Prepared with organic wheat which Deepak Jatkar grows in his own farm, here is a healthy and delicious Indian mithai. As he said in his interview on organic farming, “Gehun ki kheer or wheat kheer is a sweet dish. We […]
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Indian sweet
Sandesh was the topic of this article “The Thief of Hearts” in Culturama, a magazine for expats in Chennai. Pratibha Jain talks about her wonderful journey with Indu Bokaria, a Sandesh artist and author of just-launched cookbook “Recipes from a […]
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Summer Foods was the theme of this article “Cool Diet for Hot Season” in the Indian Express. Pratibha Jain shares some practical tips to beat the heat along with the recipe of Mango Roll – a beautiful and delicious Sandesh […]
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Popularly known as ChitVish, ardent cook and recipe writer Chithra Viswanathan reminisces about the age-old tradition of Pongal, and gives a modern touch to Sarkarai Pongal, a South Indian sweet delicacy. Harmony – Celebrate Age Magazine features this article in […]
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Panchdhari A halwa made with flour, gramflour, semolina and khoya; this is a much-loved traditional dish in the Chowdhari family. Smt. Anandkawarji says that it is prepared along with pakodis every year on the death anniversaries of her father-in-law and […]
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Aalyachi Wadi or Ginger Burfi is a simple and sumptuous sweet dish popularly prepared in winter months using ginger, known as Aalye in Marathi. A piece of this ginger burfi consumed before breakfast is much recommended since it aids digestion […]
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When I asked the family about Saradhaji’s specialty dishes, they reeled off a list of traditional TAMILIAN recipes in one breath. As her daughter says, “Most of her culinary skills were downloaded from my paternal grandma. They were a […]
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BELLAM PONGAL is a sweet dish made with rice as an offering to Goddess Parvathi. The magic ingredient is the jaggery which lends the rich brown colour. The best is the red variety of jaggery, also known as paagu bellam, […]
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A traditional sweet dish, Sojjiappam is one of the most favourite preparation in Mrs. Doraiammal Neelakantan’s family. An interesting variation of the famous Poli, this Sojjiappam recipe is easy to prepare and keeps for a few days. Ingredients: For […]
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A favourite in Jaikuwar Bai’s family, this delicious mithai is best prepared with the Alphonso or Pyari varieties of mango. The pulp from these mangoes does not contain any threads and can be used in this recipe without straining. […]
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