before dinner. That way it comes piping hot with the most indulgent melted cheese layer which is exactly what Ali wants on his plate.
When my son was born, one of the things that I waited till he was a bit older was to be in the kitchen together. I was not really allowed to help with cooking growing up. The occasional baking I was allowed were done completely independently and would almost come out of the oven completely burnt. When we first moved back to Dubai from Abu Dhabi, our home had an open kitchen plan. He would take onions and sit on the floor removing their skins. I would give him little cups of water and he could spend an hour pouring it back and forth. Around the time of weaning, he would bring his kitchen toys, set it on the floor and tell me what he was doing. I was thrilled when I felt he was ready to help me with a simple recipe. That day we made oatmeal cookies. I have a picture of helping himself to remnants of the batter on the spatula he was holding. That was the beginning of us cooking together and it has been wonderfully messy yet fulfilling. This year started with us making these mini Pizzas.
In a household where at least one fried dish is expected for Iftar, you’re constantly looking for new options. Kerala has plenty of fried food options and Cutlets and Samosas stuffed and filled with meat are a staple on most tables. My home is no different and we have some form of fried dish almost every day for my husband. It’s mostly boiled egg, spicy Potato masala or thinly sliced onions dipped in Gram flour batter and fried till gold and crisp. These options are rotated throughout the week and he’s content with the options. On the other hand, I still look out for new recipes that are a bit different from the usual Malayali fanfare. Last year, I was introduced to these Mozzarella stuffed Potato Croquettes. I added one little tweak and it’s now one of my go-to recipes when entertaining family members for Iftar.
I finally have a skillet recipe on my blog! Having bought it close to two years ago, I always thought I’d be sharking a cookie or a cake recipe first. But since I am way beyond fashionably late to the skillet party, I have a chicken pie recipe for you. I’ve been holding off sharing this recipe waiting for the weather to be pie perfect. Last year, this time it was pouring heavily. I would know because it caused quite some damage to my (only proper) Curry Leaf Plant. This last week has been pretty warm for Dubai winter. But not too warm to bake a pie.
It started with reading a recipe for Murg Makhani. A restaurant feature in TimeOut Abu Dhabi covered Ushna, a fine dining Indian restaurant in Abu Dhabi. To start of, the sauce requires 5 kilograms of fresh tomatoes to be boiled for two hours. I’m sure most of us home cooks don’t have stock pots large enough to hold even 3 kilograms of tomatoes. In any case, I kept reading. If there’s one thing I have learnt from Masterchef classes and recipes is that more than adapting it to the home kitchen, it’s the technique that we can learn from. This recipe, too, had an important line that will shatter one of the most common concepts of a great butter chicken. Chef Amrish Sood states the logic behind the curry is that the texture of the sauce should be similar to butter, smooth and fine. You would think the idea was that the sauce itself should taste buttery. It just happened that I was on the lookout for a sound lasagna recipe at the same time. That’s when I had the Eureka moment. Given the amount of tomatoes that go into the sauce, why don’t I make a Lasagna using butter chicken?!
Can you explain the appeal of Pizza? It took a whole new meaning after our honeymoon in Italy. Making pizza at home never really replicated the ones we had at the pizzerias. I tried buying a pizza stone for the oven but taking it out was always a mess without a peel. And then I found out that pizza can be made on the stovetop. All under 20 minutes! The weather in Dubai right now is pizza conducive. The heat will allow yeast to bloom and rise in no time. Considering Iftar is late into the day, I’m looking for options beyond the fried food platter. This recipe is going to help me on that front this month. More than a good dough recipe, mastering a few techniques promises rustic pizzas every single time. I’m sharing my tips and tricks so that you can perfect the stovetop pizza.
I cannot believe that I have been mulling over this post for nearly two weeks. My ‘Edit Post’ page has been open the tab crying out attention and the final publish poke. Desynchronosis had me either sleeping or awake in sluggish defeat. Every time my brother visited us from the US, I would snort and disapprove of him whiling away daylight sleeping. Having returned from his graduation (woohoo!) and a ten day holiday in the USA, I finally understood his habits. I am an out and out morning person. The week we returned had me wide awake at 3 in the night, distraught that I couldn’t catch sleep. I am pacifying myself and branding Jet lag as the reason behind the recent bout of blog negligence.
Raise your hands if you haven’t been able to stop at one Oreo. How can you? I love Oreo. Pulling it apart, trying minimum crumb-falling tactics, feasting on the cream. You get the picture. I haven’t had it with milk. Never been a cookies and milk sort of person. Say cookies and cream and you have my attention.