Rajgira Puri is made on days of fasting such as during Navratri. It is with just Amaranth Flour and boiled potato, and tastes great with Dahi Aloo or Bhandare Wale Alu ki Sabzi.
I relish the Bhandare Wale Aloo ki Sabzi served as part of the Bhandara or the Sattvik meal that follows a Pooja or a Havan in North India.
Also called Vrat Wale Alu ki Sabzi, this "no onion, no garlic" recipe is normally served with Puris.
Varai Bhagar with Danyachi Amti or Shengdanyachi Amti is a staple on Ekadashi in Maharashtra.
Shengdanyachi Amti is a simple stew made with roasted peanut paste and kokum. I find it exceptionally delicious and make it often as it is a rich source of protein as well.
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-suggested theme every Monday. This week’s...
I made Varyache Tandul and Danyachi Amti for Ashadi Ekadashi and has a bit of Samo Rice or Varai leftover. Then my friend Aparna made Samo Rice Upma with it the same afternoon and I thought what a great idea. You could have also called it Samo Rice Pulao | Varai Pulav | Samai Pulav as it...
If there is a super fan of this blog, it is Kiran Jalan. She has been an evangelist for this blog like no other. And yes, it thrills me to bits to hear from Kiran. 🙂 That is enough about this blog; let me introduce Kiran. Kiran is one of most unassuming people you will ever meet. Quiet...
Last week I had posted the recipe for Shinghare ke Atte ka Halwa by Heena Jhanglani. This week I happened to taste Rajgira Halwa made by Mrs. Jhanglani. While that version used milk, I made another version yesterday that uses water instead of milk. Rajgira or Amaranth Flour is one of the many ingredients that are acceptable for the...
Shinghare ke Atta ka Halwa (Halva with Water Chestnut Flour) - Navratri Vrat Recipe - Guest Post by Heena Jhanglani
Sabudana Vada - Low Oil Version in a Paniyaram or Ebelskiver Pan
A perfect, guilt-free way to enjoy a traditional favorite.
A popular "fasting" dish that I have found on many a menu in traditional Maharahstrian eateries is Farali Misal. This is a delicious, easy-to-make, spicy potato-peanut based stew topped with some crunchy sweetish farali potato chivda.