Celebrating Passion for Food
I grew up in the era of 90s in a middle- class family and dining out was an luxury for a family like ours. It was restricted to being an annual or biannual occasion that had a significance akin to any festivities celebrated in the family. The celebratory mood was palpable on such days.
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Mooli Ki Sabzi is a simple veg preparation that combines radishes (Mooli) with its green. I am making it the way it is made in a typical Konkani household which means a generous amount of coconut gets added when we finish the dish. This stir fried unfussy dish is best to have when you are on diet-conscious regime and can eat it with Phulkas or Bhakris.
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Vangyache Bharit is a popular Maharashtrian Veg Preparation that is prepared with roasted eggplants or Aubergine, mashed and cooked with few basic ingredients like Onions, Tomato, Green Chilies, Ginger and Garlic. This spicy and flavorful preparation is best enjoyed with some Jowar or Bajra Bhakri or some plain phulkas.
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Ghevda ki Sabzi or as it is known in Marathi- Ghevdyachi Bhaji is a stir fry, veg preparation made with one of the commonly found green vegetable- Ghevda or flat beans. This simple yet delicious veg recipe is a perfect lunchbox menu and goes very well with some hot Phulkas/Chapatis.
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Suran Masala also known as Bhuna Jimikand is a thick gravy preparation of one of favorite tuber Vegetables-Yam , a veggie that finds prominence in my kitchen during those months when abstinence from Non-veg food is observed at my home (due to religious compulsions).
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Bharli Vangi is a traditional Maharashtrian dish that you will gleefully find on a menu of every restaurant serving Maharashtrian food or in a buffet counter of a Maharashtrian wedding. It goes without saying that a Maharashtrian thali is incomplete without these stuffed baby eggplants.
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Kootu Curry is a delectable veg preparation made as a mix of different vegetables and legume and traditionally served on Onam Sadhya. It’s a semi-dry side dish that pairs up nicely with rice, dal.
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A signature dish, a much celebrated dish of Onam Sadhya-Aviyal is possibly one of those dishes that has breached the barrier of states and is known beyond Kerala. While this distinction was reserved earlier for dishes like Idlis and Dosas which are now a part of every restaurant menu, now with the increased proliferation of Internet, people have become more aware of different cuisines.
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A customary Onam Sadhya preparation and a significant dish of Kerala cuisine, Mathanga Parippu Erissery is made of Pumpkin and Tuvar Dal and with the added freshness of Coconut paste creates a symphony of flavors -a dish that is bound to stay in your food memories for ever.
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Cabbage Thoran is a quick stir fry dry preparation from Kerala made of finely chopped Cabbage tempered in basic spices and cooked until it still has its crunch retained and finally finished with freshly grated Coconut
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