The meals lovingly prepared at home by a grandmother provide a valuable and delicate connection to the lesser-known cuisines of the Indian state of Maharashtra.
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Cook stewed food with fresh fruits recipe #food #cooking #shortvideo #shortvideo #recipe
Serious Eats / Tram Nguyen
The pleasures of Ajji’s cooking are simple: the immensely comforting varan phal; the masala-smacking shev bhaji; the soothing kakdichi koshimbir that you can literally eat by the bowl an honor bestowed on no other salad. Ajji was my maternal grandmother and she always cooked too much. She made the kind of food you eat every day and think will always be there and made it so cheerful and luxurious that you take it for granted.
Bajrichya mutkya: noodles made from pearl millet flour lightly fried in oil tempered with green chillies mustard and turmeric. Aamti or dal with tadka in it—the jolt of mustard tamarind and curry leaves that is a little spicy and a little tangy on the tongue. Methichi gola bhaji—toor dal or pigeon peas cooked to a slightly thicker consistency than aamti made with fenugreek and best served with hot-hot chapatis and a helping of intensely fiery chilli-garlic thecha.
