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A few times a year, I get the gift of indulging into a full blown elaborate Bengali meal. The times when my dad visits, and then there are those times when my cousin comes over. There is nothing more beautiful than sharing a familiar spread of flavorful comfort with the two very special people of my life. This dish is a part of a traditional Bengali meal: a simple and nourishing recipe, served as a side along with steaming hot white… […]  Chilla or Cheela is a basic savory crepe made with lentils. It has no eggs, or dairy and is completely gluten free. Often referred to as Vegetarian Omelette in some parts of India, Chillas provide the chock full of protein to those who are strictly vegetarian. For the others, it is healthy convenience. In some parts of India make a variation of chilla/cheela called “puda” using semolina flour along… […] This dal is one of my comfort foods. Every time I make it, the sound of the sizzling spice & the aroma reminds me of home, of my childhood…. Masoor dal used to be a staple food for me – for I rarely would want to try any other dal. Why? Because I love the flavor these special spices cooked in Mustard Oil– yes that is what is used to season this dal. If you are not aware, traditionally most of the recipes in Bengal use… […] These paper thin savory crepes are enormously popular all over India. While Dosa is more of street food in the northern parts of India, they are almost staple and an everyday affair in the southern regions. Dosa is a thin, delicate crepe like bread made from a fermented batter. The batter is usually made completely gluten free, with rice and lentils. There are however other varieties of Dosa which are made using different grains than rice…. […] Can you tell I am making the best use of this unusual and unbearable summer? I am keeping myself busy.. not making gum drops, cough drops, licorice drops, but lentils drops; hard, tough, sun-dried ones. Mung Wadis are tiny little drops of sun-dried lentil paste. And I have plenty of sun this summer. Before I move further ahead, let me mention here that these sun-dried Wadis are NOT edible without cooking. Cooked in a sauce, these dry brittle… […] |
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