अक्का पणजीची गुळाची साटोरी | Akka Panaji’s Gulaachi Saatori | Happy 5th Anniversary Foodelicious | Step Wise Method

Hi all!

Let me first begin by thanking all my readers for their constant support through my five years of blogging.

While I type this post my mind is wandering through the webbed memories of my childhood. Webbed, as their are many memories which are beautifully entwined with each other and unfolding one opens up so many, for which I would take time, but I would keep doing that through my posts especially when the fond memories are about food and the food I learnt from my Great grandmother whom we fondly called Akka Panaji.

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Green Tea Smoked Sprouted Finger Millet Cutlets | हरी चाय की महक वाले अंकुरित रागी कटलेट्स | Step Wise

Hello!!

Last few days went like a gush of wind. With guests around and children having vacation, I never got any ‘Me’ time plus the days passed away cooking, cleaning, talking and site seeing. We also went to the beach and played in the sand, the kid who never wanted to come to the beach wasn’t ready to come back home. Playing with mother nature is always a heartening experience.

At the beach we tried a few street foods or rather beach food, first we had the white peas sundal, then we all tasted a mix platter of fritters, later we had freshly fire roasted spiced sweet corn which was the star preparation for that day. And yes, on our way back we stopped at our favourite chaat corner and had ‘paani poori’ and ‘Aloo chaat’ too. Wish we could have more of such days in our life, it refreshed me internally.

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

Hi all!!

Unfortunately for me, I’ve turned quite a loner after moving into this city, which happened ages back, but the huge language constraint,  and the cultural difference has definitely prevented me from finding like minded friends here!

Though now I do have a small group of friends from the locality with whom I got connected through FB, but then that’s all of my social life here. 

A few months back, longing for some social connect, and also driven by the inner urge to connect with school friends, I created a group on the WhatsApp. Gradually, many more friends from my batch joined there, where we have been able to walk down the school’s memory lane together!

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

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.

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

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.

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Ankurit Kadve Vaalachi Usal & Jowar Roti..Lablab bean curry and Sorghum Bread

Hi!

Those who are regular readers to my blog can sense my health freak attitude these days. Yes, I’m undoubtedly, now a days very health conscious and calorie conscious.Junk food is a complete no, no, except on very rare occasions. I’m just back from a small vacation at S’s hometown, where I attended my nephew’s Munji (thread ceremony) and S’s friend’s wedding. So, I do not have to tell you that for a few days I did over indulge but to my delight, after returning back, it did not show on my weighing scale.

One can also read in my blog, my insistence on making Jowar Rotis these days. Jowar/ Sorghum is a grain with low glycemic index and is gluten free. I prefer to make these instead of wheat chapatis now a days. These can be tricky to make initially but with regular practice they are fun to make and obviously healthy too.

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Finger Millet- Wheat Flour Ukarpendi | रागीची उकडपेन्डी |

Hi.

For this month’s JFI Ragi or Finger Millet has been chosen. Ragi is an extremely nutritional grain with high iron content. Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, maize meal.

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