Month: January 2014

Butter Chicken Biryani

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Ingredients:
500g Chicken
Oil
Butter
1tbsp tandoori masala (Chachas)
1tsp coriander powder
2tbsp Biryani masala
1tsp Fenugreen leaves (fresh or dry)
Lemon juice
1 tin chopped tomatoes blended
Sweetcorn
New potatoe tin
200g double cream
1tbsp ginger and garlic crushed
1tsp green chillies
3 tbsb yogurt
Rice
Boiled eggs
Fresh coriander for garnishing

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Method:
1. Marinate chicken in green chillies, yogurt and half the tandoori masala overnight  or two hours. Soak 1 cup rice in cold water.
2. Heat oil and butter in a pan, add fenugreen leaves, garlic and ginger and fry for a minute.
3. Add chopped tomatoes and the other half of tandoori masala, coriander powder, black pepper and salt. Let it cook on medium heat till oil comes to the top.
4. Add marinated chicken and cook on low heat for a about 6 mins. Meanwhile boil eggs and fry potatoes (or use tin new potatoes if in a hurry).
5. Once chicken looks half cooked (white in colour) add double cream and potatoes and mix.
6. Then add one cup water and rice. Add salt to taste. Cook on high heat for 4 to 5 mins and then low for about 10 to 15 mins. Add water if needed during cooking time.
7. Once cooked garnish with chopped coriander, fried onions, spring onions and sliced boiled egg.

Enjoy x

Hot Chocolate Pudding

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Ingredients:
3.5 oz dark chocolate (has to be 70% cocoa)
3.5 oz butter
2 oz sugar
2 eggs and 2 extra egg yolks
1.5 oz self raising flour
1 inch of water

Method:
1. Melt the chocolate and butter over water very slowly then leave to cool.
2. In a bowl add eggs and egg yolks and sugar then beat really well. The mixture should double in volume.
3. Add cooled chocolate mix slowly to the mixture and gently fold in.
4. Then fold into the mixture the self raising flour.
5. Butter moulds (foil ones can be bought from Tesco) and divide the mixture between four moulds.
6. Cook in preheated oven at gas mark 6 for 9/10 mins and a maximum of 11/12 mins.
7. Remove the puddings from oven and leave to stand for 2 mins. Then serve with whipped/clotted cream.

Enjoy x

Love from Foodie Afifa Batan

Viennese Fingers

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Ingredients:
9oz butter
2oz icing sugar
2oz cornflour
9oz plain flour
1/2 tspn vanilla essence

Method:
1. Cream butter and sugar really well till light and fluffy.
2. Mix in the plain flour.
3. Pipe out into the lengths required
4. Cook in oven at gas mark 5 or 160 degrees for 8 to 10 mins.
5. When cool decorate ends with melted chocolate.

Enjoy x

Love from Foodie Afifa Batan

Easy Stove Top Biryani

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Ingredients:
1 &  1/2kg chicken (2 chickens medium piece)
1 cup yogurt
1/4 tsp tumeric
1tbsp crushed garlic and ginger
1tbsp cumin powder
1tsp coriander powder
2 tbsp red chilli powder
Salt to taste
150g fried onions
1 bunch fresh chopped coriander
1 bunch mint finely chopped
pounded green chillies to taste
1/2 cup oil
2 tbsp lemon juice,
Spice powder: crushed 2 cinnamon sticks; 3 cloves, 3 star anise, 6 cardamon pods, 1 tsp whole cumin, 6 pepper corns OR 2tbsp biryani powder OR whole hard spices

Method:
1. Marinate the meat with all the spices and ingredients till the whole spices on list in fridge overnight.
2. Soak basmati rice in water for minimum one hour.
3. Heat water in a pan, add salt and 1tbsp oil and rice. Cook the rice 3/4 of the way and switch off cooker but leave rice in the water.
4. Layer the marinated chicken in the bottom of another seperate pot. Drain rice and later in top. Sprinkle with fried onions, clarified butter/ghee and saffron (soaked in milk)
5. Cover and seal lid with something heavy on top. Cook on full heat for five mins. Then reduce heat to low and put a flat crepe/roti pan under the pot and cook for 30 mins. After which switch off cooker but don’t open pan for a further 40 mins.

Enjoy x

Love from Foodie Safiya Bangee

Sindhi Biryani Two Ways!

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Ingredients (1):
Oil
Shaan Biryani Mix
Meat/Chicken
Salt
Crushed garlic and ginger
Plain Yogurt
4-5 Fried Onions
2-3 Medium Tomatoes
Eggs (boiled)
Potatoes (fried)
Chopped Coriander
Rice

Method (1):
1. Marinate the meat in yogurt, crushed garlic and ginger and the Biryani masala. 2. Fry onions till brown and add chopped tomatoes. Add salt to taste.
3. When tomatoes go soft add marinated meat. Let it cook.
4. Fry chopped potatoes and boil eggs at this point if you have not already.
5. Cook rice 3/4 of the way. Then spread some rice at the bottom of a pot, then some of the meat mixture, layer with eggs and potatoes and top up with rice. Garnish with chopped coriander.
6. Let it cook on stove till steamed through.

Enjoy x

Love from Foodie Yasmin Amujee

Ingredients (2):
Oil
Shaan Biryani Mix
Meat/Chicken
Salt
Whole cumin
Cardamon
Cinnamon
Whole black pepper
Green chillies
Crushed garlic and ginger
4-5 Fried Onions
1 tin chopped tomatoes
Eggs (boiled)
Potatoes (fried)
Rice

Method (2)
1. Put chicken in a pan with garlic ginger and salt. Cook till water from chicken has burnt off. Leave chicken to one side.
2. Then in another pan put plenty of oil and fry the onions, whole cumin and cinnamon. When brown add the cardamon, whole black pepper, crushed garlic, ginger, green chilies and salt. Fry for a few seconds.
3. Then add a blended tin of chopped tomatoes. Add Shaan shindi masala packet and cook masala till water has burnt out of it and oil is floating on top.
4. Take the onions and Tomatoe mixture off the heat and add chicken. Masala for Biryani is ready.
5. Cook rice 3/4 of the way. Then spread some rice at the bottom of a pot, then some of the meat mixture, layer with eggs and potatoes and top up with rice.
6. Let it cook on stove till steamed through.

Enjoy x

Love from Foodie Aiysha Haji

Roasted Lamb/Ribs

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Ingredients:
4lbs lamb or ribs
Oil
3tsp cumin and coriander powder (mixed)
3tsp cumin powder
1tsp whole cumin
Salt to taste
1tsp black pepper
4-6tsp crushed garlic&ginger
4tsp tandoori powder
Juice of one lemon
Chilli flakes to taste
1-2tsp red chilli powder
2tsp of fresh chilli and coriander blend.

Method:
1. Mix together all the ingredients for the marinade.
2. Knife the meat. Smother the marinade all over the lamb/ribs and leave to marinate in the refrigerator for a few days.
3. Place in a roasting tray and drizzle with oil and cover with foil.
4. Cook in a preheated oven at approx 180°c (gas mark 6) for a few hours depending on size of meat.
5. Keep adding a bit of boiling water to the tray as needed.
6. Once cooked serve with garlic mushrooms, roast potatoes, Yorkshire puddings and gravy.

Enjoy x

Love from Foodie Zeynab Kalang

Spinach Cannelloni

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Ingredients:
200g fresh spinach
250g ricotta cheese (or cheddar)
2 egg yolks beaten
1 garlic glove crushed
100g grated cheddar cheese
100g finely diced chicken
100g finely diced mushrooms
1 onion finely diced
1 red pepper finely chopped
250g cannelloni tubes
700g pasatt
2tbl spoon olive oil

Method:
1. Cook chicken in crushed garlic and ginger.

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2. Blend all ingredients on list above  up till the cannelloni tubes.
3. Fill this mixture using a piping bag into the pasta tubes. Place in a pyrex dish.

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4. Cover with pasatta, salt, pepper and nutmeg. Drizzle with olive oil and sprinkle with cheese.
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5. Cover with foil and bake in preheated oven at 200°c/180°c or gas mark 6 fir 20-30mins. Then uncover and bake for further 20 mins.

Enjoy x

Love from Foodie Zaynab Kalang

Cookies and Cream

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Ingredients:
Maryland cookies
Cream
Hot choc powder

Method:
1. Whisk cream but not too thick.
2. Make a bowl of hot choc using the powder and water.
3. Dip the cookies in hot chocolate and put in a dish.
4. Then add a layer of cream and repeat with a layer of cookies. Repeat till you have a few layers.
5. Sprinkle hot chocolate powder on the top of the last layer of cream.

Enjoy x

Love from Foodie Zeynab Kalang