Talking about Bengali food, sometime back a non-Bong friend of mine asked do you always add panch phoron (five spices) to every recipe? Now this was a simple question, even though panch phoron is used only in Bengali and Odiya recipes, we don’t use it everywhere. I am sure many of my Bengali readers also think the same, so I thought I would just write a few lines about panch phoron.
While picking up your item of choice from a store is a fun experience, waiting in the check out line just to buy one small item take the fun out of it. I prefer to shop online. Also, now that I’m living outside the country, shopping online is my only option for sending gifts to family. Online shopping has opened a new door to customers like us.
Durga puja has already started. As Bengal gets decked up with all the pandals and the puja shopping almost come to an end, I on the other hand, living thousands of miles away is waiting for this weekend to arrive. The Durga puja in the US is held during weekends just for the convenience of the attendees.
Kadhi is a true Indian dish, I say this because, almost the same recipe is followed throughout India. The wiki page on kadhi says that its a Gujrati dish and is popular among people in the Northern states and also among Sindhis. But, while living in the Southern states of India I have had kadhi with the South Indian touch of tempered curry leaves.
While other Indian communities do not use potatoes so much, I came across this recipe in a very old cooking magazine long time back. I have searched for Kashmiri recipes for alu dum, but they were all very different. I main reason why I chose to use this old recipe was because they used poppy paste – one of my favorite spices in the kitchen. People from Kashmir are voracious meat eaters and owe them for inventing the famous rogan josh. There are also vegetarian recipes available in Kashmiri cuisine and this aloo dum is one of my favorites.
Growing up, I have heard my father speaking to his sibling is Chatgaiyya bhasa (Chittagong language), but I still can’t figure out what they say :). The language may be as hard as learning Mandarin to me, but I have heard storied from my grandfather about the beautiful beaches and the picturesque countryside and I wish to visit it someday. As, for now I am happy with the rich and spicy dish this port city of Bangladesh has to offer – the morichut and of course the shutki maach.
Pathar mangsho (goat meat) can easily be classified as a comfort food as well as an exotic Bengali dish. Some would say, why such a rich and spicy food be called comfort food. The answer is in the meal, garam garam bhaat (warm white rice) with pathar mangsho (mutton curry) and a slice of gandoraj lebu – do you want anything else from this world?
Its probably because Bengal being such a fertile land and with loads of rivers the balance between vegetables and fish is always there. Whereas in the Western parts of India though the majority of population is vegetarian they mostly stick to different types of lentils for their daily home made recipes.What is your opinion of this?
When it comes to Southeast Asian cuisine, other than the Thai curries, I always opt for the stir fries. So when Saffron Road Foods sent their newly launched simmer sauces for a review I was overjoyed to find the Korean Stir fry ready to cook product in the package. I instantly thought of cooking and reviewing this simmer sauce in my blog.
Indo Chinese cuisine or so that genre is called in India is a big rage. Gobi manchurian or chilli panner – you name it and you’ll get it. Chilli paneer is one such recipe inspired by Chinese cuisine, but has become so Indian.
Whatever it be, a twelve course Bengali meal or a weekend bbq, jamai shashthi is all about the food you serve to your son-in-law. So, here’s a my contribution to the menu, meatballs. Meatballs are very popular American food, inspired by the American meatballs here’s my Bengali take on meatballs.
Add some color and flavor to your summer dinner. Serve this hassle free no bake mango cheesecake for dessert and see how your family enjoys.
With Memorial Day passed by, summer has set in. The Texas sun has started taking its toll, and it has become almost impossible to go out in the afternoon. With the heat rising and the dry weather, the best thing to keep yourself cool is to have loads of fruits.
Though I almost hate ripe papayas, but I’m in love with the raw green ones. The raw papaya has high amount of the papain enzyme. It is good for the skin as well as the heart. But, its most important benefit is it helps as a digestive enzyme. And, probably because of this the dida (grandmother from mom’s side) also used to put a few slices of papaya when she prepared mutton curry, to tenderize the meat.
Spinach with its greeny leaves is one of the best sources of plant nutrition. It contains loads of soluble dietary fibers and is a very good for a weight reducing diet. Red lentil also has high calcium content and dietary fibers. So, this simple preparation of dal palang or dal palak, however you want to call it is great for a healthy diet.