Wednesday, 17 August 2016
Cholar Dal Recipe / Bengali Style Chana Dal Recipe / Split Bengal Gram Lentil Curry (Bengali Style) Recipe ~ Just Recipes
Cholar Dal is an extremely popular Lentil Curry which is served with many a Bengali Meal. It is a very simple lightly spiced lentil curry made using split bengal gram. In Bengal Cholar Dal is served along with Luchi / Puffed Deep Fried small round breads or other popular Bengali Breads like KOCHURI / RADHABALLABHI for breakfast or at the start of a meal during lunch. Cholar Dal is also served with steamed white rice along with JHURI ALOO BHAJA (very finely grated deep fried crisp potatoes) or other BHAJAS (deep fried fritters or deep fried fish etc.). It is quick, delicious and filling. You can simply have it with any breads with a salad on the side for a hearty quick fix meal any time of the day.
Saturday, 13 August 2016
Bhaja Moshla is the Bengali word for Dry Roasted Ground whole spices that are used in many a dish from Bengal. Unlike the Southern part of India, where there are a number of different combinations of dry roasted ground spices, either used in cooking or eaten as an accompaniment with food, Bengal has only a few, Bhaja Moshla being one very important mix among them. Now there are a number of variations of Bhaja Moshla as you can find out, by either searching online or offline, by taking to your Bengali friends or reading Bengali cook books.
Tuesday, 9 August 2016
Saturday, 23 July 2016
Murshidabad Mutton Tikia Recipe / Mutton Mince Patties Recipe (Murshidabad Style) / Mutton Keema Tikia Recipe ~ Just Recipes
I am quite smitten by the culinary fare of Murshidabad. Mutton Tikia (Murshidabad Style) is the third dish from the region, to be posted on my Blog. Have you checked the other two unique dishes from this region yet ? If you haven't, do most definitely check out CHICKEN KORMA (MURSHIDABAD STYLE) and POPPY SEEDS HALWA (MURSHIDABAD STYLE) . Such culinary treasures are to be savoured and documented for posterity and I am glad that I have had the good fortune of not only savouring these delicacies from Murshidabad but have cooked them many a times in my kitchen and now have them documented forever in my Blog. A hearty thank you to CHEF DEVRAJ HALDER for initiating my foray into this wonderful world of Murshidabad Cuisine.
Wednesday, 20 July 2016
With this post I am starting the Just Recipes series. This series will comprise of the dishes which I cook and post instantly. I have decided to keep the prelude to the recipe as brief as possible. Unlike my other posts, the posts in the Just Recipes series will contain only pertinent trivia about the dish presented to you. My culinary stories and travel stories will continue in my other posts.
Starting this series with a very simple dish, Hariyali Keema. In this dish, Chicken mince is cooked along with a medley of spices and greens. This is possibly one of the simplest dishes to cook as it does not require much preparation. All the spices used in this dish are always available in all kitchens and also this dish is a wonderful way to feed greens to a fussy family member, who is very stubborn about not eating greens.
Tuesday, 12 July 2016
Shriek!!!! Scream !!!! This cannot be true. " Temperatures across the UAE will peak at around 45C over the next few days, but the soaring humidity will make it feel as if it's, wait for it.... a whooping 64 degrees." Information courtesy What's On , Dubai. Please please Mr.S can we take a holiday to a place of cooler clime? He frowns and with the sternest no looks away into his news paper, too annoyed to be called out of his morning ritual of piping hot South Indian filter coffee and the freshest edition of Gulf News, which he, I think reads line by line. I get up looking for Mum-in-law, my saviour in situations like this on most earlier occasions. She, too, is busy in her morning invocation of the Almighty and I meekly recede back into my own cocoon. But I am so unable to concentrate on anything. The next best saviour after my Mum-in-law has always been the refrigerator. On occasions such as this, when things don't go my way, a peek into the refrigerator has always ended, with me cooking up a fire (oh no nothing hot seems to feel good this morning) or alternately digging into some comfort food or chocolates sitting pretty in my refrigerator. Oh dear gadget friend, please pull me out of my despondency this morning. I open the door of the refrigerator and the chill whiff coated with a white smoke that greets me is good enough to bring a kind of solace to me.
Wednesday, 6 July 2016
Sunday, 3 July 2016
Murshidabad Postor Halwa Recipe / Khus Khus Halva Recipe / Poppy Seeds Halva Recipe ~ Rejoicing Two Fulfilling Years Of Blogging
Two years of a fulfilling journey into the culinary world of everything extraordinairé and I am all the more charged up to unravel further and further. This unending enthusiasm of mine to delve extensively into this fascinating world of food seems to be on an upscale even more now. As I sit back, retrospecting, the realisation dawns on me that so much has changed since this voyage began exactly two years from today. I have in my own little way learnt so many facets and things related to food which I would have never known had it not been for this Blog. My Blog propels me to constantly be on the quest for new cuisines, ingredients which I have never heard of before, connects me to the glorious past of countries through their food and also gives me the confidence to try recipes in my kitchen which I perhaps would not have done otherwise. Truly, this culinary adventure of mine has become so fascinating with each passing year.
Thursday, 9 June 2016
Surti Locho Recipe / Gujarati Street Food Recipe / Healthy Gujarati Snack Recipe ~ ' Locho Thai Gayo Re '
I write to liberate all the beautiful, confused, happy, sad, bad and good thoughts which remain in the closet of my mind. Mind, I say cause, the heart has a strong filter and allows only thoughts laced with love. For me writing in this blog, is totally like adding wings and letting my thoughts fly out into the realms of my dreams, traverse lands where simplicity and goodness abounds. Whenever I write, almost all the time I like to dwell in a beautiful life full of simple joys, multiplying laughter, subtracting hatred. Well, at least the time my fingers flies over the letters on the keyboards, I like to believe that such a land exists.
Monday, 11 April 2016
Have you tried clasping sunshine in your palms ? I used to do that often as a child. With the onset of the summer months, the commencement of the summer holidays from school, life would be one joyous ride, with a dozen cousins of all sizes, who too would come visiting during their summer holidays. Playing hide and seek in one such hot summer day, I had hidden behind the huge grand old banana tree in our backyard. As the sun peeped through its long ribbed green leaves it created different types of pattern on my legs. Small triangles, circles, squares and a solo hexagon , tiny golden patterns all over my legs and I had forgotten all about the game I was in , too busy in my attempt to clasp these golden shapes of sunshine in my palms. Thinking about that afternoon and how simple and full of innocence the ways of the mind were, never fails to light up a smile on my lips, as radiant as the sunshine, eons away under the banana tree.
Saturday, 9 April 2016
Murshidabad Murgir Korma Recipe / Chicken Korma ( Murshidabad Style ) Recipe / Poila Boishakh Special Recipes ~ Shubho Nobo Borsho
The day after the grand Ugadi celebrations and a whole week of feasting, one would have thought that everyone in the family would want to cool off their heels and also give the tummy the much required rest. But, my family, always supercharged, both in terms of activity and food is already ready for action and has by now expressed their desire to have a non-vegetarian lunch, as a week of savouring on vegetarian fare has given rise to their carnivorous appetite. I was sitting at the table sipping into my cup of ginger tea and contemplating what to cook, when the phone rang. It was my Ma calling and I was elated because not only would I get to pour my heart out to her, as I always do in each and every conversation, but also she would give me the idea of what to cook for lunch. The conversation started with Dia (as it always does ), Ugadi celebrations and then went on to Poila Boishakh ( Bengali New Year Celebration ) which is on the 15th of this month.
Friday, 8 April 2016
Atukula Payasam Recipe / Ugadi Recipes / Poha Kheer Recipe / Flattened Rice Pudding Recipe ~ Ugadi Special
UGADI SHUBHAKANKSHALU, HAPPY UGADI, HAPPY GUDI PADWA ~
Dear friends and my valuable readers, wishing all of you who are celebrating the advent of New Beginnings today, loads of Success, Smiles, Good Health And Life's Finest, always for you. This is my final post in the Ugadi Special celebrations series for 2016. As we dawn our fineries and head out to pray and wish others, I am enveloped with gratitude and hope. Truly thankful for all the blessings, love and support I have received from all quarters. Very Hopeful that the New Year will bring with it loads of peace and shower my life and that of my loved ones and every person who has touched my life in some way or the other, with Good And Happy things. Both me and Mum-in-law have been up at the crack of dawn, to give final touches to all the things which will be included in today's celebrations and prayers. Also, we have got most of the food ready, so that right after the completion of rituals, we can head to the scrumptious spread of my mum-in-law's fares and some of mine too.
Thursday, 7 April 2016
Challa Punugulu Recipe / Ugadi Recipes / Refined Wheat Flour And ButterMilk Fritters Recipe ~ Ugadi Special
ON THE EVE OF UGADI (THE NEW BEGINNING)...
New beginnings always brings with it a lot of hope, happiness and a sense that everything around you will take a turn for the better. I too am hoping for the same as Ugadi heralds its way into our lives once again, bringing with it good luck, health, prosperity and all round joy. Sitting amidst a bunch of friends who have come home to commence the Ugadi celebrations, even in all the din and chatter, my mind still walks out with a loud wish that there will peace in the World and my little one will grow in a surrounding of love and compassion, where every person is only judged by his/her deeds and not by any other parameters and violence and senseless acts paining others are unheard of. Honestly dear friends if Ugadi can bring in with it a wave, which would wash away any trace of hatred from every part of our globe, how wonderful it would be. A wave which splashes ever child in this world with warmth and smiles, a healthy environment where they grow to spread harmony and well being of one and all. I truly hope that this Ugadi brings with it this and much much more.
Wednesday, 6 April 2016
UGADI PREPARATIONS IN FULL SWING...Dear friends, Ugadi is just a day away, so the festive fervour has reached it's crescendo in my home. All the silverware, copperware & brassware are out, polished and shinning, ready to be part of the celebratory rituals, the day after tomorrow. New clothes are being paired with bangles, neckpieces and bindis, even nail paints, to get the right match, in time to be donned on the festive day. Few friends will be visiting today, tomorrow and offcourse on the day of Ugadi, there will be lots of friends coming over to share with us the festivities. Overall there is not a single dull moment in my home. Lots of things happening in all sections, but as usual the prime activity is totally kitchen centric. The whole house is being flooded with the aroma of ghee, which my mum-in-law is smearing lavishly over the bobbatlu or Indian flatbread stuffed with spiced fragrant lentil and jaggery paste, which she is dishing out one after the other, making my taste buds dance with glee. I simply loooovvveee this festive fervour and eagerly wait for it.
Thursday, 31 March 2016
Menthya Soppina Chitranna Recipe / Ugadi Recipes / Lemon Rice With Fenugreek Leaves Recipe ~ Ugadi Special
Continuing with the Ugadi Special Recipes here, as we inch closer to the Ugadi celebrations with each passing day. My entire home is undergoing a deep cleaning and every nook and corner of my home is being spruced up. There is a lot of din throughout the day as from ceilings to a/c vents to sofas to carpets, you just name it, everything is being sprayed, soaped, mopped, wiped and made squeaky clean. All this intensive cleaning will be over by this noon and then immediately after, the entire family will get into a shopping spree including little D. The excitement is so clearly visible on each and everyone's face. This is what I love about festivals, the joy and happiness it brings with it, even days before it arrives.
Tuesday, 29 March 2016
Bajra Chi Bhakri Recipe / Bajra Roti Recipe / Indian Flat Bread Made With Pearl Millet Flour Recipe ~ Maharashtrian Cuisine
Bajra Roti is an Indian flatbread made out of the flour of Bajra or Pearl Millet Flour. This is gluten free flour and very rich in fibre. Tastes delicious when served with any curry. Making these Flatbreads with bajra flour requires a wee bit practice. As there is no gluten in this flour therefore rolling out the breads needs to be done carefully as cracks might appear all over the bread and finally the bread might break into pieces even before reaching the griddle.
Ugadi or the Telugu New Year is on the 8th of April and the hustle bustle in my home is quite palpable. I am so glad that little D is learning about the diverse cultures that she belongs to with her parents hailing from different parts of India. Little D gets to enjoy and celebrate so many different festivals and she is lucky that her grand~mum enriches her with all the legends behind the various celebrations and rituals. I can see that her tiny fingers still have faint traces of the colours of Holi, which she joyfully celebrated only a few days back and here she is again getting ready to revel in the festive spirit of Ugadi. This weekend she will go shopping for new dresses, ornaments and many other things with her grandparents as we all will get ready to welcome the New Year with great pomp and joy.
Wednesday, 23 March 2016
Tuesday, 22 March 2016
Pichkari Pulao Recipe / Holi Recipes / Vegetable And Cottage Cheese Balls Pilaf Recipe ~ Holi Hai !!
Continuing the Holi Celebrations here on My Tryst With Food And Travel, let me tell you all lovely people, a little about another place in India which is on my must visit list , to experience first hand Holi Celebrations. This small hamlet in the North Indian state of Uttar Pradesh is very famous for its Holi celebrations, known as Lathmar Holi. Barsana, a small town in Uttar Pradesh , is known as the Holi Hub of India and is the place to watch Lathmar Holi being played. Even this Holi legend revolves around Lord Krishna and Radha. Barsana is the birthplace of Radha. The legend of Lathmar Holi goes, that on this day, many many years ago, Lord Krishna visited Barsana and playfully teased Radha and her friends, the Gopis. They all got angry on his act and chased Lord Krishna away from the village using sticks. Lath stands for sticks and Mar means to beat.
Friday, 18 March 2016
The festival of Holi will be celebrated in India with pomp and vigour in less than a week. As we all Indians, no matter in which part of the world we live, gear up for the festival of colours, Holi, one can easily see the preparations, to stock up on different types of snacks and sweets have already begun in most Indian, Hindu households. As my kitchen too starts to revel in the holi festivities with the woks emanating a sugary aroma sometimes, sometimes spicy, my kitchen becomes a place where the moment you step in the salivary glands go into a frenzy.
Tuesday, 15 March 2016
Matki Chi Usal Recipe / Moth Bean Sprouts Curry ( Maharashtrian Style) Recipe ~ Flavours Of Maharashtra
Dear friends and readers, this post is a continuation of my earlier post on Maharashtrian Cuisine. I will share with you some more facets of this very delicious cuisine. Mumbai as we all know is not only the capital of Maharashtra, but is also the financial capital of India. Apart from leaving a distinct mark on the world map for its very prominent and extremely popular film industry, Mumbai is home to two very popular dishes namely 1) Vada Pav and 2) Pav Bhaji. Vada Pav is basically deep fried Potato dumplings coated in gram flour batter, served inside a square bun or pav with liberal servings of coconut chutney and a very spicy yet yummy dry garlic chutney. Pav Bhaji is basically a vegetable mish mash, wherein vegetables are steamed, spiced and mashed finely with a masher and served along with a soft bread roll or pav. Starting from Mumbai Airport , you will find the city dotted in every nook and corner with shops selling these two fast food dishes.
Monday, 14 March 2016
Zunka Bhakar Recipe / Jhunka Recipe / Bajra Chi Bhakri Recipe / Gram Flour Curry Recipe / Bajra Roti Recipe ~ Flavours of Maharashtra
I never tire writing this that how lucky I am to be born in a country where within every few miles there is a change in cuisine. Countless number of dishes abound this traditionally rich culturally diverse country. I don't think one lifetime is enough to be able to gather knowledge of all the different types of dishes that exist in the nook and cranny of India. I am thankful to the Culinary Hoppers because of whom it has been possible to cook so many different dishes from different regions of India in the realms of my kitchen every single month for the past one year and two months. This time the regional fare to experience was Maharashtrian food and I must say that I loved doing the research online and taking to friends and reading books to know more about the food and the nitty-gritties that go into making it in this particular region.
Friday, 4 March 2016
Chicken Chettinad Recipe / Chettinad Chicken Curry Recipe ~ Chennai Food Adventure Series / Eat Like A Local Series
Monday, 29 February 2016
10 Must Eat Food In Chennai (My List) / 10 Famous Food Of Chennai / My List of 10 Things You Must Eat In Chennai
Chennai to me has been a city with a very rich culture and deep rooted traditions which have touched all spheres of life there including food. During my engineering course in Bangalore, Chennai would be the transit station for my journey and in the time gap that I would get between alighting from one train to boarding the next, there would be many a stolen moments to quickly bask in the diverse attributes and gorgeous seascape of this city.