In my childhood, taro root fry was a special treat, enjoyed much like French fries. The taro roots, sliced into thin and longitudinally, shallow-fried to a golden crisp. This simple yet delicious preparation is a beloved memory from my childhood. Taro Root Fry, prepared without boiling, is a quick and delightful dish that brings out […]
Arabi ka bhujia (taro root fry) Read More »
Servings: 4 Preparation time: 10 minutes. Boiling time: 10 minutes. Mixing time: 2 minutes. Seasoning time: Total time: 35 minutes. You can serve this Ash gourd raita (poosani kai thayir pachadi) with coconut milk rice; very simple, tasty, delicious and easy to prepare, it goes very well with Coconut Milk Rice, Tomato Rice, Ginger Fried
Ash gourd/winter melon raita (poosani kai thayir pachadi) Read More »
Servings: 2-3 Preparation time: 8 minutes. Dal boiling time: 18 minutes. Frying time: 10 minutes. Cooking time: 10 minutes. Total time: 46 minutes. This authentic Bengali dish “Fish head in Mung (green gram) dal” is satiating lunch in my family. The marinated fish head cooked with Mung dal using few spices enhance the lentil flavour.
Fish head in mung (green gram) dal/macher-muro/matha-diye -moong dal Read More »
Servings: 6-8 Preparation time: 5 minutes. Frying time: 7-8 minutes. Grinding time: 15 minutes. Seasoning time: 2 minutes. Total time: 30 minutes. I had the pleasure of learning the traditional chutney “Tomato onion ki chatney” recipe from a dear friend in Kudankulam, a place rich in cultural and culinary heritage. Whether served alongside Mung Dosa,
Tomato onion ki chatney Read More »
Servings: 3-4 Preparation time: 2 minutes. Roasting time: 8-9 minutes. Mixing time: 1-2 minutes. Total time: 13 minutes. Chokha is traditional dish from Bihar; the term Chokha refer to any vegetable roasted over fire then mashed. Apart from serving with Litti I often serve the recipe with Paratha or even Roti. My family relish this
Baigan/Brinjal /Egg plant ka chokha (recipe from Bihar) Read More »
