…ies but they do serve this as a speciality in restaurants, beach shacks in North & South Goa. Some home stays also do serve this unique & special dish. To prepare ambot tik, fresh & fleshy fish with minimum bones is preferred. Shark is used because it has chunky flesh with just a single bone. The masala paste & the shark fish used to prepare this delicious gravy/sauce adds a distinct flavor of spices to the dish. Ambot Tik tastes b…
Lavang Latika is a popular traditional North Indian sweet preparation. Bengalis especially prepare this exquisite mishti/mithai to celebrate Durga Pooja during the Dassera festival. It can be prepared during all festive occasions. The folding of the rolled disc into an envelope is interesting and unique. Sealing these little packets or envelopes with Lavang which means “ Clove “ is a neat way of enjoying and relishing the soft, melt in the mouth…
…ard fields with specks of yellow flowers and to the rustic villages in the North … and acres of home grown fresh leafy vegetables in rich soil… and nature is all you need to enjoy delicious and evergreen Sarson ka Saag … Ingredients: 1 fresh bunch Mustard Leaves / Sarson 1 fresh bunch Spinach Leaves / Palak ¼ bunch Chenopodium Leaves / Bathua 2 med. Onions; peeled & sliced 1 inch piece fresh Ginger; peeled & grated 10 clo…
…y is remarkable and their service is impeccable. We always enjoy all South Indian delicacies with South Indian filter coffee. Well, even at home we enjoySouth Indian snacks and breakfast with hot cups of chai (tea) or filter coffee. I will always remember my South Indian friends in college and at work who shared their superb homemade tiffin especially Upma. Over the years I mastered my own technique of making upma, sheera, halva and other delicaci…
…l makes it very tasty. Most of us are aware that in the coastal regions of India, coconut oil is still used in traditional cooking. Today’s recipe of Tamdi Bhaji, is nutritious. To retain the right amount of moisture and bite, allow it to cook in its own steam. This is my hubby’s ever favorite vegetable and he likes to eat it without any accompaniments… just like a salad! Whichever way you may choose, I must say it is delicious. Those who know, wi…
…ferent names or /and spelt and pronounced differently in various states of India too. It is a great comfort food. Many a time, babies are also weaned and fed as their first solid food. It is also given to persons recuperating from illness especially from fever and cold. In Goa, the village folk like to eat their hot bowl of Pez between 10 am and 11 am. Some Goan families also like to relish it in the evenings, before dinner time. Pez is bland and…
Savory puffs are very popular in India. Almost every commercial bakery has assorted puffs in various shapes displayed proudly in cane baskets on their counter tops and in the glass display counters. They are baked to perfection; golden, light and crisp. Besides, they are reasonably priced and affordable. Unfortunately, the pastry dough is not sold so one is left with limited choice of fillings to choose from and the flavor also tends to get mono…
…here are numerous variations in cooking up a simple Potato Bhaji. All over India, people do take pride in the way they prepare it. Different states have their signature Potato Bhaji or Aloo/BatatachiBhaji. In Maharashtra where I live viz. Pune, every household in villages, towns and cities prepare it depending on the occasion it calls for. It could be for a normal everyday vegetable or tiffin, different for a thali meal in restaurants, a special v…
Kachoris are popular all over India. They taste delicious with a cup of tea or coffee. Kachoris are versatile and can be enjoyed at breakfast, as a mid morning snack or at tea time. There are some people who like to make it their lunch or dinner. They taste wonderful as an assembled chaat and can be served as mini snacks or finger eats at all celebration parties. They make excellent travel food as well as dry working lunch. There are so many var…
…r popular sweet/mithai which is prepared to celebrate festive occasions in India. Chandra means “Moon’ and Kala means “Art”. The finished pastry with the encased or sandwiched filling resembles the moon. You can even fold it into a half moon just like you would a gujiya, karanji or nevri. The edges of the stuffed pastry are folded artistically to make it look dainty and gorgeous hence the name Chandrakala or Artistic Moon! Many feel Chandrakala an…