Looking for something?
-
Recent Posts
Follow Varan Bhaat via Email
Archives
Categories
- A-Z 2016 (26)
- A-Z 2018 (18)
- A-Z Blogging Challenge 2015 (24)
- About Varan Bhaat (1)
- Accompaniments (9)
- Batate (Many ways to cook potatoes) (8)
- Beverages (1)
- Chicken (6)
- curries (3)
- Curries (Kaalvan, varan, sambhare etc.) (8)
- Desserts (19)
- Festive food (20)
- Fish (5)
- Fish and Meat (3)
- Goan cuisine (5)
- Gravy dishes (8)
- Make Your Own (3)
- Mango feast (5)
- Meat and Poultry (5)
- Miscellaneous recipes (non PP) (4)
- One Pot Meals (4)
- Potatoes (2)
- Quick Weeknight Recipes (10)
- Savoury snacks (18)
- Seafood (4)
- Seasonal food (5)
- Seasonal Veggies (5)
- Soups (2)
- Spice mixes (1)
- stews (1)
- Summer Food Fiesta (7)
- Teatime snacks or Brunch ideas (30)
- Uncategorized (3)
- Varan (1)
- Varan Bhaat – the basics (1)
- Vegan (20)
Find Varan-Bhaat on Facebook
A-Z 2016
Epicurious
Blogroll
Tag Archives: epicurious
W for Walnut chikki (Walnut brittle)
Traditionally, chikkis or brittles are made to celebrate Sankranti, the harvest festival. The usual way is to make them with jaggery and include peanuts or sesame seeds – warming ingredients for early January when it’s not quite spring. My grandmother (Aji) … Continue reading
Posted in A-Z 2016, Desserts
Tagged #AtoZchallenge, akhrot chikki, epicurious, Indian sweets, Mumsnet Blogging Network, walnut brittle, walnut chikki, walnuts, Yummly
4 Comments
V for Vaangyache Kaap (Fried aubergines)
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
U for Ukadlelya Shenga (Boiled Peanuts)
This is certainly a strange choice of a ‘recipe’ but if you’re looking for a snack that brings the family together and away from their devices, this one is hard to beat. All the cooking it involves is boiling peanuts in … Continue reading
T for Thaalipeeth (with red pumpkin and peas)
Thaalipeeth is a popular Maharashtrian griddlecake or flatbread – made from a variety of grains, or a combination of a few. Veggies are not a common ingredient, though my mum does add roasted and mashed aubergine, on occasion. This red pumpkin and … Continue reading
S for Shankarpale
These sweet and crunchy crackers are an eternal favourite in India. They are called Shankarpale in Marathi and shakkarpara in Hindi. Shankarpale are essential deep fried, crisp and sweet diamonds (or squares) of dough. They form part of the Diwali … Continue reading
R for Roath (Spiced semolina cake)
Roath rhymes with coat, announced our 4 year old as he munched on a piece over the weekend. If you are not familiar with this semolina cake, now may be a good time to give it a try. It is the … Continue reading
Posted in A-Z 2016, Desserts, Teatime snacks or Brunch ideas
Tagged #AtoZchallenge, baked semolina, cardamom, epicurious, Mumsnet Blogging Network, nutmeg, Pathare Prabhu roath, Pathare Prabhu snack, Pathare Prabhu special, roat, roath, saffron, semolina, semolina cake, spiced semolina cake, teatime snack, Yummly
4 Comments
Q for Quick brunch : Shikran
It’s difficult to explain this dish. If you’ve never eaten it before, it’s simply mashed up bananas, sweetened and then thinned down with some milk. If you are familiar with it, I hope it reminds you of many happy meal times. … Continue reading
O for Orange dessert cups
I have previously written about my mum’s fondness for whipping up desserts. This one bears testimony to one such occasion. This goes back to when we were in school and mum was having the kitchen refurbished. Because the house was a bit … Continue reading
M for Malai Kulfi
Malai kulfi made the good old fashioned way always takes me back to Wednesdays in my childhood. I’ll tell you why. Our school didn’t have the weekend off but we had holidays on Thursday and Sundays. Looking back, it was a … Continue reading
L for Leftovers Lottery – Paavacha bhuja
Every home has their favourite way to jazz up leftovers and this is one of my favourite thing to do with stale bread. Bread upma or phodnichi bread is quite a common brunch option across India. This one is slightly different … Continue reading
K for Kheema (mince) on crackers
My family has always been crackers over Cream Crackers and we treat them like toast, slathered with strange and various toppings. The origins of this version go way back to the 1930s when my grand-aunt, Ini, was a young child. Apparently, there was … Continue reading
J for Jeere-Mire (Cumin- Black pepper) Prawns
This is my version of the original ‘jeere- mire chicken’. I found this rather unusual dish in Nana’s recipe book but it was more ‘a notes to myself’ page than a recipe. I’ve substituted prawns for the chicken, but used … Continue reading
I for Idli stuffed with chutney (aka Vafole)
The puritans may argue that idli and vafole are not interchangeable. However, for all practical purposes, I think that idli batter does the job beautifully. In the days of yore, when everything was made from scratch, I would watch in … Continue reading
H is for Kelyacha Halwa (Banana Halwa)
Kelyacha halwa or halwa made from very ripe plantains is my Aji’s specialty. She made it a few times during the Indian monsoons, when the long red plantains (known as rajeli keli) are in season. We ate it as fudge, and Aji sometimes stuffed … Continue reading