Mr. Riaz and I went to the store and he said he wanted these smelts. I said ok and I bought them and then I had an idea what to do with them. Actually Indians and Pakistanis is going to call this pakora. I made a batter with 1/4 cup of besan (chickpea flour), 1 … Continue reading Smelts Akara Or Pakora Made With Besan (Chickpea flour)
For a long time I was a loyal golden temple atta (flour) user until there wasn’t any in the store. I was upset because there wasn’t any there and I always buy the 20 lb bags of chapati flour because Mr. Riaz is a roti eater. He is a Pathan of course. They eat rice … Continue reading Naan Made With Chiki Atta (Wheat Four)
It is bhindi in Urdu Bamiya in Arabic in West Africa it is known as okro and English it is called okra. Please feel free to tell me what okra is you your languages and dialects. All I know it is just plain yummy. It is also called lady finger too. I put in my … Continue reading Bhindi Masala (Spicy Okra)
I used a different pepper from the run of the mill green chilies when I made this raita. Manzano chilies has the heat a little bit hotter then an habanero and has a fruity taste and smell. To me they smell so good. I mixed 1/2 cup of yogurt with 1/4 cup of water and added … Continue reading Raita With Manzano Chilis
This Is a yummy raita and it is very popular everywhere really not just in my family. There are also other raita variants. This is a simple dish that will not steam up your kitchen and make it seem hotter then it is on a hot day and very great to eat with various rice … Continue reading Peshawari Raita
This is one thing that gets me and it burns me up badly. Nice try Starbucks stop trying to make chai because your product isn’t the real thing. People stop spending money that you don’t have for their overpriced cups of their garbage because you are not getting the real thing at all. I have … Continue reading Chai Plain Or With Masala
I got this idea from another blog. It an one of those Indian blogs I visit. However, that recipe of theirs uses boiled potato and it didn’t work for me so I changed it to what really worked for me. Hey everyone has their moments and mishaps in the kitchen it isn’t just me. You probably read … Continue reading Singoda (Water Chestnut) Dosa
Oh my God!!!!!!!!!!!!!!!! I looked high and low on the net one day on how to make papad and the recipes required drying in the sun and I said no way I can do this because I live in Chicago and the weather is crazy here. It is sunny one minute and stormy the next, … Continue reading Papad Made The Easy Way
I got this idea from an Indian food blog snnehh.com. However they made a mistake saag means greens in Urdu and they are green leafy vegetables otherwise known as greens. Instead they got it confused and mixed it up with the turnip root. Now I know my greens better then most people. They come as … Continue reading Turnip Sabsi
This is the basic dough for most Pakistani and Indian breads are made. The types are chapati which is made on a dry tawa meaning griddle, paratha which is rolled out on a flour dusted surface like chapati then you use oil and you roll it up to seal the oil in so it does … Continue reading How To Make Dough For Chapati, Paratha, Puri And Katlima
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