• Fungawela Mug Na Parotha/Sprouted Moong Paratha

    September 7, 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…

     
    Continue Reading
  • Methi Naan #BreadBakers

    April 10, 2018mayurisjikoni

    Methi Naan #Bread Bakers Theme: Flatbreads with Yeast or Starter    When Sonia who blogs at Sonilicious suggested we make flatbreads with yeast or starter, I got busy looking through my bookmarked recipes and searching the internet. You know when you have too much chose, it becomes all that more difficult to choose. Its not like our only “big” supermarket in Mombasa, where if you get shampoo it may be only a Dabur one and then a conditioner say from L’Oreal to go with it…that’s it. What a combination. If you really don’t mind walking the side alleys where vendors occupy the pavements and you have to share the narrow road with tuktuks, cars, lorries dropping of goods and handcarts to get to small cosmetic…

     
    Continue Reading
  • 684.Savory Millet Pancakes

    September 4, 2017mayurisjikoni

    Millet is not just for birds Millet, an ancient grain is the least popular of all the other ancient grains in spite of having so many nutritional benefits. Millet is not actually a grain but its a grass seed. In ancient times millet was more widely used then rice in Asia and Africa. Slowly this ancient grain got replaced by other grains. Millet actually does not require that much water and can be grown in semi arid areas too. No wonder places like semi arid Rajasthan have bajra rotla as a part of their staple diet. Why you should include millet in your diet: Its gluten free It is alkaline Digests easily Helps lower the effects of Diabetes 2 Its rich in magnesium and potassium,…

     
    Continue Reading
  • 638. Methi and Spinach Potato Curry (Fenugreek and Spinach Potato Curry)

    April 27, 2017mayurisjikoni

    Guest No.9        My guest this week is my sister in law Arti. She is my hubby’s sister and the youngest.Yes we have two Arti’s in the family… my brother’s wife and my hubby’s sister. When I got married, Arti was very thin.I thought that if somebody huffed and puffed and blew her away, she would probably fly away.  Her friends became my friends as I didn’t know anyone in Mombasa(except for my aunt’s family). At social gatherings she would make sure that I was not left alone. We didn’t spend that many years together as after my marriage she went off to UK to complete her beautician course. She came back and that’s when her training in the kitchen began under my…

     
    Continue Reading
  • 298. Steamed muthias

    July 11, 2013mayurisjikoni

    healthy gujarati snack I simply love all gujarati snacks. Whenever my grandfather brought loads of doodhi (lauki) from his friend’s farm or some grew in our garden, my mum would make either handvo or muthias. Muthias taste lovely with a  cup of hot spicy tea or milk. I love dunking  muthias in milk. The reason I love making muthias is because number one they are healthy as I add a lot of vegetables to it and secondly I can prepare them way ahead and just heat them up again before eating. We usually make muthias as a light dinner option. The proportions of different flours used varies from recipe to recipe and so does the amount of vegetables. I find this recipe works best for…

     
    Continue Reading
  • 254. bajri dhebras (millet flour parathas)

    April 18, 2013mayurisjikoni

    Travel food Bajri dhebras (millet parathas) is a common snack for Gujaratis. Train, car, plane, bullock cart or ship, however one travelled, bajri dhebras were carried to have on the way. I remember my mum packing a pile of the dhebras for our train journey to Mombasa. We would take them along for picnics and sometimes instead of handvo had dhebras while watching a movie at the drive-in cinema. The very first time I made bajri dhebras was when I was around 14. My mum had gone to Kericho for a wedding and my grandmother insisted that she wanted to have some dhebras for dinner. I did try and convince her that she could wait till my mum got back but she was pretty adamant.…

     
    Continue Reading
  • 199. methi bateta nu shaak (fenugreek potato vegetable)

    November 20, 2012mayurisjikoni

    a sure winner Once again the hot season has begun with a vengeance. It has become extremely hot and humid in Mombasa. At the same the traffic jam towards Miritini is causing havoc where small businesses are concerned. Every time I go to my favourite green grocer shop, the owner complains about vegetables and fruits not reaching Mombasa on time because of the traffic. Till all these problems somehow get sorted, I have to get very innovative in the kitchen, cooking up the humble potato in numerous ways. Thankfully the small bunches of not so bitter fenugreek are grown locally. So here is an easy but delicious recipe of bateta methi shaak ( potato fenugreek vegetable). Serve it with hot rotis. METHI BATETA NU SHAAK…

     
    Continue Reading
  • 195. Dakor na gota

    November 7, 2012mayurisjikoni

    Hot hot gotas Gotas are bhajias made from chickpea flour. Its a very easy, quick snack and served as farsan in a gujarati thali. I remember every time my sister and I would go to visit our relatives in the villages in Gujarat, we would  be served gota along with kadhi, rice, vegetables, puri and a sweet dish. I am not a huge fan of the gotas made from cabbage but I love the dakor na gota. People say that the best gotas are from Dakor, home of Ranchodji, next to my grandfather’s village Umreth. I have tasted Dakor na gota and they are very spicy but are great with extra sweet tea. Nowadays ready mix packets of Dakor na gota are available in the…

     
    Continue Reading
  • 91. vatidar bhajia/dal bhajia

    June 17, 2012mayurisjikoni

    Happy Father’s day    My dad loves any indian farsan or snack, be it samosas, kachoris, bateta vada, arvi pan bhajia etc. In that respect, I am like him as I love these fresh snacks anytime to chevdo, gathia etc. His all time favourite is vatidar bhajia. A visit to Mombasa is not complete if you have not had the famous vatidar bhajia. Made from split cowpeas and split green grams or split chickpea lentils, every coffee shop, fast food restaurant will serve these famous bhajias. In the evenings, women sit at corners or near their home preparing these hot snacks for hungry passersby. During our visit to Mombasa, a visit to the Cosy Tearoom was a must for my dad to have a cup…

     
    Continue Reading
  • 13. masala (tikhi) puri

    January 17, 2012mayurisjikoni

    a spicy brunch treat Special Theme: Redo Old Posts BM#78 Week 4 Day 3     Go to any typical Gujarati family for breakfast on weekends and masala puri or tikhi puri with sugary masala tea will surely be served to you. The younger Gujaratis usually do not make them that often as they prefer to shy away from fried stuff, but they do relish them when someone else has made them. My Dad’s favourite…. anytime can be tikhi puri time. If bhabhi makes dosas for the rest of the family, my dad is happy with tikhi puri and a mug of tea. There are 2 versions of the tikhi puri you can make, the soft type or the slightly crunchy type. The soft type is…

     
    Continue Reading

Example Colors