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.
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.
Hi there, my blogging journey began three years back and I was quite skeptical whether I could keep it up or not. I
am always busy cooking/baking which is quite labor intensive, not to mention
other household chores, shopping, cleaning, taking care of my kids
activity, connecting relatives and friends through real life and social
media and what not. So here I am today with my 84th post. No matter how busy and tired I am, I enjoy blogging and it has become a wonderful time pass for me. As a home chef I develop
recipes with healthy alternatives and enjoy documenting them through
photographs. I am blessed to have continuous support and encouragement from family members, friends and readers. I met so many wonderful people through my cooking and blogging. Today I bring you "Bengali Cheesecake" in celebration of my blog's 3rd anniversary.
This red, white and blueberry tart is made with summer's bounty berries and perfect for 4th of July, other patriotic holidays or any summer days. It's a no bake festive dessert on a mildly sweet gluten free tart crust and filled with fluffy sweet cream cheese, almond flour, whipped cream and fresh blueberry and raspberry glazed with strawberry jam.
It's cherry harvesting time and farmers'
market, super markets or small grocery stores are overflowing with
summer's bounty of fresh cherries, variety of berries and stone
fruits. As cherry season is short we simply enjoy a bowl of sweet cherries, I bake tart "Cheesecake Tart With Cherry Topping" or pie and make cherry lemonade to cool down in the summer heat. This week I made a mildly sweet dessert, Cherry Clafoutis(pronounced "clafootee") which is a dense custard from Limousine region of France.
No matter how much I am trying not to complain about hot weather I just can't help it. The temperature is soaring high at 109 degrees Fahrenheit/43 degrees Celsius today and there is only way to cool off in the hottest weather to drink ice cold water, lemonades and juice all day long as much as possible.
It's a fun activity to pluck off sweet cherries from the tree. We went to a local U pick Cherry Orchard last Sunday. The farm grows Bing
and Rainier cherries, and a wide variety of berries. Berries were not
quite ready though. So we just had a bucket full of cherries and I knew I would
make some special treat for Father's Day. So here it is, Cheesecake Tart
With Cherry Topping. It's an easy to make egg less, low calorie quick tart topped with just sweet enough cherry sauce.
