• 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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  • Badshahi Khichdi

    June 13, 2016mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #44 INDIAN SPICES SORTED 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…

     
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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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  • Handvo

    November 28, 2012mayurisjikoni

    Theme: Redo Old Posts BM#85 Week 4 Day 1  updated 23/02/2018 What is Handvo? The Gujarati Cuisine is well known for its huge variety snack dishes. Dhokla, Khandvi, Muthia, Gota, Idra, Kachori, Samosa, Arvi na paan, thepla, dhebra are some of the most popular snacks or farsan as they are called. These snacks are served as a light meal or along with the main meal. Every Gujarati household will have their version of handvo. Some add only bottle gourd(doodhi) and fresh fenugreek. Some love it extra chili and sweet. Some love it with more oil. Handvo is one snack that is made when one is traveling, going for picnics or as a light meal or snack to be enjoyed any time of the day. Some like their handvo soft…

     
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  • Tuvar Dal, Gujarati Style

    August 24, 2012mayurisjikoni

    What is Tuvar Dal? Tuvar, toor, pigeon pea, tur, arhar, kandhi pappu,thuvara parippa, togari bele is a legume. The peas are dried and can be used whole to make certain curries like the popular Swahili dish Mbaazi. However, split tuvar dal is the most common one used from North to South of India. Used to make curries, a staple in most homes, the method will vary from state to state. Some add vegetables like the sambhar made in the South, some add onion and garlic, some make with spices. Whichever way it is made, its usually served with rice or roti. Dalma a curry from Odiya Cuisine, is a simple to make and yet very flavorful dal. Andhra Style Palak Dal is such a good…

     
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