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    5 Recipes

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    A handi is an earthenware pot used for slow-cooking in Pakistan. Dishes made in a handi are famous for having a wonderful earthy flavour. I saw this recipe on a Pakistani TV show - it uses a traditional recipe for chicken handi, but for modern convenience is made in a regular karhai or wok.

    Recipe #338788

    A yummy muffin that's so simple to make when you have some over-ripe bananas, and are packed full of choc-chips. These are just great straight from the oven, but also keep well in an airtight container for about 3 days (or in an airtight container in the fridge for up to 1 week). Heat them in a microwave for 10 seconds and they'll taste like they've been freshly baked.

    Recipe #331435

    A simple but deliciously sweet milk pudding, made with roasted vermicelli and cooked until a soft custard consistency. A popular dessert in Pakistan and India, and often eaten first thing in the morning on the Muslim festival of Eid. Enjoy this dish warm or chilled. I have a saucepan I use just for making sweet dishes, like custard, rice pudding and seviyaan - spicy food tends to permeate cooking equipment, and the same pans I use for making meals would not be appropriate for making desserts in.

    Recipe #328690

    A 'quick bread' based on a cake mixture but baked in a loaf pan. I was in the situation where I had 3 over-ripe bananas, a bit too soft for eating but perfect for a cake. Normally I would make a simple banana bread or banana cake for my husband, but as he is away on a trip, I have a brother-in-law to contend with who won't think of eating anything that looks remotely healthy. So I made this wonderful loaf, with the goodness of bananas and the comfort of chocolate. Enjoy.

    Recipe #327716

    A different way to make a well-loved favourite. I saw this recipe on a Pakistani cooking show and was struck by how a masala base was made first, and the keema added after. Great served with parathas or chapati, alongside a mint raita.

    Recipe #327713


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