Fish ball Curry – Fish balls Topped-up with Thick Gravy

 

It is said, “Every day is not Sunday”. Who said it and why, subject does not come in for debate for there is no debate at all on this topic. To make it easier, I can only say, same food does not interest the taste and appetite every day.

Nankhatai – Baked Indian Cookies – Eggless Indian Cookies

There are different kinds of Nankhatai. These are the ones made with butter…simple Butter Nankhatais.

Wanted to bake some of these Nankhatais and got time for it. Having some time in hand in the afternoon, thought I could bake Nankhatais, the main secret is I love these baked cookies and it also needs very little time to make the dough.

Easy-peasy Dosa – Simple, Easy and Healthy Breakfast

Children love foodstuffs that have special and funny names. Who else but the cunning mother takes time to name her healthy cooked food with lovely curious names…all for the sake of her children.

While making this Dosa, I thought I can give it a simple name, ‘Easy-peasy Dosa’.

Begun Poda – The Bengali Roasted Brinjal/Eggplant

Begun Poda is a simple preparation and hardly takes few minutes to prepare and serve.

In winter we get lovely begun/brinjal, the purple skin shining and tempting and inviting to cook the rustic yet special home-made begun pora. This is not a typical winter dish but cooked all through the year for the lovely begun/brinjal can be found all the year round in the veggy world.  

The begun poda is related to the north Indian baingan-ka-bharta. If we are to compare one to the other, the poda is simple and easy and takes less time to prepare than its close cousin the bharta.

Aloo, Begoon, Sojne Da(n)tha and Bodi Tarkari/ Potato, brinjal, drumstick curry cooked with sundried lentil dumplings

 

Sometimes a simple and healthy curry can make a lot of difference when added to the menu chart of the day. Taste buds at times yearn for a curry that is light and goes well with rotis and parathas served hot from the hot tawa sitting on the flame and burning, to give the best from its top when its bottom is hot and burning. There is not much to talk about the tawa or the roti or paratha but more to tell about a simple dish which is a storehouse of taste.