Pakistani Twist on Fried Rice

I remember some really tough times we have been through as a family. Both financial and emotional crises that we had to go through. This was when we moved from UAE to Pakistan with absolutely nothing. There was so much pressure on my mother to feed the family and keep everyone happy. She would stay up all night to make 'shami kababs' for the canteen she was working in with my father. They would leave the house at 6 am sharp to set up their little stall in one of the colleges in Karachi. My mother would take my baby sister with her and take care of her as well as work. She would cook before leaving so that we could eat after coming back from our schools. My father who'd worked at prestigious posts in BCCI and BCCE would feel no shame in selling 'bun-kababs' to young college boys. I can do absolutely nothing to return to them what they did for us.

During those times, we could not afford to have meat. That's when my mother reverted back to her mother's meatless recipes. She used to tell me that they as children had gone through even harder times. They would eat anything and everything their mother (my nanna) would cook for them and happily so. We were not that happy about it then but now I think it would've been easier if we would have smiled about just having them with us.

My mother is very proud about the fact that her children are successful and did not choose the wrong path. I, on the other hand, have accumulated a lot of remorse and some beautiful memories.

This is one of my nanna's and ammi's recipe. I simply treasure it.

TALEY HUE CHAAWAL (Fried Rice in Urdu)

INGREDIENTS

• Cooked Basmati rice- 2 cups


• Oil- 2 tbsp


• Thinly sliced onions- 2 cups


• Dried red chillies- 4


• Green chilli- 1


• Chopped fresh coriander/dhanya- 1 tbsp


• Turmeric powder/Haldi- 1 tsp


• Salt- to taste

Heat oil and then add the dried red chillies, half of the green chilli and onions. Keep stirring on medium-high heat until the onions turn golden colour. Try not to burn the onion. I did since I was craving these rice.

Now add the turmeric powder and salt. Stir quickly and add a tbsp of water.

Now tip in the cooked rice and mix vigorously. Turn the heat down and sprinkle fresh coriander and the other half of the green chilli. You can add a few drops on lemon juice at this stage too.

My mother says the more onion you put in, the better it tastes. The sweetness of fried onions with the hot peppers makes this rice dish extra-ordinary. This is the ratio I came up with. Go ahead and experiment more!

I had it with red chilli and garlic chutney and achaar (pickle). This will taste great with raita too. From now onwards, save all that leftover rice and turn it into a delicious lunch dish.

May God bless our parents and their resilience in the face of adversity!

The Flora and Flora of Earth

My mum loves vegetarian food. She would have daal (lentils), chawal (rice) and achaar (pickle) over a meat curry anyday. And the way she savours such food is a sight to watch. She would close her eyes and feel the taste and go 'waah!' (wow). When my sister-in-law came to our family after getting married to my brother, we discovered she had the same problem ;).

I like to have meat. I never used to understand how my mum and my bhabhi (sister-in-law) enjoy meatless recipes. I learnt slowly. I think once you really start taking interest in all the ingredients and the process of cooking, you become more open-minded and adventurous. Different flavours grow on you. Atleast this is what happened to me and now I can't wait to go back to Pakistan and spend all the time with my mum, mother-in-law and all my aunts learning their safely-kept recipes of different chutneys and achaars and raitas. Things that never caught my attention when I had easy access to them. The mere philosophy of life!

Just yesterday my friends came over for dinner. This is the first time I gave this recipe a try. Not sure if mum does it the same way. This is from my friend Humaira in Boston with some changes.

It's the tastiest combination of yoghurt and eggplant I've ever had. This is supposed to be served as a condiment but if you're on a diet, have it as a main dish. It was a superhit last night!

BAINGAN KA RAITA 

INGREDIENTS

• Thinly sliced Eggplant- 1


• Cumin powder- 2 tsp


• Salt- to taste


• Vegetable oil- 3tbsp


• Greek yoghurt- 2cups


• Garam masala- 1/2 tsp


• Chaat masala- 1/2 tsp (This is a very tangy spice mix that you can find in Pakistani/Indian shops)


• Dried red chillies- 5


• Curry leaves- 6 (Fresh leaves impart far better flavour and aroma)


• Whole cumin- 1tsp


• Sliced garlic- 2 cloves


• Red chilli powder- 1/2 tsp


• Green chilli (Halved)- 1

Beat the yoghurt with chaat masala, garam masala and salt. Keep aside. Now heat 1 tbsp oil in a frying pan and saute the eggplant slices with salt and cumin powder until slightly golden to light brown and crisp. Drain on kitchen paper. You can grill them instead if you want. Now add the eggplant slices to the yoghurt mix.

Heat the rest of the oil and add the whole cumin. Once it crackles, throw in the garlic, red chillies, red chilli powder and curry leaves. Once fragrant, pour over the yoghurt mix. Garnish with green chillies. Serve and hear them rave!