Recipe for karale (कारळे) /Khurasni(खुरसणी)/ Niger seeds chutney and Bhindi/Okra stuffed with the chutney
garlic
Soul..err..Sol Kadhi and a Quiz
Sol Kadhi..or is it Soul Kadhi? 🙂 Chilled refreshing Sol Kadhia perfect antidote for the soaring temperatures! This soul pleasing, palate teasing drink is native to Goa and konkan region of Maharashtra. Kokum the key ingredient used in this soothing drink has many culinary and medicinal uses. Dried rind of Kokum fruit known as Amsul is a regular souring agent in Maharashtrian cuisine and is used in typical Maharashtrian specialties like Usal and Amti. Kokum also aids digestion and has a cooling effect. Kokum juice is a regular refresher in my home during summer months just like Nimboo Pani (Lemon…
Lasooni Methi
Lasooni Methi-a treat for garlic lovers & Methi (fenugreek) lovers. Fresh Methi leaves cooked in an onion- tomato gravy and topped with generous amounts of sliced garlic ! My version of Lasooni Methi has more amount of Methi: less gravy; as against the restaurant version of more gravy: less Methi.
Vegetable Kung Pao
I wanted to make Kung Pao ever since I saw it on Deeba’s blog here. Being a vegetarian I skipped the chicken and used the available vegetables for this quick and easy vegetable Kung Pao. Here’s the recipe:
Ande ka Funda- Omlete:Curry
This delicious Omlete- curry is a great way to have brunch on lazy weekends. The inspiration for this recipe comes from a cookery show on Zee Marathi. A simple Omlete served with a little curry completely transforms the ‘same old Omlete’ to a fabulous complete meal! I made this Omlete –Curry for brunch this weekend and at the same time Bee and Jai announced this fabulous event ‘Click: the photo event’.So the timing of this post just clicked! J ________________________________________________________ Omlete-Curry recipe