mayurisjikoni

Delicious Dumplings    A visit to Phoenix Mall, Bangalore is like a dazzling visit to Fairyland. Only thing is that nothing is free, you need oodles of money to buy whatever you want. I remember when I was studying in India in the 70s, nothing much was available and relatives and friends would have a long list of things they'd want us to bring for them from Kenya. Tables have turned, everything is available in India right from Rin soap to Audis. For a girl who comes from the supposedly second biggest city in Kenya, the malls are like paradise for me. Visiting Foodland is a foodie's dream but unfortunately everything from lettuce to wheat pasta is overpriced. Eating healthy is an expensive habit. Wonder why?? Healthy foods should be pocket friendly. Anyway we can argue about food prices world wide endlessly and get nowhere. Lets face it food is expensive.    Daughter and I were at the mall to catch a movie. Have you seen what PVR charges for popcorns??? For a handful ...

MEGA BLOGGING MARATHON -SEPT 2017/SHH COOKING SECRETLY #80TH BLOGGING MARATHON THEME: PROTEIN RICH DISHES/ANDHRA PRADESH CUISINE DAY:25    Here's another recipe that I've combined for 2 different themes. Last for this event, promise;) Well, has to be as we are nearly coming to the end of our Protein Rich Dishes for the Mega Blogging Marathon. The other group that I'm presenting this recipe to is Shhh Cooking Secretly , started by Priya of Priya's Versatile Recipes . From the month of September, the group is traveling round India state wise. No we're not on an actual journey (but that does sound good) but we're going to cook from different States of India. The first one is Andhra Pradesh. When Shobha Keshwani suggested this theme I was really excited as this will give me the opportunity to discover what each state is famous for. I no longer will associate South Indian cuisine as being the same in the south. There are variations depending on the States.    One th...

Bookmarked       My usual routine before I start blogging is to read recipes from fellow bloggers that I follow. Some have a story to tell, some go straight to the recipe. I browse through the ingredients. Usually I get to learn about a new ingredient, or a twist to an existing recipe or favourite foods make me drool. Desserts, cookies, breads, cakes, muffins make me sit up more straight. I note down the recipes I want to try and the list just seems to get longer. So I am slowly making an effort to go through the list and actually try them out. Not all recipes turn out well, some I need to make according to the likes and taste of the family. My usual comments are delicious, worth trying, must try, make me drool, photos look tempting, yummy etc etc. Yesterday hubby dear read a comment I put on one of  the recipes and he bluntly asked how do I know it tastes delicious. I answered that I went through the recipe and the photo shoots make it look delicious. So he jus...

fluffy and soft  The first time I ever tasted idlis was when I was studying in Mt. Abu. We had them at a restaurant just at the beginning of the road towards the lake. Unfortunately cannot remember the name of the restaurant. My mum loved idlis and thats what she had day and night when she came to drop my sister and me to school. I never really asked her why she didn't learn how to make them if she loved idlis so much. When Vibha bhabhi came into our household, she learnt how to make them and that was fine for my mum. The first time I had home made idlis was when Nunu made them. I was flabbergasted  at that time as I thought making south indian food is rocket science. I thought wow Nunu is clever. Nunu taught me how to make idlis and dosas along with the sambhar. Her dad at one time use to own a south indian restaurant. Since its difficult to get parboiled rice which is commonly used for idlis and dosas in India, I use normal thick rice and to make them really soft add a ...

healthy and nutritious    Upma is a south indian dish usually served as breakfast. Its made from semolina. Non south Indians serve upma anytime, be it for breakfast, lunch, dinner or as a snack. I usually make it either for brunch, as a snack or as a light meal. I prefer to use the coarse semolina as the fine one makes it into one gooey mass. In south India special semolina is available for upma. Its coarse and light brown in colour. Most places serve upma with just a few vegetables that you can actually count or none at all. I prefer to add more vegetables and for a bit of sour taste I add sour yogurt. Very healthy and a satisfying dish.  updated 19/02/2016 UPMA  4 servings 1 cup coarse semolina (sooji, rava) 3 cups warm water 1 cup mixed boiled vegetables ½ cup finely chopped onion 1 tsp mustard seeds (rai) 1 tbsp white urad dal (split skinless black gram lentils) 1 tbsp raisins 2 tbsps cashew nut pieces 10 curry leaves (kari patta, limbdi) ¼ cu...