Barnyard millet or varai and pearl tapioca or sabudana are both gluten-free and can be combined to make vegan and gluten-free pancakes. Since both are also the mainstay and permitted ingredients for fasting days, these small dhirdes (aka chillas, dosas, pancakes) are perfect for…
The combination of roasted peanuts and jaggery is simple, delicious, and packed with energy. These ladoos or power balls of flavor are perfect to pop-in-your-mouth when you need a pick-me-up snack to beat either a mid-morning slump or mid-errand hunger pangs. Additionally, it comes…
Known as danyachi chutney, this is a favorite topping on hot buttered toast or rotis. A staple from the Marathi kitchen, this chutney is used as a side, topping, or turned into a dip by mixing with yogurt or oil. This version has more…
Peanut amti can be described as a mild peanut sauce often paired with Varai Rice (barnyard millet) as a traditional meal on fasting days in Maharashtra. Made with roasted and ground peanuts, this nutty and toasty amti can be made in a jiffy if…
Technically a seed, varai is gluten-free and a good source of protein, carbohydrate, fiber, and, most notably, contains more micronutrients (iron and zinc) than other major cereals. Varai is also known as samo, samak, moraiyo, or bhagar and is often cooked for fasting days….
Roasted peanuts are a staple in Marathi kitchens and are used in curries, sabzis, chutneys, salads, snacks, and sweet treats. I prefer to roast my own as it is super easy and I know there are no preservatives or additives. You do require some…
Pav bhaji is an amazingly delicious anything goes mash of veggies, cooked in butter and spices, topped with chopped onions and cilantro, and served with hot buttered buns. It can be a meal or a snack, comes together quickly, tastes like fast food, and…
Dahi Bhaat (aka plain yogurt + rice, aka curd rice, thayir sadam) is not a dish but an emotion. Dahi bhaat is served to soothe and satiate! It is not a specific recipe but more of bringing together two calming foods with the added…
This is another version of a dry okra sabzi that is a staple in my kitchen. Since the entire fam loves potatoes, I add them if I don’t have enough bhindi. Usually, I tend to make bhindi with just chopped onions as I forget…
Bhindi or okra are routinely stuffed, sautéed, deep-fried, and chopped to make either dry or glutinous sabzis or curries. Tamarind extract, lemon juice, or dried kokum fruit pods are added to counter its stickiness. I prefer this weeknight staple sabzi dry and with lots…
