Well, not really…. We tend to eat less
in Ramadhan and usually always overcook.
The irony is that your fridge is more full in Ramadhan than outside Ramadhan!!!
Yesterday, we made Chicken kheema (mince) with garden vegetables. More than half was left over!!
Our deen teaches us not be to extravagant, so give the women some rest and cook with the leftovers…
“Eat and Drink but waste not by extravagance”
Surat Al-A’râf verse 31
This is simple Chicken kheema Enchiladas recipe that I made from my leftovers and a few extra household pantry ingredients. You could do something similar with most leftovers.
Béchamel; White Sauce (Optional)
2. Enchiladas don’t usually have white sauce, but my chapatis were quite tough and we thought we would moisten them with white sauce. Melt 2 tablespoons of butter and add 2 tablespoons of flour. Mix with a whisk until it forms a smooth, uniform mixture. Gradually whisk in the milk to get a smooth sauce. Whilst whisking , bring to the boil.
3. Lay your chapati on a flat surface and place a liberal amount of kheema along the middle.
4. Fold your chapati inwards from the side to make a cylinder.
5. Lay the chapati cylinder fold side down in a deep heat proof tray.
Repeat the process with the remaining chapati’s
6. Pour the enchilada sauce on top of the chapati cylinders.
7. Optional: Pour the white sauce on top of the enchilada sauce.
8. Top the enchiladas with cheese and some mixed herbs. Baked at Gas mark 6 for 30 minutes.
So why not try a Biryani with leftover mutton/chicken curry or a mix lasagne for leftover roast chicken/lamb and vegetables?
Let your imagination run wild!!