Category: Weekend Food

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.

Chicken Chapali Kebab
Alliyah Dawud
May 8, 2019

Chicken Chapali Kebabs

Mutton Chapali Kebabs are associated with the NWFP area of Pakistan. Coming from what can only be described as a bag of pick and mix I do have a little Pathan in me.

Chapali Kebabs are tangy but not spicy. You can find them being sold by the Road side across Pakistan and other Asian countries too…..

What I also have in me thanks to my Pathan blood is impatience.

To make the recipe quicker, and healthier I decided to replace the Mutton mince with Chicken (leaner) and as its Chicken it cooks quicker.

This recipe also works out cheaper (Chicken Mince costs £2.59 per KG at my local Butcher). So it’s healthier, quicker and economical. Bonus.

This recipe is a blend of what I’ve picked up from many family members. My thoughts on family variations of classic recipes is if we didn’t have variation then you haven’t eaten them enough…..

To make enough Kebabs to serve 4 you will need

  • 500 grams chicken mince.
  • 2 TBSP cornmeal
  • 1/2 TBSP salt
  • 1 TSP chili powder
  • 1 TSP coriander powder
  • 1 tsp whole dried pomegranate seeds
  • 1 TBSP pomegranate seed powder (I buy a bag of seeds and grind some down to make the powder).
  • 2 green chilis minced (finely chopped will also do!)
  • 1/2 a tomato chopped finely
  • 2 TBSP coriander leaves and stalks chopped finely
  • 1 medium onion finely chopped

To finish off (optional)
1 tomato thinly sliced
2 TBSP cornmeal

The quick chutney:

  • 3 green chilies
  • salt (to taste)
  • around 16 mint leaves
  • 2 TBSP (heaped) of coriander and leaves and stalks chopped
  • 2 TBSP dried pomegranate seed powder
  • juice of 1 lemon
  • 1 medium tomato

To cook:
Oil to Shallow Fry

1) Mix all the kebab ingredients together.
2) Take a TBSP of the mixture and with wet hands shape them into oblong kebabs.
3) OPTIONAL step: lightly press on the thin tomato slice and sprinkle on some cornmeal.
4) Heat the oil in a large pan on a medium heat.
5) Fry the kebabs until golden brown on both sides (mine took 3 minutes on each side-just remember if the kebabs are thick you need to cook them all the way through). Don’t overcrowd the pan. It will make sloppy greasy kebabs.
6) Drain the kebabs on kitchen paper and serve with Naans and Kebab Chapali Kebab chutney (it’s tangy as its got even more pomegranate in it).

To make the chutney: blitz all the ingredients together. You’ll end up with a ‘rough’ looking chutney but that’s what you are looking for. To make the pomegranate powder you just need to blitz the seeds in your spice grinder or coffee bean grinder.

These Kebabs can be frozen successfully and used with 3 months.
The chutney doesn’t freeze well.

Bean and Egg Burritos
Alliyah Dawud
April 26, 2019

Easy peasy spicy egg and black bean burritos (An awesome Breakfast)

Eggs are awesome. Not only do they cook fast but they are cheap, nutritious but are also versatile.

Black beans are magic. I bulk boil them and freeze them so I have a constant supply. I use them in tex mex dishes, Quesadillas, salads, rice bowls and these awesome Burritos.

If you use freshly boiled beans you can make some extra Burritos to freeze so you always have a hot Breakfast on hand in the freezer. Plus these bad boys are healthier than a lot of the ready made stuff you can pick up at certain fast food places.

This is a great recipe to use for bulk preparing Breakfasts.

To make two of these bad boys you will need:

2 large tortilla wraps

  • 4 eggs (see note below)
  • Red Chili powder (to your tasting: I find a 1/4 of a tsp is enough as I also add chili sauce)
  • 2 TBSP milk
  • Salt
  • Pepper
  • (whisk the eggs with the milk, salt and pepper)
  • 1 TBSP oil (or a small knob of butter)
  • 6 TBSP cooked black beans
  • TBSP salsa (I use a chunky one)
  • Optional: chili sauce
  • Coriander leaves

1) Whisk the eggs, milk, salt and pepper together.
2) Heat a medium pan and add the butter (or oil) on a medium heat. Now add the egg mixture and stir well. It will start to form clumps of egg. That’s what you want. Cooking the eggs should take around 4-5 minutes.
3) Lightly warm the wrap.
4) Place on a large chopping board or plate and add half the mixture. Add half the beans. Push the mixture towards the centre (I would watch a Burrito rolling video to understand the technique).
5) Add the beans and salsa. Add the coriander (if using) Sprinkle on the cheese. Add chili sauce if required.
6) Now roll that bad boy up!
7) Serve!

To freeze:
Roll up the Burritos and wrap in Cling film. Then place in a ziploc bag, label and freeze.

To heat up: take out of the freezer. Remove from the bag and remove the cling film . Take a piece of kitchen paper and dampen it. Wrap it with the paper (loosely) and zap in the Microwave for 2.5-3 minutes. Remove the kitchen paper carefully to avoid it sticking to the Burrito. Remove from the Microwave and allow to stand for 2/3 minutes. Check the Burrito is defrosted and heated completely before eating.

Serve with a big dollop of Ketchup or my favourite Chili and Garlic Ketchup (sold at most Asian food stores).

My Desi Keema Pie (a twist on Shepherds Pie)
Alliyah Dawud
April 5, 2019

I love old Skool family meals and for me Shepherds Pie screams not just comfort food but good family grub. Although pies are linked to Autumn and colder days I feel pies are great even in Spring…when the weather is warming up.

Since I can remember I have added tweaks to classics; however I brand them or let folk know that this is a variation of the classic. Perhaps the purest in me couldn’t face classics being destroyed.

Anyhow I love spice. Show me how spicy you like it baby and I’m likely to match it or go large on you.

This is my ‘desi’ aka spicy take on Shepherds Pie. I find a bit of spice helps warm me up super quick in colder months. Of course you could omit the spices and make an awesome classic as it would have been make back in the day pre-Alliyahism.

To serve 4/6

Ingredients:
500 grams mutton mince (Or beef/lamb/sheep whatever you use)
2 medium onions finely chopped
4 cloves of garlic-crushed
1 piece of ginger-whole (you will fish this out before baking)
2 medium carrots peeled and sliced (not too thick as you want them to cook through. You could also finely chop them if you wish)
80 grams peas (I use Petite Pois)
1/2 tin chopped tomatoes
150 ml water
1 tablespoon Rapeseed oil
1 level tablespoon salt
1 level tablespoon cumin
1 level tablespoon coriander seed powder
1 piece of cinnamon
1/2 teaspoon paprika
1/2 teaspoon chili powder (optional)

For the mash:
750 grams potatoes peeled and cubed
Low carb alternative (this is a bit more grainy in texture):
300 grams cauliflower, 200 grams parsnips 250 grams potatoes
4-5 tablespoons milk
1 tablespoon butter (or a little bit more)
Salt-to taste

1) Boil the potatoes as you usually would. If you making the low carb version you need to peel and chop up the parsnips and potatoes and boil til tender. Boil or steam the cauliflower separately. Once cooked mashed with the milk, butter and salt.
2) Heat the oil in a large pan. Add the onion and fry until soft. Add the garlic and ginger and fry for 2 minutes (watch that the garlic doesn’t burn).
2) Add the spices and stir well. Add the mince once you can smell the spices. Fry for 5 minutes. If you find that the mince is catching onto the bottom of the pan add two tablespoons of water.
3) Add the carrots, water and the tinned tomatoes. Bring the mince up to the boil, reduce the heat and simmer for 25 minutes with the lid on. Stir occasionally. If you find that the pie mix is too dry (I find this can happen depending on the quality of the mince) add some extra water. If you end up with too much you can crank up the heat, remove the lid and let the liquid evaporate.
4) Turn the heat off and remove the ginger. Add the peas. Stir well.
5) Place the mince in an ovenproof dish and add the mashed potato. Place in the oven at 160 for 35 minutes.
6) Serve. I serve ours with baked beans and chili sauce.

Leftovers can be frozen. Due to the spices this pie tastes awesome the next day…for the record.

If you freeze leftovers always wrap them well.

My Freezer essential…Parathas.
Stylemesisteradmin
March 22, 2019

As a child Parathas (Indian style flatbread containing butter-we’re Punjabi) and a fried egg signaled the beginning of the Weekend. But boy did they take time to make. I mean you kneaded the flour, allowed it to rest, rolled out the perfect Paratha then cooked it (but not be overly oily because no one likes greasy fingers right).

And of course the egg would be simply fried with a bit of salt and pepper.

Oh how times have changed. My Mother was a full time stay at home parent until I was a teenager. However I am not. My children don’t have the access to a parent that spends hours in the kitchen creating food of their childhood.

Frozen food has come a long way. A looooong way.

I have a huge well stocked freezer….and one of my favourites (and essentials) is Frozen parathas.

Yes that’s correct. FROZEN PARATHAS.

For real. Companies have upped their game since I was a kid.

Frozen Parathas can be off putting for a lot of people to use (My Mother dislikes them..) however if you follow the directions they are super easy to use.

Firstly these guys are used FROZEN.

No defrosting.

You heat a flat pan (I do own a tava) on a medium heat and place the Paratha on the pan.

You don’t need to add any extra fat guys!

You then literally leave it on the pan for 2 minutes and turn over (with a tongue-I love my wooden tongues and my trusty all rounder ones) and fry on the other side.

You fry until the bread is lightly browned.

I then place it on a piece of kitchen paper and try and remove as much extra fat as possible.

I then serve them.

My children love Paratha rolls. I almost use the Paratha like a tortilla wrap. Its a happy desi medium.

Parathas are awesome for Bihari Kebab rolls, Bombay Frankies, Pakora Wraps….these babies are awesome.

I pick up a pack of 5 plan Parathas for £1.29. You can also get Alu (Potato) Parathas, Gobi (Cauliflower), and Methi (Fenugreek) and a range of other flavours too. There’s also Lache (multi layered) Punjabi Parathas you can try.

Now these are not the healthiest item in the world. But they are awesome for weekend breakfasts.

Most important question is though: how do you take your eggs and Desi tea with your Paratha?