I know what you’re thinking, there is always ginger and garlic in a curry but that’s it – there are no onions in this recipe and the garlic-ginger combination lifts up the flavor of the turnips. Served with some beautiful boiled rice or whole wheat roti, it is the perfect lunch.
This recipe is from my mama and I will be making this for as long as I live, I promise. You will need . . Continue reading
Happy New Year, PPnSH readers! There is something rather odd about Pakistanis, young and old – no matter how much we have eaten all day, we always have an appetite for Biryani. This Biryani recipe has been sent straight from Sindh by my lovely phupho. Whenever she is visiting, we beg her to cook us this meal. In fact, back at her home it is made every Friday.
Sindhi Briyani is tangier, spicier and has potatoes in it. When complemented with roasted cumin seed and green chili infused Raita, you will be left licking your fingers off . . . . and your plate.
Don’t let the overwhelming amount of ingredients worry you. This is the easiest way to make Biryani. Here’s what you’ll need: Continue reading
Deciding what to serve with tea to guests can be a pain and when you are not prepared to impress, you improvise. That is precisely what we did today. Exhibit A: Grilled Shashlik Sticks.
Stop drooling, here’s what you’ll need: Continue reading