Broccoli Salad

Whether you are a lover of greens or not, specially broccoli, I know many who are not a fan of it but I assure you will fall in love with broccoli after trying this recipe.

I love it, as I am not one who enjoys veggies but this recipe makes me feel healthy so now I can sing “eat your vegetables they are crunch crunch yummi bunch” 😉

First time I tried it without steaming the brocoli but it had the raw smell. I prefer to do with steamed brocoli.


Brocoli (no specific amount)
Decicated coconut (optional)

1 1/2 Tomatoes (diced)

1-2 Red onions (chopped into small pieces)

1-2 Green chillies

Lime juice (to taste)

Salt (to taste)

All ingredients are completely adjustable to your taste preference, e.g. if you are a spicy person then add more green chillies or add pepper powder etc.


Wash the broccoli thoroughly with salt water

Boil for 5mins (entirely upto your liking, you can increase the time until the brocoli gets tender or decrease the time just to get rid of the raw smell) *[refer to notes below]

Drain well

Chop the brocoli flower into small pieces

Add all the ingredients to your taste

Mix well

And enjoy

*Nutritionists recommend: in order to maximise the amount of nutrients in the vegetables that you consume, cook them for a short amount of time with a small amount of water with low heat to absorb the maximum amount of nutrients.

Eating vegetables at all, boiled or not, is something to be happy about.

At the end of the day, your food needs to be palatable to you. It’s more important to consume fruits and vegetables cooked and prepared the way you enjoy them than it is to be overly concerned with their bioavailability and nutrient loss due to cooking.

Fish Recipe

The following is a delicious and mouth watering fish recipe from my mother and sister in-law. They are brilliant cooks. It is a Southern Sri Lankan recipe as it is my mother in-law’s hometown. I love their food, tastes so good, I hav to keep trying to get to their level inshaAllah


500g Fish

1 tsp Turmeric powder

2 tsp chilli powder

1 tsp Chilly flakes

2tsp Pepper

1/2 tsp Curry Powder

1/4th cup(6 tbsp) Tamarind pulp

15 Fenugreek seed

Salt to taste

1/2 tsp sugar

3-4 Sliced onions

1 Tomatoe

1 Green chillie

Few curry leaves


Wash fish thoroughly in turmeric water

Add it in a bowl and add all the ingredients except chilli flakes

Mix well

Heat a wide pan and add 2 tbs of oil

Add in the chilli flakes ones the oil heats up and stir for 2 secs (otherwise they will become burnt and black)

Make sure cooker is over medium flame and add the marinated fish

After 20 seconds add 1/2 cup of water or just enough to cover half of the fish (too much water would over cook the fish)

Cover with the lid and keep checking

When the sides become dry and the water evaporates, this means the fish is cooked turn off the flame. If you wish to have a bit of gravy then turn off the flame before the sides become dry and water evaporates.

Adjustments could be done on your second try (e.g. more salt less chilli etc)

Serve with Bread or Rice

Submarine Buns


500g flour

2 tsp Yeast

2 tbsp Milk

4 tbsp Sugar

3 tbsp Butter

2 tsp salt

1 Egg (optional)

1 tsp Ginger Garlic paste (optional for extra flavour)

800g of Flour = 8 medium size buns


Add flour, yeast, milk, sugar, egg and ginger garlic paste and mix well using a mixer (electric stand mixer would make your life hell of a lot easier and faster)

Add Luke warm water as required and kneed the dough (with the electric mixer)

Add butter and salt to form a soft dough, kneed well

Keep to rise for 1hr

After 1hr divide into balls and keep aside for 15mins

Make the bun

Lay it out on a tray and leave it aside for 15mins before baking

Egg wash and sprinkle sesame seeds

Preheat oven for 10mins at 180c and bake for 15-20mins

Butter Lamb Curry


For the lamb

300g of Lamb (preferably boneless)

1 tbsp Ginger Garlic paste

1 tbsp chilli powder

Salt to Taste

Oil to pan – to fry

For the Gravy

500g Tomatoes

100g Onions

1tbsp Garlic paste

50g Cashews

4 tbsp Sugar

1/2 tsp Garam Masala (optional)

2 tbsp chilli powder

5 tbsp butter

2 tbsp cream (optional)

1 1/2 tbsp white vinegar

Salt to taste


Wash thoroughly and marinate the Lamb with ginger garlic paste, chilli powder and salt

Leave it aside for 15 to 20mins

Heat oil in a pan and fry the lamb pieces, once done transfer it onto a bowl

In the same pan you fried the Lamb add onions, oil, spoonful of butter, once the onions are cooked add in the tomatoes and cashew nuts

Add some water and garlic paste, salt, vinegar, sugar, chilli powder and gram masala ( if using)

Evenly mix and let it simmer for 15-20mins

Blend the mixture into a fine pure using a blender

Strain with a sieve back into the same pan (make sure there is minimal wastage)

Add Butter, cream, lamb and let it simmer for 5-7mins

Garnish with cream (I used double cream)

Butter Lamb Curry is ready to be served, ideally with Nan bread, tasted just as good with rice. 😊👌

Carrot Halwa

4 cups of finely grated carrots
4 cups of milk (Or 3 Cups Milk and 1 cup ricotta cheese/curdled milk(rasmalai )
1 cup sugar
1tbs cashew nuts
1tbs raisins
1tbs chopped almond nuts
2tbs ghee
2 cardamoms skinned and crushed (optional)

• Roast nuts and raisins in ghee

• Add grated carrots
• Pour milk in an open pan on low flame,with constant stirring.
• When carrot is cooked, add sugar and cook until it gets to a slightly thicker consistency.
• Add cardamoms
• Then add curdled milk or ricota cheese and cook for few more minutes with constant stirring.
• Cooking time 25 to 30mins

• Serve it either chilled or hot or add ice cream on top when serving


Photo credit to my big sis

Tiramisu is an Italian Dessert

When I make it I could eat the whole tray. It is one of my favourite desserts, my elder sister was the first to make it in the family and she made me fall in love with it.

2 packs Sponge finger biscuits
250g (1 tub) Mascapone Cheese
400ml Whipped cream
3 Egg yolks
100g (6 tbsp) Sugar

1. Mix sugar and egg yolks using a hand wisk
2. Add Mascapone Cheese and wisk well until creamy
3. Then add Whipp Cream and wisk well until consistency is just fine (not too runny or not too thick)
4. Make coffee without sugar and Soak biscuits in coffee one by one and lay them out on a tray
5. Pour the cream over the biscuit layer.
6. Add another layer of biscuits and add the left over cream over it.
7. Leave it to settle in the fridge

Hardest part is waiting patiently to eat it 🙂

Butter Cream

[Eid 2018]

Buttercream Recipe

Prep time 10 mins
Total time 10 mins

Perfect light and fluffy buttercream
Recipe type: Baking

1 Cup | 250g Butter
3 Cups | 375g Powdered Sugar/Icing Sugar
1 | 5ml Teaspoon Vanilla
2 | 30ml Tablespoons Milk

Add the butter to a mixing bowl or the bowl of a stand mixer and beat for 5 minutes until light, pale and doubled in volume.
Gradually add the sugar ½ cup at a time beating well in between each addition.
Once all of the sugar has been incorporated add the vanilla and milk (see note) and beat until combined.

Make sure the butter is at room temperature before making this buttercream. Remove it from the fridge 1-2 hours before.
Only add the milk gradually if you would like to thin out the buttercream.
Optionally add coloring and/or other flavorings at the same time as you add the vanilla and milk

[Eid 2018]

Recipe Taken from

Author: Carina Stewart