Thursday, August 21, 2014

Reposting Lau Kholar Chenchki (Bottle Gourd Peel Delight) -- With Video.


This blog started as a record of my mother’s cooking. In the first year of this blog, I posted my mum’s cooking which included this particular recipe. Incidentally this recipe was posted just a week before she passed away. To see the recipe click here.

After my mother passed away these recipes helped me a great deal. I thought it would be nice to post a video of this dish. If you decide to try out this dish take care to select a gourd that is absolutely blemish free. Cook it when bottle gourds are in season or you might end up with some bitter peels.


Here is the video demonstration:

Thursday, July 10, 2014

Kadhi – A Yoghurt Based Dish (With Video)


Kadhi, an Indian word that is quite difficult to spell using the Roman alphabet, is quite  popular particularly amongst the North Indians and those from Gujarat and Rajasthan. Everybody has their own version of the kadhi. Bengalis too have taken to it although it is not a traditional Bengali dish. Most Bengalis have it as a side dish. My mum made both the kadhi with  pakoras as well as the plain one without the pakoras. My mother’s special touch was the Kashmiri mirchi ka chaunk (the tempering with Kashmiri chilli powder), she used pure ghee usually home made. 

 I have embedded the video demonstration (below) that is quite easy to follow, but all the same here is the detailed recipe.

Wednesday, June 18, 2014

Baingan Ka Bharta (Roasted Aubergine)


Right from my childhood I have heard my mum talk about a Bengali dish that is quite similar to the north Indian dish baingan ka bharta, this dish is called begoon pora in Bengali. Begoon pora or roasted aubergine (egg plant/brinjal) my mum used to say tasted best when roasted on a coal stove. The aubergine, onion and tomato are all roasted by directly placing them on the coal. The vegetables are peeled and then I am not too sure, but I have some vague memory of my mother saying that all the ingredients are mixed together with salt, turmeric powder and chillies. However, I am not too sure of the exact process of preparing that dish.

Friday, May 16, 2014

White Chicken


I used to always think that the meaning of the word ‘bland’ is something which does not have any flavour and is tasteless. Over the years I have, however, been proved wrong – 'bland' means something which does not have chillies. I may find something without chillies quite tasty, but those who know better wonder whether I have taken leave of my senses. Whenever we visit Pune, 

Beautiful Relief Panels On Traditional Chinese Themes In Chinese Room


Friday, April 4, 2014

Foodie Jaunts

I am one of those who follows the old adage, ‘Eat breakfast like a king, lunch like a queen and dinner like a pauper’. My dinners truly are frugal, though I am non-vegetarian I usually prefer to have a light vegetarian meal at dinner time. While eating out, it is at dinner time that I get stumped, restaurants with their large portions and generous mix of spices, khoya and cream makes my stomach churn. Even if I do manage to coax the chef into making something light, the large portions lead to lot of food wastage. Food courts at the malls have saved the day for me. These are ideal places for light dinners that are more in the nature of a snack. The best part about the food courts are that the portions are small and you get the opportunity to try out different types of cuisines all at the same time. Unfortunately though, in recent times I have been noticing that high rents are forcing the small outlets to close shop and these are now being replaced by fancy high end restaurants, not what I would like to see at a mall. Well then while the few outlets still exist I guess I will make the most of it and now over to my brother Aroop Bose for his views on what we have called a 'Snacky' Dinner.


Snacky Dinners at the Shopping Mall
 By Aroop Bose

Sometimes we prefer to have ‘snacky’ dinners and what better place could it be other than nice food court in a shopping mall that offers you various choices. A food court gives you the choice of ordering different kinds of food which would not be possible in a normal restaurant. I want to share our recent experience of ‘snacky’ dinners at In Orbit Mall and Hyper City located at Malad (West) in suburban Bombay. The items we ordered were interesting and delicious sandwiches from an outlet called Fokaciazz, pie like pizza from Sbarro and

Thursday, February 27, 2014

Shorshay Maach (Fish in Mustard Sauce) - With Video


Shorhay Maach or Fish in Mustard sauce is a Bengali favourite. We often talk about traditional cooking, traditional recipes and so on, but there is one thing that I have noticed, traditional or not each household has its own recipe, handed down from one generation to another. Sometimes each generation also adds its own touch to it thereby changing the recipe a bit, just as I have done to Shorshay Maach.

Wednesday, January 22, 2014

Chholar Saak Bahja (Stir fried Chana Saag/Chick Pea leaves)


It is during winter when you can have your fill of leafy vegetables. While, nowadays spinach and fenugreek leaves are available all the year round, some leafy vegetables are available only during the winter, chana saag is one of them. In English, I have noticed that any chana is referred to as chickpeas, however, there are different varieties of chana and it is only the leaves of one particular variety that is used for this dish. You may have seen the tender green chanas which are available almost towards the end of winter; it is the tender leaves of this variety which is used for this dish.