Veggie Fried Rice (with brown rice)

Growing up, I loved eating Chinese food. The family would try chinese restaurants often, we would eat chowmein in school and we would make a few chindian (chinese+indian) dishes at home as well. The home favourites were chowmein and fried rice. Those days were special ones indeed! We would come home from school and realize it was chowmein or fried rice day and be thrilled to be bits to be having something different from the standard Indian fare 🙂

This fried rice recipe is a slightly more jazzed up version of what we used to eat at home. It’s a wee bit healthier as well since it uses brown rice inside of white, but feel free to use white if you prefer. It will still be as yum!

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Kasundi Broccoli

By now I have written quite a fair bit about my Bengali heritage and love for Bengali food. One of the Bengali recipes I posted was for Kasundi Chicken – this delicious, moist chicken curry with the characteristic Bengali mustard flavour. Happiness!

Today I am sharing another kasundi recipe. The awesome sauce (literally) deserves many ways to be added to your meals 🙂 It is also an amazing way to jazz up basic veggies and make them a lot more appetizing. In this case, broccoli. I like broccoli in many ways, in salad, with some masala or steamed with some garlic. But one of my favourites was when my aunt made broccoli with just panch phoron. I’ve based this recipe on my aunt’s, with the addition of the magic ingredient – kasundi!

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Dry Kala Channa (Dark Chickpeas)

Growing up in Delhi, the Navratras were a big deal. Nine days where people ate vegetarian food or fasted, prayed (more) and abstained from alcohol. Our family doesn’t really follow this ritual, but we did enjoy the special food our friends ate during this time. It’s a time for buckwheat instead of flour, lots of potatoes, rock salt instead of regular salt, among other things – making for some pretty tasty food.

The best food though is on the 8th day, Ashtami, where there was a puja (prayer) for girls and everyone then got to eat puris, halwa and kala channa. Since we didn’t do the puja, we used to wait for our friends to share the food with us 🙂 Priorities are clear, food above rituals 🙂

This kala channa recipe is a modification of the ashtami once, with the addition of some tomatoes and ginger – garlic plus tweaking of the spices a little. But whenever I make it, it takes me straight back to those ashtami days!

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Aloo Posto (Potatoes with Poppy Seed paste)

Welcome to another edition of ‘I love potatoes’ 🙂

Given how integral potatoes are to Bengali cuisine, it’s only natural that I share another of my favourite Bengali recipes, like I did with the aloo bhaja one earlier.

Aloo Posto is an iconic bengali dish. Pan fried potatoes mixed with a Poppy seed paste to give it that extra oomph. A little nutty, a little spicy and just so flavourful!

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