Menu

Sweet Potato and Squash Parathas

  • Details
  • Related Items

If you love Indian food, you’re sure to love Summers Under The Tamarind Tree: Recipes and memories from Pakistan.  We selected this wonderful cookbook as our April 2017 featured book partly because it showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author Sumayya Usmani uses this contemporary Pakistani cookbook to celebrate the flavors and traditions of Pakistan that she learned from spending time in the kitchen with her mother and grandmother when she was growing up.

From the Author: “These aren’t your typical stuffed parathas: instead they’re more like Scottish tattie scones in which mashed potato is mixed with flour to make flat griddle scones, although these are much thinner. This recipe is quicker and easier than making stuffed parathas, but has the same comforting result.”

Recipes and images reprinted from Summers Under The Tamarind Tree: Recipes and memories from Pakistan. Copyright © 2016 by Sumayya Usmani. Photographs copyright © 2016 by Joanna Yee. Published by Frances Lincoln, an imprint of The Quarto Group.”

Summers Under The Tamarind Tree is the April 2017 selection for the World Spice Cookbook Club. Summers Under The Tamarind Tree is currently available for purchase online at www.amazon.com.


 2 Comments

  1. Randle England says:

    What a delightful experience!
    Great with Chai (and Madhur Jaffrey’s Tomates Sucres as chutney)!
    Thank you, Sumayya Usmani, for sharing the recipe . . . . and Silkroaddiary / World Spice Merchants for drawing it to attention.

    Do you think a tortilla press would make these too flat? Just wondering . . .

    • Sherrie says:

      They were (and are) very delicious. I was thinking that a tortilla press would work great, just be careful how much pressure you apply. It would make them easier…

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Tumeric Silk Pie Slice

Turmeric Silk Pie

Spicy, fruity, and chocolatey, this stunning pie is a surefire conversation starter. Its striking color comes from the addition of turmeric to the white chocolate filling, which creates a beautiful contrast with the dark chocolate …

Buddha Bowl

This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …

Cuban Black Bean Burger

There are many veggie burger recipes out there, but we have a fondness for this one. With protein-rich black beans and quinoa, this is a veggie burger with some substance. We added our savory Cuban …

Chile & Cumin Hanger Steak

The World Spice Cookbook Club is thrilled to be cooking from Brazilian Barbecue & Beyond at the upcoming June 3rd Meet & Eat. As with last June’s Meet & Eat, the club is returning to our …

Chole

Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …