Fauzia's Kitchen Fun

"Just your average girl, tinkering around her kitchen ...."

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Shakshouka

Shakshouka (also known as shakshuka) is an egg dish of Arabian origins. The eggs are poached in a delicious and aromatic spicy tomato sauce and the dish is then normally served with bread. 

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*** FRIED MEATBALLS *** Bite-sized fried meatballs on a bed of lettuce. A fun snack or appetiser for when you have friends over on the weekend! (serves 6-8) INGREDIENTS: 500gm beef mince 1 tsp garlic paste 1 tsp ginger paste 2 medium onions, grated 2 slices bread, shredded into fine crumbs 1 egg, lightly beaten 1 tsp salt 1 tsp cumin powder or garam masala 1/2 tsp black pepper powder 1/2 tsp turmeric powder juice of half lemon small bunch finely chopped coriander 1-2 green chillies, chopped (optional) INSTRUCTIONS: Mix all the ingredients until well incorporated. Cover in a bowl and refrigerate for about an hour or up to overnight. Fry one small meatball to taste and adjust salt/spice and consistency if needed. If the mixture is too soft or breaks in the oil add some breadcrumbs. If too dry add a bit of beaten egg or yoghurt. Shape all the remaining mixture into small bite sized meatballs, If possible refrigerate them on a tray (cover with cling film) for 20 minutes so they retain their shape when frying. Then deep fry for about 3 minutes or until brown and cooked through. Drain on tissues and serve with a dip! Enjoy! ☺️ • • • #meatballs #fauziaskitchenfun #friedmeatballs #ramadan #iftaari #appetisers #appetizers #appetizerideas #fingerfood #kidfriendlyfood #sideofchutney #weekendappetizer #beefmeatballs #chickenmeatballs #halalfood #halalfoodblogger https://www.instagram.com/p/COtt7NnH00p/?igshid=8a1enzw7lbfs

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*** THREAD-WRAPPED CHICKEN STRIPS *** This crispy and fun little snack is made up of strips of tender flavourful chicken, covered in crunchy cut-up samosa wraps. It is one dish that kids absolutely love, and makes for a rather interesting iftar starter or lunch-box filler. (serves 3-4) INGREDIENTS: 500 g boneless chicken breast, cut up into strips (or you can use chicken tenders) 1 tsp salt 1/2 tsp black pepper powder 1/2 tsp red chilli powder (or to taste) 1/2 tsp cumin powder (optional for added flavour) 1 tsp paprika powder (optional for a bit of colour) 1 tsp ginger paste 1 tsp garlic paste 1 tsp soy sauce 1 tsp lemon juice 1 egg, lightly beaten 2-3 tbsp cornflour or cornstarch 10-15 samosa/springroll or wonton wraps, cut into long and very thin strips INSTRUCTIONS: Marinate the chicken with salt, pepper, chilli, ginger, garlic, paprika, soy sauce and lemon juice for at least 2-3 hours. This is to ensure the chicken remains moist and tender. After the chicken has marinated sufficiently, add the cornflour and beaten egg to it and mix well to ensure every piece of chicken is well coated with the batter that forms. This is what will help the ‘threads’ to stick to each piece of chicken. Now wrap each chicken strip with the threads. Set aside on a plate while you heat up some oil. Deep fry over medium heat until the threads are golden and the chicken is cooked through. This should take roughly 3-4 minutes per batch, do not crowd the oil and do not be tempted to over-cook as that will naturally toughen the chicken. Remove on to paper towels to drain away any excess oil. Serve hot and crunchy with a dip of your choice. Enjoy! 🙂 https://www.instagram.com/p/COgeyLqHZ_a/?igshid=15slbpb4p7ln5

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*** QUICK OATS SHURBA/SHURBO *** Shurba (otherwise also known as Shurbo) is a healthy and filling meat or chicken and oats soup that is a staple in many households during the Holy month of Ramadhan. It is ideal for breaking the day’s fast as it boosts one’s energy right away. This method of preparation requires Quick Oats which makes it much easier to cook compared to my other Shurba method which uses crushed/broken wheat. (serves 3-5) INGREDIENTS: 1/2 cup Quick Oats 1 onion, finely chopped 1 tbsp oil 300 gm goat/lamb meat or chicken 1 tomato, grated or chopped finely 1 green chilli, finely chopped (optional) 1/2 tsp garlic paste 4-6 cups stock and water 1 tsp black pepper powder 1/2 tsp garam masala salt to taste 2 tbps fresh coriander leaves juice of 1/2 a lemon INSTRUCTIONS: First, boil the meat with lots of water and a quarter tsp each of ginger, garlic, salt and pepper until completely tender. Reserve the liquid stock, shred the meat into small chunks. In a pan, heat the oil then add the chopped onions. Fry until translucent. Then add the garam masala, chopped tomato, chopped chilli, black pepper and salt. Stir together until the tomatoes soften. Then add 4 cups of the reserved stock. If the stock is not enough, adjust the amount by adding water. Bring to a simmer, then add the quick oats and stir them in. Cover and simmer gently for about 25-30 minutes. Be sure to stir occasionally to avoid the shurba from sticking to the bottom of the pan. The longer it simmers, the thicker the shurba will get as the oats help to thicken it. If it gets too thick, add more stock or water to thin it out. Lastly, add the shredded meat, coriander leaves and lemon juice. Stir and allow to simmer for a few more minutes. Taste and adjust seasoning to your taste. Bear in mind that the shurba will thicken as it cools, so you can always add some hot water to thin it out before serving if needed. Enjoy! 🙂 https://www.instagram.com/p/COe_TGqn_dr/?igshid=1wb0uplwcaqwl

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*** CHICKEN SHNITZEL *** A shnitzel is a boneless cut of meat that is flattened and then coated and fried. This recipe creates the best and most tender chicken shnitzels with a lovely crispy coating. The dish goes beautifully with mashed potatoes or fries. (serves 2) INGREDIENTS FOR MARINATION: 2 thick chicken breasts, boneless and skin removed 1 cup buttermilk (or mix half cup yoghurt with half cup milk) 1/4 tsp. garlic paste 1/4 tsp. ginger paste 1/2 tsp. salt 1/2 tsp. black pepper powder 1/2 tsp. dried oregano 1 tsp. red chilli powder (optional) juice of half a lemon OTHER INGREDIENTS: 1/2 - 3/4 cup plain flour 1/4 tsp. salt 1/4 tsp. black pepper powder 1 cup breadcrumbs (you can add spices or herbs in them if you want) 1 egg, beaten with 1 tbsp. milk 1/2 cup oil for shallow frying INSTRUCTIONS: Trim any excess fat and clean the chicken breasts. Then put each chicken breast between two pieces of cling film and pound it down to flatten it to about quarter inch thickness without tearing the meat. This will help the shnitzels to cook quickly and evenly. Then put these flattened slices in the marination ingredients and refrigerate for at least 4 hours or up to overnight. When ready to cook, remove the slices out of the marinade and shake off any excess mixture from them. Do not rinse them out as that will get rid of all the flavour. Set them aside on a plate to allow the chill from the chicken to reduce for about 15 minutes. ••• INSTRUCTIONS CONTINUED IN COMMENTS BELOW ••• • • • #fauziaskitchenfun #shnitzel #halalfoodie #fauziaskitchenfunrecipe #bonelessmeat #bonelessmeat #sideoffries #salad #meatofinstagram #tryittoday #sharethelove https://www.instagram.com/p/CObUZ5nHwv-/?igshid=13i2k1tj91mm3

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*** LUMPIA *** Lumpia is a Filipino version of spring rolls, where the filling is mostly some form of minced meat with veggies. This starter is deep fried and served with a dip of some sort, mostly soy sauce or chilli sauce. (Makes approx.25) INGREDIENTS: 500 g beef mince 2 tbsp vegetable oil 2 onions, finely diced 2 garlic cloves, finely minced 1 tsp ginger paste 1 large carrot, finely minced 2 tsp soy sauce 1 tsp salt 1 tsp pepper 1-2 tsp chilli flakes or minced chillies 1 tsp lemon juice 1/4 cup green onions, minced 1/4 cup fresh coriander or cilantro, finely chopped OTHER INGREDIENTS: 25 spring roll or lumpia wrappers 1 beaten egg for sealing oil for deep frying INSTRUCTIONS: Heat the 2 tbsp of vegetable oil in a pan, add the onions, garlic, ginger and carrot. Allow to cook whilst stirring until the onions are translucent. Next add the beef mince, salt, pepper, chilli flakes and soy sauce. Cook until the beef is well browned and cooked through. Finally add the coriander and green onions. Squeeze in the lemon juice. Stir together. Remove the pan from the heat and allow the filling to cool. Fill the spring roll wrappers one at a time and seal using the egg wash. Deep fry until golden brown and crispy. Remove onto paper towels to drain excess oil. Serve with a dip of your choice. Enjoy! ☺️ • • • #lumpia #fauziaskitchenfun #halalspringrolls #springrolls #filipinofood #halalfoodblog #filipinospringrolls #filipinolumpia #foodie #foodsofinstagram #ramadan #iftaari #sehri #eid2021 https://www.instagram.com/p/CObRJuzninE/?igshid=it81mdq821m2

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*** MATOBOSHO *** Matobosho are a Coastal Kenyan delicacy and can be described as tiny dumplings cooked in a sweet creamy coconut sauce. It is best served cold and many people from Mombasa enjoy this dish during the Holy month of Ramadhan. INGREDIENTS FOR THE DOUGH: 1 1/4 cups plain/all purpose flour 1 cup water pinch of salt some oil as needed INGREDIENTS FOR THE COCONUT SAUCE: 2 cups light coconut milk 1/2 cup heavy coconut milk 1/2 cup sugar 1/4 tsp cardamom powder INSTRUCTIONS: First, prepare the dough. Bring the water to a boil with the pinch of salt, then add the flour all at once and stir in swiftly then turn the heat off but leave the pan on the hot stove so that the remnant heat from the stove keeps the mixture warm as you mix. Keep mixing as much as you can, it will be a very heavy dough and difficult to mix but stick with it and put in some arm muscle STEP 1: Turn the dough out while still warm and knead it well. You can oil your hands during this process to avoid the dough sticking to your hands. STEP 2: Divide the dough into 4 pieces. STEP 3 & 4: Roll each of the 4 pieces of dough into long thin ropes. STEP 5, 6 & 7: Cut small pieces out of each rope. STEP 8: Dip your finger in some oil and press each tiny piece of dough to form an indentation so it is sort of ‘bowl’ shaped. STEP 9: Keep going until all are done. Now set aside while you prepare the sauce. Put the light coconut milk in a pan and add the sugar. Bring to a gentle simmer while stirring continuously until the sugar is dissolved. Now add the prepared dough pieces all at once into the sweetened coconut sauce. Simmer on low heat until the dough is cooked through, about 10 minutes. The sauce will be reduced but should not be completely dry. Add the heavy coconut milk plus the cardamom powder and stir it in. Simmer gently while stirring for about 5 more minutes. Turn off the heat and transfer the matobosho into a bowl. Allow to cool to room temperature, then cover and refrigerate until chilled. Serve cold. Enjoy! ☺️ https://www.instagram.com/p/COYgzWvn8H2/?igshid=14cwdvkqannfk

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*** CHICKEN PILAU *** Quick, easy and yummy chicken pilau. (serves 4-5) INGREDIENTS: 1 chicken, skin removed and divided into 8-10 pieces (1 to 1.5kg) 500 gm basmati rice, washed 2-3 times then soaked for half an hour. 3 onions, chopped 3 potatoes, peeled and cut into 4 pieces each 1/2 tsp turmeric powder 1/2 tsp cumin/coriander powder 1/2 tsp freshly ground roasted cumin powder 3 tbsp butter 5 tbsp oil 1/2 tsp garlic paste some chopped coriander WHOLE SPICES: 1 tbsp whole cumin seeds 1/2 tsp whole pepper 2 cinnamon sticks 2 cloves 2 cardamom INSTRUCTIONS: Put the chicken pieces in a deep pan, add 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp salt, 1 tsp black pepper powder and 4 cups of water. Simmer on low heat for 15 minutes. Drain out the chicken and reserve the broth/yakhni for the pilau. The chicken will cook some more in the pilau so don’t be tempted to cook it any longer than 15 minutes on low heat, otherwise it will end up being tough and stringy. In the meantime, wash and then soak your rice for about 30 minutes. TIP: we normally use 1 and a quarter cups of yakhni/soup for every cup of rice when making pilau. Measure the broth accordingly and adjust by adding water if needed. If the rice you normally use requires more water per cup of rice, adjust accordingly. ••• INSTRUCTIONS CONTINUED IN COMMENTS BELOW ••• • • • • • #chickenpilau #fauziaskitchenfun #pilau #rice #pilaurice #fauziaskitchenfunrecipe #chaaval #aloo #raita #halalfood #chutney #meatpilau #chickenchaval #halafoodblogger #ricerecipes #riceoptions #ramadan #ramadanfood #sehrirecipe #iftaarrecipes #iftaarfood #comfortfood #everyonelovesrice https://www.instagram.com/p/COWQHU4Haza/?igshid=1v2ow904ausr6

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*** STUFFED NAAN *** These soft naans can be stuffed with any filling that you like. Anything from cooked mince, spicy mashed potato or shredded cheese. I have included filling options in the instructions below. These were filled with cooked spicy beef mince. (makes 4) INGREDIENTS FOR NAAN: 2 cups all-purpose flour 1 tsp instant yeast 1/4 tsp baking powder 1 tsp salt 1 tsp sugar 3 tbsp oil 1/4 cup yoghurt 1/2 cup milk, or as needed (warm) 2 tbsp softened butter (for brushing on the naan after they cook) filling of choice Instructions First, prepare your filling of choice. For cheese stuffed naans, shred the cheese or mixture of cheeses of your choice and season them lightly with salt and pepper. I have used my samosa keema recipe for these. You could as well use a spicy mashed potato filling or chicken keema, or any other filling that you like. Other filling options are available HERE. Then proceed with making naans. Mix the dry ingredients, make a well in the centre and add the oil and yoghurt. Then gradually add the warm milk a little at a time and knead to form a very soft dough, but not sticky. Knead well and then apply a light layer of oil and cover. Set aside to rise for an hour or two. Once it’s risen, knock the dough down and divide into 4 balls of equal sizes. Take each ball of dough and gently flatten and stretch it out slightly using your fingertips. Take a small amount of the filling and put it in the centre of the stretched dough, then close and pinch the edges together securely to seal the filling in the centre of the dough. Dust some flour on your working surface and gently flatten the ball of stuffed dough. Then, using a rolling pin that is lightly dusted with flour, very gently roll it out. Set the rolled out and filled naan on a floured surface and repeat the process with the remaining balls of dough. ••• INSTRUCTIONS CONTINUED IN COMMENTS BELOW ••• • • • • #stuffednaan #fauziaskitchenfun #naan #naanbread #halalfood #fauziaskitchenfunrecipe #stuffednaanbread #carbsarelife #chutney #potatoefilling #chickenfilling #parathafilling https://www.instagram.com/p/CORsjmMnXt0/?igshid=yx3lhrtszwue

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*** ARABIAN CHICKEN KOFTA *** These delightful middle-eastern kofta are very easy to prepare and taste amazing. I normally serve them as a full meal piled over roughly torn pieces of home-made pita bread, salad and a dipping sauce, plus some slices of lemon to squeeze over everything. They make for excellent finger food and can be served as a starter or as a side to any meal like pilau or even with fries. (makes 15-18 koftas) INGREDIENTS FOR BOILING CHICKEN: 250 gm boneless chicken (I prefer mixing breast and thighs for this) 1/2 tsp. salt 1/2 tsp. black pepper powder 1/4 tsp. garlic paste 1/4 tsp. ginger paste 1/4 cup water OTHER INGREDIENTS: 1 medium potato, peeled, cubed and boiled 1 egg, lightly beaten 1 small onion 1 green chilli 1 slice of bread, toasted and roughly chopped (I normally use brown bread, but any will do) 1 tbsp. mayonnaise 3 tbsp. chopped coriander 2 tbsp. grated mozzarella cheese 1 tsp. lemon juice 1/4 tsp. garlic paste 1 tsp. black pepper powder 1/2 tsp. salt 1/2 tsp. cumin powder 1/4 tsp. turmeric powder 1 tsp. red chilli powder or flakes (optional for extra spicy kofta) 4-5 tbsp. oil for frying ••• INSTRUCTIONS CONTINUED IN COMMENTS BELOW ••• • • • • • • #koftas #fauziaskitchenfun #koftarecipe #fauziaskitchenfunrecipe #arabiankofta #chickenkofta #halalkofta #halalrecipes #meatballs #chickenmeatballs #halalfoodblogger #servewithpitabread #middleeasternfood #mideastkoftas #dippingsauce https://www.instagram.com/p/COQZM6BHdmR/?igshid=10t6hgclskyha

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*** DEVILLED EGGS *** Devilled eggs are boiled eggs that are peeled and halved, then the yolks are removed and flavoured with a few basic ingredients before being re-filled back into the egg halves. They are perfect as a side dish or snack and work great as finger food for a picnic or party. (makes 2 dozen pieces) INGREDIENTS: 12 eggs 1 tsp yellow mustard 4 tbsp mayonnaise 1 tbsp finely minced onion 1 tsp hot sauce or tabasco salt and pepper to taste 1/2 tsp paprika powder fresh herbs for garnishing INSTRUCTIONS: Add the eggs into a deep pan and cover them with water. The water should be at least an inch and a half above the eggs. Bring to a rolling boil, then immediately turn the heat off and cover the pan with a tight lid. Let the eggs sit in this water for 12 minutes. Remove the eggs and rinse them under cold water until they are cool enough to peel. This method will give you the best boiled eggs. Peel and slice each egg in half. Remove the yolks and put them all into a bowl, add the mustard, mayonnaise, minced onion, hot sauce, salt and pepper. Mix well to combine. Put this mixture into a piping bag or with a tip. Pipe the filling back into the eggs. If you do not have a piping bag, simply use any bag, just snip the corner and squeeze the filling through it. Sprinkle some paprika powder over the top and garnish with some fresh herbs like coriander or dill. These can be served warm or cold. Enjoy! 🙂 • • • • • #fauziaskitchenfun #devilledeggs #hardboiledeggs #boiledeggs #halalfood #appetizers #devilledeggsrecipe #boiledeggrecipes #halal #picnicideas #fingerfood #snackfoods 🥚 https://www.instagram.com/p/COOhNRxHBrD/?igshid=1jjwbhmzbkkzr

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*** BEEF STEW *** A wonderfully hearty meal, exquisite in its simplicity yet incredibly fantastic in flavour. And the aroma whilst it cooks slowly over a low heat is irresistible, especially on those cold gray days when all you crave is an invitingly warm bowl of home-made stew and some chunks of bread to dip into it. YUM! INGREDIENTS: 500 gm boneless steak, cubed and cleaned 2-3 tbsp. plain white flour 2 fresh tomatoes, grated 2 tbsp. tomato paste/puree 2 carrots, sliced 3-4 potatoes, cut into chunks 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. crushed cumin powder (or any preferred spice) 2 green chillies, chopped 1 large onion, chopped fine 2-3 cups beef broth (or as needed) salt/pepper to taste juice of half a lemon 2 tbsp. butter plus 2 tbsp. oil coriander for garnishing 1/2 tsp. sugar INSTRUCTIONS: Instructions The steak should be at room temperature when you begin, so take it out of the fridge at least half an hour before starting to use. First, dry each piece of steak COMPLETELY by patting the pieces with kitchen towels. Once all the pieces are nice and dry, season them with a pinch of salt and pepper, then dust the flour over them to coat all the cubes well. Heat the butter and oil until melted and hot. Add the steak cubes, don’t crowd the pan, you can do this in 2-3 batches. Make sure the steak gets browned well on all sides. Remove and place the meat in a bowl, keep covered. ••• INSTRUCTIONS CONTINUED IM COMMENTS BELOW ••• • • • • • #fauziaskitchenfun #beef #beefstew #stewrecipe #stew #beefstewrecipe #halalfood #halal #fauziaskitchenfunrecipe #dippedinbread #goodflavor #comfortfood #instagramfoods #gosht #aloo https://www.instagram.com/p/COLX1xjnEuK/?igshid=1jvm3v4j5wct0

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*** SIDE VEGGIES *** These sides are so good, you’ll forget the meat! A spicy and delicious combination of veggies which are crisp on the outside yet unbelievably tender when you bite into them. This dish tastes Oh-So-Yummy and is the perfect compliment to any meat dish, be it steak, roast, fish, fillet or meatloaf. ♥ (serves 4-6) INGREDIENTS: 3 potatoes, peeled and cubed 1 capsicum, cubed 2 carrots, cubed 1/2 cup peas 1/4 cup sweet corn 2 tbsp melted butter 2 tbsp veg oil or olive oil 1/2 tsp garlic paste 1 tsp tomato paste 2 tsp red chili powder or red chili flakes 1 tsp salt 1 lemon's juice 1/2 tsp freshly ground cumin powder 1/2 tsp black pepper 1 tsp paprika or tandoori masala (to add color) 1 tbsp chopped coriander INGREDIENTS: First, boil the potatoes, carrots and peas in slightly salted water until soft but not falling apart. Drain the water. If you’re using sweet corn from a can, no need to boil. I prefer to boil the potatoes separately and the peas and carrots together as potatoes don’t take as long as the others to cook. Capsicum does not need to be boiled as it tastes best when it has a slight crunch to it. Heat the butter and oil. Add garlic paste and tomato paste, then add all the boiled vegetables and capsicum. Sprinkle salt, all the spices and the lemon juice. Mix well together very gently. You can add 2-3 tbsp. water to keep the veggies moist. Stir fry for a minute then turn off the heat. Spread the veggies on a baking dish or greased/foiled tray and bake at 180 C for about 10-15 minutes, just to give them a nice crisp finish. Sprinkle the chopped coriander and serve with your dish of choice. Enjoy! 🙂 • • • • • #sideveggies #potatoes #carrots #peas #fauziaskitchenfun #steakside #chickensides #fishside #sidedish #aloomutter #gajar #sabzi #halalfood #eatyoveggies https://www.instagram.com/p/COJSjawHydn/?igshid=4i1ouh3pd1ts

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*** FALOODA PUDDING *** During hot summer days and the Holy month of Ramadhan, this falooda/faluda pudding is a staple in our home. It is a light soft-set pudding made out of china grass (agar agar). Getting the consistency just right can be a bit tricky, but once you have the method down pat, making this delicious refreshing dessert is a breeze! (serves 6-8) INGREDIENTS: 1 packet china grass or agar agar (the pack I use is 25gm although I use one sixth of it for each recipe portion, to be explained in details below) 750 ml whole milk (you can also mix half whole milk and half semi-skimmed) 4 tbsp evaporated milk (optional but it does improve the consistency) 1 cup water (200 ml) 12 level tbsp sugar 1 tsp vanilla essence 1/4 tsp red food coloring INSTRUCTIONS: Open the pack of china grass. Divide it into 6 equal portions. You will only need ONE portion for this recipe. Wrap up the remaining 5 portions separately in cling film to store them for next time you need to make more pudding. That way whenever you need to make pudding, you only need to grab one small pre-packed portion. Chop up the one portion of china grass as finely as you can using a scissor or sharp knife. Put it into a small pan and add 1 cup water. Bring to a slow simmer over low heat while stirring until most of the china grass is dissolved. This will take about 5 minutes. Pour this mixture into a blender and blend until smooth. ••• INSTRUCTIONS CONTINUED IN COMMENTS BELOW ••• • • • • #pudding #ramadan #puddingrecipe #fauziaskitchenfun #falooda #iftaari #faloodarecipe #puddingrecipe #halalfood #faloodapudding #faloodapuddingrecipe #cupofsweet #pinkdesserts #dessertinacup https://www.instagram.com/p/COH6nTtnGre/?igshid=1sfss24jz1zc0

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*** PAYA CURRY/TROTTERS *** Paya is a traditional Pakistani breakfast dish. It is made using trotters and served with naan or sometimes rice. If done correctly, paya can make for one of the most finger licking and satisfying dishes imaginable! (serves 4-5) BOILING INGREDIENTS: 12 lamb/goat trotters (well cleaned) 2 litres water 1 tbsp. oil 1 tsp. garlic paste 1 tsp. ginger paste 1/2 tsp. black pepper powder 1 tsp. salt 1 bay leaf 1 tbsp. chopped onion 1 tsp. fried onion paste (optional) 1 tsp. nihari spice powder (optional, recipe link in intructions below) INGREDIENTS: 1 large or 2 medium onions, finely chopped 2 pieces each of cinnamon, cardamom and cloves 1/2 tsp. each of whole black pepper and cumin seeds 4 tbsp. oil 3 tomatoes, blended 1 tsp. tomato paste/puree 2 tbsp. yoghurt 1-2 tsp. red chilli powder 2-3 green chillies 1/2 tsp. garlic paste 1/2 tsp. ginger paste 1 tsp. nihari spice powder (optional) 1 tsp. garam masala 1 tsp. coriander powder 1 tsp. cumin powder 1/2 tsp. turmeric powder salt to taste chopped coriander for garnishing INSTRUCTIONS: Tip: if you plan on using the optional nihari spice powder, HERE is my recipe for it. Clean and was the trotters thoroughly, then set them to drain. First we will need to boil the paya/trotters. Have all the listed boiling ingredients ready. Heat 1 tbsp oil in a pressure cooker, then add the chopped onion, ginger and garlic pastes and bay leaf. Stir until the onions soften and the mixture is aromatic. Add the trotters, and sprinkle the salt, black pepper, nihari powder and onion paste. Fry them while mixing regularly for 2 minutes. Then add the water and bring to a simmer. Skim off any foam that rises to the top. Close the pressure cooker and allow them to cook for about 45 mins to an hour. ••• INSTRUCTIONS CONTINUED IN COMMENTS BELOW ••• • • • #fauziaskitchenfun #paya #payacurry #trotters #pakistaninashta #pakistanibreakfast #halalfood #trottersrecipe #payarecipe #halalfoodblogger #wedontcater https://www.instagram.com/p/COHHCcfHHi6/?igshid=51k7ahhd4nlq

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*** COCONUT FISH CURRY *** The unbeatable combination of seafood and coconut is something only those who have grown up in coastal regions can truly fully appreciate. This beautiful dish consists of perfectly spiced fried fish slices nestled in a rich and velvety-smooth coconut sauce. No matter where I am in the world, this meal inevitably takes me back to the island I love the most. Whilst this curry goes wonderfully well over plain rice or even with flatbreads to mop up the luscious sauce, it truly is at its peak of excellence when served over a bed of fragrant coconut rice with a cheeky little dollop of chilli-garlic pickle on the side. (serves 3-4) INGREDIENTS FOR FISH: 500g fish slices, preferably king fish but even filleted pieces will work 1 tsp salt 1 tsp chilli powder 1/2 tsp turmeric powder 2 tbsp lemon juice INGREDIENTS FOR SAUCE: 1 medium onion, roughly chopped 2 medium tomato, roughly chopped 1-2 chillies, roughly chopped 2 tbsp fresh coriander, roughly chopped 1 tbsp oil 1 tsp garlic paste 1 tsp ginger paste 2 tsp tomato paste/puree 1/4 tsp turmeric powder 1/4 tsp chilli powder 1 whole chilli, slit 1 cup thick/heavy coconut milk 1 1/2 cups second press/light coconut milk 2 tbsp tamarind sauce 1 tsp lemon juice salt to taste Instructions First, marinate the fish. Mix together the salt, chilli powder, turmeric powder and lemon juice to form a thick paste. Slather this paste all over the fish pieces and set aside for about half an hour or refrigerate up to overnight. Then shallow fry them on both sides in oil until golden. Remove onto paper towels to blot off excess oil and set aside. For the sauce, put the onion, tomato, chillies and fresh coriander in a blender jug, then add just a splash of light coconut milk. Blend until very very smooth. .......... INSTRUCTIONS CONTINUED IN COMMENTS BELOW ........ • • • • #fauziaskitchenfun #coconut #fish #curry #coconutfish #fishcurry #fauziaskitchenfunrecipe #coconutfishcurry #currywithrice #seafood #healthyeating #coconutrice #halalfood #iftarrecipes #ramadan #proteinfilled #coastalrecipes #coconutcurry https://www.instagram.com/p/COGQ0SCHu5b/?igshid=a45l0h7wjelu

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*** BASBOUSA *** Basbousa (also known as Revani, Hareesa and Nammoura in various places) is a traditional Middle Eastern sweet moist cake, usually made with semolina and soaked in a simple syrup. The word ‘basbousa’ is Arabic for ‘Just a Kiss’, and this lovely cake certainly lives up to its name! (serves 10-12) INGREDIENTS FOR BASBOUSA: 1 3/4 cups coarse semolina/sooji 1/4 cup all purpose flour 3/4 cup sugar 1 1/2 tsp baking powder 1/2 cup dessicated coconut 1/2 cup butter, melted 1 cup plain yoghurt (or you can mix half yoghurt and half milk) 2 eggs, lightly beaten 2 tsp vanilla essence 1/4 tsp salt 1/2 cup almonds, blanched and peeled INGREDIENTS FOR SYRUP: 1 1/2 cups sugar 1 1/4 cups water 1 tsp lemon juice 1 tsp vanilla or rosewater (you can even use any other flavouring that you prefer, like saffron or cardamom) INSTRUCTIONS: First, prepare the syrup. Combine the water, sugar and lemon juice in a small pan and bring to a boil. Lower the heat and gently simmer for about 5-8 minutes.Then turn off the heat, stir in the rosewater or vanilla essence and set the syrup aside to cool down. In a large bowl, mix together the semolina, flour, baking powder, sugar, coconut and salt. In a small jug, mix the liquid ingredients, yoghurt, melted butter, eggs and vanilla. Make a well in the centre of the dry ingredients and then gradually add the liquid ingredients while mixing with a spatula or wooden spoon to form a thick batter. Pour and level out the batter in a greased 11×7 inch pan and lightly score the top with diamond or square shaped cuts. Press a whole almond in the middle of each square or diamond. Then cover and set the pan aside for half an hour. This helps the semolina to absorb the liquids. In the meantime, preheat the oven at 180 C. Uncover the pan and bake in the preheated oven for 40 minutes. Then remove from the oven and carefully cut all the way through the marks you had made earlier. Pour the cooled syrup as evenly as possible all over the hot basbousa. Then place the pan back in the oven and bake for an additional 5 minutes. Remove and let it rest for at least 30 minutes before cutting out the pieces and serving. Enjoy! 🙂 https://www.instagram.com/p/COFXYKanljB/?igshid=1388uzy5wvoro