The Reluctant Chef

Tamatar ki chutney ho tou aisi! I was introduced to this chutney at my Aunty Sayedah’s place while growing up in Jeddah. This was staple at their household. However, it was a supremely yummy treat for me! I can easily eat spoonfuls of this. This chutney is cooked, so it can stay good up to a week. Or maybe more. We never have any left at the end of the week to know otherwise. INGREDIENTS Cooking oil : 1/2 cup Rai Dana 1 TBSP (black mustard seeds) Garlic paste: 1/2 tsp Fresh green chili: 2-3 slices (as per your hotness liking) Whole red chilies :Read More →

This perfectly straight forward cake can be made with kids, as it does not require any special equipment. We made this as part of joyful activities while practicing social-distancing. Plus, you will NOT believe the secret ingredient which makes this awesome! Its water! Ingredients 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Frosting (recipe follows) Directions 1. Heat oven to 350°F. Grease and flour a baking pan of your choice. 2. Stir together sugar, flour,Read More →

Canadian Fall and Winter means it’s time to break out the soup pot and make a wholesome yummy spicy pot of the Hot & Sour Soup! It’s perfect on its own or to serve as starter. My recipe is based on trying several online versions and creating this mix for myself. So if you make it, do share the source , thank you! Also, I know you will ask about the Chili Garlic Sauce I use, so here is an image. It’s available easily in Walmart and all other major grocery stores. Ingredients Chicken stock Shiitake mushrooms 1cup chopped Tofu medium hard 1 cup cubedRead More →