Of late, I have been crazily participating in almost every food event held in blogosphere.It’s very hard for me to resist any event and the moment some event is announced, my mind gets restless thinking about what could be my possible entry for that.The big challenge for me, obviously is that the particular recipe should be fit for the event and should be a part of Sindhi cuisine too, to justify my blog name So when Archana of Archana’s kitchen announced Monthly One dish meal event I kept scratching my head too long to come out with some idea.And after…
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Its Confession time now and I am about to divulge few food secrets of mine. I hate to drink milk, gorge on panipuris and sevpuris atleast thrice a month, I drop in a blob of butter in pavbahji while cooking it (my hubby don’t like to have butter, but he wants a restaurant like taste too….duh !), I can’t resist anything deep fried, I love rice more than wheat, I go weak in my knees at the sight of samosas, I love to eat in restaurants, skip my breakfasts….so what else is remaining to list me in unhealthy eaters…..huh.??…
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Health Zeal says that “The bottle gourd is low in saturated fat and cholesterol yet high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. It also contains moderate amount of vitamin-B complex. Its high water content makes it very cooling. Medicinally, it is used as a purgative, an antidote for certain poisons and a cure for cough. An infusion of the seeds can be drunk to cure chills and headaches “ Yet this humble vegetable is neglected and people consider it as a vegetable for elder generation or have a notion that this vegetable is eaten…
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Koki, a typical sindhi flatbread, made by using wheat flour is my entry for Sri’s Rotimela. Actually I had already posted Sindhi Koki recipe on my site long back (it’s here),but as per the rules if I wish to participate in the event I have to re-post it.So here is my contribution : Koki Recipe: Print Koki Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2-3 Sindhi Koki is very famous for its taste, texture and simple recipe with minimum ingredients, easily found in every kitchen.Goes well with almost every dal, vegetable, gravy dish, stir…
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This mango jam or as we call it MURBA in sindhi, is a jam like preparation, made from raw mangoes and this is my entry for WBB# 22 Mango madness. Mango….It is hard to describe what does a mango means to a Mango-eccentric person like me.Those who knows what does eating a ripe, juicy, sweet Alphonso means, surely knows what does heaven means. We in India, specially in Mumbai are blessed to have such a great variety of mangoes.Alphonso, Badam, Totapuri, Rajapuri, Daseri, Langda…..you name it,we get it here in Mumbai.No childhood have grown without sucking those tangy Kacha Kairis…
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It’s raining events in food blogging world and almost every blogger is probably spending most of her/his time in sorting out recipes that fit for an event , cooking them, clicking and posting…..Phew…..loads of work! But who’s complaining?As long as praise and awards keep coming, bloggers won’t get tired. Isn’t it? This time I came across Susan of foodblogga and immediately started searching for a recipe that would do justice to both the blogs i.e it should be something calcium -rich- ingredient based and should be the one that is regularly cooked in a Sindhi Kitchen. So finally I freezed my…
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Pic. Updated ! She was there at the beginning When the world was new to you – She was there to turn to happy times Those when, you were hurt or blue. She was there to listen to your thoughts And when you asked, to give advice – She was there to tell you, “Those don’t match” Or, “sweetheart you look so nice” She was there with you at nighttime To help you say your prayers _ She was there to tell you, “it’s alright” When you had a dream that scares. She was there at morning time To get…




