Chicken and spinach samosas

Ingredients: 


For the dough:

• 450g plain flour
• ½ tsp. salt
• 6 tbsp. vegetable oil
• 6 tbsp. warm water

For the filling:

• 60ml vegetable oil
• 1 tsp. ground red chilli powder
• ½ tsp. cinnamon
• 4 tbsp. curry powder
• 450g ground chicken
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 2 tsp. minced fresh ginger
• 225g of canned cooked chickpeas, washed and drained
• 225g frozen spinach
• Salt and freshly ground black pepper
• Vegetable oil for frying
• Raita

Method:

1. Begin by preparing the dough. In a large mixing bowl combine flour, salt and oil and mix with your fingers until it resembles coarse bread crumbs. Add water and mix with both hands until fully combined and mixture holds as a ball. Turn out onto a clean flat surface and knead for 10 minutes until the dough becomes smooth. Flatten into a disc shape and set back in bowl and cover with plastic wrap to rest for 30 minutes while you prepare the filling.
2. Set a large, heavy-based pot over medium-high heat and add vegetable oil. Add spices and stir until just fragrant - this lightly toasts the spices and forms the spicy base of the filling mixture. Add ground chicken and saute until slightly coloured. Add onion, garlic, and ginger and sweat. Add chickpeas and spinach then simmer for 10 minutes until liquid has evaporated and all the flavours have come together. Season with salt and pepper. Set aside and allow to cool (you can pour it out onto a flat platter to speed up the cooling process.
3. Return to the dough and divide it up into 4 equal parts. Working with one piece at a time roll into a nice ball then using a rolling pin roll out into discs. Cut in half down the middle to form two half-circles. Working with one half at a time, rub a little water around the edges using your finger. Form a cone by folding along the straight edge overlapping the seam. Gently pinch at the fold to secure. Holding the cone in your hand fill with 2 tbsps of filling. Seal the top by bringing the edges together and crimping with your fingers or a fork. Do this with the rest to make 8 samosas. (Note: you can freeze them at this point if you wish).
4. Heat vegetable oil to 185°C in a large heavy-based pot. Fry the samosas in batches (so as to not to over-crowd the pot) until puffy and golden. Remove with a slotted spoon and drain on paper towels. Season with salt and serve with Raita.

                   

   Samosa - 200 gms                         

    

  Spices of Life: Simple & Delicious Recipes for Great Health

Read more ...

Chicken Nihari

Ingredients:

• 1/2 kg Beef
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Ginger paste
• 1 tsp Pepper
• 1tsp Chili powder
• 4 tbsp Oil
• 3 tbsp Flour
• Salt to taste

Spice mix:

• 2 tsp Fennel seeds
• 2 Small cardamom pods, seeds
• 2 Whole black cardamom pods
• 2 tsp Coriander seeds
• 1/2 tsp Whole black peppercorns
• 1/2 tsp Cumin seeds
• 10 Cloves
• 1 Cinnamon stick
• 1 Bay leaf
• 1/4 tsp Nutmeg
• Onion slices, coriander, ginger and green chilies for garnishing.

Method:

1. Take a heavy based pot and heat oil.
2. Fry the meat a little.
3. Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste.
4. Pour a little water.
5. Mix flour in half cup of water.
6. Add this mixture to the meat and boil it.
7. Grind all the spice mix until powdery fine.
8. Add this to the meat.
9. Add 3-4 cups of water cover and leave it to tenderize over very low heat.
10. It will take about 5 – 6 hours for chicken and more if using beef.
11. Fry some onion slices in oil until golden brown.
12. Garnish the Nihari with it.
13. Fresh coriander, ginger and green chilies can also be used for garnishing.

Shan - Nihari Curry Mix - 2 oz

Read more ...

Haleem

Ingredients:

• 200 gm Wheat (wash and soak overnight)
• 300 gm Mutton (boneless)
• Cooking oil
• 2 to 3 Onions (chopped)
• 2 Lime (wedges)
• 2 tsp Garam Masala
• Salt to taste
• For paste:
• 20 gm Green Chillies
• 2 inch Ginger (chopped)
• 6-8 Garlic (flakes)

Method: 

1. Clean and brine mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour.
2. Pressure cook the wheat (soaked overnight) and marinated meat for about 3/4 hour.
3. Mince and grind to a fine paste.
4. In a pan, heat oil, add onions and garam masala and fry until golden brown.
5. Add the fine paste (wheat and mutton) and keep stirring on slow flame, till the mixture leaves the sides of the pan.
6. Serve the recipe hot, with lime wedges.

                                   

      Shan Shahi Haleem - 13 oz    Shah's Deer Brand - Haleem Wheat - 1 lbs

                              

       Shan Haleem Masala Mix           Shan Easy Cook Haleem - 12 oz

Read more ...

Vegetarian Kebab - Lebanese Style Treat!

It is Lebanese style because the kebab filling is cooked with a Falafel mixture.

You really will not miss eating meat when you eat my vegetarian kebab wrapped up a lovely pitta with your favourite sauce.

My veggie kebab recipe is so very tasty that you must cook it to see how you can still have that lovely meaty kebab treat but without all the saturated fat that a meat kebab contains.

Taste the delicious spicy flavours for yourself and get cooking a Lebanese style vegetarian kebab.

Ingredients:

• Half Tin Chickpeas
• Half Tin Flageolet Beans
• 1 Heaped Tbsp Cumin Powder
• Large Sprinkle Dried Parsley
• 1/2 tsp Sea Salt
• Water
• Olive Oil
• 1/4 tsp Baking Powder
• 2 - 3 Small Cloves Garlic
• 2 Small Onions
• Sprinkle of Black Pepper
• 1 Tbsp Chickpea Flour

Method:

1. Blend the onion and garlic and place into a bowl.
2. Blend the pulses to a paste (it does not have to be a fine paste) then add to the onion and garlic, mix together along with the other ingredients apart from the chickpea flour.
3. Place in the fridge for 20 minutes.
   
   
4. Mix in the chickpea flour and pour into a hot oiled pan.
   
   
5. Let it fry for a few minutes then keep mixing it around until it looks like chunks of mince meat.
   
   
6. Keep stiring and frying the falafel mixture until it browns nicely.
   
   
7. Serve hot in a wholewheat pita and serve with chilli sauce, yogurt, salad or filling of your choice.
   
   
8. Enjoy Jeenas Kitchen Vegetarian Lebanese Style Kebab.

Read more ...

Spicy Egg Curry

It is made with a few splashes of olive oil so the curry itself is really quite healthy. It is lovely and spicy but if you want it a little milder just add less chili's. I hope you enjoy this spicy egg curry we certainly did!

Ingredients

• 3 Small Onions(Sliced)
• 2 Small Yellow Capsicums/Peppers(sliced)
• 2 Large Flat Mushrooms(halfed then sliced)
• approx 2 inch Fresh Ginger(chopped small)
• approx 2 Cloves Garlic(chopped small)
• 4 Birds Eye Red Chili's(de-seeded chopped)
• 1 Red Chili(de-seeded chopped small)
• approx 7 Cherry Tomato's(blended)
• Olive Oil
• Water
• 2 Boiled Eggs(freshly cooked,peeled and placed into cold water)

Spices

• 1 Tbsp Turmeric
• 1/2 Tbsp Coriander
• Small 1/2 Tbsp Cumin
• 1/4 Tbsp Garam Masala
• Large Pinch Dried Coriander Leaves
• Sprinkle Sea Salt and Black Pepper(optional)

Method:

1. In some olive oil fry your onions until browned.
   
   
2. Grind or blend your garlic and ginger into a paste(a little water may be needed) and add to your pan. Cook for a minute making sure to stir.
   
   
   
   
3. Add your chili's, all your spices and drizzle some more olive oil in.
   
   
   
   
   
4. After stiring for a minute add your cherry tomato's with a splash of water to loosen it all up.
   
   
5. Add your peppers/capsicums with the salt and black pepper(optional). Keep simmering for a minute or so then add your mushrooms - keep stiring.
   
   
   
   
6. Add a large pinch of dried coriander.
   
   
7. When your mushrooms start cooking add your eggs.
   
   
8. Simmer with a lid on (if possible) for a few minutes making sure the eggs are heated through turning them over once.
   
   
9. Enjoy Spicy Egg Curry Recipe!

Read more ...