• Apple Kheer

    August 24, 2020mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #261 MILKY WAY  RECIPE: APPLE KHEER This Week’s Theme on FoodieMonday/Bloghop Group: This week, the group has to use milk or its products like yogurt, paneer, milk powder, evaporated milk, condensed milk. If possible the main ingredient has to be milk or its products. This interesting theme, suggested by Swati who blogs Food Trails, offers so many options. With the Ganesh Chaturthi over the weekend, I thought of making an easy and not too sweet apple kheer. Frankly, I’ve ordered too many apples this week so thought of using up some to prepare Apple Kheer. Next on the list to make was Swati’s Mango Falooda but I’ll have to wait for our next mango season to begin which will be in 2-3…

     
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  • Chocolate Modak

    August 17, 2020mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #260 MEETHE PAL RECIPE : CHOCOLATE MODAK This Week’s Theme on FoodieMonday/Bloghop Group: This week, the group has to prepare any sweet dish of their choice, be it an Indian Sweet or any dessert. My choice is Chocolate Modak. Sujata who blogs at Batter Up With Sujata suggested this week’s theme. Sujata’s blog is a mixture of Bengali dishes and bakes. When I’m able to source banana leaf or arbi leaves, I really want to try her Chhanar Paturi recipe. Its steamed paneer with mustard.  Why I made Chocolate Modak? While I’m always pulled to making desserts, at the same time wanted to make some quick and different kind of modak as Ganesh Chaturthi is just round the corner. I know of…

     
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  • Coffee and Walnut Cake

    May 4, 2020mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #245 LOVE FOR COFFEE The theme name is so apt when it comes to hubby and me, as we both love coffee. Having said that, I’m a little surprised that I really don’t have that many recipes on the blog where I’ve used coffee powder or granules as an ingredient. However, that has been taken care of to some degree with the coffee and walnut cake that I prepared for the theme.   FoodieMonday/Bloghop Theme Before I get into the whole coffee story a reminder that the FoodieMonday/ Bloghop group members decide on a theme and post a new recipe every Monday. For this week Sasmita who blogs at First Timer Cook suggested that we use Coffee to make our dishes. General…

     
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  • Thandai Makhana Phirni

    March 9, 2020mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #237 HOLI ON MY PLATE What is Holi? Like most festivals in India, Holi, the festival of colours too celebrates good over evil like other Indian festivals and also makes the beginning of spring. There are other reasons that Holi is celebrated. To read the traditional story as to why Holi is celebrated, click here. Modern day celebrates are more now as fun festival rather than the religious implication. How did colours become such an intrical part of Holi Celebrations? It is believed that the use of colour was started by Lord Krishna. Lord Krishna and Holi When the mischievous and playful Lord Krishna was young, he was very jealous of  Radha’s very fair complexion as he was very dark. Complaining to…

     
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  • Chinese Smiling Sesame Cookie Balls

    January 20, 2020mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #230 CHINESE NEW YEAR Chinese New Year 2020  Gong hei fat choy  is the Greeting for Chinese New Year in Cantonese and Gong xi fa cai (pronounced gong she fa tsai) in Madarin. Basically it means wishing you great happiness and prosperity. This year Chinese New Year, Spring Festival and also known as Lunar New Year falls on 25th January. Like most Indian festivals, Chinese New Year doesn’t fall on the same day every year as it follows the lunar calendar. Did you know that the New Year festival usually lasts 15 days? How is Chinese New Year Celebrated? Its a day for praying to God, for good harvest and planting. People also pray to their ancestors. A vast variety of food…

     
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  • My Best, My Worst and Everything In Between – 8 Years as a Food Blogger.

    January 2, 2020mayurisjikoni

    MY BEST, MY WORST AND EVERYTHING IN BETWEEN – 8 YEARS AS A FOOD BLOGGER Since I began my journey as a Food Blogger, my Blogging Anniversaries have come and gone without much celebration or pomp as it usually gets shadowed by new Year Celebrations. As a matter of fact, I started blogging on 2nd January 2012. As some of you may know, there were a couple of reasons I began the blog: A place where family and friends could access recipes world over To create recipes and jot them somewhere, recipes that I learnt from my dear mum, my mother in law who we fondly call Nunu and my aunt, my kaki to me. Having stopped working as a teacher, I had to put…

     
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  • Nutella and Oreo Truffles

    August 12, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #208 MEETHE BANDHAN This week India will be celebrating both Raksha Bandhan day and Independence Day on the same date – 15th Aug. What is Raksha Bandhan? Raksha means protection and bandhan means to tie. India and Nepal are unique in the sense that the Hindus celebrate Raksha Bandhan every year during the holy month of Shravan. This is a special day for brothers and sisters. A bond that is so special between both. I know there are some families where sister brother bond is a bit frayed because of differences. However, eventually they come round and look out for each other. Raksha Bandhan symbolizes the eternal bond between a brother and sister, they can be blood related or not. I know…

     
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  • Kansar – Patel Style

    June 24, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #201 JAMVA CHALO JI Any religious or happy occasion like Diwali, weddings, birth of babies, etc begins with kansar in a typical Gujarati home. Kansar varies from region to region in Gujarat. For most regions kansar is what we call lapsi. Usually broken wheat is boiled in water with jaggery.  However kansar that is made by the Patel community of Gujarat is totally different. We use either semolina or slightly coarse wheat and its steamed. Its then served with melted ghee and powdered sugar. The most important and vital ingredient in kansar is a bit of jaggery and ghee (clarified butter). These two are added as important religious items. It’s believed that jaggery and ghee has  purifying power. Just as we begin…

     
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  • Thandai Chia Pudding

    March 11, 2019mayurisjikoni

    EVENT: DESI BLOGGERS CONNECTTHEME: HOLI KE RANG The Festival of Colors is just round the corner and once again everyone will be planning what food to have as friends and families get together to enjoy this festival. Like many festivals in India, it celebrates the good over evil. It also marks the end of winter and the beginning of spring, but take it from me I don’t think there was a spring season in Bangalore, from winter it went straight into summer. It is very hot here. Traditional Story: Hiranyakashipu, a demon king wanted to take revenge against Lord Vishnu who had killed his younger brother. Hiranyakashipu prayed for years and was granted a special boon by Lord Brahma that literally made him indestructible. He…

     
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  • Til Gud ke Ladoo

    January 14, 2019mayurisjikoni

    EVENT:FOODIEMONDAY/BLOGHOP THEME:#178 HARVEST HARMONY Festivals are always a memorable part of my travels to India. Last year we missed celebrating Makar Sankranti, Lohri and Pongal in India as we left before the 14th of January. However, what I remember is that whichever market area we passed by in Mumbai, the whole scene was a feast for the eyes. Colorful kites of all sizes, heaps of sesame seeds, varieties of gur or jaggery, ready made til gud sweets dotted the whole lane. We even got an opportunity to sample til gud chocolate barfi. At the moment I’m in Nairobi trying to get our visas for US and Thailand. After all the tonnes of papers we carried from Mombasa incase they ask for some proof or the…

     
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