I have been trying to incorporate millets into various meals and was super thrilled to discover that millet flakes such as Bajra Flakes, Jowar Flakes, and Ragi Flakes are very easily available. So I used Bajra flakes to recreate the traditional Maharashtrian recipe for Kanda Pohe with Bajra Flakes. Bajra (PearlRead the Recipe
Talniche Modak or Fried Modak are very popular in Maharashtra. They are made in addition to the Ukdiche Modak or the traditional steamed Modak.
Can I let you in on a secret? Talniche Modak are far easier to shape and perfect than Ukdiche Modak.Read the Recipe
Nivagrya is a traditional recipe from Maharashtra made for Ganesh Chaturthi.
Nivagrya are made with the leftover rice flour dough used as covering for steamed Modaks.
Just add some cumin, green chilli paste, and salt to the dough; make small patties and steam.Read the Recipe
This week’s theme for the Foodie Monday Blog Hop is Cooking Without Fire, chosen by our fellow blogger Preethi Prasad of Preethi’s Cuisine. For this theme I have chosen Doodh Poha, a super simple dish made for Kojagiri Purnima (aka Sharad Poornima) in Maharashtra and Gujarat. Doodh Poha is essentially PohaRead the Recipe
Today, I present the recipe for Dahi Sabudana, a super simple and delicious dish that is eaten on days of fasting in Maharashtra. This recipe also heralds the start of my participation in the Foodie Monday Bloghop. This is a group of talented bloggers who post recipes centered around a member-suggestedRead the Recipe
Today, I am sharing the recipe for Methkut, a versatile spice powder from Maharashtra that can be savoured with plain rice and ghee as a complete meal, or then used to spice up vegetables, Ukad and the like. I first made Methkut several months ago when I needed it for Kolhapuri Bhadang,Read the Recipe