Wednesday 30 April 2014

‘ONLY’ Tried & Tasted From Foodelicious | Celebratory Event For May & Giveaways


Hi all!!

The month of May has always been special for my blog as it marks the anniversary month. In the coming month the blog will turn 5yrs old and so I thought that it’s a good opportunity to invite my blogger friends and readers to try my recipes and hence this event.

ONLY TRIED & TASTED

Wednesday 23 April 2014

मिश्र दालों की स्टफ़्ड खाण्डवी | Reena’s Stuffed-Mixed Lentils Khandvi & PaperBoat Drinks At a Glance | Step Wise


Foodelicious - Mixed Lentils Khandvi
Hi all!!
I’ve turned quite a loner after moving into this city which was like ages back but the language constraint and the cultural difference has prevented me from finding like minded friends here. Though I have a small group of friends from the locality with whom I connected through FB, that is all is my social life here. A few months back craving for some social connect and the inner urge to connect with school friends, I created a group on Whatsapp. Gradually, many more friends from my batch joined there, where we would walk down the school’s memory lane together.

Tuesday 22 April 2014

Kurdayi Chi Bhaaji :गव्हाच्या कुरडयांची भाजी- A Traditional Recipe Of A Dry Curry Made Using Indian Home Made Wheat Vermicelli like Poppadums | Step Wise


DSC_6100-001

Hi all!!
It’s peak summer time here and while posting this recipe I’m filled with nostalgia. It seems like ages that I would sit patiently with Akka (my granny) and press out the kurdayaa (कुरडया) on plastic sheets under the scorching sun and then leave them to dry. Once in an hour she would make one of the grand children to run to terrace and check whether the birds were not attacking the drying fryums. I do not know what these fryums, made out of wheat are called in other languages, but in Maharashtra they are called कुरडया/Kurdayaa. They are made after soaking the whole wheat in water for 4-5days (water changed every day) and then the wheat is grinded, strained. It is then cooked with equal water, a lot of heeng to add flavour and salt to make a thick shiny mass called the ‘Cheeka’ (चीक​). The चीक​ topped with filtered ground nut oil is a delicacy in itself and my mother and my my maternal aunts relished eating that. My granny ensured that there was enough चीक​ left for the family to eat. I never liked the cheeka but I did love the dried product, kurdaya.

Friday 18 April 2014

Kitchen Tips–Post II

 

Hi all!

I’ve posted the first set of kitchen tips earlier which can be read here and in continuation to that is this post. I’ve been posting kitchen tips on my fan page and these tips are an aggregation of those. I will continue to post more tips in my FB page and those who are interested in picking up more tips and tricks are welcome to visit my fan page and like it, by which you will get notifications of my posts in future.

In this post I’m sharing 27 kitchen tips which are useful in the kitchen. There are few tips which are useful precautions while cooking and a few are cleaning tips too. In future I would try to put the tips category wise but for now here they are for you to read and try..Please give me a feed back, would love to understand whether you found this useful..

Wednesday 16 April 2014

Stuffed Bitter Gourd With A Bengal Gram Filling | चना दाल वाले भरवां करेले | Step Wise | No Onion-Ginger-Garlic Preparation


DSC_6057
Hello!
I’m back again with a vegetable which is not liked by many people and this time again I’m posting a stuffed version and that too using chana besan (Chickpea Flour) but used in an unprocessed form i.e, I’m using the lentils. In my previous version posted here years back, I had used the chickpea flour as well as the Bengal gram and Split black gram. Other than the Bengal Gram, the ingredients used in making both the fillings are quite different.

Thursday 10 April 2014

Tender Mangoes Pickle Without Oil | बाळ कैरीचं पाण्यातलं लोणचं | Midi Maavin Uppinkayi | Step Wise | Vegan | Dairy Free


DSC_6070-001
Hi All!!

I mentioned my love for the tender mangoes in my tender mangoes in brine post and here I’m with my second post on tender mangoes and this time it’s a pickle. I was very fond of pickles in my childhood and my school lunch box would always have 3-4 pieces of mango pickle. 

My Mom’s mango pickle was very popular amongst my school friends as well as friends in the neighbourhood, so it was customary for me to carry extra pieces in  my lunch box. Though, now it sounds funny but I would wipe off all the spices first with the paratha and then wash the pickle piece and savour it.

Tuesday 8 April 2014

Kid's Lunch Box Ideas| नवधान्य पूरी | Savoury Deep Fried Indian Bread made using Nine Grains | Dairy Free | Vegan | Winners Of Only Event


DSC_5357.1
Hi!!
Today while I surfed through my old pictures, I landed on these Pooris and realized that I have the recipe lying in my drafts for ages now. I kept wondering how I missed posting this but at the same time was happy too, as it is just the right time for me to post it for my current event ‘Only’ Cooking With Grains running through this month and is guest hosted by Shruti.

Friday 4 April 2014

How To Make Tender Mangoes In Brine | Uppu Niralli Midi Maavin Kayi | खाऱ्या पाण्यातल्या बाळ कैऱ्य्। | Kitchen- Basics


DSC_6080-001
Hi All!

I can’t recollect when was the first time that I had tasted the tender mango pickle but ever since then, I’m in love with it!

Unfortunately in the North India, the tender Mangoes are not so readily available unless one has a tree at home. So during our stay there, I never indulged into trying a pickle using them. 

But in the Southern India, the baby Mangoes are readily available in season and I was too eager to brine them and also try the pickle. 

In this post however I will share how I preserved the tender Mangoes in brine. But before I explain further it’s important to know what a brine is? 

Brine basically is a salty solution that can be used as a preservative to prevent bacterial growth.

Tuesday 1 April 2014

Learning Pizza @ Pizza Corner Party

 

DSC_5996

DSC_5998

Hi All!

You might say that it 1st April so I’m trying to fool you. So just to confirm there’s no fooling around in this post so read it seriously Winking smile.

The next day after I landed back in the city after the well deserved break recently, I was invited to learn the art of Pizza making by Pizza Corner. I was in double minds as there was fatigue because of travel, I was still unpacking, the kid had a half day at school and I had a whole lot of other things to finish. But somehow things happened smoothly and since I had already committed, I didn’t want to back off. I knew that a similar kind of event was done at Bangalore and bloggers had loved it, so that motivated me even more.

LinkWithin

Related Posts with Thumbnails