Spice Up Your Meal This Sunday With An Amazing Recipe From MissSA Top 30 Contestant Ferini Dayal.
By Phumzile Mavimbela
When Miss SA Top 30 contender Ferini Dayal gets home at the end of the day, she loves nothing more than changing out of her scrubs, tying an apron around her waist and getting stuck into whipping up some scrumptious dishes in her kitchen.
“I love cooking,” says this 26-year old Kensington South resident. “After a hard day’s work at the hospital, there’s nothing more relaxing for me than pottering around in the kitchen and coming up with something wholesome and delicious for dinner.”
Ferini attained her bachelor’s degree in Biomedical Sciences in 2014 and, via the Graduate Entry Medical Programme, entered her third year of medicine and graduated in 2018 with a Bachelors of Medicine and Surgery (MBBcH) from the University of Witwatersrand. After completing two years of internship at the Chris Hani Baragwanath Hospital she is now a community service doctor in Voslorus at Thelle Mogoerane Hospital.
Here are two of the doctor’s favourites:
Ferini Dayal’sWinter Wonderland Soup
Ingredients 500g chicken fillet, cut into bite-size pieces 1 tbs olive oil 2 cloves garlic, crushed ½ onion, grated 1 tomato, grated 1 potato, grated 1 carrot, grated Salt and pepper to taste Handful of fresh coriander, chopped 2 large lemons, juiced
Method Over a medium heat, fry the onions in olive oil until soft and golden and then add the garlic Add the chicken and cook until golden. Add all the grated vegetables and fill pot with hot water. Add salt and pepper for taste and lastly add the lemon juice. Simmer for an hour. Garnish with chopped coriander and serve with a fresh crusty baguette.
Ingredients 3 medium size brinjals Thumb-size piece of fresh ginger, crushed 2 garlic clove, crushed 2 tsp paprika 2 onions, chopped 2 tomatoes, grated 1 cup Greek yoghurt Bunch of fresh coriander, chopped
Method In a large saucepan over medium to high heat, boil the brinjals until half done. Remove from the pot and cool slightly. Cut brinjals into thick slices, sprinkle with paprika and fry in olive oil. Make an onion and tomato chutney, by frying onion until golden then add the grated tomato, ginger and garlic and spices. For presentation: Layer eggplant first, then the chutney and then the yoghurt. Garnish with coriander.