Yellow Cake Rusk

My family is obsessed with Cake Rusk; my brothers, sisters and cousins love dipping this biscotti-like-cake in tea every morning. One day, instead of driving to the bakery, I decided to bake some at home. The recipe is so simple and these rusks last for weeks (that is if I can resist them while they bake).

The texture and the baking technique is quite similar to a biscotti. In fact, if anything, I’d call it the desi biscotti. This recipe is an adaption of the Infamous Cake Rusk by Hsisters. Here’s what you’ll need: Continue reading

When in Monal

Hello to everyone traveling to Islamabad – the great city of green beauty. Whoever decided to make this the capital of Pakistan should be honored because its never-ending greenery is the perfect representation of a country that screams nothing but peace. If you have a day to spare, drive up the Margalla Hills to Monal Restaurant where you can eat, relax, buy beautiful artifacts and take in the beauty of Islamabad. Even in scorching summers, Monal will cool you down and with a plate of grilled chicken Kababs and tea, you are bound to forget all your troubles.

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Monal Restaurant is at about a 20 minutes drive up the hills. They have great seating and the best view. The best time to visit is Continue reading

Home-made Pizza

Ever since I can remember, we have been making Pizza at home. There’s something so gratifying about a slice of pizza that is personalized to your flavor. I love waking up the next morning to find a cup of tea and leftover pizza. This recipe has evolved over the years and I am happy to be sharing it with you.

This is for everyone who has asked for this recipe since I started this blog. Here’s what you’ll need Continue reading

Fruits You Must Try Before You Die

We’re such processed-food junkies that we forget to enjoy the most natural flavors around. I keep telling myself I will eat healthier and well, this is my attempt. I have explored new flavors and these are the Top 3 Fruits you MUST try before you die.

3. Dragon Fruit

Locally known as pitaya, it gets the lovely name from its beautiful fire-like colors. You cut them open and inside there is a soft flesh covered in seeds that look much like Nigella seeds. The flesh color can range from a bright white to a deep purple, quite like the color on its outer skin. A  knife easily slits though it and the flesh just peels off the skin. They are sweet in flavor and you get a little crunch from the seeds.

I can at best relate their flavor to a lychee.  But in fact, they are far from a lychee. This beautiful exotic fruit belongs to Cactus family. They grow on Cactus like trees and if you have ever seen one, you’d realize they also look a little like banana trees. Right?

I think they would taste great in a piña colada; I might just try some. Up next. . .

2. Sindhri Aam

This breed of Mango is by far the best one I have ever tasted in my life. Every year, we wait for summers to enjoy the dense flavor of a Sindhri Aam. I have said it before and I will say it again: you have never really tasted a mango until you’ve tasted a Sindhri Aam. Best word for this fruit? LUSCIOUS! It is lusciously sweet and leaves you a happier person than ever before.

It is found mainly in the Lower Sindh areas of Pakistan and they can be bigger than the size of your palm. They are ripe when they turn a beautiful yellow and taste best when chilled. To eat a mango, run a knife 1/3 of the way length wise; right above the seed. Then slit in a few horizontal and vertical lines.

and pop out the flesh. After that you may use a spoon to scoop out the chunks or just dig in with your teeth.

I am drooling as I type this. I will go have some for breakfast. If you have never tasted this one before, you’re missing out on one of the true pleasures of life.

1. Mangosteen

Ugly on the outside but sweet heaven on the inside. This one tastes nothing like a mango. In fact, I have not quite figured out what it tastes like. The flavor is so vibrant, fresh and unique. At best, I can relate the flavor to a pineapple and maybe a peach  and hint of an orange but from miles away. The many times that I have tried this fruit, I have been lost for words. This fruit is high in iron content and apparently, foodies around the world are really enjoying its juice. Someone needs to package some and ship it to me.

This tropical fruit originated from Indonesia and will always be found in a wet tropical land. How to eat it, you ask? Run a knife through it’s circumference; the fresher it is the easier it will cut. And just pull off the hard exterior.

Let your eyes feast on that beauty above. You can pull out the orange-like wedges and if they are really fresh, they will melt in your mouth. Sweet bliss!

What are you waiting for? Go out and hunt for these fruits. If you have tasted any other unique fruit that you think I should try, let me know in the comments below.

Top 5 Desserts I Had In Saudi Arabia

I know what you’re thinking: Saudi Arabia is all that fancy? Damn right, it is. Have you seen the magnificent clock tower? I had the great pleasure of staying there during my last month’s holy vacation. Apart from the great view, I discovered some delicious desserts. I returned a very happy and healthy woman.

Here are the top 5 desserts I had in Saudi Arabia: Continue reading

Lemon Tart

The first time I had home made lemon tart was when my friend, Scherry, brought some to class. I was fascinated for two reasons: first, the tart was baked to perfection, not a crack on it and second, it started my love for this delicate desert for I never really knew lemon and eggs could taste so well together. Since then I have tried making this desert far too many times and failed miserably. Sometimes the lemon curd would leak from the bottom or it would crack in the middle and go hard or I’d end up adding too much lemon.

Then, one day, skimming through the recipes at joyofbaking.com, I saw the picture of a beautifully baked lemon tart and I thought of that day in class. I was tempted: I printed a copy and got to work. PERFECTION! The cream cheese works like magic in the recipe. I felt really proud when I was done with this.

Want to give it a try? Here’s what you’ll need:

Continue reading

Painted Pots and Golden Jalebis

There are days when I crave Jalebis so much that I end up looking for recipes. It is virtually impossible to find one on the internet or at least one worth trying. A friend of mine has been begging me for a recipe for years now and the least I can do is let you know of the best Jalebis made in Pakistan. This one comes from the high mountains and the beautiful weather of Nathia Gali. These golden crisp Jalebis are instant heart-warmers.

Continue reading