A special in the household every Ramadhan, Khaliat Nahal translates to Honeycomb bread and gets its name from the shape of the bread. Its best served with a drizzle of orange blossom syrup with sprinkles of sesame seed and poppy seeds. The dough balls are usually very small but i made them slightly bigger to…
Author: Ayoodcooks
Sesame Seeds Chutney(Til ki Chutney)
Adding to the collection of Chutney recipes, next up is the Sesame Seed Chutney. This is another very easy recipe that can be made within minutes and is a great addition to the lunch table. The ingredients are quite simple and the process even easier. It makes a perfect accompaniment to add a little spice…
Stuffed Cabbage Rolls
Growing up in Oman I would always admire the pyramids of stuffed vine leaves and courgettes piled up high. The first time I tried them was when a family friend brought some over during Ramadan. I was amazed at the delicate balance of flavours and decided to learn how to make them. As I was in…
Tomato Chutney
Chutney – The Indian condiment that triumphs over ketchup, mustard and mayonnaise on most occasions. My Uncle Mohammed is the chutney Guru at home. He has a certain knack for transforming any vegetable,nuts, herbs or pulses into a bowl of spicy goodness. This is a saving grace on the days when I am too lazy to cook a…
Coffee and Almond Cupcakes
My first foray into baking was at a friend’s place back in 2013. We came up with the impromptu idea of baking a chocolate cake and a lemon tart albeit with mixed results. A little glimpse of our efforts :-D. Ever since that day I have wanted to bake but was never really brave enough…
Fish Croquettes/Cakes
Growing up in Oman meant being part of a very close knit community. As with every international community there were a lot of weddings to attend. The highlight for me at these weddings was always the variety of food that I would be able to try. I first came across fish croquettes as part of…
Butter Chicken
There are various iterations of this dish and they vary quite a bit based on where in India you eat this. This recipe is by no means completely authentic as it is inspired by the original and tweaked for the Hyderabadi palette. More importantly it is my mums recipe and reminds me of family…
Pulihora (Tamarind Rice)
Being a South Indian comes with a lot of responsibilities. One of which is to carry the torch of cooking South Indian food. Hubsy being the Marathi Mulga that he is, continues to question my abilities to cook South Indian food. He has very fond memories of eating South Indian food as a child at…
Manakeesh(Zaatar Bread )
Having grown up in the Middle East, we have always had a great influence of Arabic cuisine in our household. Manakeesh was always the “holiday breakfast” for all the road trips during the National Day and Eid Holidays. I have fond memories of Dad taking us to this Bakery called Fawaris in Hamriya(Oman) and ordering Manakeesh with Zaatar, Cheese or…
Ayood Cooks 