• Moong Paniyaram

    November 18, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #221 MOONG MAGIC What is Paniyaram? Paniyaram, Paddu, Guliyappa, Yeriappa, Ponganalu is simply a steamed batter made in a mould. Usually a batter of rice and urad dal is poured into the paniayaram pan or appe pan(aebleskiver), covered with a lid and allowed to steam till done. Made either sweet or savory, paniyaram is usually served as a snack any time of the day. The savory ones are served  with some chutney and or sambhar.  Usually made from leftover idli/dosa batter,however these days a variety of lentils and other grains are used to make this lovely crispy on the outside and soft in the inside snack. My first time to enjoy painiyaram was at Farzi Cafe, Bangalore, where paniyaram was served in…

     
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  • Karela Nu Shaak

    November 11, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #220 GOURDS ARE BEAUTIFUL What is Karela Nu Shaak? Karela nu shaak is simply a side dish or sabji where chopped karela or bitter gourd is stir fried till done. One can cook it with potatoes or cashew nuts. I chose to prepare it with cashew nuts and raisins. After the karela are cooked, jaggery is added to make it into a delicious, lip smacking sweet and bitter shaak, sabji or side dish that is usually enjoyed with hot rotlis or phulkas, any other sabji/shaak and tuvar dal. I’ve used the description of karela nu shaak as delicious and lip smacking. These are the words that hubby uses to describe it. He loves karela or bitter gourd and I’m not a fan…

     
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  • Matar Ka Nimona

    November 4, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #219 WINTER VEGGIE AFFAIR Did you miss a FoodieMonday/Bloghop post last Monday or like me, you were  busy enjoying the Diwali festivities? Because of Diwali FoodieMonday/Bloghop members took a holiday, but this week I’m back with Matar Ka Nimona for another exciting theme, Winter Veggie Affair suggested by Sasmita. Keeping winter in mind, fresh and green fenugreek is available in abundance at the moment in India. This gives me the opportunity to use it in almost all the curries I make. What I like to make soon is Sasmita’s Fenugreek/Methi Mushroom Curry as I usually don’t add fresh methi. French Beans also are at their freshest and tender too. Its the right time to try out Sasmita’s French Beans Fry in Mustard…

     
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  • Magas/ Chickpea Flour Fudge

    October 21, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #218 DIWALI DHAMAKA As the theme suggests, FoodieMonday/ Bloghop group is already in the mood to celebrate Diwali. Fellow bloggers or should I say friends, decided to  cook something that we would normally make during Diwali, the festival of lights. This time I decided to make Magas as its called in Gujarati or chickpea flour fudge. What is Diwali? Diwali is the festival of lights, the victory of good over evil. Read more about Diwali here. What does Diwali mean for me? For so many years hubby and I have been alone for Diwali as our family members live in all different parts of the world. However, this year its so different. For one, we’ll be celebrating Diwali with hubby’s mum, my…

     
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  • Pithlu/Besan ka sabji

    October 14, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #217 KHAALI FRIDGE Does the theme title sound absolutely weird? It does but its one that Renu who blogs at Cook With Renu, decided that we should put on our thinking caps. As for me as soon as the theme was chosen, I knew that Pithlu or besan ka sabji is what I’m going to make. So what is the theme all about? Well, Renu wanted us to presume that we have no vegetables in the fridge or pantry and still are suppose to put a simple and yet filling meal on the table. In reality, getting or ordering take away is a much better option. Before I tell you more about the dish I prepared, my friend Renu has a wonderful…

     
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  • Almond and Chocolate Halwa

    October 7, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #216 VIJAYADASHAMI TREATS What is Dussehra or Vijayadashami? Its Monday and today’s recipe is a super delicious Almond and Chocolate Halwa. Dussehra or Vijayadashami is a festival celebrating the victory of good over evil, in North and East India. Lord Rama beheaded the ten headed demon King Ravana who had abducted Sita. Sita was Lord Rama’s wife. The word Dasha means ten and Hara means victory. This important Hindu festival coincides with the culmination of the nine days celebration of Navratri. Vijaya means victory and dashami here refers to the tenth day of the lunar calendar. For most of the south, east and north east of India, this festival marks the end of Durga Puja. How is Dussehra or Vijayadashami celebrated? Tomorrow is…

     
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  • Keto Coconut Rasam

    September 23, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #213 RASAM RAAGA I had initially informed my Foodiemonday group friends that I would not be participating for this theme. However, rains and more rains forced me to go into my sister in law’s kitchen as I felt like having something hot to sip on. Hubby suggested soup. I thought let me take this opportunity to make something for the theme and that is rasam. Priya who blogs at The World Through My Eyes, suggested that we try our hands at different kinds of rasam. The only rasam I know is the one made from tuvar dal. I’ve made Mysuru Saaru,which my hubby loves so much. Priya on the other hand such interesting versions of rasams like Long Pepper Rasam (Thippili Rasam),…

     
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  • Keto Pumpkin Mousse

    September 16, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #212 LET’S CELEBRATE FALL My first Fall experience It was in the year 2013 when hubby and I made our first trip to Montreal to visit our son. It’s when also we first experienced the fall or autumn season. The colours of fall is truly one of nature’s miracle. When we reached Montreal early Sept the leaves on the trees were still green. By the end of the month the green leaves were changing colors. You get to see hues of yellow, orange, red and purple. Not all trees change colour during fall. Some of the more famous trees that change color are sugar maple(turns first yellow, then orange and finally red), red maple (turns dark red or yellow), bald cypress (turns…

     
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  • Beetroot Ammini Kozhukattai

    September 2, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #211 NATURALLY COLOURFUL Happy Ganesh Chaturthi to all my friends, family and followers. This year, there is an emphasis on natural and environmentally friendly ways of celebrating this important festival. That led to me think why not extend this to making naturally colored food as the next theme for FoodieModay Bloghop group. The members had to use naturally colorful ingredients to create their dish. Whether for the festival or not it had to be naturally colored. No adding artificial colors. I remember when my kids were young, I’d add naturally colored fruits and vegetables to make their meals more exciting. I’d add carrot puree, spinach puree, beetroot puree, turmeric powder, use strawberries, chocolate or cocoa powder, purple grapes, avocado, red cabbage, mangoes,…

     
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  • Bombay Mix/Namkeen Chocolate Bark

    August 26, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #210 ULTA PULTA First of all lets get this theme meaning out of the way. Ulta Pulta literally means upside down in Hindi. However, in regards to the 210th theme, Kalyani who blogs at Sizzling Tastebuds suggested that we use any ingredient that is away from the norm. What is normally used to make a sweet dish, use it make a savory and vice versa. That really made me put on my thinking cap and the way to go about it was to go ingredient wise. I narrowed down my ideas to three recipes. Use crisps or chips in cookies, use tomato soup in muffins and my Bombay mix one. Before we can go into how the idea was born, let me…

     
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