This recipe is typical of bengali households barring the fact that some love to have it little sweet. My version is not sweet though. I strongly believe that the cutting of this vegetable plays a very important role in enhancing the taste. I have shown in the pics below as to how I exactly cut it. I tried using the food processor, but that didn’t work very well as it affects the look of the ready dish. And as I always believe that, its your eyes that eat first.
This daal has been used for thousands of years in grandmothers kitchens all across the Asian continent as a healing medicine. Well renowned for its nourishing and detoxifying effects, Green Mung soup or daal helps to balance all 3 doshas. It helps clear away Aam (toxicity) that gets lodged in the body over time due to poor diet, lack of exercise and living a sedentary lifestyle. This is ideal for anyone trying to shed a few pounds or wanting to do a gentle cleanse. It has also been said that living on this daal for seven continuous days will cure you of all mamy of your ailments. I love this recipe and am sharing with you. I have added a few more things to make this tastier for people who do not like the taste of moong. This is a complete food in itself and there is no need to have rice or any bread with it. I love to have this with roti though.
Holidays are almost over and if you’ve fallen short of new recipes, this is the one.
It is not necessary that you put in all the ingredients that I used in this recipe. For non vegetarians the choices are unlimited, vegetarians can make this by just avoiding sausages. I put veggies and soya chunks to make it a complete meal. This can be made ahead and children at home can have it when they feel hungry.
This is one of my favourite tea time snacks.The ingredients are so simple but when put together comes up with such a tasty snack.I make this a day or two earlier whenever I am expecting guests .I make quite a lot and freeze them in seperate boxes.I take them out in batches and use as and when required.
Makes 12 patties Continue reading “Potato and green peas patty(Aloo Mutter tikki)”
Bengalis usually begin their meals with something bitter. This preparation is generally made in most bengali households using potatoes. However, keeping in mind the benefits of this vegetable for diabetics, I have been cooking without potatoes for years . The ratio of the karela and tomatoes is 1:1. If you are using a large size karela use a large size tomato and likewise for either medium or small .
An ideal dish for entire family, I usually prepare this for dinner since I usually keep some aside in two small aluminium foil containers to pack for my children’s lunches the following day.
Winter is coming! In some cases, it’s already come. There is nothing more comforting in winter than a bowl of hot soup while looking out of the window.
Traditional Bengali meals have a blend of all tastes- bitter, sour, sweet, pungent and tangy. Bengalis tend to take their chutney or chaatni, very seriously.My signature Pineapple chutney has gained many lovers. This is in response to a request by Jolene Misquitta. I hope you enjoy the recipe, dear.
Looking for an appetizer for your vegetarian friends? Here’s a solution you can whip up in 10 minutes!
Continue reading “Hearty Mushroom Soup- A High Protein Solution to Your Hunger Pangs”