mayurisjikoni

BM#85 MAIN COURSE WITH GRAVY OR RICE        What constantly baffles me is when people who usually prepare meat and fish dishes cannot think beyond simple potato curry for vegetarian options or a simple pea pulao for rice options. I'm seriously hoping that all die hard non vegetarians will think of vegetarian world beyond potatoes.    When you're a member of a group like Blogging Marathon, there can never be a shortage of new dishes, new ideas or a twist to any dish. For the BM#85 one of the themes that members could choose was MAIN COURSE WITH GRAVY OR RICE . Indian Cuisine definitely does not have a shortage of how many types or styles of gravies or curries one can serve to Vegetarians. Simple potato curry to more exotic koftas can grace the table for lunch or dinner. Neither is there a shortage of the styles of rice one can prepare, right from the simple and humble jeera rice to an elaborate biryani.    For the #85 BM theme, we had 32 dishes whi...

Just too busy Theme: Main Course with Gravy/Rice BM#85 Week 2 Day 3    Its amazing how many caps a woman has to wear. I really thought that once the kids are all grown up, I'll be free. However, so many daily chores need our attention. Last week I was like up to my head and nearly wanted to stop everything and just sit. When I say everything, it means everything...cooking, housekeeping, blogging, book keeping, social, exercise, you name it... except of course sleep. Would just love to sleep, wake up, eat and go to sleep again. However, we all know that is not possible.     Since I've started blogging, never have I had to prepare for 3 events on the same day...yes you read right 3 events! I tried to sort of make one dish to fit all three themes but that was not working out. I thought of backing out but felt really bad.  The cooking part was not difficult, but the writing part is. I'm tired of writing. I know I should not have committed myself to so many...

A Himachali Curry Theme: Main Course with Gravy/Rice BM#85 Week 2 Day 2    The whole of India has so many varieties of curries that its really unbelievable. I'm guessing that if we tried out all the curries we'd probably need more than 200 days! Each variety then has a variation from state to state, region to region and home to home. As I keep on visiting other bloggers sites, I come across so many varieties that my bookmarked list is just getting too long.     Recently, for another group (Shhh Cooking Secretly) we had Himachali Cuisine as the theme and that's where I came across this wonderful curry made from two main ingredients, chickpeas and yogurt. I wanted to make this curry but the ingredients I was given made me choose another recipe. When I chose the main course with gravy or rice for this group, I knew that this curry would be one of them that I would surely try out. I am so glad that I did as I love anything that is yogurt based. Addition of simple ba...

Healthy Curry Theme: Main Course with Gravy/Rice BM#85 Week 2 Day 1    Its good to back with the Blogging Marathon team. I enjoy the themes. However, I missed December as I was on holiday and January as I didn't have access to a kitchen. Every month Srivalli gives a choice of different themes and it becomes difficult to choose which ones to do. Keeping the healthy eating decision I've taken for 2018, I thought curries would fit that bill.     I know when most of you think of curries, you think of curries with lots of red chili powder, gallons of oil floating on top and basically unhealthy. However, let me assure you that most homes do not make curries that are floating in oil and color. My curries usually have a maximum of 2 tbsp of oil or ghee and no more. If hubby dear would find any oil floating on top he'll not enjoy the curry.     So for the next three days I will be sharing with you curries with different gravies or bases...

Those Tiny Spices Make All The Difference    It's really amazing how addition of small amounts of spices can make a dish taste so different. Every Indian household has it own spice (masala) box or dabba (tin) which we use for our everyday cooking. Some spices like turmeric powder and red chili powder will be standard in any spice box. The variations come with the other spices. Don't get me wrong, all the spices are used all over India but in some cuisine some spices are used in a larger quantity than others. My spice box has the typical  spices that will be found in the masala dabba of most Gujaratis. Mustard seeds(rai), Cumin seeds (jeeru), fenugreek seeds (methi), carom seeds (ajmo), turmeric powder (hardar), red chili powder (lal marchu) and coriander cumin powder (dhana jiru). The latter we tend to use in almost all the curry/ shaak dishes we prepare.    Why am I talking about spices? Well, I discovered a whole new combination of flavors when I made Santula...