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The Honey Thief is a lyrical, magical fable set over the last 200 years in Afghanistan, featuring ordinary people facing up to astonishing extremes. Told by native Afghani Najaf Mazari (who fled Afghanistan in 2001 for Australia, where he now lives with his wife and daughter) to writer Robert Hillman, it is a snap shot of the Hazara people - a minority group that still lives in a rocky hills between Kabul and Kandhar. This amazing book , present a enchanting portrait of people who rejoice with intelligence and humor over the oppression of political dictators and an unforgiving landscape.

A
narrative of interlinked stories rooted in fact and laced with magical realism, The Honey Thief centers on an engaging cast of characters. There’s the grief –stricken boy who finds his way back to happiness by apprenticing himself to a master beekeeper  a musician capable of conjuring stones to rise in to air with the beauty of his playing teaches his art to a mute child; and a young man who wins the heart of a scornful beauty by reading to her from the The Adventure of Huckleberry Finn. There’s Abdul Kaliq, the teenager who killed a king; the Englishman named Dobara, who comes to Hazafajat to take photograph of snow leopard; Konrad ( half German, half Hazara) who sings “Billie Jean” while blazing through war zones on his motorcycle. Being a food blogger and passionate foodie I love the lighthearted funny final part most “The Cookbook of the Master Poisoner Ghorooh – e –astab of Mashad” , where we are introduced with his recipe for poisoned stew Khoresht Aaloo which is followed by several less lethal Hazara dishes. I like most Boulanne which are delicious Afghan pasties and Chelo Nakhod which need above all a chicken but a fat and happy one to make a real delicious dish. I love to share a wisdom from The Honey Thief with my foodie friend that if you want to enjoy the dishes then enjoy the preparation too. When you eat them you can feel proud that these are from my own hand. “ If we are to enjoy food, let it be an enjoyment we earn.”

I
n a passionate poetic wit and profound simplicity The Honey Thief reveals an unseen Afghanistan to rest of the world, that which is rich,vibrant and full of life. Afghanistan is not of failure and despair, but of resilience and fulfillment. I think The Honey Thief is a charming book and must read for everyone to know the triumph of human spirit over death and destruction.



THE HONEY THIEF ( Viking ; on sale 4/18/13; $ 26.95) I am thankful to Viking for sending me a review copy of The Honey Thief.
Be Happy And Stay Healthy.



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Prawn in apple butter sauce is a very delicious easy to cook recipe and in one word if I tell you it is just awesome. The end taste is little sweet tart and tangy. If you have love seafood specially prawn and you already tired thousands of dishes with prawn and now looking for something new then give prawn in apple butter sauce a try....I am sure this weekend you will have one more dish to add to your favorite list. Give prawn in apple butter sauce a try and let me know how you all like it.


Prawn In Apple Butter Sauce

Ingredients
  • 8 to10 prawn
  • 1 apple seedless chopped
  • 1 tomato
  • 1 tsp black salt
  • 1/2 tsp chilly sauce (optional)
  • 1/2 tsp chopped garlic
  • 8 to 10 cashew
  • 1 tbsp butter/ diet butter
  • 1/4 tsp sugar
  • 1/4 cup prawn stock/ water
  • 2 tbsp chopped parsley/cliantro 
  • 1 tsp lemon juice
  • to taste salt and pepper
Cooking Directions
  1. Clean and devein the prawns well and pat dry.
  2. In your blender take chopped apple pieces and tomato pieces, salt, sugar, cashew, black salt , black pepper, chilly sauce, sugar. Make a smooth paste. Heat butter in a skillet and then add chopped garlic. Stir for a few seconds. Then add the apple paste. Stir for a minute then add the prawn. Stir for a minute. Then add the prawn stock/water cook for 3 to 4 minutes. When sauce thickens add chopped parsley and lemon juice. Serve hot with bread rolls or a small portion of butter rice.

Be Happy And Stay Healthy.



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Summer months scorching heat outside and you want to relish a delicious dessert without any cooking hazard  on your part. Seems  bit tough... not at all. Yummy yogurt and strawberry can be a heavenly combo with some fresh flavor added. Try this simple yummy dessert and make your weekend sweet delicious and bright.



Strawberry Yogurt Cream

Ingredients
  • 6 to 8 strawberry ( frozen or fresh)
  • 2 cup Greek yogurt/ hung curd
  • 3 tbsp coconut cream
  • 1 tbsp lime zest
  • 1 tbsp lime juice
  • 1 pinch salt
  • 2 tbsp  or to taste castor sugar/ honey/ stevia
Cooking Directions
  1. Take a big bowl. Mix coconut cream with yogurt then add sugar, honey or stevia whatever you are using. Then add a pinch of salt , lime juice and lime zest mix well. Chop the strawberries. mix with the yogurt and serve chilled. A very delicious heavenly dessert is ready to cool you up in summer days.

Be Happy And Stay Healthy.



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My love for pasta is now known to all. I don't miss one opportunity to make pasta. This time I make pasta but added little amount of noodles with and try mainly used green and red bell peppers as they are very healthy add.its very easy to make and fast to cook. So a zip zap zoop recipe. I am sure you all will love yummy pasta pepper noodles.


Pasta Pepper Noodles

Ingredients
  • 1 red bell pepper cut into strips
  • 1 green bell pepper cut into strips
  • 1 small carrots cut into thin strips ( blanched)
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1/2 tsp black salt
  • 4 tbsp tomato puree
  • 1 tbsp garlic paste
  • 2 cheese cube
  • 1 chicken seasoning cube ( optional)
  • 2 tbsp olive oil
  • 1 pack of rotini pasta/ or whatever is available to you
  • 1 small pack of noodles
  • 1 tsp butter
  • 1/2 tsp sugar (optional)
  • 1 tsp salt and pepper
  • 1/2 cup seedless chopped cucumber
Cooking Directions
  1. First of all prepare the noodles and pasta separately as per package instruction. Keep aside. Now in you blender jar take coriander leaves, mint leaves, tomato puree, garlic paste, black salt, 1 cheese cube grated, chicken seasoning cube ( if using), sugar( if using), 1 tbsp of olive, salt and pepper. Make a fine smooth paste. Keep aside. Heat 1 tbsp of oil now add the red, green bell peppers and carrot strips. Saute. Now pour the prepared sauce. Stir for a minute. Now add the prepared noodles and rotini. Mix well. Add 1 tsp of butter. Adjust seasoning. Mix well. Serve hot with chopped cucumber and top with grated cheese. Relish!

Be Happy And Stay Healthy.



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May all the joys of this glorious season Be yours. Happy Easter!
Easter means lots of calorie going in and if you want your Easter to be healthy yet delicious then try this fruity nutty egg salad. I have used red spinach in this recipe you can use regular spinach if red is not available to you.But you can look for it in the farmers market as spring is the best time for this. Red spinach has sweet green flavor and delicate texture.It is very low in calories,good source of vitamin C, vitamin A,plus iron and other essential minerals.Red spinach paired well with egg, bacon,spring vegetable nuts and fresh cheese.In this recipe I use all that go well with red spinach and use the flavor of garlic which mingle very well with red spinach. Simple yet appetizing salad. A great celebration dish if well presented can make your Easter dinning a shinning and happy experience.



Fruity Nutty Egg Salad

Ingredients
  • 2 egg hard boiled
  • 10 to 12 almond
  • 10 to 12 green/ black grapes
  • 10 to 12 baby red spinach/ green spinach
  • 1 orange pulp cut into small peices
  • handful parsley and mint chopped
  • 10 small bite size beet root blanched
  • 1 tbsp orange juice
  • 1 tsp lemon juice
  • 1/8 tsp garlic powder
  • 1 cubes cheese shaved
  • 1/8 tsp sweet chilly sauce (optional)
  • 1 1/2 tsp olive oil
  • 1 tsp salt and pepper
Cooking Directions
  1. Roast the almond and keep aside. Now take a bowl mix olive oil with orange juice, lemon juice, garlic powder, sweet chilly sauce (if using), salt and pepper. In a bowl take the blanched beet root and almond and grapes.Take a spoon full of vinaigrette and marinate the beetroot, almond and grapes. Now make a bed of baby spinach.Place the beet root and grapes and almond. Above it place the halved egg and now pour the vinaigrette over it and sprinkle chopped parsley and mint leaves and shaved cheese and orange pulp with very soft hand. A healthy, delicious and appetizing fruity nutty egg salad is ready to serve for your Easter party.

Be Happy And Stay Healthy.



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