• 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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  • Almond and Chocolate Halwa

    October 7, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #216 VIJAYADASHAMI TREATS What is Dussehra or Vijayadashami? Its Monday and today’s recipe is a super delicious Almond and Chocolate Halwa. Dussehra or Vijayadashami is a festival celebrating the victory of good over evil, in North and East India. Lord Rama beheaded the ten headed demon King Ravana who had abducted Sita. Sita was Lord Rama’s wife. The word Dasha means ten and Hara means victory. This important Hindu festival coincides with the culmination of the nine days celebration of Navratri. Vijaya means victory and dashami here refers to the tenth day of the lunar calendar. For most of the south, east and north east of India, this festival marks the end of Durga Puja. How is Dussehra or Vijayadashami celebrated? Tomorrow is…

     
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  • Paal Kozhukattai

    October 1, 2019mayurisjikoni

    EVENT: SHHH COOKING SECRETLY THEME: TAMIL NADU CUISINE A bit about the group: The month of September was when the Shhh Cooking Secretly Group visited the state of Tamil Nadu. This group is where members get together to cook a dish on the decided theme. We are paired up and we give each other two ingredients to cook with. This group was started by Priya of Priya’s Versatile Recipes. It was so difficult to pick a particular dish from this exciting cuisine.  Before I can enlighten you with the popular dishes from Tamil Nadu lets get to know a bit more about the state. Facts about Tamil Nadu: Tamil Nadu is situated in the most southern part of India. The capital of this state is more…

     
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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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  • Chakhao Poireiton Phirni/Black Rice Phirni

    January 31, 2019mayurisjikoni

    EVENT: SHHH COOKING SECRETLY THEME: MANIPURI CUISINE Search for Manipuri on the internet and you’re going to learn about some herbs and vegetables that are not commonly found in the market. The reason being that Manipuri cuisine depends largely on the seasonal ingredients. Have you heard about jelly ears, water spinach, roselle leaves, bitter beans to name a few? I hadn’t known that they existed till I was reading up on Manipuri Cuisine. Use of hot chillis is common as opposed to garam masala in the Manipuri cuisine. Manipur is known as the Jewelled Land because of its natural beauty. The numerous hills and peaks means that one has to consume food that provides strength and agility. Staple diet consists of rice, vegetables and fish.…

     
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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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  • Date and Cashew Nut Barfi/Fudge

    November 2, 2018mayurisjikoni

    EVENT: A- Z CHALLENGE THEME : A DISH BEGINNING WITH THE LETTER D What is the A- Z Challenge? Well, we’re a Facebook group and every alternate month the participants make a dish with the  relevant letter. The group was started in May 2018 by Jolly Makkar and Vidya Narayan.  For November we have to post a recipe with the letter D. The star ingredient for the dish should begin with D. I made Dalithoi to go with my  Vastad Roti when I was doing the A- Z Indian Flatbreads for another group and I was feeling great that I’ve got my D recipe ready. Then a member asked about whether the dish name can begin with the specified letter and I re checked with Vidya.…

     
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  • Poha Phirni/ Rice Flake Pudding

    October 24, 2018mayurisjikoni

    Today is Sharad Poornima and on this day usually rice flakes(poha) are soaked in milk and left outside or where there will be moonlight at night for it to ‘catch’ the moonlight. During Sharad Poornima, the full moon is closet to Earth. It is believed that the moonlight has curative properties. It’s a tradition that I’ve been following since I got married and not knowing exactly why we put the rice flakes soaked in milk outside and consume it later at night. My mum would always ask me if I’ve made doodh poha. I’m not a big fan of the poha soaked in milk and eaten, perhaps because when I was younger the only variety of poha available was the thick one and the milk…

     
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  • Coconut Laddoos/ Coconut Fudge Balls

    October 20, 2018mayurisjikoni

    EVENT: DESI BLOGGERS CONNECT THEME: DIWALI DHAMAKA Desi Bloggers Connect is a Facebook Group where members support each other by sharing and commenting on each others post. Through this group I’ve got to know quite a few new bloggers. For this Diwali Festival, the admins decided that we should prepare a sweet and savory or either dish to share for the theme. When I volunteered to take part in this event, I had jotted down a few options, of which one was a recipe that my mother in law use to make often during Diwali. However, its a bit time consuming and it will have to wait for another time. After I got back from India, wasn’t keeping well because of a very bad viral infection.…

     
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  • Hyderabadi Halwe ki Puri

    September 10, 2018mayurisjikoni

    EVENT: MEGA BLOGGING MARATHON#92 THEME: A-Z  FLATBREADS AND MORE – INDIAN FLATBREADS What is Mega Blogging Marathon? Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3: 1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis 2. A-Z Indian Flatbreads using batters e.g. dosa 3. A-Z International Flatbreads. I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to…

     
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