There is so much about our childhood that we miss. The wonderful times we spent in school and playing with friends, the times Aai (mother) spent telling us stories and oiling our hair, the times Baba (father) spent teaching us to ride a bicycle, the mischief of the siblings that always got us in trouble. Speaking of the good old days, the memories that we love the most are the delightful, yummy dishes that Aaji used to cook and serve up on holidays and festive days. While we certainly can’t turn back time, there is something we can do to recapture those memories – recreate those unique dishes for our families.
Here are some that you may want to try –
Gavran Matkiche Kalvan:
This is a delightful dish made from sprouted moth beans (matki). Cooked with onion, tomatoes, desiccated coconut, ginger-garlic paste, the Gavran Matkiche Kalvan is one of the healthiest and best Maharashtrian foods you can have. What makes it absolutely delightful is the Deshi Ghaati Masala or the original spice blend from the Western Ghaats. Aaji would serve it with rotis and chopped raw onion for a rustic feel.
Masale Bhaat:
This is another traditional favourite that grandmothers love to cook. Masale Bhaat is a one-pot rice dish with vegetables and spices all added to it. Masale Bhaat is easy to cook, warm, fragrant, and delicious. To cook this like Aaji did, order some authentic Indrayani rice from Azxol Foods and add a touch of the original Goda Masala. Goda Masala is inarguably the best among Maharashtrian masalas, and its sweet aftertaste elevates this rice dish to an ultimate delicacy.
Chicken Sagoti:
Chicken Sagoti, another old-world favourite from Aaji’s cookbook, is one of the best recipes to come out of the Malvan taluk of the Konkan coast. Marinated chicken pieces are cooked with ginger-garlic paste Malvani Masala, garam masala, onion, and coconut milk. It makes your mouth water, doesn’t it? Chicken Sagoti goes well both with rice recipes and with Thalipeeth.
Khandeshi Vangyache Bharit:
Another one of the ever-popular Marathi dishes, the Vangyache Bharit from Khandesh is sure to delight your family and guests alike. It is a roasted brinjal recipe cooked with roasted peanuts, garlic, onions, and tomatoes. It holds a delightful smoky taste due to the Kala Masala from Khandesh region. Deep, rich, decadent flavours and a lovely aroma – that’s the secret to making this tasty dish.
Dink Ladoo:
Not to leave out something sweet, the Dink Ladoo made from edible gum, and an assortment of nuts is a powerhouse of nutrients. It is the perfect ending to a meal cooked as a tribute to Aaji’s kitchen.
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