Tag: foodie

Tarka Daal
Alliyah Dawud
July 15, 2019

Meat Free Mondays

I’ve always naturally leaned towards vegetarian food. Perhaps the fact I love lentils a tad bit too much for a lot of people’s liking is the reason I love a good vegetarian curry.

I love a good curry. None of this paste/out of a pack business (I’m Asian so….) it’s from fresh and needs to be cooked to perfection.

Since I was a child Tarka Daal has been my comfort food. Over the years I tried pimping it up however I always resort back to the basic, original homely edition.

My plate of daal usually contains more daal than rice (I’ve reduced carbs in my daily diet) plus pickles and freshly sliced red onions dressed in lemon. And that’s it. No fancy garam masala. No fancy business. It’s good old fashioned food like my late Nana and Grandmother would have made.

This daal cooks super quickly. If I pre-soak the lentils it takes 15-20 minutes. If I don’t it takes about 25 minutes. If I know I’m making daal I do tend to soak them before hand. Its not essential. Whilst the daal is cooking I tend to cook the rice (basmati folks; rules are rules in my house).

So what is Tarka Daal. Well Tarka just means tempering. In this case we use oil, garli and chilies. For some other recipes you may find mustard seeds, curry leaves, ginger, tomatoes and other wonderful ingredients too. But this is a simple, filling and amazing recipe that literally is a few ingredients.
Daal is the hindi/urdu for lentils.
It’s really that simple….the recipe is Tempered Split Red Lentils.

Tarka daal freezes well and if you really are one of those people that like to cook once a week you could freeze portions of daal with rice to have a ready meal on hand.

There’s method to my madness (How I calculate the volume of liquid for my daal)
I ‘measure’ by volume (e.g. place the lentils in a glass) and then double the amount of liquid. It’s that simple. So if I cook say one large mug of lentils I add 2 large mugs of water. And this gives me a thick daal. I do like thick daals and also eat it like a soup (minus the rice). Low in carb, highly filling and so good. I find the fragrance warm and earthy so I feel you could easily take a mug of this to work and ‘not offend’ the less adventurous people.
If you do decide to consume the daal as a soup consider a good squeeze of lemon as a garnish.

To make 4 big bowls of Tarka Daal you will need:

1 glass red lentils (approximately 250 grams) washed
2 glasses water (approximately 500-550 ml)
Cooking salt-to your on taste
1 level TBSP Chili Powder
1 TSP Turmeric (haldi)-for a more earthy taste use more. For a less earthy taste reduce the amount. I love the golden colour it gives and Turmeric is a wonder spice.
OPTIONAL: 1-2 dried red chilies (I like a hot daal)

2 TBSP fresh coriander-including stalks chopped finely

Tempering aka Tarka

3 TSBP oil (I’ve successfully used Rapeseed oil, sunflower oil, vegetable oil and olive oil).
4 cloves of garlic sliced thinly (I would use more but if I am going to serve the daal to someone I generally have a rule of 1 clove to 1 bowl. But if you love garlic and are eating alone you can go up to 6 cloves for the recipe).

3 green chilies slit (or prick them well all over so they don’t explode

1) Wash the lentils until the water runs clear. You can use the water to water your plants.

2) Place the lentils in a large pot and add the salt and spices followed by the water.

3) Place on a medium heat and bring to the boil. I usually leave a wooden spoon in my pot as I believe it stops the pan from boiling over. Once the lentils come up to the boil reduce the heat and remove the foam that you can now see floating on top of the lentils. You don’t want that to be a part of the lentils.

4) Add the coriander, stir and simmer. I stir a few times throughout simmering and find it takes about 15 minutes post boil for lentils to become tender. Now if you are happy with the consistency turn the heat off. If you want it more runnier add a bit more boiling water (you don’t want to bring down the lentils tempreture). If you want it a bit more thicker leave the heat on and allow it to simmer a bit more.

5) Heat the oil in a frying pan on a medium heat. Add the garlic and chilies and reduce the heat to avoid burning anything. Stir well (and turn the chilies over). You only want the garlic to be golden NOT burnt so once the garlic is turning golden kill the heat.

6) Pour the tempering over the lentils. Job done.

7) Serve the daal as is, or with rice, roti….or however takes your fancy.

Enjoy.

Additional notes:

you can ‘flavour’ the daal with vegetable stock if you wish to serve it as a soup.

Tarka Daal can be frozen….why not freeze up portions with rice for a quick freezer meal?

Marinaded Hotdowgs
Stylemesisteradmin
December 28, 2018

Marinated Hotdogs

*Turning the boring hotdog into va va voommmmmmm dowg*

I really admire Mamas that can be openly honest about the fact they *DO* feed their children the food groups that make the pro-raw-no sugar-no fats-no flavour-taste like cardboard foodie Mamas jump straight into their early graves.

I do not feed my children ‘junk food’ on a daily basis however I do factor in ‘treat foods’ because I’m a firm believer that forbidden fruit will drive you to your limits to taste them. So rather than eliminating things from my children’s diet I operate a ‘food within moderation’ system.

My girls love Hotdogs. I am personally not a fan of the humble dog however give me a pimped up dowg and I’m more likely to bite your hand off for a bite of yours.

Standard hotdogs boiled/warmed up make me heave. However marinating them will take them into a realm of their own. I’ve included THREE marinade recipes for you to enjoy. I have it on good authority that these dowgs are the bomb. Okay enough embarrassing street talk let’s get down to business.

These Hotdowgs will literally take your next BBQ up another level without loads of prep work. Trust me on this. Once you marinate dogs you ain’t.never.going.back.

You will need:

6 Standard Hotdogs (I use a beef and chicken mix ones as I follow a Halal diet)
6 Hotdog buns (Brioche Buns are cool for adults….or keep it standard if you wish).
Fried onions

To prepare the dogs:
Remove from the packaging and wash thoroughly.
Now is the fun bit. You want to get flavour into the dogs (not just on the outside). I’ve tried two methods. I pricked the dogs and marinated them and it failed. So I recommend you make small cuts at side of the dogs (basically the dogs will look like they have fins). This method works super well and I got compliments on the dogs so we know it works.
Repeat for all the hotdogs.

Recipe one: the party favourite.

Ingredients:

6 TBSP tomato ketchup (you can use a cheap version however if you do want to be flashy it won’t hurt)
4 TBSP Worcestershire sauce
3 cloves of garlic-crushed!
1/2 TSP crushed chili/chili seeds

1) mix all the ingredients together in a ziploc bag and add the hotdogs. Seal the bag and ‘massage the dogs’ to cover the in sauce. Leave them in the fridge for at least 4 hours (up to 24).
2) Remove from the marinade and cook. You can fry these bad boys or BBQ them (so bookmark this recipe NOW or when summer rolls up…).
3) Serve in the buns with fried onions (optional). You don’t really need any additional sauce.

Recipe two: Sweet and sour dowgs

This recipe is a favourite amongst children that like a bit of sweet and savoury. Adults will love it too…but kids will love these.

Ingredients:
3 TBSP sweet chili sauce
1 TBSP honey
Juice of 1/2 lime
2 TBSP tomato ketchup
Optional: 1/2 tsp chili flakes

Repeat method as above.

Recipe three: Sweet BBQ Chili

Some like is smoky; I love it hot. Here’s a crowd pleasing marinade for the hotdogs.

Ingredients:
2 TBSP BBQ sauce
2 TBSP Sweet chili sauce
1/2 TBSP honey
2 clove garlic-crushed
Optional: liquid smoke (follow instructions on how much to use on the bottle).

Repeat as above.

 

Top tip: these marinades also work for mini sausages so if you need to spice up your buffet for a party look no further.

 

Busy Mama (or Baba) Slow Cooker Chicken
Stylemesisteradmin
December 21, 2018

Busy Mama (or Baba) Slow Cooker Chicken

I admit that this is more of an instructional tutorial than recipe however if I’m completely honest with you on nights where you are more likely to reach for a fattening takeout or ready meal cheats like this are awesome.

By no means am I saying feed your family this every night however let’s be honest here. Sometimes we need a meal we can prepare whilst juggling a clingy baby, a toddler crying over toys that have somehow ended up down the toilet and a boss that wants to know when you think you’ll be returning to work FULL time.

My children love this recipe (as do I). The only effort in this recipe is the actual browning of the chicken.

Once I’ve browned the chicken it’s pretty much throw stuff into the slow cooker and forget about it until you need to prepare the rice to serve with it (I served the chicken with basmati rice).

Did I mention this meal works out at less than £0.75 per head?

So to put together this super easy meal (that serves 4/6) you will need:

6 pieces of chicken (I purchased three legs, skin on cut in half)
1 tablespoon oil

For the sauce:
60 ml dark soya sauce
3 tablespoons honey
80 ml tomato ketchup (for an extra kick you can use flavoured ketchups)
8 cloves of garlic-crushed
Juice of 2 limes
Optional: salt to your taste (remember that soya sauce is very very salty!)
Optional: 1 teaspoon chili flakes (for some heat!) OR 1 tablespoon chili sauce

To serve:
I served mine with rice. If you are on a low carb diet replace with cauliflower rice.

1) Heat the oil on a medium heat in a large pan. I use a non stick large frying pan.
2) Add the chicken pieces and fry for 5 minutes per side (I find this browns and crisps the chicken nicely. Always check your chicken whilst cooking it to avoid burning it).
3) Once the chicken is browned drain on some kitchen paper and set aside.
4) Now make the sauce. Pour the dark soya sauce, honey, ketchup, garlic, lime juice and optional ingredients (if using) into your slow cooker and stir to mix. You could use a whisk if that’s more convienent.
5) Add the chicken to the sauce. Spoon some of the sauce over the chicken. Cook on slow for 5 hours. If you are cooking on the high setting check your chicken after 2.5 hours. Remember that chicken on the bone cooks slower than boneless.
6) Check your chicken at half way and baste it with the sauce (your chicken is highly unlikely to dry out but we want maximum flavour).
7) Your chicken is ready to serve.

Notes: if you do wish to add salt please do so towards the end of the cooking process after tasting salt content. I find it easier to add salt that take it out if you over salt a dish.
Leftovers make great lunches the next day.
Or you can shred the chicken and make sliders (sandwiches).

Salted Caramel Popcorn
Stylemesisteradmin
December 14, 2018

 

 

Salted Caramel Popcorn

I cannot be the only one that looks for ways to add the magic of Ramadan and Eid to the lives of those around us. I also cannot be the only Mama who looks for ways for her children to share this blessed and magical time with their friends and Teachers either.

As my girls get older they are noticing more and more that a lot of attention is given on a global scale to Christmas. They also notice that gift giving/baked goods and other little items are distributed a lot during the festive period.

So this year I put a bit of effort into my children’s light Dawah on the playground. That’s right; I classed this project as Dawah. Because even though there isn’t any spoken words to this we are paving the way for conversation. And we are also spreading kindness. Dawah in my book doesn’t have to be about preaching. It’s also about creating opportunities to discuss things.

So why am I posting this recipe so close to Christmas? Well I don’t see any reason why you cannot distribute these cones for Christmas too.

So to make 12 cones of pure yumminess (that took me about an hour and a half to actually do) you will need:

Ingredients:

500 grams popping corn (plan stuff available in most supermarkets and is actually quite cheap)
4 TBSP oil (sunflower works-no need to go fancy)

For the caramel:

600 grams sugar (I used a mixture of what I had in the house-which was soft light and dark brown sugars)
550 grams of butter (feel free to use salted)
Sea salt (crushed) to taste.
4 TBSP honey
4 TBSP double cream

To wrap up:
12 x cellophane cone bags (I purchased these in a set of 50 as I have other projects coming up)
12 x wire twists to fasten the cones
Stickers (optional-we bought Eid Mubarak stickers off eBay. I’ll be using personalised ones for the Christmas cones we are distributing too).

Equipment:
2 large baking sheets (or 3 smaller ones). Line with greaseproof paper. I prefer to use the sheets that are used to make tray bakes etc as they have high sides which prevents popcorn falling off.

1) You need to start by popping the corn. I popped the corn in batches. I placed 2 TBSP of oil in a large pan and heated in a large pan and add 150 grams of corn. Give it a quick shake and place the lid on. Now is the fun part. You need to listen to the corn pop. This takes around 5/6 minutes. Give the pan a shake (carefully as it will be hot!) during the 5/6 minutes to stop the popcorn burning. Once the speed of the corn literally dies down (again around 5/6 minutes in). Turn the heat off. Give the pan a shake. Do not remove the lid just yet in case you get hit by a stray popped corn.

2) Repeat step 1 until all the popcorn is popped. Remove any cernals that haven’t popped (chipped teeth are not in vogue). Place the popcorn to one side. Now make the caramel.

3) As there’s a lot of popcorn I make the caramel in TWO batches. I find this the best way to control the situation.

Heat half the butter and half the sugar in a medium pan. Stir the mixture to prevent it burning.

Cook over a medium heat until the caramel is formed. Now by this I mean you’ll literally see a sticky, brown liquid lava in the pan. Now add 2 TBSP of honey and stir in. Reduce the heat to prevent burning. Now add the double cream and stir until combined. Allow to bubble for a minute. Turn the heat off. Allow to cool for a few minutes. It will still be hot and you need to be careful not to scald yourself as hot sugar is dangerous.

4) Now comes the messy yet slightly dangerous part. You need to add half the popcorn to the caramel. Stir well to cover as much of the popcorn as possible. Now divide up the mixture onto the trays and spread evenly. Sprinkle on salt to your taste.

5) Bake in an oven at 170 for 15 minutes. Turn the oven off and allow to cool completely. Don’t worry if you peak at the popcorn whilst it’s warm and the mixture looks like it’s melted. Once its stone cold it’s set and will be yum. Hold the vision; trust the process. Always.

Now repeat the above steps to make another batch of caramel/caramel popcorn.

Once the popcorn is cold you may wish to break up the clusters to bag them up. That’s fine. Place in the bags and fasten. Add labels/stickers as you wish.

Any leftover popcorn will keep well for up to 4 days in a ziplock bag/airtight container.

Distribute with pride.

Enjoy.

Note: this popcorn is high in calories and sugar. In case you were wondering.

Quick & Easy Chicken Con Carne
Stylemesisteradmin
December 7, 2018

 

Speedy Chicken Mince Con Carne.

Sometimes we need to get dinner on the table asap and I’m no exception to that. My girls love meat. As much as I would love them to eat more lentils, pulses and vegetables red meat always wins.

I serve this awesome family favourite with basmati rice, minty yogurt and a few other trimmings.

The key to the speed of this meal is the fact the protein I am using is chicken mince. It’s healthy, quick to cook and also cheap.

To make a speedy Chicken Mince Con Carne for 4-6 you will need the following ingredients:

500 grams chicken mince
2 small onions sliced
5 cloves of garlic-crushed or 1 tsp garlic granules
2 TBSP rapeseed oil
1 400 grams tin of chopped tomatoes
1 400 grams red kidney beans rinsed and drained

Herbs & Spices:
1 TBSP oregano
1 TBSP cumin powder
1 TBSP coriander seed powder
1 heaped tsp of dried coriander leaves (feel free to use fresh if you have them as I keep dried herbs as they are easier to keep on hand).
1 TBSP salt
1/2 TSP red chili powder
1 TSP paprika
NOTE: for those looking for a real fast meal replace all the herbs and spices for half a sachet (check how much protein the recipe calls for on the packet. If it says 1 kg use half the pack. If it says 500 grams just use the whole pack) of any of the following spice mixes: Fajita/Taco/Chili Con Carne.

To serve (use what you have available this list is just a suggestion):

Cooked rice (boil the rice alongside the Chili cooking to save yourself time)
Tortilla chips
Chopped tomatoes
Sliced tomatoes
Jalepenos
Sour cream
Grated cheese
Sliced radishes
Shredded lettuce
Wedges of lime

Minty yogurt:
To make minty yogurt place 250 ml of low fat yogurt, a pinch of salt (or more if that’s what you use) juice of 1 lime and 8-10 mint leaves in a processor with a jug attachment (I use my smoothie maker as I often use it to make myself lassi-it’s about making equipment work hard not making you work harder). Whiz the ingredients and voila! Minty yogurt.

1) Heat the oil in a large pan. Add the onion and fry for two minutes. Now add the chicken and fry for 5 minutes. Add the garlic.

2) Whilst the chicken is frying place the kidney beans on a chopping board and chop them up.

3) Add the chopped up kidney beans to the mince mixture. Fry for a minute. Add the herb and spice mix. Fry for a further one minute. If the mixture starts sticking to the pan and if that happens add 3 tablespoons of water.

4) Now add the chopped tomatoes. Stir well. Bring it to the boil and then turn the heat down.

5) After 20 minutes cooking time your chili con carne is ready.

6) Serve!

Additional notes:
Leftover mince can be served with Tacos or as filling for enchiladas.
If you like extra heat add another 1/2 spoon of red chili powder
Like a smoky flavour? Add liquid smoke to the chili
Fresh herbs can be used instead of dried. Fresh herbs are less intense in flavour so you’ll need double the amount of fresh ingredients compared to dried.
As long as you use fresh mince (and not pre-frozen) this recipe freezes well for up to 3 months.
For fussy eaters BLITZ the red kidney beans to a pulp and add them to the mince. This is a great way to get fussy eaters to eat more beans (it works on my 5 year old and if you end up reading this; Mama loves you Boo).