Grilled Eggplant in tempered spices | Big Z turned sixteen
This Grilled eggplant in tempered spices or Tadka Baigan was, as if a modern preparation with a desi soul, just like Big Z. Big Z turned sixteen… she was merely eight-year-old when my blog started! Today’s recipe is much like her, at least in temperament. Grilled Eggplant in tempered spices… baby eggplants in a spunky tadka of Indian spices. I used a mishmash of cooking techniques… grilling as well as a traditional chaunk or the tempering with whole spices roasted in pungent mustard oil and then poured onto the grilled eggplants. It was a burst of colours as well as flavours. I also tried out a variation of Doi Begun, the…
Kumro Bhaaté or Mashed Pumpkin Bengali Style – and I ask what the heck is Halloween?
I didn’t grow up celebrating Halloween in India. Nor Valentine’s Day or Mother’s Day or Father’s Day for that matter. Not that I belong to the black and white generation. Just like I can’t recall the pre-digital days, now I can’t recall those days when pumpkin was remembered for the simple vegetable that it always was, not a medium for creating strange artwork in the name of art – pumpkin carving. I am definitely learning something new from the Z-Sisters every day, aren’t I? The bottom line is, we didn’t associate pumpkins with Halloween when we were kids. Quite naturally, pumpkins teared apart and carved into scary faces, is something…
Shorshe Bata Maach – Mustard Salmon In This Case | A Detour From Thailand To Wish Shubho Noboborsho!
The mustard fish is one of the most popular Bengali dishes and although this signature preparation is best complimented by the traditional Hilsa fish, I (and now Lady M) make the same with salmon for my guests ~ the texture is very similar and it's less bony. Moreover, the Mustard Salmon prepared #inmykitchen always leaves everyone wowed.