Blog
Chicken Pot Pie/Pot-Pie
There are many chicken pot-pie recipes on Tik Tok and Instagram, but my chosen one is by @rafmazcooks as it has a ‘desi’ touch to it, the family loved it! I love that her explanations are simple and yet the results are amazing. Ingredients Filling Method
Marry me/Tuscan chicken
Seems to be trending over Tik Tok and Insta at this time, so here goes our ‘doctored’ family version. Most recipes add cheese and some prefer to add fresh spinach, feel free to add or not as you please Ingredients Sauce Method Sauce
Som Tam (Thai papaya/mango salad)
A very popular starter on most Thai menus, the best I have had thus far is fom street vendors in Thailand. They ask you for your ‘chillie’ tolerance, I went for 2, some locals were going for 7 yes 7! birds eye Thai red chillies. The whole mix is pounded
Thai lettuce wraps (laab)
Those that are familiar with Thai cuisine, will know this as a healthy sharp tasting starter, its quite simple to make as with most Thai food made in sabihaskitchen, it is made with readily available pastes, just make sure to buy a Thai brand and not a clone! Ingredients Method
Chicken Nihari
Those of you with South Asian heritage, may have enjoyed different kinds of nihari. Beef, lamb, nali (marrow) nihari, nihari with brain etc., but recently I have come across another take on nihari, our Sussex family makes chicken nihari, its healthier and still tastes like the real McCoy! This recipe
One-Pot Chicken/kuku Pilao/Pulao/Pilaff
This is a lovely one-pot full meal made frequently by our family in Pakistan, it’s an easier version of pilao/pulao as you don’t need to make any yukhni (stock) before beginning the cooking process. Its a bit like bhuna chicken, with rice all in one-pot. Enough said! Ingredients Method
Drunken Noodles with chicken (Pad kee mao)
I just love Thai food, it’s my all time favourite cuisine! And I enjoy recreating restaurant dishes in my own kitchen, but nobody can match the level and authenticity of Thai dishes made by my bhabhi in the USA. So guys here are her very own recipes, she can make
Pakora/Pakoda/fritter Kadhi/kadhee (Pakistani Punjabi)
There is always a personal, regional or cultural take on most recipes and Pakora Kadhi is no exception to that. Yo may well be familiar with this gram flour and yoghurt based sour stew, with deep fried pakoras/fritters dunked in, served over rice or with chapattis/naan. In Muslim households where
Mogo/muhogo/Cassava/Yuca Haleem Soup
We grew up in Kenya and so are very familiar with mogo also known as cassava/yuca (NOT YUCCA!). In the coastal towns like Mombasa and Malindi, it is spotted on roadsides, being roasted on coal, or sliced straight into hot oil to be fried into crisps, enjoyed sprinkled with red
Unday Gunday/Kageena eggs n onions
Hmm! this is a popular dish for breakfast but also works well if hungry unannounced guests turn up! This occurred quite frequently during our growing years in Kenya and also at my home in UK. Nowadays the second/third generation can afford hotels, Airbnbs and fancy breakfasts and brunches. However, we
New Chicken (murgh) Karahi
There are just so many karahi recipes around, some are really good, some are average and some just don’t meet the criteria of good karahis. A true karahi is one that doesn’t use onions in the recipe and doesn’t have lashings of gravy. When chicken and lamb dishes include onions,