• 685.Paneer and Naan Bites

    September 5, 2017mayurisjikoni

    MEGA BLOGGING MARATHON -SEPT 2017 #80TH BLOGGING MARATHON THEME: PROTEIN RICH DISHES DAY:4    Anywhere you go, for dinner parties, weddings, engagements or any social gathering, people tend to fill their stomach with starters. When we were planning for my son and daughter’s weddings, we spent so much time discussing the starters and according to that it was then easy to choose the main dishes. For guests to appreciate the meal, the starters have to be the stars, then the rest just falls into place. Whenever I’m entertaining at home, and if we’re more than 10, I prefer to make starters that are easy to put together. This way I have more time to prepare the main dishes and desserts. If there’s a pot luck or bring a…

     
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  • 645. Tzatziki

    May 15, 2017mayurisjikoni

    Where is my dahi?     Dahi is the hindi/gujarati word for yogurt. When my kids were growing up, yogurt was a part of their meal every single day. Plain yogurt or made into lassi but mostly good old plain home made yogurt . Dollops of the thick creamy goodness was eaten with dals, rice, khichdi and vegetable curry.If anything was slightly chilli for the kids a dollop of yogurt took care of it. While the boys were not too fussed about yogurt or lassi, my daughter on the other hand would throw a tantrum if she didn’t have her bowl of yogurt for lunch.She’d cry out “where is my dahi?” if we didn’t serve it with her lunch.    As you may have guessed…

     
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  • 636. Watermelon Bruschetta

    April 17, 2017mayurisjikoni

    Antipasti Italian meals are usually served with a starter. Starters or antipasti (singular antipasto) usually consist of cured meat, pickled vegetables, mushrooms, cheeses, olives, peperocini, pickled meats etc. These are suppose to be colourful, attractive and usually should be able to change the mood of  people or gathering who will dine together. Anti means before and pastus means meal. Therefore its the starter or appetizer. Antipasti is usually served in individual plates or as bite size where diners pick it and enjoy it. It can be cold or warm or hot. There is much confusion between the crostini and the bruschetta. Crostini are usually made from small bread slices like an Italian baguette.The bread is toasted and the topping are more rich. Bruschetta is usually…

     
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  • 635.Baba Ganoush

    April 14, 2017mayurisjikoni

    GUEST NO.8 ON THE BLOG     My 8th Guest on the blog is Mehwaesh Islam. Now you may be wondering how did an Islam enter the Patel family. Let me clear up the air for you. Mehwaesh is originally from Bangladesh, married to my best friend Daxa’s son. Daxa and family are more like family than friends to me.Paras, her son is like my son. So technically that makes Mehwaesh my daughter in law. I first met Mehwaesh during their wedding in Bangladesh. At first sight she appeared to me as a very sophisticated lady. On getting to know her, she is a very intelligent, caring, quiet and a friendly person. I had the opportunity to lunch with them at their quaint little home…

     
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  • 607. Moong dal and Spinach Handvo (Green Gram and Spinach bake)

    January 16, 2017mayurisjikoni

    Time is flying   Imagine, we’re into the the 3rd week of  the new year. Time flies. We barely breathe a sigh of relief over the weekend and Monday arrives. #FoodieMonday #Bloghop group decided on #Bitesizefood as the 75th theme. It’s a pretty versatile theme as we could make any bite size food right from breakfast to dinner. We normally associate bite size food with appetizers or  starters. But did you know that its a fun way to serve you normal breakfast, lunch, tea time snack or dinner in small sizes? It also in a way helps you control portions if your are dieting. Mini pizzas, mini tacos, mini burgers or sliders as they call them these days, mini vada pavs, mini uttapams, mini pav bhajis,…

     
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  • 523. Baked breaded mushrooms

    October 6, 2015mayurisjikoni

    Just too expensive We all understand that food prices are rising all the time. Sometimes its the scarcity or the petrol price. Whatever the reason may be we all are paying more for basic food. Last weekend My hubby and I went to one of our favourite restaurant to have lunch. Hubby usually orders fish and I stick to pasta(not many vegetarian options). For starters,we share the usual plate of breaded mushrooms. However, this time round we got only 6 button mushrooms on the plate. Previously we would get at least 10 – 12. On top of that the price had increased so basically for every breaded mushroom that went into out mouth,we had paid nearly 85c for it. All those living in the developed…

     
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  • 296. mashed avocado and tomato bruschetta

    July 5, 2013mayurisjikoni

    refreshingly yummy Every time I see an interesting recipe I store it under the ‘to try’ section. That section is getting filled pretty fast. So I thought I better start working on them before they pile up and get lost in some part of the computer. Normally, what gets a person to check out the recipe? The most tantalizing is the picture, then if its your favourite ingredient followed by how appealing the recipe appears. I have made bruschetta very often but what caught my attention was the appealing green and red colours. I came across this recipe when I was browsing on Pinterest. The recipe is by ambitiouskitchen.com. The combination of avocado, tomato, onion and garlic was out of this world. Obviously, I made…

     
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  • 243. dry chilli paneer

    March 22, 2013mayurisjikoni

    Not like Open House Open House, an Indian restaurant in Nairobi makes the best chilli paneer. It is so famous that the chilli paneer has landed up on the dining tables all the way in UK. Quite a few restaurants in India get the chilli paneer just right, perfect, delicious etc. To get decent chilli paneer in Mombasa is like looking for a needle in a haystack. A few days ago, we had chilli paneer as a starter during our Lions meeting. It was bland and without any appealing factor to it. Most of us ate it because we were hungry.My friend requested that I try out the recipe at home and blog it. So I have tried out the recipe at home and realized…

     
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  • 50. pineapple salsa

    May 16, 2012mayurisjikoni

    Thank you Nami    2 weeks ago my daughter Nami sent me a recipe for pineapple salsa. As soon as I got some sweet fresh pineapple, I had to try out the recipe. It turned out very well, though I had to make a slight change from the original recipe sent to me from the savouryandsweet blog by her. I couldn’t  find any jalapenos so I replaced it with chilli flakes. Try the recipe out and use it as a starter with taco chips or normal potato crisps(chips) or crispy pita bread. Use tinned pineapples if you don’t get fresh ones. The sweetness from the pineapples, chilliness from the chilli flakes and sourness from the lemon will definitely  play music on your tongue. updated 24/02/2016…

     
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  • 31. avocado vinaigrette

    May 1, 2012mayurisjikoni

    No anchovies for me,please. Avocado vinaigrette served in some of the fine restaurants of Mombasa have a bit of anchovies in it. Most restaurant owners do not understand that when you are a vegetarian it includes no fish! Most say but fish is vegetarian. Did he mean the fish was a vegetarian? If you are lucky to get vegetarian avocado vinaigrette as a starter, then you just eat it quietly savouring the acetic acid because you will be paying for the dish at the end of the meal. Obviously, I have stopped ordering avocado vinaigrette at the restaurants and instead make my own at home whenever avocados are in full season. Vinaigrette is simply a mixture of oil and vinegar, sometimes seasoned with spices, herbs…

     
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