Ramadan flavours and family traditions in Haseenah’s kitchen

In Haseenah Moolla Oomar's kitchen, cooking has always been about handing things down. Not just recipes, but the pinch of salt her mother never measured, the slow bubble of her grandmother's curry, and the memory of standing on a stool to watch before she was tall enough to reach the stove.

For Haseenah, that education began long before she could reach the kitchen counter.

Born into a large and lively family, she grew up surrounded by the comforting rhythm of cooking: pots gently bubbling on the stove, rotis puffing on the pan, and the warm sounds of laughter echoing through the house. At the heart of it all were two remarkable women: her mother, Zaiboonisha Moolla, and her beloved grandmother, Zahra Bibi Cassim.

"My mom and my Nani were always cooking," Haseenah recalls fondly. "In our home, food was never just about eating. It was about love, generosity, and bringing people together."

Her mother comes from a family of six sisters, all of whom shared the same passion for cooking and baking. In their world, the kitchen was a place where joy was created and shared freely. At her grandmother's home, hospitality was a way of life.

"No one ever left hungry," she says. "Neighbours, friends, extended family, and even strangers who knocked on the door were welcomed with a warm plate and an even warmer smile."

As one half of a twin duo and the only girls among four protective brothers, Haseenah and her sister were introduced to the kitchen at a young age.

"While most kids were mastering playground games, we were mastering mixing bowls and measuring cups," she laughs.

Saturday baking sessions became a beloved ritual, filled with flour-covered hands, eager taste-testing, and the excitement of creating something delicious together. What began as childhood curiosity slowly blossomed into a lifelong passion.

"For me, cooking is more than recipes and ingredients," Haseenah says. "It's memories, generosity, tradition, and a whole lot of heart."

Today, that legacy continues with a new generation at the stove. Haseenah is the mother of two daughters, Yusraa (9) and Zafreen (8), who have inherited her enthusiasm for the kitchen.

"These are no ordinary girls," she says with a smile. "While some children collect toys, mine collect recipes."

From measuring ingredients to carefully stirring pots, the young sisters approach cooking with a sense of adventure that turns every meal into a creative experience. Sunday mornings in the Oomar household have become a treasured ritual.

"Aprons on, sleeves rolled up, and giggles echoing off the walls," Haseenah says. "It's never just about what's on the stove. It's about the memories we're cooking up together."

Flour often finds its way into their hair, and the occasional kitchen mess is simply part of the process.

"We call it creative expression," she jokes. Despite their ages, the girls are already confidently mastering basic dishes. "They can cook a pot of rice and fry an egg like tiny pros, of course, all under adult supervision," she says proudly.

More importantly, she sees something deeper growing alongside their culinary skills: confidence, curiosity, and the joy of creating something with their own hands.

"Sometimes I feel like I'm just the assistant on their very own cooking show," she adds.

Watching her daughters proudly serve the meals they have helped prepare fills her heart with gratitude.

"I'm not just raising daughters," she says. "I'm raising little chefs, tradition-keepers, and memory-makers."

It is a reminder that while recipes may be written on paper, the true ingredients of a meal are passed down through love, patience, and shared moments around the stove.

"Life with Yusraa and Zafreen," she says, smiling, "is sweet, a little spicy, occasionally messy, and absolutely delicious."

Ramadan Kitchen: Haseenah's Chicken Tikka Masala

Ingredients for Chicken Tikka:

• 500g chicken, disjointed

• ½ cup thick yogurt

• 1 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 1 tsp red chilli powder

• ½ tsp turmeric powder

• 1 tsp garam masala

• ½ tsp cumin powder

• ½ tsp coriander powder

• Salt to taste

• 1 tbsp oil

• 1 tbsp gram flour (optional)

• 1 tbsp butter (for grilling)

For Masala Gravy:

• 2 tbsp oil

• 1 tbsp butter

• 1 bay leaf

• 1 cinnamon stick

• 2 green cardamoms

• 1 onion, finely chopped

• 1 tbsp ginger-garlic paste

• 2 tomatoes, pureed

• 1 tbsp tomato paste (optional)

• 1 tsp red chilli powder

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• 1 tsp garam masala

• Salt to taste

• ½ cup fresh cream

• 2 tbsp chopped coriander leaves

• 1 tsp dried fenugreek leaves (kasuri methi)

Method:

1. In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chilli powder, turmeric, garam masala, cumin powder, coriander powder, salt, oil, and besan. Add the chicken pieces and coat well. Cover and refrigerate for at least one hour, or overnight for best results.

2. Heat a grill pan or tandoor, apply butter, and cook the marinated chicken on medium heat until charred and cooked through, about 8 to 10 minutes. Alternatively, bake at 200°C for 15 to 20 minutes, turning once halfway. Set aside.

3. Heat oil and butter in a pan. Add bay leaf, cinnamon and cardamoms. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté until the raw smell disappears.

4. Pour in tomato puree and tomato paste. Cook until the oil separates. Add red chilli powder, turmeric, coriander powder, cumin powder, garam masala and salt. Mix well. Add the grilled chicken pieces and mix. Pour in fresh cream and stir.

5. Crush kasuri methi between your palms and add to the gravy. Simmer for a few minutes until the flavours blend. Garnish with chopped coriander leaves and serve hot with naan, roti or steamed rice.