• Lemon Pickle

    May 20, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #196 IT’S PICKLE TIME My mum use to make huge quantities of lemon pickle and other pickles and store it in those old fashioned ceramic brown and cream jars. The pickle would be served every Sunday along with khichdi and kadhi. As for the lemon pickle which I love so much,she would leave the lemon pieces in a container, covered with muslin cloth for days in the sun till the lemon peel would become soft. I never learnt how to make the pickle from her. A few years back Vibha bhabhi made the pickle and shared the recipe with me. Tips like leaving the lemon pieces to marinate in the fridge was my kaki’s valuable tip. I have tasted lemon pickle that…

     
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  • Yellow Thai Curry with Vegetables

    May 13, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #195 THIRD LETTER MAGIC My first taste of an absolutely tasty red Thai curry was in Bali when I visited it for the first time in 2017. The curry was served in a coconut shell.  As I had complained that I was not able to taste a veggie version of the Thai cuisine, my hubby’s best friend and his wife who live in Bangkok  made sure that I would not leave Thailand without tasting some good Thai curries. Just the night before we were to leave Bangkok, they treated us to a vegan restaurant called Veganerie at the Silom Complex. While they didn’t want to eat Thai food, hubby and I ordered Thai curries. I ordered green Thai curry with aubergine and…

     
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  • Moong Dal Shorba/Moong Dal Soup

    May 9, 2019mayurisjikoni

    The word Shorba originates from the word chorba, sorpa, shurpa. This soup is widely enjoyed in the Middle Eastern Countries, some parts of Europe, Asia and Africa. It is believed that the soup originates from Persia. Hot salted water with added meats, vegetables made this a versatile dish that even travelers could make. No wonder popularity of this healthy and easy to make dish spread far and wide. India was introduced to Shorba during the Mughal Era. Vegetarians then came up with their version of shorba. My favorite  is a tomato shorba anytime, which I tend to make so often. When I made some Qubani Naan, I wanted to pair it with a curry. However, hubby insisted that I make a soup and before I…

     
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  • Naga Tomato Chutney

    April 30, 2019mayurisjikoni

    EVENT: SHHH COOKING SECRETLY THEME: NAGALAND CUISINE Nagaland, one of the seven sister state is mountainous state bordering Myanmar in the east, Arunachal Pradesh and Assam to the north, Assam to the west and Manipur to the south. Home to diverse indigenous tribes, their markets and festivals celebrate diverse cultures. I had no idea that the capital city of the state, Kohima, suffered heavy fighting during World War 2. Nagaland is one of the smallest states of India, but by no means backward. Literacy rate is 79.55% and the official language is English. Though the 16 different tribes may have different cultures, ethnic dresses and different languages, the official language unifies them as one. Majority of the people from Nagaland are Christians by faith. 20%…

     
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  • Vegan Kadhi

    March 11, 2019mayurisjikoni

    EVENT:FOODIEMONDAY/BLOGHOPTHEME:#186 PLANT BASED MILK RECIPES What is all this hype about consuming non dairy products? Nowadays vegan cheese, yogurt, milk, spreads, cream cheese, etc are readily available in the supermarkets in the western countries. These all have been developed for people who follow the vegan diet. People who follow vegan diets do not consume anything that is made or comes out of an animal. So that means they do not consume normal or dairy milk and its products. While I personally still need a lot of convincing to become a vegan, I don’t frown or look down on those who follow the diet. Follow what your heart and mind says. What I find  nigglingly irritating is that most airlines now presume that if your meal…

     
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  • Dhapate and Zunka

    December 3, 2018mayurisjikoni

    EVENT: SHHH COOKING SECRETLY THEME: MAHARASHTRA CUISINE If you’ve ever been to Mumbai then you’ve definitely been to the State of Maharashtra and sampled a bit of the local cuisine, from seafood to street food. Vada Pav, Pav Bhaji, Tawa Pulao, Misal Pav, Ragda Pattis are the more famous street food options but Maharashtra has much more to offer. Many vegetarian dishes are similar to Gujarati dishes but they all have their distinctive differences. Wheat, millet, sorghum, lentils, vegetables, fruits, peanuts, cashew nuts are some of the basic staples in any Maharashtrian dish. A basic diet is usually consists of bhakri made from jowar, millet or wheat flour, a dal and bhaji. Here the reference to bhaji is vegetables. I personally love thalipeeth, sabudana khichdi,…

     
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  • Detox Water – 7 varieties

    November 12, 2018mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #170 DETOX RECIPE After all the Diwali fried snacks, sweets, desserts, heavy meals, its time to give the tummy a rest and give it a good detox. Just the right theme at the right time, well thought out by Kriti who blogs at  Krispy Kadhai. So what’s all this hype about detox water, detox soup, detox salad, detox meals, detox smoothies etc, etc. etc? Well, basically its more of a marketing tactic. None of them contain any magic formula or chemical to miraculously detox the body in a matter of 1 or 3 days. Our body is designed to detox regularly, meaning getting rid of toxins on a daily basis. For that to happen our liver and kidneys have to work perfectly.…

     
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  • Nduma Patties/Taro Root Patties

    October 22, 2018mayurisjikoni

    EVENT:FOODIEMONDAY/BLOGHOP THEME: #167 ROOTING FOR ROOTS Mondays come so fast and disappear equally fast. Imagine we’re over and done with Navratri, soon Diwali will be knocking on our doors and we’ll have barely just finished our Diwali celebrations and Christmas will be round the corner. And then the year ends. As fast as it came it will disappear just as fast and will only then be mentioned as history. What will I remember this year for? Well, so far its been an exciting year of meeting up with family and enjoying short holidays with them. In March had a great beach holiday with my side of the family, my dad, kaka, kaki, my fois, my brothers, bhabhis, niece. Then came the amazing albeit short holiday…

     
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  • Farali Kuttu Khichdi/ Buckwheat Khichdi

    October 8, 2018mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #165 NAVRATRI SPECIAL Navratri is just round the corner and many homes especially ladies are getting ready for the 9 days festival. For Gujaratis it means garba and dandhia. It’s also the time when many fast for the 9 days. Different people fast in different ways depending on their tradition, culture or area they come for. For most Gujaratis these 9 days of fasting means no grains or pulses are consumed along with many of the beans and other vegetables. The dishes one can prepare are exactly as the same as the ones we make for Ekadashi or Farali.  There are some who fast 9 days without taking any salt and only eat fruits, nuts and milk. I carried some buckwheat groat…

     
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  • Tikkar Paratha/Rajasthani Pyaaz Tamatar Tikkar

    September 24, 2018mayurisjikoni

    EVENT: MEGA BLOGGING MARATHON#92 THEME: A-Z  FLATBREADS AND MORE – INDIAN FLATBREADS What is Mega Blogging Marathon? Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3: 1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis 2. A-Z Indian Flatbreads using batters e.g. dosa 3. A-Z International Flatbreads. I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to…

     
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