Coconut Chicken Curry in 4 Steps

A father and his son are in a car accident. The father is killed and the son is seriously injured. The son is taken to the hospital where the surgeon says, "I cannot operate, because this boy is my son."

This popular brain teaser, even though very old, is still relevant in our society. Studies have shown that 40 to 70 percent still cannot solve it. The answer in case you are wondering is that the surgeon is the boy's mother. This riddle of sorts brings forth our personal biases, and the presence of implicit sexism that exists in our society. As Adam Grant and Sharyl Sandberg pointed out, "Even when we have the best of intentions, when we hear “surgeon” or “boss,” the image that pops into our minds is often male."

As a parent, I have become more aware of the subliminal messages our society and the mainstream media send out to young children. It really bothers me that all Disney Princesses have tennis-ball sized eyes, which implicitly implies that big eyes are the ultimate mark of beauty. For that reason, I have a lot of appreciation for Curious George and Robert Munsch books. In Curious George stories, the Man with the Yellow Hat's boss is a female, Professor Wiseman. Similarly, in Munsch's story books, there are not only strong female protagonists, but girls are also excused of the responsibility to be the "perfect little angels", to their "trouble-making" male counterparts. 

“I’m studying cardiac regeneration to help repair damaged hearts. It was widely believed that hearts cells could not be replenished, but we’ve used carbon dating to discover cells in the heart that are younger than the heart itself. So I believe it is possible.” 

(Lahore, Pakistan)  - Brandan Stanton of Humans of New York

I was reminded of the aforementioned brain teaser, when I stumbled upon the above photograph by Brandon Stanton. The popularity of Humans of New York lies in the fact that his photographs, and the corresponding stories, not only break stereotypes, but make us aware of our own personal biases. In the above photograph, you do not know which of the two is responsible for the groundbreaking research. And, that is the magic of Stanton's incredible story-telling. 

If you are wondering what to get your loved ones for the holidays, I highly recommend Stanton's new book, "Humans of New York: Stories". The stories are captivating, and illustrate how as humans we experience the same struggles, doubts, fears and foibles. Here are some of the riveting stories that really resonated with me.

And, if you are looking for a comforting autumnal curry, go ahead and make this delicious Coconut Chicken Curry.

Coconut Chicken Curry
Delicious Coconut Chicken Curry. The full recipe will be posted soon on www.cultivateflavors.blogspot.com.
Posted by Cultivate Flavors on Friday, October 30, 2015

Egg Fried Rice in 7 Steps

A plate of food for me is more than about sustenance. It embodies the cook's identity, personality, locality, culture, heritage, and lifestyle. It represents the care the cook put into preparing the dish. 

I recently watched a TED Talk called, "Don't Ask Where I'm From, Ask Where I'm a Local" by Taiye Selasi. Selasi observed that asking someone where they are from is usually a divisive indication, with that question we are trying to identify the 'otherness' of an individual, as opposed to establishing a commonality. Conversely, it can be argued that asking someone about their origin simply represents an innocuous curiosity about the individual's background and childhood. 

But, this question is often posed to ethnic minorities. As an individual with ethnically ambiguous looks, I have been frequently at the receiving end of this question. Although, the said query pays homage to my ancestral background, it does not completely encapsulate who I am as an individual. This question makes us different from others, and on some level indicates that we are not truly from the land we live in. Instead, we have this mythical land to return to. 

Both set of my grandparents were born in British India, but they had nothing in common with other citizens of the Great British Empire. They belonged to the Muslim faith, so in circa 1947, they became part of a new nation called Pakistan. After her exodus from India, my grandmother who was used to cooking Bihari food, started incorporating local flavors of her new land into her cooking. 

My upbringing in multicultural Toronto represents what I cook at home. My travel experiences, and the ubiquity of the ethnic food aisle have made it easier for me to prepare food from places, where I am not technically from, but in some ways a part of, because of the culture I grew up in. 

So without further adieu, I present to you the recipe of Egg Fried Rice, inspired by Thai flavors. You might wonder why I am using three different types of sauces, soy, fish and oyster, when all three of them are ultimately salty in flavor. The answer, my dear reader, is that fish sauce and oyster sauce render a rich umami flavor, and add a level of complexity, to this very simple and quick rice dish. 

Egg Fried Rice
Egg Fried Rice - influenced by Thai flavors.
Posted by Cultivate Flavors on Friday, October 23, 2015

Gluten-Free Banana Bread in 6 Steps

It's natural to be skeptic about gluten-free bread. The idea itself sounds rather oxymoronic. But, after the success I had with the chocolate coconut cupcakes, I wanted to make a healthier version of my favorite banana bread. This gluten free, and refined sugar and fat free recipe is so delicious that you do not miss the flour, or the butter. I love banana bread, and these healthy modifications allow me to have guilt free indulgence for breakfast. 

Posted by Cultivate Flavors on Sunday, October 18, 2015

Bihari Kabab in 8 Steps

Bihari Kabab is the food of my people. The recipe I am sharing here is sort of a family heirloom. My mom inherited this recipe, from my grandmother, and she has now passed it down to my sister-in-law and me. The only difference is that growing up we called it Seekh Kabab, since these kababs are cooked on thin flat skewers, called seekh in Urdu. It is kind of like that Friends' joke:

Joey: [to Ross] Forget about Rachel. Go to China, eat Chinese food.
Chandler: Of course there they'd just call it food. 

The story behind Bihari Kabab is that apparently there was a Moghul Emperor, who lost his teeth, but still wanted to eat Kababs. He commissioned his royal chef to create a kabab recipe that did not require too much chewing. The chef brilliantly decided to marinate the meat in green papaya. The connective tissue in the meat breaks down when it comes in contact with an enzyme called papain, found in green papayas. So without further adieu, let's get cooking.

Bihari Kabab
Posted by Cultivate Flavors on Wednesday, September 23, 2015

Chicken Biryani in 11 Steps

My sister gave me the first edition of Mark Twain's 'The Innocent Abroad', photographed above, as a baby shower present; to remind me the lasting impression a mother can have on an individual's life. The readers of the travel book will know that Mark Twain dedicated this travelogue to his mother. 

Although, I am not a writer, but in my own humble ways, this biryani recipe is my homage to my very own loving mother. Biryani is a staple in Pakistani households. The Pakistani diaspora is incapable of having a celebratory dinner without the grand presence of this aromatic rice dish. South Asian grocery stores are laden with Biryani spice blends. In this recipe, I am using two types of pre-boxed Biryani spice blends, Sindhi Biryani Masala for the marinade, and Bombay Biryani Masala for the curry. The Sindhi one has dried plums, and the Bombay one has nutmeg. The combination of two results in more aromatic and flavorful Biryani. So let's get cooking.

Chicken Biryani
Posted by Cultivate Flavors on Tuesday, September 22, 2015

Kubideh in 6 Steps

Persian Kababs are so easy to make that they can easily become a weeknight fare, with some serious weekend flare. You can marinate the meat ahead of time, and when it is dinner time all you have to do is mold the meat around the skewers, and just grill in the oven for half an hour. These chicken kababs or Kubideh will also be ideal for Eid dinner or other special occasions.

Kubideh
Wondering what to cook for Eid? Make Kubideh in 6 Easy Steps. For the full recipe go to:http://www.cultivateflavors.blogspot.com/2015/09/kubideh-in-6-steps.html
Posted by Cultivate Flavors on Monday, September 21, 2015

Orange Souffle in 13 Steps

To quote Ai Weiwei, whose art exhibition I saw at the Art Gallery of Ontario:

There is a humanitarian crisis happening in Syria, forcing many to leave their homes, their country, and to risk their lives to find refuge in Europe. Many have been wrongly referring to this crisis as the Migrant Crisis, as opposed to the Refugee Crisis. Author John Green pointed out, these people are fleeing their homes because they are left with no other choice, hence making them refugees, not migrants, who actually choose to leave their country in search of better job or education opportunities. European countries by referring to the refugees as illegal migrants are exonerating themselves from the legal responsibilities laid out by the International Law.

It is really important to remember they are humans just like the rest of us, yearning for safety for their families and young children. These people have not left by choice. They have left their homes because after four years of war, they had no choice. I urge you to please do whatever you can to help out. Furthermore, if you celebrate Eid al-Adha, organizations like Helping Hand have arranged to do Qurbani/Udhiya or give the gift of sacrifice to Syrian communities who can really use our help. We lead such privileged lives. We have a responsibility to help those in need without any bias.

Since we are talking about stepping up, or rising to the occasion, let me share the recipe for Orange Souffle with you. These souffles are extremely decadent and ethereal. If you prefer, you can prepare the base of the souffles ahead of time, and refrigerate the base for a couple of hours. 

Orange Souffle
The most ethereal dessert, ever. Full recipe coming up soon, in the meantime enjoy the video :).
Posted by Cultivate Flavors on Saturday, September 19, 2015

Nazkhatun Eggplant Dip in 7 Steps

Malcolm Gladwell, a fellow University of Toronto alum, in his essay, "The Ketchup Conundrum", mentions that the reason Heinz ketchup has had such an unprecedented global appeal is because it perfectly balances the "five known fundamental tastes in the human palate: salty, sweet, sour, bitter, and umami." 

If you look at the ingredient list for Heinz ketchup, you will find that it has tomato concentrate, which has the umami flavor, also present in mother's milk. The second ingredient is vinegar, which provides sourness, another of the fundamental tastes. The next set of ingredients are high fructose corn syrup and corn syrup, which satisfy our primal desire for sweet food. I have already discussed the addictive properties of high fructose corn syrup in my meatloaf recipe blogpost. The last set of ingredients, present in Heinz ketchup, salt, spice, onion powder, and natural flavoring, gratify the salty and bitter taste receptors. Ketchup, unlike any other condiment available in the supermarket, satisfies all five primal sensory taste buds, all at once, "in one long crescendo". 

It is no wonder that children love ketchup because it tastes familiar. It has the umami flavor, and a balance of sweetness, saltiness, bitterness and acidity. Gladwell also mentions that small children "tend to be neophobic: once they hit two or three, they shrink from new tastes". It is imperative to introduce young children to a variety of flavors and cuisines, at a young age, instead of limiting their palate to simple foods, like cheese pizza, plain white bread, and/or bland pasta.

Growing up, my husband had a very limited palate. His diet consisted of mainly meat, processed food, and sodas. Fruits, vegetables, and lentils were completely foreign to him. So when we had our daughter, we made sure that we expose her to all food groups, and we do not dumb down flavors for her. 

Although my husband's palate has evolved overtime, he still does not like eating vegetables or eating fresh fruits. So when I made Nazkhatun, a Persian eggplant dip, my husband not only ate it, but loved the vegetable dish. So without further adieu, let me share the recipe with you. The recipe consists of eggplants and tomatoes, which have the umami flavor. The pomegranate molasses, used here and in most Persian dishes, provides the perfect balance of sweetness and acidity. The angelica powder, another Persian cuisine staple, has slightly bitter undertones. So here is a recipe, which much like ketchup, satisfies all five fundamental taste buds.

Fattoush Quinoa Salad in 3 Steps

Here is my take on one of my favorite Middle Eastern salads, called Fattoush. Fattoush traditionally has lettuce and pita bread, but I have replaced the two with quinoa. I have never been a fan of lettuce, it's a long story, people :). 

It takes 15 minutes to prepare this salad, so you can make it on a weeknight, and save some for lunch next day. 

Gluten-Free Coconut Cupcakes in 8 Steps

I decided to make relatively nutritious cupcakes for my daughter's third birthday, a few weeks ago. The recipe that follows has no gluten, refined sugar, or butter. But, to tell you the truth these cupcakes are so delicious that you do not even miss the usual staples. In fact, they remind me of Kara's Cupcakes #HumbleBrag. It is a very quick recipe, and you will have delicious cupcakes in under 1 hour. The final product is just as airy and moist as your average cupcake.

Book Review: The Day the Crayons Came Home

My toddler and I discovered 'The Day the Crayons Quit' last year, and absolutely fell in love with it. In this funny book, by Drew Daywalt and Oliver Jeffers, Duncan's crayons write him letters, expressing their demands and woeful grievances.

Pomegranate Quinoa Salad in 6 Steps

A is for App	N is for Nuts or Nut butter
B is for Babyccino & Balsamic Vinegar	O is for Organic
C is for Chia Seeds, Carrot & Cardamom	P is for Pomegranate & Pistachio
D is for Dairy-free	Q is for Quinoa
E is for Edamame & Ergobaby	R is for Rainbow Sushi Roll
F is for Free-Range Eggs & Farro	S is for Swaddling
G is for Gluten-Free	T is for Trader Joe's
H is for Hummus & Honey	U is for Umbrella Stroller
I is for Ikea	V is for Vaccination
J is for Jute bag	W is for Whole Foods
K is for Kale	X is for Xanthan Gum-Free
L is for Linguistic Stimulation & Lemon	Y is for Yogurt (probiotic)
M is for Maple Syrup & Mint	Z is for Zombie-Mommy

You know it's time for a pre-fall salad, when kids start heading back to school, Trader Joe's starts handing out the above photographed back to school inspired ABC stickers, the pomegranate tree starts giving fruit, and yours truly shares this delicious quinoa salad recipe with you. The preparation time is only 30 minutes; and you are rewarded with a healthy salad, and the opportunity to teach your child a new series of ABC associations, which clearly evaded our generation.

Red Lentil Soup or Daal in 11 Steps

One of the fondest memories I have from our trip to Turkey is being welcomed with a warm bowl of red lentil soup as soon as we would sit down to eat in a restaurant, in Istanbul. It was such an unexpected delicious surprise. Sipping warm soup, while deciding which gastronomic Turkish delight (no pun intended) to eat.  Here is my twist on a Daal recipe with a few remnants of Turkish influence.

Homemade Berry Jam in 1 Step

When life gives you delicious summer berries, in abundance, the best thing to do is to eat them with yogurt. But, the second best thing is to make this quick delicious berry jam. This recipe is inspired by our trip to Denmark, earlier this year. I found Scandinavian fruit preserves/jams to be less sweet than their French counterparts. 

The berry jam can sit in your fridge for a month without getting spoiled, so you do not have to worry about learning canning techniques. I like to have it for breakfast along with peanut butter on a wholegrain toast. The cooking time is about 15 minutes, so you have no excuse but to try making this at home. I like to add 1/4 teaspoon of cinnamon for flavor, and its health benefits. 

Delicious Healthy Granola in 3 Steps

This healthy granola is rich in protein and fibre. You can have it with yogurt or milk, and seasonal fruits. It provides a healthy and quick boost of energy, first thing in the morning. This recipe has no refined sugars or fat. I use maple syrup (Go, Canada!) and coconut oil. I usually make this on Sunday night, and it lasts me a whole week. During the day I have to control myself from snacking on it. Yes, it's THAT good. Give this quick recipe a try, and you would be rewarded with a wholesome breakfast throughout the week. 

Gajar or Carrot Halwa in 14 Steps

Marcel Proust had his aunt's madeleines. I have my mom's Gajar Halwa. Gajar or carrot halwa is a warm comforting dessert, redolent of my childhood. Lately, I have been missing my mom a lot. The worst part of living away from home is that I do not get to see my family as much as I would like to. Even when I am in Toronto, it is always such a struggle to spend a few peaceful days with my family. I made this halwa, because food has that power of transforming us back to a simpler time, the comfort of our childhood home, and the safe haven of our family. As Proust eloquently points out In Search of Lost Time:

No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me. ... Whence did it come? What did it mean? How could I seize and apprehend it? ... And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before mass), when I went to say good morning to her in her bedroom, my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane. The sight of the little madeleine had recalled nothing to my mind before I tasted it. And all from my cup of tea.

Do not be alarmed by it's exotic name. Gajar Halwa is basically a carrot fudge, which requires two to three hours of cooking time. All of the ingredients I use here are organic.

Focaccia in 18 Steps

Focaccia is such a versatile flatbread. The dough recipe I am about to unveil here *drumroll please* is my well-tested recipe, adapted from a rosemary focaccia recipe I stumbled upon ages ago. I have incorporated my knowledge of yeast and their colonies acquired in first year biology class. Yeast colonies prosper in sugary and warm environment. And, salt kills the yeast, so it is always best to add the salt towards the end. 

I recommend that you use bread flour and gluten to make focaccia. As the presence of gluten would give the bread more spongy and airy texture. But, if you do not have bread flour you can substitute it with equal amounts of all purpose flour, which has less gluten. You won't be compromising on the flavor. It is just the lesser gluten content will result in a flatter bread. In that case, I recommend you use a quarter sheet (9 x 13 inches) pan, instead of a half sheet (18 x 13 inches) pan, which I am using here. All purpose flour is more elastic and you would find it difficult to stretch out into a half sheet pan. 

So let's get started.

Guacamole in 1 Step

O Guac, Guac, what should I say about thee that hasn't been said before? Guacamole is a nutritious dip and a topping. And, for those of us who live in California we are lucky to have the local avocados in abundance. But, before the avocado becomes extinct because of the drought (fear-mongering, anyone?) give this quick recipe a try, and you would never go back to having store bought guac. I use this guacamole for mahi-mahi tacos, portobello burgers, and any other sandwich, or wrap I can get my hands on.

Portobello Mushroom Burgers in 6 Steps

As a former vegetarian, I have a strong fondness for mushrooms. They are extremely delicious, and have a beautiful texture. Portobello mushrooms are considered the steaks of the vegetarian world. These burgers are a good alternative to beef or chicken burgers. They are very easy and quick to cook at home. 

Mahi-Mahi Tacos in 10 Steps

Mahi-Mahi is such a delicate and delicious fish that you do not want to overpower it with strong flavors. These tacos are very quick and easy to make, and in the words of my toddler they taste "extremely delicious". Without further adieu let's get started. 

Chicken Puff Pastry Braid in 10 Steps

When life gives you this delicious chicken qeema, you must use it as a filling to make chicken puff pastry braid. Fewer things are as universal as puff pastry. It could be both savory and sweet. The world owes a lot to the French geniuses who came up with it. Give this impressive looking and delicious recipe a try. 

Qeema in 12 Steps

I remember reading somewhere that Qeema is the official food of Pakistan. It is such a quick and easy way to have protein. Children also love it for its simplicity. I use both fresh tomatoes, and yogurt to make sure that the chicken does not dry out; and what you end up with is a very moist and savory weeknight meal. 

Tiramisu in 11 Steps

Tiramisu, which means "lift me up" in Italian, is the most literal pick me up dessert you can eat after a long day of fasting. It is such a decadent, cooling and comforting dessert. The recipe I am sharing with you is alcohol free, and does not have raw eggs. Instead, I make a beautiful custard over a double boiler, and whisk in mascarpone cheese once the custard has cooled down. The addition of fresh cream makes the dessert very comforting in a hot summer day. This recipe takes less than one hour to prepare. But, you must let the tiramisu sit in the refrigerator overnight, to give it that ice cream quality.

Banana Bread in 12 Steps

I love reading the New York Times. So yesterday, on the first day of Ramadan, I was ecstatic to see that the Times had posted a collection of Ramadan recipes on their homepage. They even wrote a beautiful ode to dates,  "a unifying staple" for muslims all around the world, during the month of Ramadan. But, I found their collection of Ramadan recipes, rather offensive and stereotypical. Most of the recipes are of Middle Eastern origin. So just like not all Muslims are Arabs, not all Muslims eat/cook Middle Eastern food for suhoor (pre-dawn meal), and iftar (sundown meal). As a product of South Asian diaspora growing up in Canada, I loved my South Asian food as much as the delicacies of the mainstream culture. 

So here is a recipe of  banana bread I like to eat for Suhoor. It's filling, moist and extremely delicious. I use three large bananas to make sure that the bread stays true to its namesake. Since, bananas are naturally sweet, I put a quarter cup of sugar. This way the bread is not overtly sweet. After eating a slice of this bread you are not left with sugary heaviness, but banana goodness. Give this quick recipe a try. And, prove the well-intentioned folks of the New York Times wrong. Muslims eat all sorts of food. Please do not pigeonhole our palette. It's all for a serious cause, you guys :).

Meatloaf in 12 Steps

As a Canadian expat, living in these United States of America, nothing makes me feel all American than preparing this delicious and flavorful meatloaf. The fuji apples in this recipe keep the chicken moist. The layering of carrots, parsley and boiled eggs, add an aesthetic appeal to this meatloaf, and set it apart from the average monochromatic meatloaf. 

I am very wary of consuming preservatives, artificial flavors, and colors. But, nothing gets my goat more than high-fructose corn syrup. And, the sad thing is that it is everywhere, from cereal, to sodas, to breads, to ketchup. So if you can, please use a ketchup that does not contain high-fructose corn syrup, as it has the same addictive properties as nicotine. But, I digress. Give this recipe a try, and please share your feedback. 

Salmon & Roasted Tomatoes in 7 Steps

This beautiful piece of salmon, cooked with cherry and grape tomatoes, is my take on Melissa Clark's very quick and easy salmon recipe. I decided to add tomatoes, because they not only bring beautiful vibrancy to the dish, but the acidity of tomatoes really balances out the richness of salmon. This recipe takes 30 minutes to cook, and allows you to have a restaurant quality meal on a weeknight. 

Black Lentil Soup in 12 Steps

I like to cook a lot of lentils at home. They are nutritious, high in fiber and protein. Plus, tasting a bowl of beautifully cooked lentils is like receiving a warm hug. Haha, look at me, I just brought proverbial cheesiness to the lentils.

Black lentils require a slightly longer cooking time, compared to the red lentils. But, you can speed up the cooking process by soaking the lentils overnight. You can also choose to cook the lentils in the slow cooker or pressure cooker. I prepared this recipe on the stove, in a regular pot. Another little pointer, when I  am making lentil soups, I usually use a wooden spoon which has a hole in the middle. I believe, the hole helps in whipping the soup, while you are stirring it, allowing for creamier texture.

Stir-Fried Ramen Noodles in 8 Steps

Ramen noodles have a bad-rep, thanks to the mass-produced, readily-available, MSG-laden, carcinogen containing, microwavable instant noodles. But, in addition, to being a major source of sustenance for students living in dorm rooms, ramen noodles are usually served in healthy delicious soups, in Japan. When we went to Japan last year we saw them everywhere. Since we keep halal, we were lucky enough to find a vegetarian ramen restaurant, called T's TanTan, inside the labyrinth that is the Tokyo Station. Ramen noodles have a beautiful texture. Here is a recipe of ramen noodles with stir-fried vegetables. Give this quick recipe a try, and you will never go back to eating instant noodles. 

Chicken Pilaf in 11 Steps

You say pilaf. I say pulao. 

Pilaf. Pulao.

Pilaf or Pulao, is a Middle-Eastern/South Asian rice dish, in which rice is cooked in chicken or beef broth. Chicken pilaf/pulao is a weekly staple in my house. My toddler loves it. The rice is flavorful and aromatic. Plus, it takes only 45 minutes to prepare and cook the rice. The rice gets its flavor from the broth, that is why I use a lot of whole spices to season the broth. 

Tropical Fudge Squares in 13 Steps

Gluten-free and sugar-free desserts do not always have to be boring. They can be exotic like this recipe I created, all because I had four red mangos that nobody wanted to eat. The combination of mangos and coconut reminds me of a tropical vacation. Almond meal in the recipe acts as a binding agent. Instead of baking the dessert in the oven, I chose to prepare it on the stove, to cook down the milk to achieve the 'fudgey' texture. If you are looking for some guilt-free indulgence, or simply longing for a beach holiday, give this recipe a try.

Roasted Chicken in 7 Steps

I have a confession to make (*Insert drumroll please*), I do not like chicken. I know...I know, I just lost any foodie creditability I had. But, my husband and toddler love this beloved protein. So, I am always striving to introduce flavor to this otherwise boring/rather ubiquitous bird. In this recipe, I achieve that with the use of sumac, among other things. As I have mentioned here, sumac is a Middle Eastern spice, which I feel should be a staple in your pantry. It introduces a very subtle lemony-floral flavor to any dish, especially chicken. You can roast the chicken in the oven or on the grill. The result will always be a delicious juicy piece of meat.

Chickpea Pasta in 8 Steps

The inspiration behind some of the food I cook, comes from what I have in the pantry, and refrigerator. I was craving a saucy-tomatoey pasta, so I decided to make use of the frozen chickpeas that I had, and came up with this Moroccan-inspired pasta. The starting point, in terms of spices, came from the delicious combination of chickpeas and cumin. I love mushrooms, oregano, and chili flakes in my pasta so decided to include them in this very delicious and quick recipe. Please do give it a try, and let me know what you think.

Roti Bread in 10 Steps

Roti bread is a staple in South Asian cuisine which goes with almost everything, including this yummy red lentil soup. I make the dough in my bread machine, but you can also knead it with hands. When the roti is cooking on the stove you will have to turn it twice to ensure that it cooks evenly.

Food Chronicles

One of the earliest memories I have of my grandmother is of her using the mortar and pestle to grind the meat for Shami Kebab (meat patties). Food is such an essential part of our lives. It is more than just about sustenance, it is about creating memories, stories, it is part of our heritage.

It is also about different cultures coming together. My husband and I usually plan our vacations based on our food proclivities. In this blog, I plan to record the recipes I cook at home. I will try my best to provide the exact amount of ingredients, which for me is the biggest challenge, as I feel we really cook from our senses.

I hope you will join in, dear reader, and give me your valued feedback.