NATIONAL HERO’S, CELEBRITIES & KARMAVEER’S

Maitree Group (Ratnagiri) has always been a host to many National Heros, Celebrities and Karmaveer’s across India. They were proud to host them at one of their hotel, viz.: Hotel Maratha Recidency & Hotel Sea Fans. To name a few were Sindhutai Sapkal, Late Shri Madhav Apte, Prajakta Mali, Prashant

Damle, Lalita Babar, Pandit Ronu Majumdar, Dr. Gopal Qadri and the list continues…

Once again Maitree Group was proud for being the host to a National Hero, Mr. Suyash Jadhav – The only 

Indian Para Swimmer to have achieved ‘A’ qualifying mark for the 2016 

Paralympics in Rio.

 

KOJAGIRI DINNER AT HOTEL SEA FANS

Few days back Kairi Vishranti Homestay had announced  Kojagiri Special tour of Kokan to beat Covid fatigue and four couples and 2 singles took this opportunity! And KBBF Ratnagiri had a hand in making it a grand success !

Gargi Deosthali of Pakwann ( पक्वान्न ) provided us packed breakfast of उकडीचे मोदक & थालिपीठ with special garlic Chutney which handed over to us on dot & of course  Fantastic taste !

Prof Surendra Thakurdesai , Spouse of our member Mrs Saee Thakurdesai took us to Devache Gothane and we all were mesmerized by his interaction , Knowledge and unique passion for Kokan !

Lunch was at Mrs Saee’s home and all travel veterans were served with heavenly food of Kokan ..all home made from all home grown ingredients!

Suhas Thakurdesai , doyen of KBBF Ratnagiri needs a special mention .

At a very short notice he served food to 7 of us at his superb facility at Hotel Sea Fans even though Kitchen there was closed ! He made fantastic arrangement throwing open the Suite which enabled us to  refresh and then enjoy  delicious dinner culminating in Kojagiri special milk at terrace with the view of sea & lighthouse .

Thanks to Gargi Deosthali , Mrs Saee & Mrs Surendra Thakurdesai & Lastly Suhas Thakurdesai ! KBBF and specially Ratnagiri is helping me in my Kairi Vishranti Homestay endeavour!

NOVEMBER OFFER

Spend Rs. 1,000.00 for LUNCH at Harsha Terrace Garden Restaurant & get “Take Away Voucher” worth Rs. 300.00 

Terms & Conditions:

  • Valid Only On Take Away / Parcel Orders Only
  • Voucher valid for a minimum order of Rs. 750.00 on take Away / Parcel Orders
  • Vouchers can be used Upto 15th December, 2020
  • Valid Only On Take Away / Parcel Orders Only
  • Valid Only at orders placed at “Harsha Terrace Garden Restaurant”
  • Present the voucher at the time of Placing the order / before printing of the bill
  • Cannot be clubbed with any other existing Offers / Schemes

The Offer starts on 1st November upto 31st November OR Till The vouchers exists 

Address: Ganesh Colony, TRP, Ratnagiri

For Table Reservation & Details Call: 9011948080

RATNAGIRI PACKAGE – Pune – Ratnagiri – Pune

Announcing Ratnagiri Package for 2 Nights / 03Days

Pune – Ratnagiri – Pune

• 02 Persons travelling: Rs. 10,077.00 per person

• 04 Persons travelling: Rs. 6,492.00 per person

• 06 Persons travelling: Rs. 5,367.00 per person

• Extra Adult: Rs. 2966.00 | Child Up-to 5 Yrs. Free

The Above package Includes:

• AC Vehicle from Pune to Pune

• Toll Charges, Driver’s allowance & Parking charges

• 02 Nights AC Accommodation on Twin Sharing basis

• 02 Breakfasts• 02 Dinner(Fixed Veg menu)

• 01 Day Sightseeing

• All Taxes

For Reservation and Inquiry Call: 9619246419

T & C Apply

TELIYAH MEH

Are you bored eating the same old dal preparation? Then, Teliyah Meh this dal recipe is perfect for you. It Is A North-Indian Cuisine & Very Different From Regular Dal Recipe.

Ingredients

  • For Teliyah Meh
  • ½ Cup Whole Black Gram
  • Water
  • 3 Tbsp Ghee
  • 1 Onion
  • 4 To 5 Black Peppercorns
  • 3 To 4 Cloves
  • 1 To 2 Black Cardamom
  • 1 To 2 Bay Leaves
  • 2 – 3 Green Cardamom
  • 2 Cinnamon Sticks
  • 2 Tsp Cumin Seeds
  • 1 Tsp Ginger
  • ¼ Tsp Asafoetida
  • 1 Tsp Red Chilli Powder
  • Salt As Per Test
  • 2 Tsp Coriander Powder
  • ½ Tsp Turmeric Powder
  • 1 Cup Curd
  • 3 Tbsp Milk
  • Pinch Of Green Cardamom Powder
  • 1 Tsp Raisins
  • Ghee
  • Desiccated Coconut

 Method

  • Wash and soak ½ Cup Whole Black Gram.
  • In ghee add black peppercorns, cloves, black cardamom, bay leaves, green cardamom, cinnamon sticks, cumin seeds let it crackle.
  • Add onion and saute till onion is light brown.
  • Add ginger, asafoetida, red chilli powder, salt, coriander powder, turmeric powder and saute. Add curd and keeping stirring till curd is cooked.
  • Add boiled whole black gram and mix well.
  • Add milk, fresh cream and cook till semi dry.
  • Add green cardamom powder, raisins, ghee and desiccated coconut.

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Reference Internet

 

STEP INTO THE STONE AGE -PETROGLYPH AT RATNAGIRI

“Tour de Petroglyph @ Ratnagiri.”

Harsha Holidays is committed to provide knowledge through travelling in Ratnagiri. Travellers flock to Ratnagiri for its rich history—but many people don’t realise that Ratnagiri is also dotted with incredible sites that pre-date recorded history, allowing up-close contact with human ingenuity back well into the Stone Age.

Harsha Holidays gives an opportunity to visit some of the Petroglyph Sites in Ratnagiri.

Package Coming soon…..

  • AC Accommodation on Double / triple sharing
  • Breakfast
  • Tour with Experts (Mr. Sudhir Risbud)
  • Video session (Minimum 10 Persons) with experts
  • Printed material(Optional – At Actuals)

 For Details Call: 9822290859 / 9619246419

Watch the Documentary by BBC Marathi:

गेली कित्येक शतकं कोकणातल्या सड्यांवर, खडकाळ डोंगरमाथ्यांवर हजारो कातळशिल्पं दुर्लक्षित पडून होती. पण रत्नागिरी-राजापूरच्या काही हौशी संशोधकांच्या प्रयत्नांमुळं ती जगासमोर आली आणि पुरातत्त्व अभ्यासकांचंही तिकडे लक्ष वेधलं गेलं. यातली काही कातळशिल्पं विस्तीर्ण परिसरात पसरली असून प्रागैतिहासिक मानवानं त्यांची निर्मिती केली होती असं प्राथमिक संशोधनातून उघड झालं आहे.
https://www.youtube.com/watch?v=pXkAXTqmLeY

 

 

CHANA MADRA

The recipe for a traditional dish called Chana Madra from the hills of India. It’s a dish cooked in curd with very few ingredients and some dry fruits. It is served with rice.  This no onion, no garlic dish cooked in ghee is super creamy and supremely delicious.

Ingredients

Chana Madra

  • 1 cup desi ghee
  • 1 black cardamom (badi elaichi)
  • 2 cardmoms
  • 2-3 cloves
  • 2 cinnamon sticks
  • 1 tbsp asafoetida
  • 2 cup curd
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • salt to taste
  • 2 cup boiled kabuli chana (chiekpea)
  • 100 gm paneer
  • 2-3 tbsp desi ghee
  • 50 gm cashews
  • 50 gm raisins
  • 50 gm dry coconut

Method

  • Put desi ghee in a top vessel; add big, small cardamom, cloves, cinnamon, asafoetida and curd.
  • Add turmeric, red chilli, salt, and boiled gram and let it cook.
  • Cut small pieces of paneer and add to it.
  • On the other side, roast chopped raisins, cashews and copra in ghee and mix it in paneer gravy.
  • Chana Madra is ready.

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Reference Internet

 

DHAMAPUR LAKE – A HERITAGE ECOLOGICAL WONDER OF NATURE

The man-made Dhamapur lake is sub matter of our environment petition is the biggest lake in District of Sindhudurg and perhaps next only to Tadoba Lake.A man-made dam was constructed in 1530 by Nagesh Desai a mandlik of Vijaynagar dynasty and villagers.

Dhamapur village strong historical links have been proven by the discovery of ancient hero stones, sati stones along with the images of the deities indicating that Dhamapur has been here since at least the Shilahara period (c. 10th – 11th century CE). As mentioned in Kudaldeshkar Samagr Itihas a dam on Dhamapur lake was built in the year 1530. Dhamapur is referred as Sahmypur (सहम्यपूर) in Nerur village copperplate engraved (ताम्रपट्ट) deed of covenant (दानपत्र) of Emperor (सम्राट) Vijayaditya in the year शके ६२२ (इ.स.७००). It states that on one side of the river is Walavali and on other side across the river is Sahmypur village.

A tourist reader may wonder why special mention is being made of Dhamapur lake again separately when it has been mentioned along with Bhagawti Temple of Dhamapur. This special lake deserves the special mention because of its “uniqueness”. This is the biggest lake in the district [and perhaps next only to Tadoba lake].

The lake is situated between Are and Katta village. This man-made lake was constructed in 1530 by the King Nagesh Desai [A tributary of Vijaynagar dynasty] and has beautiful scenic hill ranges on its two sides. The water is crystal clear and has dense plantation of mango mangos teen grcinia indica (kokam) coconut and areca plam. This is typical fruit of Konkan region. The dense forest and orchard surrounding the lake has made this one of the most beautiful lake in Maharashtra. Tourist easily feels the change in the atmosphere once they reach the spot. The region has also a rich verity of flaura and fauna.

Dhamapur’s outreach is 125 acres with water all the year. Beauty attracts every creature around. Peaceful nature gives a refreshing breeze to everyone. The flora-fauna around and within is treasure of Mother Nature. Not only natives but also migratory birds make their presence.

In 1860 gazetteer Bombay presidency volume-10 gives mythological reference that Dhamapur Lake used to present gold on offerings of flowers by people in need.

REFERENCE INTERNET

 

CHOK WANGUN – KHATTE BAINGAN

Golden fried brinjal bathed in a spicy gravy. This one is an authentic Kashmiri delicacy, famous for its zingy flavours. Explore the Kashmiri cuisine with this delicious brinjal recipe. Cook and enjoy.

Ingredients

KASHMIRI VER MASALA

  • 2 Long Black Brinjals
  • Oil
  • Salt
  • 2tbsp Mustard Oil
  • 3-4 Cloves
  • 1 Tbsp Red Chilli Powder
  • 1/4 Asafoetida
  • 1 Tsp Fennel Powder
  • 1 Tsp Kashmiri Ver Masala
  • 1 Cup Tamarind Liquid
  • 1 Tsp Dry Ginger Powder
  • 2 Green Chillies

 Method

  • To make Chok Wangun: Long pieces of brinjal deep fry them in hot oil till golden brown remove from oil and sprinkle salt.
  • In second pan add water, mustard oil, cloves and red chilli powder salt to taste and asafoetida and stir it well.
  • Add water Kashmiri Ver Masala and add fried brinjal to gravy and stir well.
  • Add tamarind liquid dry ginger powder.
  • Green chillies to gravy and serve hot

BHAVNAGARI MIRCHI KA HALWA (TEEKHE KA MEETHA)

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines. 
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

From the famous Gajar ka Halwa to the festive Sooji ka Halwa, you may have tried several varieties of halwas, but there is still a lot more that is left to be discovered. Try this “MIRCHI KA HALWA” We tried and it was Yummy…

Ingredients

  • 500 gm bhavnagri chillies
  • 90 gm alum
  • salt & water
  • 4 tbsp ghee
  • 100 gm khoya
  • 100 gm kalakand
  • 100 gm coconut powder

    BHAVNAGARI MIRCHI KA HALWA

  • 150 gm sugar
  • cardamom powder
  • rose water
  • silver warq
  • pistachios
  • red bell papper

Method

  • Remove stem from Bhavnagri chillies and cut them into half vertically.
  • Add alum to water and soak the chillies in water for 30 minutes.
  • Blanch the chillies in the water and add a pinch of salt to the boiling water.
  • Drain the chillies and repeat this process three more times.
  • Drain the chillies and make a paste.
  • Warm ghee saute chillies paste till it leaves the sides of pan.
  • Add khoya, kalakand and mix well.
  • Add ghee and saute.
  • Add coconut powder, sugar cardamom powder and saute till sugar is cooked.
  • Add rose water and mix well.
  • Pour Halwa in a squar mould.
  • Demould and garnish with silver warq, Pistachios and Red bell papper slices cooked in sugar syrup and rolled like cylinder.

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Courtesy Internet