We all know Ripe Banana / Plantain known as Kela in Hindi, is perhaps most convenient fruit to consume, and is very versatile as it is added in cakes, muffins, pancakes, smoothies, etc. Similarly, Raw banana can be cooked in multiple forms, like as chips, as koftas (spicy balls dipped in gravy), as stew typeContinue reading “Kache Kele ki Sabji (Raw Plantain/Banana Curry)”
Author Archives: swagata
Arbi Curry (Taro root, Colocasia root, Eddoe)
Arbi or as we call “Kachhu” in Bihar is a starchy root vegetable, commonly known as Arbi in India. Some other common names are Taro, Eddoe, Colocasia. Being a starchy vegetable, it is versatile and multiple ways of cooking. This recipe is one of my mom’s specialty and taste best with plain roti or plainContinue reading “Arbi Curry (Taro root, Colocasia root, Eddoe)”
Indian whole wheat pancake
After eating this for 2 decades while growing up, when I went to USA in 2002 I realized it is called Pancake. In India, though mostly referred as “Chila”, we call it “Chilka” that translate into “Peel” of vegetables or fruits, may be this name is given because of similarity in texture. This is superContinue reading “Indian whole wheat pancake”
Egg curry (Anda Curry)
Any form of egg (chicken’s egg) is my favorite – poached, boiled, scrambled, omelette, Indian style curry. I suppose, because egg is so versatile, rich in protein and good fat, many of us are egg lovers. I usually wait for Fridays / Weekends by when I know my stock of green vegetables are almost over,Continue reading “Egg curry (Anda Curry)”
Kala channa (Indian chick pea)
Kala channa, for this recipe people have all sort of complexities like grinding onion, grinding part of channa, must have tomatoes, first boil channa in a cooker separately, fortunately my mom always cooked it simply and it tastes amazing ,a recipe packed with protein, fibers and can accompany puffed rice, flaked rice, roti, paratha, poori,Continue reading “Kala channa (Indian chick pea)”
Dal Palak
It is Spinach (Palak) cooked in Yellow split pigeon pea lentil (Tuvar dal). This dish is referred as “Dal Saagaa” as Saag refers to green leafy vegetables and Dal is a generic term for pulses and lentils. A good simple twist to every day Dal. Ingredients 1/2 bunch of Spinach leaves, washed and roughly choppedContinue reading “Dal Palak”
Alu Methi Tamator
Alu methi tamator translates into Potato, Green Leafy Fenugreek and Tomatoes. Another quick recipe where onion is banned and tomatoes get special mention. Ingredient 1 Bunch of Fenugreek Leaf cleaned and roughly chopped, remove stalks/twigs, if kept in refrizerator rinse once before chopping to add some moisture 3 medium size tomatoes 1 teaspoonful of garlic pasteContinue reading “Alu Methi Tamator”
Dhuska
Indeed a very funny sounding name, but a simple recipe where main ingredients are raw rice and channa dal (Indian chick pea -dehusked, split into lentils). About a year back, I was talking to my mom and discussing about non-wheat flour (gluten free) based recipes, at this my mom said why don’t you make DhuskaContinue reading “Dhuska”
Bihari Style Besan Ghatte ki Sabji
Long back I was working with an advertising agency, and person helping with advertisement was amazed with the fact that India Channa (Indian Chick pea) is so versatile, there are so many recipes with whole channa, with dehusked, splitted channa dal, flour from whole roasted channa (sattu), flour from dal (besan); All these can beContinue reading “Bihari Style Besan Ghatte ki Sabji”
Potato Pickle (Alu ka Achar)
In India, pickle’s (achar) recipes are passed through generations, and therefore word “achar” is always associated with Mother, Grandmothers. Alu ka Achar is my mom’s Super Duper specialty, which she learned from her mother, and I from her. It is a must have item on Holi day, and now she makes it if one ofContinue reading “Potato Pickle (Alu ka Achar)”
Swagata's Recipes 