Tag: #easyfood

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.

Coriander and Lemon Potato Curry
Alliyah Dawud
May 3, 2019


I’ll be frank with you. I love curries but I get bored of the same old same old situation.
When the (former) Boss and I decided to have Lunch at mine I created what I would consider a Vegetarian Banquet. I absolutely love vegetarian curries. I believe they showcase how awesome and easy vegetables are to work with. Plus with my healthy food kick I am always looking at healthier meals. It helps that I love daals/pulses!

One of the curries I created was this one. Its a simple, frugal curry I believe is perfect for Spring and Summer as it’s lighter than other curries. There’s no tomatoes in this curry and that’s why it wouldn’t look like a standard red curry.

I serve this curry with plain boiled rice. It also tastes equally awesome the next day. It cooks in less than 30 minutes and children love it too.

This recipe is actually VEGAN. So to my vegan readers I hope this is music to their ears.

To serve 4-6 people (depending on curry portion sizes)

400 grams (baby potatoes work, as do standard potatoes cut into rounds that are pound thickness).
2 RBSP rapeseed oil
1 large onion sliced thinly
5 cloves of garlic-crushed
4 TBSP fresh coriander (including stalks) chopped finely
2 lemons-juiced
1 TBSP coriander seed powder crushed
1 TBSP cumin powder
Salt-to taste
OPTIONAL: 1 TSP chili powder or 1 TSP chili flakes.
1500-2000 ml water (plain stuff from the tap)

To serve:
Lemon wedges (optional)
Yogurt (vegan to keep the recipe vegan)-optional
Plain boiled rice ( I use Basmati).

I assume you guys have prepared the ingredients as above…lets get cracking.

1) Heat the oil in a large pot on a medium heat. Add the sliced onion and fry until onions are soft NOT browned.
2) Add the potatoes and stir well. ‘Fry’ for 5 minutes stirring to ensure the potatoes don’t stick.
3) Now add the garlic and fry for one minute. You’ll be ‘hit’ with a shot of garlic scent. That tells us we are ready for the next step.
4) Now add the salt and dried spices. Stir well to coat the potatoes. If the spices start to ‘burn’ or the mixture starts to stick add 2 TBSP of water to the potatoes.
5) Add HALF the coriander. Stir well.
6) Now add 1500 ml (1.5 litres) to the potatoes. Bring to the boil and then reduce the heat and cover the pan. You need to cook the potatoes until tender. Now this will vary depending on which potatoes you are using. So after 8 minutes ‘test’ the spuds. I usually do this by carefully inserting a sharp knife tip into the potato. If it starts to fall apart its done. It its hard as nails you need to cook it more. I found my standard potatoes took 18 minutes too cook. Now you will be thinking why do you have water left over? Answer: if you want a more ‘runny’ curry you need to add all the liquid. If you prefer a drier curry stick to 1500 ml. Always remember that if water evaporates too quickly the potatoes won’t cook and you need to add more. It’s that simple.
7) Once the potatoes are cooked turn off the heat. Now add the remaining coriander and lemon juice. Stir through.
8) Serve!

I served with rice but you can serve the curry with Naans or maybe Parathas.

Store leftovers in the fridge and warm through thoroughly before serving.

Delicious.

Easy Lemon Curd Cupcakes
Alliyah Dawud
March 29, 2019

If there is any flavour of cake that doesn’t last in my household it’s lemon. My youngest is obsessed with lemon cakes of any shape or form. We made two dozen of these to give out for Ramadan at they proved a bit hit. With Spring in the air (British Summer Time has began in England; and you know what that means…one Happy Alliyah!). I thought you would love to bake a batch and enjoy them in the slightly warmer sun reminding us that Summer is on it’s way…

Feel free to half the recipe if you wish to make 12.

Ingredients:
250 grams butter (I use stork or store own brand version) at room tempreture
250 castor sugar
4 medium eggs
220 grams self raising flour
1 level tbsp baking powder
Juice of 4 lemons
Zest three of them
4 tbsp lemon curd (level spoons)

For the icing:
250 grams stork or other similar butter at room tempreture
550 grams icing sugar
2 tbsp lemon curd
1 tbsp boiling water
Optional extras: lemon decorations

1) preheat your oven to 170 (fan assisted) or 180 (non fan assisted). If you are an avid baker I really do recommend buying a stand alone thermometer you can pop in the oven to ensure baking tempratrues are even. Line two 12 hole muffin trays with cases (this recipe makes muffin size cupcakes).
2) Beat together the castor sugar and butter. This is called ‘creaming’ as you are creating a creamy buttery sugar mix. This shouldn’t take too long as long as the butter is at room tempretarure. You can also do this in a food processor. Either way cream away.
3) Now add the eggs-one by one. My tip is to crack each egg one by one into a bowl. That way if you end up with egg shell going into the egg it’s easier to fish out. Beat the egg in. Don’t worry if the mixture looks a bit curdled; this will be fixed when you add the flour.
4) Add the flour and baking powder and fold in.
5) Add the lemon juice and zest. Stir to combine.
6) Now add the lemon curd and gently whisk in. Don’t worry about combining it with the batter. If you can see the curd that’s absolutely fine.
7) Now spoon the mixture into the cupcake cases. Bake the cupcakes in the oven for 10/12 minutes (they’ll be a light golden colour). I usually use a cake testing skewer. Insert in the middle and if it comes out clear it’s all good. Place the cupcakes on a cooling rack.
TIP: don’t attempt to ice warm cupcakes. The mess is epic.

To make the icing:
Place the icing sugar and butter in a bowl and gently beat. Place in an icing bag (with a nozzle attached). Or use as you see fit.

To make the drizzle (optional):

Place the lemon curd in a jug/mug and add the boiling water. Whisk with a folk to create a ‘drizzle’. You may need to add a bit more water to get a drizzling consistency. If you find it’s too runny add a little bit more curd. Balance it out. I like a slightly runnier drizzle. You may prefer a more thicker one; hence why this part of the recipe is about testing until you find what you are happy with.

8) Once the cupcakes have cooled down ice them. Add the drizzle (it using) and decorations (ditto).

9) Enjoy.

These cupcakes keep in an airtight container for up to three days. Hot weather won’t help though. So if you wish to keep them in the summer months don’t ice them until you are ready to ravish them.

My Slow Cooker (Crockpot) Low carb Soup.
Alliyah Dawud
March 8, 2019

When I switched my diet to low carb I started to notice exactly how many dishes contain carbs…soups with pasta being one of them. So one day I got thinking and came up with this soup that I have to admit I really really like. Packed with lots of protein it’s pretty amazing really. It also uses my browned mince hack that helps cut prep time on the day no end.

Now this is a recipe INSPIRED by Bolognese (the American-Italian pasta sauce). Note that I have added cannelloni beans. You can however use any beans that you feel fit your taste buds.

Even my daughters love it. So to add carbs to their meals I add cooked pasta. The oldest takes this to School with her Thermos (apparently the other kids wanted to know what the awesome smell was-result).

As you can see from the ingredients list I have my ‘mince hack’ on there which is mince browned with onions.

This soup tastes awesome to the last drop. It’s that good.

If you want to serve this to the family and want to add pasta then that’s cool too. I didn’t miss the lack of carbs so doubt anyone else would…enjoy.

PS: you can switch the mince for Quorn mince and make it vegetarian.

To serve 4/6

Ingredients:
500 grams browned mince (with onion and garlic)
1/2 can of chopped tomatoes
1 carton of passata
125 ml of water
1 tablespoon dried Italian herb mix (or x1 tsp basil, 1 tsp oregano, 1 tsp thyme)
Salt-to taste
Handful of kale
80 grams sliced mushrooms
1 can white cannellini beans rinsed and drained (or use any pulse you wish)

1) Place all the ingredients APART from the kidney beans in a Slow Cooker and cook on a high heat for 2 hours. Stir half way.
2 Add the kidney beans 15 minutes before the end cooking time.
3) Turn off the Slow Cooker and serve.

Slow Cooker Taco Soup
Alliyah Dawud
February 8, 2019

I love my Slow Cooker (crockpot). I use it on the regular…even in the hotter months as it doesn’t heat up the kitchen.

I love tacos….and also easy family meals where you don’t need to weigh out ingredients. So here I present to you my Taco Soup…which tastes soooooo good. And no two bowls are the same when you pimp it up with various toppings.

Makes enough for 6 large bowls. I’ve successfully frozen leftovers too.

Ingredients:

SOUP:
500 grams browned mince (or raw mince)
2 small onions diced finely
1 400 gram tin chopped tomatoes
200 ml water
1 tbsp salt (or less depending on your dietary requirements)
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp dried mexican oregano (or standard oregano)
2 tbsp fresh coriander chopped finely
1 tsp chili powder
1 tsp smoked paprika (or standard paprika)

Add the following 30 minutes before serving:
1 400 gram red kidney beans drained
1 400 gram white kidney beans drained

To thicken the soup:
1 tbsp cornstarch

Optional items:
1 whole chipolote chili
Liquid smoke

Garnishes/toppings (mix and match as you please):

Soured cream or low fat yogurt
Grated cheddar cheese
Crushed up taco shells
Crushed up torilla chips
Lemon or lime wedges
Tomatoes chopped finely (I like using cherry tomatoes as they are sweeter but that’s optional normal tomatoes will also work)
Red onion-finely chopped
Jalepeno pepper slices
Fresh coriander leaves-chopped finely
For extra heat fresh chili finely chopped

1) Place all the ingredients listed under soup in your Slow Cooker. Turn the Slow Cooker on to a high. Cook for 3 hours.
2) Now add the drained kidney beans. Stir through. Add two tablespoons of water to the cornstarch and mix. Add the mixture to the soup and stir. This will thicken the soup up for you. If you don’t like thicker soups just skip this step!
3) Place the lid back on and leave for another 25-30 minutes. Turn off and remove lid if you don’t want the beans to ‘cook’ further.
4) Ladle into bowls and serve garnished as you wish. I make a ‘toppings bar’ and allow everyone to personalise their own soup.
5) Leftovers will keep for 48 hours easily in the fridge. Can also be successfully frozen (use within a month).