• 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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  • 729. Bengana and Shanmehali Xaakor Khar

    November 29, 2017mayurisjikoni

    Assam – The Red River State November is when the Shhh Cooking Secretly Group visited Assam. Assam is a state in the North East of India. Its strategic location makes it the ‘Gateway to the Seven Sister States of North East India’. Assam’s history goes way back to the ancient times, having been mentioned in the Mahabharata, was known as Asham during Aurangzeb’s time and the British developed the tea estates  during the British Rule. Assam is well known for its flora and fauna and the famous tea estates. Assam itself has nearly 500 varieties of orchids. Its also known as the state of the  Red River due to the presence of the Brahmaputra. Its a state rich in culture and traditions. Coming to the…

     
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  • 720. Paneer Kundan Kaliya

    October 23, 2017mayurisjikoni

    Exotic Name, Exotic Dish Diwali week is ever so busy in general, but more so for me this year as my maid decided not to come to work and to top it up came down with a bad flu and fever. So I nearly sat out this theme. What am I talking about? Its the FoodieMonday/Bloghop day. The #115th theme – Awadhi Cuisine was decided by Kriti who blogs at Krispy Kadhai.    I was really in no mood or didn’t have the energy to really do any research on that cuisine. However, eat we all must whether sick or not and I had a huge slab of paneer staring at me whenever I opened the fridge. So, do you get those days when with…

     
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  • 689. Sai Bhaji

    September 9, 2017mayurisjikoni

    MEGA BLOGGING MARATHON -SEPT 2017 #80TH BLOGGING MARATHON THEME: PROTEIN RICH DISHES DAY:8 Coming back to Mombasa is certainly a jolt back to reality. No more wide pavements, traffic order, running water in taps, well stocked supermarkets etc etc. After a long journey from Montreal to Nairobi with a 3 hour stop in Paris, hubby and I were exhausted. As we came out from the arrivals terminal at the Jomo Kenyatta International Airport, we thought just one more hour and we’ll be home. I could only think of my bed as I could barely keep my eyes open. Strong coffee too was not helping. One of the worst airports to move from one terminal to the other is Nairobi and Addis Ababa. Which of the…

     
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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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  • 617.Tangy Creamy Potato Curry

    February 16, 2017mayurisjikoni

    GUEST NO.3 ON THE BLOG            My 3rd guest on the blog is my middle foi (fupi, paternal aunt) Manjulaben. I was really surprised when her daughter in law Heni said ‘mum’s going to send a recipe for your blog.’ When I heard that I was surprised because I thought the old generation would not really bother to measure the ingredients and do all the writing. Ok she got her daughter in law to write down the recipe as she narrated it to her. After the surprised moment, I was grinning from ear to ear because my foi or Manju aunty as we all call her is such a sport.            My memories about her…well when she…

     
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  • Keri nu Shaak /Mango Curry

    August 1, 2016mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #51 CURRIES Updated on 23/05/2020 – I’ve only updated the photos and organized the write up. Recipe remains the same. What is Keri nu Shaak? Shaak in Gujarati refers to a curry or any stir fried vegetable. Such a broad spectrum word! Keri is mango so Keri nu Shaak is Mango Curry. Yes mangoes are not just to be eaten on its own, or used for desserts. Mangoes play a big part in the Indian Cuisine, right from starters to desserts.  Keri nu Shaak is pretty easy to make. All you need is a semi ripe or raw mango which is not too fibrous. The mango is cut into big chunks and cooked using water, spices and jaggery. Every family will have…

     
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  • 501. yogurt cashew nut potato curry

    May 5, 2015mayurisjikoni

    I am missing Star Plus! Yes, I am. I love watching the series on Star Plus. Suddenly our cable provider decided to not air the Star channels from 1st May. Obviously its a way to get more money and that too from the Asian viewers. Though I don’t watch, actually watch all of them, I have the telly on while I am blogging, checking mail, doing my sudoku , crossword etc. Its like following the stories without actually paying much attention to the series. I watch Yeh Hai Mohabbatein, Yeh rishta, and Diya aur Baati hum attentively. So for now missing the series.. okay, do try and catch them on the internet, that’s if the connection is good. I pity all those retired and old…

     
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