Celebrating Passion for Food
This recipe has been adapted from a Maharashtrian non vegetarian cookbook authored by Aditya Mehendale titled “Rare Gems: A Non veg gourmet collection from Maharashtra”. True to its title this book features hundreds of recipes from every nook and corner of Maharashtra- some that are widely known, others less acclaimed but prepared often in a Maharashtrian household.
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Fenugreek leaves popularly known as Methi possess a great deal of medicinal value and is one of the important ingredients in an Indian household. It is known to possess anti-diabetic, anti-bacterial and anti-oxidant properties.
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It’s been hot, unbelievably hot! The month of May has brought the Sun shining in all its glory and wreaking havoc on us with the mercury even soaring to 43 degrees in Pune.
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My affinity for sea food is by now known to you dear readers. Every time we head to local shop for our sea food purchase, I have my list of purchase items all figured out and sorted.
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Dear readers before we advance any further in this post, let me make an admission of our guilt. We have to admit that it took significantly longer for this recipe to materialize on our blog and our channel.
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Most of us have fond memories of food from our childhood. Whether it was our mom’s homemade lasagna or a memorable chocolate birthday cake, food has a way of transporting us back to the past. –Homaro Cantu
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Today we share a masala that originates from the coastal region of Malvan and coastal kitchens of Malvani folks. If you have salivated over the aromas and taste of Konkani recipes, then folks secret is out of the box. Let’s see how this magic blend is made.
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Today as we celebrate Gudi Padva in Maharashtra which is marked as first day of the new year as per Hindu Lunisolar calendar. In some parts of country like Andhra Pradesh and Telangana this day is celebrated ad Ugadi and in Karnataka as Yugadi.
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Being a Maharashtrian and a hailing from Konkan coastal belt my food inclinations are very obvious. Like millions of folks belonging to coastal region fish is an integral part of my food habit.
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I had a holiday voucher lying in my closet for close to a year now since its purchase. We knew about it and had discussed several times about putting it to use before the voucher expires. Finally when the last month of its validity had arrived, and we still were unprepared for a holiday, we decided to leverage the voucher for weekend getaway, a holiday in Mahabaleshwar-Panchgani.
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