• Eggless Pear Upside Down Cake

    June 8, 2020mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #250 LET’S CELEBRATE WITH CAKE   Theme this week on FoodieMonday/Bloghop This week FoodieMonday/Bloghop is celebrating 250th theme. What better way to celebrate this milestone with some cake. We’ve had some interesting themes, some repeats and some challenging ones too. For a group to continue strongly for 5 years and that too with recipes every week of the month is no small feat.    My Journey with FoodieMonday/Bloghop I joined the group on 14th march 2016 for their 31st theme which was Fusion Thandai Recipes. I made Thandai Kulfi thinking that I’ve definitely created something different. Unfortunately that was not the case, as other participants had made souffles, galettes,  thandai barfi with cherry glaze, thandai baked yogurt etc. That was the first…

     
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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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  • Magas/ Chickpea Flour Fudge

    October 21, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #218 DIWALI DHAMAKA As the theme suggests, FoodieMonday/ Bloghop group is already in the mood to celebrate Diwali. Fellow bloggers or should I say friends, decided to  cook something that we would normally make during Diwali, the festival of lights. This time I decided to make Magas as its called in Gujarati or chickpea flour fudge. What is Diwali? Diwali is the festival of lights, the victory of good over evil. Read more about Diwali here. What does Diwali mean for me? For so many years hubby and I have been alone for Diwali as our family members live in all different parts of the world. However, this year its so different. For one, we’ll be celebrating Diwali with hubby’s mum, my…

     
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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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  • Passion Fruit Sauce

    June 19, 2018mayurisjikoni

    EVENT: BLOGGING MARATHON #89 WEEK 3 DAY 3 THEME: CONDIMENTS ON THE SIDE Another passion fruit condiment you may think and no I didn’t get a sackful of passion fruit. I made this sauce to take for my son. As you read along, you’ll get to know how versatile this sauce is. Passion fruit, passionfruit, grenadille as the the fruit is called, grows on vines. The fruit can be yellow or dark purple. The pulp will be either light yellow to dark orange. There are two main types of passion fruits, the sour and tangy ones or the sweet ones. The pulp of the sweet ones is usually light grey in colour. Kenya grows all three varieties of passion fruit in abundance. While modern chefs…

     
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  • Mango and Passion Fruit Jam

    June 17, 2018mayurisjikoni

    EVENT: BLOGGING MARATHON #89 WEEK 3  DAY 1 THEME: CONDIMENTS ON THE SIDE For Week 3 of the BM #89 I chose condiments on the side as I wanted to try some chutneys and masala powders that I’ve bookmarked for quite a while now. However, as the week came closer, I was preparing my list of what I need to take for my son in Montreal. The usual things like Kenyan tea, coffee, macadamia nuts, cashew nuts, homemade cookies, chevdo. Then I remembered that during our last trip he had mentioned that he misses the Kenyan apple mango and passion fruit. Now if you live in Dubai, you get mangoes from all over the world. My son in Montreal gets the Mexican mangoes. Not saying…

     
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  • 610. Plum Hand Pies

    January 31, 2017mayurisjikoni

    Red Theme/ Valentine’s Day preparation For the month of January The ‘Shhh cooking secretly ‘ group decided to make something using red coloured food so as to give an idea to our followers what they can prepare for Valentine’s Day.My partner for this month was Amrita Iyer a food blogger whose blog is full of colour and mouth watering recipes. Check out The Food Samaritan to find out exactly what I mean. The colour red signifies many things. Love, warmth, danger, power,passion, determination, anger and desire.Red also draws our attention to danger. So as you can see its got its positive side and the negative too. Today we’re going to think of the positive things, it means life, love and passion. As I always say…

     
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  • 547. Fruit Jelly

    March 20, 2016mayurisjikoni

    Happy Holi everyone It’s #Foodiemonday #bloghop day already. A group of 12 that post every month on different themes. We are still continuing with the Holi festival as Holi is just round the corner. Last week it was thandai based recipes and this week we are allowed to cook with a riot of colours. Choose one, two or many. I am waiting to see what my co members of this group come up with. I decided to work with 2 colours orange and red for the 32nd theme #FestivalofColors.  It had to a quick and easy recipe as I had travelled to Malindi for my Club’s(Lions Club of Mombasa Bahari) medical camp.Please do check out our website http://www.lionsbahari.com/ The sweltering heat was made bearable by the lovely…

     
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  • 530.Coconut barfi

    November 4, 2015mayurisjikoni

    A hard nut to crack! When one thinks of coconut, the first thing that comes to the mind is the cool healthy coconut water. However, there is more to a coconut than just the water or the succulent flesh. Coconut milk, coconut cream, coconut oil, grated coconut, coconut flour, are all used in cooking in many countries. Right from sweet to savoury dishes, coconut is used to add flavour, creaminess and a bite to any dish. Curries, desserts, cookies, cakes, salads, drinks etc, name it and coconut is used. Coconut milk is used in place of dairy produced milk by vegans. Coconut water is rich in potassium and is considered a natural hydrator. Coconut flour is made from the flesh of the coconut. It can…

     
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  • 524. Papaya lemon jam

    October 8, 2015mayurisjikoni

    Its time to jam     One of my hubby’s friend owns a farm. He often comes to supply the surplus produce to the greengrocer that I usually go to if I don’t go to the market. He gives me either vegetables or papayas whenever I go there. Last week he insisted that I take 3 huge papayas. They all ripened at the same time. Now there is so much papaya one can eat. So the next option was smoothie or a jam. Smoothie didn’t sound too exciting, especially when the tummy is full. I am glad I made the jam. Its so easy to make it. I should stop buying the local jam as there is no fruit in it, its too sweet, full…

     
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