You know I’m always looking for new ways to cook the ingredients I enjoy. 2020 gave me a lot of time and opportunity to do such experiments and one of them was this Dahi Bhindi. It might come across as a surprising combo, but it actually tastes really good!
I’m back with more potato recipes! This one is quick, easy and something I’ve discovered over the past five years or so.
I had initially known podi as the powder that is mixed with ghee/sesame oil and had with idlis and dosas. Then I realised, it is such a great flavour and texture bundle, that you can add it to so many more things to drive more deliciousness. Case in point : potatoes!
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 🙂
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.
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.
My Tuck Box 