Green Amaranths Vada.

Pachche harive vade. The  lockdown has caused a dwindling pantry and a dwindling pantry meals improvising on recipe’s. The kallina-patrode or spicy colocasia roast has always been a favourite of mine. Given my health and pantry conditions it is impossible to make it. Yesterday I saw pacche-harive, or rajgira or dhave-bhaji as it is called …

post365- Comfort Food

Cantadora - The keeper of stories.

public and private food in America has become eatable, here and there extremely good only fried potatoes go unchanged deadly as before,–Luigi Brazing

How true, this is a universal truth

Like Boswell observes in Life–some people have a foolish way of not minding or pretending not mind, what they eat. For my part I mind my belly studiously and very carefully for I look it that a person who does not mind his belly will hardly minds anything else.

Yet it is the French fries that still tingle the palate.

The Indian palate finds its equivalent in Aloo Tikki. This if eaten on streets of Delhi is great indulgence.

But otherwise I like my wada’s the deep-fried semolina wada or the all purpose flour wada called golibajje.

Semolina wada or the sajjige wade is great one and quick to make,

1 cup semolina

1/4 cup curd


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