Varan Phala (Chakolya is another Marathi name) the mere mention of this name is enough to sensitize my taste buds. A one pot wholesome meal, this recipe is commonly made in many households. Wheat flour dumplings are cooked in dal which in turn is flavoured with masalas making it sweet,sour and spicy! So here’s Varan Phala ,from Maharashtra-The land of the great Maratha Warriors, for Indira’s wonderful Food Parade on Independence Day Varan Phala tastes best when eaten hot.You can add a tsp of ghee to enhance the flavour.With a spoon or hand take a square along with some curry…
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:
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.
In spite of it’s bitter taste, the innumerable health benefits of Methi leaves, makes it one of the most healthy greens recommended by dietitians,Moms and grandmothers alike. Methi parathas make for a great Lunch box meal or a handy on the go snack. Serve them with your favorite pickle,chutney or curd.