Ali loves chocolate. Even dark chocolate. It’s what he asks for when it comes to ordering ice cream or cupcakes. Then almost overnight he started picking Vanilla. Vanilla everything. One day when he wanted me to bake cake, I agreed knowing I had some Vanilla Swiss Meringue frosting in the freezer. But then he asked, …
Vanilla Buttermilk Cake & Double Chocolate Frosting | Ali’s favorite cake Read More »
I know we’re in the middle of summer in Dubai. Not exactly the time to be making a crumble. We were having cousins over for lunch about a month ago and I wanted to make dessert that wasn’t too elaborate. I was making Biriyani that afternoon and needed this dessert to be out and ready before the Biriyani was sent for Dum in the oven. I was tempted to make a Mango fool with the last fruit of this season but I kept scouring for something new. That’s when I found this recipe using Bananas. Of all the fruits, I had never read or made a Crumble with Bananas. The recipe seemed fairly simple and used just one skillet for the entire process. After a few tweaks and additions, I baked this Crumble. I can bank on an honest opinion when it comes to these folks. It received such praise that afternoon I knew this recipe needed to be shared. This Eid a plate of this dessert with citrusy caramel and a touch of chocolate is all you need, alongside a scoop of ice cream, when you settle into the couch for an afternoon of banter with Biriyani laden bellies.
I’m on the fence when it comes to coffee in desserts. Tiramisu is probably the only dessert on this planet I would pass on. I wouldn’t mind a scoop of Coffee Gelato or a couple of squares of Mocha Fudge. Given how the world is right now, a lot of us will be observing Eid very differently. When Ramadan began, I was a bit hopeful about seeing family on Eid. I was thinking of having them over for a traditional breakfast that is made on my husband’s side of the family. I wanted to make something sweet that could accompany the spread. A cake would be too much, a Payasam would have to be made the night before and even though summer has arrived, it would be too early for a cold dessert. I started looking through a few of my recipe books and felt that Cake Bars was the answer. Since we would all be having caffeine in the morning after a whole month, I felt that Espresso would be just the right flavor to end a heavy meal. I love texture in desserts and rummaged in my quarantine dictated pantry to see what was easily replaceable. I had almonds in all forms: raw, powdered and even flakes. A little testing later, I was hopeful to bake these on Eid morning. I’ve come to terms that this Eid will pass by without meeting the extended family. Baking has helped me with the uncertainty of our times and I will still be baking these Espresso & Almond Bars to lift my spirits.
We’re inching towards the middle of Ramadan and the temperature is rising steadily but with His Mercy, the humidity still hasn’t set in yet. If you entertain quite a bit, this recipe would make a perfect dessert considering it is a no-bake one. This dessert is especially for those who hated their daily dose of milk. Chances are that a spoonful of malt powder went into the glass and was vigorously stirred and handed over in the hopes it would be go down without gagging revolts. Regardless this is almost effortless and something sweet to end a long day of fasting.
How quickly has the final week of Ramadan arrived! In a few days, our routines will return to normalcy. There are a lot of goals I haven’t completed and yet the ones I have been able to, have struck a chord. Having eliminated the distraction of food, what I could finish reading resonated deeper than usual. Such is the beauty of this month. I’m hoping to leave it behind firmly clutching a few resolves. Speaking of Ramadan coming to an end, it also means that soon we are getting back to eating breakfast. Well, that is if you are that sort of a person.
The final recipe I want to share here will make the transition from Iftar evenings to breakfast post Ramadan smoothly. Considering you have the little ones at home for the summer, I can vouch this won’t be abandoned. Ever since Ali could eat more than mush, I have made these pancakes for him and he finishes them without a fuss. In fact, it is one of his favourite meal options and on occasions he has enjoyed them for dinner too.
Ramadan Kareem to you! The Blessed Month has arrived and I’m thrilled to be sharing my first recipe. In fact, I have been working a little harder than I normally would have to bring you four fantastic recipes for each week of this month. So let’s start with Suhour.
There is a reason why Nutella Day is held in February. You know, January with all its resolutions. And when you hear Nutella, you’re either cringing or craving it. No Nutella for you for guessing where my loyalties lie. To celebrate World Nutella Day, I’ve put together a few of my favourite Nutella recipes and a delicious No-bake Nutella Cheesecake. But first, a solution for the empty Nutella jar. A Nutella hot chocolate party.
It feels wonderful to be blogging again. We welcomed our precious baby boy Ali a little over three months ago. This tiny human being has changed our lives forever. Ever since he’s arrived time is being defined by him. His first smile, his first laugh, grabbing our fingers for the first time. His arrival has also brought new relationships – two doting sets of grandparents who are going to spoil him silly no doubt, an ecstatic father, a plethora of aunts and uncles and cousins and then there’s me. Ali has made me a mother. It’s made me appreciate my own Umma ten times fold. All her sleepless nights, satisfying our endless requests, cooking and feeding us with nourishing meals with no fanfare. The emotions and responsibilities that stem from the word mother cannot be accounted for. This post is for my Umma, for everything she has and continues to do for me and for all the mothers who devote their lives raising children. I’m sharing a recipe my Umma enjoys every time I bake it. A simple banana bread.
Happy New Year you guys! I’ve taken over my husband’s duty of moving the marker on our calendar every day for the past few months. Last year there have been days where I’ve been waiting for hours to pass by and a few where I wanted to sit down and capture time. There is a reason behind my anticipation, my impatience and why I have been posting less than usual. We’re expecting our little one to arrive later this month. Apart from losing a battle to nausea and all day long ‘morning’ sickness in the first trimester, it’s been a beautiful phase. After doting over baby cousins, nephews and nieces and possibly every chubby baby being wheeled in a pram, it still has to sink in that we’ll be having one of our own.
Baking has become an addiction. The slightest indication of a family gathering, armed with my iPad, I’m ready to crank up the oven. It’s a routine I love setting myself into. I do wish I had more occasions to bake bookmarked bread, turnover, quiches, and flat bread pizza, but it’s cakes, brownies and puddings that are made often. I would attribute this to my native cuisine. The aforementioned savoury recipes would be best served for tea, never as a meal. The trinity that would complete a Keralite Muslim meal would be meat, either lamb or beef, rice and rice-based breads. The dessert course is my playground and the trend has been that I bake more than cook dessert. Last October for Eid, it was not different.
