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Category Archives: Accompaniments
Vaangyache bhareet – Aubergine raita
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
Posted in Accompaniments, Summer Food Fiesta
Tagged aubergine raita, aubergines, eggplant raita, home made, Indian food, raita, summer salad
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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
Carrot Koshimbir
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 carrot koshimbir, carrot salad, epicurious, koshimbir, Mumsnet Blogging Network, mustard seeds, vegan, Yummly
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Kaale chane or Black Chickpeas salad
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
Summer salads
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
Posted in Accompaniments
Tagged black chickpeas, epicurious, Indian salads, kaale chane, koshimbir, Mumsnet Blogging Network, Yummly
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M is for Murumba (Raw Mango preserve)
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
K is for Khamang Kakdi (Cucumber salad with crunchy peanuts)
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
I is for Itole (Shrimp fritters)
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
Coriander and mint chutney
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
Crispy fried Bhende (Bhindi or Okra)
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
Posted in Accompaniments
Tagged bhende, bhindi, epicurious, fried bhende, fried bhindi, fried okra, okra
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