Mangsho-r Halka Jhol: Light and Easy Mutton Curry

 

The light, soupy and mild mutton curry featured in our lunch menu one afternoon. Tenderly laced with spices and cooked until the tender meat falls off the bones, the “Halka Mangshor Jhol” summons nostalgic yearnings for me.

 

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Aamer Dal/Tok Dal: Tangy Red Lentils with Green Mango

 

 

 

Aamer Dal or Tok Dal is a common name in a Bengali households during the summer months. As the months roll into the typical summer heat and the schools are out, the lunch menu at home slowly transited into light  meals to beat the heat.

 

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Keema, Matar, Aloo: Minced Meat with Peas and Potatoes

 

 

This is another popular Indian recipe. Minced meat is cooked in a spiced and fragrant sauce along with the fresh green peas.

 

Summer holidays are here! I have been waiting for what seems like months for this time of no rush, no alarm clocks, packing lunch boxes and all the other schedules.

 

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Bengali Cholar Dal: Lentils with Coconut and Spices

 

 

This is a very traditional Bengali recipe – simmered lentils with little bites of coconut, a hint of sweet and  redolent of spices. And there is no other way to have a bowlful but with Luchi or Kochuri/Kachori. But that is only with us – the Bengalis. The rest of the world [...]

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Fennel Flavored Chicken Curry

 

 

Yet another Chicken Curry. This time the usual one, but redolent with the aroma of fennel. The tiny fennel seeds waved the wands and transformed an everyday chicken curry to something quite fascinating. As I write this post, the air in my home is still laden with the fragrance.

 

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