This recipe is my mothers, and everyone loves it, its simple to make. I found this recipe in one of her old books and quickly wrote it down.

Ingredients
1 cup kabuli channa (Soaked in 3 to 4 cups of water for 10 - 12 hours), canned chickpeas can be used
1 tea bag or put 1 tbsp tea in a cheese cloth and tie it tightly
1.5 tsp fennel seeds/saunf
1.5 cups onion sliced
1/2 tsp black salt
1 tsp cumin seeds/jeera
1 tsp kalongi/onion seeds powdered
1 inch ginger, sliced
1 tsp garlic paste(optional)
2 tbsp thick tamarind juice (adjust to taste)
1 tsp ghee/oil
fresh coriander leaves for garnish

Method

1. Drain the soaked channa.
   
2. Pressure cook it along with the tea bag, fennel seeds, black salt and 1/2 cup of sliced onions.
   
3. After 4 to 5 whistles or till cooked well, drain the channas and reserve the water. Discard the tea bag.
   
4. Heat the ghee, add the kalongi and cumin seeds.
   
5. Once they splutter add the sliced onions, ginger and garlic. Cook till the onions are transparent.
   
6. Add the drained channa and cook for 2 minutes.
   
7. Add the tamarind paste and 1/2 cup of the channa water.
   
8. Mix well.
   
9. Cover and simmer for 10 minutes. The water would have dried up by now.
   
10. Garnish with coriander leaves and serve with Baturas.
    

I am sending this to Think Spice: Kalonji hosted by Dee of Ammalu’s Kitchen, started by Sunita.

Rabri

Ingredients
500 gms Full Cream (35% milk)
1000 gms milk (I used 2%)
5 cardamom pod
1/2 cup sugar (reduce or add more sugar according to taste)
few strands of Kesar
4 tbsp almond, chopped
2 tbsp Pista

Method

1. Pour the cream and 2% milk into a wide and thick, preferably non-stick pan.
   
2. Add the cardamom pods, Kesar and bring to a boil without letting the milk spill over.
   
3. Quickly turn heat to medium.
   
4. Reduce to half the quantity.
   
5. Add the sugar.
   
6. Add the pistas and almonds.
   
7. Bring to room temperature,Refrigerate for 2-3 hours until cold and set.
   

Falooda


30th day of RM2

Ingredients
200 gms falooda
100 gms sugar (or to taste)
2 cardamom
Few strands of Kesar
1/8 tsp Orange Color

Method

1. Add 3 to 4 cups water and falooda in a pressure cooker.
   
2. Remove from heat after 2 whistles.
   
3. Open cooker, Put back on teh gas.
   
4. Add sugar, cardamom and kesar. Mix well
   
5. Cook till the sugar melts. Add some water if needed.
   
6. Add the color. Mix well.
   
7. Cool and refregerate in air tight container.
   

To Assemble

1. Take a bowl or Glass.
   
2. Place some falooda first.
   
3. Add the Rabri on top.
   
4. Add more dry fruits if needed.
   
5. Add some crushed ice and rose syrup.
   
6. Serve immidiately.
   

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Ingredients
1 cup wheat flour
1/4 cup almonds, ground
3/4 cup sugar or to taste
1/2 cup ghee
1 tsp cardamom powder

Method

1. In a thick pan heat the ghee.
   
2. Add the wheat flour and cook till it is a nice golden brown. Keep stirring.
   
3. Add the sugar.
   
4. Add the cardamom, almonds.
   
5. Grease hands and make ladoos while still warm.
   
6. Cool and store in airtight container.
   

24th day of RM2

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Chappa is very similar to aloo tikki with the difference that we have a channa dal stuffing. We serve this as a snack and use the same patties for ragda patties too. Mama made the dough and stuffing while I shaped them and fried them. We deep fried them and then before serving just heated them on the tawa. You can just shallow fry them, cook them on the tawa like aloo tikkis or just bake them.

Filling:

Ingredients
2 cups boiled channa dhal
1 tbsp oil
1/2 inch ginger, minced
2 tsp green chillies finely chopped
1/2 tsp red chili powder
1/2 tsp jeera powder
1/4 tsp aamchur or fresh lime
garam masala a pinch or more to your liking
salt to taste

Method

1. Heat oil.
   
2. Add the ginger, green chilies and masalas and fry them slightly.
   
3. Add the channa dhal and mash it lightly.
   
4. Mix well. Adjust seasonings.
   
5. Keep aside.
   

For the dough:

Ingredients

1/2 kg. potatoes(1 lb.)
4 slices bread
2 tsp.minced green chillies
2 tsp. chopped coriander leaves
1 tsp. mint leaves
1tsp.jeeri or jeera
1 tsp oil
salt to taste
oil for frying

Method

1. Boil, peel and mash potatoes.
   
2. Soak the bread slices in water for 5 mins.squeeze out the water and crumble over potatoes.
   
3. Add salt and herbs,jeeri and 1 tsp oil.
   
4. Knead well to form a soft dough.
   
5. Divide into 12 balls.
   
6. Smooth the balls and your hands with little oil.
   
7. Take one ball in your hand and flatten it into a circle with your hand.
   
8. Place about 2 tsps of filling in the centre.
   
9. Seal the edges of the potato dough and pat well with hand into a patty.
   
10. Deep fry in hot oil till golden brown.
    

Mama's Notes

• If necessary,dip in egg, roll in breadcrumbs and deep fry tikkis for a crisper top.
  
• Instead of channa dhal, you can stuff tikkis with 2 cups shelled,boiled peas(slightly mashed), or 2 cups cooked minced meat or chicken.
  

2nd day of the Marathon

Here are what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

Honey Dijon dressing is something we always have at home, we have it as a salad dressing, as a dip and in sandwiches and my husband can and will also have it with rice. I have never had a chance to make it though, every time I visit mama she has a bottle ready for us, I keep telling her allow me to make it once for you guys. But moms will be moms and we love it so wont argue much. Here we made a simple salad with cucumber, radish, carrots, lettuce and walnuts.

Ingredients
1 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup olive oil
1/4 cup honey
1/2 tsp black pepper (Freshly crushed, or use whole pepper corns)
1/2 tsp onion salt
3/4 tsp cider vinegar

Method

Blend all the above ingredients together. Refrigerate.

Note

• Will keep fresh up to 1 month.
  
• Discard the dressing if the oil starts to separate
  

When DK of Culinary Bazaar announced the marathon this year, I did not want to miss it. Was a little worried if I can do this or no, but when you make up your mind then there is no stopping. My theme is to post recipes in the categories: Soups/Salads, Appetizer/Snack, Main Dish (Curry/Gravy), Rice, Bread/Indian Breads and sweets every day in this order.

1st day of the Marathon

Check out what other members cooked today.

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

This is my mothers recipe, I have learnt to make this from her. I have changed and modified the recipe a bit. We have never made this recipe with fixed measures it always add some of this and add some of that. These are just approximates, feel free to add more or less of the sauces to suit your taste.

Serves 2
Ingredients

1 Cauliflower, separate the florets.
1 tsp ginger paste
1 tsp garlic paste
2 tbsp maida (all purpose flour)
2 tbsp cornflour
salt and pepper to taste
1 tsp soy sauce
1 tsp chili sauce.

Method

1. Par boil the cauliflower florets. (Boil water add salt and the florets in the boiling water for just 2 minutes).
   
2. Drain them. Dry them.
   
3. Marinate the Florets with ginger, garlic. maida, cornflour, pepper, soy sauce, chili sauce for 6 hours minimum.
   

Batter for frying
1/2 cup maida (all purpose flour)
1 tbsp semolina (Suji)
salt to taste
1 pinch of baking soda
water

Method: Do this just before serving.

1. Mix all the above ingredients to make a batter similar to a pakoda batter. It should not be too watery or too thick. It should coat the cauliflower well.
   
2. Dip each floret in this batter and deep fry it till crisp.
   
3. Drain on a tissue.
   

Note

• Mom does not make a batter, she just fries the florets directly.
  
• Add this to the sauce as soon as possible since the longer you leave it out the softer it will get.
  
• To get crispy gobi manchurian fry this at the end just before serving.
  

For the Sauce
1 onion, chopped
1/2 capsicum, chopped
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, chopped
1 tsp soy sauce (add more or less)
1 tsp chili garlic sauce
1 tbsp tomato ketchup(add more or less)
1 tsp sugar
pepper to taste
salt to taste (BE careful since the sauces have salt too)
1 tsp cornflour dissolved in 1 cup water

Method

1. Heat oil in a pan. Add the ginger, garlic, green chilies, onion and capsicum.
   
2. Cook for about 3 minutes, they should still be crunchy.
   
3. Add pepper, sugar, tomato sauce, soy sauce, chili garlic sauce and salt.
   
4. Add the cornflour mixture and bring to a boil.
   
5. Add more water if more gravy is needed. Adjust seasonings.
   
6. Add the fried florets. Mix and serve immediately.
   
7. We had this with Egg Fried rice.
   

Soft Tandoori Roti

Tandoori Roti is what hubby and me would always order in restaurants, naan would be called for once in a way. He always called for kadak roti with no ghee, oil and butter and charred (he would send it back for more roasting if it was not done right) and me soft or at least what I call normal roti with my hubbies share of ghee and oil. After coming here we missed it and had to try it, Mom said it was easy and explained it to me. I tried it the next day and we loved it. It is so easy to make and you don't need a Tandoor, though it would be great to have one. Tandoor's are very hot and when roti are cooked in it, due to the high heat the outer shell cooks faster and gets crispy, while the inside remains soft and nice.

Here we use a regular Tawa and Stove to make it, I could not take pictures of the procedure but will do it next time I make these rotis and I have some one around to take them. I have an electric stove and used a grill that I kept on top of the burner and then kept the tawa on top. you can make it directly on top, but I wanted the grilled lines. This can be easily done on a barbecue and an oven but I have not tried these methods as of now.


Kadak Tandoori Roti

Ingredients
500 gms Wheat flour
125 gms Maida (all purpose flour)
2 tbsp ghee
2 tbsp curds
water for kneading
2 tbsp water
ghee
salt to taste

Method

1. Make a stiff dough using all the ingredients. It should be like a puri dough. Cover and keep aside for minimum 2 hours.
   
2. Heat a tawa on high. ( I reduced to medium high after a while since the electric stove heats up a lot, if using gas you have to keep it on high)
   
3. Make a golf sized ball of the dough.
   
4. Roll it to a round of about 1/4 inch thickness.
   
5. Using 1 pastry brush, brush some water on one side of the rolled dough.
   
6. Place the watered side of the roti on the taw. It will stick to the tawa. Brush water on the other side now.
   
7. Invert the Tawa now, such that the roti is now directly facing the burner/coil.
   
8. Cook the roti this way till, the roti drops off on its on. (It will drop off when it is cooked completely). Use your judgement here and be careful not to burn the roti.
   
9. Sometimes the roti drops off before being cooked completely, in that case just cook it on the tawa or directly on the grill till its done.
   
10. Remove from heat, brush with some ghee and serve immediately.
    

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Bhawana's Taste of India posts are not updating on TOI. You can view her posts on the left side here on my Blog or you can Subscribe to her Blog.

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Chutneys are always there at home. Be it to make a quick bhel, make a sandwich or put in yogurt and have. I have two kinds of Hari Chutney, one which mom makes with pudina and the one I prefer or make a milder one with just coriander leaves.

Pudina Chutney - Mama's Chutney



Ingredients:

1 bunch fresh coriander leaves
1/2 bunch fresh pudina leaves
1 medium onion
5-6 green chilies
1 tsp jeera / cumin seeds
1 tsp coriander seeds
sugar as per taste
lime as per taste
salt as per taste

Method

1. Wash the greens and green chilies well.
   
2. Grind all the above together using as little water as possible.
   
3. Check seasoning.
   
4. Keep in fridge in an air tight container.
   

Green Chutney



Ingredients:

1 bunch fresh coriander leaves
1/2 onion
3-4 green chilies
sugar as per taste
lime as per taste
salt as per taste

Method

1. Wash the greens and green chilies well.
   
2. Grind all the above together using as little water as possible.
   
3. Check seasoning.
   
4. Keep in fridge in an air tight container.
   

Khatta Mitha Chutney - Sweet and Sour Chutney



Ingredients
1 cup tamarind
1/2 cup Gur / Jaggery
1 tbsp red chili powder
1/2 tbsp black pepper powder (Optional)
1 tbsp cumin powder (optional)
black salt as per taste

Method

1. Wash the tamarind well.
   
2. Boil the tamarind in jaggery in 2 cups water
   
3. Boil for about 7-8 minutes.
   
4. Cool it to room temperature.
   
5. Grind this mixture in a mixie or Hand Blender.
   
6. Strain the mixture.
   
7. Boil the chutney to get right consistency.
   
8. Add the red chili powder, black pepper powder, cumin powder and salt.
   
9. Cool completely.
   
10. Keep in fridge in an air tight container.
    

Bread Upma is a quick breakfast recipe and a good way to finish stale bread, and when made in yogurt it is quicker and great during summer. Mama made this today it nice and hot here finally I here many people complaining but I am not.



Ingredients

1/2 loaf bread
2 cups curds/yogurt
2 tbsp besan
1 tsp sugar
2 green chili, slit
pinch turmeric
3 tbsp coriander leaves, chopped
3 mint leaves, pudina, chopped
pinch hing / asafetida
1 tsp mustard seeds
2 dry red chilies
10 curry leaves
2 tbsp peanuts
salt to taste
1 tsp oil


Method

1. Cut the bread slices in 4.
   
2. Beat the yogurt well. Add besan, salt, sugar, turmeric, coriander leaves, pudina and green chili to the yogurt. Mix well.
   
3. Heat 1 tsp oil in a kadai. Add hing, mustard seeds. Let them splutter. Add the curry leaves and red chili.
   
4. Add the peanuts and fry them well till they are nice and brown. About 2 minutes.
   
5. Add the yogurt mixture.
   
6. Add the bread pieces. Mix well.
   
7. Cook till the bread has absorbed the flavors and heated through. About 3 to 4 minutes.
   
8. Serve immediately.
   

Note: If you like a dryer version, dip the each piece of bread in the yogurt mixture and keep adding it to the kadai one by one, instead of adding the yogurt first and then the bread. At the end put the left over yogurt if any. And cook as mentioned above.

Back to Sindhi Recipe List

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

Ingredients

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

Method

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..
    

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.

Ingredients

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.

Method

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.
   

One of Mama's recipe again, she has always been cooking this and I just love them with plain rice. Thanks to Mama and Papa who took snap. I was so happy she did this and I could send this to RCI - Rajasthan hosted by Padma @ Spicy Andhra





Here goes the recipe in Mama's words:

For the Gatte's

Ingredients

2 cups besan(bengal gram flour)
salt to taste
1 tsp. red chili powder
1 tsp. turmeric powder
1/2 cup oil
curds to bind the dough
a pinch of ajwain (optional)
1/4 tsp jeera

Method

1. Mix all the dry ingredients.
   
2. Add oil and mix till it resembles bread crumbs, if needed add a little oil.
   
3. Mix in curds to make a stiff dough.
   
4. Knead well and rest for 10 Min's
   
5. Take a little dough and roll into a thin cylinder.
   
6. Meanwhile keep a pot with water on the stove.
   
7. Complete the dough in this manner.
   
8. Cut into small pieces about 1/2-3/4 inch.Boil some pieces in the boiling water.
   
9. Do not put all the pieces as they may stick.
   
10. Boil till they float in water and than take them out.
    

For the Kadhi or gravy

Ingredients

2 small onions (finely chopped)
1/2 inch ginger
2 green chillies
3 cloves garlic
3 tomatoes
a sprig curry leaves
2 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
a little garam masala and aamchoor
2 tbsp fresh coriander leaves

Method

1. Heat a little oil and saute the onions till they are pink in color
   
2. Add finely minced ginger, garlic and chillies.
   
3. Add the dry masalas(coriander,red chilli ,turmeric).
   
4. Fry for 2-3 mins and than add grated tomatoes.
   
5. Add the curry leaves and fry till the liquid drys .
   
6. Than add the boiled ghattas and mix thoroughly.
   
7. Than add the water in which the ghattes were boiled.
   
8. Add salt to taste as the water may contain salt.
   
9. Bring to a boil and than simmer till the ghattes are done.
   
10. You can add water to the consistency you want.
    
11. Sprinkle garam masala and aamchoor.
    
12. Garnish with coriander leaves and serve hot with chappattis or rice
    

Thanks Mama for packing some for us we enjoyed this curry a lot.

(Sweet Roti and Dal Parantha)

Meetho Lolo and Dal jo Lolo is usually made for a festival called Thadri or the cooling festival.The mother goddess is worshipped in various forms, Sittala, being the small-pox goddess, is worshipped by Sindhis. She is the eldest of several sisters, named after different kinds of diseases such as, measles etc. The worship of the goddess, lasts during the whole period of the attack of the goddess (disease).
The annual festival observed in honour of this goddess is called "Thadri", or the cooling festival.

Ladies prepare Meetho Lolo, Dal jo Lolo and curd, boondi raita on the previous day of the festival . On the day, fire is not lit at home, and we eat the thado (cold) food prepared on the previous day. Nowadays we have bhel, pani puri (potatoes boiled the day before), pulliograye or any food that was cooked the day before and can be eaten cold.

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



Meetho Lolo



Please click here for the recipe, the original recipe is from Alka of Sindhi Rasoi

Dal Jo Lolo




Ingredients
200 gms. Yellow Moong Dal
½ glass Water
1 tsp red chilli powder
1 tsp amchur (mongo powder)
¼ tsp. Turmeric Powder (For the lola)
4 handful Wheat Flour
17-18 tsp. Ghee
Salt to taste
Sufficient water to make a dough

Method

1. Soak the dal for about 2 hours.
   
2. Put it in a thick vessel and add salt, water and turmeric powder. Cook on a slow flame till the dal is tender and water has dried up.While cooking, remember to stir the dal 2-3 times.
   
3. When the dal is ready, sprinkle red chilli powder and mango powder and mix well.
4. Let it cool completely.
   
5. Adding salt and sufficient water, make a dough of the wheat flour, as you would for chapatis.
   
6. Divide into equal portions. Take each portion, roll out a little, apply a little ghee on it, fill a little stuffing of dal and fold and roll again like a chapatti, but slightly thicker.
   
7. Heat the tava, rub a little ghee , fry the Lola applying one teaspoon of ghee while turning sides, on a medium flame, till done.
   
8. Serve with Boondi Raita.
   

Back to Sindhi Recipe List

Who does not love a simple Banana Bread, this has been baking in my house for don't know how long, this was the second bread I learnt to bake the first was chocolate cake. I love when bananas turn black cause then I know exactly what I want to do with them. We have been baking them egg less since mama does not eat anything that contains egg. This is my mama's recipe this is how I learnt it and this is how I always bake it every single time and yet not so bored of it.

This is my entry to NQN’s Banana Bread bakeoff event!






Ingredients
1 cup sugar ( I use 3/4 cup if I am using Indian granulated Sugar)
3 bananas
4 tbsp melted unsalted butter
2 tbsp yogurt/curds/dahi
1 and 1/2 cup all purpose flour (Maida)
1/4 tsp salt
1 tsp baking soda
1 tsp vanilla essence / extract
1/4 cup milk
1/2 cup chopped walnuts (optional)

Method

1. Pre Heat oven to 350 degree Fahrenheit / 180 degree centigrade
   
2. Mash the bananas, add sugar, yogurt and mix.
   
3. With a hand beater add butter, salt, and flour till incorporated. (You can just mix them in too)
   
4. Mix the Baking Soda with the milk and add it to the above mix along with the vanilla essence.
   
5. Mix in the walnuts and stir till everything is well blended.
   
6. Pour this batter in a greased bread tin and bake for about 50-60 minutes or till a tooth pick inserted comes out dry.
   

(Bitter Gourd Bhajji)

I normally do not eat bitter gourd, but when Pooja announced the Vegetable of the month Bitter Gourd and Mom decided to visit me, I requested her to buy just 2 Bitter Gourds since I do not get it where I stay. I told her just 2 since she is the only one who eats it. I had planned to make my Grand - Ma - In Laws Dhaas Karela recipe, which my mom loves and had been telling me to make them for her. But my mom being my mom actually cooked the karelas and came and that too lots of it. Well initially I was a little upset, but then papa told me that from when she has started making Karela this way even he has started eating it. So then I thought if Papa can eat it so can I and gave it a shot and loved it and actually wanted more, even my husband who never ate it enjoyed it and wants me to make it more often now. So thank you mom for finally getting us used to eating bitter gourd, you have succeeded. And thanks to Pooja from My Creative Ideas to chose Vegetable of the Week -Bitter Gourd for the event this month




This is my mothers recipe.

Ingredients
4 karelas
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tomato, grated
1/2 cup curds
1 tsp imli paste, dissolved in water
salt to taste

Grind To a Paste
2 big onion
1 inch ginger
2 green chillies
1 tbsp jeera
2 cardamoms
4 to 5 pepper corns
1 tsp fennel seeds
1 tbsp Poppy seeds (khus khus)

Method

1. Peel the karela, cut them in about 2 inches length. Sprinkle some salt over them, mix and keep aside for 2 to 3 hours.
   
2. After 2 to 3 hours wash them thoroughly.
   
3. Dry them using a towel, shallow fry them till they get a golden brown color. Keep them aside.
   
4. Add some oil in a pan, add the ground masala and cook till the oil separates.
   
5. Add the karelas, coriander powder, chili powder, turmeric powder and salt.
   
6. Beat the yogurt well and add it, fry for a minute.
   
7. Add the tomatoes and some waters and cook till the karelas are soft.
   
8. Add the imli paste and cook till gravy is thick.
   
9. Serve with rotis.