Be Fat, Be Happy.

Let me start by saying I really, truly hate ginger. I hate the taste, I hate the texture, I hate the flavor. And yet, I love this chicken recipe. There's something about this combo that makes me not throw up. That's the best thing I can say wherever ginger is involved, trust me. Ingredients Chicken                            ½ kg (boneless, cubed) Ginger                             1 big piece (julienne cut) Salt                                   ½ tsp Red Chili Powder            1 tsp Ginger Garlic Paste         2 tbsp Green Chillies                 4-6 (finely chopped) Tomatoes                         4 (blended or thinly sliced) Yogurt                              ½ cup Coriander                        For garnish Lemon                            For garnish Oil                                   4-6 tbsp Method In a deep pan, heat the oil and fry the ginger garlic paste for 2 or 3 minutes. Once it starts turning golden

I love deep fried snacks but I realize I'm shaving 30 years off my life every time Ramazan rolls around, so sandwiches are the next best iftaar. I love sandwiches too. Ingredients Eggs                  3-4 (boiled) White onion      1 (small, finely chopped) Iceberg lettuce   ½ (finely chopped/ julienne cut) Gherkin             ½ (finely chopped) Salt                   to taste Black pepper     ½ tsp Mustard            1-2 tbsp  Butter               1 tsp Mayonnaise     1-2 tbsp Sriracha           2-3 tbsp Vinegar            1-2 tbsp Dill/ other herbs for flavoring Bread Method There's no method to this madness: chop your veggies and herbs, mash your eggs, mix everything together with the sauces and spices. Spread it on bread and you done, son.  So, here's the thing: I like a lot of mustard, sriracha, vinegar and gherkin. The quantities written up there are only for basic estimation, please add more if you like these things as much as I do. 

My family was very into taking a smol vacation every year - and in 1998, that meant a trip to Murree/ Bhurban. Every year, without fail, we'd head up to the mountains in June/July because summer vacation. The point of that useless little tidbit was: we'd get pakoray along the way, somewhere very close to Murree. I remember we'd stop at this shady road in the middle of nowhere where all you could see was 2 pakora stands and that's it. There was so much fog everywhere, you could only see your hand in front of your face and vague outlines of the mountains - and places you could possibly fall off from and die. Anyway, those pakoray made my soul happy. Super hot, super spicy and SO, SO CRISPY they were amazing. Huddled around the car with those insanely good pakoray, garam chai, shivering in the cold is still one of my favorite memories. I can't recreate those exactly, but these come very close to achieving that level of extra crisp. Ingredients Veggies