Posted in Appetizers
Cucumber with yogurt is always so refreshing. Here is under-10-minutes recipe for a quick, satisfying dip. [purerecipe]
Posted in Desserts, Maharashtrian, Superfoods
This is my mom’s speciality and I simply love these laddoos. Forget about being healthy, they are so good, they just melt in your mouth and you won’t be able to make out the main ingredient which is नाचणी / Nachani or Ragi or Finger millet She always asks me to eat Nachani (Ragi) more often as it contains lot of calcium. Toady on the occasion of Thanksgiving day, I made her speciality to express my gratitude towards my mom. [purerecipe]
Posted in Breakfast, Maharashtrian, Snacks
No Marathi food blog can be complete without “Pohe” (flattened rice flakes). It’s not just a comfort food but also an intrinsic part of our culture. When a prospective groom and bride families meet together for the first time, the girl serves pohe and tea. Hence “kanda-pohe-meeting” (poha with onion) does bear a special meaning in Maharashtrian culture. It goes without saying that it’s a very easy recipe and probably that’s why making it delicious is an art. Warm, comforting, great for breakfast and as a tea-time snack. [purerecipe] [box type=info]Poha is made from rice paddy. Once they clean paddy,…
Posted in Maharashtrian, Subji / Curry
Last time when I travelled to India, Cathay Pacific served bhindi masala for lunch. In my humble opinion, if people don’t know how to make bhindi that should just refrain from it. As soon as I reached home, the first thing I asked my mom to make was “भरली भेंडी / bharali bhendi”. It’s called “bharali” because it’s stuffed with masala. Disclaimer – This recipe is not same as Punjabi Bhendi Masala. This is truly a Maharashtrian version and if you ask me it’s the best version 🙂 [purerecipe] [box type=ok]It is a good source of Protein, Riboflavin, Niacin, Phosphorus, Potassium, Zinc and Copper,…
Posted in Breakfast, Maharashtrian, South Indian
Upma doesn’t really need any introduction. It’s as famous in Maharashtra as in South India. We also have a slight modified version of Upma + Turmeric powder which we call “सांजा / Sanja”. Very simple, yet wholesome healthy dish great for breakfast. Upma with a bowl of soup has become our favorite choice for dinner. It’s actually quite versatile recipe and can be made with semolina which is made of wheat, idly rava (made with rice), vermicilli and even oats or couscous. Also you can add veggies if you like. I am giving our traditional home recipe.
Posted in Breakfast, Roti Paratha Dosa & More, South Indian
Pesarattu – a famous dish from Andhra Pradesh. Not only easy to make but also easy to digest. I love these because they are so light and great for breakfast. Savory and nutritious. [purerecipe]
Posted in Desserts, Superfoods
Grown in Mexico, Chia was a staple diet of the Aztecs and Mayans. The seeds nutrients provided sustained energy during lng hunts and had numerous medicinal benefits. Revered by the people, Chia was often used in religious ceremonies which led to its ban by the Spanish during their conquest of the region. In the list of rediscovered forgotten foods, the Chia seeds have topped the “Super-foods” category. The oval shaped, nutty flavored seeds are packed with ALA(alpha-linolenic acid) an Omega-3 essential fatty acids (150%) and fibre (16%) Chia seeds are extremely easy to consume, you can add these to oatmeal, yogurt, salads…
Posted in Desserts, Festival Special, Maharashtrian
Nothing makes me miss home more than not being there for Diwali… Waking up early in the morning, getting an oil massage from mom, then a bath with ‘santoor-sandle’ soap bought specially for Diwali, helping her to make rangoli, wearing new clothes, then unlimited firecrackers followed by scrumptious faral with family… Happy Days! Here’s wishing all my readers a very happy diwali. May the auspicious festival of lights illuminate your life in the year ahead with Happiness, Health and Prosperity ! To cherish those happy moments from my childhood, I decided to make grandma’s speciality – rava laddoo. These laddoos are…
Posted in Indo-Chinense, Subji / Curry
Indo-Chinese cuisine is like American-Italian which you can get only outside China and only in India! It’s that unique. A perfect blend of Chinese ingredients and Indian spices so made to order! Here is one of such classic recipes – Vegetarian Manchurian. Here is the recipe by one of the most renowned chefs – Chef Nilesh Limaye. Hope you will enjoy it.
Posted in Quick n Healthy, Snacks, Spring - Summer Special, Superfoods
We all know we should eat green leafy vegetables. And I am sure you have come across Kale Chips too. Are they easy to make? Yes and No. They are easy to make for the most part, but can easily be messed up. When I first made Kale chips, I had no idea how Kale tastes. Its slight bitter taste does call for Indian touch like chaat masala or your favorite seasoning. If “green” and “leafy” do not strike a bell in your mind, here is why Kale is a clear winner when in comes to nutrition. Type of Green Calories…