“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 …
A news alert two days ago declared that the western part of India will experience monsoon “in 2-3 days”. Which means me, along with scores of others, have joined the thousand others sending prayers to the rain gods! But until the rains arrive, I am busy enjoying the last of the mango rush. Like almost …
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.
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.
I’ve even learned this mini meal from Maa to share with you. Cook your friends this amazing mini meal of Bengali dum aloo (Bengali potato curry) and begun bhaaja (fried aubergine/brinjal) to be served with luchi, roti or even rice. Easy to make, these are Bengali favourites and always a hit.
Minimal use of spice and hassle free cooking make this doi chicken or chicken in yogurt sauce a healthy, tasty and easy to make dish. Perfect for those learning to cook and those looking for a quick weeknight dinner.
Reminiscent of the traditional kebab eaten in India – and part of Middle Eastern cuisine – the souvlaki is seasoned, biteable pieces of meat grilled on a skewer and served with pita wrap, garnishes and fried potatoes.
I will forever be indebted to the hostess at the Moma Rest & Cafe on Adrianou Street, Athens, who introduced me to the wonderful union of Greek dips and freshly baked pita bread. Thank you!
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.
One among the Pithe2 family, Patishapta is typically made of rice flour or wheat flour and can be made anytime during the year.
If I ever have to choose between tea and coffee, the latter will always be my soul choice.
Yummmmmm… I still remember hovering around the oven, taking deep breaths to capture the smell of vanilla, wishing I could smell like that yumminess.