Khatte Chole (Sour Chickpeas curry)

One of K’s favourite things to eat is Chole. The Tamilian boy has found at least one north indian dish he truly loves 🙂 We cook it at least twice a month and if I’m not at home, he has been known to either cook chole for himself or order in the dish. He can eat this pretty much everyday!

With something we eat so often, just one go-to recipe won’t work, right? So I have been trying different ways to cook chickpeas to give us some variety and to help me learn more. One such experiment led me to this dish – Khatte Chole. Sour, tangy, spicy and super delicious!

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Pressure Cooker Chicken Curry

For any non vegetarian in India, chicken curry is probably the most commonly eaten dish. It is the easiest protein available, is not as expensive as red meat, is super versatile and cooks quickly. What more do you need?

This curry is my go-to primarily because it has all the familiar flavours of a simple home-style chicken curry and comes together without fuss thanks to the pressure cooker. Easy peasy!

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Shorshe Begun (Eggplant in Mustard Sauce)

Let me introduce you to the most iconic bengali flavour I grew up with – Kasundi. Kasundi is this sharp mustard paste typical to Bengal. I haven’t yet nailed how to make it, but I will get there.

There is normal mustard paste from a jar that you use for sandwiches, european dishes etc and then there is Kasundi. There is nothing quite like the taste – it is sharp, aromatic, pungent and altogether quite delicious. It takes the food to the next level! It is used as a dipping sauce with cutlets or as in this recipe, as the main ingredient in the dish itself. There will be quite a few kasundi led recipes on this blog, this is the first one 🙂


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