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Showing posts from June, 2010

Fire Roasted Onion Bell Pepper Chutney

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Last week we did some impromptu BBQ. We had friends over for coffee after dinner on Friday evening. One of them loves bhutta (fire roasted corn on the cob). So we got some corns and started the fire. It was bit cooler and breezy that night, perfect for campfire. Instead of sitting inside sipping coffee we all enjoyed the warm bhuttas around the barbecue pit. At the end everyone was super full with bhuttas, orange cake and banana cake. The fire was still burning. We roasted some potatoes, onions and lone red bell pepper. I just removed top later of onion, washed the bell pepper and dropped in on the coals directly. We removed coal ash with damp cloth before storing. Everyone was so full that I had to keep the roasted veggies in the fridge.
Roasted Onion Bell Pepper Chutney
Next when I called my mom, I asked recipe of amati my grandma used to make with fire roasted onions. Instead she told me this chutney recipe that grandma used to make. Its super simple and tastes great with idlis and …

Leftover Magic: Breadchi Bhaji

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Mummy rarely bought bread loaf on regular basis. Once a month or may be even more than that sometimes. We had very few good bakeries and getting a good bread was difficult. Few times we got bread was usually eaten as sandwiches or with butter and chili pickle. That was my favorite combination with bread. Once in a while, it was used in cutlets or eaten with some kind of usal. And most savored dish made out of day old bread - bread chi bhaji!!! Once in a while we would tell mummy to buy bread just to make this bhaji. It was something we all loved.

I used to visit some of our relatives in Kolhapur and they would buy the bread just to make this bhaji for breakfast. My mom used to just make uneven pieces and make the upma but in Kolhapur, it was always cut using knife. And I loved the way it looked. Of course both types tasted equally great. On the other hand my sister-in-law makes fine crumbs and then makes it upma style. And that tastes great too.

After coming to US, I made it once using …

Deep Fried Love: RataLyachya Gharya

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This post by Vaishali reminded me of 'RataLyachya Gharya' my grandma used to make very often. My mom would tell us stories of her childhood, the food she ate and helped her mom make. These puris made with sweet potatoes was one the things she always mentioned. Just before my previous visit to India, I was thinking about things that I wanted to eat in India. I casually mentioned it to my mom that I wanted to eat gharis. And as all moms would do for the kids, she had the dabba full of gharis ready the moment I entered home. These reminded me of my childhood. My grandma used to live in the same town and she would send us anything special she made. And these gharya were staple in their household. Mummy rarely made them as she would always get it from her mom. We would get one each as a snack after we come back from school. Soft (In Marathi we call it लुसलुशित) and dripping with oil :). Unfortunately they absorb so much much oil that I hesitate to make them. But recently I made the…

ChandanBatawa Thalipeeth

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Chuka, Chakwat, Chandan Batawa!! This is actually not a word game but names of some leafy vegetables available in India. Of course these are Marathi names for those vegetables. I tell my mom to get these whenever I visit India.
Here are some characteristics of these vegetables -

Chuka-
Also known as Ambat chuka. As the name suggest it is extremely sour leafy green vegetable. Round, thick leaves. Light green in color and very easy to cook. It is often cooked with taro leaves as it helps dissolve the oxalic acid crystals from taro leaves. Also it helps the texture of the prepared vegetable. It is also known as green sorrel.

Chakwat - (Sorry I dont have picture of these greens) Leaves are thick and dark green with purplish shades and are triangular shaped. Thick leaves hold lot of moisture so when you hold this bunch it feels heavy. It cooks fast and best way to make it is make a kadhi like bhaji with buttermilk.

Chandan batwa-

I just love this name, it literally means small sandalwood sache…