Expériences Culinaires

﷽ Aloo Paratha with Green Chutney & Tamarind Chutney Soft, flavourful aloo parathas stuffed with spiced potatoes, cooked with ghee until beautifully golden, and served with homemade green chutney and tamarind chutney. This is one of those meals where the chutneys make the paratha even more special. I also love making the parathas ahead — I half-cook them and keep them refrigerated, then finish cooking them on the tawa whenever needed. For the Paratha Dough Mix of white & brown flour Salt Yoghurt Ghee or oil Water, as needed Add the flour, salt, yoghurt and ghee or oil to a bowl. Add water gradually and knead into a very soft, slightly sticky dough. Apply a little oil over the dough and all around it. Cover and let it rest for 30 minutes. After resting, the dough will become very soft and pliable, making it easier to roll and stuff. For the Aloo Filling Potatoes Salt Turmeric powder Finely chopped onion Finely chopped parsley Pepper Garam masala Ajwain seeds A pinch of hing Papr...

﷽ Crispy Chicken Crepe Rolls Another make-ahead lunchbox snack idea 🤍 I usually prepare these ahead, refrigerate them, and simply spray with a little oil and bake or air-fry them in the morning. They can also be deep-fried, but I personally prefer the air-fried version. These are also a regular on my iftar table, especially because they can be prepared ahead. You can make a big batch, freeze them, and cook as needed. For the Crepes Ingredients 2 eggs 1½ cups milk 1 cup flour Salt, as needed A pinch of pepper 1 tbsp oil or melted butter Method Blend everything together until smooth. Heat a pan and pour in a ladleful of batter. Spread into a thin crepe and cook. Flip and cook the other side. Remove and, if you like, lightly brush with butter or ghee. Chicken Filling Ingredients 2 boneless chicken breasts 1 large onion, sliced Spring onion – white and green parts separated Ginger-garlic paste 1½ carrots, grated Shredded cabbage Frozen corn Capsicum, chopped Salt & pepper Soy sauce Pa...

🤎 The Story Behind My Tiramisu If there’s one dessert my family will never say no to, it’s tiramisu . Even if I’ve already planned another dessert, there’s always a request for tiramisu too. Somehow, it has become a must on our Eid table — and honestly, I don’t mind because it’s one of the easiest desserts to whip up. Over the years, I’ve found a few little ways to keep this family favourite within reach. When I don’t have mascarpone cheese, I make my own using thick cream , and it turns out beautiful. And then there’s the pandemic story… During lockdown, when Eid came around and Savoiardi biscuits were nowhere to be found, we still wanted to enjoy our favourite tiramisu. So I baked a simple sponge cake, cut it in half, brushed generously with coffee and layered with the creamy filling. It wasn’t the traditional way, but it became one of those little food memories we’ll always cherish. Since then, tiramisu has become more than just a dessert in our home. It’s a family favourite, an E...

﷽ 🌯 Chicken Shawarma Wrap A flavourful homemade shawarma wrap made with juicy spiced chicken, crunchy homemade pickles and a creamy tahini shawarma sauce — all wrapped in soft chapathi and toasted until warm and delicious. This is one of those meals that works beautifully for lunchboxes, quick dinners, or even party-style wraps . I especially love making the filling, pickles and sauce ahead so assembling the wraps in the morning takes hardly any time. Chicken Filling Ingredients Boneless chicken breast Salt, to taste Black pepper, to taste Turmeric powder Paprika Garam masala or 7-spice blend Olive oil 1 onion, finely chopped 1 tomato, finely chopped Fresh dill, finely chopped Fresh parsley, finely chopped Method Marinate the chicken with salt, pepper, turmeric, paprika and garam masala or 7-spice blend. Heat a little olive oil in a pan and shallow-fry the chicken until completely cooked. Remove the chicken from the pan and set aside. In the same pan, add the finely chopped onion and ...