Lonavala 2012

Swapnagandha Valley @ Wildernest

Waterfalls visible from Reception @ Wildernest

Mesmerizing Konkan Yatra by rail

This year also with the onset of May we started planning our monsoon destination. We didn’t want it to be a Mahabaleshwar, Matheran or Lonavala trip but something different. And different we have planned. A sneak peak of the place where we will be holed up. Will update details once we complete our tour.



Talking of the rains and not talking about the foods that make the season all the more special would be an injustice to all foodies out there. After getting drenched on way home what could give you more comfort than a bowl of steaming vegetable Maggie (noodles)? Add a handful of scrambled eggs to it and voila you have a royal dish in your hands. Monsoon is the time everyone willfully surrenders to their fritter cravings. Kanda Bhaji (onion fritter), Pale Bhaji (Spinach fritter), Batata bhaji (potato fritters) and all other kinds of bhajiyas make their appearance at the roadside stalls. Bun-maska and masala chai is also a great combination for the hungry souls.  Back in Bengal it would be time for muri makha (a heady mix of puffed rice with different spice mix) ,aloor chop (Potato cutlets) and adda (chitchat). Time would fly and no one would even notice when the evening made way for the night. Let's also not forget to mention about the sliced tangy Kacchi kairi (raw mangoes) seasoned the typical Maharashtra way that you get near any tourist destinations especially outside the historic forts. It was an electrifying experience the time we had some kacchi kairis at the Sinhagad fort.

Kacchi Kairi @ Sinhagad Fort

Along with the food we also have the all important chai (tea). Whether its a masala chai, raw tea or a simple milk tea a rainy evening cant do without it. The shot of steaming cutting chai (small tea cup)  is as intoxicating as a shot of tequila.

Cutting Chai & Bhajjis

Preparation Time: 10 minutes 

Cooking Time: 5 minutes

Serves:2



Ingredients: 

• Kumro Phool (Pumpkin Blossom)-8
• Besan (Bengal gram flour) - 1/2 cup
• Rice Powder - 1/4 cup
• Kalonji (Nigella seeds) - 1/4 tsp
• Baking soda - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Salt to taste
• Sugar to taste
• Refined oil - for deep frying

1. Remove the stigma and the stem from each blossom. Wash the blossoms properly in a colander taking care not to tear them (the blossoms are very delicate)
2. Prepare a uniform thick batter of gram flour, rice powder, baking soda, red chilli powder, nigella seeds, sugar and salt.


3.Heat oil in a skillet. When the oil is hot enough, dip the blossoms one by one into the above batter and place them in the skillet. The blossoms will quickly get fried in about a couple of minutes. Fry them till they turn a shade of golden brown.


4. Remove the blossom fritters from the oil with a slotted spoon and place them over tissue paper so that extra oil gets soaked.

Note: You can try the same recipe with other Squash family blossoms like Zucchini blossoms.


Serve as it is with any chutney or sauce or you can serve it as an accompaniment to daal rice.


It's also my Birthday today. So it's a day of celebrating my birthday, the monsoons and plenty of warm memories to go with it. Today is no-cooking day for me. It will be a dinner of delectable mutton pulav and chicken kabab from a famous Parsi joint in Pune.

Signing off with a few lines I read somewhere:

My kaleidoscope dreams have all been unfurled
Since you Green   have colored my world,
You rescued my heart, Green
You rescued my heart...

Take care everyone and enjoy the rains!

Sending this to Just not the cakes' "Let's celebrate Halloween" event and Pari & Jiya's "Only Traditional Recipe",.