Vegetarian – Swagata’s Recipes

Kushi Kerao Gravy

Let us start with basics – what is this Kushi Kerao or Kusia Keraw? They are actually dried small black pea (also called Watana in Maharashtra) See pic below. Since, it is a dried pulse, therefore used extensively in regions where summers are long, and green vegetables are in shortage. In Bihar, and few otherContinue reading “Kushi Kerao Gravy”

Thekua

I believe anyone who is from Bihar, Jharkhand, UP or have a friend from these three states would have certainly heard of Thekua. Thekua is an emotion and part of extensive offering to Sun God during Chatt Puja. What it is, with such a weird name – It is sweet made with whole wheat flour,Continue reading “Thekua”

Food Memories

I started this blog few years back, mostly as a repository for my mom’s recipe. I lost my mom about 8 months ago, and void that is created will never be filled. Mom loved cooking, and feeding everyone with love, sometimes when I use to joke with her that you cook so much just forContinue reading “Food Memories”

Bihari Words related to kitchen/cooking

This is my second blog where I am referring to “lost” words used in Bihar & Jharkand particularly related to kitchen/cooking. Ajwarna – to transfer cooked food from cooking vessel to serving bowls/containers Shizna – to ensure pulses, rice, vegetables and meat are tender (cooked either through steaming or boiling) Tokna – container/vessel used forContinue reading “Bihari Words related to kitchen/cooking”

Dal Puri*

Dal Puri is stuffed channa dal (dehusked, split, Indian chickpea) fried flatbread. This recipe is must have for all special occasions in Bihar and Jharkhand, meaning made during celebration for new baby, for new bride joining her in-laws family. This is served with Rice pudding (Kheer) and spicy vegetable curry (Potatoes, Cauliflower, green gourd, etc).Continue reading “Dal Puri*”

Ridge Gourd (Turai) with Channa Dal

Another simple green vegetable combined with pulses, Ridge gourd also known as Turai mostly in North & Central India, as Dhodka in Maharashtra and as Jheenga in Bihar & Jharkhand. This vegetable is somehow similar to Zucchini, so people outside India can easily replace ridge gourd with Zucchini. You can follow same recipe with spongeContinue reading “Ridge Gourd (Turai) with Channa Dal”

Bathua Greens with Red lentil

In India, lot of leafy vegetables are consumed particularly during winter, when these are available in abundance, one of them is Bathua, known as lamb’s quarters, melde, goosefoot, manure weed. Cooking greens with lentils or pulses, is a good way to combine vegetarian protein with vitamins & minerals. Here is a simple recipe of cooking bathua leavesContinue reading “Bathua Greens with Red lentil”

Sattu Paratha

Bihari Sattu is made by grinding roasted Indian chickpea with its peel. I live in Mumbai but I always use to get Sattu from Jharkand, During lockdown this was not possible, therefore, I ordered two brands available on amazon and Big Basket, now I can easily vouch for Manna Sattu brand – 100% authentic taste.Continue reading “Sattu Paratha”

Alu palak ki sabji

Palak paneer (cottage cheese in spinach gravy) is a very popular recipe, about 3 years ago, my son was advised to eliminate dairy product from his diet, and he loved Palak, so my mom recommended making potatoes in palak gravy. Here is the recipe. Ingredients 1-2 bunch of fresh palak leaves, cleaned 3-4 medium sizeContinue reading “Alu palak ki sabji”

Kache Kele ki Sabji (Raw Plantain/Banana Curry)

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)”