Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Odisha). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with puffed rice, (kurmura) and at times with hot onion pakoda/bhajiya. It is one of the most popular street food of Kolkata served with Poori aka Luchi. Some versions include meat, such as lamb. Mangsher ghugni has been described as a “Kolkata trademark”. Though my version is a veg one and was my lunch today. Had this amazing Ghugni with some whole…
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Only the pure in heart can make a good soup.- Ludwig van Beethoven A perfect soup is rich, creamy and absolutely comforting. I have grown up seeing my mom making some amazing aromatic soups for my father. Even during our illness mom comes up with some super aromatic and flavorful soups that works as an energy booster and comforts us a lot. Out of many good soup preparations one of my all time favorite is the super creamy, buttery cauliflower soup. Cauliflower and me has a strong love – hate relation. Sometimes i fall in love with the humble veggie…
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Sri Lankan cuisine has influences from colonial powers, foreign traders, and Southern India. Key ingredients are rice, coconut, and spices reflecting the island’s history as a spice producer and trading post over several centuries. Sri-Lankan cuisine centers around boiled or steamed rice served with a curry of egg, fish, chicken, beef, mutton, or goat, along with other curries made with vegetables, lentils, or fruit. Dishes are accompanied by pickled fruit or vegetables, chutneys, and sambols, especially coconut sambol, a paste of ground coconut mixed with chili peppers, dried Maldive fish, and lime juice. Source : Wikipedia
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Okra, also known as “lady’s finger”, or “bamia” is one of the popular nutritious vegetables of North-East African origin. The pods usually gathered while they are green, tender, and at immature stage. The plant is cultivated throughout the tropical and warm temperate regions around the world for their fibrous fruits or “pods.” Bamia grows best in well-drained and manure rich soil. The okra plant bears numerous dark green colored pods measuring about 5-15 cm in length. It takes about 45-60 days to get ready-to-harvest fruits. Internally, the pods feature small, round, mucilaginous white colored seeds arranged in vertical rows. The…
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A HALWA a day keeps my tensions away….lol Coming from a gastronomic family, my love for food has been well defined by now. For those who are new to my blog, lemme tell you all that sweets and desserts is my most favorite column in my blog. You will find the maximum number of posts in this category …lol My mom says that my dad had a strong tooth. Though after his ailments he was restricted to diet food but his longings for sweets and desserts have certainly passed on to me and my sister. So keeping the family tradition…
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In my house both me and my son are a big time Banana fan, the only difference is my son likes ripe banana and i prefer the raw ones. Plantain aka as kachha kela or sabzi kela is one of my all time favorite fruit/vegetable. I love making curry’s and koftas with it. I have grown up seeing my mom making some amazing melt in mouth plantain koftas. It was the most delectable dish i ever had…simply awesummmm! Continuing the trend and following my mom’s footsteps i started making koftas and curries too. But this version of plantain that is…
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CHEFS ACROSS BOUNDARIES is a group of budding chefs who willingly came together to explore the cuisines of India and across the globe. From past many months the group has been conducting monthly challenges based on both National n International cuisines hosted by the members. After last month’s amazing Japanese show down hosted by me, this month’s theme challenge was DUTCH CUISINE, set by the very talented and my dearest friend Sindhu Sriram of http://www.neemandturmeric.blogspot.in/ I would like to take this opportunity to thank Sindhu for letting me explore the world of Dutch Cuisines, believe me it was an amazing…
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Time to celebrate my blog’s 200th post with some gooey fudgey brownies with chocolate chunks. What better way can it be to celebrate with something i love the most…. The journey by far has been the most amazing one, the blog has given me everything i could have ever desired for. Though Spoon Fork And Food was started almost a year and a half before just to keep my sanity in check, but slowly slowly it became one of the most important part of my life. My 100th post was also celebrated by making a cake, but the journey from…
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GIL-E-FIRDAUS also commonly known as Kesar Firni is a pudding made by grounded rice, lots of dry fruits and saffron. It’s thick as compared to the normal Rice Kheer, garnished with lots of dry nuts and rose petals, it is served chilled in various festivals and special occasions. The Firni is rich, creamy, rose scented and loaded with lots of chopped dry nuts. In my house Firni is preferred more than rice keer. It’s served chilled hence the consistency become more thick after getting into the refrigerator….. simply divine. I usually make Firni is a large quantity so that we…
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Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South India. Sambar is made either exclusively with one of these vegetables or a combination of them – okra, carrot, radish, pumpkin, potatoes, tomatoes, brinjal(eggplant) and whole or halved shallots or onions. Sambar powder is a coarse powder made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds, asafoetida, curry leaves with regional variations including cumin, black pepper, grated coconut, cinnamon, or other spices. The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together, until the vegetables…
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Peanuts are often found at our kitchen pantry. Apart from making chutneys and using a few in making Chivda, peanuts normally doesn’t have anything fancy to serve us. But No! hold on…this masala peanuts is not just quick but also gives you a kick on your palate. There are basically two kinds of masala peanut recipes… 1. Besan coated deep fried 2. Blanched and roasted with spices. Peanut itself carry a huge content of oil in it hence the deep fried option won’t be that healthy to consume. Hence i opted for the roasted one. It’s tangy and spicy and…
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In continuation with the diabetic friendly recipes this month, today i brought you the most tastier version of lauki. For all those who make a fuss in eating lauki, this recipe is going to make them fall in love with the boring vegetable. Lauki Chana Dal is one such recipe that tantalize your taste buds and also can be enjoyed by children. It’s a perfect blend of taste and health for the diabetic patients too who want to keep their health in check. The recipe is adapted from my dearest mom but i tried to keep it simple using minimum…
