Sabudana Vada is a traditional deep fried snack from Maharashtra, India. It is also known as sago vada. It can be served with spicy green chutney or a cooling cucumber- curd dip. It is best enjoyed with a hot cup of Chai or Masala Chai. Like all vadas, it is enjoyed while it is hot & fresh. This nutritious vada is served during religious festivals & especially eaten as a fasting food. It is a tasty snack with a great textur…
…& Andhra Pradesh which helps people to sustain throughout the day. In India, it is grown & consumed in Goa, Karnataka, Andhra Pradesh, Tamil Nadu, Orissa, Rajasthan, Kumaon (Uttarakhand) & Maharashtra. It has a good store life. In Goa, nachne is very popular & tizann, satva, pole(dosa), bhakri & ambil is prepared with it. Many people make idlis, laddus out of ragi. Puttu is a traditional breakfast of Kerala, usually made with…
…l part of this preparation is high in vitamins. In general, most people in India prefer very spicy food. Since this dish mainly caters to labourers & farmers, they prefer hot & very spicy misal. To many, misal pav is an important meal which takes care of their daily dietary needs. In Pune, we have several way side stalls, small eateries & restaurants serving their very own signature preparation. Misal Pav is an extremely simple, easy &…
…rathi (Maharashtra). There are various ways of cooking stuffed brinjals in India. The Maharashtrian preparation is very delicious & tastes awesome with bhakri, chapattis & phulkas. Traditionally, the stuffed brinjals (bharli vangi) is usually cooked on clay stoves (choolah) in a kadhai with the lid closed. Some water is poured on the lid & the steam trickles in the kadhai which helps to cook the brinjals to make it tender & succule…
…ill seeds are added to cooking some heavy meat dishes too. In Maharashtra (India) dill is known as ‘shepu’ in Marathi & Konkannim. Dill is cooked as a vegetable along with moong dal. It is usually prepared as a dry subzi (vegetable) & eaten with bhakris (flat breads) made with jowar, bajra or rice. Dill is a good digestive & has anti-flatulent properties. We do not like dill as a vegetable but prefer it as a herb. We love the subtle fl…
…g a very ripe banana & not wasting it is to use it in a milk shake… In India, people who fast do not skip but readily eat bananas. They make sure they include bananas in their fasting diet. In fact, they eat quite a few throughout the day! Bananas are cheap & also considered as fruit for the poor. The poor survive on this wholesome, nutritious & energy boosting fruit. When people serve food to the poor, they make sure that they include…
…uses, medicinal & health value, is rich in vitamins & minerals. In India, especially in Maharashtra it is cooked as a vegetable/subzi & eaten with Indian breads (rotis, phulkas & bhakris). The chicken medallions with saffron sauce & colorful veggies is very nutritious, healthy & delicious! This recipe is elaborate but if you are organized in your pre-preparation then it is really very easy & quick… While browsing throug…
…fitness is tremendous & the mithai which always held its own in every Indian household is almost non existent. The sugar & the pure ghee which plays an integral role in the Indian mithai is replaced with substitutes & hence it may not even have the original traditional taste. But I feel one need not indulge in this lovely, traditional, pure & original sweets but one must eat in moderation, relish & enjoy the sweet moments. Diw…
…are dumplings native to Nepal, Bhutan, Tibet & the Himalayan states of India. They are such cute little steamed treats wrapped in little dough packets & are so versatile. You can really get creative with various tasty fillings with meats & vegetables of your choice. They are popular & you find little shacks & counters serving these dainty finger eats steaming hot. In Pune, we have quite a few stalls & restaurants specializi…
…oothes you. The khichdi prepared in rural households & the villages of India is the most soul satisfying. The people are so pure in heart, ignorant, unaware & untouched by modern urban living. The village folk use fresh produce from their fields, homemade dairy products, cook over wooden fire or tandoors and above all have rustic methods of cooking passed down over the years by their ancestors which truly makes it extremely wholesome and n…