• stuffed bhindi or bharela bhinda

    May 8, 2012mayurisjikoni

    Updated on 13/10/2018 Ladyfingers,okra or bhindi is a very popular vegetable in India. Its cooked dry, used in sambhars, made with tomatoes or with a  gravy, depending on the type of cuisine. Gujaratis normally cook it dry. The Japanese use okra to make tempura. In Malaysia its stuffed with fish paste and in other parts of the world, the slime helps to thicken a soup.  It is a slimy vegetable, which is reduced when cooked dry. Most kids  love bhindi.  Nikil my son loves stuffed bhindi. Whenever we visit hubby’s aunt (foi), she always gives me some vegetable that has been either grown at home or at their office yard. Right from brinjals, doodhi to spinach. This time round she gave me these fresh young…

     
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  • stuffed brinjals or bharelu shaak

    May 8, 2012mayurisjikoni

    Most people hear the name aubergine, brinjal or eggplant and make a face. That includes my lovely daughter Nami. Try this recipe out and brinjals will not taste the same.With the limited number of vegetables available at present in Mombasa, I constantly have to figure out a way to repeat the vegetables but try and them in different ways. Both my mum and Nunu made stuffed brinjals or eggplants  only when we had guests over for lunch or dinner. However, I make them often as I can especially when I get the small variety. The small ones cook pretty fast and at the same time hold their shape pretty well compared to the slightly long ones we soemtimes get in the market. However, I use…

     
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  • Moong Dal Khichdi

    May 2, 2012mayurisjikoni

    Moong Dal Khichdi Moong dal is split moong beans. Generally there are two kinds of moong dal available in the market. One is with the skin and the other one without the skin. Both can be used interchangeably. Both types of dals are used to make khichdi. Moong is a vital source of protein for those following a vegetarian diet. We try and include legumes, lentils, beans in our daily diet. What is Khichdi? Khichdi is a popular preparation in the Indian Sub Continent. Mention khichdi and immediately it brings a smile on most faces, its comfort food and very healthy. Generally, khichdi is a mixture of lentils (dals) and rice cooked together. In fact, some make it plain with just addition of turmeric powder…

     
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  • 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…

     
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  • Phool Kobi ane Bateta Nu Shaak

    May 1, 2012mayurisjikoni

    Phool Kobi ane Bateta Nu Shaak Phool Kobi ane Bateta Nu Shaak is simply stir fried cauliflower and potato side dish, Gujarati style. Actually, it is so easy to make, it gets ready within 10 minutes. This shaak or sabji is usually served with roti and a dal. We love to have it with either Tuvar Dal or sabut moong. 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,…

     
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  • 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…

     
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  • 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…

     
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  • 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…

     
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  • 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…

     
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  • 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…

     
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