Bana Banaya Khana

         Shrikahnd is thick, soft and creamy sweet dish eaten with puri (fried indian flatbread). Shrikhand is made at every Maharashtrian house on the occasion of Gudhi padwa (Marathi new year) or eaten during summer.           It is prepared with hung curd from only  buffalo milk. First curds is been set. When the curd has set firmly, it is placed in a muslin cloth and cloth is hang to remove excess water from it. It becomes a solid mass called chakka. The chakka is mixed with ground sugar, saffron, and cardamom. Color and flavour can also be added to obtain the shrikhand.            Shrikhand has been referred to as "Shikhrini" in sanskrit litrature. It is originated in ancient Indian state Maharashtra around 400 B.C.E.            There are various flavours available in market like Kaju pista, keshar (saffron), ilaychi (cardamom), malai (cream), dry fruits. But Mango is a popular additive to shrikhand which is referred as  Amrakhnada .             W

Paneer Butter Masala

Every year I prepare this modak at the time of Ganesh utsav. My kids and I just love this white beauty!            Ukadiche Modak is stuffed, steamed sweet dumplings. This is special in Maharashtra because they offer modak to Ganpati bappa. This is must during Ganpati festival.           Ukadiche modak means steamed Modak is not everyone's cup of tea. It is tricky, it makes a mess and needs very experienced hand to prepare it. It takes strength and gentalness together to make perfectly soft and shiney modak. Right from the rice flour till the stuffing everything is made fresh. We can not prepare anything a day prior. It is a one of the secret to make perfect modak. Outer cover is made out of fresh aromatic rice flour (prepared only at home) and stuffing is cooked mixer of dry fruits, fresh coconut, jaggery, cardamom powder. Then they steam it in a steamer. fresh turmeric leaves are used as base and cover in Konkan region. When I make modak with Turmeric leaves my whole