Sprinkles and Spice by Farzana Kumandan

As we welcome the Islamic new year, may Allah grant us guidance, faith, peace, barakah, good health, fill our hearts with His remembrance and allow us to share many more meals and moments with those dearest to us 💗

As for today's reel, I'm recreating a very special dish I had on my travels, The Masjidul Quba Baked Potato 🤍

Some journeys nourish the soul, and even the simplest food brings so much gratitude and beautiful memories attached to it 💗

'So travel through the land and observe' 🤍(29:20)

May Allah allow us all to journey towards Him this year and fill our lives with blessings that bring us closer to Him. Ameen. ✨🌙🤍

Baked Potato
Recipe Credit by Farzana Kumandan

Ingredients
6 large Potatoes
Garlic butter
Red chilli pickle
Mozzarella Cheese, grated
Salt and Pepper

For the toppings
1 tin red kidney beans drained and rinsed
1 tin corn kernels drained and rinsed
1 red pickled onion
1 packet pitted and sliced olives
5 gherkins finely chopped

For the garnish
Sour cream, sriracha mayo, freshly chopped spring onion and parsley

Method
Rinse the potatoes and using a fork, poke holes in the potato. Cover with foil and transfer to a baking tray. (I wanted a softer skin but if you want the skin crisp bake without foil) Bake on 200 degrees for 1 hour until the potato is soft and tender.
Slit the top of the potato and press out the sides.
Add garlic butter, chilli and mozzarella and using a fork, mash the potato.
Season with salt and pepper and add all the above listed toppings.
Garnish with Sour cream, Sriracha mayo, freshly chopped spring onion and parsley.

Enjoy 💕

Eid al-Adha teaches us that true sacrifice is obedience, gratitude, and trusting Allah, even when we do not understand the journey 🤍 because what reaches Him is not the sacrifice itself, but the sincerity behind it 🤍

Prawn Chaat
Recipe Credit Farzana Kumandan

Ingredients
2 tablespoons butter
½ onion finely sliced
3 large garlic cloves, sliced
½ red pepper sliced
5 curry leaves
1 tsp mustard seeds

1kg shell on prawns or crayfish
2 tablespoons Sprinkles and Spice Prawn Chaat
2 heaped tsp Sprinkles and Spice Tandoori spice
2 heaped tsp Sprinkles and Spice Orange Pepper
240g tub tomato puree
2 tablespoons sugar
2 x 250ml fresh cream

Freshly chopped coriander for garnish

Method
Clean, rinse and drain the prawns of all excess water (refrigerate but allow to drain overnight)
Marinade the prawns with the dry spices for at least an hour.
In a large pot on a medium heat, add the butter, onions, garlic, red pepper, and curry leaves.
Once golden brown, add the mustard seeds. Add the prawns and once the colour changes add in the tomato, sugar, and cream. Cover and cook for 10-15 minutes stirring occasionally. Garnish with fresh chopped coriander, lemon and chilli.

Serve with roti, naan or rice.

Enjoy 💕

'And whoever honours the symbols of Allah, it is certainly out of the piety of the heart.' 🤍
(22:37)

Chicken Breyani
Recipe Credit by Farzana Kumandan

Ingredients
1kg chicken pieces
1 cup double cream yoghurt
2 heaped tsp Sprinkles and Spice Butter Chicken Spice or any Breyani Masala
2 tsp Sprinkles and Spice Orange Pepper Spice
2 level tsp fine coriander (dhania)
1 tsp garlic and ginger
1 tsp garlic
*Marinade the chicken with all the above ingredients or at least an hour or overnight

Additional Ingredients for the marinade
1 cup fried onions
2 grated tomatoes
Handful of chopped coriander

Additional Prep
2- 3 cups cooked basmati rice
4 potatoes cut and roasted
1 cup cooked lentils (or 1 tin drained)
1 cup fried onion
Handful chopped coriander
5 hardboiled eggs
Few strands of saffron, soaked in ½ cup water with a few drops yellow food colouring.

Method
Cook the marinaded chicken and additional marinade ingredients for 30 minutes on a medium-low heat until the chicken is cooked, the gravy is thickened, and the oil comes to the surface. Add salt to taste (optional)

In large oven safe dish, add half the rice and lentils, boiled eggs, then add the chicken and gravy, potatoes, onions, chopped coriander and top with the remaining rice, gravy and some fried onions. Add the saffron water, cover, and steam in the oven on 180 degrees for 45 minutes.
Garnish with freshly chopped coriander and roasted cashews.

Serve with dhai (spicy yoghurt), sambals, atchaar, and paaper.

Enjoy 💕

'So pray to your Lord and sacrifice' (108:2) 🤍

Eid al-Adha is a reminder of sacrifice, gratitude, devotion, and sharing Allah’s provision with others 🤍

Leaving this recipe here for your next week's Eid Prep.💞

During these blessed days of Dhul Hijjah, May Allah accept our ibaadah, du’as, and grant ease and peace to every heart that's struggling. Ameen.

Remember me and my family in duas 💗

Instant Pot Leg of Lamb
Recipe Credit by Farzana Kumandan

Ingredients
1 x Leg of Lamb (2kg-3kg)
1 large head of garlic
2 tablespoons Sprinkles and Spice Pepper Roast
1 tablespoon Sprinkles and Spice Orange Pepper
6-8 Potatoes, peeled
3 carrots, peeled and cut in chunks
3 pickled onions

Method
Rinse and trim the leg of excess fat.
Using a pairing knife, make incisions in the Leg and add pieces of garlic (save 4 garlic cloves aside)
Season the leg generously with the Sprinkles and Spice Pepper Roast and Sprinkles and Spice Orange Pepper.
Add 1 cup of water to The Instant Pot, add the potatoes and add the leg, add the carrots, pickled onion and garlic and seal the lid and vent.
Pressure cook for 1 hour on high pressure with a Natural pressure release and serve.

For the Gravy
Remove the excess liquid from the pot, strain and add to a pot with 1 tablespoon butter. Bring the gravy to a slow boil, reduce the heat to low and simmer. In a cup or bowl, mix 2 teaspoons corn flour to a ¼ cup of cold water and add it to the pot. Stir until it thickens and pour it over the lamb or serve it on the side.

Enjoy 💕

Comfort food after the storm 🌧️

‘He is the One Who sends down rain after they have despaired, spreading out His mercy. He is the Guardian, the Praiseworthy.' (42:28)

Boontjie Kerrie
Recipe Credit by Farzana Kumandan

Ingredients
3 tablespoons butter
1 large onion finely chopped
1kg Lamb pieces
1 heaped tablespoon garlic and ginger

3 tablespoons Sprinkles and Spice Lamb Karahi Spice
or any curry spice of your choice
*taste will differ

3-4 grated tomatoes
2 cups water

3 potatoes cut in cubes

Salt to taste

1 tin baked beans in tomato sauce
1-2 tin butter beans in tomato sauce or brine (but strain the brine and use the butter beans only)

Freshly chopped coriander and green and red chillies for garnish.

Method
In a large pot, over a medium heat, add the butter and onions. Braise until the onion is slightly golden brown.
Add in the meat and braise until the meat is slightly brown. Add in the garlic, ginger, and spices and braise until fragrant. (Add in a few tablespoons of water if needed)
Add in the tomato, water, and salt to taste and bring to a boil. Cover and cook for 30 minutes, on a medium to low heat, stirring occasionally. After 30 minutes, add the potato and 1 cup of water if needed (if the gravy is dry), and continue to cook. Once the meat and potatoes are soft and the water has reduced to a thick gravy, add in the salt and beans, and stir well. Cook for 3 minutes and turn off the heat. Garnish with green and red chillies and freshly chopped coriander and serve with rice or roti, jam slaai, or omit the potato and serve with a side of crispy roast potatoes.

Enjoy 💕

If you looking for comfort food Inspo for the rainy week ahead, here you go ☔️🍲💕

As the rain pours, it’s one of the most beautiful times to make dua 🤲✨and when the thunder rolls and lightning strikes, remember “And the thunder exalts, with praise of Him…” (13:13) ⛈️🤍

Sausage Food
Recipe Credit by Farzana Kumandan

Ingredients
3 tablespoons oil
1 large onion finely chopped
500g beef danya sausage cut into thumbsize pieces
4 potatoes cut in quarters
2 large tomatoes chopped (skin on)
¼ green pepper diced
1 tablespoon garlic and ginger
2 tablespoon Sprinkles Pepper Roast Spice (or
1 tablespoons coarse black and white pepper and an additional tablespoon bbq spice)
1 tablespoon Sprinkles and Spice Orange Pepper
¾ cup chutney / blatjang
1½ - 2 cups water
2 gem squash cut in quarters

Method
In a large pot, add the oil, onion, potatoes, sausage, tomatoes, green pepper, garlic and ginger, spices, and sauces.
Add the water, stir, and mix well. (dnt add more water...you want a thick gravy)
Cover and cook on medium heat for 15-20 minutes. (Not higher, it will burn, and the liquid will dry up)
After 15- 20 minutes, add the gem squash and cover, reduce the heat to low, and cook for 15 minutes.
Stir well and serve with rice or fresh buttered bread.

Enjoy 💕

My little harvest ❤️
'It is He who sends down rain from the sky, and with it brings forth vegetation of every kind…' (6:99) 🌱’

Airfried Beetroot
Recipe Credit Farzana Kumandan

Ingredients
1 bunch fresh beetroot
Olive oil
Salt

Method
Rinse and clean the beetroot and cook until tender. (Boil for approximately an hour) Peel, slice and add a spray of olive oil.
Airfry on 200 degrees for 10-15 minutes and while hot, add a sprinkle of salt and enjoy 💕

Serve as is or serve in a salad with all your favourite greens and roasted butternut and loads of feta.

Enjoy 💕

Going old school Soup today, simple, hearty, with an extra touch of barley (cos its a Sunnah 🤍)

Beef Veg Split Pea Soup
Recipe Credit by Farzana Kumandan

Ingredients

2 tablespoons butter
1 large clove garlic
1kg beef meat and bones
2 small pickle sized onions
2 all spice
1 tablespoons Sprinkles and Spice Pepper Roast or black pepper

1 ½ cups Split Peas
¼ cup Soup Mix (I add and extra tablespoon Barley with this)
1 tsp bicarb

3 large carrots
1 large potato
1 tomato
2 green chillies
½ green pepper
4 large garlic cloves
1 onion
1 spring onion
1 stalk celery including the leaves

1 tsp white pepper
1 level tsp Sprinkles and Spice Pepper Roast
(Or black Pepper)
1 level tsp Orange Pepper
3 all spice
2 cloves

Method
In a large pot, add the butter, garlic, meat and bones, small onion, all spice and Sprinkles and Spice Pepper Roast (first set of ingredients) and brown the meat completely.
Keep adding water and cook for a half hour on a medium to high heat

Rinse and soak the pulses in boiling water with 1 tsp bicarb for at least and half hour, bring to a boil in a separate pot and discard the foamy water, rinse add more water and bring to a boil once more, removing the foamy water for the second time and rinse well.

Finely process / chop or grate all the veg and add the veg, spices, and pulses to the large pot with the meat.
Top up with 2 litres (or 1 full kettle water) and simmer at a rolling boil on a medium heat for 1 hour, stirring often and adding bits of water at a time or as needed.

After 1 hour, once the meat and pulses are soft, add salt and extra pepper to taste and enjoy as is or for a thicker soup mix 1-2 packets thick veg powder with a bit of cold water and add it to the soup. Give it one boil to thicken, stirring continuously and turn off the heat and enjoy 💕

Provision finds you, even in the smallest fish, simple food, endless blessings… Alhamdulillah 🤍

Airfried Sardines on Toast
Recipe Credit Farzana Kumandan

Ingredients
1 tin Sardines in oil
Sourdough
Chilli oil
spring onion, chopped
Lemon wedges

Method
Clean and debone the sardines (you can leave it as is if you like)
Add the sardines to an air fryer liner, and air fry for 4-6 minutes on 200 degrees until the sardines are crispy.
Once done, add a dash of olive oil and sea salt and top on a slice of toasted sour dough. Add chilli oil, spring onion and a squeeze of lemon.

Enjoy 💕

Maqlooba (My take)
Recipe Credit by Farzana Kumandan

Ingredients

3 tablespoons butter
3 garlic cloves sliced
1 cinnamon stick
3 cardamom pods
1 cloves
1 dried red chilli
3 bay leaves

Marinade 1kg chicken (legs and thighs) with
3 ½ tsp Cumin (Jeera)
1 tsp Coriander (Dhania)
1 level tsp Turmeric
2 tsp Sprinkles and Spice Orange Pepper
1 tsp Sprinkles and Spice Tandoori

1 large onion sliced in rounds

2 ½ cups basmati rice

Veg
2 large firm tomatoes sliced and airfried for 5 minutes

4 large potatoes thickly sliced and microwaved for 8-10 minutes
1 large head cauliflower cut in florets
2 large brinjals thickly sliced

Method
Add the potato, brinjal and cauliflower on a baking tray. Spray with olive oil and season with salt and pepper. Oven roast on 200 degrees until golden brown. Set aside.

On a med high heat add, in a large pot add the butter, garlic and whole spices and cook until the flavours infuse. Add the marinaded chicken and allow the chicken to brown completely on the one side. (If theres spice marinade left in the bowl, keep it aside for later) Turn over and add the onion slices. Allow the chicken to brown, on the remaining side, then add 1 cup water and cook for 15 minutes until the chicken is almost cooked (80% done).

Remove the chicken and some of the onions slices, leaving behind the left over sauce, add the raw rice and salt and add 2 cups of water to the spices left in the marinade bowl and add it to the rice. Mix well and cook until all the water has cooked dry.

To assemble
To a large pot, add a layer of baking paper, then add the brinjals, tomato, cauliflower, chicken, potato and top with rice. Level the rice with a spoon and add 1 cup water. Cover and steam on 180 degrees for 1 hour. Turn off the heat and allow to rest for 15 minutes before turning upside and serving.

Enjoy 💕