Monday, January 21, 2008
MY KITCHEN CUPBOARD....
I LOVE TO COLLECT DABBAS OF ALL SHAPES AND SIZES (and not all are used )
but whenever i see a dabba of a unusual shape i buy it and love to see all of them stalked in a neat pile.
If you notice you will see that except the 2 big ones on the lower shelf there is not a single dabba that is similar to the other, as i buy only one at a time (the larger ones where gifted by my mom to me)
These are not all that i have there are many more which are not shown in the picture.
Thanks for sharing a little bit of my life by reading this post....
Thursday, January 10, 2008
DIWALI GOAN ISTYLE....
The first day of Diwali is very important for a goan , The lady of the house gets up early and after a bath prepares 5 different poha dishes each tasting different from the other.
An usal and ambada sasav is also prepared to accompany the poha.
BATATA POHA
DUDHATALE (MILK POHA)
BUTTERMILK OR CURD POHA
WHITE VATANA USAL
AMBADYACHE SASAV
POHA ARRANGED ON OUR DINING TABLE
ROSATLE POHA OR COCONUT MILK POHA
KALAYLLE POHA (POHA MIXED BY HAND NOT COOKED WITH JAGGERY ,GRATED COCONUT AND GREEN CHILLIES)
poha are prepared by my mother in law , she loves to prepare all these herself and that too as early as possible , it gives her great pleasure to serve them well before all the other members of the family and up and ready for the diwali celebration and the ' OVALANI'
SABUDANA WADA....
SABUDANA WADA, I am sure all Maharashtrian must be making this sometime time or the other especially during fasting days.
It’s my son’s favorite and usually a breakfast or snack item on his birthday.
INGREDIENTS
2 potatoes boiled and mashed
1 cup sago or sabudana soaked in just enough water to soak it.
¼ cup roasted and coarsely ground peanut powder
2 green chilies finely chopped
Finely chopped coriander
1 tsp lemon juice
1 tsp sugar
1 tsp roasted and coarsely ground jeera or cumin powder (you can add whole jeera)
Salt to taste
Oil for frying
METHOD
Very easy to prepare!!!!!
Take a bowl and mix all the ingredients together.
Shape into round balls as shown in the picture.
Or you can flatten them
deep fry in hot oil.
Eat with green chutney or tomato ketchup.