• Luchi

    September 14, 2018mayurisjikoni

    EVENT: MEGA BLOGGING MARATHON#92 THEME: A-Z  FLATBREADS AND MORE – INDIAN FLATBREADS What is Mega Blogging Marathon? Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3: 1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis 2. A-Z Indian Flatbreads using batters e.g. dosa 3. A-Z International Flatbreads. I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to…

     
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  • Dalma

    September 3, 2018mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #160 DAALS OF INDIA What is a dal/daal/dhal? Basically made from split lentils like chickpea, cowpeas. green grams, black grams, Puy lentils, pigeon pea, dried peas, whole lentils or beans, its a spicy soup like or stew like preparation which is usually eaten with some rice or roti, parathas. Dals can be thick or watery, they can have added vegetables or meat too or can be plain. Its a great way to incorporate some protein in your diet especially if you’re a vegetarian. Before I had begun blogging I would prepare tuvar dal, moong dal, dal makhani and kadhi on a regular basis – at least 5 times a week. We knew which dal would be made on which day. Its only…

     
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  • Mysuru Saaru/Mysore Rasam

    August 31, 2018mayurisjikoni

    EVENT: SHHH COOKING SECRETLY THEME: KARNATAKA CUISINE For the month of August the theme was Karnataka cuisine and I realized that though I lived in Bangalore, what’s now called Bengaluru for 4 years, I didn’t get to experience so many dishes that are famous in Karnataka. As a non South Indian I usually stick to the more comfortable dosas, idlis, vadas, sambhars. My neighbor on occasions would share with me crispy maddur vadas. I’ve tasted bisi bele bath once. Next visit to Bangalore, I’m definitely going to try out more of the local cuisine. For this month my partner was the friendly and humble Aruna who blogs at ãhãram. I love her blog because its got quite a few traditional recipes especially from the Andhra…

     
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  • 490. Andhra style palak dal

    April 1, 2015mayurisjikoni

    Amazing dal         Visits to India means eating out. While I still have to acquire a taste for most of the fusion food, like chinese dosa, served with sweet and sour sauce and all that, I do love eating the more traditional food and street food. My daughter’s friend suggested we go to Nagarjuna, an Andhra restaurant in Bangalore. Kobe, a sizzler place directly opposite sounded a better option. However, I am so glad we went to Nagarjuna. The food was so delicious and its the first time I had a meal on a banana leaf. I’ve had food on the dried leaf plates and bowls but not on a fresh green banana leaf. I went for the traditional south indian thali.…

     
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  • 401.cowpea coconut curry

    June 13, 2014mayurisjikoni

    kunde na nazi    Besides red kidney beans(maragwe), red cowpeas (kunde) are cooked often by the local people of Kenya. In the coastal region it is usually cooked in coconut milk (nazi). I love the nutty flavour of cow peas or what Gujaratis commonly call it.. chora. I wanted to make a different curry a few days ago. Rachael suggested coconut. However, I did add my own flavours to it as the one made by local people here is not spicy. They use onion, ginger and green chillis only. If they can afford then a bit of garlic is added. However, garlic is pretty pricey! Just a coconut base may make the curry a bit watery so to thicken it up a bit I added…

     
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  • 313. Rajma masala

    August 20, 2013mayurisjikoni

    I am getting there  My eldest son had been asking for rajma since he got here. Basically, I was avoiding making them as usually the way I cook them, it does not turn out nice. I remember I made some rajma for Nami’s friends(mostly from North India) in Bangalore and I hardly got any reviews, comments or praises. Here I was trying to compete with North Indian mums for whom making rajma is not a big deal. Nami’s friend’s mum makes yummy rajma and whenever I would ask her how she made them… she would say arre Mayuri, there is nothing special about making them, stir fry onions,garlic, ginger etc etc etc and there your rajma is ready.   So this time, since my son was…

     
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  • 263. panchmel/mixed dal (mixed lentils)

    May 11, 2013mayurisjikoni

    getting high on protein     Finally the rains have decided to pay us a visit and the temperatures have dropped, it’s cool but a bit humid and the evenings are very pleasant. A rainy day calls for pakoras, soup or some delicious hot dal (lentil curry). I decided to make mixed dal with rice. I love making mixed dal because it does taste different from the other dals. This dal is also known as panchmel, panchratna or panchkuti dal. This simply means a mixture of five different dals or lentils. Don’t need to soak any of the lentils overnight. Different regions of India make mixed dal in different ways. Some add more onions or more tomatoes. Some make it really spicy. Some make it…

     
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  • 158. tuvar dal(split pigeon pea curry)

    August 24, 2012mayurisjikoni

    Neel’s orange dal Tuvar dal (split pigeon pea curry) is common in a lot of Gujarati homes. It is usually made at least twice a week if not more. Neel use to call it orange dal. He still loves his orange dal with steaming  rice and hot hot rotlis. Tuvar dal made by Patels is quite different from that made by  the other Gujarati communities. Tuvar dal was a standard feature in most wedding parties before fusion food and other cuisines took over the scenario. I remember sitting on the floor and having tuvar dal and laddoos at weddings. There were no tables and chairs laid out at that time. Everyone sat on an endless length of gunny bag material and food was served. Patel…

     
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  • 152. moong dal tadka (split green gram curry)

    August 16, 2012mayurisjikoni

    A bowl full of protein    It is unbelievable how many varieties of lentils exist and in how many variations the Indian sub continent can prepare these lentils. I guess people had to be innovative as dal or lentils is a part of the staple diet for most people of the sub continent. This humble moong dal is a staple diet in every home. Quick and easy to make and perhaps not too expensive. Ajay and I love to have this dal or curry with hot  chappatis. Oh well he gets the hot  chappatis and I get warm ones, but not complaining at all. Goes well with rice too. The secret ingredient for this recipe is kokum or cocum or aamsul, biran. It belongs to…

     
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  • 138. urad dal (split black gram curry)

    August 8, 2012mayurisjikoni

    My favourite dal   Split urad dal (split black grams) is easy, tasty and creamy without the cream. I tend to make this dal every week and serve it with hot chapattis. As I have mentioned before, vegetarians need to include various types of beans in their daily diet to meet the protein requirement. Dals or curries are a good option to have with rice or chapattis. Also known as white lentils, they are a rich source of protein, high in dietary fibers, provide energy and rich in magnesium and folates. During one of my health check ups in India, I was asked by the doctor what our daily meal was. I replied that we normally had dal, roti or rice and sabji with chaas…

     
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