Vegetarian – Page 3 – Swagata’s Recipes

Few things about food nomenclature..

Without realizing, the food related words’ usage changes based on your location. Therefore, with years in Mumbai, phoolgobhi has become “flower”, sabji has become “bhaji”. I no longer call green bottle gourd “Kaddu” (कद्दू ) but dhodhi because Kaddu usually means pumpkin, unlike in Bihar / Jharkand Kumhra (कुम्हड़ा ) is pumpkin. The word jhor (झोर) forContinue reading “Few things about food nomenclature..”

Til Gud Laddu

In my earlier post, I mentioned about why Makar Sankranti is among my favorite festival, as I get to make and eat some great sweet snacks. Til (Sesame) and Gud (Jaggery) laddu have calcium & iron from Til, Iron from Gud and give warmth to body in winters. Laddu can be stored easily for 2-4Continue reading “Til Gud Laddu”

Murmure Laddu*

Makar Sankranti time is among my favorite, as I get to make Murmure (Mudi, Kurmure, or puffed rice) & jaggery laddu (known as Lai) and Til (Sesame) & jaggery laddu. I make great laddu as this is one of few recipes that my reticent husband also praises openly. We, as a family love this homemadeContinue reading “Murmure Laddu*”

Alu Baigan* Tamator

Baigan is eggplant / brinjal, a simple recipe where onion is Banned, garlic is Must have and tomatoes (Tamator) get special mention Ingredients 1- Purple big Brinjal (any other variant will do) cut into medium size pieces 2-3 Medium Sized Potatoes peeled and cut into medium size pieces 1 Medium Tomato finely chopped 1/4th teaspoonContinue reading “Alu Baigan* Tamator”

Palak Saag* Recipe

Palak saag recipe that has minimum ingredients (no onions, no tomatoes), and doesn’t need much preparation like grinding etc. * Palak is Spinach, Saag refers to any leafy vegetables like Methi ka Saag, Lal (Red) Saag, Sarson ka Saag, etc. Ingredients 2 bunch of palak leaves – cleaned and chopped 6-7 pods of garlic, choppedContinue reading “Palak Saag* Recipe”