• 62. spinach rice

    May 24, 2012mayurisjikoni

    Popeye’s spinach This is one more recipe I learnt from my kaki. She use to make this rice quite often. Don’t know if she makes it anymore. Perhaps her way of getting the kids to eat spinach was to lace it up with everyones favourite…. cheese. After I got married I use to make this…

     
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  • Moriyo Khichdi/Sama Khichdi

    May 18, 2012mayurisjikoni

    EVENT: FOODIES_ REDOING OLD POSTS #21 For this event, Foodies_Redoing Old Posts my 21st recipe is Moriyo Khichdi or more popularly known as Sama Chawal or Samo Khichdi.   What is Moriyo? Moriyo, Sama Chawal, Samo, Barnyard Millet, Sama, Samvat, Vari, Varai, Swang, Bhagar,  shyama rice, kuthiravali, udalu are all different names for a grass…

     
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  • 52. sabudana khichdi

    May 18, 2012mayurisjikoni

    Pearly drops of starch  Sabudana, pearl sago or tapioca are widely used in India for preparation of fasting food. Sabudana is the starch extracted from cassava. The starch is commercially prepared into a powder or flour form,coarse flakes or pearly balls. Before using any form it has to be soaked in water to rehydrate it.…

     
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  • 46. corn curry or shaak

    May 14, 2012mayurisjikoni

    tender yellow pearls Rains mean fresh corn. Yellow or white they are both very tender, milky and taste very nice during the rainy season. Roasted, boiled or in a curry form. Call it anything you like, corn, maize, sweetcorn, makai, bhuta. Corn is rich in carbohydrates,dietary fibres, thiamin and folates. Low in sodium and saturated fat.I…

     
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  • 40. Spaghetti with vegetable sauce

    May 11, 2012mayurisjikoni

    Vegetarian ‘bolognese’ sauce All you vegetarian out there, have you ever noticed how limited your choice of a sauce with pasta gets when you go to a restaurant? When a non vegetarian orders spaghetti or any other pasta with a sauce, the sauce is rich not only with tomatoes and meat but also vegetables. So…

     
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  • 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…

     
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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…

     
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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…

     
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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…

     
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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…

     
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