Tag: #familyfood

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.

My mixed Pakoras
Alliyah Dawud
May 7, 2019

My Awesome Pakoras!

Who doesn’t love some Pakoras with a cup of Tea (actually Chai) right?

Here are my favourite Pakoras using my Awesome Pakora mix (check out yesterdays post for the recipe). Note that I have added a few tweaks that I think enhance the recipe.

This post is more of a ‘tutorial’ or suggestion piece (just in case you are looking for exact ingredients).

I love my Pakoras with my quick and easy Masala Chai.

For some extra flavour you can sprinkle Chaat Masala over the cooked Pakoras.

Don’t forget the Chutneys and dipping sauces.

To make the mixed Pakoras here’s what you will need:

Cauliflower Pakoras
I used 250 grams of frozen cauliflower boiled until cooked but not OVER cooked.

I then used my Pakora Mix and add 1 TSP of ground ginger, and 1 tsp of dried fenugreek leaves to the mix.

Make the Pakora dipping mix and dip in the cauliflower and deep fry until golden brown.

Aubergine Pakoras

You’ll need one firm Aubergine sliced thinly.

Make up the Pakora dipping mix, dip and deep fry until golden brown.

Egg Pakoras

Now don’t write off the idea of the humble egg when it comes to Pakoras.

Hard boil a couple of eggs, cool and peel. Cut in half and dip into the Pakora dipping mix. Deep fry gently and drain well.

Pre-boiled Potato Pakoras

One of my childhood favourites is the humble yet gracious Alu Pakora.

To make these babies boil 2 whole medium potatoes with their skin on. Once boiled and cooled completely peel off the skin and cut the potatoes into rounds (about the thickness of a pound).

Make the Pakora dipping mix and add 1 TSP coriander leaves finely chopped, dip in the potatoes and deep fry until golden brown.

Sprinkle with some chaat masala. Enjoy.

How do you take your Pakoras? Drop your comments and feedback below.

My awesome Tacos
Alliyah Dawud
April 19, 2019

Green Lentil Tacos!

For those that know me will know I love green lentils. They are bloody awesome.

Here is my version of a ‘vegetarian taco meat’ which I believe is the bloody best!

It’s an awesome ‘Meat Free Monday’ recipe. It’s also great for a big crowd as everyone can build their own tacos to their own tastes. If you do serve this for a big group add some tortilla chips as a side.

Its cooked in the Slow Cooker however it’s started off on the stove. It’s awesome because you can freeze it. It’s also awesome because about 15 minutes work results in Tacos that are soooooo good you will be singing me praises.

For this recipe (which makes enough for 8 large tacos) you will need:

(Ingredients):

  • 2 medium onions-sliced
  • 8 cloves of garlic-crushed
  • 2 TBSP rapeseed oil
  • 1 TBSP oregano
  • 1 TBSP cumin
  • 1 TBSP coriander powder
  • 1 TSP smoked paprika
  • 1 TBSP salt (adjust to your own needs)
  • 1 TBSP onion powder
  • 250 grams green lentils (my go to super food).
  • 800 ml of water (or stock)

1) Wash and soak the lentils in boiling water for at least an hour. I cover the bowl with cling film and this works great. You can also place the lentils in a thermos.
2) Heat the oil in a large pan and fry the onions until soft. You don’t need them to be browned. Add the garlic and stir and fry for 30 seconds.
3) Drain and add the lentils and fry. Add a bit of stock (or water) if the lentils start to stick.
4) Add the herbs and spices. Mix well.
5) Bring to the boil. Transfer to the Slow Cooker and cook on high for 4 hours. Check after 1.5 hours. Stir well. Check again at 2.5 hours. If you notice that the liquid (Stock) has evaporated add more water as you need the lentils to cook.
6) Once the lentils are tender turn off the Slow Cooker. If there’s stock left transfer to a pan on the stove and heat the mixture on a high heat without a lid.
7) Remove from the heat and mash the lentils lightly.
8) BOOM! Lentils are done.

To assemble: You will need:

  • Tortilla wraps (I used the mini ones I get in Aldi)
  • Salsa
  • Cheese
  • Sour cream
  • Jalepenos
  • Shredded Lettuce
  • Chopped tomatoes
  • Sliced red onion
  • Wedges of lime

To put together this awesome delight of a taco:
1) Warm your wrap.
2) Spread on the lentil mix.
3) Add the lettuce, tomatoes, onions, salsa and a dollop of sour cream. Squeeze on the lime.
4) Sprinkle on some cheese and add some jalapeno’s.
5) Stuff face. Enjoy. Repeat.

Notes:

  • This recipe is also used in my Crunch wraps.
  • You can freeze the lentil mixture.
  • It’s also great for stuffing Burritos and filling Enciladas.