Ruchira recipe book in marathi

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  3. रुचिरा मराठी रेसिपी | ruchira marathi recipes | M4मराठी
  4. An attitude to serve: Why Marathi food lost out - download Ruchira: Selected Maharashtrian Vegetarian Recipes book online at best prices in India on The Essential Marathi Cookbook. Ruchira: selected maharashtrian vegetarian recipes paperback - 19 jun by Essential Marathi Cookbook by Kaumudi Marathe Paperback $ Ruchira Selected Maharashtrian Vegetarian Recipes [Kamalabai Ogale] on guide to Maharashtrian cooking, Ruchira With a view to reach out to non marathi cooking Author interviews, book reviews, editors' picks, and more.

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Ruchira Recipe Book In Marathi

Marathi Recipes (Vyanjan, Paakakruti) is one of the best apps for cooking lovers. Marathi Recipes contains all famous Indian Cooking Recipes. Marathi Recipes. Cooking Recipe Book In Marathi-RUCHIRA (Part 1 & Part 2) by Kamala Bai Oagle from Only Genuine Products. 30 Day Replacement Guarantee. RUCHIRA: SELECTED MAHARASHTRIAN VEGETARIAN RECIPES by KAMALABAI OGALE from Only Genuine Cooking, Food & Wine Books Best book for Maharashtriyan recepies. The Essential Marathi Cookbook.

There are restaurant cookbooks for the loyal patrons, there are celebrity cookbooks for the ones whose eyes light up when they see their favourite celebrity chef, there are scientific cookbooks for the nerdy cook ahem! But there is that one cookbook in every section that will be the go-to book, the encyclopedia, the bible for that genre of cookbooks. As a collector of regional cookbooks, and as a die-hard fan of Maharashtrian cuisine, I absolutely had to get my hands on the fabled masterpiece Ruchira by Smt. Kamalabai Ogale. About Ruchira The original Ruchira is in Marathi and the part one of two was published in In the 20 years that followed, it has sold over 1,50, copies, which is phenomenal for any cookbook, that too in a regional language. I have known gushing neighbours who received a copy of this book, as a wedding gift and even after years, still go back to the same book to check on a recipe. The part 2 came out in , fifteen years after the first, in a better format and featured more desserts, tips and a few popular continental recipes with a Maharashtrian twist. The third homage to Mrs Ogale came in , when due to public demand and the rise of popularity in regional cuisines led into the translation and publishing of the English version of the book in the same name, by Ms Usha Jategaonkar. The original Ruchira parts 1 and 2, in Marathi. The English Version of Ruchira, a passable version of the original, left a lot to be desired. But for food enthusiasts, who cannot understand Marathi, this compact, simple volume has been equally sacred, passable or not. But once you get past the foreword, the contents cover everything from spice mixes in Phodnis and Masalas to a variety of authentic vegetarian amtis, bhajis and sides. I have always believed the soul of any regional cuisine lies in the spice mixes and pickles that are made there and in order to learn something about that cuisine, the masalas and pickles are where one should start from. In that vein, Ruchira has carefully incorporated most of the essentials that are hallmarks of Maharashtrian cooking.

In that vein, Ruchira has carefully incorporated most of the essentials that are hallmarks of Maharashtrian cooking. The recipes ranging from Kala Masala to Amti to Vangi bhat to Dalimbya to Bhakri, everything I tried out from the book, turned out as expected and delicious. The recipes are simple to understand, translated fairly well from the original and difficult to mess up. The overall layout of the book is in an easy-flow format and the Warli designs on the pages, adds to the charm.

Cons The biggest con that I found in this book is the result of the unfair comparison to the original, honestly.

With an immensely popular original, it pales in comparison with many vital recipes left out; the wisdom and tips from Mrs Ogale for each dish and techniques are absent. There are very few images and are provided toward the center of the book, though not for all recipes.

Though someone who expects a polite introduction into Maharashtrian Brahmin style of cooking might find the perfect book in Ruchira, for the true blue original Ruchira fans, whom are well versed with the said cuisine, the wait is yet not over.

Ruchira The Marathi cookbook For someone who likes to cook, reading and downloading cookbooks follows naturally. When it comes to Maharashtrian cooking, if you randomly survey some Marathi people and ask them to name one cookbook they know or use, I can predict the result quite accurately, if I say so.

The answer has to be 'Ruchira'. According to the cover of the book, a record was established when more than copies of the book were sold within 20 years of its publication, unparalled by any other non-fiction book.

As far as I know this is the oldest known documentation of Marathi recipes, but would definitely like to know if there is anything available that dates earlier. Here is a link to a very nice old article that talks about the book and its author. In it, she is quoted about the encouragement she received from her husband, who wrote the recipes as she narrated them to him, so I am not sure whether she was able to write or not. Given that, it is easy to forgive the lack of quantities and precision in some of her recipes, which is a complaint I heard from someone about the book.

While all these thoughts kept my mind thinking and work got busier, I had a message one morning. I left a message with my number to call.

ruchira marathi recipes

She called up immediately. I hardly had the chance to think about the whole situation. I was a bag of nerves and mixed feelings? I did not know about her reaction. I could not hear clearly when she called. The call which was from Australia kept dropping. I could just catch a few phrases, when the call disconnected.

marathi recipe book

I waited for the call again, but in vain. This definitely made me all the more anxious. I got a message on my page explaining, why the call got disconnected.

I proposed me calling up instead or a Skype talk. Skype talk was agreed for the next day. The next morning, we started our chat. Ushatai as she wanted herself to be referred as said, she read the article in DNA and wanted to speak to me.

She was happy to know that I am learning so well.

I conveyed that I could cook just enough to feed myself and my family. But through Ruchira, I know there is more to cooking I let her speak as I wished to know what her feelings were regarding the whole project. I found myself relaxing with every topic we discussed. Ushatai conveyed how Kamalabai Ogale gave her daughters the best she could. She wanted her daughters to learn and educate themselves as their mavshi maternal aunt. Just because Kamalabai Ogale did not get the opportunity, she thought her daughters need to learn and rise to the best standards.

Cooking will come to them when needed she thought, hence kept her daughters away from the kitchen and allowed them time to focus on education. Ushatai said, we owe everything to her and Baba.

They were the biggest blessings to them. The countless sacrifices made by the Ogale couple and the nurturing provided the children with the necessities of life. Kamalabai spent most of her time cooking for the family. The best of meals was provided in her family. Ushatai mentioned about Kamalabai as such an adaptive lady who, would find solutions for all the issues arising in the situations.

Be it her new kitchen she moved in when she travelled to Mumbai or the kitchen, when she visited her daughter in Australia. One of her experiences she mentioned was when a few ladies in Australia wished to know how Mande is prepared.

Mande is a Marathi speciality prepared in North Maharashtra essentially like a puran poli but stretched delicately like a roomali roti and roasted on a heated clay pot turned over the flame. Interestingly Kamalabai got hold of a Chinese wok and made use of the same by turning it over the flame to cook her Mande.

Ushatai sounded such a kind hearted lady to me. Within no time, I was so much comfortable to carry on my conversation on Skype.

This is when I informed her about my profession as a teaching staff in a special needs school and my family of 3. Cooking and blogging is what I do in my leisure.

Ushatai further mentioned that Kamalabai never thought of having a book of her own. When Kamalabai went to Australia to stay with her to help her when her Ushatai was carrying her child, that is when they decided to hand write the recipes.

This is how the hasta likhit hand written was formed. Shri Mukundrao Kirloskar supported in the publication of the book. The first publication the charged at Rs 15 a copy. The family was slightly apprehensive about the selling of the books so reduced the costs to Rs To their surprise, the first publication was sold out in a week and the second publication printed the next week.

Ever since then, the publications have received overwhelming support from the readers. But I would like to hear about it once they have a chat.

Ushatai loves travelling she said. She has travelled all around the world. However, with her recent illness and the fact that she is wheel chair bound, has stopped her moving around. So much of an assurance, care and love this message conveyed!! What more could I ask for.

Ushatai was in praise of her grand-daughter too whose name incidentally is Ruchira. She cooks well and is a clever girl. The day we had a chat, my colleague Jane was celebrating her 25th wedding anniversary. Her husband loves curries. Hence, Jane asked me to cook an Indian spread for the two. What is your plan today?

रुचिरा मराठी रेसिपी | ruchira marathi recipes | M4मराठी

I think my very close friends took a while to be so close to me …here I had Ushatai whom I had connected merely half an hour back.. After sharing the recipe for the koshimbir, we bid adieu to each other of course on committing on catching up once my son is done with his GCSE exams. I made the farasbichi koshimbir too and was so chuffed with the minimum resources bring out such delicious koshimbir!

Today as I cook through the book, it is a beautiful feeling. It is as though I am tasting the past. Many a times, I feel I should have been born in her time. I would have so loved tending to the fire constantly putting the wood in chul clay stove and constantly changing the draft using the phunkni.

Understanding the original recipes has been the main challenge. Quite a few recipes are in a colloquial language which is tricky for someone bred outside Maharashtra. Yet, having an experience of aai, ajji, mavshi, atya speaking in the kitchen and using the terms mooth bhar, avdi pramaane and nehmi pramaane, the experiment was all the more interesting. I had to decode these terms too in terms of taste.

Gradually I could figure out that simple ingredients bring lots of flavours. I used the regular labour saving devices but I realised the taste differs. The added heat in the grinder changes the taste of food whilst the same food had a different taste and texture while grinding on paata varvanta or even khalbatta.

Hence I decided to stick to the roots. Most of my photographs are tagged with a hashtag myUKkitchen. It has everything from vili, khal batta, sup, pata varvanta, jaate, puran yantra, chakli sorya and even a tiny shegdi which I like using as a chul. What I have learned in the whole journey is the fact that there is no fast way to good creations.

Slow and patient cooking leads to beautiful flavours and textures in our food.

That is when all the ingredients speak out and the food is expresses directly from the heart of a cook. Do you give it your neighbours? We eat it.

An attitude to serve: Why Marathi food lost out

We cook with love and savour it. Each ingredient gets the due respect and lose ourselves in the process of eating as well. We LOVE creating and eating food! Today I see food from a very different perspective. When one is a child or as a newly wedded bride, all apprehensive about the nuances in the new family.

We all have powerful memories of someone cooking for us. This act goes deep in our hearts. These memories act like precursors to the work I am doing. Food has the strength to take one back to that moment. What I realised during the whole journey is the need of learning.

It is very important to learn and revive. I am learning and seeking different aspects as well in terms of presenting Marathi food in a grand way trying not to step out of the framework of traditions. This way, I am just not listening to the generation that came before us but opening the whole new art form for another generation. Reinterpreting memories into modern, divine presentation is my recent passion.

I visualise the end product. I edit the photographs but not the thoughts from the generations in the past.

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