Main Dishes/ Starters

Bhuna Chicken 95

I saw this recipe from Masala hut online, made it once loved it and then adjusted it to our tastebuds, hence the name change to Bhuna Chicken 95 – courtesy of my husband.  Its a dry roast chicken and should be served as a starter with a salad, if serving as part of a main meal, then I would suggest serving with sweet potato mash and sweet corn kernels. Serve…

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Main Dishes

Chicken/Kuku Pilao

Pilao/Pilaf/Pilaff you spell it how you like! This is a dish of rice and meat, it is milder than a biryani, but with an unusualy aroma of spices.  Pilaos are made all over the world with chicken, lamb, beef or even vegetables.  I believe the first written recipe was by a Persian/Iranian!  As with any popular dishes, there are many ways in which pilao is made. My recipe is from…

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Main Dishes

Tagiatelle/Fettuccini Pasta with chicken in cream sauce

So finally mooching around on Facebook has paid off! I saw this recipe lurking on someone’s post and it looked so simple.  On impulse, I made it with trepidation for my family who are quite fond of Italian food and some class themselves as Pizza Express experts – like that’s Italian!  The trial went well, with feedback that mushrooms should be included with the chicken.  Sprinkle with parmesan cheese and chillie…

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Main Dishes

Tawa Chicken Roast

Tawa – is a griddle/frying pan/flat piece of metal with very low walls, sometimes convex, it is usually made of iron sheet or cast iron, but also comes in steel, aluminium and with non-stick coatings.  It is widely used in the East for making naans or chappatis. There are two kinds of tawa foods, one is boneless pieces of chicken/ lamb marinated in spices and then cooked on the tawa,…

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Main Dishes

Nihari

Nihari was a dish created for kings, nawabs and emperors but also served in huge vats to the workers in eras gone by. Rich in meat content, light on spices but very satisfying.  My first encounter was via our friend Mrs Ghauri, she sent a bowlfull for us to enjoy as a family.  We looked at it right and left up and down, not knowing how and what to eat…

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Snacks/ Starters

Chicken & Sweetcorn bake

This recipe is a cross between East and West brought to our palate by one of my mum’s friends in the UK.  Every 27th night of Ramadan, aunty would send her son to deliver this really huge baked chicken and sweetcorn tray.  My children would demolish half of it at iftaar (opening of fast) time and save the rest for sehri (beginning of fast) time. This tradition was carried on…

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Main Dishes

Afghani Charsi Lamb Karahi

Those of us living in the UK have seen many an influx of different races and creeds, each bringing into Britain their very own personal cuisine, always tried and tested by locals.  At present the Afghanis are making in-roads into the local restaurant scene with their very own specialities, some very similar to Pathan cuisine e.g Chapli kebabs. The one thing that has really taken off in London is the…

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Starters

Aloo Tikki Chana (Chole) Chaat

In Kenya we grew up eating ‘Chana Bateta’ the best ones were made by my friend Yasmin (Khoji) of Nakuru. Her channas were to die for, nothing like the ones us Punjabis make.  The added touch was curry patta, gram flower and raw mango.  She usually served them a with a sprinkling of Kenyan chevda or plain potato crisps. This recipe is a twist on chana bateta, and is Aloo…

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Starters

Nathiagali Taj Hotel Chicken

Those of you that have been to Nathiagali, Muree will have missed out, if you didn’t eat the fried chillie chicken and mash ki daal at the famous Taj Mahal Hotel – actually a restaurant. The chicken is deep fried and comes out coated with chillies, served with dollops of more fried coarse red chillie flakes.  Stop hyperventilating! the deep frying lowers the potency of the chillies. My scout Syed…

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Desserts

Tres leches (3 milks) cake

This is a basic sponge (without butter), of Latin American origin, steeped in three kinds of milk – evaporated, sweetened condensed and double cream. It has a light texture and is not soggy as no fats are used in the making. I have requested and enjoyed it in homes, at birthday parties and at restaurants but always in the USA.  In our home my daughter and daughter-in-law are master bakers…

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