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Category: rice

Eggplant in Chili Garlic Sauce

Eggplant in Chili Garlic Sauce

One of the staple dishes I always insisted Amma made for my birthday was this–Eggplant in Chili Garlic Sauce. It is a decidedly Indo-Chinese dish, bearing much resemblance to the Manchurian that we are so fond of. It is spicy and garlicky, both great things in my world. Paired with a simple vegetable fried rice […]

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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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Mango recipes on My Jhola

Mango recipes on My Jhola

Every year, when the first tart green raw mangoes make their appearance in the market, I start planning the dishes I want to make. I go through a zillion chutneys, pickles, curries, desserts, and god knows many boxfuls of mangoes eaten just like that–Alphonso mangoes in rich creamy desserts or just cut up and eaten […]

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Puli Inji Prawns: Prawns in Tamarind and Ginger sauce

Puli Inji Prawns: Prawns in Tamarind and Ginger sauce

Being born into a Maharashtrian Brahmin family usually means eating chincha-gulachi aamti (tamarind and jaggery based lentils) at least thrice a week. We have tongues that jiggle at the mere thought of tamarind. I love my chaat (Indian street food) a little heavy on the sonth or meethi chutney made from dates and tamarind. When […]

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Recipe video: How to make Masale Bhaat (Spiced rice)

I know, this makes it two rice recipes back-to-back. But it’s one of those things–those modes one tends to fly into. You know, like when you return from a holiday in Kerala and make coconut-based curries for a week. And if you’ve been reading for a bit, you’ll know I’ve written about the masale bhaat […]

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Black and White Wednesday No. 5

Black and White Wednesday No. 5

Tapeli; traditional Maharastrian copper utensil used for cooking rice.  Every time I go to Pune, I go to the Tulsi Baug Market, which is Pune’s treasure trove for everything copper/brass. I’ve been there a couple of times, and yet, I always find something new I want to buy. I saw this beautiful pot and knew […]

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