Kokum or Ratamba is a traditional souring agent widely used in Maharashtrian cuisine. Botanically named as Garcinia indica this gorgeous looking plum-like fruit belongs to the Mangosteen family. It is widely grown in Konkan, Goa and some parts of Karnataka. The ripe fruit may not be easily accessible to everyone, but it is preserved with…
Maharashtrian Recipes
Matar Karanji (Maharashtrain deep fried snack made with fresh green peas)
Did you see the swanky new look for the blog….Again! Yes! Here’s the story….. When I moved back from Cucumbertown to WP, I had no idea of the brewing troubles. First the struggle with migration, but the good folk from CT helped me with it. Then choosing a ‘good’ blog Theme. I never thought choosing…
5 minute Strawberry recipes that are not smoothies!
We gorged on the juicy, handpicked strawberries from out visit to the strawberry fields in Borgaon. Kids snacked on them and we made a couple of preserves. I wanted to freeze a batch, but this idea was vetoed by the family. Instead of making smoothies or elaborate desserts we made some unusual but quick, almost…
Magical Millets: Bajri-Til Bhakri Recipe
Millets have been traditionally consumed in many parts in rural India. Millets like Ragi/Nagli, Bajri/Bajra,Jowar,Foxtail are some of the oldest and most widely consumed grains in rural India. Owing to the increasing health consciousness, urban Indians are re-discovering nuggets of their grandma’s wisdom, making these grains lose their ‘poor man’s grain’ status. These ancient magical…
Fasting and feasting- Bhagar (spicy Barnyard millet) and Danyachi (Groundnut) Amti
Bhagar and Danyachi amti is a typical Maharashtrian feast made during religious fasts.This spicy dish is a great gluten free meal option even on non-fasting days