Hi there! I see a lot of you still come hang out here and would love it if you paid a visit to me over at
It has all my old posts as well as new posts with easy to print recipes! I am in the process of making the old favourites printables as well. Don’t miss out on the convenience and deliciousness, come by!
Here are some recent favorites
A Kid Friendly Chicken Pulao
A Creamy No Churn Coffee Toffee Icecream
A Sabzi (Veggie) Raita
As always I love hearing from you and it’s even easier to get in touch with me on the new site – just hop over to Let’s Talk!
You guys, I think I am doing that aging South Asian woman thing where I desi-fy everything.
(desi-fy= put a desi/south asian spin on)
The other day I pulled out brussel sprouts to do one of my usual oven favorites. but instead of the parmesan I reached for the tandoori masala powder (premade readily available in many stores) and decided anything is worth trying once. They were awesome. Then I did the only reasonable thing I could under the circumstances; bought more brussel sprouts and made them again. This time I had two additional family members test them to double check. I have never seen brussel sprouts, especially ones cold from their photo-op fly off the plate so fast.
So here it is – an easy to do spicy vegetable side dish that would go well with a simple pilaf, daal chawal (lentils and rice) or even a tandoori turkey if you are so inclined. I swear I have seen ads for those.
I am going to go out on a limb here and say that I think Aalu Gosht is the quintessential Pakistani dish, the kind that doesn’t find it’s way onto many restaurant menus, but is a staple in every home. Be it with Goat meat or Beef, bone in or boneless, every family has a version and it seems to me that they are all delicious.
My Nanna (maternal grandmother) is the undisputed champion of making aalu gosht. Her salan is light and almost broth like and the flavor is so utterly beautiful that us boneless meat eaters would forgive her those hunks of bones with smallish pieces of meat. I would love to tell you that this is her recipe, but alas it is not. None of her four daughters make this partiaular salan/curry like she does and I can only hope to crack the code one day. For now I offer you an extremely tasty second: my mothers. Or rather, my version of my mothers, the cooking method is my sister in laws.
I do apologize for the lacklustre photos, this Pakistani version of meat and potatoes isn’t quite ready for it’s close up, but with the cold months upon us it seemed a little selfish not to share the recipe for one of the most comforting dishes of all time.
Aalu gosht aficionados will note that I don’t use whole garam masala i.e. cloves, peppers etc. I find that while the whole spices add a depth to the salan that I don’t really miss them when I go without. If you find you miss it then simply add an inch of cinnamon, 2-3 cloves, 4-6 whole black peppers and a 1/2 tsp of cumin seeds in with the meat mixture. For those of you with chilli-phobic kids like my older one this dish is easy to edit. Just put less red chilli powder in the beginning, then pull out some meat and curries before adding in the green chillies at the end.
Some foods make me think of being a small child, of little hands and not so little hands, sneaking pieces when no one is looking, only half sure that the consequences of this petty theft won’t be so bad. This barfi is one of them, my mother usually made it on special occasions and colored it so that one layer was pink and the other was green. The coconut she used was sweeter, heftier, and my little self couldn’t get enough of it. Yes, my dental problems started early.
My older daughter has a surprising love for all ‘desi’ desserts. Kheer, kulfi, shahi tukray, gulab jamun – she loves them all. And I love passing down a love for culinary heritage. When I said I would make something for Eid that her Nano (grandmother) made when I was young it made her beautiful little eyes sparkle with excitement. Sometimes I wish I could bottle that stuff up and keep it forever. But to me that is what Eid is about, sheer happiness. While I am far from the land of glittering ‘chaand raats’ (the night before Eid) we are building our own Eid traditions and homemade Pakistani desserts will always be part of them.
This barfi is not the usual white kind; the ingredients combined with the cooking down of the dairy make it taste like a caramelly coconut fudge. I used unsweetened coconut, but my mother put sweetened coconut. Use whatever you prefer, but just remember to stir stir stir otherwise this will burn burn burn!
Another new tradition that I am very excited about is Eid Eats, we had our first annual eid potluck last year and thanks to it I discovered many delicious recipes and some wonderful bloggers who I now think of as friends. This is year two and I am even more excited to see what my fellow hosts – Henna at My Ninja Naan and Asiya at Chocolate & Chillies – and other remarkable food bloggers have to share. Please click on the Eid Eats graphic below to see the full gallery of yumminess and add yours to the mix; remember we would all love to hear from you! Hope this inspires you to have a deliciously happy Eid!
Eid Mubarak to you and your loved ones!!!
Psst for those of you wondering how to join in, hop on over here.
School was a hop skip and jump away from Boat Basin, an iconic strip of food joints that had some of the best food Karachi has to offer. Most people will sit in their cars and order food from the servers who will come up to the window. You could get a burger from Chips, a slush from Mr. Burger, Chicken Tikkas from Tandoori Hut, Caramel Crunch Ice Cream from Rajoos and a Cold Coffee from Baloch all without moving an inch. Just thinking about it is making me happy and hungry.
My favorite Boat Basin memories are the early morning ones – the times where close friends and soon to be friends would show up long before the city was awake to sit on damp plastic chairs, huddling in to ourselves as we held our cups of chai tight and anxiously awaited our halwa puri breakfast. Now we call it halwa puri, but most of the times it was a ‘hold the halwa, bring me puris and aloo chholay” breakfast. I have blogged about this breakfast before and didn’t anticipate doing so again. But then I made a variation of this awesome recipe and I decided that with it’s extra everything it was just too good to keep to myself.
All things tomato-y are delicious. IMHO. I know some of my family members will disagree – you know who you are 😉
So for my meat loving tomato loving self timatar gosht ranks pretty high in my list of favorite foods. It is not the same as my previously posted, but also delicious Bhunna Gosht – there is no boiling, no shredding, etc. This is a one pot dish that is delicious with a side of raita and your flatbread of choice.
My only complaint with this dish is that as opposed to a rice dish or a curry this doesn’t stretch very far since there no fillers, just solid meat. You can easily double this recipe if needed and if you make it ahead then I would suggest reheating it on the stove. Beef chunks and microwaves are not good friends.
It really is at it’s best when you put in as many green chillies at the end as you can handle. You can cut them lengthwise instead of chopping them so that you can pick them out if need be, but that way at least you get that green chilli flavor and aroma that really makes a good timatar gosht sing. I’ve attempted to make this without tomato paste, but it always pales a little in comparison,
That first tear of chapati (flatbread), that first swoop through the curry, that first morsel of glistening fish with a scatter of cilantro as it gets scooped up into your mouth, that is a moment I look forward to every time I make this fish salan. I love the subtle notes of the golden onion, the lone tomato, and the moderate amount of fenugreek. The whole spices are there, but less aggressively so resulting in a curry that seems so perfect for this time of the year.
I didn’t grow up eating a lot of fish, not unless you count fish fingers as fish. It is only in recent years that I have started to cook it for a household that can’t live on chicken breasts alone and discovered how much I truly enjoy it’s delicacy. It is also an added bonus that once you’ve developed the curry part, the actual fish takes only minutes to cook meaning you could make the masala, set it aside and when you’re ready to eat it add the fish and finish the cooking.
My sister in law suggested adding fenugreek earlier in the cooking process and I find it works well, the flavor of the fenugreek seems to permeate the curry and the fish in a way my usual ‘last five minutes’ addition doesn’t. If you really enjoy the flavor of fenugreek you could easily double it here. If you are not a fan then leave it out and this will still be yummy.