Stories about recipe

This winter, let’s get fishy!

I’ve always been fond of seafood. Whether you’re a diehard pescatarian or just a seafood lover, you’re probably in need of some fresh ideas – which is why I thought I’d share one of my favourite recipes; a quick fix that will hopefully inspire you to incorporate more seafood into your meals considering it’s a very important part of a healthy diet. Speaking of seafood, did you know that October is national seafood month this time around in the United States? So why not celebrate something in the name of the One World One Ocean campaign*? Plus this recipe is a winner! It’s so simple, does not require any lengthy marinating ...

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Biscoot and chai, anyone?

While browsing through the aisles at the local store, I came across a new kind of biscuit – LU’s Nan Khatai.  I was immediately transported down memory lane, to numerous childhood bakery trips for the much savoured, freshly baked version. While growing up, we have all relished khasta (crispy) nan khatais. And I am sure many of us still do. How did it end up in this part of the world? ‘Nan khatai‘ comes from the Persian word ‘Nan’ (bread) and ‘Khatai’ (‘Catai’ or ‘Cathay’, the older name for China), translating as ‘Bread of Cathay’. According to the ‘Hobson-Jobson Dictionary of Colloquial Anglo-Indian ...

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A love affair with chocolate chip cookies

When I was a kid, relatives visiting from America only meant one thing: Walkers cookies! I can still recall how I used to savour every bite; not too soft or too crunchy. It was just perfect. This was how my love affair with cookies began and my favourite by far are chocolate chip cookies. The thing is, sometimes I am just too lazy to cook so I try to find recipes which require the least number of ingredients. Hence when I came across this recipe which requires only five main ingredients, I simply had to try it out. The result: time saved, craving ...

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The original king cake – the pound cake

 “Beta! Mehmanon kai liye bakery sai plain cake lao!” (Grab a plain cake from the bakery for the guests.) Who hasn’t heard this line? In fact we have grown up hearing this! Plain cakes or pound cakes, span over generations. They were made by our ammis (mothers), our nannis (grandmothers), and our par-nannis (great-grandmothers). The name ‘pound’ was given to this cake because the original recipes contained one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. Sometimes while baking cakes, you just want something plain and simple with no added frills and fuss. Especially now that winter ...

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When life gives you guavas, make guava mousse!

Guava season is almost over, but it is always good to have an easy recipe in hand for those ‘guests out of the blue’ times. A friend gifted me some guavas recently and suggested that I make guava mousse. I had never heard of such a thing before, much less tasted it, but the idea appealed to me. It would be my cooking experiment weekend. After skimming through a dozen recipes and taking tips from each, I finally came up with one recipe I would go with. When you take out the mousse, add strawberry syrup for additional sweetness or beauty. I believe the ...

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Is papri chaat really healthy?

Who doesn’t love chaat? All those gorgeous chutneys and crunchy things cascading over boiled chickpeas and potatoes! Of course once you add all those sugary chutneys, deep fried papris, sev and everything else to a humble bowl of chickpeas and potatoes you aren’t exactly left with something that’s healthy. Maybe that’s not the point, maybe chaat isn’t supposed to be healthy. What if it can be though? Enter my Mexican tortilla papri chaat. So why a Mexican tortilla papri chaat? I loved the idea of these flavours and this spin on a popular desi dish. I think it’s because growing up quesada’s and nachos ...

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When life gives you lemons, you make this lemon crunch cake

I am a little obsessed with this idea of a crunchy/contrasting topping on cakes. I am also a little obsessed with all things lemon – desserts like this lemon mousse-y creation or a generous squeeze at the end of Pakistani dishes like fish biryani. When I saw a recipe for a lemon drizzle tray bake in Mary Berry’s Baking Bible, a thoughtful gift from one of my three favourite brothers and his wife, I knew it had to be. The lemon crunch cake is easy to put together – you literally just dump all the ingredients in the bowl and mix till ...

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Honey sesame chicken with boiled rice, better than any Chinese restaurant can offer!

This honey sesame chicken with boiled rice is so amazing, in part because it is relatively easy and quick to whip up in the kitchen for lunch or dinner. Perhaps one of the easiest main courses to cook up and easily concocted in less than 30 minutes. Just think, you can prepare and be eating this chicken in less time than you can order takeout from your favourite Chinese restaurant. Ingredients For chicken: Chicken breast – 500 g (skin removed and cut into small pieces) Olive Oil – ¼ cup Milk – 2 tbsp Egg white – 1 Flour – ½ cup Salt – a pinch Black pepper – ½ to 1 tsp Spring Onion ...

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Teenage dreams and crunchy chilli and corn aaloo cutlets

One of my brothers likes to tell the story of how when he was back in Karachi during one of his college breaks, he walked into the kitchen to find a girl he had not seen before with her head submerged in our deep freezer, furtively foraging for something to eat. When he asked her who she was, she responded by asking him who he was to which he said, “I live here.” To which she exasperatingly replied, “I’ve never seen you before.” My poor brother then retorted, “Well, I haven’t seen you either.” Once they has resolved their impasse and she had told him ...

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Ever heard of Peshawari Chapli Kebab burgers?

Chapli Kebabs, also known as Peshawari kebabs, belong to the local cuisine of Khyber-Pakhtunkhwa (K-P). ‘Chapli’ is a Pashto word, which means flat – at least according to the six sources I got from Google – so the word “flat” gives you a hint of how these kebabs are made. The circular shape changes slightly when the outer crust forms upon frying, locking the juices inside, resulting in succulent beef patties. Chapli kebabs are fried on high flame at first, flipped after a minute to cook the other side, locking the juice in. Then they are fried until fully cooked ...

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