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.
Ramzan/Ramadan Mubarak to all those who will be commemorating this holy month. For those of you who are wondering what it is, Ramadan is a month on the Islamic (lunar) calendar where Muslims world over fast from sunrise to sunset. During a fast we can not eat or drink anything. The purpose of this fast is to help us subsume our physical needs in favor of spiritual ones and also to develop a deep sense of empathy with those who are less fortunate, for whom ‘fasting’ is not an option.
At the end of the 30 days of Ramadan comes a wonderful celebration of Eid ul Fitr, which as you can imagine, revolves heavily around food! Last year Asiya of Chocolate and Chillies and I hosted Eid Eats! a virtual potluck party for to celebrate Eid ul Fitr and this year we are back with another co-host, the amazing Henna of My Ninja Naan.
So how do you join in? Easy!
1.) Make any dish of your choosing that you would make for Eid – something traditional, something unconventional, whatever you fancy – write a post and have it ready for the 15th of July 2015.
2.) Our posts will also be live July 15th 2015. You can link back to our blogs i.e. My Ninja Naan, Flour & Spice and Chocolate & Chillies through a link party we will set up and use the button above in all of your posts (pretty cute isn’t it!)
3.) Remember to check out and leave comments on participating blogs!
Okay just thinking about Eid Eats is making me hungry. Good thing I have something yummy and filling for you today that would be wonderful for Sehri/Suhoor as well as breakfast any day. Baked in a square tin and sliced it will probably be pretty picnic friendly too!
The yummmy recipe I am sharing with you today originally comes from Asiya of Chocolate & Chillies. With it’s triple whammy of banana, oatmeal, and pecans it is quite substantial and healthy! Or rather it was until I couldn’t help myself and added a teaspoon of nutella on top of each ramekin *guiltily looking away…*
I baked mine in individual ramekins to make them easier to eat and freeze since I wanted a large-ish portion that would be perfect with a glass of milk for Sehri/Suhoor. The baked oatmeal is fairly dense since I effectively make ‘thicker’ portions than Asiya does. I also halved the recipe, increased the whole wheat flour, and decreased the brown sugar (to make room for the Nutella lol). For my purposes this is wonderful as is. For summer snacks I would omit the Nutella and go back to baking it in bar form like Asiya does.
Hello everyone and welcome to the first of many Eid Eats! Eid Eats is a virtual Eid potluck party hosted by Asiya at Chocolate and Chilies and myself. Whether you are celebrating Eid this coming week or not you should keep an eye on this post for some delicious inspiration courtesy of some incredible bloggers.
To my Muslim friends I wish you an early Eid Mubarak – hope us bloggers provide you with some scrumptious ideas for your upcoming festivities!
Click on the Eid Eats button below to see what yummies have been prepared for this wonderful occasion and to submit your blog post as well. You can submit links (and check back for updates) till the 29th of July 🙂
Today I am bringing to you a dessert that is part recipe and part idea. In other words you can make it like I did or take the idea and run with it. Either way it should be tons of fun 🙂
Some time ago I had made this star shaped kulfi and since Eid and Chaand Raat (the night the new moon is spotted signifying the end of Ramadan and the beginning of Eid) reminds me of all things celestial I thought I would go with a fun spin on that idea. I present to you homemade salted caramel icecream in a star shaped chocolate shell with a smattering of edible gold stars scattered across the top.
It is beautiful, luscious, and decadent all at the same time making it utterly celebration worthy.
Now obviously you can use any ice cream that you like, but do remember that a chocolate coating adds an element of sweetness so a less sweet ice cream is ideal. If you have an ice cream machine then this recipe is a must try.
I’m backkkkk …. guys isn’t it a little ridiculous how much something as well… common…as the common cold can really get you down? I usually escape these sorts of things, but this time round it got the best of me for a few days – throw teething and the usual sleep deprivation into the mix and well… it hasn’t been pretty round here.
On to happier things – and we have two of them today. One is Eid Eats, the virtual Eid party Asiya at Chocolate & Chillies and I are hosting and the other is a lovely baked samosa recipe that is from Asiya’s blog.
Eid-ul-Fitr has always had a soft spot in my heart – and not just because of the money/’fitri’ we got as kids from all of our relatives 😉 This is the Eid where my family would host an ‘open house’, a way for everyone to get together to celebrate this wonderful occasion. While the traditional sivaiyan and samosas would usually be present at these occasions there would also be some things that I had never made before. This is where I got to experiment and have fun.
In the spirit of those good times I would like to ask you all to join our virtual Eid party, Eid Eats. Here is how it would work:-
1.) Make any dish of your choosing that you would make for Eid – something new, something old, either goes – write a post and have it ready for the 25th of July 2014.
3.) On July 25th, Asiya and I will have our posts up – do remember to add your post to the link up.
4.) Remember tovisit and leave comments on participating blogs – who doesn’t like a little bit of love 🙂
Also some of you may recall that Henna at My Ninja Naan was originally supposed to be my co-host, but has had to bow out owing to personal circumstances. Hopefully next year 🙂
Now on to the yumminess at hand.
A Samosa needs no introduction; this rendition escapes the deep fryer and instead gets a crispy baked exterior with the added flavour punch of ajwain or carom seeds. I intended to use Asiya’s exact recipe for the filling, but was out of peas and threw in cilantro for some freshness. Folks this one is a keeper. And I am not just saying that because standing over a deep fryer in summer is no fun. The exterior is flaky and flavorful and the spicy filling is simple, but oh-so-good.