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Varan Fal

papad               This lockdown blessed me a long stay at my hometown. Beautiful childhood memories, simple homemade food and long chat with neighbours who are family now! My neighbour Aunt cooks amazing food. When I was child I used to play knowingly in front of her house every evening hoping she would call me inside and feed me that aromatic, mouthwatering dish whatever she has made for dinner. And this trick worked always.. 😉                Varan fal is one of the comfort dish I always adore. This is something special because every house has it's own version of Varan fal. Today my Aunt made varan fal for me, so how can I forgot this dish to share with you!              Basic preparations are same in each recipe, just spices or the way of making is varies. My Aunt makes it with mix lentils like toor dal (pigeon pea), chana dal ( Split chickpea), moong dal ( yellow split mung) Urad dal ( Split black gram) are pressure cooked together with turmeric and salt calld var
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Crispy Millet bhakri with brinjal curry.

             Summer is round the corner and this menu poped up in my mind. This is one of the special menu for me. Dharwadi bhakri, kala masla vangi bhaji, kairichi chatni. My neighbour auntie introduced this lip smacking crunchy flatbread to me. This flatbread is called Dharwadi bhakri, means crunchi millet flatbread which belongs to Bidar. Maharashtra and Karnataka border is called Bidar.                    Millet flatbreads are popular accross India. But this dharwadi bhakri is little different as it can be stored for months. Usually me & my daughter like this with special peanut chutney made in mortar and pestle with perticular type of peanuts called Solapuri peanut.                   Vangyachi bhaji is brinjal curry made with special spices paste which is dark in colour that's why it is called kala masala. Kala means black. Dry coconut, dried red chilli, garlic, onion, poopy seeds, sesame seeds are roasted on a flame, then kanda lasun masala with roasted spices
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