In India, there is a practice of serving “Mukhwaas” or Mouth-Freshener after Food. A lot of products are available in the market and the most common mouth freshener is a combination of Saunf-Dhanadaal(Fennel seeds-Split Coriander seeds). The Masala supari which we are preparing here is a combination of traditional Ayurvedic ingredients, which are known to…
Tag: ckp
Thuli
“Thuli” is a recipe made out of wheat. It is a traditional dish which is extremely nutritious and enjoyed by many Maharashtrian families. Ingredients – Wheat – 500 gms Milk from 1 Coconut Sugar – 2 bowls Pure Ghee – 2 tsp Cardamom powder – 1 tsp Nutmeg powder – Half tsp Milk – Required…
Naralachya Dudhatli Aluvadi
“Aluvadi” – Colocasia leaves Vadi – is a traditional Maharashtrian favorite preparation. This is normally best enjoyed when deep fried. Sometimes, when a roll of the aluvadi is left over, the CKP community prepares a variation, where the Aluvadi’s are cooked in Coconut milk, which gives them a very unique taste and is enjoyed as…
Bharli Tondli
“Tondli” or Ivy Gourd is a common vegetable in Indian households. But, this vegetable is not particularly enjoyed by many. In our house, we use ivy gourd in many preparations, but the one shown here is considered the tastiest and enjoyed by all. Bharli Tondli or stuffed Ivy Gourd, is a medium spicy preparation loaded…
Alivache Ladoo
“Aaliv” or “Halim seeds” or “Garden cress seeds” are considered rich in nutrition with abundant health benefits. Rich in iron, proteins and vitamins, these seeds are known as an expectorant, as well as other health benefits. Traditionally, these are consumed during the winters due to their long list of benefits. Maharashtrians commonly prepare Ladoos made…
Alivachi Kheer
“Aliv” or “Halim seeds” or “Garden cress seeds” are considered rich in nutrition with abundant health benefits. Rich in iron, proteins and vitamins, these seeds are known as an expectorant, as well as other health benefits. Traditionally, these are consumed during the winters due to their long list of benefits. Maharashtrians commonly prepare Ladoos made…
Peruche Lonche – Guava Pickle
The arrival of winter brings nice and big sized GUAVA fruits to the market. In India, we see lot of street carts selling delicious looking guava in all corners. While, most of us enjoy Guava by cutting it and adding a dash of red chilly powder and salt, it is also used in preparing milk…
Karlyachya Kachryaa
“Karlyachya Kachryaa” – “Karla”, as it is known in Marathi is also known as “Karela” in Hindi and “Bitter Gourd” in English. Here, we will prepare a crispy variation of this vegetable, which can be consumed as part of the main course, as well as a crispy side dish or a starter. Ingredients – Bitter…
Gavaar-Bhopla Bhaaji
Gavaar”Cluster Beans” and “Bhopla”(Red Pumpkin) mixed vegetable is prepared by Maharashtrian Hindu community in India, among others. This vegetable is also prepared traditionally during “Pitru-Paksha” or “Shraddha” month, when pooja is performed for ancestors and food is served as an offering to the ancestors. This vegetable often finds its place on the plate during such…
Naralachya Dudhatle Mutton
“Naralachya Dudhatle Mutton” or Mutton prepared using Coconut milk is a traditional Maharashtrian CKP(Kayastha) recipe. This is an enjoyable Mutton curry which tastes great and can be eaten by Chapati(Roti) or Rice. Ingredients – Mutton(Goat Meat) – 750 gms Coconut Milk extracted from 1 Coconut – which is taken in 2 different bowls – One…