• savaa ni bhaji (dill and lentils)

    August 25, 2012mayurisjikoni

    Prina my niece, loves savaa ni bhaji with rotli and so does her dada. Savaa, suva or dill leaves are prepared as a vegetable in India either with lentils or potatoes. It is a herb but grows in abundance in India during the rainy season and winter season. Big fat bunches sometimes sell for just under 10 rupees. My visit to the Mombasa market this week was a delight as I saw only one seller with a few bunches of the bhaji. I quickly grabbed a few and made the vegetable on the same day. This herb does not stay for too long as the leaves start to turn yellow within a day or two. I love savaa ni bhaji with the lentils but Ajay…

     
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  • 152. moong dal tadka (split green gram curry)

    August 16, 2012mayurisjikoni

    A bowl full of protein    It is unbelievable how many varieties of lentils exist and in how many variations the Indian sub continent can prepare these lentils. I guess people had to be innovative as dal or lentils is a part of the staple diet for most people of the sub continent. This humble moong dal is a staple diet in every home. Quick and easy to make and perhaps not too expensive. Ajay and I love to have this dal or curry with hot  chappatis. Oh well he gets the hot  chappatis and I get warm ones, but not complaining at all. Goes well with rice too. The secret ingredient for this recipe is kokum or cocum or aamsul, biran. It belongs to…

     
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  • 138. urad dal (split black gram curry)

    August 8, 2012mayurisjikoni

    My favourite dal   Split urad dal (split black grams) is easy, tasty and creamy without the cream. I tend to make this dal every week and serve it with hot chapattis. As I have mentioned before, vegetarians need to include various types of beans in their daily diet to meet the protein requirement. Dals or curries are a good option to have with rice or chapattis. Also known as white lentils, they are a rich source of protein, high in dietary fibers, provide energy and rich in magnesium and folates. During one of my health check ups in India, I was asked by the doctor what our daily meal was. I replied that we normally had dal, roti or rice and sabji with chaas…

     
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  • 132. chickpea curry (chana nu shaak)

    July 28, 2012mayurisjikoni

    get your protein   Chana, bengal gram, Egyptian beans, garbanzo beans, chickpeas,whatever you know them as are very healthy. Nunu always says  ‘eat chana and become strong like a horse’. Red, brown or black chickpeas are suppose to a dieter’s delight. Half a cup of these chickpeas contains nearly 6g of protein and 5g of fiber. Half a cup of boiled chickpeas is only around 140 calories. I try to include these beans as often as I can in my daily diet. Add to salads, boil in salt water and drizzle with lemon and olive oil or make a curry or shaak. Boiled chana stays in the fridge for several days. These beans are rich in dietary fiber, folates, manganese, tryptophan and protein besides many…

     
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  • 101. dal makhani

    June 22, 2012mayurisjikoni

    creamy and buttery    Anyone who has been to an Indian restaurant or dhaba, has heard of or tasted dal makhani. Its a famous Punjabi dal, usually served along with naan, parathas, vegetables and rice. The original dal makhani is cooked over a low heat charcoal furnace or in the naan furnace overnight. Very slow cooking makes the dal tasty. The following day all the spices, homemade butter and cream are added to make it thick, creamy and buttery. In this fast world, I seriously do not have the patience of cooking it over low flame overnight. I think, fire hazard, not fuel efficient, what if it burns etc etc. My version of the recipe is not loaded with fat and is easily made in…

     
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  • 70. red chora curry (cowpea curry)

    May 31, 2012mayurisjikoni

    creamy and yummy Cowpeas or chora/choli as its called in gujarati are grown in Asia, Africa and US. The variety of cowpeas are many. Right from the black eyed cowpea to the brown kidney shaped variety. For this recipe I have used the brown or deep red  variety which is commonly grown in Kenya. I have used whole cowpeas and not the split one or dal. This curry or dal goes well with rotis, flaky parathas or with rice. I even cook them dry to have with kadhi and rice. Check out my recipe on kadhi. Cowpeas are a rich source of protein like most legumes, and  in Vitamin B and A. Rich in dietary fibres also. RED CHORA CURRY (COWPEA CURRY)  Serves 4 1…

     
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  • 69. dahi vadas

    May 29, 2012mayurisjikoni

     Cool, yogurt snack  I can’t remember my mum ever making dahi vadas at home. We usually had them when there were big community lunches or dinners mainly for weddings or we would have them at the famous Supreme Hotel. I learnt how to make dahi vadas from Nunu after my marriage. I remember when I had just got married, Nunu was preparing some dahi vadas and suddenly her friend came to pick her up. They were suppose to go for shopping or something. So bravely, I told Nunu I would finish up. Of course she asked me a hundred times if I would be fine frying the vadas and I said yes. So reluctantly she left the task to me and reminded me that they…

     
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  • 34. Moong khichdi

    May 2, 2012mayurisjikoni

    Neel, this is for you Khichdi is simply a mixture of rice and lentils cooked together. It is a very popular dish in India, especially the northern part. There are a variety of khichdis that can be made, either just plain or by adding vegetables to it. Its a great comfort food on a cold day, good remedy for bad stomachs and basically very easy to make. Neel probably misses khichdi in Canada as that’s what he asked me to make for him when he arrived in India to be with the family in March. Well Neel, khichdi is not difficult to make once you have the ingredients at home.You don’t have to have all the ingredients. You just need the rice, lentil and salt.…

     
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