Wow, what a month, I loved having danish and never once imagined that I would have baked one at home. When Kelly of Sass and Veracity and Ben of What’s Cookin set us to make some Danish pastry this month, I was one happy person, but the yeast did worry me a bit and also the rolling since I do not have much strength in my arms after a broken neck fours years back. But that does not stop me from trying anything and went ahead and decided if I cant roll then my hubby would take over.

I followed the recipe exactly, did not use vanilla bean substituted it for vanilla extract. I made the apple filling which was delicious and was glad I decided to make it.

Not having a standing mixer I made the dough using hands, was not as bad as expected and waiting for the dough to rest for 30 minutes was a good break I actually allowed it to be in there for 1 hour for the much needed break and did not actually take my husbands help. At the end of the day I did have some pain but was satisfied that I had pulled it through.

Half the dough was used to make the apple danish, I sprinkled some sugar on top of the braid.

The other half was a savoury one with a spinach, mushroom and zucchini filling and sprinkled the braid with some dry oregano and loved the smell while it was baking.

But after baking I realized that I had made it quiet thick and would have rolled it more, but anyways it tastes good and worth the rolling bit.

I was overall satisfied with the end results and hope I will pick up the courage to make this again.

Apple Danish


Makes 2-1/2 pounds dough

For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour


Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.


  1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
  2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
  3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
  4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Makes enough for two braids (I made only half)

4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

  1. Toss all ingredients except butter in a large bowl.
  2. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes.
  3. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape.
  4. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.


Spinach Danish

1 kg Spinach, washed and chopped
500 gms button mushrooms, sliced
1 small zucchini, sliced in quarters
1 tbsp garlic, crushed
2 green chili, chopped ( or red chili flakes)
200 gms ricotta cheese
pepper to taste
salt to taste
1 tsp fry oregano

  1. Heat oil in a pan.
  2. Add garlic and cook for a minute.
  3. Add the zucchini, cover and cook on low till the zucchini is all done and water evaporated. Add salt, pepper. Take out and keep aside
  4. Repeat the same for mushrooms and spinach.
  5. Mix all the 3 mixtures, zucchini, mushroom and spinach and place it on the gas again. Add the ricotta and cook till water evaporates. Add 1 tsp oregano and mix well.

Makes enough for 2 large braids

1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk


  1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
  2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
  3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
  1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
  2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
  3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Click here to view what the other fellow Daring Bakers did

Love the sweetness of the sweet potatoes against the spices. These are done within half an hour.

2 sweet potatoes, cut into 1/2 inch cubes
1 tsp cumin seeds
handful curry leaves
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp cumin powder
pinch of turmeric
pinch of amchur (Mango Powder)
salt to taste
coriander leaves for garnish


  1. Heat 1 tsp oil in a non stick pan.
  2. Add the cumin seeds, once they start to splutter add the curry leaves and all the dry masalas.
  3. Add the potatoes. Mix well.
  4. Cover and cook on low till the potatoes are tender and well cooked. (About 15 minutes) ( cooking time varies, depending on the size of the potatoes)
  5. Garnish with coriander leaves and serve.

(Yogurt Curry)

There are so many versions of the Dahi Ji curry, but this is the way we have been making it as far as I can remember. We all love it and my husband can just keep having it all day long. His love for this curry is so well known that my niece in India has told everyone at home not to make this curry anymore since whenever they make it she misses her Chachu (My Husband) and that she cannot have it since he is not there to have it. She does this to theplas too which my husband loves. It was so sweet and touchy when she told me "Maachi I have told everyone not to make dahi curry anymore", I had tears in my eyes but then we made a deal, every weekend she will tell me what they cooked there and I would make the same menu the week after. She now from past 2 weeks promptly tells me the menu. I try to follow it as much as I can. So here I made his favorite Dahi Curry on demand.

She also has told me to make Pink Idlies for her when I go there and not the Palak - Green Idlies...:) Any Ideas what can be put to make them pink, I was thinking Strawberries...


1 tsp mustard seeds
1 tsp Jeera seeds
handful curry leaves
a pinch hingh (Asafoetida)
1 and 1/2 cups curds (yogurt)
1 tbsp Besan (gram flour)
1 green chilli chopped
1 inch ginger grated
a pinch tumeric powder
1/4 tsp sugar
salt to taste
1 cup water (As per required consistency)
1 tbsp oil
Fresh coriander leaves for garnish


  1. Beat the curds well, Add besan, green chili, ginger, sugar and tumeric powder to the curds. Mix Well
  2. Heat oil in a pan. Add hing, mustard seeds and jeera.
  3. Once the seeds splutter, add the curry leaves.
  4. Reduce the heat to low, add the curd mixture with 1 cup water.
  5. Bring to boiling point on low temperature.
  6. Garnish with coriander leaves and server with rice. I also served Spiced Sweet Potatoes.

This goes to the Frozen Yogurt - A Cool Summer Event hosted by Siri of Siri's Corner

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Tidali Dal - Ti (Three) Dals, Dal made from Channa dal, urad dal, split green moong dal. Simple and quick to make and tasted great.

1/4 cup channa dal
1/4 cup urad dal
1/4 cup split green moong dal
1 small onion, chopped
1 tomato, grated or 1 tbsp tomato paste
2 green chili, chopped
1 inch ginger, grated
1 tbsp garlic, crushed
handful curry leaves
1 tsp jeera (cumin seeds)
1 tsp coriander powder
1/2 tsp red chili powder
pinch of turmeric
fresh lime juice as per taste
salt to taste
fresh coriander leaves for garnish


  1. Wash and Soak the 3 dals together in water for about 1 hour.
  2. Place the dals in the cooker along with the onions, green chili, ginger, garlic, curry leaves, salt and 1 and 1/2 cups water.
  3. Give 4 whistles, the dals should be cooked but not Mushy.
  4. Heat 1 tsp oil in a pan, add the jeera and allow to splutter.
  5. Add the coriander powder, red chili powder and turmeric. Cook for a minute on low heat.
  6. Add the tomato and cook till oil separates.
  7. Add the cooked dal, add water to get desired consistency and give one boil.
  8. Simmer for 10 minutes.
  9. Check seasoning, add lime juice if required. (Depends on how sour the tomato is)
  10. Garnish with coriander leaves.

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Macaroons are simmilar to cookies, they are easy to make, by the time the oven pre heats, the batter is ready to be baked, its that easy. Here is an egg version, but we can make it without eggs too, using condensed milk and taking care of the sugar levels. The egg whites / condensed milk is just used for binding.

2 and 1/2 cups sweetened shredded coconut (625 gms)
2 tsp sugar
2 large egg whites / 2 tbsp condensed milk (just enough to bind)
1/4 cup semi sweet chocolate chips
1/4 cup dry cranberry
1 tsp vanilla extract
Pinch of salt


  1. Pre heat oven to 350 degree F (180C).
  2. Line a baking sheet with parchment paper.
  3. Combine all the ingredients in a large bowl. Mix Well with hands till everything is combined well.
  4. Drop 1 tbsp of mixture on the ready baking sheet, about 1 inch apart.
  5. Dampen hands with cold water and form a pyramid with the dropped mixture.
  6. Bake until golden brown, 15 to 20 minutes. Rotating the pan in between.
  7. Transfer the parchment paper to a wire rack to cool completely.
  8. Store in air tight container. Can be kept upto 3 days.

->You can also use unsweetened sgredded coconut, juts use 3/4 cup sugar instead.

->If using condensed Milk then reduce the sugar levels since the condensed milk is sweet.

This is my entry to the AFAM - Coconut event hosted by Suganya of Tasty palettes

Varyoon as they are called in Sindhi or Punjabi Wadis are dried spiced lentil balls. Here it adds a nice crunch and spice flavour to the biryani. Its quick and a meal on its own.

1 cup rice, soak in water for 1 hr. (If using basmati rice, 10 minutes will do)
1/4 cup Varyoon/Wadi, broken to small pieces
1 potato, cut into 2 inch cubes
1/4 cup Brinjal, cut into 2 inch cubes
1 onion, chopped
2 small tomato
1 green chili
1 inch ginger
1/4 cup curds
1 1/2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
2 1/2 cups water


  1. Grind the tomatoes, green chili and ginger.
  2. Heat 2 tbsp oil in a cooker, add the wadis and fry them till golden brown. Remove and keep aside.
  3. Add the chopped onion to the same oil, fry till they are golden brown.
  4. Add coriander powder, chili powder and turmeric. Cook for a minute.
  5. Add the tomatoes, cook till oil separates.
  6. Beat the yogurt well, add the yogurt, cook for a minute.
  7. Add the potato, cook for 2 minutes.
  8. Add the brinjal, salt and water. Bring the water to a boil.
  9. Once the water boiled, add the rice.
  10. Close the cooker and give to whistles.
  11. Serve the rice with curds, raita or all by itself.

Off this goes to the Mixed (Flavoured) Rice Varieties Event hosted by Easycraft

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Though we eat chicken, we do not cook it at home, but when I go to mom's place, though she does not eat chicken she cooks for papa. But there is only one dish papa wants and that is Butter Chicken, Mama and I are so bored of cooking the same thing for him every week and yes this has been for more than 4 years now. When I am there I always argue with him and try to make different recipes and at the end he tells us this is OK but next time please make Butter Chicken. I know the butter chicken is really good and tastes great but mama and I have collected so many recipes to try out. So when Vandana of Cooking Up Something Nice announced the "Chicken - My favorite" event and I was at moms place this last weekend, out of the blue he told mama that we can try another recipe for the chicken. Oh thank you papa. So Sunday morning over Tea mama and myself pulled out the old books with To try Recipes Most of the books that I have automatically inherited from mama. We finally decided on Mughlai Chicken cause it seemed lovely, easy and quick to prepare. It was not the same as Butter Chicken, OK Papa we know, by now we know what response we will be getting so it does not effect us at all. It was still a delight to have this with Naan.

We do not know where the original recipe was from, we did make some changes to it. This is our version.


1 kg chicken, with or without Bones washed and cut.
1/2 cup yogurt
2 tbsp sour Cream (Optional - You can substitute with yogurt) - Not in the original recipe
4 medium onion, chopped finely
1 tsp Garam Masala (Optional)
2 bay leaves
finely chopped fresh coriander leaves to garnish
salt to taste
2 green chili - Not in the original recipe
1 inch ginger - Not in the original recipe
2 tsp garlic - Not in the original recipe

To be ground to a fine Powder
Original recipe required to wet grind them, I preferred using the coffee grinder / spice grinder

3 dry red chili whole, roasted
1 tbsp poppy seeds, roasted
1 tbsp cumin seeds, roasted
2 tbsp cashew nut pieces
1 inch cinnamon stick
10 black pepper corns
1 tsp turmeric powder
1/2 tsp nutmeg grated
1 blade of mace
2 cloves
2 green cardamom


  1. Heat some oil or Ghee in a pan, fry about 1 and 1/2 chopped onions till they are golden brown. Remove from heat and cool.
  2. Grind the cooled fried onion with the salt,green chili, ginger, garlic, yogurt and Sour Cream to a smooth paste.
  3. Marinate the chicken pieces in this onion yogurt mixture for a few hours in the fridge. (Min. 3 hrs)
  4. Heat oil/ghee in a non stick pan, add the bay leaves and fry for a few seconds.
  5. Add the remaining 2 and 1/2 chopped onions and saute on medium heat till the onions are light brown in color.
  6. Add the marinated chicken pieces , ground spice Mix and salt to taste. ( Remember that we have added salt to the chicken)
  7. Cover and cook on low level for about 30 minutes or till the chicken is fully cooked.
  8. Garnish with fresh coriander leaves.
  9. Serve with Naan, Roti.

Of this goes to Vandana of "Cooking Up Something Nice" for the "Chicken - My favorite" event.

SatPuro in Sindhi means & layered Roti, parantha or in Sindhi it is called Ufratho, "Sat" means seven and "puro" Layered. This can be served for breakfast, lunch or dinner, with some curry or just by itself with some yogurt and pickle. The best so far are the one my granny (mummy) used to make with all the ghee which makes it flaky and nice. Now a days we compromise and use less oil or ghee but ask mummy to make it even now she will use the same amount of ghee and tell there is no compromise in this area.

Every Sindhi household they is a different version, here are few of the versions I
learnt before and after marriage.

The dough remains the same for all though:

To make the dough
There are different versions of the dough, you can make any, they are:

  1. wheat flour, salt, oil, Knead to a stiff dough using water.
  2. wheat flour, salt, pepper, oil.Knead to a stiff dough using water.
  3. wheat flour, salt, red chili powder, oil.Knead to a stiff dough using water.
  4. wheat flour, salt, cumin seeds, pepper oil.Knead to a stiff dough using water.

Satpuro 1: This one I learnt from Mani Didi my husbands aunt, she used to make these for them when they were kids. Mine sure don't come out as good as hers, heard hers were excellent, hubby dear tells me its close enough and practise makes perfect.

  1. Make 7 lime sized balls from the dough.
  2. Roll each ball into round circles and keep aside. You will have 7 roti's / chapati's
  3. Sprinkle some flour on the rolling board, Start with one rolled circle place it on the floured surface.
  4. Apply generous amount of ghee/oil on top, sprinkle with Wheat Flour.
  5. If you are using plain dough and want to add salt , pepper, red chili powder etc.. sprinkle them on the ghee now and spread evenly. If you have already added them to the dough skip this step.
  6. Place the second circle on top and repeat steps 4 & 5. till you use up all the 7 rotis. Do not add ghee to the top most Roti.
  7. Now roll this stack some more to make a bigger circle, trying not to press too hard. We want the layers to be present.
  8. Cook on medium heat using generous amounts of ghee.
  9. Serve with curds and pickle or any curry.

Satpuro 2: This is the satpuro I grew up with, many people just call this Parantha. It still has all the layers but is a lighter version.

  1. Make a lemon sized ball using the dough.
  2. Roll it to a circle.
  3. Cut this circle into 7 strips.
  4. sprinkle some flour on the rolling surface. Place one strip on the floured surface.
  5. Apply generous amount of oil/ghee on this strip, sprinkle with Wheat Flour.
  6. If you are using plain dough and want to add salt , pepper, red chili powder etc.. sprinkle them on the ghee now and spread evenly. If you have already added them to the dough skip this step.
  7. Place another strip on top and repeat steps 5 & 6 till you have done with all the strips.
  8. Roll the strip to make a Wheel.
  9. Lay it Flat on the surface.
  10. Flatten the Wheel.
  11. Roll it again to a circle.
  12. Cook on Medium heat.

This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.

Also See:
Dal Jo Lolo
Cabbage Parantha
Khand Jo Phulko - Sugar Parantha

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Khand in Sindhi means Sugar and as kids this was our favorite breakfast, elders would be served the spicy parantha's and we kids would get this sweet one. We would not have minded we would would get to eat them anytime of the day. This is easy and quick to make if you have ready Chapati/Roti dough.

This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.

And also to the Sweet Series event started by Mythreyee of Paajaka Recipes. This month the theme is Puran poli & sweet chapathis/rotis.

1/2 cup Wheat Flour (Atta)
Sugar as needed


  1. Make a stiff dough, using water and wheat flour.
  2. Make 2 lime sized balls from the dough.
  3. Roll the 2 balls to make 2 circles.
  4. Apply ghee/oil on one side of each rolled dough.
  5. Sprinkle sugar on one of the circles.
  6. Place the other circle on top, with the ghee side down.
  7. Seal the edges well.
  8. Cook on medium high heat.
  9. Cool for a minute, cut into wedges and serve.

Also See:
Dal Jo Lolo
Cabbage Parantha

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We love idli's at home, I had a half bunch of spinach and some idli batter, decided to add the spinach to the idle and came up with these beautiful beauties.

I do not have the exact measurement, they are approximate measures, I could make 12 idli's.

Idli Batter, to make 12 idlies.
1/2 bunch spinach leaves, chopped
1/2 tsp cumin seeds
salt to taste
pepper to taste
a pinch baking soda


  1. Heat some oil in a pan, add the cumin seeds, once they splutter add the spinach and cook till wilted. Add salt and pepper
  2. Add the baking soda to water (depending on how much you have to add the idli batter).
  3. Mix the spinach, water and salt to taste to the idli batter.
  4. Steam the idlis. (Cook them how you would normally).

Parantha's were normally made for breakfast when we were growing up. They used to so filling and satisfying. Have a healthy breakfast is so important, but these days it just a bowl of cereal and off to work. Hubby dear loves parantha's, does not matter what the filling is. This spicy and crunchy Parantha is one of our favorites.


Wheat Dough
2 cups wheat flour
1 tsp red chili powder
salt to taste
1 tbsp oil
water for kneading

1 cup cabbage, chopped
1/4 cup onions, chopped
2 green chillies, chopped
handful fresh coriander leaves, chopped
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp mango powder
1/2 tsp sugar
1/4 tsp turmeric powder
few curry leaves, chopped
1 tsp oil
salt to taste.


  1. Mix the Wheat flour, red chili powder, salt and oil. Knead into a stiff dough using water. Cover and keep aside
  2. Heat oil in a pan, add the cumin seeds, once they splutter add the curry leaves.
  3. Add all the dry masalas.
  4. Quickly add the onions and cabbage. Mix well.
  5. Cover and cook for 5 minutes. (Cook for longer if you want the cabbage to be cooked more)
  6. Add coriander leaves and keep aside.

To Make the Parantha
  1. Make a tennis size ball of the dough.
  2. Roll it to for about 10 cm round.
  3. Place about 2 tbsp of the cabbage filling in the center.
  4. Fold the dough from the sides to cover the filling.
  5. Seal the top well.
  6. Flatten it and roll again.
  7. Heat a tawa, place the parantha and cook on medium flame, once the side down is cooked a bit about 1 minute, turn and cook this side completely. Add a tsp of oil or ghee and turn and cook this side completely.
  8. Serve with pickle, ketchup, chutney or curds.

This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.

Also See:
Dal Jo Lolo

From Blogger Friends
Meetho Lolo from Sindhi Rasoi
Koki from Sindhi Rasoi

Rocking Girl Award:

Thank you Sashree, Skribles, and easycraft and Nehafor passing this award to me. I have no words to describe how I feel.

Inspiration Award:

Thank you Sashree for passing yet another award, you have inspired me in so many ways to keep blogging.

Jamie from Flavor Pantry started this award.The idea behind this award is Inspiration.

"This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe.
As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers."

Feel free to post the Inspiration Award Logo on your site for the whole blogsphere to see and yeah it is not fair if I wont mention about the logo photo,this is taken by Beth from Dueling Foodies.

I am inspired by:

Four Years back I was in a car accident and life changed completely, I was always sad and angry for not being able to do the things that I always and loved and shouted and snapped at everyone and then I read this quote somewhere and ever since have been inspired by it to live life as it comes and not complain and be happy. Life is precious enjoy every moment of it the way you want.

"This is the beginning of a new day. You have been given this day to use as you will. You can waste it or use it for good. What you do today is important because you are exchanging a day of your life for it. When tomorrow comes, this day will be gone forever; in its place is something that you have left behind...let it be something good."

I was also tagged by Sashree:

Jodhaa Akbar

Sisters by Daniel Steel

Chinese Checkers, my cousins and me would play this whole night during summer vacations and of course Ludo

Readers Digest

The smell of Roses

My Keyboard Clicking away, I know I have work and I am busy...

On a serious: Ghungru ki Awaaz

the thought of being in pain all the time and not able to cope with it

"Get up Listen its time for you to go to work" -- he can never hear the alarm

Icy Nicy - Bangalore and Cafe Shree during coll. days

have yet to think about names

be scared...hide it...

No I never used to and don't drive now

Yes...Before Marriage - My Sweet Chimpi (Chimpanzee) and after marriage - My Husband



Cranberry Juice

Dance all day long

eeks...whats ofcourse not I don't even eat Broccoli

I would not, like my natural hair

Bangalore, Chennai, Toronto, Palmerston

Cricket, tennis , gymnastics and Ice Skating

Lovely person, had become a very good friend.

Empty Floor

Yes, No, Yes, No, Yes ... Not Sure

Morning Person.

Sunny Side Up

Home Sweet Home

Any Pie will do...I love sweets

Chocolate Mint, Anything that contains chocolate

Not Sure.. Hope everyone...:)

I would like to pass the awards and the meme to:

Alka of Sindhi Rasoi
Jayashree of My Experiments with Food
Dee of Ammalus Kitchen
mallugirl of Malabar Spices

Finally we have some summer here and I love it cause its been raining too, don't really like the thundering but will not complain and enjoy the 2 months of hot weather before it starts getting cold again. We picked up these Jalapenos to have and we enjoy hot pakodas in the rain. But these are very spicy and Max I can do is have bite and then jump around,but my husband and Jo Aunty (Neighbour Friend) love them and will sweat, have tears in their eye but will still have these. I make a potato filling for the jalapenos, and make aloo bonda with the left over filling. After having one he could not have his second one since it was spicy and later it was turned into a yummy Mirchi Pakoda Chat. It still was spicy but he enjoyed it.

4 Big Jalapenos
oil for deep frying

Basic Batter
1&1/2 cups Besan (Gram flour)
1/2 tsp paprika
pinch baking soda
salt to taste
handful of fresh coriander leaves, washed and chopped
3/4 to 1 cup water

Aloo Filling
2 Potatoes, boiled
1/2 onion, chopped
1 tsp cumin seeds
1/2 tsp ginger, grated
1/2 tsp garlic, grated
1/2 tbsp coriander powder
1/4 tsp turmeric powder
1 1/2 tsp sugar
1/2 tsp cumin powder
1 tsp amchur (mango Powder)
2 tbsp curry leaves,chopped
handful, fresh coriander leaves, chopped
salt to taste
1 tbsp oil


To Make the Filling

  1. Mash the potatoes well. Add the chopped onions and fresh coriander leaves
  2. Heat oil in a saucepan.
  3. Add Cumin Seeds, let them splutter.
  4. Add curry leaves, ginger and garlic.
  5. Quickly add all the dry masalas and turn of the gas.
  6. Mix this with the Potatoes and Mix well.
  7. Keep Aside

Note: I do not add any chilies since the Jalapenos are very spicy, you can play around with the dry masalas to suit your taste.

Assemble the Pakodas
  1. Wash the Jalapenos well and dry them.
  2. Slit them length wise making sure not to cut it in half and leaving about 1/2 inch intact from both ends.
  3. Remove some or all the seeds from inside. (This is optional, if you can take the heat then skip this step). Don't throw the seeds, you can use them in cooking.
  4. Fill each jalapeno with the Potato filling and keep aside.
  5. Add some red chili powder, 1/2 tsp lime juice to rest of the Potato filling.
  6. Make small lime size balls from the rest of the Potato filling. Keep aside.

To Make the Batter (Make this just before serving)
  1. Mix salt, paprika, coriander leaves together in a bowl.
  2. Add the baking soda in 1/2 cup of water and mix well.
  3. Add this 1/2 cup of water with the soda to the besan mix.
  4. Slowly using your hands mix in the rest of the water to make a smooth batter. The batter should be thick enough to coat the jalapenos. Make sure not to make it to runny.

How to Proceed
  1. Heat the oil for deep frying.
  2. Once hot add about 1 tbsp of the hot oil to the batter and mix the batter well.
  3. Take the Jalapeno, dip in the batter, coat well.
  4. Slowly drop it in the hot oil, and fry it on Medium temperature, to make the sure its cooked through inside.
  5. Once it is golden brown in color, remove and drain on paper to remove excess oil.
  6. Repeat with the rest of the jalapenos.
  7. Do the same for the Potato Balls to make Aloo Bonda.
  8. Serve Hot with a cup of Tea.

Mirchi Pakoda Chat

  1. Cut the Mirchi Pakoda in half.
  2. Beat about 1/4 cup of curs and pour over the Pakoda.
  3. Drizzle, Katta Meetha chutney (sweet and sour chutney).
  4. Sprinkle some Chiwada on top. (I used the Rice Krispies Mixture).
  5. sprinkle some chat masala, thin sev over an serve immediately.

Who does not like Palak Paneer, ever since I was small mama used to cook up this lovely Palak Paneer, it was natural for me to start cooking it the same way as I had helped mama cook this so many times. I like to grind my curry to get the smooth texture and prefer not to fry the paneer, but if you like you could fry the paneer.

This gravy is so versatile, you can just have it plain or add paneer, mushroom, corm or Potato. Here is the Mushroom Version


1 bunch Spinach or baby Spinach (1/2 kg)
200 gms Paneer, cut in 1 inch cubes
2 medium Onions
1 Tomato
2 Green chilies
1 inch Ginger
4 cloves Garlic (Indian garlics use 7 to 8)
2 cloves
2 green cardamom
4-5 black pepper corns
1/2 inch cinnamon stick

Salt to taste
1/2 tsp red Chili powder
1 tsp Coriander powder
3 tbsp Milk


  1. Wash the spinach leaves thoroughly, cut one of the onions and tomato in quarters.
  2. Steam the Spinach,quartered onion and tomato. Cool. (If using baby spinach you can skip this step)
  3. Chop the other onion and fry in little oil till they are golden brown. remove and drain on paper towel.
  4. Once the Spinach Mix and fried onions are cooled to room temperature, grind all the other ingredients along with the Spinach and Fried onion, other than the milk,mushrooms, salt, coriander and red chili powder.
  5. Heat oil in a sauce pan, add the coriander powder and red chili powder and cook for a minute, taking care not to burn them.
  6. Add the ground mixture (Make sure the heat is in low and you cover the sauce pan immediately since this splutters a lot).
  7. Cook this till the oil separates, stirring occasionally. Keep covered till it stops spluttering.
  8. Add milk, paneer, salt and extra water according to the required consistency.
  9. Bring to a boil.
  10. Serve with Naan, roti,phulka, Chapati etc..

This month Zlamushka of Zlamushka's Spicy Kitchen chose Nupur of One Hot Stove for the Tried and Tasted event. Ever since I entered the Blogging world I have admired Nupur's Blog and had so many of her recipes bookmarked to try, this was the perfect opportunity.

Nupur's Spicy Cauliflower Soup

We loved this Spicy Cauliflower Soup and is a sure keeper. The only little difference that I made was add a wee bit more of carrots since I love the Sweetness they provide and I added water instead of the Stock as I did not have any on hand, but never the less the soup tasted great.

Nupur's Pav Bhajji

Couple of months back I had also tried her famous Pav Bhajji, what a delight that was I have ever since been adding Cauliflower to my Pav Bhaji. I also add about 1 cup of mixed vegetables like carrots, Beans and Peas etc. You can see this post here

Sashree from A warm welcome to all Foodies has passed on the "Nice Matter" Award, the "Good Chat Award" and she also has tagged me to write 10 things I hate..Thank you Sashree you have become a good friend and have a lovely blog with some nice authentic recipes.

"Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

Well I like so many blogs and people and many have already received these awards.

I would like to pass the Nice Matters Award to both Alka and Srivalli who have been very understanding and nice and I love their blogs.

Alka of Sindhi Rasoi - She has been really nice and has some great authentic Sindhi recipes on her blog

Srivalli of Cooking For All Seasons I love dropping by her blog for some great Andhra recipes. And love the Melas she is hosting.

I would also pass the "Good Chat Blog" to Alka, She has some good write ups and pictures you should drop by her blog and Swati Raman Garg of Chatkor, its so refreshing to read the story behind each of her recipes.

Well since we are talking about Good Chat Blogs, I decided why not share some Mixture recipe to share to have along with a hot cup of tea and some gossip. I love using Rice Krispies cereal has it is really crisp and lends a nice sweetness in comparison to the spices. Best part is it takes no time to make and you can play around with the spices to suit your taste.

Rice Krispies Mixture

5 cups Rice Krispies Cereal
2 green chilies, chopped
1/3 cup peanuts
1/4 cup Bhugra, daalia
2 dry red chilies
handful dry coconut, sliced
2 tbsp curry leaves (optional)
1/4 cup raisins
2 tbsp oil.

Mix together in a bowl
2 tbsp coriander powder
1 tbsp red chili powder
1/4 tsp turmeric powder
1 tsp cumin powder
2 tsp amchur / mango powder
2 tsp sugar
1 tsp salt or to taste

  1. heat oil in a kadai.
  2. Fry the peanuts till brown.
  3. Add the curry leaves, red chilies bhugra, raisins, dry coconut and green chilies. Fry for a minute.
  4. Add the Dry Masalas and immediately turn off the gas.
  5. Add the rice Krispies and mix well till they are well coated with the masalas.
  6. Cool and Store in air tight box.

Note: You can add more or less spices as per your taste.

The 10 things that I hate: I wish it could be 10 things I love, I would have so many to write then.

Anyways I hate..

  1. .. being in Pain.
  2. .. not being able to drive.
  3. .. being alone.
  4. .. being lied to.
  5. .. cold weather.
  6. .. politics
  7. .. studing History in school, I cried everytime mama opened that book.
  8. .. Exams, I had Exam fever on all occasions.
  9. .. wearing winter coat, gloves, scarf, cap for about 7 months in a year.
  10. .. fruits

I would again like to Tag Alka of Sindhi Rasoi

(Stuffed Bitter Gourd Curry)

Dhaas Karela is a stuffed Karela which is deep fried and then cooked in a curry. I never heard of this till I got married. This was cooked atleast once every 2 weeks, thaough I learnt to cook it I never had the Karela I would only eat the gravy with roti. I started eating Karela's after Pooja from My Creative Ideas had the Vegetable of the Week -Bitter Gourd event, ever since Karela is loved by my husband and me.

This recipe has passed down by my husbands Grandmother who is known as Mummy by everyone. Though I never got to meet her, have heard a lot about her cooking and how innovative she was in even making the simplest dish more appealing. I am grateful to have learnt many of her creative dishes which are so simple to make but very tasty. But those recipes will be for a later date.

Every Part of the Karela is edible including the seeds and the outer skin. We will use the seeds in this recipe but dont throw away the outer skin that you peel, you can wash them dry them in the sun and deep fry them and have them as a snack or over khichidi to add some crunch.

Now for the recipe: (This recipe is for 2 people, I have used 2 Karela's, Increase the Karela and the recipe doubles well.)


2 Karelas
1 tbsp Wheat Flour (Atta)
1 tsp salt
1 tsp sugar
1 onion
1 inch ginger
3 cloves garlic (Indian garlic use 6-7)
1 green chili
1 tsp Cumin Seeds
5 peppercorns
1/2 cup fresh corriander leaves
1/4 cup mint leaves
handful of curry leaves (optional)
1 tbsp corriander powder
1/2 tsp red chili powder
a pinch turmeric powder
1/2 cup curds (yogurt)
salt to taste
white sewing thread
oil for deep frying


  1. Wash and peel the karelas. Do not throw the peels, store them seperately.
  2. Slit the Karelas lengthwise leaving 1/2 inch intact on the top and bottom, so that it does not open when we fill it.
  3. Coat the Karelas with the wheatflour, 1 tsp of salt and sugar. Dampen your hands with water while doing this to make sure the karelas are coated well.
  4. Cover and keep it for 24 hours.
  5. After 24 hours, wash them thoroughly in water and dry them.
  6. using your hands slowly remove the seeds, making sure not to tear the Karelas.
  7. Grind the Karela seeds along with onions, green chilis, garlic, ginger, cumin seeds, peppercorns, corriander leaves, mint leaves and curry leaves using as little water as you can.
  8. Pass the ground masala in the above step through a seive to remove the excess water. Store the water, do not throw it.
  9. Now to the seived masala, add the corriander powder, turmeric powder,chili powder and salt. Mix
  10. Fill the karelas with this masala and tie with the thread to secure the open slit, so that the masala does not come out while cooking it. There will be some extra Masala left behind about 1 tblsp, even if you have more does not matter but make sure there is atleast 1 tbsp. (You can remove it before you fill the Karelas)
  11. Deep fry the Karelas on Medium High Heat till they are Brown in color.

  12. Heat 1 tbsp oil in a pressure cooker, add the left over ground masala and cook till oil seperates.
  13. Beat the curds well.
  14. Add the masala water collected earlier, curds and Karela to the cooker. You can add more water if you feel there is less water.
  15. Close the cooker and cook for about 3 whistles.
  16. Let the steam out normally and then boil the curry till required consistency.
  17. Adjust salt. Remove the thread.
  18. Serve with Roti/Phulka/Chapati/Puri.

Back to Sindhi Recipe List

Bhee is the Sindhi word for Lotus stem, this is usally served in most Sindhi's homes during special occasions like Diwali, Holli when you have specials guests over for lunch and also during the "Curry Chawal" function during any wedding, served along with Sindhi Curry and Took. Many things are made from Bhee, Bhee Took, Bhee Basar, Bhee Palak. This is the most common recipe so decided to share this first.

I am not really fond off Bhee, but my husband likes them and I did get some requests for this recipe. That's when I started my search for Bhee in Canada I did not have to look for long, I found it in the frozen section in an Indian Store. The fresh ones which we used to get in India were really fibrous and big, but the frozen ones were really small, if you can lay hands on fresh ones they are much better.

Since mama was here for the weekend and my husband and mama both relish this I made it for them, papa and myself ate the potatoes and Brinjal while they both ate the Bhees. I did try one it was not bad at all but I don't think it still is my one of my Liked dishes. OK sorry don't want you to run away now, there are many who just love this dish. I am a very fussy eater so don't listen to me.


1/2 cup frozen Bhees (Lotus Stems)
1/2 Eggplant, cut into medium pieces
2 Potatoes,peeled and cut into medium pieces
3 tbsp Tomato paste
1 bunch spinach, cleaned and chopped
1 inch ginger piece,grated
2 Green chili, chopped
1 tsp Coriander powder
1/2 tsp Chili powder
¼ tsp Turmeric powder
1 tsp Cumin Seeds
1 tsp Mustard Seeds
4-5 Methi Seeds
Salt to taste


  1. Place the eggplant and potato into a bowl with cold water (to avoid it turning brown).
  2. Heat oil in a pressure cooker, add the methi seeds, mustard seeds and cumin seeds, till they splutter.
  3. Add coriander powder, chili powder and turmeric powder. Cook for 1/2 minute.
  4. Add ginger,green chili and potatoes and cook for 5 minutes.
  5. Add the Bhee (Lotus Stems) and cook for 2 minutes
  6. Add the tomato paste and stir till the oil separates.
  7. Add the spinach and cook till they wilt.
  8. Add eggplant and fry for 3-4 minutes. Add in 1/2 cup of water and give 2 whistles. After opening if the potatoes are not cooked you can give one more whistle.
  9. Serve with Roti/Phulka/Chapati along with Curry Chawara.

Back to Sindhi Recipe List

Tip: Alka from Sindhi Rasoi passed on a great tip on how to cook fresh Bhees. She tells "It is neccessary to boil the bhee in salted water with a little piece of sinshi papad, if you do not have sindhi Papad a few drops of oil will also do." - Then cook the curry as normal. Thank you Alka for this great tip.

When Siri from Siri's Corner announced the A.W.E.D - Middle Eastern cuisine, I immidiately thought about Felafel's and Hummus. Falafel is a chickpea fritter / Pakoda which is usually served with Hummus - which is a sauce or chutney made of chickpeas.

Jai and Bee of Jugalbandi, Shankari of Stream of Consciousness, Manisha of Indian Food Rocks and Garrett of Vanilla Garlic are organizing a fundraiser for Bri of Figs With Bri who has been diagnosed with Breast Cancer. If you would like to contribute please go to any one of their blogs or click on the Chip In Button below.

This is an appeal on behalf of a group of food bloggers who are friends of Briana Brownlow @ Figs With Bri.

Bri was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. At the age of 15, Bri lost her 41-year old mother to the disease. Now, she’s waging her own war against breast cancer. More about it here.

She is going through intensive chemo and other treatments and needs to focus single-mindedly on healing and finding what treatment works best for her. Her health insurance, unfortunately, does not cover holistic alternatives which she would like to try. Bri and her husband Marc have enough on their plates right now in addition to worrying about her medical bills.

The team organising the JUNE edition of CLICK at Jugalbandi has organised a fundraiser to help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.

CLICK is a monthly theme-based photography contest hosted by Jugalbandi. This month’s theme is: YELLOW for Bri

Yellow is the colour of hope. Through the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.

The entries can be viewed HERE. The deadline for entries is June 30, 2008. The fundraiser will extend until July 15, 2008.

The target amount is 12,000 U.S. dollars. We appeal to our fellow bloggers and readers to help us achieve this. Bri deserves a chance to explore all options, even if her insurance company thinks otherwise.

There’s a raffle with exciting prizes on offer. After viewing the list, you may make your donation HERE or at the Chip-In button on any participating site.

Your donation can be made securely through credit card or Pay Pal and goes directly to Bri’s account.

This month’s photo contest also has some prizes. Details HERE.

You can support this campaign by donating to the fundraiser, by participating in CLICK: the photo event, and by publicising this campaign.

This is also my contribution to Siri from Siri's Corner and Dhivya from Culinary Bazaar for the A.W.E.D - Middle Eastern cuisine event.

And this also goes to the Monthly Mingle - Appetizers & Hors'Doeuvres event started by Meeta of What's For Lunch Honey? , hosted by Mansi of Fun and Food this month.

Hummus Recipe

This picture is the entry to the Click Photo event hosted by Jai and Bee of Jugalbandi for the month of June - CLICK YELLOW for Bri

1/2 orange bell pepper or red Bell Pepper ( I used Orange this time to get the yellow color)
1 and 1/2 tablespoons fresh lemon juice
1 and 1/2 tablespoons fresh lime juice ( We like it very tangy you can add as per you liking)
1 tbsp sesame seeds soaked in 1/4 cup water.
1 tbsp oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1 and 1/2 cups chick peas, soaked in water overnight or use Canned Chick peas
1 garlic clove
1 green chili
2 tbsp fresh coriander leaves (Optional) - did not use this time.
salt to taste


  1. If using fresh chickpeas, cook them till tender.
  2. Cut bell pepper in half lengthwise, remove seeds and the membranes.
  3. Place one pepper half, skin sides upon a baking sheet lined with aluminium Foil.
  4. Flatten the Bell pepper with hand and drizzle some oil on it.
  5. Broil for 10 minutes or until blackened.
  6. Cool for a while and then peel the skin.
  7. Grind the bell pepper with remaining ingredients in a food processor till smooth
  8. Adjust Seasoning.
  9. Serve with Falafel or use as a dip or have with bread.

Falafel Recipe

1 cup chickpea soaked in water overnight or canned chickpeas
1 tsp coriander seeds
1 tsp cumin seeds
1/2 onion
2 tsp lemon/lime juice
1/2 tsp black pepper powder
1 tsp red chili flakes
1 green chili
2 tsp garlic
1/2 cup fresh coriander leaves
salt to taste
3 tbsp semolina/ suji
1 tsp baking soda.

  1. Grind all the ingredients except Semolina and Baking Soda, till smooth.
  2. Heat a pan and boil the above mixture till all the extra water has evaporated, if it is already dry and binds well together you can skip this step.
  3. Add the baking soda and semolina to the above mix.
  4. Make small balls and flatten them.
  5. Deep fry the felafel's on medium heat till brown.
  6. Serve with Hummus.

Sai Bhajji Tikki is usually made from Left over Sai Bhajji. Sai Bhajji is a healthy Sindhi dish made with Spinach and mix of many vegetables, its high in iron. It is a quick appetizer to make when you have some left over Sai Bhaji. When I was kid I would never eat Sai Bhaji, but when mama used to make these the next day I would only eat these. I still love them and mama makes sure to make more sai Bhaji just to make these for me. Again one of mama's recipe. Thanks mama.

This goes to the Monthly Mingle - Appetizers & Hors'Doeuvres event started by Meeta of What's For Lunch Honey? , hosted by Mansi of Fun and Food this month.


1 cup Sai Bhajji
2 tbsp Besan / Gramflour
1/4 cup onion, chopped
1/4 tsp Mango Powder
1/4 tsp garam masala
1/4 tsp red chilli powder or 1 green chili, chopped (optional)
1 tsp chat masala
salt to taste (Remeber the Bhajji already has salt)
oil for deep frying.

  1. If the Sai Bhajji is watery, heat it in high till the water evaporates and the Sai Bhajji is very thick.
  2. Cool the bhajji to room temperature.
  3. Mix the besan, onion, mango powder, red chili powder, green chili, garam masala and salt to the sai bhajji.
  4. Make same lime size balls and fry them on Medium Heat.
  5. Remove on tissue paper to remove excess oil.
  6. Flatten the round, to form a disc. (You can store them in the fridge for upto 2 days at this stage)
  7. When its time to serve remove from fridge, deep fry them on high heat till brown.
  8. Sprinkle with chat masala and serve hot with chutney or ketchup.

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