Halal Recipes

Kitcheree (Yellow rice with Lentils)

2012-01-24T16:35:00.000Z

Ingredients:
1 – 1 ½ ltr water
1 cup oil dholl
2 cups rice
2 Tbsp coarse salt
2 cardamoms sticks
¼ tsp tumeric powder
Few slices of onions
3 Tbsp ghee

Method:
Allow dholl to soak for an hour
Wash throwing off loose skins
Bring water to boil
Add salt and spices then add the dholl and washed rice and bring to boil 15/ 20 min it must not be mushy. Drain and steam for 15 min in moderate oven. Before serving, brown onion slices in ghee and pour over kitchree, tossing rice lightly.

Battenberg Cake

2012-01-21T13:46:00.000Z

Ingredients
150g caster sugar
3 medium eggs, beaten
1 tsp vanilla extract
150g self-raising flour
2 tbsp milk
1 drop red food colouring
4 tbsp apricot jam
150g unsalted butter, softened
Marzipan
75g icing sugar, plus extra for rolling out
1 medium egg
1 tbsp lemon juice
175g ground almonds
1 medium egg yolk

Method
Preheat the oven to 180°C, gas mark 4. Butter a 20cm square cake tin and line the base with greased baking parchment. Divide the tin in half with a 30cm strip of foil folded into a double thickness

For the cake, beat together the butter, sugar, eggs, vanilla, flour and milk until smooth. Divide into 2. Use the tiniest dab of red food colouring to tint half the mixture pink. Spoon this into one side of the tin and spread level; fill the other side with the rest. Bake for 25–30 minutes. Cool for 5 minutes, then turn out onto a cooling rack.

Meanwhile make the marzipan. In a heatproof bowl over a pan of simmering water, whisk the sugars, egg and yolk for about 10 minutes until pale and thick. Take off the heat; mix in the lemon juice and ground almonds until smooth. Wrap and chill for 30 minutes

To assemble, lay one piece of cake on top of the other and trim to the same size. Cut in half lengthways to give 2 long strips of each colour. Warm the apricot jam and sieve. Lay a strip of pink cake on a board and brush the top and sides with jam; lay a plain strip next to it and do the same. Arrange the other 2 strips on top, colours reversed, and brush the jam all over. Roll the marzipan into a 20cm x 30 cm rectangle. Place the cake at one end of the rectangle and tightly wrap in the marzipan, patching any holes. Sit on the seam, slice and serve.

Beef Tikka

2012-01-16T13:35:00.000Z

Ingredients:
1 kg. cubes of beef
2 tbs. unripe papaya(ground)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tbs. yogurt
1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

Instructions:
Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours, preferably overnight.
Barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan

Serving: 2 to 3 persons

Cheesy Jalapeno Bites

2012-01-11T22:20:00.000Z

Ingredients:
300g pack corn tortillas
200ml pot reduced-fat crème fraîche
85g strong cheddar , grated
small handful jalapeño peppers , drained and finely chopped
20g pack chives , finely chopped
classic tomato salsa, to serve

Method:
Heat oven to 160C/140C fan/gas 3.
Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can't spring open.
Bake for 20-25 mins until crisp and golden. Cool.
Will keep in an airtight container for 2 days.

For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives.

Serve with tomato salsa for dipping.

Mint Chocolate Cheesecake

2012-01-04T12:14:00.000Z

Ingredients:
- 8oz digestive biscuits, crushed
- 4oz marg/butter
- 200g philidelphia cream cheese
- 250ml carton of double cream
- 4oz of icing sugar
- 2 large bars of mint chocolate (aero)
- Biscuit Base

Method:
1 melt the margarine in the microwave
2 add the biscuits into the margarine and make sure that its well mixed together.
3 Press into a 8-10” (depends on what size you have, how thick you like your cheesecake) Loose bottom tin

4 Mix the philidephia cheese and icing sugar together
5 Whip up the double cream using an electric whisk untill fluffy
6 Add the whipped cream to the philidelphia and mix together
7 Chop up the Chocolate you can have them as small as pieces as you want but make sure they are small enough to mix through the mixture and keep some to decorate the top
8 Add the Chocolate to the mixture and pour it over the biscuit base and smooth it, add the remaining chocolate pieces to the top
9 Chill in the fridge for at least an hour

Serve, optionally with a scoop of ice cream or a helping of whipped cream.

Lemon Rice

2011-12-21T22:46:00.000Z

Ingredients:

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method:

Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well. Lemon rice is ready to be served.

Potato wedges

2011-12-20T22:51:00.001Z

Ingredients
Dip:
½ tsp paprika
3 tbsp half-fat crème fraîche
1 tsp tomato purée
½ lime, juiced
2 spring onions, chopped
1 clove garlic, crushed
3cm piece cucumber, deseeded and finely chopped
Black pepper

3 medium baking potatoes (about 600g total), scrubbed
1-2 tbsp olive oil
2 tsp crushed garlic
2 tsp paprika
2 tsp ground cumin
1 tsp ground black pepper
1 tsp mixed dried herbs

Method
Preheat the oven to 200°C/gas mark 6. Cut each potato into 8 wedges. Drop into a pan of boiling water and cook for 8 minutes. Drain. Leave in the pan in a warm place.

Meanwhile, combine all the remaining ingredients (not those for the dip) in a bowl. When the potatoes are cool enough to handle, coat each of them in the spicy paste. Place on a baking sheet, skin side down.

Bake the potatoes for 25 minutes or until brown and crisp. Meanwhile, make the dip by mixing together all the ingredients. Serve the wedges hot with the dip.

BBQ Chicken Wings

2011-12-13T09:06:00.000Z

This is a recipe for Malaysian BBQ Chicken Wings
Ingredients:
10-12 chicken wings

For Marinate:
5 shallots (peeled and chopped into small pieces)
5 garlic (peeled and chopped into small pieces)
2 inches of ginger (peeled and chopped into small pieces)
1 teaspoon of dark soy sauce
5 teaspoon of soy sauce
3 dashes of white pepper powder
3 dashes of sesame oil
Sugar to taste
Salt to taste

Method:
Marinate the chicken wings for 12 hours.
Grill over fire, constantly turning them so they are evenly grilled.
Serve hot.

Source: rasamalaysia.com

Keema Aloo

2011-12-10T22:49:00.000Z

Ingredients
½ kg. minced lamb/beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions
Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Garlic Pizza Bread

2011-12-07T11:11:00.000Z

Ingredients:
300g White Bread Flour
1 sachet Easy Bake Yeast - 7g sachet
1 tsp Salt
1 tbsp Olive Oil
150 ml Warm Water
200g Unsalted Butter
1 Large Garlic Clove Crushed

Method:
Mix together the flour, yeast and salt. Stir in the olive oil and water, and bring together with your hands to a dough. Knead on a floured surface for 10 minutess, or until the dough is smooth.

Put the dough bowl and cover with a damp tea towel. Set aside in a warm place for 60 minutes or until the dough is doubled in volume.

Meanwhile, season the butter with salt and mix in the garilc clove. Refrigerate until ready to use.
Knock back the dough and divide into 8 pieces. Roll into balls and then roll out thinly to a diameter of about 20 cm. To do this, use a floured rolling pin and keep turning the dough and rolling. Do not turn the dough over.

Set out on a floured baking sheet or a floured tray. Cover with cling film or a tea towel and set aside for 30 minutes or so. Preheat the oven to 220 C/210 C fan / gas mark 6.

Dab the dough with butter all over, taking care to got near the edges, so that they don't dry out. Bake for 10 minutes until golden. Serve hot. The garlic bread can be made ahead and stored for a day. To re-heat wrap it in tin foil and bake at 180 C/17 C fan/gas mark 5 for 10 minutes.

Khaman Dhokla

2011-12-04T22:02:00.002Z

Ingredients

1 cup Besan (gram flour)1 cup Water
3 tbsp Lemon juice
3 tbsp Oil
1 tsp Eno Fruit salt
1/2 tsp Mustard seeds
2 tbsp Sugar (plus 1tsp for batter)
1/3 tsp Red chili powder (Daagh calls for2 finely sliced green chilies )
Curry leaves
Salt

Method

Mix togather besan, salt, 1 tbsp oil, 1 tbsp lemonjuice, red chili powder, sugar and water 1/2 cup or little less than that. The batter should not be runny, if so add little besan...should be kind of like idli batter
Heat up the pressure cooker with some water to steam the khaman or you could do as Daagh suggests, in a large vessel, take a glass of water and put a wire mesh upside down in the vessel. Make sure the top of the mesh is above water level
Grease a baking pan (you can also use cake pan).Now add Eno and mix well and pour this mixture right away in the greased plate/pan
Steam it for 20 minutes. To check if its done, insert a toothpick or knife and if it comes out clean its done
For tarka, heat remaining oil, add mustard seeds and curry leaves. Mix together remaining 1/2 cup water, sugar and lemon juice and pour into the tarka. Boil it
Take out dhokla and cut into pieces
Pour the tarka mixture over it
Garnish with corriander leaves and serve.....there you have it friends fluffy and soft khaman ever.

Chicken Wrap

2011-12-01T15:42:00.000Z

Serves: 6
Ingredients:

drizzle olive oil
1 tin sweetcorn, drained
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1/2 onion, chopped
chicken tikka sauce
a pinch of salt
3 pinches of pepper
ready cooked chicken
wrap / pitta bread

Method:
1 Put a splash of oil in a wok or frying pan. Add the vegetables and gently simmer until just soft. Add the chicken and then the tikka sauce and carry on cooking until it is piping hot and really soft.
2.Place the mixture on top of the wrap and fold OR slice the pitta bread and place the mixture in that.

Cream Cheese Sticks

2011-11-29T12:23:00.001Z

Ingredients:

1 cup of all-purpose flour
½ cup of softened butter
110 gm of cream cheese (room temperature)
a pinch of salt
1 egg, beaten lightly
sesame and cumin seeds

Method:

Pre-heat oven to 175°C (350°F)
Line a baking tray with parchment paper or foil
Grab a bowl and add: flour, butter, cream cheese, and salt. Combine these ingredients together by hand until you form a nice dough.
On a well-floured surface, roll the dough into about ¼ inch thickness.
Cut the dough into even strips (I used a regular knife to do this).
Gently lay the strips on the baking tray, and brush them lightly with the beaten egg.
Sprinkle sesame and cumin seeds on top.
Bake for 20 minutes.

Source: http://nadiamasood.com

Samosa Chaat

2011-11-28T14:38:00.001Z

Ingredients
For Samosa:
All purpose flour 2 cups
Carom seeds ½ tsp
Salt ½ tsp
Ghee 2 tbsp
Water to knead

For Samosa Fillings:
Potatoes 2 (boiled)
Green chilies 2 (chopped)
Coriander leaves 1 tbsp (chopped)
Red chili ½ tsp (crushed)
Chaat spice (chaat masala) ½ tsp
Salt ¼ tsp

For Chaat:
Samosas 2
Chickpeas ½ cup (boiled)
Yogurt ½ cup (beaten)
Chili powder ½ tsp
Chat spice ½ tsp
Onion 2 tbsp (chopped)
Mint chutney 2 tbsp
Tamarind chutney 4 tbsp
Sev 2 – 3 tbsp (chopped)

Method:

For Filling: Mash potatoes and mix with all the ingredients of samosa filling.

For Samsosa: In a bowl mix together all purpose flour, salt, carom seeds and ghee, knead with required water.

Cover and leave to rest for 30 minutes, make into balls, roll into a oblong. Cut from centre into two fill with potato stuffing, seal as shown.

Deep fry samosa on low flame till golden brown and crisp.

Remove and keep aside.

To Serve: In a plate put 2 samosas, press the samosas so that they break slightly, add the chickpeas and yogurt, sprinkle with chili powder and chaat spice.

Drizzle tamarind chutney, onion, mint chutney and garnish with sev.

Mango Lassi

2011-11-23T15:50:00.000Z

Ingredients:
1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)

Method:
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Makes about 2 cups.

Chapli Kebab

2011-11-17T11:19:00.000Z

Ingredients:
1 kg mutton or beef mince
3 green chillies finely chopped
1 bunch chopped coriander
2 table spoon original corn flour
2 spoon coriander seed (half crushed)
salt to taste
1 tea spoon dried pomegranate seed (Anar dana)
1 table spoon of ginger and garlic paste
1 tea spoon red chilli powder
3 diced tomatoes
2 diced onions
1 slightly beaten egg

Method:
Combine all the spices and ingredients along with mince.
Mix them well, make palm size cutlet.
Then take 5 table spoon of oil, pour it on frying pan.
Fry the kebabs on medium or low flame.
Each side of kebab should be cook for 3 to 4 minutes.
Serve the hot kebab with raita or green chutney.

Butter Chicken

2011-11-16T16:29:00.001Z

Ingredients:
Chicken 800 gms
Red Chilli Powder 1 tsp
Lemon Juice 1 tbsp
Salt to taste

Marinate:
Curd (Yogurt) 1 cup
Ginger paste 2 tbsps
Garlic paste 2 tbsps
Garam Masala powder ½
Red chilli powder 1 tsp
Lemon Juice 2 tbsps
Butter 2 tbsps
Mustard oil 2 tsps
Salt to taste

Butter sauce:

Whole garam masala coarsely 1 tbsp
Tomato puree 400 gms
Sugar / Honey 2 tbsps
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chili powder 1 tbsp
Garam masala powder ½ tsp
Fresh cream 1 cup
Chopped green chillies 1 tsp
Butter 50 gms
Salt to taste

Method:

Skin and clean the chicken.
Make incisions with sharp knife on breast and leg pieces.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Put yogurt in a dish. Add red chilli powder, salt, ginger – garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
Put the chicken onto a skewer and cook in a preheated oven (200 degrees Celsius) for 10- 12 minutes or until almost done.
Baste it with butter and cook for another 2 minutes.
Remove and keep aside.

Heat butter in a pan. Add coarsely garam masala. Let it crackle. Then add ginger – garlic paste and chopped green chillies. Cook for 2 minutes.
Add tomato puree red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add sugar or honey.
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
Serve hot with naan or paratha.

Carrot Sojee

2011-11-16T09:32:00.000Z

Ingredients:
2 cup grated carrots
2 cups milk
½ cup semolina
½ cup boiling water
½ - ¾ cup ghee
1 tin condensed milk
1 small tin Nestle cream
1 tsp crushed elachi
1 Tbsp sultanas

Method:
Place carrots and milk in a pot and put to boil until it thickens.

Do not allow it to dry out.

In a separate pot plce ghee, elechi, sultanas and semolina and braise until semolina changes colour to a light pink.

Add water and cook on low

Then add carrot mixture and cook well on low

If mixture is dry, add a little more milk

When almost done add Nestle cream and condensed milk.

Aloo Tikki

2011-11-15T18:28:00.001Z

Ingredients:
3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

Method:
Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly.
Divide the mixture into 10 equal portions and keep aside.
Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball.
Now taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd.
Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Indonesian Chilli Chicken

2011-11-15T15:31:00.000Z

Ingredients:
4 chicken breasts
2 teaspoons crushed garlic
2 teaspoons dry crushed red pepper
2 teaspoons chopped ginger
2 small onions, finely chopped
2 tablespoons oil
1 (400 ml) can coconut milk (or 1 can evaporated skim milk with coconut essence to taste)

Method:
1 Place garlic, chilli, ginger and onion in pan with oil and cook for 3 minutes or until fragrant.
2 Add chicken breasts turning to cover with spices and lighlty browned.
3 Pour coconut milk or evaporated milk over chicken and simmer until chicken is tender (approx. 15 minutes)
4 Serve with rice.

Lamingtons

2011-11-11T12:06:00.000Z

Ingredients:
1 cup butter
1 1/2 cup flour
¼ lb butter
2 eggs
1 ½ tsp bicarbonate of soda
1 Tbsp cream of tartar
½ - ¾ cup milk

Method:

Cream butter and sugar until fluffy. Add eggs one at a time. Sift the flour, cream of tartar and bicarbonate of soda together. Fold the milk and sifted ingredients into cake mixture. Pour the mixture in a pan or rectangular pan and bake for 30 minutes on 180C. remove from oven and cut into squares.

Syrup:
1 cup boiling water
2 oz butter
1 ½ cup icing sugar
½ tsp vanilla essence
2 tsp cocoa

Method:
Bring to boil until thick. Dip the squares in hot syrup and roll in coconut.

Marble Cake

2011-11-04T21:47:00.000Z

Ingredients:
180 grams Butter
1 tsp Vanilla essence
¾ cup Caster Sugar
1½ cup Flour
2 tsp Baking powder
½ cup Milk
few drops Pink food coloring
2 tbsp Cocoa
1 tbsp Milk
1 thin slab (optional) Dark chocolate
2 Eggs

Method:
Lightly grease a cake pan and cover the base with grease paper. Beat butter, essence and caster sugar in small bowl with electric mixture until it is light and fluffy. Add eggs one at a time, beating in well. Transfer mixture to a large clean bowl and fold in sifted flour and milk in 2 batches. Divide mixture in three bowls. Tint mixture in three bowls. Tint mixture pink in bowl 1, mix well. Stir in cocoa and extra milk in bowl 2 and mix well. Leave the third mixture plain. Drop spoonfuls of each mixture into prepared pan. Run a knife through cake mixture for a marble effect. If desired slip in a slab of dark bitter chocolate in the center so it melts while baking. Bake in a moderate oven about 40 minutes before turning onto a wire rack to cool.

Ras Malai

2011-11-01T21:50:00.000Z

Ingredients:
1 lt milk
1 cup sugar
Pinch Zafron
Bring to boil
Then lower the heat and keep on boiling.

1 cup milk powder
1 tsp ghee
1 egg beaten well
Method:
Mix above ingredients together and form in to dough
break small pieces form.
to dough in boil until all ball floats on top or until done.
Cut up some Badam and pista on top to decorate.
Cool and refrigerate, chilled well before serving.

Carrot Cake

2011-10-31T22:24:00.000Z

Ingredients:
2 ½ cups flour
1 ½ tsp bicarbonate of soda
1 tsp salt
1 ½ cups oil
2 cups grated carrots
½ cup chopped pecans
2 tsp baking powder
3 tsp cinnamon powder
1 ½ cups sugar
4 eggs
250g tinned pineapple drained
½ cup sultanas

Method:
- Preheat oven to 180 degrees. Grease and line large ring pan.
- Beat sugar, oil and eggs until well blended. Add carrots, nuts, pineapples and sultanas. Mix well.
- Sift flour, baking powder, bicarbonate of soda, cinnamon and salt.
- Gradually add this flour mixture.
- Batter will be thin. Pour into a prepared pan and bake for 45 minutes. Turn out and cool.
- Ice with whipped cream and decorate with chopped nuts

Red Pepper and Tomato Soup

2011-10-31T08:56:00.000Z

Serves 4
Ingredients:
4 large red peppers
4 garlic cloves, unpeeled
1tsp dried oregano
4tbsp olive oil
1 large red onion, peeled and chopped
6 large tomatoes, peeled
850ml (1½ pt) vegetable stock
1tsp sugar
Half a packet fresh basil leaves
2 small ciabatta loaves, baked according to packet instructions

Method:
1, Preheat the oven to 200°C (400°F, gas mark 6). Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.

2, Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins.

3, Slice the ciabatta into four and brush with the remaining olive oil. Chop the basil (keeping a few leaves for garnish) and sprinkle over the bread. Season and lightly grill. Whizz the soup in a food processor then reheat. Garnish with basil leaves and black pepper and serve with the toasts.