Main-Course on Arshad Siddiqui

Karahi Chicken

Sun, 16 Aug 2015 04:00:00 +0000

Ingredients #

1 kg Chicken or Mutton
3 medium Onions, cut into cubes
¼ tbsp Carom (Ajwain) seeds
1 inch Ginger, finely chopped
3 cloves Garlic, finely chopped
1 can Tomato puree
1½ tsp Coriander powder
1 tsp Shaan Karahi masala
½ tsp Chilli powder
Salt, to taste
4 tbsp Oil
½ cup Water
3 Jalapenos, sliced vertically on one side
1 tbsp dried Fenugreek (Methi) leaves

Recipe #

Heat oil in a wok (karahi). Add onions and fry until the edges start to turn golden brown.
Add carom (ajwain) seeds and fry for 15 seconds.
Add chopped ginger and garlic, fry until they release oil.
Add tomato puree and sauté until oil separates from the mixture.
Add coriander powder, shan karahi masala, chilli powder, and salt. Mix well.
Add chicken and cook for 5 minutes, stirring occasionally.
Add water, cover, and cook until the chicken is tender.
Add jalapenos and dried methi leaves, cook for another 5 minutes.

Serve hot with naan or steamed rice.

Meatball Biryani (Kofta Biryani)

Sun, 03 May 2015 10:54:00 +0000

Meatball Biryani, also known as Kofta Biryani, is a delicious layered rice dish featuring tender meatballs cooked in a fragrant and spiced curry. This rich and aromatic biryani combines succulent koftas with perfectly cooked basmati rice, enhanced by saffron and crispy fried onions, making it a true feast for the senses.

Ingredients #

Basmati Rice #

500 g

For the Kofta #

1 kg lamb or chicken mince
3 large onions (very finely chopped)
2 tbsp garlic paste
1 tbsp ginger paste
2 tbsp garam masala
3 tbsp tomato ketchup
½ cup coriander leaves (finely chopped)
Salt to taste

For the Kofta Curry #

4 large tomatoes (diced)
2 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
1 tbsp garam masala
1 tsp chilli powder
5 tbsp vegetable/canola/sunflower oil
2 tbsp garlic paste
1 tbsp ginger paste
Salt to taste

For Garnish #

1 large onion (finely sliced)
1 tbsp saffron strands
3 tbsp warm milk
3-4 tbsp coriander leaves (chopped)

Recipe #

Wash the rice and soak in warm water for 20 minutes.
Cook the rice till almost done, then drain and keep aside.

Mint Chicken Curry

Mon, 09 Sep 2013 02:30:00 +0100

Mint Chicken Curry (Pudina Murgh) #

Ingredients #

Chicken – 1 whole (baby chicken preferred)
Onions – 4 (sliced)
Curd – 1 cup
Black pepper – 8
Green cardamom – 7
Cloves – 5
Cumin seeds – 1 teaspoon
Cinnamon – 2 small sticks
Red chilli powder – 1 teaspoon (or to taste)
Salt – to taste
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Fresh coriander leaves – 2 tablespoons (chopped)
Fresh mint leaves – 2 tablespoons (chopped)

Recipe #

Crush together 8 black peppers, 5 green cardamoms, 5 cloves, 1 teaspoon cumin seeds, and 1 small cinnamon stick.
Add salt, red chilli powder, ginger paste, and garlic paste to the spice mix.
Take 2 onions, slice and fry them until golden brown. Then blend to a paste and mix with 1 cup curd.
Add the fried onion-curd paste to the spice mixture.
Mix in the chopped coriander and mint leaves.
Take a baby chicken, coat it thoroughly in the paste, and marinate for 2–3 hours in the fridge.
Slice 1–2 more onions and sauté until golden brown.
Add 1 small cinnamon stick and 2 black cardamoms to the onions.
Add the marinated chicken mixture, stir, and bring to a boil.
Cover and cook on low heat until the chicken is fully done and the oil separates out.

Serve hot with naan or rice.

Mediterranean Chicken Casserole

Thu, 05 Jul 2018 11:49:00 +0100

It’s a simple dish, but packed with flavour and incredibly straightforward to cook. There’s something in this casserole for everyone — the Mediterranean influences like apricots, olives, Ras-el-Hanout and Greek yoghurt come together to create a dish that’s hearty, comforting, and full of oomph.

Ingredients #

Chicken – 1 medium or 8 leg pieces
Lemon – 1
Olive oil
Ginger paste – 1 tsp
Onion – 2 medium
Greek yoghurt – 1 cup
Olives (pitted) – 5–7
Garlic cloves – 5
Small potatoes – 4
Cherry tomatoes – 5
Dried apricots – 5
Almonds – 7–8
Cinnamon stick – 1
Ras-el-Hanout – 3 tsp
Paprika – 1 tsp
Salt – to taste

Recipe #

Marinate the chicken in lemon juice for 5–7 hours.
Soften the apricots by microwaving them in half a cup of water.
Lightly fry the chicken in 2 tbsp olive oil with the cinnamon stick and ginger paste.
Rub some olive oil on the sides of your ovenproof dish.
Transfer the chicken to the oven dish.
Fry the onions and add to the dish.
Add the remaining ingredients: Greek yoghurt, garlic cloves, potatoes, cherry tomatoes, apricots (with water), almonds, ras-el-hanout, paprika, and salt.
Cover with foil and bake in a preheated oven at 180°C for 1 hour.
Check if the chicken is cooked through. If not, return to the oven for another 15 minutes.
Finally, remove the foil and grill for 5–7 minutes to crisp up the top.

Serve warm with couscous, crusty bread, or simply as is — it’s rich, warming and full of character.

Chicken in Ras el Hanout

Sat, 13 Jan 2018 14:42:00 +0100

Ras el Hanout! رَأْسُ الحانُوتِ (raʾsu al-ḥānūti) literally means:

“head” or “top” — رَأْس (raʾs)
“the shop” — الحانُوت (al-ḥānūt)

So رَأْسُ الحانُوتِ translates to “head of the shop”, and figuratively it means “the best (or top) of what the shop has to offer” — usually referring to a premium spice mix made by spice vendors in the Maghreb (especially Morocco, Tunisia, and Algeria). It’s used in Moroccan tagines, grilled meats, rice dishes, and even some desserts. Each vendor often has their own unique recipe, which can include dozens of spices

Chicken Pie

Tue, 05 May 2020 11:51:00 +0100

Thanks to Saqib for his traditional twist to this delicious Chicken Pie recipe.

Ingredients #

Chicken (boneless, chopped) – 500 gram
Olive oil – 1½ tbsp
Red onion (chopped) – 1
Garlic clove (crushed) – 1
Plain flour – 2 tbsp
Chicken-style stock cubes – 2
Frozen mixed vegetables (Mediterranean) – 2 cups
Thickened cream – ¼ cup
Hot sauce – a few drops
Black pepper – optional
Coriander leaves (chopped) – 2 tbsp (optional)
Shortcrust pastry, partially thawed – 2 sheets
Egg (lightly beaten) – 1
Puff pastry, partially thawed – 1 sheet
Sesame seeds – 2 tbsp

Method #

Heat 1 tbsp olive oil in a pan.
Cook the chicken until browned, then set aside.
Add ½ tbsp oil to the pan.
Add chopped onion and garlic; cook, stirring, for 3 minutes.
Return chicken to the pan.
Stir in the flour and cook for a minute.
Add stock cubes and 1 cup cold water.
Bring to a boil, then reduce heat and simmer for 5 minutes.
Add mixed vegetables and thickened cream.
Add a few drops of hot sauce and black pepper to taste.
Stir and cook for 3 minutes.
Add chopped coriander leaves if using.
Preheat the oven to 190°C.
Line a pie tin with shortcrust pastry. Layer parchment paper and dried baking beans on top.
Bake for a few minutes, then remove the beans and parchment paper.
Add the filling to the pastry-lined tin.
Brush the edges with beaten egg.
Cover with puff pastry, pressing edges to seal.
Brush the top with egg and sprinkle with sesame seeds.
Bake for 30-40 minutes or until golden and crisp.

Enjoy your warm, comforting Chicken Pie with that special traditional touch from Saqib!

Karahi Ghosht

Sun, 03 May 2020 15:32:00 +0100

Ingredients #

Lamb meat – 1 kg
Ginger garlic paste – 1 tablespoon
Oil – 1/4 cup
Onions (finely diced) – 3
Tomatoes (finely chopped) – 6 medium
Yoghurt – 1/2 cup

Whole Spices #

Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Black pepper (whole) – 1/2 tsp
Dried fenugreek (kasoori methi) – 1/2 tsp
Dried red chillies – 2

Powdered Spices #

Kashmiri chilli powder – 1 tsp

Lamb Stew - Khushi Style

Thu, 12 Apr 2018 15:23:00 +0100

One of the best lamb stew recipes I’ve tried — courtesy of my dear cousin Khushi, who learnt it from her mum. I bargained this recipe from her in return for sharing a barbecue recipe!

Ingredients #

Meat & Veg

Lamb shoulder – 750g
Onion (sliced) – 4
Ginger garlic paste – 2 tsp
Tomato – 1
Green chilli – 2
Salt – to taste
Cooking oil

Whole Spices

Bhindi Ghosht

Fri, 22 Apr 2016 16:31:00 +0000

Bhindi Ghosht is a classic South Asian dish that combines tender lamb or mutton with fresh okra (bhindi) cooked in a flavorful spiced tomato gravy. This hearty and aromatic curry is perfect for a comforting meal.

Ingredients #

½ kg lamb or mutton
½ kg okra (bhindi)
2 medium onions (sliced)
1 tomato (chopped)
2 cardamom pods
1 inch ginger (finely chopped)
3 cloves garlic (finely chopped)
1 can tomato puree
1½ tsp coriander powder
1 tsp Shaan Karahi Masala
½ tsp chilli powder
Salt (to taste)
4 tbsp oil
½ cup water
3 jalapenos (sliced vertically on one side)
1 tbsp dried fenugreek (methi) leaves

Recipe #

Add oil to a wok (karahi), and when it is hot, add the onions.
Fry till the edges start to turn golden brown.

Lagan Seekh - One Pot Minced Meat Delight

Fri, 22 Apr 2016 16:30:00 +0000

Lagan Seekh is a delicious one-pot minced meat dish where flavorful marinated meat is baked with egg layers and topped with crispy fried onions (birasta). It’s a simple yet satisfying recipe perfect for a hearty meal.

Ingredients #

250 g mincemeat
1 tsp butter or 1 tsp oil
1 onion
1 tbsp garlic paste
1 tbsp finely chopped green chillies
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped mint leaves
1 egg
Salt to taste
Pepper powder

Recipe #

Put garlic paste, coriander leaves, mint leaves, and salt on top of the mincemeat and mix it well.
Marinate for an hour.

Kathi Roll

Tue, 23 Feb 2016 15:46:00 +0000

Ingredients #

For the Lamb Marinade #

Lamb - 500 grams (boneless, cut into cubes)
Lime juice - 2 tablespoons
Chilli flakes - 1 teaspoon
Garam masala - 1/2 teaspoon
Ground cumin - 1/2 teaspoon
Ground black pepper - 1/4 teaspoon
Salt - 1/2 teaspoon (or to taste)
Oil - 2 tablespoons

Wrap #

Parathas, chapatti or other flatbread - 6
Eggs - 6 large
Coriander - 2 tablespoons (chopped)
Vegetable oil - 2 tablespoons

Salad #

Red onions - 2 (halved and very thinly sliced)
Green chillies - 2 (finely chopped)
White vinegar or lime juice - 3-4 tablespoons
Salt - 1/2 teaspoon (or to taste)
Coriander - 2 tablespoons (chopped)

Recipe #

Rinse the meat in cold water. Add the rest of the marinade ingredients and mix well. Set aside in the fridge for at least an hour or overnight to marinate.

Fish Molee (Kerala)

Sun, 14 Feb 2016 03:00:00 +0000

Fish Molee / Moli or Meen Molee is a famous fish curry from Kerala (South India). The word molee literally means “stew”. Fish Molee is a preparation where fish is stewed in coconut milk and very low spiced flavor in masala is prepared, so that flavor of the fish dominates the taste of the curry.

Ingredients #

Basa Fish (or any white fish) - 600 gm (cubed)
Coconut Milk - 200 ml
White Onions - 2 medium (finely sliced)
Ginger - 1 and ½ inch (finely shredded)
Garlic - 4 cloves (cut in half, length-ways)
Black Cardamom - 2 (lightly crushed)
Cloves - 4
Cinnamon Stick - 2 (3 cm pieces)
Bay-leaf - 1
Turmeric Powder - 1 and ½ teaspoon (or 2 teaspoons)
Plain Flour - 1 teaspoon
Green Chilly - 2 (split in half, length-ways)
Salt (to taste) - 2 teaspoon
Oil (mustard) - 5 tablespoons (90 ml approx.)
Water - 1 cup
Lemon - ½

Recipe #

Add oil to a wok (Karahi), when it is hot add onions.
Fry till the edges start to turn golden brown (approx 10 minutes).
Add cardamom, cloves, cinnamon and bay leaf, fry for another 1 minute.
Add ginger, garlic, green chilly and turmeric and fry for another 1 minute.
Add flour and salt and stir in for another 1 minute.
Add fish, pour water just to cover and simmer for 3 minutes (until fish is part cooked).
Add coconut milk, bring to simmer and cook for further 2-3 minutes (until fish is cooked through).
Sharpen with lime juice.

Chard Gosht

Thu, 29 Aug 2013 16:10:00 +0100

Chard Gosht #

Recipe that I have tried, and can vouch for 😊
This is a combined version of two different dishes: Sakhpaita (spinach and lentils) and Daal Gosht (lentils and meat).

Ingredients #

Green lentils (moong daal) – about 2 cups
Lamb (small pieces, diced) – ½ kg
Swiss chard (finely sliced) – 1 bunch
Fresh coriander (chopped) – 1 bunch
Onion (chopped) – 2
Garlic (finely chopped) – 4 cloves
Ground cumin – ½ teaspoon
Black pepper – 5 (whole)
Salt – to taste
Olive oil – ½ cup
Lemon juice – 1 tablespoon
Water – 6 cups

Recipe #

Pressure cook the lentils with water, then simmer until the lentils are nearly cooked.
In a separate pot, sauté the onions with half the olive oil for 5 minutes.
Add the meat, cumin, salt, and black pepper, and cook until browned.
Add the cooked lentils along with their water to the meat mixture.
Cook for about 15 minutes, until the lentils and meat are almost done.
In a skillet, heat the remaining olive oil, sauté the garlic, add the chopped coriander, and cook for 1 minute.
Stir the garlic-coriander mixture into the lentils.
Add the Swiss chard and lemon juice, cook over low heat for 3 minutes, then remove from the heat.

Enjoy with roti or rice!