Guest Post – Best Flaky Samoosas by Hajra

When you live in a foreign country the things you miss the most are:

Family, Friends, and Food. may not be in that order though 😉

Yes, you heard me right FOOD. You only learn to appreciate the value of desi food once you are in a land far, far and pretty far away (in my case). You miss the food ever so often but you miss it the most around Ramadan time remembering all the street food you get to eat back home.
My mom has always been the best cook in our entire family. All our family and friends look forward to Ramadan dawats at our place just to eat my mom’s delicious food. I and my sister were the sous-chefs doing all the cutting, cleaning and prep work for her. Before Ramadan would start we would be assigned the duty of making samosas. It would be a whole day event which was scheduled seeing when all three of us were available. My mom would make up the dough and the filling and it would be me and my sister’s duty to shape them and properly freeze them.

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Guest post: No bake brownie cream cake by Uzra Kazmi

No Bake Brownie cake.jpg
Ramadan is almost approaching with all its blessings and delicious cuisines to be served in suhoor and aftaar. While fasting for a long hot day, the kitchen is the last place anyone wants to be is in. So making a delicious cold dessert without turning on the oven comes as a rescue. Here is a quick and easy recipe of no bake brownie cake to save your one dish sweating and boosting your low sugar levels after a day-long fast.   You can make it either during the day or at night and serve next day.

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Chicken Pattie (Using Pastry Sheet)

There are moments of revelations, the moments of truths and the moments of discoveries in one’s life. And in one of those moments I found Puff-Pastry sheets.

what can be better than a steaming chicken Pattie to couple with your cup of tea- (1)

I definitely call “Felt” as my major discovery in crafting and “PPSheets” are their  counterparts in my culinary adventures. Just like Pizza and Pasta they give you a open end to work with and this means a lot of awesome options (and some fails too phew!).  Continue reading

Mistress of Spice (i) culinary adventure

I am a lover of spice; I grew up drinking directly from lemon, enjoying hot sauces and munching chilies.

Mom still thinks that I have not properly developed taste buds and hence I’m abnormal in one way, One way because my father is almost an equal freak of spice. I call it heredity.

My adoration for smells and spices grew with me, and I ended up becoming persistently intense about food, someone who’d overeat when she’s angry, overeat even in sadness/happiness and overeat in celebration. I over eat in every occasion of my life and i called it sheer greed.

I am a type of a person you might even hear die of over eating. Food to me is, always, intriguing and delicious-looking, tantalizing my taste buds! Hence I eat like crazy. And later on discovered that my taste buds are a bit more developed than the rest, I am a super-Taster.

About the picture, actually this is how I celebrate food, because i really do celebrate it. These are my accessories with it. Colorful isnt it? The good with spice is that it comes in very appealing color and with enriched smells.

On a second note i have also decided to add the recopies of them and hoping that this might make one’s day.

the red chutni, or the Chilli chutni as we prefer to call it is the most yummiest thing.

I grind red chilies, few cloves of garlic and lemon juice with a pinch of salt, and water. And here it is.

The green chutni.

I’ve blended coriander leaves, garlic cloves, green chillies, cumin seeds, salt, anardana, (pomegranate seeds powdered) and lemon/unripe mangoes in it.

Spiced Chillis, or Bhari huwi mirchain

dry-grind coriander seeds with salt and fennel (sounf), and fill it in chillies, (you can tie it with thread as well) fry with loads of lemon/viniger.

Lemon pickle.

cut the lemons in four, and mix it well with turmeric and salt and put them in the sun for two days, (they’ll leave water) put them in oil in an air tight jar in the sun for another 10-12 days, enjoy!

vinegar-with-onion is the simplest, cut onion, dip them in vinegar and enjoy [:P]

now, everyone know how to make simple salad? and well, the other pickle is not home made, i cant make everything myself after all.

enjoy the spice 🙂


Ps. This was to be eaten with Khatti Biryani (Spiced/sour rice) Maybe I’ll tell its recipe later :p