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: marathi
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…
Teelache Panch Khadya Modak
“Teel” or Sesame seeds are used for preparing Ladoos during the winters during the Sankranti month. During this period, for the celebration of “Maghi Ganeshotsav” – Ganesh Jayanti, we prepare special Panch-Khadya(5 ingredients) Modaks using Sesame seeds and dry fruits; as an offering to Lord Ganesh. Ingredients – Shredded Jaggery- 2 bowls Roasted Sesame seeds(Til)…
Batyache Kalvan
“Kalvan” which means “Curry” in the Marathi language, is a word usually associated with non-vegetarian especially FISH curries. The Maharashtrian CKP(Kayastha) community are non-vegetarian lovers and never let go of any opportunity to have non-veg food. Based on their personal religious beliefs and faiths, lot of Hindus do not consume non-vegetarian food on certain days,…
Bhanole
“Bhanole” is a side dish prepared as a starter in Maharashtrian(primarily CKP) households. It is a baked dish prepared using Chana Daal and with the addition of Cabbage(commonly), however, one can also add other vegetables. In this recipe, we have used Cabbage as well as Carrots. Both these vegetables are not particularly enjoyed by children,…
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…
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…
Masoor Daal Khichadi
“Khichadi” is a popular Indian preparation where rice and daal(lentils) are used to prepare a steaming hot main course. While most khichadis are non-spicy/less spicy and rather plain, this variation – “Masoor Daal Khichadi” which is prepared using Red Lentils, adds a bit of spice to make it lip-smacking. Do try! Ingredients – Rice –…