Author: neha.bhide

Tilgul (sesame+peanut brittle)

Tilgul (sesame+peanut brittle)

First things first – I personally do not like Most Tilguls. So when I say the ONLY 2 tilguls that I like are this one and this tilachi barfi that my aji made, you gotta belive that these are unlike any other tilgul and easily 

Vanga-Batatyachi bhaji

Vanga-Batatyachi bhaji

This CKP-style eggplant and potato bhaji is my Mother-in-law’s recipe. It uses her signature Vaatan (spice paste) that she uses in a lot of her cooking. She always has a jar of this in her fridge! It’s the same one she uses in prawn khichadi 

Ramen

Ramen

I have been into trying different types of Ramen at home for a while now, this is one of them that I have been able to replicate multiple times and I think is perfected enough and ready to be shared with you 🙂 My first 

Dum Aloo

Dum Aloo

I dont know what it is about this dish – fry potatoes then add them to a gravy to become soggy – it goes against my principles and yet I love it..! So I did one modification – I “fry” the potatoes in an airfryer 

Fried Modak

Fried Modak

Olya naralache Talalele Modak – talalele (fried) – Fried dumplings with a sweet Fresh coconut filling! Made specially for festivals. This is the best cocnut illing recipe for fried karanji or Modak that yoou can get your hands on – I promise! It is crisp, 

Narali Bhat

Narali Bhat

You will Need: 1 cup Basmati rice (old) 1 cup fresh shredded coconut 1.5 cups jaggery (or you can also use 1/2 cup sugar+1 cup jaggery, do this especially if yourjaggery is too dark/ strong) 2-3 cardaom pods 2-3 whole cloves dry fruits (raisins and 

Dinda

Dinda

Puranache dinda This is a maharashtrain delicacy made specially for the festival of Naapanchami in Shravan month. Its a hybrid between puran poli and ukadiche modak in my opinion! This recipe makes 12 palm sized Dinda. Dinda can be pretty heavy and filling, most people 

Mutton sukka

Mutton sukka

Rustic Maharashtrian sukka style Goat curry or masala. Please leave a comment here with your feedback if you try it 🙂 If you want to avoi red meat you can try my vegan version of this dish here This dish is traditionally made in rural