Veggie Dishes

Balsamic Mushrooms

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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

Baruchi Dhal

Ingredients (Step 1):
1/2 cup toor lentils
1/4 cup little yellow lentils (mung)
1/4 cup little red lentils
1 large onion chopped
2-3 tbsp garlic & ginger paste
Salt to taste
Water for boiling

Method (Step 1):
1. Boil all the above till the lentils are cooked and then blend till smooth.

Ingredients (Step 2):
Meat (cooked separately with garlic ginger paste, salt and turmeric)
1 chopped tomatoe tin (blended)
Whole cumin seeds
Oil
Bay leaves
Fennel seed powder
Coriander and cumin powder
Salt to taste
Ginger & garlic paste
Fenugreen leaves (methi)
Phool (soak in water, pick out of the water so to leave the hard bits and dirt behind)
Basaar powder (Pakistani curry powder)
Crushed green chillies
Garam masala
Fresh coriander

Method:
1. Fry whole cumin, bay leaves and fenugreen leaves in oil for a few minutes.
2. Then add the rest of the ingredients, minus the garam masala, phool meat and fresh coriander. Cook till oil bubbles form on the top of the masala.
3. Then mix the meat into the cooked dhal as well as the masala and pool.
4. Simmer this on a low heat for 15-20 min. Sprinkle garam masala and chopped coriander on top.

Note: You can serve the dhal with rice. Simply slice some onions and fry in a pan with oil/ghee, whole cumin, cloves, cinnamon, black pepper corns, bay leafs and few pieces of sliced ginger. Add channa dhal, rice, salt and water. Cook till rice is soft and fluffy.

Enjoy x

Love from Foodie Aisha Haji

Butter Pie

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Ingredients for butter filling:
50 – 100g butter
1 onion diced
1 cup milk
Salt and pepper to taste
6-8 potatos sliced and par boiled

Method for butter filling:
1. Melt butter in a pan and add onions. Cook till soft.
2. Then add the milk, salt, pepper and par boiled potatoes. Mix together.
3. Place the filling in a dish. Cover with shortcrust pastry. Bake in the oven.

Ingredients for shortcrust pastry:
100g plain flour
50g butter or margerine

Method for shortcrust pastry:
1. Rub butter and flour together.
2.  Slowly add a few tablespoons of water till it forms into a dough.

Enjoy x

Love from Foodie Zaynab Kalang

Pav Bhaji

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Ingredients:
4 medium onions
100g peas
100g mushy peas tin
100g chopped tomatoes
100g cauliflower
1/2 capscicum pepper
4-5 garlic cloves sliced
200g butter
30-50g Shan pav bhaji masala mix

Method:
1. Boil the potatoes.
2. Meanwhile melt butter in a seperate pan and add diced onions, peppers and garlic slices. Cook till the onions soften
2. Then add pav bhaji mix and chopped tomatoes to the onions. Let it simmer for 5 mins.
3. Add the boiled and coarsely mashed potatoes (no skins), cauliflower, peas and mushy peas tin. Let it cook for a few minutes.

Serve on toasted buns with chopped tomatoes, sliced onions and lemon.

Note: for an extra kick you can add diced jalapeños.

Enjoy x

Love from Foodie Zaynab Kalang

Sweet & Sour Chickpea Curry

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Ingredients:
2 tins of chickpeas
2 medium potatoes
1 tbsp whole cumin
1 tsp sesame seeds
1 tsp mustard seeds
7-8 curry leaves
1 1/2 tbsp cumin & coriander powder
7-8 tbsp oil
1 tsp tumeric powder
1 tsp salt
1/2 tsp red chilli powder
1/2 tsp crushed green chilies
1 tsp crushed garlic & ginger
2 tbsp amlee
1 tbsp lemon juice
10 tbsp ketchup
7 tbsp passata
2 tbsp ready fried onions
Fresh coriander

Method:
1. In a pan put oil, sesame seeds, mustard seeds and cumin seeds. Let it all fry for a few seconds.
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2. Add the spices and let it fry for a few seconds. Then add ketchup, passata and lemon juice. Mix well and let it cook for a few minutes.
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3. Then add the chopped potatoes. Use the empty chickpeas tin as a jug and add 3 tins full of boiling water cook. Turn the heat down and on leave it on low till the potatoes are nearly done.
4. Add the chickpeas and ready fried onions. Cook for 10-15 min.

Garnish with freshly chopped coriander and serve with sev and freshly sliced onions.

Enjoy x

Love from Foodie Aiysha Haji

Potatoe Skins

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Ingredients:
Potatoes
Cheese
Onions
Salt
Pepper

Method:
1. Cut the potatoes in half length ways and par boil.
2. Remove the potatoes from the boiling water and scoop out the centre. Put the skins aside.
3. Return the potatoes’ insides to boil again.
4. Once cooked mash the potatoes’ insides. Add cheese and onions, then season with salt and pepper.
5. Stuff the potatoe skins with the mixture and grill till brown.

Enjoy x

Love from Foodie Safiya Bangee

Macaroni & Cheese

Ingredients:
Macaroni
4 tbsp butter
2 eggs
180 ml evaporated milk
1 tbsp hot sauce
1 tsp salt
Fresh grinded black pepper
1 tsp mustard
280g cheddar cheese grated

Method:
1. Boil 1 and 1/2 cup macaroni. Drain and return to pot.
2. Melt butter on top by tossing it to give it a coat.
3. Whisk eggs, evaporated milk, hot sauce, salt, pepper, and mustard. Stir into pasta and add cheese.
4. Stir over low heat for a few minutes until creamy.

Note: When reheating leftovers add a little whole milk to restore the creamyness

Enjoy x

Love from Foodie Sahena Bhayat

Baked Bean Pasta

Ingredients:
Chicken breast
Crushed ginger and garlic
Salt to taste
Chunky cut carrots
Peppers
Courgettes
Red chilli powder
Coriander powder
Black pepper
1 tin baked beans
1 jar pasta sauce
Variety of pasta shapes
Soft cheese
Cheese sauce
Cheese
Mixed herbs

Method:
1. Chop onion and fry till soft. 2. Add diced chicken breast, salt, ginger and garlic. Let it cook
3. Add chunky carrots, peppers and courgettes and spices. Then add baked beans and a whole jar of pasta sauce. Let it cook.
4.  Meanwhile boil pasta shapes for 7 minutes or so and drain once cooked.
5. Add pasta to the baked bean and tomatoe sauce. You can also add some philadelphia cheese.
6. Make a white cheese sauce. 7. Put one layer of pasta at the bottom of a dish, top with cheese sauce, cheese, then pasta again, cheese sauce, cheese and sprinkle with mix herbs.

Enjoy x

Love from Foodie Afifa Batan

Sweet & Sour Chickpeas

Ingredients:
1 Chickpea tin
1 Tomatoe tin
Mustard seeds
Curry leaves
Red chilli powder
Tumeric
Cubed potatoes
Sugar/ghor
Red onions
Crushed ginger and garlic
Tamarind/Amli sauce
Lemon juice

Method:
1. In a pot add some mustard seeds and curry leaves. Temper on low heat.
2. Add oil and 1/2 tin of chopped tomatoes (blended), salt, red chilli powder, tumeric and crushed garlic and ginger. You may wish to add some quarters of potatoes. Leave to simmer.
3.Rinse and drain a can of chick peas and add to the pot.
4. Put in some amli sauce,  lemon juice and some ghor/sugar.
5. Once cooked through serve with chopped red onions and fresh coriander. You can also add hev/sev.

Enjoy x

Love from Foodie Mariam Kika