Ingredients:
500g chops
Crushed garlic and ginger
Crushed green chillies
Coriander powder
Cumin powder
Salt
Pepper
Red chilli powder
Oil
Flour seasoned w/ salt & pepper
Eggs seasoned w/ salt and green chillies
Method:
1. Marinate meat in the above ingredients overnight minus the eggs and flour.
2. Dip in seasoned flour then seasoned eggs and fry for 3-5 mins on each side.
Enjoy x
Love From Foodie Zeynab Kalang
Ingredients:
1lb mince meat
1/2 lb diced onions
2 tsp cumim powder
2 tsp coriander power
1/2 tsp turmeric powder
Salt to taste
Red chilli powder to taste
Crushed green chillies to taste
1 tsp crushed ginger and garlic
1/2 bunch chopped coriander
2 handfuls gram flour
1 egg
Method:
1. Mix all the ingredients together minus the egg and flour and leave to marinate in the fridge overnight.
2. When ready to cook add the egg and gram flour and mix all together. Shape the mixture into burger sized shaped or into long kebabs shapes.
3. Fry in hot oil until golden brown. Drain onto some kitchen roll and then wrap in foil to be baked in the oven for a little while.
Enjoy x
Love from Foodie Ayesha Kasu
Ingredients:
500g spaghetti
2-3 tbsp spoon oil
Green chillies
1-2 tsp chillies
Black pepper
3 garlic cloves
Green, yellow and red pepper
200g mushrooms
Chopped coriander
Method:
1. Fry all the spices in oil.
2. Add the vegetables till cooked.
3. Add boiled spaghetti. Mix together and serve with chopped coriander.
Note: you can add any other vegetables you would like.
Enjoy x
Love from Foodie Zeynab Kalang
Ingredients:
1 cup gram flour
1 cup yogurt
2 cups water
1/2 tsp tumeric
1/2 tsp hanchauro
1-2 tsp salt
1-2 tbsp oil
Method:
1. Mix the first three ingredients in blender.
2. Add the rest of the ingredient and mix with a spoon.
3. Microwave in intervals, mixing to ensure there are no lumps in between each heating; 2 mins – 2 mins – 2 mins – 1 min.
4. Smooth the mixture thinly on the back of metal trays with a metal spatula. Let it set for 10-15 mins. Then slice and roll.
5. Fry in no oil sesame seeds, mustard seeds, curry leaves and whole chillies. Sprinkle over the khamri with some chopped coriander.
Enjoy x
Love from Foodie Zeynab Kalang
Ingredients for chicken:
1kg chicken fillet (cubed or strips)
1 tsp chicken spice
1 tsp garlic paste
2 tbsp vinegar
Chilli powder to taste
Ground pepper to taste
Salt to taste
Method for chicken:
1. Marinate the chicken in the above
ingredients.
2. When ready to cook add 1/2 cup of water and cook the chicken until tender. You can also add sliced onions. Then add the sauce below.
Ingredients for sauce:
Cornflour
100g butter
2 cups water
2 tbsp vinegar
1-2 tbsp nandos garlic sauce
1 tbsp peri-peri sauce
3 tbsp tomato sauce or chilli sauce.
3 tbsp soy sauce
3 tsp sugar/or 1 tbsp honey
Salt to taste
Crushed garlic
Pinch of turmeric
Red food colouring (optional)
Method for sauce:
1. Make a paste with 3 tbsp corn flour and some water. Set aside.
2. Boil the rest of the ingredients above together.
3. Once boiled pour the sauce onto the chicken and cook together for a little while. Add the corn flour paste and cook till the gravy becomes thick.
4. Finally garnish with fresh green pepper, fresh coriander and some chopped spring onion. Serve sizzling with roti or naan.
Enjoy x
Love From Foodie Ayesha Kasu
Ingredients:
Oil
4 Sheesh Kebabs (KQF)
2 medium – small onions
1 large chicken breast (small cubes)
1 green and red pepper (large cubes)
500g pasatta
1/3 bottle of Asian Sweet Chilli Sauce (Aldi brand)
2 tsp tandoori masala
1 1/2 tsp cumin powder
1 tbsp crushed ginger & garlic
2-3 chopped fresh green chillies
1 tsp any steak spice
(Amina’s Steak&Chops)
1/2 chilli powder (optional)
Salt to taste
Sprinkle of sugar
Method:
1. Marinate the chicken in the tandoori masala, cumin powder, steak spice, ginger & garlic. Set aside.
2. Chop finely and fry the two onions in a wok or large frying pan in about an inch of oil till brown on the edges and slightly crispy.
3. Meanwhile take your Sheesh Kebabs and grill them till brown and slice. You can also slice them and fry em in a pan with some oil. This is to ensure they retain their shape when added to the curry.
4. Once onions are done add the chopped chillies and peppers to the hot oil and let it cook for less than a minute on absolute low heat.
5. Then add the pasatta to the wok. Sprinkle salt, sugar and red chilli powder; as well as the sweet chilli sauce. Add more oil if necessary. Cover and let it cook on medium heat till the pasatta darkens and oil appears at the top.
6. Add the the marinated chicken and cook for a little while on medium to low heat till the chicken is cooked.
7. Finally add the Sheesh kebab pieces and stir thoroughly. Taste and adjust the salt if necessary.
Serve with naan or rotis sprinkled with spring onions and chopped fresh coriander.
Enjoy x
Ingredients for filling:
1/2 pound chicken breast cut into tiny pieces
1/2 pound potatoes boiled and mashed
1/2 mix vegetables boiled (frozen)
Green chillies to taste
Salt to taste
Crushed ginger/garlic
Coriander powder
Cumin powder
Fresh coriander
Method for filling:
1. In a pot melt some butter on the stove and then add the chicken with all the masala.
2. Then add the boiled mixed vegetables. Cook until the chicken is tender.
3. Finally mix in the mash potatoes and fresh coriander. Thereafter shape into kebabs. At this point you can freeze them to be fried in the batter at a later date.
Ingredients for batter:
1 cup self-raising flour
Salt to taste
Chilli powder
Pinch of tumeric powder
Water as required
Method:
1. Combine all ingredients for the batter together. Add just enough water to make a smooth paste.
2. Dip the kebabs into batter and fry in shallow oil until crisp on both sides.
Enjoy x
Love from Foodie Ayesha Kasu
Ingredients:
Large mushrooms
Jalapeno peppers
Cheese
Balsamic vinegar
Oil
Method:
1. Place a little oil in a frying, add a couple of teaspoon oil. Place the mushrooms in the pan stem side up.
2. Put some chopped jalapeños, cheese inside the mushrooms. Then sprinkle some balsamic vinegar on top and chilli flakes. Fry for a few minutes till bottom of the mushrooms are done
3. Then place the pan with the mushrooms in it under the grill on low heat till the cheese has melted and mushrooms are cooked. the mushrooms with chopped jalapenos and sliced cheese.
Enjoy x
Love from Foodie Aiysha Haji
Ingredients:
Chicken (Legs/Drumsticks)
Red chilli powder
Crushed chilli flakes
Salt to taste
Crushed garlic
Crushed ginger
Corinader and cumin powder
Pinch of tumeric powder
2 tbsp lemon juice
3 tbsp tomato ketchup
2 tbsp tomato puree
3 tbspn of Nandos Peri Peri Sauce
Method:
1. Marinate the chicken pieces in the above ingredients.
2. When ready to serve fry the chicken in oil and then bake till crispy in oven.
Enjoy x
Love from Foodie Afifa Batan
Ingredients for chicken:
2 chickens (8 pieces)
3 teaspoons of lemon juice
2 teaspoons of vinegar
1 teaspoon ground pepper
Crushed ginger and garlic
Salt to taste
Ground fresh green chillies to taste
Chilli powder to taste
Method for chicken:
1. Marinate the chicken in the above ingredients overnight.
2. Fry the chicken in hot oil till golden brown.
Ingredients for sauce:
1 bottle hot and sweet tomato chilli sauce (East end)
Ground pepper
Salt to taste
Chilli powder to taste
Method for sauce:
1. In a pot heat a little oil and add the above ingredients.
2. Stir and leave to simmer on low heat for a little while.
3. Place the chicken in a roasting tray, pour the sauce over the chicken, cover with foil and bake in a preheated oven till cooked through.
Serve with chips or rice.
Note: Many Foodies who were unable to get hold of the East End sauce have tried many other tomatoe & chilli sauce combinations which work well also. Tomatoe ketchup is also an option as the main ingredient in the sauce.
Enjoy x
Love from Foodie Ayesha Kasu
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