कैरीची कढी / कैरीचे सार ( Kairichi Kadhi / Kairiche Sar)

कैरीची कढी / कैरीचे सार ( Kairichi Kadhi / Kairiche Sar)

By Purva on from marathifoodfunda.blogspot.com

महाराष्ट्रात कैरीची कढी करण्याच्या अनेक पद्धती आहेत. हि आहे खास कोकणातील रेसिपी. कैरीचा आंबटपणा आणि नारळाच्या दुधाचे माधुर्य याच्या सुरेख मिश्रणाने या कढीला एक सुंदर अशी चव मिळते.Read this recipe In English, please click here.साहित्य:कैरी, उकडून- १ माध्यम (कैरीचा गर साधारण १/२ कप होईल. कैरी आंबट असेल तर इतकाच पुरे आंबट नसेल तर जास्त घ्यावा. )हिरवी मिरची- १ ते २जीरे- १ टीस्पूनलसूण- १ ते २ पाकळ्याआ
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शाळेचा डबा

शाळेचा डबा

By Purva on from marathifoodfunda.blogspot.com

शाळेचा डबा हा प्रत्येक आईचा काळजीचा विषय असतो. पौष्टिकही असेल आणि मुलाला आवडेलही असं रोज डब्यात द्यायचं तरी काय, असा प्रश्न प्रत्येक आईला पडतो. ही भाजी नको - ती भाजी नको अशा एक ना अनेक तक्रारींनी नुसता वैताग आणतात ही मुलं. नावडीची भाजी असली की बरीचशी मुलं डबा संपवतच नाहीत. साधारण आठ तास मुलं घराबाहेर असतात. अश्यावेळी योग्य आहार पोटात न गेल्यामुळे आरोग्याच्या अनेक तक्रारी उद्भवतात. मुलांच्या अभ्या
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सुक्या खोबऱ्याच्या करंज्या

सुक्या खोबऱ्याच्या करंज्या

By Purva on from marathifoodfunda.blogspot.com

गोरी पान करंजी नावेसारखी दिसते,पोटातले खाताच आणखी खावी वाटते!Read this recipe in English, click here.साहित्य:रिफाइंड तेल किंवा वनस्पती तूप, तळण्यासाठी- आवश्यकतेनुसारपारी-मैदा- १ कप (२ वाट्या)बारीक रवा- १/२  कप (१ वाटी) मीठ- चिमुटभर गरम रिफाइंड तेल किंवा वनस्पती तूप (मोहन)- ५ टेबलस्पून दुध किंवा दूध+पाणी- अंदाजे १/२  कप  सारण/चुरण-बारीक रवा- १/२ कप (१ वाटी)सुके खोबरे,
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उपवासाची कढी

उपवासाची कढी

By Purva on from marathifoodfunda.blogspot.com

Read this recipe in English, plz click here.साहित्य:ताज आणि घट्ट ताक - २ कप आलं, चिरून - १ इंचाचा तुकडा हिरव्या मिरच्या- २ ते ३ओले खोबरे, खोवुन- २ टेबलस्पून साजूक तूप-  १ टेबलस्पून जिरे- १ टीस्पून साखर- चिमूटभर किंवा आवडीप्रमाणे मीठ- चवीनुसार कृती:मिरच्या, आलं आणि खोबरे शक्यतो पाणी न वापरता किंवा जरासं पाणी घेऊन वाटून घ्या. कढईत तूप गरम करून
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Panage ~ पानगे / पानगी

Panage ~ पानगे / पानगी

By Purva on from marathifoodfunda.blogspot.com

कोकणात पानगे/पानगी आणि पातोळे हे दोन पदार्थ केले जातात. हे दोन्ही पदार्थ पूर्णपणे वेगळे आहेत. पानगे सुद्धा वेगवेगळ्या प्रकारे केले जातात.एक प्रकार म्हणजे केळ किंवा काकडी वापरून बनवलेले गोड पानगे, दुसरा प्रकार म्हणजे  जिरे, मिरची, आलं चे वाटण लावून बनवलेले तिखट पानगे आणि तिसरा प्रकार म्हणजे भाकरीप्रमाणे  ना गोड ना तिखट, चटणी किंव्हा कुठल्याही रश्यासोबत खायचे.आज मी त्यातला गोड प
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Talalele Modak (तळलेले मोदक)

Talalele Modak (तळलेले मोदक)

By Purva on from marathifoodfunda.blogspot.com

आमच्याकडे गणेश चतुर्थीला उकडीचे मोदक तर अनंत चतुर्दशीला तळलेले मोदक करायची पद्धत आहे. शिवाय उकडीच्या मोदकांपेक्षा करायला सोप्पे आणि झटपट. त्यामुळे संकष्टीला पण बरेच वेळा केले जातात.  Read this recipe in English...click here.साहित्य:तळण्यासाठी वनस्पती तूप किंवा रिफाईंड तेल- आवश्यकतेनुसार वरच्या पारीसाठी:-गव्हाचं पीठ किंवा मैदा- १ कप  (साधारण २ वाट्या)बारीक रवा- १/२  क
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Jayfalache Lonache (जायफळाचे लोणचे)

Jayfalache Lonache (जायफळाचे लोणचे)

By Purva on from marathifoodfunda.blogspot.com

आमच्याकडे चौल-अलिबाग व मुरुड भागात खूप जायफळ पिकतात. हि जायफळाची फळे चवीला खूप आंबट असतात. त्यामुळे आमच्याकडे त्याचे लोणचे करण्याची पद्धत आहे. जा
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Fanasache Umbar (फणसाचे उंबर)

Fanasache Umbar (फणसाचे उंबर)

By Purva on from marathifoodfunda.blogspot.com

फणसाचे उंबर  ही कोकणातील एक पारंपरिक पाककृती आहे. पावसाळ्यात भाजीप्रमाणे ही गरम गरम उंबर खायला सुद्धा मजा येते.  
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Roasted Red Pepper Pasta (रोस्टेड रेड बेल पेपर पास्ता)

Roasted Red Pepper Pasta (रोस्टेड रेड बेल पेपर पास्ता)

By Purva on from marathifoodfunda.blogspot.com

रेड बेल पेपर म्हणजे लाल सिमला मिरच्या, त्या भाजून त्यापासून हा चविष्ट सोस बनवला जातो. व्हाईट सॉस, टोमॅटो/रेड सॉस मधला पास्ता आपण नेहमी खातो, हा वेगळ्या चवीचा पास्ता सुद्धा तुम्हाला नक्कीच आवडेल. 
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Sukatichi Chutney (सुकट /सुका जवळा चटणी)

Sukatichi Chutney (सुकट /सुका जवळा चटणी)

By Purva on from marathifoodfunda.blogspot.com


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