BM # 28 Day 3 I was recently introduced to the famous Italian dessert Panna Cotta, which is made with cream and milk, but the agar agar pudding that I make is with just milk, so one can enjoy this dessert without being guilty. The pudding is very close to Panna Cotta , the Panna Cotta…
Choondo , the Gujju relish
BM #28 Day 2 Choondo is a sweet mango relish, which is prepared with grated raw mangoes and sugar. Preferably made with Vanraaj mangoes. It is a combination of Mangoes and sugar, where the sugar is determined by the sourness of mangoes. Gujarati ladies are very good with their pickles and relishes and during…
Keri Pyaz ki Chutney / Raw Mango and Onion Relish
BM # 28 Day 1 With summer setting in the food changes .Everyone looks for light simple food avoiding spices and oil.Chilled treats and cold food is what we generally relish.Now this is a chutney which I have been eating since I have got married,a specialty of my M.I.L.This can be made in a jiffy and…
Mattar ki Poori / Peas Stuffed Indian Bread
BM #28 Day 3 Last day in the Indian flat bread series, and today I have made the fried bread.This stuffed poori has been on my to do list since a long time, but since it is fried , it becomes difficult for me to make .Difficult, since no one will eat, so I…
Bread Jo Dhodho / Bread Pancake
BM # 28 Day 2 I really do not know the origin of this Indian Flat bread, which is my theme for this week. All I know is my hubby’s grand mother used to make these. She was very famous for these and would make for us as an evening snack.The evening snack would…
Moong Daal Paratha
BM # 28 Day 1 The third week begins, and for this week I have chosen to make Indian Breads.There is such a huge variety in Indian breads that I was left totally confused.This might look as an extension of the last week , as this too can be put under the Sindhi Cuisine…
Seyal Bhindiyu Patata / Okra and Potato Curry
BM # 28 Day 3 Onions are highly used in Sindhi Cuisine and Seyal Bhaaji’s are very popular .These are made with lots of onions, which is simmered and cooked along with vegetables. These onion based bhaaji’s are cooked in heavy bottomed vessels, the basic idea is to cook food on very slow fire.The onions…
Sindhi Mung-a / Whole Green Gram
BM # 28 Day 2 The Sindhi Cuisine is very simple with it lentils.They are cooked with bare minimum oil or ghee.Normally one lentil and one dry side vegetable is served for lunch.In fact some of the lentils are only made for lunch.Mung-a being one of them.These are very quick to prepare and with…
Swanjare -ja-Gula./ Sindhi ..Drumstick Flowers
BM # 28 Day 1 While the BM team was here Valli spotted some drum stick trees on the road, instantly she told me that they use the leaves of this tree to make a dish. This was new to me. I told her that we use the flowers to make a dish. Now…
Patra na Samosa
BM # 28 Day 3 Colacasia leaves , also known as Arvi ke patte are very popular in Gujrat. Normally we make Paatras from it.These are supposed to be really healthy.When ever using these leaves one has to be careful to remove the thick stems, and carefully, otherwise the leaves tear.Today I have made…