Thank you so much Anjana of Maayeka for passing this lovely award. Please do visit her delicious blog.
I am extremely honored to receive the Versatile Blogger Award from Poonam Borkar and Sriya. Thanks you so much Poonam and Sriya for such a lovely award. I am honoured.
Amu, I first ate Indian food nearly 50 years ago and seek out new Indian restaurants when I see them. I have only now taken up an interest in cooking truly original Indian dishes. My problem is that I am not familiar with some of the ingredients. In your mango kadhi recipe you call for “semi-soft curd.” What is the English/American equivalent of “curd” and more specifically semi-soft curd?
Amu, I first ate Indian food nearly 50 years ago and seek out new Indian restaurants when I see them. I have only now taken up an interest in cooking truly original Indian dishes. My problem is that I am not familiar with some of the ingredients. In your mango kadhi recipe you call for “semi-soft curd.” What is the English/American equivalent of “curd” and more specifically semi-soft curd?
It is very nice to see the chartered accountant like you posting such mouthwatering blog. Even I am also chartered accountant and like cooking. But due to my mom & wife, i am not able to cook. But by reading your blog, I will definatly try. My Regards, Dinesh
Congratulations on your Master Chef Runner Up Award Amar. I am glad to connect with you on this platform and I should admit that you are truly a versatile chef. Great going and keep rocking
Hi Amarendra...Congratulations on your Master Chef Runner up Award. Your immense food enthusiasm motivated me to tell about www.plattershare.com which aims to bring all the food lovers like foodies, home chefs, professional chefs, food bloggers, cooking instructors or restaurants together on one platform.You can create your profile to maintain your recipes and network with others to gain online visibility. Do check our website and like the FB page https://www.facebook.com/plattershare to share journey of food love!
I am complete foodie and love to indulge into variety of food items. I love trying out and learning different type of cuisines.
Whenever I get some time on hand, I just get into the kitchen and start experimenting.
I am CA and CS by profession but my real interest is in cooking. I sometimes feel like switching careers (I think I will end up doing that.. :) )
I regularly research about recipes on the Net and newspapers. I also watch lot of cookery shows for inspiration.
But I just trust my natural instincts when it comes to cooking.
Welcome to the World of Traditional Maharashtrian Cuisine
India is a country with diverse traditions, culture and religions. This diversity is also found in our food. Each state has its unique and special food items. Going forward, our food choices are not just restricted to India. We have gone global when it comes to food as well!
Today, we start our day South Indian breakfast, say Idli Sambar or Upma, we then go on North Indian lunch consisting of Chole Bature, Paneer, Rajma, Pulao. We prefer Italian Pizza, Garlic bread or Pasta for evening snacks. However, while returning home, we still have the urge of eating our traditional home made food for dinner.
When it comes to Maharashtrian cuisine, people know about Puran poli, Ukadiche modak, Kothimbir wadi, Alu wadi etc. But there are many recipes which many of us don’t know like “Tikhat Mithacha Saanza” (similar to Upma) for breakfast, Gharge, Sakhar bhat, Khamang Kakdi, Panchamrut, Gavar bhopla bhaji, Dalimbi Usal Masale bhaat, Fenya-Kurdaya etc for lunch, Dapade pohe / Takatli Ukad / Mokal Bhajani for evening snacks and light Kulthache Pithale bhaat with papad / sandgi mirchi for dinner. Apart from this regular course, there are recipes like Ukdichya Nivagrya, koyada, bhajaniche wade that are cooked rarely.
This blog features a collection of traditional Maharashtrian recipes. However this does not mean that I dont like non-maharashtrian cuisine. You will also find some new and innovative experimental recipes in this blog.
People feel that traditional recipes are difficult to cook. But trust me, the traditional recipes are not just simple to cook but have their own charm. Being a hardcore vegetarian, you will find only vegetarian recipes on this blog.
Amu, I first ate Indian food nearly 50 years ago and seek out new Indian restaurants when I see them. I have only now taken up an interest in cooking truly original Indian dishes. My problem is that I am not familiar with some of the ingredients. In your mango kadhi recipe you call for “semi-soft curd.” What is the English/American equivalent of “curd” and more specifically semi-soft curd?
ReplyDeleteAmu, I first ate Indian food nearly 50 years ago and seek out new Indian restaurants when I see them. I have only now taken up an interest in cooking truly original Indian dishes. My problem is that I am not familiar with some of the ingredients. In your mango kadhi recipe you call for “semi-soft curd.” What is the English/American equivalent of “curd” and more specifically semi-soft curd?
ReplyDeleteYogurt
DeleteDear Amarendra:
ReplyDeleteIt is very nice to see the chartered accountant like you posting such mouthwatering blog.
Even I am also chartered accountant and like cooking.
But due to my mom & wife, i am not able to cook.
But by reading your blog, I will definatly try.
My Regards,
Dinesh
Congratulations on your Master Chef Runner Up Award Amar. I am glad to connect with you on this platform and I should admit that you are truly a versatile chef. Great going and keep rocking
ReplyDeleteBest
Sowmya
http://tumastonguetreats.blogspot.in/
Hi Amarendra...Congratulations on your Master Chef Runner up Award. Your immense food enthusiasm motivated me to tell about www.plattershare.com which aims to bring all the food lovers like foodies, home chefs, professional chefs, food bloggers, cooking instructors or restaurants together on one platform.You can create your profile to maintain your recipes and network with others to gain online visibility. Do check our website and like the FB page https://www.facebook.com/plattershare to share journey of food love!
ReplyDelete