mayurisjikoni

lovely accompaniment Split yellow moong dal can be made in different manners to suit your palate. It's a very versatile grain used in curries, to make khichdi, as a filling for indian snacks, cooked with vegetables or on its own. I love making dry moong dal to go with kadhi and rice. Usually there is more of dry moong dal, kadhi and less rice in my plate. Kids too love this dish. Go on try it out. Or have it with chapattis. The choice is yours. CHOOTI MUNG NI DAR (DRY MOONG DAL) Serves 2 to 4 ½ cup split yellow green gram (yellow moong dal) 2 tbsps oil 2 to 3 cloves of garlic peeled and finely chopped ½ tsp mustard seeds (rai) 1 tsp cumin seeds (jeera) ¼ tsp turmeric powder (haldi) ½ cup water ½ to ¾ tsp salt ½ tsp red chilli powder ½ to 1 tsp green chilli paste ½ tsp ginger paste 1 tsp coriander cumin powder (dhana jiru) Soak the dal or lentils in warm water for half an hour. Drain out the water and wash the lentils. Heat oil in a wide pan over medium heat. When it is hot, add m

kenyan diet    Ugali or sima as its called down at the coast is a very healthy meal which unfortunately no longer is a part of the daily diet for so many young Kenyans. Sausages, chips and other junk foods have become more convenient and appealing. However, it is still the basic meal for the common man. Ugali is made from white maize flour or what is commonly called here maize meal. Filling, full of good carbohydrates, minerals and vitamins, ugali is very easy to prepare. I learnt how to make it from my house help Julius. However he still thinks I don't know how to make it. But shhh, I do prepare it on his days off. Ajay loves ugali and we tend to make it often.  I serve it with chicha (amaranth) and fresh red beans, sukuma wiki ( kale), cabbage vegetable or Neel's orange dal . Most Kenyans have it with any meat, fish or vegetable dish. You can prepare the vegetable or meat dish ahead but make the ugali just before serving.    Some homes make the ugali and then shape it into a

it's tea time I can't stay without baking for too long. As the days are getting hotter, I thought to myself, less baking so that the kitchen does not get too hot but unfortunately it is difficult to stay away from the oven. A few pineapple chunks were sitting in the fridge and I opted to try out an eggless pineapple tea bread. A bread without yeast, looking very much like a cake. I couldn't find any pineapple extract or flavouring in the supermarket here but must get some during one of my foreign trips. I used tinned pineapples and the juice but still my husband thought that it lacked the pineapple taste. Bananas tend to overpower the other flavours.  However, till I come across another good recipe, this is a good tea bread to have on its own or with butter, jam or honey. EGGLESS COCONUT PINEAPPLE BANANA BREAD 8 to 10 servings 1 cup plain flour (all purpose flour) 1 cup wheat flour ½ cup brown or white sugar 2 medium bananas  ¼ cup oil ½ cup finely chopped canned pineapple

Happy Dussera Dussera is celebrated with much festivity by all Hindus. Burning of effigies of Ravan, havans, poojas, visarjans etc. Basically its the victory of good over evil. However, for most of us it is an excuse to make something sweet and feast. This Dussera I made kheer with a slight difference. I added grated apple and the kheer turned out delicious. Prashant, don't worry, did remember you. Hopefully will be able to make it for you when I visit Bangalore.  APPLE KHEER For 4  1litre full fat milk 2 cups of grated apples (2 medium apples) 2 tbsps sugar 2 tbsps condensed milk or  grated mawa (khoya) 2 tbsps of almond and pistachio slivers ½ tsp cardamom powder a few strands of saffron Boil milk in a saucepan over medium heat for 15 minutes or till it becomes ¾ of the original amount. Stir it occasionally to prevent it from burning at the bottom. Add grated mawa or condensed milk and sugar. Boil further for 5 minutes. Remember to stir it. Get the grated apples ready. Use any v

  Happy Navratri       It has been ages since I have blogged any of my recipes. I have been very busy entertaining my dad and a guest. Dad is already in Dubai and hopefully enjoying his stay there. I have been very busy in the kitchen and loads of recipes are waiting to be blogged. I was suppose to blog the recipe for sukhadi or golpapdi during Navratri but got all caught up between dandhias and saris. Yeah you heard right saris as at this moment I don't own a single chania chori outfit! Every time I watched mum, kaki, Vibha bhabhi make sukhadi, I always felt that this is not for me... what if it becomes too hard, what if it does not set etc etc. No one could give me the exact time to let the jaggery caramelise. However, came across this very easy Tarla Dalal recipe and added a few of my own things and voila a delicious easy recipe for sukhadi. My grandmother and mum's favourite, I too love sukhadi. Come to think of it which sweet dish don't I like? I have no idea what the

chilli hot I am not a fan of chillis in any form. As I have mentioned before I do not like really chilli food as it just masks the taste of the other ingredients and spices. However, with my dad coming to my home after nearly 10 years, I wanted to make his stay as comfortable and special as possible. So on the list of to dos was making raiwala marcha (chillis with mustard powder). I have watched my mum, Nunu, kaki, bhabhis make this particular recipe umpteen of time but really never paid much attention as I don't really need it. Selfish you may say, but hey did manage to make them for my dad and he loved them. Just 2 to 3 chillis are left which  he needs to finish before he goes to Nairobi. So this recipe is for all those who don't care much about chillis but may need to at some point. Make them for guests, friends or relatives. It has been approved by the chilli eating master aka dad. Tinu don't get me wrong, we will  go for the special chilli drink when I visit London. Th

full of herbs Baking bread is a delight. I just cannot describe the feeling when a perfect loaf comes out of the oven. When I baked basil garlic bread, I couldn't wait for the loaf to cool down a bit. The aroma was too overwhelming and made me feel soooo hungry. Yes, arm muscles were at work again but its worth the effort. So, how many of you have tried baking  bread at home? BASIL GARLIC BREAD 2 small loaves or 1 big one 3 cups plain flour or bread flour 1 to 1¼ cups warm water ( lukewarm) ¼ tsp sugar 1 tsp salt 2¼ tsps instant dry yeast 2 tbsps olive oil ½ to 1 tsp minced garlic 2 tbsps of coarsely minced fresh basil extra flour for dusting extra oil for rubbing on dough, hands and bowl Sieve flour, sugar and salt together into a big bowl. Add the instant yeast and mix well. Rub oil into the flour. Add the minced garlic and herbs and mix into the flour. Add the lukewarm water and form a dough. Knead the dough with the heel of your palm for 10 minutes till it is smooth and silky.

tastes like popcorn I finally got a bit of time to blog today after a very busy few weeks. My kitchen has been in full operation. I have repeated some of my recipes, tried out new ones, brushed off the cobwebs from a few and are ready for trial run but time just doesn't seem to be enough. So many of my recipes are ready for blogging. I was suppose to blog at least 3 to 4 recipes everyday since Ajay left for India but on the contrary have not managed even 1 and in a week's time Ajay will be back home! I tried out the recipe for cornflakes cookies twice and both times friends and relatives have enjoyed the cookies. My son Niku thinks they taste like popcorn. They are crunchy and ideal to dunk in milk, tea or coffee. What I love about making some of these cookies is that its really easy and make a great gift item. CORNFLAKES COOKIES Makes about 24 to 28 cookies 1 cup plain flour (all purpose flour) 1½ cups cornflakes ½ cup sugar ½ cup (100g) butter ¼ tsp baking powder 1 tsp lemon