Broad beans or “Seem” (in Bengali) are mostly available in winter and used in various dishes. To be very honest, I am not a big fan of it, so do not use it often. But the recipe I share with you today is a slightly different broad bean preparation which Continue Reading
I was introduced to ‘Kadhi’ over an Indian party here in Utrecht. I never heard about it before. However to my surprise I found that it is quite a well known and popular preparation particularly over North and West of India. Kadhi is a spicy dish with gravy (generally thick) Continue Reading
Cauliflower has always been my favourite winter vegetable. During my childhood I used to wait eagerly for winter to come so that I could enjoy various preparations with it. However these days, one can find cauliflower in the market throughout the year. “Fulkopi-Alur dalna” or Cauliflower and potato curry is Continue Reading
Till recently the garden in front of my apartment was full of yellow and orange Autumn leaves. Whenever I got time, I used to watch the trees getting bald while shedding the leaves. However, for last 2-3 days it seems that winter is showing its true colour with foggy mornings Continue Reading
“Doi begun” or aubergine in yogurt gravy is one of my favourite dishes prepared by my mother. She learned this recipe from one of her colleagues and I must be thankful to her to pass on such a lovely recipe. Many of us don’t like to have aubergine including my Continue Reading
Shukto is a quintessential vegetarian Bengali curry, served as a starter with rice mostly in a multi-course menu. The name ‘Shukto’, quite short with just six letters in it, actually needs a long list of vegetables. Perhaps this is the reason why ‘Shukto’ is hardly visible these days on our Continue Reading
Poppy seed alias “posto” (in Bengali) or khus khus (in Hindi) is used religiously in a number of vegetable curries in Bengal. Quite often, it is the sole dominant spice in dishes like “Aloo posto”(Potato curry with poppy seed) or “Jhinge – Aloo posto” (Ridge gourd and Potato curry with Continue Reading
Mostly I prepare Dam Aloo in Bengali style, the recipe of which I already shared with you. This time thought to prepare it in a different way and chose the recipe of Sanjeev Kapoor’s Kashmiri dam aloo. The red colour of kasmiri mirch and tangy flavour of yogurt made the Continue Reading
Bottle gourd alias “lauki” or “Lau” is one of my favourite vegetables. To my delight, I have found it in the open market here in Netherlands and did not waste time buying. Although Bottle guard can be cooked in the authentic vegetarian way, back home we used to cook it with Continue Reading
Stuffed potato curry is very popular in Bengal. I still recall to have it with puri in one of my friend’s marriage and I immediately fell in love with this dish. After that I thought many a times to give it a try but was not sure of the definite Continue Reading