Q for Quick brunch : Shikran

It’s difficult to explain this dish. If you’ve never eaten it before, it’s simply mashed up bananas, sweetened and then thinned down with some milk. If you are familiar with it, I hope it reminds you of many happy meal times.

When my mum and her siblings were of school age, most families in the community ate a big meal first thing in the morning. Packed lunches were rare and school was a 10 minute dash away. The lunch break was a quick one and mum and my uncles would sprint home for a generous helping of shikran-chapati. Hot chapatis torn into pieces and soaked in the cool shikran. It was wolfed down in seconds leaving some satisfied tummies and happy kids. The simple joys of a childhood in the 40s…

Needless to say, we’ve heard this story many many times in our childhood, over a happy lunch of…you guessed it – Shikran-Chapati.

I still turn to it as comfort food when I don’t feel like cooking or when I need a healthy mid-morning snack.  It always takes me back in time and makes me feel all warm and fuzzy inside. (The pictures, sadly, do it no justice.)

What’s your secret time machine? Do tell and spread the love.

Shikran-chapati

Shikran-chapati

Ingredients:

2 large ripe bananas ( 1 per person)

1 cup milk (1/2 cup per banana)

2-3 hot chapatis

a sprinkling of sugar (or more, if you like it sweeter)

Method:

  1. Mash the bananas with a fork.
  2. Mix well in the milk. Add sugar, if using.
  3. Tear the hot chapatis into bite sized pieces. Soak them in the milk-banana mixture for about 5-6 minutes.
  4. Enjoy the peace and the sounds of a satisfied tummy.

Notes:

This is a great way to use up ripe bananas and makes a great breakfast too.I must confess, I do use up my stale rotis in this too. 🙂

I make this with almond milk since I went off regular milk a few years ago. Equally great – I can vouch for it.

About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.. I have inherited my love for baking, cooking and experimenting in the kitc
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