Punjabi Kala Chana (Black Chickpea Curry)

Punjabi Kala Chana (Black Chickpea Curry)

Kaley Chanay (Black Chickpeas) are a family favorite. They have a different flavor compared to chickpeas, more robust and intense, and have more of a bite to them. They're found in spicy and tart chaats, dry roasted and packed into newspaper packs on the streets of Pakistan, and in robust curries, like the one made in my home. They create a gorgeous masala with just onions, no tomatoes or yogurt in sigh. They are naturally gluten free, vegan and rich in nutrients. I love them served over delicious long grain basmati steamed to perfection, but you won't find me refusing to eat them with naan either.

Bhindi Pyaz (Okra Stew)

Bhindi Pyaz (Okra Stew)

The things I hated about it, like the texture, the small seeds, and the insane amount of onions, are all things I absolutely love now. In fact, I'm the one who adds extra onions. Bhindi Pyaaz is also known as Bhindi do Pyaaza, meaning bhindi and two onions...I used to hate Bhindi Pyaaz (directly translated to Okra Onions) growing up. The things I hated about it, like the texture, the small seeds, and the insane amount of onions, are all things I absolutely love now. In fact, I'm the one who adds extra onions. Bhindi Pyaaz is also known as Bhindi do Pyaaza, meaning bhindi and two onions. And as I have recently come to know, it's because you add half the onions at the end, so they stay crunchy. It gives a combination of cooked onions and slightly raw ones, which does wonders for texture and flavor...

Fruit Chaat

Fruit Chaat

I sometimes find it sad that things that are a part of your daily life become seasonal when you move away. The samosa's, jalebi's and fruit chaat you eat so often become traditions you pull out during Ramadan. As much as I would like to make fruit chaat all year round, I make it everyday in Ramadan, maybe because that's when I miss home the most. And if there ever was a fruit chaat recipe that you could make you feel at home, it's this one, with the sweet guava juice and earthy cumin balancing the sweet and sour fruits so well, I'm transported to Lahore with every bite...

Honey Butter Roasted Vegetables

Honey Butter Roasted Vegetables

If I have to choose between salad and roasted vegetables, I will always choose roasted vegetables. Even over french fries. I love these honey butter roasted vegetables because they can be both. I've added some tips on how to turn these honey butter roasted vegetables into a great summer salad. The bitter arugula pairs great with the sweet and caramelized carrots. The potatoes make this hearty enough to be a vegetarian main course. I love the sweetness that's brought out by caramelizing the vegetables under high heat and how it contrasts the bitter arugula. Adding the honey into the butter marinade brings out even more flavor.