mayurisjikoni

Happy Holi    I'm not going to go into why Holi is celebrated as I've already mentioned that in my other Holi posts. However, I still believe that everyone can enjoy a more environmentally friendly Holi by not using artificial colors. Not only do those awful reds, blues, greens and yellows not come off our skin and hair for days but it affects the plants, makes the roads look messy and dirty. Its also a waste of water which is fast becoming even more precious than any metal on earth. At the same time please please please leave your pets out of this celebration. A hug should suffice and not coloring the poor creature's fur with all sorts of colors!     When I was growing up in Nairobi we went to the ceremony where a huge bonfire or pyre is burnt which signifies the power of Bhakti(faith).We would throw some millet or sorghum, sesame seeds and a coconut into the fire. After the bonfire or pyre dies, we would be given some popped sorghum (jowar) and the b...

my 500th recipe      Its been an exciting journey since I started blogging. Along the way I have learnt so many new ingredients, recipes and cuisines. I've had my shares of flops and hits. I have also learnt how to try and salvage a flop dish, if possible. Looking back, I do have to update some of my recipes. I need to take better photos or do a better presentation. However, my main focus is always on the recipe itself. Since I have started blogging, its also been a way of sharing my thoughts and views with my followers. It's like a diary which I can go back to whenever I want. Sad and happy events, both have found space on my blog. So today's event cannot go unmentioned. An earthquake of magnitude 7.8 hit Nepal, parts of India and parts of Bangladesh. The level of destruction, the lives lost, the fear created and livelihoods snatched is enormous and unrepairable. Years back we had experienced a very small tremor in Mombasa, and that event scared me so much. So I cannot e...

Light and yet creamy        I find making pannacotta one of the most easiest desserts. I love the creamy texture and the most charming thing about this dessert is that it can be served with fresh fruit, coulis, fruit sauces, pureed fruit, chocolate sauce etc. The options are endless. Pannacotta can be made using gelatine or agar agar. I made this dessert for a post diwali party using agar agar. I made it a day ahead to save on time and since getting a suitable fresh fruit to go with it was difficult, I added some semi frozen concentrated passion juice on top. My husband had the remaining one the following day without any topping and enjoyed the rich vanilla flavour. The vanilla and passion fruit combination was lovely and adding chia seeds made it special. I felt great when guests commented on the brilliant idea. VANILLA CHIA PANNACOTTA Serves 6 to 8 3 cups whole milk 1 cup fresh double cream 4 tbsp agar agar flakes or 4 tsp agar agar powder 6 tbsp sugar 2 tsp vanill...

cool and creamy Panna cotta is an Italian dessert made by simmering fresh cream, milk and sugar together. Gelatine is added to make it into a firm dessert. Vanilla panna cotta is the most common one as it can be served with chopped fresh fruit, chocolate or caramel sauce, fruit coulis, nuts etc. The first time I had vanilla panna cotta with strawberry sauce at an Italian restaurant  Via Milano in Bangalore. I fell in love with the dessert and started my search for a recipe. I collected several but never got down to making it at home. Browsing through the tonnes of recipes collected, I came across the panna cotta recipe. I made mango panna cotta without gelatine. Its very easy to make this dessert and sets within a few hours. You can replace the mango puree with any other fruit puree. If you are going to use pineapple, use tinned ones or cook the fresh ones before you puree it. The protein digesting enzyme bromelain does not allow gelatine or agar agar to set well. I used thick yogu...