Tag: Maharashtrian cuisine

Saraswat Cuisine

Tender Cashew Gravy/ Olya Kajuchi Usal

Tender Cashew/Olya kajuchi Usal

Tender Cashew or Olya Kajuc are available during the early summers ( around March-April ). It is around this span that we make this amazing “Usal” a type of preparation dry gravy with these beauties.

Breakfast recipes, Traditional Recipes

Ghavan-The easy to make Maharashtrian gluten-free Dosa

Ghavan is what I call the Maharashtrian crepe. It is a traditional breakfast recipe widely made in the Kokan region of Maharashtra made with Ukada tandul ( a kind of brown parboiled rice ).