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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Chitrann (चित्रान्न ~ कैरी भात)

Chitrann (चित्रान्न ~ कैरी भात)

By Purva on from marathifoodfunda.blogspot.com

चैत्र महिन्यातील खासीयत असलेल्या चित्रान्न या पदार्थाचे मुळ कर्नाटकात असले तरी हा भात महाराष्ट्राच्या सीमावर्तीय भागातही बनवला जातो. दाक्षिणात्य 'लेमन राइस' च्या चवीशी साधर्म्य असणारा हा भाताचा एक प्रकार आहे. यासाठी शिळा भातही चालेल. 
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Kairicha Moramba / Sakharamba (मोरांबा / साखरांबा)

Kairicha Moramba / Sakharamba (मोरांबा / साखरांबा)

By Purva on from marathifoodfunda.blogspot.com

मोरांबा हा वेगवेगळ्या पद्धतीने केला जातो. यालाच 'साखरांबा' असेही म्हटले जाते. काहीजण  कैरीच्या बारीक फोडी करतात पण आमच्या घरात किसलेल्या कैरीचा मोरंबा आवडतो.  
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Purnann Appe (पूर्णान्न अप्पे)

Purnann Appe (पूर्णान्न अप्पे)

By Purva on from marathifoodfunda.blogspot.com

'वन डिश मील' म्हणजे जेवणासाठी एकच पदार्थ करायचा तर तो पूर्णान्न हवा. कर्बोदके, प्रथिने खनिजे इत्यादी गोष्टींचा समतोल असणारा हवा. मुख्यत: रात्रीच्या जेवणासाठी आपण 'वन डिश मील' चा पर्याय स्वीकारतो. त्यामुळे हा पदार्थ फारसा कटकटीचा नको. माझ्या घरात लहान मुलं असल्यामुळे पौष्टीकते बरोबर चटपटीतही  हवा. रात्रीची वेळ असल्यामुळे पचण्यास हलका हवा. मसाले सुद्धा अतिशय कमी लागतात. कमी वेळात आणि कमी तेलात होणा
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Olya Kajuchi Bhaji/Usal (ओल्या काजूंची भाजी किंवा उसळ)

Olya Kajuchi Bhaji/Usal (ओल्या काजूंची भाजी किंवा उसळ)

By Purva on from marathifoodfunda.blogspot.com

मार्च सुरु झाला की कोकणात ओले काजू यायला लागतात. आदिवासी बायका हे ओले काजू विकायला आणतात. ते खरेदी करायला खव्वयांची एकच झुंबड उडते. आमच्या घरात ओले काजूगर म्हणजे जीव की प्राण. पण काजू सोलताना त्याच्या चिकानं हाताची साले निघतात. पण चव इतकी अप्रतिम की हाताची साले गेली तरी बेहत्तर……….ओल्या काजूंची भाजी किंवा उसळ करायच्या वेगवेगळ्या पद्धती आहेत. ब्राम्हणी पद्धतीची उसळ आंबट-गोड अशी असते. माझी आहे हि म
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Puranpoli (पुरणपोळी)

Puranpoli (पुरणपोळी)

By Purva on from marathifoodfunda.blogspot.com

'होळी रे होळी पुरणाची पोळी' अस समीकरणं असलं तरी खरतरं इतरही बऱ्याच सणावारी आपल्याकडे पुरणपोळी करायची पद्धत आहे. पण प्रत्येक ठिकाणाची पुरणपोळी करायची पद्धत वेगळी आहे. देशावर जास्तकरून पूर्णपणे कणिक वापरूनच पोळी केली जाते. काही ठिकाणी अर्धी कणिक आणि अर्धा मैदा वापरून पोळ्या बनवतात. काही ठिकाणी तेल पोळ्या तर काही ठिकाणी खापरावरच्या पोळ्या. काही ठिकाणी साखर वापरतात तर काही ठिकाणी गुळ. मुख्यत्वे पुरणा
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