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Crunchy Tilgul Ladoo (Makar Sankranti)
Its ‘Makar Sankranti’ tommorrow. It is an auspicious day when the sun enters into the zodiac Capricon. The day is widely celebrated all over Maharashtra, parts of western, north and some parts in south India. In Maharashtra, delicacy called ’tilgul’ made out of til - white sesame seeds and gul - jaggery and people share this [...]
Continue reading...Atta Laddu (Kankeche Ladoo)
9. October 2009
My family members are fond of having sweets after their meals, although a small portion. Being a working woman I cannot prepare sweets everyday. But whenever I get time, I try out few. I remember my mother used to make similar laddoos when I was a child, but this is not the exact recipe. I [...]
Continue reading...Moong and Rice Ghavan (A healthy breakfast)
2. October 2009
‘Ghavan’ is similar to a dosa or pancake. Ghavan is traditionally prepared with rice and coconut-jaggery stuffing, served with coconut milk in the coastal regions of Maharashtra. There are many variations to this recipe which are very healthy since they are prepared with different lentils. One such variation is Moong (green gram) and rice ghavan, flavored [...]
Continue reading...French Beans and Snake Gourd Vegetable (Maharashtrian Style)
30. September 2009
Ingredients: 200gms French beans; strings removed and chopped into small pieces, 125gms padwal (snake gourd); scraped, cleaned, cut lengthwise into two and chopped into medium thin slices, 1/2 tsp mustard seeds (rai), 1/2 tsp cumin seeds (jeera), A pinch of asafoetida, A pinch of turmeric powder, 1 green chilli; finely chopped, A lemon-size ball of tamarind; soaked into warm water and pulp removed, 1 [...]
Continue reading...Maharashtrian Chinch-Gulachi Amti (Method I)
29. September 2009
‘Amti’ is Maharashtrian name for ‘dal with tadka’ or even curries. Every community in Maharashtra has its own style of preparing amti, and hence they are numerous amti recipes. This amti recipe is prepared at every Maharashtrian Brahmin household. The recipe is simple and can be made very quickly since it does not involve any cutting [...]
Continue reading...Easy Aloo Mutter (Indian Peas and Potato Gravy)
1. September 2009
I am not sure from which part of India has this recipe originated, but green peas curry is prepared commonly in every household in India. Since India a multilingual nation, this recipe may be cooked by different names. This is my own recipe, simple one that doesnt take more than 15 minutes to prepare. Ingredients: 2 cups mutter [...]
Continue reading...Kothimbir Wadi
27. August 2009
It is festival season. Today onwards ‘Gauri Pujan’ is widely celebrated across India but not as religiously and royally as it is celebrated in Maharashtra. The first day begins from welcoming ‘Gauri’ and decorating her. The second day, elaborate puja is performed followed by a wide spread of food served as prasad. There are plenty [...]
Continue reading...Besan Laddoo
24. August 2009
Ingredients: 2 cups besan (chickpea flour), 1 1/2 cup powdered sugar, 1 cup ghee, 1/4 cup warm milk, A pinch of saffron (kesar), 1 tsp ground elaichi (green cardamom), A handful of chopped dry fruits. Method: Mix saffron in warm milk and keep it aside. Melt ghee in a non-stick kadhai and add flour to it. Mix well and cook on low flame stirring [...]
Continue reading...Talniche Modak - Wheat Flour Fried Modak
22. August 2009
Ingredients: For the covering- 1 3/4 cups wheat/plain flour (maida), 1/4 cup fine rava (sooji), Water as required, 1 tbsp Ghee or oil, A pinch of salt. For the stuffing- 2 cups of freshly grated coconut, 1 1/2 - 1 3/4 cup jaggery, 1/4 cup chopped dry fruits, 1 tsp ground elaichi (cardamom), 1 tbsp ghee. Other- Ghee or oil for deep frying. Method: Heat ghee in a pan and roast [...]
Continue reading...Ukadiche Modak (Rice Modaks - A Maharashtrian Delicacy for Ganesh Chaturthi)
21. August 2009
Its Ganesh Chaturthi tommorrow! The ocassion to welcome our favorite lord Ganesh, god of wisdom, prosperity and good fortune. While this festival is celebrated all over India, is no where as elaborate as in Maharashtra. Lord Ganesh is said to have a sweet tooth and hence plenty of sweets are prepared today to welcome him. [...]
Continue reading...Mixed Vegetable Masala
20. August 2009
My mother uses fresh coconut in many of her recipes. But after marriage, I often miss the taste and delicious recipes that she prepares. I often use shortcuts while cooking. Thats because as a working woman I find it hard to grate coconut everyday and use it in my daily cooking. Ofcourse I do not think I could ever [...]
Continue reading...Cauliflower and Peas
29. July 2009
Ingredients: 250 gms cauliflower florets (cut into small pieces), 1/2 cup shelled green peas, 1 onion; finely chopped, 1 small tomato; finely chopped, 1/2 tsp mustard seeds (rai), 1/2 tsp cumin seeds (jeera), 6-8 curry leaves, 1/4 tsp turmeric powder, 1 tsp red chilli powder, Salt to taste, Oil for frying, Little water for cooking, Some chopped coriander leaves to garnish. Method: Heat oil in a kadhai and add mustard [...]
Continue reading...Appe (Paddu)
28. July 2009
‘Appe’ is commonly prepared in Southern India and Maharashtra. The batter is similar to that of ‘idli’ but this recipe could be prepared as sweet too. Will post that recipe soon. This is the traditional savory recipe for appe. The photo posted here was taken at one of the South-Indian joints we visit regularly. Ingredients: 2 cups rice; [...]
Continue reading...Chicken Sukha (Dry Spicy Chicken)
26. July 2009
A fairly easy recipe for a dry preparation of chicken. You can follow the same recipe for meat and fish too. The green masala gives a flavor of coriander, mint, ginger and garlic, whereas the onion and coconut gavy adds a nice aroma and spicy flavor to the meat. Ingredients: 250gms boneless chicken; diced, 1/2 cup green paste [...]
Continue reading...Sour Curd Ghavan
25. July 2009
‘Ghavan’ is a traditional Maharashtrian food which is similar to the ‘Dosa’ we get in the South India. Though the recipe I have given here is not exactly traditional, it forms a great breakfast. Light and easy to digest and delicious too. Best food to be had just after recovering from any illness. Ingredients: 1 cup rice flour, 1/4 cup besan [...]
Continue reading...Fresh White Beans Masala
20. July 2009
Ingredients: 300-350 gms beans; boiled until almost cooked, 2 onions; finely chopped, 1 large tomato; finely chopped, 1-2 potatoes; diced, 1/2 tsp cumin seeds (jeera), 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1/4 cup chopped coriander leaves, Salt to taste, Oil for frying, Water. Method: Heat oil in a pan and add cumin seeds. When they splutter [...]
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13. January 2010
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