Maharashtrians celebrate Poha or beaten rice like no other state in India. Kanda Pohe, Batata Pohe, Vangi Pohe, Kolache Pohe, Peas Poha … I can go on and on with the list of the recipes. Today it is the turn of another recipe called Dadpe Pohe. This is a simple recipe made with thin pohe (patal pohe)…
Dadpe Pohe | A Healthy Snack from Maharashtra
Paneer Bhurji | Healthy, Low-Oil Version with Bell Peppers
My first reaction to this Low-Oil, Healthy Paneer Bhurji with Bell Peppers was simply how colourful and appetizing it was. It is indeed true that we eat with our eyes first. 🙂 And when I tasted this dish, I was simply floored at how delicious it was. For health reasons, I have been put on a high-protein, high-fibre…
Bachali Kura Pappu | Andhra Malabar Spinach Dal
I am a great fan of green vegetables and they are used extensively in my home. One of my favourite green vegetables is Bachali Kura. We make loads of dishes with it and today I am writing about Bachali Kura Pappu or a dal made with it. Bachali Kura grows in abundance and very quickly even…
Healthy, Low-Oil Gujarati Handvo: In a Pan and Appam Pan
Handvo can be best described as a traditional Gujarati savoury cake. It is made with a mix of dals and rice with lauki (bottle gourd) added to it for softness. Flavoured with green chilli-ginger paste, red chilli powder, lemon juice, and a touch of sugar, Handvo is a super-healthy. It is a full meal in itself…
Narali Bhaat | Sweet Coconut Rice from Maharashtra
In Maharashtra, Narali Bhaat is traditionally made for Narali Poornima. Also called Shravani Poornima, this day is of great significance to the Koli community (the fisher folk in Maharashtra) as it marks the end of monsoon and the start of the fishing season. On Narali Poornima, the Kolis offer Naral (as Coconut is called in Marathi)…
Grated Carrot Curry | Carrot Turumu Talimpu
Well, this Grated Carrot Curry is midway between a salad and a curry. I like it for its simplicity and the fact that it is so very easy to make. For me easy-to-make is a must on weekdays, as I often have to cook and leave for work! I also love this curry because it is very…
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
I like making Steamed Methi Muthiya for many reasons. First, I love fresh Methi (Fenugreek leaves) and try to use it in as many ways as possible. Second, I am on a weight-loss journey and am looking for healthy yet delicious snacks. Third, this recipe yields the perfect Methi Muthiya; firm yet crumbly, spicy, and light on the…
Recipes for Basant Panchami | Vasant Panchami | Shree Panchami
February 1, 2017 will be celebrated as Basant Panchami | Vasant Panchami in North and East India. It is also called Shree Panchami and is the day for Saraswati Puja in parts of Bengal and Bihar. I was rather unaware of this festival till I met Madhumita, who is now one of my closest friends. A Bengali…
Hitikida Avarekalu Saaru: A Winter Recipe from Karnataka
Every winter, I wait for Avarekalu to appear in the market so that I can make this Hitikida Avarekalu Saaru. One of the many blessings of blogging is that I get to deep dive into the cuisines of our beautiful country. Karnataka is one of those Indian states whose cuisine is not widely known (apart from…
Makar Sankranti Recipes | Pongal Recipes
Makara Sankranti is one of those festivals that is celebrated across the length and breadth of India, albeit under various names. Typically, celebrated over 2 to 4 days, it marks the start of Uttarayanam or the 6-month period which marks the the passage of the Sun northwards towards the Tropic of Cancer. Hindus believe that the 6 months…
Methi Pithla | Methiche Pithle (Vegan Gluten-Free Recipe)
Pithla is a simple rustic curry made with besan (gram flour) in rural Maharashtra. You can make Pithla is many ways; plain with just besan, or add vegetables such as onions or drumsticks (Shevgyachya Shenganche Pithla | Drumstick Pithla). This time I made it with fresh fenugreek leaves and the result was a spicy, slightly bitter…
Vangyachi Bharit | Baingan Bharta from Maharashtra
I absolutely love the smoky flavour of roasted Brinjal and try to use it in as many ways as I can. One of my favourite dishes is Vangyachi Bharit, the Maharashtrian-style Baingan Bharta. Made with roasted eggplant, onion and tomato, and flavoured with garlic and green chillies, this dish is a great accompaniment to rotis and Bhakri. I…
