Recipes

Halal Potato Pizza recipe

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Potato pizza is a delicious and unique twist on the traditional pizza. It is a perfect way to enjoy the taste of pizza while incorporating the beloved potato into the mix. This pizza is a great option for vegetarians and meat-eaters alike, as it can be made with a variety of toppings to suit individual tastes. In this article, we will provide a step-by-step guide on how to make a delicious potato pizza from scratch. Whether you are an experienced cook or a novice in the kitchen, this recipe is easy to follow and will result in a mouth-watering pizza that is sure to impress.

INGREDIENTS

3 Potatoes grated
1 purple onion finely chopped
Mix together
Add 3 eggs , pinch of salt and mix well
Add 3 heaped tablespoons cornflour and mix

Pour oil in pan and load ¼ of mixture and fry on both sides.
Use a plate for each one after frying.

Chop spring onions
Peppers chopped
Grate 150g cheese
2 tablespoons mayonnaise or plain yoghurt
½ teaspoon crushed garlic and green chilli
Black pepper
Mix together

Slice 3 small tomatoes
Cheese slices

Now layer your potato cakes
Put 1st layer on baking pan – top with half spring onion mix – potato cake – top with sliced tomato and cheese slices – top with potato cake – spring onion mix – potato cake. Drizzle some cheese over.
Bake in oven 180 for 15 minutes

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halal Tandoori Chicken recipe

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The rich and diverse history of Islamic cuisine has given us a range of flavorful and aromatic dishes that are beloved all over the world. One such dish is Halal Tandoori Chicken, which has its roots in the kitchens of Mughal emperors and is now enjoyed by people from all cultures and backgrounds.

This dish is a highlight of our recipe, which is adapted to Islamic dietary laws and is perfect for anyone who wants to enjoy the spicy, aromatic, and juicy flavors of Tandoori chicken. One of the unique aspects of this recipe is that it incorporates elements of Mamluk cuisine, which was known for using spices and herbs to create complex and delicious flavors.

INGREDIENTS


2 Onions- one for braising one for wagaar.
2-3 Chillies (depends how hot you like it)
1 medium 🍅 tomatoe
50g tomato paste
Small bunch dhania (coriander) washed and some for garnish
Curry leaves
Whole spices
1 Elachi (cardomom) pod, bruised
1 clove
2 peppercorns
Piece Cinnamon stick
¼ teaspoon Whole jeera
2-3 pieces chicken fillet or bone chicken, cleaned washed
Add
1 teaspoon ginger and garlic
1 teaspoon garlic
1 teaspoon green chilli and dhania (coriander) paste
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon KASHMIRI chilli powder
1 teaspoon sultan blend
1 teaspoon dhania (coriander) Jerry powder
Pinch turmeric
Dash of Dry greens, Italian herbs, oreganum, mixed herbs
1 tablespoon lemon juice
2 tablespoon Amina Portuguese marinade
dhall (lentils)
½ cup oil dhal
½ cup pink split lentils
1.5 cups rice

METHOD


rice
Boil rice in water with rough salt till soft
dhall (lentils)
Boil dhall (lentils) In water with rough salt and turmeric till mushy, leave aside to cool. Then blend with with blender
meat
Marinate chicken with dry spices and lemon juice and marinade, leave aside for 30min.
2 teaspoon olive oil, braise one onion diced, with chillies and curry leaves Whole spices.
Add in marinated chicken and cook through

While chicken cooks blend tomatoes, sachet of 🍅 paste, some fresh Parsley and dhania (coriander) with stems and 3 tablespoon water.
Add this to chicken when cooked. Let simmer till reduced.

Once dhall (lentils) is cooled, blend till smooth consistency. Add to cooked meat and adjust salt or chilli powder to taste. Simmer for 10-15min.

Make wagaar with 3 teaspoon olive oil, braise small onion sliced chilli, garlic and curry leaves. Medium to high heat till browning
Add tablespoon butter and some whole jeera.
Throw over cooked dhal and simmer for a few minutes.

Serve with rice, papad ,salads or kachumbar.

Enjoy 😉

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halal Tandoori Chicken Delight recipe

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If you’re looking for a mouthwatering recipe that combines the flavors of Indian and Pakistani cuisine, then Halal Tandoori Chicken Delight is the dish for you. This dish is a perfect choice for anyone who loves spicy, aromatic, and flavorful food. The dish is made with juicy and succulent chicken marinated in a blend of spices and yogurt, and then cooked to perfection in a traditional clay oven or tandoor.

Tandoori chicken is a popular Indian and Pakistani dish that has gained popularity around the world due to its unique taste and texture. The traditional recipe is made with non-halal chicken, but with a few modifications, the recipe can be transformed into a delicious halal version that is perfect for anyone who follows Islamic dietary laws.

The key to making the perfect halal tandoori chicken is in the marinade. The marinade is made with a blend of spices and yogurt that not only adds flavor but also helps to tenderize the chicken. Once the chicken has marinated for a few hours, it’s ready to be cooked in a clay oven or on a grill.

The dish can be served with a side of naan bread, rice, or salad. It’s perfect for a family dinner or a gathering with friends. This dish is also a great option for anyone who loves to meal prep, as it can be made in large batches and stored in the fridge or freezer for later consumption.

Overall, the halal tandoori chicken delight recipe is a must-try for anyone who loves spicy, flavorful, and aromatic food. So why not give it a try and enjoy the delicious flavors of Indian and Pakistani cuisine from the comfort of your own home?

INGREDIENTS


1 Whole chicken, cut up into pieces…
1 teaspoon Paprika
1 teaspoon BBQ Tandoori Spice
½ teaspoon Tumeric powder
½ teaspoon Jiera powder
½ teaspoon Garlic & Ginger paste
¼ teaspoon Chillie Flakes
Salt to taste
4 teaspoon Lemon juice
¼ teaspoon Lemon Pepper Spice(optional),
5 teaspoon Oil
¼ Cup Plain Yogurt, add more yogurt make it thicker paste,
4 teaspoon Honey (optional)
*Keep some on the marinade for roasted potatoes!
Chicken falls off the bones so soft & moist

METHOD

METHOD

In a large glass bowl add the cleaned & cut chicken pieces. Then add in all the spices in a seperate bowl, add the yogurt & lemon juice & oil. Mix everything together. Add it too the chicken. Drizzle the honey on top.. Bake in oven 200 degrees for 35 minutes… *Drizzle 1 extra teaspoon oil*on the chicken just before baking in the oven.
Lovely with naan bread some yummy salad & chips on the side!!!Roasted potatoes for a crispy crunch.Great for braai (bbq)’s or in your airfryer the same marinade😊
Serves 5-6


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Vegetable Tofu Scramble Recipe

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Are you looking for a healthy and delicious breakfast recipe that is also vegan? Look no further than the Vegetable Tofu Scramble! This recipe is not only easy to make but also packed with nutrients and flavor. Tofu, a popular plant-based protein source, is combined with colorful vegetables and aromatic spices to create a filling and satisfying breakfast dish.

Whether you are a vegan, vegetarian, or simply looking to add more plant-based meals to your diet, the Vegetable Tofu Scramble is a fantastic choice. It’s a perfect way to start your day with a balanced meal that will provide you with the energy and nutrients you need to stay focused and alert.

In this article, we will walk you through the steps to create this delicious and nutritious dish. From selecting the best ingredients to cooking tips and serving suggestions, we’ll cover everything you need to know to make the perfect Vegetable Tofu Scramble. So, grab your apron and let’s get started!

INGREDIENTS


14 oz. firm or extra firm tofu ($1.99)
8 oz. mushrooms ($1.29)
2 Tbsp cooking oil ($0.08)
1/2 tsp garlic powder ($0.05)
1/4 tsp freshly cracked black pepper ($0.02)
1 cup frozen onions and peppers* ($0.35)
8 oz. frozen spinach* ($0.93)
2 Tbsp nutritional yeast ($0.42)
1/2 tsp salt ($0.02)
1/2 cup salsa ($0.50)

INSTRUCTIONS


If you have the opportunity, fully freeze and then thaw the tofu in the days before making the recipe. While this isn’t required, it does produce a better texture. When you’re ready to make the recipe, remove the tofu from the package and press or squeeze the excess moisture out of the tofu. You can use a tofu press, or place the tofu on a plate, top it with a cutting board, then place something heavy, like a pot, and wait about 15 minutes while the moisture is pressed out. When tofu has been frozen, it’s a bit more spongey, and I can squeeze or press most of it out just using my hands.
While the tofu is pressing, clean and slice the mushrooms. Thaw the frozen spinach, then squeeze out the excess water (I just squeeze it in my fist).
Add the cooking oil to a large skillet and place it over medium heat. When the skillet and oil are hot, tilt the skillet to coat the surface with oil. Crumble the tofu into the skillet, then sprinkle the garlic powder and pepper over top. Sauté the tofu for 2-3 minutes in the hot skillet. Don’t worry if it starts to stick, the moisture from the vegetables will loosen it from the bottom of the skillet.
Add the mushrooms and continue to sauté until the mushrooms have softened. Add the frozen bell peppers and onions and continue to sauté until they have heated through. Finally, add the thawed and squeezed spinach, and continue to sauté until heated through again.
Finally, season the skillet with nutritional yeast and salt. Toss until everything is well coated in nutritional yeast. Give it a taste, and adjust the salt if needed.
Serve the vegetable tofu scramble topped with a couple of spoonfuls of salsa, and enjoy!

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Peanut Tofu recipe

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Looking for a delicious and satisfying vegetarian or vegan meal? Look no further than this amazing Peanut Tofu recipe! With its perfect blend of salty and sweet, this dish is sure to satisfy your taste buds and leave you feeling full and satisfied. This recipe is easy to make and is packed with healthy ingredients like protein-rich tofu and nutrient-dense peanuts. Whether you’re a seasoned vegetarian or just looking for a new meatless dish to try, this Peanut Tofu recipe is the perfect choice. So, get ready to impress your taste buds and your friends with this amazing dish!

INGREDIENTS

For peanut sauce

1/2 cup natural peanut butter ($0.58)
2 Tbsp sriracha ($0.22)
2 Tbsp brown sugar ($0.08)
1 lime (2 Tbsp juice) ($0.50)
2 tsp soy sauce ($0.04)
2 cloves garlic, minced ($0.16)
1/2 cup vegetable broth ($0.07)
Tofu Stir Fry
14 oz. extra firm tofu* ($1.79)
1 Tbsp soy sauce ($0.06)
1 Tbsp toasted sesame oil ($0.06)
1 Tbsp cornstarch ($0.03)
2 Tbsp cooking oil, divided ($0.08)
16 oz. frozen stir fry vegetables ($2.25)
For Serving (optional)
3 cups cooked rice ($0.62)
1 handful cilantro ($0.20)

INSTRUCTIONS

Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.

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