Monday, March 31, 2014

Enchor-er Tarkari /Green Jackfruit Curry/Kathal ki Sabzi – Cooked Satvik Style…no onion, no garlic

It was in my mind I had shared this curry recipe on my blog. But lo behold! This recipe was missing. Pictures were the old ones sitting in the photo album doing nothing but waiting for justice to be done to them by me in writing about them. I think at times…you can say it is a joke…photos also like to be seen by others as those in the photos like to be seen too.

Anyway, as summer draws in Enchor/Kathal/green jackfruit is available in the market. In its green form Bengalis address this fruit as enchor…na na na is not a fruit when it is served as a curry…sobji go sobji says the Bangali Bou… enchor and not kanthal. It is known as kanthal once the fruit ripens…a taste, flavor and smell of its own…some cannot bear the strong smell of this ripe fruit. The ripe one is good to taste and the seeds from it are dried and kept for later use. The seeds are used for cooking in curries or can be fried which gives the crunch and bite.

Sunday, March 23, 2014

Rui Mach-er Patla Jhol Phool Kopi aar Aloo Diye – Rohu fish cooked with Cauliflower and Potatoes

I don’t have to say much about the relationship of fish with Bengalis. Bangalis love fish and are happy to get even a small share of it with their main meal. You cannot just list every Bangali to this list. Each one has his/her own liking for food.

This is neither a debate nor a discussion about fish and Bangalis. This is not Arnab’s  9pm discussion. Then we could have so many boring people in the panel like Sanjay Jha, who could just deviate from the topic and bore the listeners.

Here is a simple cooking of a fish curry with running gravy. Some newbies to the kitchen want to know and try such simple dishes and I’m here to share this. Go easy…

Saturday, March 15, 2014

Rasabali – Holi Special Sweet Dish – Special Oriya Sweet Dish of Baladevjew Temple of Kendrapara

Every state has its own special dish in different groupings. It can vary from sweet to sour to spicy, all combines with the climate and weather the region faces all through the year.

The specialty in Orissa is about the Temple Bhogs mostly of the Jagannath Temple in Puri. People love to visit Puri mainly for two reasons. This place is a tourist’s delight for the long stretch of the sea and its coastline and the famous Jagannath Temple. Being in Puri, and a Hindu by religion, one surely takes the advantage of enjoying the MahaPrasad of the Jagannath Temple. In Bhubaneswar is the famous Lingaraj Temple which also has this Prasad system.

Wednesday, March 12, 2014

Karela Bhaja/Fry – Bitter Gourd Fry – No Jugglery…

Sometimes people ask very simple questions. 

When this simple question, “How to make Karela bhaja” was put to me, at first seemed very funny. Later on I realized, with years of experience in my kitchen I’ve learnt a lot. There have been lots of difficult times I’ve gone through in my Kitchen Life.

As a beginner, after setting up my own home with a kitchen space…wholly my own…I became the decision maker of what to do there.

Sunday, March 2, 2014

Palang Saag Bodi Diye/Palak Saag With Vadi/ Combo of Spinach and Fried Sun-dried Small Savoury Lentil Balls

Talking of Palang Saag/Palak/ Spinach, this is another combination of a Plang Saag dish. Friends are always eager to know about a simple dish that can be cooked in different ways with different combinations. Here it is.