Tag: #easyrecipes

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.

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).