As we usher into the new year, I wish you all a Happy Nutan Samvatsara/Ugadi, Happy Gudi Padwa, Happy Navreh and Happy ChetiChand!
So let's prepare a simplest sweet " rawa payasu" to welcome another blissful year. Payasu is konkani word for kheer. Rawe payasu is the kheer made from suji/semolina and other easily available ingredients at home.
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So when Betterbutter announced its contest "Memories of Maggi", I was like "Badi ghazab ki bhook lagi maggi maggi maggi" and ended up making these spring rolls. Sometimes I get spoilt with my food choices but then once in a while junk food chalta hain right! So friends today's recipe is a new style of eating your favourite Maggi in the form of spring rolls, yes Maggi Noodles Spring Rolls. The recipe has been adapted from Ruchi Bharani's channel.
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Colocasia leaves are popularly known by the name of alwa paan or pathrade paan in Konkani households. They are found in abundance during the monsoon season which coincides with festival season in India and hence preparation from alwa paan/pathrade paan is a must during festival celebration in GSB house. Alwathi is one such recipe that is prepared as tradition during Krishnaashtami and Nopi/ Ananth Chaturdashi.
Seasonal availability of this paan and its rare availability in Indian stores here made me stay away from cooking this delicacy for a decade. Luckily it was during one of the Krishnashtami celebrations I came across palak alwathi prepared by family friend. The taste was super. Since then whenever the tastebuds crave for alwathi this is what I cook and we all enjoy at home!
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Whenever the vegetables are not enough in quantity by themselves while cooking, I always end up mixing them in a dish. So when I had some cauliflower and broccoli florets this is what I cooked inspired from Rachel Ray's recipe here. Its healthy and very easy to make.
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I love most of our Indian sweet dishes and when I can re-create certain special sweets [that looks impossible to do] at home then its like icing on the cake!!! If you remember my excitement when I posted Dharwad pedhas last year, today I am equally excited to post the recipe of Belgavi/Belgaum Kunda, a famous sweet from Belgaum city in North Karnataka. The name itself is pure nostalgia and as suggested by my college friend it was Be-lagaam Kunda which means once you start eating it you cannot stop after one bowl... simply irresistible. I am sure who ever loves this sweet can relate to my feelings!
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Nylon Khaman, a healthy delicious snack is very popular snack from Gujarat. It's super easy to prepare and can be whisked in a jiffy unlikely the traditional method which requires soaking and fermentation. I had tried making this dish several times in the past but somehow was never happy with the results. So when Reem Khan posted her recipe she had mentioned use of citric acid with a special note that "No, lemon won't do". As I read through her recipe I realized the reason behind my unsatisfactory Khaman was use of lemon juice. I followed her recipe with few changes and it turned out perfectly right ~ soft spongy and moist just like store bought. Now this is my no fail Khaman recipe whenever I plan to make them.
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