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Come Dine With Me South Africa S8: Ep1 Qudsiya's recipes

Recipes served by Qudsiya Ahmed

Fish Tikka and Zari Muscles and garlic and parmesan focaccia 

RECIPE SERVES (no of people): 4-6
PREPERATION TIME: 1 hour and 30 minutes


Fish Tikka
½ cup Plain yoghurt
½ box Shan Tikka Masala
½ box Shan Tandoori Masala
½ Lemon Fresh Lemon Juice
½ cup Chopped Coriander
¼ cup Chopped Mint
1 tsp Chilli Powder
300g Filleted White Fish

Zari Muscles
1 kg Fresh Muscles
½ Bottle Zari Sparkling grape (white)
1 Litre Fresh Cream
1-2 cups Milk
1 Finely chopped onion
4-6 Cloves Freshly chopped garlic
1 Tbsp Corn Flour
¼ cup Oil
2 Tbsp Garlic and Herb Spice
1.5 Tbsp Fine black pepper
½ Tbsp Robertsons BBQ Spice
1 tsp Salt
½ tsp Fine red chilli powder

Foccacia Bread
½ Sachet Instant Yeast
1 tsp Sugar
1 tsp Salt
1 Cup Lukewarm water
2 plus cups Flour
2-3 Tbsp Garlic and Herb Spice


Fish Tikka

  1. Cut Fish into 3x3cm squares and keep aside
  2. Mix ingredients in a bowl (Yoghurt, shan Masalas, chopped coriander, mint and lemon juice)
  3. Marinate the fish in the spices and yoghurt mixture
  4. Place in the fridge for at least 1 hour
  5. Prepare your coals/oven
  6. Skewer Fish and place over coals
  7. Brush with oil and turn over when cooking on the coals
  8. Prepare Muscles


  1. Add oil to a large pot
  2. Add onions and stir
  3. Add garlic once onions begin to turn translucent
  4. Add fresh and cleaned muscles
  5. Once muscles release their water on high heat, add Zari
  6. Allow to boil on high heat for five minutes or less
  7. Add Spices: Garlic and herb spice, BBQ Spice, black pepper, some salt, pinch of red chilli or more
  8.  Add Cream and ½ the milk, Stir.
  9. Mix Corn Flour and Milk to create a slurry and pour into the mixture and mix. To create a thick gravy. Add more seasoning if needed. 
  10. Prepare Bread (do this first before above to allow resting time for the dough to rise and prepare above during resting time)


  1. Mix yeast and sugar and salt with the water in a bowl and set aside for five minutes
  2. Sift flour into a large bowl, add Garlic and Herb Spice
  3. Add yeast mixture and knead for 15-20 minutes until a smooth dough is formed
  4. Once rested, knead again
  5. Grease Baking tray, spread out the focaccia into the tray and poke with fingers. 
  6. Bake for 30-45 minutes, serve when hot. Brush with butter before serving and dust with Parmesan shavings and garlic chips.


Shan Masalas have salt, no need to add more. Serve fish with a chutney if you would like.

Kurri Kitchrie

Kurri Kitchrie

RECIPE SERVES (no of people): 4-6


1 Egg
1.5 Onion
4  Cloves of Garlic
1 Tbsp  Toasted Jeera (Cumin seeds)
½ Handful Coriander 
4 Tbsp Desiccated coconut 
2 Green Chillies
½ tsp Turmeric powder
500g Plain Yoghurt

2.5 Cups Basmati Rice
Pinch Saffron
¼ tsp Turmeric
2 Tbsp Salt

2 packets Pre-cut Pumpkin
1-1.5 Tbsp
Black Mustard seeds
2 Tbsp Oil
1 Tsp Red chilli flakes
1-1.5 Tbsp Sugar

Aaloo Fry
2 Peeled Potatoes
1-1.5 tsp Mother-in-Law Masala
2 Cloves Garlic
½ tsp salt
½ tsp Dhana jeera

2 Large eggplants thinly sliced
1 Tbsp Mother-in-law masala
1 Tbsp Dhana Jeera
1 Tbsp Fine chilli powder
½ tsp salt
½ tsp Turmeric 
½ Juice of fresh lemon

Peppers Chutney
1 Onion sliced
1.5 Tomatoes chopped
2 Green peppers
3 Garlic cloves
2 Green chillies
1 tsp Jeera
5 Whole black pepper
2 cloves
1.5 Tsp Chilli flakes
¼ tsp turmeric
½ tsp Dhana Jeera
1 tsp Mother-in-law spice
2 tbsp Oil

8-10 chops
1 Tbsp Fine Black pepper 
1 tsp Salt
1 Tbsp  Ginger and Garlic Paste
½ Tbsp BBQ spice 
Pinch Red chilli powder



  1. Marinate chops in black pepper, salt, BBQ spice and ginger garlic paste and chilli powder.
  2. Seat on high heat in an oven proof pot/pan.
  3. Once seared, add water, cover and put it in to the oven for 1-2 hours until tender.

Peppers Chutney

  1. Prepare the peppers chutney. 
  2. Add jeera, black pepper seeds, and cloves to a pot, once the pot is hot, add the oil.
  3. Add sliced onions and garlic and stir. 
  4. Add roughly chopped tomatoes and fine spices/masalas. 
  5. Once the oil comes to the top, add cut up green peppers, add water and close the lid to cook. 


  1. Prepare pumpkin.
  2. Add mustard seeds and a touch of oil to a pot
  3. once the seeds start popping add the pumpkin, red chilli flakes, salt and sugar.
  4. Add some water and let the pumpkin steam, stir occasionally. DO NOT add too much water, add a little as a time until pumpkin is soft and cooked. 

Aaloo Fry

  1. Prepare Aaloo Fry, cut potato into small blocks.
  2. Add some oil, and fry until it starts getting golden on each side.
  3. Add minced garlic and spices. Fry until cooked. 


  1. Add all ingredients to a liquidizer
  2. Once fully blended add to a pot
  3. Add more yoghurt if needed
  4. Stir occasionally with a whisk
  5. Allow to cook for 15-20 minutes.


  1. Wash Basmati Rice very gently and strain
  2. Add rice to a pot with clean water (2 Cups)
  3. Add turmeric, Salt and Saffron
  4. Strain once cooked


  1. Create a paste with the spices and lemon and some water, not too thick.
  2. Thinly coat each piece of eggplant in the spice mix
  3. Fry on high heat with oil
  4. Flip once each side is cooked
  5. Place on a paper towel once cooked


Garnish peppers chutney with chopped dhania. 
Use other meat cuts, like spareribs, sheep’s tail or anything else you prefer.

 Rasmalai & Kasmiri Chai

Rasmalai & Kasmiri Chai

RECIPE SERVES (no of people): 6-8


1 and 2/3 cups Kilm
3  Elachi (green)
Pinch Saffron
3 Cinnamon stick
4-5 Tbsp Sugar
1 box Badam Milk Mixture
2 Beaten Eggs
1 Tsp Baking Powder
2 Litres Full Cream Milk


  1. Add milk to the pot
  2. Add Badam mixture packet about 2/3 packet
  3. Add cardamom (Elachi), Cinnamon and Saffron
  4. Bring to a boil and taste, add sugar if you find necessary.
  5. Sift Klim and Baking Powder together
  6. Slowly add the eggs little at a time until it forms a sticky but workable dough. Knead for 2 minutes.
  7. Shape dough balls into small balls and slightly flatten.
  8. Poke a hole with a toothpick in each ball.
  9. Remove boiling milk from heat.
  10. Slowly and carefully add milk balls to the milk that is no longer boiling.
  11. Add milk to the heat again on medium heat, balls will double in size.
  12. Balls should flip over by themselves.
  13. Balls should cook for 15-20 minutes on low to medium heat.
  14. Allow to stand for 10 minutes, before transferring to a dish to refrigerate. Serve cold Kasmiri Chai
  15. Boil milk, add sugar, add tea bags and simmer on low heat until ready to serve


Garnish with a few strands of saffron or almonds or pistachio.
Serve with a cup of kasmiri chai, made with chopped pistachio and whole milk.