Classic Cinnamon Rolls - Mouth Watering Recipe and more !!

Karachi has stretched its new sectors, from china port to outwards towards the charna island. I feel the change palpably on couple of annual visits. There is a new network of roads, a proliferation of malls too. What I love about the city is the call of variety of food not restricted only towards Pakistani and Indian food but at my surprise I cram my trip with list of cuisines. December is a lovely time to visit, but I prefer warm days coaxing flowers to bloom, trumpet flowers hung heavy with their fragrance, in my father in-laws garden, we had many cups of afternoon tea and late lunches in the garden. How can I forget that mama in-law made her signature biryani of chicken along with fruit custard and of course sight seeing, the latter often makes me feel like a tourist.

Hashim and I woke up early on Sunday to drive to the mall of Karachi. We had wanted to take pictures of the ancient buildings and museums. Karachi malls are the namesake of the mall in Dubai, it has existed because of the impressive and stunning architectural talent in the locals of Pashtun laborer, worth exploring to witness a piece of dubai. We ended our morning excursion on a breakfast of cinnamon rolls, chocochip waffles and frappuccino (Clifton city). The place we picked was tranquil and capacious, cinnabon rolls came out in a tray of their own in a steady rhythm. They were surprisingly good in a way soft bread rolled in flavors with delicate frosting all over the top, nothing can smell as good as freshly baked cinnabon rolls. If I am given an option to select the soft rolls or Hermes bag, I would choose these rolls! we were addicted to it, afterwards we had inviting waffles and came along candy ice cream! 

Check our video and enjoy the goodness with us. Don't forget to subscribe us for more mouth watering food. We always try to capture and upload a piece of our memory on You Tube so that later we both can laugh together and re-live those amazing moments again. We tend to forget to shoot at most times but we always try to click, click and click. Hope you guys too enjoy watching a small part of us!

Classic Cinnamon Rolls and much more to watch!

Beguiling Pav bhaji or Vegetable Euphoria!

I have always loved veggies from all the manifest corners of my soul, it brings joy, sparkles and happiness inside and around me, every string of my contentment is interlinked with the goodness of seasonal greens. What blooms my countenance are the idyllic evocations chained to every simple recipe connecting my lady love "my mama". She is a complete divine seraphic when it comes to cooking, I have always tried to add her feel, emotions and love in my veg dishes and luckily I have won the affinity of my beloved one's like she does! Today I am going to please you all with this yummy thick and immensely nutritive recipe assembled from fresh and beautiful vivid veggies. We call it Pav Bhaji as the bhaji meaning the mashed vegetable curry ideally gets served with absolute amount of Amul butter and ladle out hot without failing to miss the amount of embellishments like flavorful cilantro, crunchy onions and little amount of lemon juice all over the top, this recipe goes amazingly well with pav meaning soft buns. 

Carrots Obsessed Dessert/ Gajjar Halwa

Did I tell you all winter is my favorite season? The richness in food all wallow in cream, ghee and butter multiplying the cravings for the fondness of sugar, spice and ice! I love to dipper in ice creams, wee thimbleful of fresh soda's to enjoy this weather fullest. Where soups become the inevitable part to gorge on, sweets expanse the strong tradition in winters. That said, ghee or clarified butter is put in amply in utmost every recipe, in my family, because of its highly active gifted benefits in winter. 

I still dream of mama's special homemade fresh delicacies all dolled up in ghee, In India, big bowls of gajjar halwa (carrot halwa) is prominent particularly in winter, made from crisp and juicy red ruby carrots, they are distinct from the orange ones, they are soft and sweet and an almost fresh ones. Wait! You don't believe that this dessert is made with carrots, carrots and only carrots! And because it is made with such wholesome ingredients like milk, ghee and carrots! it's very filling.

Soupy Maggie Noodles

Tried and nibbled Maggie noodles from the divergent belt of mores, but none can beat the taste maker of Indian Maggie noodles. Kick of sour tang, punch of spicy flavor is what always let me down in noodles resulting in disillusion of choices, maybe this is the reason why my hands are always on the Indian masala Maggie noodles considering its minimal taste in spices and perfect makings of noodles with any blends of veggies. I usually love the cotton soft and gentle spirals that melts quickly in my mouth, curls with amazing mild piquancy, savoriness and loving taste of garlic and flavorsome cilantro balances well with sliced onions and other set of refreshing veggies of course. 

Edible Pani Puri Shots

This crunchy bubble shaped snack filled with chickpea and other saucy toppings along with some manner of spicy and flavorful drink brings freshness in my life. Small restaurants oft serve them with the addition of mash potatoes and boiled sprouts or crunchy boondi with chilled and spicy drink. Our sojourn took us to the curvaceous roads in search of this dainty goodie, we stopped for snacking on the way to Jumeirah beach. Hashim found the restaurant on the motorway, we sat on the veranda in bright sunlight. The food was so simple and fresh, that was the loved meal that made me travel down the road to the memory lane of Mumbai.

Nutritive Russian Salad

Lighter shades always rejuvenate and lowers the volume of all levels of complexities, be it light shades of color that refreshes and gives natural feels or the clouds forming the serape to cover the rays of flashy sun, pushing us to fall in love with the twilight and relaxing weather, the soft shimmer of rays draw us near and closer to the beaches or simply pressing for an enjoyable long ride. Not only our eyes requests soft and soothing colors for a perfect solution of the day, but our tummy too needs something beautiful, special, tasty and ultimate light options at the same time and What could be nicer than a creamy fruitilicious and nutrilicious creation of salad!!

Not always Khichdi or simplicity in food can be a solution for light foods, demands of food are endless. So today I have come up with a healthy and delicious bowl of heavenly salad straight from the houses of Russia! Russian food has always been listed high on my charts and this salad is a hit spot of taste. Olivier salad or Russian salad is all about the mixture of any veggies you die for plus a valuable combination of beans, corns, fruits and of course dips! Add red pasta, noodles and sweet and sour fruits to complement the veggies. I love the amazing creamy bites of vivid tastes that don’t make me feel at all heavy from the insides. Russian salad as Saturday dinner with phenomenal episodes of Supernatural makes the perfect end of our weekend! Try this at home and thank us later!

Russian Salad

Preparation Time: 20 minutes

Cooking Time: 30-40 minutes

Total Time: 1 hour

Serves: 2 persons

Ingredients:

½ cup corns, boiled

1 teaspoon french beans, cut into pieces and boiled

½ cup apple, diced

½ cup Mango, diced

1 tablespoon boiled peas

A few black olives, for garnishing

1 tablespoon cabbage coleslaw, for recipe simply click here

A few slices of fresh cucumber

½ cup pineapple, cubes

1-2 tablespoons boiled pasta, optional

½ cup mayonnaise, heaped

¼ teaspoon black pepper

4 tablespoons fresh cream

1 teaspoon castor sugar

Salt to taste

Method:

• In a big bowl, combine all the boiled veggies, freshly diced apples, mangoes and pineapple, cabbage coleslaw, 1 tablespoon of boiled pasta, ¼ teaspoon black pepper, 1 teaspoon sugar, mayonnaise and fresh cream. Mix everything together and adjust the salt and other seasonings as per your taste, Garnish with black olives and serve chilled.
• You can even add boiled and diced potatoes, carrots and even boiled chicken. Enjoy!  

Chicken Coconut Curry

Fortunately, I got a chance to explore Karela during my industrial visit, it is one of the tranquil place with an eye soothing greenery around, I was totally mesmerized with the bracing beaches, tropical greenery, wondrous waterfalls, coconut palm was the ultimate nature’s beauty and naturally south Indian food!! I had snapped up almost double of chocolate tea, tasty kozhikode halwa and coconut sweets for mama and dadda. I still crave for, these delicacies as they were truly a bonne bouche to the tongue. I had almost eaten coconut in every other dish of Kerala, coconut was common in savory meals and dessert, it is a hard chocolate colored shell with clearly visible eyes at one end, the rough shell is gently broken down for sweet, refreshing and mildly flavored coconut water and then the remaining white and creamy layer is used in making coconut sauce, coconut cream, coconut oil, coconut milk to liven up our taste buds.

I have always insisted mama to store coconut sauce, coconut mango salsa so that I could relish it with my veggies. Mama would even add coconut paste in eggplant dishes and in lentils rice dish, we love coconut not because of its intense antioxidant qualities, but we favour its sweet and fresh aroma.

I have developed a chicken recipe made from the leftover coconut sauce. It’s a simple recipe made from the handy whole spices and aromatic flavors to enhance and compliment coconut sauce.

Chicken Coconut Curry

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Serves: 2-3 persons

Ingredients:

3-4 Chicken pieces, I have used minimum quantity for newbies trying this recipe!

1 tablespoon cooking oil

1 medium size onion paste

2 medium tomatoes, puree

1 teaspoon garlic paste

1 teaspoon ginger paste

1 large dried red chilies

1 large onion, peeled and halved

1/4 fresh coconut, diced into very small pieces

1 whole cloves

1/4 inch cinnamon stick

1 green cardamom pods

½ teaspoon black peppercorns

½ teaspoon coriander seeds

1/4 teaspoon mustard seeds 

1/4  teaspoon cumin seeds

1/4  teaspoon turmeric powder

¼ teaspoon garam masala powder

1 tablespoon lemon juice

2 tablespoons cilantro

1-2 cups water

Salt to taste

Method:

• In a pan, dry roast 1 whole cloves, 1/4 inch cinnamon stick, 1 green cardamom pods, ½ teaspoon black peppercorns, ½ teaspoon coriander seeds, 1/4 teaspoon mustard seeds, 1/4  teaspoon cumin seeds, 1 large dried red chilies and 1/4  teaspoon turmeric powder until fragrant. Leave it aside to cool down.
• In a blender, blend roasted spices with 1 large peeled, roughly chopped onion, fresh coconut and cilantro. Add water to blend the mixture into a smooth paste. Follow this step if you do not have leftover coconut sauce available with you. 
• In another pan, heat cooking oil and add onion paste and tomato puree, cook for a few minutes until its texture changes its color. Now add the coconut paste and let it simmer for 3-5 minutes.
• Once the aroma is pleasant, add chicken pieces and mix, add 1 cup water and cover the pan and allow the chicken to cook for 15-20 minutes on a medium flame, add water when needed.
• Garnish with chopped cilantro and lemon wedges or add lemon juice and serve hot with Indian flat bread or steam rice. Enjoy eating!.

Refreshing Grewia Asiatica/ Falsay Juice

Grewia Asiatica popularly known as Falsay in Asia. They are small berries that taste sweet and sour at the same time. The squash is prepared from its pulp as it acts as a cooling agent during summers. They are rich in vitamin C, calcium and if consumed regularly during the summers it can protect you from hot weather related health problems. I usually eat this small purple fruit by sprinkling a dash of coarse salt during hot and sticky June afternoons, it purifies blood and reduces my digestive problems.

Well, living in a Asian country we enjoy all sorts of fresh fruits, unique beverages and delicious street foods. Grewia Asiatica or Falsay was one of those treats here. I actually searched its recipe but couldn't find one. Just last week, I found out my aunt makes this all the time! So, thanks to my aunt, you too can prepare this sweet and tangy Grewia Asiatica juice in summers at home!

This makes a large amount and it is great for your backyard parties. I am a berry lover so this juice is an added bonus for me. It is made with clean and light ingredients and you can definitely include this drink in your water diet plan! I usually freeze it in the summer for an awesome berry Popsicle for my niece and nephew.

I did this with water instead of using soda or sprite to give you a healthier option and it just tasted as good as the soda version. 

Refreshing Grewia Asiatica Juice

Preparation Time: 10 minutes

Serves: 2-3 persons

Ingredients

1 cup washed Grewia Asiatica or Falsay

3-4 tablespoons Sugar or Honey, any option available to you

2 cups Water
1/2 teaspoon Black Salt  

1/2 cup Ice cubes

Method:

• In a blender, add 2 cups of water and 3 tablespoons of honey. Blend for a few seconds. Now add falsay and 1/2 cup ice cubes and blend together into a smooth and thin consistency.
• Add black salt or salt to taste and adjust the spice and sweetness as desired. Pour it in a bowl passing through the strainer and throw away the fibrous leftover from the strainer. 
• Remove the juice in a jar and refrigerate. Pour it in a serving glass. Serve chilled.

Drink up and Enjoy!

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Quick And Easy Pasta In Alfredo Sauce / Macaroni recipe in Alfredo Sauce

Pasta is a traditional dish of Italy and is widely eaten in Japan, Greece, Sweden, Philippines, India, Pakistan & world-wide. Pasta is available fresh as well as in dried form. Vegetarians can opt for dry pasta as it is mainly made up of flour & water. Pasta is the most versatile dishes I have come across. You can make pasta in various ways using different shapes available in market - Spicy Hot, Sour, Sweet as per your preference.

This one is the easiest pasta dishes I make for my family. I make it at least every week when I need a quick meal and they all love it. With few ingredients and easy trick this recipe will put dinner on the table in just 25 minutes. I always wanted to share this recipe with you'll as this will save a lot of your time in your busy day.

Cooking pasta in this sauce is heaven because its so cheesy, creamy and fully packed with Italian herbs . This rich sauce will just melt pasta in your mouth and only one word will hit your mind with every bite you take & that's Um YUMMY!!

Pasta In White Sauce

Preparation Time: 10 minutes
Cooking Time: Less than 20 minutes
Total Time: 30 minutes
Serves: 2-3 persons

Let's start with the White Sauce preparation:
Ingredients you'll need:

1 + 1/4 cup boiled & cooled Milk

1 tablespoon all-purpose flour or Maida

1 + 1/2 tablespoon Butter 

1/2 teaspoon Chili flakes

1/2 teaspoon Pepper powder

1/4 teaspoon dried Oregano or basil 

Grated cheese - as desired.

Salt - to taste

Method:

• In a saucepan, add 1 + 1/2 tablespoons butter. Once butter starts melting you can add maida or all-purpose flour & whisk it properly so that there are no lumps in white sauce.
• In a low flame, add boiled & cooled milk & keep whisking to avoid lumps.
• Once you see that the sauce has thickened a bit - Add chili flakes, pepper powder, oregano & salt to taste. Adjust the seasoning.
• Keep whisking until the sauce thickens into a smooth sauce.
• Add grated cheese as desired.

Pasta Ingredients:

3/4 cup Pasta (any shape - I have used ringed elbow shaped pasta).

1 teaspoon Oil

1/2 tablespoon butter

Grate cheese as desired

Salt to taste

Method:

• In a deep pan, add 2 cups of water, a teaspoon of oil, 3/4 cup pasta & salt to taste. Cook the pasta until al dente. Make sure that you salt the pasta water generously. I like to follow bee wilson’s rule that states that the water should be as salty as the sea. Drain the pasta and keep it aside.
• In a pan, heat 1/2 tablespoon butter, add white sauce which we have prepared earlier, boiled pasta & mix it well.
• You can also add boiled sweet corn, chopped carrots, bell peppers or even boneless chicken if you're a non-veg lover. My family prefers the cheesy taste of pasta so I always avoid veggies or meat items in this recipe. If you are a spicy or herbs lover, you can add chili flakes, oregano or any herbs as per your liking. 
• Garnish with grated cheese and chopped cilantro or coriander leaves if needed.
• Serve Hot with garlic bread and cold drinks. You and your kids going to love this one!

Always remember: Do not over cook the pasta, they will become worse. Add little oil while boiling them, this will prevent them from sticking to each other!

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