• Corn & Mushroom Soup

    May 22, 2013mayurisjikoni

    Recipe: Corn & Mushroom Soup Corn & Mushroom Soup is a flavourful, filling, vegan,easy to make and versatile soup. Add noodles, tofu, vegetables of your choice and you have a new soup in a jiffy. Memories Yesterday as I sat down at my bedroom window to type out this post, the internet suddenly disappeared. Looked up and saw thick black smoke coming out from a building in the distance. Hubby and I couldn’t pin point exactly which building was on fire. Our mobiles started pinging… messages pouring in that the building housing Africaonline was on fire. Africaonline is an internet provider. No wonder the internet went off. We were praying that no one is injured or worse. Mombasa Fire Brigade don’t even have the equipment…

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  • 266. dabeli

    May 16, 2013mayurisjikoni

    kutch street food Dabeli which actually means pressed in Gujarati, is a simple but tasty dish which originates from Mandvi in the Kutch area of Gujarat. It goes by the name of Kutchi dabeli, desi burger, kutchi burger and has become  very popular as street food in many parts of India. Its simply spicy mashed potato served in between a roll or pav along with some spicy, sweet and tangy chutneys. The first time I ever tasted dabeli was when our family went to Dwarka a few years ago. My son and husband refused to try it but my daughter and I did. We loved the katta meetha taste all wrapped up in a bun. Since then I have made dabeli for my daughter as…

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  • Bajri na Dhebra

    April 18, 2013mayurisjikoni

    RECIPE : Bajri Na Dhebra/ Millet Fenugreek Flatbread What is Bajri Na Dhebra/ Millet Fenugreek Flatbread? Bajri na Dhebra/ Millet Fenugreek Flatbread is a famous Gujarati snack prepared from pearl millet flour and loads of fresh fenugreek. Generally enjoyed hot for breakfast or as a snack. Usually Bajri na dhebra are served with some pickle and plain yogurt or masala tea. Bajri na dhebra can be carried as travel food. Long journeys many years ago meant that one had to carry travel food to enjoy on the way. Generally, Bajri na dhebra stay fresh for 2-3 days depending on the weather. However, if prepared as travel food, tamarind pulp is added instead of yogurt. Memories I remember my mum packing a pile of the dhebra…

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  • 253. crispy and delightful

    April 17, 2013mayurisjikoni

    My dear husband loves any south indian dish. He was missing medu vadas and was wishing he could be in India to have them. He loves the medu vada at the famous Ram Krishna restaurant in Vile Parle (E) Mumbai. The two famous Indian restaurants in Mombasa, Bombay Bistro and Bollywood Bites serve idlis, dosas but no medu vadas. Nunu had bought a medu vada machine (by Anjali) years back from India. Its looks very much like a doughnut machine. She used it a lot but for the past 14 years it was just sitting pretty in my store cupboard. So last week, out came the machine and my hunt for a better medu vada recipe as Nunu’s recipe made the vadas a bit too…

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  • Cabbage Pakora | Kobi Na Bhajia

    April 2, 2013mayurisjikoni

    EVENT: FOODIES_REDOING OLD POSTS RECIPE: CABBAGE PAKORA | KOBI NA BHAJIA Cabbage Pakora | Kobi Na Bhajia are so easy to make, crispy on the outside and soft and spongy inside. Just a few simple ingredients and this hot snack comes together in a matter of minutes. Enjoy them piping hot with your favourite chutney and some masala tea. What is Pakora or Bhajia? They simply are deep fried dumplings or fritters which are made from flour and spices. Sometimes vegetables are added to them. Also bhajia of fritters are made from soaked lentils (dals), ground to a coarse paste. Also known as bhaji they are usually enjoyed hot with a chutney of choice along with some spicy masala tea or coffee. Most homes enjoy…

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  • 249. beetroot cutlets

    March 31, 2013mayurisjikoni

    remembering Mangalore A few days ago Beena a food blogger like me, posted vegetable cutlets and immediately it brought back some fond memories of Mangalore. Ajay went to Mangalore for his post grad course and I stayed back in Mombasa with my in laws. During my short visit to the coastal town, Ajay took me to all the famous food places that students frequent in Mangalore, dosa place, ice cream place and a small restaurant where they made the yummiest vegetable cutlets. Unfortunately, we both cannot remember the name of the place. So when I showed him Beena’s post, he insisted I make some of the cutlets and with a coating of semolina instead of bread crumbs just like the restaurant. Beena thanks for the…

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  • Baby Corn Manchurian

    March 26, 2013mayurisjikoni

    Recipe: Baby Corn Manchurian Baby Corn Manchurian is crispy fried baby corn in a sweet, spicy and  sour. Insanely delicious, it is usually served as a starter or as part of a main dish with either rice or noodles. What is Manchurian? Manchurian is not a part of the authentic Chinese Cuisine. In fact it is a part of the Indo Chinese Cuisine which originates from India. Pieces of meat, vegetables, paneer are dipped in a batter and deep fried. Then its stir fried with a sauce and served. If served as a starter less sauce is used. If used as a part of the main meal, more sauce is added. Manchurian is believed to have been invented by Nelson Wang who was a cook…

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  • Carrot Orange Salad

    March 23, 2013mayurisjikoni

    EVENT: FOODIES_REDOING OLD POSTS RECIPE: CARROT ORANGE SALAD Carrot Orange Salad is a super tasty salad bursting with flavours. With a homemade salad dressing, it sure is a refreshing salad. I love the combination of carrot and orange in muffins and smoothies. So why would a salad with those two ingredients be any different? What I love about salads is that there is no restriction to the ingredients one can add. Make a combination that you love. Serve this salad as a light meal, as a side dish, for parties, take it along for picnics, etc. Make Salads Appealing Make Salads appealing to both adults and kids: Add their favourite ingredient like a fruit, seeds,herbs, nuts. Make it colourful, must be visually attractive. Must be…

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  • Khandvi, Gujarati Snack

    March 10, 2013mayurisjikoni

    Recipe: Khandvi, Gujarati Snack Khandvi, a Gujarati Snack is a delicious, melt in the mouth, flavourful rolled healthy snack. It is made from chickpea flour and yogurt or buttermilk. The cooked flour paste is spread out into thin sheets and then rolled. Tempering of mustard seeds, green chillis, curry leaves, fresh coriander and coconut are added to it. Maharastrians too make khandvi and is popularly known as Suralichi. It also goes by the names Patuli and Dahivadi. This is one snack that my whole family loves and therefore make it as often as I can. The best part of this snack is that it is enjoyed cold and you can store it in an airtight container for 2-3 days. Some add the tempering to the…

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  • 237. kaimati

    March 10, 2013mayurisjikoni

    4th President elected After a long wait, the election results finally came out yesterday. The final tallying was completed around 2 or 3 a.m. on Saturday. The results were officially announced around 3.30 p.m. The nation waited patiently. Uhuru Kenyatta becomes the 4th President of Kenya and the 1st under the new constitution. The youngest guy to occupy the prestigious post, a classmate of mine, much is expected from him. Hope he is able to deliver what he has promised along with his running mate Ruto. People suddenly sprang back to life after having been in a slumber like a hibernating bear for a nearly a whole week.  To celebrate this important historic moment I made a typical coastal dish, Kaimati. It is like a…

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