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Mysore Pak

Two of my fondest memories of Deepavali are the smell of fresh, hot-off-the-stove mysore pak within the house and the fumes from firecrackers outside. My mom would spend the day before Deepavali in making various kinds of sweets and savories that culminated in dinner(the high point) – poori-masal – poori with potato masala, one of the most popular dishes in South India. She always started with Mysore Pak – a simple sweet, containing just 3 ingredients yet complicated in its own way and hence, difficult to master. It also happens to be one of my favorite sweets (well, I am a self-confessed sweet-o-phile 🙂 ), so I try to follow my mom’s tradition and make mysore pak first and stop right there, as well – he he!

This year, M (who comments here regularly) and I decided to get together to make the Deepavali bhakshanam(snacks). M’s mom (who again is a regular reader / commentator of this blog) had already made yummy omapodi (thin sev flavored with ajwain) and “Deepavali marunthu”, literally means “Deepavali medicine”, which is quite unique to Deepavali. Made of medicinal elements like pepper and ginger, a small bit of this marunthu goes a long way in healing indigestion after gorging during the festival.

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Posted by on October 28, 2008 in Cooking, Desi, Traditional cooking

 

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Labor day weekend: Sojji & Bajji

As much as I love eating junkies like the bondas & bajjis, I hate deep-frying. The stench of burnt oil in the house, the oily slick that forms on the cooking range (and on the microwave that sits right on top of the range) – cleaning is a nightmare after a deep-frying session. Well, this labor day weekend, my husband and I made lofty plans of visiting the Lassen Volcanic National Park, then Napa Valley, then Mendocino – but everything fell through and we ended up doing nothing. On Saturday when we got totally bored lazing around in the house, we decided to bring out our camp stove, set it up in the backyard and make bajji & toast corn on the cob. This way, there is no oil stench and clean up is also not very difficult. Once we had a plan in place, we set about executing it to perfection. To make it a little more interesting, I threw in Semiya Kesari (Kesari is also known as Sojji).
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Posted by on September 3, 2007 in Cooking, Desi, Traditional cooking

 

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Carrot Cabbage Paratha

My in-laws are leaving for India tomorrow and last time when they had come to the US, I bought for them some awesome home-made chappathis to take on their flight journey. They were made by a Punjabi lady – perks of living in the Bay Area I guess 🙂 They really cherished it, as my MIL did not have to cook right after she landed in India. She could get by a day or two with these chappathis. Fast forward 2 years. My MIL wanted me to buy her some chappathis to eat during travel and afterwards. GOK (for the uninitiated, God Only Knows), where the chappathi-lady is now. How can you say no to a request from your MIL? 😛 Thus started my hunt for finding someone who can make good chappathis.
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Posted by on August 22, 2007 in Cooking, Desi

 

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