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
First of all, Happy New Year to all :). My first blog post of 2018. So to start with, I choose a recipe that belongs to my native, prawns and eggplant curry. We have so many combinations of vegetables with meat and/or seafood that I will surely blog about it in the coming time. Read More
As I announced in my last blog post, it’s my day today to open the virtual door of advent calendar. I hope you have enjoyed all 15 recipes already, if not then do check here . I have chosen to make a wonderful dessert with the use of cardamom, one of the most expensive spices in the world. Being an Indian, we have a variety of dishes for three meal course that have cardamom in it. We even add it to our tea and coffee. It’s strong aroma will make you crave for more, and it also has many health benefits. While making this dessert, I have used two strong flavors, orange and cardamom. If balanced well, the output will make a wonderful aromatic delicacy. Considering the big fussy and heavy holiday meals, I have kept this dessert a bit light weight. That is instead of decorating it with heavy whipping cream or cheese cream frosting, I have simply soaked it in few spoonfuls of saffron milk. Read More
This is not for the first time that I am experiencing this wonderful magic of virtual world of getting people together. I have got one friend for life through social networking. And now I got this opportunity to participate in this advent calendar. Being a part of one of the best groups on Facebook, I got to know that Jenny is planning an advent calendar. Initially, I had no idea what advent calendar meant. But then I did some research and Jenny made it easier to understand so I couldn’t wait more to participate in it.
Advent calendar is basically a German tradition. The tradition dates back to the mid-19th century, when German Protestants made chalk marks on doors or lit candles to count the days leading up to Christmas. The basic fundament of this calendar is to mark days from the first day of December until the Christmas eve. The origin of this idea is traced back to 19th Century. Gerhard Lang is widely considered the producer of the first printed Advent calendar in the early 1900s. Read More
The wonderful fall season comes with nature changes, mood changes and yeah health changes too. It brings beautiful colors to the nature but I guess those colors and flu season comes hand in hand. I am born and brought up in India, where winter season hits with the same sort of climate and health changes. Days are small in this season and all we want is to cover ourselves in blankets, have some warm food and enjoy the cozy time. But reality is not what we always keep dreaming! If a single person in family gets caught up with cough and cold, the virus is not going to spare anybody in the house. So as a measure of precaution, once this season started my mom used to make delicious soups almost everyday. It’s like one soup a day, keeps the doctor away 🙂
Seafood is the reason that I just can’t turn myself into vegetarian. This one post is dedicated to one of the expensive yet tasty fishes, surmai aka indo-pacific king mackerel.
At my home, while growing up, we ate selective kind of fishes and shellfishes, and god knows for what reason. Whenever I used to ask my Aai or baba in fish market pointing out other variety of seafood “Why don’t we eat that fish?”, the answer has always been vague like. “Yeah, we don’t eat that!” Huhhh, this situation is still the same. But being a staunch seafood lover, I never missed an opportunity to eat different types of seafood at my aunt’s place or neighbor’s place or any feast I attend. Read More
The ultra-famous breakfast of the state of Maharashtra! High on carbohydrates, low in fat and super quick to prepare, makes this a real breakfast-worthy dish! 7 out of 10 homes in Maharashtra prepare this dish for breakfast. Pohe is basically flattened rice, tempered with oil, cumin seeds, mustard seeds, chilies, turmeric and curry leaves.
There are many versions of it but this one’s my favorite. Add some potato slices to it and it becomes Kande-batate pohe. If kiddos at home don’t like any specific veggie, just add it to pohe and don’t worry about them not eating it.
I remember those weekend mornings at home back in India, when Aai used to ask us in the morning if we are okay with Kande Pohe for breakfast. I don’t remember a single time we had been reluctant to say yes to it. That sound of tempered chilies and curry leaves in hot oil will make you crave for this savory breakfast. A garnish of finely chopped cilantro and freshly shredded coconut will make it even more beautiful and then you just can’t wait anymore! Read More
By this time, reading my all previous baking related blogs, one must have got how much I love combining fruits in baking. Here is a new recipe of strawberry cupcakes, which is definitely unique since it does not involve jell-o but actual strawberry puree. Read More
Being a costal region Malvan is blessed with abundant supply of coconut. And they know perfectly, how to make its maximum use in everything. Not only the fruit but also the stem, leaves etc. Talking about food, from appetizers to desserts, they know how to and how much to use coconut. While growing up, we had one family in our neighborhood that belonged to this region. I remember the very first time I had lunch at their home. Aunty made her special chicken curry and fish curry. I fell in love with those curries the moment I tasted them. I remember how I used to tell my mom to learn those curries from aunty. And yeah, Aai attempted a few times but did not match that authentic Malvani taste. By the time I grew up and started cooking, they had left our neighborhood. Initially we were in contact with them but then somehow we lost it. So I couldn’t get the recipe directly from aunty. But I was so obsessed to replicate the exact taste, that I kept asking other people who belonged to that region and also by googling it. Finally after numerous failed attempts, I succeeded to nail it. 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