_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Wednesday 12 September 2018

AMBADICHYA FULACHI CHUTNEY



INGREDIENTS:
15-20 Flowers of Ambadi
1- 1 ½ teaspoon Red Chilli Powder [you may adjust according to your taste]
Salt as needed
1 teaspoon Roasted Cumin Seeds
5- 6 Garlic Cloves
METHOD:
STEP 1 - Wash the flowers under running water.
STEP 2 – Now separate out the petals from the flowers and keep them aside. [here we only need the petals for the recipe and not the stem]
STEP 3 – Add all the ingredients in the mixer jar and blend well till you get a  fine paste.
STEP 4 – Chutney is ready, transfer it in a serving bowl or you can store it in clean glass jar in refrigerator for further use.
Serve it with any meal as a supplement or you may enjoy it with any parantha.


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