Fried fish & Okra 

An easy weeknight dinner! Use any fish you like. On a previous post I have the shrimp with okra recipe up, which is also super delicious. Both go perfect with dhal.


4 tilapia fillets

1/2 tsp turmeric

1/2 tsp chili powder

1 tsp salt

2 medium onions

Chili peppers



Wash fish and pat dry. Season with turmeric, chili powder and salt. Toss together.

Heat oil in a pan. Add fish – make sure not to flip them until a golden brown. The fish will crumble.

Some parts may break and that’s okay. Once both sides are done, remove fish onto a plate.

Add sliced onions to the same pan. The brown bits left from the fish will add a nice flavor.

Add salt and cook until onions are translucent.

Toss in chili pepper and okras sliced in halves.  I added about two handfuls. Mix well in the onion mixture and let the okras cook without covering. Takes about 5-6 mins.

Turn off heat and add fish. Gently mix everything together.

Yum. Enjoy!

*Notes – it’s best to rinse okras and let them dry before slicing them. Slicing wet okra makes them extra slimy!

Lentil Fritters – Piaji 

Hope everyone’s Ramadan is going well! The days as usual are slipping away. I love the routine of life, going home from work, prepping iftaar, prayers with Burra and weekends with family. It reminds me to be patient, thankful, giving and happy.

I wanted to share my piaji recipe the way I grew up making and eating them at my parents’. I’ve see so many varations of these guys, fatter, thinner, rounder, crispy or fluffy. My mother in law makes them slightly differently adding besan to them and I love them. They end up being thin and crispy.

Here’s a small serving that I make for just us two. We still end up with more than we can eat. Double up if you need more.


  • 1 cup red lentils soaked
  • 1 medium onion sliced
  • 2 chili peppers (optional – less or more)
  • Handful of cilantro
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • Salt to taste – I put a bit more than 1/2 tsp

Soak lentils for atleast half an hour.

Rinse and drain. Place into a blender. I add no water since they have been soaking. Add a tablespoon of water if its giving you a tough time to blend.

You don’t want the consistency to be too thin or it won’t hold when frying.

Place mixture into a bowl. Add sliced onions, peppers, cilantro, turmeric, chili powder and salt.

With hands mix until well combined.

Heat a pot with atleast 2 inches of oil.
When oil’s hot form little patties and drop into the oil. Flip when the bottom has a golden color to it.

Drain on a cooling rack or in a bowl with paper towel in it.

Best when served hot. Enjoy!

Peach Cake 

Hey guys! Only one week left before Ramadan. I plan to share a few recipes with you. Send some requests my way! I’m all about a mix of traditional and non traditional iftaars and sehri meals. Hoping this is the year to make better healthy decisions. But I’m still going to eat my piajis though (next recipe post). 
This is a simple cake and its very pretty. A good idea to take to an iftaar dawath or simple enjoy it at home with family.


6 tbs room temp unsalted butter 

3/4 cups of sugar plus 1 -1.5 tbs 

1 large egg 

1 tsp vanilla extract

1/2 cup of milk

1 1/2 cup of flour

1 1/2 tsp baking powder 

1 peach 

Preheat oven to 325 degrees. 

Grease a 9in pie pan or springform pan. 

In a small bowl mix flour and baking powder and set aside.

In electric mixer with the paddle head attachment cream butter on medium for one minute and then add in sugar. Add in egg and let it mix. Slowly add in milk and vanilla extract. 

Now add in your dry ingredients half at a time. Once mixed using a rubber spatula, pour into baking dish. 

Arrange peach slices so they sit on top. Sprinkle with remaining sugar.

Bake for 60mins.

Let cool and enjoy! 🍑

Okra & Shrimp 


A dozen+ large shrimp deveined 

1/2 tsp turmeric

1/2 tsp chili powder

1/2 + lb okra in halves

1 onion sliced 

3 gloves garlic minced 

1 tsp turmeric 

1/2 tsp coriander powder

Couple of chili peppers 




After cleaning the shrimp, pat dry. Toss with turmeric, chili powder and salt. 

Heat a pan with oil and add in shrimp. Brown on one side about a minute or two and flip. This is to get a sear on them before adding them to the okra. Once done, set aside. 

Add more oil to the pan and add in onions. Sautee a few minutes and then add in garlic. Season with salt. I use table salt, about 2 tsps. 

Add turmeric and coriander powder. 

Add okra and mix with the onions. Dont over mix to make mushy and don’t cover it with a lid. Get some color on the pieces.

*Tip – wash okras ahead of time before cutting. Make sure they are dry.This helps from not being too slippery/slimy. 

Add in chili peppers. Once the okras are done cooking about 10 mins, you can test one. You want it to be soft but still maintain its shape. 

Add in the cooked shrimps, give it a toss and turn off heat. Top with cilatro. 

All done to enjoy with some rice 🙂 


A desi meal staple, possibly something I could eat everyday. We love it and what’s more to love is how easy it is to whip up.


1 cup of red lentils

1/2 tsp turmeric 

A small onion 

2 bay leaves

Green chillies 

Handful of grape tomatoes 

4 cloves of garlic 



Soak lentils for atleast half an hour. Rinse a few times till the water is clear. 

In a pot add the lentils with about 2 cups of water and boil. You could always add more water to get it the consistency you like. Add salt. It may foam up so you can use a spoon to dump that out. Keep an eye on it, it may over spill. 

Add turmeric.

Add in half the sliced onions and bay leave letting it all cook for 5 mins. 

The broth should be thicker by now, almost pureed lentils. 
Add tomatoes and peppers – any kind is fine. I just like grape tomatoes. 

Lower the heat and in seperate pan heat 2 tbs of (olive) oil. 
Add in remainder onions and the minced garlic. Cook 2 mins then add in dried red chillies. This is optional, I like the depth and spice it adds to the dhal.

When everything is a golden brown turn off heat and pour over the dhal pop. Careful, you’re pouring hot oil into liquid. 

Turn off hear and top with cilantro. 

Enjoy it with chicken or beef curry. I also love it with a fish biran… can’t forget that slice of lemon! Mmm! 

Rice Flour Roti

Hi! Okay so i mayyyy have called my mom after I already rolled out my rotis to make sure I did it right. Whomp Whomp. Next time I’ll try it the way she suggested but this is how I did it and Burra and I thoroughly enjoyed it.


1.5 cups rice flour

1.5 cup of water 

Pinch of salt 

Oil to grease hands

Yes, thats it. I know right, easy! 

Boil the water in a pot. Add in a pinch of salt and remove from heat. Put in rice flour and mix with a wooden spoon until crumbly. 

Cover with a lid and let it rest for 20 mins. 

Grease hands and a clean surface with oil. Dump the mixture and knead till you have a nice dough ball.

Cut the ball into equal portions. I got 10 and then rolled into balls.

Let that rest a few mins. 

Roll them out. (I’m guilty of using a cutter to get a perfect circle hah). Try not making them too thick because it may be tough to eat. 

To cook, heat a skillet. Cook one side till you get some color on it. Flip and cook the other side. It should puff up. Repeat for all of them.

Ready to eat with whatever curry you like! Its best eaten when they’re warm. Enjoy! 


Butternut squash 

Living with a big family, assorted curries with different vegetables was always happening in Mom’s kitchen. I loved them! 

Cooking for two, that’s a struggle because of the leftovers. Warming them up the consistency changes. Okra melts away, cauliflowers are no longer flowers, butternut squash melts into the broth haha. It changes it, and I don’t like it. so what I like to do is a stir fry of those same vegetables to have alongside with my bunna chicken, beef or fish. Ah it’s not the same, but I can enjoy it the day after atleast. I really enjoyed this butternut squash alongside a beef curry. 


1 butternut squash peeled and cubed 

1 medium onion sliced 

2 cloves of garlic minced 

1 tsp turmeric 

1/2 tsp cumin

1/2 tsp corriander 


Chili peppers (optional)


Heat a pan under medium heat add olive oil. Add garlic and cook for two minutes then add in onions. Let onions become translucent adding salt. 

Once soften season with turmeric, cumin and corriander.  
Add butternut squash and stir well to cover in the onion mixture. 

Cover and lower heat to cook the squash. Stir a few times. You want to get some color on them so don’t over mix. 

Add chili peppers. Check for softness to get the consistency you like. 

Garnish with cilantro. 

I ate this with a slice of lemon. Really enjoyed it and the best part is how simple it was. Hope you enjoy!