Latest Posts
Lehsuni Sev / Lasooni Sev / Garlic Sev / लहसुनी सेव / spicy vermicelli snack
If you like a punch of garlic in your snacks then there’s nothing more garlicky than this ‘lehsuni sev’. Every year for Diwali I peel a load of garlic and my husband, who has a thing about garlic breath, usually says something like ‘… there goes our social life this Diwali..’ Needless to say, this […]
Puffed Whole Wheat ‘Bhadang’ / भडंग चिवडा
I am not one for compromising on taste to keep the waistline in check. Neither am I prone to shortcuts in my cooking technique just to save time if I know that flavour will be compromised. I have always been known amongst my peers for taking a rather long-winded painful path to achieve the desired […]
Kothimbir Vadi / कोथिंबीर वडी /Steamed Coriander bites
Kothimbir vadi is to Maharashtrians what pakoras are to the rest of the world. Not that we don’t enjoy pakoras too – both have their own charm, but kothimbir vadi is the classic. It even has its own designated spot on a Maharashtrian thali served at weddings or festivals. The mere sound of a thunderstorm […]
Indian Borage Leaf Pakoras / Carom Leaf Pakora / Ajwain Patta Pakoda / ओव्याच्या पानांची भजी
Indian borage leaf, also commonly called carom leaf or ‘ajwain ke patte’ is no novelty to Indians. Like many, I grew up watching my Mum tend this herb in her garden and when the Monsoons hit Indian shores, she’d make these pakoras as our evening snack. I decided to have a go at growing this […]
Dum Ka Murgh / दम का मुर्ग
Dum ka murgh is the legendary Hyderabadi chicken curry, slow cooked in a richly spiced creamy sauce. I cooked it today for Gatari Amavasya (गटारी अमावस्या), the new moon night when Maharashtrians indulge in meaty feasts and binge on booze before the onset of the holy month of ‘Shravan’ when they’re required to abstain from […]
Lal Mathachi Bhaji / Red Amaranth Stir-Fry / लाल माठाची भाजी
I have almost zero recollection of the time as a kid when I enjoyed red amaranth stir fry in India. Lal math, as it’s called in my native language, Marathi, never enticed me as a kid. But last summer when I decided to grow red amaranth from seed purely as an experiment, I was astonished […]
Bottle gourd peel thecha / Bhoplyachya salancha thecha / भोपळ्याच्या सालांचा ठेचा
Bottle gourd, also known as dudhi in India, is a very versatile vegetable. Although it’s classed as exotic produce in the UK, it has become a common find in Indian grocery stores across the UK. A long pale green bottle gourd with delicate white flesh inside dotted with soft edible seeds is rather delicious (and […]
Purple Asparagus And Fennel Salad
During the British asparagus season from late April to June, I enjoy eating the spears raw as their sweet crunch and aroma is so appealing especially when they’re fresh from the farm. Add to that some shavings of fennel and you have the makings of a delicious spring salad. Who wants a boring tasteless salad? […]
Kairichi Chutney / Raw Mango Chutney / कैरीची चटणी
Chutneys and pickles are, in my opinion, a much-neglected aspect of Indian cooking. That is especially true in so-called Indian restaurants in the UK where you might find a bland mango chutney served with ‘poppadoms’ as a kind of appetiser, or perhaps a bowl of runny mint chutney. The truth is that Indian condiments have […]
Wild Garlic Tadka Dal
The scent of wild garlic is once again wafting through the woodlands of Britain. This year it’s even been in the news, though sadly not for the right reasons. It seems it’s getting too popular for its own good and some people (or maybe restaurants) are over-harvesting this precious seasonal delicacy. Our local patch has […]
Wild garlic – Let’s Keep It Sustainable
In the UK wild garlic appears in early Spring typically in old woodland in damp conditions. We are lucky enough to live within a short walk of a wild garlic glade where it carpets the woodland floor with green leaves from March followed by white flowers in April and May. If you are out looking for it you may well smell […]
About me
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Hi, I’m Rieethaa, a food photographer and recipe developer but most of all I just love cooking simple flavourful food that wakes up the sleepiest tastebuds, and I want to share some with you here. So come in and help me chop some onions, will you?
Ganpati Bappa Morya 🌺🙏🏽
Happy Ganesh Chaturthi and a happy welcome to the ‘vighnaharta’ - the harbinger of troubles; the ‘vinayaka’ - the god of wisdom. This pot-bellied-single-tusked God of new beginnings, is perhaps the most recognisable of Hindu deities as well as one of the most loved. Today marks the start of an 11 day festival when people install Ganesh idols for public display as well as smaller ones at home. The festival culminates in processions of Ganesh idols through the streets to be immersed in water, typically a local river. The processions are colourful, noisy and a little chaotic (in a good way!) and these days greater care is taken to ensure that idols are made from eco-friendly materials so that we can worship without polluting the rivers. Modern eco-friendly idols simply dissolve in water.
We are celebrating by following the traditions at home and enjoying the sweet and savoury treats that go with them like this kaju-khirapat modak I prepared using cashew flour, coconut and icing sugar, a treat that this sweet-toothed God loves; just my way to cajole him to remove our obstacles this year too!
The step by step recipe for these cashew coconut modaks is on my blog :
https://zanzaneetkitchen.com/cashew-coconut-modak/
#ganpatibappamorya #modak #britainsbesthomecooks_ #kajumodak #ganeshchathurthi #ganeshfestival #ganpatiphotography #prasad #modaks #marathifestival #marathimulgi #modakrecipe #dessertstagram #festivevibes #bappa #maharashtrain #bappamoraya #festivalsofindia #foodbloggersofindia #ganpatifestival #indiansinbritain #ganu #vighnaharta #mahaganpati #punekar #glutenfreetreats #mangalmurtimorya #memarathi #moryarebappamoryare #festivetreats @punetimesonline @maharashtratimesonline @timesofindia
@maharashtra_ig @maharashtra_desha @beingmarathi @incredible_maharashtrian @maharashtra_foods_sanskruti @sakaltimes @exploringthemaharashtra
@ndtvindia @ndtv @ndtv_food @foxlife_india @foodtalkindia
6 days ago
Our visit to one of Dubai’s gastronomic hotspots for Indian cuisine was nothing short of excellence. We were completely bowled over by Trèsind’s modern take on Indian classics making their theatrical appearances at our table as we indulged. My full review of this Michelin guide restaurant in Dubai is on my blog:
https://zanzaneetkitchen.com/tresind-dubai/
#zanzaneetkitchen #restaurantreview #dubaieats #michelinguidefood #indianfinedining #dubaiindian #foodreview #reviewblogger #foodblogger #britishindian #ukfoodblogger #indianfoodreview #dubaihotels #dubairestaurants #wheretoeat #visitdubai #wheretoeatindubai #indianfooddubai #michelinguideuk #michelinguidedubai2022 #michelinguidedubai2023 #blogpostalert #ukindians #dubaifoodie #dubaiholiday #placestoeat #zanzaneet #blogreview #holidayfood
3 weeks ago
It’s warm, the sun is shining and most importantly, it’s the weekend! Can there be a more welcoming sight than your resident cocktail waiter (the husband) bringing you a fresh kairicha panha mojito cocktail as you sit in the garden? 🙊
This drink works well as a mocktail when you need something cool, fruity and refreshing. But today being Friday, I've added a slug of vodka to round off the week. I just shared the recipe for the humble kairicha panha कैरीचं पन्हं or raw mango drink together with a boozy mojito variation over on the blog. I have also shared a few insights about its origin and a few improvisation tips.
Happy weekend everyone!
The recipe is here: https://zanzaneetkitchen.com/kairicha-panha-mango-mojito/
#zanzaneet #britainsbesthomecooks_ #cocktailrecipes #mocktailrecipes #veganonthemap #veganos #veganofig #kairipanha #aampanna #aampannarecipe #tropicaldrink #fridaydrinks #panha #mangorecipes #ukfoodblogger #southasianblogger #marathirecipe #marathilove #laibhari #recipecreator #summerdrinks #mangotreat #mangomojito #kairichapanha #vegandrink #drinkoclock #cocktailsathome #rawmango #mangomango #marathipost @marathiduniyaa @maharashtratourismofficial @maharashtra_foods_sanskruti @marathifc @foodtalkindia @ndtv_food
5 months ago
Back in Blighty after a short stay in India and the first thing I wanted to unpack was these coconut burfi or नारळाची बर्फ़ी my Mum prepared for me to bring home. The coconut is from my parents’ garden. Fresh coconut shredded, cooked in sugar syrup, set then cut into squares for random snacking urges!
Although my mum’s recipe is dairy free, my version on the blog involves cooking fresh coconut in milk and reducing it for that unctuous mouthfeel.
Here’s my recipe : https://zanzaneetkitchen.com/fresh-coconut-burfi-with-reduced-milk-naralachi-burfi/
#zanzaneet #homecoming #coconutburfi #naral #unctuouseats #indiavisit #ukmaharashtrians #britainsbesthomecooks_ #burfirecipes #burfi #shreddedcoconut #recipecreator #foodbloggeruk #marathisweets #mithai #glutenfreetreats #festivetreats #festivalsofindia #ukfoodblogger #ukfoodie #marathifestival #foodsustainability #dessertsofinstagram #eatprettythings #glutenfreeuk #vegetarianismo #heritagefood #nariyalburfi #memarathi #beingmarathi @marathiduniyaa @maharashtra_foods_sanskruti
6 months ago
Millions of Indian farmers begin their day before sunrise. They prepare their breakfast and a packed lunch before trekking off to the fields for a day’s work. There is nothing particularly fancy about this food. Farmers need to make use of the produce they grow themselves. Seasonal local food is a way of life for them not a lifestyle choice.
In Maharashtra this is the kind of food that sometimes appears in a farmer’s lunch, especially when there’s a shortage of veg. The carbs, along with plenty of fibre, are provided by a freshly made sorghum bhakri. A little pile of dry peanut, chilli and garlic chutney is moistened with a glug of oil. Finally a smashed onion adds a bit of crunch and amps up the savoury flavours to the max.
She finds a shady spot at the edge of the field for a break and tucks into this humble yet nutritious meal. No frills doesn’t mean no flavour.
Something to ponder when you sit at your desk ready to munch another shop bought sandwich. Maybe it’s in my genes but I still prefer a rustic home-cooked lunch like the farmer’s.
The recipe for ‘jwarichi bhakri’ ज्वारीची भाकरी aka sorghum flatbread is on my blog:
https://zanzaneetkitchen.com/sorghum-bhakri-flatbread/
Recipe for red peanut garlic chutney/ shengadanyachi chutney शेंगदाण्याची चटणी
1 cup whole roasted peanuts without skin
4 garlic cloves
½ tsp cumin
2 tbsp Bedgi or Kashmiri red chilli powder
1 tbsp oil
Salt to taste
Roast the peanuts in the oil. Pound all the ingredients together ideally in a pestle & mortar (or use a grinder)
#zanzaneet #sorghum #bhakri #jowarbhakri #shengadanyachichutney#jwarichibhakri #jowar #flatbread #recipealert @maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @punetimesonline @timesofindia
@maharashtra_ig @maharashtra_desha @incredible_maharashtrian @veganvultures @goodoldvegan @plantbased.green @hollandandbarrett
6 months ago
If you are looking for some delicious handmade pasta India is probably not the first place you would go to. But in my home state a kind of vermicelli we call ‘shevaya’ is lovingly made, often to make ‘shevayacha bhat’, a simple traditional favourite in which the shevaya is boiled and served with ghee, milk and sugar.
Perhaps because it is such a labour of love to make shevaya this simple dish is considered essential at the pre-wedding ceremony known as ‘kelvan’. Growing up I attended a few ‘kelvan’ parties, and unsurprisingly it’s the food that I was served that stuck in my head. So I grew to love shevayacha bhat from an early age and still associate it with the happy occasions that I attended.
I was lucky enough to be given some handmade shevaya by my Mum on my recent trip back home.
My recipe is a riff on the classic technique.
Find the recipe in your inbox today and subscribe to my substack, if you haven’t already.
https://zanzaneetkitchen.substack.com/p/an-ode-to-shevayacha-bhat
#substack #substacknewsletter #substackwriter #shevaya #shevayachabhat #vermicelli #vermicellibowl #vermicellibreakfast #kelvan #indianpasta #veganrecipes #shevai #semiya #semiyahalwa #heirloomrecipes #recipeshare #vegansuk #veganrecipeshare #maharashtrianfood #marathifood #vegetarianrecipes
#britishvegan #vegano #britainsbesthomecooks_ #ukfoodies #maharashtrian #foodbloggeruk #memarathi #britishindian #ukindians @maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @timesofindia
@maharashtra_ig @incredible_maharashtrian
7 months ago
It was International Women’s Day yesterday. I have mixed feelings about this particular ‘celebration’ of all things female. I don’t mean to be churlish, I realise it’s a positive if it makes people stop to think more about the role that women play in society. But what’s the good of an annual pat on the back if we all go back to accepting the male domination for the other 364 days of the year?
My biggest bugbear is that it’s not just men that put women down, to misquote the song, ‘sisters are doin’ it for themselves’. All too often we are told by other women that we should adjust and accept being what is effectively a second class citizen. That it’s wrong to prioritise our careers, passions, hobbies, love and anything else that might make us feel fulfilled. If we don’t give each other the support to live our lives as fully fledged members of the human race then how can we expect men to do the same?
And let’s look at the state of the world in 2023 for women. We’ve got several countries taking backward steps to suppress their female populations. No more school for girls in Afghanistan. Women being shot by police in Iran for asking for basic rights. And that’s just the tip of the iceberg. Misogyny is rampant on social media poisoning the minds of impressionable young people. I’ve certainly not seen a whole lot of progress since last year, so you’ll have to excuse me if I keep the champagne on ice.
I will of course celebrate my daughter. I still hope that she will grow up in a better world than we live in today. I know she is intelligent, compassionate and resilient. And I am not raising her to accept second class treatment from anyone.
Here’s more, should you want to know why I am not ready to celebrate it yet 👇🏽
https://zanzaneetkitchen.substack.com/p/why-i-am-not-ready-to-celebrate-international
7 months ago
Here’s a trip down memory lane, when I first came to the UK I have to say I struggled to find food that I really wanted to eat. When I ventured out shopping for groceries I could never seem to find the right ingredients as I craved some home comforts. This was my way to make the best of the situation. A quick and easy Maggi noodle brunch was one of the dishes that got me through that time when I was finding my feet in a new country (and was less enlightened about plastic waste).
I wanted to make the noodles anything but boring, but all I had, to go with them were some odd scraps of vegetables I had salvaged from the bottom of my grocery basket. I chanced upon a bunch of fresh asparagus we had picked from our local PYO the day before. Suddenly the cogs started whirring in my culinary brain and an idea germinated.
My eagerness to try something new with this novel vegetable got the better of me as it introduced a whole new dimension to supposedly mundane Maggi noodles. Tender asparagus sautéed in butter was kept aside to toss in right at the end. A quick stir fry of onions and diced potatoes was followed by Maggi spice mix, noodles and hot water. A couple of minutes later I had a little bowl of comfort and familiar flavours fused with something new and exotic. Those days seem a long time ago now but I can still recall the flavour of the noodles. My tastebuds often take me on a nostalgic journey down memory lane and all the vivid emotions come flooding back. Do you have a recipe that takes you back to a different time in your own life?
#zanzaneet #magginoodles #maggi #noodles #maggilover #improvisedcooking #jugaad #lowwaste #recipeshare #vegansuk #chindian #veganrecipeshare #veganrecipes #veganofig
#britishvegan #vegano #asparagus #indochinese #indochinesefood #britainsbesthomecooks_ #ukbloggers #ukfoodies #vegansofinstagram #foodbloggeruk #britishindian #ukindians #bestofbritish #onepotmeal #dominutemaggi #quickmeals
7 months ago
Katachi Amti कटाची आमटी is a spicy broth (for the lack of an exact translation) prepared from the leftover stock of the boiled chana dal used to make puran poli. ‘Kat’ in Marathi means the residual stock of dal or lentils and ‘amti’ refers to any soupy concoction that’s spicy and perhaps tangy. So ‘katachi amti’ is essentially a spicy soup cooked with leftover dal stock.
This runny lentil stock based spicy dish is cooked in various ways, depending on the region of Maharashtra you’re in. Whereas in Pune, this dish is a tad tangy and sweet aside from being spicy, it’s predominantly spicy in the region where my ancestors lived. There’s no jaggery, nor is there any tamarind involved in the making of this traditional dish. My ancestors enjoyed the simplicity of flavours and hence the tanginess was all down to a humble lemon squeezed in just before serving. And as it’s traditionally paired with sweet puran poli, they felt it completely unnecessary to add jaggery. I have never seen it cooked any other way during soirées at my ancestral home.
The recipe for my knockout katachi amti कटाची आमटी is on the blog:
https://zanzaneetkitchen.com/katachi-amti/
#zanzaneet #katachiamti #dhulivandan #puranpoli #holi #holifood #zerowasterecipe #heirloomrecipes #lowwaste #recipeshare #vegansuk #veganrecipeshare #veganrecipes #maharashtrianfood #veganofig #marathifood
#britishvegan #vegano #holicelebration #britainsbesthomecooks_ #ukbloggers #sweetdelicacies #ukfoodies #vegansofinstagram #maharashtrian #foodbloggeruk #memarathi #beingmarathi #britishindian #ukindians @maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @timesofindia
@maharashtra_ig @incredible_maharashtrian
7 months ago
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