Pomelo tree grows right in front of my house in my hometown in Kokan. It is a huge tree and bears equally huge fruits. As a kid, it always made me wonder as to how the Pomelo/papnus could stay up there hanging on a single thin stem. Also, why the only person who would be excited about the fruits was my grandpa, and while everyone disliked it because of it sour and tangy taste.
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Ask a Maharashtrian what’s for breakfast and you will usually get to hear its-Pohe ( Pohe is a traditional breakfast recipe made with poha/Flattened rice).
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Wheatgrass is the young grass of wheat plant-Triticum aestivum belonging to the family of Gramineae. Delicate and lush green, Wheatgrass is a powerhouse of nutrients and also considered as a complete food by many. It contains many essential and non-essential amino acids, vitamin-A, E, K, B Complexes, and minerals like iron, calcium, phosphorus, zinc, copper etc.
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Peanuts or Groundnut are easily found in Indian households. They are a good source of protein and healthy fats. Comparatively lower in carbs and yet higher in overall calories. They are also a good source of vitamin E, Folate, thiamine, and a few other micronutrients. They are usually consumed raw, roasted, boiled or as a part of salads, snacks, gravies.
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Curd, yoghurt, milk, paneer, or even the latest Greek Yogurt, are dairy and dairy products that have always been and are an integral part of Indian cuisine.
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On one of my weekly local market visits, I saw Singhadas. Their unique shape and green/red/reddish-green colours which caught my eye.
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In the Indian context, Cast iron cookware has been used since time immemorial. It is an important of the Maharashtrian kitchen whereas Teflon is a relatively new concept. My personal favourites are the clay and cast iron cookware.
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