The festivities celebrating different forms of the Goddess are nearly over – the Navratri fervour will reach its crescendo tonight with Ravan dahan even as the Durga devotees are gearing up for that final adieu, the idol immersion. That feeling of having enjoyed a festival to its maximum, mixed with that bittersweet emotion of the end of something …
In conversation with Urban Khichdi, a new food venture in Ahmedabad, that promises to satisfy your khichdi cravings. Khichdi, after all, is the hug in a bowl.
Made with just all-purpose flour and potatoes, these fritters are not something that I would define as healthy. But they are supremely easy to make and are the perfect dish to make when you open the doors to unexpected guests.
Spot a festival marked on the calendar and I immediately start grilling my mother about the food. The latest conversation went something like this… Me: Maa! It’s Janmashtami on September 3. What’s special on the menu for the day? Maa: Hmmm… I could make payesh but then you are lactose intolerant so… Me: Okay. What …
Gosh! Have you ever marvelled and shaken your head at the ease with which the child version of you was made a fool of? I do! Seems I was a rather happy-go-lucky and trusting child, willing to believe almost everything the parents told me. And when it came to food – and yes, I was …
“I’m about to board the flight/train. See you soon.” “Okay. By the way, what do you want for lunch/dinner?” “You know Maa! Moshuri daal, bhaat, ghee maakha aloo sheddo (red lentil soup, steamed rice, mashed potato seasoned with ghee and salt)” This conversation, or a version of it, is repeated each time I am on …
With a cooking time of just 20 minutes and the flexibility of loading with as many vegetables as you want and seasoned with just two ingredients – turmeric and chaat masala, this is a winner. “I don’t remember where I learned this from but what I do know is that I love it and so do the kids. Makes that a win-win situation!” she says.
When there are shrimps or prawns in the house, we are in for a treat because it’s time for lau chingri, a recipe wherein finely chopped bottle gourd is cooked with the seafood and served as a side dish.
Ladies and gentlemen, I learned to make chhana. Chhana is a kind of cheese curd made from milk by adding food acid. Similar to cottage cheese, chhana is the base of several Indian and especially Bengali sweets.
It’s that time of the year! I’ve been waiting for Poila Boishakh, the first day of the Bengali calendar, for some time now. Celebrations aside, the best part of this day is the aroma of traditional food that wafts out of the kitchen. This year, Poila Boishakh is on Sunday, April 15.
A Bengali can regale you with tales of incidents and heated discussions that have occurred as the family tucked into a Sunday lunch, seated around the steaming pot of maangsho jhol and white rice. And every Bengali is emotionally connected to this curry.
How I would wish a good soul would invite me home for some yummylicious Bengali food and let me be a part of family time on a festive day. Sigh… that did not happen to me but it did prompt me to ensure wherever I am, a party to celebrate the Poila Boishakh on April 14/15th is a must.
Would you be a Good Samaritan and invite a lone friend home for dinner on April 15 and celebrate their New Year.
Each year, our neighbour sends over a platter of fasting goodies. It is on this platter that I discovered the singhada ka halva or Indian water chestnut halva.
With so much nostalgia swimming through the house and conversations in a Bengali that is too pure for my understanding, the day and date to make Vegetable Chops was decided in a jiffy. Of course that meant yours truly jumped into the fray, eager to learn.
Khoya is a dairy product that forms the base of several sweet dishes in India, Nepal, Bangladesh and Pakistan.
Khichuri, my dear friends, is the ultimate one-bowl meal. Made of rice, lentils and vegetables (optional), it is comfort, health, warmth and nostalgia in a bowl.