Known in various Indian languages as Ribbon Pakodam, Ola Pakoda, Aaku Pakodi or Nada Thenguzhal, these gram flour and rice flour crispies are easily prepared savouries that form part of snacks called ‘bakshanam’. Bakshanam literally means food, but has come to be used as a term that specifically refers to snacks, both sweet and savoury, read more…
Orange scented Cashewnut barfis (Cashew squares or Kaju Barfi)
I am a self-confessed cashewnut addict. I love it plain, fried, salted, even soaked! That does not mean I use it in all my cooking. Jr.H is allergic to them (she says it has not been proved, but I am a cautious mom). My son seems to have inherited my love for these nuts and read more…
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Kanji ke bade, mung bean fritters in mustard water
Do you recall M Aunty? The neighbours you might want to steal? Yes, the extremely good cooks who are also very generous people. They both hail from Rajasthan, and their tradition is vastly different from ours. Aunty M tells me that traditionally only ‘kanji ke bade’ is made in Rajasthan during Holi and Diwali. ‘Kanji’ read more…
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Matthri, matthi, or suali ~ Deep-fried salted cookies
I will spare you the details of why I do not like Holi this year. I have lamented enough about the ills as well as the reasons for the celebration in the last three years. Besides, I do not have any fresh grudges. I do enjoy some aspects – one, precisely. The gastronomic indulgence. Sinful? read more…
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Kaju Barfi ~ Cashewnut sweet using candy method
Isn’t it a pleasure when a good friend invites you to share her virtual kitchen? Monsoon Spice has been one of my favourite Indian blogs since I started blogging. Over years Sia and I have shared our highs and lows, as well as a common kitchen at Beyond Curries. It gives me great pleasure to read more…
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