#Vadi Rice

[morethansalad]

Kobichi Vadi (Vegan Cabbage Fritters)

[la-femme-au-collier-vert]

From the Library of Anne Rice (Part 3)

Flynn, Gillian. Gone Girl. New York: Crown Publishing, 2011. Lightly annotated. 

Green, John. The Fault in Our Stars.  New York: Penguin Books, 2012. Ownership signature. Annotated.

Le Carre, John. The Spy Who Came in From the Cold.  New York: Bloomsbury, 2005. Ownership signature. Tabbed. 

Martin, George R.R. A Dance with Dragons. New York: Bantam Books, 2011. Ownership signature. 

Metalious, Grace. Peyton Place. New York: Julian Messner, 1957. Ownership signature. 

Sebold, Alice. The Lovely Bones.  New York: Back Bay Books, 2007. Ownership signature. Annotated.

Sheldon, Sidney. The Other Side of Midnight. New York: Willam Morrow & Company, Inc., 1973. Ownership signature.

Sienkiewicz, Henryk. Quo Vadis. New York: Hippocrene Books, 2002. Ownership signature. Annotated.

Silva, Daniel. The Kill Artist.  New York: Random House, 2000. Ownership signature. Annotated.

Susann, Jacqueline. Once is Not Enough. New York: Willam Morrow & Company, Inc., 1973. Ownership signature. Lightly annotated. 

Susann, Jacqueline. Valley of the Dolls. New York: New Market Home Library, 1996. Ownership signature. Annotated.

Turow, Scott. Identical. New York/London: Grand Central Publishing, 2013. Ownership signature. 

Turow, Scott. Identical. New York/London: Grand Central Publishing, 2013. Ownership signature. Annotated.

Bowman, Carol. Children's Past Lives. New York: Bantam Books, 1998.

Burpo, Todd with Lynn Vincent. Heaven is for Real. Nashville, Dallas, Mexico City, and Rio de Janeiro: Thomas Nelson, 2010.

Fronkzac, Paul Joseph and Alex Tresniowski. The Foundling. New York: Howard Books, 2017.

Greven, Philip. Spare the Child. New York: Vintage Books, 1990.

Joyce, Stephen H. Suffer the Captive Children. By the Author, 2004.

Malarkey, Kevin & Alex The Boy Who Came Back from Heaven. Carol Stream, Illinois: Tyndale House Publishers, Inc., 2011.

Mcfarland, Hillary. Quivering Daughter. Dallas, Texas: Darklight Press, 2010.

Postman, Neil. The Disappearance of Childhood. New York: Vintage Books, 1994.

Rafferty, Mary and Eoin O'Sullivan. Suffer the Little Children. New York: Continuum, 1999.

Reilly, Frances. Suffer the Little Children. London: Hachett UK, 2008.

Szalavitz, Maia. Help at Any Cost. New York: Riverhead Books, 2006.

Taylor, Marjorie. Imaginary Companions and the Children Who Create Them. New York, Oxford: Oxford University Press, 1999.

Tucker, Jim B. Life Before Life. New York: St. Martin's Griffin, 2005.

Woititz, Janet Geringer.  Adult Children of Alcoholics. Deerbeach, Florida: Health Communications, Inc., 1983.

Bloom, Harold. The Book of J. New York: Grove Weidenfeld, 1990. Ownership signature. Annotated.

Collins, Andrew. From the Ashes of Angels. Rochester, Vermont: Bear & Company, 2001. Ownership signature. Annotated.

Collins, John J. The Scepter and the Star. New York: Doubleday, 1995. Annotated.

Cook, John Granger. The Interpretation of the New Testament in Greco-Roman Paganism. Hendrickson Publish, 2002. Ownership signature.  

Ehrman, Bart D. Lost Scriptures. [Oxford]: Oxford University Press, 2003. Ownership signature. Annotated.

Enns, Peter. The Bible Tells Me So... HarperOne, 2014. Ownership signature.  

Fox, Everett. The Five Books of Moses. New York: Schocken Books, 1995. Ownership signature. Annotated.

House, H. Wayne. Charts of the New Testament. Grand Rapids, Michigan: Zondervan, 1981. Ownership signature. Annotated.

Howard, Thomas. Evangelical is Not Enough. San Francisco: Ignatius, 1984. Ownership signature.  

Lockhart, Douglas, Jesus the Heretic. Shaftsbury, Dorset: Element, 1997. Ownership signature. Annotated.

Luckert, Karl W. Egyptian Light and Hebrew Fire. State University of New York Press, 1991.  

Parenti, Michael. God and His Demons. Amherst, New York: Prometheus Books, 2010. Ownership signature.  

Shaw, Russell. Our Sunday Visitor's Encyclopedia of Catholic Doctrine. Huntington, Indiana: Our Sunday Visitors Publishing, 1997. Annotated.

Sparrow, W. Shaw. The Gospels In Art. New York: Frederick A, Stokes Company, 1904. Annotated.

Townsend, Mark. The Gospel of Falling Down. Winchester, UK: O Books, 2007. Inscribed by author.  

Valenti, Connie Ann. Stories of Jesus. Maryknoll, New York: Orbis Books, 2012. Inscribed by author.  

Yallop, David A. In God's Name. Toronto: Bantam Books, 1984. Annotated.

Zuesse, Eric. Christ's Ventriloquists. New York: Hyacinth Editions, 2012. Ownership signature. Annotated.

Cayce, Edgar.  On Atlantis. New York: Grand Central Publishing, 1968. Ownership Signature. Annotated

Collins, Andrew. Gobekli, Tepe Genesis of the Gods.  Rochester, Vermont: Bear & Company, 2014. Ownership Signature. Annotated

Cremo, Michael A. and Richard L. Thompson. Forbidden Archaeology. Los Angeles: Bhaktivedanta Book Publishing, 2003. Ownership Signature. Annotated

Eno, Paul F.  Faces at the Window.  By the Author, 1998. Ownership Signature. Annotated

Fiore, Edith. The Unquiet Dead. New York: Ballantine Books, 1988. Ownership Signature. Annotated

Hoagland, Richard C. and Mike Bar. Dark Mission: The Secret History of Nasa.  Feral House, 2007. Ownership Signature. Annotated

Icke, David.  The Biggest Secret. David Icke Books, 1999. Ownership Signature.  

Joseph, Frank. The Atlantis Encyclopedia. Career Press, 2005. Ownership Signature. Annotated

Knight, Christopher and Alan Butler. Before the Pyramids.  London: Watkins Publishing. 1988. Ownership Signature. Annotated

Leshan, Lawrence. A New Science of the Paranormal. Wheaton, Illinois: Theosophical Publishing House, 2009. Ownership Signature. Annotated

Peake, Anthony. The Out-of-Body Experience. Watkins, 2011. Ownership Signature. Annotated

Redfern, Nick. Shapeshifters Woodbury, Minnesota: Llewellyn Publication 2017. Ownership Signature. Annotated

Roberts, Scott Alan. The Secret History of the Reptilians.  Pompton, N.J.: New Page Books, 2013. Ownership Signature.  

Spence, Lewis. The Occult Sciences in Atlantis. London: The Aquarian Press, 1970. Ownership Signature. Annotated

Temple, Robert with Olivia Temple. The Sphinx Mystery. Rochester, Vermont: Inner Traditions, 2009. Ownership Signature. Lightly Annotated

Thyme, Lauren O. The Lemurian Way. Lakeville, Minnesota: Glade Press, 2012. Ownership Signature.  

Wilson, Colin and Rand Flem-Ath. The Atlantis Blueprint. Delta Trade Paperback, 2000. Ownership Signature. Annotated.

[driftwoodcalliope]

So, not that anyone asked but these are the novels I read this year. If any of these books catch your eye let’s be friends!

(Note: these are not in any order, I kinda just put em into a wanton list without any prior organization)

Violet’s wee reading list of 2022

1. Once Upon a Time in Hollywood - Quentin Tarantino

2. Butter Honey Pig Bread - Francesca Ekwuyasi

3. Autobiography of a Yogi - Paramahansa Yogananda

4. Seize the Day - Saul Bellow

5. Storm of Steel - Ernst Junger

6. Tacky - Rax King

7. Slow Days, Fast Company - Eve Babitz

8. Stoner - John Williams

9. Hard Rain Falling - Don Carpenter

10. Anniversaries - Uwe Johnson

11. Don Quixote de La Mancha - Miguel de Cervantes

12. Killing Commendatore - Haruki Murakami

13. Burning Questions - Margaret Atwood

14. The Counterfieters - André Gide

15. Growth of the Soil - Knut Hamsun

16. The Poems of John Keats - John Keats

17. Ulysses - James Joyce

18. The New York Trilogy - Paul Auster

19. The Complete Stories of Clarice Lispector - Clarice Lispector

20. Quo Vadis - Henry’s Sienkiewicz

20. The Dwelling Place of Light - Winston Churchill (not the former PM)

21. Dharma Bums - Jack Kerouac

22. Dune - Frank Herbert

23. Dune Messiah - Frank Herbert

24. Children of Dune - Frank Herbert

25. God Emperor of Dune - Frank Herbert

26. Heretics of Dune - Frank Herbert

27. Chapter House Dune - Frank Herbert

28. Notes from Underground - Fyodor Dostoevsky

29. The Double - Fyodor Dostoevsky

30. Moby Dick - Herman Melville

31. Middlemarch - George Eliot

32. The Complete Stories of Jorge Luis Borges - Jorge Luis Borges

33. The Collins Complete Shakespeare - William Shakespeare

34. The Banjo: A History - Laurent DuBois

35. House of Leaves - Mark Z Danielewski

36. Sérotonin - Michel Houellebecq

37. Pamela - Samuel Richardson

38. The Confusions of Young Törless - Robert Musil

39. The Little Friend - Donna Tartt

40. My Struggle I: A Death in the Family - Karl Ove Knausgaard

42. My Struggle II: A Man in Love - Karl Ove Knausgaard

43. My Struggle III: Boyhood Island - Karl Ove Knausgaard

44. My Struggle IV: Dancing in the Dark - Karl Ove Knausgaard

45. My Struggle V: Some Rain Must Fall - Karl Ove Knausgaard

46. My Struggle VI: The End - Karl Ove Knausgaard

47. The Idiot - Fyodor Dostoevsky

48. The Pickwick Papers - Charles Dickens

49. Great Expectations - Charles Dickens

50. Bleak House - Charles Dickens

51. The Old Curiosity Shop - Charles Dickens

52. Nicholas Nickelby - Charles Dickens

53. Roots - Alex Haley

54. Silas Marner - George Eliot

55. Scenes of Clerical Life - George Eliot

56. Slouching Towards Bethlehem - Joan Didion

57. Iron Widow - Xiran Jay Zhao

58. Babel - R. F. Kuang

59. The Complete Father Brown Stories - G. K. Chesterton

60. Death Note: The Los Angeles BB Murder Cases - Nissoisin

61. The Blind Assassin - Margaret Atwood

62. The Song of Roland - Anon.

63. The Nibelungenlied - Anon.

64. Le Morte D’Arthur - Sir Thomas Malory

65. The Lais of Marie de France - Marie de France

66a. Sir Gawain and the Green Knight (penguin tran.) - Anon. (The Pearl Poet)

66b. Sir Gawain and the Green Knight (Tolkien tran.) - Anon. (The Pearl Poet)

67. The Pearl (Tolkien tran.) - Anon. (The Pearl Poet)

68. Les Fleurs de Mal - Charles Baudelaire

69. Faust - Goethe

70. Forrest Gump - Winston Groom

71. The Autobiography of Benvenuto Cellini - Benvenuto Cellini

72. Here There Be Dragons - James A. Owen

73. The Decameron - Giovanni Boccaccio

74. The Island - Alastair MacLeod

75. The Maltese Falcon - Dashiell Hammett

76. White Teeth - Zadie Smith

77. Beautiful Losers - Leonard Cohen

78. Take Arms Against a Sea of Troubles - Harold Bloom

79. A Song for Arbonne - Guy Gavriel Kay

80. Harlem Shuffle - Colson Whitehead

81. The Interview With the Vampire - Anne Rice

82. The Vampire LeStat - Anne Rice

83. The Big Sleep - Raymond Chandler

84. Vile Bodies - Evelyn Waugh

85. Decline and Fall - Evelyn Waugh

86. Thus Were Their Faces - Silvina Ocampo

87. The Hellbound Heart - Clive Barker

88. The Collected Works of Breece D’J Pancake - Breece Pancake

89. Ben-Hur: The Story of a Christ - Lew Wallace

90. Open City - Teju Cole

91. Goodbye to Berlin - Christopher Isherwood

92. The Aeneid - Virgil

93. Emma - Jane Austen

94. Sense and Sensibility - Jane Austen

95. Persuasion - Jane Austen

96. The Portable Sixties Reader - Various, compiled by Ann Charters

97. The Innocents - Michael Crummey

98. Crossroads - Jonathan Franzen

99. The History of Tom Jones, A Foundling - Henry Fielding

100. The Pilgrim’s Progress - John Bunyan

[wahmarathi]

Can you recommend dishes that are popular among locals in maharashtra?

Vada Pav: A quintessential street food of Maharashtra, consisting of a spicy potato filling encased in a deep-fried gram flour batter, served inside a soft bun with chutneys.

Misal Pav: A spicy curry made from sprouted moth beans or lentils, topped with crunchy farsan (fried snack mix), onions, tomatoes, and served with pav (bread).

Pav Bhaji: A flavorful mash of mixed vegetables cooked with spices, served with buttered bread rolls.

Puran Poli: A sweet flatbread made from wheat flour stuffed with a filling of cooked lentils, jaggery, and spices, often served during festivals and special occasions.

Sabudana Khichdi: A light and flavorful dish made from soaked tapioca pearls cooked with peanuts, potatoes, and spices, commonly consumed during fasting periods.

Bombil Fry: Crispy fried Bombay Duck fish, seasoned with spices, and served as a popular appetizer or snack.

Thalipeeth: A nutritious multigrain pancake made from a blend of flours like rice, wheat, and gram flour, mixed with onions, spices, and herbs, typically served with yogurt or chutney.

Kothimbir Vadi: Savory cilantro fritters made from a mixture of gram flour, cilantro, and spices, steamed and then fried until crispy.

Puran Modak: Sweet dumplings made from rice flour dough filled with a mixture of jaggery, coconut, and cardamom, often prepared during Ganesh Chaturthi festival.

Solkadhi: A refreshing and tangy drink made from coconut milk and kokum, seasoned with green chilies, garlic, and coriander leaves.

Now, Wah Marathi restaurant has gained popularity for its authentic preparation and presentation of these traditional Maharashtrian dishes. Here's why Wah Marathi stands out:

Authenticity: Wah Marathi takes pride in preserving the authenticity of Maharashtrian cuisine, ensuring that each dish reflects the traditional flavors and cooking techniques of the region.

Quality Ingredients: The restaurant sources high-quality ingredients, including fresh produce and spices, to maintain the authenticity and taste of its dishes.

Skilled Chefs: Wah Marathi employs skilled chefs who are well-versed in Maharashtrian culinary traditions, ensuring that each dish is prepared with expertise and attention to detail.

Innovative Presentation: While staying true to tradition, Wah Marathi also offers innovative presentations of classic dishes, appealing to both traditionalists and those looking for a modern twist.

Warm Hospitality: The restaurant provides warm hospitality and a welcoming ambiance, allowing guests to experience the true essence of Maharashtrian culture and hospitality while enjoying their meal.

Overall, Wah Marathi has become renowned for its commitment to serving authentic Maharashtrian cuisine with a touch of innovation, making it a favorite among locals and visitors alike.

Ready to indulge in the authentic tastes of Maharashtra? Join us at Wah Marathi and savor our signature dishes crafted with care and tradition. From the iconic Vada Pav to the delightful Puran Poli, our menu promises a culinary journey through the heart of Maharashtra.

Book Your Table Now!

[mapmydestination]

Gujarat's Culinary Symphony: A Journey Through Famous Places and Flavors

Introduction:

Nestled in the vibrant tapestry of Gujarat lies a culinary adventure waiting to be explored. Beyond its picturesque landscapes and rich cultural heritage, Gujarat is renowned for its diverse and flavorful street food. Join us on a gastronomic journey through the famous places and iconic dishes that make Gujarat a food lover's paradise.

Gujarat Famous Foods: A Gastronomic Odyssey

Snacks:

1. Dhokla:

Dhokla, a steamed cake made from fermented rice and chickpea flour batter, is a breakfast and evening snack favorite in Gujarat. Served with a sweet and tangy tamarind-jaggery sauce, it epitomizes the delicate balance of flavors.

2. Fafda:

A crispy delight made from gram flour, turmeric, and carom seeds, Fafda is a popular breakfast item paired with a sweet and spicy chutney. Thin strips of dough are deep-fried to perfection, creating a crunchy snack.

3. Khandvi:

A rolled gram flour snack, Khandvi is both visually appealing and delicious. The gram flour, yogurt, and water batter are cooked, spread out, rolled, and cut into small pieces. It's often accompanied by a sweet and sour tamarind-jaggery sauce.

4. Kachori:

Deep-fried pastries filled with spiced lentils, Kachori is a popular snack served with a sweet and spicy chutney. The dough, filled with a flavorful lentil mixture, is fried until crispy, creating a satisfying treat.

Main Course:

5. Undhiyu:

A slow-cooked mixed vegetable dish, Undhiyu features a variety of vegetables cooked in a clay pot with a blend of aromatic spices. This hearty dish showcases the diversity of Gujarat's culinary offerings.

6. Sev Usal:

A spicy curry made with mixed vegetables and topped with sev (gram flour snack), Sev Usal is a popular street food often served with bread or rice. The dish bursts with the flavors of chopped vegetables and a spicy tomato-based sauce.

7. Gujarati Kadhi:

This yoghurt-based curry with gram flour dumplings is a comforting dish served with rice or bread. The curry, flavored with cumin, coriander, and fenugreek seeds, is often garnished with fried gram flour dumplings.

8. Handvo:

A savory cake made with mixed vegetables and semolina batter, Handvo is a popular breakfast item. Served with a sweet and spicy chutney, it highlights the fusion of flavors and textures.

Sweet Dishes:

9. Shrikhand:

Shrikhand, a sweetened yoghurt dessert flavored with saffron, cardamom, and nuts, is a cooling delight. Often served chilled, it is a popular dessert during festivals and celebrations.

10. Ghevar:

Ghevar, a deep-fried sweet disc-shaped pastry, is made with a mixture of flour, ghee, and sugar syrup. Crispy and sweet, Ghevar is often paired with a tamarind-jaggery sauce for a delightful contrast.

11. Basundi:

A sweetened milk dessert, Basundi is made by boiling milk until it thickens and then adding sugar, saffron, and cardamom. Chilled and served during festivals, Basundi is a creamy indulgence.

12. Mohanthal:

Mohanthal, a rich and sweet gram flour fudge, is made with a mixture of gram flour, ghee, sugar, and milk. Flavored with cardamom and nuts, it is cut into small pieces and enjoyed as a dessert.

Street Food Extravaganza:

13. Khaman:

Khaman, another steamed delicacy, is a soft and spongy cake made from fermented gram flour batter. Often garnished with mustard seeds and coriander, it's a light and flavorful snack enjoyed throughout the day.

14. Patra:

Patra, also known as Alu Vadi, features colocasia leaves smeared with spiced gram flour paste, rolled, steamed, and then sliced into rounds. The resulting pinwheels are shallow-fried, creating a savory delight with a unique texture.

15. Jalebi Fafda:

A match made in street food heaven, Jalebi Fafda pairs the crispiness of Fafda with the sweetness of Jalebi. This delightful combination is a breakfast favorite that perfectly balances sweet and savory notes.

Traditional Delights:

16. Thepla:

Thepla, a versatile flatbread, is made from whole wheat flour, spices, and grated vegetables. Often enjoyed with pickles or yoghurt, it's a staple for picnics and road trips, providing a burst of flavors with every bite.

17. Oondhiyu Puri:

Oondhiyu Puri is a classic winter dish that pairs puris with the slow-cooked goodness of Oondhiyu. Made with seasonal vegetables, it's a flavorful combination that warms the soul on chilly evenings.

18. Panki:

Panki is a unique delicacy where a seasoned rice flour batter is spread thinly between banana leaves and steamed. The result is a delicate, aromatic pancake that captures the essence of Gujarat's culinary ingenuity.

Gujarat's Famous Places: A Culinary Expedition

As you embark on a culinary journey through Gujarat, MapMyDestination ensures a seamless travel experience. Explore the vibrant street food markets, iconic restaurants, and cultural landmarks with the convenience of our outstation cab booking services. Whether you're seeking an outstation taxi service near you or looking to book an Innova for outstation adventures, we've got your travel needs covered.

With MapMyDestination, your exploration of Gujarat's famous places is not just a journey; it's an immersive experience guided by convenience and reliability.

Conclusion:

In every corner of Gujarat, from the bustling street food markets to the heart of traditional kitchens, the flavors of this vibrant state come alive. Gujarat's famous places and foods are an ode to its rich cultural heritage and culinary expertise.

Pack your appetite, embark on a culinary odyssey, and let the perfect blend of tradition and innovation enchant your senses. With MapMyDestination, every journey becomes a celebration of flavors, culture, and the joy of exploration. Gujarat awaits – come, savor, and experience the magic!

[gadkarikatta]

Maharashtrian Food: A Culinary Tapestry of Flavors and Health Benefits

Maharashtrian cuisine, known for its rich and diverse flavours, is a reflection of the vibrant culture and traditions of Maharashtra, India. In this article, we delve into the delightful world of Maharashtrian food and explore the numerous health benefits it offers.

Introduction: A Gastronomic Extravaganza Nestled in the western region of India, Maharashtra boasts a rich culinary heritage that showcases a blend of robust spices, aromatic herbs, and a variety of seasonal ingredients. Maharashtrian food is celebrated for its exquisite taste, unique cooking techniques, and its ability to cater to diverse palates. From street food delights like Vada Pav and Misal Pav to traditional delicacies like Puran Poli and Pav Bhaji, this cuisine is a gastronomic extravaganza that captivates food lovers worldwide.

Health Benefits of Maharashtrian Food

Nutrient-Rich Ingredients: Maharashtrian cuisine emphasizes the use of fresh and locally sourced ingredients. From lentils, legumes, and whole grains to a plethora of vegetables and fruits, the dishes are packed with essential nutrients, vitamins, and minerals.

Balanced Spices: The artful use of spices in Maharashtrian cooking not only enhances the flavors but also offers several health benefits. Spices like turmeric, cumin, coriander, and mustard seeds are known for their anti-inflammatory and digestive properties.

Wholesome Grains: Maharashtrian cuisine incorporates an array of wholesome grains like rice, millet (jowar, bajra), and wheat, providing a balanced mix of carbohydrates for energy and dietary fiber for digestive health.

Plant-Based Proteins: For those following a vegetarian or vegan lifestyle, Maharashtrian food provides ample plant-based protein sources such as lentils (dal), chickpeas (chana), and sprouts, supporting muscle development and overall health.

Lean Proteins: Seafood is a significant part of Maharashtrian coastal cuisine. Fish and prawns offer lean sources of protein, omega-3 fatty acids, and essential minerals, contributing to heart health and brain function. Healthy Fats: The use of healthy fats like coconut, peanuts, and sesame seeds adds a distinct flavor to Maharashtrian dishes. These fats contain monounsaturated and polyunsaturated fats, promoting heart health and aiding nutrient absorption.

Traditional Maharashtrian Delicacies and their Benefits Misal Pav: This fiery and flavorful dish is a combination of sprouted lentils, farsan (savory snacks), and a spicy gravy. It provides a protein-rich and satisfying meal while revving up the metabolism with its spice content.

Puran Poli: A classic Maharashtrian sweet flatbread stuffed with a blend of chana dal (split chickpeas), jaggery, and aromatic spices. Puran Poli is a delectable dessert that offers a good dose of iron and essential nutrients.

Bharli Vangi (Stuffed Eggplant): Eggplants stuffed with a spiced coconut mixture, Bharli Vangi is a nutritious dish packed with dietary fiber and various vitamins, making it beneficial for digestion and immune health.

Sabudana Khichdi: A popular fasting dish made from tapioca pearls, peanuts, and potatoes. It is an easily digestible meal that provides energy during fasts while keeping you satiated.

Kothimbir Vadi: These savory coriander and chickpea flour fritters are a healthy alternative to deep-fried snacks. Rich in iron and protein, they contribute to overall well-being.

Modak: A quintessential Maharashtrian sweet dumpling, Modak is often associated with celebrations like Ganesh Chaturthi. Made from rice flour and filled with a coconut-jaggery mixture, it offers a delightful indulgence with the goodness of coconut.

Conclusion Maharashtrian food is not just a feast for the taste buds; it is also a treasure trove of health benefits. With its nutrient-rich ingredients, balanced spices, and wholesome cooking methods, this culinary tapestry contributes to overall well-being. Embrace the flavors of Maharashtra and relish the health benefits that come along with the diverse and delectable Maharashtrian cuisine.

In the realm of Maharashtrian cuisine, Gadkari Katta stands as a culinary oasis where the essence of authentic flavors and rich traditions come together. As a platform that celebrates the diverse tapestry of Maharashtrian food, Gadkari Katta offers a gateway to explore the gastronomic wonders of this vibrant cuisine. From traditional delicacies that evoke nostalgia to innovative recipes that ignite culinary curiosity, Gadkari Katta embraces the soul of Maharashtra's culinary heritage.

With a dedication to preserving authenticity and promoting the health benefits of Maharashtrian food, Gadkari Katta is a haven for food enthusiasts and health-conscious individuals alike. Embrace the spirit of Maharashtra and embark on a delightful journey of taste, wellness, and cultural exploration with Gadkari Katta. Whether you're seeking to satisfy your Shravan food cravings or indulge in the savory delights of Misal Pav and Puran Poli, Gadkari Katta is your trusted companion in the flavorful world of Maharashtrian cuisine. So, venture forth and immerse yourself in the richness of Maharashtrian flavors, all at the comfort of Gadkari Katta's culinary haven.

So, whether you are a seasoned food enthusiast or a health-conscious individual, delve into the world of Maharashtrian food and embark on a delightful journey of taste and wellness.

Gadkari Katta Thane

Undoubtedly, the most trusted and revered place for authentic Maharashtrian, Indian & Tandoori delicacies. Set right in the heart of the Thane City, Gadkari Katta offers the best of traditional hospitality and a true traditional ambience that speaks sheer luxury

Visit Us- https://gadkarikatta.in/

[egg-dosa]

Which are the best healthy steamed foods from South India?

South Indian cuisine offers a variety of healthy steamed foods that are not only delicious but also nutritious. Here are some popular options:

Idli: Idli is a traditional South Indian breakfast dish made from fermented rice and lentil batter. It is steamed to perfection and served with chutney and sambar. Idlis are light, low in calories, and a good source of carbohydrates and protein.

Steamed Lentil Cakes (Paruppu Usili): Paruppu Usili is a flavorful dish made from steamed lentil cakes. It is prepared by steaming a mixture of soaked lentils, spices, and herbs. These steamed cakes are crumbled and mixed with stir-fried vegetables like beans or cluster beans. It is a nutritious and protein-rich side dish.

Kozhukattai: Kozhukattai, also known as Modak, is a popular steamed dumpling made with rice flour. The dumplings are stuffed with fillings like coconut, jaggery, or lentils and steamed until cooked. Kozhukattai is often prepared during festivals and is a healthy and satisfying snack.

Kothimbir Vadi: Although originally from Maharashtra, Kothimbir Vadi is also enjoyed in South India. It is a steamed and then pan-fried snack made with gram flour (besan), coriander leaves, and spices. This savory dish is a good source of protein and fiber.

Pidi Kozhukattai: Pidi Kozhukattai is a steamed rice dumpling dish made with broken rice and spices. The dumplings are shaped into small, elongated forms and steamed until soft. Pidi Kozhukattai is often served with coconut chutney and makes for a healthy and wholesome snack.

Puttu: Puttu is a popular breakfast item in South India, especially in Kerala. It is made by steaming a mixture of ground rice and grated coconut. The resulting dish has a light, crumbly texture and is often paired with banana or chickpea curry.

These are just a few examples of healthy steamed foods from South India. The region’s cuisine offers a wide array of options that are not only nutritious but also full of flavor. So, If you are living in Edmonton and looking for healthy and steamed food just visit Taste Blends the best South Indian restaurant in Edmonton.

Follow us on Facebook — https://www.facebook.com/tasteblends2021

Follow us on Instagram — https://www.instagram.com/blendstaste/

𝟵𝟯𝟯𝟮 𝟯𝟰 𝗔𝗩𝗘 𝗡𝗪, 𝗘𝗱𝗺𝗼𝗻𝘁𝗼𝗻, 𝗔𝗕, 𝗖𝗮𝗻𝗮𝗱𝗮, 𝗔𝗹𝗯𝗲𝗿𝘁𝗮

Zip code — T6E 5X8

Contact us at +𝟏 𝟕𝟖𝟎-𝟕𝟓𝟖-𝟐𝟒𝟐𝟖

𝐅𝐨𝐫 𝐦𝐨𝐫𝐞 𝐝𝐞𝐭𝐚𝐢𝐥𝐬- https://tasteblends.ca

[konkantours]

Discover the  Cuisines of Malvan For A Savoury  Experience!

Malvan, a coastal town in the western Indian state of Maharashtra, is a culinary paradise for food enthusiasts. The rich cultural heritage, coupled with the abundant seafood and local spices, makes it a hub for delectable cuisine that will surely give a jolt to your taste buds.

One of the most prominent features of Malvani cuisine is its vibrant and bold flavours. The cuisine is heavily influenced by the coastal geography of the region, with a wide range of seafood delicacies taking the limelight. The popular seafood dishes include Bangda (mackerel) fry, Surmai (Kingfish) curry, Kolambi (prawn) masala, and Tisrya (clam) masala. The fresh catch of the day is transformed into a culinary masterpiece with the use of aromatic spices like Malvani masala, a blend of red chilli powder, turmeric, coriander, cumin, and other spices, which lends a unique taste to the dishes.

The cuisine of malvan is not just limited to seafood it also boasts a variety of vegetarian dishes that are equally tempting. Usal, a delicious curry made from sprouted beans and Solkadhi, a refreshing drink made from kokum fruit and coconut milk, is the perfect accompaniment to balance the spices and heat of the dishes.

Another noteworthy aspect of Malvani cuisine is its diverse range of street food. The streets of Malvan come alive with the aroma of dishes like Malvani bhang, a spicy puffed rice snack, Kothimbir Vadi, a savoury coriander fritter, and Malvani masala dosa, a spicy twist to the classic South Indian dish. These street food delights offer a quick and flavorful culinary experience.

Without desserts, everything seems incomplete right? Malvan is famous for its sweet treats. The region is known for its delectable Malvani malpua, a pancake-like dessert soaked in sugar syrup and garnished with nuts and cardamom. Other popular sweets include Naralachi vadi (coconut fudge) and Ukadiche modak (steamed rice dumplings filled with jaggery and coconut).

Malvan's cuisine is a delightful blend of coastal flavours, aromatic spices, and fresh ingredients. Whether you are a seafood lover or a vegetarian, there is something to suit every palate. The vibrant street food, tantalizing seafood dishes, and mouthwatering sweets make Malvani cuisine an experience that will truly jolt your taste buds and leave you craving more.

For a more detailed version of this article please give a read to our blog Explore the Cuisines Of Malvan & Delve in A Flavourful Journey!

[vikramkarve]

"Feasting" after "Fasting" Masale Bhat (Vegetable Spicy Rice) + Amti (Drumsticks Dal) + Beetroot Curd Koshimbir + Suralichi Vadi + Shrikhand + Gulab Jamun + Chapati + Mixed Vegetables Bhaji (Sabzi) + Vanga Batata Rassa (Brinjal Potato Curry) + Bhajji (Pakora) + Mango Pickle #food #foodphotography #foodpic #foodstagram #foodie #vegetarian #eat #vikramkarve #vikramkarvefood #pune #healthyfood #meal #dinner #punefoodie #puneinstagrammers #vikram #karve #influencer #blogger #writer #photooftheday #foodphotography #picture #eating #marathi #maharashtra #maharashtrian #thali #home #life (at Pune, Maharashtra) https://www.instagram.com/p/Cpp-507omk0/?igshid=NGJjMDIxMWI=

[foodmatra]

Position Of Each Item In Dish

Arrangement Of Food Dish-

There is a particular arrangements to set up a thali or a particular location where the food is served in Maharashtra. Salt is placed at the top of the dish, 12 o’clock, and all other condiments, snacks, and salads are placed on the left side. A piece of lime, chutney, pickle, snack, and papad are immediately adjacent to the salt and are arranged anticlockwise. Variety of rices are arranged vertically (top down) below the salt, and poli/roti/flatbread is positioned at the bottom of the plate at 6 o’clock. On the right side of the salt are all the curries and dals.

INGREDIENTS:-

Salt

Slice of Lemon

Green Chutney

Raita

Pickle

Fried Papad

Aluchi Vadi

Poli

Varan-bhat

Masale bhat

Mataki chi usal

Potato dry sabzi

Amti

Aloochi bhaji

Mattha

Gobi-matar gravy sabzi

Jilabi

Shrikhand

Arrangement Of Food Dish:-

starting with the left side. Keep the water glass in its original position on the plate’s left side. We shouldn’t lift the glass with the right hand while eating. A glass of water is always kept on the left to prevent that.

Ayurveda also advises against drinking a lot of water when eating. Another justification for keeping the water glass to the left is this. The salt is at the top left, followed by the lemon, green chutney, raita, and pickle. Less food must be consumed of the items that are provided on the left. They receive that on the left side of the plate. After that, offer fried foods like papad and alu chi vadi. In the middle.

Our main meal is in the centre and right sides of the dish. Serve amti in katori, aloochi bhaji, and mattha alongside the dry sabzis. The mattha aids in food digestion.

Jaggery and tamarind are used to make amti. Iron is present in jaggery, and the sourness of tamarind aids in iron absorption. Next to that, dish up some gobi-matar gravy sabzi. Serve desserts like jilabi and shrikhand. Keep the jilabi close to the mattha katori since we typically eat jilabi by dipping it in mattha. Our regular meals should have all six “rasas,” which are sweet, sour, salty, astringent, hot, and bitter flavours, according to Ayurveda.

[devidmash]

How to Find Gluten Free Atta Online

The gluten free atta online is not a difficult task to accomplish if you have a good plan in place. All you need to do is to select the right brand. Some of the popular brands that you can consider are AASHIRVAAD, Metta, G Growfit Low Carb Gluten Free Flour, and Jowar (Sorghum). They all offer a variety of flavors to make your meals a little bit tastier. You can also find a wide range of gluten free products on the internet. If you want to learn more about the types of gluten free foods available, you can check out this article.

AASHIRVAAD Gluten Free Atta AASHIRVAAD Gluten Free Atta is a complete source of natural protein. It contains a mix of superfoods to make it a wholesome and nutritious meal. You can use this versatile food to prepare some of the most famous Indian dishes such as Spinach Dosa, Kothimbir Vadi and Thalipeeth.

There are several gluten free atta varieties to choose from. The most common ones include sorghum, brown rice and almond flour. Each of these flours has its own health benefits. For instance, sorghum has antioxidant properties while almond flour is high in dietary fiber. Also, brown rice has more iron and magnesium than white rice. Another type of atta is the multi-grain variety.

Aashirvaad has come out with several variants of this versatile food. If you are not yet convinced that it is worth the price tag, you can order online.

G Growfit Low Carb Gluten Free Flour 1 Kg High Protein 40 Flour 10 G Protein Per Roti If you are trying to lose weight, you may want to consider switching from regular wheat flour to G Growfit Low Carb Gluten Free Flour. This type of flour is low in carbohydrates, gluten free, and has a low calorie content. It also contains a lot of nutrients.

These flours can replace up to one-third of the cereal flour in most recipes. They are lower in fat and carbohydrates and have an improved texture. You can add more liquid to these flours to make your recipes work properly.

Linseed flour is a high-quality flour made from linseed seeds. Linseed flour has a neutral taste and can be used in many different ways.

Flaxseed meal is an excellent source of plant-based protein. It can be used as a substitute for eggs in vegan and allergy-sensitive baking.

Metta Gluten Free Flour Metta Gluten Free Flour is a low carb flour made from a blend of ancient grains. It is perfect for creating soft, delicious, pliable flatbreads. This gluten free flour also works well in making tortillas, pancakes, and pizza crust.

As with all flours, there are different varieties to choose from. Some are made from various types of grains, while others are made from powdered fruits or seeds. Depending on your needs and budget, you may want to consider one of these products.

Choosing the best gluten free flour for your baking and cooking needs is important. The right flour can be just as nutritious as the traditional variety, and can help you achieve your weight loss goals.

Jowar (Sorghum) Sorghum is an ancient cereal, which has been consumed by humans for thousands of years. Its nutritional value has boosted its popularity, making it a staple food in a number of cultures.

Jowar flour is one of the most nutritious grains, containing many health benefits. Besides being high in fiber, it also provides many essential vitamins and minerals.

Jowar is gluten-free and rich in calcium and iron. The grain is a good source of dietary fibre, which reduces LDL cholesterol and promotes cardiovascular health. A high-fibre diet can lower the risk of heart disease, stroke, obesity and diabetes.

Jowar is also a good source of antioxidants and vitamin E. In addition, it helps lower the risk of cancer.

Celiac Disease Celiac disease is a type of autoimmune condition. It causes the immune system to react abnormally to gluten, a protein found in certain grains. The response causes inflammation in the small intestine, which can lead to malabsorption of nutrients from food.

If you're diagnosed with celiac disease, you will need to follow a strict gluten-free diet to heal the damaged lining of your small intestine. Your health care provider will monitor your symptoms and help you identify gluten-containing foods.

Some common symptoms of celiac disease include diarrhea, constipation, vomiting, bloating, and stomach pain. You may also experience a loss of appetite. Symptoms of anemia and iron deficiency can also occur.

There are many different tests that can be used to diagnose celiac disease. For example, a blood test can detect levels of specific proteins and antibodies. These levels are often elevated. Another test, called an intestinal biopsy, can take samples of the lining of the small intestine. Get Gluten Free Atta Online.

[woodandgrains]

kothimbir vadi

[todaynewsadda]

Monsoon Snacks: This Rice Vadi Made Out Of Leftover Rice Is All Things Crispy And Scrummy This rice vadi is made with goodness of rice, chillies, curry leaves, garlic and mild spices.

[wahmarathi]

Can you recommend dishes that are popular among locals in maharashtra?

Vada Pav: A quintessential street food of Maharashtra, consisting of a spicy potato filling encased in a deep-fried gram flour batter, served inside a soft bun with chutneys.

Misal Pav: A spicy curry made from sprouted moth beans or lentils, topped with crunchy farsan (fried snack mix), onions, tomatoes, and served with pav (bread).

Pav Bhaji: A flavorful mash of mixed vegetables cooked with spices, served with buttered bread rolls.

Puran Poli: A sweet flatbread made from wheat flour stuffed with a filling of cooked lentils, jaggery, and spices, often served during festivals and special occasions.

Sabudana Khichdi: A light and flavorful dish made from soaked tapioca pearls cooked with peanuts, potatoes, and spices, commonly consumed during fasting periods.

Bombil Fry: Crispy fried Bombay Duck fish, seasoned with spices, and served as a popular appetizer or snack.

Thalipeeth: A nutritious multigrain pancake made from a blend of flours like rice, wheat, and gram flour, mixed with onions, spices, and herbs, typically served with yogurt or chutney.

Kothimbir Vadi: Savory cilantro fritters made from a mixture of gram flour, cilantro, and spices, steamed and then fried until crispy.

Puran Modak: Sweet dumplings made from rice flour dough filled with a mixture of jaggery, coconut, and cardamom, often prepared during Ganesh Chaturthi festival.

Solkadhi: A refreshing and tangy drink made from coconut milk and kokum, seasoned with green chilies, garlic, and coriander leaves.

Now, Wah Marathi restaurant has gained popularity for its authentic preparation and presentation of these traditional Maharashtrian dishes. Here's why Wah Marathi stands out:

Authenticity: Wah Marathi takes pride in preserving the authenticity of Maharashtrian cuisine, ensuring that each dish reflects the traditional flavors and cooking techniques of the region.

Quality Ingredients: The restaurant sources high-quality ingredients, including fresh produce and spices, to maintain the authenticity and taste of its dishes.

Skilled Chefs: Wah Marathi employs skilled chefs who are well-versed in Maharashtrian culinary traditions, ensuring that each dish is prepared with expertise and attention to detail.

Innovative Presentation: While staying true to tradition, Wah Marathi also offers innovative presentations of classic dishes, appealing to both traditionalists and those looking for a modern twist.

Warm Hospitality: The restaurant provides warm hospitality and a welcoming ambiance, allowing guests to experience the true essence of Maharashtrian culture and hospitality while enjoying their meal.

Book Now!

#wahmarati #maharashtrianfood #authentictaste

[mynewsexpress]

Monsoon Snacks: This Rice Vadi Made Out Of Leftover Rice Is All Things Crispy And Scrummy This rice vadi is made with goodness of rice, chillies, curry leaves, garlic and mild spices.