Dinner Divas

That is what Dinner Diva judge Andrew Lieber of the Gourmet Guys said about Usha Singh’s (Healthy Vegetarian Foods) when he tasted her Chana Masala on Saturday. And beautiful judge Leila Padayachi really enjoyed the butter-bean mash and the Tomato Tarte Tatin that Kate Liquorish’s (UndomestiKATEd) prepared – from the taste to the styling. And we, the motley crew, agreed – especially about the tomato tarte and the chana masala. So here are the Divas’ recipes exactly as they wrote them and cooked them on camera. For more information and any Diva recipes, go to I love cooking.

Chana Masala

• 4 tablespoon sunflower oil
• 6 – 8 curry leaves
• ½ cup chopped / grated onion
• 1-2 green chillies
• 1 ½ teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 teaspoon cumin and coriander powder
• ¼ teaspoon turmeric
• ½ teaspoon crushed cumin seeds
• ½ teaspoon hing (asafoetida)
• 1 x 410 g can Rhodes Chopped and Peeled Tomatoes
• 4 tablespoon tomato paste
• 1 cup carrot juice
• 3 x 410 g cans Rhodes Chick Peas
• 1 ½ teaspoon salt
• 1 teaspoon garam masala
• 1 teaspoon chana masala
• 1 teaspoon amchur (dry mango powder)
• 1 teaspoon lemon juice
• fresh coriander
• ½ teaspoon crushed cumin seeds

In a medium size pot, heat the oil, add the curry leaves and onion, allow the onions to become translucent. To the onions, add the chillies, cumin and coriander powder, turmeric, ginger, garlic, crushed cumin and asafoetida. Lower the heat and add the canned tomatoes, carrot juice, tomato paste, salt and chickpeas that have been rinsed and drained. Allow to cook for about 20 – 25 minutes on low heat, stirring occasionally.

Season with amchur, lemon juice, chana masala, and garam masala. Garnish with coriander and cumin seeds before serving with Puri (Indian Fried Bread).

Serves 4.

Tomato Tarte Tatin with Goat’s Cheese and Rocket

• 1 packet readymade puff pastry
• 400 g cherry tomatoes
• 1 Tbsp sugar
• 1 Tbsp butter
• pinch salt and pepper
• 50 g goat’s cheese / feta
• 1 small packet wild / normal rocket
• 2 Tbsp balsamic
• 2 Tbsp olive oil

Preheat oven to 200°C.

Put the sugar and butter in an oven-proof or non-stick frying pan on med-high heat and stir until sugar has dissolved, add the tomatoes and cook for 2 minutes tossing continuously to coat them in the syrup. Remove from heat and season with salt and pepper. (If you aren’t using an oven-proof frying pan you will need to transfer the tomatoes and syrup to a 20-25cm round greased baking tin.)

Cut the puff-pastry into a circle slightly larger than the pan/tin, place over the pan/tin, tuck the edges around the outside of the tomatoes and prick the centre with a fork. Bake in the oven for 20-25 minutes until the pastry is lightly browned.

Carefully remove from the oven and place a large plate on top of the pan/tin and using oven gloves hold the plate and pan/tin together, flip over and remove the pan/tin to reveal a gorgeous, sumptuous tomato tarte tatin. Allow to cool for 10-15 minutes.

Mix the balsamic and olive oil in a bowl and coat the rocket generously in this dressing. Decorate the tarte with goat’s cheese/ feta and finish off with the rocket.

Serves 4 as a main / 6 – 8 as a starter.