• Dalma

    September 3, 2018mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #160 DAALS OF INDIA What is a dal/daal/dhal? Basically made from split lentils like chickpea, cowpeas. green grams, black grams, Puy lentils, pigeon pea, dried peas, whole lentils or beans, its a spicy soup like or stew like preparation which is usually eaten with some rice or roti, parathas. Dals can be thick or watery, they can have added vegetables or meat too or can be plain. Its a great way to incorporate some protein in your diet especially if you’re a vegetarian. Before I had begun blogging I would prepare tuvar dal, moong dal, dal makhani and kadhi on a regular basis – at least 5 times a week. We knew which dal would be made on which day. Its only…

     
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  • Mysuru Saaru/Mysore Rasam

    August 31, 2018mayurisjikoni

    EVENT: SHHH COOKING SECRETLY THEME: KARNATAKA CUISINE For the month of August the theme was Karnataka cuisine and I realized that though I lived in Bangalore, what’s now called Bengaluru for 4 years, I didn’t get to experience so many dishes that are famous in Karnataka. As a non South Indian I usually stick to the more comfortable dosas, idlis, vadas, sambhars. My neighbor on occasions would share with me crispy maddur vadas. I’ve tasted bisi bele bath once. Next visit to Bangalore, I’m definitely going to try out more of the local cuisine. For this month my partner was the friendly and humble Aruna who blogs at ãhãram. I love her blog because its got quite a few traditional recipes especially from the Andhra…

     
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  • 652. Ghari Rotli (Puran Puri, Puran Poli)

    June 10, 2017mayurisjikoni

    Happy Father’s Day    A lot of importance, praise, appreciation, love and thought goes into celebrating Mother’s Day. However, I feel that Father’s Day has definitely drawn the short straw! It comes, cards are exchanged, gifts are bought and Father’s Day is over. I feel that dads, papas, fathers, aboos, all over the world are less appreciated. I know my dad didn’t help my mum to change nappies, bathe us, clothe us when we were young but he did so many other things for us(my brother, sister and me).    From what I gather, I always cried when my dad would come home for lunch even though I fed before his arrival.  So while having his lunch with his right hand, his left hand would be busy pulling the…

     
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  • 567. Badshahi Khichdi

    June 13, 2016mayurisjikoni

    I did it my way! Badshahi Khichdi is a humble khichdi that is turned into a more satisfying and delicious dish that is fit for a king. Not that the simple khichdi is not tasty. Basically this khichdi is made using split pigeon pea (toor, tuvar dal) and rice. The khichdi has some added vegetables mainly potatoes and brinjals(eggplants) and is tempered using onion, garlic, ginger, chillis and spices. However, I made this khichdi my way. I have tried to give it a more ‘royal’ appeal by stuffing the potatoes and brinjals with spices, chickpea flour and peanuts. This khichdi is usually served with spiced up yogurt, but since my preparation already has quite a few spices, I decided to serve it with plain yogurt.…

     
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  • 557.Panchmel Bhajias/Vadas (mixed dal vadas)

    May 2, 2016mayurisjikoni

    Anytime is bhajia time During my visit to Dubai, I was fortunate enough to meet up with two fellow bloggers, Rafeeda, blogger at The Big Sweet Tooth and Huma of Gheza e Shiriin whom I have known through blogging for a couple of years now. I was super excited as I was meeting fellow bloggers for the first time. These two ladies are so friendly and we chatted away till eventually I had to leave as my family was waiting for me. Wish we could have had more time together. When we met, it didn’t even feel as though I was meeting them for the first time. It felt like I’ve known them for years. I can never forget that when I was new to the…

     
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  • 490. Andhra style palak dal

    April 1, 2015mayurisjikoni

    Amazing dal         Visits to India means eating out. While I still have to acquire a taste for most of the fusion food, like chinese dosa, served with sweet and sour sauce and all that, I do love eating the more traditional food and street food. My daughter’s friend suggested we go to Nagarjuna, an Andhra restaurant in Bangalore. Kobe, a sizzler place directly opposite sounded a better option. However, I am so glad we went to Nagarjuna. The food was so delicious and its the first time I had a meal on a banana leaf. I’ve had food on the dried leaf plates and bowls but not on a fresh green banana leaf. I went for the traditional south indian thali.…

     
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  • 277. Tuvar dal khichdi

    May 29, 2013mayurisjikoni

    Not Like Patel Samaj Patel Samaj in Mombasa is very famous for its Khichdi, kadhi and shaak. The shaak or vegetable is made of potatoes and brinjals. The khichdi is made of rice and tuvar dal (split pigeon pea lentils). Its the most yummiest I have ever tasted. 30 years in Mombasa and the khichdi still tastes the same. Food cooked for the community always tastes the best. The whole meal is usually made by the men. Patel Samaj does have at least 4 to 6 khichdi programs every year. It usually takes place on a Sunday at lunch time. After the heavy meal, one wants to just take a siesta. Good way to spend a Sunday. The khichdi is usually a bit gooey with…

     
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  • 263. panchmel/mixed dal (mixed lentils)

    May 11, 2013mayurisjikoni

    getting high on protein     Finally the rains have decided to pay us a visit and the temperatures have dropped, it’s cool but a bit humid and the evenings are very pleasant. A rainy day calls for pakoras, soup or some delicious hot dal (lentil curry). I decided to make mixed dal with rice. I love making mixed dal because it does taste different from the other dals. This dal is also known as panchmel, panchratna or panchkuti dal. This simply means a mixture of five different dals or lentils. Don’t need to soak any of the lentils overnight. Different regions of India make mixed dal in different ways. Some add more onions or more tomatoes. Some make it really spicy. Some make it…

     
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  • 158. tuvar dal(split pigeon pea curry)

    August 24, 2012mayurisjikoni

    Neel’s orange dal Tuvar dal (split pigeon pea curry) is common in a lot of Gujarati homes. It is usually made at least twice a week if not more. Neel use to call it orange dal. He still loves his orange dal with steaming  rice and hot hot rotlis. Tuvar dal made by Patels is quite different from that made by  the other Gujarati communities. Tuvar dal was a standard feature in most wedding parties before fusion food and other cuisines took over the scenario. I remember sitting on the floor and having tuvar dal and laddoos at weddings. There were no tables and chairs laid out at that time. Everyone sat on an endless length of gunny bag material and food was served. Patel…

     
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  • 78. dal dokhri

    June 6, 2012mayurisjikoni

    So very much gujju Dal dokhri is a common dish in most gujarati homes. The variations are endless. My Shardafoi would make it using papdi, lilva, tuvar, guvar, etc etc. My mum made our favourite which was with peas. She usually made this for dinner as a light meal. When I got married and came to Mombasa, dal dokhri took a whole new meaning. It was a wholesome meal accompanied with rice. So slowly, this version which I learnt from Nunu became my favourite also. Not saying I don’t like the peas one. I simply like all the variations. This is Ajay’s favourite dish. Sometimes Nunu would say ‘lets make only dal dokhri for lunch instead of the full DBS affair. By the way DBS is…

     
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