fold in a mixture of frozen corn and grated carrots when adding the green herbs

4 5

PREP 30MIN PREP 30MINCOOKING 20MIN COOKING 20MIN

GREEN RICE EXOTIC FRESH COCONUT RICEINGREDIENTS:• 2 cups cooked Golden Delight Sella Basmati Rice• ½ cup chopped coriander• 4 green chillies• 1 Tbs ginger• ¼ cup fresh mint• 2 Tbs peanut butter• Water as needed• Salt to taste• 2 Tbs lemon juice• 3-4 Tbs ghee• 1 tsp fennel seeds• 5-6 cloves garlic• 1 large onion, sliced• 1 cup frozen peas• A few florets of broccoli• 1 green pepper, cubed• 50g peri-peri cashews halved• 25g raisins

INGREDIENTS:• 3 cups cooked Golden Delight Sella Basmati Rice• 3-4 Tbs oil• ½ tsp mustard seeds• 3-4 dry red chillies• A few curry leaves• 1 tsp cumin seeds• 1 cup fresh coconut, grated• 1 carrot, coarsely grated• Salt to taste• 4-5 Tbs water• 300g cubed paneer

METHOD:• Soak the rice in hot water for 30 mins• Rinse and drain well• Combine the coriander, chillies, ginger, mint and peanut

butter in a food processor• Add 1 cup water and blend smoothly• Place the rice, blended ingredients, salt and lemon juice in

a saucepan and cook on moderate heat• Add water to cook the rice• When the grains are soft, remove from heat• In a separate pan heat ghee, add fennel, cloves, cardamom,

curry leaves and onion• Fry until onions are soft• Add the rest of the ingredients, sauté lightly, add to rice• Heat through and serve hot

METHOD:• Heat oil in a saucepan• Add mustard seeds, chillies, curry leaves and cumin seeds• Allow to sizzle for a few seconds• Add coconut and carrot• Stir fry for 2-3 mins• Add rice, salt and water• Lower heat and fold in paneer, heat thoroughly• Serve with a seafood curry or dahl for a vegetarian option

SERVES 4 - 6 SERVES 4 - 6

6 7


VEGETABLE STIR FRIED RICEINGREDIENTS:• 2 cups cooked Golden Delight Sella Basmati Rice • 2 Tbs ghee or oil• A head of leeks, sliced• 1 onion, chopped• 1 stick celery, sliced• Frozen mixed veg• Seasoning as desired • Chopped herbs e.g. coriander, basil or parsley

METHOD:• Heat ghee or oil• Add sliced leeks, onion, celery, mixed veg and seasoning• Stir fry for 5-6 mins• Add the rice with some chopped herbs• Cook for a few mins. Serve hot

VEGETABLE VARIATION• Instead of frozen mixed veg, use fresh veg e.g. peppers,

marrows, mushrooms, lentils or legumes with seasoning of choice.

SERVES 4 - 6

NON-VEG OPTIONSauté onions and garlic and stir in any of the following;1. Shredded dry tuna2. Cooked mince with button mushrooms3. Diced chicken with roast potato chips4. Omelette cut into cubes with cherry tomatoes


RICE SALADMETHOD:• Place rice in a large bowl• Combine oil, garlic, vinegar, pineapple juice, ginger,

soy sauce, chilli flakes, salt and pepper – mix well and toss into rice

• Refrigerate for 1 hour• Add rest of ingredients, mix well• Spoon into serving platter

SERVES 4 - 6

INGREDIENTS:• 3 cups cooked Golden Delight Sella

Basmati Rice• ¼ cup peanut oil• 1 tsp garlic paste• 2 Tbs vinegar• 2 Tbs pineapple juice• 1 tsp ginger, finely chopped• 1 tsp soy sauce• 1 tsp chilli flakes• Salt to taste• Freshly ground pepper to taste• ½ cup chopped pineapple• 1 red pepper, deseeded and diced• 1 cup cooked chicken breast, diced• 1 cup cooked peeled prawns• 2 stalks finely cut shallots• 1 tsp grated orange rind

• 1 orange segments• Roasted peanuts for

garnishing

8 9

CURRIESPREP SOAK BEANS OVERNIGHT COOKING 1HR

SPECKLED BEANS DAHL CURRYMETHOD:• Rinse beans in strainer• Place in a deep saucepan with excess water and

bring to the boil• Add cinnamon, bay leaves, turmeric and salt• Stir, lower heat and cover saucepan, adding more

water if necessary to cook beans• Heat the ghee in a frying pan• Add jeera, mustard seeds, chillies, curry leaves,

onion and garlic• Fry for 4-5 mins or until lightly browned• Stir in the rest of the ingredients except for

coriander/dhania powder• When the tomatoes are cooked, add to beans and

cook gently for 10-15 mins until the dhal is aromatic and well blended with spices

• Sprinkle the coriander/dhania powder over• Serve with Golden Delight Sella Basmati Rice

SERVES 4 - 6

INGREDIENTS:• 2 ½ cups Golden Delight Red

Speckled Beans• 2 sticks cinnamon• 2 bay leaves• 1 tsp turmeric• 3 tsp salt• ¼ cup ghee• 2 tsp whole cumin seeds• ½ tsp black mustard seeds• 3 dry red chillies, roughly chopped• 2 sprigs curry leaves• 1 large onion, finely sliced• 2 Tbs garlic, finely chopped• 1 Tbs mint, finely chopped• 2 tsp coriander/dhania powder• 1 tsp cumin jeera powder• 1 tsp garam masala

• ½ tsp fennel somph powder• 1 tsp chilli powder• 1 cup tomato, chopped• 1 tsp sugar• ¼ cup fresh coriander,

chopped

10 11

PREP 20MIN PREP 20MINCOOKING 10MIN COOKING 30MINS

PRAWN TIKKA CHICKPEAS & CHICKEN CURRYINGREDIENTS:• Pilau style pre-cooked Golden Delight Rice• 20 tiger prawns (deveined, butterflied)• ½ cup freshly squeezed lemon• 1 Tbs red chilli powder• 1 Tbs garlic paste• 1 tsp ground coriander• 2 Tbs tempura flour• Salt to taste• 1 cup cream• ½ cup melted butter

INGREDIENTS:• Pre-cooked Golden Delight Parboiled Rice• 8 chicken thighs• 4 Tbs oil• 1 medium onion, sliced• 1 Tbs crushed ginger• 1 Tbs crushed garlic• 3 Tbs chana masala mix• 1 x 410g chickpeas• A few sprigs of coriander for garnish

METHOD:• Place prawns in mixing bowl• Add lemon juice – toss well and leave aside for 30 mins• In a separate bowl mix the rest of the ingredients• Remove prawns from the lemon juice and coat with the

creamy mixture• Heat a large flat pan• Place prawns in a single layer and press down with a

spatula until crisp on both sides.• Place prawns onto pilau rice on a platter.• Heat the remaining liquid from the marinade and pour onto

the prawn tikka and pilau rice (see page 5).

METHOD:• Remove skin and all visible fat from chicken• Add 4 Tbs oil to a pan on a high heat • Fry the chicken pieces until they are lightly browned• Add onion, ginger and garlic• Stir fry with the chicken for 3-4 mins or until onions soften• Stir in the masala and the chickpeas, drained• Lower heat, cook until the chicken is well cooked so the

gravy coats the chicken


TIPWhen making a curry, it is common to combine a vegetable with non-vegetable to extend the dish and add variety.

12 13


MATKA GOSHT LAMB ROGAN JOSHINGREDIENTS:• Pre-cooked Golden Delight Parboiled Rice• 1 kg lamb shoulder• 1 Tbs oil• 1 medium onion, sliced• 1 Tbs crushed garlic• 3 Tbs matka gosht mix• 2 Tbs flour• 3 cups water• Chopped coriander for garnish

INGREDIENTS:• Pre-cooked Golden Delight Sella Basmati Rice • 1.5 kg lamb knuckles• 4 Tbs oil or ghee• 3 Tbs of roghan-josh masala• 1 large onion, chopped• 1 cup tomato puree• 1 cup milk

METHOD:• Dice lamb into pieces larger than normal bite-size or curry

pieces• Heat oil, add onion, garlic and lamb all at once and mix well• Cover saucepan and cook on moderate heat until excess

moisture has evaporated• At this stage, the oil begins to separate from meat• Add the flour and sauté for a few mins• Add water while stirring until mixture comes to the boil• Continue cooking until the gravy thickens and lamb is tender• Garnish and serve

METHOD:• Trim lamb and remove any excess fat• Heat the oil or ghee, add lamb and cook through• Stir in the masala, onion and tomato puree• Simmer on moderate heat until tomato is cooked into the

lamb and the onions are softened• Add the milk, simmer until a thick coating sauce is formed• Serve with Golden Delight Sella Basmati Rice.


TIPAdd a few bones when braising to create a good stock.

MATKA IS A CLAY POT AND THIS TYPE OF CURRY WAS TRADITIONALLY COOKED OVER AN OPEN FIRE. AN EQUALLY TASTY CURRY CAN BE COOKED IN YOUR FAVOURITE SAUCEPAN USING THE SPECIAL BLEND OF SPICE MIX.

A LAMB CURRY MADE WITH A SPECIAL BLEND OF SPICES AND, PREFERABLY, GHEE.

14 15

ALL-IN-ONE


SEAFOOD PAELLAMETHOD:• Remove fat and skin from chicken• Add pepper, salt, herbs, chilli powder and ginger, mix well• Heat ½ of the butter with oil in a large pan• Fry chicken until lightly browned – remove and keep aside• Fry the vegetables, sausages and seafood individually

adding garlic to the seafood whilst sautéing• Remove and keep aside with the chicken• Add the rest of the butter to the pan and stir in rice and

turmeric for 1-2 mins• Add stock and bring to the boil• Turn down heat to moderate, cover and cook for 15 mins• Add peas and juice from tomato can, all the fried items

and season well• Cover and simmer for 10 mins until moisture is absorbed• Halve the tomatoes and add in the olives and parsley• Serve hot

SERVES 4 - 6

INGREDIENTS:• 2 cups uncooked Golden

Delight Parboiled Rice • 1.5kg chicken pieces• 1 tsp course pepper• 1 tsp salt• 1 tsp mixed dried herbs• 1 tsp chilli powder• 1 tsp crushed ginger• 50g butter• 1 Tbs oil• 1 head leeks or 1 medium

onion, sliced• 1 each red and green

pepper, diced• 2 sausages

• 750g mixed seafood i.e prawns, cubed kingklip and mussels

• 2 tsp garlic• ½ tsp turmeric• 4 cups hot chicken stock

(2 cubes)• 1 cup peas• 1x 410g tomatoes, peeled• 10 black olives• ½ cup chopped parsley• Salt and pepper to taste

16 17


EASY CHICKEN BIRYANI JAMBALAYAINGREDIENTS:• 6 cups cooked Golden Delight Sella Basmati Rice• 1kg boneless chicken pieces• 1 cup plain yoghurt• 60g special bombay biryani masala mix• ½ cup ghee• 2 medium onions, sliced• 1 Tbs crushed garlic• 1 Tbs crushed ginger• 1 medium tomato, chopped• A few curry leaves• Chopped fresh mint and coriander• ½ tsp yellow food colouring• ½ cup milk

INGREDIENTS:• 1 ½ cups uncooked Golden Delight Parboiled Rice• 100g butter• 2 tsp cumin seeds• 1 Tbs crushed garlic• 800g prawns (shelled)• 1 medium onion, chopped• 2 sticks celery, sliced• 1 green pepper, roughly chopped• ½ tsp turmeric• 2 chicken fillets, cubed• 3 ½ cups hot chicken stock• 1 tomato, chopped• 2 fresh red chillies, chopped• A few sprigs of fresh thyme• Salt and freshly ground black pepper• 2 Tbs chopped parsley

METHOD:• Trim the chicken and remove any skin and excess fat• In a bowl, mix the chicken with the yoghurt and masala• Heat the ghee and fry the onions until golden• Remove the onions with a draining spoon and keep aside• Add the garlic, ginger, tomato and chicken mixture to the

remaining ghee in the pan• Mix well and cook covered until tender• Using another pan, place 2 cups of the rice evenly, transfer

all the cooked chicken over and sprinkle with curry leaves, mint and coriander

• Add the remaining 4 cups of rice to the above mixture• Combine food colouring and milk and pour over rice• Cover tightly, cook on simmer until the steam comes

through ±15 mins• Serve with sambals

METHOD:• Heat butter in a large saucepan• Add cumin, garlic and prawns and stir fry for 3-4 mins• Remove prawns with a draining spoon - keep aside• Add onion, celery, green pepper, turmeric and chicken to

the remaining fat in the pan• Rinse the rice and stir in until rice is coated with the butter

and appears glossy• Add 2 cups of the stock, bring to the boil• Turn down the heat and cook until moisture is absorbed• Add tomato, the rest of the stock and continue cooking

until the rice grains are tender• Season well and fold in prawns and herbs• Simmer until all the moisture evaporates


THIS IS A SIMPLE METHOD OF MAKING AN ALL TIME POPULAR MEAL.

A VERY COLOURFUL AND FRAGRANT MEAL WITH A COMBINATION OF VEGETABLES AND MEAT.

18 19

PREP 20MIN COOKING 1HR

LAMB BIRYANIMETHOD:• Combine lamb with ingredients from yoghurt to salt,

mix well and refrigerate overnight• Soak lentils in cold water overnight. Rinse and drain • Slice onions thinly• Heat butter with oil• Fry onions until crisp• Remove with a draining spoon• Add whole spices to remaining butter and oil mixture• Stir in lamb with above mixture• Cook until absorbed• Add the potatoes and lentils• Add all the greens• Spread drained rice over lamb, then the fried onions• Mix the saffron with the water and pour in• Cover tightly and cook gently for 20 mins

SERVES 6 - 8 VEGETARIANINGREDIENTS:• 2 ½ cups Golden Delight Sella

Basmati Rice, soaked for 30min • 1.8 kg lamb pieces, on the bone• 1 cup plain yoghurt• 1 Tbs garlic paste• 1 Tbs ginger paste• 3 Tbs roasted mixed masala• 2 Tbs biryani garam masala• 2 Tbs crushed chillies• Salt to taste• 1 cup uncooked brown lentils• 2 large onions, sliced thinly• 60g butter• 4 Tbs oil• 4 green cardamom, cracked• 4 cloves garlic

• 4 pieces cinnamon• 2 bay leaves• Fresh chopped mint and

coriander• Curry leaves• A few sprigs of thyme• 4-5 whole grain chillies• 8 even sized potatoes,

peeled and blanched in oil• ½ tsp crumbled saffron• 2 cups hot water

20 21


SAVOURY RICE WITH ROAST BUTTERNUT TOASTED PEANUTS IN VEGETABLE RICEINGREDIENTS:• 1 cup uncooked Golden Delight Sella Basmati Rice• 500g butternut, peeled and cubed• A light drizzle of ghee or oil• 1 Tbs ghee• 1 tsp cumin seeds• 2 sticks cinnamon• 2 dried red chilles, chopped• Curry leaves• 2 Tbs plain yoghurt• 2 cups water• Salt• 1 Tbs mint, chopped• 1 Tbs coriander, chopped• 1 green chilli, chopped

INGREDIENTS: PEANUT & HERB MIXTURE:• ½ cup toasted red skin peanuts• 3 green chillies• 1 tsp coriander seeds• A few sprigs of fresh coriander• 8-10 curry leaves

INGREDIENTS: RICE:• 3 cups uncooked Golden Delight Sella Basmati Rice • 2 Tbs ghee or butter• 4 small onions, cut into thick wedges• Peanut/herb mix• ½ cup water• 2 tsp tamarind pulp• 1 tsp sugar• Salt to taste

METHOD:• Preheat oven to 200°C• Place butternut cubes in oven tray• Drizzle oil and place in oven to roast until the surface

begins to brown slightly• Remove from oven• Heat ghee in a saucepan• Add cumin, cinnamon, dry chillies and curry leaves• Lower heat and add rice and yoghurt• Stir fry for 5 mins• Add water and salt and bring to the boil• Turn down heat to simmer and cover saucepan• When the water is absorbed and the rice grains are tender,

fold in the roasted butternut and all the greens• Allow to heat through

METHOD: PEANUT & HERB MIXTURE:• Pound all ingredients together in a pestle and mortar

METHOD: RICE:• Heat the ghee/butter in a pan• Fry the onion wedges until soft• Stir in tamarind liquid, peanut and herb mixture and

bring to the boil• Season well and fold into the rice• Cover pan, simmer for 5 mins until moisture is absorbed

GO NUTS!


TIPThe rice can be served as an side dish to paneer “steaks”.

22 23

TIPFor non-veg option fold in shredded chicken tikka or fried prawns.

PREP SOAK BEANS OVERNIGHT PREP 30MINCOOKING 1HR COOKING 20MIN

GOLDEN DELIGHT RED SPECKLED BEANS PILAU CAULIFLOWER & RICE CUTLETS

INGREDIENTS:• 3 cups cooked Golden Delight Red Speckled Beans• 5 cups cooked Golden Delight Sella Basmati Rice• 60g butter• 3 cinnamon sticks• 1 bay leaf• 4 cloves garlic• 4 pods green cardamom• 2 green chillies• 1 medium onion, chopped• 1 Tbs crushed garlic• 8-10 curry leaves• 1 green pepper, cubed• 150g button mushrooms• ½ tsp turmeric• 2 tsp biryani garam masala• 2 Tbs chopped mint• 2 Tbs chopped coriander• Salt to taste

INGREDIENTS: CUTLETS:• 1 cup cooked Golden Delight Parboiled Rice• 1 medium cauliflower, trimmed• Oil as needed• 2 green chillies, chopped (optional)• ½ tsp black mustard seeds• 1 tsp cumin seeds• 2 tsp cajun spice• Salt as needed• 4 Tbs flour• 2 Tbs chopped fresh coriander

INGREDIENTS: COCONUT SAUCE:• A drizzle of oil• 1 onion, chopped• 1 tsp garlic paste• 1 green chilli, chopped• A few curry leaves, chopped• Coarse black pepper and salt• 400g coconut cream

METHOD:• Heat oil and butter in a large saucepan • Add ingredients from cinnamon to curry leaves • Stir fry until lightly browned • Add pepper, mushrooms and spices, then salt• Lower heat and cook until mushrooms soften• Add beans. Mix lightly to avoid mashing beans• Add greens and fold in with rice. Cover and simmer

or place in the oven to heat through• Serve hot

METHOD: CUTLETS:• Cook the cauliflower in rapidly boiling water for 5-8 mins,

drain and cool• Chop cauliflower and place in a food processor with the rice• Pulse a few times to blend then remove to a mixing bowl• Heat 1 Tbs of oil, add the seeds and chilli (if using any),

the mashed cauliflower/rice mixture, spice and salt• Remove from the heat• Mix in the flour and coriander thoroughly• Cool completely• Divide into 6-8 portions and form into cutlet shape• Heat 1 Tbs of oil in a shallow pan• Fry cutlets in a single layer until golden on both sides• Remove with a spatula onto platter and spoon sauce over

METHOD: COCONUT SAUCE:• Heat oil in a small pan• Add onion, garlic, chilli, curry leaves• Stir fry for 1 minute• Add rest of ingredients, season and bring to a boil


TIPThis dish can be made quickly by using 3 cups cooked Golden Delight Red Speckled Beans. Mushrooms and peppers with cooked rice.

VARIATIONAdd more colour by adding ½ cup sweetcorn and red pepper when sautéing the mushrooms.

SERVED WITH A CREAMY COCONUT SAUCE

24 25

STUFFED


CHEESY RICE BALLSINGREDIENTS:• 2 cups cooked Golden Delight Parboiled Rice• 2 slices bread• 1 egg yolk• 1 tsp garlic paste• 2 green chillies, chopped• A handful chopped mixed herbs i.e basil, mint, coriander• Salt to taste• 1 Tbs masala• Cubes of cheddar cheese• 1 egg white, beaten• Panko crumbs• Oil for deep frying

METHOD:• Place rice, bread, egg, garlic, chillies, herbs and masala in

a food processor and blend smoothly• Transfer to a mixing bowl and divide into 8 - 10 balls and

pat down flat• Place a cube of cheese in the center and enclose• Roll into a ball• Dip into the egg white and coat with the crumbs• Deep fry until golden• Serve with a dipping sauce

SERVES 10 - 12

26 27


STUFFED CALAMARI TUBES CABBAGE PARCELS IN CREAMY TOMATOINGREDIENTS:• 1 cup cooked Golden Delight Sella Basmati Rice• 6-8 calamari tubes• ½ cup cream cheese• 1 tsp garlic paste• 1 small egg, beaten• 2 Tbs chopped basil or coriander• Coarse black pepper• 2 Tbs oil• 1 medium onion, chopped• 1 tsp cumin seeds• 2-3 cloves garlic, sliced• A few curry leaves• Salt• 2 green chillies, finely chopped• 410g tomato/onion mix

INGREDIENTS: BASIC MEATBALL MIX:• ¾ cups cooked Golden Delight Parboiled Rice• 600g minced mutton • 3 Tbs tikka masala• 1 Tbs ginger paste• 2 Tbs chopped mint• 3 Tbs chopped coriander• 2 stalks spring onions, cut finely• 1 small egg

INGREDIENTS: CABBAGE ROLLS:• 6 cabbage leaves• Basic meatball mix• 1x 60g packet of cream of tomato soup• 3 cups water• 1 can evaporated milk• 1 onion, cubed• 3 green chillies, finely chopped• 1 cup frozen peas• 50g butter

METHOD:• Rinse the calamari and pat dry• Combine the rice, cream cheese, garlic, egg, pepper,

basil or coriander – mix well• Stuff mixture into tubes and stick together the open ends• Heat the oil in a shallow flat pan• Stir in onion, cumin, garlic and curry leaves, allow to

sweat for 1-2 mins• Stir in chillies and tomato/onion mix• Season well• Turn down heat to simmer• Place stuffed calamari tubes in pan, cover and cook for

15-20 mins or until tender

METHOD: BASIC MEATBALL MIX:• Place all the ingredients into a food processor and

blend until well mixed• Divide into 10-12 equal balls

METHOD: CABBAGE ROLLS:• Slice off the thick centered vein from cabbage leaves• Plunge leaves into boiling water for 2-3 mins• Remove and pat dry• Place on a work surface and place a portion of the

meatball mixture on each leaf and roll up into a secure bundle

• Place in an ovenproof dish• Preheat oven to 180°C• Mix the soup powder with the water in a saucepan

and bring to the boil• Turn down heat to simmer for 5 mins• Stir in milk, onion, chillies and peas• Pour over cabbage parcels• Dot with butter then cover and bake for 20-25 mins• Serve with cooked Golden Delight Parboiled Rice


28 29

DESSERTS


ALMOND SYRUP RICEINGREDIENTS:• 1 cup Golden Delight Fragrant Rice• A few pieces of cinnamon• A pinch of turmeric• ½ tsp salt• Water to cook• 2 tsp butter• ½ cup sugar• ½ cup water• Few drops almond essence• Toasted almonds and prunes

METHOD:• Cover the Golden Delight Fragrant Rice and ingredients

with water in a deep pot• Bring to the boil, stir, lower heat and cook until the

grains are cooked but still firm• Drain off any extra water• Stir in butter• Cook the sugar and water with the almond essence for

5-8 mins• Pour into rice pot and mix well• Steam cook very gently until the syrup is absorbed• Serve hot or cold with the prunes and almonds

SERVES 4 - 6

30 31

PREP 30MIN PREP 45MINCOOKING 25MIN COOKING 1HR

SIMPLE CHOC MOUSSE ON RICE CREAM BASIC GOLDEN DELIGHT PUDDING MIXINGREDIENTS: RICE CREAM:• 3 cups cooked Golden Delight Fragrant Rice• ½ cup water• 1 can evaporated milk• 1 can condensed milk• 1 tsp vanilla essence• ¼ cup raisins• 1 Tbs diced almonds

INGREDIENTS: CHOCOLATE MOUSSE:• 100g dark chocolate• 4 large eggs, separated • ½ cup castor sugar• 1 Tbs instant coffee powder• 1 cup fresh cream

INGREDIENTS:• 3 cups cooked Golden Delight Sella Basmati or Golden

Delight Parboiled Rice• 4 cups milk• Sugar/flavourant to taste

METHOD: RICE CREAM:• Place rice and water in a pan and simmer until the

water is absorbed• Stir in the rest of the ingredients and cook gently

until thick and creamy• Cool and chill before serving• Spoon into dessert bowls

METHOD: CHOCOLATE MOUSSE:• Break chocolate in a double boiler• Add heat until completely melted• Whisk yolk with sugar and coffee• Gradually stir in chocolate and mix well• Beat egg whites to soft peak stage and fold into

chocolate/egg mixture• Beat cream until quite firm, fold in• Spoon into dessert bowls• Chill in fridge until serving

METHOD:• Combine rice and milk in a heavy based

saucepan and cook gently, stirring frequently until thick and creamy

• Sweeten to taste and add flavour of choice e.g vanilla essence

• Remove from heat, cool• Use with any suggested desserts below:

MMMMMMMM!

SERVES 6 - 8 SERVES 2

CUSTARD MERINGUEAdd prepared custard into the rice mix.Serve with crushed meringue topping.

FRUIT COCKTAILAdd fruit cocktail with syrup from can.Serve in bowls with a scoop of ice-cream.

KHEERAdd evaporated milk,condensed milk, ground cardamom and rose essence.

CRÈME CARAMEL Whisk 3 eggs and 1 can of evaporated milk. Stir into a sweetened rice mix. Add 1 tsp vanilla essence. Caramelize ½ cup sugar, pour into ovenproof dish. Top with rice mix and place in a deep oven tray. Add hot water to tray and place in the preheated oven at 180°Cfor ±45 mins. Remove, chill, serve with cream.

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THE PERFECT PUDDING MIX COMPANIONS

30 jaco place, Durban, [email protected]

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Documents

VOLUME 1 - Golden Delight · Aunty Asha, as she is affectionately known, has scoured her voluminous bank of recipes to deliver an outstanding mix of everyday favourites,