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…

Crispy Neem with Coconut | Copyright Image | From The Corner Table

Neem Narkel Bhaja | Crispy Neem with Coconut

If the post title has not made you shudder and click away, then consider yourself smothered in a hug from me! I understand that sometimes it takes courage to even read about certain food items, let alone trying them or eating them. Mention squid or muskmelon and I want to run away. And there are several who follow suit when…

Lal Shaak | Stir Fried Red Spinach | Copyright Image | From The Corner Table

Lal Shaak | Stir-fried Red Spinach

As a child, I used to be fascinated with the concept of a red coloured vegetable and immediately made it my favourite. What tickled me pink was the rice turning pink when mixed with red spinach. Seems it was officially my favourite food and the only time I liked the colour pink! Yes, I never appreciated the various hues of…

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