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Category: Gujarati

Cheat’s Haandvo Recipe (Baked!)

Cheat’s Haandvo Recipe (Baked!)

Almost every corner kirana (grocery) store in Mumbai stores little plastic packs of Idli, Khaman (Yellow dhokla), Dhokla (the white kind), and Theplas, each with a small pack of appropriately paired chutney or Chhundo (a raw mango relish) or green chile and mustard pickle. These make for a quick pickup–on a particularly uncreative morning, a […]

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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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Translated Loksatta article: Tempura

Translated Loksatta article: Tempura

The original Marathi version of this article appeared in Loksatta on July 7, 2012. Click here to read the Marathi version. It takes just a few minutes of the scantiest pre-monsoon showers for us Indians to get into bhajiya-mode. With the slightest drizzle, sleepy roadside bhajiya shops doing slow business in the summers suddenly pick […]

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Saffron and Cardamom Lemonade

Saffron and Cardamom Lemonade

On Ranade Road in Dadar, there once sat a man who sold lemonade. Limbu Sarbat, actually—the Maharashtrian version of lemonade. On a crowded corner of a busy street, he would sit on a stool too small in proportion to his, well, vital statistics; a dirty brown Milton heat proof jug perched on another stool in […]

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Recipe video: How to make Undhiyu

The last time I wrote about Undhiyu (albeit with a different spelling), I promised you better pictures. This season, I am back with something even better–a video spanning the lovely colors of my local vegetable market and a step-by-step recipe tutorial. As you can see, I love Undhiyu, and I love all the traditional cooking […]

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Recipe video: How to make Jowar (Sorghum) Raita

The Japanese have their cherry blossom parties; Maharashtrians and Gujjus have their Hurda or Ponk parties. Unfortunately, most urban dwellers have no clue what this is. With the exception of a few pockets in the city, the tender sorghum kernels are not even seen. In this new video, we have tried to (re)introduce the huda […]

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Patra or Alu vadi: Colocasia leaf rolls

Patra or Alu vadi: Colocasia leaf rolls

Nothing can get fresher than a bunch of recently cut greens. A bundle of un-torn, fresh-as-the-morning greens tied up in string or with a blade of grass are sure to invite me. Just like this pretty bunch right here. Alu or colocasia leaves are a favorite in Maharashtrian cuisine–the tender leaves, with their green stalks […]

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