Apurva BhiwapurkarThis blog has been on my mind for quite some time, and I am finally ready to put it into words—for both you and me. I come from a remarkable ethnic tribal group called Koshtis, who are the proud creators of Saoji cuisine. I recently discovered our rich heritage and could not be prouder of where I come from.
Over the past couple of months, I have had the privilege of spending quality time with my family, and it has reignited the Saoji Mulgi within me.
I began to realize there are so many food items dishes we prepare at home that my friends or acquaintances have never heard of. There are no YouTube videos, wiki articles, or food blogs about them. These are not the fancy pasta dishes, avocado toast, or biryanis you often see online. Instead, they are simple, traditional recipes cooked in my household for generations and we relish them with absolute love!
So, here’s presenting you with the secret dishes of my home and hoping to pass it on to our future generations. Come on, let’s dive in!
Adrak Lasan Paste (Ginger Garlic Paste)
Let’s start with the basic most important secret of all the dishes my mother, mawashis (aunts), mamis(aunts), aajis (grandma) cook with. The aroma when this paste is dunked in the hot oil reminds me of Sunday afternoons and non-veg at home as a child. The quintessential Adrak Lasan paste as we call it in our home. I had to nag my mother a bunch of times to understand what ACTUALLY goes inside this paste that makes it so different from the market ones or the ones on YT. She finally gave me all the details.
Try, try, and sometimes cry 😉they say!
Tips :
• This GG paste is made in small batches and lasts for 1-2 weeks depending on its usage.
• Make sure you store it in a clean, dry, and glass container for maximum shelf life.
• DO NOT use a wet spoon to scoop out the paste in haste. Always use a clean and dry spoon.
• Keep it refrigerated always and only remove the quantity needed. Do not take out the entire container and keep it outside (the temperature difference will spoil it)
| Ingredients | Quantity | Notes |
| Garlic | 50 grams | Garlic > Ginger |
| Ginger | 40 grams | |
| Cinnamon | ½ inch | |
| Black Cardamom | 1 | Only seeds (not chilka/cover) |
| Coriander leaves with stems | handful | |
| Jeera | 2 tbsp |
Blend the above ingredients into a fine paste and your homemade GG paste is ready. Dunk this paste in hot oil for all your bhajis and see the magic unfold!
