Pav Bhaji hardly needs any introduction. It is one of the most popular street foods in Maharashtra, originating in the city of Bombay. It has an interesting history and supposedly came into being during the blockades of the American Civil War. Go figure! Pav bhaji is made with a mélange of vegetables, typically potatoes, cauliflower,…
Corn Chaulai Bhaji
Chaulai (marathi) greens are readily available now in Pune. The tedious part is cleaning and plucking the leaves but its a necessary chore. Once you have that done, the next steps are relatively easy. The traditional way of making this subji in our household is a sautee with finely chopped onions. These leaves have a…
Misal Pav – Hot and Spicy Street Food
This blog was started with the aim of posting some cherished family and regional Maharashtrian recipes, both easy and complicated, regular weekday ones or delicacies. But a lot of the stuff we eat at home is so simple and ‘automatic’ that I think its not a big deal posting it. Like, who wants to see…
BaTaTyacha Rassa – Potatoes in a tomato curry
‘BaTaTa'( buh’Ta’Tah) in Marathi means potato, that humble vegetable that none of us can really ever have enough of. ‘BaTaTyacha’ literally means ‘of potato‘, ‘Rassa’ means gravy or curry, so BaTaTyacha Rassa means potato gravy. This dish is ubiquitous in all Marathi homes and perhaps the go-to dish when either you are out of vegetables,…
Saag Chole – down home comfort that packs a punch
Saag Chole, Chole Palak, Chana Saag etc. etc., there are n number of ways this dish is named or called. The main base ingredient here is Chole a.k.a Chana a.k.a chickpeas a.k.a garbanzos – you know what I mean. The ‘Saag‘ in this word means ‘green’, any greens but traditionally is either spinach or a…
Ajwaini Panch Daal – Five lentil Mix spiced with Carom Seeds
I have always liked mixed lentils – be it the 10 bean or 15 bean soup mixes of dry lentils you get in any grocery store or any homegrown/made mix that’s born just to clear out the pantry. One of my cousins had a Tarla Dalal book with a recipe called ‘panchmel‘ daal, and lately…
Jeera Alu Shimla Mirch (Cumin flavored potatoes and peppers) – quick and easy all-time favourite
Lofty mountains, picturesque valleys, swirling mists, chilly breezes, and tummies grumbling for food – this is how I remember one nostalgic afternoon in Kodaikanal, one of the popular hill stations in Southern India. The resort had a restaurant perched on a hilltop with glass all around where you could see the valley view all around…
Rava Besan Ladu and Diwali Greetings
Diwali is here again, once again reminding us that the year’s almost over. Diwali brings with it several twinkling lights, great food, happy times, vacation for the kids, and alas, lots of smoke and pollution due to crackers. I have never really caught on to what fascination people find in things that make a loud…
‘Cool’ Millet rolls with a curried tofu filling – checking out a new whole grain
Millet is also known as Ragi or as NachNi in Marathi. My introduction to this grain has been limited to nachNi papads which I may have eaten more than 10 years ago. The NachNi bhakri( thick pan bread or roti) is popular in Mahrashtra, but I have never had the opportunity to sample it before….
Achari Dum Alu (Potatoes steamed in a sauce of pickling spices)
‘Achar’ is the Hindi word for pickle, ‘Dum‘ means steam. Achari Dum Alu is just a simple vegetable dish of potatoes steam cooked in a spicy gravy using pickling spices. The pickling spices here are not your salt and vinegar kind, but Indian pickling spices. Dum Alu was a favorite growing up, since it traditionally uses…
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