Wednesday, September 20, 2017

Narkeler Tokti/Coconut Fugde


Wish you all a happy pooja from our family to yours. Bengali's biggest festival Durga pooja is just a few days away that usually falls on Autumn during the month of either late September or early to mid October. Goddess Durga symbolizes divine forces(positive energy) against the negative forces of evil. 

Tuesday, September 5, 2017

Lauer Ghonto Bori O Mungdal Diye/Bottle Gourd Curry with Mung Beans and Sun Dried Lentil Dumpling


Bottle gourd or opo squash is a very popular vegetable in Indian cuisine and prepared in different ways in different region, from light curry to very rich gravy based curry. Ghonto is one of the simple curries Bengali serves as everyday meal in lunch or dinner with steamed rice. Ghonto literary means thoroughly mixed together or sticking together but doesn't become too mushy. In Bengali's kitchen bottle gourd is used for simple curry or ghonto and sometimes it is prepared with fish head and shrimp.

Friday, August 25, 2017

Steel Cut Mango Porridge/Oatmeal


We start our day with hearty porridge on weekdays topped with sliced banana, nuts and seeds mostly. In summer months we enjoy porridge with a tropical twist. A fiber rich porridge with mango, nuts, seeds, sometimes coconut milk instead of dairy milk and drizzled with little maple syrup or coconut nectar is so comforting in the morning. Steel cut oats is less processed with nutty flavor and its chewy texture keeps us full longer. It's gluten free, no refined sugar and easy to make it vegan. I usually make a big batch to eat regularly, then refrigerate unused portions and reheat in the microwave stirring a little water or milk to loosen it up.

Sunday, August 20, 2017

Trout Macher Jhol Phoolkopi o Bori Diye/Trout Fish Stew with Califlower and Sundried Lentil Dumpling



Bengali's staple food fish curry comes in many varieties, light/thin gravy which is Bengali's everyday food, medium thick gravy for any celebration or once in awhile/when guests come over and dry type etc. But everyday fish curry is always light, flavorful, and easy to make with simple pantry ingredients and of course good source of lean protein.

Tuesday, August 15, 2017

Bengali Kalai Daler Bori/Bengali Sun Dried White Lentil Dumplings


Perfectly piped sun kissed Bori/White Lentil Dumplings look so beautiful but seems difficult to make. In fact it's darn easy! It can be infused with different seasonings but I chose to keep it simple for using in vegetarian and fish curries where it gets seasoned during cooking process. 

Wednesday, July 26, 2017

Bhaja Mung Dal Sabji Diye/Dry Roasted Yellow Mung and Mixed Vegetable Stew


Fresh fruits and vegetables are at the peak in the summer months, so lots of colorful fruits and veggies are served in our daily family meals. This lightly spiced stew is so simple to make that reminds my childhood every time I make it. My ma used to make this stew in winter months when vegetables are produced in great abundance. The earthiness of dry roasted mung beans, sauteed mixed vegetables combined with freshly grated ginger, turmeric powder and chili powder, tempered spices that brings bright color and wonderful aroma to the dish. I serve this stew with brown rice packed with lot of nutrients and fiber. Frozen vegetables can be used but fresh vegetables make this stew more flavorful and delicious. As a Bong we use little sugar in all vegetarian dishes to enhance the taste. But it can be left out. This wholesome meal is excellent for busy weekday. It can be ready within 30-40 minutes. 

Friday, July 14, 2017

Aam Sandesh/Mango Cheese Fudge


The king of fruit "Mango" is summer's gift in India and the most delicious fruit everyone looks forward to. Different state has its own variety and exceptionally flavorful. The bright yellow orange juicy mango brings back sweet memories. We snack on mango any time of the day and it's so versatile to be used in many sweet to savory dishes. When it comes to sweet dish there is a wide variety of desserts using fresh mango.