• 597.Colocasia Root(Taro root) Flatbread /Arbi ke Paranthe#BreadBakers

    November 8, 2016mayurisjikoni

    Colocasia Root(Taro root) Flatbread/Arbi ke Paranthe#BreadBakers When Karen Kerr of Karen’s Kitchen Stories set the November theme to use any root vegetable in our bake I thought “oh no just baked with potatoes last month!” What now?? Thought of carrots and couldn’t think beyond that. Thrice a week a vendor comes to our apartment complex to sell fruits and vegetables. He brings colocasia roots every time and I just tend to pass by them and pick up other vegetables. So this week, I actually stopped to buy the colocasia roots as now my mind had progressed from carrots to something different. By the way, if you want to learn how to use sourdough and make exotic and different kinds of breads then make sure you…

     
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  • 568. Mango and Passion fruit Yeast Bread

    June 14, 2016mayurisjikoni

    Mango and Passion Fruit Yeast Bread#BreadBakers A very tropical bread       For the month of June 2016, Mireille Roc of Schizo Chef challenged the members of Bread Bakers to use any stone fruit as a part of their baking in any form—juice, dried fruit, fresh fruit, jam etc. I love following Mireille’s blog as she comes up with recipes from all over the world.      Living in Kenya means we don’t get many of the usual stone fruits like cherries, apricots, peaches, plums, nectarines etc. However, we get mango and coconut which are stone fruits or drupes. Stone fruits or drupes are fruits which have their outer fleshy skin(exocarp) and the flesh(mesocarp) surrounding a shell, pit or stone which has a hardened…

     
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  • 528.Lemongrass and ginger infused pineapple coconut ice cream

    October 16, 2015mayurisjikoni

    salvaged    The Shhhh cooking secretly challenge was on break for a few months.The group was revived this month and I am glad. I enjoy cooking with the secret ingredients given by a selected partner. So how does it work? Well every month you are paired with a fellow member. We give each other 2 ingredients to work with. No one else in the group knows the ingredients except the partners. If we are ready with the recipe before the 16th of the month, we post the picture on the group Facebook page. Other members begin guessing what the 2 ingredients are. Its really fun because we can be left scratching our heads or we may guess them easily. Usually it is difficult. The reveal…

     
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  • Raab/Millet Flour Porridge

    January 29, 2015mayurisjikoni

    What is Raab? Raab is like a soup or porridge made from  pearl millet flour (bajri). Incidentally, Ragi(Finger Millet) Raab, Ragi Kanji or Ragi Porridge is very popular in South India. Also its a very popular breakfast in Kenya and is called Uji. In the case of my grandmother, whenever she didn’t feel like eating a normal meal, a bowlful of Raab or Millet Porridge was what she would want.  Lactating mums are given Raab everyday and its also a remedy for sore throats and colds. Also given to people recovering from an illness. In addition to other pureed food, babies are given a tablespoon or two of Raab. Health Benefits of Raab Raab has loads of benefits. Its  comfort food, wards off cold, flu and…

     
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  • 472. wholewheat jaggery and ginger cookies

    January 18, 2015mayurisjikoni

    I love these secret ingredients Challenges come in our lives for a reason. They teach us, make us stronger and wiser. Some challenges can be pleasant and some very difficult. However we all have to face them and get through them. Our cooking challenges are not scary or difficult to face. They are fun and exciting. Every month I look forward to the shhh cooking secretly challenge. As soon as the participants are paired I eagerly wait not only to get my two secret ingredients but also to give my two ingredients. Unfortunately out of the 6 I have participated in so far, only one partner has cooked with the ingredients I gave to her. Not really complaining… they may have not cooked the dish…

     
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  • Masala Bread

    May 22, 2014mayurisjikoni

    Updated on 05/12/2018 Its been a long time since I baked a bread. A cool rainy weather called out for some soup. Making soup for dinner meant a home baked bread. I dug out my ‘to try list’ and made masala bread. The first time I had made masala bread was when I was attending the baking technique classes in Bangalore. Adding all sorts of masalas to the bread was totally new to me… at that moment I frowned at the idea of adding coriander, onion, garlic, curry leaves, chillis, etc to the bread dough. Wondered how it would taste. After baking it and sampling it, I found it very delicious. The other students were surprised that I’d never tasted a masala bread. Forgot about…

     
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  • 369. Methi keri nu athanu

    February 11, 2014mayurisjikoni

    amazingly easy    I tend to make pickles or athanu as Gujaratis call it with caution. I stick to the normal ones that turn out well like chundo and lemon pickle. A while ago a lady came down to Kenya from US for a holiday. She tasted mango pickle with garlic and fenugreek seeds and loved it. She returned home and began her search on the website for the recipe of this particular pickle that she had tasted. She didn’t find it and her search brought her to my blog. She wrote to me asking if I knew how to make the pickle. My first reaction was…oh no not a request for a pickle recipe! Remember, I am very caution about making pickles. I do…

     
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  • cassava in coconut milk

    February 4, 2014mayurisjikoni

    EVENT:  FOODIE’S REDOING OLD POSTS #5 Old posts just get lost in the wide wide wide web unless they are very popular. Renu who blog’s at Cook with Renu has started a Facebook Group called Foodies_ Redoing Old Posts where every two weeks we can redo our old posts and share it on the group. What’s the advantage of doing this? Well, it gives us the opportunity to improve the write up, update photos and get comments. I’ve got so many old posts that need updating especially where the photos are concerned. This group with definitely give me the ‘push’ to prepare the dishes again for better photos. Cassava in coconut milk is a famous Kenyan coastal dish and very easy to prepare. Tui varo…

     
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  • 337.Green tomato jam

    November 26, 2013mayurisjikoni

    My first jam making session      I have over the years accumulated many jam recipes but have never tried making jam. I don’t know, is it because I feel it might be difficult or I get scared to sterilise the jars. Don’t know why. However, today Julius my househelp, walks in with a whole bag of green tomatoes from his farm. I got excited and instantly the recipe for the green tomato jam came out my recipe book. I was a bit hesitant as I had no idea how the jam would turn out. It tastes yummy and I had some with plain paratha as a snack in the afternoon. The jam is sweet and tangy at the same time. It didn’t take long…

     
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  • Homemade Tea Masala

    September 7, 2013mayurisjikoni

    What is Homemade Tea Masala? Tea Masala which is also known as Chai or Chai spice is a mixture of spices which are ground together. Tea Masala is added to the boiling water before adding tea leaves and milk. With sugar added to the tea, Masala Tea or Chai is the most comforting drink on earth. Whenever I make masala or thikhi puri  or Ganthia Jalebi breakfast I love to have a cuppa of good Indian Masala Chai. On cold days you’ll probably find me curled up on the sofa with a hot mug of Masala tea. Exotic Spices and Spice Powders – Homemade Tea Masala I doubt there is any kitchen in the world where one cooks has not got any whole or powdered…

     
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