Taste of Home Away from Home

Shan Foods Eid TVC by Showbizbuzz 

"woh maula sab ki sunta hai" the new heart touching TVC of Shan Masala going on viral is simply so wow!! 

 

This  emotionally intense 3 minutes trip to a world of memories, tears, many skipped heartbeats and nostalgia got over half a million views in less then two days and 35,000 shares.

Coordinating high school student exchanges since 2003, I can totally relate to this TVC. Its not only on Eid that we miss moms cooking and family feast, craving for the taste and flavour from home is part of living abroad specially in countries besides South Asia . 

Shan spices has been an all time life saver and of course help not only to overcome homesickness but also to cook traditional Pakistani dishes for our hosts and colleagues we visit during international travels. This new Shan TVC beutifully reflects the  emotions, love, the family bonding so specific to Pakistani values, and the food memories one associate with home all set with a melodious sufi influenced lyrics as playback ‘maula sab ki sunta hai’.

Cuisine are by all means number one strategy to exchange and experience cultures. Shan spices comes handy for all my exchange students who are teenagers. They cook a Pakistani meal on special occasions like Eids while living with American families and turn their moments home sickness into opportunities to share the rich Pakistani culinary tradition and culture with the natives connecting the world together as they connect with their homes and families .  The cool thing is those delicious Shan spice mix are found in grocery store in almost everywhere in the world where we have even a small number of Pakistani community and a Desi food store. Making us feel home away from home having us enjoy the taste of home and happiness  #KhushiyanChakhLo. 

 

Quinoa-The Super Food

Quinoa is to overcome the food shoratge of tomorrow with its perfect balance of carbohydrate and complete protein

 Quinoa is a Super Grain historically consumed by Inca civilizations some 3-4 thousand years back as staple food.  Though referred to as grain, Quinoa is the seed part of the plant and one of the top protein rich staple one can have.  Contains all 9 amino acids making it complete source of low fat, no cholesterol protein. Owing to the high nutritional value and importance of this grain, the year 2013 is declared as the year of Quinoa by United Nations.

Nutrition Profile:

185gms of cooked quinoa contains;

229 Calories of which 32 Calories is from fat

8.0 gms of protein

3.5gms of fat

42gm carbohydrates

5 gms of fibre

31 mg calcium

2.76 mg iron

318 mg potassium

13 mg sodium

2.02 mg zinc

Because of this excellent balance of carbohydrate and protein Quinoa is also considered the number one food to overcome the food shortage in future. Given this nutrient dense profile, Quinoa makes a perfect choice for staple for health and wellness, including controlling obesity, diabetics and Cardio Vascular conditions.

Since 2008, the researches have been underway at Agricultural University of Faisalabad and later in in Chakwal and Bhawalpur experimenting growing this high nutrition value crop of quinoa in Pakistan . Some health food stores in major cities of Pakistan have imported quinoa available, though very expensive it is better to pay for healthy food then hospitals.

Quinoa can be creatively used to cook many dishes just like rice or pasta, in soups, salads, ground into flour. Its nutty, delicate and popping structure with a distinct ring of protein upon cooking gives way to endless culinary and create healthy and delicious main course or side dishes http://www.taste.com.au/recipes/collections/quinoa+recipes. Taste totally delicious with a crunch and when flavoured with herbs and spices, or eaten fruits, cream, milk or yogurt for breakfast.

 Here goes my favorite  of  quinoa dish, I serve it as a side to go with baked fish/poultry and vegetable.

Recipe:

1 cup wholegrain quinoa

¼ cup sliced skitake mushroom/any mushroom you get

2 cups vegetable broth

2 tsp sundried tomatoes

½ cups chopped green onions/chives

1 tsp chopped garlic

¼ cup chopped onions (the white part of green onions)

Salt n pepper to taste

1-    Saute the onion and garlic in 1 tbps olive oil, then add mushrooms and  continue sauting.

2-    Now add washed and drained quinoa, salt, and pour broth/liquid ( any would chicken/veg/fish/plain water).

3-    Let it cook like rice on medium flame until all water soaked and quinoa appear fluffy and soft. Now add sundried tomatoes. Before serving add chopped green onions/chives.

4-    Let it cook like rice on medium flame until all water soaked and quinoa appear fluffy and soft. Now add sundried tomatoes. Before serving add chopped green onions/chives.

Quinoa, can be a great nutrient packed cereal as well;

My favorite Quinoa breakfast:

-In a teaspoon of butter in a heated pot add ½ cup washed and drained quino and a cinnamon stick

- stir this for 3-4 minutes on medium flame

- Add 1 cup water and cooked until soft and fluffy

-divide in 2-3 bowls, add warm milk, sliced almond and apple/banana chunks, optional honey/maple syrup or brown sugar

Mangoes, mom and memories

Panna (also known as panha or panhe) is a drink popular among Indian decent families in Pakistan. With the cooing of koels and the fruiting of raw mangoes (kairy) on trees in summers, this drink becomes a regular features in homes specially to combat the heat. Mango is a bounty of nature and Pakistan is blessed with yearly crop of mangoes that are both prime and in abundance. Being extremely versatile and rich in Vitamin ‘C’ this fruit is used in a range of curries, salads, punches, deserts and in pickles. 

Raw mangoes and summers  for me have unique significance because of many dishes and food that my mother would create during the summers. As a kid way back in 80s, I remember my mom (appa) making a tumbler of  ‘Panna’ every afternoon when we return back from schools, all red face and sweaty in summers. Being given a glass of beautifully presented “Panna’ at Café Blue Ginger , and the mothers day around the corner, made me awefully nostalgic and have send me down memory lane to all those hot summer afternoons cooling with a refreshing glass of ‘Panna’, made by my very loving, ‘apa’ (my mom) and falling to afternoon naps on swings reading  ‘Mills and Boon’ or  “Famous Five”.  

"Mango Murrabba" (preserve) is another gorgeous treat from my mother. These mint green crystal like sweet and sour stewed chunks of raw or semi ripe mangoes are truly breath taking and tantalize the tastebuds to heights. During the summers when we used to nap under the fans or doing our homeworks, she would spend entire afternoon in kitchen pealing, chopping and then stirring huge pans cooking these ‘murabbas’. Keeping the family tradition alive or maybe because not many eateries do ‘murabbas’ or that I am at office instead of home in the afternoons, I at least cook and fill big jars of these beautiful preserves for my daughter every summer.

My mother who we fondly call ‘apa’ have been a great cook, and has inspired and taught me the appreciation of good food, the art of cooking and importance of hospitality to cook for friends and family. Yes, she is a great host and I grew up seeing guests and huge lunches and dinners at home continuously. She lives in another country now ,but every summer and the mango trees reminds me of her and instilling in me the passion for culinary arts and being a great host. 


Happy Mothers Day to all the Moms out there!!!