Kidney Beans curry – Rajma

 

Rajma curry
Kidney beans curry

Ingredients:
2 can kidney beans drained
1 large onion chopped
3-4 tomatoes chopped
1tbsp garlic&ginger paste
Whole garam masala=2 bay leafs
4 laung (cloves) 4 black peppercorns (kali mirch)
1 piece cinnamon stick
1tsp chilli powder
Coriander to garnish
Salt to taste
3tbsp oil

Method:
In a pan heat oil and add the whole garam masala, fry until it sizzles.
Add the onions and sauté until golden brown,now add in tomatoes. Add garlic and ginger paste and cook for few min. Add chilli powder and salt and stir,add a little water. You can blend the mixture to smooth paste. Add in the kidney beans and cool for 5min.
Finally add a 1-2 glasses of water cover and cook on low heat for
20-30min until tender. Garnish with coriander and serve with rice.
Recipe by
Yasmin xx

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Spicy Fish FIllet Biryani

Spicy fish fillet biryani

Ingredients:
1 pack fish fillets boneless
3 cups of rice
3 medium onions chopped
Ginger&garlic paste
1cup yogurt
Coriander
3 green chillies slit
4 tbsp lemon juice
4-6tbsp oil
1pack of Shan fish biryani masala

Method:
Marinate the fish with lemon juice fish masala and garlic and set aside for 30min.
Fry the onions until golden brown then add the marinated fish,green chillies and coriander. Fry for 10mins,then add yogurt. Cover and cook until fish is tender.
Spread half the rice in the pot and then layer the fish

Profiteroles

 

Profiteroles:
Makes 14 small ones

Ingredients:
50g butter
150ml water
65g plain flour sifted
2 eggs beaten
1tbsp icing sugar
2-3 drops vanilla essence optional
170ml double cream whipped
Chocolate bar melted

Method:
Put butter and water in a pan and bring to boil. Add flour at once and beat quickly until the mixture leaves the side of the pan and is smooth lumpless,let it cool.
Then add the eggs, little at a time
beating vigorously or use a hand mixer.
Using a teaspoon put small mounds on a baking sheet ensuring a bit of distance between them. Bake in the preheated oven

Kadu gosht – Chicken and Pumpkin Curry

pumpkin chickenKadu ghosht
Chicken and pumpkin curry

This vegetable named as kadu is our beloved prophet Mohammed saww favourite vegetable. If you haven’t ate it then why don’t you try this today with chicken. Easy and simple and you get to follow a sunnah!

Ingredients:
1 roaster (small pieces)
1 large kadu green pumpkin chopped
4 tomatoes
2 large onions
2 tsp garlic chopped finely
2 tsp ginger chopped finely
1tsp chilli powder
1/4 tsp haldi
1 tsp salt (or to taste)
Oil for cooking

Method:
Heat 4tbsp oil in a karahi and slightly sauté the onions till golden brown. Add the garlic&ginger.
Sauté for 5-7mins
Add the chopped tomatoes and sauté for 10mins.
Add haldi,chilli powder& salt
Add a little water, keep stirring
When the curry paste leaves its oil
Add the meat, fry for 10mins.
Cover and cook for further 15mins.
When it leaves oil, add chopped kadu and mix through. Add a cup of water and cook on medium heat until the vegetable is mashed.
Garnish with coriander and serve with rotis.
Recipe by
Yasmin xx

Hot and Sour Chicken Soup

chicken soup

 

Hot and sour chicken soup

for the soup stock i used a ready made vegetable stock cube but you could always make the vegetable stock at home by boiling various veg in water on slow heat for at least 45 min.

in a separate pan add 1tbsp oil and add boneless chicken cut in to very small pieces.

when chicken begins to whiten add salt ,blackpepper and garlic salt cook for a few minutes.
add the chicken stock to the chicken and add in vegetables i used sweetcorn,carrots,peas,and shredded cabbage.

add in hot sauce,soya sauce and vinegar cook futher until vegetables are cooked.

in a seprate bowl add in 4 tbsp cornflour mix with water and add in to soup(if desired thickness is not achieved add in some more cornflour mixed in water) keep stirring the soup so lumps don’t form.
whilst stirring add in one whisked egg .

serve with prawn crackers
recipe by amna ♥

Fake Masala Dosa!!

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This is my own original recipe! I wanted to go back to my roots, and make dosa. However, I could get the lacy look, but I don’t know if it was my pan or my cooking but they always broke when I tried to turn them over! So I developed this yummy replacement!

For the pancakes/dosa

1 cup fine semolina

1/2 cup cooked rice

1/2 cup gram flour

milk

water

salt

cumin

method

mix flours, semolina, rice, salt, jeera in to paste with a little milk using a fork. Try and crush up cooked rice.

add water to make a thick batter.

heat oil in frying pan

using a ladle pour in to frying pan, keeping ladle in one place, batter should form a circle, you can cook two at a time.

when bubbles form and top is dry turn over and cook other side for 1 min, then remove!

potato curry

onion

garlic

ginger

mustard seed

cumin

tumeric

tomato

curry leaves

salt

red chilli flakes

coriander

potatoes

method

fry chopped onion in pan until golden.

add turmeric, curry leaves and cumin and mustard seed until they pop

add ginger, garlic, chilli and chopped tomato until tomato is soft

add chopped potatoes and salt.

cover with water and cook until potatoes are soft and water is reduced,

add coriander.

serve with peanut chutney –  https://yasminsdelights.wordpress.com/2013/03/17/peanut-chutney/

and cucumber raita – https://yasminsdelights.wordpress.com/2013/03/17/cucumber-and-yogurt-dip

Fish Pakora

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Instead of normal pakora, why don’t you try fried fish pakora!

It is quick and easy, I used frozen white fish to make these!

Just mix chickpea flour, salt, chilli flakes, cumin powder, coriander, and chopped spinach in a bowl with water to form a paste, mix in fish gently, so they are covered with the paste, and deep fry!