08. February 2014 · By Nadia Asif · Comments

Katayef or Atayef are stuffed pancakes originating from the Middle East and Mediterranean regions. Katayef is a famous dessert with a rich filling of cream or custard with nut and is traditionally served in Ramadan. Katayef is similar to the usual pancakes, except that it is cooked only on one side and uses yeast. The […]

02. February 2014 · By Nadia Asif · Comments

Strawberries are Nature’s Love, I’ve heard somewhere. They’re beautifully red, heart-shaped (conical actually), juicy, fragrant, and sweet. Strawberries have  a faint tangy/sour flavour dominated by strong sweetness. Strawberries are rich in Vitamin C, even more than an orange. There are many sinful (and sensuous) ways to enjoy this flavour-packed little fruit. Dip it in chocolate, […]

28. December 2013 · By Nadia Asif · Comments

Tzatziki sauce is a Greek sauce served with grilled meats or it is served as mezze beside other mezzes and meals. Tzatziki is made of strained yogurt mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley.[4] Tzatziki is always served cold. Tzatziki sauce is one of the main ingredients in gyros – a Greek sandwich where meat, onion, tomatoes […]

03. December 2013 · By Nadia Asif · Comments

General Tso’s chicken is one of my favourite orders when I’m at a Chinese restaurants, in addition to Kung Pao Chicken (I’ve a lot of favourites in Chinese cuisine ). The name sounds like its recipe passed on by generations of an ancient dynasty in China. However, that’s not the story. General Tso’s chicken is […]

22. November 2013 · By Nadia Asif · Comments

I’ve always wanted to experiment lamb in my Chinese cooking. In a way I prefer chicken and prawns when it comes to Chinese. The concept of lamb stir fry tickled my thoughts and here is what happened. I decided to make a stir fry with vegetables and lamb. I used lots of vegetables to enhance […]

Cukzy picks a recipe by Tarla Dalal as a tribute to the great chef. Tarla Dalal passed away on 6th November 2013 at the age of 77. She was in the culinary world for 40 years and made her mark with more than 100 cook books and television shows. She was awarded the Padma Shri […]

25. October 2013 · By Nadia Asif · Comments

One of the dishes that is on “I love” menu of non-vegetarians is grilled chicken. After chicken tandoori, and BBQ chicken, here is the Arabic and Lebanese grilled chicken – straight from the Middle East. Ingredients: 4 pieces of chicken (breast or leg quarters with skin) 1/2 cup of lemon juice 1 cup of red […]

14. October 2013 · By Nadia Asif · Comments

You have chicken or mutton curry left from last night’s meal. Or you may have planned to cook chicken curry at noon so you wouldn’t have to cook in the evening, but not enough is left after lunch. What do you do? Cooking afresh for dinner is a good option, but it’s going to leave […]

14. October 2013 · By Nadia Asif · Comments

We almost always have curries leftover, many a times with just a few pieces of meat (chicken/mutton). Its “boring” to have the same thing next day at noon, especially when its not fresh. Here are some ways we can spice up the chicken/mutton curry the next day to add a ‘freshness’ to it and enjoy […]

05. September 2013 · By Jawad Munshi · Comments

Chef Jawad introduces us to a unique way with fruits. Fruits are generally used in desserts. But here is a recipe where fruits are a stuffing for spring rolls – Fruit Spring Rolls. I was a little surprised when Jawad mailed me this recipe . But then, that’s what he always does as the star […]