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Your email address will not be published.

Harissa and Vegetable Couscous

This recipe has been a long time coming. Hardly anyone who comes in to the shop — spice masters and novices alike — can pass over the North African section without some long, lingering sniffs. …

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 …

Sleepy Floral Sonnets

Enjoy this smooth and creamy bedtime tea to ease you off into dreamland. It is a simple recipe of only 5 ingredients and it takes just minutes to make.  Floral sonnets has a chamomile base …

Five Seed Roasted Potatoes

This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of Poppy restaurant here in Seattle. The spice mix is a version of Bengali Five Spice, a.k.a. Panch Phoron, using ajwain seed in …

Classic Hummus

Hummus is one of those things best made fresh from scratch, and neither grocery store nor restaurant versions can compare. Served with crunchy veggies, olives, feta and warmed pita bread, hummus is always a crowd …