Foodies

Holiday Pilau

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Ingredients (all fresh):
2 tomatoes
2inch piece of ginger
2 pieces of fresh garlic
Bunch of spring onions
Bunch of coriander leaves and stalks
1 green pepper
4 small new potatoes
2 handfuls sweetcorn
5 handfuls rice
1 tsp curry powder
1-2 tsp salt
1/2 tsp pepper

Method:
1. Chop roughly and blend together the tomatoes, spring onions, coriander, ginger and garlic.
2. Heat a little butter or oil in a pot and add the blended ingredients. Add salt and spices and let it cook till mixture darkens slightly.
3. Then add finely chopped pepper, sweetcorn and cubed potatoes and cook till potatoes are 70% cooked.
4. Then add the washed rice and the same amount of water as there is rice plus a quarter more. Not too much. Taste and add salt if needed.
5. Let this cook on high heat for a few minutes and then on low heat for about 15 mins. Once cooked garnish with chopped herbs and serve warm with mint chutney.

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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

Tapioca Dessert

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Ingredients:
2 pints milk
150ml single cream
2oz Tapioca seeds
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Few tbspn broken vermicelli
Few tbspn condensed milk (optional)
Sugar to taste
Cardamon powder

Method:
1. Boil milk, cream, seeds and vermicelli together; constantly stirring until it comes to a boil.
2. Then leave on low to simmer till it becomes of a creamy texture then sdd condensed milk.
3. Now leave to chill and then mix in the cardamon powder. Refrigerate until ready to serve.

Enjoy x

Love From Foodie Afifa Batan

Desi Style Meatloaf

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Ingredients:
2 lbs mince
3 eggs beaten
1/4 cup Olive oil
1/2 cup tomatoe sauce
2 slices bread crumbled
1/2 cup baked bread crumbs
Green chillies to taste
Ginger and garlic paste
3/4 cup chicken fry masala
1/4 cup cornstarch
Chopped coriander

Method:
1. In a large bowl, combine all the ingredients except meat. Once well combined add the meat. Ensure that it is all mixed well.
2. Press the mixture firmly into a 9×5 loaf pan. Then bake at 375F for 1 hour uncovered.
3. Serve with beans or green beans, mash or baked potatoes, gravy or sour cream.

Enjoy x

Love from Foodie Shahena Bhayat

Chicken Tornado

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Ingredients;
For the chicken:
1kg chicken breast cubed
1 tsp ginger garlic paste
salt to taste
1 tsp tsp coriander powder
1 tsp cumin powder
Chilli powder add to taste
2 tbsp lemon juice
3 tbsp tomatoe sauce (or any other hot sauce of your choice)
2 tbsp mayonnaise
1/4 tsp turmeric powder

For the sauce:
125ml single cream
1 tbsp butter
2 tbsp tomato sauce
1 tbsp mayonnaise
1 tbsp lemon juice
1/4 tsp turmeric
Chilli powder to taste

Method:
1. Marinate chicken in the above ingredients.
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2. Then cook in 1 tbsp of butter. Let all the water burn from chicken then set aside.
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3. Boil all the sauce ingredients and then combine with the chicken. Sprinkle some freshly chopped coriander. Serve with chips or pitta bread/naan/chapattis and salad.
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Enjoy x

Love from Foodie Ayesha Kasu

Griddle/BBQ Chicken Steak

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Ingredients:
Four thinly sliced chicken steak pieces
1 tbsp plain yogurt
1 tbsp ginger and garlic paste
1 tsp tandoori masala
lemon juice
1 tsp Aminas Spices Chicken Dust
1 tsp Aminas Spices Tandoori Paste (or any other brand)
1/2 – 1 tsp salt
1 heaped tsp coriander and cumin powder
oil for coating

Method:
1. Marinate the chicken in the above ingredients minus oil.
2. Warm the griddle pan on medium heat so it starts to radiate a little heat. Take a chicken slice and make sure its slathered in the masala, brush oil onto one side and place on griddle pan. Press down with a spatula until lines form on the chicken slice (3-4 mins). Then brush oil on the side facing up and turn onto the pan. Press down till griddle lines form. Repeat with each piece. You can put two to three slices at the same time depending on how big your griddle pan is.
3. Bake the chicken in the oven at gas mark 4 for another 15 minutes or so to ensure its cooked through. Do not cover when cooking. Serve in buns or on its own with chunky chips.

Enjoy x

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