[vc_row bg_type=”bg_color” bg_override=”ex-full” type=”vc_default” margin_bottom=”60″ css=”.vc_custom_1557831393107{padding-top: 15px !important;padding-right: 30px !important;padding-bottom: 10px !important;padding-left: 30px !important;}” bg_color_value=”#f6f7fa”][vc_column css=”.vc_custom_1493202419869{padding-bottom: 70px !important;}”]
Preparation Time: 30 minutes Cooking Time: 15 minutes Servings: 3-4 2 Cups 1” pieces of Ghol Fish ½ cup onion finely chopped 2 teaspoon masala ½ teaspoon turmeric powder 1 teaspoon Ginger Garlic Green chilly Paste Salt to taste 2 Kokum pieces 2 Teaspoon oil ¼ cup chopped coriander ¼ cup water Mix 1 teaspoon…
So collecting cookbooks has become my hobby. I have books of different types, different cuisines, written by chefs to home cooks. I have books explaining the technicalities of cooking and also science behind it.Hence on my book shelf Larousse Gastronomique and Nalapakdarpan sit side by side. Larousse Gastronomique opened a window to the world. New…
I like to cook and to read about cooking food. I have been always interested in different cuisines. I like to read about different food from all over the world .I have been collecting cookbooks. In the beginning I got books for my personal, day to day use. Gradually the interest developed in such a…
Preparation time: soaking time +fermentation time +30 minute Cooking time: 30 minutes Yield: 8-10 pancakes with 7” diameter Ingredients : 1 cup Nachani (Ragi) flour ½ cup Rice (preferably coarse grain) ½ cup Udid Dal (split black gram) ¼ teaspoon fenugreek (methi) seeds (optional) ¼ cup Pohe (flattened rice) (optional) 1 teaspoon Salt Water as…
Preparation time: soaking time +fermenting time =app. 12-14 hours Cooking time: 30 minutes Makes about 28-30 idli of app.2.5”-3”diameter Ingredient : ½ cup rice ¾ cup udid dal 1 teaspoon (methi) fenugreek seeds (optional) ¼ cup pohe or cooked rice 2 cups jwari (sorghum) flour Salt to taste Oil as required Preparation : Rinse and…
Millets were part of our daily food for long time. Bajri (pearl millet) or jwari (sorghum) were used to prepare bhakari and was consumed at least in one meal of the day. Bhakari from bajari was prepared in winter and jwari bhakari rest of the year. Gradually this practice dwindled and we were eating chapati…
Few days back I was asked, what I can cook in twenty minutes. It was quite an intriguing question. Either you do a lot in twenty minutes or can do almost nothing .I remembered my grandmother whose kitchen was devoid of gas stove, refrigerator and even running water the luxuries we have taken granted for.…
My mother got her pressure cooker in the year 1962.Almost till recently it was in use in her house. Adapting to the pressure cooking was not easy for my mother. But gradually using trial and error method she learnt using it.In the beginning she cooked dal and rice. But cooking mutton in shorter time was…
It happened few years back. It was a family dinner in a Thai restaurant at San Diego .We sat for dinner and were in the process of ordering food. One of us turned to be vegetarian. We searched food of her choice and it came down to red Thai curry with vegetables. On the verge…
Ingredients: Stuffing: 1 ½ cup fresh green peas 4-5 green chillies (or as per taste) ½” ginger piece 1 tablespoon oil 1 teaspoon cumin seeds Salt to taste ½ teaspoon Sugar (optional) ½ cup chopped coriander leaves Cover: 2 tablespoon fine semolina (rawa) 2 tablespoon ghee Salt to taste Water to prepare the dough Oil…
This vegetable preparation is specially prepared for Rishipanchami Vrat. The blend of seasonal vegetables creates delectable flavours. Preparation time: 1 hour Cooking time: 40 minutes Servings: 10 10-12 medium size colocasia leaves with stems 250 gms snake gourd 250 gms ridge gourd 250 gms red pumpkin 250 gms yam (suran) 6 hogplums / 2…
Ganeshotsav is here and as we all know Modak is the favourite food of Lord Ganesh. During Ganesh festival, Maharashtrian houses or any house who keep the Ganesh idols, prepare Modak is a ritual. Modak is traditionally prepared on the first day of the festival. They are prepared in many ways but the flavour will…
This is my grandmother’s simplest recipe. We enjoyed this on days, onion and garlic were not used in the kitchen. Ingredients: 1 ¼ cup water(quantity may vary according to variety of rice) ½ cup rice (washed and drained) 1 small potato (peeled and diced) 1 or 2 green chillies (chopped) 2 tablespoons fresh grated coconut…
The sweet nutty rice is mostly prepared for the narali pornima festival. Preparation time: 30 minutes Cooking time: 1 hour Servings: 4-6 1 cup short grained rice ¾ cup grated jaggery 1 cup scraped coconut 2 tablespoon +1 teaspoon ghee 1” piece cinnamon 3 nos. cloves ½ teaspoon cardamom powder 2 – 2 ½ cups…
The month of Shravan is here and one of the favourites in my family is Waalachi Sual. Peeling waal sprouts for usal or birde was meditative but peeling huge quantities of waal for a large family was difficult for any house wife or home chef. So all the available help was roped in, including the…
My mother used to make cake at home. Her mother also used to make cake. It was a time when ovens were not easily found in home. Mother was baking her cake in a cake pot. The cake used to come out as a ring or rather like a huge doughnut. Grandmother had a special…
In olden days while cooking mutton on special occasions two dishes used to be cooked. One suke mutton with less number of bones and mutton curry with bony meat pieces. Still this custom is followed in many places. Preparation time: 45 minutes Cooking time: 1 hour -1 ¼ hours Servings: 6-8 1 kg mutton on…
Breadmaker entered my home as a gift. At that time I did not have any inkling that my crusade of bread making had started. As such I like bread, so far it is fresh and soft. From ‘pav’ to packaged bread any bread is welcome on our table. As we have a well-known bakery in…
Now a days we come across many combos. We like to pair certain dishes .When we order food from hotels, they also offer many combos. But the oldest combo I know is ‘Kalya Watanyachi Usal ‘and ‘Shira’ distributed as Prasad after Satyanarayan Pooja.This was a regular practice in Sindhudurg District. After Pooja everybody got one…
Ingredients 2 table spoon oil ¼ Teaspoon cumin seeds A pinch of asafoetida 1 cup chopped onion 4-5 chopped green chillies 1 teaspoon grated ginger 2 cups peeled waal sprouts ½ teaspoon turmeric powder 2 teaspoon masala (your homemade or Sunday special or malwani) Salt to taste 3-4 kokum pieces ¼ cup grated coconut 1…
It’s the start of monsoon season, rain is lashing on my sea facing windows and the sea is mesmerizingly turbulent. Watching the rains with a steaming cup of tea and a plate of hot kanda bhaji is a must during rains. It’s a match made on plate and your pallet. Khekda bhaji, the crab like…
Green Chatani The green colour chatni is not watery or runny. Water is added just to make easy the grinding process. This is so thick that you can roll a ball of it. Preparation Time: 15 mins Makes ¾ cup 1 cup Grated Fresh Coconut Salt to taste 1 teaspoon sugar 2-4 green chillies (or…
Chatani is an all-time favourite accompaniment with our food. The word chatani brings to imagination bright colours, intertwined tastes of sweet, sour, spice from chillies, making it a finger licking and yummy accompaniment to any snack or food. . We eat chatni with practically anything like batatawada, samosa, idli, dosa etc. We love to slather…
I have worked with Regional Agmark Labs for 33 years. I was posted in spices section when I came across The Curry Powder. We were handed two types of curry powders. One was called special and the other general. The special one used to have familiar smells like Sunday special Masala, Sambar masala, Garam masala…
Most important trinity of Indian Cooking Few months back my cookbook of our favourite traditional recipes was published and launched. The book reflects my way of cooking and understanding the techniques of it. For this, being a chemist and analyzing most of the ingredients from our kitchen really helped. I have used this knowledge with…