Sources of recipes on blog are various like family and friend recipes. Many recipes are developed and others are improved by testing and retesting. All recipes are researched and tested before posting.
Pakistani Food blog
Pakistani is my homeland, and so many dishes on the blog are of Pakistani origin. I believe in sticking to low on budget and handy ingredients for easy day to day cooking. So substitutes are always suggested for difficult or pricy ingredients. Most recipes are from scratch for easy and frugal methods of cooking. Most recipes share storage and freezing guides to cut wastage. A category of leftover food recipes is also added to share recipes and methods to stop food wastage while still not compromising on taste.
Scrumptious presentation ideas are provided with tempting cover photographs. In most recipes with all ingredients urdu names are also mentioned. And both metric measuring system and cups and spoon measurements system are used for convenience. All recipes are moderately spiced and suggestions are given with measure to increase spices. All recipes have pictorial step by step instruction for easy grasping and precise understanding.
I am Mariam Sodawater, the person behind the blog. My journey in kitchen started when I was 12. I know, I also asked all my friends and they all said they learned to cook after getting married. So what was I doing in the kitchen when I was supposed to play badminton and other sports with cousins. Then I realized, DADI, my first mentor was my grandmother, who was a great cook.
She wanted me to get all her cooking skills while she was still alive. And my naive soul with a little defiance I could put, accompanied her in kitchen, sometimes excited and sometimes half-hearted. She, my dadi, often quoted ‘ sasto saro , selo’ (Good recipe are easy, healthy and frugal). My dadi used to say many other aphorisms. Now, I understand and realize the truth and depth in those aphorisms. Her wisdom wrapped in aphorism still guides me.
After her death, when I was only 14 years, my journey continued observing and learning from my mother. My mother was full-time working. We had hired a cook after dadi’s death. So, like you just can’t imagine what happens when your cook runs away or takes off without prior notice. Mom had to go work and after school, I had to cook the half-cooked food. Yeah…I was the only daughter.
My mom use to say ‘just by tasting a good cook can replicate same taste at home, and know the ingredients and would improve the recipe too’. So that’s what I also do.
After marriage, Ammi, my mother in law, further trained me. She makes so delicious vegetables that there is just no comparison. So all veggie recipes on blog are as per her style and many biryani recipes too. And every recipe before reaching the blog goes through her review. Seriously, the food and not the post.
I loved to write a diary since when, I don’t remember. So blogging came naturally and efforlessly to me. (Although, taking photograph while cooking and noting ingredient for developing a recipe doubles the cooking time)
I started blogging 4 year back as a personal blogger, then I took to teaching English for a year and abandoned my passion for the shortage of time. Then, I worked as social media marketer for family business as with young kids full time job was not possible. I had shared recipes with friends and family verbally, in writing, through emails, and then through Wats App. Seriously, I realized now, I shared same recipe several times and sharing a link is a lot easier.
Most of photography skill are learned through my husband, YouTube and personal experience. And permission will be strictly required before republishing any content or photograph.
Ride with me to the kitchen for easy, healthy cooking.