• Kerala Kadala Curry

    September 30, 2018mayurisjikoni

    EVENT: SHHH COOKING SECRETLY THEME: KERALA CUISINE It is truly sad that Mother Nature can create so much destruction in a beautiful part of the world. Kerala had its share of disaster when it got flooded due to excessive amount of rainfall. It is believed that it was the worst flooding in over a century in this state that is known as God’s Own Country. Many people died and about a million had to be evacuated. I cannot image what they must have gone through to lose their homes, to leave places they are familiar with and to lose loved ones. It is believed that it will take nearly 2 years for Kerala to recover from all the damage that the floods caused. It will…

     
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  • Mixed Vegetable Curry

    June 25, 2018mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #150 – VEGGIES WITH ONE TSP OIL Sujata who blogs at Batter up with Sujata suggested that we make a veggie dish with just 1 tsp oil. I thought “ok that’s not difficult,” as most of the daily sabji, shaak or curry I make hardly has any oil in it unless I need to stir fry onions or roast some kind of flour to thicken the gravy. But the catch 22 was I couldn’t prepare it before I travelled as I didn’t want to buy any vegetables and I knew I would not be able to get all the ingredients I need here in Montreal. However, still managed a simple curry, so easy to make and hardly took 10-15 minutes to make.…

     
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  • Main Course with Gravy or Rice

    March 11, 2018mayurisjikoni

    BM#85 MAIN COURSE WITH GRAVY OR RICE       What constantly baffles me is when people who usually prepare meat and fish dishes cannot think beyond simple potato curry for vegetarian options or a simple pea pulao for rice options. I’m seriously hoping that all die hard non vegetarians will think of vegetarian world beyond potatoes.   When you’re a member of a group like Blogging Marathon, there can never be a shortage of new dishes, new ideas or a twist to any dish. For the BM#85 one of the themes that members could choose was MAIN COURSE WITH GRAVY OR RICE. Indian Cuisine definitely does not have a shortage of how many types or styles of gravies or curries one can serve to Vegetarians. Simple…

     
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  • TonDak/ ToNak (cowpeas in coconut curry)

    February 12, 2018mayurisjikoni

    Just too busy Theme: Main Course with Gravy/RiceBM#85 Week 2 Day 3   Its amazing how many caps a woman has to wear. I really thought that once the kids are all grown up, I’ll be free. However, so many daily chores need our attention. Last week I was like up to my head and nearly wanted to stop everything and just sit. When I say everything, it means everything…cooking, housekeeping, blogging, book keeping, social, exercise, you name it… except of course sleep. Would just love to sleep, wake up, eat and go to sleep again. However, we all know that is not possible.    Since I’ve started blogging, never have I had to prepare for 3 events on the same day…yes you read right 3 events!…

     
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  • Madra (Chickpea Curry in Yogurt)

    February 11, 2018mayurisjikoni

    A Himachali Curry Theme: Main Course with Gravy/RiceBM#85 Week 2 Day 2   The whole of India has so many varieties of curries that its really unbelievable. I’m guessing that if we tried out all the curries we’d probably need more than 200 days! Each variety then has a variation from state to state, region to region and home to home. As I keep on visiting other bloggers sites, I come across so many varieties that my bookmarked list is just getting too long.    Recently, for another group (Shhh Cooking Secretly) we had Himachali Cuisine as the theme and that’s where I came across this wonderful curry made from two main ingredients, chickpeas and yogurt. I wanted to make this curry but the ingredients I was…

     
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  • Mushroom Spinach Curry (Dhingri Palak Sabji)

    February 10, 2018mayurisjikoni

    Healthy Curry Theme: Main Course with Gravy/RiceBM#85 Week 2 Day 1   Its good to back with the Blogging Marathon team. I enjoy the themes. However, I missed December as I was on holiday and January as I didn’t have access to a kitchen. Every month Srivalli gives a choice of different themes and it becomes difficult to choose which ones to do. Keeping the healthy eating decision I’ve taken for 2018, I thought curries would fit that bill.    I know when most of you think of curries, you think of curries with lots of red chili powder, gallons of oil floating on top and basically unhealthy. However, let me assure you that most homes do not make curries that are floating in oil and color. My curries usually…

     
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  • 732. Santula – Odia Style Mixed Vegetable Curry

    December 11, 2017mayurisjikoni

    Those Tiny Spices Make All The Difference It’s really amazing how addition of small amounts of spices can make a dish taste so different. Every Indian household has it own spice (masala) box or dabba (tin) which we use for our everyday cooking. Some spices like turmeric powder and red chili powder will be standard in any spice box. The variations come with the other spices. Don’t get me wrong, all the spices are used all over India but in some cuisine some spices are used in a larger quantity than others. My spice box has the typical  spices that will be found in the masala dabba of most Gujaratis. Mustard seeds(rai), Cumin seeds (jeeru), fenugreek seeds (methi), carom seeds (ajmo), turmeric powder (hardar), red…

     
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  • 667.Bunny Chow

    July 10, 2017mayurisjikoni

    All in One Theme: Oceanic Cuisine BM #78 Week 2 Day 1 I’m into my second participation in the Blogging Marathon and it is definitely helping me to plan better and discover new dishes around the world. For the Oceanic Cuisine which should not be confused with Oceania which is a region consisting of islands in the Pacific Ocean. For the Oceanic Cuisine, a theme selected by Srivalli for the BM, she suggested that we can choose a cuisine of any country that is surrounded by 2 or more oceans or seas. I chose to cook a dish from South Africa. South Africa is surrounded by South Atlantic, Indian Ocean and at the tip by the Southern Ocean. It is a multiethnic country with strong…

     
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  • 660.Chickpea and Sweet Potato Curry

    June 24, 2017mayurisjikoni

    Healthy curry Theme: Healthy Weekday Lunches BM#77 Week 4 Day 1 Most of us love our rich gravies and curries. To prepare them we add a bit more oil or ghee so that the masalas fry well, we add cream, we add nuts etc etc. No doubt they turn out yummy but having a rich curry everyday for lunch or dinner is not healthy. However, that does not stop me from making the curries. I try and use very little oil, go easy on the spices and replace the cream with nut meals or coconut milk. For the Healthy Weekday Lunches theme at Blogging Marathon I decided to make Chickpea and Sweet Potato Curry. This curry is light on the stomach, healthy and one can…

     
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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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