Shepu leaves (also called as Sowa or Dill) are easily available in most parts of India all through the year. The soft, feathery leaves are a rich source of iron and are added to flavour many recipes. A very popular vegetable in Maharshtra, Shepu is cooked in different styles in different parts of Maharashtra.When served with Jowar Bhakri ( bread made from Jowar/sorghum flour- will post the recipe soon) it tastes blissful.This is my mom’s recipe for Shepuchi Bhaji:
The month of Shravan (5th month of the Hindu calendar) is one of the most auspicious months here in India. It also brings along number of festivals, Rakhi Purnima being one of them. The festival of Rakshabandhan (as it is called in the Northern parts of India) or Rakhi purnima (as it is called in Maharshtra) celebrates the special bond of love between brothers and sisters.A rakhi (beautiful silk thread) is tied by the sister on her brothers wrist. Like all other festivals of India, this festival is incomplete without festivities and festive food.Though not the traditional Rakhi recipe,this Rakhi…
I have always relished South Indian food. Whenever my Mom cooked Idli-Sambar, Dosa,Uttapam, Rasam -whatever,I would have it for breakfast-lunch-dinner.Now that I am married to a South Indian I have learnt to cook some of them myself. Puli Upma- Poha (beaten rice) cooked with tamarind sauce (my Mother-in-laws recipe makes for quick but delicious breakfast.