• Aam Panna/ Kairi Panha

    May 9, 2012mayurisjikoni

    RECIPE: AAM PANNA/ KAIRI PANHA Aam Panna/ Kairi Panha also known as aam jhora is a sweet, tangy, cooling summer drink made from raw mangoes. Especially enjoyed during the hot summer months as raw mango has cooling effect on the body. It prevents heat exhaustion as its loaded with sugar and is rich in pectin, Vitamin B and C. It is believed that this recipe originates from West India. Whether that is the truth or not, come summer and every household makes this thirst quenching delicious and cooling drink. I personally sometimes cannot stop at one glass only! I know it full of calories, but who cares about eating food after that…unless it is a chaat dish 😉   My Way Of Making Aam Panna/…

     
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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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  • 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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  • 20. pav bhaji

    February 2, 2012mayurisjikoni

    a humble but nutritious meal Pav bhaji is a very popular street food of India. In marathi pav means bread and bhaji means a potato based curry. Pav bhaji was a quick but light meal eaten by most mill workers in Mumbai. Most people visiting India do not leave the shores without having tasted pav bhaji. The street version, is usually full of potatoes, dried peas, tomatoes and onions, served with a generous helping of butter, raw onions, fresh coriander and a wedge of lemon. The bread is overly buttered, but that’s what makes it so tasty. My first taste of this dish was when I was studying in Mt. Abu. On a very cold evening, the smell of butter and  fried onions was very…

     
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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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  • Tal Sankari/ Til Chikki

    January 15, 2012mayurisjikoni

    EVENT: FOODIES_ REDOING OLD POSTS #41 RECIPE: TAL SANKARI/ TIL CHIKKI Tal Sankari/ Til Chikki, a must have Indian sweet during the Makar Sankranti/ Uttarayan/ Lohri festival. Generally made during the winter season as it provides energy, is nourishing and keeps the body warm. What is Tal Sankari/ Til Chikki? Tal Sankari/ Til Chikki is simply a delicious sweet made from two basic ingredients, sesame seeds and either sugar or jaggery. Some add a bit of ghee or oil, some don’t. There are so many variations of this basic tal sankari/ til chikki. One can add coarse nut powder or roasted split chickpeas ( roasted chana dal). Add flavorings like cardamom, nutmeg, rose essence, etc. All depends on how the family enjoys it. Here, I’ve…

     
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  • Spinach Masoor Dal/ Spinach Puy Lentil Curry

    January 12, 2012mayurisjikoni

    Spinach Masoor Dal/ Spinach Puy Lentil Curry Spinach Masoor Dal or Spinch Puy Lentil Curry is a wholesome, healthy, easy to prepare, creamy, with flavors of spinach and coconut. Best enjoyed with some plain rice or any Indian Flatbread. What is Masoor Dal or Puy Lentil? Known as whole or sabut masoor, flat lentils or puy lentils they are packed with proteins, dietary fiber and Vitamin B1. The colours of these legumes or lentils range from yellow to orange red  to green or brown and black. They are used for making curries, soups and even salads. Today I will share with you the recipe of spinach masoor dal or curry. Serve it with hot rotis,naan, bread or rice. Masoor or Puy lentils cooks well and quickly…

     
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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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