• 708. Punugulu / Punukulu

    September 29, 2017mayurisjikoni

    MEGA BLOGGING MARATHON -SEPT 2017/SHH COOKING SECRETLY #80TH BLOGGING MARATHON THEME: PROTEIN RICH DISHES/ANDHRA PRADESH CUISINE DAY:25 Here’s another recipe that I’ve combined for 2 different themes. Last for this event, promise;) Well, has to be as we are nearly coming to the end of our Protein Rich Dishes for the Mega Blogging Marathon. The other group that I’m presenting this recipe to is Shhh Cooking Secretly, started by Priya of Priya’s Versatile Recipes. From the month of September, the group is traveling round India state wise. No we’re not on an actual journey (but that does sound good) but we’re going to cook from different States of India. The first one is Andhra Pradesh. When Shobha Keshwani suggested this theme I was really excited…

     
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  • 654. Gallo Pinto

    June 11, 2017mayurisjikoni

    Rice for Breakfast! Theme: Explore Latin American Cuisine BM #77 Week 2 Day 2 My exploration on the internet (what would we do with google?) took me to Costa Rica. As I mentioned in my previous post I had to restrict myself to ingredients that are available in Mombasa. What caught my eyes was an interesting breakfast dish that most Costa Ricans have and that is Gallo Pinto. It translates as ‘spotted rooster’. The mixture of cooked rice and cooked beans together gives the impression of a spotted rooster. It is believed that there is no one version that all the Costa Ricans enjoy. They all have their versions of the breakfast dish. all you need for this dish as the core ingredients are old…

     
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  • 622. Kuzhi Paniyarams (Paddu)

    March 8, 2017mayurisjikoni

    Have an Environmentally friendly Happy Holi    The Shhh Cooking Secretly group decided on either fusion or multi-coloured Holi recipes as their February theme. My partner Janani Krishnakumaar gave the ingredients rice and vegetables.Janani is a blogger at Red Chilly Curry.A vegetarian blog, she has many South Indian recipes, Christmas goodies, festival dishes and much more.Check her blog out.     After a series of sweet dishes one after the other (entertaining guests) I didn’t want to make any sweet dish or something unhealthy. Since I’ve bought the paddu or paniyaram pan(chatli), I’ve always tried out various types of paddus and other bhajia mixtures with much success. The only thing I still haven’t made was the original paddu or kuzhi paniyaram, using the actual idli/dosa batter. …

     
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  • 620. Rice Salad

    February 27, 2017mayurisjikoni

    Blank mind    Today is one of those days when I have no idea what I want to write about. Usually before I go into the recipe, I have something to write about, family events, news, thoughts etc. There is a lot happening in this world but I have no inclination to write about it.        So today I’ll just straight go to the recipe. #FoodieMonday #Bloghop team decided on a hot or cold rice recipe as our 81st theme. Taking rice as the main ingredient, we were suppose to make a piping hot dish or a cold dish. I didn’t want to make anything piping hot as its just too hot here in Mombasa. So for cold I had options of kheer, phirni,…

     
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  • Gulkand Phirni

    October 28, 2016mayurisjikoni

    Happy Diwali Wishing all my friends and family a very Happy Diwali. Time is just flying by so fast. Its already Diwali but this time round my kitchen is not busy. You all may wonder why? A food blogger and her kitchen is quiet during the festivities. Well, it happens sometimes. I fell sick during my recent visit to Mumbai and its taking me a while to recover and gain enough energy to toil over a stove. Luckily, I had prepared my October shhhh cooking secretly challenge before I left for Delhi and Mumbai. My partner for the October “Diwali theme” was Avin Kohli of The Yellow Daal and she challenged me to make a Diwali treat using condensed milk and gulkand. Do take time to…

     
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  • Badshahi Khichdi

    June 13, 2016mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #44 INDIAN SPICES SORTED Badshahi Khichdi is a humble khichdi that is turned into a more satisfying and delicious dish that is fit for a king. Not that the simple khichdi is not tasty. Basically this khichdi is made using split pigeon pea (toor, tuvar dal) and rice. The khichdi has some added vegetables mainly potatoes and brinjals(eggplants) and is tempered using onion, garlic, ginger, chillis and spices. However, I made this khichdi my way. I have tried to give it a more ‘royal’ appeal by stuffing the potatoes and brinjals with spices, chickpea flour and peanuts. This khichdi is usually served with spiced up yogurt, but since my preparation already has quite a few spices, I decided to serve it with…

     
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  • Rice Vada

    March 28, 2016mayurisjikoni

    The week passed by so fast, its already FoodieMonday Bloghop day. Our 33rd theme is #rice. When the theme was decided, I bought the ingredients to make a coconut rice pudding. But during the course of the week the rice was not used for the pudding but for vadas. When family visits, its food, food and more food. Its been really nice to have my dad, kaka, kaki and foi here. In between going out and having long chatting sessions, I try to cook something. I decided to make vadas as I wanted to make a quick but satisfying snack. Accompanied with a coconut chutney, this snack is perfect to take the edge off the nail biting  Twenty 20 cricket matches that are going on…

     
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  • Mushroom egg fried rice

    November 21, 2014mayurisjikoni

    Save our Planet My hubby dear has his breakfast pretty early but I prefer to have it after I have bathed and done my pooja. While having breakfast I usually watch the news channels, catch up with the whatsapp messages and also make phone calls that I have to for the day… call for the gas cylinder, social calls, whatever needs attention for that day. Anyway what really caught my attention was the news that in some Scottish stores the use of plastic bags has dropped by 90% since they introduced the 5p charge for bags. 500 billion to a trillion bags are used every year by the world. Without thinking we gather several bags when we go shopping and usually just throw them away…

     
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  • Fruit & Nut Rice Kheer

    October 22, 2014mayurisjikoni

    FESTIVAL: DIWALI  RECIPE: FRUIT & NUT RICE KHEER What is Kheer? Kheer is a type of pudding from the Indian Sub Continent which is traditionally made from rice, milk, sugar and spices like cardamom, nutmeg, saffron and nuts. Adding spices depends from family to family or region to region. It is served for any festival, event, occasion, celebration. I’ve yet to come across anyone who doesn’t like kheer. Serve it hot or chilled. Depending on regions, kheer is known by different names payasa, payasam, phirni. How is Fruit & Nut Rice Kheer Different? Fruit and Nut Rice Kheer is not too different from the normal rice kheer. This kheer allows me to add loads of nuts and different fruits before serving it as a dessert.…

     
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  • Moong Dal Dhokla

    June 13, 2013mayurisjikoni

    Updated Post Re-doing Moong Dal Dhokla but the recipe still remains the same. I’ve updated the write up as I get people asking me the difference between dhokla and khaman. Also, being my favorite snack, I was totally appalled at the first photos I’d taken! What is Dhokla? Dhokla, Dhokra is a famous snack from the state of Gujarat. Usually a flavored batter of rice and chickpea lentils (chana dal) is fermented and them steamed. Commonly served as a snack on its own as a part of breakfast or tea time meal, it also is served as a part of the Thali meal which includes shaaks (vegetables side dishes), curry (khadi, dal, moong, etc), flatbreads (poori, rotli, rotla), rice, farsan (that’s what snacks are called…

     
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