Around the World Special! It’s Eid-ul-Fitr!

First of all, Eid Mubarak me buddies! I am sitting here profoundly bored. Well, because it is not lunch time yet and I didn’t bake any scrumptious appetizers today. “You are not cooking?!”, you ask? Yes, it is too hot. While it’s raining in Southern Pakistan, it is sadly hot and dry here in the twin cities. I thought I’d give you a tour of Eid Feasts from around the world. Sounds good? Alright, here we go.


Did you know that the Egyptians are big with food? Yes, they love to eat and they make Kahk for Eid which is a super heavy and super sweet cookie. Cookie, you say? Yes, a cookie! It is made with flour, butter, cinnamon and ginger. After baking balls of dough, they are dusted with confectioners’ sugar. My goodness. How beautiful is this? (I am literally drooling.)

Kahk (Photo Courtesy:

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Chocolate Crackles

Martha Stewart is the epitome of elegance and taste. I am not kidding you. Look at her website and tell me that no normal person can be THIS talented. I bet her parents sent her to a secret training center when she was young. She knows everything about a perfect home and by everything I mean EVERYTHING. I happen to have this book by her called Cookies and the best thing about it is that there are pages and pages of pictures and text that teach you how to beautifully wrap these cookies as presents. “Chocolate Crackles” was the first one I tried because they looked so good.

It is a bit of hard work but so worth it. Here’s what you’ll need.  Continue reading

Victoria Sandwich Cake

If you don’t already know that the Victoria Sandwich Cake is one of the most popular cakes in the world, it’s probably because you are addicted to chocolate. I don’t blame you, I understand. Everything else just fades away when chocolate is in sight. BUT you should be ashamed of yourself for depriving your taste buds of this classic British cake. In fact, it is so classic that my sister and I had to put on some Adele while we baked this at 5 in the morning. Sweet bliss!

This recipe comes from Mary Berry’s Favorite Cakes. The two soft sponge cakes are sandwiched together with the sweet & smooth vanilla butter-cream and the light & tangy strawberry jam. Sit back and sip your chai for this is the easiest cake you’ll ever bake and here’s what you’ll need.  Continue reading

Mustard Chicken with Sausages and Cream Sauce

So this is an adaption of a Nigella Lawson recipe from her book Kitchen. I love trying out her recipes because they always turn out so good and I can make changes to them according to my taste and still end up with a delicious meal. This mustard chicken is roasted with sausages, potatoes and onions.

Alright, I know what your thinking, Why sausages when there is already chicken in there? Trust me, when you put that delicious piece of roasted sausage in your mouth, you’ll know why. So let’s get to the recipe. Here’s what you’ll need. Continue reading

Welcome to Pots, Pans n’ Skillful Hands

Hello, O Curious One. I am a twenty something foodie from Pakistan determined to make you drool and maybe *fingers crossed* get you in a kitchen and cook a meal. This is purely for my entertainment and for all those who love everything food.

Here’s a preview of what’s coming in this blog:

Mustard Chicken with Sausages and Cream Sauce (Click to Enlarge)

Like what you see? Keep checking in. Next post will be the recipe, I promise. 😀

I would like to acknowledge a few of my friends who helped me start this. We all need a kick to get us off that sofa. Yes you’re right, I am on a sofa while I type this but you know what I mean. Mehak for reminding me time and again to start a food blog, you put that bug in my head. Farah for agreeing to do all the photography and for putting up with me 24/7.Aroob for being her witty self and giving me PPnSH (you shall always be my sue chef and my oregano disaster, haha). Scherry, for doing all the graphics for me and for being such a great friend. Nida for constant encouragement and help and also, for laughing ridiculously every time I said “when I was a kid”. Lastly and most importantly, Eissa for all those years of making “Ogra” in the kitchen with me, throwing it out the window and agreeing to do it all over again.

Enjoy and while you’re here, leave a comment or visit my facebook page and click like. Thank you.