mayurisjikoni

MEGA BLOGGING MARATHON -SEPT 2017  #80TH BLOGGING MARATHON THEME: PROTEIN RICH DISHES DAY: 1    I'm taking part in the MEGA Blogging marathon for the first time. It's proving to be quite a challenge getting 26 protein rich recipes together especially when I'm a vegetarian/eggetarian. However, its through this challenge that I've learnt, there are so many sources of protein that lacto ovo vegetarians can include in their diets.    My dad was visiting us in Montreal in Aug. He loves all his fried snacks and enjoys them for his brunch. Now all those who live in small apartments in the western world know that deep frying can be a bother especially when you don't have multiple windows or doors to open up as in India or Kenya to let fresh air come into your home. As much as I would have loved to serve him with bhajias that are deep fried, I opted for a healthier and more 'air friendly' paddus. I hate it when the smell of hot oil lingers on in the air.He didn...

Love this recipe    Its Monday and yes you've guessed right.. its #FoodieMonday #Bloghop day. Our #98th theme was chosen by Saswati who blogs at Delish Potpourri . Saswati's got a beautiful blog full of travel stories, a variety of recipes from different parts of the world and I love her desserts. She suggested #CWFB which means Cooking with a fellow blogger. For this theme we had a choose any recipe from a fellow blogger in our group. I have so many recipes bookmarked from all these members, it was difficult to choose which one to cook.    Sticking to my healthy cooking as far as possible, I narrowed it down to 2 recipes that I've tried and made again and again. One is rava kara paniyaram from Saswati's blog and the other is beetroot appe from Sujata's blog Batter up with Sujata. I've made both these a number of times and the reason I decided to make the beetroot appe is because I had just bought some fresh beetroot. I made them for Sunday brunch and serve...

Have an Environmentally friendly Happy Holi    The Shhh Cooking Secretly group decided on either fusion or multi-coloured Holi recipes as their February theme. My partner Janani Krishnakumaar gave the ingredients rice and vegetables.Janani is a blogger at Red Chilly Curry. A vegetarian blog, she has many South Indian recipes, Christmas goodies, festival dishes and much more.Check her blog out.     After a series of sweet dishes one after the other (entertaining guests) I didn't want to make any sweet dish or something unhealthy. Since I've bought the paddu or paniyaram pan(chatli), I've always tried out various types of paddus and other bhajia mixtures with much success. The only thing I still haven't made was the original paddu or kuzhi paniyaram, using the actual idli/dosa batter.         Since we do not get ready made batter here, it takes a bit of planning to make idlis, dosas, uttappams etc. I decided to go multi-coloured but in a...

a great treat    Sabudana vada has been on my 'to do list' for a very long time. These days I am trying to avoid fried foods if possible so that when we dine out, I can indulge in whatever I want. However this Ekadashi, I just decided to make a fried snack. I am so glad I made these so crunchy and delicious vadas. A Maharashtrian snack, which is commonly found as street food, its easy to prepare and crispy from the outside and soft inside. Its usually served with sweetened yogurt. I am not a big fan of sweetened yogurt so I decided to make a yogurt coconut chutney. Sabudana vadas are very often made during fasting time. I had these crunchy vadas for the first time at the Hare Krishna Temple in Juhu and simply loved them. I fried a few and also made a few in the appe pan (paniyaram pan, ebelskiver pan). The fried ones stayed a bit crunchy even after they cooled down. However the ones made in the appe pan, became soft. So, I guess its best to serve them as soon as they are prepa...

Anytime is bhajia time    During my visit to Dubai, I was fortunate enough to meet up with two fellow bloggers, Rafeeda, blogger at The Big Sweet Tooth  and Huma of Gheza e Shiriin whom I have known through blogging for a couple of years now. I was super excited as I was meeting fellow bloggers for the first time. These two ladies are so friendly and we chatted away till eventually I had to leave as my family was waiting for me. Wish we could have had more time together. When we met, it didn't even feel as though I was meeting them for the first time. It felt like I've known them for years. I can never forget that when I was new to the blogging world, Huma was the first one to invite me to be a guest on her blog. I was on the top of the world and so thrilled. Rafeeda has always been there to answer questions about blogging and suggestions in groups that we are a part of without hesitation. Hoping that this meeting will develop into a strong friendship. As I keep on mentio...

Vitumbua #BreadBakers From the East Coast of Africa Vitumbua (singular kitumbua) pronounced as vee toom booa are the local answer to pancakes/ doughnuts in East Africa especially in Tanzania and the coastal part of Kenya.Instead of being deep fried, they are made in a special vitumbua griddle/pan. Its similar to the aebleskiver pan or appe pan or paniyaram pan. Vitumbua is a common Tanzanian street food and found during Ramadhan in Mombasa. Its usually served with hot tea as breakfast. Beneath the crust the interior is light and fluffy, melt in the mouth texture. Most of the East African Coast cuisine has been influenced by Indian, Yemeni and Omani culture so perhaps vitumbua too may have been brought here by one of the settlers. The Bread Bakers theme for February is Griddle Breads hosted by Ansh of Spiceroots .  Thank you Ansh for such a wonderful theme.  As soon as I read griddle bread, I knew I had to post the recipe of Vitumbua and share a bit of the East African cuisine ...