When you are a follower of a club like Chelsea FC, you don’t come across many reasons to celebrate. However, this week in the second leg of the Champions League semi-final at Camp Nou, Chelsea against all odds beat the Spanish giants Barcelona to the final. Overjoyed by the victory of my club, I instantaneously decided to celebrate and came up with this interesting version of a chocolate cake. You can call it an imitation of chocolate fudge cake because of the exclusion of butter and sour cream, which have been replaced by corn oil and buttermilk, respectively. This recipe is light and guilt-free - to a certain extent. Astonishingly, the absence of butter does not compromise on the softness. The cake still comes out moist and supple. I also kept the quantity of sugar less to compensate for the sugary icing. Here is the recipe of this extremely delightful chocolate dessert. Do treat yourself to the comforting texture and well balanced flavours that will melt in your mouth for sure! Ingredients for the cake 2 cups of flour ¾ to 1 cup of sugar 3 eggs ¾ cup of oil (corn oil or vegetable oil) 2/3 cup of buttermilk (normal milk with juice of half a lemon) 2-3 tablespoons of baking cocoa 1 teaspoon of baking powder ½ teaspoon of baking soda 1 teaspoon of vanilla essence 1 teaspoon of chocolate essence (optional) Ingredients for the icing: ½ to ¾ cups of icing sugar 1 teaspoon of butter ¼ cup of water A few drops of liquid blue colour Directions to bake the cake
- Pre-heat oven to 350 degrees.
- Sift flour, baking powder and baking soda and set aside.
- In a large mixing bowl beat oil with sugar (grind the sugar in a coffee grinder if it is not fine). Add eggs one at a time, beating well after each addition. This way the batter will get fluffy . Now add the vanilla and chocolate essence followed by cocoa powder.
- After this, gradually add the flour, baking powder and baking soda mix to the batter along with the buttermilk. The batter will get thick as you add the dry ingredients, but keep adding the milk till the mixture reaches a smooth consistency.
- Line your baking tin with wax paper, grease the sides and pour in the batter.
- Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.
- Dissolve the blue colour in water.
- In a bowl mix the butter with icing sugar and slowly add the blue water, teaspoon by teaspoon, to this mixture. Keep mixing until you get a fluffy icing.
- Spread over the cooled cake with a flat knife or the back of a spoon. Decorate as you desire and celebrate with friends and family!
[/caption]
[caption id="" align="alignnone" width="535" caption="A diver dressed as Santa Claus swims with a dolphin at Hakkeijima Sea Paradise in Yokohama. (PHOTO: REUTERS)"]
[/caption]
[caption id="" align="alignnone" width="535" caption="The Rockefeller Center Christmas Tree is lit on November 28. (PHOTO: AFP)"]
[/caption]
[caption id="" align="alignnone" width="535" caption="A postal employee dressed as Santa Claus displays letters as he poses for the opening day of the Santa Claus secretariat in Libourne post office in France. (PHOTO: REUTERS)"]
[/caption]
[caption id="" align="alignnone" width="535" caption="A chocolate Santa Claus waits in a display window of a boutique in Munich. (PHOTO:AFP)"]
[/caption]
[caption id="" align="alignnone" width="535" caption="A teddy bear rests on the snow-covered grave of six-year-old Benjamin Andrew Wheeler, one of 20 schoolchildren killed in the December 14 shootings at Sandy Hook Elementary School, on Christmas morning at the Newtown Village Cemetery in Newtown, Connecticut (PHOTO:REUTERS)"]
[/caption]
[caption id="" align="alignnone" width="535" caption="The Oxford Street Christmas lights are switched on in central London. (PHOTO: REUTERS) "]
[/caption]
These were just the Christmas celebrations around the world, here’s what Boxing Day did to the once normal people! Yes, Boxing Day is the one day you can become a crazy shopper, lose all sense of etiquettes and mannerisms and let loose that shopper devil inside you -and the best part is- you’re excused for it all! Please tell me you guys shopped your hearts out- if you didn’t, take a look at these pictures and enjoy the expressions of some of these determined shoppers.
[caption id="" align="alignnone" width="482" caption="(PHOTO: AFP)"]
[/caption]
[caption id="" align="alignnone" width="513" caption="Boxing Day in London (PHOTO:AFP)"]
[/caption]
I want it! Even if I don’t like it I want it- I want it even if I don’t want it! Just give it to me!
[caption id="" align="alignnone" width="535" caption="London- Shoppers check out handbags as they crowd inside Selfridges department store in central London in search of a bargain during the post-Christmas Boxing Day sales. Hundreds of thousands of bargain hunters headed to the shops despite a strike on London’s underground train network. (PHOTO: AFP)"]
[/caption]
[caption id="" align="alignnone" width="535" caption="MILLIONS of excited bargain hunters descended on stores and malls in a record-breaking Boxing Day sales spree. (PHOTO:REUTERS)"]
[/caption]
[caption id="" align="alignnone" width="535" caption="(PHOTO: AFP)"]
[/caption]
[caption id="" align="alignnone" width="535" caption="Shoppers rest outside a clothing shop during the Boxing Day sales on Oxford Street in central London (PHOTO: REUTERS)"]
[/caption]
[caption id="" align="alignnone" width="515" caption="Shoppers scramble for perfume in Selfridges department store in London's Oxford Street - while millions of others shop online. (PHOTO:REUTERS)"]
[/caption]
[caption id="" align="alignnone" width="535" caption="Shoppers fill the aisles in Selfridges on the morning of the Boxing Day sales in London. (PHOTO: REUTERS)"]
[/caption]
[caption id="" align="alignnone" width="535" caption="(PHOTO: AFP)"]
[/caption]
What I imagine this gentleman saying;
[/caption]
You can never get enough of these photos!
With these pictures, I hope everyone saw the little moments of joy in the world- even for a few minutes. I hope to God that He grants Asfandyar a place in heaven, I hope he celebrated 
And on vans:
SOURCE: 
PHOTO: AFP[/caption]
You can see stalls everywhere, selling coloured hairclips, jewellery and henna cones. Everyone is trying to benefit from the 
PHOTO: INP[/caption]
Children dressed up looking exceptionally tidy with their freshly polished shoes, too prepare for their own battle; their fight to get attention amidst others of their kind. Men in their crisp white shalwar kurtas, looking handsome - and slim after a month of eating some less - flaunt their victory. It’s time to celebrate.
[caption id="" align="alignnone" width="600"]
PHOTO: AFP[/caption]
Cars and motorbikes overflowing with passengers crowd up the roads, as people try to catch a glimpse of the magic that emanates from within the city. Each person with a smile on their face and a yummy treat in their hands makes the most of this night in their own way. Shopping centres in or out are crowded, restaurants packed, streets flooded with empty wrappers and henna cones. 
PHOTO: REUTERS[/caption]
For those who remain unimpressed by the numerous lights or crowds, there is the liberty of getting away. Often groups of young boys are found racing around town; some decide to even have dance-offs (Read: Karachi Sea View on Eid!). The silencers in their motorbikes are out, and although this can really annoy others, they do what they feel like; after all, it’s Chaand Raat.
This is not because the law and order situation is out of control; this is because it is harmless in 1995 and adds to the verve of 
PHOTO: REUTERS[/caption]
It seems the whole concept of celebrating the end of Ramazan, thanking God for being able to witness and be a part of this Holy month, has lost its spirit in the city of lights. No more do you see children lighting phool jharris on the roofs of their homes.
[caption id="" align="alignnone" width="600"]
PHOTO: AFP[/caption]
People have moved away from the things that they found happiness and 'togetherness' in; they don't appreciate the little things or value them.
Guilty, I don't have new clothes or plans for Chaand Raat either. Albeit, it’s unsafe to go out, we are too busy to celebrate with our loved ones. Each one of us has commitments that are more important and therefore timelier. The scent of henna in the Chaand Raat air is dying out; dressing up isn't as important it used to be; expensive meals and cakes to distribute have taken precedence over just dancing in the street and having fun.
This family affair has narrowed down to an individualistic one and this is something to think about. What happened to our spirit? What happened to the hustle bustle of the city – the loud horns, the traffic, the aroma of desi food and henna combined? When did we become so aloof from our religion, from our people? A month of fasting no longer brings us close to our souls and elevates our spirit like it did in the past.
In addition to the security issues and the plummeting crime rate, our wants have become more complicated. Gone are the days where a person would fall asleep smiling, satisfied at the thought of having matching bangles or a new kurta. As the rich get richer, their demands are not as simple. On the other hand as the poor get poorer, fulfilling basic needs leaves little resources for sequinned dupattas, and sets of glass bangles. As the divide between the two widens, the faint knocking of the festive night goes unheard.
Another important aspect that has made us lose sight of the significance of Eid day and Chaand Raat is the fact that we have truly moved away from the entire month - the prostrations have become shorter, the fasts have become fewer and the late nights at mosques are substantially reduced. For so many, 
Photo: Coke Studio Facebook page[/caption]
The two giants remain largely ‘separated’ throughout the song. Ustad Sahab’s Alaap was followed by Abida ji’s singing which was then followed by Ustad Sahab’s solo and then Abida ji’s (and the drum’s) crescendo. The sitar should have been given the space to ‘talk’ to the song directly. A continuous memorable short sitar melody should have been woven into the song such that without it, the song would seem empty. There were many places where there could be a ‘nok-jhok’ between the vocalist and the sitar which would have created more balance in the song, but we never got to experience that beautiful possibility. Overall, the two flowed beautifully in parallel, but never did meet. And that is 
Photo: Coke Studio Facebook page[/caption]
The overall “Coors” stringed sound was a great start to the song. Sajjad on the flute was a perfect complement and of course we all love him – even when he whistles! But again, there were moments when the song could have gone a notch up – the harmonies were largely wasted. Instead of humming and singing the same lyrics in different pitch, the harmonies could have vocalised ‘sargams’ instead – something that he himself is very good with.
Strings gave tribute to ‘strings’ by bringing 
Photo: Coke Studio Facebook page[/caption]
Just like Abida ji brought the Sufi heart of Sindh in her song, the 
Photo: Coke Studio Facebook page[/caption]
And how lucky is Asrar to get 
I have adapted a traditional recipe and used bavette steak which is cheap and just beautiful.[/caption]
Shami kababs are usually melt-in-the-mouth, pureed, spicy meat whisked in channa daal (chickpeas) based kababs found in nearly all homes in Pakistan, with a history as far back as the Mughal Empire. Often a laborious task, I have adapted a traditional recipe and used bavette steak which is cheap and just beautiful, and instead of purred mince beef – as it is traditionally done – I leave the 
This recipe is a labour of love, as is the Eid lunch[/caption]
This recipe, as well as lunches that one prepares on Eid, are products of affection. Your loved ones deserve such dedication when you cook for them.
Red chilli powder – ½ tsp
Braising steak/ beef chuck pieces – 400 g
Greek yoghurt – 200 g
Saffron – ½ tsp (seeped in 2 tbsp hot boiling water for 15 minutes)
Mint leaves – 10
Lemon – ½ (sliced)
Rose water/ kewra essence – 2 tsp
Melted ghee – ½ tbsp
Green chillis – 2
Pistachios – 1 tbsp
Edible rose buds – 10 (or 1 tbsp edible dried rose petals)
Method:
1. Begin by par boiling the soaked rice, drain and set aside. It should be firm but not entirely raw.
2. Heat a heavy based saucepan on medium low, add the oil and ghee. When hot, add all the whole spices and cook for 30 seconds, or until you can smell the oil aromatised by the spices.
3. Turn heat to medium. Add the red onions and fry until light golden. Next add the ginger and garlic. Cook for 30 seconds or until you can smell that the garlic no longer smells raw.
Add tomatoes, cook until the moisture of the tomatoes is gone. Add about one to two tablespoons of water if the tomatoes burn. The result should be a thick, rich sauce with no hard tomato bits and oil rising to the surface of the sauce. Add the turmeric and red chilli powder.
4. Next add the beef and stir fry until sealed. About two to three minutes. Add the Greek yogurt and continue to stir fry until the moisture of the yoghurt evaporates and you are left with a sauce. Cover the pan and turn the heat to low.
5. Allow to cook until the sauce is thick reddish brown sauce with, oil rising to the top. This will take a patient 15-20 of cooking. At this point you may need to add a little water if the meat isn’t cooked through and cook covered for a few more minutes until the sauce is thick again.
6. Once the meat is cooked through, it’s time to layer the rice on top and infuse the aromatics of saffron, lemon, mint, green chilli and rose water or kewra. Layer the rice evenly on top of the meat.
7. Poke the aromatics into the rice, pour over the saffron and rose water or kewra and then, using a piece of foil cover the entire surface of the saucepan and place the lid firmly over to create a seal, so the steam does not escape the pan. Turn the heat to its lowest setting and steam cook for 10 minutes. Once done, remove the foil and let the steam escape.
8. Gently mix the rice and meat with the sauce using a dessert spoon to prevent breaking the rice.
9. Serve hot in a serving dish and scatter pistachios and rose petals or buds.
My Nani’s Muzaffar seviyan served with clotted cream – sweet vermicelli with saffron and cardamom
[caption id="" align="alignnone" width="600"]
Muzaffar Seviyan served with clotted cream – Sweet vermicelli with saffron and cardamom.[/caption]
There are many ways to make the quintessential Eid dessert called seviyan. This is a sweet roasted vermicelli that can be made in either milk or water and sugar. The flavour is one that always reminds me of Eid and the excitement it brings. This is my maternal grandmother’s recipe, traditionally served with khoya (milk solids), but I think clotted cream works equally well, giving it a British touch!
Serves: 6-8 people
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Ingredients:
Ghee (clarified butter) – 2 tbsp
Chopped pistachios – ½ cup
Green cardamom seeds – 4-5 (discard husks)
Fine wheat vermicelli – 1 ½ cup crushed into small pieces
Boiling water – ½ pint
Saffron – ½ tsp, seeped in 1 tbsp boiling water for about 5 minutes
Caster sugar – 60 g
Silver leaf to decorate (optional)
Desiccated coconut (to garnish) – 2 tbsp
Sultanas – 1 tbsp (to garnish)
Silvered almonds – 1 tbsp (to garnish)
Pistachios – 1 tbsp (to garnish)
Clotted cream – 100 g
Method
1. Heat the ghee in a wok style pan over medium heat and melt until hot. Add the chopped pistachios and cardamom seeds and stir-fry for 30 seconds. The cardamom should be fragrant and the pistachios very lightly brown. Turn the heat to medium low.
2. Add the crushed vermicelli and stir-fry until evenly light brown (takes about three to four minutes of stir frying). The vermicelli will now smell toasted and the colour should be a medium brown.
3. Add the boiling water to the vermicelli together with the seeped saffron, mix until combined and cook until the vermicelli is tender and all the water is absorbed (about three to four minutes).
4. Next sprinkle over the caster sugar, stir until dissolved (about one to two minutes).
5. Turn heat off, place in a serving dish. Decorate with silver leaf (optional). Serve warm and top with nuts, sultanas, coconut and clotted cream.
(Keeps on its own for about three to four days covered in a cool dry place)
All photos: Sumayya Usmani
This post originally appeared
The event took place at Frere Hall with the intention of reclaiming public spaces.
These people are amazing and the delicious chai from their pop-up dhaba was flowing throughout. #popupinthepark
Participants singing at the event for those that came to offer their support for the initiative.
Our #popupinthepark was a raging success, organically growing as more and more joined in to sing, to perform, and reclaim public space.
When plans for Pakistan Super League (PSL) were in its preliminary stages, it received undue criticism from people who were supposed to own it. Photo: File[/caption]
It 
Captain Misbah and Muhammad Sami of Islamabad United
The introduction of PSL was a historic accomplishment and it was only fitting for Misbah to score the winning runs for Islamabad United and have his name go down as the very first winning captain. Photo: ESPNcricinfo[/caption]
One of the highlights of the evening was, unsurprisingly, 
start-ups like Khelo Kricket organising Ramazan tournaments for the women of Karachi are notable steps that indicate the serious progression of women’s cricket in Pakistan. Photo: Khelocricket[/caption]
The event in Rawalpindi was a celebration of female cricketers who perform with the same drive and passion as the men’s team and want nothing more than words of encouragement from the public.
Islamabad United’s victory and celebrations cannot be confined or classified as any other major tournament win because cricket is more than simply any other sport in Pakistan. 
5. Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through.
Cinnamon rolls
Ingredients for dough:
All-purpose/plain flour: 4 cups
Instant yeast: 2 ½ tsp
Granulated sugar: ¼ cup
Margarine or butter: ⅓ cup
Salt: 1 tsp
Eggs: 2
Warm milk: 1 cup
Ingredients for filling:
Packed brown sugar: ½ cup
Cinnamon: 1 tbsp
Margarine/butter, softened: ⅓ cup
Flour: 2 tbsp
Ingredients for Icing
Butter: 2 tbsp
Powdered sugar/icing sugar: ½ cup
Cream cheese: ⅛ cup
Vanilla extract: ¼ tsp
A pinch of salt
Method
1. Knead the dough with all its ingredients until nice and soft. If it's a bit sticky, don't worry about it. It will come together later on.
2. Put in a bowl, cover and let it rise in a warm place for about one hour or until the dough has doubled in size.
3. Preheat oven to 180⁰ C.
4. Roll out the dough on a lightly floured surface, until it is approximately 21 inches long by 16 inches wide. It should be approximately ¼ thick.
5. To make filling, combine the brown sugar and cinnamon in a bowl.
6. Spread the butter over the surface of the dough, then sprinkle the brown sugar and cinnamon mixture evenly over the surface.
7. Press down gently with your hand so the sugar sticks to the dough. Then sprinkle 2 tablespoons of flour using a sieve for light dusting. This will help absorb any extra moisture from the sugar as the cinnamon rolls are baking.
8. Working carefully from the longer side of the rectangle, roll the dough down to the bottom edge, like a Swiss roll.
9. Cut the dough into 1¾ inch slices, and place in a lightly greased baking pan.
10. Bake for 10-15 minutes or until light golden brown.
11. While the rolls are baking, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, pour and spread the icing generously and serve warm! Leftovers warm up beautifully in a mini oven toaster or in the microwave.
Enjoy these scrumptious recipes and keep spreading the love. Happy 
2. Shallow fry till golden brown.
Spicy mutton stew
One of those age-old and timeless dishes that will probably outlive mankind is the good old fashioned stew. No matter where you go in the world, every country has some version of a stew. Even if named differently or eaten differently, a stew is a stew. This is probably the easiest, most convenient dish to make when you are going to have a house full of guests and are pressed for time.
Ingredients:
Mutton: 1 kg
Ginger and garlic: 2 tbsp, chopped
Onions: 3, chopped
Tomatoes: 3, chopped
Green chillies: 4 to 5
Crushed chilli flakes: 1 tsp
Chilli powder: 1 tbsp
Garam masala (Cloves, Cinnamon sticks, Black Cardamom) according to preference
Salt: 1 tsp
Method:
1. In a pot, heat oil and add the washed mutton, chopped garlic and chopped ginger.
2. Then add crushed chilli flakes, garam masala, chilli powder, salt, onion, tomatoes and green chillies.
3. Then add in one and a half glass of water and cook till oil floats on top.
4. Garnish with fresh coriander (optional) and serve.
Umm Ali
Umm Ali is an Egyptian dessert, almost like a bread pudding. It originates from lower Egypt “falaheen” (peasants) and has many stories attached to it regarding its invention. While some say it was made to celebrate the tragic death of Shajarat Al-Durr, who was the first and last woman Sultana to rule Egypt.
Others say Umm Ali, which means the mother of Ali in Arabic, was a life saver for her village. She made a good example of the saying “necessity is the mother of all inventions” by conjuring up a dessert when the Sultan demanded she make a dessert with whatever she had in her house.
Ingredients:
Bakarkhani (puff pastry): 6 pieces, unsweetened
Milk: 1 litre
Sugar: 1 cup
Heavy cream: ½ cup and some for garnish
Rose water: ½ tsp
Ground nuts (pistachios, almonds, cashew): a handful
Method:
1. Preheat the oven on 180°C.
2. Crush bakarkhani and spread in a pyrex dish.
3. In a pan, dissolve milk and sugar, and cook for five minutes.
4. Add rose water in the mixture and pour in the dish.
5. Pipe cream on top and add the nuts.
6. In a preheated oven, bake for 20 minutes and serve hot.
