#fauziaskitchenfun

*** 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

*** 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

*** 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

*** 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

*** 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

*** 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

*** 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

*** 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