Naam mein Kya rakha hai !!

Mere guru ne bola hai… ” Jis din dukaan ko naam dega uss din dukaan bandh ” These were the words of a small time chaiwala in ulhasnagar. He wasn’t keen to get clicked though he was happy to talk about his small venture and stories around it. His mom was a daily wage worker

Kheer Makhana

While rice kheer is considered as most pure offerings during any puja , there is makhane or foxnut kheer, one sweet dish that is mostly made during fasting and special occasions. What better time than basant ritu (springs) to make makhane ki kheer considering many fast or have satvik goodies. Mithe/kesari chawal along makhane ki

Kaitha chutney

While growing up collecting woodapples/elephantapples (Limonia acidissima) from trees around backyards of small bunglows and row houses in so called mohallahs of Sheikh Sarai Delhi use to be our summer adventures . My taiji would really wake us up early morning for the dogs’ walk. Me and my brother would happily volunteer since it was

Jimikand ka chokhha

Humble dishes like chokhhas which can be aloo , aloo baigan or baigan, infact I make aloo baigan tamater pyaaz all mixed up with heavy on raw mustard oil to get extra punch of flavors. But maa tho maa hai.. she has to have something unique from her mother’s kitchen. What better than  jimikand chokha.

Matar ka halwa

It was winter season and we all were in Gorakhpur , Uttarpradesh for a cousin’s wedding. Papa and mamaji went to the market and got 2 sacks of matar along with various other winter vegetables , obviously damn cheap. The haldi ceremony for the bride was about to begin so the house was full of

Chatori Arbi

As the name suggest, it was clearly my name whenever my maa made this awesomely crispy masala arbi. Ok ok..I know everyone will now call me chatori Uma..but maa called me billi coz I would be hiding around with handful of them eating away most of it before it could be served. Papa name this

Besanwale Aloomutter

Maa experimented this recipe when I started cooking at the age of 9 along side her and cribbing over the few recipes to cook aloo mutter. One can’t challenge mothers bcoz your sure to get a dose of her being most superior in every form. More that my parents’ family was spread over Rajasthan ,

Dal ki bhafori

Lentils are the most humble source of protein widely consumed around India in various forms. My home it plays a major role in daily food from simple to complex dishes. Obviously maa had to make sure that we eat it regularly without getting bored. She had this UP dish which she learnt from my Nani

Makke ke Bhafle

Cooking comes easy since there are few things in life which doesn’t need any specific training when we have been doing it from childhood. Maa would involve me in cooking with her stories round the dish and I would curiously sit to help her learning them gradually. Whenever I make them now I remember the

Chutney wale kachche kele

Plantains are not everyone’s choice until you really know how to make them well. From koftas to chips you need a knack to flavor it rightly. Maa , interesting had this quick recipe extremely simple and tasty. For me this recipe is very special coz my visit to Kerala post marriage introduced me to a