Murg Takatak / Chicken Takatak

~ Huma ~ 16 Comments
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Murg Takatak is an Indian street food served with the tandoori roti

I have grown up seeing my Appi gathering cutting of recipes  from different magazines and newspaper. Later they were  neatly filed  according to the meal  courses. When I saw ‘Cooking from Scrapbook”  for this month’s challenge on MFBC started by my dear friend Rafee of  The Big Sweet Tooth , I was super excited to participate. Having missed previous challenges due to circumstances ,  I wanted to participate in  this month’s challenge anyhow.

Murg Takatak

For a food blogger do you know what is  the precious thing in the world. Their recipe scrap books. Right ! I started writing scrap book long long back. Some consisted my own recipe creation , while others were recipe notes from different TV shows, newspaper clippings or shared by someone.This month challenge has given me the opportunity to share a delicious recipe of Murg Takatak which I had scribbled down. Continue reading →

Achari Masala /Pickle Masala

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Achari Masala can be used to pickle different kinds of vegetables and meat.Achari Masala

I love making different kinds of Indian Masala in my cooking. Though there are boxes of readymade masalas in my pantry but making your own masala from scratch is something very appealing to me. Reason being you can adjust the taste accordingly and foremost control the level of salt in this masala. Continue reading →

Halawat Timman/ Sulemani Halwa

~ Huma ~ 6 Comments
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Halawat timman  aka Sulemani Halwa is a rice flour based halawa from Iraq. Flavored with middle eastern flavors of rose water and saffron, Halawat Timman is a unique treat for a sweet lovers
Halawat Timman
I have joined Mena Cooking club. What is that now? Mena refers to the countries in middle east and north Africa. Countries like  Algeria, Bahrain, Djibouti,Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Libya, Malta, Morocco,Oman, Qatar, Saudi Arabia, Syria, Tunisia, United Arab Emirates, West Bank and Gaza, and Yemen are considered to be in Mena region. I have always been fascinated by the cuisine of this region.

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Aate Ka Halwa / Wholemeal Flour Halwa

~ Huma ~ 1 Comment
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Aate Ka Halwa/ wholemeal flour halwa is Indian winter  dessert loaded with nuts.

Aate Ka Halwa/ wholemeal flour halwa

The horn of the milkman in the early morning was the call to get up and take the freshly squeezed cow milk. Our milkman patel kaka supplied the best cow milk. No mixing of water just pure milk. Once the milk was boiled, cooled and rested in fridge for few hours, it would form a  half inch coat of balai aka cream. Balai would be removed and stored in a separate container. This process would continue for fifteen days to make ghee or sometime butter for cakes. Mostly ammi used to tell me to make ghee. The remaining brown crumbs after straining ghee were also kept. Ammi used to add it to different kinds of halwa. Specially aate ka halwa or a mix of sooji aur aate ka halwa.  Continue reading →