Celebs share their favourite lockdown recipes

Local radio and television presenter Kriya Gangiah and comedian Nicholas Goliath have turned into budding chefs during the lockdown. They share some of their favourite dishes.

What started out as some friendly Instagram banter has become a fully-fledged food fight as local radio and television presenter Kriya Gangiah and comedian Nicholas Goliath try and outdo each other with their culinary creations. “I love to cook and I have been enjoying the freedom to recreate some of my most loved recipes as well as the opportunity to try a few new ones,” Kriya says. “It seems Nicholas and I have the same taste in food because we have been really impressed with what the other has been whipping up during this period. So much so that we challenge each other to really put our best foot forward and create some really delicious, but easy dishes.”

ALSO SEE: 3 one-dish lockdown meals under R100

Kriya’s easy homemade falafel

“I love middle eastern food and not being able to get my fix from my favourite restaurant was starting to get to me,” Kriya explains. “So, I decided it was time to pull out this old recipe and enjoy a batch of homemade falafels.”


  • 1 can chickpeas, drained
  • 1 can sweetcorn, drained (optional)
  • 4 cloves garlic
  • ¼ onion, roughly chopped
  • 2 tbsp freshly chopped coriander
  • 1 tsp ground cumin
  • 3 tbsp all-purpose flour
  • Salt to taste
  • Freshly ground black pepper
  • Vegetable oil, for frying


  1. Lightly roast the chickpeas and sweetcorn in the oven to get rid of any excess water.
  2. Throw everything into a blender, pulse until mixture is coarse – do not over blend!
  3. Roll into little falafel balls and chill in the fridge while the oil heats up.
  4. Fry falafels until golden, then transfer to a paper towel-lined plate. You can season with salt if needed.
  5. Enjoy these with pita bread and a homemade tzatziki sauce.

Lockdown recipes - falafel

ALSO SEE: Garlic pitta bread sticks

Nicholas’ creamy butter chicken

“Butter chicken has been a staple in our family for years and my 6-year-old son helped us develop this new recipe we use in our household,” Nicholas says. “With winter around the corner, this is the perfect comfort meal!”


For the marinade:

  • 1 lemon, juiced
  • 2 tsp ground cumin
  • 2 tsp masala
  • 1-2 tsp hot chilli powder (depends on how spicy you like it)
  • 200g natural yoghurt or cream (I sometimes add a little extra for more gravy)
  • Salt and pepper to taste

For cooking:

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 tsp ginger garlic
  • 1 green chili, deseeded and finely chopped (optional)
  • 1 tsp garam masala
  • 3 tbsp tomato purée
  • 50g flaked almonds, toasted
  • 500g skinless, boneless chicken breasts


  1. In a medium bowl, mix all the marinade ingredients. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hour.
  2. In a pot, heat the oil and add the onion, ginger, garlic and green chlili. Fry on medium heat until onions are soft and golden.
  3. Add the spices with the tomato purée and cook for a further 2 minutes until fragrant, then add the marinated chicken.
  4. Cook for 15 minutes, then add any remaining marinade left in the bowl.
  5. Simmer for 5 minutes, then sprinkle with the toasted almonds.
  6. Serve with your freshly made roti and enjoy.

Lockdown recipes - butter chicken

ALSO SEE: Chef Zanele’s easy prawn curry recipe

Kriya’s effortless roti

“I always like a good challenge and when Nicholas started sending me pictures of all these mouth-watering dishes he has been whipping up, I knew the challenge was on,” Kriya says. “After seeing his delicious Butter Chicken recipe, I knew that I wanted to make some homemade rotis. Having roti was always a treat in our house. My mom used to make 3 batches at once so we got roti rolls for lunch at school as well – which I loved! It was always fun helping her in the kitchen and it turns out that paying attention then helped me perfect my roti-making style.”


  • 3 cups flour
  • 1 tsp salt
  • 1 ½ cup boiling water
  • 90g butter


  1. Place the flour and salt in a mixing bowl. Crumb in the butter. Try not to melt the butter with your fingers
  2. Pour in the boiled water and mix into a dough.
  3. Roll the dough into a ‘log’ and slice into 12 equal pieces. Roll these into balls.
  4. With a rolling pin, roll each piece out on a flour-dusted surface. (Don’t worry if you don’t get them round the first time, I still struggle).
  5. Place the roti in a hot pan. When small bubbles appear on the surface, flip the roti over.
  6. Drizzle with melted butter, then flip the roti again, drizzle again and then flip for the last time.
  7. Serve while still warm.

Lockdown recipes - roti

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