A Spiced Jam…

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These look like Khandvis,  because they are Khandvis… only I have layered them & stuffed them. Basic old recipes are treasures, however sometimes when that adventurous itch rears it’s head, I need to give in to my temptations to the looming who knows what will happen. Sometimes the adventure is a disaster, other times quite fulfilling. This was during those times, when I got a little itchy… & the itchy witch was pretty daring for I had never made Khandvis before!  Along with the” first time”  of making Khandvis, came the desire to deviate. I must say & as you can see – I was happy to hop this time. So why shy away from trying something new & delicious from the traditional base recipes?

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Sweet Chutney served after a full course meal is an integral part of Bengali cuisine. Every single day while I was growing up, we would end end our meal with some kind of sweet chutney which would be polished of the plate with fingers & later the fingers licked off clean. I guess that served as a kind of dessert… the Bongs as everyone knows are famous for their “sweet teeth”.. not just a “tooth”. The chutney would be made of any seasonal ingredient. In summer it would be raw mangoes or pineapples, in fall & winter – the irrestible red tomatoes.

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Have you ever wondered how a certain dish can bear similarities, not just in various regions of one country but all over the world?  One time I was going to make some instant Dhoklas-(a steamed fluffy bread made of chick pea flour/besan), and I realized I had no citric acid/fruit salt, without which the instant Dhokla was not going to happen. But I did mix in some onions, hot peppers, tomatoes, spice and herbs and made a crepe out of the chick pea batter. This version is also called a “Vegetarian Omlette” or “Chila” in some parts of India.

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Chickpea Salad with Roasted Tomatoes

Some days I am in no mood to cook for lunch, neither eat a heavy one. Especially when the children are in school and the dear hubby at work and I am racing to get as much done as possible without any  distraction present:-). Does that happen to any of you? These are the days when I fix myself this protein filled colorful salad and a glass of smoothie. And it it healthy too. I love roasted tomatoes. I love it just like that and I love it on anything. Nice and refreshing with no after taste of the regular spicy Indian food.

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Mint Cilantro Chutney

Ingredients:

1. Coriander(Cilantro) Leaves : 1 bunch
2. Fresh Mint Leaves – Loosely packed ½ cup
3. Onion: 1/2 of a small one
4. Garlic: 6 cloves
5. Green Chilli Peppers: To Taste
6. Lemon Juice: 1/4 – 1/3 cup (Enough to make a pureed consistency)
7. Coconut: Shredded 2-3 tablespoons
8. Salt: To taste
9. Sugar: 1 teaspoon or to taste

Preparation:

Use only the pliable stalks and all the leaves of the Coriander bunch. Blend all ingredients above to a smooth consistency.