Chana dhal 

I enjoy all types of dhal. This is a recipe for my chana dhal. Delicious as a side dish with rice and meat entrée or even alone with parathas. 


1.5 cup of chana dhal soaked 

One medium onion chopped

2 tsp garlic paste

1.5 tsp ginger paste 


1 tsp turmeric 

1.5 tsp chili powder 

1.5 tsp cumin 

1 tsp curry powder

1 tsp corriander 

1 stick cinnamon 

1 bay leaf

Cherry tomatoes or one roma tomato chopped 

Chili peppers 


Soak chana dhal for atleast an hour. Wash and drain.

I like to boil the dhal after so it speeds up the cooking process. In a small pot cover the chana with water and add a little salt. Let that cook until majority of the water is gone. Drain and set aside. 

In a pan heat oil. Add in chopped onion and let it soften adding salt. Once translucent add garlic and ginger paste. Let it cook for 2 mins. 

Add in spices. Stir letting it cook another few minutes then adding cinnamon and bay leaf. 

Transfer the drained dhal to the pan. Mix well letting some of the flavors cook in. 

Add in about 1.5-2 cups of water. Let that come to a boil then add in tomatoes and peppers.

Let that cook and press test to see if the chana dhal has got the right texture. You can always add more water to let it keep cooking. Also to have the thickness to your liking. Make sure to adjust salt. 

This time I decided on keeping it more dry. Once done, garnish with cilantro. Chana dhal done ☺

Momma Begum’s Roast 

I think this is one of the first special recipes Mom taught me. I used to stay up the night before Eid with her making 40-50 pieces. It’s one of my favorite memories after making pitas together. I still try to sneak over there the nights before Eid to help and eat a piece right after frying. 

This is a much smaller scale recipe so double up or make as many as you need. 



8 pieces of chicken legs and thighs

2 tbs garlic paste 

2 tbs ginger paste

1 tsp turmeric 

1 tsp chili powder 

1 1/2 tsp salt 

2 tbs oil 

Orange food coloring *optional 


2 tbs Ghee 

2 large onions sliced

1 tbs garlic paste

1 tbs ginger paste

1 bell pepper sliced 

1 red pepper sliced 

2 plum tomatoes quartered 

2 bay leaves

1 cinnamon stick

1 tsp turmeric 

1 tbs chili powder 

1.5 tbs curry powder

1.5 tbs corriander 

1.5 tbs cumin 




Marinate your chicken. Mix together all your ingredients and toss in the chicken to coat. Cover and refrigerate for 4 hrs or overnight. 

You can add slashes to the chicken if you like. 

Take chicken out and let it sit in room temperature while you heat 3-4 inches of oil in a pot. You want the chicken to get completely covered when it’s frying. 

Cook the chicken for 12-15 mins turning once halfway. The bigger pieces of chicken need more time. Make sure not to burn but the last thing you want is under cooked chicken near the bone.  

You can work in batches. I did 4 at a time. 

Drain while you work on your moshla. 

Heat Ghee in a pot/wok. 

I add a little oil to it too. 

Add in onions and cook until soft. 

Add salt, garlic and ginger paste. Cook for 2 mins and add in the spices. 

Let the spices cook for a few minutes.

Add in peppers. 

Then bay leaves and cinnamon. 

Let the peppers soften and then add in tomatoes. 

Mix together till the tomatoes soften a bit. I like to add 1-2 tbs of water. Let that all cook together well and then add in the chicken pieces.

Mix altogether. Cook under low heat to simmer in some flavor in the chicken pieces.

Garnish with cilantro. And you are done! 

I hope you enjoy this family special roast as much as we all do! 

Chicken Shawarma 

Here’s a simple recipe for my take on a shawarma. 


2 chicken breasts 

2 lemons juiced 

1/4 cup olive oil

2 tsp paprika 

2 tsp cumin

1 tsp corriander 

1/2 tsp turmeric 

1/2 tsp cinnamon 

1 tsp salt

1/2 tsp pepper

1/2 crush red pepper 

3 cloves of garlic minced 

Pita pockets

Veggies of choice

Mix all the ingredients together in a zip lock bag. Add the chicken breast and coat in the marinade. Seal and marinate in the fridge for atleast two hours. 

Preheat oven to 425 degrees.

Slice a small onion and toss in the ziplock bag to cover in the marinade. Transfer chicken and onions into a baking pan or cast iron skillet. Discard any extra marinade. 

Bake for 45 minutes. 

While you wait make a yogurt sauce, mix 1/4 cup of greek yogurt, half a lemon juiced, 1 clove of garlic minced, some cilantro chopped with salt and pepper. 

When chicken is ready take it out of the oven and rest for a few minutes. Warm up pita pockets in a fry pan. 

Slice chicken. Garnish with cilantro and lemon wedges. Now build the pitas. Use whatever veggies you want, lettuce, tomatoes, cucumbers or fresh onions. I just used cucumbers. 

Top with the yogurt sauce. And enjoy! 

Shrimp Curry 


1 lb of shrimp deveined 

Medium onion chopped 

4 cloves are garlic minced 


1 tsp Turmeric powder 

1 tsp Chili powder 

1 tsp Cumin powder

1 tsp Corriander powder

1 tsp Curry powder

One tomato


Step one: Peel and clean shrimp. Toss with salt and set aside to get rid of any smell.

You can keep skin or tails on, it adds great flavor. I peel for easy eating. 

Step two: Heat a pot with oil. Add onions and cook for a few minutes and then add garlic. Cook for a few more minutes adding salt to softened. 

Rinse shrimp of salt and drain. 

Step three: When onions are translucent, add all five spices. Adjust chili powder to heat preference. Let the spices cook together. 

Step four: Add in the sliced tomato. 

Step five: Once the tomato has softened, add in shrimp and cook for 3 mins. 

Step six: Add desired amount of water. For bunna style you shouldn’t add too much water but for my husband’s sake I make it with more broth. 

Add chilis if you want. Let that come to a boil. Top with cilantro and that’s all that’s to it. Enjoy! 

Banana Chocolate Chip Muffins

Somehow we always have bananas in the house that are waiting to be to turned into bread or muffins. Here’s an easy and quick recipe that gets done in one bowl!

  • Makes 12 muffins.


3-4 ripe bananas mashed

3/4 cups granulated sugar

2 tsp vanilla extract

1 egg

1/3 cup melted butter

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 cup all purpose flour

1/2 cup mini or regular chocolate chip


Step 1: Preheat oven to 350 degrees. Line muffin pan.

Step 2: In a bowl mix mashed bananas, sugar, vanilla, egg and butter together.

Step 3: Add in baking powder, baking soda and salt.

Step 4: Fold in flour making sure not to over mix. Do the same with chocolate cchip.

Step 5: Scoop in batter into prepared muffin tray almost to the top. I like to sprinkle a few more chocolate chips on top. Bake 18-20 mins or until inserted toothpick comes out clean.

This is simple and always enjoyable by my family. A regular request by my sisters. It can easily be made into loaf form too! A 9×5 loaf needs about an hour bake time.

**Also if you prefer a quick cinnamon swirl instead:

1/4 cup sugar mix with 1 tsp cinnamon. Fill tray half way with batter add some cinnamon sugar and then the rest of the batter topped with cinnamon sugar again.

Enjoy ❤ 


Pumpkin cheesecake muffins

Yes pumkin and cheesecake. Can it get any better? I made a batch of these last year and Burra requested them again this year. So I adjusted things to make a nice serving for you and your family. 


1 3/4 cup of all purpose flour 

1 tsp baking powder 

1/2 tsp salt 

1 heaping tablespoon pumpkin spice

**To make pumpkin spice:

[Mix 2 tsp cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ginger, 1/4 tsp ground cloves]  **

1 can of of Libby’s pure pumpkin 

1 cup of sugar 

1/2 cup packed brown sugar 

2 eggs 

1 stick of butter melted

Cheese cake topping:

1 8oz bar of cream cheese room temperature 

1/4- 1/3 cup of sugar (depending on sugar preference)

1 large egg

2 tsp vanilla extract

Pumpkin spice ⬆

Preheat oven to 350 degrees.

Mix dry ingredients in one bowl.

In another bowl mix pumpkin puree with both sugars. 

Whisk in eggs and melted butter.

Combine dry ingredients into pumpkin mixture. Set aside.

Make cheesecake topping by mixing all the ingredients together. 

In a lined muffin tray, add pumpkin batter. 

*This makes 15 muffins.

Dollop the cheesecake on top.

Using a toothpick swirl the mixtures together. 

Bake for 18-22 mins till toothpick comes out clean.

These taste great warm or even chilled. 

Store in a container in the fridge. Have it with coffee. Enjoy! 


The cold is here! Let’s make a big pot of this.

Ingredients :

1 medium onion chopped 

3 cloves garlic minced 

1 bell pepper

1 lb ground beef 

2 tbs cumin powder 

1 tb chili powder 

1/2 tsp cayenne 

1/2 tsp paprika

1/2 tsp dried oregano 

1 – 14.5 oz can diced tomatoes 

2 – 8 oz cans tomato sauce 

1 – 14.5 oz can of chili beans

1 – 14.5 oz can black beans 

1 cup of water 

Salt and pepper 

1 jalepeno optional  

In a dutch oven heat oil, add onions, garlic and bell pepper. Cook for a minute.

Add ground beef and cook until brown. Drain excess fat. 

Add in spices.

Let all that cook together and season with salt and pepper. Open up the cans. 

I use these guys. There’s no Goya at our kosher markets so Lieber’s it is! Add everything to the pot. 

Add in 1-1 1/2 cup of water. If you want more heat add in a jalepeno sliced. 

Let all that goodness simmer for 15-20 mins. 

Remove from heat. Pour in bbowl, top with all your preferences. Sour cream, cheddar, green onions, more jalapeños. 

 Add less chili powder if you dont want it to be too spicy.