#sizzlingtastebuds #mumbaiblogger #wheretoeatinmumbai #mumbaieats #hurremsbaklavamumbai #hurremsbaklava #eatingoutinmumbai #mumbaieats #mumbaifoodie #gratitudepost #mumbaidiaries #southmumbai #sobomumbai #southmumbaidiaries Share the amazing baklava that you buy from Hurrems. Value your relationships, one doesn’t know what happens tomorrow or even by the day end.

And be grateful for good health, warm vibes and the company of loved ones you can actually hug in person, not over a WhatsApp / FaceTime call.Ģ. Will be sharing a detailed reel on the awesome place that Hurrems is (so good to know the cafe and eats are all 💯 eggless AND vegetarian), but till then enjoy the virtual treat ofġ. Things have changed so much in the past 10+ days that curfew, restrictions and the looming fear of omicron looks imminent due to rising numbers. The last weekend (or should I say last year) was spent relishing nice food in the company of friends and loved ones. Serve immediately with just pickle and curd for a yummy hearty and earthy treat 🙂Ĭheck out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.Slowly peel it out and cook on medium heat in a tava on both sides till cooked and slightly crisp – the lovely golden hue and the aroma is tantalising….As for chapati / Roti, pinch out small roundels and with greased fingers pat them out on a greased plastic sheet / leaf.

(If the rice is hard / dry, microwave for 2 mins or steam it for 8-10 mins with some extra water sprinkled on top -and later you might need to pulse them in a blender for quick 10 seconds) Add all the ingredients except oil to make a semi soft dough.

Mash rice thoroughly with your fingers or potato masher.

Coriander leaves – chopped fine – 1 TBSP.

Spice powders – Red chilli powder, Jeera Powder, Amchur (dry mango powder) – to taste.

Prep time : 15 mins, cook time : 15 mins, Makes : 5-6 medium sized koki (flatbread) Its quite filling, and I made it the second time using a combo of Cooked Lapsi (broken wheat) and Rice along with some chopped onions and shredded cabbage, and that was yummy too 🙂 Thank you Vaishali for the recipe… 🙂 This is a great way to use up that rice for a great snack / breakfast idea. I have heard many calling it loli too,so i guess it could be cultural variation or maybe we took it easy ,not bothering about what it is actually called.Being South Indians, we do cook rice at least once a day, and we do have some leftovers most of the time. Well ,i had known sindhis around me calling koki to both type of flatbreads,be it one with salt and pepper or be it with onion ,coriander etc. Thanks for stopping by,let me welcome u to my kitchen(virtual)

Koki sindhi