Bulgar Pilaf

 بسم الله الرحمن الرحيم

Ingredients

5 cups of coarse Bulgar wheat

8 tbsn of butter

1 medium onion finely chopped

6 medium tomatoes finely chopped 

2 long Turkish peppers

5 tspn Turkish red pepper paste

5 cups of water

Salt and Black pepper to taste

4 tbsns of chopped fresh parsley.

Method

1. In pan melt butter and add onions, cook for a few minutes until soft.

2. Stir in green peppers, Bulgar wheat, tomatoes, Turkish red pepper, salt, pepper and water.

3. Bring to the boil. Then lower heat and cover, cook for about 15 minutes until Bulgar has absorbed all the liquid.

4. Let Bulgar pilaf stand for about 5 minutes covered to really take in any moisture, then stir in parsley and serve.

Eggplant meatball casserole

بسم الله الرحمن الرحيم

This recipe is a combination of two yummy Turkish recipes, Sahan Köfte and Köfteli Patlıcan Sarma. I wasn't sure which to cook as i love them both, so I thought...Hey! why not have best of both recipes!? So I did just that. :)

Here is what you will need.

Ingredients

2lbs mince lamb
2 medium onions grated
2 sliced white bread crust cut off
(Soaked in bread and then milk squeezed out)
4 garlic cloves
2 eggs
1 tspn cumin powder
1 tspn garam masala
Salt and pepper to taste
2 tbsn red pepper flakes
7-8 small eggplants
8 long green Turkish peppers (remove seeds if you wish for it not to be too spicy)
2-3 Green bell peppers
5 large tomatoes
5 potatoes
Fresh parsley ( 2 cup)
Sunflower oil 1 cup ( you can use more if needed)
8-10 tbsn of flour

For the sauce

3 cans of chopped tomatoes
Olive oil
2 tspn Garam masala
3-5 crushed garlic cloves

Method

1. Pre heat oven to gas mark 6.

2. Place mince lamb into bowl, add the grated onions, bread, garlic, eggs, cumin and garam masala, salt to taste, half of the parsley and red pepper flakes. Combine really well and leave to marinate for at least an hour.

3. Make into long meatball shape, when done dredge each one in the flour and shallow fry until golden brown. Remove and set aside.

 

4. Next take the eggplant and cut length ways, and shallow fry till golden brown.

 

5. When eggplants have cooled to touch begin to assemble by wrapping each meatball kebab with a slice of eggplant.

Time to assemble.

Wrap each kofte with eggplant slice.

Place a slice of tomato and Turkish pepper on top of each kofte.

Place potatoes and bell peppers between each kofte.

6. Now to make the sauce heat up a 4 tbsn of olive oil and heat, add one clove of garlic and when you can smell garlic add canned chopped tomatoes, 1 tspn of garam masala and 3 cups of hot water. Cook until it has reduced slightly and then pour over the casserole.

7. Cook in the oven for at least 30 minutes or until potatoes are cooked.

Serve with delicious bulgar pilaf.

For Bulgar Pilaf recipe click link below.

http://roosfoodfusion.blogspot.co.uk/2013/10/bulgar-pilaf.html

Enjoy! :)

Healthy Breakfast Muffins

 بسم الله الرحمن الرحيم

Running around getting children ready in the morning, lastminute.com link book signings, a trip letter that they just pulled out of their school bag all crumpled up in need of an urgent signature, creased up P.E kit that that you spent late Sunday evening ironing! Leaving you very little time to have a healthy well balanced breakfast, so you grab anything and rush out of the door! Sound familiar?? :)

Well here is a breakfast muffin that you can make well in advance for such chaotic mornings. Jam packed with amazing ingredients that will help sustain blood sugar levels and keep you satisfied up till lunch. :)

So here is what you will need.

Ingredients

2 eggs

2/3 cup of brown sugar

1 tspn vanilla extract

3 riped bananas (1 cup) 

1/2 cup of homemade applesauce 

3/4 cup of milk

1/2 cup of ground flaxseeds (Also knows as linseed)

1/2 cup of ground dried sea buckworth berries ( you may omit if you cannot find)

1 cup wholewheat flour

1/2 cup of oats

1.5 cups of oatbran

1.5 tspn baking powder

1.5 tspn baking soda 

1 cup of fresh raspberries

2/3 cups of dark chocolate chips

Applesauce 

To make 1/2 cup of applesauce you will need:

3-4 medium sized sweet apples
3/4 cups of water
1/4 cup of sugar (optional, if apples are sweet i would omit this part)
1/2 tspn cinammon (optional)

Add all ingredients to a pan, cover and cook over medium heat for 30 mins until the apples are soft enough to mash. 

(This applesauce is delicious on top of yoghurt and cereals such as oats and porridge)

Method

1. Pre-heat oven to gas mark 4.

2. Add all the wet ingredients into a bowl and mix with hand mixer.

3. In a separate bowl add all the dry ingredients and mix well.

4. Then bit by bit add the dry ingredients to the wet ingredients, mix by hand as not to over mix.

5. Grease muffin tray with butter and fill each one by 2/3.

6. Bake for around 15-20 minutes.

7. Remove and leave to cool.

Delicious moist breakfast muffins.

Flaxseeds are a source of healthy fatty acids, and fibre, as well as being high in antioxidant's. Studies show that flaxseeds can help lower risk of diabetes. So why not grab a bag from your local health store. Grind the seeds before consumption as whole flaxseeds sometimes pass through undigested. So grind away and sprinkle over your cereal in the morning or add to soups. :)

Chicken Piccata

 بسم الله الرحمن الرحيم

This dish is a delightful explosion of tart Mediterranean flavours. Originating from Italy, it is made with veal, but a variant of chicken is preferred as it is more accessible and cheaper.
Either way it is a perfect mid-week supper.

Ingredients

3 Chicken breasts
1 Cup of lemon juice
6 Cups of water 
2 Lemons ( Sliced and then cut into half moon shape) 
6 Tbsp Extra Virgin Olive Oil
5 Tbsp Unsalted Butter, divided
2-3 Tbsp Capers
Half a bunch of Fresh Chopped Parsley
All Purpose Flour, for dredging
2 Medium Shallot, chopped
4 Cloves Garlic, chopped
Salt and Pepper to taste


Method

On medium high Heat, preheat the olive oil in a large deep nonstick pan, then season the flour with salt and pepper. Dregde 2 tbsp of butter in the seasoned flour and set aside.
Then dredge the chicken breast into the flour shaking off any excess flour and set aside.
Add oil to pan, when very hot add 1 Tbsp of butter, melt and add the chicken and cook for 3 to 4 minutes on each side until the chicken is crispy and cooked through. (You might need to do this in batches) Set aside. 

Now add the sliced shallots into the same pan the chicken was cooked in. Cook the shallots until soft and translucent for about 2 minutes then add the garlic and cook for 30 seconds.

Add the some of the water and let it cook for 2 minutes until it reduces slightly. Add rest of the water, 2 Tbsp of butter and season with salt and pepper. Cook for about 5 to 6 minutes until it reduces by half. Now add the chicken back into the pan, add capers and the 2 Tbsp of the dredged butter, this will help thicken the sauce. Now add the lemon juice and cook for 2 minutes or until the sauce is nice a creamy, add the parsley and lemon slices and cook for a few minutes with lid on.

Serve this flavourful chicken piccata with a side of either roast vegetables, or spaghetti to soak up all the delicious juices.

 

Enjoy!

 

Capers are the flower bud of a shrub and is used to relieve rheumatic pain in traditional medicines due to their anti inflammatory properties. They are also a healthy source of antioxidants.

Chicken Yakhni

 بسم الله الرحمن الرحيم

With winter fast approaching i have here a delicious flavourful hearty soupthat is perfect for those dark dreary winter days. This yakhni has a very Ayuverdic touch, with antioxidants and antiseptic properties all being provided from the spices used. No oil is used in this soup as the chicken releases its own fat when cooking. It is a staple in my home. I have this prepared for the children when they return from school on those cold days. It really is a perfect soup for fighting off colds and flu's.
No wonder in Jewish culture chicken soup is known as Jewish penicilin. :)

This is my recipe for natures very own penicilin.

Ingredients:

1 whole chicken cut into pieces ( I had some chicken wings in freezer which I also added)
1 large onion
5 cloves of garlic (grated)
2 inch piece of ginger (grated)
5 large black cardamoms
10 cloves
1 stick of cinnamon
1 star anise
1 tbsn of black peppercorns
1 1/2 tbsn of ground fennel seeds
1 tbsn of ground coriander seeds
1 tbsn of ground cumin
1/5 tbsn of garam masala
1 tbsn of tumeric
Salt to tast
1 egg (optional)
Enough water to cover chicken

Method:

Put the chicken and all the other ingredients into a pot and pour in water, enough to coimpletely cover chicken by at least 2 inches. Keep heat on high and bring to boil. Let it boil for 10 mins then turn down to medium for about half an hour.

Make sure chicken has cooked through, remove from pot and set aside to cool.

Sieve soup into another bowl, discard all the spices, onion, garlic and ginger.

Place pot back onto heat and on medium heat and allow to simmer on low heat.
When chicken is cool enough to touch remove from the bone and shred.

Put shredded chicken back into pot of soup and cook together for another 15 mins, or until soup has reached desired consistency.

This part is optional, beat 1 egg in a bowl. Pour slowly into soup stirring continuously until you see swerves of egg in the soup.

Sprinkle with red pepper flakes and serve with lemon wedge and some crusty bread.

Turmeric is part of the Ginger family and is used in Ayuverdic medicine to clear infections and inflammations both outside and inside the body. :)

Peas Pilau

بسم الله الرحمن الرحيم

Ingedients

4 large black Cardamoms
15 cloves
1/2 tspn black peppercorns
2 tbsn cumin seeds
1/2 tbsn ground fennel seeds
1 tbsn ground coriander seeds
1 tbsn garam masala
1/5 inch piece of ginger
3 tbsn salt or to taste
5 garlic cloves
2 medium onions
5 cups of basmati rice
3 cups of frozen or fresh peas.
15 tbsn of oil or as desired.
10 cups of warm water

For Raita:

One pot of greek yoghurt
2 cloves of garlic
tspn ground cumin
1tbsn of dried mint
Salt to taste

Method

Wash rice in like warm water until water runs clear, leave to soak for about half an hour.

In large pan heat up oil and add the Whole spices. Fry until these aromas of the spices are released, then add sliced onions and brown, stirring continually to avoid burning.


NOTE: the browner you cook the onions the darker the colour of pilau will be, so if you don't want a dark coloured pilau cook onions on medium to low heat until soften and lightly golden.

When onions have reached desired colouring turn heat low add half a cup of water and cover quickly. Be careful as it will splutter. Stir on low heat. Adding water is to release the colour the onions and spices have given. At this stage add your grated ginger and garlic along with the ground spices. Cook well on low heat for a few minutes, if it is drying out add a little bit more water to prevent ground spices from burning. Now add the peas and cook on high heat stirring constantly until peas look slightly wilted.

Drain rice and add, stir well until rice grains are all coated.

Keep heat low, then add 10 cups of warm water. Turn heat high and stir. Cover until boiling then turn down to low and let it simmer. Keep checking from time to time, now is also a good time to check salt.
When water is nearly all gone. Turn heat down lowest. Wet a dish cloth and place above the rim of pot and place the lid on top. This process generates steam which helps final cooking time and fluff up the rice. If you wish you may place in oven, if not use a diffuser on cooker and place pot on top. Cook on lowest heat for about 5 minutes.
Turn off heat and leave to rest for a few minutes. Then fluff up with fork.

For the Raita:

Place yoghurt, ground cumin, crushed garlic, dried mint and salt into a bowl and mix well. Cut cucumber and remove seeds as this wil make raita too watery, the grate and mix into raita.

Peas Pilau served with a Garlic, mint and cucumber raita. :)

Enjoy :)

Kashmiri Lamb Roghan Gosh

بسم الله الرحمن الرحيم

Ingredients

5 tablespoons vegetable oil
( grind the following spices in a grinder)
7 black peppercorns.
3 black cardamom pods.
5 green cardamom pods.
4 whole cloves
1 cinnamon stick
1 piece mace

1 onion, finely chopped
1 (1 1/2-pound) leg of lamb or mutton. ( I use boneless as easier for children to eat but you can keep on bone, more flavour)
6 garlic cloves, peeled, left whole
1 (3/4-inch) piece fresh ginger, peeled and cut in half


2 teaspoons ground coriander
2 teaspoons ground cumin
3 teaspoons ground fennel seeds
1/2 teaspoon red chile powder
1 1/2 teaspoons garam masala
2 tomatoes, blended to a pulp in a food processor
3 tablespoons plain yogurt
Salt
Boiling water, as needed
Handful chopped fresh coriander

Method
Heat the oil in a large pan, medium heat. Add the ground black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant. 

Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.

Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to make a paste. Add this to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.

Stir in the ground spices, coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.

Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stir continually and add splashes of water when necessary, until the volume of liquid has reduced and the sauce has thickened. Should be able to see oil separate from sauce.

Then enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook until the lamb is cooked through.
It is best to leave consistency of sauce as in the pic above.

Sprinkle over fresh chopped coriander just before serving.
Serve with either basmati rice or nan bread. 😊

Kashmiri Lamb roghan gosh

Peshawari Chapli Kebab

بسم الله الرحمن الرحيم

Ingredients:

1 kilo Beef mince.
Salt to taste
10-12 Whole Red Chilies
1 tbsp Whole Cumin
2 tbsp Whole Coriander
1 tsp Black Pepper
1/2 tsp Garam Masala
2-3 Onions chopped
2-3 Green Spring Onion chopped
2 tbsp Ginger chopped
3-4 cloves of Garlic, minced
2-3 Green Chilies
1/2 bunch, a handful Coriander leaves, chopped
2 Tomatoes, chopped (remove the seeds)
2 tbsp Anardana (wild pomegranate seeds)
2 tbsp Quick cooking Oats, crush by hand
1 egg beaten

Method:

1: Ground the Anardana, keep it aside.
2: Crush the whole Coriander seeds, cumin and whole red chilies till they are a bit coarse and set aside.
3: Chop the onions in the processor too, or by hand. If you mince the meat at home, mince it with the ginger & garlic (always use fresh for
great results), do not over mince the meat.
4: Now start putting everything in, first salt then all the spices along with Anardana and now all the vegetables go in.
5: Sprinkle the Oats from top, add in the beaten egg, mix it all together.
6: Make the patties and either Grill or Shallow fry. Enjoy just as it is or
with some Chutnis or with Hot Nans!

Peshawari Chapli Kebab

Watermelon Slushy

بسم الله الرحمن الرحيم

A beautiful refreshing summers drink, that uses minimal yet simple ingredients.
Just add more or less as taste requires.

Ingredients:

Watermelon

Fresh lemon juice x 2

Lemonade ( if needed )

fresh bunch of mint.

Method:

Cut up watermelon into chunks and freeze overnight.

Take out enough to fill half of the blender. Add juice of 2 lemons and chopped sprigs of mint.

Blitz in blender until it turns to sluch. If needed add a few glugs of lemonade to loosen up consistency if too thick. Serve in tall glasses and decorate with mint leaves. :)

Watermelon slushy

Mucver (Zucchini Fritters)

بسم الله الرحمن الرحيم

Ingredients

2 medium zucchini grated
4 tbsp spring onions (white parts), finely chopped
4 tbsp dill finely chopped
4 tbsp parsley finely chopped
4tbsp fresh mint
200g(7 oz) feta cheese crumbled
1 cup whole wheat flour sifted
2 eggs
1 tsp red chilli flakes
1tsp black pepper
1 tsp salt
olive or vegetable oil for frying

Method:
Grate zucchini and put into a bowl, sprinkle with quite a bit of salt and side aside for about 15mins.
( This is to extract the water from zucchini)
In the meantime, chop spring onions coarsely and put into bowl, crumble in feta cheese, add chopped dill, parsley add black pepper and chilli flakes. ( feta cheese will have enough salt in it but taste and see if you would like to add more) then add in sifted flour and eggs. Mix well.
Now take the grated zucchini and really squeeze well with hands to remover excess water, make sure you do this part well. Once done add to rest of the mixture and combine well.
Then shallow fry on both side till golden brown. Drain on paper towels to remove excess oil.
Serve warm or cold with Greek yoghurt.

Mucver (Zucchini Fritters)

Spicy Lamb Chops

 بسم الله الرحمن الرحيم

10 Lamb Chops

For the first marinade:
2 tbsp garlic-ginger paste
1 tsp red chilli paste
1 tsp finely-chopped coriander roots
Juice of half a lemon

For the second marinade:
6 tbsp thick Greek yoghurt
1-2 tsp garam masala
1 tsp finely chopped chillies
Salt, to season

Method
Place the lamb chops in a mixing bowl and add all the ingredients for the first marinade. Mix thoroughly. Set aside to marinate for half an hour.
Add all the ingredients for the second marinade and massaging into the lamb.
Allow  to marinate for a minimum of two hours or if you can overnight.
Preheat oven to 220 C Gas mark 7.
Place chops on to an oiled wire rack over an oven tray and roast for 6-8 minutes, basting regularly with the excess marinade till the lamb has cooked.
Leave to rest for 2 -3 minutes before serving. Sprinkle with coriander, and serve with lemon wedges.

Spicy Lamb chops