Ruchira Videshini, cooking through Ruchira cookbook.


Ruchira is a collection of recipes collated together by Late Kamalabai Ogale. There are great many recipes mainly traditional Marathi recipes and a few recipes from other States of India namely, Gujarat and Bengal are also included in the book.

If you haven’t got a copy of Ruchira please do grab one .

Inspired by Late Kamalabai Ogale’s recipes I set upon a task a couple of years back. It all started when I needed a costructive destraction from my day job as a special needs educator. Cooking through this book I managed to hone my culinary skills ad got back to my job everydaywitha greater zeal than the previous day. Very soon, Ruchira became an essential for my cooking just like the spices in my pantry. It became a habit for me.

I began cooking all the traditional Marathi recipes from her book. It is a long journey I knew. Even though I was attempting to cook just traditional Marathi recipes from this book, it was going to be a challenging task.

Here I an today….no not finished yet but now that I have taken a sabbatical from my day job, I aim to get to the end of the challenge very soon.

Please keep checking my blog to get the updates and see how I am doing. It will be great to hear from you when I feel demotivated. Since the recipes are in the main book, I will just be posting the photographs on my blog. I will post the photographs under each of the categories. This will help me keep track of the challenge. I have been cooking each of these recipes as a part of my meals many a times. Hence there are many photographs of the whole meal. Please check the captions of the photographs which have the names of the dish abd that should explain why I have same photographs multiple times. Eg: a photograph with a meal is posted twice because it has a bhaaji and a koshimbir from the book. I have tried categorising the photographs roughly according to Ruchira cookbook index.  I have around 250 photographs of the recipes tried and taste and other 35 which I haven’t got evidence of as those were tried during my initial blogging days(I regret not having used my camera then…)

Bhaat(Rice):

Raavan bhaat
Dodke bhaat
11182329_831672460245498_3210758542259485100_n
Sadha bhaat
12923241_1001422529937156_3379519286172854055_n
Khichadi
12919726_1001676093245133_1574298948978830099_n
Besan bhaat
13769538_1069302986482443_8150570078199769101_n
Dahi butti
337702_355851511160931_1485199340_o
Chitranna
614758_354726587940090_789678702_o
Gavhale Bhaat
1393_500689426677138_1277782223_n
Naarali Bhaat
masale-bhaat
Masale Bhaat
vangi-bhaat
Vaangi bhaat
Soji 3
Soji

 

Golyancha bhaat

Santryacha bhaat (similar to saakharecha bhaat)

 

Dalimbyache bhaat

Varan/Amti:

Karlyache varan
Panchras aamti
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Saadha varan
img_4331
Tooriche varan/amti
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Daal Vanga
12143303_1035600189805061_2659224594310096353_n
Paatavdyanchi amti
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Katachi amti

 

image
Daal Methi

Kadhi/Saar

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Naaralachi kadhi
Chicheche saar
Oosache saar
Kairiche saar in the spread(right vaati)
soji
Taak tav
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Amsulache saar
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Tomatoche saar
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Kadhi with bhaji
Chaas
Mattha

Moogache kalan

Bhaajya/Vegetable sides

Bhoplyachi bhaaji
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Shepuchi bhaaji
12144951_908045705941506_7408834712539803_n
Cauliflowerchi bhaaji
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Battatyachi BHaaji
12079273_908045759274834_4700213846607161527_n
Gavaarichi bhaaji
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Kobichi chi bhaaji
1915713_942497825829627_5750063673791191221_n
Batatyacha rassa
459331_456574104422004_1157451247_o
Ambaadichi bhaaji
bharli-karli
Karlyachi bharli bhaaji
paalakachi-paatal-bhaaji
Paalakachi paatal bhaaji
image
Khudleli methi
Lal maath.jpg
Lal Maathachi suki bhaaji
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Vaangyache kaap
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Vaatli daal
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Methi chi ghatta bhaaji(Mudda bhaaji)

Peeth perun keleli kakdichi bhaaji

 

Navalkol-batata bhaaji
Bhendichi bhaaji
Kaandyachi bhaaji

Bhakri/polya/purya

bhaakri
Jwarichi bhaakri
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Methichya polya
Mulyachi poli
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Ghadichya polya
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Purya
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Batatyachya polya
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Fulke
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Tandalchya bhaakrya
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Harbaryachya polya
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Baajrichi bhaakri

Godachya polya

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Puran polya
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Ambyachi poli
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Saatori
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Gulachi poli

Maande

 

Usali:

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Matki Usal
valaachi-usal
Vaalachi usal
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Black Eyed bean curry
Mod alelelya methichi usal.jpg
Mod alelya methichi usal
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Matki Usal
12705639_976845355728207_7054074836417158785_n
Sprouted Moog was used in usal


Kulith usal

Koshimbir:

Peruchi koshimbir

1908092_846653365414074_6675617750705571286_n
Daangar
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Battashyachi koshimbir
Farasbi koshimbir.jpg
Farasbi chi koshimbir
16114230_1254657137947026_6952305117136675666_n
Khamang kaakdi
12369203_934552386624171_728256261761757158_n
Beetroot Koshimbir
12417947_945398552206221_7662082634983353852_n
Gaajarachi koshimbir

Batatyache Bhareet

 

Bhendyache bhareet(left first bowl)

Dry Chutney

FullSizeRender
Phutaan chutney

 

 

11120076_833183086761102_8453419641685419120_n
Metkut
image
Pud chutney
Kadi pattyachi chutney.jpg
Kadi pattyanchi chutney(no picture of the chutney)
img_4363
Karal(Niger seeds) chutney

img_4366

img_4364
Jawasachi(flax seeds) chutney
img_4363
Karal(Niger seeds) chutney

Olya chutnya(Wet chutney)

dodkyachya-shiranchi-chutney
Dodkyachya shiranchi chutney(no picture of the chutney)
aalyachi-chutney
Aalyachi chutney
HIrvya tomatochi chutney.jpg
Hirvya Tomato chi chutney

Chanyachya daalichi chutney

Pithle:

1399080_619474731465273_490053535_o
Tayaar pithle
21201_823188874427190_7840431909083422705_n
Otlele pithle
15241179_1342797935751950_3804475390799953320_n.jpg
Kulith pithle on the left

Dudhatle pithle(white bowl)

Bhareet:

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Vangyache bhareet on the left

Kheer:

12141639_908039472608796_8063699631729231872_n
Rataalyachi kheer
12088355_908040002608743_7566236422857371209_n
Shevayanchi kheer
12961569_1001676323245110_7055969918124163440_n
Gavhlyanchi kheer
tandalachi-kheer
Taandalchi kheer
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Naaralachi kheer in panacotta form
Rajgira kheer
Raajgiryachi kheer

Goadache padaarth:(My favourite part…hence I have attempted a few non-traditional Marathi desserts too from the book)

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TIlachya vadya with rose flavour
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Pakaatlya chanyache ladu
15966318_1257079224371484_8854278799884174251_n-1
Panch khadya in baked yogurt
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Pheni
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Chandrakala
14595679_1144858892260185_5639233965643301268_n
Pakaatlya purya
14717045_1150216821724392_1628122821696266074_n
Bombay iCe
14718601_1158929440853130_3489668792620162773_n
Puran paak
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Puran paak
14523062_1161865657226175_6398087683951676302_n
Anaarse
14224787_1113524978726910_4577411329219697041_n
Karanjya, Modak and CHirote
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Kel velchi
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Soan papdi
12745938_968112753268134_3849870847754863753_n
Gul Papdi
12143206_908039545942122_7216452146224426971_n
Kalakand
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Ras manjiri
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Ravyacha sheera
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Mohan vaati with Moogacha sheera
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Moogache ladu
12107209_908039645942112_4679551475004653299_n
Lychee Shrikhand
12096382_908039602608783_6659874206526327484_n
Shankarpali
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Khobryache anaarse
12087993_908039319275478_5760994791860335937_n
Gaajaracha halwa
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Kankecha laadu in crumble form
12080390_908039262608817_1855926886920149204_o
Boondiche ladu
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Til-gulache laadu
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Khawyachya purya
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GHewar topped with cardamom shrikhand
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Nachni laadu
kankecha-sheera
Kankecha sheera
11227863_896034637142613_3786279834219883475_n
Pista-Kaaju barfi in modak form
11226002_908039769275433_8892369303122560873_n
Pedhe
12107110_908039485942128_2600013171730632715_n
Besanache ladu
1074400_514939165252164_605241237_o
Fried modak
977210_468055333273881_1866306504_o
Jilebi
11855790_882412128504864_2968461288157741299_n
Purnache kadbu/Dind
img_4339
Naralachi barfee
peanuts mysore 2
Peanuts Mysore
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Taambitache ladu in the spread
kamal-phule
Kamal phule
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Dadpe pohe
934887_1083168181698516_5711649323751449532_n
Thalipith
13221489_1030866936992715_6777662435426322835_n
Pohe
1511472_858001484215188_1721473524228090653_n
Kanda bhaji
202788_354422944637121_711796720_o
Baked baakarwadi
335341_357194187693330_537537874_o
Misal-paav
img_4338
Batate vade
img_4330
Paatavdya
final-2
KOthimbirichi vadi
img_0809-2
Susheela
kurdai upma
Kudayancha upma
Savoury Karanjis'
Peas Karanji
DSCN3470
Suralichya vadya
bareek-shev
Shev
chakli
Chakli
chivda
Chivda
dadpe-pohe
Kalavlele pohe
harbharyanche-kachorya
Peas kachori
rice-chivda
Rice shev
tikhat-mithachya-purya
Tikhat mithachya purya
upma
Upma
vada-paav
Vada Paav
nasik-chivda
Nasik Chivda
chakali
CHaklya- khare shankarpale

Drinks:

 

Kavathache sarbat
Kawathache sarbat

 

 

 

limbache-sarbat
Limbache sarbat
12189547_913842395361837_7639602738257028353_n
Masala doodh
Strawberry piyush 2
Strawberry piyush
Panha
Panha

Upaasache padaarth:

 

527062_446858942060187_1497560880_n
Bhagar, daanyachi aamti, batatyachi bhaaji, ratalyache gulabjam
12814562_979139495498793_2751659639384077328_n
Rataalyache gulabjaam, Rajgeeryache thalipith
12799054_979337618812314_3055427446552274240_n
Sabudana khichadi

Kelachi Keroli

Mukhwaas:

Ruchira Videshini project towards the end:

I started cooking through Ruchira as an experiment. In no time, I was hooked on to the range of recipes the book offered. With my full time job, cooking regularly through this book was slightly tricky. I made an effort to cook during my school breaks and holidays. Towards the tail end of the cooking-through, my health was poorly. I had to make up my mind to choose the job I loved doing and my love (family, cooking and above all myself)! I am glad I chose my love to focus on. Cooking for my family and myself has put me back in the momentum I had lost. I am in the pink of my health now and the project can show the results!

I am always naturally inclined to create stuff be it crafts, painting, dancing and anything which challenges me. Cooking somehow clicked only with this book. Every recipe posed as a challenge in a different ways. Working through each of them, creating and presenting them was such a wonderful experience. Slowly as I started overcoming the challenges, cooking seemed very interesting. Blogging was a kind of recording these experiences. Late Kamalabai Ogale is my inspiration in the kitchen! I would have missed out on such essential life skill had I not chanced upon this book.

I still do not believe the fact that such beautiful moments have actually happened in my life. Such moments which I will cherish lifelong and narrate to my next generations through possibly through a blog or a book if it happens to me. It is certainly is a dream come true…out of the blue my wish has been granted. I would now like to believe in Paulo Coelho’s quote

“And, when you want something, all the universe conspires in helping you to achieve it.”

I was a girl who had made up her mind never to enter the kitchen and waste her time. Little did I know this essential life skill would turn out to be my happy activity later in my life. Since I was adamant not to learn cooking, my mother felt hapless for sure. However, I believe she must have had the assurance from her past experiences that I can’t do without getting myself in the kitchen.

Some 10 years back, cooking was just a necessity for me. Now, it is an emotion, a happy emotion. It helps me express and communicate. This emotion though is different from the other emotions I have. In this case, I do not need to explain. One just needs to taste.

After we moved to the UK, I started experimenting with English desserts. Isingcakes & more, my blog came into existence to record these bakes. Being an Indian, who believes in beginning anything shubh with a sweet, I thought I should make an Indian dessert to start the traditional section in my blog. It was then that, I recalled about Ruchira in my kitchen drawer. This book was authored by Late Kamalabai Ogale. Checked out the recipe for Sheera(Semolina halwa), cooked and blog posted about my experience.  It is not that I had never made Sheera before or my mother had never made me one. However there was this urge to flip through, read and create.  We all loved it. There were days when I churned out exactly the same as Kamalabai Ogale stated in her book and at times, I adapted the recipes to my needs and ease. I started baking instead of frying, introducing new ingredients in place of those mentioned in the book merely because they either weren’t available easily or the fact that I just needed to experiment. Anything that got created was chronicled in the blog in the form of a photo. Gradually I had both my baking and traditional sections filling in with my tried and tasted recipes. My family and my blogger friends supported me with this idea.

This culinary journey saw me learning many more skills. I met a bunch of bloggers in the UK. The group helped me learn about food photography. Rather than just point and shoot, I worked on manual shooting with my camera. I could understand my camera finally. Photographing food made me love my food all the more. The props, the colours, styling and processing added another feather to my achievements. I had never ever thought I would fall so head-over-heals with cooking, food photography and styling. I am honing my skills with constant practice. This is when I realised the same bhaaji(vegetable preparation) I served in a simple vessel or at times kadhai(yes, I was terribly lazy, serving it on a proper server) made so much of a difference when plated with care and style. I enjoyed eating and my family enjoyed it equally. 

Then began my next step. I focussed on cooking my food with the right ingredients, cutting the vegetables just right, cooking it the right way and presenting it in a pleasant way. Inspired by Kamalabai’s recipes and adapting them a few ways or coupling them with other techniques I was introduced to the whole new world of creation. Every meal served was idolised and enjoyed to the most. Personally I feel it is so much of a symbiotic effect. Treat and respect your food well, you will receive the same. Kamalabai has said in her book “समाधानाचा जन्म स्वयंपाक घरातून होतो” (True satisfaction is born in the kitchen).

I had to chase Ruchira for: Best flavours-best ingredients-best creations! Hence procuring and upskilling came into focus. I recall my drive to the Asian storefor the sugarcane pieces when and bhokra. The best was the drive at 7.30 pm in the evening while it snowed out there. I didn’t even bother to change.I quickly wrapped myself in my heavy winter coat and hat, literally whisked Rajesh to the car to be driven to the stores for a bunch of Mainmula to pickle!!

While at the school I came across different strategies to identify my learner’s needs and help them. Some were visual, few others kinaesthetic and while quite a few were good listeners. Guess what, I identified what kind of learner I was! Loncha (pickling) process in England was rather adventurous. We all have an acquired taste for fermented or pickled vegetables or even fruit.. it is but delicious rot. Variables of salt, oil, time and temperature creates substantially different food with characteristics different to the starter.  Good bacteria take over and create these.  I learnt only when I made it! Such a kinaesthetic learner I am! 

A few of my friends pointed out that my journey was Julia and Julie esque. I was not aware of the film then.I was following Anneliese from Rising to the Berry who was baking her way through Mary Berry’s book. I thought I will just carry on with the same.Finding it absolutely inspiring. I am an ardent follower of Mary Berry and Paul Hollywood and watch their Bake Off series. So my world of cooking carried on, quite unaware of the fact that I was actually heading towards the same theme. One day, I was surprised to receive a comment on my blog by the editor of DNA. Initially, I thought it must be another of a spam comment. However, I just checked with my husband and my brother in India. They have always guided me when it came to technology and such matters. I just kept thinking why would anyone from media contact me. Surely must be spam. However, I just sent an email to the address the comment mentioned. To my surprise, it turned out to be the actual editor. He pointed out to the fact that this is like Marathi Julie cooking through another Marathi Julia. I was chuffed! A few emails and telephone conversations resulted in a mention in DNA on the 5th April 2015! I still do not believe my eyes when I read the article! A few more articles have mentioned this project in other publications. However, it is the first mention that is absolutely special.

The first thing I needed to do was watch Julie and Julia to see how we relate. I could relate to Julie yes, learning through the book just the same as I am through Ruchira. In my case, cooking works as a therapy after a hard day at work with my students. I so wanted my Julia that is Kamalabai Ogale to be alive. I just wished I could show how I have changed from a girl who would claim that I would never enter the kitchen to the one who now is frustrated when at times she doesn’t get to cook for because of other commitments. Ruchira is a Cookery Geeta which is guiding me through the concepts and ethics of traditional cooking. Just when, I wished for this, I heard Anneliese was to meet Mary Berry in a show and cook with her!! I was absolutely pleased for her. It is with such dedication and passion that Anneliese baked through the book and what a wonderful feeling it must be for Mary Berry to see her reader learn from her book. Anneliese, I thought was such a lucky girl! While in my case, I will never ever get a chance to meet Kamalabai though. 

While all these thoughts kept my mind thinking and work got busier, I had a message one morning. It was from Kamalabai’s great grand-daughter and mentioned Ushatai (Kamalabai’s daughter) wished to speak to me!! I left a message with my number to call. 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. Ushatai mentioned, how Kamalabai Ogale’s book got such a good readership in just a week of publication. I could just catch a few phrases, when the call disconnected. 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. She began with, “अगतुला सांगायचं म्हणजे…. …” (a very casual chat one would begin with someone you know for ages). 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. Now, there was no access to such equipment in Ushatai’s Australian kitchen. 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. Ushatai started enjoying cooking during her mother’s presence, This is when she started chronicling the recipes. As Kamalabai cooked with her judgment, with no standard measures in her mind, Ushatai stepped in to measure the ingredients using vaati/pela to help her remember. 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 12. 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.

Ushatai chipped in “tujhi aai kuthe aste…mala tichyashi bolayche ahe”(where does your mother live, I would like to speak to her) I mentioned about my mother and spoke how I moved from Kolkata to Kolhapur and then to Pune and adapted to Marathwadi style of cooking when I got married into a family from Jalna. I am not sure about what Ushatai’s conversation is going to be with my aai..But I would like to hear about it once they have a chat. It almost seems like a teacher meeting up with a parent conveying the progress thus far 🙂 When I asked her about her visit to UK. 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. “पण अगतू ये की ऑस्ट्रेलियाला. आता तुला एक घर आहे इथे.” (You could come over to Australia, you now have a house here). So much of an assurance, care and love this message conveyed!! What more could I ask for. I was so thankful to God and to Ushatai’s granddaughter to have helped me connect to my Julia or should I say Mary Berry this way. 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. Ushatai asked me casually, आता काय करणार आहेसआजचा काय प्लान आहे? (What is your plan today?) 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..and we were chatting about our daily chores. When I mentioned about the Indian spread I was cooking, Ushatai suggested making वाफवलेली फरसबीची कोशिंबीर (salad made with steamed french beans) which was her mother’s favourite hence her’s too. 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. I have a set of traditional devices and tools in my UK’s kitchen. 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.

People ask us why didn’t we put on weight (not that we haven’t widened in terms of our girth, but yes ) or who eats this spread? Do you give it your neighbours? No. We eat it. We cook with love and savour it. A spread cooked judiciously with organic ingredients doesn’t lead to obesity. 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. My visits to Tai(paternal ajji) at CIDCO, Aai’s kitchen, summer breaks at ajji-mami-mavshi-atya and even Jalna after my wedding are now but memories to me. 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.

Finally, I feel a part of the Human species which is the only species who can cook. Once one learns to cook, you become human! Looking at traditions to see what it has to offer. Connecting with the roots and the producers. Hence we had Two Hands supporting last year for the farmers. Imagine if we stopped cooking the process and the knowledge gets lost… doesn’t help the community. What will the next generation have to feed themselves? I need not give answers to this… there possibly may be options available but not fulfilling the Human needs. Cooking should be important and pleasurable.. The next generation needs to know it is a regular but imperative skill for us humans. Cooking is again cooperative adventure hence the get together we planned and the fund raiser on the 23rd April 2017(Fannie’s Last Supper esque. 

Suranga Date has written a beautiful poetry which I will cherish life long

Check this out folks! Suranga tai came up with such a beautiful poetry! The menu has been looked upon by her lovely eyes and the words are such a joy to read! Do visit her blog for more of her work

http://kavitalihi.blogspot.co.uk/?m=1

एका राणीच्या देशात , दुसर्या राणीचा उत्सव !

एकीची ६५ वर्षे, दुसरीची ४७ .

दुसर्या राणीचे नाव रुचिरा ;

तिचा अर्थ सुंदर व चविष्ट ,

आणि कै कमलाबाई ओगल्यांनी

लहानाचे मोठे केलेल्या या राणीला ,

हाताशी धरून ,

देवांच्या प्रीतीने ओळींनी केलेले

जवळ जवळ २५० पदार्थ !​

आता व्रताचे उद्यापन, आणि

त्या निमित्त रुचिराचे पृष्ठनृत्य

जेवणाचा प्राण असलेला साधा भात,

“चल ग सखे!” म्हणत वरणाला घेऊन अग्रभागी;

“किती हा खोडकरपणा ! चला!” म्हणत

डाव्या बाजूच्या मिठाला आणि लिंबाच्या फोडीला

जातीने बरोबर घेऊन आलेले सोनेरी तूप !

“इश्श्य! ” म्हणत तेलात वलयाकार फुलणारे पापड ,

आणि जोडीने कुतूहलाने उमलणाऱ्या कुरडया ;

आणि २२ कॅरेट सोन्यात , तेलात ,

कांदे बटाटे वांग्याला गूंडाळणाऱ्या भजी !

निरनिराळे लवेजमे घेऊन येणाऱ्या चटणीबाई;

कधी घरंदाज लसूण-खोबर , कधी पारंपरिक पूड ,

कधी सिनेमातल्या हिरो सारखी दाणे चटणी ,

आणि हळूच मागून येऊन पुढे बसून

“हम काले है तो क्या हुआ, चवदार है !’

गाणारी आमसूल चटणी .

अचानक वाहात आलेला आंबटगोड

बोरांचा कायरस ,

ठसक्यात आपली जागा पकडणारी खमंग काकडी ,

आणि आपापसात कुजबुजणार्या चटण्या .

शुभदिनी पितांबर पिवळा रंग घेऊन आलेली ,

मिरची-कढीपत्ता-कोथिंबीर आलंकृत बटाट्याची भाजी,

आपले गतायुष्य विसरून चक्क छान मसाल्यात

रुळलेली खोबर कोथिंबीर युक्त मुगाची उसळ ,

आणि त्याच मुगांनी पावन केल्या पाण्यानी

नारळाच्या दुधाशी जमवून घेऊन ,

जिरे मिरचीने सजवून बनवलेले कळण.

यूरोप खंडात आशियाचा झेंडा व्यवस्थित रोवून

विश्रांतीत एक भारदस्त सुसंस्कृत श्रीखंड;

आणि लगबगीने “आलेच हं ” म्हणत

फुलणाऱ्या पुर्या ,

आणि शेगडीच्या तव्यावर श्वास घेणाऱ्या पोळ्या.

अचानक एक खमंग व्यक्तीचे आगमन ,

आणि शहाजिरे-दगडफूल प्रभुतीने कार्यरत केलेल्या

सुंदर सोनेरी मसालेभाताचे,

जुनी ओळख दाखवत वरणभाता शेजारी बसणे ;

“हो ग ! ते दोघे एकाच गावचे ना ! ” म्हणत

मेतकूटाने दह्यात पडणे,

आणि आला मिरची कांदापात लोकांना

येण्याचा आग्रह करणे .

रुचिरा राणीचे ह्या ताटाकडे कौतुकमिश्रित कटाक्ष ,

 प्रीती-राजेश-प्रणवने दाखवलेला

बाप्पाला नैवेद्य,

आणि

जेवायला आलेल्या मित्रमैत्रीणीनी

“माय केअर” साठी केलेली मदत .

उगीच आपलं वाटतं ,

६५ वर्षे राज्य करणाऱ्या राणी एलिझाबेथला

तिच्या समारंभात असे जेवण चाखायला मिळाले असते का ?

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4 thoughts on “Ruchira Videshini, cooking through Ruchira cookbook.

  1. This is amazing..I remember my mother thumbing through a dog-eared Ruchira for special ocassions..Hats off to you to re-create all those recipes in a foreign land (I was especially awed that you took the pata varvanta and chul to UK!!)..and I loved the poem, and it’s super ending!!
    (BTW I landed on your blog from Angat-Pangat, and I will keep returning to the treasure it is online!)

    1. Hi Rukmini, thank you for your lovely words. So good to connect through AP group!! And you keep blog posting too.. looking forward to more of your narrative experiences!

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