Category Archives: Accompaniments

Vaangyache bhareet – Aubergine raita

Posted on July 23, 2022 by The Weekend Baker

Vaangyache bhareet is a cooling and tummy friendly aubergine raita. Baingan bharta just got a Maharashtrian makeover! Flame roasted aubergine, onion, tomatoes add body to this dish. Chillies and some basic spices start a flavour party. Yoghurt adds the cool … Continue reading →

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V for Vaangyache Kaap (Fried aubergines)

Posted on April 26, 2016 by The Weekend Baker

Vaangyache kaap are thinly sliced aubergines, spiced and shallow fried. These are different from the bhaje/bhajias/bhaja as they are variously known in India. The bhajias are dipped in a chickpea (besan) batter before they are fried but the kaap are … Continue reading →

Posted in A-Z 2016, Accompaniments, Teatime snacks or Brunch ideas, Vegan | Tagged , , , , , , , , , , , | 5 Comments

Carrot Koshimbir

Posted on August 6, 2015 by The Weekend Baker

Next up, in the salad repertoire this week, is Carrot Koshimbir. As with most recipes featured here, this salad can be rustled up quite quickly making it a great addition to a weekday dinner.  It never fails to liven up a … Continue reading →

Posted in Accompaniments, Seasonal Veggies, Vegan | Tagged , , , , , , , | 2 Comments

Kaale chane or Black Chickpeas salad

Posted on August 3, 2015 by The Weekend Baker

This is a perfect, weather proof salad. Serve it cold in the summer and warm when the temperature starts to dive. The versatility doesn’t stop there. When we were kids,  mum used to serve this in tiny bowls as a healthy … Continue reading →

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Summer salads

Posted on August 1, 2015 by The Weekend Baker

The PPs, as a tribe, do not do ‘salad for lunch’. It is merely an accompaniment. Something to cleanse the palate while enjoying our mains of fish or meat. In my Aji’s house, a ‘salad’ usually meant khamang kakdi or … Continue reading →

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M is for Murumba (Raw Mango preserve)

Posted on April 15, 2015 by The Weekend Baker

Murumba, also known as murabba, is a popular way to preserve raw mangoes in India. It has a unique taste, thanks to the tartness of raw mangoes. The addition of spice gives it a sharpness that makes it quite different from jam. The … Continue reading →

Posted in A-Z Blogging Challenge 2015, Accompaniments, Mango feast | Tagged , , , , , , , | 4 Comments

K is for Khamang Kakdi (Cucumber salad with crunchy peanuts)

Posted on April 13, 2015 by The Weekend Baker

Khamang Kakdi is another of my favourites from my mum and grandmum’s food arsenal. During the Mumbai summers, we were often urged to eat raw vegetables in the form of a salad. Great for cooling the system down, they said. … Continue reading →

Posted in A-Z Blogging Challenge 2015, Accompaniments, Summer Food Fiesta, Vegan | Tagged , , , , , , , | 10 Comments

I is for Itole (Shrimp fritters)

Posted on April 10, 2015 by The Weekend Baker

Itole (‘aye-tolay’) are a great bar snack, although we had them at tea time. This was, simply speaking, vamped up frugal living. The batter was what was left over from making ‘pole’ (‘pol-ay’ are rice pancakes, similar to dosas). Shrimps and … Continue reading →

Posted in A-Z Blogging Challenge 2015, Accompaniments, Savoury snacks, Seafood, Teatime snacks or Brunch ideas | Tagged , , , , , , , , | 12 Comments

Coriander and mint chutney

Posted on May 28, 2014 by The Weekend Baker

Coriander and mint blend really well in this fresh and cooling chutney. You can use it as a dip for fritters and samosas or even as a spread for sandwiches. I normally keep a jar in the freezer to bring out … Continue reading →

Posted in Accompaniments, Make Your Own | Tagged , , , , , | 8 Comments

Crispy fried Bhende (Bhindi or Okra)

Posted on January 29, 2014 by The Weekend Baker

Spicy fried okra is quite a common side dish in the Pathare Prabhu household. Well, at least in our branch of the family it’s a favourite on the days when there’s no fish to be had and papads are just … Continue reading →

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