Chenopodium is a green weedy plant distinguished as ‘white goosefoot.’ The leafy vegetable is cultivated and consumed in many parts of India. It’s known as ‘Chakvat’ in Maharashtra and ‘Bathuva’ in northern parts of India. I’m going to share my mom’s recipe in this post. It’s quick, simple, delicious, and healthy. Ain’t that a rare…
Methi Matar Malai (Fenugreek and Green Peas in a creamy sauce)
Fenugreek leaves means ‘Methi’ in Hindi and Marathi language. ‘Matar’ is nothing but green peas, and ‘Malai’ is a fresh cream. ‘Methi Matar Malai’ is a rich and creamy North Indian curry prepared in a white sauce. The curry offers complementing flavors ranging from sweet to salty and spicy to slightly bitter (comes from fenugreek…
Egg Bhurji (Street Side Recipe)
Egg Bhurji is an Indian-styled scrambled eggs prepared with salted butter, onion, tomatoes and Indian spices. It’s a popular street-side late-night snack or a meal. Indian white bread known as ‘Pav’ goes really well with the bhurji. It’s a common brunch option in non-veg or eggetarian families. INGREDIENTS 8 organic cage-free eggs. 2 (US sized)…
Nutritious Veggie Dhansak
Dhansak is an Indian mixed lentil curry loaded with a lot of vegetables. Non-veg dhansak masala is a more popular dish where chicken or goat meat is also cooked in vegetable infused mixed lentil curry. Today I’m going to share a vegetarian dhansak recipe that is loaded with veggies. INGREDIENTS 1/4th cup of split pigeon…
Canapé Corn Chaat
Canapés are baked in tiny cups made out of refined flour. Canapés chaat is one of my favorite finger foods. It’s difficult to find fine crispy canapé cups in the bay area, I have tried to use baked phyllo shells, but they are not crispy enough. To make them crispy, I baked them for 6…
Tomato, Dates and Mango (pulp) chutney
This tomato chutney is an authentic Bengali chutney made with ripe tomatoes, dates and mango pulp as the base ingredients. It’s sweet in taste. I came across this chutney last year at Durga Puja and instantly fell in love with it. I blame my sweet tooth for that 😉 Ingredients 2 large ripe tomatoes cut…
Hurda, tender green sorghum millet (Jowar) snack
Roasted tender green sorghum millet is also known as “hurda” in Maharashtra and Ponk in Surat, Gujarat. It’s available during the wintertime. The millet is charcoal roasted and beaten out from the soft shelling. You can find this in the frozen section at most of the Indian grocery stores. The millets are also dried and…
Roasted Peanut Chutney With a Hint of Garlic
Recipe for a peanut chutney from Solapur city, Maharashtra, India. The chutney has a special flavor and is coarse in texture. Peanut chutney can be prepared in many flavors and with a combination of various elements. It can be prepared in dry form or liquid/moist form. Today I’m going to share a non-perishable dry chutney…
Sheera, Satyanarayan Pooja Style (Semolina Banana Dessert)
Sheera or suji halwa is a popular dessert in Maharashtra, India. The dessert made with banana is my personal favorite style. It’s prepared during a few religious ceremonies and festivals. You can also use pineapple or mango instead of banana. This is my mom’s recipe. I’ve shared her special tips and tricks that will help…
Mango Lassi
Mango Lassi is as easy to make as it seems.
Edesia Diaries 