• Eggplant Curry/Baigan Bharta

    January 12, 2019mayurisjikoni

    EVENT: A- Z CHALLENGE THEME : A DISH BEGINNING WITH THE LETTER E What is the A- Z Challenge? Well, we’re a Facebook group and every alternate month the participants make a dish with the  relevant letter. The group was started in May 2018 by Jolly Makkar and Vidya Narayan.  For January we have to post a recipe using an ingredient that begins with E. I decided to use eggplants. I could have used other ingredients like eggs, elephant yam but stuck with eggplants for one main reason. I make baigan bharta often as my hubby loves it. I serve it either with rotis or bajra rotla.  When I had to decide a dish for this challenge I made up my mind that this time my…

     
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  • Methi Muthia Tuvar Nu Shaak

    January 7, 2019mayurisjikoni

    EVENT:FOODIEMONDAY/BLOGHOPTHEME:#177 MAGIC OF FRESH METHI Hope everyone had a wonderful Christmas holiday and a wonderful start to  the new Year. As for me, I can’t complain about the start but it hasn’t been exactly very smooth. US visa application took hours to fill, somehow they have not managed to get their online application forms user friendly like the ones for UK or Schengen visa. I so missed the easy and direct Queen’s English on the forms. For me when it says entire transaction  it means the transaction for all the applicants. But they have a different idea..pay individually! Anyway, tomorrow hubby and I will be making our to Nairobi for our visa appointment on Wednesday. I’m a bit excited, no not about entering the heavily…

     
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  • Vadiya Saag

    November 19, 2018mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #171 SAAGSAGA When the #171st theme was decided as saag by the FoodieMonday/Bloghop group members, I was thrilled as I don’t even have one saag recipe on my blog. How did I miss posting it? But then how many times have I really made saag at home? Hardly. Most of the time its enjoyed at a restaurant. What is saag? It basically refers to the leafy greens that are grown or sold in the Indian Sub Continent. The leafy greens which are found in abundance during the winter season may include spinach, amaranth, fenugreek, mustard greens, dill, kale, basella etc. These are used on its own or combined to make a wonderful pureed, partially pureed  or finely chopped sabzi or curry. One…

     
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  • 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…

     
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  • 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…

     
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  • 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,…

     
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  • 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…

     
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  • 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…

     
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  • 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.…

     
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  • 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…

     
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