Monday, January 21, 2008


Talking of traditional food ***did you read my earlier post....****
last week my sister in law came over for an overnight stay, she is a Deshasta brahmin from maharashtra so i decided to make something that she will love and which is made traditionally in her home i.e vegetarian food.

It was my opportunity to do something purely for her, as my brother was not accompanying her.
My brother is a pure goan brahmin (so am I) who are fish eating brahmins and so, when he comes over for a visit i love to make chicken or fish for him . ( you will find many thali's which i have made only for him) as he loves fried surmai (seer fish) and also goan style chicken in coconut gravy.

So the above menu was for her, The veg thali consisted of ukadlelya batatyachi bhaji, puri, varan bhat,shrikhand, tomatochi koshambir ,papad anee lonche.
I have purposely used the Marathi words that are used for these food preparations , i would love it if those reading it would ask me what they meant or even tell me that, they have understood what i meant *** soooo.... confusing ******



I love traditional meals , meals that are traditional to a particular place or even family or sometimes if i have some memories attached to certain dishes that i try to recreate them .
The meal that you see in the pictures is a typical Konkan style meal which can be found in Maharashtra (state in India where i stay) , but such a meal is very typical and traditional in villages where food is healthy and robust and where too elaborate preparations are avoided.

Here i have made pithale bhakri and chicken sukha
pithale is made out of chickpea flour or besan and the bhakri is made of jowar atta.




chicken sukha is made with lots of onions and dry coconut for the gravy

Sunday, January 20, 2008


This is a very light and nutritious dosa which can be had for any meal.

This recipe was given to me by my sister who prepares this dosa, quite often for her little son.
The soaking time is only about 4 hours so it is quite a instant dosa.

soak seperatly, 1 cup udal dal and 2 cups moong dal for 4 hours
grind the dals seperatly and then mix together add salt to taste
you can add finely chopped coriander, green chillies,cumin seeds and ground ginger to the batter if you plan to eat it plain without any chutney.
I made a green chutney with coconut to go along with the dosa so i did not add the above ingredients to the dosa.

heat a non-stick tava or griddle and pour the batter in a circular motion dont make them too crisp they taste better when they are a bit soft as shown in the picture.
Eat them hot and thats compulsory haha...
I usually make my family wait at the kitchen platform with their plate and each dosa is served directly on the plate and eaten hot with a little smear of home-made ghee.