• stuffed bhindi or bharela bhinda

    May 8, 2012mayurisjikoni

    Updated on 13/10/2018 Ladyfingers,okra or bhindi is a very popular vegetable in India. Its cooked dry, used in sambhars, made with tomatoes or with a  gravy, depending on the type of cuisine. Gujaratis normally cook it dry. The Japanese use okra to make tempura. In Malaysia its stuffed with fish paste and in other parts of the world, the slime helps to thicken a soup.  It is a slimy vegetable, which is reduced when cooked dry. Most kids  love bhindi.  Nikil my son loves stuffed bhindi. Whenever we visit hubby’s aunt (foi), she always gives me some vegetable that has been either grown at home or at their office yard. Right from brinjals, doodhi to spinach. This time round she gave me these fresh young…

     
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  • stuffed brinjals or bharelu shaak

    May 8, 2012mayurisjikoni

    Most people hear the name aubergine, brinjal or eggplant and make a face. That includes my lovely daughter Nami. Try this recipe out and brinjals will not taste the same.With the limited number of vegetables available at present in Mombasa, I constantly have to figure out a way to repeat the vegetables but try and them in different ways. Both my mum and Nunu made stuffed brinjals or eggplants  only when we had guests over for lunch or dinner. However, I make them often as I can especially when I get the small variety. The small ones cook pretty fast and at the same time hold their shape pretty well compared to the slightly long ones we soemtimes get in the market. However, I use…

     
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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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  • Stir Fried Cauliflower and Potato/ Phool Kobi ane Bateta nu Shaak

    May 1, 2012mayurisjikoni

    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, kale, collard green and the group is sometimes referred to as ‘cole’ crops. Believed to originate from Cyprus, cauliflower is an autumn/winter crop. Coloured Cauliflower Growing up, the only colour of cauliflower I’d seen was white. Sometimes, the stem would be a bit purplish but that I learnt was due to over exposure to the sun when the cauliflower is…

     
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  • 29. Nunu’s biryani

    April 29, 2012mayurisjikoni

    For my Nunu   As I have mentioned before, I have learnt to cook from my mum, kaki, other women in my life and most of all from Nunu. Nunu is my mother in law. The patience that my mum didn’t have with me, Nunu had in abundance. Lots of dinners, lunches, parties was the norm when I entered the V.V. Patel household as a new bride. To top it up my sister in law Arti too was under training…. learning how to cook. At breakfast time Nunu would explain to her how to make a particular dish and at that time I didn’t have just a pair of ears but perhaps 2 or 3 pairs open ready to pick up new recipes, ideas, tips…

     
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  • 28. spinach mushroom pies

    April 28, 2012mayurisjikoni

    Ajay’s favourite        Its almost the end of April and I have only blogged 28 recipes.Will my mission of 366 recipes by the end of the year be fulfilled? So many upheavals and events have prevented me from blogging on a regular basis. Two days ago I spent nearly 40 minutes composing, editing, etc a recipe and just as I was about to insert the picture, the computer just freezes. So I lost my work. It was really frustrating but today is a new day, so a fresh start, hoping that there will be no technical gliches today.          Hot flaky pies, be it cheese, chicken or vegetable are everyone’s favourite. Most normal coffee or snack places in Kenya serve…

     
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  • Baked Broccoli

    March 10, 2012mayurisjikoni

    Baked Broccoli Baked cauliflower is a popular dish, but have you tried baked broccoli? I really don’t like steamed or boiled broccoli on its own. So the best way I like enjoying this vegetable is baking it with some sauce, cheese and sometimes adding other veggies like cauliflower, corn or mushrooms.Baked Broccoli makes a delightful dinner option, served with a salad on the side and home baked bread. Broccoli belongs to the cruciferous family i.e. in the same family as cauliflower, cabbage, mustard leaves, kale.   Health Benefits of Broccoli   Broccoli contains twice the  amount of Vitamin C compared to an orange. Rich in selenium, a mineral that has found to have anti cancer and anti viral properties. It is a rich source of…

     
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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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