Lord Ganesh’s favourite sweet dish is Ukadeecha MODAK. THESE ARE LIKE SWEET STEAMED rice (flour) DUMPLINGS. It is customary to make these on the very first day of this festival. They are very delicate and tender and called modaks. Many pedhas too are shaped like them and sold at this time at many Indian stores. It does take practice to make this delicate dessert.
Thank goodness for cheese! it’s a perfect partner for all sorts of foods-breads, nuts, pickle, tomatoes, biscuits, beer, onion, apples, to name but a few. To prove how versatile it is, here are some delicious recipes which make use of cheese and its different partners in some unusual and irresistible ways.
Guajarati’s have truly perfected the art of vegetarian cooking. From the simplest lentils and vegetables, they create a mouthwatering variety of food. Gujarat is known as the land of milk and butter. Yogurt and buttermilk are also part of the Gujarati’s daily diet. While in Gujarat, a thali dinner, literally means “a full plate meal” it also means “a meal served on a silver platter “. It is a delight you should not miss.
According to British author T.A Layton (1957), cheese was invented by accident. There was a merchant from Arabia, so the story goes, back in the midst of history, who put his days’ supply of milk in a pouch made of a sheep’s stomach. He hoisted himself upon his camel and clip-clopped over the dessert.
Throughout southern India the staple food for a family meal is fish curry, meat or vegetables with rice plus a few pungent sambars (side dishes). A spicy meal is incomplete without soothing dal, i.e. the puree of lentils. Pickles and chutneys may be served to accompany mild flavored meals, which also aid in digestion.