Pithla is the perennial ‘comfort food’ for most Maharashtrians. Piping hot Pithla coupled with Bhakri or Rice or Roti is like a reward after a long day at work. This humble dish requires only a handful of simple ingredients and can be churned out within minutes. It’s a handy recipe when you are either out of stock for veggies or guests visit you unannounced or when you long for your Mom’s food! Like every recipe Pithla has many variations. What I make is the spicy version with lots of onion, garlic and green chillies. Depending on whether you want to…
Curries & Gravies
Sai Bhaji
Sai Bhaji- This is a very popular Sindhi signature dish. It is also known as ‘Sindhi Palak’ since Palak is used in generous proportions for this recipe. I recently learnt this recipe from my Sindhi colleague and it was an instant hit in our home.Hey Nupur this time it’s the traditional SSSSSS….Sindhi , SSSSSS……Sai Bhaji for A-Z of Indian vegetables. _________________________________________________________Sai Bhaji recipe Servings :5-6 _____________________________________________________
Ambadichi Bhaji (Sour greens curry)
Ambadi greens (Gongura/Sour greens) are widely used in various preparations in many parts of India. What makes this quintessential Maharashtrian recipe so unique, is the use of Jowar ‘Kani’( broken Jowar grains or use Jowar Dalia).The tart leaves are cooked together with the broken Jowar, some Toovar/Arhar Dal, peanuts and then tempered with lots of garlic, to make this comforting Ambadichi bhaji. This bhaji can be served as a light meal on its own or you can serve this with Bhakri or Roti.
Pudina Tofu stir fry (Minty Tofu stir fry)
I happened to ‘accidentally’ discover this recipe. I happened to dip a piece of Tofu in green chutney (made for Bhel / Sev Puri) and it tasted quite good! And thus was born ‘Pudina Tofu stir fry’ :). Now it has become a common recipe in our house since it is quite easy to make. Proteinaceous tofu is marinated with herby Pudina-coriander chutney to make this nutritious, healthy, flavourful and tasty recipe. Another advantage from health point of view is that this recipe requires very little oil! It is called ‘Pudina Tofu stir fry’ for the sole reason that I…
Tandulkyachi Bhaji
Leafy vegetables have always been a part of our diets ever since I was a kid. When we were growing up my mom always insisted on eating leafy vegetables. She grew up that way-eating home grown greens. Whatever vegetables were grown in their farm would be cooked in the house and served along with Bhakri. Leafy greens like Tandulka (no idea what its called in English or any other language), Kardi (Safflower Leaves),Maath(Amaranth-red and green), Shepu (Dill leaves),Ambat Chuka(green sorrel) etc..were more popular in those days than Spinach or Methi (so my grandmother used to tell me.) From their childhood…