• Vietnamese Spring Rolls

    July 9, 2018mayurisjikoni

    EVENT: FOODIEMONDAY/BLOGHOP THEME: #152 ASIAN CUISINE When Amrita who blogs at The Food Samaritan suggested Asian cuisine, we immediately knew that she wanted to challenge us to some south East Asian cooking and not the Sub Continent cuisine we all are so comfortable with. I jumped for joy as I immediately knew what I wanted to make. I had been eyeing the rice paper ever since I had seen it at the supermarket in Montreal. Its ingredients like these that excite me the most as I don’t get them back home in Mombasa. So when did I see them? Last year! When did I get a chance to use them? For the #152nd FoodieMonday theme, all thanks to Amrita. Yesterday hubby, my son, his girlfriend…

     
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  • 363.red cabbage and paneer parathas

    January 31, 2014mayurisjikoni

    full of fibre    After having made some red cabbage and carrot salad recently, I was still left with quite a bit of red cabbage. Didn’t want to make it into a sabji. A craving for some sort of stuffed parathas was constantly playing in my brains and refused to calm down.  I had paneer in the fridge. So the options were corn, cabbage, cauliflower or spinach and paneer parathas. Looking at the red cabbage I thought why not red cabbage parathas. So there, in a matter of an hour stuffed parathas were ready. While I was making the parathas, hubby dear commented, ” I am actually not hungry”, and walks out of the kitchen. I continued my work, and he comes back after 10…

     
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  • 360.Red cabbage and carrot salad

    January 28, 2014mayurisjikoni

    Why is it not called purple cabbage?    The red cabbage looks purple but is called a red cabbage. Why?? Well avoiding all those scientific facts, I preferred the simple explanation that when cooked the cabbage turns red and therefore the name red cabbage. However, the pigment anthocyanin in the plant changes colour according to the pH value of the soil. The more alkaline the soil the more reddish it grows.Adding anything acidic like apples, lemon juice, vinegar etc will turn the cabbage red on cooking it otherwise it becomes blue.     Red cabbage comes with its own nutritional benefits. The red pigment anthocyanin is an antioxidant, an anti inflammatory substance thereby improving immunity. Its high in Vitamin K,E and C. This makes its…

     
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