EVENT: FOODIEMONDAY/BLOGHOP THEME: #256 DOSA DEN RECIPE : RAGI DOSA/ FINGER MILLET DOSA What is Ragi Dosa? First of all, let me explain what a dosa is. Dosa is a flatbread or pancake more like a crepe that is the staple breakfast in the South Indian Cuisine. Ragi Dosa is dosa made using ragi or finger millet. The fermented batter is spread on a flat pan or tawa into a thin circular crepe or pancake like dosa. Having said that, you will find that dosa is available in any nook and cranny part of India. While most South Indians consider dosa as a breakfast or snack option, for Gujjus like me its a main meal. Rice and lentil fermented batter is used to make dosa.…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #255 DESI BASE CURRIES GET TO KNOW YOUR INDIAN CURRY This Week’s Theme on FoodieMonday/Bloghop Group: This week’s theme Desi Base Curries has been suggested by Preethi who blogs at Preethi’s Cuisine. Preethi suggested that we make a base curry of our choice which is a part of the Indian cuisine. What is a Curry? Curry is a word coined during the British Rule in India. It originates from the Tamil word kari which means a sauce or relish for usually rice. Curry originates from the Indian Sub Continent. Although curry refers to both a dried or wet version of any dish prepared to enjoy with rice or flatbreads, the world generally knows it as meat, fish, vegetables, etc, cooked in a sauce…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #254 FARALI FARMAISH DISH: SAMO TIKKI/BARNYARD MILLET PATTIS This Week’s Theme on FoodieMonday/Bloghop Group: This week’s theme FARALI FARMAISH has been suggested by Kalyani who blogs at Sizzling Tastebuds. Kalyani’s guideline for the theme is pretty simple – prepare a dish that our family enjoys during any fasting day. And let me tell you if you were to go from north to south, east to west in India, you’d probably land up fasting everyday as there are so many fasting days. Kalyani’s blog largely focuses on vegan and healthy dishes. Having said that, it doesn’t mean she doesn’t have recipes for desserts, bakes and Indian sweets. For this week’s theme I made Samo Tikki or Barnyard Millet Pattis. A good way to…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #249 MONSOON MUNCHIES For India, the hype of summer with people going on holidays, enjoying late nights out, street food, ice creams, mango delights all passed by without much celebration this year with the lockdown because of Covid 19. Some states are already experiencing rains while others are waiting for the Monsoon. Monsoon in India equates to hot hot bhajias (pakoras), steaming or roasted corn and garam garam (hot) chai. Theme this week on FoodieMonday/Bloghop Archana who blogs at The Mad Scientist’s Kitchen suggested Monsoon food and I was thinking like I really don’t want to fry anything or even make a hot soup as it has been just too hot for the past week or so in Mombasa. We are suppose…
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Continue ReadingEVENT: SHHH COOKING SECRETLY THEME: UDUPI CUISINE My dish for the theme: SOREKAI MAJJIGE HULI/BOTTLE GOURD IN COCONUT YOGURT CURRY A bit about the group: Members of this group give their partners two secret ingredients according to the theme decided and prepare a dish. Once the dish is ready we add the photo only and other members try and guess the secret ingredients. Towards the end of the month the secret is revealed when we share the recipe link. This month’s theme UDUPI CUISINE was suggested by Jayashree who blogs at Evergreen Dishes. Visit her blog some awesome South Indian Dishes like Drumstick Rasam. Making Instant Neer Dosa is on my list. My partner for this theme was Shobha who blogs at Shobha’s Food Mazaa.…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #247 IT’S CHAAT TIME Summer time in India equates to not only mangoes but also Chaats and loads of it. This is the time when most kitchens are closed especially in the evenings and families venture out to sample lip smacking street food and chaats. However, this year I’m sure its a totally different scenario with everyone cooped up at home. However, that doesn’t mean that one cannot enjoy Chaats from the comforts of their homes. FoodieMonday/Bloghop Theme Here in Kenya, we don’t get Chaats as street food, as it has its own street food specials like Mahamari, Fried Mogo, Kebabs, Chicken Tikka, Kachri Bateta, Viazi Karai, etc. If we want to enjoy some Chaats we either have to make them at…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #242 MASALA DABBA What is a Masala Dabba? Masala is the word that refers to spice in the Indian Subcontinent and dabba is a tin. Every Indian household wherever they may live, be it in India, US, UK, Australia, Europe, Africa, etc will have a tin where spices that are used regularly are kept. Just spooning them out from the masala dabba or tin is so much easier than opening and closing individual spice jars or bottles. What my Masala Dabba contains Depending on which part of India you come from or which community you belong to, the spices in the dabba will vary. For example my sister in law is married to a Kashmiri Brahmin so her masala tin has Kashmiri…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #241 FLATBREAD FIESTA What is a Flatbread? Generally, flatbreads are made with flour, salt or no salt and water. The dough is either rolled out and then roasted or grilled or its spread out with a ladle like as in crepes, dosa, chila or its patted onto the griddle pan or tawa using your hands like as in a thalipeeth. Mostly, they are unleavened but some like pita bread or pizza will contain a leavening agent. FoodieMonday/Bloghop Theme This week keeping in mind that majority of us are under lockdown, Poonam suggested Flatbreads as our theme using whatever flour we have in our pantries. Though Kenya is not as yet under lockdown, we have curfews and hubby and I are trying…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #237 HOLI ON MY PLATE What is Holi? Like most festivals in India, Holi, the festival of colours too celebrates good over evil like other Indian festivals and also makes the beginning of spring. There are other reasons that Holi is celebrated. To read the traditional story as to why Holi is celebrated, click here. Modern day celebrates are more now as fun festival rather than the religious implication. How did colours become such an intrical part of Holi Celebrations? It is believed that the use of colour was started by Lord Krishna. Lord Krishna and Holi When the mischievous and playful Lord Krishna was young, he was very jealous of Radha’s very fair complexion as he was very dark. Complaining to…
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Continue ReadingEVENT: A- Z RECIPE CHALLENGE THEME : A DISH BEGINNING WITH THE LETTER M My Choice is Mangalore Cucumber The vegetable vendor who comes to our Bangalore apartment complex thrice a week does not fail to bring Mangalore Cucumber. I would look at it, pick it up and then put it back. One day decided to buy and try out a dish with it. Asked the vegetable vendor how to use it and he replied curry. Just as well there are so many recipes on the internet and I chose to follow Cherie’s recipe. Also known as Thouthe Kodel, the curry turned out so delicious that I was wondering why I’d not used this fruit as yet. What is Mangalore Cucumber? Known as Mogem in…
