• 303. vibibi

    August 2, 2013mayurisjikoni

    Mombasa style Ramadhan food A couple of weeks ago I received an email from Humi requesting to write a recipe as a guest on her blog. She is hosting an event, Ramadhan – an event to share. Obviously the first thing I did was check out her blog and instantly liked it. Loved the name, Gheza-e-shiriin, meaning sweet food. As I mentioned in my previous recipe, blogging has introduced me to more people with a common passion and that is cooking. Humi’s blog has recipes influenced by many places…. Gujarat, Maharashtra, Rajasthan and Dubai. What an exciting combination. I love the pictures. So I will be keeping an eye on her blog for more exciting recipes. Getting back to the invitation, I must say I…

     
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  • 201. corn paneer parathas

    November 21, 2012mayurisjikoni

    a never fail combination A few weeks ago we were lucky enough to get nice tender fresh white corn. White corn tastes different from the the sweet corn. Before sweet corn made an appearance in the market here, white corn was used for everything right from sabjis to fillings and even boiled to eat with nice melted butter. I decided to use the corn to make parathas. The recipe has been in my book for years but never got down to trying it out. Instead of the usual pickles or raitas to go with the paratha, I made some tomato chutney. Replace it with sweet corn if you don’t find any white one. CORN PANEER PARATHAS Makes 6 For the dough : 2 cups wheat…

     
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  • 141. vegetable crepes

    August 9, 2012mayurisjikoni

    my signature dish Everyone is good at making a dish however complicated or simple. This signature dish is what friends and family want you to make. My family and friends love the way I make stuffed vegetable crepes. I first came across the recipe for stuffed crepes years back when I was browsing through my sister’s collection of Bella magazine. The stuffing for the recipe was chicken. So I put on my thinking cap and came up with my famous vegetable crepes. The first time I made it for my family, I had to use eggs for the crepes, but eventually found an eggless crepe recipe so that I could make this wonderful dish for my in-laws. I hope you enjoy this dish just the…

     
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  • 131. whole wheat pita bread

    July 27, 2012mayurisjikoni

    delightful pockets I find using pita bread for a variety of stuffing very easy, filling and satisfying. Unlike normal bread slices, at least the filling does not fall off whilst eating. I love making my own pita bread as I can make them from wholewheat flour. Very easy to make and everyone can have their own choice of filling. Great party dish as baking the pita bread does not take long and your guests will love the smell of bread baking at your home.Original falafels are made of chickpeas and fava beans. Ajay is allergic to chickpeas so I make my version of falafel. But as I mentioned you can use any sort of filling to make a nutritious meal. updated 04/05/2016      …

     
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  • 129. palak paneer parathas

    July 27, 2012mayurisjikoni

    green with envy? Not at all! Another secret way to get kids to eat spinach (palak) and cauliflower is to disguise it into a paratha. On its own, many kids don’t like spinach. That is why there are so many ways to add the spinach to the kids favourite dishes without them really making a fuss about it. These parathas are stuffed with paneer and cauliflower and most kids love paneer (cottage cheese). For this recipe I prefer to buy the ready made paneer as its not too soft. Home made one tends to be too soft for this recipe.  PALAK PANEER PARATHAS Makes 6 parathas For the dough : 2 cups wheat flour (atta) ½ tsp salt 2 tbsps oil ¾ cup spinach puree…

     
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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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  • theplas

    June 22, 2012mayurisjikoni

    EVENT: BLOGGING MARATHON #88  THEME : REDO OLD POSTS  WEEK 4 DAY 3 Updated26/05/2018 My regular followers may think but she has already blogged one thepla recipe. Has she forgotten, has she run out of recipes? Nothing like that my friends. These are normal theplas. The one I had blogged earlier were farari theplas  to have on days of fasting or Ekadashi. Wherever there are Gujaratis, theplas are there. Theplas is such a versatile kind of flatbread, paratha, whatever you want to call it. Some are slightly thick, some are thin, some are plain, some have added vegetables. The variation depends family to family. There is no one fixed recipe for theplas. Gujaratis enjoy theplas for breakfast, for lunch or dinner with some curries. My favourite…

     
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  • 45. aloo paratha

    May 12, 2012mayurisjikoni

    potatoes are kaka’s favourite    My kaka (uncle) loves potatoes, be it in the form of shaak, baked, fried, or as aloo parathas or bateta vada. As long as potatoes are the main ingredient. I don’t blame him. Potato is such a versatile vegetable that many dishes can be created from it. I know most of you know how to make aloo parathas or potato stuffed parathas. However, have you ever noticed how you either get left with some stuffing or the dough? After so many years of cooking experience, I still get left with a tablespoon or so of either. It sits in the fridge till one day it says hello to the dustbin. Not any more because I actually measured out all the…

     
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  • ekadashi/farali theplas

    May 2, 2012mayurisjikoni

    thepla with a difference…. thank you Heni     Last November, my foi Manju aunty invited us to her place just for a change of atmosphere. We all were going through a difficult time after the loss of my mum. Fortunately for me we decided to visit her on Ekadashi day.Unfortunate for my sister in law Heni, as she had to make dishes with potatoes and more potatoes. On Ekadashi fasting which comes every 15 days, one is not allowed to consume grains and pulses and any vegetable that falls under the pulses category like peas, beans, brinjals etc. There are not many options left except for potatoes, sweet potatoes, cassava, yam etc. We were suppose to have  lunch at her place. There are not many…

     
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  • 13. masala (tikhi) puri

    January 17, 2012mayurisjikoni

    a spicy brunch treat Special Theme: Redo Old Posts BM#78 Week 4 Day 3     Go to any typical Gujarati family for breakfast on weekends and masala puri or tikhi puri with sugary masala tea will surely be served to you. The younger Gujaratis usually do not make them that often as they prefer to shy away from fried stuff, but they do relish them when someone else has made them. My Dad’s favourite…. anytime can be tikhi puri time. If bhabhi makes dosas for the rest of the family, my dad is happy with tikhi puri and a mug of tea. There are 2 versions of the tikhi puri you can make, the soft type or the slightly crunchy type. The soft type is…

     
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