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Authentic Swaad

@authenticswaad

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DIGITAL FOOD ARCHIVE
Documenting Food, Tradition & Memories With Love.
Rare Family |
Multi - Community Recipes
By @shivanikulkarni24
Mumbai, India

POSTS STORIES REELS TAGGED

KARAINO CHI BHAAJI | KAARAANDE CHI BHAAJI | AIR POTATO VEGETABLE
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Goan Style Stir Fry of Air Potato Vegetable
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I first learned about "Kaaraande" while reading P.P. Shree Kalavati Aai Belgaum's Charitra (Biography). A Bhaaji from this Monsoon Kandamool (Monsoon Special Root Vegetable) was Kalavati Aai's favorite preparation. Curious about this unusual vegetable, I started my research and the findings particularly from my Goan Land was incredibly enlightening
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This plant/root vegetable is called Air Potato because the edible bulbs grow on the surface and not in the mud. In Goa, the tribal community cook it on woodfire with the skin, then peel it, cut in roundels and eat it plain along with a cup of Black Tea. The same ritual is followed by some families but instead of roasting, it's boiled. During Chovoth/Ganpati, in Goa as well in Sawantwadi, the tribal community particularly in Goa and few families who make 'Khatkhate', put Kaaraande in the mix vegetable stew. A Bhareeth made out of mashed Kaaraande with tamarind, curd, onion and green chili is followed in few Saraswat families and in the form of dessert, Kheer is also made, akin to Kanangaache (sweet potato) Kheer.
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Because its a Monsoon Special Ingredient/Root Vegetable, I got it at the right time at my trusted vegetable seller. Instead of making any preparation mentioned above, I wanted to make humble and simple Bhaaji only, just the way Kalavati Aai liked it, as I believe the best way to get acquainted with something, food/ingredient/vegetable in this case, is to allow it to be natural and taste it. And the better way, was to make my Goan Style Simple Stir fry
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The Goan Vegetables in stir fry style is not an elaborate process. The vegetables are simply cooked with table available masala box tempering ingredients, a mandatory sprinkle of freshly grated coconut, and essentially are sans onion and garlic. Preparing the Kaaraande which looks like it's coming from the same family of Potato/sweet potato in form and texture, this make in a jiffy yet lip-smacking Stir fry was the best way to consume it, befriend it, and develop a liking for the same. by @authenticswaad

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20 days ago

MHAMBREY FAMILY'S KAAKDEECHE GOAD WADE | Cucumber Jaggery Rice Flour Deep Fried Indian Bread | Ganpati Special Recipe of Mhambrey Family
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GANPATI 2025 | MHAMBREY HOUSE | GIRGAON, MUMBAI
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I was super excited to meet during Ganpati, my maternal great grandmother's maternal family who were original Goenkars living in Mumbai since 1930s. To understand the authentic Goan tradition they have been following for the festival was an incredible and a blessed opportunity
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While documenting the feast prepared by Mhambrey family women for Lord Ganesh, there was a particular preparation which needed more than two hands. It was Goad Wade. I had never heard of it, but Mhambrey women members taught me what goes in it, how it's made and I documented it
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The sweet deep fried wades had cucumber in it - which was a revelation! Cucumber grated, mixed with freshly grated coconut, turmeric powder for color, cumin seeds, salt, jaggery for the vital sweetness and rice flour as binding agent. A dough was made of these wherein two women were busy in flat pressing this mixture to make tiny discs on banana leaves and one woman was given the task to deep fry the wades. This scene, the coordination and the art of making the Goad Wades looked so beautiful that even before consuming it, I felt like I tasted it
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These Goad Wades when were served on banana leaf accompanied to be eaten with Goan Saraswat Mooga Gaathi, it was an absolutely brilliant combination of the sprouted whole green gram spicy curry complimenting the rich sweet cucumber wades. The wades and the curry supported each other so well, that it was a perfect marriage of opposites - sweet and spicy by @authenticswaad

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a month ago

MHAMBREY FAMILY'S KAARLYAACHA RAITA | Mhambrey Family's Goan Saraswat Style Bittergourd Raita
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GANPATI 2025 | MHAMBREY HOUSE | GIRGAON, MUMBAI
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Last year, I met my maternal great grandmother's maternal family during Ganpati, who have been living in Girgaon, Mumbai since 1930s. Originally hailing from Corjuem in Goa, the Goan Saraswat Mhambrey Family migrated to Mumbai in search for a source of livelihood and made Girgaon their base, wherein till date, now the 4 generation members of the Mhambrey Clan still live
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The Mhambrey's have been celebrating Ganpati in authentic Goan Saraswat style and it felt absolutely heartwarming to spend Rushi Panchami special day with the family last year. For the occasion feast, we all members were seated on floor and were served authentic Goan Saraswat Ganpati and precisely Rushi Panchami special no onion no garlic vegetarian banana leaf meal
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I was documenting every single food prep work which the Mhambrey ladies were doing lovingly and the behind the scenes of the feast truly made me to look forward for attacking the lipsmacking meal
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On the banana leaf natural plate that day, on the left hand side were Kaarlyaacha Raita, Rushi Panchami special Kandamool, Rice and Varan, on the right hand side were Mooga Gaathi, Goad Kaakdi Wade, followed later by Solkadhi rice round and modak. Each and every dish was outstanding but a particular preparation that was superlative and I fell in love with was Kaarlyaacha Raita
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I myself didn't expect I will ask for a repeated round of Bittergourd Raita because me and Bittergourd never shared a better relationship. I asked Sunita Mhambrey, senior member of the Mhambrey family, the recipe of the Raita, and I was blown away by just listening to and understanding how it was/is made
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Bittergourd being roasted directly on fire, then turned into a blend with freshly grated coconut, a touch of heat with green chili, a bit of sweetness with jaggery, and since it's a raita, the sourness brought with curd and seasoning done with salt and everything just mixed together. Wow, I felt at that very moment, that there's so much elegance and depth to/in making simple things. by @authenticswaad

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a month ago

KAKAEE'S SPECIAL KANDAMOOL, FOR NON GANPATI DAYS
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The Rishi Panchami Ganpati Festival day special Kandamool (कंदमूळ) is prepared by North Goa based Goan Saraswats. and families from Daivadnya Community in Goa, only and especially on and for honoring this day. A style of Kandamool that this is shared here and I am documenting, is a version, which my grand aunt Kakaee used to make for eating on any day. It didn't require Ganpati festival or precisely Rushi Panchami Divas to make it. It was made by her, on any day, when the family members back then (when I didn't even exist in this world) wanted just a fulfilling one pot and tasty vegetarian dish. She came up with this version of Kandamool which we sometimes call it "Hirwe Khatkhate" (Green Khatkhate)
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The 'Any day Kakaee's Kandamool, is very different from how a traditional Goan Saraswat/ Daivadnya Kandamool on Rushi Panchami Divas is made. The Ganpati special dish is very simple. It gives immense footage to the vegetables with just a touch of blended coconut, green chili, jaggery and tamarind. But the non festive special Kandamool, particularly Kakaee's style, is very coconutty, yet doesn't compromise on the essence of Kandamool - which is the vegetables taking focus and not loosing their flavors
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In making Kandamool, there's no precision. It's the Andaaza (estimate) and the magical mixing of all the wonderdul ingredients going in for cooking, which organically makes this delicacy delicious. In Saraswat homes, making Kandamool and families relatives and family friends coming to eat this delicacy at home is an incredibly big thing
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The Kandamool in Saraswat families and very precisely Goan Saraswat and Sawantwadikar Saraswat Families is enjoyed with alacrity on the Rishi Panchami Divas as well as days before and even after Ganpati festival is done, because this is one delicacy, that has the strongest USP of storing for 10 days. by @authenticswaad

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a month ago

AATYA'S SARASWAT STYLE ALUWADI | Shallow Fried Colocasia Leaves Fritter in Saraswat Style
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Recipe of my aunt Mrs. Sheetal Bawdekar
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Last year, Aatya and I, had a long conversation at my home, wherein I just listened and noted down all her bestest lipsmacking dishes. She was a working woman, but equally, an excellent cook. The delicacies which she learnt from our family, that is her maternal family, which means from my paternal grandma, and then from her in-laws family, are dishes I have grown up eating. And visiting Aatyaa's home meant eating truly best food from two-true Saraswat Families
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I have to admit, when I grew up eating aluwadi, I just knew one thing - eating. Particularly with Aluwadi, I never got involved in understanding what went into making it. But I call myself blessed to remember textures and/or taste. Aluwadi that I ate at and by Aatya were crisp, and that's all I knew
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Last year Aatya shared her Aluwadi making style and Recipe. I was suprised to know, when I heard, what went in it. Toor Dal and Rice, along with tamarind and jaggery. "Dal and Rice in Aluwadi, Really?" was my immediate reaction to which she responded by saying "That's how we make our Saraswat Style Aluwadi!"
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I noted down the recipe and all the tiniest of tips she generously shared with me for making this Aluwadi. How to soak and grind the essential paste for aluwadi, and the best step was knowing what makes Aatyaa's aluwadi the crispiest aluwadi. She follows our family's dear habit of coating the wadis in Rice Flour Mix and then shallow frying it
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Last month, when I got the stock of aluwadi leaves from our farm, the first thing I made was Aatyaa's Aluwadi. And it was the best because of her recipe. by @authenticswaad

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2 months ago

PAI FAMILY'S G.S.B. KAARLE - AAMBAADE UDDAMETHI | Bittergourd and Hogplums in Saraswat Style Black Gram and Fenugreek Seeds flavored Curry
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Recipe of Pai Family
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Can I tell you something? If I have to pick a favorite dish from mine and our Saraswat Cuisine, even though it will be an injustice to the rest of the diverse lipsmacking preparations we have, there's a special place in my heart, for Uddamethi. Yes the UdidDal-Fenugreek Seeds flavored Curry. I personally believe that making perfect Uddamethi, is the best test of a true Saraswat Sugran. This particular delicacy needs a mastery, in balancing and bringing out the bitter-sour-sweet flavours altogether. I have failed multiple times, precisely with Baangda Uddamethi, but failure is always a part of learning to achieve correction and perfection
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The varieties of Saraswat Uddamethis coming from Sawantwadi, Goa and Karwar GSB cuisine that I have grown up eating and knew, were Kairichi (Raw Mango), Aambaade (Hogplum), Bimblaachi (Bilimbi Fruit) in the vegetarian offerings and Baangda (Mackeral) and Sungtaa (Prawns) for the non veg lovers. These are the long surviving, traditional Uddamethis made in G.S.B. homes
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Last month, I discovered a new and an unimaginably outstanding Uddamethi, coming from the Kitchen of Pai Family - Kaarlyaachi Aambade Ghaalun Uddamethi. I was honestly surprised to know, that a preparation, which has the main bitter flavor element because of Fenugreek seeds, how can one more bitter ingredient be added, and that too, Bittergourd, which I don't get along with really well?! But the first taste of this curry, and I was blown away. I kept eating this curry on it's own, without pairing it with any carb like rice or dosa or indian breads like chapati or bhaakri or Puris. The Uddamethi was such that I didn't even realize I am eating Bittergourd
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How bittergourd was not at all bitter; how the udid dal-fenugreek seeds- coconut- byadgi chili grind gave a rich flavor; the sourness brought by one of the most beautiful Saraswat souring agent Hogplums; and the perfect touch of sweetness by jaggery - was Pai Family's magic and the bestest Uddamethi I had ever eaten. by @authenticswaad

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2 months ago

TOMATO GINGER DALI TOY | A variation to our Saraswat Community's Beloved Dal
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Recipe of my aunt Mrs. Namrata Kulkarni
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Before the arrival of the Shraavan Season, I took the opportunity to spend a Sunday at our Family Farm. After a long time, it was our family get-together, and also, I had gone to particularly meet another super friends of mine - the organically grown plants, flowers, fruits, vegetables and leaves in our farm planted by the family members
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On arrival, the very first thing I did was spending time amidst the fragrance of turmeric leaves, curry leaves, lemongrass, ginger leaves, carom leaves, bayleaves; plucking green chilies, tomato, hibiscus, Champa, Parijaat; as well as stocking Colocasia leaves, pumpkin and many many more stuff
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After an incredible hour's walk in the farm, we all members got ready for another super important thing - eating lunch. Namrata Kaki, my aunt, had already made an elaborate and tempting Saraswat style feast. But the magic of eating everything that day was because of all the ingredients being used from our farm. One dish that stood out was Dali Toy, but with a variation
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Our family recipe of Dali Toy, which was passed on by my paternal grandmother Prema Aajji to all her daughters-in-law, was the one we all Kulkarni family members have grown up eating. It has Kokum and Ginger, and an important information, the Dal has to be Toor Dal. Namrata Kaki made a slight change in the Dal, by adding Tomato. But this version, and precisely the flavours it gave, because of the tomato, curry leaves, green chili being grown in the farm was the tastiest Dali Toy I ever ate
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Dali Toy, in Saraswat Cuisine does not use turmeric, ginger, and even any souring agent. Even the dal is fixed - Toor Dal. But adding something of your own is what my family loves doing. And this Namrata Kakis version of Dali Toy with Tomato and Ginger, I really loved it. by @authenticswaad

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2 months ago

KELYAACHYA SAALAANCHA RAITA | Curd Raita made out of Ripe Banana Skins/Peels
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Recipe of Parampujya Gurudevata Shri Kalavati Aai, Belgaum
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My Aai (Mother) is a devotee of spiritual Guru, Shri Kalavati Devi Mata of Belgaum. I am not overly religious, but my mother exposed me to spirituality and to P.P. Shree Kalavati Aai, at an early age, precisely right when I was 9. Shree Kalavati Aai is the major reason for me, to simply become (and still becoming) and to knowing Belgaum, one of the most beautiful, underrated, and a city that I have a special affection for
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Born into a Saraswat Bhrahmin Family called Kalyanpurkar in Karwar, married into a family named Mallapurkar belonging to the same community, and later accepting spiritual journey under the guidance of spiritual Guru Shri Siddharudha Swami of Hubli, Kalavati Aai lived majority of her life working for spiritual and community upliftment in Belgaum
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In a book, written on her life, by author M. Vishalakshi, there's a chapter, narrating an incident of what Kalavati Aai made when there were unexpected guests. The dish and preparation, when you read, feels absolutely unique and unimaginable at the same time
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Kalavati Aai, used the peels/skin of Ripe Bananas, gave a tempering, added curd and Metkut - a Maharashtrian Powder of rice, lentils and spices and this preparation was accompanied with Chapati. A brilliantly sustainable recipe was created to serve last minute guests
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There's no specific name given to this dish, neither exact measurements or technique, forget giving detailed ingredients put. I couldn't stop myself from tasting this unique way of consuming banana skin peels, and hence, I gave it a form of Raita
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A Ripe Banana Skin Peel Raita which when mixed with curd, metkut and given a tempering to accompany with Indian Wheat flour bread called chapati makes a completely nourishing meal in itself
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Thanks to my Aai, for sharing a recipe of her beloved (Kalavati) Aai 🙏✨️ by @authenticswaad

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2 months ago

90's COCKTAIL CHICKEN SAUSAGES | Aai's best 90s party starter
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The biggest food influencer in my life for me as well as for my mom is my father. He is the one who introduced my mother to fast-food chains like McDonald's, Subway, and Pizza Hut, as well as the concept of sizzlers, fish and chips, grilled chicken with mashed potatoes, Parsi cuisine, and many other local and international cuisines
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Even though he was born with (and still has) fierce pride in his Saraswat roots and identity, his lifestyle back then was fully British. This was heavily influenced by him living in Great Britain for a decade in the 90s
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My father is a balanced man who loves his Karwari Baangda Dhodak just as much as BBQ sauce-coated sausages. In the 90s, he was the man who introduced my mother to fancy, western ingredients like chicken ham, salami, and sausages. When it came to sausages, he also exposed my mother to barbecue sauce because he loved having grilled chicken coated in BBQ sauce with mashed potatoes, or chicken sausages in BBQ sauce with bread at home. Home and Mom were his favorite restaurant and chef, respectively
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Carrying this 90s tradition into the early 2000s, I also fell in love with my Mom's Cocktail Chicken Sausages. I remember going weak in the knees whenever I saw a bottle of BBQ sauce in our kitchen pantry, knowing it meant a seductive, glossy sauce filled with cute little rounds of chicken sausages. As a kid, I never understood why they were called "cocktail" sausages, but I very clearly remember my mother adding soy sauce to the BBQ sauce
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The cocktail sausages from our home eventually became a hit party starter, introducing many of our relatives to this new and fancy dish. Thanks to Aai for perfecting it back then, and to Baba for teaching her. Lucky me! by @authenticswaad

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2 months ago

KAARLYAACHI TALASANI | Saraswat Style Family Recipe of Bittergourd Stir Fry Side Dish
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Remembering the recipe and preparation of my late aunt, Mrs. Suchita Kulkarni
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Talasani - is our Saraswat stir fry side dish, and comes from the word 'Tel' meaning Oil and 'Lasani' meaning Garlic. In our family, my Late Aunt, Suchita Kaki, used to make Talasani particularly with Bittergourd (Karela/Kaarla) sans garlic, and onion as well, during the occasions of Chavath i.e. Ganpati Festival and Panchamis, respectively celebrated in Saraswat Families, as during these occasions, food is prepared without onion and garlic
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Her Talasani style was different from the Authentic Saraswat way of making it. She used to give her touch to the preparation - an instance being tomato used as souring agent instead of tamarind. The dish used to be loved by all our Kulkarni family members, even if everyone were heavy Bittergourd haters
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The uniqueness of Suchita Kaki's Talasani was, she used to fry the Bittergourd rings, so as it gets a crisp crunch when eating. During festive feast preparation in our home, a fried item in the form of Bhajjis (fritters) used to be a mandatory dish, and hence in that same oil, Suchita Kaki used to make best use of the cooking fat to deep fry the Bittergourd rings. A mandatory red blend of Karwari Saraswat style roasted byadgi chili, coriander seeds, black peppercorns with freshly grated coconut used to become a rich red, smooth and fine Talasani grind, and tomato with jaggery used to render their sourness and sweetness respectively, to balance the crisp and not so bitter bittergourd
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The family members, even if they never ate Bittergourd for 364 days of the year, for one day, nobody used to complain, and unhesitantly eat Suchita Kaki's Kaarlyaachi Talasani with incredible alacrity. The visually appealing red chutney kinda curry, coating the crisp bittergourd, with a sweet and sour taste, used to make everyone to enjoy this side dish, which actually was the Hero. by @authenticswaad

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2 months ago

KADIPATTA CHICKEN | Chicken Cooked In Curry Leaves Flavor, In My Style
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NAGPUR 2020
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Kadipatta Chicken is really close to my heart because it was conceived beautifully and born in a special place
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I was in Nagpur during the Covid Time. The Covid phase in the Orange City, was the time I not only started learning cooking, but also birthed Authentic Swaad. Authentic Swaad was a month old, and I was a bit understanding, the basic nuances of my community cuisine - the Saraswat cooking
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One day, our neighbor, family friend and a thorough gentleman I know, Retired Brigadier Sunil V Gaopande, whose home was opposite to ours, called me in the morning. I went, and Brigadier Sir had kept for me, a humongous amount of his home-garden grown highly aromatic Curry Leaves (kadipatta). Brigadier Gaopande, was an intelligent, extremely helpful and an equally generous human. Having personally seen him for a long time, taking immense care of his home and home-garden, and of course the curry leaves, him giving me the organic Curry Leaves was an absolute honor in itself
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When I came home, for few hours, I just kept the curry leaves close to my nose and began contemplating what should I do of it , how I can incorporate it well and put it to best use! The next day, Kadipatta Chicken was born
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The day I got the curry leaves, I just knew that I wanted to make something out of it, but it should have a Saraswat Touch, adding Chicken came much later. The next day which was the making day, I adapted a recipe to make it in my style and give it my Saraswat identity. Coconut, coriander seeds, an essential green marination paste, and not to forget curry leaves became the soul of the Kadipatta Chicken
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This Kadipatta Chicken became a plus one for Dosa that day in our Nagpur home. And to my surprise, my dad fell hard for this preparation. He loved the flavor of kadipatta so much, that I remember him saying - I never imagined kadipatta could taste so well in a Chicken curry. Whenever we feel like having a different plus one for dosa, I make Kadipatta Chicken. Dad forgets the Dosa count when Kadipatta Chicken is made
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Thank You Brigadier Sir. I wish you could taste it.
(He's a vegetarian!) by @authenticswaad

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2 months ago

LATA MAUSHI'S JALGAON STYLE VAANGYAACHA BHAREETH
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Smoked Mashed Aubergine in Jalgaon Style by our cook Mrs. Lata Dalvi
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Lata Maushi came in our family's life three years back as our home-cook, and I have been truly blessed, to have her in my life personally, not only as my sous chef but also as a 'सुगरण' (Sugran means expert cook) from whom I have learnt and am still learning a lot. Having worked, and still working as a home-cook for so many families coming from diverse communities, I strongly feel Lata Maushi can and should write a cookbook !
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Lata Maushi, has become an expert in diverse Maharashtrian Cuisine and a highly commendable trait of hers is her curiosity to keep learning. As much as she loves cooking - for her very own family as well as for all the families which she works and feeds lip-smacking food and nourishes us, she loves trying different preparations as well. Lata Maushi and I are the biggest foodies you will ever know!
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Last week, when we had a stock of Bhartyaacha Vaanga (Aubergine particularly used for smoking and mashed preparation) at home, Lata Maushi suggested - "आज तुला नवीन प्रकारचं वांग्याचं भरीत करून देते. मी एका कडे शिकले, खूप पटकन, जळगाव स्टाइल मध्ये आणि मस्त लागतं!" (Today, I will make for you a new style of Smoked Mashed Aubergine Bhareeth. I learnt it from one family. It's quick, tasty and in Jalgaon style). I gave full green signal to Lata Maushi
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Coming from Jalgaon, I had assumed that the Bhareeth may have a green chili garlic thecha, which turned true. But what I had assumed further, completely proved my expectation wrong. The Bhareeth had a lovely ingredient of spring onion as a major flavor, along with peanuts for crunch. And adding a pleasant surpise to the entire Aubergine Bhareeth preparation was that, this dish needed cooking. Bhareeth, mostly, I have seen or know, is simply mixing smoked and mashed Aubergine outside with limited ingredients. But this Jalgaon Style, was cooked, with limited ingredients
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Lata Maushi made the Bhareeth and also her best Taandalaachi Bhaakri to go with it. One bite of Bhareeth and Bhaakri, and I fell in love with Lata Maushi's Jalgaon Style Vaangyaacha Bhareeth by @authenticswaad

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2 months ago