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
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
This recipe again belongs to my native place. But I was not sure about it’s preparation because cabbage is not something that everybody is fond of. I can’t say that this recipe is authentic, because at our local place we add Bombil (Bombay duck – fish) in it to make it more flavorful. Me and my husband who absolutely don’t like cabbage, don’t mind eating this delicacy as a snack at teatime. So I am sure all cabbage haters out there should give at least one try to this recipe. Read More
I have seen my grandpa doing banana farming since my childhood. In the state of Maharashtra (India), Vasai is famous for producing bananas. So it is no wonder they have their own unique recipes for bananas. At my home, we always had uneven ratio of family members to bananas. The latter has always exceeded in number. So when these bananas used to over ripen, my mother used to prepare Umber for snacks. Read More
Not everybody is fond of fenugreek leaves because of their bitter taste, no matter how much healthy they are! But I feel it also depends on how you cook it; the bitter taste might turn delicious for you. Among all green leaf vegetables, fenugreek leaves are our (me and my husband) most favorites. We prefer it in fritters form than any other. In our native place, that ranges from Vasai to Palghar district in India, we prepare this dish most of the time in winter season because we get fresh green leafy vegetables in that season. Read More
I had a very bad start of morning. The first thing I check in the morning is my home garden. Last week, I planted few seeds of sunflower and zinnia flowers, which were seedlings, and I was so happy seeing their rapid growth. But today morning, it was a disaster. Birds that wake up before humans, they found their morning treat in my sprouts and destroyed my garden. I was very upset but somehow I maintained the remains and planted new seeds. Starting from zero again. Nothing was uplifting my mood. But baking is my stress buster, mood uplifter, everything. It gives me immense pleasure to see that something is rising from flowing batter. So, I decided to prepare banana blueberry muffins today. And to choose this combination, another reason is banana offers serious mood up-lifting power, with their combination of vitamins, fiber, potassium, phosphorous, iron, protein and healthy carbohydrates. Best reason to categorize these muffins as breakfast. Read More
The beauty of this dish is we can have it for breakfast or lunch or even as a snack. Also, it is very quick and easy to prepare, healthy to eat. No wonder, it becomes a street food in Mumbai in no time. Basically Dosa originates from Southern part of India, but gradually people have developed variety in this dish to satisfy their taste buds. Being a Marathi mulagi from Maharashtra, I know how to make bhakari, ghavana etc but had little idea about preparation of dosa, idli and its fermentation process. So instead of doing extreme experiments in this dish, I simply chose to prepare it by taking reference from another blogger, who makes it very simple to understand by demonstrating images step wise. Read More
