Yes, the rice lover is back! I’m always trying to find new ways to have rice and use it as a vehicle for flavour. It helps when it also becomes a way to improve my veggies & greens intake, like in this methi rice 🙂Continue reading “Methi Rice”
It’s a crazy time right now, with India going through nothing short of a horrific nightmare with the way the health crisis is being managed. In times like this, when all of us are under a lot of mental and emotional stress, and many are caregivers to their loved ones, simple meals are massively helpful.Continue reading “Raw Mango Rice”
I used to think that eggplants should only be cooked as dry recipes (no gravy) since they are slightly ‘slimy’ (for lack of a better word) in themselves. But as I discovered more kinda of food and tried new recipes, I realized there are many ways to have eggplant apart from what I knew and one of them is actually in a curry. Thai curries use eggplants and so does this lovely bengali curry. It is very easy to make and makes me feel even more connected to my bengali roots as I discover more recipes from the region.Continue reading “Doi Begun (Eggplant in yoghurt gravy)”
As part of my discovery of South Indian food, I have loved discovering many more ways in which rice can be used. It is primarily used to make flour for snacks, dosas, idlis, and of course as rice itself. There are so many ways to amp up basic rice! Of the rice variations, lemon rice has been the one I always knew (and still love the most) while coconut rice is a recent favourite.
While we are in lockdown but working from home, we tend to look for quick, easy meals to rustle up while we continue to work through the day. It’s not easy to get breaks to cook elaborate meals during the day, with the sheer number of meetings and calls all of us seem to be on. Right? Please tell me it’s not just me!
This easy mushroom pepper fry is quick to make and quite delicious too. Perfect for these times.