• Kala Chana Pulao/Brown Chickpea Pulao

    March 30, 2020mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #240 COOKING WITH RICE Rice Storage in Olden Days Long ago, the time of my great grandparents and grandparents, rice was stored in huge earthen pots (that could easily fit a man in it) for the whole year. Back then rice was a seasonal crop and there were no facilities to vacuum pack them or store them in plastic bags. The huge pot would have a hole just about 4-5 inches above the bottom part which would be closed off with a scrunched up cloth. Whenever, rice was required, the cloth was removed only a bit for the rice to pour out. My aunts, at both the paternal and maternal villages would store the rice in a smaller tin or dabba so…

     
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  • Sprouted Moth and Spinach Pudla

    March 28, 2020mayurisjikoni

    EVENT: SHHH COOKING SECRETLY THEME: PANCAKES What are Pancakes? Pancakes are flat, often thin or slightly thick cakes made in a frying pan or griddle using a a batter. Can be either sweet or savory. Traditionally, the batter is made with flour, egg, butter and milk. However, these days there are so many variations of pancakes. Though the description has the word cake, in reality pancakes are one of the oldest forms of bread known to mankind. Each country has its own kind of pancake. For some the batter may be more or less the same with a few changes or in some countries the ingredients may be totally different from the more famous American pancakes we know. Take for example Indonesian pancakes which are…

     
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  • Buckwheat Breakfast Pudding

    February 17, 2020mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #234 SUPER NUTS AND SEEDS FoodieMonday/Bloghop Group FoodieMonday is a group of 12 enthusiastic food blogger who prepare a dish for every Monday based on a chosen theme. Through this group, not only have I learnt a lot more about different regional cuisines from the members but we tend to hold productive discussions about ingredients, cooking methods, recipes and in this manner share cooking related knowledge with each other. Theme Suggestion Using seeds or nuts or both is this week’s theme. You may think, that’s a pretty easy theme. However, it was not as easy as one may presume. Did you know that almonds, pistachios, cashew nuts, pine nuts, walnuts are not true nuts but seeds? Pecans, chestnuts are true nuts. Swaty suggested…

     
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  • Savory Oat Pancakes

    February 10, 2020mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #233 NUTRI BREKKIE FoodieMonday/Bloghop Group This week starts off with some healthy breakfast options by FoodieMonday/Bloghop group. Sujata who blogs at Batter Up With Sujata, suggested we make breakfast that is healthy, not sweetened with any sort of sugar if possible. Sujata’s Sattu Appe which is made from roasted chickpeas along with oats, semolina and spices is a good healthy way to begin the morning. You could also serve her veggie filled Cornmeal Oats Soya Idlis for breakfast. FoodieMonday is a group of 12 enthusiastic food blogger who prepare a dish for every Monday based on a chosen theme. Through this group, not only have I learnt a lot more about different regional cuisines from the members but we tend to hold productive discussions…

     
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  • Pahadi Gahat/ Kulath Ki Dal Phanu/

    February 1, 2020mayurisjikoni

    EVENT: SHHH COOKING SECRETLY THEME: UTTARAKHAND/PAHADI CUISINE Where is Uttarakhand? Known as the Land of Gods, Uttarakhand is situated in North India. Uttara is northern and khand is region, therefore the northern region. Separated from Uttar Pradesh in 2000, its an amalgamation of  13 hilly districts of Northern India. In fact, this scenic state is has various outdoor activities, many religious shrines, abundant in wildlife and home to the Valley of Flowers. Uttarakhand is divided into two regions Kumoan and Garhwal. Its neighbors are China (Tibet) in the north, Nepal to the East, Himachal Pradesh to the North West and Uttar Pradesh to the south. Some interesting facts about Uttarakhand The ancient language Sanskrit is its official language Known as DeviBhoomi or Land of Gods…

     
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  • Crunchy Winter Salad

    January 6, 2020mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #228 WINTER DELIGHTS WINTER FOOD Depending in which part of the world you are, winter food can vary according to the climate. A little nip in the air and one can crave for warm salads, hot soups, stews, piping hot daals and rice, hot parathas for breakfast or even comforting drinks. I love countries where one can enjoy food according to the seasons. Mombasa, really doesn’t give us that opportunity as its always hot. While we are enjoying a bit of the cold weather in Bangalore, soups and hot meals dominate our table. However, one really shouldn’t neglect the fact that salads, during winter provides you with the essential nutrients, vitamins and minerals. SOME WINTER VEGGIES AND FRUITS Cabbage Cauliflower Brussel Sprouts…

     
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  • Ambode/Masala Vada

    December 2, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #223  What are Ambode/Masala Vada? Ambode are masala vada made from chana dal with a few other ingredients added. Also known as Masala Vada or Dal Vada, Ambode is a famous street snack in Karnataka. Ambode is also served as a tea time  snack with filter coffee in many homes. Besides chana dal (chickpea lentil) being the main star of this crunchy, crispy, mouth watering  snack, chopped fresh dill, fresh coriander, onion, curry leaves, rice flour, green chillis, ginger and a bit of coconut is added. All these different ingredients makes them taste so different from Vatidar Bhajia which are quite popular with my family as a tea time snack. I took the liberty of adding a tablespoon of urad dal (split…

     
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  • Moong Paniyaram

    November 18, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #221 MOONG MAGIC What is Paniyaram? Paniyaram, Paddu, Guliyappa, Yeriappa, Ponganalu is simply a steamed batter made in a mould. Usually a batter of rice and urad dal is poured into the paniayaram pan or appe pan(aebleskiver), covered with a lid and allowed to steam till done. Made either sweet or savory, paniyaram is usually served as a snack any time of the day. The savory ones are served  with some chutney and or sambhar.  Usually made from leftover idli/dosa batter,however these days a variety of lentils and other grains are used to make this lovely crispy on the outside and soft in the inside snack. My first time to enjoy painiyaram was at Farzi Cafe, Bangalore, where paniyaram was served in…

     
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  • Jaggery Banana Bread

    November 12, 2019mayurisjikoni

    EVENT: A- Z RECIPE CHALLENGE THEME : A DISH BEGINNING WITH THE LETTER J Why I made Jaggery Banana Bread? Well, I’m a member of the group A-Z Recipe Challenge, a group started by Jolly Makkar and Vidya Narayan. What is required of in this group? Nothing too difficult but to cook a dish using an ingredient whose English name begins with the designated letter. This month we’re suppose to choose an ingredient that begins with J. Jalapeño, Jackfruit, Jelly, Jam and Jaggery are some of the few ingredients that I thought of.  I have jalapeño poppers on my list to try out for so long. The urge is now even more urgent as I tasted them during my visit to USA and loved them. …

     
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  • Attu Tunukala/Tunaka Koora

    October 31, 2019mayurisjikoni

    EVENT: SHHH COOKING SECRETLY THEME: TELANGANA CUISINE A bit about the group: October took Shhh Cooking Secretly group to Telangana, where I got the opportunity to make Attu Tunukala/Tunaka Koora. This group is where members get together to cook a dish on the decided theme. We are paired up and give each other two secret ingredients to cook with. This group was started by Priya of Priya’s Versatile Recipes. Other members have to then guess the two secret ingredients till we share the recipe link. Its a fun group and along the way have made some good friends. A bit about Telangana Telangana is the 29th state of India, formed after separating from Andhra Pradesh in 2014. Hyderabad still remains the capital for both states. Situated on…

     
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