• 493. rasiya muthia (rasawala muthia)

    April 10, 2015mayurisjikoni

    another Gujarati dish   The first time I had rasiya muthia was when my mother in law (Nunu) made them. I fell in love with the dish. Nunu would make them quite often as even my father in law loved them. The first time she made them in a huge huge pan, I was baffled. I thought why is she making so much. Little did I know till we sat to have our lunch, that rasiya muthia was a family favourite and that everyone enjoyed making a meal out of it. After Nunu left for India I tried the recipe twice but the first time, the muthias all broke up and I was left with one very thick kadhi. The second time round the muthias…

     
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  • 485.Punjabi pakora kadhi

    March 23, 2015mayurisjikoni

    a different type of kadhi     Our trip to India was delightful in many ways, meeting up with family and friends, shopping and the culinary delights. One of the bonus points of travelling to India was an allergy test. Yes you heard me right an allergy test. Hubby dear thought he was allergic (his whole body kept on itching) to something and insisted on an allergy test. The tests came back and we found out that he was not allergic to anything! Years ago he had developed rashes on applying chana (besan) flour. So we presumed he was allergic to besan and there started our journey in trying to replace besan with other dals. That’s pretty difficult when you consider the fact that most…

     
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  • 325.fresh tuvar and bajri kadhi

    September 7, 2013mayurisjikoni

    I love kadhi Kadhis (yogurt curry) is made in numerous ways all over India.Some make kadhi thin, some make it thick. Some add pakoras(fritters) and some add vegetables to it. Whichever type it is I simply love kadhi with rice, parathas or rotlis. Years back when we discovered that my husband developed an allergy to chana (chickpeas), he was disappointed as he was unable to have a variety of foods. Its amazing how many things are made of chickpea flour. Initially whenever we made kadhi at home, we would make some dal for him. But obviously he missed his kadhi. One day my father in law remembered that when he was growing up in the village in India, his mum would make kadhi using millet…

     
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  • 167.farari kadhi

    August 28, 2012mayurisjikoni

    one more kadhi This Ekadashi I made some kadhi using moriyo as I didn’t have any of those fancy farari flours. Usually its made from rajgira flour. I remembered that the ISKCON temple in Mumbai makes kadhi from moriyo and it goes well with moriyo itself or sabudana khichdi or even the farari theplas.  Easy to make and something different to have when you are fasting. FARARI KADHI 4 servings 1 cup yogurt 4 cups water ½ cup moriyo, samo pinch of turmeric powder (haldi) ½ to 1 tsp green chilli paste 1 tsp ginger paste 1½ tsp salt 1 tsp grated jaggery (gur) or sugar 1 tsp cumin seeds ( jeera) 8 curry leaves (limbdi) 1 inch cinnamon stick 4 cloves 6 peppercorns 2 tbsps…

     
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  • 113. bhinda ni kadhi

    July 11, 2012mayurisjikoni

    unusual curry Bhinda or lady fingers are very popular in most Indian families. Nowadays the bhindas available are tender and fresh. Hubby loves bhinda khadi. Yes, bhinda and kadhi together taste very yummy with parathas or even bajra rotlo. Unfortunately, that is one thing I still haven’t learnt how to make. However, I keep on trying every time I make bhinda kadhi. The day I make a perfect rotlo I will certainly blog it. In the meantime, it has to be bhinda kadhi and paratha or bhakri as we gujjus call it.  Adding green garlic is the best but I don’t see much of it in the market here so instead use normal garlic either crushed or sliced. updated 3/3/2016     BHINDA NI KADHI…

     
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  • 66. kadhi

    May 25, 2012mayurisjikoni

    all gujjus should know     Kadhi is a regular feature for lunch or dinner in most Gujarati homes. Kadhi is usually made to accompany a rice dish, be it plain rice, pilau or even biryani. Yes, some Gujaratis need kadhi with biryani. The type of kadhi  will vary from area to area. But as the saying goes, no one can make kadhi and tuvar dal like the Patels. When I say Patels it includes the Amins and Desais or to be more specific Gujaratis from Charotar area of Gujarat.     There is nothing more satisfying than a bowlful of hot kadhi with a generous helping of ghee. I remember that was my grandmother’s ‘nuska’ (remedy) for colds and coughs. And why not, isn’t that…

     
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