Tuesday, August 14, 2018

Pan seared fish with spicy coriander pesto...

pan seared fish with spicy coriander pesto

We all need quick easy recipes for weekdays meal. Specially in hot and humid country like ours, spending long hours preparing and elaborate cooking is really stressful. Here is one such easy recipe that can be a instant hit. I had some bhetki or betki fish in the freezer and was not sure what to prepare with that. 

Friday, July 20, 2018

Uchche chochori...

bitter gourd, recipe

It feels great to come back and write a new post. I've promised myself to post at least once a week, though not sure whether I'll be able to keep that promise to myself.. The reason behind the hiatus is my health, I was not well. Since the year 2018 started I was visiting the doctors and hospitals, went through an operation. Right now I'm feeling much better but still under regular check ups. I think not posting or not clicking and taking this long break is not solely because of my health. It's more of a mental state that put a barricade around me. I was so dispirited and needed time to look inside myself to understand what I want. The most important thing I realized during this time, we all get only a single chance to enjoy this beautiful life and we must not give up on things that we like to do and love to do. One must keep doing it, without any expectation or reward. I took up the camera and started clicking again and felt free. My blog has been always my creative outlet for me, so I will continue to do that. Thanks to all my readers and followers who encouraged and supported throughout.

Thursday, December 14, 2017

Batabi lebu makha...

batabi lebu, pomelo, fruit

Batabi lebu known as pomelo in English is a citrus fruit with a thick green outer covering. The pulp inside may be yellowish white or pink in color, when ripe tastes sweet. But some may taste sour and bitter. This vitamin C rich citrus fruit is loaded with goodness. It's good for our skin, hair, as well the high potassium content is good for the heart too. This anti-oxidant rich fruit is great for fighting urinary tract infection. One can eat the pulp of the fruit directly or fresh juice can be prepared.


Thursday, December 7, 2017

Peyajkoli diye tyngra mach er jhal..

peyajkoli diye tyngra mach er jhal

Exploring the affair of fish and Bengali would be nothing less than an epic. The varieties of fishes we eat is almost endless. And the way they are prepared also varies from one household to the other.  If you don't eat fish and rice everyday then there is a big question about your true 'Bong' blood. Fortunately or unfortunately I do fall in that category, and my other family members curiously ask me if I don't eat fish and rice for lunch and dinner then what other alternatives do I have? No it's not that I hate fish or don't like them, it's just I like to consume all other kind of proteins to keep a balance. And who wants to eat the same fish curry and rice everyday, at least not me. The commonest of common fish one cook in a Bengali kitchen is either Rohu or Katla, typically made into a simple jhol (curry) or sorse bata jhal (semi gravy with mustard paste). It surprises me how one can eat the same curry everyday without complaining. I try to eat fish at least thrice a week and that too of different varieties. As winter is offering us its bounty of vegetables, I love to combine the fishes with the goodness of the veggies too.

Monday, July 31, 2017

Whole mung bean curry..

whole mung bean curry, dal tarka

Dal or lentil along with rice and roti is an usual affair in every Indian kitchen. A wide variety of lentils are consumed and preparations vary from region to region. My family is no exception, almost everyday or the other I prepare dal. To make sure it doesn't get boring I use all the different varieties of lentils I know and also try to prepare them in different ways to bring variations in the menu. I already have different recipes involving lentils on my blog, here is another one to add to the list. This time, I have made a whole mung bean curry.

Tuesday, July 18, 2017

Pineapple chutney...


A Bengali meal is incomplete without a chutney. A formal Bengali meal starts with a bitter preparation and ends with a sweet and sour chutney, with different dishes like dal, sukto, vegetable curries, fish or meat preparations, served in between. Serving chutney along with papor (a deep fried wafer made from either lentil or sago) signals the final part of the meal, where different sweets are served, ending the meal with a sweet note. One can enjoy this kind of grand meal during the ceremonial occasions. We do not follow this elaborate meal structure for our daily routine, but it's a common practice to have little chutney even after a simple meal of rice and fish curry.

Sunday, July 2, 2017

Kankrol er pur..

teasel gourd

Kankrol or kantola is a common summer vegetable in India. This spiny green vegetable is aptly translates to teasel gourd for their spiny appearance. Though not as widely used as other vegetables, teasel gourd is full of health benefit and tastes good too. The egg shaped vegetable is mildly bitter in taste and prepared in different ways, from crispy fried to stir fried dry curries. As a kid we used to call it the sweeter version of bitter gourd, as the spiny outer part resembles bitter gourd but tastes much less bitter. Ma makes a simple kankrol bhaja (fried teasel gourd) with it. She cuts the teasel gourd into thin roundels and fries them till crispy, I still love to have my Kankrol bhaja that way along with steamed rice and dal.