Stir Friend Lettuce | Copy right Image | From The Corner Table

Stir-Fried Lettuce & Greens

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice. Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa… And did it go down well with the parents? Oh hell…

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

Garlic & Naga Red Chilli Pickle

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that…

Apple Chutney | Copyright Image | From The Corner Table

Apple Chutney

This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney. Inspired…

Yellow Moong Dal with Veggies | copyright image | From The Corner Table

Yellow Moong Dal with Vegetables

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates. There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and…

Pumpkin & Potato in Mustard Oil | Copyright Image | From The Corner Table

Pumpkin & Potato in Mustard Oil

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.  Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and…

Split Green Moong & Curry Leaves Pakora | Copyright Image | From The Corner Table

Split Green Moong Dal & Curry Leaves Pakora

Crispy on the outside and soft on the inside, these split green moong dal and fresh curry leaves pakoras are a match made in food heaven.  The Bhaumick household doesn’t need a monsoon to make pakoras, a.k.a tele bhaja, bhajiya, vada, etc. We make them at least twice a week (if not more) as a must-have accompaniment with dal. On most days,…

Mixed Fruit Chaatni or Mixed Fruit Chutney | Copyright Image | From The Corner Table

Mixed Fruit Chaatni | Chutney

A Bengali chutney made with seasonal fruits that is the perfect last course for any meal or can be used for chapati rolls and sourdough toppings. The chaatni, that lip-licking last course of a Bengali meal, is integral to Bengali cuisine. It cuts through the richness of the fish or mutton curry to prepare the taste buds for the dessert…

Leftover Rice Stuffed Capsicum

Use leftover rice and crispy capsicums to make these rice and Indian cottage cheese stuffed capsicums that are spicy, smoky and filling.  If you are a regular rice eater, then leftover rice tucked in the corner of a refrigerator shelf is probably as much a thing in your household as mine. And while fried rice or masala bhaat made with…

Mulo Chechki or Bengali Stir-fried Radish } Copyright Image | From The Corner Table

Mulo Chechki | Bengali Stir-fried Radish

A Bengali winter delicacy where the humble radish shines, its natural sweetness evident in every morsel; goes well with rice, roti or paratha. In Bengali language, the term ‘chechki’ is used for any vegetable that is grated and stir-fried with minimal seasoning. It’s a dish in which the vegetable – radish and pumpkin being the more preferred – are allowed…

Green Garlic Mashed Potatoes

Elevate your mashed potatoes with the sweet earthiness of green garlic for a flavourful version that’s velvety smooth and unique; it works great as a side with meat/fish mains or as stuffing in parathas and sandwiches. Winters mean a variety of greens and brown-paper bags filled with crisp greens, especially green garlic and spring onion. The spring onion bulbs often…

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