Butter Garlic Vegetables

I first discovered the joy of butter and garlic as a combo in Goa. With prawns. Such a simple but flavourful idea. The first vegetarian version I made of that was with mushrooms (will share that recipe soon). So buttery, meaty and delicious!

One day while making grilled chicken, I was thinking of what an easy side dish would be. Ran through going through my recipes my head and thought about using this flavour combo with the whole bunch of veggies I had at home. Such a simple idea. Why didn’t I think of this earlier?

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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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Masala Chicken

I recently invited some friends over for dinner and was thinking about what I could make for the main course. Given the spread of preferences, I figured chicken would be the easiest protein to go with. But what to do with the chicken?

I was making a lot of other things which would take time (chaat, dal makhni etc) so wanted something which would be easy and fuss free. I ended up tweaking my Dahi Chicken recipe to make it into a drier, more spicy dish. Result – AMAZE!

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