My new favourite ingredient to bake with is buttermilk! I've been replacing milk with buttermilk for my muffin recipes lately and the result is an even more moist and delicious muffin. This recipe is update from my Whole Wheat Chocolate Chip Muffin recipe. I usually use a mix of different chocolate chips that I have on hand. In the picture above, I've used mini semi-sweet chocolate chips.
I cook a lot...and I cook a lot from my fellow bloggers. My main way to keep track of all the recipes and my changes was by using Pinterest. I would make notes in the title area about what I changed, what worked, what I would do differently. Recently, I discovered Pinterest did an update and all my notes were gone! Where I was placing my notes, they overrided it with the recipe title. I wasn't happy about losing all my notes but it just re-confirmed we shouldn't be relying on these platforms. We don't own them and they can decide to change things to suit their needs whenever they want. So I thought a good way to keep track of recipes that turn out great is to write a blog post about it talking about what I changes and what we liked about it. I won't post the recipe here unless I've made significant changes. Instead I'll share the link to the recipe and some notes about what I did different. For this recipe, I took a very quick photo on the dining table, no natural light and using my phone. Not the best, but want to get back into the food photography so sharing remakes here is a great way to do that without all the recipe testing!
It is well known in our family that my mom makes some of the best Hyderabadi desserts. Her Badaam ki Jaali and Puran Puri are two of the most loved desserts she makes. The desserts are definitely labour intensive. I remember growing up helping her peeling the almonds for desserts and always being asked to go give the mixture on the stove a stir.
In the past, my go to breakfast has always been a bowl of cereal. Mornings are rushed with getting the boys to two different schools on time. Cereal for breakfast is fast to prepare and requires minimal work, but many cereals have a lot of sugar in them making them not the best choice for breakfast. When I started the 6 Week Fitnest Challenge by Zehra Alibhai a couple of years ago, I changed some of my eating habits. That's when I started eating these Easy Overnight Oats with Banana. I have been trying different recipes and finally settled on one that I really like. Preparing a few jars ahead of time, makes it easy to make a healthy choice for breakfast. I still haven't gotten my boys onto the these Easy Overnight Oats yet. Also, if my husband needs to grab a quick breakfast, there is something prepared for him to eat. I originally didn't add the chia seeds and one day I thought to toss some in and see how it turned out. I loved the result, the oats were thick and it gave a nice creaminess to the oats. You can have these with our without the chia seeds.
On a side note, the backdrop I used in the picture is the one I made for the Sweetographer Backdrop Challenge. I had some struggles due to my spackle being old and dry but I like how it turned out. Now that I've learned the technique, I will definitely be making more! If you are looking to up your food photography, definitely checkout Sadra's Instagram account!
Few years later on after getting married, my husband and I had the Korma at Bamiyan Kebob and loved it. When my parents were over we had ordered it and my mom said it was basically Tamatay Ka Salaan. She made it for us and we've been hooked ever since!
I used to make this dish in a pressure cooker, but I find if you cook it low and slow on the stove the flavours develop much better. Since there are a lot of tomatoes, it takes some time to cook because even after the meat gets tender there is a lot of water left that you have to dry out. We love to enjoy this with roti or naan, but there is a good amount of sauce so it would go well with rice as well.
When my boys come home from school the first thing they do is wash their hands and then check what's for dinner. They always have to take a taste. My eldest, Hasan, will then declare if it is Hasan Approved! This Chicken 65 got a Hasan Approved +! They absolutely love this dish. If there are any leftovers, my kids like to take it for lunch in a sandwich. This recipe is from my mom. There is one major difference from the way she makes it from how I do. She deep fries the chicken. I prefer to shallow fry in a skillet. Of course, the deep fried one is more tasty and the chicken gets a little crispy from the cornstarch. I shallow fry in an effort to try to make it a little more healthy.
I don't know where the name Chicken 65 originates from. There are lots of theories from it being first made in 1965 to it having 65 chillies. There are different ways of making it as well. Some use soy sauce and some are very dry. We've also tried Chicken 65 in restaurants but my mom's version remains our favourite.
Today I'm sharing a recipe for Karahi Chicken. It is one of my husband's favourite dishes. There are a lot of tomatoes and they have to be cooked down and reduced so this dish takes some time to make. I prefer to make it with boneless chicken. In the picture, I have double the recipe so it took quite a long time. In this recipe, I initially cook the chicken separately. I find adding raw chicken to the tomatoes releases a lot of water. Then reducing it results in the chicken becoming very dry. I've tried this with bone-in chicken, but prefer it with boneless.