I have been absent from Chefling’s world for quiet a while now . The reason was the addition of Baby Z in my world. Motherhood turned all my prior priorities upside down- including and not limited to shifting to a part time work schedule, starting freelancing, and living a stay-at-home mom routine. My focus in Continue reading «Tomato Soup and a new addition in Chefling’s World»
For me, one of the hated vegetables as a child was the Tinday (round Gourd). Like other veggies, I developed the love for these as I grew old. I first had these beautiful stuffed gourd from my aunt’s kitchen. A few weeks back, I found the most fresh small sized round gourd in market and Continue reading «Bharaye Tinday – Stuffed Round Gourd»
This one is for the vegetarian in you. Thai’s go vegetarian for special religious festivals form September to October and this is one of their favourite dishes, known as Phad Pak Ruam Mit’. The dilemma with Pakistanis is that we hardly have any taste for eating vegetables-just vegetables. In most of the households, vegetables are Continue reading «Thai Stir Fried Vegetables- Just what the doctor ordered! »
This is an easy and o-so yummy recipe. The benefits of bottle gourd (Loki) as a veggie are great- it helps in controlling cholesterol level. This veggie should be part of our diet once a week. The recipe doesn’t use tomatoes or red chillies and a great way to cook this vegetable. You just need to make sure Continue reading «Doodh Kadu (Loki)- Bottle Gourd cooked in Milk »
Kashmiri cuisine has a very diverse range of dishes, which differ in their spice level and style of cooking. On one hand they have dishes like Dahi Yakhni and Gushtaba which are popular for their meaty taste with no red chilli used. On other side it offers you some really spicy dishes like Khata Gosht. This Continue reading «Khatay Baingan – Sour Brinjal »
This is an awesome combination. Who would ever think so? Easy to make and adds a unique taste on your dinner table. Can be kept on side with any thing. I can even eat this chutney without anything really! Its yum. Made at my Kashmiri home by my mom-in-law. Recipe: White Radish – Walnut Continue reading «White Raddish-Walnut Dip (Chutney)»
After living away for a while from readily available desi meat dishes, I was able to truly appreciate the Arabic Cuisine. The best part is that Arabic Cuisine makes the meat appetizing without actually adding many spices! Use of sesame oil, olive oil and some seasoning, lets your palate truly enjoy the flavor of the Continue reading «Baba Ghanouj- Egg Plant with Sesame Oil»
Matar Paneer is one of the most famous in Kashmiri Cuisine. For someone like me, with slow adapting taste buds, it took a little while to develop the taste for eating cooked Paneer (cottage cheese). Now i wait for the day this dish is made at home. If you use cottage cheese from market this Continue reading «Matar Paneer- Cottage Cheese and Peas Gravy»
Out and about in Ankara I really wanted to try different Turkish dishes especially one of those appetizers they have on the menu. After trying what seemed like a simple yoghurt dish, the meaning of eggplant changed forever. I ran to our turkish neighbour to ask her to teach me this so called eggplant recipe. Continue reading «Guest Chefling: Patlican- Smoked Eggplant with Yogurt»
Who didn’t hate Karelay when they were young? Even though I was always lectured on how if you eat Karelay you will get less mosquito bites etc. I still just wouldn’t eat. Until the day I ate these qeema bhare karele made by my Nani Khala – Gogi. (a.k.a Stuffed bitter gourd with minced meat) While researching on Continue reading «Qeema Bhare Karele – Bitter Gourd turned into Yummy Stuffed Bitter Gourd»
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