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Panch phoron (literally, ‘five spices’) is a whole spice mix popular in the cuisine of Bengal and neighboring regions. The mix contains fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed. Panch phoron is typically used for tadka (hot oil tempering) while cooking dal and curries.

Kaddu Poi: Pumpkin Basale Leaves Curry

13 Oct

Kaddu Poi

Kaddu poi (pumpkin basale leaves curry) is a Bengali/Oriya signature style of cooking these two nutrient-packed, vividly colored vegetables together: pumpkin (kaddu) and basale leaves (poi).

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Green Grape Chutney

15 Mar

Green Grape Chutney

Start-of-season green grapes tend to be tart and work best when combined with other ingredients – a few grapes in fruit rabri, for example, or in fresh juice. A recent addition to my list of go-to recipes for sour grapes is this green grape chutney, flavored with Bengali panch phoron spice and fennel powder.

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Potato Pumpkin Masala

6 Jan

Potato Pumpkin Masala

Potato pumpkin masala is a testament to the power of "slow and steady". Potato and pumpkin cubes simmer gently with tomatoes and aromatic spices to produce this winner of a dish.

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Broccoli and Red Pepper with Indian Spices

6 Oct

Broccoli Red Capsicum

Broccoli and red pepper are not traditionally used in Indian cooking, but they take to Indian spices very well. A simple red capsicum curry works wonderfully when you want to cook quick. With a bit more time and a few more ingredients on hand, take a stab at this colorful mixed vegetable recipe.

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Kaddu ka Bharta: Red Pumpkin Bharta

24 Mar

Red Pumpkin Bharta

Red pumpkin bharta is a dry preparation of pumpkin, a simpler version of red pumpkin curry with stronger notes of mustard oil.

Unlike traditional bharta (mashed vegetables) like baingan bharta, this one does not use boiled/roasted vegetables as its base. Pumpkin cooks quickly and mashes easily without pre-treatment. This is also a chunky bharta instead of a typically smooth one, which works well with pumpkin.

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Red Pumpkin Curry

21 Sep

Red pumpkin does a great job of absorbing spices and mingling with a range of flavors: spicy, sweet, tangy, salty. These traits of the vegetable are put to perfect use in this glorious red pumpkin curry recipe.

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Kathal ki Sabzi: Raw Jackfruit Curry

1 Apr

Kathal ki sabzi (raw jackfruit curry) is an Indian vegetarian delicacy cooked especially around the month of Holi, when jackfruit is in season in north India.

Newbie cooks, be warned – you are up for a challenge if want to make kathal ki sabzi. The prickly, tough-skinned jackfruit requires skill to peel and cut, and then takes ages of cooking time. Part of the hurdle is handled these days – supermarkets stock packs of peeled and chopped jackfruit, ready to cook. Go right ahead and pick up one of these packs if you can. If not, I’ll point you to the always-awesome Rak’s Kitchen for illustrated steps to peel a jackfruit.

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