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   Edible Culture - Crab Masala or Chimbori Kalwan Hello,    Today let's see crab masala or chamber Kalan Materials:- 4-5 crabs/ Chimbori All garlic paste 1 tsp Chilli, Coriander paste 1 tsp Crush 4-5 garlic cloves One large onion finely chopped 2 tsp Malvani Masala 1/2 teaspoon of turmeric salt 3-4 kokum Distribution: Grind and roast 1 onion and 1/2 cup dry coconut 1 tsp garam masala. A little coriander Oil Action:- 1) Clean the chimbore. Cleaning means removing two large stalks of the chamber, dividing the rest of the stalks and straining them to get its water so that the rasha thickens but this is optional. Then cut the chamber from the middle and remove the black bag from it. If the chambers are small, then whole ones will work. 2) Put oil in a pan and fry the garlic. Then fry the onion on it till it turns pink. Now add ginger, garlic paste, turmeric, malvani masala, chimbore, and big thorn and add enough water to submerge the chimbore. 3) Now let it boil for 10 ...

   Food Culture - Paneer Pasanda Hello Today let's see Paneer Pasanda Materials:- 1/2 kg paneer pieces 1 cup soaked cashew nuts Cut the capsicum vertically Cut the flower vertically into a bowl 1 tomato finely chopped Two teaspoons of finely chopped mint Crushed 4 peppers Crush 4 cloves 1 cinnamon finely crushed Apportionment;- Divide 1 onion, cashew nuts, ginger-garlic paste, mint Two spoons of Amul butter Garam masala powder one spoon A bowl of cream a cup of milk, a spoonful of salt, A spoonful of sugar Action:- 1) Fry paneer pieces in oil in an uncoated pan and keep aside 2) Put two spoons of Amul butter in a pan, Fry capsicum finely chopped tomato and flower 3) Add one spoon of salt, one spoon of sugar Add vatan and garam masala powder and fry it Add one cup of cream, and one cup of milk and stir 4) When it comes to a boil, add the fried pieces of paneer Cook on low flame for 10 minutes. Note:- 1) We can add green peas and carrots as per our choice Website:  https://...

   Edible culture - Pav bhaji Hello,   Today let's see everyone's favorite pav bhaji Materials:- 2 to 3 medium-sized potatoes 1 bowl of flower paste 1 small carrot slices 1 bell pepper finely chopped 3-4 Farjabi pieces medium 1/4 cup peas 1 1/2 tomatoes finely chopped 1/2 cilantro cilantro 1/2 teaspoon of turmeric 1 1/4 tsp red chillies 5-6 cloves garlic finely chopped or 2 tsp garlic paste 2 large onions finely chopped 2 to 3 teaspoons Everest pav bhaji masala Like the taste of salt Butter/Oil Ladi Pav or Sliced Bread Action: 1 1) Boil all the vegetables except onion, peas and tomatoes in a cooker by adding 1 cup of water. After the cooker cools, mash the boiled vegetables. 2) Heat 2 tbsp of butter in a pan and add garlic. Saute the finely chopped onion for 2 to 3 minutes when the pungent smell is gone. Then add turmeric, chillies, 1 tsp pav bhaji masala and tomatoes and saute until oil separates. 3) Add the mashed vegetables and add peas. Add salt and pav bhaji mas...

    Edible Culture - Parle - G Biscuit Cake Hello Today let's look at Biscuit Cake Materials:- 4 packets Parle-g Biscuits 1 tsp baking powder Leave 1/2 tsp 1 to 1/2 cup milk, 2 teaspoons of cocoa powder 1 teaspoon of vanilla essence Almond pieces Action:- 1) Grind the biscuits in a mixer and grind them to a fine powder, then add all the ingredients except milk and mix the mixture well. 2) Prepare the cake mixture by adding a little milk as required. 3) Add essence to it and mix the mixture well again. Then oil the cooker pot put some almond pieces at the bottom put the mixture in it and tap the pot 2 to 3 times. 4) After adding salt to the bottom of the cooker, place the container with the cake mixture on it and cook for 25 to 30 minutes. Bake it. Website:  https://postboxindia.com Facebook:  https://www.facebook.com/indiapostbox Instagram:  http://www.Instagram.com/indiapostbox LinkedIn:  https://www.linkedin.com/in/postboxindia Tumbler :  https://pos...

    Edible Culture - Vegetables for Bhogi Hello, Wishing you all a very happy Bhogi Today I am posting this after a long time Today we are going to see Sankranti's special recipe Bhogi vegetable. Materials: 1 large potato, peeled and medium-sized (about 1 to 1/2 cups) 1 medium brinjal or 3 to 4 small brinjals 1 cup medium carrot slices 1/2 cup wet chickpeas 1/4 cup soaked peanuts 1/4 cup chickpeas 5-6 pieces of beetroot ★For cracking – 2 tbsp oil 1/2 tsp mustard seeds 1/2 tsp asafoetida 1/4 tsp turmeric 1/2 teaspoon red chillies 1/4 teaspoon cumin seeds 3-4 curry leaves 2 tablespoons roasted sesame seeds 2 teaspoons of masala 2 teaspoons thick tamarind paste 1 - 1 1/2 tsp grated jaggery 1/4 cup wet coconut salt Action: 1) Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, turmeric, red chillies and curry leaves. First add potato, wet chickpeas, chickpeas, fenugreek pods and peanuts and take 2 steams. 2) Then add brinjal and carrot and mix. Add some water and co...

   Food Culture - Puran karanji  Hello,  Today is the last Thursday of Margashirsha month. On this day an offering of Varana Purana is made to the Goddess. Today we are going to make a sweet dish of Purana which is puran karanji  Along with this is our 100 recipe for today. Thank you very much for your generous response. Let's see the fountains of Purana Materials: 1 bowl puran 1 cup wheat flour (Janik) 2 tbsp oil Oil or ghee for frying A pinch of salt Action: 1) To make Puran, cook Chandal in a cooker for 4-5 whistles. Once the dal is cooked, drain the water. Amti can be made from this water cut. 2) Take as much jaggery as you have taken for Puran, if you want more sweetness, add 2 teaspoons more jaggery. Add jaggery to the cooked dal while still hot. And stir the pan until it thickens. Add 1/2 tsp cardamom powder and 2 pinch nutmeg powder. 3) Add 2 teaspoons of hot oil to the wheat flour. Add 1 pinch of salt to it. Add water and mix well. Keep the dough covere...

   Edible Culture - Gulgule Hello,  Today we will look at a different food, its name is Gulgule Materials: 1 cup wheat flour 1/2 cup jaggery 1 pinch of baking soda A little dill water ghee Action: 1) Sift together wheat flour and baking soda. 2) Grate jaggery keep it in a bowl and add 1 cup of boiling water over it. 3) Let the jaggery dissolve in water. When the jaggery is completely dissolved, pour it over the wheat flour. Add fenugreek to it and beat the mixture well. The mixture should be a bit thick. 4)Heat ghee in a pan, and drop small balls of this mixture with a ladle or spoon. Deep fry the dumplings in hot ghee. Serve hot Gulgule ( dumplings ) with malai curd. Website:  https://postboxindia.com Facebook:  https://www.facebook.com/indiapostbox Instagram:  http://www.Instagram.com/indiapostbox LinkedIn:  https://www.linkedin.com/in/postboxindia Tumbler :  https://postboxindia.tumblr.com/ Twitter : h ttps://twitter.com/IndiaPostbox Telegram:...

    Edible culture - Coconut rice Hello, It is said that good things always start with sweetness. That's why a Marathmoli traditional dish is going to be made especially for you today. Shravan Purnima means Narali Purnima and Raksha Bandhan. The importance of this full moon is that Kolibandhavs are eagerly waiting for this festival and on this day Kolibandhavs take blessings from Sagareshwara by offering a golden coconut and making a special natural Bhat at home. Materials: 3/4 cup rice Half a cup of water 2 + 1 tbsp Sajuk ghee 2 to 3 cloves 1/4 tsp cardamom powder 1 cup Jaggery, grated (Note 2) 1 cup of freshly grated coconut 8 to 10 nuts 8 to 10 raisins Action: 1) Wash the rice and keep it in a sieve for half to half an hour. 2) Heat 2 tbsp ghee in a pan. Add cloves and saute for a few seconds. Add drained rice and fry for 2-3 minutes on medium heat. 3) While the rice is boiling, heat half a cup of water on another gas. 4. Boil the rice and add hot water. Place a lid on the ...

   Edible Culture -  Lapshi  -  Porridge Hello Let's look at Lapshi - porridge today Materials: 1 cup oatmeal or Lapshi - porridge semolina 3/4 cup grated jaggery 2 tbsp ghee 1/2 cup of freshly grated coconut 3 cups of water 1/4 cup hot milk 1/4 tsp cardamom powder A pinch of salt 3 tablespoons cashews, almonds, pistachios thinly sliced 1 tablespoon of raisins Action: 1) Heat 2 tbsp ghee in a kadai. Roast semolina porridge in it. Add cashews, almonds, and pistachio slices. 2) Heat 3 cups of water on another gas while roasting semolina. Add a pinch of salt to it. 3) After the semolina is well roasted, add hot water and milk to it. Knit mix. Keep a lid and cook for 2 steams on medium flame. Add fresh coconut and mix. 4) After the semolina is cooked, add grated jaggery and stir. When jaggery melts, add raisins. 5) Close the lid and steam on medium flame. Add cardamom powder and mix. Serve hot. Website:  https://postboxindia.com Facebook:  https://www.face...

  Food Culture - Kairi Panha   Hello, Today let's look at Kairi's Panha. Materials: 1/2 cup of curry powder 2 cups of sugar 1 tsp cardamom powder A pinch of saffron Action: 1) Cook a large curry in a cooker. When it cools down, remove the peel and set aside. Filter this gar on a sieve. Sip it with a spoon and filter it thickly. 2) Take this gar in a pan, add sugar and a little water to it, add saffron and cardamom powder and stir. Fill it in a glass jar and keep it in the fridge. 3) Pour 2-3 teaspoons of the mixture into a glass, add cold water, stir and serve. Note:- 1) Use jaggery instead of sugar Website:  https://postboxindia.com Facebook:  https://www.facebook.com/indiapostbox Instagram:  http://www.Instagram.com/indiapostbox LinkedIn:  https://www.linkedin.com/in/postboxindia Tumbler :  https://postboxindia.tumblr.com/ Twitter : h ttps://twitter.com/IndiaPostbox Telegram:  t.me/postboxindia Pinterest: https://in.pinterest.com/postboxlive/ #...

    Food Culture - Puran Poli Hello, Happy Holi to all of you Let's see Puran Poli today. Material:- 3 bowls gram dal 3 cups chopped jaggery 1 cup of sugar Half a nutmeg, 5,6 Veldode 3 bowls of dough 3 spoons of flour A pinch of salt Pour oil in a bowl Rice flour Action:- 1) Clean the gram dal and wash it. 2) Cook gram dal in a pressure cooker. 3) Strain the cooked dal in a sieve and remove the water. This water is called Puran cut. They do the same with Puran Poli. By cutting the puran, the honeycomb becomes lighter. 4) Put the dal in a thick pot and mash it a little. Add jaggery and sugar to it and keep it for cooking. 5) Once the puran is cooked well, it starts to release from the sides of the pan. While cooking, it first becomes thin and then becomes thick. 6) Place a fine mesh plate in the Puran yantra and remove the cooked Puran from the heat Add nutmeg and, veldode powder to it and divide it through the Puran yantra while it is hot. 7) Add some salt and oil to the flo...

    Food Culture - Samosa Hello, let's look at samosas today Ingredients:- 2 tbsp turmeric, 1 tbsp turmeric Mix half a teaspoon of baking powder or salt with 1 teaspoon of ghee. 1 teaspoon salt. Summary: - 1 cup boiled peas Boil and chop finely. 4 potatoes 2 tomatoes 1 teaspoon salt 1 onion + 1 bowl coriander + 1 teaspoon garam masala + mixture of 5-6 chillies Oil. Action:- 1) Heat oil and add chopped tomatoes to it. Fry until the oil comes out. Divide it and return it. 2) When it becomes thick, turn off the gas and crush the mixture a little and add peas, potatoes, salt and mix everything well. 3) Sift flour, salt, baking powder, and soda together. Add ghee Mohan 4) Then add curd to it and add water as required to soak the soft dough. Keep it covered for half an hour. 5) Then knead it once again and roll it into about twenty-twenty-five balls like a big puri. 6) Cut each puri into two parts. Close the mouth by making an angle of the half part and filling it with saran. (Apply...

    Food culture - Ladoo of Bundi Hello, Today let's see Bundi Ladoo Materials: 1 bowl gram flour 1 cup of sugar Cardamom powder Saffron Ghee or oil for frying Two years for Bundi and frying Action: 1) Add 1 tsp ghee to besan. Add water and soak the flour on medium flame. The dough should neither be thick nor thin. Do not leave knots. 2. Heat ghee in a pan and keep it on medium flame. 3) Put some flour in a pan. The blocks must be broken. After the Bundi is fried, the Bundi should be removed from the ghee from another jar. Draw on paper. 4) Dust the flour on the zara by hand and wash and wipe the zara. Repeat the same process and fry all the bundles. 5) Make Ektari Pak by adding enough water to dissolve the sugar. Add cardamom powder to the solution. Add cinnamon to the pan and mix. Stir this mixture from time to time. The pan should be rotated if the baking gets absorbed. Website:  https://postboxindia.com Facebook:  https://www.facebook.com/indiapostbox Instagra...

  Edible Culture - Popati Hello, Today we are going to see another dish which is Popati Hearing the name felt a little different, didn't it? Popati is a part of the food culture of Raigad district. When the season of sweet pods and winter coincide, the tradition of throwing such parties has been going on for generations. Just like the hurda party is done in the country, this Popati party is done in North Konkan. This process continues till the end of winter i.e. till the end of March. Let us see how Popati is made. Materials: Two kilos of fresh pods of Vala 1 kg chicken (big pieces) A dozen eggs Half a kilo of potatoes A bowl of ginger + garlic + chilli + coriander paste 1/2 tsp turmeric 1 tsp chilli powder Coarse salt/ Fine salt Add to taste A medium-sized clay pot Bhamburdi's Pala wood or cows. Action: 1) First of all, wash gram, pod and bhambudi leaves thoroughly and filter them. 2) Apply the green paste on the chicken and marinate it for 1/2 hour. Cut the potato also and...

   Edible Culture - Carrot Wadi Hello,  Today let's look at carrot bread Materials: 1/2 kg carrot Sugar 1 cup 1/2 litre of milk Eat 1 bowl 3 tbsp ghee 1/4 teaspoon cardamom powder 1/2 cup almonds, cashews, raisins Pistachio slices Action: 1) Wash the carrot. Remove the peel grate it and keep it aside. 2)Heat ghee in a deep pot add grated carrot to it and fry it on low flame. 3) Usually after 15-20 minutes the color of the alarm will change. Immediately add milk increase the heat a little and keep stirring until the  milk becomes a complete dough. 4) When the milk curdles, add khawa and cardamom powder. Be careful that the mixture does not stick to the bottom. 5) When the milk and ghee are completely cooled, add sugar. Allow the mixture to thicken and collect. 6) Add almonds, cashew slices and raisins. 7) Grease a tray and spread this mixture well on it and keep it for about 2 hours to set. 8) Cut into pieces and serve with pistachio slices on top.