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This recipe of the cauliflower blooms with the rustic flavors of almost roasted tomatoes and ginger cooked in the fragrant mustard oil. I am back! Thanks to all of you for your emails and comments and concerns and for “being there” while I was not. It definitely feels wonderful to be a part [...]  Late afternoon – a few jingle of the Ghungroo/Ghungur ( Images of Ghungroo) & a holler ” Garam Chanachur” (Hot Spicy Mix) ,would draw all the kids in the neighborhood out of their front door to the iron grilled entrance gates of their houses, the little ones clamoring & climbing over the horizontal [...] The Shak/Shaag (any leafy green) Bhaja (Stir fried or deep fried) is a big part of the Bengali/East Indian Cuisine. Back home, if I was having a typical Bengali meal, I do not recollect a single day that went without some kind of leafy green, & unlike many kids I would love every preparation [...] Pui/Poi/Pohi/Valchi or the Ceylon Spinach/Malabar Spinach are all but different names for this leafy Spinach like Green “fast-growing, soft-stemmed vine, reaching 10 m in length. Its thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture.” (Wiki). The Scientific name for the Pui is Basella alba. You can read more about it in [...]
This is one bowlful where the simplicity leads the flavors, a very Bengali recipe, made with very Bengali seasonings & cooked by not so Bengali husband. This is a recipe well loved & perfected by my hubby after many trials. The taste of childhood still lingers with him, [...] |
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