Luchi Aloo ( Kolkata’s version of Puri Aloo )

Luchi aloo is Kolkata’s version of Puri Aloo but it’s so much better especially if you eat it on the streets. There’s nothing like a piping hot luchi, smothered with spicy curried aloo. Here’s a great homemade version of this recipe.

 

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Plantain Kababs (Kachha Kela ka Kabab)

Plantains are a really wonderful source of fiber and vitamins C and A. They taste especially good when spiced up and pan-fried to make a yummy meal that can be served with pretty much anything.

 

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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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Romanesco Salad Recipe

Romanesco is that strange looking alien broccoli veggie that shows up from time to time in either in my organic CSA box or in the aisles of the super market. Romanesco is actually an Italian vegetable and can be cooked in a number of ways.

I tried a really easy salad recipe and ended up loving it.

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Black Radish and Winter Roots Salad with Mint Dressing

Winter is almost over here in New York City (or so we keep thinking). I get numerous root vegetables in my organic CSA box and some I just don’t know what to do with. This past winter for the first time I got black radish – quite a beauty I must say.

I made a really nice salad using all the root veggies in my box and it turned out to be really yummy. You can use any of your favorite vegetables for this recipe.

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Stir Fried Masala Parwal and Aloo (Pointed Gourd with Potatoes)

Parwal is a green vegetable that is indigenous to the Eastern part of India. It is also called pointed gourd or potol. It looks a little like tori/zucchini but has different flavoring and texture. Here is how we cook this vegetable in my mother’s kitchen.

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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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