Kokum or Ratamba is a traditional souring agent widely used in Maharashtrian cuisine. Botanically named as Garcinia indica this gorgeous looking plum-like fruit belongs to the Mangosteen family. It is widely grown in Konkan, Goa and some parts of Karnataka. The ripe fruit may not be easily accessible to everyone, but it is preserved with or without sugar to make Kokum Syrup (Agal) which is available all year round. The rind of the fruit is dried to preserve, known as Amsul, which is a pantry staple in most Maharashtrian households.
Yes! My Foodcourt turns 10 today! What started as my attempt to record some heirloom recipes in this online journal, has now become a culinary canvas to showcase my creativity!
From that first post about the humble Methi Parathas, a decade ago (with a 1 year old in my lap), to the latest fusion Timbales, Tostados and Bollilos this blog has come a long way. …
WARNING: This is one of the longest posts I have ever posted! Grab a cup of Tea and enjoy 🙂
The weather Gods are still unsure -whether to rain or not to rain? Meanwhile we ventured out on a Road trip to Bangalore ; more than almost a 2000km car drive to and from Nashik. We were a bit apprehensive about the road trip considering the ‘can’t sit in one place for a minute’ little one but decided to go anyway. Finger foods, drawing/coloring sets, car games, CDs later we were finally on the way to Bangalore. The back-seat of the car was turned into a mini bed for both the kids to play/eat/ sleep and enjoy….
Tomato Saar is a quintessential Maharashtrian preparation, also a ‘must have’ dish for most of our festive fares.
Tomato is paired with coconut and then tempered with a few spices to make a sweet-spicy-tangy ‘soup’ usually as an accompaniment to steamed rice, although it can also be served like a soup on its own….
