• Lemon Pickle

    May 20, 2019mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #196 IT’S PICKLE TIME My mum use to make huge quantities of lemon pickle and other pickles and store it in those old fashioned ceramic brown and cream jars. The pickle would be served every Sunday along with khichdi and kadhi. As for the lemon pickle which I love so much,she would leave the lemon pieces in a container, covered with muslin cloth for days in the sun till the lemon peel would become soft. I never learnt how to make the pickle from her. A few years back Vibha bhabhi made the pickle and shared the recipe with me. Tips like leaving the lemon pieces to marinate in the fridge was my kaki’s valuable tip. I have tasted lemon pickle that…

     
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  • Lemon Chutney

    September 17, 2018mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #162 LEMON AFFAIR The popular saying goes “When Life gives you lemons, make lemonade.” Well this does not mean that in the literal sense. It’s believed that the phrase was coined by a writer Elbert Hubbard in 1915. The reference to the lemon is in regard to its sourness or difficulty in life and basically indicates to overcome it and get on with life, to have a hopeful and optimistic outlook towards life. When Sasmita who blogs at First Timer Cook suggested lemons as our #162nd theme she didn’t want use to make lemonade. She wanted us to put on our thinking caps and make something different using lemons. For me that’s not a problem at all as I love lemon, the fragrance…

     
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  • 720. Paneer Kundan Kaliya

    October 23, 2017mayurisjikoni

    Exotic Name, Exotic Dish Diwali week is ever so busy in general, but more so for me this year as my maid decided not to come to work and to top it up came down with a bad flu and fever. So I nearly sat out this theme. What am I talking about? Its the FoodieMonday/Bloghop day. The #115th theme – Awadhi Cuisine was decided by Kriti who blogs at Krispy Kadhai.    I was really in no mood or didn’t have the energy to really do any research on that cuisine. However, eat we all must whether sick or not and I had a huge slab of paneer staring at me whenever I opened the fridge. So, do you get those days when with…

     
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  • 653.Mangonada/ Chamango Slush

    June 10, 2017mayurisjikoni

    Superlicious  Theme: Explore Latin American Cuisine BM #77 Week 2 Day 1 Its my first time to join the Blogging Marathon. I’ve known about this group for quite a while as I follow most of the members. However, all this time I did not join the group as I found that perhaps blogging 6 new recipes in a month on specific days is a big challenge. However, I’ve just taken the plunge and am going to try out the waters. So what is this group all about? Well, it was started by Srivalli who blogs at Cooking for all Seasons and at Spice your life. Members blog for any 2 weeks but for 3 consecutive days on chosen themes. For my first theme I chose…

     
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  • 606. Chocolate Sesame Fudge

    January 13, 2017mayurisjikoni

    Happy Uttarayan Guest post for Pushpita Aheibam       Come fly a kite      And watch it sail     Across the sky,     Waving its tail.     By Jean Warren Once again it Uttarayan or Makar Sankranti. Uttarayan is the Gujarati name for the festival celebrated all over India. Be it Pongal, Lohri,Magha Saaji,Suggi,Ghughuti or any other name, it basically celebrates the transition of the sun from the Tropic of Capricorn which is in the south part of the world to the north. It marks the ending of the winter solstice. The festival is also dedicated to the Sun God. It marks the end of the evil Poush (Kamudta) month. It is believed that Bhisma Pitah in spite of being…

     
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  • Vaghareli Bread/Spicy Bread Snack

    May 21, 2012mayurisjikoni

    Bread can be toasted, buttered, fried, made into so many things…. sandwiches, breadcrumbs, croutons etc. When my brother and sister in law visited us for the first time in Mombasa, my sister in law Arti made vaghareli bread for us as a snack. Vaghareli is the Gujarati word for tempering. Since then I use to make it regularly to put in the snack boxes of my 3 kids. Instead of making a fresh batch every now and then, I improvised on the recipe and made them crunchy so it could be stored in a jar for a few days. You can use  white or brown bread. I don’t cut the crust as it becomes nice and crunchy too. Thank you so much Arti for this…

     
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