Mango Milkshake

mango milkshake, mango shake

As soon as it starts warming up my mind goes straight to mangoes. They are the king of fruit in my opinion, and they reign over Pakistan like no other. I’ve tried local mangoes here in Chicago, but nothing beats Pakistani mangoes, and my favorite type happens to be Anwar Atol. The tiny variety of mangoes that is so delicate you never dare to blend it up in a milkshake. That pure goodness needs to be eaten on its own. Alas, we’re still a couple months away from mango season, and I’m on the other side of the world, so I made this mango milkshake to drown my sorrows, and it drowned them away…

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Hari Chutney (Mint Chutney)

Chutneys have the power to make or break your food. I don’t mind buying ready made chutneys, but there are two that I make the effort to make, especially during Ramadan, because I like my version the best and also because they make me feel a little closer to home! They have such deep and concentrated flavors that a little goes a long way and there’s nothing like a well made chutney that instantly transports you back home. Hari Chutney, or mint chutney, is such a classic…

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Chicken with Almonds

This recipe is one that I have been after for many years. It was written in a cookbook, then ripped out and placed in another, then it was misplaced and lost forever…I vaguely remembered my mom making it, and with just half of the ingredients in mind, I began mixing and experimenting with sauces until I had my “Aha!” moment…This recipe is so simple to pull together, as all my recipes are, and I promise you, if you have all your ingredients out in front of you, this will come together in 15-20 minutes. That’s a weeknight meal miracle, isn’t it? So here’s it is, Chicken with Almonds, in all it’s glory. ..

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Classic Cheesecake

There’s a lot to be said about a cheesecake. For one, there’s nothing else like it. It’s so rich in flavor, with the cream cheese slow cooked in the oven. It’s lightly sweetened, as in my opinion, the best desserts are. The crust is just hearty enough to hold it together, but it doesn’t over power the flavor one little bit. But most importantly, it’s down right delicious! I love a classic cheesecake. And this one is good enough to be eaten all on its own. No berries or coolis in sight. As classic as this cheesecake is, I’ve tweaked it just a bit, obviously, to make it a little lighter. It still packs amazing flavor and texture, it’s just on the fluffier side, and who doesn’t like a fluffy cheesecake?

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TexMex Lasagna

I love adding tex mex flavors to just about anything, like my Zesty Veggie Enchiladas, and this lasagna is taken over the top with all the flavors added to it. The corn and beans add such different textures, and my special secret ingredient adds a delicious earthy crunch you will go crazy for! I’ve been making this version for about a year now, and thought it was time to share it with you all. I use oven ready lasagna sheets which take a lot of prep time out, which is just added to the baking time, but as long as I don’t have to do anything while it’s in the oven, I’m happy:)

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