Spicy BBQ'd Wings

Simple yet tasty marinade – combined with cooked-to-perfection, juicy chicken. YUM!

Carrot & Parsnip Pakoras

An onion bhaji with a twist!
Serve this great starter at your dinner party!

Dahi Barey (Yoghurt Dumplings)

I like my food like I like my Bollywood movies – all singing, all dancing and bursting with rich colours!  The first time I saw this dish it looked like a black and white silent movie in comparison – bland.  However, in the same way I was surprised to find myself entertained during a Charlie Chaplin movie, the first bite of this dish threw me completely.  I hadn’t anticipated the subtle spicy kick that accompanied every mouthful....I loved it!

In regions of Pakistan (and other South Asian countries I assume), this is traditionally prepared during Ramadan, Eid or when entertaining guests in general.  Chana Chaat (Chick Pea Salad) goes well with this dish, as do other starter dishes like Samosas, Pakoras, Kebabs etc.  Here’s my take on the dish....

Chana Chaat (Spicy Chick Pea Salad)

A quick and simple yet delicious dish traditionally eaten during Ramadan or Eid.  In parts of Pakistan, it’s also a dish offered to guests all year round - accompanied by Dahi Barey (dumpling & yoghurt dish), finger foods such as Samosas and a sweet dish to finish. 

What’s also great about this dish is that it’s low in carbs which is often difficult to find in traditional south asian dishes.  So load up your plates and enjoy!

Dalir Bora (Crispy Lentil Dumplings)

Growing up, these have been traditionally cooked in our household and enjoyed during the month of Ramadan at Ifthar time (breaking of the fast).  Maybe it’s the specialness of the holy month or maybe because we’ve been starving all day that these taste so delicious – because whenever we’ve cooked them outside of Ramadan they’ve never tasted as good!

You may also notice that this recipe is almost the same as Fiyaizis I posted some months ago.  Fiyaizis are much crispier in texture (due to lentils being only half blended) and they’re served in Bangladesh.  Dalir Boras are much softer in comparison and I’ve only ever had them in our home and relative’s houses in Birmingham (UK) where I grew up!

Kebabs

One of my brother's favourites! During Ramadan and Eid, he likes to go a step further and crumble his kebabs on top of his plate of Sana Bazi (chick pea dish). These are enjoyed best when eaten fresh from the frying pan - they're mouth-wateringly juicy! (Leaving cooked kebabs overnight in the fridge turns them dry and chewy)

Fiyaizi (Crunchy Lentil Dumplings)

My Nan’s favourite!

Fiyaizis, along with Sana Bazi (black chick pea stir fry), are served fresh on the streets of Bangladesh.  They’re available all year round, but especially popular during the month of Ramadhan.  My family travelled to the city of Sylhet many times whilst I was growing up and so I got to eat a lot of them!

I still remember the delightful aroma escaping the bag which my Hufa (uncle) carried into the house on his way back from the mosque after sunset prayers.  He would start calling to everyone in the house from the porch but the spicy smell would have already summoned most of us!  Hufa would unwrap the softened newspaper parcels and invite us to tuck in.  Hands would dive in and out as fiyaizis were devoured by the houseful of extended family during our stay.  If she happened to be visiting, a parcel especially for my Nan would be passed along to her.

Fiyaizi Recipe

Suto Aloo Bazi (Baby Potatoes Dish)

This is my mum's recipe - a Great Winter Warmer! Tastes even better if you use home grown/organic potatoes.  Add chopped chillies if you like a little heat!