Apple Glazed Pancakes

Ingredients:
For the Pancakes:
1 1/2 cups flour
2 tsp baking powder
2 tbsp sugar (optional)
3/4 tsp salt
1 1/2 cups milk
1 egg
2-3 tbsp oil

For the glazed apples:
2 tbsp of sugar
1 tbsp of butter
1/4 tsp cinnamon powder
4 tbsp of water
1 medium apple, peeled and chopped



1. Mix the dry ingredients together, add milk, oil and eggs.
2. Heat a skillet and scoop pancake batter with a large spoon to make individual pancakes.
3. In another pan, mix the sugar and butter together over medium heat, add water, cinnamon powder and apples. Allow to simmer on low heat until apples are tender.
4. Serve together with Maple or Pancake syrup. Enjoy!

Luv, Umm Ibraheem

Raishmi Kabab- Kababs with Onion and Tomatoes

Ingredients:
For the Kababs:
800 grams Ground Chicken
1 medium onion, chopped fine
1/2 of a medium tomato, chopped fine
3 cloves of garlic, chopped fine
1 inch peice of ginger, chopped fine
2 green chilli peppers, chopped fine
1 tsp curry powder
1/2 tsp of turmeric
1/4 tsp garam masala
1/2 tsp of curshed chilli peppers (optional)
2 tbsp of Shan's Tikka Boti Masala
1 egg
3 tbsp of bread crumbs (add more if neccessary)

For the Masala:
1 medium onion, finely sliced
1 medium tomato, chopped
1 inch peice of ginger, finely sliced
1 small  green chilli, finely sliced
2 tbsp of chopped corriander
a squeeze of fresh lemon
3 tbsp of oil
Method:

1. Mix all of the ingredients for the kababs and make little sausage rolls. Bake them in the oven for 20 minutes (lightly browned) at 350F.
2.  Saute the onions in the oil on high heat for five minutes. Add the tomatoes and cook for another three mintues. Add the kababs and turn to low heat for 10 minutes. Add the sliced ginger an cover for another 2 minutes. Turn off the heat, add the corriander, green chillies and squeeze of lemon. Mix and serve with naan bread. Enjoy!

Luv, Umm Ibraheem

Bharay Baigain- Spiced Eggplants

Ingredients:

8 small Indian eggplants (wash and make four slits in each)

1 medium onion, finely sliced

1 medium tomato, chopped

1 tsp curry powder

1/2 tsp turmeric

1 tsp paprika

1/2 tsp red chilli powder

1 tsp cumin powder

1/2 tsp of cumin seeds

4 tbsp of fresh lemon juice

3 tbsp of oil

Method:

1. Mix all the spices together with the lemon juice. With a spoon, fill all of the eggplant slits with the spice mixture. Allow to marinate for about 20 minutes.

2. Heat the oil and stir fry the onions until they are slightly brown, add in the tomato and cook on low heat for five minutes.

3. Turn the heat to a minimum and lay the eggplants over the onion and tomato. Cover and cook for about 15 minutes. Stir the mixture and cover until the eggplants are thoroughly cooked.

4. Serve with chilled yogurt and naan bread. Enjoy!

Luv, Umm Ibraheem

Aloo Methi- Fenugreek with Potatoes

 Ingredients:

3 bunches of Fenugreek, the leaves only (wash thoroughly)

1 large potato, diced

1 medium onion, finely sliced

1 medium tomato, diced

1 tsp curry powder

½ tsp red chilli powder

½ tsp turmeric

1 tsp cumin powder

1 tsp salt

3 tbsp oil

1.      1.  Heat the oil and stir fry the onions, until slightly pink.

2.      2.  Add the tomato and the spices. Allow to cook for 5-7 minutes on low heat.

3.      3. Add the fenugreek leaves. Allow to cook for another  10 minutes on low heat.

4.      4. Add the potato and cook on low heat until potatoes are tender.

5.      5. Serve warm with roti. Enjoy!

Luv, Umm Ibraheem

Carrot Pickle

The original recipe is from Umm Humza. This a great compliment to any dish. I used to crave this so much when I was expecting, it's a real kick for the tastebuds!

2lb carrots (cut julienne style)
1 can tomato paste
1/2 c of ketchup (more or less according to taste)
1/3 packets of "Shan Achar Ghosht Masala" ( you can find this at kishkis add more or less according to desired spice level)
1/4 c white vinegar
2 tbs olive oil
salt according to taste

For some extra kick:
2-3 long green chillies
2-3 unripe mangoes (those green, sour ones)
1 red onion sliced

Just mix everything together and refrigerate. The longer it sits the better it tastes. Don't be afraid to play around with the ingredient quantity to customize according to your taste. Keep it in the fridge and enjoy it with rice, roti, pasta...or just on its own. 


Luv, Umm Ibraheem

Southern Style Beef Stew

This dish can be made in the slow cooker or on the stove. Great comfort food on chilly days!

1/2 kilo of lean beef cubes
2-3 cloves of garlic, finely grate
2 tbsp of oil
1 tsp oregano
1 tsp basil
1 tsp curry powder
1 tsp crushed chillies
2-3 bay leafs
salt according to taste
2 medium carrots, sliced
1 sweet potato, cubed
1 medium red onion, cubed
1 cup of corn
1/2 cup of frozen peas
1 can of diced tomato with juice
2 cups of water
2 tsp of corn starch (made into slurry with water)

1.  In a separate pan, lightly fry the garlic in oil and then add all of the spices. Allow to cook for 2 mintues.
2. Add beef and stir fry until meat is browned. Put in pot big enough to hold the stew.
3. In the same pan, light stir fry one by one the onion, carrots and sweet potato. Pour into the pot.
4. Add the corn, peas, tomatoes and water to the pot. Allow to simmer on low heat for atleast 2 hours.
5. For the last 10 minutes, stir in the corn starch slurry and allow to cook for remaining time.
6. Serve as is or with bread. Enjoy!

Luv, Umm Ibraheem

Veggies with Hummus

Ingredients:
2 small cucumbers
1 medium carrot
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
2-3 cherry tomatoes
1 cup of prepared hummus

1. Cut all of the vegetables julienne style and arrange in a platter with hummus.

2. Enjoy!

Luv, Umm Ibraheem

Firecracker Shrimp Biryani

500g of small shrimps

½ c tamarind water

½ lemon

2tbsp of grated ginger and garlic

½ tsp of garam masala

½ tsp of cumin powder

½ tsp of paprika

½ tsp of crushed chillies

½ cup yogurt

¼ packet of Shan’s Bombay Biryani Masala

2 medium onions, sliced

¼ cup oil

1 medium tomato, chopped

1 cup of coarsely chopped mint and coriander leaves

2 cups of rice

1.     1.  Marinate the shrimp in tamarind water, lemon, ginger, garlic, garam masala, cumin powder, paprika, crushed chillies, yogurt and Biryani Masala. Set aside for atleast 20 minutes.

2.       2. Fry the onions until golden brown, drain from oil and set aside.

3.       3. In the same oil, cook the shrimp marinade. Cook the shrimp on high heat for no more than 7 minutes, until it’s pink. Take out the shrimp from the masala and set aside.

4.       4. Continue to cook the masala on medium heat, add the tomato. Cook until a paste like mixture is formed.

5.       5. Meanwhile, boil the rice until it’s almost cooked. Drain and divide in 2 parts.

6.       6. Layer as follows: rice, Masala mixture, fried onions, mint and coriander, and rice again. You can add orange food colouring on top if you like.

7.       7. Bake in oven or on the stove on low heat for 15 minutes.

8.       8. Uncover, and add the shrimp. Mix thoroughly.

9.       9. Enjoy with plain yogurt and/or salad!

Luv, Umm Ibraheem