Turmeric tea (also known as golden milk)

Turmeric tea (also known as golden milk) to start the day today 🤗 The health benefits are beyond amazing.. turmeric is anti-inflammatory, full of antioxidants, helps to purify the blood, heals sore throats, congestion, body aches and even tooth ache! Research it, there’s loads more benefits you need to know about. The recipe is a simple and tasty concoction to boost the immune system, something I think we all need at this time of year! I boiled a cup of milk with a teaspoon of turmeric powder (start with less if you’ve never tried this before as it can be an acquired taste), add a pinch of black pepper (this is a MUST to absorb all those turmeric nutrients) and finish with some honey to taste. Yummy 😋 °
°
#turmericbenefits #turmerictea #turmericmilk #goldenmilk #superfoodtea #healthydrinks #deliciousrecipes #healthyrecipeideas #nutritiousfood #justeatrealfood #easyrecipes #tastyeats #simplefood #simplerecipes #trythisathome #easytomake #eatyourcolors #easycooking #looksgoodtastesgood #sogood #cleanrecipes #quickrecipes #foodblogging #amazinghealthbenefits #foodblogs #breakfastdrink #yummyrecipes #simpleandhealthy

Tonight was the night for some spicy, sweet and sour chicken with boiled rice 👌🏼 So quick, easy and healthy it’s a perfect meal to rustle up on a busy midweek evening. It uses mainly store cupboard ingredients so as long as you have some chicken and veg kicking about, you’ll be munching this in no time 😋 Recipe is in my highlights.. 🤗 °
°
Serves 4. You will need:

1 tbspn of flavourless oil
1 onion, sliced
2 carrots, chopped
1 tbspn garlic, chopped
2 skinless chicken breasts, chopped
1 tspn garlic powder
2-3 bell peppers, sliced
Chilli powder, to taste
1 portobello mushroom, sliced
Salt and pepper, to taste
°
For the sauce:

2 tbspn soy sauce
2 tspn rice vinegar (or apple cider vinegar)
1 tbspn tomato ketchup
1 tbspn Worcestershire sauce
1 tbspn cornflour, mixed in 2 tbspn cold water
1 tbspn tomato purée
Half a cup of water
Squeeze of lemon
Handful of coriander, chopped
°
1. Stir fry the onions till translucent before adding carrots, chopped garlic and chicken. Cook for a few minutes on medium heat.
2. Add the garlic powder, bell peppers and mushroom and season with salt and pepper. Add chilli powder to taste if you like heat. Mix and cook for a further couple of minutes.
3. Now add all the sauce ingredients except the lemon juice and coriander. Cook for 2-3 minutes or until the chicken is fully cooked through and the vegetables are tender. Check for seasoning and adjust to taste.
4. Add a squeeze of lemon juice and garnish with coriander. Serve with rice.
°
#sweetandsourchicken #deliciousrecipes #healthyrecipeideas #easychicken #tastydinner #nutritiousfood #justeatrealfood #easyrecipes #tastyeats #simplefood #simplerecipes #homecookedmeal #trythisathome #easytomake #easymeals #quickandeasyfood #eatyourcolors #easycooking #looksgoodtastesgood #cheapmeals #vibrantfood #sogood #cleanrecipes #quickrecipes #foodblogging #chickenrecipes #foodgoals #sogood #tastytasty #lowfatrecipes

TURMERIC LATTE

*TURMERIC LATTE*

Golden milk (also known as turmeric latte) is a wonderfully healing remedy traditionally taken in India and Pakistan to soothe aches and pains, boost health and vitality and repair the body from injury and trauma. Full of the superfood turmeric, it’s my favourite natural tonic when I’m feeling under the weather and I swear by it for recovering from surgery and to generally heal the body when I’m not feeling my best. I’ve seen it’s effects first hand and it’s amazing! Lately I’ve been sprucing up this latte with some ground cardamom and fennel seeds, both of which are delicious and add another dimension to this little magic elixir. Feel free to experiment with your favourite flavours and make it your own! Check out my recipe below and in my highlights. Enjoy 🤗
🍃
You will need:
1 mug of semi skimmed or full fat milk
Up to 1 tspn turmeric
Pinch of black pepper
Honey or sugar taste
Optional – 1 green cardamom pod or 1/2 tspn ground cardamom
Optional – pinch of fennel seeds
🍃
1. On medium heat warm up the milk and add turmeric and black pepper (start off with less turmeric until you build up a tolerance for the taste. Note black pepper is essential to absorb the nutrients from the turmeric, you only need a pinch).
2. Add cardamom and fennel seeds if using, bring milk to a boil and simmer for a few mins to allow the turmeric to cook and the flavours to infuse.
3. Remove from heat and sweeten to to taste with honey. Serve warm.

SALAD OLIVIEH

~SALAD OLIVIEH~

I’m back home after an epic week of filming for an exciting brand new tv show where I competed against some amazing amateur chefs across the UK 🙊 It’s back to reality now! As promised here is a new recipe just in time for the weekend 🥳 Today I bring you one of my favourite potato salads to date, full of yummy crunchy veggies and comforting creamy dressing. It’s my take on a traditional salad made at Russian and Iranian dinner tables and it’s a real crowd pleaser at barbeques, dinner parties and even just a quiet meal at home. It’s a complete meal if you include chicken, but it’s also the perfect side dish paired with grilled chicken, lamb, omelettes, fish.. you name it! I first had it at my favourite Middle Eastern restaurant in Glasgow and I’m now hooked. The best part is it’s so easy to put together. You need to try this! Recipe below and in my highlights. Enjoy 🤗
🍃
Serves 6-8. You will need:

1kg waxy potatoes, chopped
2 large carrots, cubed
4 free range eggs
1.5 cups frozen peas
1 cooked chicken breast, shredded (optional)
10 small gherkins, finely chopped
Onion salt (to taste, or alternatively 1 tspn onion powder and salt to taste)
Black pepper (to taste)
Up to 1.5 cups mayonnaise
Up to 1/4 cup milk (optional)
🍃
1. Peel and chop potatoes in to cubes.
2. Peel and chop carrots in to cubes.
3. Boil carrots and potatoes till tender (around 7 minutes but check and ensure they don’t get too soft).
4. Boil eggs till yolks are hard (6-7 mins)
5. Once potatoes and carrots are cooked, drain and return to pot.
6. Add frozen peas to the pot while veggies are still hot and allow to thaw.
7. Chop gherkins and boiled eggs finely and add them to the pot together with shredded chicken (if using). It’s a good way to use leftover roast chicken!
8. Add onion salt and pepper to taste.
9. Add mayonnaise (start with 1 cup)and mix everything thoroughly together. The potatoes will become a little mushy – this is good.
10. Taste for seasoning and adjust as needed. Increase mayo if too dry.
11. Add a splash of milk to loosen the mixture, if needed.
12. Serve at room temperature garnished with chopped gherkins.

~CURRIED OKRA (BHINDI)~

I’ve been asked over and over for some easy, healthy and slimming vegetable curry recipes and today I bring you one of my all time favourite dishes – curried okra, traditionally known as ‘bhindi’ in Pakistan and India. It’s a super easy and healthy way to get your veg in, and I crave this almost on a weekly basis. Okra is widely available in supermarkets and speciality Asian stores, and it’s actually a fruit but we treat it like a vegetable by making delicious curries with it. And for good reason too because it’s packed full of fibre, antioxidants and heart-healthy nutrients. What’s not to love? It’s a simple, quick and easy dish that you just have to have in your monthly meal plan. I’ve yet to meet a person who dislikes this dish 😋 Recipe is below and in my highlights. Enjoy 🤗
🍃
Serves 2 hungry people. You will need:
350g okra
1 onion, finely sliced
1 tspn cumin seeds
1 tbspn chilli, chopped (or to taste)
1 tbspn garlic, chopped
1 large tomato, chopped
1 tspn turmeric powder
1/2 tspn black pepper
1 tbspn coriander, finely chopped
Squeeze of lemon juice
🍃
1. Wash and chop okra in to bite sized pieces. It will release a ‘slimey and gooey’ substance. This is normal and will be cooked off.
2. Heat 1 tbspn oil in a pot and fry the okra for a few minutes until they deepen in colour and soften slightly. Transfer to a plate.
3. In the same pot, add more oil if needed and fry onion until translucent. Add cumin seeds and fry for a minute before adding 1 tspn salt (or to taste).
4. Add garlic and chilli, and fry for a minute or two. You can add 1 tbspn chopped ginger if you like a bit of punch and additional flavour. Next add tomatoes and cook on medium heat for a couple of minutes till they soften and break down.
5. Now add the turmeric and black pepper and cook for a few minutes before adding back the okra. Add a splash of water, cover and cook on low heat for 10-15 mins or until the okra is soft and tender. Check regularly and stir very gently so that the okra doesn’t burn. Be careful not to overcook or they will turn to mush!
6. Next add a spritz of lemon juice and fresh coriander, stir and serve with naan/chapatti/rice.
I’ve been asked over and over for some easy, healthy and slimming vegetable curry recipes and today I bring you one of my all time favourite dishes – curried okra, traditionally known as ‘bhindi’ in Pakistan and India. It’s a super easy and healthy way to get your veg in, and I crave this almost on a weekly basis. Okra is widely available in supermarkets and speciality Asian stores, and it’s actually a fruit but we treat it like a vegetable by making delicious curries with it. And for good reason too because it’s packed full of fibre, antioxidants and heart-healthy nutrients. What’s not to love? It’s a simple, quick and easy dish that you just have to have in your monthly meal plan. I’ve yet to meet a person who dislikes this dish 😋 Recipe is below and in my highlights. Enjoy 🤗
🍃
Serves 2 hungry people. You will need:
350g okra
1 onion, finely sliced
1 tspn cumin seeds
1 tbspn chilli, chopped (or to taste)
1 tbspn garlic, chopped
1 large tomato, chopped
1 tspn turmeric powder
1/2 tspn black pepper
1 tbspn coriander, finely chopped
Squeeze of lemon juice
🍃
1. Wash and chop okra in to bite sized pieces. It will release a ‘slimey and gooey’ substance. This is normal and will be cooked off.
2. Heat 1 tbspn oil in a pot and fry the okra for a few minutes until they deepen in colour and soften slightly. Transfer to a plate.
3. In the same pot, add more oil if needed and fry onion until translucent. Add cumin seeds and fry for a minute before adding 1 tspn salt (or to taste).
4. Add garlic and chilli, and fry for a minute or two. You can add 1 tbspn chopped ginger if you like a bit of punch and additional flavour. Next add tomatoes and cook on medium heat for a couple of minutes till they soften and break down.
5. Now add the turmeric and black pepper and cook for a few minutes before adding back the okra. Add a splash of water, cover and cook on low heat for 10-15 mins or until the okra is soft and tender. Check regularly and stir very gently so that the okra doesn’t burn. Be careful not to overcook or they will turn to mush!
6. Next add a spritz of lemon juice and fresh coriander, stir and serve with naan/chapatti/rice.

~ VEGGIE BEAN BURRITO ~

Here it is folks, the recipe you all voted to see on my stories! This one is child friendly, vegetarian and can be made vegan by omitting cheese or using a vegan alternative. You can also make it with chicken if you prefer. I discovered a LOT of you are interested in the vegetarian lifestyle which surprised me but it’s interesting to know so many of you love your veggies. Just like I do 🥰 This is a super easy recipe which I knocked out in about 20 minutes at the end of a crazy hectic day when I was exhausted. And it tasted SO good. It’s high in protein and fibre, and full of lots of veggie goodness, what’s not to love 🥰 It’s good to lay off the meat sometimes so on a veggie night try this recipe, or even make this for a quick and healthy work lunch on the go! Recipe is below and in my highlights. Enjoy 🤗
🍃
Makes 3 large burritos. You will need:
Half an onion, chopped
1 tbspn garlic, chopped
1.5 peppers, chopped
Handful of mushrooms, chopped
1 tomato, chopped
1 tspn cumin powder
1 tspn garlic powder
1 tspn onion powder
1/2 tspn smoked paprika (increase to 1 tspn if you like a strong smokey flavour)
1/2 tbspn tomato purée
400g kidney beans, rinsed and drained
1 tbspn coriander, chopped
Juice of 1/2 a lime
3 large tortilla wraps
3 tbspn grated cheese (omit or substitute with dairy free cheese if preferred)
1 tspn black pepper
Salt, to taste
🍃
1. Fry onion in 2 tbspn oil till translucent before adding chopped garlic. Fry for another couple of minutes.
2. Add peppers and mushrooms and cook on medium heat till softened, before adding chopped tomato. Continue cooking for a few minutes.
3. Season with salt, pepper and add in the cumin, paprika, onion powder and garlic powder. Fry for another few minutes.
4. Add tomato purée, stir and cook till veggies are fully cooked. Add kidney beans and heat through for a few minutes. Add fresh coriander and lime juice and mix. Set to one side to build the burritos.
5. Warm a wrap in a dry pan on medium heat for a minute, remove and sprinkle 1 tbspn cheese. Top with a couple of spoons of veggie bean mix. Roll and cut in half. Serve warm with chopped tomatoes and avocado.

I made chicken jalfrezi for lunch today, recipe is available on my highlights and I have also written it down below.

I made chicken jalfrezi for lunch today, recipe is available on my highlights and I have also written it down below.

#ChickenJalfrezi #SalmasRecipes

Chicken Jalfrezi
Ingredients:
2 medium chicken breast (clean, cut in medium cubes, wash & drain)
2 medium onions (cut in medium cubes)
1 large pepper (cut in medium cubes)
5 green chillies (slice in half)
2 medium tomatoes (chop small)
1 tin chopped tomatoes
Ginger paste/grate 1 full tsp
Garlic paste/ grate 1 full tsp
3 bayleaves
3 cinnamon sticks
Salt to taste
Ghee/clarified butter 1 tablespoon
Cooking oil 2-3 tablespoon
Fresh coriander to garnish 3-4 tbs

Spices (I used a normal tsp)
Chilli powder 2 & 1/4 tsp (for less spicy use less powder)
Bolsts hot curry powder 1 tsp
Garam Masala 1/2 tsp
Cumin powder 1 & 1/2 tsp
Coriander 1 & 1/2 tsp
Tumeric powder 1/3tsp

Method

Prepare the chicken as instructed and keep aside.

In a pot/wide pan add 1 tablespoon of ghee. Once the ghee melts, add the chicken and cook on both sides for 5-6 minutes on medium heat. Once done take the chicken out the pan and keep aside. If their is any remaining stock, keep it separately in a cup to use later.
In the same pot add 2-3 tbs oil, when the oil is hot add the ginger, garlic, bayleaves and cinnamon sticks. Fry this few minutes on low heat until slightly golden. Make sure to stir at times.

Add the onions, salt and chillies. Cook this just above low heat stirring now and then until the onions are soft.

Once the onions are soft, add the spices as listed under ingredients earlier.

Mix and cook the spices for about 10-15 minutes. If the spices becomes too dry add any remaining stock that you kept earlier or add some hot boiled water to prevent it from burning. Stir the spices at times.

When the spices are cooked add the chopped tinned tomatoes.

Cook this for 2-4 minutes then add the chicken.

Mix the chicken and cook for 5-6 minutes on medium heat, make sure to stir at times.

Add the chopped tomatoes & pepper.

Mix and cook on medium heat, stirring at times, adjust heat if required.
Cook until the chicken is fully cooked and the curry is dry & thick but not runny as a guide about 15 minutes.

Serve hot with rice or naan bread.

Fried chicken pieces in sauteed onions, a simple delicious dish.

Recipe is below and continues in the comment box.

#SimpleFriedChicken #InSauteedOnions #CookingMadeEasy #BySalmasStepByStepRecipes

Ingredients

8 whole chicken legs/each leg cut in half (clean, 3 light slits on each leg,wash & drain)
2 large onions (sliced thin)
Green chillies cut in half/whole, use as you prefer.
2 large tomatoes (cut in quarters)
Bayleaves 3
Oil- enough oil to shallow fry the chicken on both sides
Salt 1/4 Tsp-adjust if required
Oil, 3-4 Tbs extra if needed to fry the chicken in the same pan.
Fresh coriander 4-5 Tbs -finely chopped

To marinate the chicken:
Ginger grated 1 & 1/4 Tsp
Garlic grated 1 & 1/4 Tsp
Salt to taste, as a guide 1/3 Tsp -1/2 Tsp
Cumin powder 1 & 1/4 Tsp
Coriander powder 1 & 1/4 Tsp
Tumeric powder 1/3 Tsp
Garam masala 1/4 Tsp
Chilli powder 3/4 Tsp (adjust as required)
Coarse black pepper 1/3 Tsp (I use a normal teaspoon to measure all my spices & salt)

Method:

Prepare the chicken pieces as instructed.

Place the clean chicken pieces in a bowl.

Add all the ingredients, listed under marinating the chicken.

In a wide non stick pan, add the oil and put the gas up.

Once the oil is hot, put the gas down slightly and add the chicken pieces in.
Put the gas up after adding the chicken and fry on high heat for 8-10 minutes. Keep an eye and adjust heat if needed.

Slightly lower the gas and cook this until the bottom looks done, keep an eye. Adjust the heat if required during this cooking process at anytime.

Once the bottom looks done, repeat the same frying process for the other sides. You may fry the chicken in two batches if the pan is not big enough. If you do that, then remove the cooked pieces and place in a plate/tray before adding the uncooked batches to the pan.

The perfect Thali/Platter!! Hope you all had something delicious for lunch

The perfect Thali/Platter!! Hope you all had something delicious for lunch.
Mutton Bhuna
Chicken Bhuna
Chickpeas Masala
King prawn Bhuna
Spicy Rice
Naan Bread & Salad
Check my highlights for delicious recipes, this is a old picture.

#ThaliFood #Platter #DeshiFood #MuttonBhuna #ChickenBhuna #ChickpeasMasala #KingPrawnBhuna #SpicyRice #NaanBread #Salad #FoodInspiration #FoodPhotography #LoveFood #InspiringYou #BeInspired #BySalmasRecipes

Spinach Pakoras, something to cheer you up after a rainy day.

#BySalmasRecipes

Ingredients

@sainsburys young spinach 260g (rinse and chop finely)
Onions 2 medium (slice long & thin)
Green chillies (chop small, adjust to your taste)
Whole cumin seeds 1 teaspoon (optional)
Coriander (chop finely, use as you prefer)
Salt to taste
Gram flour 7-8 dessert spoon (less or more until the mixture binds all the ingredients together)

Spices:
Hot curry powder 1 & 1/2
Cumin powder 3/4 Tsp
Coriander 3/4 Tsp
Tumeric 1/3 Tsp
Method

In a bowl add the sliced onions, salt, cumin seeds, chillies and coriander. The mixture softens.

Mix it in. (Use a food bag through your hand to prevent it from burning from chillies)

Add the spices and mix it in again.

Add the chopped spinach and give it a good mix.

Add the gram flour gradually, the mixture will start binding. Enough water comes out the spinach and onion, I didn’t have to add any water but if you do need to then gradually add tiny bit of cold water.
Start by adding about 5-6 spoons then mix and add more if required.

While mixing check and see by moulding the mixture in small balls , does it bind then you can adjust as you go.

Once you’re doing that put oil on heat to save time.
Oil has to be very hot and on high heat once the batches are in.

Add the mixture in batches with your hand/a spoon. I prefer to use my hand to mould it in nicely.
Oil has to be on high heat, let this cook and once the bottom starts to get solid you can slightly adjust the heat so the inside cooks, after few minutes put the gas up again before turning it over and repeating the cooking process for the other sides.
Once they’re done, take it out and drain on a tissue paper. Repeat the cooking process for remaining batches.
Serve hot with your favourite dish as a side or starter.