2

Mogo & Chicken Soup

Salams my fellow cooks…hope everyone’s having a great summer….Summer??!! You say…seeing as the last couple of weeks in the UK have been typical British weather…wet, dreary and cold..and now I have caught the flue (cries…😢😢) when you’re full of cold there’s nothing like a good hot bowl full of soup…it just makes you feel a whole lot better. Mogo (also known as Cassava) is a root plant and is not a commonly used ingredient in Indian cooking but it can be used in many ways , it can be boiled, roasted or fried just like you would with potatoes. In this recipe it is boiled. 

INGREDIENTS:

Half a kg Frozen Mogo (boiled until soft – Retain water that Mogo has been boiled in)

1 chicken fillet (cubed small)

Half tin Sweetcorn

1 large onion (chopped fine)

8-10 tbsp Oil

1 tsp Whole Cumin seeds

Half tsp Red Chilli Powder

1 tsp Salt

1/4 tsp Turmeric

1 tsp Coriander Powder

Half tsp Cumin Powder

1 tsp Ginger Garic Paste

Half tin Chopped Tomato (blended)

METHOD:

In a large pot heat the oil and add the chopped onion and whole cumin, cook on medium heat until onions have softened and the cumin gives out an aroma.

Add the cubed chicken with ginger garlic, red chilli powder, salt, turmeric and coriander/cumin powder. Mix well and cook on low heat for 5-10 minutes and when the water starts burning off add the tinned tomatoes. Cook until water has completely burned off. You can now add sweetcorn to it and mix. Turn cooker off.

While chicken is cooking, cube half the Mogo into bite size cubes and the other half can be larger cubes. The larger cubes put in a blender with some of the retained water from the boiled Mogo and blend well. Add the bite size Mogo cubes and the blended Mogo to the chicken mix.

If the soup is still too thick add more of the retained water from Mogo or you can use freshly boiled water to make it the consistency you like.

Turn on cooker again on low heat and allow to simmer until the soup is a nice consistency (not too watery and not too thick) Taste and add salt if required. Top with some chopped coriander.

TIP: As the soup cools it will get thicker, so just boil some water and add to the soup if required, you can also add croutons on top.

Enjoy 😍

 Heat oil and cook until onions are soft and the cumin seeds gives out an aroma

 Add the chicken and spices and mix well and cook for a while

Add the blended tin tomato and cook on medium heat until water has completely burnt out

Let the water burn out completely

 Add the sweetcorn and mix well

 Cube half the Mogo into bitesize pieces

 Blend the other half of the Mogo with the retained water from the boiled Mogo
The blended Mogo can be now added to the cooked chicken
 Add the cubed Mogo to the cooked chicken
Mix everything together

 Cook on medium heat until desired. consistency
 Toast some Bread and it’s ready 😋😋

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19

Pecan Nut Biscuits 

Salams all…pray that your Ramadhan is going well…can you believe that we’re actually in the last week of Ramadhan..Not sure if everyone feels the same but I think this years Ramadhan has gone super fast…it’s just like its come as a visitor and is leaving us 😢 I feel very sad…but now also begins our Eid preparations…I’m just posting this quick biscuit recipe…it’s the most simplest of biscuits but I find is one of the tastiest…lovely on Eid day with your Eid Milk that Mum has lovingly made ❤️

INGREDIENTS:

1-2 cups Plain Flour (but add as much or less as you need to make a soft dough)

3/4 Cup Caster Sugar

250g butter

Half Cup Oil

2 tsp Baking Powder

Half cup Corn Flour

Half Cup Chopped Pecan Nuts

Half Cup Dessicated coconut

Melted Chocolate

METHOD:

Beat the butter, oil and caster sugar until creamy ( around 5-7 minutes)

Add the Corn flour and baking powder and beat again until combined.

Fold in the chopped pecan nuts and Dessicated coconut and then add flour half cup at a time and mix together to form a soft dough.

Divide the dough into 3 equal parts and roll into logs (as shown in pictured below) and wrap in cling film

Put logs in freezer for around 5 minutes and take out and slice into half inch slices.

Put onto a non stick tray covered with greaseproof paper.

Bake at 170 degrees or Gas Mark 3-4 for 10-12 minutes until slightly golden (just check they’re not browning too quickly)

Allow biscuits to cool and then drizzle with Melted Chocolate and Allow the chocolate to set.

Enjoy 😇
Dough is ready to roll into logs…dive into 3 equal parts

Roll into neat logs…don’t keep it too wide as they will spread whilst baking

 Wrap in Cling film and pop into the fridge for around 5 minutes
 Slice the dough equally
 Ready to be baked

 Put onto a baking tray covered in greaseproof paper and bake for around 10-12 minutes until golden
 Fresh out the oven (they smell amazing)

 Once biscuits have cooled drizzle melted chocolate on them (hope the hubby will make me a nice cup of tea 😉)