Jhinge or ridge gourd is largely a tropical vegetable. Due to its considerable water content, Jhinge is quite useful for health particularly over summer months when you drain a lot. It can be used in several dishes, among which “Jhinge narkol” is my favourite. This is infact my grand mother’s Continue Reading
Nothing beats the idea of starting the lazy Sunday morning with a breakfast of puris or luchi with Dum Aloo (spicy potato curry). However, puris can be of different kind and known as kachori, bhatura , nun etc. Among all, Karaisutir Kochuri aka Peas Puri is my favourtie. Since fresh Continue Reading
Khaman Dhokla is a traditional dish of Gujrat, a western state of India. There are different kinds of “dhokla” that can be eaten as breakfast, main course, side dish or as a snacks. Generally dhokla is made from rice and chickpea splits, whereas Khaman dhokla is prepared only by Gram Continue Reading
“Palak paneer”, a popular vegetarian dish, mainly originated in North India. It is nothing but a thick spinach gravy containing cubes of paneer or cottage cheese. In my childhood, I generally know only one dish of spinach, called “Palong saker ghanto” which is a dry preparation accompanied with other vegetables Continue Reading
Vegetable chop or cutlet can be a great starter for your vegetarian guests as well as for you as a tea time snack. We, Bengalis generally have it with puffed rice or “muri”. In fact we have many such kind of snacks that acts as a counterpart to puffed rice. Continue Reading
“Dal” or lentils plays an essential role in Bengali cuisine. Mung dal is most coveted among its counterparts and features almost daily in the Bengali food list. Mung dal itself carries a rich flavour which grow well if you add a pinch of ghee in it. However, here I share Continue Reading
“Paneer” is nothing but a cheese that can be easily made at home. It was first originated in India and serves as a key element in many Indian delicious vegetarian dishes. As it is not always readily available in the market and even sometimes the market bought “paneer” is not Continue Reading
“Chanar kalia” or Cheese ball curry is a delicious Bengali side dish. This vegetarian dish goes down very well with Roti, Paratha or even with Plain rice and Pulao. If you don’t have “paneer” in your stock and you are scratching your head to come up with a special vegetarian Continue Reading
Lentils or dal goes down as a daily dish in Indian culinary. However to add variety into vegetarian curry choices, lentils particularly Chana dal can be used to make an interesting dish called “Dhokar dalna”. It is rich in taste and self-sufficient to be reckoned as a full fledged Bengali Continue Reading