BM # 63 Day : 7 Theme: Regional Cuisine Cuisine : Sindhi Holi is the festival of colors and is celebrated with lot of enthusiasm. As a kid I always went to my maternal uncle’s house to celebrate this festival. I remember filling balloons with color at midnight and waking up early morning…
BM # 63 Day : 6 Theme: Regional Cuisine Cuisine : Sindhi Falooda is my pick with the alphabet ‘F’ in our Journey through the Cuisines. We Sindhi’s pronounce it Faloodo, emphasizing on O. Falooda originally comes from Persia, and I was surprised to read that it is popular in many countries,…
BM # 63 Day : 5 Theme: Regional Cuisine Cuisine : Sindhi On the fifth day of our Journey through Cuisines I have Eraun ji Barfi. Eraun is bottle gourd ! Frankly speaking this word Eraun was totally new to me, even though it is a Sindhi word. I heard it for first time from…
BM # 63 Day : 4 Theme: Regional Cuisine Cuisine : Sindhi Our Journey through Cuisines lands on the alphabet ‘D’ today and I have Dothees for you. Dothee is a sweet made from all purpose flour, just like a flaky poori but sweet. The Dothee is made salt free and then dipped in…
BM # 63 Day : 3 Theme: Regional Cuisine Cuisine : SindhiChashni Bread is a breakfast dessert in Sindhi homes. It’s nothing but simple bread fried to a crisp golden and then immersed in sugar syrup. Yes, you could call it a simpler version of Shahi Tukde. Shahi Tukde has a layer of Rabri and…
BM # 63 Day : 2 Theme : Regional Cuisine Cuisine : Sindhi Bhori is a crumbled whole wheat flour roti , seasoned with sugar and tempered with butter or ghee. This is a typical Sindhi breakfast which is served with Sindhi Papad. This is my recipe for Day 2 for Journey Through the Cuisines…
BM # 63 Day :1 Theme : Regional Cuisine Cuisine : Sindhi Like every year our April Mega Marathon begins ! Valli , our team captain announces the theme for mega marathons is announced quite early, giving the members plenty of time to prepare. Even though there is lot of time, it’s hard for members…
BM ; 62 Week : 1, Day : 2 Theme : Cooking with Coconut Yesterday I used fresh coconut and made ladoos , today I have have used the dried coconut and made a Chakki. Chakki is a piece and this particular mithai is a speciality from Uttarkhand. While on my trip to Haridwar…
BM # 62 Week :1 , Day: 1 Theme: Cooking with Coconut For this week I have picked the theme cooking with coconut.I am very fond of coconut and like it in any form.The fresh coconut is the best but I don’t mind the dried one too. The South Indians use it in their…
BM # 61 Week :1 , Day: 3 Theme: Indian Mithai For the last day under Indian Mithais I have the popular Kaju Kesar Katli. This is one sweet which is very popular in all homes. I am not a great fan of cashews , but it happens…