Mains

Creamy Pasta

Ingredients:
250g pasta boiled
1 med onion finely chopped
1 punnet mushrooms
¾ cup mix veg
2tbs Butter
1tbs ground garlic
1tbs green masala
1tbs Aromat (optional)
¼ tsp white pepper,
1 packet Knorr cheese pasta sauce
1 packet Knorr pasta mushroom sauce
1 cup fresh cream
½ cup water
½ cup grated cheese

Method :
1. Boil pasta and keep aside.
2. Braise onions in butter with garlic and all spices. Mix well.
3. Add mushrooms and vegetables and cook.
4. Mix sauces in water to form paste. Add to veg and add fresh cream. Let it simmer.
5. Toss in pasta and mix well. 6. Place mixture in casserole dish, sprinkle cheese over and warm in oven till cheese melts over.

Enjoy x

Love from Foodie

Quick Chicken Balti

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Ingredients:
Oil
Chicken breast
Salt
Cayenne pepper
Crushes gaQuickrlic
Basaar
Vinegar
Green peppers
Ketchup
Mayonaise
Spring onions
Shallots

Method:
1. Put oil and boneless chicken in a pan. Add 1 and 1/2 tsp salt, 1/2 tspn black pepper, crushed garlic,1 tsp cayenne pepper, 1 to 2 tsp basaar (Pakistani curry powder).
2. Mix and let it cook in its own juices and vinegar for 5 mins.
3.  When chicken is almost cooked, add green capsicum pepper cut into small pieces and 1 heaped tsp of paprika.
4. Mix thoroughly and then add 1 and 1/2 tsp of cornflour to the side of the pot ans gradually stir in.
5. Add 2 squeezes of tomatoe ketchup, a generous tbsp of mayonnaise and add quartered shallots or/and spring onions if u have.
6. Once onions have sauteed garnish with coriander. Serve with roti, naan or stuff into a pitta bread pockets with mint & cucumber coleslaw and green salad.

Enjoy x

Love from Foodie Hajra Bhayat

Lahori Fish Masala

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Ingredients:
Oil
Fish of your choice
Shaan Lahori Fish Masala packet
Coriander stems
Green chillies
Tumeric
Crushed Garlic
2 tins of chopped tomatoes
Bay leaves
Whole cumin
Curry leaves

Method:
1. Clean and cut your fish into chunks and leave it to marinate in the lahori fish powder.

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2. For the masala/curry paste- blend together coriander stems, spring onions, garlic, salt, green chilies, turmeric, some of the lahori fish masala and tinned tomatoes.

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3. Then deep fry your marinated fish in a non stick wok till it is cooked. Take the fish out and leave to one side.

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4. In the same oil put some freshly chopped spring onions, whole cumin and curry leaves. Then fry for a couple of seconds.

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5. Now add the masala/curry paste blend. Cook till the masala/curry thickens a bit.
6. Sprinkle red chilli powder, some lahori fish powder and a few drops of lemon juice. Mix and add salt if needed.

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7. Now remove the excess oil but be sure to leave enough so that the masala does not dry out.
8. Then add the fried fish to the masala.

Garnish with chopped coriander. Serve with roti or rice.

Enjoy x

Love from Foodie Aiysha Haji

Mince Lasagna

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Ingredients:
1 lbs mince
680ml pasta sauce
1 large onion
Whole cumin
Crushed ginger and garlic
Green chilli to taste
1tbs cumin and coriander powder
Veggie seasoning (clubhouse)
1 cup water
Salt

Method:
1. On a medium heat – braise onions in olive oil with whole cumin in a pot for 5 minutes. Then add the ginger and garlic along with the cumin and coriander powder.
2. Add two large spoons of pasta sauce to the pot and mix. Then throw in washed and drained mince. Mix and let it brown.
3. Add chopped green peppers, mushrooms and any other veggies you may like but not too many as there should be more meat.
4. Once mince is cooked, add the rest of the pasta sauce. Add two tbs of veggie seasoning and simmer on low to medium heat until it’s bright red.
5. Then add chopped mint leaves and coriander.
6. Now arrange your lasagna sheets and mixture and bake.

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Enjoy x

Love from Shahina Bhayat

Chicken Tagliatelle

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Ingredients:
Oil
Chicken breast cubed
Single Cream
Spring Onions
Sweetcorn
Green peppers
Green chillies
Crushed garlic
Cumin powder
Salt
Tagliatelle Pasta

Method:
1. In a pot lightly cook spring onions in oil.
2. Add chicken and the green chillies, crushed garlic, cumin powder and salt. Mix till the spices and chicken are well incorporated.
3. Add sweetcorn and cubed green peppers and let it the chicken and vegetables cook.
4. Meanwhile in a separate pot boil the tagliatelle pasta with salt on a medium heat for eight minutes.
5. Once chicken and the pasta are cooked; drain the pasta and add to the chicken.
6. Lower the heat, add single cream and stir.

Serve with cheese and black pepper sprinkled on top.

Enjoy x

Love from Foodie Amina Batan

Butternut Squash Soup

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Ingredients:
Olive oil
Butternut squash
Carrots
Peppers
Salt
Black pepper
Chinese 5 Spice
Onions
Chilli flakes
Crushed ginger and garlic
One stock cube
Chopped coriander

Method:
1. Peel, deseed and chop the butternut squash into big chunks. Chop the carrots and peppers also and spread it all on a roasting tray. Season with salt and black pepper,  a pinch of Chinese 5 spice, a few tablespoons of olive oil and let it roast in a preheated oven at gas mark 6 for 30-45min.
2. In a pot add chopped onions and olive oil and fry till onions are soft.
3. Then add a big pinch of chilli flakes (more if you like it spicier) and 1tsp of crushed garlic, a couple of chicken/veg stock cubes and boiling water. Mix till the stock cubes dissolve.
3. Add the roasted butternut squash, carrots and peppers to the pan and simmer for 20min.
4. Then blend the mixture with a hand blender till you get a smooth soup-like consistency. Adjust the salt according to taste.
5. Add a few tablespoons of cream and mix.

Garnish with chopped coriander and serve.

Enjoy x

Love from Foodie Aiysha Haji

Chicken Chow Mein

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Ingredients:
Chicken breast cubed
2tsp monosodium glutamate
1tsp paprika
1tsp ginger powder
1tsp crushed garlic
1tsp chilli flakes (more if you like it spicy)
1tsp sugar
1tsp aromat
1tsp corn flour mixed in little water
Vinegar
Soya sauce
Salt
Oil
Julienne carrots and red peppers
Beansprouts (optional)
Egg/stir-fry noodles

Method:
1. Leave some finely sliced chillies to soak in vinegar. This will be your concoction served with the chow mein.
2. Marinate the chicken in all the ingredients above up to and including the salt for at least 15 minutes
3. Cook the chicken in a wok with 2 tblspn oil till brownish in colour. Then take it out and set aside.
4. Add julienne carrots, bean-sprouts and red peppers to the wok. Then sauté for a few mins till the vegetables soften and are cooked. Meanwhile boil the egg noodles (pre-cooked noodles are a quicker option).
5. Then add both the noodles and the cooked chicken to the vegetables mix. Mix and let it cook for a few minutes so the flavours can be fully incorporated into the noodles.

Garnish with chopped spring onions and serve with a splash of the vinegar concoction.

Enjoy x

 

Pakistani Brown Rice

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Ingredients:
1 & 1/2 lbs meat or 1 whole chicken
2 &1/2 cups rice
3-4 cups water
1/2 cup butter
1 & 1/2 Onions
Crushed ginger and garlic
Red chilli powder
2 whole green chilies,
Whole cumin
Bay leaves
Cardamon pods
1& 1/2 handfuls whole masala mix
Salt

Method:
1. Boil meat with masala mix, ginger and garlic and 1 chopped onion.
2. Soak 1 & 1/2 tsp whole jeeru, 2 fresh green chillies, 2 bay leaves, 2 big cardamon pods and a pinch of whole pepper on the side in some water.
3. Once meat is cooked sieve out the masala mix and leave the water as stock for the rice later. Put the meat aside also.
4. Wash the rice and leave to soak in cold water.
5. Meanwhile slice the rest of the onions thickly and cook in melted butter in a pot until brown.
6. Sieve and add the soaked whole jeera and accompanying spices to the onions (from step 2) discarding of the water. Put the lid on the pot and let it sizzle for two minutes.
7. Then add the meat, red chillies, green chillies, salt and 2tbsp ginger and garlic.
8. Once it is brown add the stock from the meat according to the rice (2:1 ratio in cups) and salt to taste. Stir once and let it cook on low heat till rice is cooked.

Note:
When cooking with chicken cook the chicken with the onions (at step 5). Boil water with the masala mix separately to create the stock for the rice.

Enjoy x

Love from Foodie Hajra Bhayat