Restaurant Ribs/Chops

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Ingredients:
Half kg lamb ribs/chops
2 tbsp mayo
1 tbs each soya sauce, vinegar and lemon juice
2 tsp/1 heaped tbsp Aminas steak and chops masala
1 tsp lemon pepper
3 tsp coriander and cumin powder
1 heaped tbsp ginger garlic crushed
1 heaped tbsp of chopped fresh coriander and stems
1 tbsp yogurt
Green chillies to taste
Salt to taste

Method:
1. Combine all the ingredients and slather all over the meat. Then marinade over night.
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2. Wrap the ribs or chops in foil and place on a baking tray. Add a another layer of foil over the tray. Then let it cook in a preheated oven at gas mark 6 for 2-3 hours till well cooked.

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3. Once cooked, let it rest for 15 minutes and serve with roasted potatoes, yorkshire puddings and salad.

Enjoy x

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

Triple Chocolate Cheesecake

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Ingredients:
100g butter
1 packet nice biscuits
1/2 teaspoon ground cinnamon(optional)
1/4 cup water
1 tablespoon gelatine
375g smooth cream cheese
1/2 cup milk
1/2 cup castor sugar
60g white chocolate (melted)
60g milk chocolate (melted)
60g dark chocolate (melted)
Fresh cream (whipped)

Method:
1. Crush biscuits until fine,add melted butter and mix till combined. Press onto the base of a spring form tin. Refrigerate for 20 minutes or until firm.
2. Put the gelatine and water in a glass bowl stir over a saucepan of simmering water until dissolved,
3. Whisk cream cheese until smooth, add milk, sugar and the gelatine. Melt the chocolates.
4. Divide the cheese mixture into three parts add 1/3 to the melted chocolates. Divide the whipped cream into three parts and add to the chocolate mixtures. Make sure to whisk each one properly.
5. Spread the white chocolate mixture onto the biscuits and leave in the fridge for about 5 minutes until set. Cover carefully with milk chocolate mixture then let it set. Finally carefully layer the dark chocolate mixture on top. Refrigerate for few hours or until firm.
Decorate with whipped cream rosettes and grated chocolate.

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Enjoy x

Love from Foodie Ayesha Kasu

Kitchro (Spiced Meat Stew)

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Ingredients:
1lb lamb meat
1.5 –  2 cups pearl barley (soaked overnight)
Onions
Crushed green chillies
Crushed garlic and ginger
Tumeric powder
Coriander and cuminpowder
Salt
Whole spices: cinnamon, cloves, peppercorns, cumin, bay leaves.
Curry leaves
Clarified butter
Fresh coriander
Fried onions

Method:
1. Cook onions and curry leaves in oil till light brown. Then add meat and let it cook till nearly done.
2. Whilst meat is cooking boil pearl barley till cooked for around 30 –  46 minutes. Blend some of the barley and leave some whole. Then add this to the meat mix.
3. Add all the dry and whole spices. Cook for a few minutes. Then add ur barley and mix through thoroughly.
4. Add a little water and leave to simmer for 15/20 mins for full flavour. 5. Finally add some ghee (clarified butter) on top. Serve garnished with corriander and fried onions.

Enjoy x

Love from Foodie Afifa Batan

Sweetcorn Fritters

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Ingredients:
1 small tin Sweetcorn
1 egg
1 cup self raising flour
Spring onions
Fresh coriander
Green chillies to taste
Salt to taste
Pinch of turmeric
1/4 teaspoon crushed ginger/garlic

Method:
1. Mix all the above ingredients together.
2. Then add a little bit of water to make a smooth paste.
3. Drop a tablespoon of mixture in a pan with shallow oil and fry till golden brown on both sides.

Enjoy x

Love from Foodie Ayesha Kasu

Vanilla Cheesecake

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Ingredients:
1 1/2 packets nice biscuits
100g butter
250g smooth cream cheese
1 can condensed milk
1 fresh lemon juice
1 teaspoon vanilla essence
3 teaspoons gelatine
1 cup water
1 tub fresh cream (whipped)

Method:
1. Crush the biscuits until fine.
Add melted butter and mix until combined. Press firmly onto base of a spring form tin. Refrigerate for 20 minutes.
2. Combine the cream cheese  condensed milk, lemon juice and vanilla essence. Whisk until smooth.
3. In a glass bowl put the gelatine with water and stir over simmering water until dissolved. Add to the cream cheese mixture and mix well.
6. Add the whipped cream and pour over the biscuit, chill for a few hours.

Decorate as you wish with a jelly of your choice; or pour melted chocolate, spread and decorate further with chocolates.

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Passionfruit and Vanilla Cheesecake

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Strawberry Jelly and Vanilla Cheesecake

Enjoy x

Love from Foodie Ayesha Kasu

Chicken & Sweetcorn Quiche

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Ingredients:
1pk shorcrust pastry
7 eggs
200ml double cream
160g grated cheese
Salt to taste
black pepper
Small handful of sweetcorn
1 small piece of boneless chicken
Chopped coriander
Crushed garlic & ginger

Method:
1. Dice the chicken really small and fry off with garlic, ginger and a pinch of salt. Once cooked leave to fully cool down.
2. In a measuring jug whisk the eggs. Then add cream, black pepper, salt, cheese, sweetcorn and chopped coriander to the eggs. Mix well and leave in fridge. Add the chicken once it has cooled.
3. Roll ur shorcrust pastry 1cm thick place it in ur removal base quiche tray. Leave the base with the quiche mix in fridge till ur ready for cooking
4. When read to cook pour egg mixture into your base and put in the oven for 45-60 min on gas mark 5.

Enjoy x

Love From Foodie Aiysha Haji

Mince (Kheema) Pilau

Ingredients:
2lb lamb mince
2-3 onions
Oil
Cumin powder
Coriander powder
Salt to taste
Red chilli powder to taste
Turmeric powder
Crushed ginger & garlic
3 fresh tomatoes
Fresh coriander
Fresh green chillies to taste
1/2 tub plain yogurt
Garden peas
Diced peppers and mix veg (optional)
Fried potatoes
Ready fried onions
Eggs (boiled)
Whole cumin
4-5 cups rice
Saffron
Whole spiced; cumin, cinnamon and cardamon.

Method:
1. Fry the onions till slightly brown. Then add the whole spiced and fry for a minute.
2. Now add the mince and cook till water burns out. Add the spiced and garden peas and let it cook for a little while.
3.  Then add chopped fresh tomatoes. Lower the heat and let the mixture cook till its dry. Thereafter put aside to cool and once cool add yogurt and chopped coriander.
4. Boil the rice with whole cumin and salt. Boil eggs and fry chopped potatoes separately.
5. Once rice is cooked layer the mince mixture and rice like how you would with biryani. First spread rice at the bottom of a pot, sprinkle with saffron water and fried onions, spread the mince mixture, place eggs and potatoes, sprinkle some fried onions on top. Repeat to create a second layer. Spoon some butter on top of the rice. Create holes in your layered mixture with a big spoon and sprinkle inside fried onions and chopped fresh coriander.  Cover the pot with a lid and cook on the hob until steam comes out. Then put in the oven for about an hour.

Enjoy x

Love from Foodie Ayesha Kasu

Sindhi Biryani

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Ingredients:
1/2 leg/shoulder of lamb
3 big onions (diced)
Few cinnamon sticks
3-4 cloves
3-4 whole black pepper
3-4 cardamon pods
1 tbsp whole cumin
Big pinch fenugreen leaves (fresh/dry)
4-5 tbsp crushed ginger and garlic
1 tbsp green chilies
1 tbsp red chilli powder
1 tbsp tumeric powder
2 tbsp coriander & cumin powder
1 tsp garam masala
Salt to taste
Oil
700g passata jar
1pk Shaan Sindhi Biryani mix
Half a bunch fresh coriander chopped
4 large potatoes
5 eggs
4-5 cups of rice
Ready fried onions
Clarified butter (ghee)
Pinch of saffron
1 cup milk

Method:
1. In a pan cook meat off with half the garlic, ginger, some salt & tumeric powder. Cook till water from meat burns off.
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2. In another pan fry onions in oil till golden then add whole spices & methi. Cook till onions are brown.
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3. Then add the rest of the garlic, ginger, chilies, salt, coriander and cumin powder as well as the shan masala packet. Cook for a minute then add the passata.
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4. Now leave to cook till oil bubbles appear on top. Then add garam masala.
5. Mix the meat into this masala and leave to one side.
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6. In a big pan boil water till its boiling then add plenty of salt and the soaked rice. Cook it till its nearly cooked. Drain and leave to one side.
7. Separately fry the potatoes and boil the eggs.
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8. Now place some foil at the bottom of your pot, add ghee, some rice, fried onions, potatoes, the meat and masala, chopped coriander in this order and then repeat for a second layer.
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9. Bring some milk to boil with some ghee and saffron. Then pour over biryani.
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10. Pour couple of mugs of water over the biryani and then cover with foil then the pot lid. Cook on the cooker for 5 mins till steam starts to come from the pot then place in the oven for around and 1hr 45mins.
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Enjoy x

Love from Foodie Aiysha Haji