• Atta ke Bhature

    May 30, 2018mayurisjikoni

    EVENT: SHHH COOKING SECRETLY THEME: HIMACHAL PRADESH CUISINE Himachal Pradesh is a northern state in the Himalayas with snowy peaks and plunging river valleys. Its neighbors are Jammu and Kashmir to the north, Punjab to the west, Haryana to the southwest and Uttarakhand to the southeast and Tibet to the east. ‘Him’ in Sanskrit means snow and achal means land, therefore the name snow laden land. Famous for scenic hill stations like Shimla, Dalhousie,Manali, Dharamashala, Kullu to name a few, it’s also famous for many pilgrimage places and the Hindus call it “Dev Bhoomi’ abode of the Gods. Coming to the cuisine of Himachal Pradesh, it is influenced by Punjab and Tibet.  The state is blessed with a range native fruits, vegetables, herbs, dairy products…

     
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  • White Dhokra/ Idra/Idada

    March 28, 2018mayurisjikoni

    Kemcho? Avo maare gher. ( How are you? Welcome to my home)    March was when the Shhh Cooking Secretly group (started by Priya of Priya’s Versatile Recipes) ventured out to cook some Gujju (Gujarati) food. The general misconception is that Gujarati food is sweet. Yes we do use sugar and jaggery but it has to be a balance of both sweet and sour. Modern times with much health awareness, many Gujarati homes do not use sugar or jaggery in their daily cooking.     The land of Lions and Legends has countless varieties of dishes. As a Gujarati I can make out from which region the food has originated. For example kadhi made by Patel Community maybe so different in taste and texture from the…

     
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  • 727. Undi (Pundi Gatti, Oondi or Rice dumplings)

    November 20, 2017mayurisjikoni

    Delicious Dumplings    A visit to Phoenix Mall, Bangalore is like a dazzling visit to Fairyland. Only thing is that nothing is free, you need oodles of money to buy whatever you want. I remember when I was studying in India in the 70s, nothing much was available and relatives and friends would have a long list of things they’d want us to bring for them from Kenya. Tables have turned, everything is available in India right from Rin soap to Audis. For a girl who comes from the supposedly second biggest city in Kenya, the malls are like paradise for me. Visiting Foodland is a foodie’s dream but unfortunately everything from lettuce to wheat pasta is overpriced. Eating healthy is an expensive habit. Wonder…

     
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  • 708. Punugulu / Punukulu

    September 29, 2017mayurisjikoni

    MEGA BLOGGING MARATHON -SEPT 2017/SHH COOKING SECRETLY #80TH BLOGGING MARATHON THEME: PROTEIN RICH DISHES/ANDHRA PRADESH CUISINE DAY:25 Here’s another recipe that I’ve combined for 2 different themes. Last for this event, promise;) Well, has to be as we are nearly coming to the end of our Protein Rich Dishes for the Mega Blogging Marathon. The other group that I’m presenting this recipe to is Shhh Cooking Secretly, started by Priya of Priya’s Versatile Recipes. From the month of September, the group is traveling round India state wise. No we’re not on an actual journey (but that does sound good) but we’re going to cook from different States of India. The first one is Andhra Pradesh. When Shobha Keshwani suggested this theme I was really excited…

     
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  • 622. Kuzhi Paniyarams (Paddu)

    March 8, 2017mayurisjikoni

    Have an Environmentally friendly Happy Holi    The Shhh Cooking Secretly group decided on either fusion or multi-coloured Holi recipes as their February theme. My partner Janani Krishnakumaar gave the ingredients rice and vegetables.Janani is a blogger at Red Chilly Curry.A vegetarian blog, she has many South Indian recipes, Christmas goodies, festival dishes and much more.Check her blog out.     After a series of sweet dishes one after the other (entertaining guests) I didn’t want to make any sweet dish or something unhealthy. Since I’ve bought the paddu or paniyaram pan(chatli), I’ve always tried out various types of paddus and other bhajia mixtures with much success. The only thing I still haven’t made was the original paddu or kuzhi paniyaram, using the actual idli/dosa batter. …

     
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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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  • 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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  • 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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  • 106. idli sambhar

    June 25, 2012mayurisjikoni

    fluffy and soft  The first time I ever tasted idlis was when I was studying in Mt. Abu. We had them at a restaurant just at the beginning of the road towards the lake. Unfortunately cannot remember the name of the restaurant. My mum loved idlis and thats what she had day and night when she came to drop my sister and me to school. I never really asked her why she didn’t learn how to make them if she loved idlis so much. When Vibha bhabhi came into our household, she learnt how to make them and that was fine for my mum. The first time I had home made idlis was when Nunu made them. I was flabbergasted  at that time as I thought…

     
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