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Chicken Pasta Soup with Coconut
This is one of my most recent ‘acquisitions’! A very talented lady who is an amazing cook, served my lovely Pupho Maryam and ‘us’ as part of our recent lunch invite. The soup was so tasty and warming I can’t even remember what else was on her brimming table. As
Bhuna Chicken 95
I saw this recipe from Masala hut online, made it once loved it and then adjusted it to our tastebuds, hence the name change to Bhuna Chicken 95 – courtesy of my husband. Its a dry roast chicken and should be served as a starter with a salad, if serving
Chicken/Kuku Pilao
Pilao/Pilaf/Pilaff you spell it how you like! This is a dish of rice and meat, it is milder than a biryani, but with an unusualy aroma of spices. Pilaos are made all over the world with chicken, lamb, beef or even vegetables. I believe the first written recipe was by
Tagiatelle/Fettuccini Pasta with chicken in cream sauce
So finally mooching around on Facebook has paid off! I saw this recipe lurking on someone’s post and it looked so simple. On impulse, I made it with trepidation for my family who are quite fond of Italian food and some class themselves as Pizza Express experts – like that’s Italian!
Tawa Chicken Roast
Tawa – is a griddle/frying pan/flat piece of metal with very low walls, sometimes convex, it is usually made of iron sheet or cast iron, but also comes in steel, aluminium and with non-stick coatings. It is widely used in the East for making naans or chappatis. There are two
Nihari
Nihari was a dish created for kings, nawabs and emperors but also served in huge vats to the workers in eras gone by. Rich in meat content, light on spices but very satisfying. My first encounter was via our friend Mrs Ghauri, she sent a bowlfull for us to enjoy
Chicken & Sweetcorn bake
This recipe is a cross between East and West brought to our palate by one of my mum’s friends in the UK. Every 27th night of Ramadan, aunty would send her son to deliver this really huge baked chicken and sweetcorn tray. My children would demolish half of it at
Afghani Charsi Lamb Karahi
Those of us living in the UK have seen many an influx of different races and creeds, each bringing into Britain their very own personal cuisine, always tried and tested by locals. At present the Afghanis are making in-roads into the local restaurant scene with their very own specialities, some
Aloo (alu) Tikki Chana (potato and chickpea) Chaat
In Kenya we grew up eating ‘Chana Bateta’ the best ones were made by my friend Yasmin (Khoji) of Nakuru. Her channas were to die for, nothing like the ones us Punjabis make. The added touch was curry patta, gram flower and raw mango. She usually served them with a
Nathiagali Taj Hotel Chicken
Those of you that have been to Nathiagali, Muree will have missed out, if you didn’t eat the fried chillie chicken and mash ki daal at the famous Taj Mahal Hotel – actually a restaurant. The chicken is deep fried and comes out coated with chillies, served with dollops of
Tres leches (3 milks) cake
This is a basic sponge (without butter), of Latin American origin, steeped in three kinds of milk – evaporated, sweetened condensed and double cream. It has a light texture and is not soggy as no fats are used in the making. I have requested and enjoyed it in homes, at
Chicken an Vegetable soup (hot n sour)
This is a really warming Chinese style chicken and vegetable soup perfect for Winter nights. I got the recipe from Aqsa Khalid of Lahore. It’s quite simple, but as with most soups you need to produce a good stock for a tasty rich outcome, so be patient – or you