Weekend 95 -At home

Today is 16th May 2020 and here is what it looks like outside my window


Don’t knock the weather; nine-tenths of the people couldn’t start a conversation if it didn’t change once in a while  ~Kin Hubbard


Being a Saturday we decided to stay home until afternoon and the result is not bad at all.

Cakes are like books, there are new ones you like to read and old ones you want to reread ~ Ellen Rose

Banana Bread

Food cannot take care of spiritual, psychological and emotional problems, but the feeling of being loved and cared for, the actual comfort of the beauty and flavour of food, the increase of blood sugar and physical well-being, help one to go on during the next hours better equipped to meet the problems. ~                                               Edith Schaeffer (The Hidden Art of Homemaking)

Moongdal ki kachori

Kachori is a spicy snack, originating from the Indian subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kachodi and katchuri. Kachoris were popular in old Indore, even before samosas gained popularity after the partition of India.


Weekend 82: Midnight walk

To walk in nature is to witness a thousand miracles ~Mary Davis

July is the month of midnight sun in Norway. Due to the high mountains we do not experience the fantastic view of sunset – sunrise but anyways it doesn’t get dark at night in late june and july.

Here are some images from our late night walk along the river yesterday. It was very warm during day but extremely pleasant at night 😀


How are you spending your weekend?

For Jo’s Monday walk

प्रगती / Improvement!

आधी आईच्या आणि नंतर सासूबाईंच्या तालमीत स्वयंपाकात मी इतके तरबेज झाले की आता नवऱ्याच्या आणि मुलाच्या हाताखाली वावरत असताना माझ्या हातून कमी चुका होतात.
नवरात्र चालू आहे, स्त्री जागर चा काळ आहे तेंव्हा याला हसण्यावारी घेऊ नका.

I am thankful to my mother & my mother-in-law who have trained me so well in cooking. Just because of them i make less mistakes when i am serving as sous chef to my husband or my son these days 😀

नाताळची पूर्व तयारी: Juleverksted (Christmas workshop )


काल Advent Sunday होता, नाताळ आधीचा चौथा रविवार. काल  पासून नाताळ साठीची दिवे लावणी (प्रामुख्याने वेग वेगळ्या रंगातील मेणबत्या ) सुरु झाली आहे. तसे पाहता नोर्वेजिअन धार्मिक नाही पण सण मात्र उत्साहाने साजरा करतात.

सध्या बऱ्याच ठिकाणी,  शाळा आणि ऑफिस सुद्धा,नाताळ आधीचे वर्कशॉप सुरु आहे.                jul_2014_3                   त्याला येथे juleversted (jul (Chirstmas ) + verksted (workshop) ) असे म्हणतात.

सामील होणाऱ्यांचे स्वागत, गरम gløgg (mulled wine) ने केले जाते.  खायला रीस्ग्रोत  (risgrøt) असते. थोडक्यात दुधात शिजवलेला भात,  तो लोणी, साखर, दालचिनी पूड आणि बेदाणे घालून खातात. खाणे पिणे आवरल्या वर मग क्राफ्ट वस्तू तयार करतात. त्यात प्रामुख्याने pepperkake (ginger bread ) तयार करतात. इतर शोभेच्या वस्तू देखील तयार करतात.  ही असते नाताळची पूर्व तयारी.

jul_2014_2The risgrøt photo is from google.

 आवड असल्याच हे पण पाहा : बिस्किटांचे गाव (pepperkakebyen)!)

Weekend Special: चमचमीत पदार्थ


After  simple weekdays lunch and dinner, this is a very popular spicy chicken curry for Friday dinner or for parties. The sauce consists of lots of  spices as it is very common for such dishes. The basic ingredients for the sauce are onion, tomato paste, ginger, garlic and heavy cream.

माझ्या लहानपणी असे पदार्थ फक्त हॉटेलात मिळायचे. पदार्थ करण्याची कृती आणि साहित्य याची विशेष माहितीच नसायची. मासिकांचे खाद्य विशेषांक येणे सुरु झाले आणि वेग-वेगळ्या प्रदेशातील खाद्य पदार्थांची ओळख झाली. पुढे  इंटरनेट मुळे आणि tv channels मुळे तर नवीन दालनच उघडे झाले.

गम्मत म्हणजे सगळे घरी जमत असून देखील बाहेर खाण्याचे प्रमाण मात्र प्रचंड वाढले आहे. त्या साठी कारणे द्यावी तेवढी थोडी.:)

खाना आबादी: कोबी वडी!

या दिवसात नॉर्वेत मटण आणि कोबी मुबलक प्रमाणात मिळते. म्हणून मटण आणि कोबी उकडून पदार्थ तयार करतात. त्या पदार्थाचे या लोकांना भारी कौतुक आहे. अतिशय सोपी कृती असल्याने करणाऱ्यांची संख्या ही भरपूर. असो.

तुम्हाला नवीन पदार्थ करायची आवड असल्यास या आधीच्या पोस्ट मध्ये पाककृती आहे. आजचा मुद्दा आहे “कोबी”, मटण नाही.

कोबी organic असला तरी रोज रोज कोबीची भाजी म्हणजे टिपिकल खानावळीत गेल्या सारखे वाटते.  बरे मग काय!  तर आणलेल्या कोबी वर वेग वेगळे प्रयोग करून झाले आणि नंबर लागला वडीचा. भजीत बेसन आणि तेल दोन्ही भरपूर लागते, तसे ते सुद्धा चालते म्हणा. पण भजी गरमा- गरम खाण्यात मजा असते. ती करून ठेवता येत नाही. वडी साठी ही जमेची बाजू असते. करून ठेवता येते. हवी तेंव्हा गरम करावी, तळावी किंवा चुरून मस्त, मोहरी + लसूण ची चरचरीत फोडणी घालून वर सुके खोबरे पेरून झुणका करावा.

These days we get good organic cabbage. But we cannot make subji every day; it is just like getting regular tiffin box from those typical lunch homes, where you would expect sasti subji (cheapest available veg.), according to season. Anyways, when it is about “cabbage” the popular dishes for us are either bhaji (pakoda/fritter) or vadi. Vadi  has a plus point as we can keep it for few days. So, that’s all the post is about.

Most favourite Autumn dish in Norway – Fårikål (Lamb – Cabbage stew)!

Lamb - Cabbage Stew
Lamb – Cabbage Stew

Fårikål, a humble pottage of boiled lamb and cabbage, has been Norway’s official national dish for more than 40 years. Autumn is the ideal month to enjoy lamb in Norway, which can be tasted in a large range of preparations, flavours and cuts. But undoubtedly the most traditional one is Fårikål – made of lamb and cabbage- which is a typical early autumn dish. The season usually starts in mid-September when the lambs are slaughtered. The best Fårikål is made from fresh pieces of lamb meat with bone.
Fårikål is among the best in the world. Over 95 per cent of Norwegian lambs graze in outlying pastures along the coast, in the forests and mountains and over vast expanses of untouched nature.
Sheep utilize grass forage resources in landscapes too poor to use for more intensive agricultural purposes, and sheep husbandry is a cornerstone of the economy in many rural areas of Norway. Currently some 2.1 million sheep are released each summer onto outlying pastures.
Norwegian farms are located either close to mountain areas and other sparsely populated areas or along the coast, with a means to transport sheep to more distant alpine areas for summer grazing. The main product is meat, which accounts for about 80% of the average farmer’s income. The remainder comes from wool, because sheep milk production is virtually nonexistent today.

Housing and indoor feeding are required throughout the winter because of snow and harsh weather conditions. In Norway, winter feeding typically consists of hay grown on pastures close to farms (80%), with the addition of concentrate pellets provided by the industry (20%). When weather conditions permit, ewes and lambs are released together into rough grazing areas in the valleys and mountains. In Norway, most sheep (about 75% of the total metabolic biomass) graze in the northern boreal and alpine region.




Recipe: http://thornews.com/2012/08/08/farikal-norways-national-dish/

Click to access Ecological%20Economics%20Climate%202013.pdf

The image is from the recipe page. 🙂

I am hungry

Homemade Snack
Homemade Snack

This is homemade vegetarian snack made with spicy potatoes and bread. A very popular snack in Mumbai or rather say in Maharashtra state in India. The spicy potato pattice is coated with a special batter  and is fried until turns little brown and crispy.

This dish is not for a health concious person, actually it is a distant cousin of veggi-burger.  And is tastes yummy.

For general information. Here is the link.

Vada pav recipes by two famous Indian chefs,   http://www.tarladalal.com/Vada-Pav-2811r   and  http://sanjeevkapoor.com/recipe/Vada-Pav-KhaanaKhazana.html