Adhi Potoba

It was the early nineties and the ladies had just started noticing the dating potential of yours truly. It was also a time when 'pubs' had just started turning up in the 411001 pin code. Black Cadillac (which is now closed) and Ten Downing Street with their 200 Rupee cover charge were the first to arrive. I have always been a non-drinker, but for some reason ladies would always insist on visiting the pubs. Even the ones that couldn't hold down their gimlets to save their lives. For a reasonably broke person such as myself, the 200 Rupee cover charge was a bit steep and left little to spend in the way of dinner. Thankfully, there was one great option, just down the street. Hip enough and cheap, too. Steaming hot, authentic Punjabi parathas at Nandu's. Crisp, flaky, cheap and downright delicious. Seating was optional and the waiter would bring your order right up to you. Whether you were parked in a car or just standing by on the footpath. One of the 15 varieties of par...

I have always associated corn with the monsoon season. Before the weather patterns on the Deccan plateau shifted the first showers would show up by mid-May. It was just around the time when we would be busy putting brown paper covers on new text books for school and enjoying that new book smell. It also meant that summer vacation was in its last three weeks. As the rains started drenching the parched earth, children in my neighbourhood would run out to collect mangoes that would've fallen as a result of the rains . As the victorious returned with shirts full of muddy bounty, aayi would have hot cups of chai waiting for us. Along with Glucose biscuits and roasted corn or stir-fried corn. The 4'o clock chai on a rainy afternoon is something I miss dearly. Ingredients 2 cups of Corn kernels 1/2 tsp Mustard Seeds 1/2 tsp Sugar 1/2 tsp Turmeric 1/2 tsp Chili powder 1 tbsp Butter Salt to taste Method Heat butter in a pot and add mustard seeds Add corn and saute Add sugar, turmeric...

There's no story to this dish. This is just a delicious dish my mom used to make. I just happened to make it the other day and thought I'd share. Ingredients 2 medium Potatoes cubed 2 large Brinjals (Eggplants) cubed 1 large Onion finely chopped 1 large Tomato finely chopped 1/2 cup Peanuts crushed 1 tsp Chili Powder 1 tsp Garam Masala 1 tsp Turmeric 1 tsp crushed Garlic 1/2 tsp Ginger paste 1/4 cup Olive Oil Salt to taste Method Heat oil in a pot and add garlic, ginger and onion. Sauté till onions are translucent and brown on the edges Add tomato and stir till it becomes a homogenous paste Add garam masala, turmeric, chili and stir Add potatoes and 1cup water Allow to boil till potatoes are cooked Add eggplant and boil till most of the water evapourates leaving a pasty sauce Add ground peanuts and keep stirring for 5 min Garnish with chopped cilantro Serve with Rice Bhakari or Naan This recipe is for Nupur's RCI June: Maharashtrian Cuisine!