Thursday, 26 March 2009


This recipe is easy to make and everyone will love it and will be impressed by your skills, and the best thing about this recipe is that you don't have to put in a lot of hard work making it. This takes about 30 Min's to prepare. So if you're tired or have been to work today and want to make something easy and not time consuming than this is for you. Kids love it with juice and a fan of this savoury crepes. this basically came from a pack of plain flour but the original recipe had red grapes in it, if you like the idea you can try it with that since my family is not so keen on it so I used bell peppers and worked wonders for me. I remember the first time I made my in laws were visiting me from Pakistan and they instantly fell in love with these. I can't blame them because I'm in love with these too simply satisfying and sort of comfort food really. For me with kids around anything with less work works well. I've been making these crepes for the past 5 years and every time i make them they disappear from the dish in Min's. I hope that's what's going to happen when you make it to impress your partner or your family. The key to remember is that if your first crepe does not look like the one in the picture don't panic take your time to practice first 2 and than you'll notice they will come out perfect. Enjoy life like you were having a bar of chocolate and enjoy food like you were sun bathing great till its nice and warm isn't it??:)

  • 1/2 Cups plain flour
  • Pinch salt
  • 1 Egg
  • 125 ml (1/4 pint) Milk
  • Vegetable oil for frying


  • 1Medium chicken fillet thinly sliced
  • 1 Medium onion sliced
  • 15 g (1/2 oz) Butter
  • 1 Bell pepper ( you can use any colored bell pepper )
  • 4Tbsp Yogurt
  • Salt
  • Pepper
  • Lemon
  • 2Tbsp Plain flour

  1. Place flour and salt in a bowl add eggs and half the milk.
  2. Beat well until smooth then stir in the remaining milk.
  3. To make each crepe heat little oil in a 17.5 cm /7 inch heavy based frying pan.
  4. Add enough batter to thinly coat the base of the frying pan.
  5. Fry gently till golden on one side and then toss over occasionally,than add the filling to it.

  1. Wash the chicken well
  2. Fry chicken and onions in a little oil until cooked.
  3. Melt butter in a pan and mix plain flour add milk and cook till it thicken a bit.
  4. Then add yogurt cooked chicken and bell pepper any colour and season to taste.
  5. Stir well and prepare this before making pancakes so you can add to it while their cooking in the pan.
  6. I use any non stick pan each batter mix makes 4-6 pancakes depending on the size of the pan.
  7. For one pancake(crepe) use a ladle full each.
  8. When you think the pancake is done on both sides add the filling.
  9. Now cross both sides like you would do in a dossa in the pan or like a you would in a cheese omelet not on the plate because they break very easily.

When add the bell pepper remember to add it right at the end just mix it don't cook it otherwise it will loose all the crunch and taste we need for the filling. You can also change the size of your crepes as depends what you really want to serve it as if serving as a main meal course than keep the size of the pan as mentioned above but if want to serve as tea time snacks than a small egg frying pan to serve as tea time savoury treats. be creative and use this recipe as you desire. I hope you will enjoy this recipe as much as my family and friends do.Until next time healthy eating.

Friday, 13 March 2009


Mumma usually made Bhunna salan with some daal,rice and chapati of course. Bhunna salan means curry with no gravy, this kind of curries are eaten with chapatis rather than with rice. Since my Baba was a mixture of Kashmir and Lahore cultures this curry comes from his side of the family meaning that this dish is more influenced by the Punjab side of Pakistan.
A lot of people have this misconception that curries are all the same and are from India only, which is totally wrong curries are made all over the world carrying influences of climate, geographical locations and traditions. Curries show there influences by the way they are cooked , the spices used and the even the vegetables used. The climate Also plays a very important role in suggesting which dish to have in what season, depending on seasonal vegetation available in particular areas. Like for example carrots are more easily available in the winters in markets around Pakistan and India so a lot of people would want to make the most of the season and make gajar halwa. Like wise this curry Mumma usually made during the season these two vegetables were available easily. Its simple to make and i love to have it with lots of yogurt just simply feels like heaven to me. We usually had had khatti daal which enhances the taste of this curry its so strange to have said that because this really means bringing two dishes of two different back grounds together khatti daal is sour daal made in Hyderabad India. For me this particular dish holds a lot of memories hope its does create more memories for you and your generations to come...:)
  • 1/4 kg Meat cut in cubes with or without bone your choice.
  • 2 Tbsp Any vegetable oil.
  • 1/4 cup water.
  • 1tsp Salt (you can have a little bit more to suit your taste).
  • 1/2 tsp Red chili powder (again if you like more add more).
  • 1/4 tsp Turmeric.
  • 1 Medium sized kaddo(loki or bottle gourd) cut in small cubes.
  • 1 Big aubergine (baigan) cut same way as kaddu size of the cubes should be similar.
  • 1 tsp Ginger and garlic paste.
  • 150g -200g Chopped tomatoes.
  • 1-2 fresh green chillies.
  • Few coriander leaves for garnish.


  1. Wash the meat throughly.
  2. Prepare your vegetables by cutting them small cubes.
  3. While cutting Aubergines have a bowl or water with a teaspoon of salt in it and add you aubergines to it so they don't go brown.
  4. Now in a pan add oil and ginger garlic paste stir fry for just about 1/2 a min.
  5. Add all ingredients except the tomatoes.
  6. Add water and mix well now cover and cook on low heat for an hour or until you see the vegetables have left their water and its bubbling.
  7. Check if the meat is well cooked or tender to touch but not breaking.
  8. Then increase the heat evaporate the water and add tomatoes don't add tomatoes to the curry until you are sure the meat is tender otherwise the meat will be chewy rather than melting in the mouth.
  9. Add no more water to it let it cook in the tomato's water and keep stirring till you see it caramelizing and sticking to the pan add a little water spoon by spoon to save it from burning once you have attained the red color of the curry.
  10. Add green chillies and mix once.
  11. Place it in a bowl and garnish with few coriander leaves.

The best thing about this curry is that you can cut and freeze your vegetables before hand just add to the meat when you're making this dish it simplifies the whole process rather doing it at the same time or on the same day. if you like it fresh then that's a different thing but if you like being lazy then its always better to buy you vegetables fresh, clean clean cut and freeze this helps save you time when making curries. as this one is really simple but other curries are sometimes not so simple with having to grind and roast the spices. I hope you enjoy and like this recipe as much as I do in remembering Mumma.


I simply just love kebabs any kind but my favourite are the ones made from raw mince meat rather the cooked ones. When we were younger Mumma usually made shami kebabs which is made by cooking the meat before hand with daal. Its is Also quite easy to make but these ones were even better much more juicy and succulent. what I liked about this recipe was the inside being juicy and out side having a crisp layer of bread crumbs. For kebabs I have tried a lot of recipes but this one is my personal favourite as it take just about 10- 15 Min's to prepare and make. I usually make this when kids come back from school and want to have something eat I serve these with either humus or with carrot yogurt and pitta. The kids love it and its a healthy blend of textures and tastes in one meal. You can if you like add a bit of red crushed chili. As I make these for my kids I usually keep that to minimal use or none at all.

Kids love snacks and better they love to make it and see it in different shapes. When in a rush I tend to just do it myself but when I have time and they are off school I tend to get them to work and learn something new. They love to mix and experiment with spices, this way they are learning about the spices as well and increasing their kitchen vocabulary. Its also helping them to think more independently as I place spices and ingredients in front of them to mix up with their own choices. makes them feel more like a grown up and the best bit they eat it all up because they've worked hard to make it. I hope this will help you help your kids learn more about your kitchen and cooking...enjoy it while it lasts they say and am trying to do so hope you can too...:)

  • 1/4 kg Mince meat (lamb)
  • 1/4 Bunch flat leaf parsley chopped
  • Some coriander leaves
  • 2 Green chillies chopped (optional)
  • Salt to taste
  • 2 Tbsp Butter (optional)
  • Oil for frying
  • 1/2 tsp Black pepper
  • 1/2 Red bell pepper chopped really in small pieces as small as you can.
  • 2 Eggs for coating
  • 1 Eggs
  • 1 1/2 cups Golden bread crumbs


  1. Wash your hands.
  2. Put mince meat in a bowl and add butter and mix well,this helps to keep the meat juicy.But if you're counting calories you can leave this step.
  3. Now add red bell peppers,coriander leaves,flat parsley,salt,black pepper, 1 egg and green chillies if you like it hot.
  4. Mix well.
  5. Beat the 2 eggs add salt & pepper to taste and leave aside.
  6. Place golden bread crumbs in a flat plate.

  7. Now make the shapes you want oval, round or seekh kebab's
    shape what ever you like.
  8. Roll the kebabs in beaten eggs and then roll in the bread crumbs.
  9. Heat the oil to medium heat place a carrot stick to prevent the oil from burning.

  10. Shallow fry the kebabs 2-3 Min's on each side.

I don't usually add chillies to my kebabs just for the reason that my children eat these kebabs. But have tried having them with chillies and they taste even better. If you like being creative and want to make some other shapes like teddy bears or fishes simply place the cling film on the counter and rub some drops of oil on it ,then place your mince meat on it in a ball shape, now place another sheet of cling film and with the help of a rolling pin roll it to the 1/2 inch thickness. Now remove the top layer of cling film and by the help of cookie cutters cut out the desired shapes. I hope you will love seeing your kids make these kebabs for you....:)


As a child and as a grown up I've been a fan or fruits and chocolate equally. As a child i used to say to Mumma quite often can we not just have fruits rather having cooked food and she would laugh at me, now as a grown up I know that the obvious answer was no and why it was no. But i still can't understand why do we always have to cook food rather why not enjoy the raw food God has made for us meaning fruits and vegetables. The more raw fruits and vegetables we eat in the world the more obesity and health problems will disappear in my opinion. Any how i have seen this particular way of having strawberries quite often on the television but to have all kinds of fruits coated never since our kids love both i thought will give it a try. It turned out that kids fell in love the fruits that they did not or were not interested before. We tried red apples,banana's,strawberries we even tried canned peaches and pineapples. I think its a great combination of two of my favorite ingredients. These chocolate coated fruits can be used for cake decorations or just on their on in a party or just as a snack for kids and yourself.


  • 100g Milk chocolate(you can use unsweetened/semi sweet cooking chocolate also)
  • Fruits (can use any fruits but pineapple,banana's and strawberries work the best)


  • Grease proof paper
  • A glass bowl
  • A small pan
  1. Place your pan on the stove.
  2. Add water to it and bring to almost the stage of boiling.
  3. Remove from the heat now place the glass bowl in the warmed water .
  4. Leave the chocolate in the bowl in the water for about 2-3 Min's.
  5. Mix with a spatula gradually the chocolate will all melt giving you a liquid form.
  6. While the chocolate is melting prepare your fruits.
  7. Cut them in any sizes you like or keep them whole as they are if using strawberries or bananas.
  8. If using pineapple use fresh ones they work better than the canned ones.
  9. Lay a sheet of grease proof paper on your counter or wire cooling rack.
  10. Now very carefully dip the fruits in the chocolate, and place them on the sheet of grease proof paper to cool down.
  11. When its cooled down or hardened on the outside serve and enjoy.

100 g of chocolate is just enough for one banana and a punnet of strawberries of 300g. You can increase the amount of chocolate and fruits if you have more people to serve, or needed for decoration. i like to stick to basic amounts because its quite a lot for us. The simplicity and elegance of this dish just pulls me towards itself . Its simple, yet so elegant that you can create so much design on a cake using your creativity. I hope you will give this a try and that your kids will fall in love with it. I'm sure they will be ever so ready to help you make this for them. Have fun....enjoy..:)

Thursday, 12 March 2009


Raana auntie my younger sister's mother in law most creative person I've met of her age after mumma. Her creativity most definitely reminds me of my mumma in a lot of ways. She thought me unconscious way that lots of simple things can give you joy in life. The first time we went to her place she had made paneer as a part of salad. she served us with the simplest of lunches ever that i was not used to. Mumma always had everything so very grand even if it was having someone over friends for coffee morning or just simple tea in the evening. So to have simple meals at a lunch parties was such a new idea to me. The best thing about this cheese is that its the healthiest form of cheese not much to worry about weight gain. you can have this cheese in lots of flavours when you make it your self like when you add salt you can also add chives, coriander, mint, or dried herbs like sage,oregano,even roughly grounded chillies or other spices basically anything really to suit your taste buds,but if using in recipes to cook like in palak paneer then just keep it simple with salt and a bit of black pepper. Would like to thank Raana auntie for sharing her recipe with us its been now seven -eight years now that we've known her and her recipe. Every time I've made it, we have enjoyed it thoroughly as much as i did the first time i had it ever. Hope you will enjoy and treasure this recipe as I have done for all these years...!
  • 1 Litre Whole Milk
  • 1/4 Lemon's Juice
  • Salt To Taste
  • 1/4 tsp Ground black pepper


  1. Add milk to a pan and on gentle heat bring to boil.
  2. Now add the lemon juice to the milk.
  3. Once the milk starts to curdle add salt and pepper.
  4. Mix gently once.
  5. Remove from heat and strain in a metallic sieve.
  6. Leave for an hour of so before turning it out into the plate.
  7. When straining you can shape it into desired shape but using the sieve is the easiest way of doing it.

    When you want to have it for salads you can make it fresh but if desired to make it for frying or using it in dishes like palak paneer make it a day before. This helps the cheese to keep its shape when frying, and makes it easier to serve without breaking. If you like you could use yogurt also to curdle the milk its much more creamier that way. For that use about 2 tsp of yogurt.I hope you will enjoy having healthy paneer as much as we all have for the last couple of years, thanks to Raana auntie. Its also a good way of teaching your kids how to make cheese at home and get them involved in the kitchen...enjoy healthy meals always...:)

Thursday, 5 March 2009


A Friday treat is what comes to my mind about this biryani. Brings back so many memories of the Najma auntie's family. A simple person and the sweetest person I have come across in my life. It shows in this recipe it may sound strange to you but like other things we do put our personalities in our food food too. The more complexed the recipe the more complexed a personality, the simpler the recipe the simpler the person.You'll experience this that sometimes lots of spices complicate the recipe hence making us confused and mixed up in making decisions and the less the ingredients the the less complicated our recipe the easier to make it and we lots of confidence because we know what we want and what happens in its reactions.

Najma auntie on one Friday Afternoon sent us this biryani for lunch and we loved it after that Mumma just mentioned the kids loved it and there we go she sent it every Friday and it was like a treat because we had never had anything like this before. This biryani's best thing is that if you are put off by the thought of fish smelling utensils and hands or when having biryani the smell of fish is just not what you like than things are just about to change because this biryani has no fish smell just fish taste. Najma auntie made this biryani with freshly caught fish by uncle or freshly bought hamour. I've used all kinds of fishes to make this biryani and each time it comes out the same. Simply delicious is what I can say. Just make sure that the fish you use has only one bone or minimal bones or else you'll be busy looking for the fish bones rather eating anything at all. That's the thing with fish the less the bones the better for biryani's and the more the bones the better for curries. Curries are more enhanced in flavours if the fish used in it has more fine fish bones. I miss Najma auntie every time I eat this fish biryani,I guess shes having hiccups now. A big thank you to Najma auntie for sharing her recipe with mumma and us. I hope this recipe becomes a treat for you as it has been for me and my family for years now...enjoy.(:~)


  • 3 1/2 Cups Basmati rice (Always for biryanis)
  • 540 g Pollock or any white fish with one middle Bone.
  • 700g Chopped tomatoes can or medium 7-8 chopped tomatoes.
  • 2 Tbsp Roasted,ground zeera (cumin)
  • 5-6 Green chillies more if you like more
  • 2 Medium sized onions sliced
  • 1 Tbsp Ginger garlic paste
  • 1/2 Lemon
  • 1/4 Bunch coriander leaves
  • 1/4 Bunch mint leaves
  • 3 Tbsp Salt
  • 1-2 tsp Red chilli powder
  • 1/4 tsp Turmeric
  • 1 Cups oil

  1. In 1/2 cup oil fry onions.
  2. Add 1 Tbsp salt and ginger garlic paste.
  3. When Golden brown break onions into small pieces with the help of the wooden spoon.
  4. Add little water if need, not otherwise.
  5. Now add red chilli powder,turmeric , and zeera stir fry for 2 Min's browning the onions further.
  6. Put chopped tomatoes in now stirring vigorously for 1/2 a min now cover and cook for further 3-4 Min's till you hear bubbling sounds.

  7. While this is cooking cut and clean your fish under cold water if fresh if frozen and already in fillet form cut to a convenient size.

  8. Now Check your tomatoes and let it cook on high heat till oil can be seen bubbling and separating from the pan and the masala.
  9. Add your Already cut fish in, if frozen add only 1/4 cups water no more or your fish will break. but if adding fresh fish add about 1/2 cups water or little more till the fish is covered in the curry.
  10. Cover and cook for 8-10 Min's or till you see you fish is half done.
  11. Remove from heat and leave it aside.
  12. For boiling rice add to water 2 Tbsp salt,sabet (whole)garam masala,some mint leaves.

  13. While the Water is boiling cut the green chillies in half,clean ,wash and cut the mint and coriander leaves.
  14. Add rice when the water starts to boil.
  15. Boil rice till they start to break into three pieces when pressed in between first finger and thumb.
  16. Strain the rice in a colander.

  17. Now in the same pan you boiled the rice add oil 1/4 cup oil in it and roll the pan so as to cover the bottom of the pan in oil.
  18. Add the All rice back to the pan placing the pan on the mat not on heat yet.

  19. Now spread the fish curry you have set aside on the rice. For doing so first remove the fish from the curry and place it in the plate to prevent it from breaking.
  20. After pouring the curry into the rice covering it well place the fish on top of it and spread green chillies,mint and coriander leaves, squeeze lemon juice on top and spread 1/4 cup oil on top of it. Cut the lemon half in 4 peices and place that on top of it too.
  21. Now cover and cook on high heat for 5 Min's and then 20 Min's on very low heat.

  22. Serve with fresh salad or some achar or chutney.

                  I have had this biryani for a long long time can't even remember how long. and every time I've made it people have loved having it including myself. Its easy and satisfying kind of dish. If you like fish you'll love it but even if you're not such a fan of fish you'll still like it. give it a try and see....As i always hope and wish i will this time too That you enjoy this biryani as much as i have done for so many years...enjoy...:)

                Monday, 2 March 2009

                CHICKEN NUGGETS

                Chicken nuggets an absolute favourite for kids. Kids love it and even grown ups love to have it with a cup of tea,coffee or even a can of coke just simply the best. I think its sort of a comfort food. If put in simple words its a snack for all ages no matter what some sentiments are attached to having nuggets in out homes, with parents or picnics we've had as children. For me I remember having them as a treat either on a dinner party or at the coffee morning that mumma had. The recipe mumma used was way too simple and than this one but yes its still derived from hers. I always use my children's skill to make nuggets one beats the egg the other applies the crumbs wonder what the third one will get to do when gets to the stage of showing off his kitchen skill ;). Jokes apart a great recipe for kids three years and above to help in the kitchen. As i always say lets be a bit messy in the kitchen with kids its so much fun just enjoy and let the kids take the lead, it builds a lot of confidence in them and gives them a new skill that when given the liberty they can use it some where else to maybe. Hope you have fun making nuggets in the kitchen with kids....enjoy :)

                • 2 Chicken breast fillets (cut in stripes or any shapes you like).
                • 1/2 tsp Mustard sauce.
                • 1/2 tsp Salt can have a little more.
                • 1/2 tsp Black pepper.
                • 1/4- 1/2 tsp Dried chives (optional)
                • 1/4 tsp Garlic paste
                • 1/2 tsp Onion paste
                • 2-3 Cups any oil for frying
                • 2 Eggs
                • Bread crumbs


                1. Wash chicken pieces thoroughly.
                2. Cut into desired shapes and leave aside.
                3. Mix mustard sauce, onion paste,garlic paste, salt, pepper, dried chives (and if you like it hot add red chillies optional)in a bigger bowl.
                4. Now add chicken to this mixture and let it marinate for at least an hour in the fridge.
                5. Now beat an egg with salt and pepper to taste. ( you could add coriander to the egg if you like).
                6. Put the crumbs in a sandwich bag.
                7. Heat the oil and add a carrot stick to it,this will prevent the oil from burning.
                8. Take a stripe of chicken dip it in beaten egg and than drop it in the sandwich bag, shake well until the strip is well coated.
                9. When the oil starts to crackle start adding the your coated nugget/strips, fry till golden brown.
                Nuggets can be eaten any day, anywhere and anytime that's the charm of it. When making nuggets I just love the fact that less labour and lots of fun can also give you so much satisfaction in life sometimes. Its the fact that we need to find our point of fun and relaxation in it. I also love it because you can freeze these for as long as you like, just don't fry them and fry them when you want to have them that way it means you can have them any time which is fabulous. Its quite sad that the food preservative industry has sort of taken over the home cooked food.We Have no time to enjoy our kitchens so to say any more. I hope with this easy recipe you'll try to say no to packed frozen and/or cooked ready meals. There is always a new beginning with every old thing ending. With that note I leave you in peace to enjoy your nuggets...;)