Pea-Kachori

Green Pea Kachori This recipe is actually quite easy to make, and nice for special occasions or a cold winter’s day.  The measurements are not very exact, but it does not matter much.   FILLING 1 1/2- 2 cups frozen green peas (defrosted) 1-2 spoons grated fresh ginger 2 fresh green chillies (or dry chilli…

Dhokar Dalna

This is a delicious Bengali recipe, and great for serving to guests, as it is also very appealing to the eye.  The name, however, is somewhat un-translatable…  ‘Dhokar’, I have been told, means ‘to cheat’, and ‘dalna’ is a kind of liquid gravy.  If anyone knows why it has such a name, I would be…

Gatte- the Chickpea Flour ‘Sausage’

This Rajastani recipe is a kind of vegetarian ‘sausage’ made from chickpea flour.  It is tasty and filling, and also great for new vegetarians.  The recipe given here is made with tomato sauce.  However, you can certainly experiment and make new variations.  For example, mixed with fried rice, vegetable dishes, or even in pasta sauce….

Fennel-Ginger Dal

Ok, another Bengali recipe…  this one is quite unique, and is a perfect to eat together with alu-posto, one of the other recipes I just posted.  This recipe uses urad dal, a white coloured dal, that is normally used for idli, dosa, and other such recipes where you can’t actually recognize it in the final…

Cholar dal/ Chana dal

This is a nutritious and tasty dish, its speciality being that is is a little sweet .  Apparently, it is made during festivals in Bengal, but I make it any time!  There are a few versions around, so any suggestions to improve this one are also most welcome! Chana dal is a kind of pulse made…