Celebrating Passion for Food
Dhaba style Aloo Matar is a popular Indian Veg preparation and an interesting variation to usual Aloo Matar gravy preparation. Aloo Matar veg gravy is a staple at my home especially during winters when Hare Matar (green peas) are available in abundance.
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Til Gud ladoos also known as Tilache Ladoo in Marathi is a delicacy prepared in Maharashtra with white Sesame seeds and jaggery as a part of celebrations of Makar Sankranti.
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Bhogichi Bhaji or Khengat is a delicious vegetable preparation, a specialty of Maharashtrian cuisine that is reserved for celebrations on day prior to Makar Sankranti. It’s made with seasonal produces- fruits and vegetables sourced directly from farms and seasoned with few basic ingredients!
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Matar ki Ghugni or more widely known as Hare Matar ki Ghugri is a dish that celebrates the fresh produce of Green Peas (Hare Matar). Like Nimona and Matar Ki Poori this recipe is also a common Uttar-Pradesh household recipe.
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Chana Dal Ki Khichdi is a popular winter recipes that is relished throughout Uttar Pradesh with much excitement. It’s my favorite Comfort Food that I often prepare for my weekend lunches when I am in no mood of an elaborate preparation.
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Hurda Bhel or Tender Jowar Bhel is a savory snack or a type of chaat that is more commonly eaten during winters (Did I not tell you it is my favorite winter recipe), as the primary ingredient Hurda (Tender Jowar) is readily available in Maharashtra during months of December-February.
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Shengdana Chutney or Dry Peanut Chutney is that zesty and mildly spicy accompaniment that forms an essential part of a Maharashtrian thali. Like its close cousin Lasun Khobra Chutney, this preparation is equally popular. In fact, it’s difficult to imagine a street food like Vada pav served without this chutney.
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Chicken Do Pyaza is a much liked Chicken recipe at my home and is one recipe that has never let me down. I have made and served Chicken Do Pyaza for my guests and my husband’s office colleagues and each time this recipe has attracted rave reviews from them. My journey with this dish is quite fascinating and needs to be mentioned and this is exactly what I intend to do in this post before we go through the recipe.
Dear readers, Chicken has always been a common factor in our food habits or I must say it has been the building block of our relationship. Being brought up in a Konkani household meant that seafood was a natural choice in a non-vegetarian meal for me.
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We are just back from our short trip to Mumbai. It was so short that it was over we could even realize it. We left for Mumbai on Saturday late noon and were back in Pune next morning before some of the late night party goers would have woken up from their slumber.
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If one has to describe India, in few words, it can be stated as a land of festivals and food. So if you get an opportunity to have a look at a Hindu Calendar, don’t be surprised if you see a majority of dates highlighted in Bold and red color (That’s how a date bearing any sort of significance is highlighted).
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