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
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
Communities that are located at coastal regions, most of the time, are seafood fans by birth ;). So they have variety of recipes to cook seafood and satisfy their taste buds.
There are so many recipes on the internet with this combination of prawns and raw mango since it is being prepared in Goa as well as southern parts of India. I was born and brought up in a coastal region of India, in Palghar district to be specific. In our region too, this combination is very popular. But it was disheartening to see that it has not yet reached out to people. So, I thought why not start it from my blog?
Now you might be wondering, what this hush-hush is all about. 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
First of all, Happy National Garlic Day to all 🙂
“You can never have enough garlic. With enough garlic, you can eat the New York Times.”
Haha… jokes apart, seriously garlic is the herb on which I count the most. If I am not using garlic in any recipe (except for dessert) then I feel less confident.
For convenience, many people make garlic paste in advance. But I feel it does not give that aroma of freshly chopped and sautéed garlic.
Today I decided to make egg curry for lunch. We had Shakshuka last week, so was definitely not going to repeat that. I generally don’t prefer egg curry with boiled eggs. So I decided to experiment curry with scrambled eggs. And it was super hit in my family. Scrambled eggs get evenly flavored by all the spices unlike boiled eggs. I really don’t think that in the near future I am going to make egg curry with boiled eggs after having this curry. Read More