Chicken Casserole

Ingredients :

1 ½ chicken fillet – cut up
1 onion – finely chopped
1 green pepper – finely chopped
1 large tomato – grated
1 small tin cream style sweet corn
green masala as required
1 tsp jeeru
1 tbsp lemon juice
½ tsp ground pepper
salt to taste
2 tbsp ghee or butter
mashed potato – 1-2
origanum spice

Method :

- Braise onion in ghee
- Add chicken pieces and braise
- Add green pepper and simmer
- Add all the other spices
- And grated tomato and simmer well
- When chicken is soft and done mix in the sweet corn
- Put mixture in a pyrex dish
- Place mash potato on top
- Sprinkle grated cheese and origanum
- Bake at 180 degrees until cheese is golden brown

Battered Fish

Ingredients:
½ kg lean Fish Fillets – Hake is preferred
2/3 cups self raising flour
½ tsp salt
½ tsp bicarbonate of soda
1 tblsp white vinegar
2/3 cups water

Method:
Cut fillets as desired
Pat dry with paper towels.
Mix bicarbonate of soda and white vinegar.
Stir vinegar mixture and water into flour mixture,
Beat until smooth.
Dip fish into batter, allowing excess batter to drip off.
Fry fish for about 5 minutes, turning fish one, until brown.
Drain on paper towels.
Sprinkle of freshly ground pepper and a squeeze of lemon juice is perfection
Best served immediately hot with salads and chips.

Tartar Sauce
 1 cup plain yoghurt 
1 cup mayyonaise
3 Tbsp Sandwhich Spread 

Chicken Croquettes

Ingredients:

100g (3 ½ oz) butter
115g (4oz) flour
750ml (1 ¼ pints) milk
400g (14oz) cooked chicken, shredded
2 tsp tomato purée
salt and freshly ground black pepper
8-9 tbsp fine breadcrumbs
3 eggs, beaten
oil, for shallow frying

Prepare Ahead:

The béchamel sauce can be prepared ahead and allowed to cool. The croquettes can be made up to 24 hours in advance and fried before serving.

Preparation:

1 - Melt the butter in a saucepan over a medium-low heat and add the flour, stirring continuously. Cook the mixture for 1-2 minutes, then stir in the milk to make a smooth, thick sauce.
2 - Add the shredded chicken and the tomato purée and season to taste with salt and pepper. Continue to cook for 5 minutes, or until the mixture thickens. Remove the pan from the heat and leave to cool completely.
3 - Use two spoons to form croquettes about 3-4cm (1 ½ -2in) long. Roll them in the breadcrumbs, coat in the egg and roll in the breadcrumbs again.
4 - Heat the oil in a heavy frying pan. When hot, fry the croquettes in batches for 5 minutes, turning frequently, until they are golden all over. Remove with a slotted spoon and drain on kitchen paper.
5 - Transfer the croquettes to a heated serving plate and serve while still hot.

Grilled Chicken Salad

4 boneless skinless chicken breast.
Marinade:
1 Tablespoon olive oil
1/4 cup fresh lemon juice
2 cloves minced garlic
Salt & fresh ground black pepper (to taste)

250 g white mushrooms,Sliced.
1 head of romaine lettuce, chopped.
1cup cherry tomatoes, halved.
2 medium Lebanese cucumbers, chopped.
1 green bell pepper, chopped.
1 cup black olives.
1 cup green olives.
1/2 cup cheddar cheese,cut into chunks or shredded.
1 cup Yellow Sweet Corn Kernels, cooked.

Dressing:
1/2 Tablespoon olive oil
1/8-1/4 fresh lemon juice.
1 Tablespoon Tahini.
3 Tablespoons low fat mayonnaise
Salt (to taste)

Method
1) First butterfly chicken breast, then cut it in half, pour marinade over chicken in pan, cover and refrigerate at least 1 hour or if you like over night.
2) Sauté mushrooms: Heat a sauce pan over medium heat, add a small amount of oil then add mushrooms & cook until the mushrooms are browned all over,season with salt and pepper ( Cool slightly).
3) Combine all salad ingredients in large bowl. Cover, refrigerate until serving.
4) Grill chicken for 4-7 minutes per side or until chicken cooked through,Cool chicken slightly before slicing.
5) Add chicken and sautéed mushrooms to salad mixture.
6) Drizzle with dressing before serving.

Chicken Bhajia

Ingredients:
500g of Chicken Fillet (cut into small bite sized cubes)

Marinate:
Salt to taste
Green Chillies to taste
2 Tablespoon Semolina
2 Tablespoon Chana Flour
1 Teaspoon Ground Jeero
1 Teaspoon Ground Dhania
1 Grated Onion
1/2 Bunch chopped green Dhania
1/4 Bunch chopped Mint leaves

Method:
Mix marinate ingredients together and mix well to make marinate
Marinate chicken for a few hours/ overnight in marinate mix
Just prior to frying beat 2 eggs slightly and add to bhajia mixture
Add 1 Teaspoon baking powder
Fry in deep oil/ deep fat fryer

Serve with Chutneys of your choice.

Bhelpuri

Ingredients:-

* 2 cups Puffed rice
* 1 Onion, peeled and finely chopped
* 1 Tomato finely chopped
* Coriander leaves, finely chopped
* 2-3 tbsp Peanuts, roasted
* Raw Mango – small piece, finely chopped (optional)
* 4-6 tbsp Sev
* 1/2 cup Crispy Puris
* 1 tsp Red chilli Powder
* 2-3 green chillies chopped (Optional)
* Salt to taste
* Tamarind Chutney to taste
* Green Chutney to taste


Method:-

1) In a medium bowl, mix together Puffed Rice, Onions, Tomatoes, Raw Mango, Cilantro red Chilli Powder,salt,green chillies and peanuts.
2) Add Tamarind Chutney and Green Chutney according to your taste. Remember that Tamarind Chutney is sweet and Green Chutney is hot and sour.
3) Lightly crush and add the nimkis / puris.
4) Mix well and serve immediately by garnishing with chopped coriander leaves and sev.

Source: http://momrecipies.blogspot.co.uk

Tomato Salsa

Ingredients

• 400g can chopped tomatoes
• ½ tsp tabasco
• 2 limes, juice
• 500g ripe tomatoes, finely diced
• 1 green pepper, cored, seeded, finely diced
• ½ onion, finely diced
• 20g coriander, chopped
• 3 garlic cloves, crushed

Method

1. Combine all the ingredients in a bowl and season.
2. Chill until serving.

Tuna Pasta Bake

Ingredients
4 spring onions or 1 small onion, finely chopped .
2 x 185g tins Tuna
300g pasta
125g each frozen peas and sweetcorn
600ml milk
25g plain flour
25g butter
125g cheese, grated
1 tsp mustard
A squeeze of lemon juice
1 tbsp olive oil

Method
1. Preheat the oven to 160°C. In a frying pan stir fry the onions for 1-2 minutes in a little oil. Drain the tuna well, and flake into a bowl.

2. Cook the pasta in a pan of boiling water for about 15 minutes or until just cooked. Add the frozen peas to the pan 5 minutes before the end of cooking.

3. To make the sauce, place milk, flour and butter in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken.

4. Turn down the heat to its lowest and let the sauce cook for 2 minutes.

5. Add the grated cheese and mustard, keeping a little cheese back for the topping. Season with a little lemon juice.

6. Mix the pasta with the peas, spring onion, tuna and cheese sauce and pour into a lightly oiled ovenproof dish. Sprinkle with the remaining cheese and bake in a preheated oven until golden on top, about 25 minutes.
Source: channel4.com

Tzatziki

 

Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 3 tbsp. olive oil
• 1 tbsp. vinegar
• 2 cloves garlic, minced finely
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 cup greek yogurt, strained
• 1 cup sour cream
• 2 cucumbers, peeled, seeded and diced
• 1 tsp. chopped fresh dill

Preparation:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.
Using a whisk, blend the yogurt with the sour cream.
Add the olive oil mixture to the yogurt mixture and mix well.
Finally, add the cucumber and chopped fresh dill.
Chill for at least two hours before serving.

Garnish with a sprig of fresh dill just before serving.

Coconut Date Biscuits

INGREDIENTS
250g BUTTER
¾ CUP CASTOR SUGAR
1 TSP VANILLA ESSENCE
2 EGGS
2 TSP BAKING POWDER
1 CUP COCONUT
½ CUP CHOPPED NUTS
1 ½ CUP CHOPPED DATES
2 ½ CUPS CAKE FLOUR

METHOD
Mix butter, vanilla essence and Sugar together until smooth.
Beat in Eggs, then add rest of ingrediants and make a soft dough.
Roull out dough and scrape with fork.
Cut out shapes of choice using biscuit cutters.
Place on a tray and bale at 180c until light brown.
When biscuits are cool, drizzle melted chocolate and hudreds and thousands on top.

Source: Radio Islam

Aloo Tikki Chaat

Ingredients:
For Aloo Tikki:

Potatoes 5 large
Bread Slices 2 -3
Garam Masala pwd ½ tsp
Roasted Jeera/Cumin Pwd 1 tsp
Coriander Powder ½ tsp
Corn Flour 1 tbsp+
Oil, for shallow frying
Salt to taste

For Date and Tamarind Chutney:

8 10 deseeded dates
2 tbsp tamarind pulp
1/4 cup jaggery
1 tsp red chilli powder
1 tsp cumin powder
Salt to taste

Chole
Green chutney

Curd, beaten till smooth
Cumin powder
1 tbsp sugar
Finely chopped Onions
Fine sev to garnish
Red chilli powder
Chopped coriander leaves.


Method:

1. Prepare green coriander chutney

2. Prepare tamarind chutney.(better make both chutney's one day in advance)

Bring tamarind pulp to a boil. Add date paste and jaggery.
Then add red chilli powder , cumin powder and salt to taste. Adjust the spices and consistency, switch off the gas and let it cool. This can be stored in the air tight jar in the fridge for later use.

Alternatively, grind all the ingredients, along with little water, to make a thick chutney.

3. Make spicy Chole.

4. Yogurt Filling:
Beat the curd till its smooth without any lumps(add a bit water ,if too thick). Now mix in roasted cumin powder, sugar and salt to taste.

5. Aloo Tikki:

Boil potato till tender, peel and mash well(or better grate them for even consistency).
Remove the edges of bread slices. Dip the slices in water and squeeze them between your palms to remove the water. Crumble them with hands and add to the mashed potatoes. Also, bread crumbs can be directly added to mashed potatoes.
Mix in all the spices ; garam masala, roasted cumin powder, coriander powder, salt to taste and corn flour and mix well. Adjust the corn flour as required, it helps in binding and hence proper shape of tikki's.
Take a small lump and make a small ball. Press it down to shape it into round shape (about 1 cm thick ) to amke a tikki.
Heat tawa/griddle , put about 1 tsp oil, and shallow fry all the tikki's on medium to low heat on both the sides till they turn golden brown in color.
Repeat with all the tikkies and place them in a paper napkin to remove excess oil.


Assemble and Serve:

Place 2-3 hot Aloo Tikkies on serving plate.
Pour about 2 ladles full of Chole. Then add about 2 tablespoons of spiced yogurt.Then drizzle about a spoon each of Sweet Date-Tamarind Chutney and Green Chutney.
Finally garnish with chopped onion, sev and chopped coriander leaves.
Sprinkle a bit of red chilli powder and cumin power on top of it and serve immediately.

Spinach Soup

Ingredients:

1 Bunch Spinach

2 medium onions

2 medium/ large potatoes

1.5 litre milk

1 cup fresh creamSalt and pepper to taste

Method:

Boil the spinach, onions and potatoes together.

Drain off water once mixture softens.

Place in blender and blend until desired texture is achieved. 

Pour mixture back in pot and add seasoning of choice.

Add milk and fresh cream and simmer for 5-10 minutes.

Serve with bread roll/ garlic bread.

Samosa

Oh Samosa, how I love you samosa!
There you lie on the plate, I just want you closer,
How crispy and delicate your smooth pastry shell,Pass the sauce, pass the dip, pass the chutney as well.

Oh Samosa not for me are those funny 'pakoras',
Weird looking and jagged those savoury hor'rors,
with my appetite daily, I wrestle and wrangle,
For you... my beloved, pastry tri'angle.

Oh Samosa! to the "healthies" pay no heed,
So what if you're fried, you're just what I need.
A long day's fasting is no better broken,
Than a delicious samosa just cooked and smokin'!

Author Unknown

Sorry I know this is not a recipe, but it was just too funny not to share!

Haleem

#ratingval# from #reviews# reviews

Recipe Type: Main

Author: Shama

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

Serves: 4

Ingredients

• 250 gms Mutton.
• 1 cup Wheat soaked overnight, drained, pounded & husked.
• A handful of channa dal(split gram), soaked for 1/2 hour.
• A handful of moong dal(green gram), soaked for 1/2 hour.
• A handful of masoor dal(red lentils), soaked for 1/2 hour.
• 1 tsp coriander powder.2 tsp Ginger-garlic paste.
• 4 tbsp Ghee(clarified milk)
• 1 tsp Chili powder.1/2 tsp turmeric.
• 2 Onions, sliced and fried crisp.
• Salt to taste.

Instructions

1. Heat 6-8 cups of water in a wide-mouthed heavy bottomed vessel.
2. Put in the drained gram, wheat and mutton along with the ginger garlic paste, coriander powder, turmeric, red chili powder and salt when the water starts to boil.
3. Cook over medium fire till the mutton is tender.
4. Then mash the mutton and add the crushed fried onion to this mixture. Heat the clarified milk and pour it over the Haleem.
5. Sprinkle lemon-juice before serving it hot.

Source: EidRecipes.com

Crêpes

Ingredients:

100g (3 ½ oz) plain flour
2 eggs, beaten
sunflower oil or groundnut oil
pinch of salt
250ml(8fl oz)milk
butter, for frying
60g (2oz) unsalted butter
100g ( ½ oz) maple syrup
juice and grated zest of 2 oranges

Prepare Ahead:

Make the crêpes in advance, layering greaseproof paper between each one, then cover with cling film and refrigerate.

Preparation:

1 - To make the crêpe batter, put the flour into a large bowl and make a well in the centre. Add the eggs, with oil and salt to taste, and gradually whisk in the milk to make a smooth, thin batter.
2 - Heat a 23cm (9in) crêpe pan over a medium heat until hot. Add a knob of butter to coat the base evenly. Ladle in the crêpe batter to cover the base thinly, tilting the pan to spread the batter. Cook for 1-2 minutes, or until the base is golden. Flip the crêpe over and cook for a further minute, or until golden. Fold the crêpe into quarters in the pan, then remove it, set aside, and repeat to make the rest of the crêpes.
3 - To prepare the flambé sauce, melt the butter in a separate pan over a medium heat. Add the maple syrup, orange juice, and zest and leave to bubble for 5 minutes, stirring, until the syrup dissolves and the sauce thickens slightly.
4 - Add the crêpes one by one into the sauce.

Cheese Briouats

Serves 6 to 8 as a side or appetizer.

Prep Time: 30 minutesCook Time: 15 minutesTotal Time: 45 minutes

Ingredients:

• 1/2 kg (about 1 lb). cream cheese, chilled
• 1/2 kg (about 1 1lb.) warqa, fillo dough or large spring roll wrappers
• 4 tablespoons butter, melted
• vegetable oil (for frying)

Preparation:

Fold the Briouats

With scissors, cut the pastry dough into strips about two inches wide. Place a single strip of warqa or spring roll wrapper – or two layered strips of phyllo dough – on your work surface.

Lightly brush butter on the bottom two-thirds of the dough. Place a tablespoon of cream cheese towards the bottom of the strip, and fold the bottom up to enclose the filling.

Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip. Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape. Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.

Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the "pocket" formed by the open edge of dough on the briouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.

Fry the Briouats

Heat one inch of oil in a deep skillet or sauce pan. Deep fry the cheese briouats in batches until light golden brown. Drain and serve.
Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350° F (180° C) oven for five to 10 minutes.
Uncooked briouats can be covered and refrigerated for one day, or frozen for up to two months in a freezer bag or plastic storage container. They can be fried directly from the freezer, or allowed to thaw for 30 minutes to one hour before frying.

Moroccan Chickpea & Lentil Soup

Ingredients:

• 4 tablespoons extra virgin olive oil
• 1 medium white onion, chopped (about 1 cup)
• 1 medium red onion, chopped (about 1 cup)
• 1 fennel bulb, peeled, cored and chopped (about 1 cup)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 (14 ounce) cans chopped tomatoes (with juice)
• 2 garlic cloves, minced
• 2 tablespoons sugar (or to taste)
• 4 cups low sodium vegetable broth
• 1 cup dried lentils, picked through and rinsed
• 3 cups canned chick-peas, drained and rinsed
• 4 sprigs cilantro
• 4 sprigs parsley
• 2 dried bay leaves
• salt and pepper

Directions:

1. In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
2. Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
3. Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
4. Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
5. Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
6. Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
7. Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
8. Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.

Source: food.com

Fricassees

Ingredients (for 20 fricassees)
For the dough, you will need:
- 500g flour
- 1 tablespoon of oil
- 1 egg
- 1 teaspoon of yeast
- salt
- warm water

For the stuffing, you will need:
- a potato boiled or steamed and then mashed
- 140g of canned tuna
- 50g of pitted black olives
- 2 boiled eggs
- 1 tablespoon of mayonnaise (optional)
- harissa diluted in water (optional)
- salt and pepper
- oil for frying

Preparation:

For the dough, start by diluting the yeast in some warm water. Then put the flour in a container, form a well and add salt, egg, oil and yeast. Mix everything slowly while adding some warm water. Knead well until you get soft and pliable dough.

Cover the dough and let it rise in a warm place for 30 minutes. Make small balls of dough, the stretch them slightly on both tips and flatten them into an oblong shape. Arrange them on a plate dusted with flour and let them rise another 30 minutes. Finally, fry fricassees in a hot oil bath, brown them well and then place them on absorbent paper.

For the stuffing:
In a container, mix the mashed potatoes, tuna, hard-boiled eggs (crumbled), olives (broken into pieces), salt, pepper and mayonnaise.

Cut open the fricassee on one side, put some harissa if you prefer it spicy and then stuff it with the mixture.

Your appetizing fricassees are ready to be served!

Lemon Rice

Ingredients:

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method:

Heat oil in a pan and add mustard seeds, allow to splutter.

Add turmeric powder and peanuts, fry till brown.

Now add green chilies, curry leaves, salt and fry for 2 minutes.

Take it off from the flame and add lemon juice and mix well.

Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

source: indianfoodforever.com

Zlébia

Ingredients:
-1 cup of flour
-2 teaspoons of corn starch
-1/2 teaspoon of cardamom
-1 teaspoon of yeast
-1 tablespoon of vegetable oil
-1 teaspoon of yogurt
- about 3 or 4 cups of water
- honey (as much as desired)

Mix all the ingredients but the honey together and whip them with the mixer. If you don’t have a mixer, just give this hardest part to someone close by who would like to build their muscles.

Whip the ingredients till you get a nice paste, and then put it aside to sit in a warm place.

In a deep pan start heating the oil to fry the Zlébia.

Once the oil is hot, use a funnel to start pouring the paste into the pan in a spiral shape. Let it fry from both sides until it turns golden and crunchy.

When they are finished let them cool in another bowl.

Heat the honey till it is a liquid consistency, then dip the pastry into it.

Bon appétit!
Source: Tunisia-live.net

Paneer Tikka

You will Need

• 200gms of Paneer
• One Onion,Tomato,Capsicum
• Sour cream or Hung Curd
• A pinch of Turmeric powder
• Half a tsp of Chilli Powder
• Half a tsp of Garam Masala Powder
• Half a tsp of Chat Masala Powder
• Half a tsp of Ginger garlic paste
• Salt to taste
• One tbs of Lime juice
• Few Skewers

How to
1.Soak the skewer sticks in water to protect it from burning or turning black.Cut the paneer in to medium sized blocks.dice the onions,capsicum,tomato(remove the pulpy part ) into same size as the Paneer.

2.For preparing the hung curd hand half a cup of curd in a muslin cloth for an hour.Mix the sour cream or hung curd with salt,turmeric,chilli,both masalas,lime juice and mix well.

3.Marinate the paneer blocks with the above mixture and leave it in the refrigerator for half an hour. If you want, you can marinate the vegetables too.

4.Arrange the paneer and the vegetables in the skewer as shown in the picture.

5.Preheat the oven at 230 degrees and bake it for 12 minutes or until the edges of the Paneer becomes brown. We do not like the smoky taste too much, so mine has not turned black at the edges (like the ones in restaurants).We all like it this way so I stopped baking further. If you like it smoky, bake it further for few more minutes.
If you are making on the tawa heat the tawa spread few tbs of oil and shallow fry the tikkas with vegetables in the skewers.Turn on all sides and fry uniformly until required.
After baking sprinkle chat masala powder and lime juice on top and serve with green chutney and some onions.
Source: umakitchen.com

Chorba Soup

The basic ingredients that you will need for Chorba are:

- one onion

- one carrot, peeled, and finely chopped

- 500g of chicken or lamb cut into small pieces

- 4 tablespoons of barley

- 1/4 bunch of parsley

- 5 cloves of garlic

- 1 Tablespoon of olive oil

- 1 1/2 tablespoon of tomato paste

- 2 teaspoons of salt

- 2 teaspoons of paprika

- 1/2 teaspoon of black pepper

- 1 teaspoon of turmeric

- 1 teaspoon of ground caraway seeds

- 1/2 lemon for squeezing

If you want, you can also add some harissa, or even a beaten egg, depending on your personal taste.

Method:
Preparing the Chorba is quite easy and takes about 45 minutes.
First of all, you put some oil in a large pot then add, one by one, the chopped onion, meat, tomato paste and spices.
Sauté over medium heat for 2 minutes, and then add two liters of hot water.
Put a lid on the pot and cook from the boil for 45 minutes.
After 15 minutes, add the barley.
Then after 10 more minutes, add the carrot.
Five minutes before the end of the cooking, add the crushed garlic and chopped parsley.
When your Chorba is ready, add few drops of lemon and savor it while it is warm.

Source: tunisia-live.net

Cajun Chicken Wrap

Ingredients:
4 small chicken breasts, sliced into strips
1 tablespoon Cajun spice
2 teaspoons olive oil
4 large flour tortillas
1/2 cup tzatikki dip
1 medium zuccini, grated
1 large carrot, grated

Method:

1. Place chicken strips, Cajun spice and oil in a bowl, cover and set aside for 10 minutes.
2. Heat a large non-stick fry pan over a medium-high heat.
3. Place the chicken strips in the pan and cook, stirring occasionally for 5 minutes or until brown and cooked through. Transfer to a bowl and keep warm.
4. Top each tortilla with Tzatziki dip, carrot, zuccini and grated carrot.
5. Serve immediately with a green salad of your choice.

Fish Biryani

INGREDIENT:
1 kg rock – cod, salmon or any other fish
1 cup masoor (heaped)
2 cups Basmathi rice
2 cups ground tomato
½ cup tomato pureee
½ cup yoghurt or maas
1 cup fried onion
1½ teaspoon ginger-garlic
4 whole green chilies (slit)
1 tablespoon lemon juice

METHOD:

Marinate fish with basic fish masala.
Bake in pre- heated oven at 220c for 5 minutes.
Set aside.
Soak masoor overnight in cold water.
Boil in salted water until done.
Drain and set aside.
Boil rice in salted water for 5-10 minutes (until half- done)
Drain rice and set aside.
In a large dish, mix tomato puree, yoghurt, onion, ginger garlic, green chilies, lemon juice and all the dry ingredients.
Adjust salt to taste.

Source: Radioislam.co.za

Cauliflower Curry

Ingredients:

1 medium cauliflower

60ml cooking oil

1 medium onion, finely chopped

5 ml jeera (cumin) seeds

2 potatoes, peeled and cut into chunks

5ml chillli powder

2.5 ml borriee(turmeric)

1 ml ground koljander (coriander)

10 ml garam masala

30 ml fresh lemon juice

Method:

Break the cauliflower into florets and slice the remaining stem. Wash and soak in cold water for about 15 minutes, then drain well. Heat the oil in a deep saucepan and fry the onion until golden brown. Add the jeera seeds and the potatoes and fry for about 30 minutes. Stir in the cauliflower and fry for about 5 minutes, or until potatoes and cauliflower are tender and the mixture is dry. Add a little water during cooking to prevent the mixture sticking. Serve with rotis or white rice.

Variation:

Five minutes before removing the curry from the heat, add 125 ml green peas.

Tandoori Naan

Ingredients:
2 cups bread flour/ cake
2 cups self raising flour
1 tsp instant dry yeast
50ml yoghurt/ maas
1 tsp salt
1 tsp whole fennel (saumf)

Method:
Mixed all ingredients together and use sufficient warm water to make a soft dough.
Place dough in a covered dish and allow to rise until doubled in volume.
Divide the dough into 4-5 parts.
Roll out and mould them into oval shapes.
Prick with a fork and bake at 240 degrees until done.

Garlic Cheese Sticks

Ingredients
1 (12-inch) loaf Italian bread
4 cloves garlic, peeled
1 stick salted butter, at room temperature
1/4 cup freshly chopped basil leaves
1/4 cup chopped flat-leaf parsley
1/4 cup grated mozzarella
Kosher salt and freshly cracked black pepper

Directions

Preheat the oven to 350 degrees F.
Slice the bread in half, lengthwise.
Add the garlic, herbs and butter to the bowl of a food processor and pulse until well incorporated. Alternatively, you could fold the ingredients together using a rubber spatula.

Spread the butter mixture down the inner length of both slices of the bread. Wrap the pieces in aluminum foil and put them onto a sheet tray.
Bake until the bread crisps up and the cheese melts, about 10 minutes.
At this point, remove the foil, sprinkle the slices with the mozzarella cheese and season with salt and pepper, to taste.
Slide the bread back into oven until the cheese bubbles, about 5 minutes.
Remove the bread from the oven to a cutting board and slice before serving.

Potato and Mince Cutlets

INGREDIENTS
½ kg washed and drained lamb/sheep mince (remove all water from the mince)
2 potatoes bolied in their jackets
salt to taste
crushed green chillies to taste
1 ½ tsp dhania powder
1 tsp jeera powder
½ tsp arad (turmeric)
1 ½ tsp crushed garlic
green dhania and mint

METHOD
Place washed and drained mince in a bowl
Peel the boiled potatoes, cut into pieces and add to mince
Add spices, chillies, garlic and greens to mince
Mix together using a food processor until the mixture is nice and soft
Take small portions of the mixture and form into cutlets
Dip in flour and thereafter egg
Fry on medium heat
Enjoy with chutney/ sauces of your choice.

PLEASE NOTE THAT THESE CUTLETS CANNOT BE FROZEN. BETTER TO MAKE THEM FRESH.

Bombay Potato Curry

 

Ingredients

• 500g Halved new potatoes
• 1 tbsp Olive Oil
• 1 Large sliced onion
• 1 tbsp Medium Curry Powder
• 400g Tinned Chopped Tomatoes
• 2 tbsp Mango Chutney

Preparation

Add the potatoes to a saucepan and cover with cold water.
Bring to the boil and then simmer for 15-20 minutes or until tender.
Heat the oil in a pan and add the onion, add the curry powder and fry for a further 2 minutes.
Stir in the halved potatoes, chopped tomatoes and mango chutney and potatoes and cook for 2-3 minutes.

Piri Piri Chicken

Ingredients
1 (500g) chicken
1 tsp lemon pepper
1 tsp red chillies rough or fine
¼ tsp black pepper
1 ½ tblsp garlic salt
1 tblsp vinegar or 2 tblsp lemon juice
1 tblsp Worcester sauce
1 tblsp oil
¼ tsp barbeque spice
¼ tsp Halaal Aromat
Pinch of yellow food colouring
Butter


Method

1.Marinate the chicken with all the above except butter.
2.Place in a pot with blobs of butter and cook till done.
3.Serve with garlic bread and chips or garlic bread & mixed vegetables.

Vegetables
Cut vegetables into convenient sizes don't remove the skins – use baby vegetables if possible.
Steam : Butternut, Gem squash, Sweet potatoes, sweet corn, frozen baby carrots, Garlic Flakes, Garlic Salt, Lemon Pepper, Fine black pepper.

Sauce for Veg: Butter, fine fresh garlic, brown sugar / honey
Boil together and pour over cooked vegetables.

Raita - Yogurt Salad

This yogurt salad goes well with biryani and any other rice or meat dish.

Ingredients:

2 cups low fat yogurt
1 cucumber, chopped small
1 large tomato, chopped small
2 green onion sprigs, chopped fine (or 1 small onion chopped fine)
1/2 bunch cilantro, chopped
salt and pepper to taste

Method:
Combine all ingredients in large bowl.
Mix thoroughly. If too thick add a small amount at a time of milk or water until desired consistency is reached.

Chicken Tikka

Ingredients:

1 kg chicken breast fillet
1 tablespoon ginger / garlic
2 tablespoons lemon juice
2 tablespoons ground dhanna / jeero
½ teaspoon gharam masala
½ teaspoon chilli powder
80 ml yogurt
2 tablespoons tomato paste
1 tablespoon chicken marinade
½ teaspoon arad
1 tablespoon fresh red chillies

Method

1. Cut chicken fillet in half, make 3 shallow cuts across each piece.
2. combine remaining ingredients in large bowl, add chicken, stir to coat with marinade. Cover and refrigerate overnight.
3. Griddle fry chicken on both sides until tender.

Lamb Karahi

Ingredients:

1kg Lamb cut into small pieces 1 tsp crushed Jeeru
1 tbls Oil 1 tsp red chilli powder, fine
1 tblsp freshly grated garlic 1 tsp crushed chillies
1 tblsp freshly grated ginger 2 tsps crushed coriander seeds
2/3 green chillies sliced ½ tsp turmeric
1 tsp salt or to taste 2 medium onion chopped
4/5 tblsps ghee 1 tblsp tomato paste/puree
Coriander leaves, spring onion to garnish A few cardamom pods, cloves, cinnamon sticks


Method:

1. Marinate the lamb with oil, garlic, ginger, green chillies and salt for about two hours.
2. Sauté onions, cinnamon, cardamom, cloves and cumin seeds in ghee until brown.
3. Stir in chillie powder, crushed chillies, coriander seeds and turmeric and braise for 1 minute.
4. Add meat and braise well, lower the heat and cook till the meat is tender.
5. stir in tomatoes and tomato paste/puree. Simmer for about 10 minutes.
6. Adjust salt to taste.
7. Garnish and serve with rice or Butter Naan

Source: Radio Islam

Lamb Rogan Josh

Ingredients:
600g Lamb cubed
3 tsp ginger and garlic paste
3 Tbsp oil
2 tsp salt
1 tsp turmeric powder
2 tsp dhana
2 tsp ground jeero
2 Tbsp plain yoghurt
1 tsp chilli powder
2 medium onions finely chopped
¾ tin of peeled tomatoes
Fresh coriander to garnish

Method:

Add oil to saucepan on high heat until very hot. Now add in the finely chopped onions and stir fry until pieces soften and become translucent.

Then add the garlic and ginger paste and keep stir – frying fro 3 min to prevent burning until the mixture is golden brown. Add all of the ground spices and keep stirring whilst continuing to fry on high heat.

Then add the lamb and stir into the mixture fry on high heat for 5 min until the meat has fully browned.

Add in tinned tomatoes and mash the tomatoes into the mixture with a spoon, taking care to ensure that the plum tomatoes do not remain in chunks and stir into the meat mixture.

Allow to cook uncovered for 5 minutes before adding the yoghurt. Stir this in and then cook on high heat to bring to the boil.

Simmer and stir for every 30 min until meat is tender and gravy is thick.

Italian Tuna Balls

Ingredients:
2 x 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil).
small handful of pine nuts.
freshly grated zest 1 lemon.
small handful parsley leaves, roughly chopped.
50g fresh breadcrumbs.
1 egg, beaten.
400g spaghetti.
500g jar pasta sauce.

Method:
Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined.
Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.

Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden.
Drain on kitchen paper.
Heat the tomato sauce, then toss together with the pasta and tuna balls.

Chicken and Spinach Lasagne Rolls

Ingredients:
12 lasagne sheets
2 Tbsp ghee
1 large onion grated
1 tsp garlic paste
1 bunch spinach, chopped
½ tsp salt
½ tsp pepper
¼ tsp turmeric powder
½ tsp ground chillies
1 x 250ml fresh cream
1 cup chicken fillet finely cubed
1 Tbsp butter
1 tsp garlic paste
½ tsp ground green chillies
¼ tsp turmeric powder
¼ tsp pepper
½ tsp salt
¼ cup grated cheddar cheese

Sauce:
100g butter
½ cup flour
½ cup cheddar cheese
3 cups milk
1 cup cheese
Origanum
Dried parsley

Method:
Heat ghee in a large pan and fry onions and garlic paste until onion is transparent
Add spinach and spices cook on low heat until spinach is tender
Add fresh cream and remove from heat and leave aside combine butter and spices with chicken fillet.
Place in a pan and cook on low heat until meat is tender
Add cooked chicken and cheese to spinach mixture.
Place lasagne into salted boiling water and cook until soft
Drain lasagne and place each one on a tray

When cool place 3-4 Tbsp of spinach filling a roll to cover filling
Continue till all the lasagne is used

For the sauce melt the butter in a an and stir in the flour and cook for 1 -2 minutes
Gradually stir in milk and cook until sauce is smooth and thick
Season to taste and add cheese

Pour some sauce on the base of an oven proof dish and place rolls
Cover rolls with white sauce and sprinkle cheese and herbs
Bake in pre heated oven of 180 degrees for 20 – 25 minutes

Cranberry Cooler

Ingredients:
1 cup Cranberry Juice, chilled
1 cup strawberries, chopped
2 cups vanilla ice cream
1 Tbsp castor sugar

Tip:
If fresh strawberries are not available, canned strawberries may be used, but omit the sugar.

Method:
Blend all the ingredients in a liquidizer and serve immediately.

Sweet Vermicelli with Almonds & Pistachios

Ingredients:
1 ltr milk
¾ cup vermicelli
1 Tbsp ghee
½ cup sugar
¼ tsp elachi
3 Tbsp Sliced cashew nuts
1 Tbsp raisins

Method:
Heat ghee in a Frying pan.
Fry vermicelli over medium heat until golden brown in colour.
Add milk, elachi, sliced cashew nuts, raisins and bring to boil.
Reduce the heat and cook until the mixture becomes thick and cream.
Add sugar and stir well.
Refrigerate and serve chilled.

Kitcheree (Yellow rice with Lentils)

Ingredients:
1 – 1 ½ ltr water
1 cup oil dholl
2 cups rice
2 Tbsp coarse salt
2 cardamoms sticks
¼ tsp tumeric powder
Few slices of onions
3 Tbsp ghee

Method:
Allow dholl to soak for an hour
Wash throwing off loose skins
Bring water to boil
Add salt and spices then add the dholl and washed rice and bring to boil 15/ 20 min it must not be mushy. Drain and steam for 15 min in moderate oven. Before serving, brown onion slices in ghee and pour over kitchree, tossing rice lightly.

Battenberg Cake

Ingredients
150g caster sugar
3 medium eggs, beaten
1 tsp vanilla extract
150g self-raising flour
2 tbsp milk
1 drop red food colouring
4 tbsp apricot jam
150g unsalted butter, softened
Marzipan
75g icing sugar, plus extra for rolling out
1 medium egg
1 tbsp lemon juice
175g ground almonds
1 medium egg yolk

Method
Preheat the oven to 180°C, gas mark 4. Butter a 20cm square cake tin and line the base with greased baking parchment. Divide the tin in half with a 30cm strip of foil folded into a double thickness

For the cake, beat together the butter, sugar, eggs, vanilla, flour and milk until smooth. Divide into 2. Use the tiniest dab of red food colouring to tint half the mixture pink. Spoon this into one side of the tin and spread level; fill the other side with the rest. Bake for 25–30 minutes. Cool for 5 minutes, then turn out onto a cooling rack.

Meanwhile make the marzipan. In a heatproof bowl over a pan of simmering water, whisk the sugars, egg and yolk for about 10 minutes until pale and thick. Take off the heat; mix in the lemon juice and ground almonds until smooth. Wrap and chill for 30 minutes

To assemble, lay one piece of cake on top of the other and trim to the same size. Cut in half lengthways to give 2 long strips of each colour. Warm the apricot jam and sieve. Lay a strip of pink cake on a board and brush the top and sides with jam; lay a plain strip next to it and do the same. Arrange the other 2 strips on top, colours reversed, and brush the jam all over. Roll the marzipan into a 20cm x 30 cm rectangle. Place the cake at one end of the rectangle and tightly wrap in the marzipan, patching any holes. Sit on the seam, slice and serve.

Beef Tikka

Ingredients:
1 kg. cubes of beef
2 tbs. unripe papaya(ground)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tbs. yogurt
1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

Instructions:
Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours, preferably overnight.
Barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan

Serving: 2 to 3 persons

Cheesy Jalapeno Bites

Ingredients:
300g pack corn tortillas
200ml pot reduced-fat crème fraîche
85g strong cheddar , grated
small handful jalapeño peppers , drained and finely chopped
20g pack chives , finely chopped
classic tomato salsa, to serve

Method:
Heat oven to 160C/140C fan/gas 3.
Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can't spring open.
Bake for 20-25 mins until crisp and golden. Cool.
Will keep in an airtight container for 2 days.

For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives.

Serve with tomato salsa for dipping.

Mint Chocolate Cheesecake

Ingredients:
- 8oz digestive biscuits, crushed
- 4oz marg/butter
- 200g philidelphia cream cheese
- 250ml carton of double cream
- 4oz of icing sugar
- 2 large bars of mint chocolate (aero)
- Biscuit Base

Method:
1 melt the margarine in the microwave
2 add the biscuits into the margarine and make sure that its well mixed together.
3 Press into a 8-10” (depends on what size you have, how thick you like your cheesecake) Loose bottom tin

4 Mix the philidephia cheese and icing sugar together
5 Whip up the double cream using an electric whisk untill fluffy
6 Add the whipped cream to the philidelphia and mix together
7 Chop up the Chocolate you can have them as small as pieces as you want but make sure they are small enough to mix through the mixture and keep some to decorate the top
8 Add the Chocolate to the mixture and pour it over the biscuit base and smooth it, add the remaining chocolate pieces to the top
9 Chill in the fridge for at least an hour

Serve, optionally with a scoop of ice cream or a helping of whipped cream.