mayurisjikoni

MEGA BLOGGING MARATHON -SEPT 2017 #80TH BLOGGING MARATHON THEME: PROTEIN RICH DISHES DAY:3    The whole world jokes about how Gujaratis need to carry their food wherever they travel  in the world. Some joke that one would probably find theplas, dokhlas, muthias, fafda, patra, etc even on the moon if a Gujju lived there. Well, okay I don't carry these things with me when I travel but I do take the handvo flour to Canada or Bangalore. This time round I forgot to carry some handvo flour  to Montreal. Soaking the rice and lentils overnight and then making handvo is easy. But coming to muthia, I required just a small amount and I really didn't want to go through the whole process of soaking the rice and dal, drying it and then grinding it. And also all I could think of is how to make muthias protein rich. Obviously the big bag of green mung or moong kept of beckoning me.    When I soaked the whole moong beans in warm water, I seriously had no id...

new serials      The new serials which have just begun or are coming up on some of the Indian channels are based on a variety of different themes as opposed to the usual saas bahu drama. I am glad that Indian television is growing by leaps and bounds. It is trying to cater for all ages. Though some of my favourites are family based like Diya aur Baati Hum, Balika Vadhu, Yeh Hai  Mohabbatein. Yeh Rishta kya kehlata hai, I am enjoying the new ones like Everest, Nisha aur uski cousins and Udaan. Kailesh Satyarthi a child's right activist and Malala Yousafzai an education activist have won the Peace Noble Prize. While their cause has become more apparent and in the limelight of the whole world after winning the prize, serials like Balika Vadu and Udaan are trying to address these issues. Change can only come if we learn something from the serials we watch. Each one has a strong message - family unity, child labour, girls education, meeting your goals, career issues etc. ...

Packed with protein  Like other legumes, green lentils or moong are low in fat and high in protein and fiber, and have the added advantage of cooking quickly. Moong have a mild, often earthy flavor, and they're best if cooked with assertive flavorings.  Lentils cook more slowly if they're combined with salt or acidic ingredients, so add these last. Moong can be cooked in many ways, with the traditional onion tomato gravy, on its own as a dry dish, if sprouted can be cooked as a dish to accompany kadhi or in salads. Most Indian families cook moong at least once a week if not more. Moong curry with a spoonful of ghee tastes very delicious. My recipe is khatta (sour) moong. I prefer to make this type of moong to give that slight different taste as I tend to make lentils practically everyday. The usual tomato onion gravy makes all the lentils taste the same. The first time I had khatta moong was when my kaki made them with just a lot of garlic. My version is slightly different. Kh...