This is quiet a regular dish at many South Indian families but being born and brought up in Maharashtrian family I had never even heard of it. Yeah, when we think of South Indian food, all we know is idli, dosa , sambhar , medu vada as we get these as street food in Mumbai. So, I saw this dish on one of the cooking shows two- three years ago and it got stamped on my mind. I didn’t know when I would make it but I used to drool over the image I saw on TV many times. So finally, on one good morning I decided to make this, quiet an impulsive decision. Since, it does not require any fermentation or grinding, there was nothing to stop me today. Hahaha, jokes apart, I was happy that it really came out well in first attempt. (And I did hurt my fingers with that sharp edged ricing machine unknowingly, but that pain was nothing compared to the happiness I found in that first successful attempt.) Technically, this dish is super easy and after making it, I didn’t realize what was holding me back since so many years. I guess I never pushed myself enough to attempt it maybe because of the fear of failure. I guess I need to improve on that! Read More
A perfect dish to munch at snack time. Even being a Maharashtrian, we never really had these made at home during our childhood. During my college days, one of my friends got these for me in the lunch box and I it was love at first bite.
Traditionally, these fritters are made up of gram flour/ besan. But, this flour does not suit everybody’s stomach. So I added thalipeeth flour (mix of sorghum flour, millet flour, wheat flour, rice flour, black gram flour) along with gram flour. It not only adds an additional nutritive value to these fritters but also a different and delicious taste. Read More
When someone says Oyster Fritters then many minds think of it in a Maryland way. But no, this time it’s in my granny’s way. We are not going to add egg for coating but still we are gonna make fritters. Read More
I have met many people who have no idea about what banana blossom is! So indeed, they have no idea about delicacies we can make out of it.
The tricky part about this vegetable is cleaning which is way too much time consuming. But when it satisfies your taste buds, your hard work really pays off. Read More
I know this dish name will raise many eyebrows. I too have one childhood memory. I don’t remember the exact age but when I was young, my mom asked me whether I will eat snake gourd dish and I gave her expression “ who eats that?”. Still she made me eat it and I absolutely didn’t like it. And my mom’s reaction toward my papa “See, I told you, children wont like it, even I don’t like it.” When I told this incident to my husband, he said “ Lucky you that you just had to eat that once in your life. My mom made me eat that so many times.” That time he had no idea that his wife too, was going to make him eat that. Read More
This name definitely won’t ring any bell in your mind, because this recipe is definitely unique and belongs to my Vadaval community. In our region some call it Mudaki, some call it Mutake, Some call it Muthe. In a nutshell, all these words mean one single thing and that is “a fist”. And the reason is its shape. Yes, no special cutter or any other equipment is required to prepare this. You just have to squeeze batter in your fist and it forms the required shape. Read More
Any seafood list is incomplete without prawns or shrimps in it. I can turn myself into a full time vegetarian but huhh…shrimp and crabs won’t allow me to do that.
Many parts of the world enjoy delicacies made up of dried seafood. And many don’t like it because of obvious reason, yeahh.. it is too smelly. But like I mentioned in my earlier blog, it is all about how you cook it. Read More