Add salt and mix well. Later, in the weeks and months that followed, I would try to look for more on Ajji’s food and come away frustrated by the dearth of information available. Dalit food, for instance, is barely documented. Authentic Brahmin Recipe, Rice Accompaniments, Thogayal/Podi, Traditional Recipes. It refers to an astrologer and is derived from the Sanskrit word “Jyotisha,” referring to Vedic Astrology and astronomy. Everything had to be nutritious, cheap, and quickly made; there just wasn’t enough time or energy left over from hard labor to sit stirring a pot for hours. Most middle aged and young women in … When all of us would visit, Ajji and my grandfather would fly into a flurry of activity. Ajoba died after a long illness, though for a time he seemed to be getting better. “My grandfather's absolute favorite aamti, and perhaps mine, too, is the saandge-paapdaachi-aamti,” recalls food writer and consultant Saee Koranne-Khandekar, who walked me through the history of these cuisines, particularly Deshastha, as I tried to fill in the gaps left by Ajji’s declining memory. Rice was a luxury. Deshastha Brahmins are a Hindu Brahmin subcaste mainly from the Indian state of Maharashtra and northern area of the state of Karnataka. Konkani Brahmin Ujwadu is a 2011 Konkani film directed by Kasargod Chinna and produced by KJ Dhananjaya and Anuradha Padiyar as the third film ever produced in the Konkani language and attempts to showcase Konkani Saraswatha tradition and culture. Yes, he went peacefully; would you like some tea? They trace their ancestors to saptarshi or seven sages and categorize themselves into seven gotras. Some Yajurvedi deshastha brahmin families have been living in North Konkan since the 12th century along with Pathare Prabhus. Bajrichya mutkya: noodles made of pearl millet flour, lightly fried in oil tempered with green chilies, mustard, and turmeric. : Recently, the Yajurvedi Madhyandin and Yajurvedi Kannava Brahmins have been colloquially being referred to as Deshastha Yajurvedi Madhyandin and Deshastha Yajurvedi Kannava, although not all have traditionally lived or belonged to the Desh. com Creation Date: 2018-02-02 | 109 days left. Marathi Brahmin Deshastha is the sub caste of oldest Hindu Brahmins from Maharashtra and belongs to Pancha Dravida Brahmins group. Comments can take a minute to appear—please be patient! Facebook is showing information to help you better understand the purpose of a Page. Fry chana dal and udad dal and methi seeds till golden the rest till they are crisp Cut the vangi into long slices and put it in water to retain the colour In a kadai add 2 tablespoons oil and when this is hot add mustard seeds, when this splutters add the vangi and fry for a few mins. It is a surname used by the Deshastha Brahmin group that belongs to Maharashtra and northern Karnataka. She was constantly distracted. No, not that one; the other one.” “No, no, that didn’t happen during Diwali; wasn’t it the Ganesh festival?”. We talked about Ajoba late into the nights, all of us recalling our favorite stories. Deshastha Brahmin community (Debra's) is a Maharashtrian and North Karnataka Brahmin community found all over Maharashtra, North Karnataka, MP, Gujarat and also AP and Telangana. The pleasures of Ajji’s cooking are simple: the immensely comforting varan phal; the masala-smacked shev bhaji; the soothing kakdichi koshimbir, which you can literally eat by the bowlful, an honor accorded to no other salad. What did grow in abundance was grain—the millets, cereals, and pulses that form the bulk of both the Khandeshi and the Deshastha diets. There is no reason to any hate between the two communities as well as no differences too. However, my grandmother’s family kitchen took solely from the vegetarian side of Khandeshi food—also known for its fiery chicken and mutton dishes—because, as a Brahmin family, they were strictly vegetarian. The term gotra was then frequently started being applied to the ganasand to the sub-ganas. Create New Account. Accordingly, the major gotras were divided into ganas (subdivisions) and each gana was further divided into groups of families. : The estate was administered by Deshastha Brahmin royal family. Out of the 4% population of Brahmins in the state, more than 60% are Deshastha Brahmins. Deshastha may be the Maharashtrian Brahmin community with the longest known history. For example, Kulkarni means "village scribe" (later "district accountant") and Joshi means "Vedic astrologer". Once we have cleared our stainless steel plates—she always demanded that we be able to see our reflection in them—she is satisfied. Deshastha Shaadi Showing 1000+ Deshastha Shaadi Profiles . “It’s a standard aamti served à la minute with fried saandge [crispy nuggets made from a variety of pulses] and papad dunked in it. About See All. Try to trace the roots of one, and, as with cuisines from all over, you trace migratory paths and evolutions in lifestyle, and discover where they intersect with other cultures. We used to fill in the gaps where our memory gave up simply by calling out to Ajoba, who would be watching the nighttime news or reading in the armchair by the window. Bhakri: a coarse, unleavened flatbread, cooked on a broad skillet or over an open flame. It’s almost a foreign land to me, Khandesh—worlds away from the coastal city of Mumbai in the same state. Subscribe to our newsletter to get the latest recipes and tips! When my cousins or I insist on getting it ourselves, she peers suspiciously. Deshastha brahman sarva maharashtrat, maharashtra baher ani arthat bharata baher hi bahut pramanat naandtat. Maharashtra Deshastha Rigvedi Matrimony - Find lakhs of Maharashtra Deshastha Rigvedi Matrimony Brides & Grooms on Deshastha Matrimony ,the No 1 Maharashtra Deshastha Matrimony site to search profiles from all divisions of Deshastha Community. Yes, very shocking. I closed my recipe notebook and just let her talk, about this and that. TMD words that are hair related Traditionally, each family had their own recipe for the spice mix. But it tasted pretty damn good.). He’d shout out the answer, but then come over grinning, and retell the story with relish. “Bring the pav from Meena Stores,” Ajji called out, every single time. Joshi. The word Deshastha derives from the Sanskrit deśa (inland, country) and stha (resident), literally translating to "residents of the country". Register FREE! Guests who sat at the glass-topped dining table in Ajji and Ajoba’s home were afforded more variety. Ingredients typical to the Konkan region – rice and rice flour, flattened rice (poha), fresh coconut, and jaggery dominate the cooking, with grated coconut being a favourite garnish for a variety of dishes from dal and curries to vegetables. “Wait, have more dal,” she instructs, jumping up to get it. I used to eat in one mess where lot of chutneys and raiytas of seasonal fruits or other vegetables were served and I have tasted such recipes in any other mess. We may earn a commission on purchases, as described in our affiliate policy. These once used to be throwaway parts of the story. It was what she grew up eating, what she learned to cook and re-created in the kitchen of her new Mumbai home when she moved there after marriage at age 22. All of these preparations, made almost instantly with barely two or three ingredients, were beloved condiments for us. Food we ate at lunch and dinner when we visited my grandparents, who lived in the same place they had always lived—Naupada in Thane West, a quiet middle-class Maharashtrian neighborhood in suburban Mumbai, always a little too far from everywhere. For those who could afford them, the everyday staples tended to remain largely the same. She writes on China, food, culture, and the intersection of all three. See actions taken by the people who manage and post content. In Ajji’s family, as in many others across the region, Deshastha recipes found parallels in Khandeshi cuisine through plentiful hardy millets, like jowar and bajra; a love for spice; and the use of buttermilk by the gallon. It is the gana or sub-gana that is now commonly ref… See more of Deshastha Brahmin on Facebook. The community was scattered all over Maharashtra and a couple of the neighboring states, and Ajji’s family was among those who set down roots in Khandesh, an area with an unforgiving climate, seemingly endless summers, and land that allowed for little fresh produce. And then, as we’d done a hundred times before, we’d ask him for another, and then another—about his years working with the Indian Railways, oddball relatives, the trips he and Ajji took their kids on, still more oddball relatives. Log In. A Deshastha woman from the 1970s in the traditional attire. Cooking ... Ganesha Chathurthi. Thecha: a kind of chutney, packed with tempered ground chilies and garlic, the hotter the better—spicy food was said to keep you cool, especially in the region’s drought-stricken summers, when temperatures routinely shot past 100°F. October 2, 2015 by Nithya Leave a comment. She had cooked for the last time many months ago, and we hadn’t realized. Keep me logged in . Every so often, someone forgot a minor detail, and we racked our heads for a bit. The same could be said of the immensely satisfying varan phal (also known as chakolya), which perhaps can best be described as Maharashtrian pasta, with squares of wheat dough swimming in spicy-tangy dal. If you give us few of such recipes I would be obliged.updalvi, Dear madam the masala what u have posted is it the same we use for masalacha sambar on deepavali previous night,pani bharacha sann, I feel so happy to read your blog.Though I don't know you your recipes and articles make me feel you are my long lost relative, There are a few recipes which is made in our houses especially the. Or the masala-flecked saandge that you could happily eat a sackful of. PARUPPU PODI. The kind of food that you eat every day and think nothing of, the kind you assume will always be around and so, happily, luxuriously, take for granted. It was early January, and we sat by the big window, the golden amaltas blossoms outside still green. Candidate’ s Full Name. Then that visit came and went, and I promptly forgot. In our household, we have a rather appalling habit of compulsively drinking chaha (“chai” in Marathi) at all hours of the day. 118 people follow this. Her childhood was tumultuous; her mother died early from illness, and her father remarried. Ajji’s family, living in Khandesh, belonged to the Deshastha Brahmin subcaste. Post whatever you want, just keep it seriously about eats, seriously. We are a nuclear family with traditional values. Some comments may be held for manual review. Examples of "deshastha" Deshastha Brahmin families also use the surname Ballal. Community See All. Ajji’s food belonged to the part of the Deshastha Brahmin community that had settled in Khandesh, a hot, parched region on the northwestern edges of Maharashtra state. Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the hotness. Tea, so much tea. There are girls with different family, education and professional backgrounds. Both have established good place in the society. There was just the way to do it. The onions would soon turn crispy-brown and, once liberally doused in chili powder and salt, were ready to be eaten with soft rice bhakri, on their own or mixed with a bit of curds. It would almost always be a jowar bhakri, made with sorghum instead of rice flour. To describe about our family,we belong to the Brahmin - Deshastha caste and looking for a match from the same community. Intensely fiery chili-garlic thecha? Brides Grooms. These are the crispiest, most flavorful roast potatoes you'll ever make. Two kinds of sabzi (vegetables cooked in a sauce), a salad, one type of dal, rotis, and at least three different kinds of pickles. Methichi gola bhaji—toor dal, or pigeon peas, cooked to a slightly thicker consistency than aamti, made with fenugreek and best served with hot-hot chapatis and a side of intensely fiery chili-garlic thecha. There’s still a massive need to chronicle food born out of oppression, whether of religion or caste. Kityek tarun mandalinna tyachi mahiti … “You didn’t put any ghee on it; wait, sit there, I’m getting the ghee.”. However, this tradition is dying out as modern households buy pre-packaged mixed spice directly from supermarkets. One weekend, we ordered the pizza she liked, and she had a bite. Once an administrative division in colonial India, the name refers to the collective of the districts of Nandurbar, Dhule, and Jalgaon where Ajji—Pushpa Ayachit, née Deshpande—grew up. Aplya community madhe anek sanstha ahet ki jya aplya community sathi welfare projects karat ahet. Or the vangyache bharit, which uses one of the very few vegetables available—roasted eggplant, mashed with curds. Mum joined in, along with a lot of chai. Ajji would be by the stove, adding a heap of finely chopped onion to sizzling oil in a kadhla—the small, heavy iron wok that had been around since before I was born. Hegde . 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