Class 3 of the 3 part series. Enjoy learning the full hand mehndi application. All you need is a piece of paper and a pencil. Henna cone is optional.
This is class 1 of 3 in henna application. Learn the basics in henna application with this level 1 application tutorial. All you need is a piece of paper and pencil. Henna cone is optional. Presented by AKYSB UK.
Learn Aunt Rajia's recipe for Siro. Presented in Portuguese with English subtitles.
Join us for a family-friendly cooking class on how to make pizza from scratch with a South Asian twist. Fahreen Rattani Remtulla, a Calgary food blogger, will discuss vegetarian and meat pizza options and how to make your meal healthier.
YCN 'Show Me How' series brings you a fun-filled baking activity this week with Tanya Kanani.
Get creative and expand your menu with dishes from our Jamat all over the world
Fancy French Macarons? They're easier than you think! Just try this recipe for White Chocolate Raspberry French Macarons.
Cook with a dash of flavor and a pinch of health! Presented by Aga Khan Health Board for the United States of America.
These popular shortbread biscuits originated from the Indian subcontinent, while their name is derived from the Persian words "Naan" meaning bread, and "Khatai" meaning biscuit. This recipe from Ammana Karmali (USA) features a chocolate swirl!
How to make Masala Chai and Afghan Mantu (Central Asian dumpling)
These popular shortbread biscuits originated from the Indian subcontinent, while their name is derived from the Persian words "Naan" meaning bread, and "Khatai" meaning biscuit.
Hamida Saleh (Bangladesh) shows us her recipe for delicious banana bread.
Show Me How: Baking Cookies with Alisha Damani. Each week a talented member of our Jamat shows our youth a new skill. This week Alisha Damani shows us how to bake her recipe for cookies!
Jamil Jivraj shares his recipe for Cacio E Pepe / Cheese & Pepper Pasta (AKYSB Canada).
Make a chocolate mug cake using only three ingredients with Alainaa from Kenya.
Tilapia is a mild white fish and in this recipe it is livened up with a coating of cumin, garlic and oregano. It goes well with brown rice infused with fresh dill leaves.

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