Shrikhand with Kesar and Pista

Living in Maharashtra means encountering delicious Shrikhand on every festive occasion.:-) Among my childhood memories are my Ammamma (maternal grandmother) ordering chakka (strained yoghurt) by the kilo and then getting us grandchildren to churn it into the smooth paste it needs to become before it can be made into yummy Shrikhand! The

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Chikkudikaya Nuvvulu Podi Kura (Lima Beans, Indian Broad Beans with Roasted Sesame Powder)

I really like chikkudikaya in all its forms. This Chikkudikaya Kura made with Indian Broad Beans is a particular favourite of mine. Ingredients Chikkudikaya/Indian Broad Beans – 1/2 Kg Udad Dal – 1.5 tsp Mustard Seeds – 1/2 tsp Red Chillies – 3 or 4 Curry Leaves – 6 to

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Pal Payasam | Doodh ki Kheer

There is something about simple Pal Payasam that can gladden the glummest of hearts. The key to good pal payasam is patience, patience, and more patience. 🙂 And of course, full-fat milk. The recipe is very simple, it is the patience that matters. It takes the milk more than hour to reduce.

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Kobbari Annam (Coconut Rice or Thengai Sadam)

Kobbari Annam, Thengai Sadam, or Coconut Rice is oh-so-easy to make, gets done in a jiffy, and tastes heavenly. I make it often in the festival season as naivedyam and as a means of using all the coconut I get as prasadam. 🙂 Ingredients Rice – 1 Cup Fresh Grated

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Kajjikayalu | Karanji

Now that Navaratri is coming to a close, and Deepavali/Diwali is around the corner, it is time to think of all the lovely savoury and sweet snacks that are a hallmark of this season. One of the most popular sweets of this season is Kajjikayalu. Called Karanji in Maharashtra, this is

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Sheera or Sooji Halwa

Sharada Navaratri means a different sweet and savoury naivedyam everyday for nine days. That can be quite a challenge for me because most days, I have to make whatever I choose to before I go to work at about 8:30 AM. One perennial favourite in our home is Sheera or Suji Halwa or Rava

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