Vegetable Lasagna

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Ingredients:
1 red pepper
1 green pepper
1 large stem of leek
1 med courgette
1 large carrot
1 medium or large red onion
1 bottle lasagna sauce some Some tinned tomatoes
Spices

Method:
1. Brown some fresh garlic in oil.
2. Then add green chilies, coriander and cumin powder, turmeric, red chilli powder, salt, black pepper and some mixed herbs. Cook for a few minutes.
3. Now add carrots and cook for 3/4 mins. Then add the courgette and let it cook for 8/10 mins. Then add the leeks and Sweetcorn and cook for few more minutes.
4. After this then add the pasta sauce, tomatoes, peppers and onions. Bring to a boil and simmer till oil evaporates.
5. Make a white sauce and layer the lasagna in a dish with the vegetable mixture.

Note: Chop the vegetables chunky to give it more texture.

Enjoy x

Love from Foodie Afifa Batan

Sojee (Sweetened Semolina)

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Ingredients:
8 tablespoons of clarified butter (ghee)
1 cup semolina
1 cup sugar
1 1/4 cup water
1 cup milk

Method:
1. Melt the ghee on a pot and add soji. Keep mixing it till you can smell the semolina.
2. Then add the water and sugar. Keep stirring till the sugar has dissolved.
3. Now add the milk and keep mixing till it all comes together and is fully incorporated.

Garnish with crushed almonds and raisins. Serve alone or with ice cream.

Note: you can also add vanilla essence if you wish to.

Enjoy x

Love from Foodie Aiysha Haji

Lapsi (Crushed Wheat)

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Ingredients:
1 cup crushed wheat (Lapsi)
3 cups water
1 cup sugar (or more)
1/2 cup clarified butter (ghee)
Cardamon powder
Grounded almond and pistachios (optional)

Method:
1. Combine the water and sugar to make a syrup by bringing it to a boil and letting it simmer for a few minutes.
2. In a seperate pan melt the butter and the add Lapsi. Cook till its pinky gold and you can smell it.
3. Then add cardamon powder and syrup to the lapsi. Bring to a boil and then lower the heat. Cook till the water has fully evaporated and sticks to pan a little. Taste and sugar if you would like it sweeter.

Note: You do not have to make the sugar syrup separately. You can just add the water and sugar after step two when the crushed wheat is cooked.

Enjoy x

Love from Foodie Afifa Batan

Lamb Chops & Gravy

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Ingredients for chops:
1lb chops
2 tsp crushed garlic & ginger
2 tsp cumin & coriander powder
2 tsp tandoori powder
1 tsp piri powder
oil
salt and pepper

Method for Chops:
1. Marinate the chops in all the above ingredients.
2. Shallow fry for 2-3 mins on each side to seal the flavour.
3. Then place the chops in a baking tray and cover with foil. Cook in the oven for one hour at 180°C.

Gravy Ingredients:
Oil from frying the chops
1 OXO vegetable stock cube
Red chilli flakes
1 cup water
Cornflour
Salt & pepper to taste

Gravy Method:
1. Add all the ingredients together and blend using a electric blender.

Serve with potatoes and vegetables.

Enjoy x

Love from Foodie Zaynab Kalang

Ras Malai

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Ingredients:
3 cups of milk powder
1 1/2 eggs
1/4 tsp baking powder
1 tsp oil
4 pints of milk
Evaporated milk
Sugar to taste
Grounded pistachios and almonds

Method:
1. Mix all the ingredients upto and including the oil together to form a soft dough.
2. Shape the dough into balls slightly larger than a marble.
3. Boil the milk and add sugar to taste. Let it boil till the milk reduces to half the amount.
4. Now drop the dough balls into the milk. Let it cook.
5. Once the dough balls have doubled in size add the evaporated milk and mix well.
6. Lower the heat and let the ras malai simmer for ten minutes or until balls are fully cooked.

Serve with grounded pistachios and almonds sprinkled on top.

Enjoy x

Love from Foodie Samreen & Habibah Bhayat

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

Saucy Baked Chicken

Ingredients for chicken:
1 chicken cut into 6-8 pieces
1 tsp tandoori masala
1 tsp chilli powder
Splash of vinegar
1/4 tsp turmeric
1 tsp salt
1 tsp pepper
1 heaped tsp tomato puree

Method for chicken:
1. Marinate the chicken in the above ingredients for at least one hour
2. Place the chicken in a roasting pan, cover with foil and roast in a preheated oven for 50 minutes at 180°. Turn the chicken half way through roasting.
3. When chicken is cooked coat it in the sauce.

Ingredients for sauce:
2 tblsp Oil
1/2 cup tomato ketchup
1/4 cup honey
1 tsp ground cumin
Chilli powder (optional)
Salt to taste

Method for sauce:
1. Heat the oil. Then add the rest of the ingredient and stir continuously. The sauce is cooked once it thickens and the colour darkens slightly.
2. Place roasted chicken pieces in the sauce and ensure that they are fully coated.

Enjoy x

Love from Foodie Yusairah Batan

Khaman/Dokhla

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Ingredients:
1 cup chickpea flour (besan/chana)
1 cup fine semolina (soji)
1 tub yoghurt
1/3 cup oil
2 eggs
1 tsp baking powder
2 tsp eno powder
1 1/2 tsp salt
1/4 tsp turmeric powder
2 tsp crushed green chillies
Water (see fourth picture below)

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Method:
1. Mix all the ingredients together until well incorporated and there are no lumps. Taste and add more salt or chillies to taste.
2. Place the mixture in a oiled metal tray. Then add some water to a pan (which has a tight lid) and place an upside down saucer or a rack inside the pan. Place the tray inside the pan on the saucer or rack. Make sure the water comes to just below the bottom of the tray. Close the lid tight and steam on medium to low heat for 20-25 minutes. Check after 15 minutes.

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3. Splutter mustard seeds, chopped/whole fresh green chillies and curry leaves in a little oil. Pour over cooked khaman.

Garnish with freshly chopped coriander and serve with mint & chilli yogurt chutney.
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Enjoy x

Love from Foodie Hajra Batan

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

Plum Crumble

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Ingredients for filling:
Punnet of plums
Zest of an orange
Juuce of an orange
2 apples
2 pears
2 large tbsp caster sugar
1/2 tsp mixed spice/ cinnamon powder

Method for filling:
1. Peel the apples and pears, core the plums and chop into pieces.
2. Add all the ingredients and the chopped fruit to a heavy bottomed pan and cook for half an hour. It will become a fruit compote that tastes like marmalade.

Ingredients of crumble mix:
5oz plain flour
4oz butter (salted)
4oz sugar/brown sugar
1oz/15 ground almonds (not too fine)

Crumble Method:
1. Put all the ingredients in a bowl. Rub together using your fingertips until fully incorporated.
2. Place the filling in a oven – proof dish and sprinkle crumble over it.
3. Bake in oven at 150 degrees for 35 mins.

Serve warm with cream or custard or ice cream.

Enjoy x

Love from Foodie Mariam Kika