Tag: “Recipes by Varsha Baikar” Page 1 of 3

Kala Vatana Usal

Kala Vatana Usal

Kala Vatana Usal means Black Peas Curry. It is a special and delicious dish prepared in Konkan Region of Maharashtra. Also known as Kala Vatanya Cha Sambara. You’ll…

Patole

Patole

Patole is a special sweet dish of Maharashtra originated in Konkan Region.  This sweet dish is prepared during Shraavan month particularly on Nag Panchami. It is offered as Naivedhya…

Potato Peanut Bhaji

Potato Peanut Bhaji

The Shraavan month has just begun. Today being the first Shraavan Somvar, I present here a very easy to make Potato Peanut Bhaji specially for upvaas (fasting) days….

Bonusapp-Award

Featured in Top 20 North Indian Culinary Blogs – 2018

I feel happy to inform all my blog readers that ‘My Recipes Blog‘ has been featured in ‘Top 20 North Indian Culinary Blogs – 2018′ published by Bonusapp. This…

Sabudana Vada

Sabudana Vada

Sabudana Vadas are very famous Upvaas/Fasting snacks prepared in most of the states of India. Some people also prepare these for morning or evening snacks. The taste of…

Fried Neer Fanas

Fried Neer Fanas

Neer Fanas is known as Breadfruit in English which belongs to Jackfruit family. It comes in small size and looks different than Jackfruit. It is also known as…

Mini Tomato Onion Amboli

Mini Tomato Onion Amboli

Amboli is served as a breakfast in Konkan region of Maharashtra. I have given a twist to this dish by adding tomatoes and onions which gives it a…

Tawa Veg Pulav

Tawa Veg Pulav

The Tawa Veg Pulav is a very famous dish on Mumbai streets. You’ll find this dish at any Pav-bhaji food stall. It’s a different version of Veg Pulav added…

Baingan aloo peanut masala

Baingan Aloo Peanut Masala

Baingan Aloo Peanut Masala is a very special and delicious dish. This dish is prepared in most of the states of India. However, the taste varies in all…

Potato Bajji

Crispy Batata Bajji

Potatoes (Batata/Aloo) are used in most of the Indian dishes to make the dish tastier. The best use of potatoes is to make bajjis/pakoras by frying the slices…