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Category: Savories, Salads, Chutneys and Pickles

Hits: 24194

Salmon Fishcakes Recipe. Salmon fishcakes served with salad and best accompanied with tartar sauce or sweet-chilli sauce. Combine with chips.

You will need

• 900 g potatoes, peeled and sliced
• 900 g salmon fillets
• 25 g butter, melted
• 15 g dill, chopped
• 50 g flour, seasoned
• 2 eggs
• 150 g breadcrumbs
• 1 tbsp sunflower oil for frying
• salt and pepper
• 1 medium pan
• 1 colander
• 1 potato masher
• 1 plate
• 4 bowls
• 1 frying pan
• 1 slotted spoon
• cling film

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Step 1: Cook the potatoes

Boil the potatoes in salted water for 20 minutes or until soft then drain and tip them back into the pan.

Step 2: Mash the potatoes

Mash the potatoes until smooth, transfer to a bowl and leave them to cool slightly.

Step 3: Cook the fish

Bring some water to the boil in a pan. Add the fish, bring back to the boil and simmer for 8 minutes.

Step 4: Drain the fish

When the fish is cooked lift out of the water with the slotted spoon, place on a plate and leave to cool.

Step 5: Break up the fish

When the salmon is cool, peel off the skin, break it into large flakes and discard any bones.

Step 6: Mix the fish

Put the fish into a bowl and add the mashed potatoes, melted butter, dill and some salt and pepper. Mix well.

Step 7: Create the cakes

Shape the mixture into 8 rounds, about 2.5cm thick, cover with cling film and place in the fridge for 20 minutes.

Step 8: Coat the fishcakes

Beat the eggs and place them alongside the flour, and breadcrumbs in three separate bowls. Dip the fish cakes into the flour, then into the egg and finally in the breadcrumbs, pressing them well to give an even coating.

Step 9: Cook the fishcakes

Heat the sunflower oil in a frying pan. Fry the fish cakes in batches for about 4 minutes until crisp and golden in colour on both sides. Lift them out with a slotted spoon and drain briefly on kitchen paper.

Step 10: Serve the dish

Serve two fish cakes on a plate with a green salad and a big dollop of tartare sauce.

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 25157

This classic breakfast, also called French Toast, is loved the whole world over. It's simply scrumptious. Taste our Eggy Bread recipe.

Step 1: You will need...

• 50 ml double cream
• 50 ml milk
• 2 eggs
• a pinch of ground cinnamon
• 2 slices of bread
• 15 g of butter
• salt and pepper
• 1 whisk
• 1 bowl
• 1 frying pan
• 1 fish slice

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Step 2: Make the eggy mix

Put both eggs, the milk and cream into the large bowl and whisk briefly. Add a pinch of salt, pepper and cinnamon and whisk once more to combine.

Step 3: Fry the bread

Place the frying pan on a medium heat, add the butter and allow to melt. Once melted, dip the bread into the egg mix, coating both sides and place them into the frying pan. Fry for 1.5 minutes on both sides and remove.

Step 4: Serve

Serve hot for breakfast and enjoy!

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Category: Savories, Salads, Chutneys and Pickles

Hits: 24478

The best recipe you will find for making the most chunky and crispy chips in the world! Savour our Chunky Chips recipe.

You will need

• 400-500 g potatoes
• 750 ml vegetable oil
• Salt
• 1 deep-fat fryer
• 1 peeler
• 1 knife
• 1 strainer
• 1 slotted spoon
• Paper towels
• 1 tray or plate
• 1 bowl
• 1 cutting board

Serves: 2 to 4

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Step 1: Preheat the oil

Start by adding the oil to a deep-fat fryer and heating it up. If you have a thermometer set the temperature at 160ºC. If not, start off with a medium heat.

Step 2: Peel the potatoes

Using a peeler, remove the skin from all the potatoes.

Step 3: Cut the potatoes

Now cut each potato lengthwise into thick chunks. About a centimetre and a half in size.

Step 4: Rinse and drain

Before frying, it is important to rinse the potatoes. Put them into a strainer and run them under cold water, then let the water drain off.

Step 5: Fry the potatoes

First check the temperature by putting only one chunk of potato into the oil. If it sizzles and frys immediately then the oil is ready. If not, leave it for slightly longer.

In batches, fry the chopped potatoes until just cooked through. This will take about seven minutes per batch. You will need to move them once or twice while frying.

To test whether the chips are cooked thoroughly, remove one from the fryer and insert a knife. If it passes through smoothly, then they are ready.

Step 6: Remove the chips and leave them to rest

Take the chips out of the oil and leave them to one side. In the meantime, turn the temperature up to 180ºC or wait until the oil is very hot.

Step 7: Fry again until brown and crispy

Put a small batch of chips back into the hot oil to fry again. While they are frying prepare a plate with a couple of paper towels.

When they turn a deep golden-brown colour and look crispy remove them from the fryer, taking care to drain the oil well and place them onto the plate with paper towels.

Repeat with more batches until all the chips have been fried again.

Step 8: Season and serve

Season the chips well with salt –if so desired – and serve up immediately while still hot.

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Category: Savories, Salads, Chutneys and Pickles

Hits: 24336

Homemade Fish Fingers Recipe. Traditional homemade fish fingers, perfect for the kids. Serve them with chips and a splash of lemon.

You will need

• 400 g fillets of white fish, partially thawed
• 120 g breadcrumbs
• 2 tbsp grated parmesan cheese (check if halaal)
• 1 tbsp chopped fresh parsley
• 1 tsp grated lemon peel
• ½ tsp paprika
• ½ tsp dried thyme
• ¼ tsp garlic salt
• 150 ml double cream
• 1 egg
• 100 ml plain flour
• 100 ml vegetable oil
• freshly ground pepper
• salt
• 3 bowls
• 1 frying pan
• 1 slotted spoon
• 1 knife
• 1 plate or tray
• 1 fork
• 1 kitchen paper
• 1 spoon
• 1 cutting board

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Step 1: Prepare the fillets

Cut the cod fillets into strips and set aside.

Step 2: Make the coating

Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.

Step 3: Beat the egg

In a separate bowl, pour in the egg and the cream. Beat them together with a fork.

Step 4: Prepare the flour

Put the flour in a bowl ready to coat the fish.

Step 5: Coat the fish

Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.

Step 6: Fry the fingers

Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.

Step 7: Drain the fingers

Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

Step 8: Serve up

Place on plates and serve with lemon wedges and chips.

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Category: Savories, Salads, Chutneys and Pickles

Hits: 25156

Experience our fried egg sandwich recipe.

Step 1: You will need

• 2 slices of white bread
• 2 eggs
• sunflower oil
• tomato ketchup or brown sauce (optional)
• butter
• 1 small frying pan
• 1 spatula
• 1 breadknife
• 1 butter knife

Serves: 1

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Oven Temperature: 180° c - 360° f

Step 2: Bread

Take 2 slices of bread and butter them.

Step 3: Eggs

Heat some sunflower oil in a frying pan till it starts sizzling.

Break 2 eggs into the oil. Flick oil over them as they cook, until the yolks go opaque. Flicking oil over the eggs makes all the difference as it cooks the eggs all the way through, rather than just from the bottom up.

Cook until the egg's albumen has gone white all the way through. Some people prefer harder eggs in a sandwich to stop the yolk squirting out - if so, continue to fry and flick oil over the eggs for another minute or so.

Step 4: Build your sandwich

Lift the fried eggs out of the pan with your spatula and place them onto one of the slices of bread.

If you like a bit of sauce with your sandwich, now's the time to dollop a bit of tomato ketchup or brown sauce on top.

Place the remaining slice on top, buttered side in. Slice the sandwich into 2 equal halves and you're ready.

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Category: Savories, Salads, Chutneys and Pickles

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Home Cooked Potato Chips recipe - the perfect snack, that everybody loves. It is also simple and easy to make. Follow this recipe for crunchy, perfectly cooked chips.

Step 1: You will need…

• 2 potatoes , peeled
• 1 ltr vegetable oil
• salt
• 1 knife
• 1 saucepan
• 1 slotted spoon
• 1 tray lined with paper towel
• 1 cutting board

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Step 2: Preheat the oil

Place the saucepan onto a medium to high heat and pour in the litre of oil. Allow the oil to heat up until little bubbles begin to appear at the bottom of the pan.

TIP! The perfect chip or crisp should be cooked at 160 degrees centigrade. However, if you don't have a temperature gauge, be very careful that it doesn't get too hot and start to smoke, or the potatoes will brown too quickly.

Step 3: Slice the potatoes

While the oil is heating up, slice a little sliver off the bottom of your potato, so you can rest the potato on it while you cut. Then, with your knife, thinly slice into thin even slivers. Finally, set aside and repeat the same process with the other potato

Step 4: Fry

When the oil is hot, carefully drop a slice of potato into the pan. If it begins to fry, add the potatoes, one by one, in small batches, stirring them in with the slotted spoon. Do not rush this process. Allow them to fry slowly and constantly. When they are lightly golden and there are no more bubbles in the oil, remove them, and place on a tray lined with paper towel. Then add to the saucepan the rest of the potatoes, one by one, in batches and repeat the same process.

Step 5: Season

Whilst they are still hot, season the potatoes with any of your favourite seasonings! You can use anything - from regular sea salt and vinegar - to hot chilli or savoury dried herbs.

Step 6: Serve

Now settle down to enjoy this great snack. Serve them on their own, or try them with a dip like cream cheese or sour creme.

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Category: Savories, Salads, Chutneys and Pickles

Hits: 23466

Extra Crispy Roast Potatoes recipe. This easy recipe promises perfectly crispy and flavourful roast potatoes. Don't just have them on special occasions, make our Extra Crispy Roast Potatoes recipe today!

Step 1: You will need:

• 1 kg potatoes, peeled and cut to even sizes
• 80 g lard or any other fat
• salt and pepper
• 1 saucepan with lid
• 1 roasting tray
• 1 spoon

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 1 hour 5 minutes

Oven Temperature: 220° c - 430° f

Step 2: Preheat the oven

Set the oven to 220ºC (425ºF/ gas mark 7).

Step 3: Parboil the potatoes

Place the potatoes into a saucepan of water. Cover with the pan lid and bring to a simmer. Allow them to cook for roughly 7-10 minutes. As we are par boiling, only their outer layer should be soft.

Step 4: Prepare the roasting tray

While the potatoes are cooking, spoon the lard or fat into the roasting tray, place it into the upper part of the preheated oven and let it heat up. The fat must be very hot in order for the potatoes not to stick to the pan. They'll also turn out a lot crispier and tastier.

Step 5: Drain the potatoes

Remove the pan from the heat and take it to the sink. Using a towel to protect your hands, carefully drain the water from the pot, using the lid to keep the potatoes in place.

Then with the lid still on, shake the potatoes in order to 'roughen them up'. This will help to create a crunchier coat. Finally, remove the lid and season with salt and pepper.

Step 6: Bake

With great care, remove the hot tray from the oven. Carefully spoon each potato into the hot, sizzling fat. Be very careful not to burn yourself! Return the roasting tray to the oven and bake the potatoes for about 45 minutes. Half way through the cooking time, turn them over to ensure they are cooking evenly. Then place back in the oven to crisp on the other side. When they are golden brown, remove them from the oven.

Step 7: Serve

Your extra crispy potatoes are now ready to serve. Sprinkle them with a little more salt and pepper before serving. They are as versatile as they are tasty. Enjoy!

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Category: Savories, Salads, Chutneys and Pickles

Hits: 23789

English Pancakes recipe. This simple recipe for pancakes is perfect for breakfast or dessert. Make our English Pancakes recipe today.

Step 1: You will need:

• 180 g flour
• 2 eggs
• a pinch of salt
• 1 tbsp sugar
• 200 ml milk
• 75 ml water
• 30 g melted butter
• some extra butter, for frying
• some caster sugar
• 1 lemon, halved
• 1 bowl
• 1 whisk
• 1 frying pan
• 1 serving plate
• 1 spoon
• 1 ladle
• 1 sieve

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Step 2: Mix the batter

Begin by sieving the flour into a bowl. This will help to make the pancakes light as air. Now add the salt, sugar, eggs, milk, water and butter and whisk well into a smooth batter.

Step 3: Cook the pancakes

Place the frying pan over a medium to high heat and allow it to warm through. When hot, add a little of the melted butter, and then three quarters of a ladle of the batter. Move the mixture around so that the batter spreads evenly over the pan. Let it brown underneath for about 30 seconds and give it a little shake to release it from the bottom. It's very important that it doesn't stick to the pan. Also the top should look almost set.

Step 4: Toss the pancakes

Flip the pancake over. Don't worry if you can't do it the first time.Practise makes perfect! And you can always use a spatula! Cook it for a few seconds more and remove. Place the pancake flat on the serving plate. Repeat exactly the same process with the rest of the batter.

TOP TIP: Flip the wrist so that the pan moves in an upward arc which causes the pancake to slide up and out of the pan. A direct lift leaves a partial vacuum under the pancake which tends to keep it in the pan. The movement in the arc supplies the torque to flip the pancake.

Step 5: Garnish and serve

Place the pancakes flat on a plate. Squeeze a little lemon and sprinkle a little sugar over each one before folding in half and then half again to make a fan shape, or you can simply roll them up! Put them on a serving plate, sprinkle over more lemon and scatter over a little more sugar and serve.

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Category: Savories, Salads, Chutneys and Pickles

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Roast Potatoes Recipe. A perfect accompaniment to meat, fish or vegetarian dishes. What is Sunday lunch like without Roast Potatoes. Devour our Roast Potatoes recipe.

You will need

• 8 large floury potatoes
• 100 ml vegetable or olive oil
• salt and pepper
• 1 large saucepan
• 1 large roasting tin
• 1 peeler
• 1 fork

Serves: 6 people

Preparation Time: 5 minutes

Cooking Time: 1 hour 15 minutes

Step 1: Prepare the potatoes

First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.

Step 2:

Once you have peeled all of the potatoes cut them into egg-sized pieces.

Step 3: Boil the potatoes

Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.

Step 4: Drain the water

Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.

Step 5: Prepare the roasting tin

Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.

Step 6: Heat the oven

Set the oven to 250ºC or gas mark 7 and begin to heat the oil.

Step 7: Scratch the potatoes

Once cooled, scratch the surface of the potatoes with a fork.

Step 8: Add the potatoes

When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.

Step 9: Leave the potatoes to cook

Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.

Step 10: Check the potatoes

After the time is up, take a look to see what colour the potatoes are. They should end up a golden-brown, be crispy on the outside and soft on the inside.

Step 11: Drain well and serve up

Remove the roast potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up. Add salt and pepper to taste, and enjoy!

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Category: Savories, Salads, Chutneys and Pickles

Hits: 24945

Cheese Omelette recipe. Omelettes are one of the most popular breakfast meals but making the perfect one can be a challenge, especially when it comes to getting it out of the pan. Learn today how to make a perfect cheese omelette.

Step 1: You will need:

• 2 eggs, beaten
• 50 g mixed cheese, grated
• 4 tbsp clarified butter
• salt and pepper
• parsley , for garnish
• 1 non-stick frying pan
• 1 spatula
• 1 brush

Serves: 1

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Step 2: Prepare the pan

Place a pan over a medium heat. Allow it to slightly warm through and brush the bottom with some of the melted butter.

Step 3: Cook the omelette

Pour the beaten eggs into the pan and gently stir continuously until they begin to set. Angle the pan so that the raw eggs run to the side and cook. Add the cheese into the middle of the omelette, in a line then gently fold it up in three rolls. Take the pan off the heat and slide the omelette onto a serving plate, the open side first.

Step 4: Garnish and serve

Just garnish with and little parsley! And serve it immediately. The melted cheese should ooze from the centre of the omelette when you make the first cut! We hope you enjoy our cheese omelette.

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Category: Savories, Salads, Chutneys and Pickles

Hits: 24063

Barbecued 'Shawarma' Chicken Sandwich Recipe. Fed up with the typical 'prawn and mayo' or 'cheese and pickle' sandwiches? Try this delicious pita Shawarma and you'll never eat them again! Relish our Barbecued 'Shawarma' Chicken Sandwich recipe.

Step 1: You will need...

• 2 pita bread
• 2 chicken thighs, without skin or bones
• 2 tbsp "ras el hanout", ready-made Moroccan spice mix
• 2 tbsp olive oil
• 6 tbsp chopped salad, (tomatoes, cucumber, parsley)
• 4 tbsp ready-made tahini
• 4 tbsp ready-made hummus
• 1 tbsp ready-made harissa
• 1 chopping board
• 1 knife
• 1 bowl
• 4 spoons
• Tongs
• 1 tray
• 1 barbecue, either charcoal or gas
• 1 bottle of water for dousing any flames

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Step 2: Prepare the barbecue

If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white. If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.

Step 3: Marinate the chicken

Place the chicken in the bowl and pour the spice-mix on top followed by the olive oil. Then, mix together well until the chicken is completely coated.

Step 4: Barbecue the chicken and the pita

Place both pieces of chicken on the barbecue and grill them for 4 minutes. As the chicken cooks, fat will seep out onto the barbecue causing the flames to rise. Sprinkle over a little water every now and again to prevent the chicken from burning.

When 4 minutes have passed, turn the chicken over to grill the other side. In the last 2 minutes, put the pitta bread onto the barbecue and toast for a minute on each side. When done, remove the chicken and then the pitta.

Step 5: Slice the chicken

Cut the chicken into thin slices.

Step 6: Put the sandwich together

Chop a little bit off one side of the pitta, then insert the knife to open it up. Repeat with the second. Holding the pitta open, add a spoonful of hummus followed by a little harissa to your liking as it's fairly spicy, and add a few pieces of chicken. Next put a little salad on top and finally add a dollop of tahini. Repeat with the second pitta.

Step 7: Serve and enjoy

This dish can also be made with chicken, lamb or beef.

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Category: Savories, Salads, Chutneys and Pickles

Hits: 23930

Ingredients:

• 2 pounds Chicken wings,
• 2 tablespoon lemon juice,
• 1 cup all-purpose flour ,
• As per taste black pepper,
• 2 teaspoon salt,
• 1.5 teaspoon red chili powder,
• 1.5 teaspoon cumin, white slightly grinded,
• 3/4 teaspoon thyme, dried,
• 1 cup plain soda or 7up,
• 1 tablespoon oil,
• oil for deep frying ,
• Parsley sprigs for garnish.

Instructions:

• Cut off the wing tips.
• Halve wings at joint.
• Separate the "drumstick," or first-joint, pieces (the thick ones) from the second-joint pieces. Beginning at the narrower end of each "drumstick," with a sharp knife cut the tendons and, holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape.
• Cut through the cartilage at one end of each second-joint piece, separating the bones, scrape the skin and meat down the larger bone to make a plump drumstick shape, and pull out and discard the smaller bone.
• Arrange all of the "drumsticks" in a shallow dish, sprinkle them with the lemon juice and salt and pepper to taste, and let them marinate, covered and chilled, for 1 hour.
• Make the batter while the chicken is marinating: In a bowl whisk together the flour, the salt, the red chilli powder, the cumin, the thyme, and the cayenne and make a well in the center.
• Add the soda and the oil in a stream and whisk the batter until it is smooth.
• Let the batter stand at room temperature for 1 hour.
• Stir the batter before using it.
• In a large deep fryer or karahi heat 2 inches of the oil to 375 degrees on a deep fat thermometer.
• Dip the chicken in the batter and fry in oil, 5 pieces at a time, turning it, for 3 minutes, or until it is cooked through and golden.
• Transfer the chicken with a slotted spoon as it is fried to paper towels to drain and make sure the oil returns to 375 degrees before adding each new batch.
• Sprinkle the drumsticks with salt to taste, arrange them on a platter, and garnish the platter with the parsley sprigs.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 15 minutes.

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Category: Savories, Salads, Chutneys and Pickles

Hits: 26375

Ingredients:

• 2 potatoes boiled mashed,
• 1 cup Chicken boiled, shreded,
• 1/2 cup cheese, grated,
• 1 egg, hard boiled,
• 2 tablespoon coriander leaves,
• 1/2 teaspoon salt & pepper,
• 2 tablespoon flour,
• 1/4 teaspoon baking powder,
• egg, beaten,
• bread,
• bread crumbs for coating.

Instructions:

Boil chicken, potatoes & egg. Then mix all the ingredients well.

Take a stick & stick potato mixture on it & make just like drum stick shape.

Then dip in egg & coat with bread crumbs.

Fry in hot cooking Oil.

Serve hot with mayonnaise.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 15 minutes.

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Category: Savories, Salads, Chutneys and Pickles

Hits: 26152

Ingredients:

• 1 quantity grilled chicken boti,
• 3 tablespoons yogurt, beaten,
• 1 level teaspoon chili powder,
• Salt, to taste,
• 1 teaspoon garam masala,
• 1/4 cup oil,
• 1 medium onion, coarsely chopped,
• 1 medium tomatoes, chopped,
• 1 inch piece ginger, cut into matchstick,
• 3-4 green chilies, thinly sliced,
• 1/4 cup coriander leaves, chopped.

Instructions:

1. Prepare chicken boti.

2. Combine yogurt, chili powder, salt and garam masala in a small bowl and keep aside.

3. Heat oil in a karahi over medium-high heat. Add barbecued chicken boti, onion and tomatoes. Stirring frequently, fry the chicken boti and during frying, add yogurt mixture little at a time. Cook until the tomatoes are deduced to pulp and oil separates from gravy, about 8-10 minutes.

4. Add ginger, green chilies and coriander leaves, stir once and transfer to serving dish. Decorate with lemon slices, onion rings and tomato slices, if wish.

5. Serve with Nan, Roti.

Variations: Mutton tikka fry and seekh kabab fry can be prepare in the same way. For seekh kabab fry, cut the kabab into 1 1/2 inch pieces before frying.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 20 minutes.

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Category: Savories, Salads, Chutneys and Pickles

Hits: 24533

Ingredients:

• 2 cups fresh breadcrumbs,
• 1 teaspoon herbs dried such as: thyme, tarragon, etc, (optional).
• Salt
• Freshly milled pepper
• 14 cup vinaigrette oil for frying
• 500 grams Boneless skinless chicken breast

Instructions:

1. You can make bread crumbs at home by whirring the fresh bread in the food processor. Season with the herbs, if using, and salt and pepper to taste.

2. Place the chicken breasts on a cutting board, and cut the chicken into strips about 1 12 inches long and 1 inch wide.

3. Place the chicken in a bowl. Pour vinaigrette over the chicken pieces. With your hands, rub the vinaigrette into the chicken to make the crumbs stick to the chicken. Sprinkle the seasoned bread crumbs over the pieces and toss to coat. The coating won't be evenly distributed but it really doesn't matter.

4. Heat enough oil just to cover the base of the pan over medium heat until shimmering. Add the chicken pieces and sauté, without moving them, until the crumbs look golden, about 1 minute. With tongs, turn the pieces over and sauté the second side until golden, about 3 minutes. Reduce the heat to low and continue to sauté, turning the pieces frequently, until the chicken is cooked through, about 10 minutes longer.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 15 minutes.

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Category: Savories, Salads, Chutneys and Pickles

Hits: 27347

Ingredients

• 1 15 oz. can chickpeas
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• Oil for frying (canola or vegetable)

Method

1. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add baking powder.

2. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor.

3. The result should be a thick paste.

4. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

5. Fry in 2 inches of oil until golden brown (2-5 minutes).

Note: Serve falafel by itself, or with hot pita bread with vegetables, hummus, or tahini sauce.

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 28723

Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East.

Ingredients

Cloves garlic—roughly chopped

¼ cup lemon juice

¼ cup water

14 oz (400g) canned chickpeas (garbanzo beans) - rinsed and drained

½ cup tahini

1 teaspoon sea salt

Method

1. Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.

Variations: If you like a spicier hummus, add a small red chilli (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 28778

Ingredients

• 5 cups sesame seeds
• 1 1/2 cups olive oil or vegetable oil

Method

1. Preheat oven to 350 C.

2. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula. Do not allow to brown.

3. Cool for 20 minutes.

4. Pour sesame seeds into food processor and add oil.

5. Blend for 2 minutes. Check for consistency.

6. It should be a thick, yet pour able texture. Add more oil and blend until desired consistency.

Yield: 4 cups

N.B. Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.

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Category: Savories, Salads, Chutneys and Pickles

Hits: 27192

Ingredients

• 2 cups dal maash dhuli (lentils) pre-soaked for 4-5 hours
• 1/2 tsp salt
• Pinch of baking soda
• Pinch of asafoetida

Method

1. Grind the pre-soaked dal (lentils) into a paste and add rest of the spices.

2. Mix well and leave for 30 minutes.

3. Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded pattis and shallow.

4. Fry until light brown.

5. When golden brown remove and cool.

6. When serving, soak in a bowl of water; add the remaining water to the prepared yogurt (see below).

Yogurt

1. Beat the yogurt adding a little water to a paste.

2. Add salt, red chilli powder and 1/2 tsp cumin powder.

3. Garnish with sweet tamarind chutney and chat masala.

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 26035

Ingredients

• 4 soft taco (tortilla)
• 2 boil potatoes, peeled and cut into 1/2 inch cubes
• 1 teaspoon cumin seeds
• 1 teaspoon red chilli powder
• 1/4 cup peas
• 1 teaspoon chopped cilantro
• 1 teaspoon garam masala
• 1 tablespoon oil, plus oil for frying
• 1 tablespoon all purpose flour
• 2 tablespoon water to make a paste

Method

1. Heat oil in a pan.

2. When oil is hot, put in cumin seeds. When they burst, add red chilli powder, potatoes, peas and salt. Mix well then add garam masala and cilantro. Set aside.

3. In a small bowl mix all purpose flour, water and make a paste. Cut tortilla in half. Fold it into triangle shape, place the potato filling in and stick the edges tightly with paste.

4. Heat oil in a frying pan. Carefully slip the samosa’s into the hot oil. Fry until crisp and golden. Serve hot with ketchup and chutney.

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 26580

Ingredients:

• 300 grams chicken, cooked roughly chopped,
• 300 grams potatoes, cooked coarsely mashed,
• 1 teaspoon chilli powder,
• 1 teaspoon garam masala,
• 1 teaspoon salt,
• 50 grams bread crumbs,
• 1 egg, beaten.

Instructions:

1. Put the chicken and potatoes in a bowl. Add chili powder, chat masala and salt. Mix with hands until evenly blended.

2. Shape the mixture into 6-8 kababs. Dip the kababs first in the beaten eggs then coat with breadcrumbs.

3. Heat the oil in a frying pan. Add the kababs few at a time and fry until crisp and golden brown.

• Serve Hot

• Try Raita with this dish.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 30 minutes.

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 24952

Ingredients:

• 1 Chicken with skin or 8-10 Drum sticks,
• 1 cup gram flour, sieved (besan),
• 1 cup flour,
• 1 teaspoon salt,
• 1 teaspoon black pepper,
• 1 teaspoon red chilli powder (optional),
• 2 tablespoons lemon juice,
• oil for deep frying.

Instructions:

1. Cut chicken into 8 pieces. Put chicken in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the chicken pieces. Cover and marinate for at least 3 to 4 hours or overnight in a refrigerator.

2. Mix remaining salt and rest of the ingredients, except oil in a bowl. Place about 1/2 cup of the flour mixture in a plastic bag. Put one or two pieces at a time in the bag and shake it to coat the mixture. Repeat with remaining chicken pieces and flour mixture. Arrange the coated chicken pieces in a single layer on a cookie sheet.

3. Deep fry chicken in an electric deep fryer. Follow the manufacturer's instruction. Alternatively fry the chicken in a deep fryer over high heat. Fry to a crisp golden color. Remove from oil and place on an absorbent kitchen papers. Serve hot with French fries and garlic chutney.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 30 minutes.

• Serve Hot

• Try Raita with this dish.

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 26588

Step 1

You will need

• ½ lemon

• 450 g minced lamb

• 1 tbsp vegetable or olive oil

• 4 cloves of garlic

• 3 cm root ginger

• 4 green chillies

• 25 g fresh coriander leaves

• ½ tsp ground coriander

• 1 tsp ground cumin

• ½ tsp black peppercorns

• ½ tsp turmeric

• ½ tsp garam masala

• 1 tsp salt

• 1 large tub

• 8 to 10 skewers

• 1 chopping board

• 1 sharp knife

• 1 garlic press

• 1 fine grater

• 1 mixing bowl

• 1 teaspoon

• 1 pestle and mortar

• 1 pastry brush

• 1 plates

• 1 oven gloves

Step 2

Soak about 10 wooden skewers in a large tub or bowl of cold water for about 15 minutes.

Step 3

Add a tablespoon of fresh lemon juice to 450g of lamb mince in a mixing bowl.

Step 4

Prepare:

Crush 4 cloves of garlic with the flat of a knife, and remove the hard outer skin. Cut any larger pieces up, to fit into the press. Crush onto a plate for later.

Cut the rough outer skin off about 3cm, or 1 to 2 inches of fresh ginger. Grate until you have about 15ml, or a tablespoon full.

Cut 4 green chillies in half, and unless you want an extremely hot curry, remove as many seeds as you can. Then, chop finely.

Coarsely chop 25g of fresh coriander leaves.

Step 5

In a mixing bowl, blend 1 tablespoon of oil, the garlic, ginger, chillies, and coriander leaves.

Step 6

Then add 1/2 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon of garam masala, 1 teaspoon of salt, and the rest of the juice of half a lemon. Make sure no lemon seeds fall into the bowl.

Coarsely crush 1/2 teaspoon of black peppercorns using a pestle and mortar. Add to the bowl.

Step 7

Blend:

Mix with a spatula, to make a coarse paste.

Fold the meat thoroughly into the paste, to make sure that the spices really blend with the mince. Use a spatula, or to seriously blend, use your hands. Wash your hands after touching the meat.

Step 8

Skewers:

Wet your hands, and take about a golf ball sized amount of meat. Mould the meat into a long sausage shape around a skewer, pressing gently. Repeat this with all the skewers, placing each onto a grill pan as you go.

Then, brush the kebabs with a little oil.

Step 9

Grill:

You can barbeque the kebabs, or grill under a medium heat. After about 8 minutes, turn them over, and again, brush with a oil. Grill for another 8 minutes, or until golden and fully cooked.

Done.

Serves:

8 to 10 kebabs

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 28433

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 28299

• Download (right click & "save target as")

{pdf=http://www.idealmuslimah.com/PDFS/Recipes/mayonaise.pdf|800|500}

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 26652

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 28491

Details

Category: Savories, Salads, Chutneys and Pickles

Hits: 26970

Ingredients

• 1\2 cup mayonnaise
• 1 1\2 cups cabbage, green shredded
• 1 carrot, shredded

Method

1. Combine cabbage and carrot in a bowl.

2. Add mayonnaise, stir with a wooden spoon to coat the vegetables.

3. Season with salt and pepper, if desired.

4. Cover and chill before serving.

5. Can be made 1 day ahead. Keep refrigerated.

Serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.

Details

Category: Breads/ Pizza

Hits: 34140

Time: 1 hour plus 40 min

Complexity: Medium

Yields: 4 servings 

Tools: small bowl, large mixing bowl, pie tin

MY family absolutely adores this golden bread filled with cheese and covered with sugar syrup. This is bread that you will find served in many Saudi and other Arab homes. These superb rolls have a slight sweet taste and are filled with cream cheese; we use Kiri then topped with sugar syrup or honey. You can even sprinkle black sesame seeds on the bread before baking for another great flavor.

Ingredients

• 1 cup + 2/3 cups all purpose flour
• 2 tablespoons warm water
• 1/2 cup warm milk
• 1 egg
• 1-1/2 tablespoons sugar
• 2 tablespoons butter, melted
• 1 teaspoon yeast
• dash of salt
• oil
• cream cheese
• egg white

Directions

1. In a small bowl add yeast, 1/2 teaspoon of yeast and water, stir. Allow to sit for 5 minutes until frothy.

2. In a large mixing bowl add flour, sugar, butter, yeast mixture, salt. Add egg and milk a bit at a time until a dough consistency has formed. Form a ball, oil hands and apply all around dough ball not working into. Place into bowl, cover with a towel and place in a warm place for at least an hour.

3. Pre-heat oven to 350F. Meanwhile, ball dough into small balls the size of a large egg. Shape into a bowl and stuff with a heaping teaspoonful of cream cheese. Form back into a ball. Place balls in a greased pie tin touching one another. Cover with a towel and allow to rest for 10 minutes.

4. In a small bowl mix egg white with 1 tablespoon of water. Brush on top of bread. Place bread into oven and cook until golden, 25 minutes. Drizzle sugar syrup or honey on top of bread.

Serve with: chai, qahwa

Details

Category: Breads/ Pizza

Hits: 27079

A very tasty accompaniment for soups or pasta dishes. All those garlic-lovers out there will find it impossible to resist! Experience our Garlic bread recipe.

Step 1: You will need….

• 1 baguette
• 5 cloves of garlic
• 200 g butter
• 3 tbsp parsley, chopped
• salt and pepper
• 1 bowl
• 1 garlic crusher
• 1 knife
• 1 bread knife
• aluminium foil
• 1 chopping board
• 1 spoon

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Oven Temperature: 175° c - 350° f

Step 2: Preheat the oven

Set the temperature of the oven to 175ºC (325ºF/ gas mark 3.5).

Step 3: Make the garlic butter

Spoon the butter into a small bowl. Place some of the garlic cloves into the crusher, squeeze the handle tightly down and scrape off the crushed garlic into the bowl. Continue this process until all the garlic has been crushed. Next, pour in the parsley, season with salt and pepper and stir well.

Step 4: Slice and fill

Place the baguette onto the chopping board and cut across diagonally, into 2-3 cm slices, without cutting completely through the bread. Create a gap between the slices, add a dollop of the garlic butter, and smooth it down. Finally spread any remaining butter over the top of the baguette.

Step 5: Wrap in foil

Unroll the aluminium foil and tear off a large enough piece to wrap the baguette. Place the garlic bread into the centre of the foil and wrap it up making sure that you seal the ends well.

Step 6: Bake

Place the baguette into the centre of the oven and cook for ten minutes. Turn it over, cook for a further 10 minutes and remove it from the oven.

Step 7: Serve

Once cooked, unwrap the baguette, cut through into slices and serve.

Details

Category: Breads/ Pizza

Hits: 24176

Ingredients:

• 3.25-3. cups all-purpose flour,
• 1 package yeast, dry,
• 1.25 cup water, warm,
• 1.5 teaspoon salt,
• 1/4 cup shortening.

Instructions:

1. In a large mixing bowl dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, add two cups of flour, shortening and salt.

2. Beat at low speed of electric mixer for 12 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon

3. Turn out onto floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3to 5 minutes total). Cover, and let rest in a warm place for about 15 minutes.

4. Divide the dough into 12 equal portions. Roll each between floured hands into very smooth balls. Cover with plastic wrap or a damp cloth, Let rest 10 minutes. Using fingers, gently flatten balls. Cover and let rest 10 minutes. (keep dough pieces covered till easy to use.)

5. On well floured surface lightly roll one piece of dough at a time into a 7 inch round, turning dough over once. Do not stretch, puncture or crease dough. Work with enough flour so dough does not stick. Place on baking sheet. Bake 2-3 at a time in 450F about 3 minutes or until dough is puffed and softly set. Turn over with spatula, Bake about 2 minutes more or until dough begins to lightly brown. Repeat with remaining dough, baking one batch before rolling and baking the next batch.

6. Allow bread to just cool before wrapping for storage. Make 12 pita breads.

7. To serve, slice bread in half crosswise and generously fill each pocket with desired filling.

• Serves 8 people.

• Preparation Time: 20 minutes.

• Cooking Time: 20 minutes.

• Serve : Hot

Details

Category: Breads/ Pizza

Hits: 26884

Ingredients:

• 6 cups white flour, maida,
• 6 teaspoon milk powder,
• 1 cup evaporated milk,
• 6-7 teaspoons sugar,
• 200 grams oil or margarine,
• 2 teaspoon baking powder,
• 3 teaspoon yeast,
• 1 eggs,
• 1 kg meat, mince,
• 1 tablespoon ginger paste,
• 2 teaspoon red chili powder,
• 1 teaspoon salt,
• 1.5 teaspoon garam masala powder,
• 2 tablespoon anardanna, ground,
• 1 teaspoon coriander seeds, ground,
• 2 medium onion, finely chopped,
• 4-6 green chilies,
• 1/2 cup coriander leaves, chopped.

Instructions:

1. Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes.

2. With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.

3. Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands.

3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.

4. Lightly grease several baking sheets.

5. On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter.

6. Brush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.

7. Remove the nan from the baking sheet and serve at once.

8. Serve with yogurt and mint chutney

• Serves 6 people.

• Preparation Time: 20 minutes.

• Cooking Time: 40 minutes.

• Serve Hot.

Details

Category: Breads/ Pizza

Hits: 28021

Ingredients:

• 1 lbs flour,
• 3 teaspoon baking powder ,
• 1/2 teaspoon turmeric,
• 1/2 lbs split peas,
• 3 cloves garlic,
• 2-3 teaspoon ground cumin.
• Salt to taste (atleast 1tsp).

Instructions:

1. Boil split peas with tumeric, salt and garlic. Do NOT allow to get too soft. Firm but soft enough to flatten with your fingers.

2. Pass through a grinding mill. Make sure there NO whole grains left or these will busrt the roti later.

3. Add zeera and salt to taste.

4. Knead flour with baking powder and a pinch of salt, to a soft dough. Rub oil over dough and leave to rest. About an hour should do.

5. Cut dough in to 6-8 pieces.

6. Shape into balls and leave to rest for 15 mins.

7. Flatten the ball in your hand and place about about 3 tsps of the peas then make into a ball again.

8. Heat the baking stone or griddle to no more than medium heat and brush a little vegetable oil on it.

9. Roll out the dough into 8" circles.

10. Place the roti on the stone and brush with some of the veg. oil. when its starting to brown turn it over and brush again.

11. When the other side is starting to brown it should start to swell.

12. All done. Enjoy with any curry.

13. Try Raita with this dish.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 15 minutes.

• Serve Hot.

Details

Category: Breads/ Pizza

Hits: 28667

Ingredients:

• 1/2 kg basin (gram flour),
• 1/2 kg whole wheat flour,
• 1/2 cup oil,
• 2 teaspoon salt,
• 2-3 teaspoon chilli powder,
• 6 whole red chili,
• 1/2 cup coriander leaves, chopped,
• 4 green chilies fine chopped,
• 3 tablespoon dried pomegranate seeds, crushed,
• 2 teaspoon cumin seeds, zeera,
• 2 tablespoon coriander seeds,
• 2 medium onion, finely chopped,
• Oil for frying.

Instructions:

1. Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.

2. Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.

3. Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe the tava with kitchen tissue.

4. Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.

5. Remove from pan, smear with ghee and serve at once. Repeat with remaining dough.

6. Serve with yogurt or Raita.

• Serves 6 people.

• Serve Hot

• Preparation Time: 30 minutes.

• Cooking Time: 30 minutes.

Details

Category: Breads/ Pizza

Hits: 26506

Step 1: You will need

• 500 g strong bread flour
• 40 g semolina
• 2 tbsp caster (superfine) sugar
• 1 ½ tsp salt
• 2 ½ tbsp olive oil
• 10 g dried yeast
• 300 ml warm water
• 400 g tin chopped tomatoes
• 2 tbsp olive oil
• 1 tsp mixed dried herbs
• 1 large bowl
• 1 measuring jug
• 1 measuring spoons
• 1 cling film or a clean cloth
• 1 wooden spoon
• 1 baking tray
• 1 saucepan
• 1 rolling pin
• 1 olive stoner
• 1 knife

Step 2: The base

Place 500 grams of strong white bread flour into a large bowl.
Add 40 grams of semolina… 2 teaspoons of caster sugar… 1 and a half teaspoons of salt… and 2 and a half tablespoons of olive oil. Then add 10 grams of dried yeast. This is the ingredient which will make the dough rise. Mix well.

Step 3: Mix in the water

Gradually stir in 300 millimetres of water. Mix with a wooden spoon until it forms a soft dough. It shouldn't be too sticky, so stop adding the water when it is firm.

Step 4: Knead the dough

Sprinkle a little flour onto a work surface and turn the dough out. Use your hands to knead it by pushing away with the palms of your hands, and pulling it back with your fingers, turning it frequently. Keep kneading for about 10 minutes. The dough will become soft and silky to touch. Form a compact ball.

Step 5: Let the dough rise

Lightly oil a large bowl- this will prevent the dough from sticking to the sides. Put the dough in and cover either with cling film or a clean cloth. Put the bowl in a warm place and leave it to rise for about 45 minutes, or until it has puffed up and feels soft and springy to touch.

Step 6: Tomato sauce

While the dough is rising you can prepare the sauce. Put 2 tablespoons of olive oil, 1 400g tin of tomatoes, 1 teaspoon of herbs, a good twist of black pepper, and 2 pinches of salt into a saucepan. Place on the hob, and turn on to a medium to low heat. Give it a quick stir. Leave it to thicken for about 20 minutes, stirring occasionally to ensure it doesn't burn. Then take it off the heat, and leave to cool until it's needed.

Step 7: Roll out the base

Lightly flour a surface and roll the dough into a long sausage shape. Then slice off small fist sized pieces. Shape each piece into a disc, then roll out into a small circle.

Step 8: Rise again

Lightly flour a baking tray and place the pizzas on. Move the bases to a warm place. Leave them to rise for again, this time for about 15 to 20 minutes

Step 9: Preheat the oven

Turn the oven to 230 degrees Celsius, leaving it to preheat while the dough rises

Step 10: Topping

When risen, bring the pizza bases back to the work surface. Spoon a little of sauce onto each pizza base, and spread it out.

Now it's time to get creative with your toppings, try the following; Slice the mozzarella and arrange on the pizzas. Split the anchovies in 2 and lay in a cross. If your olives have stones, remove them, cut in two and place them on the pizza. Sprinkle over a few pinches of herbs. Arrange a few caper berries or capers. Whatever you like!

Step 11: Rise again

Put the pizzas in a warm dry place and leave to prove again for about 10 minutes.

Step 12: Bake

Then, transfer to the oven to bake for 20 minutes, or until the bases are evenly cooked and golden, and the cheese has melted.

Details

Category: Breads/ Pizza

Hits: 29562

Ingredients:

• Whole Wheat Flour - 1½ cups
• Oil - 3 tsp
• Salt - ¼ tsp
• Warm water - ½ cup + 2 tbsp
• Whole Wheat Flour – ½ cup
• Oil for pan frying

Method:

1. In a large bowl, mix the flour and salt well.

2. Add oil and mix again to incorporate the oil into the flour.

3. Slowly add warm water and knead to form a dough.

4. Shape dough into a ball and rub a few drops of oil on it to coat.

5. Cover and let it stand for at least 15 minutes.

6. Knead dough once more and divide it into 9 ping pong size balls.

7. Roll each ball in your palms and press into a flat circle.

8. Put ½ cup of whole wheat flour in a flat bowl or dish.

9. Dip a flattened ball into the dry flour and coat it on all sides.

10. Using a rolling pin, roll out each ball into a flat disc – similar to a tortilla.

11. Keep dipping the dough into the dry flour while rolling so it doesn’t stick.

12. Heat a tava or skillet on medium heat.

13. Place the rolled chapatti on the skillet.

14. When bubbles start to form, flip the chapatti over.

15. After about 10-15 seconds, smear the chapatti with a little oil and flip over.

16. With a spatula, press the chapatti to make it balloon up.

17. Smear the other side with a little oil and flip over again.

18. Keep pressing on the bubbles gently to make the entire chapatti rise up.

19. Chapatti is done when all the raw dough appears cooked.


Makes 9 Chapattis


Tips:

1. Practice, practice, practice! The more you make chapattis, the better you will be at rolling them.

2. While rolling a chapatti, gently rub your palm over it. You can immediately feel where it is too thick or too thin. Then, roll accordingly. The goal is to have a chapatti that is the same thickness all around.

3. Invest in an insulated chapatti container. As you cook the chapattis, place them in the container and close the lid to keep them piping hot until dinner time.

Details

Category: Breads/ Pizza

Hits: 22398

Ingredients:

For Dough:

• Whole Wheat Flour - 1 1/2 cups
• Salt – 1/4 tsp
• Oil – 3 tsp
• Water – 1/2 cup
• Dry Flour in a plate – for rolling

For Filling:

• Potatoes - 2 large, boiled and peeled
• Onion – 1/2 small, finely chopped
• Chaat Masala – 1 tsp
• Red Chili Powder – 1/4 tsp or to taste
• Salt – 1/2 tsp or to taste
• Cilantro - 5 sprigs, finely chopped
• Spray Cooking Oil – for pan frying

Method:

1. Prepare dough according to Paratha/Chapatti recipe/video from ShowMeTheCurry.com and keep aside.

2. Mash or grate boiled Potatoes. Grating prevents lumps.

3. In a medium sized bowl, add Potatoes with remaining filling ingredients and mix well.

4. Keep a tava or skillet on the stove at medium to medium high.

5. Divide dough into equal size balls (approximately 8).

6. Divide Filling into equal size balls (approximately 8).

7. Roll out one dough ball into a 3-4 ” disk.

8. Place a Filling ball on the center of the disk and fold the dough around the Filling ball, completely enclosing it.  Pinch the dough ends together.

9. Flatten the stuffed ball and dip it into the dry flour on both sides.

10. Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.

11. Place the rolled paratha on the heated skillet and cook until bubbles start to appear.

12. Start to roll the next paratha while one is cooking to get a process in place.  This is a great time saver.

13. Once bubbles appear, flip the paratha over and lightly spray it with cooking oil.

14. Allow this side to cook for 30 seconds and flip it over once more.  Again, lightly spray with cooking oil.

15. Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked.  It should have light golden/brown spots.

16. Keep the paratha in a covered or insulated container and repeat process for remaining parathas.

Serves 4.

Tips:

1. Health tip — When rolling the paratha, we try to use minimal dry flour to prevent too much oil from soaking into the paratha.

2. There can be many different stuffings for parathas.  Be creative and look out for more recipes coming soon.

3. Parathas and Chapattis freeze well.  Just cook them without oil and freeze (placing wax paper in between each paratha).  When ready to use, defrost and re-heat the paratha using oil to freshen up the taste.

Details

Category: Breads/ Pizza

Hits: 26090

Ingredients:

• Chapatti Flour – 1.5 cups
• Salt – 1/4 tsp
• Oil – 1 tbsp
• Warm Water – 1/2 cup
• Oil – for deep frying

Method:

1. Mix the Flour, Salt and Oil together.

2. Mix well to incorporate all the Oil into the Flour.

3. Add a little Warm Water at a time to form a dough.

4. Option- A food-processor can also be used to make the dough.

5. Once the dough is made, smear a couple of drops of remaining Oil coat it. Oil will help avoid forming a crust.

6. Cover and allow the dough to rest for about half hour or at least 10 minutes.

7. After the rest time, knead the dough once again.

8. Heat Oil for frying the Puris on Low-to-medium heat. Allow it to heat very well.

9. Make balls of the dough (approx table-tennis size balls). Makes 12-15.

10. Take one ball and roll it into a nice, smooth round ball with the palm of your hands.

11. Then press it flat.

12. Roll it out with a rolling pin to form a nice even round discs without using flour.

13. The puris are usually smaller than chapattis and a little thicker (so they can puff up).

14. Once the Oil is nice and hot, gently slide the Puris in from the side.

15. The Puri will settle at the bottom for a few seconds before it come up to float.

16. Once it starts floating, gently press on one side with a frying ladle. This will help the Puri to puff up.

17. After a minute or so, flip the Puri and cook on the other side.

18. After another minute, scoop the puri to the side and drain out all the excess oil.

19. Put the done Puri on a paper towel.

20. Serve hot and fresh with Dahiwale Aloo, Chole or Suji ka Halwa.

Tips:

1. A pinch of Carom Seeds (Ajwain) may be used in the dough. It helps to digest.

2. As a variation, add a boiled and mashed potato to the dough to make ‘kasta puri’.

3. Test the oil by putting in a small ball of dough to see if the oil is ready. The little ball of dough should go to the bottom and then after a few seconds float to the top of the oil. The oil is then ready.

Serves 3-4.

Details

Category: Breads/ Pizza

Hits: 28856

Ingredients:

• Chapati Flour – 1 1/2 cups
• Oil – 1 Tbsp
• Frozen Spinach – 1/2 cup (washed)
• Plain Yogurt – 1/4 cup
• Salt – 1 tsp or to taste
• Garlic – 2 large cloves
• Turmeric Powder – 1/4 tsp
• Roasted Cumin Powder – 1/4 tsp
• Red Chili Powder – 1/4 tsp or to taste
• Oil – for cooking
• Water – as necessary (lukewarm)

Method:

1. In a medium bowl, add Flour and Oil and mix until oil is well incorporated into the flour. Keep aside.

2. In a blender, add remaining ingredients except Oil for cooking and additional water. Grind to a smooth paste.

3. Add Spinach mixture to Flour and form a medium firm dough. It may be necessary to add a little additional water.

4. Form dough into a ball and rub a few drops of oil on it to prevent drying.

5. Cover and keep for 15-20 minutes.

6. Heat Tava or skillet on medium heat.

7. Knead dough once and divide into golf ball size portions.

8. Roll one portion into a smooth ball and flatten it out into your palms.

9. Dip into dry flour to prevent it from sticking to surface while rolling.

10. Roll dough out into a 5-6 inch disc.

11. Smear oil onto half of the disc and sprinkle a pinch of dry flour onto it.

12. Fold disc into a semi-circle.

13. Smear oil onto 1/2 of the semi-circle and sprinkle dry flour onto it.

14. Fold semi-circle into half to form a triangle. Dip into dry flour once more.

15. Roll triangle out into paratha. You can choose to keep the triangle shape or roll it into a round shape.

16. Place paratha onto your skillet or tava. Wait until bubbles appear before flipping it over.

17. Wait another 20-30 seconds, lightly smear oil onto the top and flip over.

18. Press gently with a spatula to make the paratha balloon up.

19. Lightly smear oil on this side and flip again. Press again to cook paratha until all uncooked areas look cooked.

20. Place cooked paratha in an insulated container and repeat process for remaining parathas.

21. Serve hot with subzi, curry, yogurt, pickle or butter.

Details

Category: Breads/ Pizza

Hits: 34996

Ingredients:

• Chapati Flour – 1½ cups
• Salt – ¼ tsp
• Warm water – ½ cup + 1 Tbsp
• Dry Chapati Flour – ½ cup, for rolling

Method:

1. In a medium bowl, mix together Flour and Salt.

2. Add Warm Water slowly and knead to form a medium firm dough.

3. Let the dough rest for 15 minutes, covered.

4. Divide the dough into golf ball size balls.

5. Dip the dough ball into dry flour and roll it out into an oval shape (approx 5 inches).

6. Tandoori Rotis are a little smaller and thicker than normal chapatis.

7. Place rolled out roti on a hot tava and cook until bubbles appear.

8. Flip the roti over and cook this side until light brown spots appear.

9. Remove roti from tava and keep in a covered (preferably insulated) container.

10. Repeat the process until all rotis are cooked on tava.

11. When ready to eat, pop rotis into a toaster and toast them on medium until they puff up.

12. You may need to re-toast the roti until darker brown spots appear.

13. Once the roti is done, remove from toaster and lightly butter it.

14. Place the roti in a paper towel and lightly crush it.

15. Serve hot.

Details

Category: Breads/ Pizza

Hits: 23658

Ingredients:

• Bread
• Butter
• Minced Garlic
• Minced Green Chillies (optional)
• Salt (if using unsalted Butter)
• Dried Oregano

Method:

1. Depending on the bread you have, melt the required amount of Butter in a skillet.

2. Once melted, add in minced Garlic and Green Chillies.

3. Once mixed in add Salt (if you are using Unsalted Butter) and a pinch of dried Oregano.

4. Once the Garlic is cooked and has got a little color, take it off the flame.

5. Slice your bread to desired thickness and brush some of the mixture on it on one side.

6. Toast either in an Oven (350 degrees F until golden, approx 5-6 mins) or a Taster Oven till it is a little browned at the edges.

7. Serve hot with Pasta or Lasagna.

Details

Category: Breads/ Pizza

Hits: 37812

Ingredients:

• Makki Ka Atta (Corn Flour) – 1/2 cup
• Salt – 1/2 tsp
• Ajwain (Carom Seeds) – pinch
• Radish/Dikon/ Muli – 2 tbsp, grated
• Hot Water – 2 tbsp
• Ghee for pan frying

Method:

1. Mix the Salt and the Ajwain to the Makki Ka Atta

2. Add in the Muli with squeezing out the liquid.

3. Mix well.

4. Add in hot Water, 1 tbsp at a time.

5. Knead so you are able to make a ball.

6. Take a plastic bag/ziploc and cut it open.

7. Place it on your rolling surface.

8. Wet the surface with water.

9. Place the peda/ball and add a few more drops of water on top.

10. Close and cover.

11. Take a flat bottomed plate and press down gently.

12. Press gently and firmly and evenly.

13. Carefully remove from the plastic and place on a hot, seasoned tawa.

14. Allow it to cook on the bottom.

15. After a couple of minutes, put a few drops of ghee on top and flip.

16. Cook the other side as well and take it off the flame and serve hot!

17. Serve with Sarson Da Saag, Gur Accompaniment, some Maa Di Daal!

Prep Time: 10 min
Cook Time: 3-4 min each roti
Makes: 4 Rotis

Details

Category: African and Arabian

Hits: 20641

Chicken Kebabs With Tomato Salad Recipe. A light summer dish, great for "al fresco" meals with friends. Savour our Chicken Kebabs With Tomato Salad recipe.

You will need

• 320 g chicken breast, cut into cubes
• 30 ml olive oil
• 2 medium cloves of garlic
• 30 ml lemon juice
• ½ medium red onion, cut into 4 wedges
• 2 medium tomatoes, cut into wedges
• 3 medium spring onions, chopped
• 1 medium bunch chopped parsley
• 1 tbsp lemon juice
• 1 medium lemon, zest only
• 2 large pitta breads
• 1 tbsp olive oil
• 120 g natural yoghurt
• 1 tsp paprika
• 4 wooden skewers soaked in water (this prevents from burning)
• 2 bowls
• 1 spoon
• 1 pastry brush
• 1 small bowl

Serves: 2

Preparation Time: 1 hour 10 minutes

Cooking Time: 15 minutes

Step 1: Marinate the chicken

Put the chicken, olive oil, garlic and lemon juice into the bowl. Season with salt and pepper and mix well. Cover with cling film and leave to marinate for 1 hour.

Step 2: Make the tomato salad

Gently mix the tomatoes, spring onions, parsley, lemon juice and zest in another bowl. Season with salt and pepper, stir, and leave to marinate until the kebabs are ready.

Step 3: Make the kebabs

Separate the onion wedges. Make the skewers by alternating a piece or two of onion with a chicken cube. Share the chicken and onion between the 4 skewers.

Step 4: Cook the kebabs

Heat the grill on its highest setting, then place the skewers underneath and cook for 5 minutes. Turn the kebabs and cook for another 5 minutes. Once cooked, remove from the grill and put onto a plate.

Step 5: Heat the pitta bread

Brush the pitta bread with some olive oil and place under the grill for 20 seconds, then turn over and grill for another 20 seconds. Remove.

Step 6: Prepare the yoghurt

Transfer the yoghurt into a small bowl and sprinkle with paprika.

Step 7: Garnish and serve

Place 2 kebabs onto a plate, garnish with the pitta bread and tomato salad. Serve the yoghurt on the side.

Details

Category: African and Arabian

Hits: 22801

Lentil Salad Recipe. Refreshing lentil salad best served cold for a crunchier taste!

You will need

• 250 g green lentils
• 4 tbsp olive oil
• 1 lemon (juiced)
• 1 tbsp whole cumin seeds
• 3 spring onions
• 1 bunch of parsley, finelly chopped
• 1 jug of water
• salt and pepper
• 1 bunch of mint, finelly chopped
• 1 cooking pot
• 1 chopping board
• 1 knife
• 1 mixing bowl
• 1 frying pan
• 1 jug
• 1 sieve

Serves: 4

Preparation Time: 25 minutes

Cooking Time: 40 minutes

Step 1: Cook the lentils

First of all put the lentils in a pan, making sure there is enough water to cover them. Then simmer slowly for 20 to 30 minutes, until they are tender. Add a little salt towards the end, to season.

Step 2: Toast the cumin seeds

Gently toast the cumin seeds on a medium heat for 2 to 3 minutes in a dry frying pan.

Step 3: Make the dressing

Add the chopped parsley and mint into the mixing bowl. Then we add the chopped spring onions and the toasted cumin seeds. The juice of the lemon and the olive oil. Mix it thoroughly making sure that all the ingredients combine together.

Step 4: Drain the lentils

When the lentils are cooked, take the sieve and drain them. Then immediately add the lentils to the bowl of dressing.

Adding them while they are still hot to the dressing helps them to absorb the flavour better.

Step 5: Stir

And give the whole mixture a gentle stir, making sure that all the lentils are covered with dressing and leave to cool.

Step 6: Serve

The salad is ready to serve. This dish is best served cold for a crisp to ensure a refreshing taste.

Details

Category: African and Arabian

Hits: 20933

Lebanese Barbecued Chicken Recipe. This delectable chicken dish has a distinct taste of the Middle-East. It makes the perfect, light choice for any hot summer day around the back-yard pool. Devour our Lebanese Barbecued Chicken recipe.

Step 1: You will need...

• 4 chicken quarters
• the juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp ground mace
• ½ tbsp paprika
• ½ tbsp cumin
• a pinch of cayenne
• 1 tsp turmeric
• 60 ml olive oil
• salt and pepper, to taste

• 2 tomatoes, sliced
• ½ an onion, sliced
• 4 tbsp parsley, chopped
• 1 tbsp oregano
• 1 tbsp toasted sesame seeds
• the juice of half a lemon
• 1 barbecue, either gas or charcoal
• 1 knife
• 1 chopping board
• 1 set of tongs
• 2 bowls
• 2 spoons

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 1 hour 25 minutes

Step 2: Score the chicken

Using a sharp knife, make four long incisions in each of the chicken quarters.

Step 3: Make the marinade

In a large bowl combine the lemon juice, garlic, mace, paprika, cumin, cayenne, turmeric and half of the oil. Season with salt and pepper and mix well.

Step 4: Marinate the chicken

Place all four quarters into the marinade and stir thoroughly to give each piece an even coating. Marinate for at least an hour but up to a maximum of six. If you do decide to marinate for more than an hour, cover and place the bowl in the fridge.

Step 5: Barbecue the chicken

Place the four quarters on the barbecue and grill for fifteen to twenty minutes, turning every five or so minutes to cook evenly. To prevent the flames from rising too high and burning the chicken, splash a little water every now and again on the grill.

If barbecue has lid, close it to speed up the cooking. When the chicken is cooked through, remove it from the barbecueand return to the kitchen.

Step 6: Make the salad

Add the tomatoes, onion, chopped parsley, oregano, sesame seeds, lemon juice, and remaining oil to a large bowl. Season with salt and pepper and mix well.

Step 7: Serve

Serve the chicken and salad with a crusty bread to soak up any juices and enjoy!

Details

Category: African and Arabian

Hits: 21020

BBQ Beef Shish Kebab with Parsley Salad Recipe. An easy to make dish with little preparation, nicely accompanied by the parsley salad.

Step 1: You will need...

• 400g rump steak, cut into cubes
• 2 medium red onions, quartered
• 4 tbsp olive oil
• 2 tbsp ground coriander
• 1 tsp chilli flakes
• 1 tbsp cumin powder
• 1 tbsp turmeric
• ½ tbsp coarse salt
• 1 bunch parsley, roughly chopped
• 2 tbsp pine nuts
• the juice of 1/2 a lemon
• salt and pepper
• 4 wooden skewers, soaked in water
• 1 large bowl
• 1 medium bowl
• 2 trays
• 1 spoon
• 1 barbecue or grill
• 1 bottle of water, for dousing any flames

Serves: 2

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Step 2: Prepare the barbecue

If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook. If you are using a gas barbecue, turn it to its highest setting and leave to heat up for 15-20 minutes before you cook.

Step 3: Make the marinade

Into the large bowl, add the coriander, cumin, chilli flakes, turmeric and salt and mix well.

Step 4: Marinate the meat

Place the meat into the marinade and mix well so that all the meat is covered. Add half the olive oil and mix again.

Step 5: Prepare the kebabs

First place a piece of onion wedge onto the skewer, followed by two pieces of beef and another piece of onion. Continue like this, sharing the meat and onion between the 4 skewers.

Step 6: Barbecue the kebabs

Place the kebabs onto the barbecue and cook for 8-10 minutes, turning every 2 minutes with the tongs. Once cooked, remove from the barbecue.

Step 7: Make the salad

Into the medium bowl add the parsley, pine nuts, lemon juice and the remaining oil. Season with salt and pepper and mix well.

Step 8: Serve

Place two kebabs onto a plate, add some of the parsley salad and serve.

Details

Category: African and Arabian

Hits: 20490

You will need

• ½ cups lime juice
• 4 garlic cloves
• 2 tbsp achiote seeds, equal parts turmeric and paprika
• 2 tsp allspice berries
• 2 tsp dried oregano
• 2 tsp salt
• 1 ½ tsp whole black peppercorns
• ½ cups extra virgin olive oil
• 1 pineapple, peeled, cored, and chopped into 1/2 in thick slices
• 2 onions, cut into 1/2 in. wedges
• 3 sprig of fresh oregano
• 1 lb shrimp
• 1 lemon, cut into wedges

Serves: 2

Step 1:

Soak the skewers in cool water for 30 minutes.

Step 2:

Blend the lime juice, garlic, achiote seeds, allspice berries, oregano, salt and peppercorns in a blender until smooth.

Step 3:

Gradually add the olive oil to the mixture as the blender is running to create an emulsion.

Step 4:

Assemble the skewers with 3 shrimp, 3 pineapple wedges, and 2 onion pieces and transfer to a shallow pan.

Step 5:

Add three sprigs of fresh oregano to the pan of skewers once they are finished being assembled. Pour the achiote paste over the skewers evenly and marinate for 1-3 hours.

Step 6:

Prepare a charcoal grill to high heat.

Step 7:

Place the skewers on the grill and cook about 3-4 minutes a side.

Step 8:

Serve with a squeeze of lemon.

Details

Category: African and Arabian

Hits: 21493

You will need

• 1 scotch bonnet pepper
• 4 scallions, chopped
• 3 garlic cloves
• 3 tbsp fresh ginger
• thyme, to taste
• tumeric, to taste
• 2 tsp allspice
• ½ cups ketchup
• 2 limes
• ½ cups pineapple or orange juice
• 1 chicken, cut into 6 pieces
• salt, to taste
• pepper, to taste

Serves: 3

Step 1:

In a food processor, combine the scotch bonnet, scallions, garlic, ginger, thyme, tumeric, allspice, ketchup, juice from 2 limes, and pineapple or orange juice. Blend until the ingredients are well combined, about 30 seconds.

Step 2:

In a large bowl, add the chicken and season with salt and pepper.

Step 3:

Cover the chicken with the marinade and cover and refrigerate for 1-2 hours.

Step 4:

Heat the grill to medium heat.

Step 5:

Grill the chicken for about 20-30 minutes or until its juices run clear when the meat is pierced with a knife.

Details

Category: African and Arabian

Hits: 19866

Moroccan BBQ Salmon with Paprika Tomatoes Recipe. A Moroccan slant on the most versatile of fish - enjoy this salmon dish as an alternative to barbecued meat. Devour our Moroccan BBQ Salmon with Paprika Tomatoes recipe.

Step 1: You will need...

• 2 x 200g salmon fillets
• 1 tbsp paprika
• ¼ tsp cayenne pepper
• 1 tbsp coriander, chopped
• ½ tsp salt
• 1 tbsp olive oil
• coriander, to garnish

for the tomatoes:

• 500 g tinned tomatoes
• 1 dried chilli
• 3 garlic cloves, sliced
• 1 tbsp paprika
• salt
• 80 ml olive oil
• 1 saucepan
• 1 wooden spoon
• 1 bowl
• 1 spoon
• 1 metal spatula
• 1 tongs
• 1 tray
• 1 barbecue, either charcoal or gas
• 1 bottle of water for dousing any flames

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Step 2: Prepare the barbecue

If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Step 3: Make the paprika tomatoes

Into the saucepan add the tomatoes, chilli, garlic, paprika and salt. Stir together well and bring to the boil. Using the spoon, break up the tomatoes and turn down the heat for 20-30 minutes and allow to simmer until the tomatoes are almost dry. Pour in the oil, stir and remove from heat.

Step 4: Marinate the salmon

Place the salmon fillets into the bowl and add the paprika, cayenne pepper and the chopped coriander. Season well with salt and drizzle over with oil. Using your hands to mix, make sure that the fillets are covered.

Step 5: Barbecue the salmon

Cook the fillets on the barbecue for 3 minutes on each side then remove.

Step 6: Serve and garnish

Transfer the salmon fillets to serving plates and spoon over a couple of the paprika tomatoes. Garnish with chilli and a sprig of coriander.

Details

Category: African and Arabian

Hits: 19753

Delicious Moroccan Chicken Soup Recipe accompanied with Moroccan couscous. Alternatively surround with vegetables for a colourful and appetizing treat. Appreciate our Moroccan Chicken Soup recipe.

You will need

• 3 tbsp olive oil
• 4 chicken drumsticks
• 4 chicken thighs
• 4 carrots chopped
• 4 leeks
• 1 small pumpkin cubed
• 2 courgettes chopped
• 2 ltr chicken stock
• 400 g chopped tinned tomatoes
• 1 zest of lemon
• a handful of fresh coriander
• 4 tbsp sweet paprika
• 1 tbsp curry powder
• 1 tbsp cumin powder
• 4 bay leaves
• 2 cloves
• ½ tsp cayenne pepper
• 1 tbsp salt
• 350 g chick peas
• salt and pepper
• 1 sauce pot
• 1 small bowl
• 1 spoon
• 1 large saucepan
• 1 wooden spoon
• 1 ladle
• 1 fork
• 1 tray

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Step 1: Prepare the lemon zest

Bring the lemon zest to boil in a small pan for 2-3 minutes and then drain.

Step 2: Make the spice mix

Make the Moroccan seasoning mix by adding the paprika, cumin powder, curry powder, cayenne pepper and cloves into a bowl. Ensure this is mixed thoroughly. Then add the lemon zest and bay leaf.

Step 3: Get started

Heat the oil in a large saucepan on very high heat. Cook all the chicken pieces until golden on all sides, about 3 minutes per side. Season with salt and pepper and put them aside for now.

Step 4: Add the vegetables

Add the carrots and leek to the same pan. Reduce the heat to medium and cook for another five minutes.

Step 5: Add the spices

Add in the Moroccan spice mix with the salt. Stir till well incorporated and you can smell the aroma!

Step 6: Cook the chicken

Return the chicken pieces to the pan and then add the stock, chick peas and tomatoes purée. Bring this to a boil whilst stirring then reduce the heat to simmer for an hour.

Step 7: Cook the final ingredients

Stir in the pumpkin and courgettes and cook gently for another 20 minutes, until all the vegetables are thoroughly cooked.

Step 8: Garnish the meal and serve

Place one piece of chicken thigh and one drumstick on a plate per person, with a few pieces of each of the vegetables surrounding it, making a colourful presentation. Sprinkle some of the coriander on top, to add the final touch.

Serve this delicious meal with couscous as an accompaniment.