Chadachadi – a Bengali Mixed Vegetable Dish

Chadachadi is a Bengali dish that is made with a hodgepodge of leftover vegetables. There is a strong flavoring of mustard seeds and mustard oil that gives this dish a distinctive tangy, depth of flavor.

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A Very Green Soup

Sometimes I have so many greens in my fridge I don’t know what to do with them – so I make soup. You can vary the vegetables you use in this recipe.

In this case I combined broccoli with spinach and arugula and it was really yummy!

 

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Parsley Pesto

I am so spoiled by my favorite organic CSA farmer Peter Paniccia of Pietro’s Coop who brings me bushels of parsley every summer and fall. I use a lot of this parsley fresh in my everyday cooking but I also make a great pesto with it, which last me through the winter months.

The pesto is really easy to make and keeps really well in the fridge for months on end. I use it in everything from pastas, soups, sandwiches, sauces and so much more.

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Stir Fried Pumpkin Leaves (Sitaphal Patta ka Subzi)

Ever eaten the vine and leaves that the pumpkin grows on? In India this is rather common in the Northern parts and is really delicious and healthy. Here is how we make this dish in my mother’s kitchen.

 

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Ghiya and Palak ka Sabzi (Bottle Gourd and Spinach)

Ghiya/lauki is a wonderful gourd (bottle gourd) that pretty much makes anything it is used in taste better. One can combine it with lentils or any vegetables. One of my new favorite dishes in my mother’s kitchen is when they combine ghiya with palak (spinach). This super healthy combination is really delicious too and easy to make.

 

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Passang’s Tibetan Spicy Chicken Soup

This might be one of my all time favorite soups! Passang makes this really simple, flavorful Tibetan version of chicken soup which has a really nice hit of spice to it.

She hand makes fresh noodles and adds them in but in my lazy version however I use any broad flat noodles or pasta I can find.

I find that glass noodles or any broad pasta works really well. You can vary the leafy greens you add in the soup. I use anything from spinach, boy choy, swiss chard to kale.

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Stir Fried Sesame Cabbage and Bean Sprouts

A dish does not get easier than this. This quick stir-fry is my go to anytime dish. I use cabbage and onions as a base and then add in any crunchy green vegetables I have lying around.

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