• 217. lemon rice

    January 30, 2013mayurisjikoni

    refreshingly lemony    The first appealing thing about lemon rice is the lovely fresh yellow colour and secondly it definitely the taste. Eat it alone, hot or cold, have it with sambhar or yogurt it tastes yum. A good way to create a new dish with leftover rice. Simple ingredients make it tasty. However, I…

     
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  • 211. beetroot rice

    December 7, 2012mayurisjikoni

    A very pink treat Special Theme: Redo old posts BM#78 Week 4 Day 1    Who doesn’t love a bowlful of delicious slightly spicy rice? I love adding all sorts of veggies to rice to make it into a wholesome meal. Whenever, I run out of ideas what to make, rice comes to the rescue.…

     
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  • Handvo

    November 28, 2012mayurisjikoni

    Theme: Redo Old Posts BM#85 Week 4 Day 1  updated 23/02/2018 What is Handvo? The Gujarati Cuisine is well known for its huge variety snack dishes. Dhokla, Khandvi, Muthia, Gota, Idra, Kachori, Samosa, Arvi na paan, thepla, dhebra are some of the most popular snacks or farsan as they are called. These snacks are served…

     
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  • 178. Vegetable biryani

    September 5, 2012mayurisjikoni

    Rich and heavenly Rice cooked plain or with other ingredients is a meal on its own. Most people love rice in some form or the other. Today I am going to share my biryani recipe with you. Everyone has a different method of making biryani, be it vegetarian or non vegetarian. Some just let it…

     
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  • 106. idli sambhar

    June 25, 2012mayurisjikoni

    fluffy and soft  The first time I ever tasted idlis was when I was studying in Mt. Abu. We had them at a restaurant just at the beginning of the road towards the lake. Unfortunately cannot remember the name of the restaurant. My mum loved idlis and thats what she had day and night when…

     
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  • theplas

    June 22, 2012mayurisjikoni

    EVENT: BLOGGING MARATHON #88  THEME : REDO OLD POSTS  WEEK 4 DAY 3 Updated26/05/2018 My regular followers may think but she has already blogged one thepla recipe. Has she forgotten, has she run out of recipes? Nothing like that my friends. These are normal theplas. The one I had blogged earlier were farari theplas  to have…

     
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  • Mexican Rice

    June 10, 2012mayurisjikoni

    What is Mexican Rice? As such traditional Mexican Cuisine didn’t feature rice on their menu. Corn was the staple at that time till the Spanish Colonizers introduced rice in Mexico around the 1520s. It was prepared in a similar way to the Spanish Rice but instead of saffron, cumin and red chili was used. Thus…

     
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  • 65. Vrindavan khichdi

    May 25, 2012mayurisjikoni

    all in one meal Every time dada would go to Vrindavan, he couldn’t stop praising the khichdi that was served there,everyday to the devotees as breakfast. I use to think what is so special about the khichdi. Like other temples it must be just plain rice and moong khichdi. I realised the difference when Nunu…

     
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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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