Vrat Ki Aloo Dhaniya Sabzi#Alphabet Challenge

Vrat ki Aloo Dhaniya Sabzi is a quick, flavorful fasting potato dish made with fresh coriander, green chilies and sendha namak. This is the simplest one far more delicious than the normal food.
Ingredients
5 Medium Potatoes - boiled
1 Tablespoon Coriander Powder
1 Teaspoon Cumin Seeds
¼ Teaspoon Red Chilly Powder
1 Green Chilly -finely chopped
Sendha Namak to taste
1 Teaspoon Amchur Powder
2 Tablespoons Chopped Coriander leaves - for garnishing - optional
2 Tablespoons Desi Ghee
Method
Boil the potatoes and remove the skin. Cut the potatoes in large cubes.

In a pan heat ghee, add the cumin seeds and green chilly. Let it sizzle for a minute. Add the coriander powder and roast it for a minute. Add the potatoes and mix well, so that the potatoes get coated with the spices. Season it with salt, red chili powder, and amchur powder. Add some of the chopped coriander leaves, leave a little for garnish. Saute the potatoes on medium to high flame, stirring in between, till a nice reddish brown coat is formed on the potatoes.   

Garnish with coriander and serve.

Labels: Boiled Potato,Coriander Leaves, Vrat, Alphabet Challenge, Indian, Side Dish

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "V"

• Hummus from A Day in the Life on the Farm
• Kale Macaroni & Cheese with Balsamic Vinegar from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Lemon Velvet Cream Pie from A Messy Kitchen
• Spicy Goat Vindaloo from Food Lust People Love
• Vanilla Cookies with Fudge Filling from Karen’s Kitchen Stories
• Vanilla-Flecked Black Cod en Papillote from Culinary Cam
• Vanilla Peanut Butter Cup Cupcakes from Blogghetti
• Varan - Maharashtrian-style Dal from Mayuri’s Jikoni
• Vegan Pad Thai from Sizzling Tastbuds
• Viennese Whirls from Jolene’s Recipe Journal
• Vrat Ki Aloo Dhaniya Sabzi from Sneha’s Recipe

Keto Ema Datshi#SundayFunday

Ema Datshi is the national dish of Bhutan, it's an easy, hearty saucey ultimate comfort soup with chilli peppers (ema) and cheese (datshi). This is luscious saucy soup is simmered in a cheese gravy that melts in your mouth. Every bite is warm, cozy, and deeply satisfying, striking the perfect balance of heat and creaminess. In Bhutan they make it very spicy, here I have made it according to our spice level.
All across the country, residents and travellers alike can be seen eating this hearty dish of cheese and chillies. Apart from Bhutan, this preparation is also consumed in several parts of Northeast India and Nepal.

Serves 2
Ingredients
2 Cloves Garlic -finely chopped
1 Red Chilly - slit
2 Green Chillies - slit
1 Small Onion - finely chopped
2 Tablespoons Butter
1 Teaspoon Olive Oil
1/3 Cup Grated Cheese
2 Slices Cheddar Cheese
Method
Remove the stalks off the green chillies and slit them lengthwise. Chop the onion and garlic finely.

Heat butter and oil in a pan add the onions and garlic, saute till they start to sweat, do not brown them then add a cup of water. Cover and let it boil for 5 minutes or until the peppers have softened, add the grated cheese stir it till the gravy thickens. Check for salt, which will vary depending on how salty your cheese is. 

Ema Datshi is ready. Serve hot with boiled rice or keto flatbread.
A comforting, everyday meal. It reflects Bhutan’s deep love for bold, spicy, and hearty food traditions.
Labels: Cheese, Green Chilly, Keto, Bhutan, Asian Cuisine, Sunday Funday, Soup

For Sunday Funday we are sharing "South Asian Cuisine Recipes" 

• Aloo Paratha by Karen's Kitchen Stories
• Chana Pulao by A Day in the Life on the Farm
• Chicken Biryani by Amy's Cooking Adventures
• Fihunu Mas - Whole Roasted Fish from the Maldives by Culinary Cam
• Kala Bhuna - Bengali Spiced Beef Stew by A Messy Kitchen
• Keto Ema Datshi by Sneha's Recipe
• Oxtail Nihari by Food Lust People Love
• Sheer Khurma by Mayuri's Jikoni

Thel Ghosalyachi Bhaji#SundayFunday

Today’s recipe is one of the simplest sabzi/bhaji that one learns in East Indian cuisine. This is my Mom's recipe. It is just a method sweating the onions in a pan, add the ghosali a letting them cook together. There a two type of these gourds, one is a ridge gourd (turai or dodka )which we East Indians call it shirali ghosali, because of the ridge that this vegetable has.
The other one is the thel ghosali/sponge gourd which is plain, although both taste the same when cooked, just the variety changes. 

This vegetable goes by many names, ridged gourd, lufa, turai, turia, beerakaya, or peerkangaai, smooth luffa.

You can prepare this dish when you crave for something really simple. It tastes great with chapatti/hand breads (love the sweetness of the vegetable that goes so well with these flat breads) and also with rice or fish/meat curry.

Serves 3
Ingredients
650 Grams Thel Ghosali/Ridged Gourd
1 Large Onion finely sliced
1 Tablespoon Bottle Masala
½ Teaspoon Sea Salt or to taste
3 Tablespoons Oil
Method

Wash and peel the gourd, cut the gourd vertically and then make thin slices out of it.

Heat oil in pan/kadai, add the onions and fry them for a minute. Place a lid on low flame let it soften for 3 minutes. After that you will see the onions are translucent ( this give the bhaji a sweet taste). Now add the ghosali and stir fry it on high flame for a minute or two. Cover with a lid and reduce the flame to low for 5 minutes. Now you will see it has released all its moisture/water. Open the lid and give it a stir, let it cook on medium low flame without the lid for 10 to 15 minutes or till the water nearly evaporates.

Now you can see the water has nearly evaporated, add the bottle masala and salt, give it a good mix, cover with a lid on medium low flame let it cook till the spice marries together with the ghosali for about 4 -5 minutes.
Open and you will see oil has started to seperate give a final mix.  

This vegetable does not require any garnish. Serve hot as a side dish to any meal. It taste delicious.

Labels: Sponge Gourd, East Indian, Side Dish,Sunday Funday, Indian 

For Sunday Funday we are sharing Wild Food recipes 

• Chive Blossom Salt by Amy's Cooking Adventures
• Dandelion Salad with Warm Bacon Vinaigretteby Food Lust People Love
• Porcini Risottoby Culinary Cam
• Rosehip Jellyby A Messy Kitchen
• Thel Ghosalyachi Bhaji by Sneha's Recipe
• Wild Mushroom Frittata by A Day in the Life on the Farm

Upvasacha Cake#Alphabet Challenge

Upvasacha Cake( Farali/Vrat cake) is an eggless one made using vrat ka atta or farali/falhari flour. These flours are made from non-grain, gluten-free ingredients like buckwheat (kuttu), barnyard millet flour (bhagar/moraiya), water chestnut (singhara), and amaranth (rajgira) that are permitted during religious fasts.

Ingredients
½ Cup Fresh Yogurt
¾ Cup Kesar Milk - divided
½ Cup Caster Sugar
¼ Cup Melted Desi Ghee
1 Cup Singhada Atta (Water Chestnut Flour)
1 Sachet Eno Fruit Salt
⅛ Teaspoon Rasmalai Essence
2 Drops Yellow Food Color
¼ Cup Chopped Dried Fruits
Method
Grease and line a 6" Cake Pan
Preheat the oven 160°C.

In a bowl add the yogurt, melted ghee, sugar, essence, half of the kesar milk, yellow color and with beat well till blended, then add the sifted Singhada atta and fold it well into smooth batter. Now add in the eno and pour the remaining kesar milk and mix well ( this batter will be thick) add the dry fruits.

Pour it into the prepared pan and again sprinkle chopped nuts.Bake in a preheated oven for 40- 45 minutes. 

Cool then slice and enjoy!!

Labels: Alphabet Challenge,Water Chestnut, Gluten free, Desi Ghee, Yogurt, Indian, Vrat, Cake, Eggless

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "U"

• Fall Pear Ugly Duckling Cake (Cake Mix Recipe) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Miso Roasted Sweet Potatoes from A Day in the Life on the Farm
• Sourdough Discard Walnut Ginger Cookies from A Messy Kitchen
• Ugali - Savory Maize Meal Porridge from Food Lust People Love
• Unicorn Popcorn from Jolene’s Recipe Journal
• Unicorn Strawberry Cake Mix Cookies from Blogghetti
• Upvasacha Cake from Sneha’s Recipe
• Urchin Butter from Culinary Cam
• Uzbek Rice with Beef and Carrots (Plov) from Karen’s Kitchen Stories
• White Urad Dal from Mayuri’s Jikoni

Nutty Miso Banana Bread#BreadBakers

Making a bread with bananas is best to use is ones that are very brown or turning black and overripe and that no one is willing to touch those. You will love this unique style of banana bread so much that you will want to eat it all the time, it's buttery, chocolaty and the miso gives a punchy dose of umami.

Miso is a paste made by fermenting soybeans — it is typically used in Japanese cuisine, taste so good, it gives a slight salty and umami taste that is incredible. I have used organic red miso, any type of miso paste will do. If you’re worried about it being overwhelming in flavor and taste, in banana bread, just trust me you can't really tell the taste in this bread and you would just think that it was a really good, delicious, loaf of bread. This is a big loaf use a 9×5 inch loaf pan, I used a 8×4 inch pan and it took more than an hour to bake.

Ingredients
100 Grams Butter - softened
245 Grams Fine Brown Sugar
2 Large Bananas- mashed
¼ Cup Miso Paste
¼ Cup Greek Yogurt / Hung Curd
2 Large Eggs
1 Teaspoon Vanilla Extract
250 Grams All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
½ Teaspoon Salt
¾ Cup Small Chocolate Chips
½ Cup Chopped Walnuts, Pecans & Almonds
Method
Preheat the oven to 170°C.

Sieve the flour, salt, baking powder and soda, keep aside.
In a blender jar add the banana and miso paste and pulse it 2 -3 times to that paste well mixed. Keep aside.
In a large bowl beat the butter and brown sugar and whisk until light and fully. Add the eggs and vanilla extract, whisk until incorporated. Then add the banana miso mixture and whisk well. Add the flour and yogurt mixture in batches and fold it in with a spatula till all the flour and yogurt is incorporated and no lumps are formed. Fold in the chocolate chips and nuts.

Pour this in greased and lined 9x5 inch loaf pan & bake (see my notes) in a preheated oven for about 35 to 45 minutes or until a toothpick inserted comes out clean.

Let it cool , then slice & enjoy!

My Notes

Half way through the baking time tent the pan with a aluminium foil for the loaf tends to brown faster on top.
Labels: Breakfast, Dessert, Snack, Banana, Breads, Miso Paste, Asian Cuisine, Bread Bakers, Quick Bread

The Blurb #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Bread Bakers - October 2026  theme  is Bread With Nuts

• Classic Alabama Pecan Bread from Food Lust People Love
• Coconut Flour Banana Nut Bread from Passion Kneaded 
• Cranberry Pecan Boule from A Day in the Life on the Farm
• Easy Cinnamon Nut Loaf from A Messy Kitchen
• Maple Pecan Cinnamon Rolls from Magical Ingredients
• Mini Chocolate Almond Babka from Karen's Kitchen Stories
• Nutty Miso Banana Bread from Sneha's Recipe