Monday, November 11, 2013

Chicken Croissants

An experiment that worked out great!! The buns were soft and delicate, a perfect compliment to the yummy filling in the center! And without all that butter that goes in regular croissants too!!!

Filling recipe: (for 16 croissants)
¼ kg boneless chicken breast, chopped into small pieces
2 small capsicum, red and green if possible, grated or chopped finely
2 tbsp. sweet corn
1 grated carrot
1 small onion, chopped finely
1-2 green chilies, chopped
½ tsp. garlic paste
1 tsp. chopped coriander
salt to taste
½ tsp. grinded cumin powder
a pinch of tandoori masala (optional)
juice of half a lemon
1 tsp. soya sauce
1 tbsp. butter

Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent. Do not brown them. Add the chopped capsicum and grated carrot, stir-fry for about 5mins until they start to soften. Add the raw chicken pieces and keep stirring until they start browning. Add the chilies, garlic, salt, cumin powder, tandoori masala and sweet corn. Sauté until the chicken pieces become tender and well-done. If the mixture sticks to the pan and the chicken is not yet done, add a tbsp. of water and cover until ready. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded. Adjust salt/chili to your taste.

PS: You can smoke the mixture with a coal and some oil to give it a nice bbq aroma. This mixture should be enough for around 16 croissants.

Dough recipe: (makes 8 croissants)

2 level teacups flour
1 tsp. salt
1 tsp. sugar
½ tsp. instant yeast
¼ tsp. baking powder
3 tbsp. softened butter
2 tbsp. vegetable oil
warm milk mixed with water about half a cup (although you could need more or less depending on flour/altitude etc.)

Sieve the flour and add the yeast, baking powder, yeast, salt and sugar. Stir it so that it's all well mixed. Add 2 tbsp. of butter and 2tbsp veg oil. (Reserve the last tbsp. butter for later). Rub into the flour using finger tips until the flour has a crumbly texture. Gradually add the warm milk & water, stirring it in with a wooden spoon at first until the dough starts to hold together, and then continuing to knead together with your hands until the dough has softened. You need this dough slightly sticky, it's a menace to handle but the result is worth the trouble. Just oil your hands slightly to help with the stickiness and keep kneading...adding a little sprinkling of flour when it gets too sticky to handle until the dough is nice and well-kneaded and formed into a ball. Apply a touch of oil all over the ball of dough, place in a container and cover with a damp towel. Place in an airtight cupboard (or even in the oven or micro-wave) and leave it to rise to about double its original size. (40mins to an hour)

I have included step by step instructions here.

Roll out the dough on a floured surface into a huge circle of about 30cm diameter (use your fingertips to stretch the circle out when you feel you can’t roll with the pin any further), then rub half of the reserved tbsp. of butter all over this rolled out circle. Using a pizza cutter or sharp knife, cut the circle into quarters, then divide each quarter again to form eighths.

Take the first eighth of the circle; place your mixture of choice on the edge (where the perimeter of the circle used to be). Roll carefully towards the pointed edge (where the center of the circle used to be), tucking the pointy end underneath (you can make a small slit near this pointy end just to give the croissants a nicer appearance, although this is not a must...refer to pictures of my croissants to get what I mean). Curve down the edges of your rolled up croissant to form the crescent shape.

Place the croissants on a greased tray and cover them again for another half an hour so that the dough can rise again. Switch on the oven on medium high (around 175 degrees) and in the meantime, glaze the croissants with egg yolk to give them a nice color. Bake for about 12-15 mins depending on your oven's heat.

When ready, remove and place them on a cloth, and take the remaining half tbsp. of butter, and gently touch up the buns with it to give them a nice shiny soft finish...and they would smell heavenly too. Cover the buns in the cloth for about 10mins before serving. This gives the butter time to get absorbed fully into the croissants, thereby making them soft and extra delish. Serve warm!!

Source: Fauzia's Kitchen Fun

Thursday, November 07, 2013

Chicken Nuggets

Chicken Nuggets



  • 350 g skinless, boneless chicken breasts, (approx. 3 chicken breasts), cut into 2.5cm pieces
  • 4 tbsp sunflower oil, for frying
For the marinade
  • 200 ml buttermilk
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1/4 tsp paprika
  • 100 g plain flour
  • 1 egg, beaten with 1 tbsp water
  • 75 g dry breadcrumbs or honey panko breadcrumbs
  • 45 g freshly grated parmesan
  • salt and pepper, to season


1. Combine the marinade ingredients and soak the chicken pieces for 2 hours.

2. Put the flour on a large plate. Beat the egg with the water and season with salt and pepper. Mix the breadcrumbs and Parmesan on a large plate. Remove chicken cubes from the marinade, shaking off any excess, and toss them in the flour. Then dip the cubes in the egg mixture and roll in the breadcrumbs

3. Heat the oil in a large frying pan and saute the chicken nuggets for 2-3 minutes on each side until golden and cooked through, turning occasionally. Alternatively, pre-heat oven to 200C/gas 6. Put the chicken nuggets on a generously oiled large baking sheet and bake for 18-20 minutes until the coating is crisp and the chicken cooked.

Saturday, October 05, 2013

Chocolate Profiteroles


For the pastry
For the chocolate sauce
For the pistachio cream

Preparation method

  1. To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt.
  2. Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan.
  3. Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool.
  4. When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.)
  5. Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.)
  6. Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun.
  7. Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack.
  8. When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely.
  9. For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl).
  10. Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently.
  11. For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks.
  12. Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon.
  13. Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles.
  14. To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top.

Monday, September 09, 2013


500grm Flaky pastry
20ml Sunflower oil
500g Mutton or steak mince
5ml Salt
5ml Crushed dried Red chillies
5ml Ground Dhania
7 spinach leaves shredded
1 large brinjal grated
1 onion grated
250ml grated cheddar cheese
1 egg well beaten
150ml Milk

1.Heat oil in a frying pan until luke warm.
2.Add mince salt chillies and dhania and cook for 15 minutes.
3.Add spinach, brinjal and onion and cook for a further 10 minutes.
4.Set aside to cool
5.Line an ovenproof dish with pastry.
6.Fill with the cooled mixture and cover with grated cheese.
7.Combine milk and egg well and pour over filling.
8.Bake at 200c for 20/30 minutes or until topping is set and pastry is nice and brown
9.Serve hot with mashed potatoes and salads.

Saturday, August 31, 2013



2 cups flour
½  tsp salt
1 tsp b.powder
1 tblsp butter


Mix together to resemble breadcrumbs,
add ± 1 cup milk to make a dough,
knead for a while till smooth,
divide dough into 2.
Roll out dough into a large circle, cut into desired size or circles.
Fry in deep hot oil till they puff up and have turn golden colour
Drain on carlton paper and enjoy

Thursday, August 29, 2013


3 french loaves - scoop out the centre. Left with crust only
Make a mixture filling with;
250g cooked mince
250g mashed potato
1 cup steamed mix vegetables
Method :
*  Mix together and fill in bread
*  Freeze, then slice
*  Dip in egg then breadcrumbs and freeze again
*  Fry in medium / hot oil
*  To absorb excess oil spread out on carlton roll

Wednesday, August 28, 2013

Egg Fried Rice

  • 1 1/2 cup basmati rice
  • 3 eggs - scrambled 
  • 1/2 cup finely chopped carrot 
  • 1 cup chopped spring onion 
  • 1/2 cup capsicum - cut into thin strips (I have used red and yellow bell peppers) 
  • 1/4 cup onion - cut into thin strips 
  • 1 tbsp minced ginger 
  • 1 tbsp minced garlic 
  • 2 tsp pepper powder - according to your need 
  • 2 tsp soya sauce 
  • 2-3 tsp tomato-chili sauce 
  • salt to taste 
  • 2 tbsp cooking oil

  • Soak basmati rice in water for 15 minutes.
  • Bring 5-6 cups water to boils in a pot. 
  • Take the soaked rice and drain the water completely. Add rice to the boiling water. 
  • Add salt and 2 tsp oil. Mix well and cook it uncovered on medium flame for 10-15 minutes till the rice is 90% cooked. 
  • Remove from the heat and drain the water completely. 
  • Spread rice on a plate and keep aside. 
  • Heat 2 tbsp oil in a heavy bottomed kadai or wok. 
  • Add minced ginger and garlic. Saute a while. 
  • Add chopped onions and fry for few seconds. 
  • Add chopped carrot, capsicum and spring onion. Cook for 2 mins. 
  • Add scrambled egg and saute a while. 
  • Add soya sauce and tomato-chili sauce. Cook for few seconds. 
  • Add pepper and salt to taste. 
  • Adjust the salt since soya sauce has salt in it. Add cooked rice and stir well. 
  • Cook for 2 mins on medium flame. Check the salt and adjust it. 
  • Sprinkle chopped spring onion and serve hot with any manchurian sauce.

Wednesday, August 21, 2013

The Spiritual Significance of Consuming Halal

The Spiritual Significance of Consuming Halal: Lecture by MUFTI ABDULLAH NANA of Halal Advocates of America. Mufti Nana is a specialist in Islamic Law and an author. He has answered more than 100 written questions on a variety of contemporary issues, such as Islamic Finance, Medicine, Inheritance, Food Science, Drug Problems, etc.

Thursday, August 01, 2013

Steak Rolls

3 Potatoes - Mashed
6 cups flour
¾ cup sugar
1 pkt yeast
1 cup milk
3 eggs
1 tsp salt
40 grams butter or margarine

  1. Place flour, sugar, salt and yeast in a bowl
  2. Add butter to mash potatoes and and then add this to the flour mix
  3. Add eggs and milk
  4. Add water if necessary to make soft dough and knead very well.
  5. Allow to rise till double in size.
  6. Knock down and take pieces to make saucer size rounds.
  7. Fill with steak filling brush with egg sprinkle sesame seeds and bake. Do not over bake if you want really soft rolls.
1 kilo steak cut into cubes

Marinate overnight with: Dry red chillies, salt, dry dhana, arid, ginger, red masala, and 3 tsps each of mustard sauce, lemon juice, vinegar and mayonnaise.

Make vagaar with:

1 onion, sliced green chillies, sliced garlic, jeeroo

Then add steak and cook until done.

Add 4 tblsp each of the following :
Tomato sauce, tomato paste,
Lastly add ½ grated tomato

Tuesday, July 30, 2013

Harira (Ramadan Soup)


Harira (Traditional Ramadan Soup)

  • 1 each large bunch fresh coriander, and, parsley
  • 8 cups chicken or vegetable stock
  • 1 cup green or brown lentils
  • 1 can (19 oz) chickpeas, drained, and, rinsed
  • 2 cans (each 19 oz) tomato, drained, and, chopped
  • 2 onion, chopped
  • 2 teaspoons cinnamon
  • 1 teaspoon each ground cumin, ground ginger, turmeric, and, pepper
  • 1/4 cup lemon juice
  • 2 tablespoons extra virgin olive oil


  • 1 tablespoon cinnamon
  • 1 lemon, thinly, sliced
  • 12 pitted dates, halved


Harira (Traditional Ramadan Soup)

  1. Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
  2. Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
  3. In food processor or blender, purée 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
  4. GARNISH: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.

Sunday, July 28, 2013

Cucumber & Orange Juice with Oregano


  • 2 lb/910 g medium cucumbers
  • 2 1/4 cups/530 ml fresh orange or mandarin orange juice, preferably clementine
  • 1 1/2 tsp superfine sugar, plus more as needed
  • 1/2 tsp dried oregano or zaâtar, plus more as needed


Trim the ends from the cucumbers and scrub the peels. Remove about half of the peels from each cucumber and remove the seeds if they are large. Cut the cucumber into chunks and put in a food processor or blender. Pour in the orange juice and sprinkle in the sugar and oregano. Blend for at least 1 minute or until very finely puréed. The drink should be a bit thick and slightly foamy. Taste for sweetness and seasoning and adjust as needed.
Pour into a pitcher, cover, and refrigerate until chilled. Serve in tall glasses or in small bowls with spoons.

Saturday, July 27, 2013

Aloo/ Batata Vada

Aloo/ Batata Vada

Makes: 8 vadas
2 cups potatoes, boiled and mashed
1 teaspoon mustard seeds
1 teaspoon grated ginger
½ cup chopped onion
1 teaspoon chopped green chillies
¼ teaspoon asafoetida powder
½ teaspoon turmeric powder
¼ cup chopped coriander leaves
oil for deep frying
salt to taste
Ingredients for batter
1 cup gram flour
1 teaspoon turmeric powder
salt to taste
Combine all batter ingredients in a wide mouth bowl. Add a little water at a time to make batter thick enough to thickly coat back of a spoon. Make sure to whisk the batter well until light and fluffy. Keep aside.
Heat 2 tablespoons of oil in a frying pan, add mustard seeds and allow it to crackle. Stir in the onions and sauté for a couple of minutes till onions are soft and light golden in colour. Add ginger, green chillies, asafoetida, turmeric and salt and sauté for a few more minutes.
Finally stir in the mashed potatoes and sauté for a couple of minutes. Allow the potato mixture to cool down, stir in the coriander leaves divide it into 8 portions. Shape into round balls and keep aside.
Heat oil for deep frying in a heavy bottom pan on medium heat; dip and coat each of the potato balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in colour on medium heat.
Take care not to turn the heat to high as this will not evenly cook the batter and you might just end up with over browned and uncooked portions. Drain the fried vadas on absorbent paper and continue the frying process for the remaining vadas. Serve hot.

Friday, July 26, 2013

Paneer Poppers


Paneer Poppers


350g Paneer (Cottage Cheese)
2 tablespoon corn flour
1 tablespoon gram flour (besan)
½ teaspoon salt
¼ teaspoon crushed black pepper
1 cup breadcrumbs
Oil for deep frying
Water as needed


1. Cut the paneer (cottage cheese) in square or rectangle pieces.
2. Take corn flour and gram flour in a mixing bowl. Add salt and crushed black pepper. Add water and mix well. Make the batter, not too thick or thinner.
3. Take the breadcrumbs in a plate, so it will be easier to coat the paneer pieces.
4. Dip the paneer pieces into the flour mix.
5. Now roll in breadcrumbs roughly to coat.
6. Dip again in flour mix and roll in breadcrumbs properly this time to coat them. Make sure the paneer poppers pieces are coated well with the breadcrumbs.
7. Heat the oil in a pan. Once the oil heated, deep fry paneer poppers until they are brown on medium heat to avoid burning outer layer.
8. Drain the paneer poppers on kitchen paper.

Serve paneer poppers hot or warm with any chutney or dip.

Variation Tips:
You can use beaten egg with 1 tablespoon water to dip. Now coat each paneer piece in the flour mixture, then the egg mixture and finally in the bread crumbs. Make sure all layers are coated properly (specially the bread crumbs). Repeat this process for double coating for paneer poppers.

Thursday, July 25, 2013

Pizza Bhajias

Half cup cubed green pepper
Half cup cubed onions
Half cup tomatoes or polony
Half tsp baking powder
10 spring onions chopped
1 tsp salt
Half bunch dhania
Half cup or more water
3/4 cup flour,
8 green chilli sliced
1 tsp garlic,
1 tsp b pepper n half tsp mixed herbs.

Mix all the above ingredients to make thick batter.
Fry spoon fulls in deep hot oil, until golden/light brown
Serve with chutney of choice and enjoy.

Wednesday, July 24, 2013

Chicken Lagan

Ingredients :

Half Cup spaghetti
Half cup mixed vegetables
1 Cup cooked ,cubed chicken fillet (filling)
1 Onion chopped
Half cup grated cheese
1 Teaspoon salt
1 Teaspoon green chillies
1 Teaspoon baking powder
4 Teaspoons Butter
4 Teaspoons oil
Fine cut Dhanna

Method :

Mix above Ingredients well.
Beat together 3 eggs, 4 level tablespoons flour & 250ml fresh cream.
Add to chicken mixture.
Bake at 180 Degrees till done
Cut into squares and serve with chutney.

Sunday, July 21, 2013

"Super Foods" for Ramadaan

By Umme Faatimah (B.Dietetics Univ. of Pretoria)

The modern world has swept us off our feet in so many ways...our dressing, our lifestyles and most noticeably our eating habits. We have so casually adapted the western culture of unhealthy eating, moving further and further away from the Noble teachings of the Quraan and Sunnah of The Noble Messenger of Allah (Peace be upon him).

Yet, the newest nutritional research continues to discover the benefits of certain foods, labelled as “Super Foods”. They have also unravelled the great benefits of certain eating habits, such as washing the hands before and after meals, eating with the hands, not drinking with meals…just to mention a few. However, all of this has already been outlined in the Holy Qur’an and Sunnah more than 1400 years ago.

We are certainly the losers if we do not make an effort to practice upon the Sunnah in our homes and kitchens. What better time to bring about these changes than now? Our beautiful Deen offers us the opportunity during the beautiful month of Ramadhaan, to bring about positive changes in our lives- changes that benefit us mentally, physically and spiritually which Insha Allah (Allah Willing) can be sustained for the future.

Physically, fasting gives the digestive system a much needed rest. Energy normally used for digestion is now directed to body detoxification, tissue repair and system healing.

With that in mind I have chosen to highlight just a few of the favourite foods of our The Noble Messenger of Allah (Peace be upon him). With the special month of Ramadhaan fast approaching, we can all ensure we have these foods on our shopping lists. InshaAllah, by us adopting the lifestyle of The Noble Messenger of Allah (Peace be upon him) we will be rewarded enormously… Ameen.


Dates are the most mentioned fruit in the Quraan. They are high in energy, fibre, iron, vitamins and minerals. The Noble Messenger of Allah (Peace be upon him)said: “ The home with no dates is like the home with no food”.(Hadith- Sahih Muslim)

The Noble Messenger of Allah (Peace be upon him)used to break his fast with fresh dates and a few sips of water. If he did not find fresh dates, he would use dried dates. He (pbuh) said: “When one of you breaks the fast let him do so with dates, for they are a blessing and if he cannot find dates then with water for it is a purification” (Hadith-Tirmidhi)

He often consumed dates with cucumber, butter, cream or bread. A dessert called “Haisa” made with ghee (butter), dates, cheese and yoghurt was also prepared.

Tips: At iftaar (breaking fast) time, dates can also be used to prepare date milkshakes, date chutney, date desserts as well as sprinkled over salads. For sehri (pre-dawn meal), dates can be used as a softened spread over bread or added into muffins, rusks etc.


Dieticians and nutritionist the world over have been advocating the use of olive oil for its excellent cardio-protective, anti-oxidant and anti-inflammatory effects. Ongoing research is revealing more and more great benefits on the consumption and application of olive oil.

The Noble Messenger of Allah (Peace be upon him)said: “Eat the olive and use it as an ointment as it comes from a blessed tree”.(Hadith-Tirmidhi)

Tips: During Ramadhaan, olive oil is best used raw as a dip for breads or as a salad dressing. The lighter olive oils are well suited for cooking and baking purposes. Whole olives can be added to salads as well as de-pitted and added to breads, muffins, pies and pizzas.


A recent Readers Digest article highlighted barley as one of the five healthiest foods we tend not to eat. Yet it was barley that was one of the staple foods in the diet of our The Noble Messenger of Allah (Peace be upon him). Modern research is discovering that barley has a very high soluble- fibre content. This helps to keep the arteries clear and healthy. It has an extremely low glycaemic index (GI), which means it takes a longer time to digest, keeping one fuller for longer.

It is mentioned that The Noble Messenger of Allah (Peace be upon him) consumed barley in the following ways:

SAWIQ – a coarse broth prepared from ground wheat and barley - very much like a haleem (soup)

THARID – Barley bread covered in gravy cooked with meat

TALBEENAH – A porridge prepared using barley and milk

A Hadith in Mishkaat narrates that The Noble Messenger of Allah (Peace be upon him)never used sifted flour in his lifetime. We should take lesson from this, as we are all moving to consuming more refined and processed foods where all the beneficial nutrients have been stripped off. Allah SWT mentions in the Holy Quraan grains with their husks, amongst His many gifts to us. Un-sifted flour as used by The Noble Messenger of Allah (Peace be upon him)contains all the valuable nutrients found in the bran and germ layers and has a lower GI.

Tips: During Ramadhaan, barley can be added to soups and broths or prepared as a drink by boiling and straining mixture. A hadith in Bukhari mentions that The Noble Messenger of Allah (Peace be upon him) consumed “Sawiq” at iftaar. Barley flour can be used for preparing breads and rotis. Substitute 1.5 cups barley flour for every 3 cups regular flour. Cereals containing barley flakes like muesli can be purchased, or barley flakes can be added to biscuits, muffins, breads and other cereals.

Barley can be prepared as a filling porridge for sehri -Talbeenah. Soak 1-2 tablespoons whole barley overnight in a flask filled with rapidly boiling water. At sehri time, strain water out and prepare porridge with honey and milk. (Store bought “pearled barley” has been polished with some of the bran layer removed).


Modern research has been abuzz with the myriad of health benefits associated with honey- anti-inflammatory, immune boosting, energising tonic….to name a few.  Our beautiful Deen has encouraged the use of honey 1400 years ago. The Holy Quraan mentions“there comes forth from the bee’s belly, a drink of varying colours, wherin is a healing for men”.(Qur’an 16:68-69)

The Noble Messenger of Allah (Peace be upon him) further said “ Make use of two cures- honey and the Quraan”(Hadith-Ibn Majah)

The Noble Messenger of Allah (Peace be upon him) loved drinks that were sweet and cold and often consumed honey water.

Tips: Honey can be used to sweeten items like tea, fresh juices, milk drinks and cereals etc. Raw honey which is thicker and creamier has a lower GI, and can be mixed with cinnamon and used as a spread on toast for sehri.


Grapes have been found to contain resveratrol- a powerful antioxidant that protects the body on a cellular level from damage. The seeds are rich in flavonoids which lower the risk of fatty plaque accumulation on the lining of blood vessels to the heart.

The Noble Messenger of Allah (Peace be upon him) loved eating grapes. Hadith in Abu Dawood mentions The Noble Messenger of Allah (Peace be upon him )often consumed a drink “Nabeez”- prepared from soaked raisins. Nabeez can be prepared by soaking raisins after Esha (evening) prayer in clean water covered with a plate. The following morning the water can be drunk and the soaked fruit eaten or just use the blender to obtain a beautiful cloudy Nabeez. And, if you soak in the morning, drink in the evening. Nabeez should be consumed within twelve hours of soaking to prevent fermentation.

Tips: Nabeez or fresh grape juice can be prepared as a drink after Taraweeh (evening prayer in Ramadaan). Grapes can be served as part of salad or dessert. Raisins eaten with nuts can be enjoyed as a healthy munch after taraweeh salaat.

The Sunnah way of eating is the healthy way of eating. InshaAllah, let us all strive to revive and bring alive the Sunnahs of The Noble Messenger of Allah (Peace be upon him) in our homes this Ramadhaan. I have highlighted just a few. Make an intention to eat on the floor, share eating utensils and to fill a third of your stomach with water, a third with food and a third left for air.

Besides the immense health benefits outlined above our greatest rewards really lie in following the Sunnah, as it comes in Hadith mentioned by The Noble Messenger of Allah (Peace be upon him):

“ The person who follows my Sunnah is the one who truly loves me, and will be with me in Jannah” (Hadith-Tirmidhi)

Allah Ta’ala said to His Messenger (pbuh)“Say (to mankind), if you love Allah, follow me – Allah will love you and forgive your sins.” (Qur’an:3: 31)

Wishing you all healthy eating, the Sunnah way…Ramadaan Mubarak!

Saturday, July 20, 2013

Chinese Chicken Balls

Chinese Chicken Balls



  • Fine chicken mince 250 gm
  • Egg 1
  • Ginger garlic paste 2 tsp
  • Corn flour 1 tbsp
  • All purpose flour 1 tbsp
  • Ketchup half cup
  • Spring onion 1 to 2
  • Vinegar 3 - 4 tbsp
  • Sugar 1 tsp
  • Salt to taste
  • Black pepper to taste
  • Oil for frying
  1. Combine minced chicken, egg, salt, black pepper, 1 tsp ginger garlic paste, corn flour and all purpose flour in a bowl and mix well.
  2. Make small balls of the mixture and fry them in hot oil.
  3. Heat oil in a pan and fry 1 tsp garlic ginger paste in it.
  4. Add shallots, tomato ketchup, vinegar, sugar, salt and black pepper, saute.
  5. Add chicken balls to it, mix.
  6. Serve hot.
  7. Tips: If a dish is over salted, put a handful of kneaded dough in it. It will absorb extra salt.

Friday, July 19, 2013

Patishapta - A Bengali Sweet Crepe


For Batter:1cup Maida
4tsp Rawa
2tsp Rice flour
1+3/4cups Milk

For Filling:
1cup Grated fresh coconut
1/2cup Khoya
1/4cup Palm sugar/Regular sugar

Sweetened condensed milk (for serving)


Heat a pan, take the coconut and sugar together,mix it well with a spatula, once the sugar melts add the khoya and cook until the mixture turns thick.

Meanwhile mix all the ingredients given for the batter in a bowl and makes a smooth batter.

Heat a tawa, pour a ladle of this prepared batter and spread it as round thin circle, if needed drizzle melted butter or ghee.

Once it gets cooked, flip it and cook the other side.

Place the prepared filling in the middle and bring the edges of the crepe to the center.

Serve immediately drizzled with sweetened condensed milk.

Thursday, July 18, 2013

Baba Ghanouj

Baba Ghanouj

3-5 medium eggplants (3 lbs)
5 table spoons Tahini paste
Juice from 1 freshly squeezed lemon
3 garlic cloves, crushed
1 table spoon white vinegar
1 teaspoon salt (or to taste)

  1. Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
  2. While eggplants are still hot (not too hot so you don’t burn your hands), peel them and discard as much as possible of their seeds.
  3. Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don’t get a liquid Baba Ghannouj.
  4. Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste.
  5. Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles…etc
  6. Serve cold as an appetizer, with a side of Pita bread.

Wednesday, July 17, 2013

Bokhari Rice

Bokhari Rice

Serves : 6  Persons
Duration : 70 Min

2 Cups Basmati Rice
1/4 Cup Vegetable Oil
500 Gram Meat Pieces
1 Large Chopped Onion
2 Cloves Minced Garlic
1 Teaspoon Chopped Ginger
2 Cups Grated Carrot
1 Tablespoon Mixed Spices
2 Teaspoons Cumin
1/2 Teaspoon Turmeric
1/2 Teaspoon Ground Cardamom
1 1/2 Teaspoons Salt
1/4 Teaspoon Black Pepper
4 Cups Chicken Broth or Water

1. Wash rice and soak in salted water for 15 minutes.
2. In a large pot heat oil over medium heat. Add meat pieces and stir until brown. Stir in onion, garlic, and ginger. Stir until onions are caramelized.
3. Add carrot, mixed spices, cumin, turmeric, cardamom, salt, black pepper, and water. Cover the meat and let simmer until meat is well done.
4. Remove meat from broth. Set aside. Drain rice and add to the broth. Add enough water to reach ½ an inch above the rice. Bring to a boil over high heat until rice absorbs most of the broth.
5. Place meat pieces on top of the rice. Cover pot and reduce heat to low. Let simmer for 30 minutes.
6. To serve garnish rice with fried raisins and almonds.

Tuesday, July 16, 2013

Mixed Fruits Custard

Ingredients :
2 bananas – chopped
4 peaches – chopped
1 mango – chopped
½ cup fresh cream
½ litre milk
2 tblsp corn flour
8 tblsp sugar
1 pkt halaal strawberry jelly
2 tblsp china-grass
6 tblsp sugar
rose essence
Method :

- Make jelly in 2 cups boiling water. Cool and set. Then cut into pieces.
- Soak the china-grass in water. Boil 3 cups of water with 6 tblsp sugar and add the china-grass.
- Cook till it dissolves and turns thick. Cool it and mix rose essence and set. Then cut into pieces.
- Boil milk, add corn flour and keep stirring till it becomes thick and creamy. Remove from heat and mix 8 tblsp sugar. Cool and add cream.
- In a bowl, put the chopped mixed fruit and pour over custard. Decorate the top with jelly pieces and china-grass. Chill and serve.

Thursday, July 11, 2013

Top 10 Hydrating Fruits

Top 10 Hydrating Fruits For The Ramadan Heat

Top 10 Hydrating Fruits For Ramadan
What a blessed time of year when the glorious month of Allah connects with His sweet summer season. All this heat though, will tire us out quicker in fasting season. So, these are ten fruits of Allah (also in season) known to keep us hydrated and focused on connecting to Him.

REMEMBER! The recommended amount of drinking water is 8-10 glasses per day. In Ramadan it will be a digestive challenge to drink vast amounts in short periods, particularly after breaking the fast. Top up your water shortage by eating 2-4 juicy fruits per meal for bursts of energy. Stay hydrated insha-Allah.

1. Watermelon – Hydration rating 92%. As this fruit is mostly water and sugar it's packed with essential rehydration salts magnesium, calcium, sodium and potassium so it can actually hydrate you more effectively than water.

EAT IT! Blend watermelon chunks with ice and coconut palm sugar for a light Iftaar dessert.

2. Oranges - Hydration rating 87% water. Oranges are sweet and packed with more than 100% of the daily recommended value for vitamin C. Plus that citrusy perfume...! Wallahi (by Allah) I believe it's a heavenly scent. Love it.

EAT IT! Squeeze fresh orange juice into chocolate drinks and cut up segments into fruit salads.

3. Berries -  Strawberries rank as the 4th strongest antioxidant fruit and are made up of 92% water. Raspberries and blueberries are also at their peak during the summer. Full of vitamin C, berries are known to clear the arteries, regulate blood sugar and taste awesome. Go for organic, eat a handful each day.

EAT THEM! I tend to spoil berries with whipping cream or folding into an Eton mess but you don't do that. Eat berries with cereal for Suhoor (morning meal) or as a parfait with yoghurt and granola.

4. Figs – Known as At-Teen in the Qur'an, these summer beauties are indulgent fudgy fruits with a high-output on the health scale. They're known to lower blood pressure, improve digestion, help with weight loss; even the leaves of the fig tree lower the insulin required by diabetics. As one of the world's healthiest foods, figs provide the fibre energy to keep moving and read Qur'an.

EAT IT! Slice fruits with coconut milk ice cream/Kulfi, blend into a fig smoothie or make a fig chutney with some medjool dates for breaking the fast each day. See? Sunnah-approved.

5. Grapes – These hydration gems are known for their extremely high content of Resveratrol, a substance that acts as an antioxidant and is heart-friendly. Bursting water with each bite, take your pick from purple, red, black or green. One of summer’s most delicious fruits.

EAT IT! Slice into fruit salads or just eat whole. One my favourite mix-ups is eating a single grape with a morsel of cheese and sprinkling of coffee granules. Sounds weird but tastes gooood!

6. Grapefruit - Hydration rating 90% water. Sweet but zingy, grapefruits contain only 30 calories and the detoxifying limonoids, which according to research, may inhibit cancer tumours. Either way, eating natural is always healthier, happier and a way of recognising Allah. Bismillah!

EAT IT! Pan fry segments to caramalise grapefruit and eat with waffles. Cut a fruit in half, sprinkle with fairtrade sugar and scoop to eat with a spoon. *Warning, do not get into eyes. Ow.

7. Coconut water - Hydration rating 95%. Coconut water (not milk) is the liquid found in young green coconuts that gets absorbed as the coconut fruit matures. It has a relatively low sodium and carbohydrate content and tastes dry but refreshing. Avoid the hype around coconut water but drink it as a blessing and nourishing fruit in Ramadan.

DRINK IT! Buy fresh and buy from local greengrocers. Avoid the packed cartons which tend to include preservatives for a long shelf-life and dilute the drink.

8. Cantaloupe - Hydration rating of 89%. Cantaloupe is an exceptionally good fruit for supporting energy production and the ability to keep the blood sugar stable. With all that goodness and flavour this is a top munchable fruit. That's not even a word but I stand by the fruit!

EAT IT! Blend the flesh into pulp and freeze for instant sorbet, or skin and cut into chunks for a mixed watermelon/sweet melon salad.

9. Pineapple - This exceptionally juicy fruit is packed with bromelain, a mixture of compounds with potent anti-inflammatory powers. In other words, eat pineapple now and you may avoid pain meds in the future.

EAT IT! Pan fry pineapple rings (without the skin) to caramalise and eat with yoghurt/ ice cream or create fruit kebabs by piercing bitesize chunks onto wooden skewers with strawberries, grapes and melon.

10. Mango - The king of the fruit jungle, mangoes provide a lot of bang for their 135 calories, and they're a good source of vitamins A, B6, and C, plus fibre. British weather is too cool to produce spectacularly sweet mangoes thus we get them imported!

EAT IT! There's no need to mess with this fruit. Slice to eat or cut in a cross-cross fashion to turn out a 'hedgehog' design. Open mouth and consume. Alhamdulillah.

Monday, July 01, 2013

Nutty Wonders

Ingredients :
1 cup caramel
1 cup coconut
½ cup icing sugar
½ cup melted sugar
1 cup peacan nuts
1 cup crushed marie biscuits
Nuts for decorating
Chocolate for coating
Method :- Mix melted chocolate together with all other ingredients
- Roll into balls and allow to set in refrigerator
- Dip into chocolate and sprinkle with nuts
- Leave to set

Wednesday, June 12, 2013

Coffee Ice Cream

Ingredients :1 tin evaporated milk
1 tblsp coffee
1 cup cream
2 eggs – beaten
1 tblsp almonds – finely ground
1 cup fine sugar
¼ tsp cardamom powder
2-3 drops of rose essence
Method :- Chill evaporated milk
- Whip the cream lightly
- Combine milk and cream well with all the above ingredients
- Then freeze until it begins to thicken
- Bring out from the freezer and beat well
- Set again to freeze

Friday, May 31, 2013

Importance of Eating Halaal

Importance of Eating Halaal by Mawlana Yunus Dudhwala

Zakariyya Jame Masjid, Bolton

Thursday, May 23, 2013

Saucy White Fish

1 Kg Fish, sliced and cleaned (6 – 8 slices) or 6 – 8 fillet fish.
Combine the following ingredients:

125 ml Fresh Cream
3 teaspoons ground green chillies
4 teaspoons ground garlic
1 ½ teaspoons salt
4 tablespoons lemon juice
2 teaspoons ground, black pepper
- Marinate fish in above ingredients for +/- 1 hour.
- Lay out in oven tray.
- Arrange blobs of butter over fish and bake in preheated oven 180 degree C, for +/- 25 minutes.
Meanwhile prepare sauce as follows:

125 ml fresh cream
¾ cup mayonnaise
¼ teaspoon salt
¼ teaspoon ground, black pepper
2 teaspoons ground garlic
3 tablespoons butter
- Allow sauce to cook in a pot until it thickens.
- Pour over each slice of fish and garnish with parsley.
- Serve immediately.
This fish goes very well served with garlic and parsley potatoes

Monday, May 20, 2013



Serves 4 -6
Ingredients :
1 Cup boiling Water
1 Tbsp Instant Coffee Powder
2 Boxes Boudoir biscuits
125ml Fresh cream
2 Tbsp Icing Sugar
250g Mascarpone Cheese
Cocoa for sprinkling

Method :
Dissolve coffee granules in boiling water.
Dip contents of one box of biscuits into the Liquid and line a square or rectangular pie dish.
Whip cream with icing sugar until stiff, then fold in Mascarpone.
Spread half of this mixture over the biscuits.
Repeat the process with the remaining biscuits and the cheese mixture.
Sprinkle cocoa evenly over the top,using a sieve.
Refrigerate before serving.

Wednesday, May 15, 2013

Feel like eating something Haram

Do you ever feel like eating something Haram?'s founder & editor gives a first hand account.

I stood in the soup aisle in the supermarket. I had been having cream of mushroom for the last week or so as a part of lunch, and Alhamdulillah, it was okay, but the taste wasn’t all that great. I was looking for an alternative. Maybe cream of vegetable or just tomato vegetable. A fancy can of Campbell’s soup with chicken or beef (can’t recall) caught my attention. It looked delicious. Plus, for all my life, I had only bought vegetable prepared soups. Perhaps, only for once, I could try a delicious meat soup? The thought crossed my mind for a few short seconds. My mind tried to justify this potentially enormous error in judgment. “It’s not pork,” I told myself. “Some Muslims just eat any meat (as long as it’s not pork) anyway”. “I’ll just try it once.” “It’s not THAT much of a big deal, is it?” Thankfully, I snapped out of this misguided state of mind after a few seconds, and didn’t buy the product. I picked up a pack of instant tomato vegetable soup instead, and was soon on my way.
As I reflect back at those few moments, I can only praise Allah (SW) that he didn’t let me fall prey to my desires. 
  “It’s not pork,” I had told myself. So what? Pork is not the only thing that is prohibited. Allah (SW) has said: Eat not of (meats) over which Allah’s name has not been pronounced. That would be sinful (fisq).” (Surah al-An’am; 121) 
They ask you what is lawful for them (as food). Say: Lawful unto you are (all) things good and pure and what you have taught your trained hunting animals (to catch) in the manner directed to you by Allah. Eat what they catch for you and pronounce the name of Allah over it.” (Surah al-Ma’idah; 4) 
Why should you not eat of (meats) on which Allah’s name has been pronounced?” (Surah al-An’am; 119)
And there are cattle on which, (at slaughter), they do not pronounce the name of Allah, a fabrication against Him. Soon He will requite them for what they have been fabricating.” (Surah al-An’am; 138) 

How do we know that the pronouncement of the name of Allah is meant to be at the time of slaughter and not at any other time? Jundub ibn Sufyan al-Bajali (Allah be pleased with him) narrates that: “Once we offered some animals as sacrifice with the Messenger of Allah (Allah bless him & give him peace). Some people slaughtered their sacrifices before the Eid prayer. When the Messenger of Allah (Allah bless him & give him peace) completed his prayer, he saw that they had slaughtered before the prayer, so he said: “Whoever slaughtered before the prayer, should slaughter another animal (sacrifice) in place of it, and those who did not slaughter until we prayed, should slaughter by pronouncing the name of Allah." (Sahih al-Bukhari, no. 5500) 
Rafi’ ibn Khadij (Allah be pleased with him) narrates that the Messenger of Allah (Allah bless him & give him peace) said: “if the killing tool causes the blood to gush out, and the name of Allah is pronounced, then eat (of the slaughtered animal).” (Sahih al-Bukhari, no. 5498)  The two hadith above show a direct correlation between slaughter and the pronouncement of the name of Allah, at the time of slaughter.
“Some Muslims just eat any meat (as long as it’s not pork) anyway”
Just because some Muslims do something, it doesn’t make it any less unlawful or severe. Whosoever does something, he/she will be held responsible for it by Allah (SW). The punishment given to me for a given act will not be lowered just because I had followed what somebody else was doing simply because I felt like doing it (unless Allah decides to forgive me).
  “I’ll just try it once.” “It’s not THAT much of a big deal, is it?”
Of course it’s a big deal! Breaking even the smallest of the orders of Allah (SW) even once, is a big deal, and should be considered to be as such. Allah, Most High, has said: 
O people! Eat of what is in the earth, Halal and Pure, and do not follow the footsteps of Satan. Indeed, for you he is an open enemy.” (Surah al-Baqarah; 168) 
Eat of that which Allah hath bestowed on you as food lawful and good, and keep your duty to Allah in Whom ye are believers.” (Surah al-Ma’idah; 88)

In fact, it is such a big deal that the dua’as (supplications) of a person whose diet is Haram may not accepted by Allah (SW). This means that if our diet is Haram, our calls and requests to Allah (SW) could go unheeded! (May Allah protect us. Ameen)
Sayyiduna Abu Hurayra (Allah be pleased with him) narrates that the Messenger of Allah (Allah bless him & give him peace) said: “Allah the Almighty is pure and accepts only that which is pure. Allah has commanded the faithful to do that which he commanded the Messengers, and the Almighty has said: “O Messengers! Eat of the pure things and do right”. And Allah the Almighty has said: “O you who believe! Eat of the pure things We have provided you.” Then he (Allah bless him & give him peace) mentioned (the case of) a man who, having journeyed far, is dishevelled and dusty and who spreads out his hands to the heavens (saying): “O Lord! O Lord!” —while his food is unlawful, his drink unlawful, his clothing unlawful, and he is nourished unlawfully, so how can he be answered!” (Sahih Muslim) 

Now that we know the importance of eating Halal, let’s try to eat Halal - all the time. If we’ve knowingly eaten Haram before, this is a good time to make sincere repentance to Allah (SW), and to promise Him that we’ll never do it again (Insha-Allah). O you who believe! Turn unto Allah in sincere repentance! It may be that your Lord will remit from you your evil deeds and bring you into Gardens underneath which rivers flow, on the day when Allah will not abase the Prophet and those who believe with him.” (Surah at-Tahrim; 8)

May Allah forgive us and guide us onto the right path. Ameen.

Friday, May 10, 2013

Cod Fish Cakes

Cod Fish Cakes



  • 1 lb of cod fillets
  • 2 medium-sized russett potatoes
  • 1 cup bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp freshly grated Parmesan cheese
  • 2 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, lightly beaten
  • Grapeseed oil, or other high smoke point oil such as canola oil, for frying


1 Boil and mash the potatoes, set them aside.
2 Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.
3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.
4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil, until nice browned on one side, then flip them over and continue to cook until well browned on the other side.

Sunday, April 28, 2013

Chicken Zucchini

4 pieces of lean skinless chicken breast 
1 cup raw Zucchini 
2 table spoons of any kind of shredded cheese 
1 raw onion 

Pre-heat oven to 450
Cut Zucchini and Onion into slices
Arrange Chicken breast onto non stick baking pan
Sprinkle chicken with salt, pepper, and oregano
Sprinkle cheese onto chicken
Arrange sliced Zucchini so that its covering the chicken
Arrange onions onto Zucchini
Bake for 30 minutes covered

Wednesday, April 24, 2013

Lamb Kofta Manchurian

The Kofta:
450 gms - freshly minced lamb
1 tbsp - ginger, finely chopped
1 tbsp - garlic, finely chopped
2 - green chillies, finely chopped
½ cup - spring onions, finely chopped
2 tbsp - soya sauce
1 tsp - black pepper powder
1 tbsp - vinegar
2 tbsp - flour
2 tbsp - cornflour
½ cup - spring onion leaves
cornflour for dusting
oil for deep frying
salt to taste
The Manchurian Sauce:
2 tbsp - garlic, chopped
3 tbsp - ginger, chopped
3 tbsp - celery, chopped
1 - medium red onion, chopped
½ cup - spring onions, chopped
In a bowl:
2 tbsp - oyster sauce
½ tsp - ajinomotto
1 tbsp - red chilli paste
1 tsp - white pepper powder
1 tbsp - vinegar
1 tsp - sesame seeds
1 tbsp - cornflour, dissolved in � cup water
1 ½ cups - lamb/chicken stock
2 tbsp - oil
2 tbsp - coriander leaves
salt to taste

To make the koftas:
  1. Mix all the ingredients for the kofta in a bowl and knead for 2-3 mins.
  2. Refrigerate for 30 mins.
  3. Shape into walnut sized balls and roll in the cornflour.
  4. Heat oil in a wok. Deep fry the koftas till golden brown.
  5. Drain and keep aside.
To make the Manchurian sauce:
  1. Heat 2 tbsp. of oil in a wok.
  2. Add red onions and saut� for 30 seconds.
  3. Add ginger and garlic and celery. Saute for another 30 seconds.
  4. Now add the chopped spring onions and saut� for further 30 seconds.
  5. Add the sesame oil and stir.
  6. Add the contents of the bowl.
  7. Add stock and when it starts simmering, add the ingredients mixed in the bowl.
  8. After 30 seconds, add the koftas.
  9. Simmer for 30 seconds and stir in the cornflour solution.
  10. Check seasoning and add salt.
  11. Add chopped coriander leaves. Serve hot.

Tuesday, March 19, 2013

Chicken Kiev

Chicken Kiev


100g (3 ½ oz) butter, softened
2 garlic cloves, crushed
finely grated zest of 1 lemon
2 tbsp chopped parsley
salt and freshly ground black pepper
4 skinless boneless chicken breasts
3 tbsp plain flour
1 egg, beaten
150g (5 ½ oz) fresh breadcrumbs
sunflower oil, for deep-frying

Prepare Ahead:

The flavoured butter can be made up to 1 day in advance and chilled.


1 - Place the butter in a bowl and stir in the garlic, lemon zest, and parsley. Season to taste with salt and pepper. Form into a block, wrap in cling film, then chill until firm.
2 - Place each chicken breast between 2 sheets of cling film; pound them flat using a rolling pin.
3 - Cut the butter into 4 sticks and place one on each of the breasts. Fold the other side of the chicken up and over the butter, enclosing it completely.
4 - Season the flour with salt and pepper. Keeping the chicken closed, dip each piece in the seasoned flour, then in beaten egg, and finally into the breadcrumbs to coat evenly.
5 - Heat the oil to 180°C (350°F). Fry the chicken for 6-8 minutes depending on size, or until golden brown.
6 - Remove and drain on kitchen paper. Serve hot.

Friday, March 15, 2013

Fiqh of Halal Meat

Based on a verbal
Fatwa by Mufti Rafi Usmani
Raised by Shaykh Faraz Rabbani

What are some general principles related to Halal meat? Can we trust others' word on whether the meat is Halal?
1. In general, the Jurists (Fuqaha) mention that one can trust another’s word (Muslim or non-Muslim) that the meat has been properly Islamically slaughtered [Fatawa Hindiyya, Radd al-Muhtar].

2. However, when there is reason to be cautious, it is recommended to take the means to make sure that it is in fact Halal.

3. When there is ‘reasonable’ fear that this particular meat is possibly Haraam - or when it is generally the case that meat labelled ‘Halal’ is dubious--then it would be one’s duty to make sure.
(End of Fatwa)

Keeping the above in mind, Muslims living in this country need to ponder as to which situation relates to them. The first and second situations are both out of the question, and the reason is obvious. The third situation also does not relate to us, since there is not only ‘reasonable’ fear that the meat labelled as Halal is possibly Haraam. Rather, based on the research and investigation of many individuals and organisations, the current situation is even worse – that is there is ‘extreme’ fear that a particular meat labelled as Halal may be Haraam.

Therefore, one must not take another’s word at face value; rather it will be one’s duty to ensure that the meat is Halal, whether individually or through an organisation that one trusts and who would give this assurance.

And Allah knows best
Mufti Muhammad Ibn Adam Al-Kawthari

Thursday, March 14, 2013

Shake n Bake Chicken

1 chicken
1 teaspoon chilli garlic paste
1 teaspoon barbecue spice
1 teaspoon aromat
1 teaspoon chicken spice
1 tablespoon lemon juice
1 egg, beaten
1/2 cup buttermilk

1 cup flour
1 teaspoon barbecue spice
1 teaspoon chicken spice
1 teaspoon aromat
½ teaspoon red chillies
½  teaspoon baking powder

Cut chicken into pieces.
Combine spices, lemon juice, egg and buttermilk.
Marinate chicken overnight.
Combine the flour and spices for the coating together.
Place flour in a plastic bag and add chicken portions. Shake well, remove from bag and fry portions in shallow oil.
Place chicken in an oven tray and cover with foil.
Bake at 180 degrees for 30-40 minutes


Saturday, March 02, 2013

Spicy Vegetable Wrap

  • 300g sweet potatoes , peeled and cubed
  • 400g can peeled plum tomatoes
  • 400g can chickpeas , drained
  • ½ tsp dried chilli flakes
  • 2 tbsp mild curry paste
  • 100g baby spinach leaves
  • 2 tbsp chopped fresh corriander
  • 4 plain chapatis (Indian flatbreads)/wraps
  • 4 tbsp fat-free Greek yogurt 
  1. Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender. Meanwhile, put the tomatoes, chickpeas, chilli flakes and curry paste in another pan and simmer gently for about 5 minutes.
  2. Preheat the grill. Drain the sweet potatoes and add to the tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm.
  3. Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. Spoon on the filling, top with yogurt and fold in half to serve.

Saturday, January 19, 2013

Cheest Twists


Makes: 1 bowlful

  • 150g Red Leicester cheese

  • 40g butter, softened

  • 160g plain flour

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon mustard powder (optional)

  • milk, as required

  • plain flour, as required



Prep: 20 mins | Cook: 15 mins
Grate the Red Leicester and place it in a mixing bowl. Cut the butter roughly into cubes - this makes it easier to work with - and cream the two together. Don't worry if it looks a bit of a mess, this is a very rustic snack!
Don't worry if the cheese straws are slightly burnt around the edges, this adds colour and texture and should not be considered as a bad thing.