This is a continuation of the saga of the Aloo Vadas/Fried Potato Dumplings. I will not write much today except for a little note on the evolution of this dish.
More produce from my backyard. A few showers last month rejuvenated the plants & they are happy. It is Methi/Fenugreek & Tomatoes this time.
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 [...]
Another of my Mom’s recipe, which I have always loved & will always hold close to my heart. It is my comfort food – a simple spinach soup, with all in a bowl & one dominant flavor of fried garlic, & this had always been all of our favorite.
Dal(Lentil) paratha/flat bread is something which I learned from my grandmother. My grandparents lived only a few minutes away from our home. And it would be often that my grandpa would walk by with a bag of hot, freshly made parathas and a bunch of flowers for me.
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