Aai Chi Cook Book

About The Book: "Hello, I Am Sangeeta Santosh Mayekar, And I Will Be Your Guide In Preparing Some Delicious Brahmi Recipes. In Today'S Fast-Paced Era, Traditional Recipes Seem To Have Been Forgotten. In The Past, These Dishes Were A Staple At Marriage Ceremonies, Munjans, And Other Parties. Varan-Bhaat-Toop (Lentil Soup-Rice-Ghee) And A Variety Of Spices Were Commonly Used In These Dishes. Rice, Potatoes, Leafy Vegetables, Dry Vegetables, Gravy Vegetables, Salad, Papad, And Buttermilk Were The Essential Dishes. Now These Foods Are Quite Uncommon And Not Included In Buffet Meals[1]. I Owe All My Knowledge And Writing Skills To My Mother, Indumati Shripad Rishi. She Was An Exceptional Parent Who Nurtured Me With Love And Care. This Is What I Am Sharing With You Through The Pages Of This Book." About The Author: "I Am Sangeeta Santosh Mayekar, And My Maiden Name Is Rajni Shripad Rishi. I Come From A Brahmin Background, But I Am Married To Someone From A Different Caste. However, When It Comes To Cooking, I Still Prefer To Stick To The Traditional Brahmin Style. Spices Such As Goda Masala, Tamarind, Jaggery, Coriander, And Cumin Powder Are Commonly Used In Brahmin Cuisine. Additionally, Not All Dishes Incorporate Onions And Garlic. Naivedhya'S Cooking Excludes The Use Of These Ingredients. My Unique Cooking Style Blends Traditional Brahmin Techniques With A Modern Twist. I Believe Everyone Should Experience The Delicious Flavors Of Sattvic Dishes, Which Have Unfortunately Become Quite Rare These Days. To Preserve This Culinary Heritage, I Have Made An Effort To Jot Down All The Traditional Ingredients And Methods Used In Brahmin Cooking."