I cannot even believe I hit 200k views...in less than 2 years!
I'm so speechless!!!!!
Alhamdulillah (praise to Allah).

It blows my mind.
Spicy Fusion Kitchen has come a long way
and in the 2 years that I have been blogging, sharing recipes, videos,
trying to build a good solid following for my site has hard and probably will always be
and will continue to be I feel so proud and blessed right now.

Blogging is so difficult
and those that have blogs will understand.
Every post is a struggle to get views and pass the word around.
As the following builds the struggle becomes less and views just come on their own.

That is how my blog is now Alhamdulillah,
I remember I would cry over this and want to give up but I just didn't.
I have been featured on other sites,
I have been on the radio before.
I have hit small goals and milestones in this journey
and I am beyond proud at how far I come.

I just want to give a huge thank you
to all my subscribers, followers and viewers from all over the world.
The sweet messages and comments I receive on a daily basis,
the recognition,
the praise,
just spotting me in public or talking good about me and the words coming back to me
really makes me feel so loved and motivated.
I would never have come this far if it wasn't for you
and that's a fact!
I really hope my blog grows even more,
that I can share more and do more.
I pray that a good way keeps opening up,
that I never stop and that who ever tries the recipes I share have a smile on their faces.

Thank you for all the support
I really do feel so blessed.
Please remember me in your prayers,
you are all in mine.
I love you all so much :)

*Includes A Video*
You don't need to go to a fancy restaurant to try fried ice-cream.
You can make some in the comfort of your own kitchen.
I actually thought this would flop,
my mum and I was so nervous making it.

It didn't!
It tasted amazing,
it was hot and cold at the same time and all around yummy. 
This is one version of making it,
there are other versions but I feel for a starter this is so much easier. 
I will say prep is EVERYTHING!
Because it's ice-cream things will have to be done fast so you don't end up with a slippery mess.
Switch up those after Tarawee desserts,
even though its winter this side of the world this it so yummy!


White bread slices
Top deck chocolate or plain chocolate
Icing Sugar
Crushed Walnuts or Almonds


  1. Take a steel tray, spray with 'Spray and Cook' to prevent the ice-cream from sticking. 
  2. Place in the freezer for a few hours till its super cold. 
  3. Remove from the freezer the ice-cream of your choice, and remove the iced tray.
  4. Scoop perfectly round ice-cream circles and quickly place them on the iced tray, WORK FAST!
  5. When done immediately place straight back into the freezer as soon as you're done.
  6. Leave for a couple of hours to firm up more in the freezer.
  7. While the ice-cream scoops are in the freezer go on to prepare the bread.
  8. Cut the edges on the bread and roll flat - make sure it is as flat as possible, remember each ice-cream scoop needs 2 slices of rolled bread.
  9. When the bread is ready, remove the ice-cream from the freeze.
  10. Place the ice-cream scoop on the slice of bread and cover it, then place the other slice and cover the rest of the sides.
  11. Pat the sides to make sure the ice-cream is covered well and is as smooth as possible, and place back in the freezer for 15 minutes to firm up some more.
  12. Next heat up some oil, enough to fry the ice-cream - heat till it's exactly 250 degrees Celsius. 
  13. Place the ice-cream in the hot oil and fry till golden - this won't take long. 
  14. Remove from the oil and leave to strain.
  15. Now you need to be quick! Place into the cinnamon and icing sugar mix.
  16. Next drizzle some hot melted chocolate and top with walnuts or almonds.
  17. Bon Appetit!

Omw this is hands down my favorite drink!
Dad made this the other night and I had 2 servings thank you very much.
What made it even more amazing was the last ingredient,
which makes this taste exactly like the Nando's signiture/designer Vanilla Caipirnha
and if you know me you know how I just love it!
With Ramadan in full swing, it's a tradition to have something special to eat or drink after Tarawee.
Alhamdulillah :)
Also, with winter in full swing you wouldn't think this would be an option,
but it was so refreshing!


1/2 cup castor sugar
LARGE handful of fresh mint
750 ml sprite
1/4 cup lime cordial (we used the brand roses but any will do)
1/2 lemon thinly sliced
Crushed ice


  1. Place the castor sugar and mint in a large bowl.
  2. Using the back of a large spoon or a 'mortar and pestle' (lol every Indian home has one or if you're into spicy food you need this in our life) and grind the mint into the sugar for a minute or so.
  3. Transfer into a large glass jug, adding the lime cordial, lemon slices and top with sprite.
  4. You can adjust the sweetness if you prefer or add more lemon slices according to your preference. 
  5. Add crushed ice and serve immediately! or before serving add this next special ingredient!

Which is VANILLA ESSENCE!! A drop or two per serving, this will take this drink to a whole knew level trust me.


  • If you don't want to use crushed ice or you completely forgot like we did that's fine it still comes out tasting awesome!
  • Make sure the mint is crushed properly so the flavour comes through, you will be able to smell it after grinding it for a bit, when added with the rest of the ingredients it fuses together and tastes amazing.
  • Have some extra mint leaves for garnishing the drink when you're about to serve.
  • Last but not least sugar coat the rim of the glass - best way to do this is to rub on the edge of the glass some lemon juice and than dip it into sugar it should coat nicely. 

Have a blessed Ramadan :) If its Summer your side or winter like my side; please give this drink a try. remember my family and I in your duas as well. 

This dough recipe really surprised us,
it stayed soft for days! 
It's so quick to make and it's super easy.
Also this dough recipe is very very versatile,
we even tried it when we made cinnabons!
With winter upon us and Ramadan about to start this is great to keep for seri,
especially with soup.

2 cups warm water
4 Tb sugar
2 Tb yeast
2 cups flour
1/4 tsp salt
2 Tb milk powder

*The milk powder makes the dough super soft, you can just use 1 Tb because was too soft, and only browning the top made it a bit more firm.

  • Mix all the ingredients together and set aside for 10-15 minutes.
Then add:

1/2 cup oil
3 cups flour
1 tsp baking powder (optional)

  • Mix well and knead into a dough.
  • Leave to sit for around 30 minutes.
  • In a greased baking pan, roll into small balls and place in the pan.
  • Brush over when egg so it can get nice and gold when baked, you can also garnish with poppy seeds 
  • Preheat your oven at 200 Degrees Celsius, then place your pan into the oven and turn the heat to 180 degrees. 
  • Leave to bake for 15-25 minutes till done, keep checking. You can grill the top to give the dough a nice golden.
  • Serve hot! You can use the same dough for savory dough recipes as well and also with curries and soup. 


1 Kg Chicken Fillet - cubed
2 Tb Portuguese Spice
1 tsp Salt
1/2 tsp White Pepper
1 Tb Crushed Garlic
2 Tb Lemon Juice
1-2 Chopped Green Chillies

2 cups Boiled Spaghetti - chopped
2 rounds Feta Cheese - cubed small
1 bunch Fresh coriander


30g Butter
40g Flour
30 ml Milk


1 egg - beaten
Corn Flour


  1. Marinate the chicken and cook till done (the marinate should exclude the spaghetti, feta and coriander).
  2. Set aside and allow to cool.
  3. In a separate saucepan make the white sauce, boil on medium head and whisk till smooth and thick,
  4. With a teaspoon blend together chicken, feta, coriander,spaghetti and white sauce, if you're not one to shy away from getting your hands dirty get in there and sqeesh the mix together so everything combines well.
  5. Moisten your clean hands with water, make golf-ball sized balls - like you would make with meat balls only a bit smaller.
  6. On a tray lightly dust cornflour over, so when you place the balls you've made on it than you would dust some more cornflour over instead of having to turn them over.
  7. Once all your meatballs have been made, go on to dip in your beaten egg and coat with breadcrumbs - I prefer the cornflakes crumbs because they fry crisper and also the golden colour is beautiful. 
  8.  We added small squewers and made them like fried pops!
  9. Can be frozen or if you're making fresh keep in the fridge for around 4 hours so it firms up.
  10. Deep fry on medium heat till golden and serve with lemon juice and chutney. 

I love this recipe, its like eating a roti roll (all Indian homes know this), its basically eating roti and chicken all together. Its a great different recipe idea that one can try, different from the usual frying and baking savouries, also it's a great snack for road trips or as a starter. Hope you enjoy this recipe, may all your ramadan prep go smoothly (:
Stay tuned 3 new recipes every week!


1 Cup Flour
Pinch of salt
1 tsp Sugar
2 Tb ghee (clarified butter)

  • Make the dough with some luke warm water and milk, kneed down together. 
  • Roll out into small equal sized rotis, not too thin or thick.


Chicken Fillet Cubed

Tikka Sauce 
Red chilli Paste 
Ground Ginger
Ground Garlic 
Dry Coriander
French Salad Dressing

  • Cook till done with a little water and olive oil.
  • Keep moist, don't let it dry out. 
  • Top with fresh coriander after finished cooking.
  • Leave to cool down after cooking, before using the filling. 


Tomato Sauce
Garlic Sauce
Machacho dry hot spice (or any chilli spice)
Tikka Sauce

  • Mix the sauce together - will be used as a base for the roti

  • After, rolling the roti same size.
  • Make sure you have a pair to make one.
  • Put the sauce as the base of the roti.
  • Fill with the cooked and cooled down chicken.

  • Close with the 'lid' of the roti, and press down the sides. 

  • Press down the edges and make sure its sealed.

  • Pack in the tupperware and cook on a hot pan like how you would make the roti. (trun around and around on the pan and keep flipping till golden brown as shown above.