Assalamu’alaikum everyone.
Masha-Allah,
looks like it is once-a-yearly post momentum in this space.
Very
humbled to have found time and made intention to do up a post here.
Life has
taken us through interesting tides over these three years, in fact. Grateful
for everything, as always. Every experience has strengthened us. And we have learnt
many new lessons and appreciate all the new awakenings.
Alhamdhulilah.
My hands (and heart) are full as I try keeping up with our boys, ZY and ZD’s
energy, especially with AZ’s frequent work travels.
Among this,
very glad that our boys and I are now enrolled in a weekend Madrasah in the
masjid within our broader constituency, run by and for, Indian Muslims in our community.
And these sessions have been so meaningful, to the extent that I feel so upset
whenever we have to miss the sessions for whatever reasons that kick in.
The warmth
of the Jemaah from the parents’ class (that I’ve signed up for) is just so
Masha-Allah. The learning halaqas, partaking of community events, and the
moments we came together, especially for mass Iftars in Ramadan, were so heartwarming.
At the core
of it all, these sessions have definitely brought me closer to Allah, and the Quran.
Alhamdhulilah.
On that note, sharing a simple chicken pulao recipe from our kitchen that I brought to our Eid festive gathering at the masjid last month.
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What
went in:
1) Marinate small chicken pieces in
yoghurt, very little ginger garlic paste, chilli paste and salt.
2) Add in usual ‘family’ of briyani spices,
onions, green chillies and marinated chicken pieces.
3) Add in some tomatoes, very little
chilli paste again, salt, some mint and coriander leaves. Garam masala, to your
liking too.
4) Add in water (1:2), and once boiled,
put in rice.
5) I personally like the aroma of rose water.
And raisins and cashews toasted in ghee too.
If you are
reading this and do try this recipe, please say a dua for my family and me.
JazakAllahu
Khair.
