Deliciously Tangy Masoor Dal (Red Lentils with Mango)

Post Views: 92 If you haven’t been made aware of my infatuation with mango, raw or cooked, this post should do do it for you. I love the fruit and will look for any excuse to use it in dishes. This is one dish that’s a winner in my eyes because it’s so simple and… Continue reading Deliciously Tangy Masoor Dal (Red Lentils with Mango)

Sprouts Salad with Raw Mango and Pomegranate

Post Views: 345 The Indian summer, especially in the National Capital Region, brings upon us intense heat, combined with hot winds called Loo and frequent dust storms accompanied by rain. In this weather, I sometimes lose my appetite for the usual hot dal, rice, vegetable curry and foods with the usual spices used in Indian… Continue reading Sprouts Salad with Raw Mango and Pomegranate

Rice Pudding with Date Palm Jaggery (Nolen Gur’er Payesh)

Post Views: 694   Nolen gur, or date palm jaggery is a delicacy in Bengali cuisine as it is available only in winter and gives the most heavenly flavour to desserts. So naturally, when winter comes, anyone making any Bengali desserts with this stuff available would be hard pressed to use anything else. Bongs, slang… Continue reading Rice Pudding with Date Palm Jaggery (Nolen Gur’er Payesh)

Prawn Curry With Mustard, Coconut and Mango (Shorshe Aam Chingri)

Post Views: 946 Shorshe, or mustard, is an integral ingredient in Bengali cuisine and the Bongs do a really good job of using it in many different ways. Here, I’ve used it in combination with coconut and mango to present what I think is a nicely balanced dish. The mustard provides a pungent punch, the… Continue reading Prawn Curry With Mustard, Coconut and Mango (Shorshe Aam Chingri)