Koki - Loli Sindhi Onion Parantha

Blogging Marathon # 49 , Week 1 Day : 2

Theme : Indian Bread Basket

Course : Breakfast , Brunch

Koki or Loli is made from wheat flour, onion and coriander. It is filling breakfast item which every sindhis love a lot. I learnt it from Astrani Aunty who was known for her cooking. She makes this every Loli every sunday with moong dal. It is simple yet yummy parantha which goes well with Dals, Curries, Pickles, Curd, Butter or even just without anything. It is good as travel food or as picnic food as it stays fresh for 2 days if made bit crispy without any refrigeration. 

Cucumber Sandwiches

Blogging Marathon # 38 Week 2 Day : 2

Theme : How to Cook the perfect Series : How to Make Perfect Cucumber Sandwiches

Course : Appetizer 

Cucumber sandwiches are the traditional dainty sandwiches of English Tea party and also my favorite ones too. I first had at my Taayi's place aka Mota mummy's place, my elder cousin sister used to make these for us. I was first hesitant to post this recipe under the Theme How to Cook Perfect for our Blogging Marathon # 38, later thought why not it is a perfect welcome post for the Coming Summer season as it involves no cooking and also refreshing as cucumbers and mint both are considered refreshing food in summers.

Koraishutir Kochuri - Matar Kachori

Blogging Marathon # 35 Week 3 Day 1

Theme : Regional Recipes with Course Specific - Bengali

Course : Breakfast / Appetizer / Snacks

It is time travel to Bengal for this week's post, yes am going to share few Bengali dishes to you and thanks to Srivalli who is the leader and creator of our Blogging Marathon group and she gives us this beautiful opportunity to  share some regional recipes under this theme. Through out the world if you ask or query bout Indian Food people have notion that Curries, Paneer / Cottage cheese with gravy and flat breads such as Naan, Parantha, Tikka or Tandoori is it. Bengali cuisine is the most popular Eastern Indian food, but again we think Bengali means only fish or with mustard, but it is not so Bengali cuisine has wide variations in food and all recipes are very nutritious and healthy and baring few recipes.

Tex Mex Veggie Scones

Tex Mex is a term describing regional American Cuisine using products available in USA nad using culinary creations of Mexican cuisine is a perfect fusion of Mexican dishes with American twist.

As we all know some kids are very fussy about eating and one such kid is my niece, I used to try every possible way  to feed her some veggies. It was a marathon to feed her. She used to eat stuffed things with cheese so i made these scones for her sports day. She knew that i have added some vegetables in this but could not remove them as they were so finely chopped that she had to eat it, when she came home from sports day, i was amazed to see that not a bit was left. It was a wow dish and all her friends relished it. So my sneaky and tricky way won and also here in Lagos the most demanded from my friends kid's especially for their day's out or events. Thanks to BM i could post this recipe which was in hidden treasures and am excited for my first post.

Mix Veg Parantha

Parantha/ Paratha is very popular North Indian Breakfast meal specially in Punjab. Parantha is an amalgamation of the words parat and atta which means layers of cooked dough.

It is one of the most famous popular unleavened flat breads in the northern part of India and is made by pan frying the whole wheat dough on tawa/ griddle. The parantha usually contains ghee or cooking oil which is also layered on the freshly prepared parantha. Paranthas are usually stuffed with boiled potatoes, leafy vegetables, cauliflower, cottage cheese/ panner, radish, onions. Today I am going to show you how to make mix vegetable parantha's using simple ingredients and easy to make. They are best for kids lunch box as usually kids try to avoid eating vegetable and you can make them eat without any hassles and it taste yum and they will never know that they have eaten vegetables.

Rava Dosa

Rava Dosa/ Rava Dosai is very popular South Indian Breakfast or Tiffin, is very easy and quick to make as compared to other Dosai's. Rava Dosa or Rava Dose is an Indian crepe of South India. It is a derivative of the popular Dosa. It is made with rava, especially Bombay rava- fine  rava (ravai' in Tamil, 'ravva' in Telugu, 'rave' in Kannada) or semolina which doesn't need fermentation (if it is fermented, dosa tastes good) and is usually considered a fast tiffin. Rava dosa can be made plain, masala and with onion.

I personally feel to make it with onion, chillies, pepper, lots of coriander and curry leaves to add zing to the dosa. Dosa can be served with coconut chutney, kara chutney(tomato chutney), Milagai Podi (Gunpowder and ghee) or with sambar. You can also serve without any side's, still it taste yum!