The Reason For My Silence

If you follow international news at all, you will know that things here are spiraling out of control and that an ugly side of this society has been revealed for everyone to see.

I have much to say about what I see, but until I leave this place, I will keep my opinions to myself. I hope that day is not too far off…

In the meantime, I am well and happy, taking pleasure in the little things, the health and happiness of my children, the steady, generous nature of my husband and the precious joy of my books, my memories and the knowledge that with every day that passes, the time when we can all go home gets closer and closer.

 

Postcards from Pakistan

Chicken boti, chicken kebab on a charcoal grill at Dera Restaurant.

View of the open-air kitchen from my table.

The cooks. Dinner was yummy.

To see more postcards, go here .

Ten Things I Love About America

Once again I have made the long journey home to America for the summer with my two little kids, a couple of suitcases, and a handful of dreams.

I dreamed of a leafy street, of my mother’s kitchen and my father’s smile, my children’s laughter and their wide-eyed wonder. I dreamed of home.

H-O-M-E. It feels good to spell it out. I’ve been thinking about all the things I love about this country, and I’m amazed at how, regardless of the time I’ve been away, I seem to fit in the moment I get back.

I made a list, because things become real to me when I write them down.

1. Diversity. It’s good. Don’t let anyone tell you otherwise. I’ve seen what happens in a closed society, where fear and mistrust of outsiders are the norm.
2. Respect. For people, for animals, for dreams and hopes.
3. Opportunity. The chance to work for what you want, the chance to get it, the right to keep it.
4. Freedom. The right to be what you want, do what you want, dress how you want, love whom you want.
5. Work. There is so much a woman can do here, there are no limits.
6. Accountability. Actions have consequences, and carelessness and negligence do not go unpunished.
7. Education. You can be the best here, study anything, learn anything, regardless of your age.
8. Rules. Life is better for everyone when people follow the rules, from how to drive a car to waiting your turn and standing in line.
9. Order. I love properly planned houses and properly planned roads.
10. Efficiency. Things work as they are supposed to. The lights come on when you flip the switch, the water flows when you turn the tap, the shop opens when it says it will…

Pakora

Pakora, the delicious tea-time-any-time snack of Pakistan, has become a staple at my house. It’s a crispy, flavorful addition to my recipe collection that I will take with me wherever I go.

There are many variations: I’ve had cabbage and onion with a hint of soy pakora for a Chinese twist; I’ve had onion and spinach bundles, eggplant slices, chicken pieces and even boiled eggs coated with batter and fried for a heavy, fulfilling treat.

Some people I know add an egg or two to the batter mixture, but unless I’m making a big batch, I find it doesn’t need it. I suggest you try it first without it, you can always add it later. It’s a very forgiving recipe, and everyone I know here has her own version.

The main ingredient in pakora is besan, which is a flour made out of chickpeas, and if you have never cooked with it, you should make an effort to find it because it’s delicious. It’s definitely worth a trip to the Asian store. You might also try looking for it in your local health food store, as it is a good vegan ingredient. The flavor of besan is so unique that I believe there is no substitute for it, but regular all-purpose flour can be used to make a potato fritter that is similar to pakora in shape and texture, although not in taste.

Ingredients

2 medium potatoes, peeled and cut into sticks

1 medium onion, chopped

2 small green chilies, sliced (optional)

1 handful of cilantro, minced

½ teaspoon cilantro seeds (optional)

½ cup besan (also called gram flour)

salt & pepper to taste

¼ teaspoon chili powder (optional)

¼ cup water

oil for frying

Method

Place the potatoes, onions, chilies, cilantro and the seeds (if using) in a medium bowl and toss to combine.

Add the besan, a little at a time, mixing it in well (your hands are best for this).

Add the salt, pepper and the chili powder, if you are using it. Mix again to distribute evenly.

Pour the water using a spoon, little by little, until the flour is no longer powdery, but not too wet.

Heat the oil in a frying pan over medium heat. When the oil ripples, using your hands, take a handful of pakora mixture and gently and carefully place it in the hot oil, making sure your pakora stays together. Your can use a spoon if you prefer, but I find you have less control that way. If your fritter breaks up in the pan, quickly pat it into place before it sets, using a metal spatula or a slotted spoon.

Cook the pakora for a few minutes on one side until golden, then turn it and fry the other side. If the pakora has an irregular shape, move it around to make sure it cooks evenly on all sides.

Taste your pakora once it is cool, and make adjustments to your seasoning if you think you need it. Continue frying the rest of the batter until you’re done.

Pakora are served with ketchup, or sometimes with yogurt and mint chutney, but I like mine with chilmol, a tomato and onion relish from Honduras, where I grew up.

Chilmol

3 medium plum tomatoes

1 medium onion

salt & pepper to taste

squirt of lemon juice

Chop the tomatoes and the onion into small pieces. Place in a bowl and toss to combine.

Add the salt and pepper and toss. Pour a bit of lemon juice.

Check the seasoning and adjust.

You can add finely sliced cabbage, chopped cilantro, or cucumber pieces if you like. They all go well together for a cool, refreshing taste.

Dressing Up in Pakistan

Weddings in Lahore are dressy affairs that play an important part in people’s social calendar. The dress code is formal, expensive and glittery.

Having a party dress made in Lahore goes something like this:

First you buy the fabric. Pictured here are two kinds of silk jamawar. Both fabrics were white with the details in gold. I had them dyed in a turquoise shade to complement the gold, which is not affected by the dyeing process.

Once the dyeing is done, the fabric is taken to an embroidery shop, where a motif and pattern are chosen.

After the beading is complete, the fabric is taken to a tailor, who will put the outfit together.

I had this outfit made for the wedding of one of my husband’s relatives. The closer the relationship, the more formal the dress and heavier the embroidery.

On My Last Legs

NaBloPoMo is almost finished, but I find myself unable to concentrate on any of the posts I’ve had in mind.

I’m feeling a bit low these days, as it usually happens to me around the holidays. My family has gathered this weekend in America and as I cannot be there, I’m suffering the eternal sadness of an expat. Will you blame  me if I tell you that I wish I were at home?

Well, enough moping. I always try to have that “temper to be happy” that makes everything right again. In the meantime, I’m looking forward to the movie A Christmas Carol very much. I read it’s very faithful to the story, and as it is one of my favorites, that is very important to me. I had put up the trailer in this post, but the link isn’t working, so I’ve taken it down.