Ingredients: 
 1 can of baked beans, in tomatoe sauce
 1 small onion, diced 
 garlic (fresh), finely chopped into (1/2) teaspoon OR (1) teaspoon, crushed (jar) 
 3 tablespoons of canola oil 
 10 curry leaves (dry) OR 8 curry leaves (fresh) 
 2 tablespoons, tomato paste, mixed with 1/2 cup of water OR 1/2 can of diced tomato NB:(can use less tomato, if you prefer)
 1 teaspoon of Curry powder, masala- Garam Masala- Parika Curry Powder(No chilli) OR Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot)  
 1/4 teaspoon of Bengali Five Spice
Optional: 1/2 cup of frozen peas OR frozen diced, mixed vegetables
Optional: can add 1/4 cup of evaporated milk(185ml), in last minutes of cooking to add creamy flavour NB:(USE LESS TOMATO IN RECIPE)

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add garlic and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add curry powder/masala and Bengali Five Spice, fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add tomato paste mix OR diced tomato, stir well. Allow to come to the boil and turn down heat to med-low, simmer with covered lid for 10 mins, stirring regularly. Cook for an extra 8 minutes if using diced tomato, too soften tomato. Add salt to taste.
Add baked beans and frozen vegetables and simmer with half covered lid for 5 minutes, stirring regularly. Increase simmer time if you prefer vegetables to be softer.
NB: Add evaporated milk in last 2-3 minutes of simmer time. OPTIONAL

Great as a side dish or try dressed over some mash potatoes.

 

Ingredients:
1 Litre Milk (can use use cow or goats milk) makes approximately 250g Paneer
1 and 1/2 teaspoons of vinegar OR lemon juice
Optional: spices can be added for extra flavour: (1) teaspoon of ground Cumin or 1/2 teaspoon of Chilli powder & pinch of salt

How to prepare Paneer:

• boil milk in a saucepan
• when its boiling add vinegar or lemon juice and stir well
• boil, stirring until milk has completely formed curds, resembling cottage cheese
• set aside for 5 minutes to cool
• pour into cotton/muslin cloth over the sink and tie it with a knot.
• when all water has drained, shape paneer in the cloth into a rectangular block
• now place cloth under a heavy weight for 2-3 hours to allow paneer to set

Paneer (curd cheese) is now ready to cut into desired pieces. Paneer is best cut into small squares and lightly fried on all sides, until golden and then used to prepare in Indian dishes.

Ingredients:
200g-250g Paneer, cubed bunch of fresh spinach, chopped OR 1 small pack, frozen
1/4 cup of diced red capsicum
1 small zuccinni sliced or section & julianne
2 tablespoons of canola or vegetable oil
1 med-lge onion diced
1 teaspoon of garlic and ginger
2 lge ripe tomatoes diced, finely
1 & 1/2 level tablespoons of Curry Powder, Masala OR 1 tablespoon of Garam Masala-Gourmet- Paprika Curry Powder(NO chilli)
salt, to taste

Recipe:
Heat oil in a pan and fry the paneer pieces until golden in colour.
Set a side.(can use paneer as it is if you prefer)
Now heat the 2 tablespoons of oil in a wok or deep fry pan on medium heat and stir fry onion, garlic and ginger.
Add curry powder and saute for 2 minutes, add tomato, zucchini and capsicum, 1/4 cup of water and salt to taste.
Stir well, braising tomato for 6-8 minutes. 
Add paneer pieces and toss lightly through, then spinach and a dash of water if required (3-4 tablespoons) cook until spinach is ready (approx. 2-3 minutes).
Optional:
can add sliced green chillie with spinach for extra heat or serve dressed with a swirl of sour cream.

Ingredients: 
 2 cans of butter beans, rinsed well. ( can use all varieties of canned beans)
 2 potatoes, cubed
 1 large onion, diced 
 ginger (fresh), finely chopped into (1/2) tablespoon OR (1 tablespoon, crushed (jar)
 garlic (fresh), finely chopped into (1) tablespoon OR (1 & 1/2) tablespoons, crushed (jar) 
 3 tablespoons of canola oil
 10 curry leaves (dry) OR 8 curry leaves (fresh) 
 1 can of tomato puree and 1 tablespoon of tomato paste
 3 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot) OR Garam Masala- Paprika Curry Powder(NO chilli)
1 teaspoon Bengali Five Spice
 3 Bay leaves & 1/4 teaspoon of Salt (to taste)
Optional: 375ml vegetable liquid stock instead of water. And you can add evaporated milk for creamy taste.

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic and curry leaves, saute for 2 minutes, until onions are slightly browning.
Add curry powder, masala and Bengali Five Spice and fry, stirring for 2-3 minutes. NB:( if curry powder starts to stick add dash of water)
Add the can of tomato puree and tomato paste, stir well. Allow to come to the boil and turn down heat to med-low. Add salt and simmer with covered lid for 8-10 mins, stirring regularly. Important to cook tomato to produce a rich sauce.
Add potatoe, bay leaves and 1 cup of water (OR, vegetable stock), with half covered lid, simmer for 15 minutes or until potatoes are nearly cooked. NB:(add vegetable stock instead of water) OPTIONAL
Add beans and a little more water (if required) and simmer for a further 10 minutes or until potatoes are soft and ready. NB:(add evaporated milk in last 3 minutes of cooking) OPTIONAL

Ingredients:

1 large onion, sliced  and 1 large onion, diced and 1 red capsicum, sliced

Approx. .800g of vegetables, cut into desired pieces ( cauliflower, zucinni, eggplant, green beans)

3 medium potatoes and 2 carrots,(OR sweet potato) peeled and cut into quarters  
ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
4 tablespoons of canola oil             

14 curry leaves (dry) OR 10 curry leaves (fresh)
3 tablespoons, tomato paste, mixed with 1 cup of water 
(1) sachet of 'idospices' Biryarni Masala
 1 teaspoon of Salt (to taste)
 1 cup of plain yogurt  
 2 sprigs mint, use leaves, chopped and 6 thyme sprigs   
 1 can of brown lentils (rinse well)
 2 & 1/2 cups of rice (Refer to traditional yellow rice recipe for preparation)
 OR Rinse rice well, add water for cooking and mix with (1) teaspoon of turmeric (Parboiled rice is best used, seperates better)

Recipe:  
Saute, sliced oinion and sliced capsicum in a little butter and set a side.
In saucepan, heat oil on medium-high heat and saute the diced onion until soft, add ginger, garlic, curry leaves and saute for another 2 minutes, until onions are slightly browning then add potatoes and carrots and fry for approx. 8 mins. Once slighty browned on all sides, then add Biryani Masala sachet and mix well for 2-3 minutes, if starts to stick, add a dash of water. (can test potatoes and carrots with a sharp knife, need to have potato and carrot slightly firm in middle).
Add tomato paste mixture and mix well, turn down to a lower heat and simmer, adding other vegetables to sauce at desired cooking times for each vegetable, approximately 4-5 minutes. Cover with lid and cook vegetables. (can add a little water if required, but the sauce must remain thick and rich, try not to overcook vegetables, as they will cook further in oven) NB: Total cooking time for vegetables with potatoes and carrots should not be more than 18 mins to ensure that potatoes and carrots are not over cooked and too soft.
Drain and rinse canned lentils and add to sauce. 

In a large thick based pot (oven proof), proceed as follows:
Layer 1/3 of cooked rice and add the vegetables and spread over rice. Distributing the fried potatoes and carrots evenly and proceed with thyme and mint over vegetables. Spread balance of rice over vegetables. Spread the sauted onion and capcicum and add 1/2 cup of water. Cover opening of pot with foil to make it air-tight. Cover with lid and place in an oven set at 180 degrees celcius for 30 minutes.
Baking is required for moisture to evaporate, check if cooked by inserting a knife and if it comes out clean, then breyarni is ready. Mix well before serving.

 approx 8 servings
Serve with sambals and dhal
Garnish with coriander