Shengdanyachi Koshimbir.

This is one of the simplest and most addictive side dish.Can be served as salad with food or as an accomplishment with drinks. Ingredients: 1 cup Peanut (roasted and fried). 1/4 cup Onion finely chopped. 1/4 cup Tomatoes finely chopped. 1 Green Chilli finely chopped. 1 tbsp Coriander Leaves finely chopped. 1 tsp Ginger grated.Continue reading “Shengdanyachi Koshimbir.”

Cheese Paratha.

Parathas form an important part of North Indian breakfast and there is no way you can ignore them. Stomach-filling and delicious, stuffed parathas can be enjoyed with curd, pickles and even your favourite sabzi. You must have heard of the usual parathas like aloo paratha, paneer paratha, gobhi paratha; however, here is a paratha recipeContinue reading “Cheese Paratha.”

Mudda Bhaji.

This dish comes from the neighboring state of Karnataka, the North-Western part, to be precise.commonly made on kolhapur karnataka border….’Mudda Bhaaji’ or ‘Muddi Palya’ (in Kannada) is generally thick in consistency (denoted by the word ‘Mudda’), which is close to the Maharashtrian ‘Gola’ bhaaji. ‘Palya’ means Vegetable (bhaaji). Also during summer season,there is a scarcityContinue reading “Mudda Bhaji.”

Milk Masala Powder.

During festivals like kojagiri poornima,haldi kunku masala doodh is usually made in all Maharashtrian households.This masala doodh is made by adding this masala powder to hot milk along with sugar. I always add a few teaspoons of this masala powder to various Indian sweets like phirni, kheer, gulab jamun, sheera,etc..Also gives a distinct flavour whenContinue reading “Milk Masala Powder.”