Indian food

Classic Gausht (Meat) Curry Recipe

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Serves approx. 15 people.

Ingredients:
2 tins chopped tomatoes
3 tsp cumin seeds & 2 tsp for step 2
3 lb chopped onions
1/3 litre oil & 1 cup for step 2
3 tsp salt &  3 tsp for step 4
3 fresh tomatoes chopped
Handful coriander stems
7-9 cinnamon sticks
9 whole cloves
5 – 7 cardamon pods
9 pepper balls
5lb lamb (leg/shoulder)
5 tbsp blended garlic and ginger paste
2 tbsp crushed garlic
3-5 tsp chilli paste
2 pinches saffron
5 bay leaves
4-5 tsp tumeric powder
7-9 tsp coriander powder
5-7 tsp cumin powder
3-5 tsp crushed red chillies
Whole green chillies & freshly chopped coriander leaves for garnishing

Method (Step by Step) :
1. Fry whole cumin in oil. Then add the onions and salt. Let it fry till very onions become very brown. Add the tinned &  fresh tomatoes. Simmer till oil bubbles for at the top.
2.  In a separate pot fry the cinnamon, cloves and pepper balls in a cup of oil till the smell of the spices becomes prevalent. Then add the cumin and cardamon pods. Lastly add the coriander stems.
3. Now add the meat to the whole spice fry. When the colour of the meat add all the garlic, ginger, saffron and bay leaves. Cook on a low heat, covered for about an hour. Stir occasionally.
4. When the meat is fully cooked and all the powdered spices. Let it cook for a few minutes.
5. Finally add the fried onions from step 1. Let the curry simmer for a little while and then garnish with  corriander and chillies. Serve hot with naan bread or rotis.

Enjoy x

Love from Foodie Zeynab Kalang

Chicken Manchurian

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Ingredients for chicken:
1kg chicken fillet (cubed or strips)
1 tsp tandoori spice
1 tsp garlic paste
2 tbsp vinegar
Chilli powder to taste      
Ground pepper to taste
Salt to taste

Method for chicken:
1. Marinate the chicken in the above
ingredients.
2.  When ready to cook add 1/2 cup of water and cook the chicken until tender. You can also add sliced onions. Then add the sauce below.

Ingredients for sauce:
Cornflour
100g butter
2 cups water
2 tbsp vinegar
1-2 tbsp nandos garlic sauce
1 tbsp peri-peri sauce
3 tbsp tomato sauce or chilli sauce.
3 tbsp soy sauce
3 tsp sugar/or 1 tbsp honey
Salt to taste
Crushed garlic
Pinch of turmeric
Red food colouring (optional)

Method for sauce:
1.  Make a paste with 3 tbsp corn flour and some water. Set aside.
2. Boil the rest of the ingredients above together.
3. Once boiled pour the sauce onto the chicken and cook together for a little while. Add the corn flour paste and cook till the gravy becomes thick.
4. Finally garnish with fresh green pepper, fresh coriander and some chopped spring onion. Serve sizzling with roti or naan.

Enjoy x

Love From Foodie Ayesha Kasu

Chicky Fries Casserole

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Ingredients:
Chicken breast cut into small chunks (about 500g)
1 tbsp tandoori masala
1 heaped tbsp yogurt
2-3 tbsp tomatoe puree
1 tbsp cumin powder
splash of milk or cream

Method:
1. Marinate the chicken in all the ingredients apart from the tomato puree.
2. Heat a little oil in a frying pan and cook the tomatoe puree for a minute or so till it starts to darken.
3. Then add the chicken mixture and let it cook till the chicken is cooked. Add the milk or cream and let it cook for a further minute.
4. Meanwhile fry some fries and layer at the bottom of an ovenproof dish. Sprinkle over salt and slather in mayo and chilli sauce of choice (I use Frank; or Crystal Sauce).
5. Pour the chicken evenly over the fries and sprinkle over grated mozerella and cheddar cheese. Bake in the oven till cheese melts.

Note: this is a way to use up leftover chicken tikka or any chicken masala curry.
Enjoy x

Love from Foodie Khuzzy B

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

Kitcro (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

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