Goli Bhaat | Maharashtrian Varhadi Pulav

Goli Bhaat

Goli Bhaat is the Maharashtrian Vegetarian dish adapted from the popular meat biryani. This is also called as the varhadi Pulav popularly served during weddings. The meat version of this biryani is served during weddings and the name indicates that it’s for the Varhad, meaning the wedding guests. The biryani is quite elaborate with various […]

Continue Reading

Tortilla | How to make Spanish Omelette

So for the second day of doing Breakfasts with one ingredient from different countries, I have something from Spain. It’s called the Tortilla not to be confused with the Mexican Tortillas. These Spanish Tortillas are typically prepared with eggs and potatoes. These are also called as Spanish omelette. In Spanish cuisine, it is called as […]

Continue Reading

Bonda | How to make Aloo Bonda | Urulai Kilangu Bonda

We are into our Day 4 of Cooking Carnival, September Mega BM, where each of us is either cooking one ingredient or Category for entire month or 5 ingredients / 5 Category this month. I decided to club both the clauses by picking up one ingredient and doing 5 different categories through this month. What’s […]

Continue Reading

Wadi | Besan Wadi | How to make Besan ki Burfi

Wadi ~ Besan Wadi – A to Z Maharashtrian Sweets We are on the 23rd alphabet on our Journey through the Cuisines, where I am doing a series on A to Z Maharashtrian Sweets. Can’t believe we have just three more to complete this mega marathon. When I was making the list, as I had […]

Continue Reading

Palak Pakora | How to make Easy Spinach Onion Fritters

We are starting yet another BM Edition, #58. For the first week I will be doing Tea Time Snacks. All those decilious snacks that you cook to serve during Tea and while its not a custom that we follow at home, I do remember Amma making an effort to dish out some sinful Tea Time […]

Continue Reading

Cashew nut Masala | How to make Masala Cashew Pakoda

I seem to have ended up making another pakoda version or rather the drier version of pakoda, this time with cashews. Just like the Masala Peanut, Amma used to make Cashew Pakodas as well. Other than me, everybody at home loves cashews. So the fried version is something that’s made pretty often. Just like the […]

Continue Reading