I recently had my in-laws visiting us in Australia from India. There was lots of fun and frolic and ups and downs adjusting with different personalities. Now with them having returned back to their respective homes there is a sense of emptiness. I grew up living in a small apartment full of my siblings and relatives who would visit and stay with us for months on end. I am unable to explain the joy we experienced with the closeness we had as a family. Then I moved to Australia and had to adjust being away from that family togetherness.
Anyway moving along to less sentimental topic…recipes! With my in-laws here I got a chance to learn few new recipes. I, as some of my readers would know, was born in Fiji therefore grew up only knowing my Fijian and Indo-Fijian tucker. Most “Indian” curry recipes I have learnt are ones I inherited from my husbands Delhiite background. The delish punjabi curries like Rajma Chawal, Chole Bhature, Alu Puri etc. Thanks to my in-laws I have learnt of recipes I would normally not cook. Today’s recipe credit goes to my sister-in-law Shalini Singh. Thank you for sharing this simple and delicious breakfast recipe.🙏🏼😘
Speaking of families…A special shout out for Shree Rajalaxmi Presentation “Love Day – Pyar Ka Din”. A movie directed by our very own fam bam Sandeep Chaudhary (thus the very proud promo in support of his movie✊🏼🍸🍾💃🏻✊🏼). Directed in collaboration with Harish Kotian. Produced by Baldev Singh Bedi. Star cast – Ajaz Khan, Sahil Anand, Harsh Nagar, Anant Mahadevan, Shalu Singh and Vaibhav Mathur.
This movie is about the journey of three friends. It’s a story of true friendships, love, action, drama and emotions. Friendship that goes through trials and tribulations and tests those that don’t break so easily. Happy belated friendship day – friends are precious💎 value them!!✨
Leaving you with a preview of –
💞Love Day – Pyar Ka Din💞
* Please note change of date – now releasing 23rd September 2016 at a cinema near you.
5-6 bread slices (crust removed if preffered)
1 Cup Besan/Chickpea Flour
1 and 1/2 Cup Water (adjust water to pourable consistency)
1/4 Cup Coriander Leaves (finely chopped)
1/4 Tspn Ajwain/Carrom Seeds
1 Small Garlic (grated into the batter)
Salt To Taste
Pinch Of Heeng/Asaeofedita
1-2 Green Chillies (finely chopped)
1/4 Tspn Chilli Powder
1/4 Tspn Jeera/Cumin Seed
Oil For Deep Frying
• Prepare batter of pourable thickish consistency from the chickpea flour and water. Whip and mix well until clumps are dissolved.
• Add all the dry ingredients into the batter and give it a good mix.
• Heat oil in a pan.
• Dip and coat the bread and fry until lightly browned.
• Finally serve hot with a sauce/chutney of your choice