A good Dal makes a lot of difference to the menu. The Mixed Dal Tadka is a robust combination of a two different lentils cooked in a complimentary blend of spices.
There is a story behind this recipe. The first time I had a version of this was at my Sister-in-laws place a number of years back. It struck me as a unique dish using a common vegetable. However I shied away from trying this on my own in fear of getting it all wrong as the recipe looked...
The Hilsa fish is a delicacy for the Bengali community. It was an emotional affair back in those days and remains an integral part of the Bengali food tradition even today. Hilsa is rich in Omega 3 fatty acids and therefore good for lowering risk of heart diseases. The Yoghurt compliments the mustard to balance the sharp spice hit and leaves a light tangy feel on the palate.
As the name suggests, this is a dish you can rustle up in a jiffy. All simple and common ingredients and minimum fuss. This is sure to put a smile back at the dinner table or brighten up your office lunch with the Stir fry boiled eggs.
This is a unique combination of the wholeness of Khichdi combined with the zest of mutton. It is a single course meal and can be served with raita, salad or onion rings. The mutton can easily be replaced by raw Jackfruit, as it’s a very good vegetarian substitute which retains the flavour, texture and aroma of the non-vegetarian version.
Aromatic masala and a dash of ghee combine to create this traditional Mangalorean dish. The key to cooking this dish is to get the right combination of spices and have them finely ground into a paste. This can be served with a wide variety of accompaniments ranging from the Neer Dosa to Parathas or even Pulao.