Aubergine or Eggplant is the sort of vegetables which I like in any form and perhaps in any of vegetarian curries. However the story does not exactly hold true for my husband which always prompts me to prepare it in different ways. The current recipe is my latest experiment with Continue Reading
Sattu or Chatu (in Bengali) is a flour of dry roasted grains such as barley, bengal gram, millet, corn etc. In Bihar sattu is used extensively in different sweet and savoury dishes. They generally use the sattu of bengal gram. Whereas in Punjab barley sattu is much popular. One can Continue Reading
On 3rd of March my blog turned 1 year old. Time whisked away so fast that I hardly realised it has been one year since I started. Many a time I thought that I might not revive this blog due to my lack of patience and fickle mindedness. Though I Continue Reading
While in Europe, I found the usage of cabbage mostly in salad. However in India, as we love to make curry out of any possible vegetables, cabbage curry is a well-known vegetarian dish itself. Cabbage is a seasonal vegetable in the tropics, largely available during winter. Cabbage known as Bandhakopi Continue Reading
Over one of my earlier posts, perhaps I have expressed my soft corner for Mung dal among all the lentils which also happens to be a personal favourite. We Bengalis prepare Mung Dal not going by any particular recipe but indulge in different methods. We often use different vegetables, sometime Continue Reading
Aloo Tikki is a very popular, easy to make tea time snack. Basically it is nothing but a fried spicy potato ball given a flat kebab like shape. You can come up with the Aloo tikki literary in no time with ingredients that are generally available at our kitchen. It Continue Reading
In one of my earlier posts Biulir dal o Jhinge Aloo posto, I shared with you just one of the many vegetarian dishes made withpoppy seed paste or ‘posto’. This time, I introduce a very simple recipe ofposto with sliced onion known as ‘Peyajposto’. If you do not know already Continue Reading
Earlier I shared with you a Thai curry recipe with Tofu and vegetables (Tofu & Green Bean Red Curry). This is the second one in the league which is slightly different in preparation. Here I baked the tofu before making curry which gives it a slight smoky flavour. I also Continue Reading
I am very fond of stuffed foods and often keep experimenting on them. They can be served well as quick handy snacks and even as appetizer before settling into the main dishes. Earlier I shared with you one such recipe of Stuffed Mushrooms. Now It is the turn for stuffed Continue Reading
Mushrooms are not the kind of food that I grew with. I can still remember that years back while I was in school, once my mother prepared a dish with mushroom. Back then as a student I knew it well that mushrooms hail from fungi family, so couldn’t enjoy the Continue Reading