Anomnomm

Anomnomm My little corner for all things books & food

02/09/2026

Me these days 😆

01/09/2026

It’s the BER months 🥰

29/08/2026

Sharing some weekend breakfast inspiration with this delicious Anda Khagina recipe. It’s simple, comforting and perfect for those days when you don’t know what to make!

Ingredients:

* Oil, for frying
* 1 medium onion, sliced
* 1 tomato, paste
* ½ bell pepper/capsicum, chopped
* 2–3 green chillies, sliced
* Salt, to taste
* 1 tsp red chilli powder
* ½ tsp black pepper
* 3 eggs, beaten
* Fresh coriander, for garnish

Method:
Fry the onions until golden, then add the tomato and cook until softened. Add the capsicum and green chillies, followed by salt, red chilli powder and black pepper. Mix well, then add the beaten eggs. Let them cook for a bit before gently stirring until you get that perfect khagina texture. Finish with fresh coriander and serve hot with paratha.

27/08/2026

Creamy Mushroom Toasty Recipe

The easiest little snack when you want something cheesy, creamy and ridiculously comforting.

Ingredients:
• 2 slices sourdough bread
• 5 tbsp chopped mushrooms
• ½ small onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ tbsp all-purpose flour
• ~100 ml milk
• 100 g cheese, grated
• 1 tsp black pepper
• ½ tsp salt
• ½ tsp red chilli flakes

Method:

1. Sauté the onion and garlic until soft.
2. Add the mushrooms and cook until softened.
3. Add salt, black pepper and chilli flakes.
4. Stir in the flour and cook for about a minute.
5. Gradually add the milk, stirring continuously until creamy.
6. Add the cheese and mix until melted and smooth.
7. Spoon the mixture over sourdough slices and toast until golden and crispy.

And that’s your mushroom toasty!

25/08/2026

Do you want to sit weli too?

22/08/2026

Episode 3 of my Mom’s cooking series, today’s recipe is Lahori Channey.

We first found this recipe on YouTube and have since tweaked it over time into our own version

Ingredients
* 400g white channey, boiled (save the boiled water if you can)
* 4 tbsp oil (recipes often say more, but this much is enough)
* 1 tbsp ginger garlic paste
* 1 medium onion, chopped
* 1 tsp red chilli powder
* ½ tsp red chilli flakes
* Salt, to taste (I used ½ tsp)
* ½ tsp black pepper
* A pinch of turmeric
* ½ medium potato, boiled
* 1 tsp coriander powder
* 1 tsp cumin powder
* 1 tsp garam masala
* 2-inch cinnamon stick
* ½ chicken cube
* 3 tbsp yogurt
* Coriander, for garnish (chopped green chillies optional)
Directions
1. Heat oil in a pot and fry the ginger garlic paste for a few seconds.
2. Add chopped onions and cook until golden.
3. Add the red chilli powder, chilli flakes, salt, black pepper, and turmeric. Mix well.
4. Blend half a boiled potato with some boiled channey and a splash of water into a smooth paste, then add it to the pot. Mix thoroughly.
5. Add the cinnamon stick, chicken cube, coriander powder, cumin powder, and garam masala. Fry the gravy well. The longer you fry it, the better the flavor.
6. Once the oil separates, add the remaining boiled channey along with the yogurt.
7. Fry again, adding a splash of water each time, until the oil separates, repeat this at least 3 times.
8. Garnish with fresh coriander (and green chillies if using) and serve hot with your favorite side.

21/08/2026

Forever the one with OCD 🤭

19/08/2026

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