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.

Friday, December 13, 2013

Pumpkin Flower Delight (Kumro Phooler Torkari)

Whenever I have a problem naming a dish I use the word delight, it fits in well here, for this dish is a delight and also quite simple to make. Before I go any further I would like to point out that these flowers are not in season now, they are available towards the end of the rainy season. What is available in plenty now are green leafy vegetables like radish leaves and spinach. You can take a look at my recipes for radish leaves, fenugreek leaves (one with potatoes and the other with aubergine) as well as spinach (palak paneer)

If this recipe interests you, bookmark it for the next year. My mum used to make this whenever she had plenty of flowers. I know what she made was quite simple, but I am not too sure of exactly how she went about it. 

Thursday, November 14, 2013

Raw Jackfruit Curry (Enchorer Dalna) - With A Video Demonstration


Enchor, is what Bengalis call raw jackfruit, well not exactly. I say not exactly because, when written in English the exact  Bengali pronunciation goes haywire, but yes I have tried to get as close to the Bengali pronunciation as possible. Enchorer means raw jackfruit’s and dalna is  the name of this preparation. For want of a better word I decided to substitute the word curry for dalna in English.

Saturday, October 19, 2013

Pumpkin Flower Fritters (Kumro Phooler Bora) -- Something Unusual

Pumpkin Flower Fritters


I debated a lot in my mind before deciding on going ahead with this post. Non-Bengalis will find the very idea of pumpkin flower fritters unusual and perhaps even strange. I thought I will introduce my non-Bengali readers to this unusual Bengali dish which is relished by most Bengalis. Incidentally kumro is the Bengali word for pumpkin -- well it is a little difficult to get the right Bengali syllables when you are using the Roman script but kumro is as close as I could get to the Bengali word. Phool means flower and bora means pakora or fritters.  

Pumpkin Flowers

I am a fourth generation migrant Bengali, and I was quite clueless about the typical Bengali dishes simply because the essential ingredients were just not available in Mumbai (Bombay). When my parents discussed pumpkin flowers, I found it absolutely strange, I wondered, how can anyone eat a flower?

Sunday, September 15, 2013

Mixed Vegetables with Paneer (Cottage Cheese) and Cashew Nuts.


My mother who is the inspiration for this blog always liked variety, she never liked to have the same dish two days in a row. There were days when she also liked to avoid potatoes, so she thought of  some interesting mixed vegetable recipes. My mother used to cook a dish which had paneer, cauliflower, carrots, green beans and nuts. I have no clue how she cooked it but it was quite tasty, so I decided to one day experiment a bit and this is (see below) what I came up with.