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Half-moons with chicken and cheese filling

Cheese recipes

Half-moons with chicken and cheese filling

Spicy potato-and-cheese balls

Cheese recipes

Spicy potato-and-cheese balls

20 minutes

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Biscuit recipes

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12 -15 minutes

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Fried plantain

5 minutes

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Sensory platter

5–8 minutes

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Koesisters

30–40 minutes

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Peanut butter-and-banana baked doughnuts

15 minutes

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Italian recipes

Danillo’s oregano-marinated mushrooms

15 minutes

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Herby pap braai dippers

40 minutes

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Marbled chocolate bark

10 minutes

Spicy lanterns

Diwali recipes

Spicy lanterns

10 minutes

Chevra

Diwali recipes

Chevra

25 minutes

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Chevra

By Ishay Govender

Serves Makes 4 cups

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

vegetable oil, for frying
4–5 poppadoms
2–3 sheets samoosa or phyllo pastry, cut into thin strips
250 g shelled peanuts
100 g cashew nuts, roughly chopped
200 g coconut flakes
1 T fennel seeds
2 green chillies, sliced (adjust to taste)
125 g golden sultanas
8–10 curry leaves
1 t sugar
salt, to taste
1 t chilli powder (optional)

Method

1. Heat the oil in a saucepan and fry the poppadoms and samoosa pastry until crispy. If using phyllo pastry, bake it with the nuts. Crumble the poppadoms and pastry into small pieces, place in a bowl and set aside.

2. Preheat the oven to 180°C. Place the nuts and coconut flakes on a baking tray. Bake for 15–20 minutes or until golden, shaking the tray halfway.

3. Place 4 T oil, the fennel, chillies, sultanas and curry leaves in a saucepan over a medium heat and fry until fragrant. Drain on kitchen paper.

4. Add to the poppadom mixture, and mix with the sugar, salt and chilli powder.

Find more Diwali recipes here.

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana