 While we celebrate a lot of days attached to western foods like macarons, nutella, pizza, let us not forget the huge repertoire of Indian delicacies that have been cooked and consumed with fervour for generations. It's time we celebrate our Indian food too with as much pride. If you have missed out on earlier Indian food observance days like #AamAchaarDay #PapadBadiDay #MasalaDay #PulaoBiryaniDay, try to catch up on interesting upcoming ones by sharing recipes, stories, doing food walks and holding potlucks around them as they take place each month one at a time.
#ChaiPakodaDay is going to be celebrated on July 30 to commemorate the famous monsoon food combo relished across the country to enjoy the rains to the fullest. So here's your chance to join in the celebrations. I am joining in by posting recipes of my community's chai & pakoda specialties. Here is how their recipes go:
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 Saandage is the common term for dal badis in the state of Maharashtra in India & different regions of the state arrive at their own renditions using a variety of lentils and sometimes available vegetables too.
The Kokani Muslim community that is native to Konkan belt of Maharashtra makes their saandage from a mix of urad dal(split black lentils), pumpkin & spices. The dough is shaped out in small nuggets & sun dried for days together during summers till all the moisture dries out and hard pellets of saandage are obtained. Once ready these are then packed away and used during the monsoon months as additions to gravies or even soaked in water for softening for use in stir fries. So, since monsoons are already here, it is time to pull out those saandage and cook them. Here is a simple recipe of saandagya cha saalna or gravy from the Kokani Muslim cuisine. |
Author- Regional Indian Food & Travel enthusiast Archives
December 2018
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