EVENT: SHHH COOKING SECRETLY THEME: PUNJABI CUISINE Land of the Golden Temple, land of lassi, land of golden wheat, the land of the five rivers that is Punjab. Its the area where first civilization flourished around 2500BC, The Indus Civilization. Punjab is named after the five rivers, “Punj” means five and “aab” means water in…
Maharage Ya Nazi/ Kidney Beans in Coconut Milk
EVENT: FOODIEMONDAY/BLOGHOP THEME: #224 DUE SOUTH WHAT IS MAHARAGE YA NAZI/ RED KIDNEY BEANS IN…
Ambode/Masala Vada
EVENT: FOODIEMONDAY/BLOGHOP THEME: #223 What are Ambode/Masala Vada? Ambode are masala vada made from chana…
Phantok Mosdeng/ Brinjal Mosdeng
EVENT: SHHH COOKING SECRETLY THEME: TRIPURA CUISINE A bit about the group: November took Shhh…
Vegetarian Chickpea Gyros
EVENT: FOODIEMONDAY/BLOGHOP THEME: #222 MYSTIQUE MEDITERRANEAN What are Vegetarian Chickpea Gyros? Gyros, pronounced as 'eeyros'…
Moong Paniyaram
EVENT: FOODIEMONDAY/BLOGHOP THEME: #221 MOONG MAGIC What is Paniyaram? Paniyaram, Paddu, Guliyappa, Yeriappa, Ponganalu is…
Jaggery Banana Bread
EVENT: A- Z RECIPE CHALLENGE THEME : A DISH BEGINNING WITH THE LETTER J Why…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #201 JAMVA CHALO JI Any religious or happy occasion like Diwali, weddings, birth of babies, etc begins with kansar in a typical Gujarati home. Kansar varies from region to region in Gujarat. For most regions kansar is what we call lapsi. Usually broken wheat is boiled in water with jaggery. However kansar…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #200NOTOUT I joined FoodieMonday/Bloghop in March 2016 when their #31st theme was Fusion Thandai Recipes. I remember I was really struggling to figure out what to prepare for the theme and also how will I portray myself as a new member. What I found very quickly was that the members of the…
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Continue ReadingPhra Phuttha Ming Mongkhol Akenanakhiri means The Buddha, gloriously honorable, top of the hill of Nakkerd. Some say it means Buddha, happiness on Nakkerd Hill. Don’t know which is right. However, whichever it is, a trip to see this majestic statue is a must. When we saw the statue of Big Buddha from the topmost…
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Continue ReadingEVENT: SHHH COOKING SECRETLY THEME: ODIA CUISINE May is when participants of Shhhh Cooking Secretly had to find an apt dish from the Odia Cuisine with the ingredients given by their partners.Orissa as it was known before and now known as Odisha, is a state that I’d love to visit one day. When one talks…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #197 GET IN SHAPE The #197th theme for FoodieMonday/Bloghop group, Get in Shape is nothing to do about us getting into shape with some healthy diet or workout. However, as Kalyani suggested, its all about presenting food in a geometrical fashion. Kalyani blogs at Sizzling Buds. Her blog is full of vegetarian recipes…
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Continue ReadingEVENT: 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…
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Continue ReadingOur stay in Patong didn’t entirely go in walking on the sandy beaches, strolling through the malls and swimming in the roof top pool. The receptionist at Crystal Beach Hotel was kind enough to arrange a taxi for us to visit the nearby Buddhist temple Wat Chalong, Big Buddha and Promthep Cape to view the…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #195 THIRD LETTER MAGIC My first taste of an absolutely tasty red Thai curry was in Bali when I visited it for the first time in 2017. The curry was served in a coconut shell. As I had complained that I was not able to taste a veggie version of the Thai…
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Continue ReadingThe word Shorba originates from the word chorba, sorpa, shurpa. This soup is widely enjoyed in the Middle Eastern Countries, some parts of Europe, Asia and Africa. It is believed that the soup originates from Persia. Hot salted water with added meats, vegetables made this a versatile dish that even travelers could make. No wonder…
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