Keshmiri J

Keshmiri J Culinary & marketing creative
South Africa
Featured in magazine

31/08/2026

We’v made a lamb mince biryani now we’re going to make a soya mince biryani using soya mince

Soya mince biryani
———————
Ingredients
1 tbsp ghee
1 pack fry’s soya mince
1 onion
1 green chilli
1 tomato
1 tsp tomato paste
1 two ginger garlic
1 tsp jeera seeds
1 tsp each garam masala,dhania jeera powder ,tumeric ,roasted packo masala
2-3 tsp mixed masala
Handful of peas
Boiled basmati rice
Saffron boiled in milk
Mint and coriander to garnish
Extra butter for garnish

Method
1) In a pot add ghee,once melted add in onions,chillies and sauté till onions are golden.
2) Add in curry powders,tomato,tomato paste and mix well
3) Add in mince,peas,water and salt ,mix ,cover and cook for 15 mins.
4) Once mince is done and water has dried up turn off heat.
5) Layer with boiled basmati rice , pour over saffron milk,add garnishes,blobs of butter and sprinkle 1/3 tsp garam masala over
6) Steam for 20 mins on very low
7) Allow to sit for 5 mins
8) Serve with cucumber raita

Enjoy

28/08/2026

Paid partnership with The Fry Family Food Co.

Top Chow is Fry’s annual cooking competition, honouring South African home cooks and their families. Families who’ve used and loved Fry’s for nearly 35 years.
This year they’re moving the competition online. Buy any Fry’s product, make your top chow, post videos or photos of the dish and stand a chance to win a share of R5,000 weekly.
Tag and use the hashtag to enter.
My top chow is this soya sausage chutney my mom used to make growing up, and it still takes me right back to her kitchen.

Soya sausage chutney
Ingredients
Fry’s soya sausage of your choice
4 tomatoes
1 onion
1 green chilli
1 tsp mustard seeds
1 tsp jeera seeds
2 cloves garlic
Curry leaves
1 tsp each turmeric, garam masala, dhania jeera powder
2-3 tsp curry powder
90g butter
2 tbsp oil
Salt and sugar
Method
1. In a pan, melt the butter and fry the soya sausages for 2 minutes. Remove and set aside.
2. In the same pan, add 2 tbsp oil, onions, garlic, chillies, mustard and jeera seeds and curry leaves. Sauté on low heat until the onions turn slightly golden.
3. Add the curry powders and mix well.
4. Add the liquidised tomatoes, salt and sugar. Mix, cover and allow to cook until the oil rises to the surface.
5. Add the soya sausages and mix, adding a little water if needed. Cover and cook for a further 5 minutes.
6. Enjoy hot with roti or fresh white bread.
Competition run from 31 August - 11 October. Winners drawn weekly. T&Cs apply.

With The Fry Family Food Co. – I just got recognised as one of their top fans! 🎉
28/08/2026

With The Fry Family Food Co. – I just got recognised as one of their top fans! 🎉

20/08/2026

When you’re craving something ,just make it…no matter how long it takes.

Crepes filled with cinnamon apple

07/08/2026


Paid Partnership- Foodies of SA
One Pot Lemon & Herb Roast Chicken

Ingredients
1 PnP Free Range Whole
Chicken Without Giblets (1-1.7kg)
1 white onion, quartered
1 bag (500g) Pick n Pay Garlic and Herb Butter Baby Potatoes
½ cup butter, melted
1 tbsp garlic paste
¼ cup Let’s Cook Pick n Pay Rosemary, destemmed & finely chopped
¼ cup Let’s Cook Pick n Pay Italian Flat Leaf Parsley, finely chopped, plus extra to garnish
¾ tsp each, salt & pepper 2 large lemons, halved
1 tray (400g) Pick n Pay Soft Selection Squash, chopped into chunks

EQUIPMENT NEEDED:
Oven-proof pot with a lid

Method
Preheat the oven to 180°C on fan-assist.
1) Pat the chicken dry with a paper towel, and place it in the centre of a large, shallow ovenproof pot. Add the quartered onion pieces inside the cavity of the chicken. Carefully tie the legs of the chicken with kitchen twine or toothpicks to secure the cavity. Arrange the Pick n Pay Garlic and Herb Butter Baby Potatoes around the chicken and add 2 lemon halves among the potatoes, cut side facing up. *Chef Tip: An oven-proof pot with a heavy base is perfect for even-cooking in the oven!

3. In a bowl, add the melted butter, garlic paste, chopped Pick n Pay fresh herbs, salt & pepper and squeeze the juice of two lemon halves.
Mix to combine.
1)Generously brush half the lemon & herb marinade over the chicken and potatoes, cover with a lid or foil and roast for 45 minutes.
2) Remove the roast from the oven and add the chopped Pick n Pay Soft Selection Squash to the potatoes. Brush the remaining marinade over the chicken and veggies and roast for a further 30 minutes, uncovered until golden brown.
3)Remove the string or toothpicks used to tie the chicken legs.
Carve the chicken and serve with roasted veggies. Garnish with freshly chopped parsely and squeeze the roasted lemon halves over the chicken and ENJOY!

Chef Tip: If the pan juice consistency is too thin, remove the chicken & veggies from the pot, place the pot on the stove and reduce the liquid until slightly thickened.

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Port Elizabeth

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+27724660041

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