4 Sheesh Kebabs (KQF)
2 medium – small onions
1 large chicken breast (small cubes)
1 green and red pepper (large cubes)
1/3 bottle of Asian Sweet Chilli Sauce (Aldi brand)
2 tsp tandoori masala
1 1/2 tsp cumin powder
1 tbsp crushed ginger & garlic
2-3 chopped fresh green chillies
1 tsp any steak spice
1/2 chilli powder (optional)
Salt to taste
Sprinkle of sugar
1. Marinate the chicken in the tandoori masala, cumin powder, steak spice, ginger & garlic. Set aside.
2. Chop finely and fry the two onions in a wok or large frying pan in about an inch of oil till brown on the edges and slightly crispy.
3. Meanwhile take your Sheesh Kebabs and grill them till brown and slice. You can also slice them and fry em in a pan with some oil. This is to ensure they retain their shape when added to the curry.
4. Once onions are done add the chopped chillies and peppers to the hot oil and let it cook for less than a minute on absolute low heat.
5. Then add the pasatta to the wok. Sprinkle salt, sugar and red chilli powder; as well as the sweet chilli sauce. Add more oil if necessary. Cover and let it cook on medium heat till the pasatta darkens and oil appears at the top.
6. Add the the marinated chicken and cook for a little while on medium to low heat till the chicken is cooked.
7. Finally add the Sheesh kebab pieces and stir thoroughly. Taste and adjust the salt if necessary.
Serve with naan or rotis sprinkled with spring onions and chopped fresh coriander.
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
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.
Love from Foodie Shahena Bhayat
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
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
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.
Love from Foodie Aisha Haji