The mustard sauce for the Whole Roast Cauliflower It’s a silky, sweet pungent sauce featuring Mailles Dijon Originale, whisked with olive oil, maple syrup, fresh garlic, salt and pepper. Easy whisk and it’s ready. The sauce makes for a great dip too and I love to add it even in salad. What goes in the stock for the Whole Roast Cauliflower? Veggie StockFew Shallots, cut in half or left wholeCouple Celery Sticks, chopped bite sizeButterCapers...

I am a sucker for chicken wings and can go for it more often than one can imagine. Of course, it is very easy to grab a frozen packet of marinated chicken wings or grab a box from the restaurants. But making it at home means you can work with the flavor and prepare it your own way. These Air Fryer Achari Chicken Wings are so easy to prepare, as you can see from the video....

What ingredients go in the 5 Ingredients Asparagus Pasta This Asparagus Pasta is a great dish to prepare with kid. You can chop the asparagus or shave it using a vegetable peeler. Pasta: I went with spaghetti, but you can choose with any variety of pasta that you have handy. You can also use gnocchi or ravioli for this dish. Asparagus: To make it a little interesting, I shaved a few asparagus....

I had always been intimidated with the idea of using filo/ phyllo dough. It’s so light and breaks apart easily. But as it turns out, with a little care, it was actually quite easy to build the tart. If you are like me, kick that worry and grab a packet right away. Just follow the tips below and you will be fine. TIPS on how to work with Phyllo Dough!...

Soaked almonds raisins was our mandate morning munch. I never liked it but Mom would continue insisting until I picked at least a couple. My brother, on the other hand, loved it and he still follows the same ritual. When Avyan started his solids, I used to add finely powdered nuts to his baby food and now that he is a toddler, he loves to munch on plain nuts. It has made my life so easy....

It’s one of those perfect, savory snacks that should be enjoyed with your loved ones over a cup of evening tea or coffee. It can also be served as a finger food in a cocktail party with some spicy dip of your choice. I was not born or brought up in Kolkata. We moved there a few years back and that’s how it’s my home now 🙂 When we lived in Shillong, Kolkata used to be our yearly winter vacation spot and one of the main reasons was because it’s my Mom’s hometown....

Fried rice has always been a comfort food. A one-pot meal. Prepare it as filing or as light, and add whatever spice you taste buds crave for. Steamed rice works as a perfect blank canvas giving you a possibility to play with your creativity. Make it in a jiffy and serve it plain or with sides of your choice. The fried rice I have for you today is light, yet it feels like a mouthful with the robust flavors of garlic and fresh peppercorn....

If you are like me, who enjoys coffee but don’t have one of those fancy coffee machines to enjoy cold brew, you will love Java House Dual-Use Liquid Coffee Pods. Now, if you asking me why? Well, their Dual-Use Liquid Pods are perfect to just peel, pour, and mix with water. You could also use it in your coffee machine. You can enjoy it hot or cold and they have 4 different varieties to choose from!...

Two varieties of Kacha Aam Er Chutney There are two typical varieties of Kacha Aam Er Chutney (Bengali Raw Mango chutney) that we prepare during summer. The first one is lighter with a sweet-sour taste, and we serve at the end of a meal. You will find that recipe in my cookbook “Taste of Eastern India”. The other one is this caramelized sweet chutney that can be bottled as a condiment....

If you follow my stories in Instagram, you would know that our little fella Avyan loves to help in the kitchen and bake with me. I am still scared to bring him too close to the stove and so, I just stick to baking for now. This one bowl olive oil chocolate cupcakes happened on a Sunday afternoon. We were happily cozying up on the couch, watching a baking TV show until he starts asking for cake....

Thankfully, a good baking day arrives more often than awful days and luckily; baking to me is not only therapeutic but also entertaining. I have had several baking disasters in the past and most of the times it would be while baking cookies. I haven’t burnt cookies yet but very often, the end result would turn out to be hard as a rock that could knock someone down with one straight hit....

What is Sabudana? Sabudana, also known as tapioca pearls, is derived from the cassava root. These pearls are tiny, round, and white when dry but swell and turn translucent when soaked. They have a soft, chewy texture once cooked, making them the star ingredient in Sabudana Khichdi. Sabudana Khichdi for Navratri Sabudana Khichdi is primarily associated with Hindu fasting rituals. During fasting, certain grains and legumes are avoided, but ingredients like sabudana are permitted, making this dish a popular choice....

What is Masoor Dal ? Masoor Dal is Red Lentils, one of the most common lentils prepared on a regular basis in Indian household. It cooks very fast and is very easy to digest, which makes it one of the lentils that we give to babies when they start solid meals. Red Lentils paired with rice is a healthy gluten-free meal and if you avoid ghee for tadka or use Vegan ghee/oil, you can turn it into an effortless Vegan food too....

What is Sourdough Bread Sourdough Bread is a slow fermented, good for your gut, healthy alternative to conventional bread. It doesn’t require any commercial yeast. And while it needs a little bit of planning in advance, it requires no kneading or a stand mixer to prepare the dough. All you need is some time in hand to prepare the starter and follow the simple tecniques I explained below to prepare the dough....

Anyways, enough of whining.. I will have to find something to do and make this long weekend interesting. What about you guys? How’s your plan for the long weekend coming up? Since our plan to visit a new place didn’t work out, we thought of eating something new! Not that it’s the same feeling, but anyways 🙂 Eating something new intimidates me at times, especially if it’s seafood. We chose Artichoke and it didn’t freak me out....

I would have never known of this incredible Ice Cream if not for my friend Tanvi (@sinfullyspicy). She once shared this exact same recipe in her feed and in her story. The steps looked so simple that I had to try it. Plus, I love sesame and the idea of using it in ice cream was too interesting to pass. No cooking needed, just a quick blend and then freeze....

If you have read my last post, you will know that I am currently participating in The 10 with 5 Challenge and hence, for the next 10 days, I will be posting only those dishes where I have used 5 or less than 5 ingredients. I am not sure if I can really do this, but I still want to give it a try. The main problem is that I have to cut down on the spices and if you are an Indian, you will know that it’s a little tough to cook without adding all the Indian Spices....

Typically, bottle gourd is also cooked along with the lentil to make the stew more filling. Also, the sweet taste of bottle gourd balances the bitterness of the stew. But, I wanted to keep tetor daal light and so, I used just yellow mung and kept it very mildly spiced. If you don’t like bitter gourd, try this Lau Diye Bhaja Munger Dal Tetor Daal is a quintessential Bengali Daal The first course of a Bengali meal often starts with something bitter....

Zucchini Blossom Stuffed with Poppyseeds and Coconut is my Bengali take on stuffed zucchini blossoms. If you have been following my Instagram stories you would know that just about a week before shelter-in-place was announced, I started gardening. And after several years of failure, I am finally seeing some success. The zuchhini plant was the first I planted from the seeds and now everymorning I see so many flowers. It’s such an amazing feeling....

This zucchini Moong Dal is inspired by the Bengali daal - bhaaja moong dal. It is not spicy and calls for very minimal ingredients. We make Bhaaja Moong dal (Bhaaja means dry roasting in this case) quite often during summer month. Sometimes it’s left plain and sometimes we load it with vegetables. You don’t need to add a lot of spices. And you don’t need tadka at the end. Just a drizzle of ghee and it ready....