Crispy Coriander Stem Chutney | Easy Side Dish | Step Wise

 

Hi all!!

I am extremely happy with the response I received for the first post of the year Panko Crusted Mushroom and Buttermilk Croquettes. When a recipe I liked to make is liked by others too,  It gives me an immense sense of satisfaction, makes me smile within.

It’s winter time and the greens are abundantly available here but the variety I used to get in Delhi was huge and that I do miss here. I’m happy to see big and green bunches of fresh coriander in the market and I happily buy and use them in my cooking. I separate the leaves, stems and roots and use all of them.

The maximum flavour is there in stems and roots. Roots, I wash them thoroughly and add in my curries and lentils while they boil so that the roots release flavour. Later, I remove and discard the roots. The stems I use in my dry curries or in tempering. The green leaves gets used in making chutneys and as garnishes.

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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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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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अक्काची मुळ्यातली मिर्ची | मूली और मिर्ची का अचार​ | Radish- Green Chilies Pickle | Instant Pickle | Step Wise | February’s ‘Only’ Event Winner

Phew!!! 

Finally the kid’s exams are over and I can breathe with a sense of relief! As long as the kid was writing his papers, I felt that I was the one who had exams. Immediately after exams I and the kid have taken a short break and currently I’m relaxing at my Mum’s place.

We travelled right on the Holi day,  as the city that  I live in currently, there’s no holiday for Holi and in my apartment complex they do not allow to play Holi, about  which obviously the kid isn’t very happy! But personally I’ve no qualms about it, as I’m allergic to the colours.

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Pankobi Ani Chana Daalichi Bhaaji | Cabbage & Bengal Gram Dry Curry made In Maharashtrian Way | Vegan | Maincourse | Step Wise

 

 

Hi All!

Feels like the spring is around and the mango trees are gradually stooping with the load of mangoes. I love this season, the gentle smell of the mango flowers, the moderate climate, the gentle evening breeze. Spring also means exam pressures, one can feel the tension burgeoning with kids digging deep into the books.

This is also the time when children need proper nourishment to keep their brain active and body healthy. A proper balanced diet providing them  adequate energy, minerals, proteins and fibre is required. I and S for the past two months are following a strict diet and the kid is also influenced by our strict regime, though he does indulge into pasta and noodles once in a while but largely he follows a healthy food regime.This has helped him in staying fit and energetic while studying.

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StepWise -साबुदाणा खिचडी सोबत अक्काची कोकम - दलचीनीची आमटी / sago khichadi with Dry Mangosteen- Cinnamon Soup| Fasting Recipe | Gluten Free

Hi All!!

The festive and the fasting days have begun, so let me start by saying ‘ A Happy Navaratri’ to all my readers. I have  explained the significance of the Navaratra and Dussehra previously here and have posted a few fasting recipes earlier, which to my delight many of you have tried, liked and appreciated.

Since the ‘Navaratri’ have begun and many people are fasting, I thought of sharing a fasting food recipe. I was amazed at myself that I had never managed to post the most commonly eaten fasting food till date here…I gently admonished myself and steered the foodie in me to cook & post it right away.

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कांदा कैरी कोचकयी |Kanda-Kairi Kochkayi | Instant Pickle Using Raw Mangoes and Onions| Maharashtrian Cuisine

Hi all!

Last few days have been torturous for me, I had severe sinusitis and to add to it,  I was facing dry eyes problem too. Normal vision was getting affected plus there was an unbearable eye pain and head ache. Light was a no no..so with great difficulty I had posted both the event round ups as I could not bear the glare of the laptop screen too…

The problem still persists and it will take some time to get rectified so thought of posting a quick recipe which is just apt for this mango season and will not make me sit in front of the screen for a long time. I know it’s kind of painful to sit in front of the screen but sitting idle is not my cup of tea.. so decided to type for short durations in a day and whenever the post will get completed, will post it. No deadlines to follow currently..

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Street Food Of Indore- Bhutte Ka Kees/ Bhutyacha Kees, Step Wise

I’ve made it very evident several times earlier, my profound love for the vibrant and lovely city of Indore and the variety of food available there. Having lived there for several years, I know most of the local food and have tasted that too… especially the street food! As students, me and my friends would hog in the streets of Sarafa and since my family was also a foodie the hogging continued with them too..

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Sweet Potato Patty/Cutlet, For Fasting Days/ Ratalyache Cutlet..Navaratri Special

Hi all!

It is just another week to go for the festive days of Navaratri to begin. Navaratri literally means ‘nine days’; it starts immediately after the full moon of Mahalaya i.e. the 17th October. The idea behind Navratri is the time for cleansing our own evil characteristics like hatred, jealousy, ignorance, anger, greed, violence, etc. inside and outside of us. In the West India, the divine feminine is referred to as Goddess, but in the East, she is referred to as Shakti, or Power and hence celebrated as Durga Puja. She is your own consciousness as well as the Supreme Consciousness.The Nine Nights/Moon Phases of the Goddess is an important time period wherein the energy of 3 primary Shaktis of the Divine Feminine, the Supreme Goddess, is invoked.

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Watermelon Rind Thalipeeth..a treat for fasting days | तरबूज के सफेद भाग का उपवास के लिए थालीपीठ | Step Wise | Gluten Free | Dairy Free

Hi.

In a traditional Maharashtrian family fasting is quite regular. fasting on Ekadashi, Chaturthi is quite common, apart from that some people do fast on Tuesdays/Mangalwar or Thursdays/Guruwar or any one day of the week. On such days they stick to fasting food that is, no grains are eaten and only satvik food is eaten like sabudana, bhagar, potatoes, sweet potatoes. Even salt used is not the common salt but sendha namak is used. In these months, many people fast for Shravan Somvaar  i.e. the Mondays of Monsoon and a few fast on Fridays too.

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Jain Style, Stuffed Eggplant-Version IV, Step Wise

Hi All!!

I’m so glad that I announced ‘Only’ Microwave Cooking as the theme of this month, as it is giving me a platform to explore my culinary skills using the Microwave, which otherwise I would have conveniently avoided or postponed since I’m so much comfortable cooking on the gas stove.

I used to cook very frequently in the Microwave while I was working, as I found that the cooking was fast and I could keep the vegetables to cook in the Microwave and finish other chores at the same time. There was no fear that I might burn the veggies in that rush hour due to my negligence..

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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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Ankurit Jowar Usal..sprouted sorghum in a curry, step by step

Hi All!

I’m glad that I could finally sit and type this post which I’ve been  planning for a long time but last few days seems to have just vanished. I was badly stuck in so many things that I was hardly getting time to sit down and do something creative or sensible…

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Kairichi Vaatli Daal ( low oil version)..a Chaitra specialty from Maharashtra, Step by Step

Hi All!

The month of Chaitra in the Hindu Regional calendar is considered as the first month of the year. In Maharashtra the month of Chaitra starts with celebrating Gudi Padwa, i.e the first day of the year and ends with Chaitra Amavasya. 'Chaitra Gauri' on Gudi Padwa is an important event for ladies who invite each for Haldi Kunku or Haldi Kumkum in Hindi. Women observe nine days, called 'Devichi Navaratri' starting with 'Chaitra Gauri,' all the way till ‘Akshaya Tritiya’. 'Paanpoyi' or large pots of water are specially set up in public space in order to help the needy. "After the puja of the water pots, the very act of offering water to one and all is important on Gudi Padwa. People can distribute water this way till Akshaya Tritiya.

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Ghol Bhaaji/ Doddagonni Soppu

 

Today I’m posting a very simple curry straight from Maharashtra. I had tasted this the first time when I had visited my father’s uncle in Nagpur and had completely fallen for it. Ghol is a green vegetable which resembles methi(fenugreek) leaves but are slightly thicker and has no bitterness. It has thick and succulent reddish green stems and the vegetable has a nice earthy flavour. It is called Kulfa in Hindi, Pachiri in Tamil and Purslane or Pigweed in English.

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Sprouts Curry the Malvani Way

Hi.

We all know that the sprouts are very healthy and I make it a point that my kid eats them frequently. As we are vegetarians, sprouts provide us a good portion of proteins needed for our body and especially for children they are extremely important in helping them grow, as the proteins help in building up cells and tissues and thus are rightly called ‘the building blocks’ for our body.

I try to incorporate sprouts in soups, salads and curries, in different variations so that the kid can relish it. This time I tried it making the Malvani way. Malvan is a small town in coastal Maharashtra in Sindhudurga district and is famous for the Malvani Cuisine. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.

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Ambadi and Toorichya Shenganchi Paatalbhaaji..Maharashtrian Style Gongura & Pigeon Peas Curry, New winner of ‘Only’ Series For Dec

 

Hi everyone.

Ever since I’ve moved into the new city, I’ve tried using the local produce creatively in different ways and I must say I’m enjoying it thoroughly. It is always exciting to use new produce, to explore new flavours and taste.

I’ve been using the tuvar beans/pigeon peas, surati papdi/avarekalu/lilva beans and recently the Mango-ginger too in my day to day cooking and enjoyed them thoroughly. I’m in particularly a little obsessed with the lilva beans (fresh tuvar daal beans) and have been experimenting a lot with them, though have not been able to share all the recipes here as the things get finished before I could click them.

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How To Make An Authentic Maharashtrian Style Sabudana Vada….revealing my secret

Hi!

One might wonder why do I say a ‘must read’ for this post as Sabudana Vada is a very commonly made stuff and a lot of people make it quite regularly as fasting food. I have eaten this vada made by many people but have always found something missing, there’s a particular taste that always haunts me and which I am seeking for, when I want to eat or try this and which goes amiss in most of them.

Most of the people just mix the sago, potato, peanut, salt and chillies to make the vada and it turns out to be a good vada with great flavour but this is not what I am looking for, there are a few more ingredients when added to this

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Quick To Make, Spicy and Tasty मिर्ची च भरित | Green Chilli Bharta/Raita

 

Hi.

Today I am sharing a very simple and yet very tasty preparation straight from my Granny’s kitchen. Yes, it was at her place that I tasted this first and was hooked to it instantly. The mere thought of this preparation can make my mouth salivate any time. I have always marvelled, that how in olden days with few ingredients in hand, such tasty preparations were made and this preparation surely falls in that category. It’s an instant hit with every one who have tasted it and surely loved by my family too. It’s a perfect delight for people who love spicy food.

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काकडीचे थालीपीठ | Kakadiche Thalipeeth ..Maharashtrian Style Cucumber Pancakes | Step Wise | Breakfast Recipe | Lunch Combo-2

 

Hi Friends!
It is always challenging to make an interesting and healthy breakfast everyday. The items that frequent my kitchen during breakfast are Indori Kanda Poha, Avarekalu Uppittu, Upma, Shavage Upma, Ukadpendi,  Idli, Dosa…etc. I would love to hear, in which way you make your breakfast interesting, do let me know if you have interesting recipes to share.

Summer invites more cucumbers into our diet as it’s a good hydrating agent and  I do keep a good stock of them in my refrigerator all the times. Mostly I eat them raw with some salt, lime and red chilli powder on it, it’s simply superb. Because of the heat, I have lost the interest of indulging into elaborate cooking.

One of these days when I was trying to fix a decent breakfast and searching for ideas, I realized that I had not made Thalipeeth (pancakes) in  a long time. The name thalipeeth made me go down the memory lane making me realize further, that I had never fed my family Cucumber Thalipeeth, which happened to be my ‘childhood favourite’.  I was left shocked with the self realization and was pushed  deep in thoughts. I was wondering, how could that be possible!!! How could I completely forget making such an amazing preparation for so long especially when they have been my personal favourites… . I gave a deep sigh and did not waste a single minute after that. I collected all the ingredients fast and geared up to make these extremely flavourful, spicy and savoury pancakes which are called Thalipeeth in Maharashtra.

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