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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Vangi Bhaat (Vankaya Annam or Aubergine/Brinjal/Eggplant Rice)

Vangi Bhaat is one of those classic dishes that is popular at Maharashtrian weddings and religious functions. I have always loved its mild flavour and am tempted to make it every time I see small plump brinjals (vangi = brinjals in Marathi) in the market. Adding the star anise segment is a secret that

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Shengdana Chatni (Peanut and Garlic Chutney)

One of my most memorable trips in recent years has been the one to the temple of Lord Vitthal in Pandharpur. During this trip, we also visited Tulja Bhavani and of course, Solapur, which was our base. One thing I noticed everywhere I went in Solapur was advertisements for Shengdana Chutney. From a small roadside

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Tondli Bhaat (Dondakaya Annam/Rice with Ivy Gourd)

Having lived in Maharashtra all my life, I love Maharashtrian food. Tondli Bhaat is a classic Maharashtrian dish that is simple to make and a nice way to use Tondli (Dondakaya/Ivy Gourd). This is also a dish that is very quick and easy to make. Have it with some raita or just simple plain

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Kanda Pohe – Onion Poha – Maharashtrian Recipe

There is something about warm, fluffy, freshly made Pohe that can simply elevate my day. I make pohe at least once a week for breakfast. Pohe is very easy to make and you can whip it up in a jiffy, whether for breakfast or when you have unexpected guests or JLT! There

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