A recipe for Chinese chicken corn soup, Pakistani style. Chicken corn soup is a Chinese restaurant classic. Make this recipe at home in under 30 minutes and with only a few ingredients! Serve it with soy sauce, vinegar and red chili paste – the staple at every Pakistani Chinese restaurant. If you have been following me on Instagram you would know that I am doing a week of soups. I started off with the basic Pakistani chicken yakhni or chicken…
This vegetarian mulligatawny soup recipe is made with red lentils, carrots, onions, potatoes and seasoned with Indian spices. With origins in India, it is a rich, hearty, and comforting lentil-based soup that is also vegan and dairy free. What is the meaning of Mulligatawny? To learn about the history of Mulligatawny soup and how to make it, I consulted two cookbooks. One “Classical Indian Cookery” by Julie Sahni and the other “Madhur Jaffrey’s Indian Cookery” by of course Madhur Jaffrey.…
Chicken yakhni or chicken broth is the Pakistani and Indian version of chicken soup for the soul. It is super simple to make, and the aroma fills up the house as it simmers on the stove. It is also comforting, highly nutritious and tastes delicious. It can be enjoyed on its own with a squeeze of lemon or used as a broth in different recipes. What is yakhni? The literal translation of yakhni is soup or broth and it is…
This hearty and comforting roast vegetable salad with halloumi has assorted salad greens, roast vegetables that have been flavoured with dukkah, an Egyptian nut and spice blend. Finally, it’s topped with pan fried halloumi cheese, a tangy garlic yoghurt dressing and almonds. Though I have classified it as a salad, this roast vegetable salad with halloumi is by no means a side salad. This salad can easily be the centrepiece of a meal due to its vibrant colours and flavourful…
A guide to roasting vegetables – things to keep in mind when deciding to roast vegetables, how to roast different types of vegetables, and how to serve and use the super delicious roasted vegetables. Let me be honest. I have struggled with roasting vegetables many times – it’s not a common technique in a Pakistani or Indian household. Even when we make full chicken (or charga) we cook and fry it, but rarely roast. It’s only in the last few…
Similar to a ground mince patty, rissoles are an Australian classic. These turkey rissoles are made with onion, zucchini, coriander and spices. Serve with a wedge of lemon and vegetables on the side. Click here for the recipe Rissoles is something that I found out about when I moved to Australia. It’s a classic weeknight meal in Australia and rissoles are usually served with sides like steamed or roasted vegetables, roasted or mashed potatoes or perhaps a green salad. They…
Dal is a staple food in the Indian subcontinent and can be eaten at any time of the day. There are many preparations of dal depending on the region the recipe originates from, the ingredients used and what it is served with. Such as this kaali daal that is made with black gram lentils which I love having with rice. Today I am sharing another favourite recipe of mine for moong masoor dal or dal made with red and yellow lentils.…