Sunday, May 8, 2022

Bisi bele bath powder


  1. Kashmiri chili/Byadagi chili - 15 nos.
  2. Coriander powder - 4 tablespoon
  3. Chana dal - 2 tablespoon
  4. Urad dal - 2 tablespoon
  5.  Sesame seeds - 2 tablespoon
  6. Cumin seeds - 1/2 teaspoon
  7. Fenugreek seeds - 1/4 teaspoon
  8. Asafoetida powder/ Hing - 1/4 teaspoon
  9. Cinnamon stick - 2-inch piece
  10. Curry leaves - 1/2 cup
  11. Salt - 1 teaspoon


  1. Wash and pat dry the curry leaves. 
  2. Heat a pan on medium flame and dry roast coriander, chana dal, urad dal, cumin seeds, and fenugreek separately until they turn aromatic. Transfer the roast spices to a plate.
  3. Dry roast whole red chili for a couple of minutes.
  4. Pop the sesame seeds for a couple of seconds and transfer them to a plate.
  5. Roast curry leaves and cinnamon stick for a couple of minutes.
  6. Let all the ingredients cool down completely.
  7. Grind them into a fine powder and store them in an air-tight glass container.
Use this spice mixture whenever you make bisi bele bath.

Thank you Jayashree Trao for the wonderful theme on Sshhh Cooking Secretly challenge. I have been thinking of putting this recipe for a long time and now is the right time to publish it. If you are curious about what Sshh Cooking Secretly challenge is, it is a Facebook group that does monthly challenges. Each month, a theme is chosen and members are paired together.  Two secret ingredients are shared between pairs who make a dish that complies with the theme. The other members are asked to guess the ingredients at the end of the month. 

Jayashree blogs at Evergreen dishes and she has a huge collection Indian cuisines. Do check out her home made pav bhaji masala

This month I paired up with Mayuri who is a very talented blogger who blogs at Mayuri's Jikoni. She gave me sesame seeds and curry leaves and here comes my bisi bele bath powder. I gave her Pista and saffron and she made doodh masala/masala milk powder

Here I have my bisi bele bath prepared using little millet. 

Wednesday, April 6, 2022

Sindhi Koki

 Koki is a traditional Sindhi breakfast item. It is very crisp and has a flaky texture. It has wheat flour as the main ingredient with lots of flavor from onions, carom seeds and cumin seeds. Traditionally, the shortening used in this is ghee, but we can replace it with oil as well. It is served along with yogurt and pickle. 


  • Wheat flour - 2 cups
  • Chickpea flour/Besan - 2 tablespoon
  • Onions - 1 medium-sized
  • Green chilies - 2
  • Cumin seeds - 1 teaspoon
  • Carom seeds/Ajwain - 1/2 teaspoon
  • Cilantro - 2-3 tablespoon
  • Dried fenugreek leaves/Kasuri methi - 1 teaspoon
  • Salt - to taste
  • Pepper powder - 1/2 teaspoon
  • Ghee - 3 tablespoons + more for smearing on koki
  1. Mix together wheat flour, chickpea flour, finely chopped onions, green chilies, cilantro, cumin seeds, carom seeds, Kasuri methi, salt and pepper powder in a large mixing bowl. 
  2. Add 3 tablespoons of ghee to the dry ingredients and mix well to get a crumbled texture. 
  3. Add water little by little and knead to make a stiff dough. 
  4. Rest the dough for at least 15 minutes.
  5. Divide the dough into large lemon-sized balls and flatten them to make thick rotis. 
  6. Cook on a hot griddle, smearing ghee on both sides. 
For our monthly cooking challenge "Sshhh cooking secretly", I had the opportunity to select a theme for the month of March. I came up with the theme "Flatbreads". The dish can be international or Indian and made on skillets, tawa, oven or grills. 

My partner for this theme is Preeti Tandon Shridhar who gave me ajwain and green chili as my secret ingredients. I gave her yogurt and baking powder and she made delicious puffy bhature. Do check her blog cakes and curries to get the recipe. I have bookmarked her thandai cookies and ginger snap cookies.