Beyond That

The Best Recipe for the WHITE sauce. I love cooking and experimenting. And today, when I was making a vegetable and chicken pasta, I made a WHITE sauce to compliment it. By far, it is the amazing recipe I came up with! My mom and my siblings ate it with such relish that they went so far to lick their plates clean. I was so angry to myself, for not taking pictures so I could post it for you guys. But, rest assured I would soon, Insha’Allah!! Well, the recipe goes… Ingredients: 1 tablespoon Butter 1 teaspoon cooking oil 1 teaspoon caraway seeds 1 teaspoon onion seeds 2 cloves crushed garlic 2 tablespoon flour 1 cup milk (or more) Half bunch of spring onion A handful of black olives Salt to taste Black pepper to taste Recipe: 1.    In a pan, put butter and cooking oil and put it to heat, when it starts bubbling, put caraway seeds, onion seeds and crushed garlic. Sauté it till it is fragrant. 2.   After this put flour and make...

Biryani Case Study Making biryani today at home made me think of a blog entry. If you live in Pakistan and aren’t familiar with biryani, than you are not Pakistani at all (may be it is saying much, but truth is hard). Biryani is loved by everyone in Pakistan and everywhere else in the world and so are the versions that are loved. From Sindh to Hyderabad to Bombay, all the version are being loved and liked by all ages. I remember when I was a small kid, biryani was an occasional treat. I used to beg my mother to make me one and she said it takes time. “No beta, biryani takes 3 hours and I have a lot of work.” My mom used to say. Chapter closed. Now, people make biryani in 1 hour and well, they are not that good. Either ‘Thumbs up’ or ‘thumbs down’. Sindhi or Hyderabadi biryani , to me it sounds the same and smells the same. Taste changes as you differ the layering process. Some says that hyderabadi is made only from yogurt and no tomatoes are used. Some says that Sindhi biry...