Ramadhan Specials

Sausages in a Blanket

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Ingredients:
2lb mince
Handful of coriander
Salt
Pepper
2 tsp garlic and ginger paste
4 tsp tandoori powder
2-3 tsp cumin powder
Green chillies to taste
1-2 onions (diced and water squeezed)

Method:
1. Put the mince in a blender for a few minutes. Then add the spices and further blend. 
2. Take out the meat and make into sausage shapes.
3. Then place on a baking tray with a less than a few tbsp of boiling water.
4. Cook in a preheates oven for 15-20 mins. Leave to cool.
5. When cool wrap in puff pastry and now they are freezer suitable or bake fresh.

Enjoy x

Love from Foodie Zeynab Kalang

Garlic Sauce

Ingredients:
1 tbsp butter
1 tsp garlic paste
Drop of lemon juice
Pinch of salt
Pinch of red chilli powder
1 tbsp mayonnaise

Method:
1. Boil all the above ingredients together. Serve with chips or salad

Note: You can add cheese on top of your garlicky chops and grill till it melts.
Enjoy x

Love from Foodie Ayesha Kasu

Nandos Chicken Strips

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Ingredients:
500g chicken breast (cut into strips)
Salt to taste
Red chilli flakes/chilli powder
Salt to taste
1/2 tsp lemon juice
1 tsp Nandos lemon & herb
1 tsp Nandos peri peri sauce
1 tsp Nandos garlic sauce
2-4 tbsp yoghurt

Method:
1. Marinate the chicken strips in the above ingredients and leave in the fridge for at least an hour.
2. When ready to cook, add 2 tbsp butter to a frying pan, less than a 1/4 cup of water and you marinated stripa. Cook till chicken is cooked and the water has evaporated.

Enjoy x

Love from Foodie Ayesha Kasu

Al Baik Chicken

Ingredients (Marinade):
1 1/2lb chicken pieces (whole, drumsticks or legs; whichever you prefer)
1 beaten egg
2 tbsp plain flour
2 tbsp corn flour
1 tsp ginger paste
1 tbsp garlic paste
1 tbsp soya sauce
1 tsp vinegar
1 tbsp lemon juice
chilli powder to taste
1 tsp cinnamon powder (optional)
1 tbsp paprika
salt to taste
½ tsp ground black pepper

Method (Marinade):
1. Marinate the chicken in all the above ingredients, cover and leave in the fridge for at least 4 hours oe preferably overnight.

Ingredients (Coating):
1/2 cup plain flour
1/2 tsp chilli powder
A large plastic sealable bag

Method (Coating):
1. Mix the flour and chilli together and put in the sealable bag.
2. Then place a few pieces at a time of the marinated chicken to the bag and shake to coat it with the coating. Repeat till all the chicken is coated.
3. Heat oil on high, add the chicken pieces without overcrowding in 2-3 batches. Then lower the heat and fry again till cooked.

put few pieces of chicken in the flour bag and shake to make sure each piece is well coated with the flour. This helps give the chicken a perfect rough and crispy surface. Drain and serve with fries.

Enjoy x

Love from Foodie Ayesha Kasu

Bottle Gourd/Doodhi Pakoras

Ingedients:
Small bottle gourd grated
1-2 tsp yoghurt
2 handfuls gram flour
Sprinkle of wheat flour, cornflour and
1/4 tsp garam masala
Pinch of turmeric
1/2 tspn ginger and garlic paste
Salt to taste
Green chillies to taste
Fresh coriander
1 1/2 tbsp oil

Method:
1. Mix all the ingredients together to make a smooth paste. Add a little water if needed.
2. Slowly drop a tablespoon at a time in to hot deep oil. Fry untill golden brown.

Enjoy x

Love from Foodie Ayesha Kasu

Milk Ghas/Set Falooda

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Ingredients:
6 cups of milk
1 1/4 tsp falooda/ghas (agar agar) powder
1 tin carnation milk
1 tin condensed milk
Ice cream essence
Food colouring
Ground almonds & pistachios (optional)
Cardamom

Method:
1. In a sauce pan add milk and ghas powder. Once the milk is warm add carnation milk. Keep stirring and bring to a boil.
2. Then add condensed milk. Add colour of your choice and essence.
3. Set in individual bowls or one big bowl. Leave in the fridge until set. 

Enjoy x

Love from Foodie Ayesha Kasu

Sehri/Suhoor Smoothies

Tips to remember:
1. Best dates to use for smoothies are Medjool; pitted and sliced.
2. Soak dates in milk/water for few hours before use.
3. Substitute yogurt and milk interchangeably if desired.
4. Skimmed milk/ Low fat blends are better.
5. Add oat bran, almonds, flaxseed (linseed) etc for a healthier and energising kick.
6. Freezing the fruit before blending will provide a creamier texture.

Vanilla-Date Breakfast Smoothie:
• 1 cup yogurt
• 1 cup milk
• 4-7 dates (soaked in milk overnight)
• 1/2 tsp vanilla extract
• 2 cups ice cubes (optional)
Blend – 2-3 Glasses

Simple Banana Oat Bran Smoothie:
• 1 ½ cup milk
• 1 tbsp oat bran
• 1 banana
• 4 dates (soaked in the milk overnight)
• Vanilla extract (optional)
Blends –  2 Glasses

Banana & Date Smoothie
• 250 ml plain yogurt
• 120 ml milk
• 120 ml fresh dates
(soaked overnight in milk)
• 2 bananas (sliced)
• 8 ice cubes (optional)
Blend – 2 to 3 glasses

Strawberry & Date Smoothie
• ½ cup strawberries
• ¼ cup almonds, soaked
• 3 dates (soaked in milk overnight)
• 1 cup water or milk
Blends – 2 Glasses

Spiced Banana Date Smoothie
• 1 cup Milk
• 4 dates (soaked overnight in milk)
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/8 tsp nutmeg
• 1/8 tsp ginger
• 1/8 tsp garlic cloves
• 1/8 tsp chilli powder (optional)
• 1/16 tsp cayenne pepper (optional)
• 3/4 cup banana (sliced)
• 3/4 cup ice cubes (optional
Blends – 2 Glasses

Dates &  Cornflakes Smoothie
• 1 cup milk
• 4 dates (soaked overnight in milk)
• 2 tbsp cornflakes
• 1 tsp honey (optional)
• Crushed ice cubes
Blends – 2 Glasses

Yoghurty Kebabs

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Ingredients (Kebab Tomatoe Gravy) :
5-10 sheesh kebabs (cooked & sliced)
Naan/pitta bread
Fresh red peppers diced
Chopped coriander
Parsley
1 onion sliced
1/2 Tomato tin (blended)
3/4 tsp coriander powder
3/4 tsp cumin powder
Salt to taste
Chilli powder to taste
Crushed ginger and garlic
Fresh green chillies to taste
Turmeric
Ground pepper

Method (Kebab Tomatoe Gravy):
1. Soften the  onions on oil th en add all the spices, green chillies, garlic and ginger as well as the tomatoe tin.
2. Spread pieces of the bread onto the bottom of a dish and sprinkle over half the red peppers and herbs (parsley and coriander).
3. Spread half the warm tomatoe gravy over it and then arrange the kebabs on top. Then pour the other half of the gravy on top.

Ingredients (Yogurt Sauce):
1/4-1/2 cup of Greek yoghurt
Blended Garlic
Parsley
Salt

Method (Yogurt Sauce):
1. Combine all the ingredients together to form a smooth paste.
2. Add the other half of the parsley, coriander and peppers to the kebabs. Then pour this on top of the kebabs and gravy.

Ingredients (Butter Sauce):
1 tbsp melted butter
Chilli powder

1. Mix the butter sauce ingredients together and pour onto the kebabs, gravy and yogurt. Garnish with fresh chillies.
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Enjoy x

Love from Foodie Ayesha Kasu

Battered Lamb Chops

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Ingredients:
500g chops
Crushed garlic and ginger
Crushed green chillies
Corinader powder
Cumin powder
Salt
Pepper
Red chilli powder
Oil
Seasoned flour w/ salt &  pepper
Seasoned eggs 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.

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Enjoy x

Love From Foodie Zeynab Kalang

Oaty Melting Moments

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Ingredients:
6oz caster sugar
8oz softened butter
Couple of drops vanilla extract/flavouring
10oz self raising flour
4oz porridge (more if you want)
Glacé Cherries (optional topping)
2 egg yolks

Method:
1. Pre-heat oven and line baking trays.
2. Mix butter, sugar and egg yolks.
3. Then add vanilla; then add flour. Beat to a soft dough and roll it in to small balls.
4. Dip each ball into oats, flatten a little and add cherries as a topping. Then bake for 20 minutes until golden and brown.

Enjoy x

Love from Foodie Humairah Batan