• ekadashi/farali theplas

    May 2, 2012mayurisjikoni

    thepla with a difference…. thank you Heni     Last November, my foi Manju aunty invited us to her place just for a change of atmosphere. We all were going through a difficult time after the loss of my mum. Fortunately for me we decided to visit her on Ekadashi day.Unfortunate for my sister in law Heni, as she had to make dishes with potatoes and more potatoes. On Ekadashi fasting which comes every 15 days, one is not allowed to consume grains and pulses and any vegetable that falls under the pulses category like peas, beans, brinjals etc. There are not many options left except for potatoes, sweet potatoes, cassava, yam etc. We were suppose to have  lunch at her place. There are not many…

     
    Continue Reading
  • Stir Fried Cauliflower and Potato/ Phool Kobi ane Bateta nu Shaak

    May 1, 2012mayurisjikoni

    What is Cauliflower? Did you know that the name cauliflower originates from the Italian name cavolfiore which means cabbage flower? Belonging to the species Brassica Oleracea, only the head or what is sometimes referred to as the curd (as it looks similar to curd cheese) is eaten. By the way, did you know that cauliflower belongs to the same group as cabbage, broccoli, Brussel sprouts, kale, collard green and the group is sometimes referred to as ‘cole’ crops. Believed to originate from Cyprus, cauliflower is an autumn/winter crop. Coloured Cauliflower Growing up, the only colour of cauliflower I’d seen was white. Sometimes, the stem would be a bit purplish but that I learnt was due to over exposure to the sun when the cauliflower is…

     
    Continue Reading
  • 25. khatti kanki (curd rice gujarati style)

    April 24, 2012mayurisjikoni

    All time family favourite   Rice plain or with other ingredients is a very filling dish. Easy to prepare with almost any vegetable, yogurt, stock, leftovers etc. Rice is comfort food for most people. I haven’t come across anyone as yet who doesn’t like rice.Did you know that uncooked white rice has a shelf life of 8-10 years if stored in a cool place. Did you know that rice is used during pujas to symbolize longevity, prosperity and fertility.    This particular recipe is a family favourite. We tend to make khatti kanki ever so often. I think the children loved it not so much because of the rice but more because of  the nice crispy crunchy chips (french fries) that we make with it.The first…

     
    Continue Reading
  • 18. khatta moong/ sour green gram curry

    January 30, 2012mayurisjikoni

    Packed with protein  Like other legumes, green lentils or moong are low in fat and high in protein and fiber, and have the added advantage of cooking quickly. Moong have a mild, often earthy flavor, and they’re best if cooked with assertive flavorings. Lentils cook more slowly if they’re combined with salt or acidic ingredients, so add these last. Moong can be cooked in many ways, with the traditional onion tomato gravy, on its own as a dry dish, if sprouted can be cooked as a dish to accompany kadhi or in salads. Most Indian families cook moong at least once a week if not more. Moong curry with a spoonful of ghee tastes very delicious. My recipe is khatta (sour) moong. I prefer to make…

     
    Continue Reading
  • Masala Poori/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
  • Shrikhand – Gujarati Style

    January 9, 2012mayurisjikoni

    What is Shrikhand – Gujarati Style? Shrikhand – Gujarati Style, is a yogurt based sweet or dessert that is very popular especially in the Gujarati Cuisine. Whenever you’re served a Gujarati meal, the sweet dish is served with the main meal. Shrikhand is best served with puri (wheat based fried flatbread). Excess water or whey is removed from plain yogurt to make it thick and creamy. Sugar and spices like cardamom, nutmeg and saffron are added along with chopped nuts which usually are almonds, pistachios and charoli if you get some. Charoli is Buchanania lanzan, a seed that tastes a bit like almonds. Fresh chopped fruits or their puree can be added for different flavored shrikhand. The most popular is Mango Shrikhand.   Memories It…

     
    Continue Reading
  • Vaghareli Rotli

    January 4, 2012mayurisjikoni

    Remembering my Mum My mum was a very good cook where traditional Gujarati dishes were concerned. Actually, can’t remember her ever wanting to try out the new western dishes like pizza, tacos, burgers etc. Instead, she left that to my kaki (aunt) and me to try out during the weekends. One of my mum’s dishes loved by all was vaghareli rotli. Best ever comfort food for my siblings and cousins. All of us have tried to make it like mum’s but there is still something missing. I think its simply the love that she added. This simple dish is a popular meal in our household. Some of Mum’s Recipes that I love: Going to watch movies at the Drive In meant that handvo would be…

     
    Continue Reading
1 8 9 10

Example Colors