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Comments on: Sev bhaji



Indian and Konkan authentic home-made Food Recipes passed on from mom to daughter and son for generations



Last Build Date: Sat, 16 Dec 2017 10:42:47 +0000

 



By: rani

Wed, 29 Jul 2009 23:23:56 +0000

hi my name is rani and i am big fan of your reciepes can u plz explain me this reciep in details how to make sev bhaji it looks so good i feel like eating rightnow thanks very much so can u plz e-mail me when ever u get time Shilpa: Sorry, I don't understand what you need. The recipe is right in the post. Are you confused about something?



By: Nikhil Nayak

Sun, 05 Jul 2009 10:52:44 +0000

Forgot to mention, this might be inspired from Misal and some similar snaks in Gujrat region.... who knows!



By: Nikhil Nayak

Sun, 05 Jul 2009 10:50:26 +0000

Hi , I came to know about this website from my sis in Australia. Trust me this is one stop for all the Konkani food. BTW i wish to highlight that SEVBHAJI originated in SIRSI a small town in North Kanara. The story goes like this: Once there was lot of leftover bhaji and the owner of Bharat Bhavan did not know what to do. Hence he came up with this unique combo. His Name was Mr. Annappa Nayak and he happens to be my Grandpa..... :-) . My mom cooks the same old famous Sev Bhaji till date and trust me it tastes yummy!!! cheers, Nikhil Nayak Shilpa: Nikhil, nice to know about you. My aayi is from Sirsi, she knows your family well.



By: neelam saxena

Fri, 24 Oct 2008 10:02:46 +0000

That's great! I think we can add sev to any veg or dal to make it yummy :-)



By: shreephatak

Wed, 01 Oct 2008 13:26:49 +0000

This dish is very famous in Khandesh region of maharashtra.i.e.Nashik _Dhule.This is spicy dish available on all roadside dhaba's.



By: arathi shankar

Sat, 17 May 2008 11:33:48 +0000

hi shilpa, i have a single jar mixer..i cant grind the small qnty of masala u have told here..is there any other masala alternative for this to prepare...pls ????? can i use garam masala???? Shilpa: No Arathi, the masala has a very unique taste to it. Since it is a very small quantit you can use mortar and pestle (or take the spices on a cutting board and use rolling pin to roll on it, I do that all the time).



By: Namrata Kini

Fri, 04 Apr 2008 15:43:53 +0000

Hi Shilpa, Excellent blog. I am also an amchigelli. I regularly browse thru ur blog. I tried ur tendli buthi recipe. I used my usual butti maasolu which has roasted coriander and little jaggery. I have made buthis but never with tendli. It turned out to be quite good. When i landed in US few months back one day i decided to make sev. I started with a thick paper towel and then proceeded with all kinds of plastic of varying thickness but all efforts were in vain. The plastic tore everytime i tried to squeeze it. Finally i diluted the batter and made some bundi out of it. Today after reading ur technique i feel i made too many holes in that. Will try again. Keep up the good work.



By: Hina

Wed, 05 Mar 2008 06:54:19 +0000

heyy shilpa!! this dish looks yummy..but hey,i live in srilanka.n m a lil confused abt the sev.if u could pls xplain to me,wht xactly sev is?i wanna try this out!



By: PRITYA

Sun, 06 Aug 2006 17:43:17 +0000

hey shilpa, The George Bernard Shaw quote is a fantastic intro to your website. I am very fond of Manglorean food. Mangalorean stew and neer dosai are my favourites! Like you, I too share a penchant for age old time tested recipes, which are truly unmatched in taste and flavour compared to the ready to eat fast food dishes oft eaten today. Your sev bhaji recipe sounds wonderfully appetizing. Iâ€(image) m sure a chat freak like me would truly relish it! Meenakshi at PRITYA



By: sailaja

Wed, 05 Jul 2006 13:49:52 +0000

Shilpa, You actually used a plastic cover to make sev ?! Girl, you are one hellava practical person..:):) and I like that about you. Nice recipe and great entry for JFI-Dal event. Thanks so much for your participation and see you at the round up.