AYAM BAKAR KEMIRI. PAN ROASTED CANDLENUT CHICKEN. This is one dish which is made at least twice a month at home. The creaminess of ground candle nuts, the caramalisation of kecap manis, The Heat of the Sambal it’s served with…
Nasi kuning(or yellow rice) comes from the regions of jawa. Traditionally made during festivals and especially birthdays. In case it is made for a birthday, rice cooked with turmeric, herbs and coconut milk will be packed into a cone shaped…
This famous Kadhi is well known to most non Sindhis, having tried it at some point in their lives. It could be at a school friends home or a colleagues home. Every Sindhi family will have their own recipe for…
Mansaf pilaf rice..Vegetarian Version This pilaf comes from the middle eastern region of Jordan. Also considered their national dish. Normally cooked in JAMEED( yogurt sauce) with minimum usage of spices. This is a version I came across on the net…
MINI SUSHI CAKES. Trending now on social media is the sushi bundt cake. Inspired from that I made single serving mini sushi cakes.
Se..run..deng, refers to crispy floss. Normally the residue left behind after boiling chicken which has been cooked with ground spices and herbs. The chicken is removed after its tender and the stock is further cooked till all water evaporates…Reverse cooking😊…
FUSION BAKED TRUFFLE KHICHDI.
Aur ji Bhaji ( Sindhi style)
This super easy egg dish is probably known to most of us. Probably invented by some innovative house wife who wanted to use up the vegetables and meat in her refrigerator. 😊 Very easy to make and comes together very…
I have been wanting to share this amazing recipe for sometime now. PEPES refers to food, mainly chicken, fish or tofu, marinated in spices and steam cooked in banana leaves.( something like the parsi patra ni machi) The marinade will…
