There are certain Urdu words that I really enjoy saying, those that sound exactly like what they mean. Kurkuri, that delightful word for crunchy and crispy is one of them. The first time my daughter had this Kurkuri Bhindi she was 3 years old and we were visiting my parents in Karachi. Her Nano had made this bhindi and Zara upon trying them said “these sticks are yummy!” It then occurred to me that my daughter had never had Okra except for its cornmeal battered deep fried incarnation. As yummy as the Deep Fried Okra was that way it was far too much work (and oil) for my liking.
I once read that the essence of a culture is in the words that cannot be translated. Explained yes, but not directly translated. The example given by the author was of Urdu word “takalluf”. “Takalluf” is that polite first and often second time refusal of an offer that stems from good manners. Someone asks for tea and you politely refuse the first time, perhaps even the second even as your eyes are practically glued shut from exhaustion.”Khasta” is another such word for me – the perfect “Meethi Tikiyaan” (sweet fritters) should be “khasta”. The way to best explain it seems to be that the exterior of the tiki should have the sturdy flakiness of a sweet pie dough while it’s centre should have the lavish butteriness of a rich cake.
I often think about what it means to blog about food, about Pakistani food specifically. A part of me feels that I should keep recipes alive, carrying them forth in their unaltered state, preserving them for generations to come. The reality is that I cannot do that even if I wanted to. My culinary journey is very much shaped by my mother who if you ever meet her you would know is an immensely practical person. I cannot recall her ever saying she would spend hours slaving over a stove to get the onions browned just the way her grandmother did or that any recipe was sacrosanct because of who gave it to her. Adapt, make it easy, and make it work. That seems to be her approach to cooking and it is that philosophy that makes up my culinary DNA.
You know how you feel when you keep meaning to call someone back, someone you really want to see/speak to, but somehow it doesn’t happen and then you run into them somewhere and are awkward and embarrassed? Well that’s how I feel right about now! I have been around though – there is this fun craft the girls I did this winter and my equally fun chat with Devina of My Little Pudding. At least I come bearing gifts – there is this delicious quick Chicken Karahi Qeema, and for those of you who don’t know her, an introduction to the talented Pakistani blogger Fatima from Fatima Cooks. I have been an admirer of hers for quite some time and was browsing her blog for dinner inspiration when I saw her Chicken Karahi Qeema recipe and I was sold. Frankly she had me at the no chopping onions bit. FYI when in my forgetful state I have thrown in a little onion it hasn’t been as good. Just sayin’
There are these moments you have when you move to a new country; the little slips that embarrass you, that shatter your sense of confident cool. It is hunting for Coriander leaves only to be pointed to the powder or looking for Capsicum only to finally locate them next to the “Green Peppers” sign. Over time you retrain yourself to look for Cilantro and to put Green Peppers on your shopping list. In my head though I still call them Capsicum or think of them as ‘Shimla Mirch’. The word Mirch means chilli or in this case pepper, and the Shimla is a reference to where this imported vegetable first began to grow in India under the British. Since then Capsicum or Shimla Mirch or Green Peppers grow all over Pakistan and India, but the name has stuck.
Kaali or Sabut Masoor ki Daal is made from brown lentils and is one of my favourites despite its misnomer of a name. You see kaali means black, but this daal is decidedly brown. Black or brown I love it’s bold heartiness, it’s comforting warmth and it certainly does not hurt that it is so nutritious.
The flavour of kaali daal alone isn’t what makes it one of my favourites. It is also the associated memories. It is that first meal back from a year away at college and the simple meal that I associate with the breaking of the fast on the tenth of Muharram. We are Shia Muslims and for us the Battle of Karbala is a defining moment in the history of Islam. I have made several attempts to write about what that means to us, but find that words fail me. Tamania of Super Urdu Mom and one of my favourite bloggers does a far better job and you can read her piece over here.
It is always biryani o’ clock somewhere. I wish that was my line, but alas it is not although it did ring true when I found myself sitting on my front steps at 10 am a bowl of biryani in my hand. Biryani for breakfast? Why not. I have a go to biryani, one that is my aunts recipe and it is pretty damn delicious so I will be honest and say that I never anticipated posting another. When I saw this recipe on Ainy Cooks, a website that has an impressive collection of Pakistani recipes, I decided it was a must try since it was pretty simple and seemed like a richer flavoured version of my own. I was not disappointed and have made it at least three times since then.
I made some changes to suit our palate and my convenience (lol), but my favourite addition is the “koylay ka dum” or charcoal smoke. It is a game changer and simple enough to do. In fact my FIL was the one who taught me how.
Moment of truth time folks: Pakistani food is hard, sorry Pakistani food can be hard. Not because of the techniques, but because of the time. So much damn time. Now of course there are great short cuts, but for an anxious hovering over her food kinda cook like me it can feel exhausting. That is what makes this hearty Murgh Palak so so perfect, there is no slow cooking of onions, no waiting for flavours to develop. Once the chicken is done you’re done. No garnishing required either. Just pick up your roti, or ladle the Murgh Palak over your rice and eat.
Eid Eats 2016 is here!!! I am so thrilled to be co-hosting this events with blogger buddies Henna (My Ninja Naan) and Asiya (Chocolate & Chillies). What is Eid Eats you may ask? Well it is a fun round up of Eid recipes from our blogger friends world over. The recipes usually range from traditional to non traditional with a common theme of deliciousness. Blogger friends check back here for the how tos and don’t forget to use the hashtag #EidEats2016! My wonderful readers can see what everyone else is bringing to the table at the bottom of the post. Please do keep checking back as recipes will continue to be added over the next three days!
I had initially thought of making something more ‘creative’ but then I decided to hold on to that thought and instead offer to you Sivaiyan/Sheer Khurma, the vermicelli & milk dessert that is almost compulsory on Eid-ul-Fitr. My Mamas Sivaiyan – or Sheer Khurma if we are going to be technical here – comes together in fifteen minutes and never ever have I had a bite and thought “How could I make this better?” For me it is just not possible. Her secret? A piece of mithai (traditional sweet dessert). One piece of qalaqand which is readily available at Pakistani/Indian stores goes a long way in adding real depth to what can sometimes be an underwhelming dessert. If you don’t have it don’t fret: my other favourite ingredient Condensed Milk does some delicious good here.
Qeema Chawal. Rice and Ground Beef. Is this a qeema biryani? I don’t know, but when I think of biryani I think of headier spices, bolder flavors. Qeema Chawal for me is it’s more mellow beautiful counterpart. It is more pulao like in it’s simplicity of flavors and it is one of the few dishes where I will not be able to resist seconds (and maybe thirds but whose counting). This is another one of my mothers recipes and one of those which I make almost as well as she does. Almost. That’s more than good enough for me.
I wasn’t sure whether I should post this recipe or not, but the further we get into Ramzan the more my body craves foods that are light yet flavorfully spicy and this checks those boxes. I love it most with a loaded raita, but then I love most things with a loaded raita. This rice dish improves in flavor and the best way to reheat is to sprinkle it with a little water before microwaving it. If you feel like your beef has become too ‘dry’ then add two additional tbsp of room temperature whipped yogurt into the qeema mixture before layering it with the rice.