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Hey There!!

Welcome to LittleMissFinesse!

As a generation of girls who are career minded as well having a passion to eat and try new foods, my mission is to achieve that taste of fresh, homemade food. I hope my recipes here inspire you to cook, we’re all about the simple easy to follow recipes.

Lets go on a cooking adventure together as we learn the basics of cooking! I am a girl trying to explore the kitchen through a variety of cooking techniques with help from my mum of course!!

LET’S START OUR COOKING JOURNEY TOGETHER!!

Faheema x

Kharela

YOU WILL NEED:

3 Karela

4 medium onions

4 MASALAS- 1tsp salt, 1/4tsp turmeric, 1 tsp red chilli, 1 1/2tsp coriander/cumin power (dhana jeera)

4 tbsp oil

LETS START!

Peel the karela and chop into thin slices. Core out the middle

Put the karela in a bowl and add 1 tsp of salt and mix thoroughly with your hands. This will get rid of the bitterness

In a pan heat the oil and add the karela and cook for 2-3mins

Add the 4 masalas and let it cook for few minutes

While the karela are cooking, slice the onions

Add the onions to the karela and let them cook. This will take at least 20-30mins. I cook for long as we like them crispy and until the oil seperates

A simple quick recipe to make!

Let me know what you thought of this recipe. Leave a comment down below and don’t forget to follow me on instagram!

Until next time

Faheema x

Chicken 65

I love making different Chicken dishes and this one is definitely one of my favourites! This can be made using some easily available ingredients. There are many stories about how Chicken 65 got its name. One was that the original 65 recipe had sixty-five ingredients in it, I dont think I want to use that recipe! A more believable story is Chicken 65 was always the 65th option in restaurants in India. Nevertheless it is indeed a mouthwatering dish!!

YOU WILL NEED:

1 Whole chicken (cut into pieces)/ boneless chicken/ 10 Chicken legs – You can use any of these options

1/2 tub full fat greek yogurt

Handful curry leaves

5-6 green chillies

1 egg

1 tsp salt

1 tsp chinese salt (use 1/2 tsp in marinade and 1/2 tsp when making masala)

2 tbsp cornflour

1/2 tsp black pepper

Red food colour

4-5 tbsp oil (masala)

LETS START!

In a bowl add the chicken, egg, cornflour, salt, 1/2 chinese salt and black pepper. Mix thoroughly ensuring the chicken is fully coated

In a pot, deep fry the chicken. You only need to half fry the chicken because you will be cooking it further in the masala later. Fry both sides until the chicken has got a bit of colour

This is what the chicken will look like once fried

Time to make the masala- In a pan heat the oil and add the cury leaves and green chillies and let it sizzle on a medium heat

Once the curry leaves and green chillies have cooked a little, add the yogurt, red food colour and 1/2 tsp chinese salt. Keep the pans lid near you because this might splatter!!

Mix and let the masala cook on low heat for approximately 5mins until it has thickened

Add the chicken and let it cook for 10-15 mins

A simple quick recipe to make! Next time I would make it with boneless chicken and make chinese rice.

Let me know what you thought of this recipe. Leave a comment down below and don’t forget to follow me on instagram!

Until next time

Faheema x

Easy Lamb Curry

A slow cooked lamb curry packed with flavour. This is a easy dish to make but the trick is to ensure the meat is tender when done. This curry goes well with fresh, hot chapatis, naan bread or rice.

YOU WILL NEED:

500g Lamb

4 MASALAS- 1 tsp salt, 1/4 tsp turmeric, 1 tsp red chilli, 2 tsp coriander/cumin (dhana jeera)

WHOLE SPICES- 2 star-anise, 2 bay leaves, 2 cinamon sticks, 2 cloves

1 tsp whole cumin (jeera)

1 tbsp ginger/garlic paste

2 medium onions

1/2 tomato tin (blended)

2 tbsp fenugreek leaves (methi bhaji)

4 tbsp oil

Corainder (garnish)

LETS START!

In a medium pot, add the oil, whole cumin and onions and cook on a **medium heat** for approx 5 minutes until the onions have turned golden brown

Once the onions have browned, add the spices, ginger/garlic, whole spices and fenugreek leaves and cook for approx 30 secs- 1min to cook out the rawness

Add the tomato and cook with the lid on a **low heat** for approx 5mins until the oil comes at the sides

This is what the masala will look like once it is cooked. It will be a thick consistency and smell rich

Add the meat. Mix and cook on a low heat for 1 hour. Check and stir every 15 minutes

This is what it will look like once it is half way cooked

Enjoy with fresh chapatis, naan bread or rice!!!

Let me know what you thought of this recipe. Leave a comment down below and don’t forget to follow me on instagram!

Until next time

Faheema x

Spinach & Chicken Curry

A traditional Indian curry that can be made in less than an hour. A delicious dish that can be eaten with roti or rice.

YOU WILL NEED:

250g baby spinach (1 bag of spinach)

2 chicken fillets- cubed

3 tbsp passata (or blended tomato tin)

1 medium onion

4 MASALAS- 1 tsp salt, 1/4 tsp turmeric, 1 tsp red chilli, 2 tsp coriander/cumin (dhana jeera)

1 tsp whole cumin (jeera)

1 tsp ginger/garlic paste

3 tbsp oil

LETS START!

In a pot heat the oil and **soften** the onion with the whole cumin for approx 3-4 mins on a **medium/high** heat

Once the onions have softened, add the chicken, ginger/garlic paste and masalas

Let the masalas cook for 1-2 mins on **medium** heat

Add the passata and cook for a further 2-3 mins on **medium** heat

It should look a little something like this when the spinach is ready to be added

Add the spinach and cook on a **low** heat for approx 15mins with the lid on

This is what the curry will look like after 15mins, if there is water on the sides, take the lid off and cook on **high** heat until the water has evaporated

Let me know what you thought of this recipe. Leave a comment down below and don’t forget to follow me on instagram!

Until next time

Faheema x

Chicken Curry

A traditional chicken curry in almost every Asian household. This simple made from scratch curry is a delicious, authentic, homemade dish leave you going back for seconds. This is one of the very first dishes I learnt from my Mum, the first time didn’t go so well to be honest! I burnt the masala! But practice makes perfection! Let’s go on this cooking adventure together!!

YOU WILL NEED:

1 chicken (cut into pieces)

1 large white onion/ 2 small onions

3-4 tbsp oil (adjust accordingly)

1 tbsp ginger/ garlic paste

1 tsp green chilli (adjust accordingly)

2 tbsp fenugreek leaves (methi bhaji)

1 tsp whole cumin (jeera)

4 MASALAS- 1 tsp salt, 1/4 tsp turmeric, 1 tsp red chilli powder, 1 1/2 tsp coriander/ cumin powder (dhana jeera)

WHOLE SPICES- 2 bay leaves, 2 cinnamon sticks, 2 cloves, 2 star anise

3/4 tomato tin (blended)

LETS START!

Cook the onions in oil and whole cumin in a **medium pot** on a **low/medium heat** for approx 5 mins

After 4-5 minutes the onions will look a little something like this

Now it’s time to make the masala! Add the ginger/garlic paste, green chilli and fenugreek leaves (methi bhaji) to the onions and let it cook for a 30 seconds to 1 minute to take the rawness out of the ginger/garlic

Add the dried spices (4 masalas) and whole spices and let it cook on a **medium** heat for 2-3 minutes. Check for oil, if your masala is sticking to the pot, add more oil (1-2 tbsp)

Once the spices are cooked through, add the tomato tin

Let the masala cook on a **low** heat for 10 minutes with the lid on. You will know when it is cooked when the oil comes through at the sides and it will change colour from a bright red to a deep red and will smell aromatic

The masala is cooked here, can you see the oil has come through at the sides?

Add the chicken and cover it in the masala. Be gentle as you don’t wont to break the chicken. Cover and cook for approximately 30- 35 minutes on a **low heat,** keep checking every 10 minutes.

This is what it will look like after 30-35 minutes, the oil has come through and at the sides. You can leave it at this stage if you are happy with the consistency or you can add half a cup of water if you want it more soupy

Your chicken curry is cooked!! Sorry about the change in lighting! I was using the cooker light all through out. This photo is natural lighting

Let me know what you thought of this recipe. Leave a comment down below and don’t forget to follow me on instagram!

Until next time

Faheema x

Gilora (IvyGourd)

A tasty vegetable dish that is easy to cook. This is my Mums fave veg dish. You can eat this with roti or as a side dish with rice.

YOU WILL NEED:

500g gilora (Tindora)

2 small onions or 1 large onion

4 tbsp oil

4 MASALAS- 1 tsp salt, 1/4 tsp turmeric, 1 tsp red chilli powder, 2 tsp coriander/cumin powder (dhana jeera)

LETS START!

Wash the gilora, slice the top and bottom off and slice the vegetable into thin slices

Add the gilora, onions, oil and masalas in a medium sized pan

Mix it altogther so all the spices are equally mixed. Cook on a **low heat** with the lid on for approximately 30-35 minutes. Make sure you stir every 10 minutes and keep an eye on it

The gilora should look a little something like this, it will be soft in texture. Taste test to see if it is fully cooked

Let me know what you thought of this recipe. Leave a comment down below and don’t forget to follow me on instagram!

Until next time

Faheema x

Chicken & Veg Quiche

A simple crowd pleasing dish that can be served for brunch, lunch, dinner, with a salad or eaten as a meal with chips/ wedges! Basic ingredients you will have at home, the only thing you will need to buy is the savoury short crust pastry. Inexpensive and a brilliant hearty dish to enjoy with family & friends.

YOU WILL NEED:

2 savoury short crust pastry (I bought them but if you’re feeling adventurous feel free to make them from scratch!)

2 fillets chicken cubed

1 green pepper

1 cup sweetcorn

1 tsp salt and pepper (adjust according to taste)

1 tsp ginger/garlic paste

1 tsp green chilli (adjust according to taste)

1 tsp whole cumin

For the mixture

2 eggs

200ml double cream

1/2 cup cheese grated (Plus more for covering the Quiche)

Handful coriander chopped

LETS START!

In a **medium** sized pot add the chicken, pepper, sweetcorn, ginger/garlic paste, green chilli, whole cumin and 1 tsp of salt and black pepper. Let it cook on a **low/medium heat** until the chicken has cooked through. This will take approximately 10-15 mins

While the chicken is cooking, it’s time to make the mixture, add the double cream, eggs, 1/2 cup grated cheese, coriander and pinch of salt and black pepper in a jug

Blend with a handheld mixer until it turns into a smooth consistency

This is what the chicken mixture will look like once it is ready. Cool before assembling

Place the pastry on an over proof tray so it is ready to go into the oven once it is made. Evenly distribute the chicken mixture in the short crust pastry, be careful as the pastry is delicate and you don’t want it to break

Cover with grated cheese and sprinkle some black pepper on top

Bake in a preheated oven at 200 degrees for approx 30 mins. Let the quiche cool before cutting it

Let me know what you thought of this recipe. Leave a comment down below and don’t forget to follow me on instagram!

Until next time

Faheema x

Chicken Stir-Fry

Get the wok sizzling and let’s make a stir fry! This recipe can be made up in an hour! You can use whatever vegetables you have at hand, it will still taste amazing regardless. Cook the vegetables less/ more according to your preference, if you like them crunchy cook a little less than i did. This will be a staple in everyone’s home and perfect when you want to make a quick dinner. The key is in the preparation. Have all the ingredients chopped up and ready.

YOU WILL NEED:

3 Chicken fillets

1 red & green pepper

1 cup sweetcorn

2 Carrots

1 large red onion

160g noodles

5 tbsp ketchup

3 tbsp soy sauce

2 tbsp chilli sauce

1 tsp whole cumin (jeera)

4 MASALAS- 1 tsp salt, 1/4 tsp turmeric, 1 tsp red chilli, 2 tsp coriander/cumin powder (dhana jeera)

1 tsp ginger/garlic paste

4 tbsp oil

1 tsp black pepper (adjust to taste)

LETS START!

Slice the onion finely and the peppers and carrots thinly

In a **wok** add the oil and whole cumin and let it heat on a low heat, once the whole cumin starts sizzling, add the onions and let it soften on a **low/medium heat** for approx 4-5 minutes

Once the onions are soft, add the chicken and ginger/garlic paste and cook the chicken until it turns white in colour

It will look a little something like this once it is cooked

Add the vegetables and sweetcorn and mix. Let it cook on a **low heat** with the lid on for approx 10 mins

Add the ketchup, soy sauce and chilli sauce

Let it cook on a **low heat** with the lid on for approx 5 minutes

Whilst the vegetables are cooking, boil the noodles according to packet instructions

Drain the noodles. *Quick tip: You can cut the noodles at this stage, it makes it easier to eat

This is the part you can taste test. Check if you want to add more sauces or spice. Adjust according to your taste

Let me know what you thought of this recipe. Leave a comment down below and don’t forget to follow me on instagram!

Until next time

Faheema x

Mung (Lentil Soup)

A hearty but healthy dish, a simple and easy to follow recipe. We make this in our house when we feel we need a break from the indulgent foods especially from the weekends! We call it Monday Mung! A break from the chicken and meats (were all carnivores in my house!) So lets begin!!

YOU WILL NEED:

1/2 cup lentils

1 medium onion

2 tbsp fenugreek leaves (methi bhaji)

4 MASALAS- 1 tsp salt, 1/4 tsp turmeric, 1 tsp red chilli, 2 tsp coriander/cumin (dhana jeera)

1 tsp whole cumin (jeera)

1 tsp ginger/ garlic paste

1/2 tomato tin (blended)

3 tbsp oil (adjust accordingly)

Handful coriander (chopped)

LETS START!

Wash the lentils and let it boil on a **high heat** for approximatly 15 mins (You may need less/more time, you will know once they are cooked when the lentils have split- Photo will be shown later)

Add the oil, whole cumin and onions to a **medium** pot and soften the onions on a **medium/high heat** for approx 5 mins until they are golden brown

This is what the onions will look like once they are golden brown

Add the fenugreek leaves and ginger/garlic paste and cook for 30 secs- 1min

Add the 4 masalas and cook for a further minute to get rid of the rawness of the spices

This is what the masala will look like **before**. Cook the masala for approx 5 mins on a **low heat**

This is the masala cooked **after.** It will be a deep red colour and smell rich

Whilst the masala was cooking, the lentils are boiled. As you can see in the photo the lentils have split, this is when you know they are ready

Pour the lentils into the masala pot **including** the boiled water

You can check the consistency of the mung now, if you like it soupy, this is ready at this stage but if you dont like it this soupy, let it cook for a further 10mins on a **low heat**

Let me know what you thought of this recipe. Leave a comment down below and don’t forget to follow me on instagram!

Until next time

Faheema x

Potato Fry

A recipe with the least amount of ingredients and time! If your stuck what to make or want a quick snack or a meal (I eat this with roti to fill myself) this is definetly the perfect dish! Plus if you love potatoes like I do then this is the one!

YOU WILL NEED:

3 potatoes

4 MASALAS- 1 tsp salt, 1/4 tsp turmeric, 1 tsp red chilli, 2 tsp coriander/ cumin (dhana jeera)

1 tsp whole cumin (jeera)

3 tbsp oil (adjust accordingly)

Handful coriander (chopped)

LETS START!