#angatpangat

#已发帖 101
Navya Shanbhag (@konkanifoodrecipes) is a #FriendOfMPR! 
From a small coastal town called Udupi on the western coast of the country, Navya has been blogging & documenting Konkani cuisine recipes for the past few years. Her purpose is to hold on to age-old cooking and traditional Konkani recipes that are slowly fading away but are perfectly balanced, in-sync with seasons, help us cook hearty but healthy food. She shares her recipes on her website, konkanifoodrecipes.com. .
Navya has been supporting #MeriPoushtikRasoi by sharing old family recipes with her followers and encouraging them to participate in the contest. Thank you for your support, Navya!
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Support #MeriPoushtikRasoi by submitting your wonderful traditional and #Poushtik recipes today! Link in the bio!
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#glenmarkfoundation  #traditional #indianfood #recipecontest #nutrition #nutritionalrecipe #meripoushtikrasoi #cookingcontest #local #regional #food #instafood #goodfood #healthyrecipes #getcooking #cashprizes #submittowin #cooking #maharashtrianfood #marathifood #author #angatpangat
Navya Shanbhag (@konkanifoodrecipes) is a #FriendOfMPR! From a small coastal town called Udupi on the western coast of the country, Navya has been blogging & documenting Konkani cuisine recipes for the past few years. Her purpose is to hold on to age-old cooking and traditional Konkani recipes that are slowly fading away but are perfectly balanced, in-sync with seasons, help us cook hearty but healthy food. She shares her recipes on her website, konkanifoodrecipes.com. . Navya has been supporting #MeriPoushtikRasoi by sharing old family recipes with her followers and encouraging them to participate in the contest. Thank you for your support, Navya! . Support #MeriPoushtikRasoi by submitting your wonderful traditional and #Poushtik recipes today! Link in the bio! . . . . #glenmarkfoundation #traditional #indianfood #recipecontest #nutrition #nutritionalrecipe #meripoushtikrasoi #cookingcontest #local #regional #food #instafood #goodfood #healthyrecipes #getcooking #cashprizes #submittowin #cooking #maharashtrianfood #marathifood #author #angatpangat
Introducing our first Juror on the Selection Panel - Saee Koranne Khandekar (@skoranne)!
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Saee has been part of the food industry for many, many years. A published author, she three fantastic books to her credit - "Crumbs! Bread Stories and Recipes for the Indian Kitchen", "The Gore Family Cookbook", and her most recent, "Pangat, a Feast: Food and Lore from Marathi Kitchens", the first book to document Marathi cuisine in English!
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Saee is also the founder and moderator of the vibrant online community, Angat Pangat, and publisher of its annual magazine, Diwali Pangat.
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We are thrilled to have Saee on our selection panel, to which she brings immense experience and knowledge!  Follow her (@skoranne) to learn about everything from Indian breads to traditional Marathi cuisine!
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#glenmarkfoundation  #traditional #indianfood #recipecontest #nutrition #nutritionalrecipe #meripoushtikrasoi #cookingcontest #local #regional #food #instafood #goodfood #healthyrecipes #getcooking #cashprizes #submittowin #cooking #maharashtrianfood #marathifood #author #angatpangat
Introducing our first Juror on the Selection Panel - Saee Koranne Khandekar (@skoranne)! . Saee has been part of the food industry for many, many years. A published author, she three fantastic books to her credit - "Crumbs! Bread Stories and Recipes for the Indian Kitchen", "The Gore Family Cookbook", and her most recent, "Pangat, a Feast: Food and Lore from Marathi Kitchens", the first book to document Marathi cuisine in English! . Saee is also the founder and moderator of the vibrant online community, Angat Pangat, and publisher of its annual magazine, Diwali Pangat. . We are thrilled to have Saee on our selection panel, to which she brings immense experience and knowledge! Follow her (@skoranne) to learn about everything from Indian breads to traditional Marathi cuisine! . . . . #glenmarkfoundation #traditional #indianfood #recipecontest #nutrition #nutritionalrecipe #meripoushtikrasoi #cookingcontest #local #regional #food #instafood #goodfood #healthyrecipes #getcooking #cashprizes #submittowin #cooking #maharashtrianfood #marathifood #author #angatpangat
It made me smile when I read a first para. of Phodni in cooking techniques section of recent released @skoranne 's Pangat - A Feast book.
Yess and it is so important in every marathi household. Even in India, a food cant get complete without Tadka. Ghee ka tadka, lehsun jeera tadka, mirchi ka jhonk etc... Saee has beautifully described the nature and meaning of Phodni word. The major elements are like cumin seeds, mustard seeds, curry leaves, garlic and turmeric powder have armotic essence which gets enhance in a hot oil and spreads the aroma in house. Infact my grandma used to guess food preparation (accurate) by khamang / aroma of phodni. .
Here I am sharing one of my favorite phodni for dal making - oil, curry leaves, mustard seeds, asafoetida, garlic crushed, grated coconut, turmeric powder, red chilli powder and kokum.
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#pangat #angatpangat #aflavorsomeplatter #instastories #instafood #maharashtrian #maharashtriancuisine
It made me smile when I read a first para. of Phodni in cooking techniques section of recent released @skoranne 's Pangat - A Feast book. Yess and it is so important in every marathi household. Even in India, a food cant get complete without Tadka. Ghee ka tadka, lehsun jeera tadka, mirchi ka jhonk etc... Saee has beautifully described the nature and meaning of Phodni word. The major elements are like cumin seeds, mustard seeds, curry leaves, garlic and turmeric powder have armotic essence which gets enhance in a hot oil and spreads the aroma in house. Infact my grandma used to guess food preparation (accurate) by khamang / aroma of phodni. . Here I am sharing one of my favorite phodni for dal making - oil, curry leaves, mustard seeds, asafoetida, garlic crushed, grated coconut, turmeric powder, red chilli powder and kokum. . #pangat #angatpangat #aflavorsomeplatter #instastories #instafood #maharashtrian #maharashtriancuisine
Met @nativetongue.in and @myukkitchen after what seemed like ages. Was so reassuring to hear their feedback on #pangat, my upcoming book. 
#angatpangat #friends #maharashtriancuisine #cookbookauthor #authorlife
Met @nativetongue.in and @myukkitchen after what seemed like ages. Was so reassuring to hear their feedback on #pangat, my upcoming book. #angatpangat #friends #maharashtriancuisine #cookbookauthor #authorlife
Try special thali 🍽🍛at @angatpangatd. Full of different items in a cheap rate per thali. Excellent rooms, surroundings & team. Must try if you are #badlapurkar #badlapurkar_ #Badlapur #angatpangat #thali #foodiesofinstagram #foodporn #foodie
Try special thali 🍽🍛at @angatpangatd. Full of different items in a cheap rate per thali. Excellent rooms, surroundings & team. Must try if you are #badlapurkar #badlapurkar_ #Badlapur #angatpangat #thali #foodiesofinstagram #foodporn #foodie
The Chinese food order will always be incomplete without this!! 🤤🤤
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#fooddiaries #chinesefood #starters #vegmanchurian #tooyummy #hotelvrundavan #angatpangat #foodieforever #mobilephotography #motoonepower
The Chinese food order will always be incomplete without this!! 🤤🤤 . #fooddiaries #chinesefood #starters #vegmanchurian #tooyummy #hotelvrundavan #angatpangat #foodieforever #mobilephotography #motoonepower
Almost 2 decades ago, when I started working I really wished two of these things would happen in my life, either formal uniform continues in adulthood or I become so successful that people would adopt my dressing style" . Years passed, neither formal dress code evovled for adulthood nor I became so successful. So here I am today after investing well in this so called "Peshwai Silk", trying to look "Sojwal" :) #angatpangat #nomnom #madhurasrecipemarathi #madhurasrecipe #madhurasrecipemasale #mrm #madhurasrecipebook
Almost 2 decades ago, when I started working I really wished two of these things would happen in my life, either formal uniform continues in adulthood or I become so successful that people would adopt my dressing style" . Years passed, neither formal dress code evovled for adulthood nor I became so successful. So here I am today after investing well in this so called "Peshwai Silk", trying to look "Sojwal" :) #angatpangat #nomnom #madhurasrecipemarathi #madhurasrecipe #madhurasrecipemasale #mrm #madhurasrecipebook
Go check out the #angatpangat Video on the channel. 
Link in bio!😊
Go check out the #angatpangat Video on the channel. Link in bio!😊
Bharat ki Beti. भारत कन्या. Happy Republic Day :) #republicday #republicday2019 #madhurasrecipemarathi #madhurasrecipe #madhurasrecipemasale #madhurasrecipebook #mrm #angatpangat
AnngatPangat #2 मराठी खाद्यसंस्कृतीचा अभिमान :) #angatpangat #madhurasrecipemarathi #madhurasrecipe #madhurasrecipemasale #mrm #अंगतपंगत @sayalisonu
AnngatPangat #2 मराठी खाद्यसंस्कृतीचा अभिमान :) #angatpangat #madhurasrecipemarathi #madhurasrecipe #madhurasrecipemasale #mrm #अंगतपंगत @sayalisonu
MadhurasRecipe 1st #angatpanat Thank you girls for making this happen :) #madhurasrecipe #madhurasrecipemarathi #madhurasrecipebook #madhurasrecipemasale #nomnom #angatpangat
"Amongst its many functions, food serves an extremely important purpose of communication and telling stories, and in doing so, it certainly plays the role of a language. Could a cuisine be viewed and examined as a language? Cooking techniques would then be considered a script and ingredients the words used. Merely applying a cooking technique does not determine the classification of a preparation under a particular cuisine. Similarly, simply using ingredients indigenous to a certain school of cooking would not make a dish representative of that cuisine unless it is examined with the other cooking variables involved." In his second spread of recipes for Diwali Pangat, Swapneel Prabhu (@themissingdrumstick) examines the language and syntax of culinary methodology and creates a series of recipes that surprise, enthral and romance the science and process of cooking. Read his engaging thoughts behind six unusual preparations of traditional Maharashtrian classics on Diwali Pangat (www.angatpangat.in)--link in bio. 
#diwalipangat #angatpangat #diwaliank #diwalimagazine #language #syntax #culinarylanguage #culinaryscience #cuisine #thistooisindianfood #thistooismaharashtriancuisine #maharashtrian #marathifood #maharashtriancuisine #shrikhand #canoli #kombdivade #quiche #khamangkadkdi #granita #kolhapuri #ossobuco #Kolimasala #deviledcrabs #bicuitamboda #slider #revivingthediwaliank
"Amongst its many functions, food serves an extremely important purpose of communication and telling stories, and in doing so, it certainly plays the role of a language. Could a cuisine be viewed and examined as a language? Cooking techniques would then be considered a script and ingredients the words used. Merely applying a cooking technique does not determine the classification of a preparation under a particular cuisine. Similarly, simply using ingredients indigenous to a certain school of cooking would not make a dish representative of that cuisine unless it is examined with the other cooking variables involved." In his second spread of recipes for Diwali Pangat, Swapneel Prabhu (@themissingdrumstick) examines the language and syntax of culinary methodology and creates a series of recipes that surprise, enthral and romance the science and process of cooking. Read his engaging thoughts behind six unusual preparations of traditional Maharashtrian classics on Diwali Pangat (www.angatpangat.in)--link in bio. #diwalipangat #angatpangat #diwaliank #diwalimagazine #language #syntax #culinarylanguage #culinaryscience #cuisine #thistooisindianfood #thistooismaharashtriancuisine #maharashtrian #marathifood #maharashtriancuisine #shrikhand #canoli #kombdivade #quiche #khamangkadkdi #granita #kolhapuri #ossobuco #Kolimasala #deviledcrabs #bicuitamboda #slider #revivingthediwaliank
In this inspiring piece, Snehal Bansode Sheludkar writes about how small Zilla Parishad schools in remote Maharashtra transformed the mid-day meal scheme and planted vegetable gardens in the schools' backyards to tackle the problem of increasing dropouts. This not only helped arrest the problem of malnutrition in children (the primary reason behind the dropouts aside from poverty) but also increased the children's curiosity about science (what bugs come to what plants, what produce can be planted when?) and helped create a wonderful bond between the teachers and the pupils. Students are encouraged to cook and eat the food they produce thereby breaking gender stereotypes, too. In one case, the surrounding villages are free to come and pick vegetables from the school garden on one condition--that they offer seeds or plants in exchange! 
Read more about this inspiring movement in our Diwali Pangat magazine (www.angatpangat.in); if you can't read Marathi, this is one piece you should turn to Google Translate for. (Warning--there will be lumps in your throat and tears in your eyes). #kidscooking #diwalipangat #angatpangat #diwaliank #revivingtheank #kidsnutrition #zillaparishadschool #schoolsinmaharashtra #marathiwriting #marathimagazine #bilingual magazine #schoolgardens #vegetablegardens #gardentotable #middaymealscheme #goodtranslate #organicfood #groworganicfood #communitygardens #vegetablepatch
In this inspiring piece, Snehal Bansode Sheludkar writes about how small Zilla Parishad schools in remote Maharashtra transformed the mid-day meal scheme and planted vegetable gardens in the schools' backyards to tackle the problem of increasing dropouts. This not only helped arrest the problem of malnutrition in children (the primary reason behind the dropouts aside from poverty) but also increased the children's curiosity about science (what bugs come to what plants, what produce can be planted when?) and helped create a wonderful bond between the teachers and the pupils. Students are encouraged to cook and eat the food they produce thereby breaking gender stereotypes, too. In one case, the surrounding villages are free to come and pick vegetables from the school garden on one condition--that they offer seeds or plants in exchange! Read more about this inspiring movement in our Diwali Pangat magazine (www.angatpangat.in); if you can't read Marathi, this is one piece you should turn to Google Translate for. (Warning--there will be lumps in your throat and tears in your eyes). #kidscooking #diwalipangat #angatpangat #diwaliank #revivingtheank #kidsnutrition #zillaparishadschool #schoolsinmaharashtra #marathiwriting #marathimagazine #bilingual magazine #schoolgardens #vegetablegardens #gardentotable #middaymealscheme #goodtranslate #organicfood #groworganicfood #communitygardens #vegetablepatch
"Centuries ago, wheat was ground into flour using grinding stones at home. The concept of refined flour didn’t exist, but the women unknowingly developed the technique of obtaining refined flour by sifting the coarse flour multiple times to get a finer consistency of flour that could be stretched and shaped into desired forms. For saravle the “fine” flour so obtained was made into a dough. The dough was then stretched out with hand into millions of miniature, thick threads that were then woven around a light-weighted wooden stick called ‘sirkand‘ and allowed to dry in the summer sun until hard. The entire dehydration process shrunk the dough causing the dough threads to easily come off the stick as rings. These were then further dried until completely firm, followed by a light roasting before being stocked away for use throughout the year until next summer." Saher Khanzada (@thebombayglutton), a food writer and researcher with a special interest in Kokani Muslim cuisine, writes about Saravle, a traditional hand-rolled pasta in this year's Diwali Pangat. Read her fascinating piece on www.angatpangat.in (link in bio). #saravle #pasta #thistooisindianfood #thistooismaharashtriancuisine #maharashtrian #marathifood #maharashtriancuisine #konkan #konkanimuslim #kokanimuslimcuisine #middleeasterninfluences #handmadepasta #diwalipangat #angatpangat #revivingthediwaliank #digitalmagazine #emagazine
"Centuries ago, wheat was ground into flour using grinding stones at home. The concept of refined flour didn’t exist, but the women unknowingly developed the technique of obtaining refined flour by sifting the coarse flour multiple times to get a finer consistency of flour that could be stretched and shaped into desired forms. For saravle the “fine” flour so obtained was made into a dough. The dough was then stretched out with hand into millions of miniature, thick threads that were then woven around a light-weighted wooden stick called ‘sirkand‘ and allowed to dry in the summer sun until hard. The entire dehydration process shrunk the dough causing the dough threads to easily come off the stick as rings. These were then further dried until completely firm, followed by a light roasting before being stocked away for use throughout the year until next summer." Saher Khanzada (@thebombayglutton), a food writer and researcher with a special interest in Kokani Muslim cuisine, writes about Saravle, a traditional hand-rolled pasta in this year's Diwali Pangat. Read her fascinating piece on www.angatpangat.in (link in bio). #saravle #pasta #thistooisindianfood #thistooismaharashtriancuisine #maharashtrian #marathifood #maharashtriancuisine #konkan #konkanimuslim #kokanimuslimcuisine #middleeasterninfluences #handmadepasta #diwalipangat #angatpangat #revivingthediwaliank #digitalmagazine #emagazine
Diwali is not all sugar and ghee and partying for everyone. Not that there isn't any form of celebration; just that it is a more sombre, more organic acknowledgement of the season's produce; a closer connection with the earth. The word "celebration" has so many connotations. In her deeply evocative piece in Diwali Pangat this year, @mugdhakarnik (Mugdha Karnik), ex-Director of the Centre for Extra Mural Studies (University of Mumbai), writes about what Diwali means to the Warli tribes of Maharashtra. 
Do check out the bilingual magazine (English and Marathi), Diwali Pangat on www.angatpangat.in for more writing on this year's theme--Many Maharashtras (link in bio). And don't forget to leave a comment to strike a conversation with the writer! 
#diwalipangat #angatpangat #warli #tribes #tribesofmaharashtra #diwaliank #diwalianka #maharashtriancuisine #thistooisindianfood #thistooismaharashtriancuisine #foodwriting #foodwritinginmarathi #marathiwriting #bilingual #digitalmagazine #emagazine #annualmagazine #revivingthediwalianka #warlitribe #tribesofindia
Diwali is not all sugar and ghee and partying for everyone. Not that there isn't any form of celebration; just that it is a more sombre, more organic acknowledgement of the season's produce; a closer connection with the earth. The word "celebration" has so many connotations. In her deeply evocative piece in Diwali Pangat this year, @mugdhakarnik (Mugdha Karnik), ex-Director of the Centre for Extra Mural Studies (University of Mumbai), writes about what Diwali means to the Warli tribes of Maharashtra. Do check out the bilingual magazine (English and Marathi), Diwali Pangat on www.angatpangat.in for more writing on this year's theme--Many Maharashtras (link in bio). And don't forget to leave a comment to strike a conversation with the writer! #diwalipangat #angatpangat #warli #tribes #tribesofmaharashtra #diwaliank #diwalianka #maharashtriancuisine #thistooisindianfood #thistooismaharashtriancuisine #foodwriting #foodwritinginmarathi #marathiwriting #bilingual #digitalmagazine #emagazine #annualmagazine #revivingthediwalianka #warlitribe #tribesofindia
Dessert Course - Shrikhand Cannolo, Phanas Poli and Jambhul Reduction.
Shrikhand replaces sweetened Ricotta in this Maharashtrian take on the Sicilian classic. The Cannolo Shell is made with equal parts APF  and Jackfruit Seed Meal which lends a nutty and mildly fragrant, almost cocoa-like character. The Cannolo is not fried but is a rolled baked Tuile to keep the dessert light.
The Shrikhand filling is interspersed with Jackfruit leather Confetti and Charoli.
A tart Jambhul reduction adds colour and the much needed fruity acidity to counter the rich sweetness.
I struggled with the plating on this one. Finally, gravity and this gorgeous @curatorsofclay platter came to my rescue.
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#diwalipangat2018 #angatpangat #dessert #sweet #indianfood #indianregionalfood #maharashtrianfood #maharashtrianflavours #modernmaharaahtrianfood #progressivemaharashtrianfood #progressiveindianfood #shrikhand #cannoli #fruitleather #jackfruitleather #phanaspoli #jambhul #jamun #javaplums #rosepetals #charoli #plating #plateddessert #mimi #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food
Dessert Course - Shrikhand Cannolo, Phanas Poli and Jambhul Reduction. Shrikhand replaces sweetened Ricotta in this Maharashtrian take on the Sicilian classic. The Cannolo Shell is made with equal parts APF and Jackfruit Seed Meal which lends a nutty and mildly fragrant, almost cocoa-like character. The Cannolo is not fried but is a rolled baked Tuile to keep the dessert light. The Shrikhand filling is interspersed with Jackfruit leather Confetti and Charoli. A tart Jambhul reduction adds colour and the much needed fruity acidity to counter the rich sweetness. I struggled with the plating on this one. Finally, gravity and this gorgeous @curatorsofclay platter came to my rescue. . . . . . . #diwalipangat2018 #angatpangat #dessert #sweet #indianfood #indianregionalfood #maharashtrianfood #maharashtrianflavours #modernmaharaahtrianfood #progressivemaharashtrianfood #progressiveindianfood #shrikhand #cannoli #fruitleather #jackfruitleather #phanaspoli #jambhul #jamun #javaplums #rosepetals #charoli #plating #plateddessert #mimi #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food
Kombdi-Vade Quiche.

Omnipresent along the Konkan coast, like the shimmering sea and the swaying palms, is the classic delicacy of Kombdi-Vade.
Rustic deep fried Pooriesque multigrain Vade infused with the earthiness of select spices, are served with a flavourful coconut based Chicken Saguti.
The penultimate course is an ode to this dynamic duo.
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#diwalipangat2018 #angatpangat #kombdivade #sagutivade #chickencurry #curry #indianfood #indianregionalfood #malvanifood #konkanifood #maharashtrianfood #modernmaharaahtrianfood #progressivemaharashtrianfood #progressiveindianfood #quiche #pie #chickenpie #mimi #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food
Kombdi-Vade Quiche. Omnipresent along the Konkan coast, like the shimmering sea and the swaying palms, is the classic delicacy of Kombdi-Vade. Rustic deep fried Pooriesque multigrain Vade infused with the earthiness of select spices, are served with a flavourful coconut based Chicken Saguti. The penultimate course is an ode to this dynamic duo. . . . . . . . #diwalipangat2018 #angatpangat #kombdivade #sagutivade #chickencurry #curry #indianfood #indianregionalfood #malvanifood #konkanifood #maharashtrianfood #modernmaharaahtrianfood #progressivemaharashtrianfood #progressiveindianfood #quiche #pie #chickenpie #mimi #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food
From ideation to execution, this palate cleanser was the most fulfilling course to develop.
Based on a classic Maharashtrian salad; Khamang Kakdi, incorporating all it's elements while maintaining the balance and textural contrast was challenging.
More importantly, I wanted every mouthful to taste  precisely like the traditional version, while looking nothing like it. 
The components included Cucumber Granita, Coconut Cream 'Caviar', Peanut Coral Tuile, Coriander flowers and Black Sea Salt.
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#diwalipangat2018 #angatpangat #pravaas #khamangkakdi #salad #palatecleanser
#cucumbergranita #peanuttuile #coraltuile #corianderflowers #blackseasalt #coconutcaviar #pristineflavours #clean #texture #balance #indianfood #indianregionalfood #modernmaharaahtrianfood #progressivemaharashtrianfood #mimi #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food
From ideation to execution, this palate cleanser was the most fulfilling course to develop. Based on a classic Maharashtrian salad; Khamang Kakdi, incorporating all it's elements while maintaining the balance and textural contrast was challenging. More importantly, I wanted every mouthful to taste precisely like the traditional version, while looking nothing like it. The components included Cucumber Granita, Coconut Cream 'Caviar', Peanut Coral Tuile, Coriander flowers and Black Sea Salt. . . . . . . #diwalipangat2018 #angatpangat #pravaas #khamangkakdi #salad #palatecleanser #cucumbergranita #peanuttuile #coraltuile #corianderflowers #blackseasalt #coconutcaviar #pristineflavours #clean #texture #balance #indianfood #indianregionalfood #modernmaharaahtrianfood #progressivemaharashtrianfood #mimi #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food
The Kolhapuri Osso Bucco appears at # 3 in the Modern Maharashtrian Dégustation. Served on a bed of Makyachi Usal ( Kansaa Usli), the Maharastrian version of creamed corn, much like the Italian classic is served with creamy polenta. 
Usal, the starch component on the plate was smoked with shredded Sugarcane to infuse it with sweet, smoky notes and to translate a visual memory synonymous with  Kolhapur for me, into flavour.
Thecha Gremolata featured as the garnish, with Ghee Roasted Tender Peanuts replacing Pine nuts.
Besides these obvious changes, I substituted anchovies with Sukke Bombil (Dried Bombay Duck) to ensure that the Maharashtrian makeover was not just skin deep.
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#diwalipangat2018 #angatpangat #ossobucco #kolhapuriossobucco #mutton #goatmeat #holeinthebone #muttonshank #slowcooked #fallingoffthebone #indianfood #indianregionalfood #maharashtrianfood #modernmaharaahtrianfood #progressivemaharashtrianfood  #thecha #gremolata #cucinapovera #rustic #creamedcorn #desi #mimi #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food
The Kolhapuri Osso Bucco appears at # 3 in the Modern Maharashtrian Dégustation. Served on a bed of Makyachi Usal ( Kansaa Usli), the Maharastrian version of creamed corn, much like the Italian classic is served with creamy polenta. Usal, the starch component on the plate was smoked with shredded Sugarcane to infuse it with sweet, smoky notes and to translate a visual memory synonymous with Kolhapur for me, into flavour. Thecha Gremolata featured as the garnish, with Ghee Roasted Tender Peanuts replacing Pine nuts. Besides these obvious changes, I substituted anchovies with Sukke Bombil (Dried Bombay Duck) to ensure that the Maharashtrian makeover was not just skin deep. . . . . . . . #diwalipangat2018 #angatpangat #ossobucco #kolhapuriossobucco #mutton #goatmeat #holeinthebone #muttonshank #slowcooked #fallingoffthebone #indianfood #indianregionalfood #maharashtrianfood #modernmaharaahtrianfood #progressivemaharashtrianfood #thecha #gremolata #cucinapovera #rustic #creamedcorn #desi #mimi #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food
This divinely delicious Deviled Crab with Koli Masala is Second Course in Pravaas Part 2 (link in bio).
This has, at it's heart, two extremely diverse people and worlds as the inspiration.
Turns out, besides hailing from the southern states of their respective countries, there is another common thread that joins the mind of (a) Chef Sean Brock to My Grandma and a dish she would often create over half a century ago, from a tiny home kitchen in Belgaum, and that is; the love for deviled crabs.
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#diwalipangat2018 #angatpangat #pravaas #degustationmenu #indianfood #indianregionalfood #maharashtrianfood #koli #modernmaharaahtrianfood #progressivemaharashtrianfood #deviledcrabs #stuffedcrabs #crabs #mudcrabs #crustacean #seafood #mimi #missingmycrabmonster #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food #themindofachef #chefseanbrock #jadiamma
This divinely delicious Deviled Crab with Koli Masala is Second Course in Pravaas Part 2 (link in bio). This has, at it's heart, two extremely diverse people and worlds as the inspiration. Turns out, besides hailing from the southern states of their respective countries, there is another common thread that joins the mind of (a) Chef Sean Brock to My Grandma and a dish she would often create over half a century ago, from a tiny home kitchen in Belgaum, and that is; the love for deviled crabs. . . . . . . . #diwalipangat2018 #angatpangat #pravaas #degustationmenu #indianfood #indianregionalfood #maharashtrianfood #koli #modernmaharaahtrianfood #progressivemaharashtrianfood #deviledcrabs #stuffedcrabs #crabs #mudcrabs #crustacean #seafood #mimi #missingmycrabmonster #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food #themindofachef #chefseanbrock #jadiamma
In keeping with the theme of 'Many Maharashtras' for this year's Diwali Pangat, I examine Food as a language. I have played with the 'script', 'words' and 'grammar' of food in an experiment to study how they impact the language of cuisine.
The discoveries that the explorations and investigations revealed, found their way into a multi-course conceptual degustation; Pravaas Part 2.
Like this Biscuit Amboda Slider. Each component of which is based on a classical Saraswat recipe.
The whole exercise of reimagining, tweaking, turning things on thier heads gave me tremendous insight into and a whole new appreciation for tradition in cuisine. 
A Big Thank You to @skoranne and the Admin Team at Angat Pangat for curating the brilliant bilingual Diwali Ank and to all the amazing contributors for this over-flowing plate of delicious literary Pharaal I can't wait to dig into!
The link to Diwali Pangat 2018 and the essay is in my bio!
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#diwalipangat2018 #angatpangat #diwaliank #Pravaasadegustation #degustationmenu #modernmaharaahtrianfood #progressivemaharashtrianfood #reimagined #modernised #indianfood #indianregionalfood #maharashtrianfood #saraswatcuisine #saraswatfood #aamchifood #biscuitamboda #sliders #burger #upkarislaw #kadgichokkapatty #mimi #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food
In keeping with the theme of 'Many Maharashtras' for this year's Diwali Pangat, I examine Food as a language. I have played with the 'script', 'words' and 'grammar' of food in an experiment to study how they impact the language of cuisine. The discoveries that the explorations and investigations revealed, found their way into a multi-course conceptual degustation; Pravaas Part 2. Like this Biscuit Amboda Slider. Each component of which is based on a classical Saraswat recipe. The whole exercise of reimagining, tweaking, turning things on thier heads gave me tremendous insight into and a whole new appreciation for tradition in cuisine. A Big Thank You to @skoranne and the Admin Team at Angat Pangat for curating the brilliant bilingual Diwali Ank and to all the amazing contributors for this over-flowing plate of delicious literary Pharaal I can't wait to dig into! The link to Diwali Pangat 2018 and the essay is in my bio! . . . . . . . #diwalipangat2018 #angatpangat #diwaliank #Pravaasadegustation #degustationmenu #modernmaharaahtrianfood #progressivemaharashtrianfood #reimagined #modernised #indianfood #indianregionalfood #maharashtrianfood #saraswatcuisine #saraswatfood #aamchifood #biscuitamboda #sliders #burger #upkarislaw #kadgichokkapatty #mimi #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #culinaryblogger #food
And Diwali Pangat 2018 is out!

When I thought of working on an online, bilingual Diwali Ank dedicated to Maharashtrian cuisine, I wasn’t sure how it would be received. And yet, here we are, in our second year! Take a bow, my dear Angat Pangat team (@shrutinargundkar @myukkitchen @jampackedpreserve @hrushiparanjape )! Big thanks to @sayalibhagali for the smashing banner this year and to @nitish0867 for tirelessly sorting our tech issues!

Many Maharashtras—explore this theme through the cuisine of the many sub-communities of the state and that of the diaspora. Explore a new language in which to talk about the cuisine and try out some recipes. 
www.angatpangat.in

I’ll look forward to hearing your feedback. 
#diwaliank #foodmagazine #marathifood #maharashtra #maharashtriancuisine #subcuisinesofmaharashtra #angatpangat #diwalipangat #diwalipangat2018
And Diwali Pangat 2018 is out! When I thought of working on an online, bilingual Diwali Ank dedicated to Maharashtrian cuisine, I wasn’t sure how it would be received. And yet, here we are, in our second year! Take a bow, my dear Angat Pangat team (@shrutinargundkar @myukkitchen @jampackedpreserve @hrushiparanjape )! Big thanks to @sayalibhagali for the smashing banner this year and to @nitish0867 for tirelessly sorting our tech issues! Many Maharashtras—explore this theme through the cuisine of the many sub-communities of the state and that of the diaspora. Explore a new language in which to talk about the cuisine and try out some recipes. www.angatpangat.in I’ll look forward to hearing your feedback. #diwaliank #foodmagazine #marathifood #maharashtra #maharashtriancuisine #subcuisinesofmaharashtra #angatpangat #diwalipangat #diwalipangat2018
दसरा जेवण!
भरली वांगी-पोळी,
वरण-भात-तूप-लिंबु, पातोळे. Dusshehra lunch:
Stuffed baingan masala with rotis,
Plain daal with rice, served with ghee and a wedge of lime,
And
Paatole,
A quintessentially Konkan dish made with Rice flour, jaggery and grated cucumber,
The batter is steamed in Haldi/turmeric leaves.
The haldi leaves leave a beautiful fragrance to the cooked Paatole. (A different version of this also uses jaggery-coconut stuffing. I personally like this one better.) The combined fragrance of haldi, bharli-wangi masala, and varan still hasn’t left my mind. 
Happy Dasara, everyone! :) @leledipika 
#koshimbeer #koshimbeercooks #marathi #marathifood #maharashtrianfood #lunch #festivefood #dasara #indianfestivals #vegfood #homecooked #food #foodie #foodlovers #foodbloggers #marathicuisine #angatpangat #simplefood #vegetarianrecipes #foodphotography #indiaunch #foodstagram #foodpics #yummy #love #foodtalkindia
दसरा जेवण! भरली वांगी-पोळी, वरण-भात-तूप-लिंबु, पातोळे. Dusshehra lunch: Stuffed baingan masala with rotis, Plain daal with rice, served with ghee and a wedge of lime, And Paatole, A quintessentially Konkan dish made with Rice flour, jaggery and grated cucumber, The batter is steamed in Haldi/turmeric leaves. The haldi leaves leave a beautiful fragrance to the cooked Paatole. (A different version of this also uses jaggery-coconut stuffing. I personally like this one better.) The combined fragrance of haldi, bharli-wangi masala, and varan still hasn’t left my mind. Happy Dasara, everyone! :) @leledipika #koshimbeer #koshimbeercooks #marathi #marathifood #maharashtrianfood #lunch #festivefood #dasara #indianfestivals #vegfood #homecooked #food #foodie #foodlovers #foodbloggers #marathicuisine #angatpangat #simplefood #vegetarianrecipes #foodphotography #indiaunch #foodstagram #foodpics #yummy #love #foodtalkindia
#Repost @koshimbeer
• • • • •
भोपळ्याचे घारगे / Gharage. 
Every year on the 10th and last day of Ganpati, Anant Chaturdashi, Aai makes these Deep fried Pumpkin Pooris to be offered as Naivedya.
(Check story from prep process) 
If only I could instagram how these smell. 💕

@marathi_food_lover 
@leledipika 
#koshimbeer #koshimbeer #marathi #festivefood #foodlove #gharage #pumpkin #kaddu #vegfood #sweets #indiansweets #festivals #indianfestivals #marathifood #marathifoodlovers #maharashtriancuisine #indiancuisine #angatpangat #traditionalmarathi #marathi #fried #vegetarianrecipes #veg #foodbloggers #foodie #foodpics #foodstagram #vscocam
#Repost @koshimbeer • • • • • भोपळ्याचे घारगे / Gharage. Every year on the 10th and last day of Ganpati, Anant Chaturdashi, Aai makes these Deep fried Pumpkin Pooris to be offered as Naivedya. (Check story from prep process) If only I could instagram how these smell. 💕 @marathi_food_lover @leledipika #koshimbeer #koshimbeer #marathi #festivefood #foodlove #gharage #pumpkin #kaddu #vegfood #sweets #indiansweets #festivals #indianfestivals #marathifood #marathifoodlovers #maharashtriancuisine #indiancuisine #angatpangat #traditionalmarathi #marathi #fried #vegetarianrecipes #veg #foodbloggers #foodie #foodpics #foodstagram #vscocam
भोपळ्याचे घारगे / Gharage. 
Every year on the 10th and last day of Ganpati, Anant Chaturdashi, Aai makes these Deep fried Pumpkin Pooris to be offered as Naivedya.
(Check story from prep process) 
If only I could instagram how these smell. 💕

@marathi_food_lover 
@leledipika 
#koshimbeer #koshimbeer #marathi #festivefood #foodlove #gharage #pumpkin #kaddu #vegfood #sweets #indiansweets #festivals #indianfestivals #marathifood #marathifoodlovers #maharashtriancuisine #indiancuisine #angatpangat #traditionalmarathi #marathi #fried #vegetarianrecipes #veg #foodbloggers #foodie #foodpics #foodstagram #vscocam
भोपळ्याचे घारगे / Gharage. Every year on the 10th and last day of Ganpati, Anant Chaturdashi, Aai makes these Deep fried Pumpkin Pooris to be offered as Naivedya. (Check story from prep process) If only I could instagram how these smell. 💕 @marathi_food_lover @leledipika #koshimbeer #koshimbeer #marathi #festivefood #foodlove #gharage #pumpkin #kaddu #vegfood #sweets #indiansweets #festivals #indianfestivals #marathifood #marathifoodlovers #maharashtriancuisine #indiancuisine #angatpangat #traditionalmarathi #marathi #fried #vegetarianrecipes #veg #foodbloggers #foodie #foodpics #foodstagram #vscocam
After a week of skipping meals and eating outside, this Sunday morning I finally decided to step into the kitchen and take on the one dish I dread cooking the most, कांदेपोहे. As simple as the dish is to others, I can’t really seem to it right, with poha being either too dry or too watery, or onions burning or not cooking at all. 
In the spirit of taking on your fears, I’m going to try making poha more often. 😅
I wouldn’t say this is the best pohe you’ve seen or had, but trust me, I was capable of much worse in the past. 
@leledipika .
#koshimbeer #koshimbeercooks #pohe #poha #kandepohe #marathi #marathifood #marathifoodlovers #foodpics #food #foodie #cookinglove #angatpangat #vegfood #foodstagram #breakfast #indianbreakfast #indianfood #indianfoodbloggers #foodblogger #riceflakes #vegan #simplefood #healthyfood #yum #kitchentales
After a week of skipping meals and eating outside, this Sunday morning I finally decided to step into the kitchen and take on the one dish I dread cooking the most, कांदेपोहे. As simple as the dish is to others, I can’t really seem to it right, with poha being either too dry or too watery, or onions burning or not cooking at all. In the spirit of taking on your fears, I’m going to try making poha more often. 😅 I wouldn’t say this is the best pohe you’ve seen or had, but trust me, I was capable of much worse in the past. @leledipika . #koshimbeer #koshimbeercooks #pohe #poha #kandepohe #marathi #marathifood #marathifoodlovers #foodpics #food #foodie #cookinglove #angatpangat #vegfood #foodstagram #breakfast #indianbreakfast #indianfood #indianfoodbloggers #foodblogger #riceflakes #vegan #simplefood #healthyfood #yum #kitchentales
#Repost @koshimbeer
• • • • •
The idea of comfort.

Steaming hot Moog-daal khichadi, topped with a teaspoon of ghee that instantly melts and fills your nose with tye aroma of the daal-rice cooked together, accompanied by a simple Tomato-onion koshimbeer/salad. 
The salad is delicious even on its own to be honest. 
@leledipika 
@marathi_food_lover 
#koshimbeer #koshimbeercooks #angatpangat #khichdi #mungdalkhichdi #marathi #marathifood #dinner #dinnertime #cooking #love #foodlove #vegfood #vegetarianrecipes #indian #indianfood #foodpics #love
#Repost @koshimbeer • • • • • The idea of comfort. Steaming hot Moog-daal khichadi, topped with a teaspoon of ghee that instantly melts and fills your nose with tye aroma of the daal-rice cooked together, accompanied by a simple Tomato-onion koshimbeer/salad. The salad is delicious even on its own to be honest. @leledipika @marathi_food_lover #koshimbeer #koshimbeercooks #angatpangat #khichdi #mungdalkhichdi #marathi #marathifood #dinner #dinnertime #cooking #love #foodlove #vegfood #vegetarianrecipes #indian #indianfood #foodpics #love
The idea of comfort.

Steaming hot Moog-daal khichadi, topped with a teaspoon of ghee that instantly melts and fills your nose with tye aroma of the daal-rice cooked together, accompanied by a simple Tomato-onion koshimbeer/salad. 
The salad is delicious even on its own to be honest. 
@leledipika 
@marathi_food_lover 
#koshimbeer #koshimbeercooks #angatpangat #khichdi #mungdalkhichdi #marathi #marathifood #dinner #dinnertime #cooking #love #foodlove #vegfood #vegetarianrecipes #indian #indianfood #foodpics #love
The idea of comfort. Steaming hot Moog-daal khichadi, topped with a teaspoon of ghee that instantly melts and fills your nose with tye aroma of the daal-rice cooked together, accompanied by a simple Tomato-onion koshimbeer/salad. The salad is delicious even on its own to be honest. @leledipika @marathi_food_lover #koshimbeer #koshimbeercooks #angatpangat #khichdi #mungdalkhichdi #marathi #marathifood #dinner #dinnertime #cooking #love #foodlove #vegfood #vegetarianrecipes #indian #indianfood #foodpics #love
मोकळी भाजणी. Bhajani / भाजाणी is essentially a flour of of roasted rice, Jowar, Bajra, Toovar Daal, Moong Daal, Coriander seeds, and Jeera. All the goodness of these in one dish!

While Bhajani is usually used to make thalipeeth, this is a variation that is equally delicious. 
@leledipika 
@marathi_food_lover 
#koshimbeer #koshimbeercooks #marathi #marathicusine #homecookedmeal #marathifood #marathibreakfast #marathifoodlovers #indianfood #indianfoodlover #mokalibhajani #bhajani #healthyfood #vegfood #simplefood #goodfood #vegan #glutenfree #cooking #kitchentales #angatpangat #inmykitchen #kitchentales #foodtalkindia #cuisine #yum
मोकळी भाजणी. Bhajani / भाजाणी is essentially a flour of of roasted rice, Jowar, Bajra, Toovar Daal, Moong Daal, Coriander seeds, and Jeera. All the goodness of these in one dish! While Bhajani is usually used to make thalipeeth, this is a variation that is equally delicious. @leledipika @marathi_food_lover #koshimbeer #koshimbeercooks #marathi #marathicusine #homecookedmeal #marathifood #marathibreakfast #marathifoodlovers #indianfood #indianfoodlover #mokalibhajani #bhajani #healthyfood #vegfood #simplefood #goodfood #vegan #glutenfree #cooking #kitchentales #angatpangat #inmykitchen #kitchentales #foodtalkindia #cuisine #yum
Nothing like breakfast  at Prakash, Dadar W. The best sabudana wada  I have ever had. Other items like sabudana khichadi, batatawada, misal, thalipeeth, batata bhajji, puri bhaji n the rest ... out of the world. Hasn’t changed over the last 2 decades that I have been visiting #angatpangat #indianfoodtales #maharastrianfood #maharashtrian #sabudanavada #sabudana #sabudanakhichdi #puribhaji #prakash #indiansnacks #indianfood #indianfoodie #foodie
Nothing like breakfast at Prakash, Dadar W. The best sabudana wada I have ever had. Other items like sabudana khichadi, batatawada, misal, thalipeeth, batata bhajji, puri bhaji n the rest ... out of the world. Hasn’t changed over the last 2 decades that I have been visiting #angatpangat #indianfoodtales #maharastrianfood #maharashtrian #sabudanavada #sabudana #sabudanakhichdi #puribhaji #prakash #indiansnacks #indianfood #indianfoodie #foodie
Saturday afternoon spent cooking, as good as it gets. 
अंबाडीची भाजी / Kenaf/ Gongura leaves curry with a very Garlicky tempering. This is an absolute family favourite. And I had been craving it since @manasi_ranade and I spoke about it at length in one of our food-day-dreaming sessions. 
तांदळाची भाकरी, not very bad-looking for the first time, if I can say so myself. Mother, of course, has provided an elaborate critique already. 
Coriander-chilli-garlic ठेचा with some salted peanuts from Bharuch. 
@leledipika 
@marathi_food_lover 
#koshimbeer #koshimbeercooks #marathicuisine #gongura #ambadi #bhakari #indianfood #food #foodlove #thecha #marathifoodlove #maharashtrian #angatpangat #goodfood #foodpics #foodblogger #foodphotography #cooking #cookinglove #kitchentales #foodtalkindia #foodie #yum #simplefood #vegfood #vegan #healthyfood #kenaf #kenafleaves
Saturday afternoon spent cooking, as good as it gets. अंबाडीची भाजी / Kenaf/ Gongura leaves curry with a very Garlicky tempering. This is an absolute family favourite. And I had been craving it since @manasi_ranade and I spoke about it at length in one of our food-day-dreaming sessions. तांदळाची भाकरी, not very bad-looking for the first time, if I can say so myself. Mother, of course, has provided an elaborate critique already. Coriander-chilli-garlic ठेचा with some salted peanuts from Bharuch. @leledipika @marathi_food_lover #koshimbeer #koshimbeercooks #marathicuisine #gongura #ambadi #bhakari #indianfood #food #foodlove #thecha #marathifoodlove #maharashtrian #angatpangat #goodfood #foodpics #foodblogger #foodphotography #cooking #cookinglove #kitchentales #foodtalkindia #foodie #yum #simplefood #vegfood #vegan #healthyfood #kenaf #kenafleaves
ताकातली उकड for Sunday Breakfast. 
Rice-flour cooked in sour buttermilk. With a subtle Garlic and curry leaves flavour. 
Ukad is my earliest food-memory, and it of course involves our Aaji. We’d visit Aaji-Appa on weekends, and this would always be Sunday breakfast menu. Aaji would top the Ukad with a generous helping of peanut-oil. 
Appa would always demand a second cup of chaha/tea post breakfast. We were not allowed to have tea back then, but I guess looking at how much tea I consume now, Appa would have been proud of me. 😁

If only Aaji ever knew her significant influence on how both of perceive food now. :) @leledipika 
#koshimbeer #koshimbeercooks #food #foodpics #indianfood #marathifood #marathifoodlovers #maharashtriancuisine #foodlove #indianbreakfast #nostalgia #foodgasm #foodstagram #angatpangat #vscocam #ukad #takatliukad #marathi #vegfood #simplefood #healthyfood #yum @marathi_food_lover
ताकातली उकड for Sunday Breakfast. Rice-flour cooked in sour buttermilk. With a subtle Garlic and curry leaves flavour. Ukad is my earliest food-memory, and it of course involves our Aaji. We’d visit Aaji-Appa on weekends, and this would always be Sunday breakfast menu. Aaji would top the Ukad with a generous helping of peanut-oil. Appa would always demand a second cup of chaha/tea post breakfast. We were not allowed to have tea back then, but I guess looking at how much tea I consume now, Appa would have been proud of me. 😁 If only Aaji ever knew her significant influence on how both of perceive food now. :) @leledipika #koshimbeer #koshimbeercooks #food #foodpics #indianfood #marathifood #marathifoodlovers #maharashtriancuisine #foodlove #indianbreakfast #nostalgia #foodgasm #foodstagram #angatpangat #vscocam #ukad #takatliukad #marathi #vegfood #simplefood #healthyfood #yum @marathi_food_lover
फणसाची सांदणं. Steamed Jackfruit cakes. 
बरका फणस, a juicier variety of Jackfruit, usually found in Southern Kokan, is used to flavour this breakfast item. 
Jackfruit pulp mixed with broken rice, jaggery, and homemade butter. Steamed for 10-15 minutes.
Served with elaichi-flavoured coconut milk. 
Kokan cuisine employs Jackfruit in such diffeerent dishes. Right from Jackfruit chips, to Sandan, to using the steamed seeds as a fasting snack. 
My father recollects, in his childhood, my grandmother would sundry jackfruit and make a flour out of it to make Thalipeeth. 
In a desperate attempt of not losing such gems of traditional cuisine, Should try making Jackfruit-thalipeeth next summer! 
#koshimbeer #koshimbeercooks #kokan #kokancuisine #maharastrianfood #marathifood #jackfruit #phanas #good #love #goodfood #traditionalcuisine #angatpangat #historyandfood #foodbloggers #igers #foodlovers #vscofood #foodstagram #eat #vegfood #marathi #marathifoodlover
फणसाची सांदणं. Steamed Jackfruit cakes. बरका फणस, a juicier variety of Jackfruit, usually found in Southern Kokan, is used to flavour this breakfast item. Jackfruit pulp mixed with broken rice, jaggery, and homemade butter. Steamed for 10-15 minutes. Served with elaichi-flavoured coconut milk. Kokan cuisine employs Jackfruit in such diffeerent dishes. Right from Jackfruit chips, to Sandan, to using the steamed seeds as a fasting snack. My father recollects, in his childhood, my grandmother would sundry jackfruit and make a flour out of it to make Thalipeeth. In a desperate attempt of not losing such gems of traditional cuisine, Should try making Jackfruit-thalipeeth next summer! #koshimbeer #koshimbeercooks #kokan #kokancuisine #maharastrianfood #marathifood #jackfruit #phanas #good #love #goodfood #traditionalcuisine #angatpangat #historyandfood #foodbloggers #igers #foodlovers #vscofood #foodstagram #eat #vegfood #marathi #marathifoodlover
Green Agraj Movement : Join us and let's make a difference! 
As per government's appeal, we at Agraj Food Processors have decided to collect all our plastic packaging bags from our customers. The bags will be recycled. 
Agraj will buy back Agraj product bags (only) at the rate of Rs. 100/- per kilogram. 
Collection centre: Agraj Food Processors, Mulay Arcade, near Maharashtriya Mandal, Tilak Road, Pune 411030. 
Note: Please cut the bags vertically to avoid misuse. 
Reuse and Recycle plastic. 
Say 'Yes' to recyclable plastic. 
#JoinGreenAgrajMovement Swachh Bharat Mission - Urban Swachh Bharat Mission, India PMO India #CleanCity #Reuse #Recycle #SocialResponsibility #MakeaDifference #NoDumping #RecyclePlastic #AnilAmbani #NitinGadkari #KamalHasan #ShashiTharoor #SmritiIrani #RajnathSingh #MagarpattaCityResidents #IndiaBusinessGroup #PuneFoodJoints #YogaForPositivity #AngatPangat #KetoKitchen #PuneFoodies #PuneStartUps #SaveMe #PuneMoms #HomeBakersGroupPune #DiaMirza
Green Agraj Movement : Join us and let's make a difference! As per government's appeal, we at Agraj Food Processors have decided to collect all our plastic packaging bags from our customers. The bags will be recycled. Agraj will buy back Agraj product bags (only) at the rate of Rs. 100/- per kilogram. Collection centre: Agraj Food Processors, Mulay Arcade, near Maharashtriya Mandal, Tilak Road, Pune 411030. Note: Please cut the bags vertically to avoid misuse. Reuse and Recycle plastic. Say 'Yes' to recyclable plastic. #JoinGreenAgrajMovement Swachh Bharat Mission - Urban Swachh Bharat Mission, India PMO India #CleanCity #Reuse #Recycle #SocialResponsibility #MakeaDifference #NoDumping #RecyclePlastic #AnilAmbani #NitinGadkari #KamalHasan #ShashiTharoor #SmritiIrani #RajnathSingh #MagarpattaCityResidents #IndiaBusinessGroup #PuneFoodJoints #YogaForPositivity #AngatPangat #KetoKitchen #PuneFoodies #PuneStartUps #SaveMe #PuneMoms #HomeBakersGroupPune #DiaMirza
सांजा breakfast. (And since it is Sunday this will be followed by countless cups of chai.) Sanja is upma with Haldi added to the tempering, but just the additional haldi does magic to the flavour. 
Also, The 10 year old me would stare in disbelief if you told her that the grownup me actually likes upma/sanja now. 
@leledipika 
#koshimbeer #koshimbeercooks #upma #sanja #marathi #marathifood #maharashtrianfood #indian #indianfood #indiabreakfast #breakfast #foodie #foodlover #foodpics #simplefood #healthyfood #vegfood #veg #foodblogger #sundaybreakfast #foodgasm #foodtalkindia #angatpangat #food #yumm #tasty #cookinglove #love
सांजा breakfast. (And since it is Sunday this will be followed by countless cups of chai.) Sanja is upma with Haldi added to the tempering, but just the additional haldi does magic to the flavour. Also, The 10 year old me would stare in disbelief if you told her that the grownup me actually likes upma/sanja now. @leledipika #koshimbeer #koshimbeercooks #upma #sanja #marathi #marathifood #maharashtrianfood #indian #indianfood #indiabreakfast #breakfast #foodie #foodlover #foodpics #simplefood #healthyfood #vegfood #veg #foodblogger #sundaybreakfast #foodgasm #foodtalkindia #angatpangat #food #yumm #tasty #cookinglove #love
दुधी पराठे आणि शेंगदाण्याचा म्हाद्या 😋 .
We are members of Marathi food group on Facebook called Angat Pangat. Last month there was a wave of posts about Mhadya, which we had only heard about from our relatives and friends in Satara. Looking at tempting pictures and it's easy recipe I could not resist making it to go with my Dudhi Bhopla (bottle gourd)  Parathe. .
For Dudhi Paratha, I mix grated Dudhi and few spices with wheat flour. No need to add water. 
For Mhadya, I made Tadka with Kadi patta, cumin and added finely cut onion to it. When it gets done add Kala Masala (or Kande Lasun Masala) some water and let it boil. Once the water starts to boil, add crushed roasted peanuts to it. Salt and red pepper as per your taste. I went for a little thicker consistency, but that too depends on your preference. .
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#mhadya #angatpangat #marathicuisine
#marathilunch #maharashtrianfood #maharashtriancuisine #maharashtrianrecipes #shengdane #dudhi #dudhibhopla #laukiparatha #lauki #bottlegourd #love #lunch #indiancuisine #indiafood #indianfood #marathi #nexus6p #snapseed #minimalism #koshimbeer #fun #easyrecipe #foodblogger #foodie
दुधी पराठे आणि शेंगदाण्याचा म्हाद्या 😋 . We are members of Marathi food group on Facebook called Angat Pangat. Last month there was a wave of posts about Mhadya, which we had only heard about from our relatives and friends in Satara. Looking at tempting pictures and it's easy recipe I could not resist making it to go with my Dudhi Bhopla (bottle gourd) Parathe. . For Dudhi Paratha, I mix grated Dudhi and few spices with wheat flour. No need to add water. For Mhadya, I made Tadka with Kadi patta, cumin and added finely cut onion to it. When it gets done add Kala Masala (or Kande Lasun Masala) some water and let it boil. Once the water starts to boil, add crushed roasted peanuts to it. Salt and red pepper as per your taste. I went for a little thicker consistency, but that too depends on your preference. . . . . . . . #mhadya #angatpangat #marathicuisine #marathilunch #maharashtrianfood #maharashtriancuisine #maharashtrianrecipes #shengdane #dudhi #dudhibhopla #laukiparatha #lauki #bottlegourd #love #lunch #indiancuisine #indiafood #indianfood #marathi #nexus6p #snapseed #minimalism #koshimbeer #fun #easyrecipe #foodblogger #foodie
That weekend Maharashtrian monsoon pangat for Mom's birthday. Everything homemade. 
Matkii 
Masala bhindi 
Mathaa 
Kanda Bhajji 
Dudhi halwa 
Kurdayi 
Kakadi chi koshimbir 
Poli 
And masale bhat that's not in the frame
#amillionspices #onlyfoodvibes #marathicuisine #maharashtra #marathifood #marathimejwani #angatpangat #pangat
That weekend Maharashtrian monsoon pangat for Mom's birthday. Everything homemade. Matkii Masala bhindi Mathaa Kanda Bhajji Dudhi halwa Kurdayi Kakadi chi koshimbir Poli And masale bhat that's not in the frame #amillionspices #onlyfoodvibes #marathicuisine #maharashtra #marathifood #marathimejwani #angatpangat #pangat
Today is World Environment Day! India is the global host of 2018 World Environment day and "Beat Plastic Pollution" is this year's theme. Let us join the world in this fight against plastic pollution. We at Agraj Food Processors have already started contributing to this cause.  Join our Green Agraj Movement! We have decided to collect all our plastic packaging bags from our customers. The bags will be recycled. Agraj will buy back Agraj product bags (only) at the rate of Rs. 100/- per kilogram. 
Collection centre: Agraj Food Processors, Mule Arcade, near Maharashtriya Mandal, Tilak Road, Pune 411030. 
Note: Please cut the bags vertically to avoid misuse. Reuse and Recycle plastic. Say 'Yes' to recyclable plastic. 
#WorldEnvironmentDay @UNEnvironment #JoinGreenAgrajMovement @SwachhBharatUrban @SBMGramin @PMOIndia #CleanCity #Reuse #Recycle #SocialResponsibility #MakeaDifference #NoDumping #RecyclePlastic #AnilAmbani #NitinGadkari #KamalHasan #ShashiTharoor #SmritiIrani #RajnathSingh #MagarpattaCityResidents #IndiaBusinessGroup #PuneFoodJoints #YogaForPositivity #AngatPangat #KetoKitchen #PuneFoodies #PuneStartUps #SaveMe #PuneMoms #HomeBakersGroupPune #DiaMirza
Today is World Environment Day! India is the global host of 2018 World Environment day and "Beat Plastic Pollution" is this year's theme. Let us join the world in this fight against plastic pollution. We at Agraj Food Processors have already started contributing to this cause. Join our Green Agraj Movement! We have decided to collect all our plastic packaging bags from our customers. The bags will be recycled. Agraj will buy back Agraj product bags (only) at the rate of Rs. 100/- per kilogram. Collection centre: Agraj Food Processors, Mule Arcade, near Maharashtriya Mandal, Tilak Road, Pune 411030. Note: Please cut the bags vertically to avoid misuse. Reuse and Recycle plastic. Say 'Yes' to recyclable plastic. #WorldEnvironmentDay @UNEnvironment #JoinGreenAgrajMovement @SwachhBharatUrban @SBMGramin @PMOIndia #CleanCity #Reuse #Recycle #SocialResponsibility #MakeaDifference #NoDumping #RecyclePlastic #AnilAmbani #NitinGadkari #KamalHasan #ShashiTharoor #SmritiIrani #RajnathSingh #MagarpattaCityResidents #IndiaBusinessGroup #PuneFoodJoints #YogaForPositivity #AngatPangat #KetoKitchen #PuneFoodies #PuneStartUps #SaveMe #PuneMoms #HomeBakersGroupPune #DiaMirza
You can prevent this! 
To stop plastic from polluting our oceans, join our 
Green Agraj Movement! 
Agraj Food Processors have taken a positive step towards preventing pollution by responding to government's appeal to recyle plastic. 
We have decided to collect all our plastic packaging bags from our customers. The bags will be recycled.  Agraj will buy back Agraj product bags (only) at the rate of Rs. 100/- per kilogram. 
Collection centre: Agraj Food Processors, Mule Arcade, near Maharashtriya Mandal, Tilak Road, Pune 411030. 
Note: Please cut the bags vertically to avoid misuse. Reuse and Recycle plastic. Say 'Yes' to recyclable plastic. 
#JoinGreenAgrajMovement Swachh Bharat Mission - Urban Swachh Bharat Mission, India PMO India #CleanCity #Reuse #Recycle #SocialResponsibility #MakeaDifference #NoDumping #RecyclePlastic #AnilAmbani #NitinGadkari #KamalHasan #ShashiTharoor #SmritiIrani #RajnathSingh #MagarpattaCityResidents #IndiaBusinessGroup #PuneFoodJoints #YogaForPositivity #AngatPangat #KetoKitchen #PuneFoodies #PuneStartUps #SaveMe #PuneMoms #HomeBakersGroupPune #DiaMirza
You can prevent this! To stop plastic from polluting our oceans, join our Green Agraj Movement! Agraj Food Processors have taken a positive step towards preventing pollution by responding to government's appeal to recyle plastic. We have decided to collect all our plastic packaging bags from our customers. The bags will be recycled. Agraj will buy back Agraj product bags (only) at the rate of Rs. 100/- per kilogram. Collection centre: Agraj Food Processors, Mule Arcade, near Maharashtriya Mandal, Tilak Road, Pune 411030. Note: Please cut the bags vertically to avoid misuse. Reuse and Recycle plastic. Say 'Yes' to recyclable plastic. #JoinGreenAgrajMovement Swachh Bharat Mission - Urban Swachh Bharat Mission, India PMO India #CleanCity #Reuse #Recycle #SocialResponsibility #MakeaDifference #NoDumping #RecyclePlastic #AnilAmbani #NitinGadkari #KamalHasan #ShashiTharoor #SmritiIrani #RajnathSingh #MagarpattaCityResidents #IndiaBusinessGroup #PuneFoodJoints #YogaForPositivity #AngatPangat #KetoKitchen #PuneFoodies #PuneStartUps #SaveMe #PuneMoms #HomeBakersGroupPune #DiaMirza
Do it for our planet, do it for yourself, Join our Green Agraj Movement! Agraj Food Processors have taken the lead. As per government's appeal, we have decided to collect all our plastic packaging bags from our customers. The bags will be recycled.  Agraj will buy back Agraj product bags (only) at the rate of Rs. 100/- per kilogram. 
Collection centre: Agraj Food Processors, Mule Arcade, near Maharashtriya Mandal, Tilak Road, Pune 411030. 
Note: Please cut the bags vertically to avoid misuse. Reuse and Recycle plastic. Say 'Yes' to recyclable plastic. 
#JoinGreenAgrajMovement @SwachhBharatUrban @SBMGramin @PMOIndia #CleanCity #Reuse #Recycle #SocialResponsibility #MakeaDifference #NoDumping #RecyclePlastic #AnilAmbani #NitinGadkari #KamalHasan #ShashiTharoor #SmritiIrani #RajnathSingh #MagarpattaCityResidents #IndiaBusinessGroup #PuneFoodJoints #YogaForPositivity #AngatPangat #KetoKitchen #PuneFoodies #PuneStartUps #SaveMe #PuneMoms #HomeBakersGroupPune #DiaMirza
Do it for our planet, do it for yourself, Join our Green Agraj Movement! Agraj Food Processors have taken the lead. As per government's appeal, we have decided to collect all our plastic packaging bags from our customers. The bags will be recycled. Agraj will buy back Agraj product bags (only) at the rate of Rs. 100/- per kilogram. Collection centre: Agraj Food Processors, Mule Arcade, near Maharashtriya Mandal, Tilak Road, Pune 411030. Note: Please cut the bags vertically to avoid misuse. Reuse and Recycle plastic. Say 'Yes' to recyclable plastic. #JoinGreenAgrajMovement @SwachhBharatUrban @SBMGramin @PMOIndia #CleanCity #Reuse #Recycle #SocialResponsibility #MakeaDifference #NoDumping #RecyclePlastic #AnilAmbani #NitinGadkari #KamalHasan #ShashiTharoor #SmritiIrani #RajnathSingh #MagarpattaCityResidents #IndiaBusinessGroup #PuneFoodJoints #YogaForPositivity #AngatPangat #KetoKitchen #PuneFoodies #PuneStartUps #SaveMe #PuneMoms #HomeBakersGroupPune #DiaMirza
#thali #dinner #angatpangat #ffoodymmoody location- angat pangat restaurants, badlapur.
#thali #dinner #angatpangat #ffoodymmoody location- angat pangat restaurants, badlapur.
"Olya Kajuchi Bhaji" ( Fresh Cashews Masala) ia a popular vegetable dish in every maharashtrian household of Konkan region specially in this summer season, I must say. .
Today I am sharing with you traditional recipe of cashews masala. 
2 cups fresh Cashews, cleaned
1½ cup fresh Cocount, grated
7-8 Garlic pods
1 inch or 4 gm Ginger
3-4 nos Green chilli
1 tbsp Coriander seeds
1/2 tsp Whole black pepper
2 tbsp Fresh coriander
2 big size Onions, sliced 
1 medium size Onion, chopped 
1½ tbsp Malavani masala/ Red chilli powder
½ tbsp Turmeric powder 
1/2 tbsp Garam masala powder 
4-5 Kokum / Amsol ( Dried Garcinia indica) 
2-3 cups water
6-7 tbsp Oil
Salt for taste .

Method - For Masala
Heat 3 tbsp oil in the pan. Add in sliced onions  ginger, garlic, green chilli, coriander seeds, black pepper, fresh coriander and saute for 4-5 minutes. Add in fresh coconut and saute till light brown colour and let it cool.
Once it cool down grind in to thick paste. ( During grinding it may require to add some water.)
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Heat remaining oil in the vessel or kadhai. Add in chopped onion saute it for 2 mins.  Then add in turmeric, red chilli powder and saute it.
Add in cashews and saute for another 1-2 mins.  Now add ground paste and mix it well and let it simmer ( let aroma get spread nicely). Add in 2-3 cups water and mix it. Let it cook for 4-5 minutes. Dont stir too much otherwise cashews will break down. Then Add in garam masala powder.
Add in kokum and salt as per taste. Then cover it with lid or dish and put some water on it. (Steam cooking) After 10-15 mins turn of the gas and served with bhakri or roti. ( How to clean cashews? -Needs to cut cashew seed from the middle part. Remove cashew from green shell and put it in luke warm water. )
#instafood #maharashtrianrecipes #foodrecipe #konkanfood #angatpangat
"Olya Kajuchi Bhaji" ( Fresh Cashews Masala) ia a popular vegetable dish in every maharashtrian household of Konkan region specially in this summer season, I must say. . Today I am sharing with you traditional recipe of cashews masala. 2 cups fresh Cashews, cleaned 1½ cup fresh Cocount, grated 7-8 Garlic pods 1 inch or 4 gm Ginger 3-4 nos Green chilli 1 tbsp Coriander seeds 1/2 tsp Whole black pepper 2 tbsp Fresh coriander 2 big size Onions, sliced 1 medium size Onion, chopped 1½ tbsp Malavani masala/ Red chilli powder ½ tbsp Turmeric powder 1/2 tbsp Garam masala powder 4-5 Kokum / Amsol ( Dried Garcinia indica) 2-3 cups water 6-7 tbsp Oil Salt for taste . Method - For Masala Heat 3 tbsp oil in the pan. Add in sliced onions ginger, garlic, green chilli, coriander seeds, black pepper, fresh coriander and saute for 4-5 minutes. Add in fresh coconut and saute till light brown colour and let it cool. Once it cool down grind in to thick paste. ( During grinding it may require to add some water.) . . Heat remaining oil in the vessel or kadhai. Add in chopped onion saute it for 2 mins. Then add in turmeric, red chilli powder and saute it. Add in cashews and saute for another 1-2 mins. Now add ground paste and mix it well and let it simmer ( let aroma get spread nicely). Add in 2-3 cups water and mix it. Let it cook for 4-5 minutes. Dont stir too much otherwise cashews will break down. Then Add in garam masala powder. Add in kokum and salt as per taste. Then cover it with lid or dish and put some water on it. (Steam cooking) After 10-15 mins turn of the gas and served with bhakri or roti. ( How to clean cashews? -Needs to cut cashew seed from the middle part. Remove cashew from green shell and put it in luke warm water. ) #instafood #maharashtrianrecipes #foodrecipe #konkanfood #angatpangat
The classic. 
Maharashtrian Bhajani Thalipeeth with Green Mango Chutney for breakfast.
The knowledge of eating right was ingrained in our classic dishes. Bhajani is very good example of it. A multi grain mix that  has very less quantity of wheat. The grains are cleaned, washed, dried on cloth. Later slow roasted until fragrant and milled into the flour. The dough is not sticky since most of grains  used are gluten free. So you need to pat it on plastic sheet and then transfer to hot griddle. My way of making it ; I pat the ball of dough directly on hot griddle. Wet hands are quite helpful while doing so. I also used curd to knead the dough. Normally water is used. 
That Kairi / Green Mango chutney is blast of flavors. Sweet, tangy, hot everything in a single bite. 
It makes to the #100happybreakfast for sure.
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#100happybreakfast 
#colorlightsfoodie 
#colorlightsfoodiebreakfasts 
#maharashtrian 
#marathifood 
#marathifoodlover 
#angatpangat
#traditionalmaharashtrianfood 
#instafood 
#foodstagram 
#bangalorefoodies 
#breakfastofchampions 
#thalipeeth
The classic. Maharashtrian Bhajani Thalipeeth with Green Mango Chutney for breakfast. The knowledge of eating right was ingrained in our classic dishes. Bhajani is very good example of it. A multi grain mix that has very less quantity of wheat. The grains are cleaned, washed, dried on cloth. Later slow roasted until fragrant and milled into the flour. The dough is not sticky since most of grains used are gluten free. So you need to pat it on plastic sheet and then transfer to hot griddle. My way of making it ; I pat the ball of dough directly on hot griddle. Wet hands are quite helpful while doing so. I also used curd to knead the dough. Normally water is used. That Kairi / Green Mango chutney is blast of flavors. Sweet, tangy, hot everything in a single bite. It makes to the #100happybreakfast for sure. . . . . . . . . . . . #100happybreakfast #colorlightsfoodie #colorlightsfoodiebreakfasts #maharashtrian #marathifood #marathifoodlover #angatpangat #traditionalmaharashtrianfood #instafood #foodstagram #bangalorefoodies #breakfastofchampions #thalipeeth
थालीपीठ / Thalipeeth for breakfast today.
Aai has been staying with me for the last few months, she’ll be leaving next week. 
I will again be left to fight the battle of time versus cooking. To make by life easier, Aai has made loads of भाजणी for me to make Thalipeeths whenever I please. 
For those uninitiated, भाजणी/ Bhajani is a flour made out of lightly toasted rice, millet, sorghum, variety of lentils, cumin and coriander seeds. Majority of Maharashtrian kitchens stock this. (Now that I am done educating people who probably didn’t want to get educated, I will move on with my life.) This obviously promises to be an amazing day! ✨
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@leledipika .
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#koshimbeer #koshimbeercooks #marathi #marathifood #marathifoodlovers #maharashtrian #thalipeeth #breakfasttoday #food #foodie #foodofinstagram #foodstagtam #healthyfood #simplefood #vegfood #angatpangat #indianfood #indiancuisine #vsco #vscocam #foodtalkindia #cooking #kitchentales #tasty #cookinglove #foodblogger #foodphotography #foodpics #fooddaily
थालीपीठ / Thalipeeth for breakfast today. Aai has been staying with me for the last few months, she’ll be leaving next week. I will again be left to fight the battle of time versus cooking. To make by life easier, Aai has made loads of भाजणी for me to make Thalipeeths whenever I please. For those uninitiated, भाजणी/ Bhajani is a flour made out of lightly toasted rice, millet, sorghum, variety of lentils, cumin and coriander seeds. Majority of Maharashtrian kitchens stock this. (Now that I am done educating people who probably didn’t want to get educated, I will move on with my life.) This obviously promises to be an amazing day! ✨ . . @leledipika . . . . . #koshimbeer #koshimbeercooks #marathi #marathifood #marathifoodlovers #maharashtrian #thalipeeth #breakfasttoday #food #foodie #foodofinstagram #foodstagtam #healthyfood #simplefood #vegfood #angatpangat #indianfood #indiancuisine #vsco #vscocam #foodtalkindia #cooking #kitchentales #tasty #cookinglove #foodblogger #foodphotography #foodpics #fooddaily
मेथीची आमटी / methi daal. 
Out of all the things one could crave, I am that weird person who craves this methi Daal regularly.
Fresh chopped methi/ fenugreek greens cooked with Toovar Daal (with Jaggery and tamarind, of course. 🙊) Very tasty with rotis, even better with rice.
@leledipika .
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#koshimbeer #koshimbeercooks #methi #methidaal #indianfood #marathifood #marathi #marathifoodlovers #maharashtrian #angatpangat #eattherainbow #greensinmydiet #simplefood #vegfood #healthyfood #vegan #daal #vsco #vscocam #foodstagram #food #foodie #yum #indianfoodlovers #daal #kitchentales #foodtalkindia #cookinglove
मेथीची आमटी / methi daal. Out of all the things one could crave, I am that weird person who craves this methi Daal regularly. Fresh chopped methi/ fenugreek greens cooked with Toovar Daal (with Jaggery and tamarind, of course. 🙊) Very tasty with rotis, even better with rice. @leledipika . . . . . . . . #koshimbeer #koshimbeercooks #methi #methidaal #indianfood #marathifood #marathi #marathifoodlovers #maharashtrian #angatpangat #eattherainbow #greensinmydiet #simplefood #vegfood #healthyfood #vegan #daal #vsco #vscocam #foodstagram #food #foodie #yum #indianfoodlovers #daal #kitchentales #foodtalkindia #cookinglove
While we are into the very fag end of a frustratingly short winter here on the west coast and desperately trying to make the most of it, I woke up craving this comforting, warm, rustic meal of Jondhalyachi Bhakri and Vangyache Bharit that Jadiamma (my grandma) makes. 
What you see here are PB 'n' J (Pavta Bharit aani Jondhala) Cornetts, my take on this magical childhood memory.
These crispy and hearty Sorghum cones were  filled with alternate layers of creamy, smoky aubergine and a sharp radish and hung curd side was topped with popped sorghum and sprinkled with some Sandgi Mirchi Crumble. 
Fantasizing about such spectacular meals is my defence mechanism for dealing with the harsh realities of a long working day.😂 PS - This of course was a part of the 8 course modern Maharastrian Dégustation Menu I designed for Diwali Pangat, the link to which is in my 'Bio'. #angatpangat #diwalipangat #degustationmenu #modernindiancuisine #progressivemaharashtriancuisine #modernmaharashtrianfood #cornetts #bhakri #vangyachebharit #jwarichibhakri #jondhalyachibhakri #jwarichyalahya #sandgimirchi #maharashtrianfood #maharashtriancuisine #indianregionalfood #jadiamma #nostalgia #belgaum #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #food #indianwinters
While we are into the very fag end of a frustratingly short winter here on the west coast and desperately trying to make the most of it, I woke up craving this comforting, warm, rustic meal of Jondhalyachi Bhakri and Vangyache Bharit that Jadiamma (my grandma) makes. What you see here are PB 'n' J (Pavta Bharit aani Jondhala) Cornetts, my take on this magical childhood memory. These crispy and hearty Sorghum cones were filled with alternate layers of creamy, smoky aubergine and a sharp radish and hung curd side was topped with popped sorghum and sprinkled with some Sandgi Mirchi Crumble. Fantasizing about such spectacular meals is my defence mechanism for dealing with the harsh realities of a long working day.😂 PS - This of course was a part of the 8 course modern Maharastrian Dégustation Menu I designed for Diwali Pangat, the link to which is in my 'Bio'. #angatpangat #diwalipangat #degustationmenu #modernindiancuisine #progressivemaharashtriancuisine #modernmaharashtrianfood #cornetts #bhakri #vangyachebharit #jwarichibhakri #jondhalyachibhakri #jwarichyalahya #sandgimirchi #maharashtrianfood #maharashtriancuisine #indianregionalfood #jadiamma #nostalgia #belgaum #themissingdrumstick #foodblogger #mumbaifoodblogger #foodwriter #food #indianwinters
Catch us kasbekars/viswanathans eating a wholesome vegetarian meal like this. My dad would have endured this meal, with a side of mutton rassa, and mom would have sprinkled a generous helping of chemeen chamanthi to get all that flora down her throat. Well, Dads enjoying his nalli up there and mom's gobbling everything fishy, at Mangalore, so here's us enjoying a #kulkarni style taaht at home. And needless to say, I enjoyed it. And the husband, aaaah, wanted to kiss the chef 💗💗💗 😋😋😋😋. #gruhinimodeon #marathi #angatpangat #meatlessthursdays #amafraidiamturningvegeterian #hayorabba
Catch us kasbekars/viswanathans eating a wholesome vegetarian meal like this. My dad would have endured this meal, with a side of mutton rassa, and mom would have sprinkled a generous helping of chemeen chamanthi to get all that flora down her throat. Well, Dads enjoying his nalli up there and mom's gobbling everything fishy, at Mangalore, so here's us enjoying a #kulkarni style taaht at home. And needless to say, I enjoyed it. And the husband, aaaah, wanted to kiss the chef 💗💗💗 😋😋😋😋. #gruhinimodeon #marathi #angatpangat #meatlessthursdays #amafraidiamturningvegeterian #hayorabba
I went off for a bit of a midweek brunch at Aswaad a few days ago with Mrinmayee Ranade and Ketaki Joshi of News18 Lokmat. We talked about the relationship between Facebook groups and cookbooks in the realm of Marathi cuisine and culinary literature. The segment was aired last night while I was busy cheering my daughter on her sports day. It is now available on the News 18 Lokmat YouTube channel. Link in bio. Do listen in and tell me what you think!

And that’s a bag of Misal I’m hiding behind me. 
#marathi #marathicuisine #maharashtriancuisine #facebookgroup #angatpangat #tv #news #marathinews #culinaryliterature
I went off for a bit of a midweek brunch at Aswaad a few days ago with Mrinmayee Ranade and Ketaki Joshi of News18 Lokmat. We talked about the relationship between Facebook groups and cookbooks in the realm of Marathi cuisine and culinary literature. The segment was aired last night while I was busy cheering my daughter on her sports day. It is now available on the News 18 Lokmat YouTube channel. Link in bio. Do listen in and tell me what you think! And that’s a bag of Misal I’m hiding behind me. #marathi #marathicuisine #maharashtriancuisine #facebookgroup #angatpangat #tv #news #marathinews #culinaryliterature
While I was developing the 8 Course Maharashtrian Dégustation Menu for Diwali Pangat, the only course I had to redo was this Pathare Prabhu one. I had originally planned and made Shevandiche Patvad (Lobster Tail and Colocasia Leaves Roulade) with a Khadkhadla Sauce. It was by a stroke of pure luck that I had found the most gorgeous lobsters and beautifully tender, delicate and sweetest Colocasia leaves I have ever tasted. Although the flavours were spot on (If I dare say so myself), I was not happy with the plating and decided to scrap it. 
The family went kinda crazy with the drizzle and showered the sauce over the medallions of Patvad  before they polished off the plates.
I had made two large rolls with four lobster tails and an hour later, there was no trace of them. 
When I went to the market the next day, there were no lobsters nor could I find any colocasia leaves.

To know what eventually replaced this course and made it to the Diwali Ank, click on the link in my bio. 
#diwalipangat #angatpangat #diwaliank #pathareprabhu #pathareprabhucuisine #maharashtrianfood #maharashtriancuisine #indianfood #indianregionalfood  #degustation #modernmaharashtrianfood #shevandipatvad #aluwadi #colocasia #lobster #seafood #roulade #lobsterroll #homechef #themissingdrumstick #foodblogger #mumbaifoodbloger #foodwriter #food
While I was developing the 8 Course Maharashtrian Dégustation Menu for Diwali Pangat, the only course I had to redo was this Pathare Prabhu one. I had originally planned and made Shevandiche Patvad (Lobster Tail and Colocasia Leaves Roulade) with a Khadkhadla Sauce. It was by a stroke of pure luck that I had found the most gorgeous lobsters and beautifully tender, delicate and sweetest Colocasia leaves I have ever tasted. Although the flavours were spot on (If I dare say so myself), I was not happy with the plating and decided to scrap it. The family went kinda crazy with the drizzle and showered the sauce over the medallions of Patvad before they polished off the plates. I had made two large rolls with four lobster tails and an hour later, there was no trace of them. When I went to the market the next day, there were no lobsters nor could I find any colocasia leaves. To know what eventually replaced this course and made it to the Diwali Ank, click on the link in my bio. #diwalipangat #angatpangat #diwaliank #pathareprabhu #pathareprabhucuisine #maharashtrianfood #maharashtriancuisine #indianfood #indianregionalfood #degustation #modernmaharashtrianfood #shevandipatvad #aluwadi #colocasia #lobster #seafood #roulade #lobsterroll #homechef #themissingdrumstick #foodblogger #mumbaifoodbloger #foodwriter #food
Diwali this year was very special with the launch of the inaugural issue of 'Diwali Pangat', a bilingual, online Diwali Ank conceptualized and curated by the amazing Saee Koranne-Khandekar and the brilliant Admin Team of 'Angat Pangat'. A celebration of #culture, #cuisine and #community.

Please do take a look at this labour of love and share your feedback.

Link in my 'Bio'. There's also a humble contribution by yours truly in there!😁 #diwali #diwalipangat #angatpangat #diwaliank #themissingdrumstick #foodstories #onlinemagazine #maharashtrian #marathi
Diwali this year was very special with the launch of the inaugural issue of 'Diwali Pangat', a bilingual, online Diwali Ank conceptualized and curated by the amazing Saee Koranne-Khandekar and the brilliant Admin Team of 'Angat Pangat'. A celebration of #culture, #cuisine and #community. Please do take a look at this labour of love and share your feedback. Link in my 'Bio'. There's also a humble contribution by yours truly in there!😁 #diwali #diwalipangat #angatpangat #diwaliank #themissingdrumstick #foodstories #onlinemagazine #maharashtrian #marathi
In August 2015, I started a small Facebook group called Angat Pangat with the hope of knowing more about my "mother cuisine." It's on invitation only, but in the two years since its inception, it has grown to a 15,000+ member strong group. Apart from the usual recipes, we are interested in the culinary history and literature of Maharashtra and its many sub cuisines. This year, we are also launching a digital magazine, and yesterday marked the first meeting of the Admin members in that regard. Apart from other little things, I made this Bhopla Ghaarge inspired cake for our tea time discussion. Bhoplyache ghaarge are pumpkin puris sweetened with jaggery and laced with cardamom. I used those flavours in the cake and added a tiny bit of ground ginger for heat. Turned out quite satisfactorily, and my guests were reminded of the Ghaarge from their childhood. Win win! 
#cake #maharashtra #maharahtrian #maharashtriancuisine #jaggery #pumpkincake #pumpkin #fusion #f52grams #foodtalkindia #myjhola #inspiredflavours #angatpangat
In August 2015, I started a small Facebook group called Angat Pangat with the hope of knowing more about my "mother cuisine." It's on invitation only, but in the two years since its inception, it has grown to a 15,000+ member strong group. Apart from the usual recipes, we are interested in the culinary history and literature of Maharashtra and its many sub cuisines. This year, we are also launching a digital magazine, and yesterday marked the first meeting of the Admin members in that regard. Apart from other little things, I made this Bhopla Ghaarge inspired cake for our tea time discussion. Bhoplyache ghaarge are pumpkin puris sweetened with jaggery and laced with cardamom. I used those flavours in the cake and added a tiny bit of ground ginger for heat. Turned out quite satisfactorily, and my guests were reminded of the Ghaarge from their childhood. Win win! #cake #maharashtra #maharahtrian #maharashtriancuisine #jaggery #pumpkincake #pumpkin #fusion #f52grams #foodtalkindia #myjhola #inspiredflavours #angatpangat
Homemade खरवस/Kharwas. Maharashtrian cuisine usually made from colostrum milk or china  grass. I have used none. 
1 cup milk
1 cup condensed milk
1 cup hung curd
1 cup milk powder
3 tbsp sugar
1 teaspoon Cardamom powder
Saffron and cardamom powder to garnish

Mix all the above ingredients till sugar gets dissolved and get rid of the lumps. Batter should be smooth 
Pour the mixture in a cooker vessel and steam it for 30 minutes. Remove the whistle while steaming 
Allow खरवस to cool completely and refrigerate it for an hour. Cut itinto pieces and garnish.

#maharashtrian #cuisine #desserts #kharvas #angatpangat #maharashtriandelicacy #indiansweets #milkrecipes #milkmaidrecipes #indiancuisine #fooddream #foodadventures #foodie #marathifoodie #thekitchendrama #milkcakes #instafood #foodiye #hopeyoulikeit #happycooking
Homemade खरवस/Kharwas. Maharashtrian cuisine usually made from colostrum milk or china grass. I have used none. 1 cup milk 1 cup condensed milk 1 cup hung curd 1 cup milk powder 3 tbsp sugar 1 teaspoon Cardamom powder Saffron and cardamom powder to garnish Mix all the above ingredients till sugar gets dissolved and get rid of the lumps. Batter should be smooth Pour the mixture in a cooker vessel and steam it for 30 minutes. Remove the whistle while steaming Allow खरवस to cool completely and refrigerate it for an hour. Cut itinto pieces and garnish. #maharashtrian #cuisine #desserts #kharvas #angatpangat #maharashtriandelicacy #indiansweets #milkrecipes #milkmaidrecipes #indiancuisine #fooddream #foodadventures #foodie #marathifoodie #thekitchendrama #milkcakes #instafood #foodiye #hopeyoulikeit #happycooking
Fully loaded #maharastrian #thali at #angatpangat #hinjewadi it was  friday plus such lunch demotivates you to work further in the day #pune_ig #clarendon #tgif #mobilephotography #motog4plus #motorola #weekend #teamlunch #successparty #ttmm #march #2017 #foodie #foodporn #thegoodfoodpact
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