How to make Aloo Poha | Batata Poha Recipe Batata Poha is a very popular breakfast dish from Maharashtra made with onions, potatoes (batata) and beaten rice (poha). Poha is a common breakfast dish made across India, with each state having its own subtle variation and names. There are numerous recipes for making poha, the recipes varying from one family to another, each with their own way ...
How to make Sabudana Vada | Easy Sabudana Vada Recipe I spent a fairly large part of December living out of my suitcase traveling to Pune for work. Being my first visit ever to Pune as an adult I was looking forward to it. I’m told this is not my first time there. We lived for many years in Maharashtra and had crossed Pune en route on multiple occasions. The last time I was there, I don’t ...
How to make Tawa Pulao | Easy Vegetable Tawa Pulao Recipe Last month, when everyone was busy counting down days for Christmas and gearing up for year end celebrations, I was out in Pune, spending a fair share of December in a city familiarly unfamiliar to me. Familiar, because any Bangalorean can best draw similarities to this city. Its traffic, roads, breadth of the city, the weather, ...
I love Indian festivals not just for the traditional, fun moments we have with family and friends, but for the great food each festival has to offer. As kids, we looked forward to those moments of feasting at home. A wide spread platter of food ranging from feisty meals to dessert treats awaited each festival. Ganesh Chaturthi meant Modaks (kadabu) made by amma just once a year. Yeah, ...
Over years, my mom has regularly made recipes from Maharastrian cuisine and she makes them exceptionally well. She can make a great Bharleli Vangi and her Batata Poha and Sabudana khichdi have been firm family favorites. Owning to the fact that we spent considerable number of years in Maharashtra, our cooking does have a Maharashtrian influence. Infact my dad has lived most of his life ...
Sabudana Khichdi is a very authentic signature Maharashtrian dish. Although this is not very commonly known to many people of other regions/states, one is bound to fall in love with this once introduced. It's commonly made during the fasting days. My paternal mother would fast every Monday and Thursday. The fast was not meant to starve, but to refrain from consuming wheat, rice, pulses ...
