Kabhi khaya hai koki gluten-free!?Cook with oil ya fir gheeBahut alag and taste bhi yum Itna filling; do you want some !?My mother-in-law has given me some Misa aata( flour of rice and chana dal) which I use to make Assamese style Misa roti! Today it struck me to make Sindhi koki using this flour ! It was woww! Not only was it gluten free and protein rich( the flour has chana dal ) but it was tasty and very filling ! Try it out! I am sure you will love it! Served with the homemade mango pickle I made recently, homemade dahi/yogurt ,fresh green chutney and of course my beloved papad!.I kneaded to a stiff dough misa flour( can use 2:1 rice flour : besan) with finely chopped onions, green chillies, cilantro, red chilli powder , some oil and some ! Patted out discs and cooked on low to medium flame . You can even make crisscross marks on them before cooking then cook on griddle both sides medium to high flame with oil till done. #favourite

It is traditional Indonesian snack, steamed glutinous rice flour with sweet grated coconut filling wrapped in banana leaves.Sweet grated coconut is made from fresh young grated coconut, some water and palm sugar, cook it over low heat, stirring often until the liquid is almost evaporated, and continue cooking until there is no liquid left. Remove from the heat and let the mixture set until it is cool enough to handle.The original kue is made from white glutinous rice flour with coconut milk. But I like to add my kue koci with black glutinous rice (soak the rice over night and blend it smoothly with some coconut milk) or steamed and mashed pumpkin or sweet potato or yam.

#Eidkpakwan#Cookpad

Egyptian cookie recipe, always made for Eid.

Stuff the phyllo dough with kashta cream, shape them into squares then fry them and sprinkle with sugar.

#5pm

H

Classic soup recipe from Thailand. Chicken with Galangal in Coconut Milk.

Kadhii

Self

#greenveg #goldenapron

#deepfriedKulkuls are Goan snacks. Kulkuls are made in India at Christmas time. Kulkuls are often called Kidyo in the Konkani language, which means worms.To make the beautifully shaped, crisp, deep-fried snack, use the tines of a fork or comb to roll the dough and create indentations that are similar to the traditional way that most Goan families make.