Tuesday, 29 July 2014

Eid Mubarak

Today is the second day of Eid so I am a little late in wishing everyone but as they say better late than never.  The day of Eid is always a little hectic for me even though I spend in at my parents, which means no cooking! Even so I am running around trying trying to get everyone ready and trying to tidy up as I go before the place is a complete chaos.  
I remember those Eids of my childhood; the sweet memories linger on even to this day.
I would wake up to the smell of my mum's cooking and I would know that today is Eid. It was a tradition that remains to this day, to be up at dawn getting the Eid feast ready. We are all grown up and can cook ourselves but nothing beats the taste of mum's food, made with her loving hands. She would dress us up in pretty little frocks with matching necklaces and I would feel like a princess. Those were the days, made all the mire special by my mum.

Thursday, 17 July 2014

Iftaar recipes

I have not posted anything on this blog for a few weeks and for that I really do apologise. I have been so busy with the getting ready for Ramadan and then the actual fast which is twenty hours each day. It really does drain it out of you. As I write this we are almost in the third week now so I thought I need to hurry up and post some recipes of Iftaar. In our house we mainly have snacks for Iftaar rather than a big main meal. And one of these is a snack that has become traditional for Ramadan. Every household has their own way of making these deep fried fritters. I hope you  enjoy it.
Ramadan Kareem everyone.



1 red onion, finely chopped
2 potatoes, thinly chopped
1 spring onion
Any vegetable you prefer ie cauliflower, aubergine etc
Besan (chickpea flour) as per requirement. You will need enough to cover all the vegetables
1 tsp Chilli powder ( add more for extra spiciness)
1tsp jeera (cumin seed) powder
1 tsp Dhania (coriander) powder
I tsp Haldi (turmeric) powder
1 tbsp amchoor (dried mango) powder. As an alternative try dried pomegranate seeds.
Salt, to taste
In a bowl mix besan with a little water making a consistency of a paste.
Add all the vegetables and spices, mixing well
Fry a few at a time in heated oil for a few minutes, turning halfway through.
Remove with a slotted spoon onto kitchen paper
Serve with mint and coriander yoghurt chutney. Enjoy
I will be posting more recipes soon.

Picture courtesy of my big sister who is also a great cook as well as being good at taking photos unlike me.