Tag: #easyfood

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.

Penne Arrabiata with Aubergines.
Alliyah Dawud
June 24, 2019

I love pasta…but when I do have it I try to make it a tad bit healthier. One of my favourite ways is by adding a vegetable to the sauce.

One of my favourite old skool pasta sauce is the simple but awesome Arrabiata which literally translated means angry. As someone who likes heat I love the spiciness of this.

This sauce in it’s simple classic form is really easy to knock up and there’s a high chance you’ve got everything at home. My aubergine version is a bit more work.

You can leave out the aubergines if you wish. I personally love it. If you wish to leave it out just skip the steps for the aubergine prep.

Ingredients (to serve 4):

  • 300 grams penne pasta (cooked till Al dente) drained. Keep about 6 TBSP of pasta water just in case (I’ll explain later)
  • 2 TBSP olive oil
  • 5 cloves of garlic-minced
  • 1 tsp dried basil
  • Chili flakes-to your taste
  • Salt-to your taste
  • 1 X 350 ml carton passata (you can use one with garlic or herbs)
  • 200 ml water or vegetable stock
  • For the aubergines:
  • 1 whole aubergine sliced into slices (either way is fine). Sliced into a pounds (£) thickness.
  • Spray oil
  • Garlic Granules
  • To bake the aubergines:
  • Baking tray
  • Greaseproof paper
  • Spray oil (1 cal works)
  • To serve:
  • Italian style Hard cheese of your choice
  • Fresh basil (if you wish)

1) Pre-heat the oven to 170 (160 on fan assisted ovens). Place the aubergines on the tray and spray with oil. Sprinkle on garlic granules and bake for 15 minutes. Remove from the oven and turn over. Spray again and sprinkle on more garlic if you wish. Now spray on more oil. Place bake in the oven and bake for 10 minutes. Once the aubergine is done set aside.
2) To make the actual sauce: heat the oil in a large pan on a medium heat. Add the garlic and fry until garlic is lightly brown. This won’t take long so don’t leave the pan. Burnt garlic is horrible.
3) Add the basil, salt, chili and stir well. Add the passata and water. Bring to the boil. Then reduce to a simmer. Simmer for 10 minutes.
4) Now add the aubergine if using. Stir well and simmer for another 4-5 minutes. If the mixture becomes too dry add 4 tablespoons of water. You don’t want a dry sauce as you want it to cling to the pasta.
5) Add the drained pasta to the sauce (I like doing it this way) and if the sauce is too dry add the pasta water you saved earlier to it. This should restore the sauce.
6) Divide the pasta into 4 pasta sauces and shave over the cheese and add the basil if using.
7) Stuff mouth and enjoy (I’m joking about the stuffing bit btw).

I find the sauce can be frozen WITHOUT aubergines. However it’s just a quick sauce you may not want to have it in your freezer taking up space.

PS: Tesco have recently started stocking chargrilled sliced Aubergine. This still needs to be cooked but it makes the recipe even more easier to knock up as you don’t need to worry about having a fresh Aubergine in the Fridge. Plus they taste nice (no, Tesco did not pay me to say that).

Easy-O Tex Mex inspired Spicy Rice (aka my version of Burrito Rice)
Alliyah Dawud
June 7, 2019

Easy-o Tex Mex inspired Spicy Rice (aka my version of Burrito rice).

Note: the image of the Burrito is to show you where else you will find my Rice recipe featuring. The Burrito Recipe will be posted on 10th of June 2019.

I love a good old fat Burrito filled with beans, rice, protein, salsa, cheese….all wrapped in a golden corn tortilla wrap. Certain fast food places make awesome ones but the fat content (and salt) can sometimes leave you feeling well…guilty.

I started making Burritos at home so I could control things better (in others words what was going in them). And the one thing I know my girls love is the spicy rice…so to make life easier for me I created a quick and easy recipe using basmati rice that has been cooked and cooled. This makes this recipe ideal for using up leftover rice or frozen rice too.

For this recipe I don’t have ‘weighed’ out ingredients. Such is the nature of using leftovers.

NOTE: I have added sweetcorn to my rice to add a bit of extra goodness. This is optional.

This recipe makes two bowls of the rice which is enough for 4-6 Burritos (depending on how big/curvy your Burritos are).

  • INGREDIENTS:
  • 2 bowls (I use bowls called cereal bowls….) of cooked cooled rice
  • 200 ml passata (or half a standard carton if that makes life easier)
  • 1/2 a 400 gram chopped tomato tin.
  • 1 400 gram tin of red kidney beans rinsed and drained
  • OPTIONAL: 100 grams Sweetcorn-cooked
  • 4 cloves of crushed garlic or 1 TBSP of garlic paste
  • 2 TBSP coriander leaves chopped finely
  • Salt-to taste
  • 1 medium onion diced finely
  • 1 TBSP rapeseed oil
  • 1/2 TSP chili powder
  • 1 TSP cumin powder
  • 1 TSP coriander powder
  • Juice of 1 lime

1) Heat the oil in a large pot on a medium heat.
2) Add the onion and fry until the onion is soft. Add the garlic and fry for about 1 minute. Stir well because burnt garlic tastes very bitter.
3) Now add the spices and beans and fry. You’ll smell a wave of spice which is good. Fry for about a minute. If the mixture starts to burn move onto step 4.
4) Add the tomato tins and passata and stir well. Bring to the boil and simmer for 2/3 minutes.
5) Add the majority of the coriander (keep some back if you wish to use it as a garnish). Now add the rice and stir through to encorporate all the ingredients.
6) Turn the heat off. Add the lime juice and your rice is ready to go.

Can be enjoyed as a side at your next Tex Mex night or in a rice bowl or well in a Burrito.

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).