Category: ghee

To god, with love

To god, with love

Last weekend, we performed a small pooja at home. There has been a spate of illnesses and other sudden and unexplained, seemingly unjustified challenges at home the past couple of months. Work kept us sane, but there was anxiety and, often, hopelessness lurking beneath a functional exterior. None of my positive thinking, none of my […]

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Saffron Sondesh

Saffron Sondesh

Many years ago, in the bright and airy classroom of Grade 1, I was first introduced to Bengali Mishti–Bengali sweets. My classmate and bench partner would always have a kheerkodom or sondesh in her little lunchbox. She would save it right for the end and savor each little bite. She offered me a taste once, […]

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Top 10 Winter recipes on My Jhola

Top 10 Winter recipes on My Jhola

I’m just back from a quick weekend getaway in Jodhpur, where I was invited to the launch of a book on the Temple Food of India. The weather was cool, the night a little a nippy. With my friends I gorged on the mirchi vadas and pyaaz ki kachoris that Jodhpur is famous for and […]

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Diwali special: Baked Karanji and Baked Namakpare

Diwali special: Baked Karanji and Baked Namakpare

The original, Marathi version of this article appeared in Loksatta on November 10, 2012 and can be read here. I got married on Dassera, and by the time I came back from my honeymoon, it was time for Diwali. I had always been fond of everyday cooking and baking and could manage a decent job […]

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How to make Ghee

How to make Ghee

Ghee. That quintessential Indian fat that must make an appearance as a cooking medium or condiment at every authentic Indian meal. I don’t know what arguments I should make in order to prove that it is a healthy fat, but what I can tell you is what a tremendous difference a mere half teaspoonful of […]

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Naarali Bhaat

Naarali Bhaat

Apart from the fact that Naarali Poornima is the day Coastal Maharashtra celebrates the coconut and that fisherfolk offer coconuts to the sea on this day to ask it give them plenty and keep them safe from calamities, I know little about its significance. What I do know is that on this day, every year, […]

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Creamed Corn (Maharashtrian style)

Creamed Corn (Maharashtrian style)

When we were kids, the only kind of corn we got in the markets was the white corn. Like a string of the best pearls, it sat in its green casing, golden silk showing up here and there. If you pierced a pearl with your nail, it oozed thick white milk, holding promise of flavor. […]

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