Ingredients (Kebab Tomatoe Gravy) :
5-10 sheesh kebabs (cooked & sliced)
Fresh red peppers diced
1 onion sliced
1/2 chopped 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
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
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
1. Mix the butter sauce ingredients together and pour onto the kebabs, gravy and yogurt. Garnish with fresh chillies.
Love from Foodie Ayesha Kasu
1 cup gram flour
1 cup yogurt
2 cups water
1/2 tsp tumeric
1/2 tsp hanchauro
1-2 tsp salt
1-2 tbsp oil
1. Mix the first three ingredients in blender.
2. Add the rest of the ingredient and mix with a spoon.
3. Microwave in intervals, mixing to ensure there are no lumps in between each heating; 2 mins – 2 mins – 2 mins – 1 min.
4. Smooth the mixture thinly on the back of metal trays with a metal spatula. Let it set for 10-15 mins. Then slice and roll.
5. Fry in no oil sesame seeds, mustard seeds, curry leaves and whole chillies. Sprinkle over the khamri with some chopped coriander.
Love from Foodie Zeynab Kalang
Four thinly sliced chicken steak pieces
1 tbsp plain yogurt
1 tbsp ginger and garlic paste
1 tsp tandoori masala
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
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.
Ingredients for Chicken Tikka:
1 1/2 lb boneless chicken
1/2 chopped tomato tin
1 medium onion (chopped)
1 tsp whole cumin
1 tsp red chilli powder
1 tsp coriander & cumin powder
1 1/2 tsp crushed garlic and ginger
1 1/2 tsp tandoori powder
1 tsp salt
1/4 tsp tumeric
1 1/2 tbsp yogurt
1 tsp dry fenugreen (methi) leaves
Black pepper (pinch)
Method of Chicken Tikka:
1. Marinate the chicken with the above ingredients apart from the onions, fenugreen and whole cumin seeds.
2. Fry the onions in oil till golden brown. Then add the cumin seeds fenugreen leaves and let it cook for a few minutes.
3. Add the marinated chicken 1/4 cup water to the onions. Mix well and cook on medium heat till water evaporates and oil bubbles appear at the top. Garnish with chopped coriander.
Serve with the Chilli Ketchup Onions (below) and chappattis, rice, home made pitta bread or poppadoms.
Ingredients of Chilli Ketchup Onions:
1 large onion (diced or sliced)
5 -6 tbsp ketchup (more if needed)
1/4 tsp red chilies
1 tsp lemon juice
A pinch of salf
A pinch of red chilli flakes
Method of Chilli Onion Ketchup:
1. Mix all the ingredients together and serve with the Chicken Tikka.
Love from Foodie Aiysha Haji
1 cup crushed wheat (Lapsi)
3 cups water
1 cup sugar (or more)
1/2 cup clarified butter (ghee)
Grounded almond and pistachios (optional)
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.
Love from Foodie Afifa Batan
4 medium onions
100g mushy peas tin
100g chopped tomatoes
1/2 capscicum pepper
4-5 garlic cloves sliced
30-50g Shan pav bhaji masala mix
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.
Love from Foodie Zaynab Kalang
1 cup chickpea flour (besan/chana)
1 cup fine semolina (soji)
1 tub yoghurt
1/3 cup oil
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)
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.
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.
Love from Foodie Hajra Batan
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
1. In a pan put oil, sesame seeds, mustard seeds and cumin seeds. Let it all fry for a few seconds.
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.
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.
Love from Foodie Aiysha Haji
1 Chickpea tin
1 Tomatoe tin
Red chilli powder
Crushed ginger and garlic
1. In a pot add some mustard seeds and curry leaves. Temper on low heat.
2. Add oil and 1/2 tin of chopped tomatoes (blended), salt, red chilli powder, tumeric and crushed garlic and ginger. You may wish to add some quarters of potatoes. Leave to simmer.
3.Rinse and drain a can of chick peas and add to the pot.
4. Put in some amli sauce, lemon juice and some ghor/sugar.
5. Once cooked through serve with chopped red onions and fresh coriander. You can also add hev/sev.
Love from Foodie Mariam Kika