Kalay Chanay in an Instant Pot

Kalay Chanay

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It is Day 3 of Fasting guys. For those of you who are not familiar with the concept, in the month of Ramadan, a month in the lunar Muslim calendar, Muslims fast from sunrise to sunset. In Canada that means a whopping 17 hour fast. No food, no water. For those of you familiar with fasts and keeping them, I hope yours are going well. This is my first year of Ramzan in a long time where both kids are in school and I have decided to take advantage of that to alter my regular schedule to include a nap. It is going a long way to compensate for the sleep I lose at night when I wake up for Sehri/Suhoor (the predawn meal). Fingers crossed that the rest of the fasts go as these have. Kalay Chanay

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Roasted Mushrooms with Spicy Thai Dressing

Roasted Mushrooms with Spicy Thai Dressing

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So, quick show of hands, where are we at on the subject of swearing in blog posts? Because let me tell you, I have spent the last week of spring dealing with freezing rain, snow, and ice. Turns out the groundhog was right. On the plus side the shovel I bought a little late in the winter is working out well as is my new lightweight down jacket.

In case you haven’t caught on from my late season purchases, I am a sucker for a good sale 😉

Roasted Mushrooms with Spicy Thai Dressing

Ok on to more exciting things, yes even more exciting than a good sale – foodies from Ontario and BC PAY ATTENTION. Desi Eat is running an exciting contest called #CookingWithFoodWaste for Earth Day. The winner gets to win 200 dollars (yes, 200!) and yours truly is judging it. Hop on to their link right here to check it out!

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Shallots with Coconut and Tamarind

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If you start cooking Pakistani food somewhere in your teens, out of compulsion more than passion, then at some point it is starts feeling mundane. Like you’re running through the motions to achieve a certain result, but none of it excites you. Maybe you’re cooler than I, but I have definitely been in that rut a little lately. Now I am happily, safely, and deliciously out of it thanks to My Indian Cookbook by Amandip Uppal. 

Shallots with Coconut and Tamarind

Pakistani cooking puritans will be aghast at my blatant undying love for an Indian recipe book. Three words: Get over yourselves.

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Chana Daal in an Instant Pot!

Chana Daal

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When we were kids we took a trip to the Northern parts of Pakistan, to Swat and Kaghan with their beautiful peaks and glacial rivers. I would share pictures, but I have some izzat (i.e. self respect).

Those weren’t necessarily my best years.

I don’t remember many details about the trip, but I do remember those delicious bags of chana daal that we would pick up from the nearest restaurant for dinner. When I say bags I am serious. The chana daal or chanay ki daal actually came in clear plastic bags that I would clumsily try to serve myself from, using roti to scoop up what I could, spilling some in the process. It was one of my favourite things about that trip and I really wish that I could recreate that kind of nostalgic magic. 

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Pakistani Soya Aloo – Potatoes + Dill = Deliciousness

Soya Aloo

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Yes, I am a mathematical genius like that. Don’t beat yourself up about it, all of us just aren’t wired that way….

Soya Aloo

I kid, although now that I am on the subject of math I should point out that baking really helped my fraction game. Half my life my mother would say “Oh yeah, this recipe that feeds 12 people, go ahead and make 3.5 times the amount.” Now if only calculus and baking were somehow related. Soya Aloo

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