Posted: 10 August 2015 at 9:33pm | IP Logged
Originally posted by Nachiketj
.jevha kevha yog yeil USla yaaycha, mala hakkacha ghar milala ahey
for assal marathi jevnacha aaswad ghyayla
@pink- athavayla lagel mala..walacha birda
, olya naralachya karanjya, kothimbir wadi, kulithacha pithla
ani varan bhaat with saajuk tup tar mustch
ani Anni mhanali tassa with limbachi fod
Anytime Nachiket !! (and of course anyone on the forum ) (I can see SW's reaction : ) @ Red: You got me...I am not sure about waal (the original ones); neither have I made it; South Indians don't like usals FYI (It's a different story that husbands eat as long as they don't have to cook; although my husband is a very good cook and he taught me most of the cooking after we got married ; especially all South Indian dishes. Sakhar bhaat, pineapple sheera and jilebis are his specialities ). I know hulge / kuleeth miltaat ithe. I make usal many times, but have never seen the flour from that in any stores here. If you bring the flour, I will make it . Tu US la he sagla khayla yenaar aahes kaa? Kee majhe cooking skills test karayla yenaar aahes?? Suralichya wadya miltaat ithe karan there are more than ample Gujjus here. Ajun kahi rare? - Ambadi, suran, karli wagaire pan miltaat. . I would think you would want to taste something other than Indian when you are here. So leave the rest of the list for that.
Originally posted by Pooriya
Neela, khara tar ya saglya goshtinsathi ch aata US la jayla hava
Punyat tar bhaaji che fanas mhanun je viktaat te bahutek kachra mhanun takanya aivaji vikayla aanlet asa vatata :P
I hear you Sonali
My mother also complains about that.
As an alternative, when she goes to her ajol (near Sawantwadi) she gets the dried gare which can be stored for long and when required soak it in water to make delicious upasachi bhaaji with some steamed jackfruit seeds. I remember as kids when we used to go to her ajol, the most common subji that used to be there was fanas - all different varieties and I never used to get tired of eating it. Along with red rice atwal (mau bhaat
). Aha...red rice and red pohe are also available here
Another thing which I must mention is the Dil subji - Shepoo - which we never made in Pune because of the pungent smell and equally disgusting taste. But here, the Dil is absolutely devoid of that pungent taste and in fact my parents just loved it. Moong daal amti with shepoo instead of coriander tastes awesome and so does the dry subji with sprouted moong - both are my daughter's favorites.
Over the past month in one of the local stores - there is "red spinach" that's being sold; the packet literally mentions red spinach. And I could not control my curiosity, so bought it over the weekend. And guess what?!!!!!
You must have guessed it...it was laal maath
Having said that, South Indian folks can make delicacies out of the most boaring vegetables - they make shepoo bhajiya's / wada, wadas from banana flowers (both taste really good), apple sambhar, kale sambhar and the list can go on endlessly.
Needless to say, one can survive here without traditional Indian delicacies; you just need to have a Chinese / Philippino store accessible to you to get the rarest of rare vegetables (and animals) on this planet. Just be lucky to have a Chinese store without (live) sea food being sold there; these stores are darn stinky with all the live sea food that they sell. The rare 2-3 times that I have been to such stores, I had to wash all clothes including jackets to get rid of the smell
And how can I end without the mention of Varan Bhaat!!!!!!!
(with sajuk tup AND limbachi fod
) Zoey, NJ, I was talking about the edible varan bhaat only. I am not aware of any other meaning of Varan bhaat. So, enlighten me please Zoey!! Unless...you are referring to something in connection with JYRG?!! I am not connected to the JYRG world for ages now. So ab varan bhaat ka kuch mutated recipe ho gaya ho toh mujhe pata nahi.
Rest all over the weekend. These many delicacies will last until I come back again
Delicious macaroons from Financier
Edited by .Neela. - 10 August 2015 at 9:45pm