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River Cottage – memories of Blog Camp 2015

August 2, 2016 by manjirichitnis 8 Comments

Farm visits are a great way to spend a sunny day outdoors exploring, learning and eating al fresco. In preparation for my press trip to Happy Eggs farm at Tring, which I leave for today, I decided it was time to re-live some happy memories of last year’s blog camp at River Cottage HQ. It was by far the best day out and short break of 2015 – A mini staycation in Axminster with some friends and a packed day full of great sessions at blog camp on a farm in the picturesque countryside.

Summer this year has been good so far with the weather really holding up. I do hope the weather is just as glorious for the next two days at least as it was last year when I went and spent a whole day at River Cottage. I am ignoring the fact that we have had a really gloomy start today with big scary grey clouds looking over London and a rather wet and chilly evening last night – Gaaaahhh!

Kitchen garden at River Cottage

Visiting River Cottage HQ for a day out, is an excellent idea, especially for fans of Hugh Fearnley-Whittingstall’s famous TV cookery show. My blogger friends Heidi, Nayna, and Tina decided to make the most of this opportunity Blog Camp by Foodies 100 and booked ourselves into  B&B called Millwater House in Axminster. (Sylvia who blogs at Happiness is homemade was busy and couldn’t join in the fun but we missed her dearly!) With plans to not just experience a day out in the gorgeous River Cottage, we also made plans to visit the Lyme Regis and drink in the sights and sounds of Devon.

River Cottage views from car park

To kickstart our day packed with a kitchen tour, cooking workshop and photography and blogging workshops all of us made our way to the farm in a large tractor. Yes, the said tractor ferried us in groups from the massive car park area which has sweeping views of the countryside, up the hill to the beautiful grounds. They house a charming 17th-century farmhouse, cookery school and a massive kitchen garden, a yurt and a sprawling few acres of grounds housing all manner of farm animals.

Tractor ride to River Cottage views from car park

Inside the yurt a log – fire welcomed us while we were divided into groups. Settling onto bales of hay we got a chance to mingle while the day’s plan was explained. But before all the ‘hard work began we were treated to some freshly made canapes, pastries and piping hot cups of tea and coffee- after all, what use is a hungry soldier?

 River Cottage
Breakfast tent outside the yurt at River Cottage
Breakfast at River Cottage

Group Cookery Demo at River Cottage

My group started with the cookery demonstration and demo with Chef, Gill Mellor. We made butter and used fresh herbs to flavour and garnish. I used the butter at home for many weeks and it was always great fun because it brought back memories of my mum making ghee at home and sneakily using the by-product into various dishes later.

Inside the kitchen at River Cottage
Cookery Demo at River Cottage

The process of making butter from cream was fairly simple and I choose not to use any fancy equipment. It does take some effort but its well worth it. The buttermilk which is produced during this process went into the soda bread dough. I went a bit mad with the soda bread and added all sorts of delicious things like honey and berries and herbs into the dough. We left the butter to set in the fridge and the soda bread to cool by the huge windows.

Making butter with fresh cream at River Cottage
What went into my soda bread at River Cottage
Soda bread I baked at River Cottage

Doesn’t that vase look lovely? The pretty flowers used in vases come from the grounds and are arranged in vases of all shapes and sizes, spread all over the farm this rustic styling adds a very homely and welcoming touch.

Table decor at River Cottage

Photography session with Lucy

After the cooking session, it was off to practise our food photography skills with Lucy. Lucy’s blog Capture by Lucy is a visual treat and she shared a wealth of knowledge with us all the while patiently answering our many queries. We practised styling fresh produce with flowers and cutlery and various light settings.

Photography session by Lucy at Foodies 100 BlogCamp 2015 at River Cottage
Photography session by Lucy at Foodies 100 BlogCamp 2015 at River Cottage

By then we were famished and I was relieved that as we trooped into the large dining hall, we all needed a rest and those gorgeous aromas wafting around had us salivating. So when the mains were served everything went quiet for a while as we hungrily wolfed down our food. It was a great opportunity to catch up with other bloggers between courses and I was glad to see so many familiar faces. It was nice to be finally able to put faces to the names of all the bloggers I ‘meet’ almost daily in cyberspace.

 Foodies 100 BlogCamp 2015 at River Cottage

Lunch at River Cottage

The beef ravioli was melt-in-your-mouth delicious and was served with summer vegetables. I think we first ate with our eyes – what a pretty plate and the aromas floating around were thanks to the 36-hour slow cooking treatment given to the beef. Naturally, all the produce used came from the farm. Without a doubt, this is the best ever ravioli I have ever eaten – can’t get a better farm-to-fork plateful, I guess! For sides, we devoured slices of freshly baked bread and generous portions of chilli-garlic corn on the cob slathered with swirls of golden butter dripping off the sides, as it melted over the warm corn. Ummm utterly delightful.

Beef raviloi at Foodies 100 BlogCamp 2015 at River Cottage
Chilli garlic corn at River Cottage
Freshly baked bread for lunch at River Cottage
Beef raviloi at River Cottage

If that didn’t send me into a food induced coma of absolute happiness then maybe it was the gorgeous dessert that followed. Again brilliant plating, for the coffee flavoured ice cream (my absolute fav flavour – yay!) with crunchy salted caramel,  served with meringue infused with delicate fennel, topped with juicy and moreish roasted damsons, crumble and finally slathered with runny honey. Passport to food heaven I say!

Heavenly dessert at River Cottage

River Cottage Kitchen Garden Tour

Tummies full, soul satisfied, we walked out, our batteries recharged, ready to take on the kitchen garden and grounds tour.

Kitchen tour at River Cottage

Head Gardener, Will Livingstone explained how the farm is a self-sustaining ecosystem in itself. A living model of sustainability and growing and consuming local produce the variety of vegetables and fruits produced here is mind-boggling. During this guided tour he gave great tips on growing organic. The best tip he gave which is ingrained into my brain is to plant other plants next to the vegetables so that the bugs can munch on them for example – garlic.

Fruits ripe to pick at the River Cottage farm
Flowers at the River Cottage HQ

The produce from the farm feeds a mind-boggling number of people every year at the various events and cookery classes that are held regularly. Whatever the farm cannot provide is sourced from neighbouring Trill farm and other local producers. No wonder then that they are organic certified as accredited by the Soil Association and are managed under Countryside and Environmental Stewardship; schemes run by Natural England. And this 1.5-acre farmland and the team managing it are also proud to be ambassadors of the East Devon Area of Outstanding Natural Beauty.

Guided tour of kitchen gardens at River Cottage HQ

After the kitchen garden tour, we met the pigs and the hens who became overnight Instagram celebrities thanks to our group of camera trigger-happy bloggers.

Animals at River Cottage HQ
Hens at River Cottage HQ
River Cottage HQ

It was then time to say our goodbyes and head back to our quaint B&B but not before a bumpy but fun ride in the massive tractor – an unforgettable experience.

River Cottage HQ

The team at Foodies 100 and the one at River Cottage cannot be faulted for their organisation skills, their generosity, and of course their wealth of knowledge. To find out what’s happening now at the River Cottage check out their events calendar. I cannot think of a better day out, especially as a corporate team-building exercise than going to River Cottage HQ.

River Cottage HQ

Looking for Travel Inspiration around London or other parts of the U.K, then have a browse through my travel posts below:

  • An insider’s guide to London Bridge and the surrounding area in Central London
  • Top 5 places near London for the perfect day out with family
  • Borough Market, London’s iconic market steeped in history
  • Portobello Market, Notting Hill, London – an insider’s guide
  • Neighbourhood guide to Angel, Islington, London
  • England’s largest Vineyard – Denbie’s Wine Estate, Dorking, Surrey
  • Exploring Guilford town and River Wey Valley, Surrey Hills, England
  • Weekend Getaway, Southampton, England
  • Christmas Lunch at River Cottage
  • Five Bells Inn, Aylesbury, Weston Turville, England
  • A week in North Wales – Southstack Lighthouse and Cemaes Bay

*With thanks to Foodies100 for organising such a fabulous blog camp event and the talented team at River Cottage for an unforgettable experience. As always all opinions expressed are as always my own. No incentive was provided for a positive review.

Filed Under: Events, Food, Lifestyle, Miscellaneous Tagged With: A day at River Cottage, A day at River Cottage HQ, A day at River Cottage with Foodies100, A day in the life of River Cottage, A day inside River Cottage, A day out at River Cottage, a visit to River Cottage HQ, Axminster, beef ravioli, Blog Camp 2015 by Foodies 100 at River Cottage HQ, Chef, chilli-garlic corn on the cob, coffee flavoured ice cream, Countryside and Environmental Stewardship, crumble, dessert, Devon, East Devon Area of Outstanding Natural Beauty, fire, foraged fruits, freshly baked bread, Gill Mellor, guided kitchen garden tour, hay bale, hens, honey, Hugh Fearnley-Whittingstall, lunch, Lyme Regis, Manjiri's first ever farm visit, meringue infused with fennel, Millwater House, pigs, pork stew, River Cottage, roasted damsons, Soda bread recipe by River Cottage, Travelsfortaste visits River Cottage with Foodies 100, veg pasta, yurt

Uni brings Nikkei Cuisine to Victoria

July 20, 2014 by manjirichitnis 11 Comments

The largest Japanese settlement outside of Japan is in Peru and the unique fusion cuisine that is Japanese Peruvian is called Nikkei. Fiona invited me to accompany this time to discover Nikkei, she is an award-winning freelance writer and marketing consultant who currently writes about travel and London lifestyle for a number of publications and runs her own London lifestyle blog called London Unattached.

So it was a bright summer Monday afternoon that I trooped to Uni (the Japanese word for the sea urchin, a Japanese delicacy) restaurant and sushi bar designed by Andrew Martin, in Belgravia minutes away from the travel hub that is Victoria station.

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I was shown to a cosy table downstairs.

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For starters, I got some steamed edamame with a spicy chilli and garlic sauce (£4.50) and some refreshing green tea served in a typical cast iron heavy pot which I would love to have as part of my growing food prop collection which now occupies every corner or of our tiny rental flat much to the chagrin of my hubby – I guess the last straw was trying to pass off a very heavy cast iron pot as a ‘place to keep his USB drives and hide away the many wires…. hehehee

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I had happily managed to forget my phone at home and therefore Fiona tried in vain to inform me of her delayed train. Blissfully unaware of this I sipped my tea and munched my edamame all the time trying to ignore some stuffy banker-type folks on the table next to me talking shop – how boring…

So when Fiona arrived she managed to move us to a bigger table away from the ‘big boy talk’ as she aptly called it and onto a table where I could dump my bags and lay my camera lens and other paraphernalia – I do not travel light …

To make life easier we chose to have bento boxes for our mains and mine came with the udon noodle and fish cake soup while Fiona had a light Miso soup. I was feeling ravenous by the time the soup arrived and devoured it in a flash! (£24.5 per bento box – comes with soups, salad, sushi, & maki, main dish, side, rice and dessert)

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Nabe Udon  – Noodle and Fishcake Soup with Prawn Tempura.

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Beautifully light Miso Soup

My Bento box had Kaiso Wakame  – seaweed salad, prawn and carrot tempura, main of duck tataki – seared duck breast finely sliced and dressed with mirin and soy, fried rice and sashimi selection. The duck tataki was deliciously morish, I also loved the seaweed salad and the sticky fried rice with the sashimi was very filling.

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Fiona’s bento box came with steamed rice and artichoke sauce, and black cod and was very appetising.

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We washed down our Bento lunch boxes with some chilled sake.

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The very polite manager came and urged us to experiment with some of the Nikkei range from the menu and we were served two stunning dishes.

Tiraditos of Yellowtail with kizami wasabi,Yuzu and fresh mint presented in a creative and stunning display, it was delightfully fresh, sharp in taste with a delicate balance of colour and flavour. (£15.5)

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Wildly beautiful looking salmon tartare tacos with cucumber,tomato,masago and creamy miso were crunchy and melt in your mouth creamy all at one once exploding with a light flavour in every bite – delicious! (£6)

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Stuffed to the gills now I had to walk around click a few pictures and allow for some space to be created in my tummy to fit in some dessert 😉

To my amusement the very attentive young lady on the staff showed us how the colourful lamp shade were made from bottle of campari that could be detached and well glugged , given it was a hot summer afternoon I think it was a great idea that Fiona ordered us some Pisco Sour shots instead ;).Never having tasted these before I downed them in one go much to my own peril, the sake already in my system the shot gave me quite the buzz!

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Thankfully, my cooling Matcha Gelato worked wonders and cooled me down several degrees -phew!

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Fiona managed to stay light with desserts too with a selection of fresh fruit.

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The creation of former Nobu chef Rolando Ongcoy, the menu at UNI offers a good selection of grilled meats ,fish, sushi,sashimi, selection of tempura and maki. The Peruvian influence is prevalent throughout UNI’s menu, ceviche and tiraditos peruano included.

The bar area upstairs also has plenty of seating on high stools and around the bar, perfect for knocking down Peruvian fav’s like the pisco sours or coconut-based Chilli Mojito.

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Victoria being a very office space kind of area is lucky to have Uni in its midst now, with bite-sized healthier meal options, seven-dish bento boxes for short lunch hours are on offer at a price of course. So the big banker boys and girls can have their financial pow-wow meets in the fancy cubicles or basement vaults if you please which can seat about 10 – 12 people, and if the huge ice buckets with bottles of chilled Moet and the power talk we overheard from the table next to us are anything to go by then Uni is already a haunt for these suited and well-heeled office folks!

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  • Website: Uni
  • Opening Times: is open for lunch and dinner, Monday to Saturday inclusive

*With thanks to Uni for the invitation. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own.

Uni Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Filed Under: Featured Lifestyle, Lifestyle, Restaurant Reviews Tagged With: a guide to eating out in London, a Japanese delicacy, Andrew Martin, anticucho sauce, Belgravia, bento boxes, Black Cod, cast iron heavy pot, ceviche, chilled sake, coconut-based Chilli Mojito, creamy miso, crunchy, cucumber, delicious, designed, dessert, dressed with mirin and soy, duck tataki, eating out in London, edamame, flavour, food blog, food blogger, food writer, foodie in London, former Nobu chef Rolando Ongcoy, fresh, fried rice, fusion cuisine, garlic sauce, hubster, husband, Japan, Japanese Peruvian, Kaiso Wakame, kizami wasabi, lifestyle blogger, light Miso soup, main dish, maki, Manjiri Chitnis, Manjiri Kulkarni, masago, Matcha Gelato, melt in your mouth, mint, Nabe Udon, Nikkei, Noodle and Fishcake Soup, Peru, peruano, pisco sours, prawn and carrot tempura, Prawn Tempura, restaurant, reviews from travelsfortaste blog, rice, salad, salmon tartare tacos, sashimi selection, seared duck breast finely sliced, seaweed salad, side, slice of my life, sliceoffme, sliceoffme eats London, sliceoffme recipes, soups, spicy chilli, steamed, steamed rice, sushi, sushi bar, Tiraditos, tomato, travel blogger, travel writer, travelsfortaste, Uni, unique, urchin, usb, Victoria station, Yellowtail, Yuzu

Goda Sheera (Sooji Halwa in Hindi, Prasadacha Sheera for Satyanarayan Pooja)

April 4, 2012 by manjirichitnis 6 Comments

I have been planning for ages to make some Goda sheera (goda =sweet in Marathi , my mother tongue and sheera stands for a sweet preparation made using Semolina as the primary ingredient ). I wanted to prepare this for Holi but was too lazy to do it but on Gudi Padwa, which is the Maharashtrian New year, I decided to be a good girl and prepare this sweet dish and offer it to my favourite god Ganpati Bappa:)

I love using milk and mashed bananas as it reminds me of the way my elder Sister prepares it and also of the many Satyanarayan Pooja Prasad (Prasad = offering made to god in the form of food etc) that I have greedily gobbled up all my life back home in India. My mother though prefers to prepare this dish using a mixture of sugar dissolved in water to add a sweet taste. Any way you choose to prepare it, I assure you it is a hugely satisfying experience preparing it  and gobbling it afterwards 🙂

It would be unfair to throw Indian terms at my non Indian readers so , Gudi Padwa is a festival wherein we Maharashtrians celebrate the end of the harvest season and welcome a brand new year with the Hindu Calender. Satanarayan Pooja is a Hindu ritual of worship performed to celebrate new beginnings like a wedding, a housewarming or during the annual Ganesh Festival. It requires the Man and the Lady of the house to perform an elaborate offering to god and the beautiful part of the pooja or the ritual is the Katha (Katha simply means story in Marathi) as it takes the listener on a journey through tales that define our religion. The ultimate offering of love for god at the end of this ritual is called a Prasad and is almost always Sheera. Please click on the hyperlinks to enjoy reading in detail about the terms used. I thank all contributors to Wikipedia for providing such useful and beautifully written information. Oh yes, and the most fun part of Gudi Padwa is the Gudi, it is basically a long stick covered in shiny wrapping paper and a decorative piece of cloth is placed on the top and an inverted ”gadoo” or a stainless glass of a particular shape is placed over it or a brass container which is used for poojas and is again a very auspicious piece of the ritual. The swastika symbol is made on it using bright red kumkum, then this is wrapped with a garland of fresh marigolds and bright green leaves of the mango tree and also a garland made from ” Batashe” which is a white leaf-like thing made from concentrated sugar syrup and strung onto a string and made into a garland. This is then perched on the balcony and worshipped and kept on display for all to see, it is quite a sight to see colourful ”gudi’s” swaying outside everyone’s windows and balconies.

I had to make mine this year using an unused shower curtain rod, golden wrapping paper recycled from Christmas, a steel bowl instead of the traditional glass and a bright red stole instead of the usual auspicious colours of green or gold! Anyway, this is what it looked like :), am quite proud of it really!

Below I have chosen 2 images from google that I feel are really good and stunningly clear images and really capture the spirit of the festival, the first of a couple dressed all traditionally and with the beautiful Gudi being worshipped using a well-decorated thali (plate containing several items for performing the ritual) and the second image is of the sexy Ms Isha Koppikar looking like a million bucks and the Gudi looks lovely as well!

Pic 1: Image courtesy iDiva dot com

Pic 2: Image Courtesy Click here

Ok ! so now, let me try to put down here the recipe in a simple and easy-peasy manner.

Preparation time: Approx 45 minutes Serves:4

Ingredients :

  1. Semolina /Rava/Suji – I use fine rava as it is what I find is best for this recipe. approximately 2 small watis or ramekins.
  2. Ghee – plenty!
  3. Raisins – a handful
  4. Badam/Almonds – again a handful
  5. Saffron/Kesar/Zafran – a small pinch just to add colour and pomp!
  6. Cashewneuts/Kaju/Kajoo – if you like them, not necessary) – a generous handful without the peel and unsalted.
  7. Milk about 200 ml
  8. One ripe Banana
  9. Elaichi/ Green Cardamom – about 6-8 – open them and crush the brown seeds to make a powder using a mortar pestle we will also use the green outer cover to add a distinctive aroma to the recipe :), sounds so romantic doesn’t it ( err well …)
  10. Sugar – I use granulated white sugar, and take 2 – 2.5 measures of a small bowl, actually, the proportion is always 2:1 for the Semolina: Sugar for this dish so choose the quantity accordingly.

Method :

  • Boil some water and add into a small bowl, add the almonds, this will make it easy to peel off the skin. Soak some raisins in lukewarm water so that they absorb water and can be dunked into the semolina at a later stage.
  • Add the Saffron strands ever so carefully to a small bowl of water so as to allow the beautiful golden orange colour to disperse into the water.
  • Take 2 bowl fulls of Semolina and add to a pan and constantly stir it until it turns a light brown colour, if you do not keep stirring or put the pan on a very high flame it might burn and we don’t want that do we? Also, I use a rather heavy bottom pan to ensure that the heat spreads evenly and that the Semolina browns well.
  • This is how it looks before we brown it :
  • This is how it will look after stirring for a while :
  • This is how it will look when it is done and ready for the next stage,i.e to be added to the ghee:
  • Remove the pan from the flame and keep the Semolina aside .Now take 2-4 large tablespoons of ghee (Clarified Butter) in a vessel and warm it on a low flame, be very carefull when frying with ghee as GHEE heats up very fast and anything unattended inside the hot ghee can char easily. When the ghee is warming up add the cashew nuts first and wait for them to start browning, then add the remaining raisins – not the ones which are kept soaking in water ! The strong aroma of the warm Semolina , the beautiful smell of desi ghee and the in-your-face tasty aroma of the fried cashews will assault your senses in the most pleasant way and fill up your kitchen with an almost auspicious atmosphere, it’s when this happens that one truly feels festive from within and it is also at such moments I have massive nostalgia attacks and realise how deeply coded our childhood memories are and  how much a part of our memories are made up of familiar sights and sounds. I oftentimes find life in the western world paler, less colourful and too quite compared to the pomp , blast of colours and festivity that make up India …sighhhh !
  • The cashew nuts and raisins turn a golden hue as seen in the picture above and the raisins puff up quite a bit due to the heat of the ghee,be careful not to overdo the raisins as they are akin to tiny missiles filled with boiling hot oil and if they burst , you can get serious burns …booooo! The kitchen is quite a dangerous place for the uninitiated isn’t it ?!
  • Ok, while the cashew nuts are being processed , take a small vessel and add the 200 to 250 ml milk on a low flame, add the sugar and dissolve, stirring till it completely dissolves, do not allow the milk to boil but reduce it on a low flame, add the crushed green cardamom powder and the outer green cover. Add some of the saffron and the water in which it was soaked as well, keep some for adding into the mixture later. When this mixture is on the flame , it gives out an unmistakable aroma of sweet sugary milk and I can almost feel my teeth sink into the soft sheera and mentally I am biting into the fried cashews and the yummee soft Banana bits that play hide and seek with my tongue as I devour the sheera – AAHHH , anyway , don’t allow that to happen as it is considered wrong to savor the ”Prasad” before the Almighty is offered some for ”bhog” or in simple words god has been offered the sweet dish and it is assumed that he has symbolically consumed our offering and blessed us with all that we wish and desire for 🙂
  • When the cashew nuts and the raisins have been fried, add the semolina slowly in the hot ghee mixture, stirring continuously to prevent any lumps from forming and also to ensure that the semolina soaks up the ghee properly.
  • Once all the Semolina is mixed well into the ghee and fried dry fruit mix it will look like the picture above, then add the remaining saffron and water in which it was soaked to the mixture.
  • Then add the roughly mashed banana pieces to the semolina mixture.
  • When the sugar has completely dissolved and the milk has reduced a little, it is ready to be added to the semolina mixture. Add it stirring slowly, it will look like the picture below immediately after adding the milk and sugar into it.
  • Stir a bit more and here is what it will look like now:
  • For the smallest possible time , cover the mixture above on the lowest possible flame , it is then ready to be served, now add the almonds to season over the top , peel off the skin , thanks to the warm water they will come off very easily and then just halve the almonds or if you want to be very artistic and have some time cut the almonds into longish thin strips ,anyway which they add a definite crunch to the sweet dish and I love that ,you dish will now look like this :
  • Take some of this beautiful dish and serve into a small bowl to offer to the Ganpati Bappa – who has been made to shine and sparkle for the day and place it in front of him , hands folded ask for his blessings and wait for sometime till you are convinced he’s had some of the offering or ”Prasad”.

Aaah , now just look at the cute Bappa 🙂

HAPPY EATING ALL YE READERS who attempt to make it, do let me know any feedback 🙂 all good of course 😉

Learn how to cook western coastal Indian cuisine from the C.K.P community with my easy-to-follow recipes.

Find below a list of Indian recipes on my blog, some traditional, some fusion, and many regional favourites!

  • Valache Birdhe – (वालाचे बिरडे) – Made in a typical C.K.P way
  • Fresh dill and yellow moong daal recipe
  • CKP Surmai curry
  • Pompfret fry
  • Konbichi khichadi – Prawn khichadi
  • Vaangayche Bharit/ Smoked stuffed Aubergine ( Eggplant/Brinjal) in a thick gravy/ Baingan ka bharta
  • Kairi Panhe/ Aam ka panha – Raw mango summer drink
  • Cauliflower- vatana bhaji – cauliflower and green peas vegetarian side dish
  • Podhnichi khichadi
  • Akkha masoor aamti CKP style / Whole red lentils with skin curry recipe
  • Achari Mutton curry
  • Spicy Chicken curry
  • Egg curry
  • Kadhi – fusion of Punjabi and Gujrati kadhi recipes with vadi’s
  • Upma
  • Gujrati Kadhi
  • Shahi Khichadi
  • Sweetcorn and paneer bhaji/sabzi (vegetable side dish)
  • Tomato and coconut chutney
  • Steamed Idli batter
  • Ragi (Finger Millet) and blueberry pancakes
  • Masala egg omlette
  • Chicken tikka masala
  • Tikka masala curry paste
  • Tawa chicken Frankie roll
  • Chai concentrate
  • Grated carrot salad
  • Strawberry flavoured shrikhand

Filed Under: Desserts, Food, Indian, Recipe Index Tagged With: add, almonds, aroma, banana, bappa, bhog, bowl, brown, cardamom, chop, clarified butter, colourful, colurfull, desi, dessert, dish, dry, elaichi, festivakl, flame, fried, fruits, fry, ganesh, ganpati, ghee, god, golden, green, gudi, Indian, kajoo, kaju, katha, lord, low, maharashtrians, Marathi, milk, mix, mortar, offering, padwa, pan, pestle, pooja, prasad, raisins, rangoli, rava, recipe, ripe, saffron, satyanaryan, semolina, sheera, shira, soak, sooji, spirit, stir, sugar, suji, sway, sweet, sweet dish, tahli, tasty, thali, waft, zafaran

Food,travel and lifestyle writer. Photographer.

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About me

Writer and Photographer. Food,Travel & Lifestyle, Blogger and Digital Marketer. Read More…

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Recent Posts

  • Easy Spinach and Pea Soup
  • Grenada Chocolate Festival – Festive Giveaway
  • Royal British Legion Centenary Cookbook – Cooking with Heroes
  • The Instagram Foodie Bag – Must have for all Food Photographers
  • Restaurant quality meat – Swaledale Online Butchers – a review

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