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Jul 1, 2016 - Recipes    No Comments


It’s the final Friday of Ramadan this year! How quickly this blessed month has flown by, subhanAllah! I decided to make Chana Chaat for Iftar today (or as my younger brother likes to call it, Sana Chaat!). I have been making this recipe for years and adapted to my own taste. People are always asking me to make this when they come around, and it is definitely a favourite for me too! The best thing is, it is SO simple to make! Feel free to add whatever ingredients you wish and be sure to let me know how you’ve adapted this recipe!

A mouthwatering, spicy appetizer made with soft chick peas, boiled potato chunks, red onions and a range of spices, topped with mint yogurt and tamarind, and a little crunch! This is the perfect starter to any dish, or if you love it as I do, eat it as a main meal!


  • Boiled chickpeas – 1 can
  • Potatoes – 2 medium sized
  • Red onion – 1
  • Red chilli powder – 1/2 tsp
  • Pink Himalayan salt – 1/2 tsp
  • Chaat masala – 3/4 tsp
  • Tamarind (Imli) sauce – 2 tbs for mixture and extra to drizzle on top
  • Lemon juice – 2 tbs
  • Dried parsley – 1/2 tsp
  • Plain yogurt – 4 tbs
  • Mint sauce – 1 tsp
  • Papri to crunch over the top


  1. Peel potatoes and cut into chunks of approximately half an inch. Rinse with water and then place them in a pan of water, ensuring the potato pieces are covered. Boil until tender (approximately 10 mins).
  2. Meanwhile, chop the onion and place aside. Drain and rinse the chickpeas with water. Ensure they are soft enough to eat, you may boil them for 5 minutes to make them extra soft.
  3. Place the chickpeas, chopped onion and boiled potato chunks into a bowl. Add the red chilli powder, salt, chaat masala, dried parsley, tamarind sauce and lemon juice. Mix it up, but not too much to break the potato pieces. Taste and add any spices as required. Place the entire mixture into your serving bowl.
  4. Combine the yoghurt and mint sauce. Add spoonfuls of this to the chaat base in your serving bowl.
  5. Crunch some papri and sprinkle all over.
  6. Drizzle some tamarind sauce over the top and serve!


  • If you would like the recipe for crunchy papri then let me know and I will post it for you!
  • I also like to layer the chaat with yogurt and papri – crunch inside and on top!
  • You can make yogurt with chaat masala or even imli instead of using mint sauce
  • You can add cumin and coriander powder for extra flavour!
  • I sometimes drizzle some green chilli sauce on top for an extra kick!

HOW TO: Make your own Natural Loose Powder Foundation

Hi everyone! So now that uni is over, I finally have some time to blog! 🙂 The past couple of months since my last post have been incredibly hectic!

In this blog post I will describe how you can make your very own natural homemade loose powder foundation from ingredients you can find in your own kitchen! For quite a while now, I’ve been interested in natural organic products and cosmetics. I currently use completely natural and organic products, however these can prove to be quite costly. Therefore, I found a recipe for an easy to make foundation powder.

All you will need is a small pot or jar to keep the loose powder in (I use an old mineral foundation sifter jar), some ground arrowroot powder (if you don’t have this you can use cornflour), cocoa powder, beetroot powder and turmeric!

Start with around 2 teaspoons of arrowroot powder (or cornflour) and add in a teaspoon of cocoa powder. Mix well and add more cocoa powder to match your skin tone. You can also add turmeric powder and/or beetroot powder to make a powder which matches your skin tone exactly! 🙂 It really is THAT easy! You can apply this to your face using a kabuki brush and an added bonus is that it smells like chocolate! 😀

Below is a picture of the finished product! Hope this post is beneficial to some! 🙂