tag:blogger.com,1999:blog-62881254518845946622024-11-01T11:47:56.702+03:00Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-6288125451884594662.post-39880866364315522802012-09-19T16:35:00.000+03:002012-09-19T16:35:06.295+03:00

Long lazy summer afternoons, cold moisture sweating glass of iced lemonade, carressing sun peeping randomly from behind the curtains, all the while spread lazily on sofa and in hand kindle displaying pages after pages of  lovely fictional historical "whodunit?" mystery book. Yeap, thats me this afternoon, enjoying Patricia B Ryan's new historical series "Still life with Murder", great

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com2tag:blogger.com,1999:blog-6288125451884594662.post-31952451522163155512012-09-09T14:41:00.001+03:002012-09-09T16:11:40.797+03:00

     "Kismat Kathiyavadi" is a very well known dhaba near Vasad, about 22 kms from Vadodara my home town. Known for its authentic kathiyavadi food like ringan no olo, sev tameta nu shaak, bajri rotla, masala khichdi-kadhi, gathiya nu shaak, lasaniya bataka etc, the list is quiet long. It has been long time since we visited this dhaba so I decided to prepare this simple

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com3tag:blogger.com,1999:blog-6288125451884594662.post-1937491595738098422012-07-26T00:31:00.002+03:002012-07-26T00:31:32.877+03:00

Foul/Ful, pronounced as Fool, is an ancient middle-eastern dish, which I fell head over heals in love with, after coming to Saudi Arabia. This dish is prepared from Fava Beans aka. Broad Beans. This is staple food in Egypt and is equally popular in Saudi Arabia along with Jordan, Syria, Ethiopia, Sudan, Somalia etc. Prepared in various versions using lemon, garlic, sumac, cumin, green

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com0tag:blogger.com,1999:blog-6288125451884594662.post-48216582565364200142012-05-27T01:54:00.001+03:002012-05-27T01:54:14.075+03:00

Simple things bring joy to life, today while I was preparing chapati (Indian flat bread), one chapati puffed up so nice and round that it rolled like a ball from my stove top and into my hands, this made me chuckle and I thought food itself likes to play with me a bit. Riyadh is getting hotter by the day, its important to have light meals but there are days when P and I crave masala food.

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com4tag:blogger.com,1999:blog-6288125451884594662.post-17476586751241665472012-02-28T03:17:00.000+03:002012-02-28T03:17:45.932+03:00

"Here's a big piece for my favourite lill one", with these words heaven descended on a plate and was handed over into my tiny hands, Principal Uncle was the god handing over a piece of heaven to me, a piece of Christmas Fruit Cake. At that tiny age it was hard for me to think beyond eating that cake but Principal Uncle who was my Grandpa's friend and elder to my Grandpa, used to make this

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com1tag:blogger.com,1999:blog-6288125451884594662.post-40018601679610749232012-02-06T19:11:00.000+03:002012-02-06T19:11:03.098+03:00

Gujarati's are born with sweet tooth, well I might be exaggerating a bit, but for my family this stands totally true, my father, my hubby, my grandfather-in-law, infact my whole in-laws bunch are crazy sweet toothers. I have heard mind boggling stories about how my mother-in-law along with my grandmother-in-law and aunt-in-law used to prepare huge quantities of kansaar (sweet dish prepared from

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com1tag:blogger.com,1999:blog-6288125451884594662.post-38348707828253245682012-01-26T00:43:00.000+03:002012-01-26T00:43:50.460+03:00

Dhebra is one of the most loved Gujarati tea time snacks/dishes. It is a type of paratha which has bitterness from fenugreek/methi leaves, sweetness from the sugar, sour taste that come out of curd and heat from the green chili paste. In addition to this, this paratha has the goodness of garlic & ginger, pearl millet and whole wheat flour, not to forget all the green leafy veggies going

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com1tag:blogger.com,1999:blog-6288125451884594662.post-45645034071171824192012-01-23T17:44:00.000+03:002012-01-26T00:27:09.713+03:00

I know I have been neglecting my poor blog since quiet a long time, but here I'm trying to redeem myself. :) Having many hobbies has its drawbacks. I just finished one of my crafts project which had been pending since long, it took time but its complete now and so I'm back to blogging. Today I was planning to make a simple healthy dish and found some beetroots, which were neglected since few

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com0tag:blogger.com,1999:blog-6288125451884594662.post-3680368627030067112010-05-26T20:20:00.000+03:002010-05-26T20:20:10.779+03:00

Internet is a funny thing to browse, today while searching for a homemade deep conditioning hair pack I came along a website rather a group/forum named long hair community which intrigued me, as I myself have tailbone length hair I had to see what people with long hair do, to take care of their long mane, few of them had mentioned using mayonnaise as deep conditioning hair pack. What, did I

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com2tag:blogger.com,1999:blog-6288125451884594662.post-11344722106051865362010-05-23T19:10:00.000+03:002010-05-23T19:10:44.979+03:00

As promised last week while posting Onion Paratha, I'm here with the recipe of Garlic Paratha, easy to make and divine food for garlic lovers like me and P. I have frozen this paratha because I plan to make them in a jiffy during weekend, as you know no one likes to work on weekends and I too need a break from cooking but we got to eat our meals, so I've prepared them in advance and frozen

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com1tag:blogger.com,1999:blog-6288125451884594662.post-53053385925374553872010-05-23T02:16:00.000+03:002010-05-23T02:16:22.702+03:00

Finding good fresh fruit is not a big issue here in Riyadh but there are times when you find best fruits at a steal price and that is when I like to preserve them for future relish. I managed to grab a nice batch of peaches and cherries from my local super market. After having enough of fruit devoured I managed to save some to preserve it for future. I shall be using preserved peaches for

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com2tag:blogger.com,1999:blog-6288125451884594662.post-18805884049014057412010-05-21T03:44:00.000+03:002010-05-21T03:44:38.509+03:00

Daily meals should be simple, nutritious and satiating but no one talks about flavors... ofcouse every day meals can be as flavorful as those served at your favorite restaurants and the best flavors can only be achieved by using right ingredients in correct portions and adding them during the cooking process during the right time, this is exactly what the budding chefs are taught at the culinary

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com0tag:blogger.com,1999:blog-6288125451884594662.post-23102300555128540542010-05-20T00:13:00.005+03:002010-05-23T02:17:34.552+03:00

Gujarati Cuisine is never complete without a athanu/achaar/pickle and/or sambharo of any kind. Sambharo is nothing but a few veggies stir fried in light oil along with mustard seeds, turmeric and asafoetida, but I shall not be talking about that right now... will post a few sambharo recipes later. Today I shall be talking about Pickles, there are so many pickles in gujarati cuisine that a

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com7tag:blogger.com,1999:blog-6288125451884594662.post-23743012978590091742010-05-18T00:57:00.000+03:002010-05-18T00:57:16.641+03:00

I prepared this cake last Wednesday but my procrastination delayed its posting. Although the cake is duely devoured by me and P, the main reason for procrastination was that during the process of removing the cake from the base of spring tin, I successfully managed to crack its top crust and my need for baking perfection went into a stress mode. Even while eating the last bits and crumbs of the

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com3tag:blogger.com,1999:blog-6288125451884594662.post-72208102284392107762010-05-17T01:57:00.000+03:002010-05-17T01:57:38.845+03:00

The other day I was surfing the frozen food section at some supermarket and came across a huge stash of frozen onion paratha, garlic paratha, plain paratha etc etc, at first its fancy packing and mouth watering snaps made me pick one onion paratha packet but it was then that I turn the packet to read its ingredients, very next instance I found myself thinking, "this is the most unhealthiest

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com5tag:blogger.com,1999:blog-6288125451884594662.post-51047673879002376422010-05-09T17:18:00.000+03:002010-05-09T17:18:01.581+03:00

Baingan ka bharta is a predominantly Punjabi dish made from eggplant/baingan, grilled over charcoal or direct fire to impart a smoky flavour to the flesh of the eggplant and then cooked with spices and vegetables and served with variety of breads or as a side dish. But today I shall be making an another version of it, this has a shades of Middle eastern dish called Baba Ghanoush but

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com4tag:blogger.com,1999:blog-6288125451884594662.post-80690747071394207662010-05-02T03:04:00.000+03:002010-05-02T03:04:32.573+03:00

Kofta curry is a part of Awadhi cuisine, the Awadhi cuisine goes back a long way in history to the days of Moghul reign, Awadhi cuisine originated from Lucknow, Uttarpradesh, but bears an uncanny resemblance to Muglai cuisine. Both cuisines are famous for their Nawabi food and Badshahi flavors, cooked to Dum and painstakingly prepared keeping in mind the delicate flavor of each spice that

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com3tag:blogger.com,1999:blog-6288125451884594662.post-83628608943046507532010-05-01T17:57:00.001+03:002010-05-01T17:58:18.946+03:00

Well, I confess, I cheated, but I have a perfectly valid reason for it, I was yearning for surati khari biscuits so much that I didn't want to wait till my vacation to Gujarat, sole land where I can find khari biscuits, can't expect to find that perfect khari here is Saudi Arabia, sigh :(. So I cheated my way to make khari at home. I know it sounds impossible but I did manage to make it in

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com2tag:blogger.com,1999:blog-6288125451884594662.post-57669337119385902172010-04-30T04:08:00.000+03:002010-04-30T04:08:27.352+03:00

P shall not be home for dinner tonight, has some business meeting thing going on and preparing dinner for 1 is rather a boring thing to do, hence wanted to make a one pot meal but not khichdi, oh!! I simply hate that bland taste of khichdi (P loves it though) so added a lill sambar powder to make it sambar flavoured khichdi, please stay calm, it came out well :), had a nice surprise of that

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com1tag:blogger.com,1999:blog-6288125451884594662.post-17119695722538728172010-04-26T17:56:00.000+03:002010-04-26T17:56:07.713+03:00

Yet another breakfast recipe tempered with simple spices, kanda pauva (as called in Gujarati) or kanda pohe (as called in Marathi & Hindi) gives a very nice filling sensation and its easy on stomach too. Usually this dish is made for lazy sunday's breakfast at my in-laws place back in Baroda. This dish is soo easy its really hard to screw up. :) Wash 2 cups Pohe/pauva/beaten or flattened

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com4tag:blogger.com,1999:blog-6288125451884594662.post-45453032815904916832010-04-26T03:40:00.000+03:002010-04-26T03:40:42.386+03:00

Upma is an Indian breakfast dish prepared using semolina, cooked along with vegetables and other spices, so today to make this savoury dish a bit more healthier I have prepared it using Quaker Rolled Oats instead of regular semolina. This humble porridge has many plus points like it a quick one pot meal which can be served for a very filling breakfast or lunch or dinner, has lots of veggies in

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com0tag:blogger.com,1999:blog-6288125451884594662.post-85832506991816665202010-04-21T03:08:00.000+03:002010-04-21T03:08:05.516+03:00

                                   Well there is nothing much to say about pav bhaji, being one of the most prefered and popular foods around major cities in India. More info can be collected at www.wikipedia.org just search pav

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com2tag:blogger.com,1999:blog-6288125451884594662.post-62339694876648631612010-04-18T21:18:00.000+03:002010-04-18T21:18:20.435+03:00

I know you guys might be thinking whats with me and baking, well the reason is, I have a brand new oven on my hand, isn't that good reason enough?!!! As you must have guessed these days I spend days searching and surfing for good baking recipes and what better than baking the most basic baking recipes, so I thought of baking my own buns for pav bhaji, which I have planned for dinner tonight

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com5tag:blogger.com,1999:blog-6288125451884594662.post-82324687880855870592010-04-14T17:42:00.000+03:002010-04-14T17:42:56.917+03:00

The thing about Bhindi/Okra is that either you love it or you hate it, P is on the love side and I'm on the hate side, rather to say 'was on the hate side'. I still remember, we had just been married for about 3-4 months and I had just reached Riyadh for the first time and we had started our new life together. I hated bhindi so much that I didn't even care to know how its prepared, :) I had to

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com8tag:blogger.com,1999:blog-6288125451884594662.post-83002604976301023692010-04-14T03:37:00.000+03:002010-04-14T03:37:30.112+03:00

Potato Rosti is one of the most versatile recipes that you can find. Primarily made with grated potato alone or in combination with other veggies and meats and herbs. This dish originated in Switzerland and many Swiss consider it as a national dish. Usually there are quiet a variation in techniques and size of rosti itself, they can be pan fried or oven baked, I have selected the latter method. I

Mokitahttp://www.blogger.com/profile/00171252554190903092noreply@blogger.com2