Rasaswad

Spice mix: salt + sugar + haldi + mirch + amchur + sanchal (black salt). I didn't add saunf powder, because I didn't have the time.  Fry corn flakes, daliya, peanuts and curry leaves and sprinkle spice mix.   https://www.nehascookbook.com/cornflakes-chivda-how-to-make-cornflakes-chivda-makai-chivda-recipe/

 Peel the raw mango. Then either use the peeler for making thin strips or make a small dice. Add some salt and set aside for a while (5-10 mins) In a pan, heat ghee + add mango + salt and saute. Once the mango softens, take it off the flame. Take the mango out. In the same pan, take the same amount of gol as the cooked mango, one to two "changla" (handful) water. Once the gol is wet, heat it, till it forms a drop when dropping (not syrup). Then add the mango, reduce the flame and put tadka on top (ghee +rai + red chilli powder). Add some saunf or whole crushed dhana. Then turn off the gas. 

 Focaccia:   In a mixer bowl, mix together 11/4 cups warm water + 11/2 tsp salt + 2 tsp instant yeast + 2 tbsp olive oil.  I added about 3 cups of A.P. flour, and mixed using the dough blade for about 5-7 minutes. Towards the end, ddd about 1/4 cup chopped calamata olives and 1/4 cup of chopper green stuffed olives. Also added about half a package of the grated quatro frommagio cheese from TJ. Take the dough out, oil the bowl, put the dough back, cover with oil, and then cover the bowl with foil/plastic wrap and let it rise for 11/2 hours. I then refrigerated overnight (optional). Next morning let the down come back to room temperature. In a 8X8 pan, oil, then the dough, then more oil, fleau de sal, chopped fresh rosemary and a small handful of grated cheese. Let it rise again for 45 minutes to an hour. Make dimples with finger. Bake in 425 oven for about 30 minutes or so. Let cool on a wire rack.  https://www.kingarthurbaking.com/recipes/cheese-and-herb-stuffed-foca...

 As someone married to a Sindhi, I should have perfected this by now, but I often forget small details, and like all simple recipes, it's the details that matter here. So here they are: Version 1:  Mix whole wheat flour, diced red onion, chopped cilantro, (optional: spring onion), finely chopped green chillies (less spicy variety), cracked whole dhania, and salt. Add oil for mon (not too much, but decent amount). Keep this mixture ready, and then only make the dough for 2-3 kokis at a time, since adding all the water initially might make the dough soggy. Add water to make a semi-soft dough. It should be harder than rotis and softer than puris. Roll a thick roti, and roast on a low-medium flame on each side till about half done and set aside. Make all the kokis like this, and then when ready to eat, roast it with ghee on each side. Should be crispy on the outside and soft on the inside. I also make small slots with the spoon or the spatula, so the ghee seeps in and it cooks mor...

 https://www.youtube.com/watch?v=COBfHUaNTqE Wheat flour + salt + Ghee + water  = soft dough. Knead and set aside. Mix minced garlic, green chillies, cilantro, ghee, salt and pepper. Portion and roll into a thin chapati. spread the garlic-chilli mix, with a knife, make very long slits, leaving the edges (like making a fried karela). Then roll it, pull slightly, roll into a disk, roll again, and roast with ghee. Crush vertically to separate the layers. 

 Quick breakfast for a weekend - perfect bite size pieces for tiny fingers to grab. I sauted the veggies first (only so it's easier for the baby). In a shallow pan, add oil, finely chopped red onion, red bell pepper, grated carrot and peas. Mash the peas roughly to avoid choking hazard. Remove in a bowl, add sooji, a bit of besan, yoghurt, salt, pepper, chopped cilantro, baking powder and water. Heat oil in the same pan, and make small pancakes, cover and cook. Turn, leave the pan open, and cook on the other side. Cut up into bite size pieces and serve on a high chair tray :-)  Original recipe here: https://www.youtube.com/watch?v=EoEOcWTM8go&t=360s

 Here are some things that have been working for her at around seven months:  Breakfasts:  Salty oats - sindhi style with salt, whole black pepper, black cardamom and tadka of mustard seeds. Sweet oats  - also add whole black pepper and black cardamom Sheera - while wheat, sooji, daliya Khichu (Rice flour, yoghurt) Daliya khichdi (Nisha Madhulika's recipe works) - 1/2 cup daliya, roasted in ghee, 1/2 cup soaked moong daal, 4 cups water, salt, haldi, multigrain setting in IP. Tadka - ghee, jeera, hing, tomato, cooked veggies (beans, carrots, peas, peppers)  Daliya Bhatt (Thari waro bhatt) - ghee, whole jeera, 1/2 cup daliya, roast. Add 5 cups water, a pinch of salt, a few whole black peppercorn (and a pinch of ajwain in the winter). Cook in IP for 50 minutes at high pressure. Add about 1/2 cup gud and let it melt. Serve with more ghee.  Upama (Sooji, masala oats) Ragi - Hurihittu has been a lifesaver. Heat it with some milk, sugar, cardamom powder, and cook ...