Palong Shaager Torkari – Spinach Mishmash with veggies

Kaku and Kakima had invited us for lunch at their place when we were in Kolkata. That was during the first year of my marriage and my first time indulging in an authentic Bengali fare. I simply fell in love with Bong cuisine. All those veggies that I detested earlier suddenly were endearing and I…

Methi Fried Rice

This post was lying in my draft section for ages and today I finally it is gonna see the light of day! I love greens and always try to include them in our food. Abbas is not fond of greens featuring in a stand alone dish. So I sneak them in curries / pooris /…

VaaLi Sukke – Malabar Spinach cooked in Spicy Coconut Paste

Due to unavailability of VaaLi or Malabar Spinach, this dish laid back in my memory which used to be my favourite. Whenever Amma brought VaaLi home, it was mostly Vaali Ambat. I used to make frequent requests for this Sukke also. It’s so easy to make and finger licking good. I can have a couple…

Noté (No-tay) shaag Bhaaja – Amarnath leaves stir fry

I love the red Amarnath leaves more than the green variety. When we were in Chennai, never found the red ones. So Ma had sent a few bunches of red Amarnath with Abbas, I made this stir fry and ate to heart’s content. But red ones are abundant here in Bangalore. Combo of greens with garlic…

Methi Chapathi – Indian bread with fenugreek leaves

Ma made this as she saw this in one of the cookery shows. She forgot the name of this dish. She claimed that this dish belongs to Orissa. So I asked many of my Oriya friends describing the dish with ingredients to find out what it is called. But they weren’t able to name it….

VaaLi Ambat – Malabar Spinach in Lentil based Gravy

I can survive on only Ambat and Rice for months together. Amma used to make an array of Ambat for lunch back home. For the non Konkanis, it is a preparation of lentils cooked with veggies or greens, blended with coconut and spice paste and concluded with varieties of tempering. We would have our lunch…

Pathrade Phodi – Fried Palak Pinwheels

Remember this Palak Pathrado I had posted sometime back? I had kept aside a couple of rolls and frozen it. After a couple of days, I simply removed them from the freezer, thawed, cut into thin pinwheels. (Cutting through was perhaps easy because they were frozen) Coat these pin wheels in semolina or rice flour and fry them….