Farmer's Pie

So my dearest friends... here's the much awaited recipe!  And it turned out every bit worth the effort and the hype! Interesting fact... did you know that a Shepherds pie is only called a Shepherds pie if cooked with Lamb? If you use beef it's a Cottage Pie! I used chicken.  Still figuring out what that'd be called! 

INGREDIENTS

500 gms mince
2 medium onions chopped
2 tbs butter
4 tbs flour
1 tsp crushed black pepper
1.5 tsp rosemary
1.5 tsp paprika
1/2 tsp garlic powder
1/8 tsp cinnamon powder
3 garlic cloves crushed
1 tbs ketchup
2 cups water
2 sachets instant yakhni
3 carrots chopped
1 cup peas

5-6 large potatoes peeled and cubed
1 tsp black pepper crushed
1/4 cup cream cheese
2 tbs butter
3 slices cheddar or mozeralla
1/4 cup milk
1 egg yolk

DIRECTIONS

1. Boil potatoes till tender. Drain and return them to pot.
2. Take oil in a pan. Add butter to it. Add onions and mince. Cook till meat has browned thoroughly.
3. Add flour to the meat. Cook fr 5 minutes till flour is fragrant. Add minced garlic and all spices.
4. Add water and instant yakhni and bring to a boil. Add carrots and cook till gravy is thick.
5. Remove from heat and add peas. 
6. Mash the potatoes in the pot. Add black pepper, salt and paprika. Add the cheeses and mash well. The mixture should be warm and not hot. Add yolk and milk. Mix using a whisk till light and fluffy.
7. Grease a baking dish. Press down the mince first.
8. Scoop out the mash and drop dollops all over the mince layer. Using a fork smooth out the layer.
9. Preheat oven to 210 C. Bake the pie for 40 minutes or until the top is golden and gravy us bubbling.

Hearty & Filling Vegetable soup

Soups are love! They are comforting and they love you right back! Of the many varieties this particular vegetable soup is one of our all time favorites. It's easy to concoct and is full of antioxidants. It's great for detox and for the calorie conscious! Personally I've lost up to 4 kgs in a month simply by replacing my lunch with this marvellous soup.

It can be made in bulk and stores well in refrigerator for up to a week.

INGREDIENTS 

3 spring onions with bulbs chopped 

1 can of mushrooms sliced

6 medium carrots sliced into circles 

1 large capsicum chopped into bite sized pieces

1/2 head if cabbage sliced 

5 sachets/cups of Instant Yakhni (chicken broth)

1 tbs white vinegar

2 tbs soya sauce

2 tsp freshly crushed black pepper

1/2 tsp red chili powder

2 tbs olive or coconut oil

DIRECTIONS 

1. Saute onions in the oil.

2. Add mushrooms and cook till soft.

3. Add carrots, cabbage and capsicum. Saute.

4. Add 5 cups of chicken broth.

5. Add 3 ltrs water.

6. Bring to a boil. Reduce heat to lowest. Cover and simmer for 2 hours. 

VERY BERRY BREAKFAST BAKE

Interesting fact... Did you know that Bananas are actually berries and Stawberries are not? Well you know now! Nonetheless they make such a classic and mouth-watering combo that it's a must to have a few recipes where this couple takes the limelight! The Strawberry season has just started which gave us the perfect excuse to start putting them in delish desserts! So here we are with the first recipe of spring...

Strawberries and Banana Oatmeal Bake!

It has a soft cake like texture but it's way healthier than your everyday cake with fraction of flour and half the amount of sugar and brown sugar at that! The sweet and sour flavour of the fruit really shines through and makes this an excellent item for breakfast and/or hi tea snack. Warm up a slice and serve it with a scoop of vanilla froyo and you've great after dinner party pleaser!

Without further ado... here's our recipe for the most amazing Stawberries Bananas Oatmeal Bake. ..

INGREDIENTS

2 cups oatmeal
1 cup all purpose flour
2/3 cup brown sugar
1 tsp cinnamon powder
1/2 tsp salt

1 egg beaten
1/4 cup melted butter
1/4 cup vegetable oil
1 cup milk
2 tsp vanilla essence

2 cups strawberries chopped
2 bananas chopped

DIRECTIONS

1. Combine all dry ingredients 
2. Beat together all wet ingredients in another bowl. 
3. Combine wet and dry ingredients. Don't over beat.
4. Fold in fruit.
5. Pour mixture in 9x13 inch greased baking dish.
6. Bake in a preheated oven at 180 C for 40 minutes or till the sides are golden.

Best Ever Banana Bread

1. 
   
2. Ingredients:

• 1/2 cup (about 113 grams) butter, at room temperature, plus more for pan
• 1 2/3 cups all-purpose flour, plus more for pan
• 4 medium very ripe bananas (about 13 ounces), peeled and mashed
• 1/4 cup yoghurt
• 1 teaspoon vanilla extract or vanilla sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt or 1/4 teaspoon if using salted butter
• 1/4 teaspoon cinnamon powder or more if you like the taste
• 1 cup (packed) dark brown sugar
• 2 large or 3 medium eggs at room temperature
• 1/2 cup chopped toasted walnuts (optional)

1. Toppings / Condiments (one or more of the following):

• Chopped walnuts or pecans
• Stroopwafels (treacle waffle) broken into pieces
• Roasted sliced almonds
• Dark chocolate broken into bite size pieces
• Chocolate Chips

Procedure:

1. Preheat oven to 350°F or 175°C Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
2. In a medium bowl, mash the bananas with a fork and add yoghurt and vanilla extract or sugar to it, set it aside. 
3. Sift together the dry ingredients in a large bowl and set aside.
4. Using an electric hand mixer or stand mixer cream together butter and brown sugar until fluffy and pale. Add eggs one at a time and beat on medium speed for about 1 minute each. Add the banana mixture and mix until just combined, for about 30 seconds.
5. 
   

Add the dry ingredients sifted together to the wet mixture in two batches beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in the walnuts if using. Transfer the mixture to the greased pan and level it with a spatula.

Now comes the best part which takes this banana bread to a completely new level.. sprinkle as many condiments as you like on the mixture before baking. I like to add pieces of treacle waffle and dark chocolate to mine. You can add M&Ms or Milk chocolate chips, Almonds, Walnuts or anything you like.

1. Bake, rotating halfway through, until the top is dark golden brown and starting to crack, sides will start to pull away from pan, and a tester inserted into center of bread comes out clean in about 60–65 minutes. 
2. Cool the banana bread in pan on a wire rack for at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing and enjoy the Yummiest ever Banana Bread! 

Spaghetti Bolognese; The perfect comfort food!

Literally takes 30 to 40 minutes to whip up. It is filling and comforting at the same time. 

Ingredients:

1/2 KG Chicken/Beef Mince (I used Chicken)
1 medium onion chopped
1/2 TBS Garlic Paste
1/2 TBS Ginger Paste
Oil
1 to 2 tsp crushed black pepper
1 tsp white pepper
1 tsp crushed oregano
3 large tomatoes blanched-peeled-pureed
1/2 Jar of Pizza Sauce

Directions:

1. Saute onion in lil oil. Add G/G paste
2. Fry the mince on high heat till water evaporates and oil comes up
3. season with salt, white pepper, a little red chili powder if you wish to, oregano and black pepper
4. Add the puree of fresh tomatoes
5. Once the puree is cooked and oil separates add the pizza sauce
6. Cook till sauce is cooked and oil comes on top
7. Cook the spaghetti till aldente. Don't throw the cooking liquid though.
8. Add about 3 large spoonfuls of pasta liquid to sauce. Boil sauce once and then turn off heat. I cook the entire sauce on high heat, and its ready in 30 mins max. 
9. Add two cups of cooking liquid to spaghetti in a large pot. Add sauce on top, mix well and cook on medium heat till saucy but not too much liquid remains. 
10. For garnishing I added chopped green chilies but you can omit them.

TIP: for some extra spicy flavor you can blend some green chilies with the tomatoes.

Zeera Biscuits .. Simply Divine!

Assalamu Alaikum wa Rahmatullah,

Zeera biscuits (or Cumin Cookies) are an essential part of any bakery in Pakistan, they are the most selling, most treasured and most appreciated biscuits in our culture. No tea-time in the evening (or morning) is complete without these really simple yet wonderful cookies. These crispy, soft, aromatic and delicious biscuits complement tea quite well.

Among so many beautiful memories of my Abba Jaan, stopping at the bakery in Bahadurabad on our way back from my office (my father used to pick and drop me every single day) and buying half a kilo freshly baked Zeera Biscuits is stamped on my mind for ever!  

My father was crazy about these biscuits as it used to remind him of his childhood, and now these have become my precious memories!

After being away from Pakistan for so long, I was craving for all the charms of my country. One thing I have learnt by living in a European country is that there is nothing you cannot make in your own home, your own kitchen, if you want a clean 'halal' meal for yourself and your family. Why not make the easiest of things in your oven then? Thus I thought of giving these biscuits a try.

The recipe uses only 5 really basic elements which are part of every pantry, Self-rising flour, Butter, Sugar, Salt and Cumin seeds.

Even though you can substitute self-rising flour with all purpose flour and baking soda, from my experienced I have learned that using self-rising flour for biscuits and pie crust is the fail-proof way for the best outcomes.

The butter should be at room temperature, but if its still not soft enough (especially if you live in a cold area) you can put it in the microwave for 10 seconds to achieve the soft yet in form butter stick.

Start by roasting the cumin seeds in a pan. (Alternately you can roast them in an oven too. Put the cumin seeds on a baking tray and heat your oven at 180 deg C). Roast the cumin seeds for 3 to 4 minutes or until you start to smell their aroma. Take them out and allow to cool.

Cream the butter and sugar together, using a hand mixer, stand mixer or wire whisk. The end result should be fluffy, white and creamy butter.

Add 1.5 cup flour and salt using a sieve to avoid any lumps and make a soft dough using light hands or just the tip of your fingers. If the dough feels too buttery, add another tablespoon of flour. The dough will come together flawlessly.

Cover in a plastic cling and refrigerate for 15 to 20 minutes. Once the butter is cold again, its easier to handle the dough. This part is optional, you can proceed to making the cookies directly after kneading the dough if you are short of time.

Lightly dust your working surface with flour and roll the dough using a rolling pin to 1/4 to 1/2 inch of thickness, though I like my biscuits thick as it gives the biscuit some volume and texture. You may find the thickness of your liking after a few tries. The baking time does not vary. Cut out the biscuits using different shapes of cookie cutters. Place them on a baking tray lined with baking paper. This recipe yields about 20 biscuits/cookies.

Bake the cookies for 12 to 13 minutes and cool off on a wire rack. 

Store them in an airtight container for up to 1 week. :) 

Ingredients:

• 1 .5 cups + 1 tbsp self - rising flour
• 150 gm butter at room temperature
• 1/4 cup caster sugar
• 1/2 tsp salt
• 1 heaped tsp white cumin seeds (zeera/jeera)

Method:

1. Roast the cumin seeds in a pan on low flame till they are a little brown and start to give aroma. Set aside.
2. Using a hand mixer cream the butter and sugar together at medium speed, scraping down the sides in between to incorporate all the mixture. Mix till it is light and fluffy. (Note: if you don't have caster sugar, grind some normal sugar in your grinder till it becomes all powder).
3. Sift in the salt and flour using a sieve.  Add 3/4th of the cumin seeds and save the rest for topping.
4. Mix the flour with light hands till it all comes together.  You will end up with a very soft dough!
5. Wrap the dough in a cling wrap and refrigerate for 20 to 30 minutes. 
6. Meanwhile pre-heat the oven at 180 deg C. Prepare your oven tray by putting the baking paper on it or alternately by buttering and dusting some flour on it.
7. After 30 minutes take the dough out, dust your working surface with flour (this ensures your biscuits don't stick to the surface) and roll the dough using a rolling pin to 1/4 inch of thickness.
8. Cut out the cookies using different shapes of cutters and place them 2 inches apart from each other on your baking tray. As the biscuits expand while baking, you don't want them to mingle together. Sprinkle the remaining roasted cumin seeds on the biscuits.
9. Bake for 12 to 13 minutes, once they become a little brown from the sides take them out carefully  and cool them on a wire rack! They might still be a bit soft when you take them out but will harden as they cool.
10. Enjoy your biscuits hot and fresh with chai/tea or store them in an airtight container for up to 1 week! :-) 

Gift-wrapping ideas for the biscuits

What you need:

• 4 paper liners for cupcakes
• 4 square pieces of Plastic wrap
• Ribbons

Place 5 biscuits in each paper liner, put the paper liner in the middle of a square plastic wrap. Gather the wrap from all sides and tie the ribbon to close it from the top forming a toffee like structure.

Spicy Chicken Enchiladas

Assalamu Alaikum, 

After a short flight at night, starving (as they served no food on the flight), I landed in England! I was going to meet my sister, and most importantly my lovely mother. It was another two hours drive home and when we reached home, I was not sure if I was more sleepy or hungry!?

After lots of hugs, kisses, non-stop talking and recollection of past days, my sister finally brought a steaming hot dish out of her oven, and put it in front of me! I couldn't be more happier! She made her special Chicken Enchiladas for me. With the boneless chicken chunks, sweet and spicy sauce and just the right amount of vegetables in it, topped with lots of gooey cheese... Yum!!

All my favorite things, and I had the perfect night, Alhamdulillah! I loved those Enchiladas, they were so delicious that I almost ate the whole dish!

Back at home, I knew I wanted to make that dish for my husband and family. How can I let them miss something so yummy, luxurious yet comforting, thus the trial. Let me tell you one thing... if you have some food critics in your home, this is the dish you must try, they will love it so much you would not hear a complaint!

I have made my own chicken enchilada sauce because where I live it is not available in the market, at least by the same name. I was glad I ended up making my own sauce, as it gives you control over the taste and you can vary it every time you want, according to your taste buds.

Another versatility about this dish is, you can use any kinds of tortillas you like, Corn, wheat or just the natural ones, its up to you. Whichever tortilla you use gives the dish a unique taste. Tortillas balance the dish so well and really make Enchiladas a whole hearty meal.

I always start by making the sauce first, as it gives me time to prep the veggies while the sauce simmers. You can also start cooking your chicken at the same time if you are a multitasking freak like me! The dish comes together quite quickly once all the stuff is prepared. You can definitely prepare this dish ahead of time and bake when required. It keeps quite well in the refrigerator for 2 to 3 days.

So what are you waiting for, go ahead and make them :-) !!

This amount of material makes 2 small dishes of Enchiladas or 1 big dish of Enchiladas. Serves 5 - 6 people.

Ingredients for Chicken Enchiladas Sauce:

• 2 tblsp olive oil
• 1 medium onion (chopped like for omelette)
• 2 cloves of garlic (very finely chopped)
• 2 x 400 gm cans of peeled Tomatoes (pureed)
• 2 tsp tomato paste
• 1 leveled tsp dried oregano
• 1 leveled tsp dried basil 
• 1 leveled tsp chili powder
• 1/4 tsp paprika powder
• 1/4 tsp cayenne powder
• 1 tsp salt (or to taste)
• 1/4 black pepper (or to taste)
• 1 tsp sugar
• 2 tblsp ketchup

Preparing the sauce:

1. First prepare the sauce. Heat oil in a deep pan and add the chopped onion in it. 
2. Once the onion becomes translucent and soft, add the finely chopped garlic to it.
3. As the aroma of garlic arises and it acquires a bit color, add the pureed tomatoes and tomato paste. Cook for a while with the lid close. 
4. Add the seasonings from Oregano to black pepper, add sugar and ketchup and cook the sauce till it becomes a little thick and the oil separates.
5. The sauce should taste a bit spicy and sweet at the same time. Adjust seasonings accordingly.
6. Distribute the sauce in two equal parts. Set aside and allow to cool.

Ingredients for Filling:

• 6 to 8 Tortilla wraps (can use wheat tortillas as well)
• 2 tblsp olive oil
• 2 small or 1 big boneless chicken breasts [See tip below in case boneless is not available]
• 1 small green capsicum
• 1 small yellow capsicum
• 1 small red capsicum
• 1 medium onion 

Preparing the filling:

1. Prepare the vegetables and chicken to make the filling. Cut the chicken breasts into small square pieces (or julienne, if cutting in julienne style, cut all the vegetables in julienne too). Cut the three color capsicum in small cubes. Cut the onion in cubes and set all aside.
2. Heat oil in a pan and fry the chicken on high flame till the color changes.
3. Add one part of the sauce to the chicken and cook till the chicken is tender.
4. Add the capsicum and onions and cook for 5 minutes with the lid close. The veggies should remain a little crunchy at this stage.
5. Adjust salt if required. The filling is ready, set aside and let it cool.

Ingredients for Topping:

• 2 cups shredded mozzarella 
• 1 to 2 pinches of dried oregano
• Sliced Jalapeno (optional)

Final Step, Putting the Enchiladas together:

1. Pre-heat oven on 200 deg C. 
2. Using the remaining sauce, spread a little on the base of a deep oven-proof dish. 
3. Generously fill the chicken-capsicum filling in the tortillas and wrap them to make rolls. 
4. Place the rolls in the dish with open side down and smear more sauce on the top of it.
5. Put a lot of shredded mozzarella to cover the whole dish, and sprinkle some oregano on it.
6. Place the dish in the pre-heated oven and bake for 30 minutes. Lowering the temperature to 180 deg C in between. 
7. Once the top has browned and is crispy, the Enchiladas are ready. Serve Hot and Enjoy! :) 

Tip: 

If you are short of boneless chicken meat, you can use two chicken legs with thighs attached. Boil it in water along with soya sauce, vinegar, bit of Ginger garlic paste, black pepper, white pepper and salt. Once the chicken is tender, take out the chicken pieces and reserve the stock for some other recipe. Shred the chicken into big pieces and add to the sauce directly without any frying part! 

Update: 
One of our beloved readers and followers of Ammi's Kitchen tried our recipe and shared her experience with us. Thank you! :-)