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*** CHICKEN SHNITZEL *** A shnitzel is a boneless cut of meat that is flattened and then coated and fried. This recipe creates the best and most tender chicken shnitzels with a lovely crispy coating. The dish goes beautifully with mashed potatoes or fries. (serves 2) INGREDIENTS FOR MARINATION: 2 thick chicken breasts, boneless and skin removed 1 cup buttermilk (or mix half cup yoghurt with half cup milk) 1/4 tsp. garlic paste 1/4 tsp. ginger paste 1/2 tsp. salt 1/2 tsp. black pepper powder 1/2 tsp. dried oregano 1 tsp. red chilli powder (optional) juice of half a lemon OTHER INGREDIENTS: 1/2 - 3/4 cup plain flour 1/4 tsp. salt 1/4 tsp. black pepper powder 1 cup breadcrumbs (you can add spices or herbs in them if you want) 1 egg, beaten with 1 tbsp. milk 1/2 cup oil for shallow frying INSTRUCTIONS: Trim any excess fat and clean the chicken breasts. Then put each chicken breast between two pieces of cling film and pound it down to flatten it to about quarter inch thickness without tearing the meat. This will help the shnitzels to cook quickly and evenly. Then put these flattened slices in the marination ingredients and refrigerate for at least 4 hours or up to overnight. When ready to cook, remove the slices out of the marinade and shake off any excess mixture from them. Do not rinse them out as that will get rid of all the flavour. Set them aside on a plate to allow the chill from the chicken to reduce for about 15 minutes. ••• INSTRUCTIONS CONTINUED IN COMMENTS BELOW ••• • • • #fauziaskitchenfun #shnitzel #halalfoodie #fauziaskitchenfunrecipe #bonelessmeat #bonelessmeat #sideoffries #salad #meatofinstagram #tryittoday #sharethelove https://www.instagram.com/p/CObUZ5nHwv-/?igshid=13i2k1tj91mm3

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*** CHICKEN PILAU *** Quick, easy and yummy chicken pilau. (serves 4-5) INGREDIENTS: 1 chicken, skin removed and divided into 8-10 pieces (1 to 1.5kg) 500 gm basmati rice, washed 2-3 times then soaked for half an hour. 3 onions, chopped 3 potatoes, peeled and cut into 4 pieces each 1/2 tsp turmeric powder 1/2 tsp cumin/coriander powder 1/2 tsp freshly ground roasted cumin powder 3 tbsp butter 5 tbsp oil 1/2 tsp garlic paste some chopped coriander WHOLE SPICES: 1 tbsp whole cumin seeds 1/2 tsp whole pepper 2 cinnamon sticks 2 cloves 2 cardamom INSTRUCTIONS: Put the chicken pieces in a deep pan, add 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp salt, 1 tsp black pepper powder and 4 cups of water. Simmer on low heat for 15 minutes. Drain out the chicken and reserve the broth/yakhni for the pilau. The chicken will cook some more in the pilau so don’t be tempted to cook it any longer than 15 minutes on low heat, otherwise it will end up being tough and stringy. In the meantime, wash and then soak your rice for about 30 minutes. TIP: we normally use 1 and a quarter cups of yakhni/soup for every cup of rice when making pilau. Measure the broth accordingly and adjust by adding water if needed. If the rice you normally use requires more water per cup of rice, adjust accordingly. ••• INSTRUCTIONS CONTINUED IN COMMENTS BELOW ••• • • • • • #chickenpilau #fauziaskitchenfun #pilau #rice #pilaurice #fauziaskitchenfunrecipe #chaaval #aloo #raita #halalfood #chutney #meatpilau #chickenchaval #halafoodblogger #ricerecipes #riceoptions #ramadan #ramadanfood #sehrirecipe #iftaarrecipes #iftaarfood #comfortfood #everyonelovesrice https://www.instagram.com/p/COWQHU4Haza/?igshid=1v2ow904ausr6

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*** STUFFED NAAN *** These soft naans can be stuffed with any filling that you like. Anything from cooked mince, spicy mashed potato or shredded cheese. I have included filling options in the instructions below. These were filled with cooked spicy beef mince. (makes 4) INGREDIENTS FOR NAAN: 2 cups all-purpose flour 1 tsp instant yeast 1/4 tsp baking powder 1 tsp salt 1 tsp sugar 3 tbsp oil 1/4 cup yoghurt 1/2 cup milk, or as needed (warm) 2 tbsp softened butter (for brushing on the naan after they cook) filling of choice Instructions First, prepare your filling of choice. For cheese stuffed naans, shred the cheese or mixture of cheeses of your choice and season them lightly with salt and pepper. I have used my samosa keema recipe for these. You could as well use a spicy mashed potato filling or chicken keema, or any other filling that you like. Other filling options are available HERE. Then proceed with making naans. Mix the dry ingredients, make a well in the centre and add the oil and yoghurt. Then gradually add the warm milk a little at a time and knead to form a very soft dough, but not sticky. Knead well and then apply a light layer of oil and cover. Set aside to rise for an hour or two. Once it’s risen, knock the dough down and divide into 4 balls of equal sizes. Take each ball of dough and gently flatten and stretch it out slightly using your fingertips. Take a small amount of the filling and put it in the centre of the stretched dough, then close and pinch the edges together securely to seal the filling in the centre of the dough. Dust some flour on your working surface and gently flatten the ball of stuffed dough. Then, using a rolling pin that is lightly dusted with flour, very gently roll it out. Set the rolled out and filled naan on a floured surface and repeat the process with the remaining balls of dough. ••• INSTRUCTIONS CONTINUED IN COMMENTS BELOW ••• • • • • #stuffednaan #fauziaskitchenfun #naan #naanbread #halalfood #fauziaskitchenfunrecipe #stuffednaanbread #carbsarelife #chutney #potatoefilling #chickenfilling #parathafilling https://www.instagram.com/p/CORsjmMnXt0/?igshid=yx3lhrtszwue

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*** BEEF STEW *** A wonderfully hearty meal, exquisite in its simplicity yet incredibly fantastic in flavour. And the aroma whilst it cooks slowly over a low heat is irresistible, especially on those cold gray days when all you crave is an invitingly warm bowl of home-made stew and some chunks of bread to dip into it. YUM! INGREDIENTS: 500 gm boneless steak, cubed and cleaned 2-3 tbsp. plain white flour 2 fresh tomatoes, grated 2 tbsp. tomato paste/puree 2 carrots, sliced 3-4 potatoes, cut into chunks 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. crushed cumin powder (or any preferred spice) 2 green chillies, chopped 1 large onion, chopped fine 2-3 cups beef broth (or as needed) salt/pepper to taste juice of half a lemon 2 tbsp. butter plus 2 tbsp. oil coriander for garnishing 1/2 tsp. sugar INSTRUCTIONS: Instructions The steak should be at room temperature when you begin, so take it out of the fridge at least half an hour before starting to use. First, dry each piece of steak COMPLETELY by patting the pieces with kitchen towels. Once all the pieces are nice and dry, season them with a pinch of salt and pepper, then dust the flour over them to coat all the cubes well. Heat the butter and oil until melted and hot. Add the steak cubes, don’t crowd the pan, you can do this in 2-3 batches. Make sure the steak gets browned well on all sides. Remove and place the meat in a bowl, keep covered. ••• INSTRUCTIONS CONTINUED IM COMMENTS BELOW ••• • • • • • #fauziaskitchenfun #beef #beefstew #stewrecipe #stew #beefstewrecipe #halalfood #halal #fauziaskitchenfunrecipe #dippedinbread #goodflavor #comfortfood #instagramfoods #gosht #aloo https://www.instagram.com/p/COLX1xjnEuK/?igshid=1jvm3v4j5wct0

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*** COCONUT FISH CURRY *** The unbeatable combination of seafood and coconut is something only those who have grown up in coastal regions can truly fully appreciate. This beautiful dish consists of perfectly spiced fried fish slices nestled in a rich and velvety-smooth coconut sauce. No matter where I am in the world, this meal inevitably takes me back to the island I love the most. Whilst this curry goes wonderfully well over plain rice or even with flatbreads to mop up the luscious sauce, it truly is at its peak of excellence when served over a bed of fragrant coconut rice with a cheeky little dollop of chilli-garlic pickle on the side. (serves 3-4) INGREDIENTS FOR FISH: 500g fish slices, preferably king fish but even filleted pieces will work 1 tsp salt 1 tsp chilli powder 1/2 tsp turmeric powder 2 tbsp lemon juice INGREDIENTS FOR SAUCE: 1 medium onion, roughly chopped 2 medium tomato, roughly chopped 1-2 chillies, roughly chopped 2 tbsp fresh coriander, roughly chopped 1 tbsp oil 1 tsp garlic paste 1 tsp ginger paste 2 tsp tomato paste/puree 1/4 tsp turmeric powder 1/4 tsp chilli powder 1 whole chilli, slit 1 cup thick/heavy coconut milk 1 1/2 cups second press/light coconut milk 2 tbsp tamarind sauce 1 tsp lemon juice salt to taste Instructions First, marinate the fish. Mix together the salt, chilli powder, turmeric powder and lemon juice to form a thick paste. Slather this paste all over the fish pieces and set aside for about half an hour or refrigerate up to overnight. Then shallow fry them on both sides in oil until golden. Remove onto paper towels to blot off excess oil and set aside. For the sauce, put the onion, tomato, chillies and fresh coriander in a blender jug, then add just a splash of light coconut milk. Blend until very very smooth. .......... INSTRUCTIONS CONTINUED IN COMMENTS BELOW ........ • • • • #fauziaskitchenfun #coconut #fish #curry #coconutfish #fishcurry #fauziaskitchenfunrecipe #coconutfishcurry #currywithrice #seafood #healthyeating #coconutrice #halalfood #iftarrecipes #ramadan #proteinfilled #coastalrecipes #coconutcurry https://www.instagram.com/p/COGQ0SCHu5b/?igshid=a45l0h7wjelu

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*** BHAGARAY BAINGAN *** This is a popular and very rich Indian eggplant curry of Hyderabad in India and also in Pakistan. It is normally prepared as a side dish with Hyderabadi biryani. The word ‘Baghar’ means tempering and ‘Baingan’ means eggplant. My love for eggplant is strong enough that I make this dish to enjoy over simple plain boiled rice because it is THAT finger-licking good! The process is somewhat lengthy, but the results are always well-worth the effort and I only make this dish on very special occasions. Ingredients: 12 small/baby eggplants 2 medium onions, sliced 1 small bunch of fresh coriander 2 green chillies 2 tsp. whole cumin seeds 1/2 tsp. mustard seeds 4 curry leaves, chopped 2-3 whole dried red chillies (optional for extra spice) 1 tsp. garlic paste 1 tsp. ginger paste 1 tsp. garam masala powder 1/2 tsp. turmeric powder oil as needed 1 tbsp. tomato puree/paste (optional) 1 tbsp. sugar 1/4 cup tamarind water (soak tamarind in water and then drain out the pulp, then measure) OR juice of 1 lemon 1-2 tsp. red chilli powder salt to taste some chopped fresh coriander for garnishing Extra Ingredients: 1/2 cup peanuts 1/2 cup coconut 1/4 cup sesame seeds 1 tbsp. white poppy seeds 2 tbsp. coriander seeds 1 tbsp. cumin seeds 1 tbsp. channa/split chickpea lentils 1 small cinnamon stick 2 cloves Instructions continued in comments below .... • • • • • • 🍆 #fauziaskitchenfunrecipe #baingan #bhagaraybaingan #eggplant #egplantrecipe #pakistanirecipes #halalfood #veggieindianfood #veggierecipes #roastedeggplant #halalfoodblogger #bhangan https://www.instagram.com/p/CNjoWrcnEjf/?igshid=1wo528uwymknx

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*** CORN CHOWDER *** Corn chowder is a type of thick cream-based hearty soup that is extremely filling and highly satisfying. It is especially enjoyable in cold weather but works beautifully as a satisfying summer lunch too when fresh corn is widely accessible. (serves 4-6) 🍵 Ingredients: 2 cups corn (fresh off the cob, frozen or drained from a can) 2 tbsp butter 1 onion, chopped 1/4 tsp garlic paste 1-2 green chillies, chopped 1/2 tsp cumin powder pinch of turmeric powder 2 tbsp all purpose flour 3 cups whole milk (you can use low fat as well) 2 potatoes, peeled and cubed 1/2 cup cream 1/2 tsp black pepper powder salt to taste chopped coriander and chilli slices for garnish Instructions: TIP: If you are using fresh corn, cut the kernels off the cob and blanch them in salted boiling water for about 5 minutes and then drain and set aside. If using frozen corn or from a can, skip this step just make sure the corn is thawed. Heat the butter in a pan, then add the onions and fry until they soften. Add garlic, chillies, turmeric powder and cumin powder. Then add the flour and stir it in for a few seconds on low heat. Slowly add two and a half cups of the milk while stirring constantly. Then add the potato cubes, turn the heat down to low and allow the potatoes to simmer gently uncovered until cooked, for around 10 minutes. In the meantime, put half a cup of the corn into a blender, add the remaining half a cup of milk and blend until quite smooth. Pour this corn-milk purée plus the remaining corn into the pan. Season with salt and pepper. Stir and allow to simmer until the corn is soft, about 10 to 12 minutes. Add the cream, stir to combine, and return to a simmer making sure to stir regularly for another 3-5 minutes. Taste and season with salt and pepper as needed. Serve garnished with fresh coriander and sliced red chillies for contrast. I like a bit of crushed potato crisps over the chowder and normally squeeze some lime juice into my bowl after serving. So yum! Enjoy! 🙂 • • • • #fauziaskitchenfun #cornchowder #cornrecipes #soups #soupsofinstagram #halal #halalfoodblogger #comfortfood #creambasedsoup #lunchideas #soupforkids #fauziaskitchenfunrecipe https://www.instagram.com/p/CNdA_5nnM5Q/?igshid=1dwi60wg5kfuk

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*** SHEPHERD’S PIE *** . . A classic British savoury dish, also known as a Cottage Pie. It is a casserole of sorts made up of minced meat cooked with veggies, then topped with mashed potatoes. This is a highly comforting and very filling meal, I normally serve it with a light salad and some dinner rolls. . . For the full recipe and instructions, please visit (NON CLICKABLE) link below. Direct link to our website can be found in our bio. Don’t forget out our handy dandy 📱 mobile app ready for download!!! . . https://fauziaskitchenfun.com/recipe/pasta-pizza-pies/shepherds-pie/ . . ⭐️ DO NOT FORGET TO FOLLOW FOR MORE DELICIOUS RECIPES ⭐️ #shepherdspie #fauziaskitchenfun #fauziaskitchenfunrecipe #britishfood #food https://www.instagram.com/p/CBOQOgznJXg/?igshid=jhgw1wzbpcp4