These spicy scrambled eggs make a simple and delicious breakfast and can be served with chappatis or toast as you prefer. The recipe is from ” Ammu” by Asma Khan.
This is a Pashtun dish originating from the North West Frontier between Afghanistan and Pakistan. Its popularity spread into the cities of Pakistan and then to certain families in Dhaka in Bangladesh who would serve it on special occassions. This version is from ” Ammu” by Asma Khan
Another favourite from Bengal which I found in Asma Khan’s ” Ammu”. With British and Portuguese influences recipes like this would have originated as railway meals for the colonial elite, but later spread to the general public.
A Bengali dish from Asma Khan’s ” Ammu” whicj is served with rice and dal. You need to use standard white potatoes, not new potatoes or floury ones. If you cant find small prawns use larger ones and cut them into 1 cm pieces.
A festive dish from ” Flavour” by Yotam Ottolenghi and Ixta Belfrage. You can prepare the shallots, garlic, chestnuts and grapes the day before and refrigerate overnight, but only cook the sprouts on the day you are serving the dish.
