Category: Eid and Ramadan Preparation & Celebration

Leftover Kebab Biryani
Stylemesisteradmin
July 26, 2019

Eid-ul-Adha leftovers Biryani

Now before you turn away from this recipe HEAR ME OUT.
For some of us Eid-ul-Adha is very meat heavy due to the nature of it (Qurbani Meat overload). There’s only so many Kebab recipes you can plough through.
Over time I must have tried lots of Kebab recipes with various chutneys. However I’ll be honest; I get fed up of food and so do the girls. In the end is sits around in the fridge drying out.

So last year (or maybe the year before) I decided that I wanted to create a recipe to use up leftover kebabs from the platters I create. A Pulaw in my humble opinion wouldn’t have worked so I considered it’s cousin; Biryani.

The way I would explain the different between a Biryani and Pulaw is this: A Pulaw is a one pot rice dish where you create the base and cook the rice in the stock created. A Biryani is where the rice is steamed between layers of the meat/vegetable base. A lot of Biryanis are tomato sauce based and can be tangy and very fiery.

This is a medium heat tangy Biryani which I serve with a range of Raitas and Chutneys.

The kebabs I’ve used this Biryani include: Tikkas (chicken and meat), Seekh kebabs and even liver kebabs (just shows how versatile this recipe really is).

So to make enough to serve 5/6 you will need:
450-500 grams (Cooked) leftover kebabs
300 grams rice
250 ml passata
150 ml low fat plain yogurt
5 TBSP oil
6 heaped TBSP fried onions pre-soaked and drained
1 TBSP garlic and ginger paste or just garlic paste.
3 TBSP fresh coriander leaves-chopped finely
Cooking salt-to your own requirements
2 heaped TBSP mint leaves-chopped finely
5 dried plums (available in most South-Asian food stores).
2 heaped TBSP ground coriander seeds
2 heaped TBSP ground cumin seeds
2 heaped TBSP chaat masala
Juice of 2 limes
.4 green chilies sliced (lengthways)-I prefer bullet chilies as they keep their shape well.
3 heaped TBSP fried onions (Do not pre-soak)
4 TBSP Screw pine water (Kewra water)
Powdered food dye (available in Asian food stores; I use a little bit of red and orange to compliment the original colours. You can leave out the dye is you wish to).

1) Heat the oil in a large pan on a medium heat.
2) Add the onions and fry for one minute.
3) Add the garlic paste and fry for 30 seconds.
4) Add the salt and spices and fry for 1 minute.
5) Now add the passata and stir well. Add the dried plums.
6) Now add the yogurt and stir well. Cook the mixture for 5 minutes. You’ll notice it gets thicker and you may see a bit of oil separation. Don’t worry that’s normal .
7) Add the kebabs, half the coriander leaves and chilies. Stir well to cover the kebabs.
8) Add the water and bring to the water. Then reduce the heat to simmer.
8) Reduce the heat and allow the mixture to simmer for 5 minutes.

My version of Masala Chai…
Alliyah Dawud
May 13, 2019

Cheats (Easy!) Masala Chai

My fondest memories of time spent with my late Nana was her ordering family to sort breakfast out now rather than at Lunchtime. It was one of pet peeves when folk were lazy and avoided doing things that would inevitably need doing….e.g giving the family Breakfast so everyone can get a move on.

My Nana was old fashioned and she served Parathas, Eggs and old fashioned Desi Tea. Now for those of you unfamiliar with this delicious Asian take on tea let me walk through it.

Desi Tea is basically the standard tea where the tea (loose) has been boiled with water and sugar to cook it out. Milk (lots of it) is then added to the sweet tea mix. The tea is then strained into cups and served hot. Old fashioned folk would pour the tea out into the saucer, blow on it to cool it (epic fail; I mean really. Cooling down boiling milk by blowing on it?). And as a kid I remember tea being the Breakfast drink served with Parathas.

My Nana had a brood of 8 children. It should of been 13 but 5 passed away in infancy.

I on the hand have a small brood (2) and live in England where big Breakfasts with desi tea are not the norm (and before you hit my inbox saying you are upholding your family traditions here in sunny England let me say KUDOS but I am not one of those).

I love spice. I love the warmth of cinnamon, ginger, cardamom….all of them. The spectrum of spices we have available to us would surprise some of my forefathers back in the homeland.

I’m posting this recipe during Ramadan which may seem weird. However I am fully aware that Tea drinkers still like their drinks during the time of Iftar (opening of Fast) and of course Sahoor (closing of fast and commencement of the next fast). Plus I don’t know about you guys but seriously some fasting days leave me feeling cold; so cold I need a hot drink.

Anyhow; if you don’t use the recipe in Ramadan that’s absolutely fine. However if you find yourself hosting Iftars this Tea can be doubled/tripled etc to fit your needs. Plus it is healthier than traditional Desi Chai. We are not using full fat milk; or lots of sugar.

If you traditionally serve Desi Tea on Eid why not give this recipe a go?

Anyhow….when I want a leisurely drink at the weekends I love to opt for this….my take on desi tea with a hit of spice. Masala Tea is also a popular tea in Indian/Pakistan and neighbouring countries. It’s a tea spiced to give you a multi sensory experience. Popular spices used include my favourites (ginger, green cardamom and cinnamon).

This tea can be described as a cup of desi tea meets a latte with a hit of spice. My recipe makes two mugs.

Enjoy.

Ingredients:
400 ml water
150 ml skinned milk
2 standard tea bags (breakfast ones/PG tips/Tetley tea bags….any will do)
1 stick of cinnamon
2 green cardamom pods lightly crushed
1 thin piece of fresh ginger (around 2 cm in length).
Sweetener of your choice

1) Bring the water to a rolling boil. Add the spices and tea bags.
2) Reduce the heat and allow to simmer for three minutes.
3) Remove the spices and teabags carefully from the tea.
4) Bring the water back up to the heat and add the milk. Bring the mixture up the the boil.
5) Simmer gently for 3/4 minutes. Turned the heat off. Gently pour into the mugs.

Your tea is ready.

If you have a milk frothier carefully do your thing and give the tea a bit of fluffiness.

Tip: if you like your tea stronger boil the tea mixture (with the spices in) for longer. This adds to the strength.

Easy Seekh Kebabs…
Stylemesisteradmin
May 12, 2019

Healthier than your Takeaway…

There was a time when I would dread making seekh kebabs because I’d struggle with getting the meat to stick to the skewer. Nowadays I’ve learnt a thing or two and and make these kebabs often (as my girls love them and I love the off Kebab Sub).

You can add more/less spices to accommodate your own taste buds.

To make enough kebabs to serve 4…

500 grams mince (I use Mutton however you can use lamb/beef too). Ideally the mince should be ‘marbled’ with fat in other words you can see the fat. If you can’t see any fat you can either ask you butcher to add some (if you use a butcher) or you can spray oil onto the kebabs whilst cooking them.

3 heaped TBSP Coriander leaves and stalks chopped finely
1 medium onion chopped finely
1 heaped TBSP pre-fried onions soaked in warm water for 10 minutes and drained.
3 green chilies chopped finely (or use chili paste)
1 TSP garlic paste
8-12 mint leaves chopped finely
1 TBSP cumin seed powder (heaped)
1 TBSP coriander seed powder (heaped)
Salt-to taste
1 TSP amchoor (green mango powder. It adds a bit of tartness)
OPTIONAL: liquid smoke flavouring

Wooden skewer sticks. If you are going to cook these kebabs on the BBQ soak the wooden skewers to avoid them catching fire.

1) Place all the ingredients in a large bowl.
2) With your hands mix the mince thoroughly.
3) Divide up the mixture into equal portions. You want to make long sausage shape skewers but thinner than the average banger.
4) Wet your hands and take the mince into one of your hands. Now shape it around the skewer. The mixture should be tightly packed around the skewer to stop it falling apart.
5) Cover the kebabs with cling film and place in the fridge for at least 30 minutes.
6) Now you will either shallow fry or BBQ the kebabs. If you are shallow frying take a large pan and heat it on a medium heat. Fry a few kebabs at a time. Turn over and fry until the kebabs are golden all over.
7) Drain on kitchen paper.
8) Serve your Kebabs with your choice of chutneys and sauces.

NOTES:
These kebabs can be frozen successfully for up to 3 months. To freeze cook the kebabs, cool them completely and freeze them open on a baking tray for an hour. Then transfer the kebabs to a airtight container of bag.

Super Green Alu Tikkis
Stylemesisteradmin
May 11, 2019

Super Green Alu Tikkis…..because green is glory.

Green vegetables in a Tikki you say? Really? Indeed! My girls love these so much we use the mixture to create Burgers too.

Getting some children to eat anything green and ‘healthy’ looking can be tiresome. This recipe takes the classic Alu Tikki (potato Tikki) and rammed it with good stuff (being spinach and peas). These Tikkis taste like Spring…so enjoy.

To make enough to serve 4 people you will need:

  • Ingredients
  • 80 grams peas or petite pois cooked, drained and cooled
  • 40 grams baby spinach cooked (I cook it in the microwave as it takes minutes. I place the spinach in a microwaveble dish, add a couple of tablespoons of water and cover with microwavable cling film. I poke a few holes in the film to let steam escape. Takes a few minutes. Job done).
  • 200-250 grams potatoes-boiled (that’s two medium potatoes if you are not fussed my weights). Mashed OR riced.
  • 2 spring onions (green onions) washed and thinly sliced.
  • Salt-to taste
  • 1 & 1/2 TBSP cornflour
  • 1 heaped TBSP coriander leaves chopped finely
  • 1 TSP cumin seed powder
  • 1 TSP coriander seed powder
  • 1/2 TSP chili powder
  • 1 heaped TSP garlic granules
  • 1 TSP amchoor (green mango powder-I add this to give a tang. If you can’t find this ingredient don’t panic and just leave it out and squeeze over some lime before serving the tikkis).

Oil-to shallow fry

1) Whiz together the peas and spinach to create a rough mixture. You can roughly chop the mixture by hand if you haven’t got a processor.

2) Place the mashed potato in a bowl and add all the tikki ingredients. Using your hands get in there and combine the ingredients (don’t forget to wash your hands properly after as there is chili in the mixture).

3) Using wet hands shape your tikkis. You can make medium ones using a walnut size amount of mixture. Or if you want to serve these as canapes/starters make them smaller.

4) In a large pan heat the oil on a medium heat. Fry the tikkis on a medium heat until lightly golden brown. Do not keep turning the tikkis over as this will increase the chances of breaking them.

5) Once brown on both sides drain off on kitchen paper (the tikkis should take about 5 minutes maximum on each side).

6) Serve with chutneys and sauces of your choice.

NOTES: the corn flour is added to help keep the tikkis together. If you cannot get your hands on it replace with Basan (gram flour).

This mixture makes great vegetarian burgers.

These Tikkis do not freeze well. This in my humble foodie opinion is down the the spinach but still. These badboys make awesome burgers (including veggie dirty burgers…recipe coming soon).

Easy Rajmah Tikkis
Alliyah Dawud
May 10, 2019

Alu Tikkis are one of my favourite all time desi foods. My love of tikkis means I am always trying to come up with variations that are healthy and will bring a bit of va va voom to the dinner table.

I love Rajmah dhal. Its at number two at my favourite and most cooked dhal at home (Tarka dhal being at number one). Nowadays you can pick up cooked Kidney Beans in a can for around 30 pence in England. I usually use two cans to make myself Rajmah dhal and believe me pre-cooked anything saves time in the kitchen.

My love of lentils, pulses and healthier desi food brought me onto the idea of making a tikki from this bean.

This recipe combines a bit of potato with the beans. I find this definitely helps the texture of the tikkis and also helps keeps them together. Plus it reduces down the carbs in the Tikki.

This is a nice, economical recipe. You can use wonky potatoes to make these tikkis.

These Tikkis can be frozen up to a month successfully. Fry them, cool them, open freeze them on a baking sheet for around an hour and then wrap them in greaseproof paper before placing them in an airtight freezer container or ziploc bag.

To make enough to serve 4 you’ll need:

  • 1 x 400 grams Red Kidney Beans rinsed and drained
  • 200-250 grams potatoes-boiled (that’s two medium potatoes if you are not fussed my weights).
  • Salt-to taste
  • 1 & 1/2 TBSP cornflour
  • 1 heaped TBSP coriander leaves chopped finely
  • 1 TSP cumin seed powder
  • 1 TSP coriander seed powder
  • 1/2 TSP chili powder

Oil-to shallow fry

1) Mash the potatoes and the kidney beans to form a mash/dough. You can blitz the beans in a processor if that makes you feel better because lets face it. Mashing beans isn’t all fun and games.

2) Now add all the other tikki ingredients to the mixture. Using your hands mix well.

3) Using wet hands shape your tikkis. You can make medium ones using a walnut size amount of mixture. Or if you want to serve these as canapes/starters make them smaller.

4) In a large pan heat the oil on a medium heat. Fry the tikkis on a medium heat until lightly golden brown. Do not keep turning the tikkis over as this will increase the chances of breaking them.

5) Once brown on both sides drain off on kitchen paper.

6) Serve with chutneys and sauces of your choice.

NOTES: the corn flour is added to help keep the tikkis together. If you cannot get your hands on it replace with Basan (gram flour).

The beans and potatoes are already cooked so don’t worry if the tikkis are fried to golden brown within minutes. Kidney beans only cause problems if they are not cooked properly. And in this case they are already cooked.

Additional Tip: I use my trusted potato ricer to mash the potatoes. I don’t even need to peel the potato to use it. I can boil the potato whole (skin on) or bake it (skin on of course) and put it through the ricer.