Friday, November 23, 2012

Chicken Bhajia


Chicken Bhajia

Ingredients:
500g of Chicken Fillet (cut into small bite sized cubes)

Marinate:
Salt to taste
Green Chillies to taste
2 Tablespoon Semolina
2 Tablespoon Chana Flour
1 Teaspoon Ground Jeero
1 Teaspoon Ground Dhania
1 Grated Onion
1/2 Bunch chopped green Dhania
1/4 Bunch chopped Mint leaves

Method:
Mix marinate ingredients together and mix well to make marinate
Marinate chicken for a few hours/ overnight in marinate mix
Just prior to frying beat 2 eggs slightly and add to bhajia mixture
Add 1 Teaspoon baking powder
Fry in deep oil/ deep fat fryer

Serve with Chutneys of your choice.

Sunday, November 18, 2012

Bhelpuri

Bhelpuri

Ingredients:-

* 2 cups Puffed rice
* 1 Onion, peeled and finely chopped
* 1 Tomato finely chopped
* Coriander leaves, finely chopped
* 2-3 tbsp Peanuts, roasted
* Raw Mango – small piece, finely chopped (optional)
* 4-6 tbsp Sev
* 1/2 cup Crispy Puris
* 1 tsp Red chilli Powder
* 2-3 green chillies chopped (Optional)
* Salt to taste
* Tamarind Chutney to taste
* Green Chutney to taste


Method:-

1) In a medium bowl, mix together Puffed Rice, Onions, Tomatoes, Raw Mango, Cilantro red Chilli Powder,salt,green chillies and peanuts.
2) Add Tamarind Chutney and Green Chutney according to your taste. Remember that Tamarind Chutney is sweet and Green Chutney is hot and sour.
3) Lightly crush and add the nimkis / puris.
4) Mix well and serve immediately by garnishing with chopped coriander leaves and sev.

Source: http://momrecipies.blogspot.co.uk

Wednesday, November 14, 2012

Tomato Salsa

Tomato Salsa

Ingredients
  • 400g can chopped tomatoes
  • ½ tsp tabasco
  • 2 limes, juice
  • 500g ripe tomatoes, finely diced
  • 1 green pepper, cored, seeded, finely diced
  • ½ onion, finely diced
  • 20g coriander, chopped
  • 3 garlic cloves, crushed
Method
  1. Combine all the ingredients in a bowl and season.
  2. Chill until serving.

Monday, November 12, 2012

Tuna Pasta Bake

Tuna Pasta Bake

Ingredients
4 spring onions or 1 small onion, finely chopped .
2 x 185g tins Tuna
300g pasta
125g each frozen peas and sweetcorn
600ml milk
25g plain flour
25g butter
125g cheese, grated
1 tsp mustard
A squeeze of lemon juice
1 tbsp olive oil

Method
1. Preheat the oven to 160°C. In a frying pan stir fry the onions for 1-2 minutes in a little oil. Drain the tuna well, and flake into a bowl.

2. Cook the pasta in a pan of boiling water for about 15 minutes or until just cooked. Add the frozen peas to the pan 5 minutes before the end of cooking.

3. To make the sauce, place milk, flour and butter in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken.

4. Turn down the heat to its lowest and let the sauce cook for 2 minutes.

5. Add the grated cheese and mustard, keeping a little cheese back for the topping. Season with a little lemon juice.

6. Mix the pasta with the peas, spring onion, tuna and cheese sauce and pour into a lightly oiled ovenproof dish. Sprinkle with the remaining cheese and bake in a preheated oven until golden on top, about 25 minutes.
Source: channel4.com

Sunday, November 04, 2012

Tzatziki

tzatziki
 
Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

  • 3 tbsp. olive oil
  • 1 tbsp. vinegar
  • 2 cloves garlic, minced finely
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 cup greek yogurt, strained
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced
  • 1 tsp. chopped fresh dill

Preparation:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.
Using a whisk, blend the yogurt with the sour cream.
Add the olive oil mixture to the yogurt mixture and mix well.
Finally, add the cucumber and chopped fresh dill.
Chill for at least two hours before serving.

Garnish with a sprig of fresh dill just before serving.

Saturday, November 03, 2012

Coconut Date Biscuits

Coconut Date Biscuits


INGREDIENTS
250g BUTTER
¾ CUP CASTOR SUGAR
1 TSP VANILLA ESSENCE
2 EGGS
2 TSP BAKING POWDER
1 CUP COCONUT
½ CUP CHOPPED NUTS
1 ½ CUP CHOPPED DATES
2 ½ CUPS CAKE FLOUR

METHOD
Mix butter, vanilla essence and Sugar together until smooth.
Beat in Eggs, then add rest of ingrediants and make a soft dough.
Roull out dough and scrape with fork.
Cut out shapes of choice using biscuit cutters.
Place on a tray and bale at 180c until light brown.
When biscuits are cool, drizzle melted chocolate and hudreds and thousands on top.

Source: Radio Islam
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