Homemade Chicken Shawarma- irresistible, satiating, and oh so delicious!

Image Courtesy www.globalfoodtechnology.com



For the chicken:

  • 1 chicken breast piece cut into thin strips
  • ¼ tsp. ginger powder
  • ¼ tsp. all spice powder
  • Salt as per taste
  • ½ tsp. black pepper powder
  • ½ tsp. white pepper powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. dry crushed coriander
  • ½-1 tsp. red chilli flakes
  • ½ tsp. lemon juice
  • 2-3 tbsp. yogurt

Mix all the above ingredients with chicken pieces, and leave for marination for at least ½ an hour.

For the pita bread dough

  • 3 cups refined flour (Maida) i.e. 24 tbsp.
  • Water for making the dough (1 to 1.25 cup)
  • ½ tbsp. salt
  • ½ tbsp. salt
  • Pinch of sugar

For the pickle

  • 1 carrot
  • 1 onion
  • 1 cucumber
  • 1 tomato
  • Salt as per taste
  • 1 tsp. black or white pepper
  • ½ tsp. red chili flakes
  • 2-3 tbsp. white vinegar

For the sauce

  • 5 tbsp. yoghurt
  • 1 tbsp. crushed garlic
  • Salt as per liking
  • ½ lemon juice
  • ½ tsp. white pepper powder

Mix all of the sauce ingredients.


How to make:

The Pita bread

  • In a cup, add the sugar and water, and let the sugar dissolve. Then, add in yeast and keep aside for 10-ten minutes.
  • Add salt in flour, and make into dough using the yeast mixture.
  • Apply a thin layer of oil on your prepared dough, and cover with cling film /large bowl. Leave for at least ¾ hour.
  • Once your dough is proofed, make round pita breads with a rolling pin. Dust your work surface with flour to prevent dough from sticking. If the dough is sticky sprinkle some more flour.
  • Cook your pita bread on a girdle. As soon as you transfer your pita bread on the girdle, cover it with a pan’s lid for 5-10 seconds.
  • Remove the lid, flip your pita bread and drizzle oil around it.Once your pita bread is cooked, remove it from a girdle. Make sure that it doesn’t get chapatti like brown spots by continuously flipping the pita, while cooking.

The Chicken

  • Drizzle a bit of oil in a pan and add your marinade, turn the flame to medium and cover your pan.
  • Once the chicken is tender and all water has evaporated, take the chicken out in a dish.

The Pickle

  • Cut vegetables into thin strips.
  • Heat vinegar in a pan on low-medium flame.
  • Add pickle ingredients and stir.
  • Once the vegetables are soft, keep aside.

The assembling of Shawarma

Your hard work and patience is about to pay off.

  • On two butter papers place pita bread and spread the sauce all over it.
  • Place 3-4 thin tomato slices vertically in the center of the pita.
  • Next, place the pickle, then chicken and then some more pickle.
  • Now add in more sauce (and if you like then any other available sauce, as well.)
  • Make it into a roll and wrap with butter paper.

And voila! Your Chicken Shawarma is ready to be devoured.


[Recipe] Nan Paratha


What you need

  • White flour                  3 cups
  • Yeast                           1 tbsp
  • Sugar                           1 tbsp
  • Oil                               2 tbsp
  • Salt                              1 tsp
  • Egg                              1
  • Black seed                   a pinch
  • Coriander                    1 bunch
  • Lukewarm water         as needed
  • Butter                          4 tbsp

What you do

  1. Mix all the ingredients. Use lukewarm water and knead it into dough.
  2. Let it rest for an hour.
  3. Break off small pieces of dough, roll them into balls, place some butter on them, and even them out into discs. (You should have at least six discs.)
  4. Fry on a hot pan or bake in an oven and cut them into large pieces (as shown in the picture).
  5. Enjoy with Raita or Chutney.

Root Vegetable Stew

Picture credit: http://www.gimmesomeoven.com

Picture credit: http://www.gimmesomeoven.com

What do you do when you plan to eat seasonably, but do not want the same century old taste over and over again? You look for new recipes! And that is what I did, after a trip to the farmer’s market.

I had carefully checked the seasonal produce calendar for our region and bought home only those which were in season. I had turnips, carrots, parsnips and beets at hand, but did not want to repeat a recipe of traditional curry for an umpteenth time. I was craving for something different; something, which was nutritious and, of course, quick and easy. I am one of those people, who like to spend ‘less’ time cooking and cleaning, and more time enjoying it. I crave home-cooked food because I know what’s in it, it’s budget-friendly and cooking to me is a therapy.

With red, orange and off-white colours at hand, I was thrilled for trying out a new recipe. I went on Google to look up for some turnip recipes. The search results that it offered were not appeasing for my taste buds. But I wasn’t to give up. I then typed winter recipes. And an array of soups and stews options was delivered to me. Root Vegetable Stew… hmm… that seemed interesting… and so I was hooked. It was all vegetables (a treat for a veggie lover), and I had all the ingredients at hand.

Rarely do I follow a recipe as it is. I have to make some tweaks, because sometimes, something is completely off our dietary guidelines; and sometimes, the sugar or salt content is too high. Having said that, I now present the root vegetable stew recipe – with a twist!


1 cup carrot, peeled and diced

2 cups turnips, peeled and diced

1 cup parsnip, peeled and diced

5 plum tomatoes, peeled and diced; or 2 cans of diced tomatoes

¼ cup tomato paste

4 garlic cloves, peeled and sliced

1 bay leaf

4 teaspoons ground cumin

1 tablespoon chopped thyme

2 teaspoons ground coriander

2 tablespoons distilled white vinegar

1 ½ quarts vegetable stock (if store-bought, then look for low-sodium options)

1 cup millet or ½ cup couscous

½ cup coconut oil (or any other cooking oil)

½ teaspoon crushed red pepper

Salt and pepper to taste


  1. Take a wide deep pot, and heat the oil in it over medium-high heat. Add the root vegetables and turn them three or four times, until they are completely glazed giving out a rich colour. Season them with salt and pepper and add garlic as well. Keep the seasoning low at this point and adjust it later, if the need be.
  2. When it starts releasing its fragrance, add tomato paste and coat the vegetables. Stir for a few minutes and add diced tomatoes and thyme. Allow it to cook for 3-4 minutes, then add vinegar and bring to a boil. The heat should be medium-high.
  3. When nearly all of the liquid has evaporated, add the bay leaf, cumin, coriander, and crushed red pepper. Stir in the vegetable broth and adjust salt. Bring the liquid to a boil over high heat, then lower the heat and simmer uncovered for 15 minutes.
  4. Add the millet or couscous, bring to a boil over high heat, then lower the heat and simmer for 30 minutes (or until the vegetables are soft and the millet or couscous is tender, but still retaining its shape).
  5. Your root vegetable stew is ready to serve. Serve it with croutons or grilled cheese sandwiches.

This was the first time I added cumin or coriander to a soup. And I realised, it was not a soup but a stew. The tangy flavour of spices and the warmth of flavourful vegetables make this stew a welcoming meal.

Note: You can use the same recipe to turn this into a soup by not drying out much liquid. After step 3, keep the heat medium-low, add in millet or couscous and cook until the vegetables and grains are soft.

(Recipe adapted from Leite’sCulinaria)

Steak and onions with fried tomatoes

Image courtesy https://cookinginsens.wordpress.com

Image courtesy https://cookinginsens.wordpress.com


  • 3/4 lb. steak meat (beef)
  • 2 big tomatoes
  • 1 large onion
  • Salt, pepper and vinegar
  • 2 ozs. fat (oil or ghee) for frying


  1. Wash and slice the meat into four pieces.
  2. Beat them with knife on both sides.
  3. Put them into a bowl and pour 3 dessertspoons of vinegar, 1/2 teaspoon of pepper and 1 teaspoon of salt. Mix them altogether and keep for 1/2 or 1 hour, so that they become soft and tasty.
  4. Slice the onion into thick round pieces and fry till they turn brown. Cut the tomatoes into two and fry. Sprinkle some salt and pepper on the fried tomatoes.
  5. Then fry the pieces of meat (all together) in the same Ghee. Turn them over after some time. If the water boils off but the meat is not ready, put some more water. Cover the frying-pan. When it is completely ready, and there is no water remaining, take it off. (Don’t discard the little liquid that has remained.)


Spread the pieces with liquid. On top of them, keep onions and tomatoes.

Cooking Fish

fishFreshness check: The fish should be stiff, eyes should be bright and the skin should be firm.

Method (skinning and filleting fish): Cut off the head and slit from the stomach right down to the tail. Turn it over, so that the skin inside is up and the bone is along the centre. Press on the bone to loosen it. Then turn it up the other way and take out the bone easily.

Three types of coating for the fish (to-be-fried):

  1. Beaten egg and brown bread crumbs.
  2. Flour and milk (first dip in flour and then in milk.)
  3. Dip into a coating of butter.

How to fry: Butter, olive oil or Kimbo should be used for frying.

Two methods of frying:

  1. Deep-fat frying.
  2. Shallow fat frying.

Large quantities should be fried in deep-fat frying, but care must be taken to see that the fat is never over-heated. If the fat is over-heated and is heating on an open flame, it can burst into flames and cause accidents.

In deep-fat frying, the fat should be made very hot, so that the fish fries easily and quickly. Butter is not suitable for deep fat frying, as it burns too easily. Small quantities of fresh fish should be fried in shallow fat, but better results are obtained from deep-fat frying.

For deep-fat frying, fat should be heated till a thin blue smoke rises from it. Pan should be 2/3 full of fat. The method of testing, whether the fat is hot, is to drop a small piece of bread into fat – if the bread goes golden brown almost immediately, then the fat is ready to be used.

The instructions for clarifying fat: The fat should be kept very clean and should be strained and clarified after every occasion. Put the fat in a large bowl. Pour over 1 kettle-full of boiling water and leave until the fat is cool and set or hard swimming on the water. When the fat is set, cut and scrape deposits from the underside. All the dirt remains at the bottom.

Potato Soup

Photo credit: Carolannie---eyewitness / Foter / CC BY-NC-ND

Photo credit: Carolannie—eyewitness / Foter / CC BY-NC-ND


  • 1 lb. of potatoes
  • 11/2 pint stock or water
  • 2 small onions
  • 1/2 tsp salt
  • 1/2 ounce fat (ghee or butter)
  • 1/2 an ounce of sago
  • 1/2 a pint of milk


  1. Peel and slice potatoes in thin slices.
  2. Peel and cut the onion into thin slices.
  3. Bring fat to boiling and cook the slices of onion in the fat for 5 to 10 minutes (make sure they do not discolour). Add the slices of potatoes and cook. Add stock or water and cook slowly for 1 to 2 hours, until reduced to a pulp.
  4. Rub the pulpy soup through a sieve or blend in blender until smooth.
  5. Bring milk and sago to boiling. Mix in the blended potatoes and onions and cook till sago is transparent. The soup should be the consistency of thick cream.

Option: You can use rice, instead of sago as well. In such case, follow this procedure: 20 minutes after stock has been added to onions and potatoes, add in rice. The rest of the recipe remains the same.

Potato Chops with Tomato Sauce



  • ½ pound mutton chops
  • 1 pound potatoes.
  • Vinegar
  • Salt
  • Pepper
  • 1 egg
  • 1 oz butter
  • 1 oz milk
  • Oil for frying
  • Bread crumbs


  • Beat the chops until flat and boil in water with some ginger and garlic.
  • After they are boiled do NOT throw away the extra water.  Leave at least 1 cup of this stock.
  • Now take out the chops from the water and marinate them with vinegar, salt and pepper.
  • Put enough of each to make sure each chop in properly covered.
  • Boil the potatoes and mash them. Add the butter, milk and salt to taste into the potatoes.
  • Now cover each chop with the mashed potatoes leaving the bone of the chop uncovered.
  • Now dip these chops into an egg( salt and red chilli powder added) and coat with bread crumbs. Deep fry the chops until golden brown.

For the tomato sauce


  • Stock (left over after boiling the chops)
  • 2 large tomatoes
  • 1 oz dried plums
  • 1 tablespoon vinegar
  • ¼ teaspoon sugar
  • Red chilli powder, to taste
  • Salt, to taste
  • 1 tablespoon ginger.


  • Take the stock left over after boiling the chops. Cut very small pieces of the tomatoes and add into the stock.
  • Now add in the dried plums along with vinegar, sugar, salt and ginger and the chilli powder.
  • Keep this mixture on a low flame to boil until the tomatoes become really soft. Now strain this mixture, and squeeze the tomato sauce leaving behind the peel.
  • Pour this sauce over the chops and serve hot.

Shepherd Pie

048 turkey shepherd pie


  • ½ pound mutton
  • 5 medium potatoes
  • 1 large onion
  • 2 tablespoons Worcester sauce.
  • 1 tablespoon oil.
  • 2 tablespoon ginger
  • Salt, to taste
  • Pepper, to taste.


  • Boil and mash the potatoes, add in salt to taste.
  • Mince the mutton.
  • Chop the onion very finely, and fry it in oil until brown.
  • Add in meat and fry for 5 minutes.
  • Now add in the ginger into the meat and onion. Keep stirring with a wooden spoon.
  • Now add in the pepper, salt and Worcester sauce into the meat.
  • Cook the meat until it is ready.
  • Grease the pie dish, Place the cooked meat at the bottom.
  • Now cover with a layer of mashed potatoes.
  • Make two holes in the centre and place into a moderately hot oven.
  • Bake until the potato layer is golden brown. It will take about 20-30 minutes.

Brain Cutlets



  1. 1 Brain (goat)
  2. 1 onion
  3. 1 green chilli
  4. 2 oz flour
  5. Salt to taste
  6. Pepper to taste
  7. 1 slice of bread
  8. Bread crumbs to coat.


  1. Clean the brain, wash it and boil it in water.
  2. Soak the slice of bread into water.
  3. Finely chop the onion and chill.
  4. Now remove the bread from the water and squeeze out all the water.
  5. Mix this bread into the brain.
  6. Then add the onion and chill.
  7. Now add the flour to combine the mixture together.
  8. Lastly add in the salt and pepper according to taste.
  9. Add an egg to the mixture only if you feel the mixture is not sticky enough.
  10. Take the mixture into the palm of your hands and form cutlets.
  11. Then coat these cutlets with bread crumbs and beaten eggs (salt and red chilli added).
  12. Now deep fry the cutlets and serve with ketchup.

Chicken-Potato Sticks


What you need

  • Chicken (boiled and cubed) – 2 cups
  • Potatoes (boiled and mashed) – ½ kg
  • Mustard – 1 tbsp
  • Chicken cubes (melted) – 2
  • Salt and pepper – 1 tsp each
  • Butter or margarine (melted) – 4 tbsp
  • Ice-cream sticks or soup sticks – as needed
  • Eggs (beaten) – 2
  • Bread crumbs – 2 cups

What you do

  1. Mix chicken, potatoes, mustard, cubes, salt, pepper and butter/margarine.
  2. Cover half of the soup / ice-cream sticks with the mixture.
  3. Dip in beaten egg and bread crumbs.
  4. Put in a fridge for half an hour.
  5. Take out and fry till golden brown.
  6. Serve with garlic sauce.

Image courtesy: http://www.kitchendaily.com

Deep Dish Brownies


  • Butter, melted: 235 grams
  • White sugar: 415 grams
  • Vanilla extract: 2 tsp
  • Eggs: 3
  • All-purpose flour: 130 grams
  • Unsweetened cocoa powder: 60 grams
  • Baking powder: 3/4 tsp Salt: 3/4 tsp

  1. Preheat oven to 350F/175C.
  2. Grease a square pan.
  3. In a large bowl, blend melted butter, sugar and vanilla.
  4. Beat in eggs one at a time.
  5. Combine the flour, cocoa, baking powder and salt and gradually blend into the egg mixture.
  6. Spread the batter into the prepared pan.
  7. Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan.
  8. Let brownies cool, then cut into squares.


(Source: www.pakirecipes.com)

Mutton Potato Chops

Fried Mutton Chops in Cheesy Potatoes3By Zeenat Iqbal Hakimjee – Culinary Expert


  • ½ pound mutton chops
  • I pound potatoes.
  • Vinegar
  • Salt
  • Pepper
  • 1 egg
  • 1 oz butter
  • 1 oz milk
  • Oil for frying
  • Bread crumbs


  1. Beat the chops until flat and boil in water with some ginger and garlic.
  2. After they are boiled do NOT throw away the extra water. Leave at least 1 cup of this stock.
  3. Now take out the chops from the water and marinate them with vinegar, salt and pepper. Put enough of each to make sure each chop in properly covered.
  4. Boil the potatoes and mash them. Add the butter, milk and salt to taste into the potatoes.
  5. Now cover each chop with the mashed potatoes leaving the bone of the chop uncovered.
  6. Now dip these chops into an egg (salt and red chilli powder added) and coat with bread crumbs. Deep fry the chops until golden brown.

Image courtesy: onlinehomecooking.blogspot.com

Tomato-Cheese Patties


For the dough:

  • 5 cups flour
  • 1,5 cups water (warm)
  • 4 tbsp butter
  • 1 tsp sugar
  • 1 tsp salt


  • 5 tomatoes
  •  200 g cheese (shredded)
  • 2 garlic cloves (minced)
  • coriander leaves (cut small)
  • salt (to taste)


  1. Cut tomatoes into rings. Mix together the shredded cheese, minced garlic, cut coriander leaves and salt to taste.
  2. In the warm water, dissolve sugar, salt and butter. Add flour into it and knead the dough until it is soft. Let the dough rest for 30 minutes.
  3. Roll out half of the dough into a big, thin circle.
  4. Put on the dough the tomatoes circles, leaving between them about 3 cm space. Put the filling onto the tomatoes.
  5. Roll out the second half of the dough and cover with the the tomatoes with the stuffing.
  6. Place a suitable size glass over each tomato circle and cut them out from the dough.
  7. Fry the the cut out patties in a good amount of oil from both sides. When ready, place on a paper towel to drain the excess oil.

Enjoy your tomato-cheese patties!

Chocolate Brownies

Here is an easy-to-make recipe for brownies – ideal for engaging kids in a fun cooking activity and having a yummy snack as a treat.

You need:


  1. Butter – 12 oz
  2. Cocoa powder – 8 tbsp
  3. Eggs – 4
  4. Castor sugar – 2 cups
  5. White flour – 6 oz.
  6. Baking powder – 1 tsp



All you do is:

  1. Switch on the oven.
  2. Melt butter
  3. Add cocoa powder and eggs, and beat until you obtain a smooth mixture.
  4. Now add castor sugar, baking powder and white flour.
  5. Beat until a smooth mixture is obtained.
  6. Grease the baking dish or place butter paper in it.
  7. Pour the mixture in the dish.
  8. Place in the oven for 20 minutes or until a toothpick inserted in the middle of the brownies comes out clean.
  9. Cool, slice and enjoy!
  10. You may use Hershey’s or Salman’s chocolate syrup for topping.

Recipe by Umm Ibrahim

Image courtesy: www.channel4.com

Banana Fritters



  • 2 ½ oz of flour
  • 1 dessert spoon of salad oil.
  • ¾ gill of warm water. (1 gill= ¼ pint)
  • 1 white of an egg
  • 3 or 4 ripe bananas
  • 2 oz of butter.
  • Pinch of salt
  • Oil for deep frying


  • Mix the flour and salt in a bowl.
  • Make a hole with your finger in the centre of the mixture and put the oil and gradually add the water. Stir well. Beat till smooth.
  • Set aside for ½ an hour.
  • Beat the white of an egg in a separate bowl, keep beating until the white becomes stiff.
  • Now add the flour mixture into the white, and mix with a light hand
  • Heat the oil.
  • Cut the banana into long strips (each banana should be cut into four pieces).
  • Now coat these strips with the mixture and deep fry the bananas.
  • Take out the bananas when they turn brown.
  • Sprinkle sugar on the banana chips. Eat while still hot.

Recipe by Zeenat Iqbal Hakimjee