Chick Peas Curry (No Onion No Garlic) 

This is among my all time favourites, especially on the days I want to have vegetarian food. I wonder how  this dish goes so well with rice, puri (deep  fried Indian flatbread), roti, bhatura (leavened deep fried Indian flatbread) and pulao as well. I always make it a point to have at least 50gms of soaked and boiled chick peas in my fridge. I can quickly assemble a salad or a dip or a main course dish with this. I usually make this with onion and garlic, but to keep it light and not very spicy I tried  making this without these two aromatics. The result was good and I’m sharing it with you. 

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A Sneak Peek Into My Kitchen  – ( Green Herby and Nutty Chutney)

 I am sure you have heard a lot about Indian green chutney. This one is a bit different because I incorporated very tasty and healthy nuts in it. By adding nuts, the chutney gets a creamy texture. I generally make and keep this in the fridge for a week. If I keep it in the freezer, I add very hot oil to it and mix well before storing. 

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Bengali Masoor Daal ( Red lentils)

Lentils have been eaten by humans since Neolithic times and were one of the first domesticated crops. In the Middle East, lentil seeds have been found, dating back to more than 8000 years. In Judaism, lentils are considered to be a food for mourners because of their round shape symbolizing the circle of life. The Greek playwright Aristophanes called lentil soup the “sweetest of delicacies”. Lentils have also been found in Egyptian tombs from as far back as 2400 BC. In India, the lentil is known as dal or daal. For many centuries, lentils were considered to be “the poor man’s meat.” In Catholic countries, those who couldn’t afford fish would eat lentils during Lent instead. In the 18th century, King Louis XV’s wife, Marie Leszczynska, made lentils fashionable among royalty and they were nicknamed “the queen’s lentils”.

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Paani Puri

This is one of the best street foods of India and has managed to weave the entire country in one string. It is known in various regions of India by varying names like phuchka, golgappa and paani puri.A little preparation beforehand is required for the ultimate pleasure. I would divide this into four sections as per the ingredients and preparation.Some like it sweet, some sweet and sour and some like me, love this simply hot and sour.

Serves 5

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Jhaal Muri(Hot and Spicy Puffed Rice)

Jhaal Muri
Jhaal Muri

I have no words to describe this ultimate evening Bengali snack.It is very light with a wide array of nutrients and is completely subject to your imagination and liking, no wonder the Queen of England loves it too. The only principle you have to strictly adhere to, is to not add anything that makes the rice puffs go soggy. Its not required that you add all the ingredients that I have added. A little here and there is okay. Continue reading “Jhaal Muri(Hot and Spicy Puffed Rice)”