• 163. Deepa’s quick pedas

    August 27, 2012mayurisjikoni

    Deepa your recipe with a slight change A few days ago my cousin Tinu requested for a quick peda or penda making recipe. To be honest I always thought that making pedas was a laborious task till I started researching the net. Got to learn two important facts :  1. Pedas are easy to make whether its the quick recipe or the normal way. 2. Many ready made pedas may contain besan (chickpea flour) or cornflour. They use that for the colour factor and to thicken the mixture quickly. So clearly we cannot have them when we are fasting. Anyway, today being Ekadashi, I decided to try out the recipe for the quick method sent by my cousin Deepa. She made the pedas to take…

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  • Seviyan

    August 18, 2012mayurisjikoni

    Joy in everyones heart, smiles on their faces, a kaleidoscope of colors, festivities everywhere, homes spic and span, neighbors, friends and families exchanging gifts, the glowing warmth of the fairy or diya lights, a frenzy and chaotic kitchen making trays full and bowls full of food. Be it Diwali, Eid, Christmas or any festival, celebrations is equated with the most scrumptious dishes. Each festival has its own unique dishes that people make. For Eid celebration I made some seviyan. Seviyan, semiya payasam, vermicelli kheer, pudding or mithi sev as most Gujaratis call it, is prepared in different ways. Some roast the nuts and vermicelli , boil the milk and then add the roasted mixture. Some just add the vermicelli into the boiling milk and let it cook.…

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  • beetroot halwa

    August 10, 2012mayurisjikoni

    EVENT:  FOODIE’S REDOING OLD POSTS #11 Updated: This post has been updated for the Facebook group called Foodie’s Re_doing Old Posts. Its a group that Renu who blog’s at Cook With Renu, thought out and put into action. We’re on our 11th re-doing post and I simply love this group. Why? Well, its got me to pay more attention to my much neglected old posts. For this post I have updated the pictures and a bit of the  write up but the recipe remains the same. You may want to check out my other posts that I’ve re-done. 1.Vaghareli Bread /Masala Bread 2. Tomato Salsa 3. Strawberries and Cream 4. Coconut Chocolate 5. Cassava in Coconut Milk 6. Baked Potato/Jacket Potato 7. Methi Paneer Bread 8.…

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  • brown bread trifle

    August 1, 2012mayurisjikoni

    EVENT: FOODIE’S REDOING OLD POSTS #9 What is the advantage of this theme? Old posts just get lost in the wide wide wide web unless they are very popular. Renu who blog’s at Cook with Renu has started a Facebook Group called Foodies_ Redoing Old Posts where every two weeks we can redo our old posts and share it on the group. What’s the advantage of doing this? Well, it gives us the opportunity to improve the write up, update photos and get comments. I’ve got so many old posts that need updating especially where the photos are concerned. This group with definitely give me the ‘push’ to prepare the dishes again for better photos. What is a trifle? Trifle is an English dessert which…

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  • 117. watermelon granita

    July 16, 2012mayurisjikoni

    Krishna’s 21st birthday A few days ago my niece celebrated her 21st. She probably celebrated it with something less sober but Krishna, we celebrated it with some yummy dessert. Sorry could not post the blog on your birthday as the dessert got ready at night and couldn’t take any photos. But now I am ready with the recipe, photo and no dessert left ! Its all piled on my hips and tummy ): Granitas and sorbets are made of fruit juice and simple syrup. However the difference is that sorbets are usually made in an ice cream maker to give it a nice soft snowy texture where as granitas are made by hand and has a coarse flaky texture, much like the gollas we get in…

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  • 111. Bapuji’s laddoos

    July 2, 2012mayurisjikoni

    Very tasty and easy Everyone remembers some special moments they shared with their grandparents. I was not fortunate enought to spend a lot of time with my maternal grandparents but was lucky to live with my paternal grandparents. My grandfather or bapuji as we called him, would love feeding us special dishes. No he never stepped into the kitchen to prepare anything, but simple ingredients were put together at the table while he would be waiting to be served with his main meal. I didn’t particularly like the hot milk and jalebi recipe of his so would run away from the table whenever he made that. What I loved were the yummy laddoos he made with rotli. I don’t know if Shruti and Shreena were…

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  • 109. Mango mousse

    June 26, 2012mayurisjikoni

    Neel its celebration time 🙂 Neel its celebration time. You got to make this dessert for Michelle and Sean. Double celebration. Instead of mangoes you can use any other fresh fruit of your choice. We are celebrating tonight with this dessert. This mousse recipe is originally a Tarla Dalal recipe, mousse without eggs. Since the first time I made it following the recipe, I have over the years made it with various fresh fruits and its very easy and a sure hit with the guests. Serve it with a dollop of fresh cream, chopped fresh fruits or sprinkle grated chocolate or chopped nuts. Let your imagination run wild. MANGO MOUSSE Serves 8 1 packet of mango or orange jelly (85-100g ) 2 cups fresh chopped…

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  • 86.Lapsi

    June 12, 2012mayurisjikoni

    Vishal, celebrations have begun!   Lapsi is a Gujarati sweet dish usually made to celebrate an important event or festival. Its made from cracked wheat, ghee, water, sugar or jaggery and flavoured with spices like cardamom, saffron and nutmeg. Our nephew Vishal is getting married this year, so what better occasion to make  lapsi. Today, the official agreement for marriage was announced so I made it to celebrate the happy occasion. Any excuse to make lapsi as I love it and its actually very easy to make.   I always make lapsi on Dhanteras day to begin the Diwali celebrations. I prefer to use the cracked wheat with husk and not the white one. Most Indian stores will sell it as lapsi, fada lapsi or…

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  • 84. Happy Birthday Shyam

    June 10, 2012mayurisjikoni

    Kulfi is a frozen dairy based dessert very popular in the Indian sub continent. It usually has flavourings like rose, kewra, cardamom, saffron etc. It can have a fruit puree in it or just plain. Traditionally its made by boiling milk till it becomes thick, but this recipe of kulfi is a quicker version. Kulfis are more dense and solid than normal ice cream. MANGO KULFI Makes 6 to 8 depending on the size of the kulfi mould. 2 cups of thick fresh mango puree 2 tbsps cornflour or cornstarch 2 cups evaporated milk ½ to ¾ cup sugar 1 tsp cardamom powder 1 cup fresh double cream  finely chopped nuts for garnishing Cut ripe fresh mango and puree it in a liquidizer using a…

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  • 79. gulab jamun

    June 8, 2012mayurisjikoni

    spongy, sweet and evil  Gulab jamuns are sweet doughnut like balls floating in a sweet syrup. Gulab means rose and jamun is a fruit in India. The syrup is flavoured with rose water, kewra or saffron. It is said that the dessert gulab jamun originates from Afghanistan. However it is a  common dessert or sweet dish in India and prepared widely for all occasions, be it festivals, weddings, birthdays etc. Usually I make gulab jamun using mawa or khoya which is milk solid. A few weeks back Sapna, my sister asked whether I could try out the recipe for gulab jamuns but using milk powder as khoya is not readily available in UK. I promised her I would since I had Pratibha bhabhi’s  milk powder…

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