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Vegetable Biryani
2007-05-09 15:38:00
The down side to having a really great cook for a mother is that eating out is almost always a big let down. Even worse is going out to a restaurant with her. Mine would always talk about how anything we ordered could be improved. And the great thing was that her suggestions were right on the money. There were a few places she would never complain about. Vaishali (till the cook who made the really good sambhar died.) The Oriental Room on Karve Rd. And the Durga Biryani . Mutton or Chicken Biryani is not an easy thing to make. But Vegetable Biryani is even harder to make. But the way mom made it, you wouldn't even miss the meat. My recipe comes nothing close to my my mother's recipe, but it is still pretty decent.Ingredients:3 cups Basmati Rice2 large Onions finely chopped2 large Tomatoes finely chopped1 large Onion cut lengthwise and deep fried till crispy1/2 cup Green Peas1/2 cup Capsicum (Green Pepper) chopped1/2 cup Carrots chopped1/2 cup Cauliflower chopped3-4 Green Chilies sl...
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Fish Fry
2007-05-07 23:28:00
The best fish fry I've had (besides my mom's kitchen) was at a small beach resort in Alibaug called Parnakuti. Well, it was more of a coconut farm on the sea with a few huts and some hammocks to sleep in. A bonfire to keep you warm at night and a complimentary tube of Odomos. Of course when you're 20 and with a group of people whose main aim in life is polishing off a bottle of Old Monk, purchased off city limits to avoid paying excise duty, the accommodations are just a minor detail. As dismal as the accommodations are, the home cooked food is spectacular. Mrs Padwal at Parnakuti cottages on Versoli Beach, serves usals and misals along with Konkan-style Bangda, Bombil (Bombay Duck), Fried Pomfret, Surmai and Prawn Curries. It is well worth the 3 hour drive from Pune to Alibaug for some really good seafood.Ingredients1 lb Mahi Mahi Fillets cut into 1" thick strips. (Pomfret or Surmai is much better).1/2 Cup Buttermilk1 tsp Chilli Powder1/2 tsp Turmeric2 tsp Garlic Paste 1/2 tsp ...
More About: Fish

Sheera
2007-05-02 18:03:00
A big part of one’s childhood in Pune includes going to every useless function your mother drags you to. ‘Satyanarayana chi Puja’ is on of those events. Having attended my share of Satyanarayans, I still couldn’t tell you what it is for. What I do know is that the ‘Prasad’ is the most awesome Shee ra you’ll ever have. Actually, it is worth hauling your behind to a Satyanarayan just for the Sheer a. I happend to talk to my mother about why that particular version of Sheera tastes good as opposed to the low-budget version we sometime have with out afternoon tea. Apparently all ingredients come in a 1:1 ratio. i.e. 1 cup sugar : I cup ghee : I cup of milk : I cup dried fruit. I think it should also come with a defibrillator.So in the interest of coronary health, here’s a recipe for everyday Sheera.You’ll need:I cup Rawa Sooji or Semolina)½ Sugar (3/4 cup if you like it sweeter)1 tbsp Ghee ½ cup Dried Fruit (almonds, cashews, raisins)½ cup
 Milk ½ cup
Water ½ ...

Masala Chai
2007-04-28 01:42:00
If you've never had your Chai 'cutting' style (or a strong, sweet coffee), chances are you weren't very loved by your Puneri friends. In all my days spent at Vaishali (which would probably be each day I was a student at Fergusson and most days after that) I never had the good fortune of having an entire cup of tea. Every time the waiter brought you your cup of tea, chances are that you'd have at least 2 empty glasses (one of them probably cracked) shoved right next to your cup. Just so you could 'cut' the chai by two. Chai never tastes as sweet in a styrofoam cup at Starbucks or even your own kitchen in New York City. Chai can only be enjoyed when one cup is divided into as many parts as there are people at the table. May there be more people at your table then the cups of ChaiIngredients:1 cup water2 tsp sugar3/4 tsp black Indian tea1/2 inch cube of ginger (crushed)3-4 whole cardamoms (crushed)A small piece of cinnamonPinch of black pepper3-4 pistils of saffronMilkIngredien...
More About: Masala Chai

Batata Bhajji
2007-04-27 17:36:00
One of my fondest memories of Pune during the monsoons was driving to the top of Sinhagad on a rainy day. Usually, the rain would clear by the time you reached the fort only to be replaced by thick fog. Quite the romantic destination for young couples still living with their parents. The other attraction at Sinhagad are the hot bhajjias and taak (fresh buttermilk in earthen pots) made by people living is small huts at the base of the fort. For some reason this combination seems extremely delicious at the pinnacle (not to be confused with Pinnacle at Chandani Chowk) then it does at sea level.

Bhajjias are one of the most popular snacks in Pune and a must 4:00 p.m. Especially with your Kinetic parked under a Gulmohar, a 'cutting' chai and a cream roll. Besides they're extremely easy to make.Here’s what you need.1 Potato, sliced.1 cup besan (chick pea flour)1 cup Water½ tsp cumin powder½ tsp chilli powder½ tsp turmeric powderPinch of baking sodaSalt to taste.Oil for frying...
More About: Tata , Batata

Sabudana Khichadi
2007-04-27 01:32:00
If you grew up in Pune near the Deccan area, you'll surely be aware of an old man known only as 'Appa". He owns the canteen that is part of the Deccan Gymnkhana, nestled in a dingy corner between the cricket grounds and the badminton courts and at one end of the long billiards hall. This nameless canteen has no sign indicating that there is an eatery here— a great one at that. Over the decades, fathers (including mine) have taken their sons to 'Appa' making it a father son tradition. Haven't seen too many girls there. Although, the women do demand that their husbands or sons get some for them to go. It is also one of the handful places still in existence where the limited menu depends on the day of the week. If anyone has been there on a Saturday, they'll be greeted by a long line of people waiting to eat their weekly installment of Khichadi - Kakadi (Sagoo with Cucumber Raita.)Making khichadi can be tricky, (especially making it like Appa) since the ingredients are few and ...
More About: Buda