Tandoori Fish with Lemon & Lime

Tandoori Fish with Lemon & Lime

Sea Bass (or any fish of your choice), marinated in Tandoori spice with lemon juice & melted butter and then baked  in oven with lemon & lime wedges. Yum!

Recipe:

Ingredients:

• 2 whole Sea bass (or any single serving size fish of your choice), cleaned, scaled and gutted
• 1 lime wedges (half moon shaped)
• 1 lemon wedges (half moon shaped)
• Juice of 1 large lemon
• 2 - 3 tbsp Tandoori Masala (any brand) 
• 2 tbsp melted butter
• Oil for greasing 
• Aluminium foil for wrapping the fishes

Method:

• Pre-heat oven at 200'C.
• Make diagonal slits on fishes, both sides.
• Add melted butter in juice of 1 lemon and mix in Tandoori Masala to make marinade
• Rub both sides of both fishes with the prepared marinade.
• Rub the marinade in the cavities of the fishes and also fill the slits you made on the fish with this spice.
• Wrap both fishes separately in greased aluminium foil (as shown in the video)
• Marinade for 30 - 60 mins (or more in fridge).
• Drizzle fishes lightly with oil (optional)
• Wrap both fishes loosely on top too with aluminium foil.
• Bake for 20-25 mins (or more depending on your oven) till done.
• Serve with mint & tamarind chutney / chips / salad of your choice.

~ Bon Appétit!

Daleem (Haleem)

Daleem (Haleem)

Arabic: دلیم‎‎, Urdu: دلیم‎, Persian: حلیم

Wonderfully yummy and spicy Daleem recipe by Flavour Essence! 

Daleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is originally an Arabic dish which is very popular in Middle East, Central Asia and Indian Subcontinent.

Recipe:

Ingredients:

• 500 grams boneless meat cubes (beef / mutton / chicken)
• 1/2 cup wheat
• 2 tbsp barley
• 2 tbsp white lentil
• 2 tbsp gram lentil
• 1.5 tbsp yellow lentil
• 1.5 tbsp red lentil
• 1.5 tbsp ginger garlic paste
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 2 tbsp red chili powder
• Salt, to taste
• 2 large pinches nutmeg & mace powder (jaifal javitri)
• ½ tsp black pepper powder
• ½ tsp white cumin powder
• ½ tsp turmeric powder
• ½ cup oil
• 3 medium onions, fine julienned
• Fine chopped green chilies, ginger, lemon wedges & chaat masala for serving

Method:

• Soak all the grains for 3-4 hours or overnight if you have time.
• Cook soaked grains on low-medium heat till tender.
• Fry onions, stirring constantly till uniformly golden brown.
• Separate half of the fried onions for garnishing and serving later on.
• In the pot with remaining onions, add ginger garlic paste and stir.
• Add boneless meat cubes and all the spices.
• Cook and stir-fry well for five minutes.
• Add plenty water (3-4) glasses and cook half covered till meat is very tender.
• Now separately start mashing meat and grains in their own pots till well mashed like paste as desired.
• Now add meat in grains pot, and mix and mash till well combined.
• Serve with Naan and condiments (crispy fried onions, fine chopped green chilies, ginger, lemon wedges & chaat masala).

Happy Cooking & Bon Appétit!

Chicken Tikka with Tamarind Chutney, Mint Raita & Puri Paratha

Chicken Tikka

with Tamarind Chutney, Mint Raita & Puri Paratha

Ingredients:

• 3-4 chicken quarters
• 3-4 tbsp oil for drizzling
• Marinade:
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder
• 1/2 tsp white pepper powder
• Juice of 2 large lemons
• 1/2 tsp black pepper powder
• 1 tsp Kashmiri chili powder / paprika (this chili powder is very mild in taste but impart a vibrant red colour to any dish)
• 1/2 tsp chaat masala powder
• Salt, to taste
• A pinch or two of orange food color
• 2 tbsp oil

Method:

• Pre-heat oven at 180'C.
• Make diagonal slits on chicken quarters.
• Combine all marinade ingredients and coat the chicken pieces well in this marinade using your hand.
• Leave for 2-3 hours so that meat is infused with spices.
• Arrange chicken pieces on an oiled rack over a baking tray.

• Drizzle with oil.
• Bake in pre-heated oven for 40-45 minutes. (Flip the side after 30 minutes during baking if using leg quarter.)

~ Serve. 

Spicy Mint & Tamarind Chutney

Ingredients:

• A handful of mint leaves
• A handful of parsley / coriander
• 4-5 green chilies
• 1 garlic clove
• 2 tbsp red chili flakes
• Salt, to taste
• 2-3 tbsp tamarind paste
• 1/4 cup water

Method:

• Mix all ingredients together and blend until smooth.

Mint Raita:

Ingredients:

• 1/2 cup yogurt
• A handful of mint leaves
• A handful of parsley / coriander
• 4-5 green chilies
• 1 garlic clove
• Salt, to taste
• 2 tbsp water

Method:

• Mix all ingredients together and blend until smooth.

Special Puri Paratha:

My puri paratha recipe with step-by-step pics:

http://flavour-essence.blogspot.co.uk/2016/04/special-puri-paratha.html

Chicken & Corn Soup

Chicken & Corn Soup

Winter is almost here and that means its Soup time! So here's this comforting, warming and delicious 'Chicken & Corn Soup' recipe by Flavour-Essence!

Serve it with prawn crackers or garlic / cheese bread and you can make your soup a complete meal.

Recipe

Ingredients:

• 2.5 cups water
•  ½ chicken breast fillet
• 1 chicken stock cube
• 1 tablespoon light soy sauce
• 1 teaspoon finely grated fresh ginger
• 1.5 tablespoon corn-flour
• 60 ml (1/4 cup) water
• 2 tablespoons creamed corn
• 2 tablespoon corn kernels, rinsed, drained
• ½ egg, whisked
• 1 teaspoon sesame oil
• 1 spring onion, green part finely chopped
• Salt & freshly ground black pepper, to taste

Method

• Place water, chicken and chicken stock cube in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a bowl. Set aside for 5 minutes to cool slightly. Finely shred.
• Add the soy sauce and ginger to the chicken stock.
• Make corn-flour slurry by combining corn-flour and water in a small bowl.
• Gradually stir the corn-flour mixture into the chicken stock.
• Cook, stirring occasionally, for 2 minutes or until soup thickens slightly.
• Add shredded chicken, creamed corn and corn and cook, stirring occasionally, for 3-4 minutes or until its boiling.
• Gradually pour in whisked egg into the soup, stirring constantly.
• Cook for 2 minutes or until white ribbons swirl though the soup.
• Add the sesame oil, black pepper and half the green shallot and stir to combine. Taste and season with salt and pepper if required.
• Ladle the soup among serving bowls and sprinkle with the remaining green shallot.

Serve hot.

Spicy Jalfrezi Pasta

Spicy Jalfrezi Pasta

Recipe:

Ingredients:

• 300 gms chicken cubes
• Salt, to taste
• ¼ tsp coriander powder
• 1 tsp red chili powder
• ½ tsp ginger powder
• ½ tsp garlic powder
• ½ tsp ground black pepper
• ½ tsp turmeric powder
• ½ tsp ground cumin
• ½ tsp white pepper powder
• ½ tsp garam masala
• ½ large onion, cubed
• 2-3 green chilies, fine chopped
• 1-2 green / red / yellow capsicums, cubed
• 2 medium tomatoes, cubed
• A handful of fresh chopped coriander leaves
• 2-3t tbsp oil
• 2-3 garlic cloves, chopped
• 1 tsp chili flakes
• ½ cup tomato puree + tomato sauce
• Boiled pasta – serving quantity for 2-3

Method:

• Marinate chicken for 30 minutes in all the ground / powdered spices and ½ of the ground garam masala.
• Heat oil in a wok and sauté garlic till it softens.
• Add marinated chicken cubes and fry till cooked through.
• Add tomato puree and red chili flakes and stir-fry for 1-2 minutes.
• Add green chilies and all the vegetables and stir-fry for a couple of minutes.
• Mix in boiled pasta and toss till well combined.
• Just before you dish it up, sprinkle with chopped coriander leaves.

¬ Bon Appétit!

Szechuan-Style Hot & Sour Chicken Soup

Szechuan-Style Hot & Sour Chicken Soup 

Adaptation of the classic Chinese version of Szechaun-style Hot & Sour Chicken Soup, a comfort and warming food for cold autumn and winter evenings.

Recipe:

Ingredients:

• 175 gm chicken strips (boneless)
• 1 tsp sesame oil
• 1 tbsp rice / white vinegar
• 2 tbsp water (for corn flour slurry)
• 2 tsp corn flour
• 2 cups water (for chicken stock)
• 1 chicken cube
• 1/2 cup chopped cabbage, carrots & spring onions
• 1/2 tsp chopped fresh parsley (optional)
• 1 tsp red chili flakes
• 1 tsp dark soy sauce
• 1/2 tsp red hot chili sauce
• 1/2 tsp fine chopped garlic & ginger
• 1 egg, beaten
• a dash of ground black pepper

Method:

• In a bowl coat chicken strips with sesame oil.
• In a second bowl, comine vinegar, 2tbsp water and corn flour to make a slurry.
• In a saucepan, combine the chicken stock cube, water, cabbage, carrot, ginger, garlic, soy sauce, crushed chilies and sesame oil coated chicken and bring to a boil on medium heat.
• Returning to the saucepan, increase the flame to medium-high until its boiling again.
• Now drizzle in the egg while stirring slowly to create long strands of egg.
• Stir in the corn flour slurry.
• Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes.
• Serve garnished with spring onions and parsley.

~ Enjoy! 

Chicken Patties / Chicken Puffs

 Chicken Patties / Chicken Puffs

Recipe

Ingredients:

• Puff Pastry sheet / block (bought from bakery / store)
• 300gm chicken, boiled, shredded
• 100mls double cream
• 1 large garlic clove, fine chopped
• 1tbsp butter
• Salt, black pepper & red chili powder, to taste
• 1 bell pepper, fine chopped
• 1 spring onion, fine chopped
• Egg / milk wash
• Two size round, crinkled pastry cutters
• Baking tray, lined with butter paper

Method:

• Pre-heat oven at 180’C.
• If you haven’t bought pre-rolled pastry sheet, then you would need to roll the block with a rolling pin till you reach desired thickness.
• Now using the larger pastry cutter, cut whole pastry sheet into even number of circles.
• Half of these circles will be used as base of patties. Place them on baking tray lined with butter paper and brush these with egg / milk wash.

• For remaining half of circles, take smaller pastry cutter and cut a hole. We have to use the circle left around this hole.

• Place this circle on round base of patties and brush it egg / milk wash.

• Prepare all the patties like this and place the baking tray in pre-heated oven for 15-20 mins (or more depending on your oven) till patties are golden and puffed up. You will see that the second hollow circle has risen to make a round wall on the puffed up base.
• Meanwhile prepare the filling.
• Sauté garlic in melted butter till transparent.

• Add chicken and spices and fry a little.

• Add chopped bell pepper & spring onions. Stir till vegetables are a bit tender.

Add cream. Mix well.

• Take the baking tray out with your nice golden puffed up patties and spoon the chicken mixture into the puff pastry bowls.
• Place the tray back into oven and bake for further 10-15 minutes.
• Serve hot, garnished with spring onion greens and with sauces of your choice.

~ Enjoy!

Chicken Chili Dry

Chicken Chili Dry

Recipe

Ingredients:

For Chicken Batter:

• 250 gms chicken, cut in long thin strips
• 2 tbsp fine white flour
• 2 tbsp corn flour
• Salt & pepper, to taste
• 1 egg
• 1tbsp ginger garlic paste
• Oil for deep frying

For Stir-fry:

• 1 tbsp oil
• 3 garlic cloves, fine chopped
• 1 inch piece of ginger, julienned
• ½ cup fine chopped celery
• 6-7 green chilies, julienned
• 1 green bell pepper / capsicum, julienned
• ½ cup spring onion pieces (white part)
• 1 tbsp chili sauce
• 1 tbsp dark soy sauce
• Salt & pepper, to taste
• 1 tbsp spoon corn flour mixed in 2tbsp water

Method:

• Marinate chicken in all batter ingredients for 15-30 minutes.
• Deep fry till golden brown and set aside.
• Heat oil in a wok and add garlic & ginger.
• Add chopped celery, green chilies, bell pepper and spring onions and stir-fry for 1 minute.
• Add chili sauce, dark soy sauce, salt & pepper and mix well.
• Pour in corn flour mixture and stir for few seconds till transparent.
• Stir in your fried chicken pieces till they’re well coated with sauce.
• Serve with fried rice or as an appetizer.

~ Bon Appétit!

Chicken Paneer Tikka (Chicken Cheese Kebabs) with Mint Chutney

Chicken Paneer Tikka (Chicken Cheese Kebabs) with Mint Chutney

Juicy & tender oven grilled chicken, cheese, bell peppers and onion cubes infused with tikka masala spices and served with golden fried potato chips and tangy homemade mint chutney.

Recipe

Chicken PaneerTikka (Chicken Cheese Kebabs)

Ingredients:

Marinade:

• 1/3 cup thick yogurt / hung curd
• 1 tsp ginger garlic paste
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• 1tsp cumin powder
• 1/4^th tsp garam masala powder
• 1 lemon juice
• 1 tsp Kashmiri chili powder (this chili powder is very mild in taste but impart a vibrant red colour to any dish)
• 1/4^th tsp chaat masala powder (optional)
• Salt, to taste

Tikka:

• 150 gms Paneer / Cheese (Cottage Cheese / Halloumi Cheese)
• Bell peppers, red, green and yellow
• 1 large onion
• 1 chicken breast
• Wooden / metal skewers

Method:

• Cut all vegetables, chicken and cheese into cubes. (I used Halloumi Cheese which has a high melting point and its ideal for frying or grilling. Simple hard cottage cheese available in Pakistan serves the same purpose).

• Combine all marinade spices and yogurt and marinade vegetables, cheese and chicken in it after gentle thorough mixing for 1-2 hours. The more time tikka ingredients are marinated, the more richly and evenly flavourful they are.

• Meanwhile soak wooden skewers in cold water for 20-30 minutes (this will prevent them from charring in oven). If you’re using metal skewers, simply grease them with oil / ghee.
• Preheat oven at 200’C.
• Line a baking tray with aluminium foil and spray this foil with cooking spray / grease it with oil / ghee.

• Skew marinated bell peppers, onions, chicken and cheese on skewer. Adapt any sequence, but keep cheese in between chicken and vegetables.
• Arrange the skewers on aluminium foil lines baking tray. Spray them with cooking spray or brush them gently with oil / ghee.

• Place this tray in the middle rack of the oven and bake for 10-15 minutes. Then take it out and turn the skewers over and brush this side too with oil / ghee and put the tray back in oven for a further 10-15 minutes of baking.

• I turned the grill mode on for last 5 minutes for desired level of charring.
• Serve with mint cutney / chips / lemon wedges.

Mint Chutney

Ingredients

• ½ cup mint leaves, separated from stems
• ¼ cup coriander leaves (Cilantro), separated from stems
• 1 red or green chili pepper chopped
• 3 tbsp of lemon/lime juice
• 2 tap of water and 1 tbsp of plain yogurt)
• Salt and pepper to taste

Method:

• Wash the greens in cold water, and pack the mint and coriander leaves into the measuring cups.
• Blend all of the ingredients together on medium speed in a blender; blend until the mixture has a smooth consistency.
• Pour the mixture into a bowl, and serve.

~Bon Appétit! 

Crispy Fried Chicken Fingers

Crispy Fried Chicken Fingers

Recipe

Ingredients:

For Marinade:

• Chicken breast cut into long strips / fingers
• ½ tsp salt                               
• ½ tsp pepper                  
• 1 tsp garlic powder

For Batter:

• ½ cup flour
• ½ cup corn-flour
• Salt, pepper & paprika, to taste
• ½ tsp baking powder
• Water, enough quantity to make a thick batter
• Oil, for deep frying

Method:

• Marinate chicken in marinade ingredients for 15-30 minutes (or longer if desired)
• Make chicken batter by mixing batter ingredients.
• Batter should be thick enough to coat chicken strips properly (you can test the consistency by dipping your finger in the mixture; it should cover your finger and drip a bit).
• Dip marinated chicken pieces in the batter and deep fry till golden.
• Enjoy these real crispy chicken fingers with steak cut fries and sauces of your choice.

Apple Crumble

Apple Crumble

Apple Crumble; with sweet warm apples spiced up with cinnamon and nutmeg and topped with crispy, buttery golden crumble. And when served with Vanilla custard... it's like Foodie heaven! 

Recipe

Ingredients:

For the filling

• 3 medium sized Bramley / Pink Lady / Granny Smith’s apples
• 2 tbsp golden caster sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cinnamon stick

For the crumble

• 175g plain flour
• 110g caster sugar
• 110g cold butter
• ½ tsp ground cinnamon

For the topping

• 1 tbsp rolled oats
• 1 tbsp demerara sugar
• Double cream, clotted cream or custard, to serve

Method:

• Preheat the oven to 180 ‘C.
• Peel, slice and core apples. Cut each slice into 1-1.5 inch pieces.

• In a pan add half cup water, apples and filling spices and cook on medium flame for 5-8 mins until apples are a bit tender.

• Now put this apple filling in a 23cm round baking / pie dish at least 5cm deep, or a 20cm square dish. 

• Put the flour and 110g sugar in a bowl with a good pinch of salt, ground cinnamon and nutmeg and slice in the butter.

• Rub it in with your fingertips until the mixture looks like moist breadcrumbs.
• Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).

• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle the oats and demerara over evenly, if you wish.

• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife.
• Leave to cool for 10 minutes before serving.

Serve with Vanilla Custard or Clotted Cream.

~ Enjoy!

Recipe adapted from BBC Food with a slight twist.

Lemon & Strawberry Buttercream Cupcakes

Lemon & Strawberry Buttercream Cupcakes

Recipe

Ingredients:

• 110g/4oz butter or margarine, softened at room temperature
• 110g/4oz caster sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 110g/4oz self-raising flour
• 1-2 tbsp milk
• For the buttercream icing:
• 140g/5oz butter, softened
• 280g/10oz icing sugar
• 1-2 tbsp milk
• Few drops yellow & pink food colouring
• 2 tbsp strawberry syrup
• 2 tbsp lemon juice
• Few drops lemon & strawberry essence essence

Method:

• Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
• In a mixing bowl add butter, sugar, eggs, vanilla extract, milk and flour. 

• Beat with an electric mixer until well combined and mixture is of dripping consistency adding more milk if needed.
• Spoon the mixture into the paper cases until they are half full.

• Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. 
• Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
• For the lemon & strawberry buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
• Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
• Divide this into two equal portions.
• In one portion add lemon juice, essence & yellow food color.
• In second portion, add strawberry syrup, essence and pink food color.
• Spoon the icings into separate piping bags with star nozzle.

• Pipe the icing over cupcakes using a spiraling motion onto the cup cakes in a large swirl.
• Sprinkle the cupcakes over with edible cake decorations of your choice.

• Serve with your evening tea or brunch!

~ Happy Baking!