Sumayya Usmani's Blog

So here’s a little escapism for you – I have been attending a prose fiction course since November, at the University of Glasgow. I was really looking forward to going to the campus and reliving the life I wish I’d lived – studying a subject that I loved, in an inspiring university – but alas, Covid crushed those plans and it’s been an online course, and will remain so until its end in March.

Nevertheless, I have learnt a lot – not only about writing prose fiction, but also about myself. I recently wrote the story below, in my class, in twenty minutes – it was about incorporating a book reference into the story with your character .

It also reminded me of my recipe for Karachi halva, which is very much based on Turkish delight. A sweet I grew up eating, and at the time, I wished I could be myself – do what I loved.

Read below, you’ll understand why….

Being me

I looked out the window of the headmistress’ office, if only to get away from all this noise. Their voices all linked together ‘Sally has to stay here, Sally needs discipline. Sally has no friends.’ The snow plough outside could hardly be heard over the sound of their voices. The man was pushing the white stuff from the driveway of this cold, gothic building. This place reminded me of scary movies. Would there be ghosts? I couldn’t bear the thought of being alone in a room, with dark endless ceilings and an icy breeze around my bed. I clutched onto my torn, milk-stained copy of The Chronicles of Narnia. The chatter was now all about my old school, and how Daddy had to go to New York and Mummy couldn’t handle me with my twin brothers.

As I looked down at my worn copy, I felt a twinge of excitement. This was an old building, with old curtains, and old furniture. Could there be places I could hide, escape and explore? Could there possibly be an old wardrobe that might lead me somewhere else, like it did Lucy Peversie? I felt a shiver down my spine and it wasn’t from the chill in the room.

‘Sally, there’s nothing to smile about’ said Mummy, jerking me out of my daydream, right into the middle of a conversation about my last exam results.

‘Sally, tell Mrs. Hardy why you failed your exams?’

My smile became a scowl.

‘I don’t want to, you can’t make me,’ I replied.

‘Sally, this is the sort of insolence that’s bought you here!’

‘Sorry, ma’am,’ I said, I stood up from my chair, brushed my dress to look neat.

‘Mrs. Hardly I failed my exams because I wrote an ‘Ode to Aslan’ in my Maths examination paper…and it was very good too! Do you want me to read it to you?’

‘Oh my goodness, Sally, behave yourself, apologise to Mrs. Hardy, I’m sure she doesn’t want to waste her time hearing your silly stories,’ Mummy said, in her mean voice.

Honestly, sometimes I felt like Mummy was the White Witch and Daddy was just like Mr. Tummnus, did what he was told, always afraid of her.

‘Actually, Mrs. Jadis, I’d like to hear Sally’s story,’ said Mrs. Hardy.

What? The wrinkled old woman wanted to hear me? Surely Mrs. Hardy didn’t enjoy children’s stories, or children for that matter.

‘Er, yes Mrs. Hardy, I can read it.’

I reached back to get the copy of my failed exam paper from my satchel but Mummy’s pale, icy glare made me rethink my actions quickly.

‘Sorry, Mrs. Hardy, I don’t think I have it here,’ I said, my hand moved back to clutch my book, and I sat down again.

‘Ah, another time maybe,’ said Mrs. Hardy, her look, slightly relieved.

I felt disheartened, it wasn’t often I was able to be myself. I wondered how Lucy would’ve handled rejection from her parents and teachers. Well, being rejected by your siblings probably felt the same, I thought.

I opened the copy of my book right to the page where Edmund scoffed up Turkish delight that the White Witch offered him, and I had an odd sense of familiarity. Was Mrs. Hardy just luring me into trouble? Maybe she was like the White Witch too, maybe listening to my story was her way to catch me out, and punish me later for making up stories? I mean, headmisteress’ are evil aren’t they? Especially at boarding school.

I felt that chill down my spine again, and this time it was because I was cold. I could be brave too, like Lucy in the snow, and there was no way I was going to be as stupid as Edmund.

Karachi Halva

I loved eating this as a child, growing up in Karachi. I’d daydream about being anything but a lawyer, being creative and loving my craft. Life had planned different things for me at the time, but I am pleased I got there in the end.

This sweet is based on Turkish delight – in fact they say that is was bought into the Indian sub-continent by the Arabs, when they came to conquer India – it was in the South, the coastal areas of Bhambore (not far from Karachi), where they invaded. Its no wonder this recipe settled in the big city of Karachi.

Preparation 20 minutes | Cooking 30–40 minutes | Makes 6–10

50g/1¾ oz/½ cup cornflour

(cornstarch)

590ml/20 fl oz/2½ cups

water

¼ tsp pink food colour gel

2 tbsp ghee, plus extra for

greasing

1½ tbsp chopped cashews

1 tbsp pumpkin seeds

300g/10½ oz/1½ cups caster

(superfine) sugar

3–4 cardamom pods, seeds

removed and ground

To decorate

1 tbsp dried rose petals

1 tbsp slivered pistachios

1 tbsp raisins

Place the cornflour in a bowl, add 355ml/12 fl oz/1½ cups water and mix

until smooth. Add the food colour, stir and mix well, then set aside

2. Grease a large plate with ghee and set aside.

3. Heat 1 tablespoon of the ghee in a wok-style pan over a medium heat,

add the cashews and pumpkin seeds and roast for 30 seconds, or until

golden brown. Set aside.

4. In the same pan, add the sugar and 235ml/8 fl oz/1 cup water and heat

over a medium heat to allow the sugar to dissolve. Slowly add the cornflour

mixture, stirring constantly.

5. Now keep the flame very low and keep stirring, the mixture will start

turning glossy and coming together. It will thicken slowly, but don’t stop

stirring otherwise lumps will form.

6. Now add the remaining ghee and the ground cardamom and mix well.

The mixture should be very thick by now. When the halva starts to leave sides

of the pan and becomes very shiny add the reserved nuts and seeds. Turn off

the heat and stir. The ghee should start coming to the surface. Transfer the

mixture to the greased plate and level it with the back of a spoon.

7. Allow to cool at least for 1 hour before cutting it into squares and

decorating with rose petals, pistachios and raisins.

The post A flavour of home and of dreams : A story and a recipe appeared first on Sumayya Usmani Author | Writer | Cook.

This recipe is my favourite, quick vegetarian biryani – honestly, it’s magical – make it part of your self-love Valentine’s meal! #ANDAZALOVE

—-

Preparation time: 10 minutes

Cooking time: 25-30 minutes 

Ingredients 

4-5 tbsp cooking olive oil

1 tbsp ghee

2 star anise

6 green cardamom

1 tsp cumin seeds

2 tbsp whole coriander seeds

1 bay leaf

1 inch cinnamon stick

1 small piece of mace

1 large red onion, sliced thinly

2 tbsp ginger garlic paste 

3 tomatoes, chopped finely

½ tsp turmeric

¾  tsp Kashmiri red chilli powder

3 carrots, peeled and cut into inch side chunks

400 g basmati rice, washed and soaked for 10 minutes before cooking 

Garnishes for steaming: 

½ bunch coriander leaves, finely chopped

Handful pan roasted cashew nuts 

½ tsp saffron, soaked for 10 minutes in hot water (about 4 tbsp hot water) 

15 mint leaves, whole

½ lemon, sliced into thin slices

4 green finger chillis, whole

1 tbsp ghee

Method:

Drain soaked rice, heat 500 ml water, once bubbling, add rice and boil for 4 minutes, until rice is half cooked. Strain in a colander and set aside.  Heat oil and ghee in a pan, add the star anise, green cardamom, cumin seeds, whole coriander seeds, bay leaf, cinnamon stick, mace and allow to release aroma (do not allow to burn). Add onions and brown until light brown.Next add ginger and garlic paste, cook until the raw smell leaves the pan.Now add the tomatoes, at this point here should be about 2 cups of liquid, lower heat and cover slightly and allow to cook until the oil separates from the curry. Add turmeric, salt and red chilli powder. There should now be about 1 cup of liquid remaining. Add carrots and cook until half cooked.Prepare the garnishes. Heat a small frying pan and roast the cashews until light brown on both sides. Keep aside. Turn heat to low and top evenly with par-cooked rice, top with roasted cashews, stick in the green chillis into the rice together with the lemon slices and mint leaves. Dot the ghee on top of the rice as well. Keeping heat on low, cover the pan with foil, seal and top with lid and let it cook in its steam for about 8-10 minutes. The key is that when you take off the foil, steam should rice to the top and the rice should be standing on end. Anything further and the rice will be overcooked. When ready, carefully stir the rice with the layers with a spoon and serve hot.

The post Carrot and coriander biryani appeared first on Sumayya Usmani Author | Writer | Cook.

Thanks for joining my newsletter, The Andaza List.

As promised, here are my top 3 secrets of Pakistani cooking:

1. BALANCED SPICING:

For that real rich, deep Pakistani flavour, the art of balancing spices is key. When using spices take time to think about what each spice brings to the dish – black pepper, dried chillis, bring heat, cinnamon – brings sweetness, turmeric and mustard seeds – earthiness, cumin and coriander, zest and smokiness. When you’re thinking about using spices, combine them with this in mind.

3. LAYER FLAVOUR:

The art of Pakistani cosine’s unique flavour lies in the technique of layering flavour. Not only begin the base of your dish with whole spices that are infused in the oil you cook in, but find a way to bring in ground spices in the middle of cooking, finish off the dish with a garnish of garam masala or other spice blends and also lots of fresh herbs, ginger, lemon juice – all these create that typical Pakistani layered flavour in your dishes.

3. MARINATING WITH BROWNED ONIONS:

One of the classic Pakistani meat (or vegetable) marinations has a paste of browned onions in it. This added not only that wonderful umami flavour, but it also makes the dish (usually roasted, barbecued dishes) deep, with an unidentifiable flavour that shouts Pakistani food!

I can’t wait to share more with you soon! Thank you for signing up to The ANDAZA LIST

Sumayya x

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My recollection of homemade ghee is one I will always cherish, My mother would collet fresh Buffalo milk cream that had been skimmed off raw boiled milk delivered daily and stored it at the back of the fridge -in anticipation of ghee-making day. The process though a simple one, the stages, aromas, and test of patience were as much a part of the recipe.

She would put the white congealed cream, thick from refrigeration, into a large pan, the fire turned on low. Slowly, at first, the cream melted into a pool of clear liquid. Starting to bubble at the sides, releasing rather intense aromas, a certain cocktail of melted butter and hay. From fresh field scents to a slightly animalistic one, hard coloured debris appeared on the surface, which was skimmed. At the bottom of the pan lay the milk solids, brown and unappetising. I know I am not selling it, but I promise you, it was so worth it. All the rather unpleasant aromas were soon replaced with that of butterscotch popcorn freshly tossed in melted butter – and that was it- homemade ghee made with a labour of love.

I’m sharing with you the way I began making it when I moved to the U.K, using organic, unsalted butter – grass-fed (if possible), making it closer to what I was used to. It takes much less time than the one we make in Pakistan, but – it will still change your life.

I think the best part about ghee is that it’s so indulgent, yet so pure – it’s nurturing in the flavour it gives to food. No only does it have the attributes of being anti-inflammatory, but its known to be good for boosting your immunity. Used for centuries in Ayeruvedic and Unani medicine – it’s got a high concentration of butyrate, which has recently been found to help the fight against Covid. Clearly, ghee is high in fat, so I wouldn’t go crazy using it, and in my opinion, a little goes a long way.

Don’t forget, ghee is also a beauty product – its a good hair and skin conditioner and moisturiser, its great for cuticles, and I could go on – but I do need to share the recipe now! As a bonus I am also adding my recipe for rose ghee and turmeric ghee – infused ghee double the power! Rose oil is rejuvenating and anti-aging, turmeric is anti-inflamatory and restorative. I hope you enjoy making these.

Basic ghee recipe:

. 250 g packet of organic, unsalted, grass-fed butter

Method:

. Heat the unsalted butter in a saucepan over a low heat until it’s melted.

. It’ll come to it’s first boil – this will bubble, and cloud of scum will rise. Don’t skim yet.

. After a few minutes, bubbling will subside. It will be replaced by popping bubbles. This is your second boil, keep that heat low, otherwise you risk burning the melted butter. At this stage begin skimming the top until all scum on top is clear. Once the popping stops, turn off heat. At the bottom of your pan you’ll see dark brown milk solid sediments, don’t mix them in.

. Let the ghee lie in the pan to cool slightly and then pour through a metal sieve or a muslin to catch sediments, into a sterilised jar, if you just want plain ghee. Cool completely before closing the lid. Keep at room temperature and use in 10–15 days, or keeps up to 3 weeks in the fridge.

. If you want to infuse it, see below.

Rose ghee:

. Make ghee as above. Once it is ready, turn heat to the lowest setting. Add 2 handfuls of dried organic food grade rose petals, ensure that they are clean.

. Stir, and stay with them. You don’t want to burn the petals but you do need to extract the rose oil into the ghee, this take about 10-15 minutes. Once that time has passed, turn off the low heat. Keep the petals in the pan for 30 minutes. If it is cold and the ghee solidifies, heat it very gently until it is liquid again. Then pour through a metal sieve or muslin (which I prefer, as you can squeeze out extra ghee and rose oil), into a sterilised jar. I sometime sprinkle a few rose petals on top for effect. Keep as above for regular ghee.

Turmeric ghee:

. Make ghee as above. Grate 1 inch of fresh turmeric into a sterilised jar, no need to peel Pour warm to hot ghee through a metal sieve or muslin cloth into the jar. Stir. Don’t cover until cool. Use and store as above.

I don’t cook the turmeric through as I don’t want to cook out the potency of it, the warm to hot ghee releases all the goodness into the ghee. If you can’t find fresh turmeric root, I suggested using 2-3 tsp of organic turmeric powder in the just made ghee – again, don’t cook it.

Enjoy, and let me know how you get on. If you make my ghee, all I ask is do please give me credit on social media for the use of my free recipes, much appreciated x

The post My basic ghee recipe – plus rose ghee and turmeric ghee appeared first on Sumayya Usmani Author | Writer | Cook.

Try this very humble recipe inspired by the delicious spinach and fenugreek eaten in Pakistani Punjab – traditionally topped with freshly made Buffalo milk butter and mopped up with corn or maize flat bread.

In Britain, I also add Cavelo Nero to it, so try my recipe below with, or with it (just increase the spinach if you take a kale out). This is not to be confused with ‘sarson ka saag’ which is made traditionally with mustard greens, which too is eaten with butter and corn flatbreads!

Preparation time: 15 minutes

Cooking time: 10 minutes 

Ingredients:

250 gram Cavelo Nero or curly kale, washed, stems removed, chopped finely 

500 gram spinach, washed, chopped finely

5 tbsp light cooking olive oil 

1 tsp cumin seeds

1 tsp brown mustard seeds 

2 dried hot red chillis 

1 medium red onion, sliced

2 cloves garlic, chopped very finely

1 inch ginger, peeled and grated 

½ tsp ground turmeric

½ tsp crushed coriander seeds, in a mortar and pestle

1 tbsp dried methi (fenugreek leaves)

1 tbsp coriander leaves, chopped roughly

½ lemon

Method:

Steam both the spinach and kale/Cavelo Nero together, until wilted, blitz in a blender until smooth.Heat oil in shallow pan on medium heat, once hot, add cumin, mustard seeds and dry red chilli. Stir until seeds pop, about 30 seconds. Add ginger, garlic and onions.Stir fry for about 4-5 minutes or until the onions turn light brown around the edges. Add turmeric, crushed coriander seeds and the spinach and kale/Cavelo Nero and stir through.Add the dried methi leaves and turn heat low, simmer for about 2-3 minutes with a lid.To finish, add coriander leaves and juice of one lemon, stir and serve.

The post Methi Palak Kale appeared first on Sumayya Usmani Author | Writer | Cook.

Courses at Seasoned Cookery School, Derbyshire, England 

Several times a year I have the pleasure of travelling down to the Midlands to teach at Seasoned Cookery School on the Catton Estate in South Derbyshire.  The cookery school is set in an idyllic location, in the old stables of a privately run stately home.  The kitchens are light, airy & the magical kitchen fairies add a sparkle to every day.

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The classes I teach are:  Curried & Accompaniments (link to https://www.seasonedcourses.com/curries-and-accompaniments)On the menu are popular recipes giving you the foundations of cooking with spice across a range of different food groups.  From a fragrant and delicious Aubergine & Tomato borani, to a rich and tasty Beef and Ginger karhai you will learn the art of stir fry ‘bhuna’ how to toast & select your spices alongside making Indian chutneys, breads and Dahl.  Check out Seasoned Cookery School’s web page for more info & to book.The second class I teach is ‘Curry paste & Spice blends’ (link to https://www.seasonedcourses.com/curry-pastes-spice-blends)This is a day aiming to teach you how to select, roast & grind your spices and make delicious and versatile curry pastes that you can use across a range of dishes.We will be cooking chapli beef kebabs & naan breads to enjoy for lunch.  Then cooking a feast of Tandoori chicken, Masala Sabzi vegetable curry and Himalayan spicy scrambled eggs.  Every participant will take home their own garam masala and masala paste to use again at home.I hope to join you there.  Please contact the team at Seasoned Cookery School for more info.  These courses also make super Christmas & Birthday presents so if you fancy one then perhaps let a loved one know & you may be the lucky recipient of a Seasoned Cookery School voucher this Christmas!

The post Cookery courses at Seasoned Cookery School, Derbyshire, England appeared first on Sumayya Usmani Author | Writer | Cook.

Courses at Seasoned Cookery School, Derbyshire, England 
 
Several times a year I have the pleasure of travelling down to the Midlands to teach at Seasoned Cookery School on the Catton Estate in South Derbyshire.  The cookery school is set in an idyllic location, in the old stables of a privately run stately home.  The kitchens are light, airy & the magical kitchen fairies add a sparkle to every day.

The classes I teach are:  Curried & Accompaniments (link to https://www.seasonedcourses.com/curries-and-accompaniments)
On the menu are popular recipes giving you the foundations of cooking with spice across a range of different food groups.  From a fragrant and delicious Aubergine & Tomato borani, to a rich and tasty Beef and Ginger karhai you will learn the art of stir fry ‘bhuna’ how to toast & select your spices alongside making Indian chutneys, breads and Dahl.  Check out Seasoned Cookery School’s web page for more info & to book.

The second class I teach is ‘Curry paste & Spice blends’ (link to https://www.seasonedcourses.com/curry-pastes-spice-blends)
This is a day aiming to teach you how to select, roast & grind your spices and make delicious and versatile curry pastes that you can use across a range of dishes.
We will be cooking chapli beef kebabs & naan breads to enjoy for lunch.  Then cooking a feast of Tandoori chicken, Masala Sabzi vegetable curry and Himalayan spicy scrambled eggs.  Every participant will take home their own garam masala and masala paste to use again at home.


I hope to join you there.  Please contact the team at Seasoned Cookery School for more info.  These courses also make super Christmas & Birthday presents so if you fancy one then perhaps let a loved one know & you may be the lucky recipient of a Seasoned Cookery School voucher this Christmas!

The post Cookery courses at Seasoned Cookery School, Derbyshire, England  appeared first on Sumayya Usmani.

Grilled Delights – Healthy, barbeque or  grilled dishes

Now in the third week of Ramadan, I am sure you all  know of my exciting collaboration with Asda, where I have created three bespoke menus , and you must be curious to know what I have in store for my last menu. We have covered the platters and the one pot wonders but here is something for all the health-conscious out there who are looking for something quick, which can just be put into the oven. Whether you are looking for something vegetarian, chicken based or fish – I have a recipe to suit your needs and remember all the recipes are made from ingredients available at Asda.

Sindhi style fish with pomegranate chutney

Serves: 4

Cooking time: 25-40 minutes

Ingredients:

For the fish:

1 tbsp coriander (cilantro) seeds

2 tsp fennel seeds

½ tsp ajwain (carom seeds)

1 bay leaf

½ tsp cumin seeds

1cm/½-inch cinnamon stick

1 tsp salt

2 Asda Grower’s Selection Garlic cloves

2 red chillies, deseeded

1 tsp ground turmeric

1 tsp chilli powder

juice of 1 lime

2 tbsp rice flour

2 tbsp water

1 mackerel, gutted

50ml/2 fl oz/scant ¼ cup vegetable oil, for frying

For the pomegranate and raspberry chutney:

1 punnet of raspberries

½ pomegranate, deseeded

½ tsp freshly ground

black peppercorns

½ tsp chaat masala

½ tsp dry-roasted cumin seeds

juice of ½ lime

Method:

To prepare the fish: Grind the coriander seeds, fennel seeds, bay leaf, cumin seeds and cinnamon together in a spice grinder until finely ground. Add about 2 teaspoons of this spice blend to a mortar and pestle with the salt, garlic, red chillies, turmeric and chilli powder and grind into a fine paste while adding lime juice to moisten. Add oil and mix.Add the rice flour and the water and mix together into a thick paste. Add to the spice paste.Rub the cleaned fish all over with the spice paste, until evenly coated. Place in a baking dish.Heat the grill until hot, place the fish under the grill for 7-10 minutes (depending on the size of fish) and cook each side until done.While the fish is cooking make the chutney. Put the raspberries and pomegranate into a bowl and crush them using the back of a fork until mushy and the juice from the pomegranate mixes with the crushed raspberries. Add the spices, salt, and lime juice, and stir.When serving, drizzle the chutney over the fish and serve hot, with fresh coriander to top if desired.

Paneer Kashmiri chilli tikkas

Serves: 4

Cooking time: 45-50 minutes

Ingredients:

200g Greek yogurt (full fat)

1 tsp grated Asda Grower’s Selection ginger and Asda Grower’s Selection garlic each

1 tsp Kashmiri red chilli powder

¼ tsp ajwain (carom seeds)

¼ tsp turmeric

½ tsp Chaat masala

¼ tsp garam masala

1 tbsp tomato puree

Juice of half a lemon

Salt to taste

200 grams firm paneer, cut into bitesize chunks

1-2 Romano peppers, cut into to small squares

4 shallots, peeled, cut into twos

1 tbsp KTC Vegetable Oil

Half a lemon

1 tsp Chaat masala

Method:

Make the marinade by combining the first ten ingredients in a bowl and add the paneer chunks to it. Then add the vegetables to this.In the meantime, soak bamboo skewers in water so they don’t burn.After marinating for 30 minutes, alternate a piece of shallot, with paneer and then the peppers. Fill as many skewers as possible.Brush the tikkas with oil and grill on an oiled griddle pan, barbeque or cook under a grill, until they are brown and soft for about 10-12 minutes (keep turning to ensure even cooking).To serve, garnish with a squeeze of lemon and sprinkling of Chaat masala

Saffron rosemary malai chicken tikkas 

Serves: 4

Cooking time: 70-75 minutes

Ingredients:

4 chicken breasts cut into bite-size pieces

150g Greek yoghurt, full fat

1 tbsp double cream

1-2 pinches of saffron soaked in hot milk for 15 minutes

2 large sprigs of rosemary, chopped

Salt to taste

1 tbsp dry roasted ground coriander

1 ½ tsp dry roasted ground cumin

¼ tsp garam masala

1 -2 tsp red chilli flakes

Salt to taste

1-2 tbsp KTC Vegetable Oil

Method:

Mix all the spices with the hung yoghurt and marinate the mini fillets and keep for about 30 minutes to 6 hours depending on how much time you have.Put the chicken on the skewers (if using bamboo, ensure you soak them in advance) and cook on a hot griddle or barbeque for 7-10 minutes, rotating to ensure even cooking.Serve hot with a beetroot, cucumber and/or red onion salad and a chutney.

#RamadanwithAsda #Asda

T’s & C’s: selected stores, Subject to availability

The post Asda collaboration – Final menu: Grilled Ramadan favourites appeared first on Sumayya Usmani Author | Writer | Cook.

Grilled Delights – Healthy, barbeque or  grilled dishes

Now in the third week of Ramadan, I am sure you all  know of my exciting collaboration with Asda, where I have created three bespoke menus , and you must be curious to know what I have in store for my last menu. We have covered the platters and the one pot wonders but here is something for all the health-conscious out there who are looking for something quick, which can just be put into the oven. Whether you are looking for something vegetarian, chicken based or fish – I have a recipe to suit your needs and remember all the recipes are made from ingredients available at Asda.

 

Sindhi style fish with pomegranate chutney

Serves: 4

Cooking time: 25-40 minutes

Ingredients:

For the fish:

1 tbsp coriander (cilantro) seeds

2 tsp fennel seeds

½ tsp ajwain (carom seeds)

1 bay leaf

½ tsp cumin seeds

1cm/½-inch cinnamon stick

1 tsp salt

2 Asda Grower’s Selection Garlic cloves

2 red chillies, deseeded

1 tsp ground turmeric

1 tsp chilli powder

juice of 1 lime

2 tbsp rice flour

2 tbsp water

1 mackerel, gutted

50ml/2 fl oz/scant ¼ cup vegetable oil, for frying

 

For the pomegranate and raspberry chutney:

1 punnet of raspberries

½ pomegranate, deseeded

½ tsp freshly ground

black peppercorns

½ tsp chaat masala

½ tsp dry-roasted cumin seeds

juice of ½ lime

 

Method:

 

To prepare the fish: Grind the coriander seeds, fennel seeds, bay leaf, cumin seeds and cinnamon together in a spice grinder until finely ground. Add about 2 teaspoons of this spice blend to a mortar and pestle with the salt, garlic, red chillies, turmeric and chilli powder and grind into a fine paste while adding lime juice to moisten. Add oil and mix.
Add the rice flour and the water and mix together into a thick paste. Add to the spice paste.
Rub the cleaned fish all over with the spice paste, until evenly coated. Place in a baking dish.
Heat the grill until hot, place the fish under the grill for 7-10 minutes (depending on the size of fish) and cook each side until done.
While the fish is cooking make the chutney. Put the raspberries and pomegranate into a bowl and crush them using the back of a fork until mushy and the juice from the pomegranate mixes with the crushed raspberries. Add the spices, salt, and lime juice, and stir.
When serving, drizzle the chutney over the fish and serve hot, with fresh coriander to top if desired.

 

Paneer Kashmiri chilli tikkas

Serves: 4

Cooking time: 45-50 minutes

Ingredients:

200g Greek yogurt (full fat)

1 tsp grated Asda Grower’s Selection ginger and Asda Grower’s Selection garlic each

1 tsp Kashmiri red chilli powder

¼ tsp ajwain (carom seeds)

¼ tsp turmeric

½ tsp Chaat masala

¼ tsp garam masala

1 tbsp tomato puree

Juice of half a lemon

Salt to taste

200 grams firm paneer, cut into bitesize chunks

1-2 Romano peppers, cut into to small squares

4 shallots, peeled, cut into twos

1 tbsp KTC Vegetable Oil

Half a lemon

1 tsp Chaat masala

 

Method:

Make the marinade by combining the first ten ingredients in a bowl and add the paneer chunks to it. Then add the vegetables to this.
In the meantime, soak bamboo skewers in water so they don’t burn.
After marinating for 30 minutes, alternate a piece of shallot, with paneer and then the peppers. Fill as many skewers as possible.
Brush the tikkas with oil and grill on an oiled griddle pan, barbeque or cook under a grill, until they are brown and soft for about 10-12 minutes (keep turning to ensure even cooking).
To serve, garnish with a squeeze of lemon and sprinkling of Chaat masala

 

 

Saffron rosemary malai chicken tikkas 

Serves: 4

Cooking time: 70-75 minutes

Ingredients:

4 chicken breasts cut into bite-size pieces

150g Greek yoghurt, full fat

1 tbsp double cream

1-2 pinches of saffron soaked in hot milk for 15 minutes

2 large sprigs of rosemary, chopped

Salt to taste

1 tbsp dry roasted ground coriander

1 ½ tsp dry roasted ground cumin

¼ tsp garam masala

1 -2 tsp red chilli flakes

Salt to taste

1-2 tbsp KTC Vegetable Oil

 

Method:

Mix all the spices with the hung yoghurt and marinate the mini fillets and keep for about 30 minutes to 6 hours depending on how much time you have.
Put the chicken on the skewers (if using bamboo, ensure you soak them in advance) and cook on a hot griddle or barbeque for 7-10 minutes, rotating to ensure even cooking.
Serve hot with a beetroot, cucumber and/or red onion salad and a chutney.

 

#RamadanwithAsda #Asda

 

T’s & C’s: selected stores, Subject to availability

 

The post Asda collaboration – Final menu: Grilled Ramadan favourites appeared first on Sumayya Usmani.

One Pot Wonders – Wholesome meals for family Iftars

 

Hello readers,  I know how difficult it is to balance work and home simultaneously during Ramadan. This is where my second menu in collaboration with Asda is the perfect meal and aptly called One Pot Wonders. These three dishes have an array of flavours with the variety of ingredients (all from Asda) – all you need is an hours’ time and one pot to cook in, cutting down on the prep time and washing up time. If you are looking for something traditional you could go for the Hara Masala Biryani or if you are in a mood for something more adventurous, you should try the Spicy Coconut milk and beef broth with crispy egg noodles.

Quick hara masala chicken biryani

Serves: 4-6

Cooking time: 30-40 minutes

Ingredients:

For the hara masala:

1 large bunch of Asda Grower’s Selection Coriander leaves

10–12 mint leaves

1 small green chilli, deseeded

½ tbsp brown sugar or jaggery

½ tsp ground turmeric

1 tsp dry-roasted cumin seeds

1 tsp salt

2 tbsp unsweetened desiccated (dry) coconut

juice of ½ lime

4 tbsp water

½ -inch Asda Grower’s Selection Ginger, peeled

2 Asda Grower’s Selection Garlic cloves, peeled

200 grams full fat Greek yoghurt

 

For the Biryani:

150 grams basmati rice, washed and soaked 1 hour before cooking

2 tbsp KTC Vegetable Oil

1 tbsp KTC Ghee

1 star anise

1 black cardamom

5 cloves

4 green cardamoms

1 tsp coriander seeds

1 large red onion, sliced finely

200g chicken thighs or breast, cut into small chunks

1 tomato chopped

200g Natural Bio Yoghurt

2 pinches of saffron (soaked in hot milk/water for 15 minutes minimum to release colour/fragrance)

1 tbsp rosewater

 

 Method:

In a large saucepan over medium heat, add a mix of 2 tbsp ghee and ¼ cup of vegetable oil. Fry the chicken pieces until brown but not cooked through. Take chicken out but keep the pan with juices to cook the curry.
In a separate medium saucepan boil water with one of the cinnamon quills and 4 bruised cardamom pods and boil the drained rice until half done.
In the large saucepan (on medium heat), add ¼ cup of oil and 2 tbsp of ghee and fry the remaining whole garam masalas until they are fragrant but not burnt. Now add onions, brown. Add chopped tomatoes and fry until a bit cooked through and oil rises to the top. Next, add the green masala and cook until the oil rises on top as well. Add chicken and cook until done. Turn heat to low.
Once the curry is ready, take it off the heat and pour over the half-cooked rice and shove lemon slices and mint leaves here and there, pour the saffron milk and a tbsp of melted ghee and sprinkle the rosewater over the rice.
Cover the pan with a tight-fitting lid (we used a dough to seal the lid, you could place some foil and then the lid to create a seal). Place on a low heat on stove for 7-10 minutes.
To serve, give the rice a gentle stir to mix the curry with the rice, careful not to break the rice and dish out into a serving bowl with a sprinkling of coriander and mint leaves. Tuck in with an accompaniment of a cucumber and tomato raita.

Chana daal and black cardamom spiced pullao

Serves: 4 -6

Cooking time: 30-45 minutes

Ingredients:

2-3 tbsp ghee or oil

1 black cardamom

1 bay leaf

5 cloves

1 tsp black cumin seeds

1 tsp coriander seeds

1 tsp peppercorns

1-inch cinnamon stick

1 large red onion (thinly sliced)

1 tsp each grated Asda Grower’s Selection Ginger and crushed Asda Grower’s Selection Garlic

1 tsp red chilli powder

3 tbsp tomato puree

Salt to taste

6 ounces Suraj chana daal

400 grams basmati rice, washed and soaked, then drained

 

Method:

Soak the lentils in a bowl of water for at least 15 minutes. Then wash the lentils with a few changes of water and drain. Boil them in fresh salted water until the lentils are tender and cooked well. Put in a strainer to drain any excess water. Set aside.
In a pot add the ghee or oil, when the oil is heated, add the spices and let them splutter. Then add the onion, ginger and garlic; cook for 3-4 minutes until raw smell goes, stirring constantly. Lightly brown the onions.
Add the red chilli and salt, and tomato puree. Add the cooked lentils.
Turn heat low, cover with drained rice, mix. Top with enough water to lightly cover the rice, but not too much to over wet the rice. Cover pan with a lid, cook on low heat for 7-8 minutes or until rice is cooked and all the moisture is gone. Stir and serve immediately with a raita.

 

Spicy Coconut milk and beef broth, with crispy egg noodles and roasted peanuts

Serves: 4

Cooking time: 25-30 minutes

Ingredients:

2 tbsp groundnut oil or vegetable oil

2 tbsp red Thai curry paste

1 Asda Grower’s Selection Garlic clove, peeled and finely chopped or crushed

250g stir- fry vegetables, any seasonal

400g quick minute beef steak, cut into strips

2tbsp fish sauce

250g coconut milk

300ml hot vegetable stock

2 tsp sugar

Grated zest of 1 lime

1 lime, in quarters, to garnish

1 pack egg noodles, fried in oil until crispy, for garnish

1 red chilli, finely chopped, to garnish

Half bunch fresh Asda Grower’s Selection Coriander, finely chopped, to garnish

2 tbsp peanuts, dry roasted, crushed, for garnish

½ inch Asda Grower’s Ginger, cut into julienne, for garnish

 

Method:

Heat the oil in a large non-stick pot (with lid) and cook the beef with the curry paste, and garlic for 1-2 minutes until the strips are golden. Add the stir-fry vegetables and cook for 1-2 minutes.
Add the coconut milk and stock.  Stir gently.  Bring to the boil, reduce the heat, cover and cook for 2-3 minutes.  Add the fish sauce, sugar and lime zest.
Divide the broth between four bowls, and top with all the garnishes equally. Serve at once, hot.

 

#RamadanwithAsda #Asda

 

T’s & C’s: selected stores, Subject to availability

The post One pot wonders for Ramadan in collaboration with Asda appeared first on Sumayya Usmani.