When Fahim’s parents come for a visit, they sometimes bring things with them, usually food items of one description or another. It might be sweets like muscat or jellabies, or fruit from their trees like mango or papaya. Sometimes, it’s green chillies or other vegetables. This last visit? Awara. Awara look a bit like snap …

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I honestly didn’t think of eating chickpeas for breakfast, but then, I previously hadn’t considered eating mung beans for breakfast, and yet mung beans work well for breakfast – Fahim loves it. … Well, to be honest, I didn’t realize at first that Fahim’s mom intended the chickpeas to be for breakfast. … That, and I think it might be because someone pointed it out to me. 😀 Tempered Chickpeas Serves 4-5 Ingredients 2-3 tablespoons oil 1 small onion, sliced 1 sprig curry leaves 1/2 teaspoon mustard seeds 2 teaspoons crushed red chilli peppers OR 5 dried red chillies, broken into pieces 1 – 1 1/2 teaspoon salt 300 grams dried chickpeas, cooked and drained (or about 600 grams cooked chickpeas) 200 grams coconut, freshly shredded (optional) Directions Put the oil into a hot pot.

A month and a half back, Fahim and I were returning home when we saw this truck. … Cuz I really don’t think we’re in an alternate universe right now, you know? As it turns out, we got our answer when the car we were in passed the truck.

I’ve seen my mother-in-law make coconut roti a few times, but haven’t made it myself and even, somehow, managed to not write her recipe down. Considering how much I love coconut roti, I can’t imagine why I wasn’t thinking! So when time came for me to make coconut roti, rather than going with my mother-in-law’s …

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