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The Wok Of Life

The Wok Of Life. Sunday, September 21, 2008. Growing up in Bihar , one vegetable that would turn up on the dinner table was the ubiquitous bhindi . Eaten with hot chapattis , with a bowl of arhar daal on the side , it was heaven . Easy to clean ,cut and cook and immensely tasty, bhindis played a stellar role in the kitchen recently , when my maid was on leave . One easy dish which I repeated more than twice. Picture - courtesy - Wikipedia). Bhindi - 500 grams. 2 medium oinons chopped fine. The oilier the...

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The Wok Of Life | wokoflife.blogspot.com Reviews

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The Wok Of Life. Sunday, September 21, 2008. Growing up in Bihar , one vegetable that would turn up on the dinner table was the ubiquitous bhindi . Eaten with hot chapattis , with a bowl of arhar daal on the side , it was heaven . Easy to clean ,cut and cook and immensely tasty, bhindis played a stellar role in the kitchen recently , when my maid was on leave . One easy dish which I repeated more than twice. Picture - courtesy - Wikipedia). Bhindi - 500 grams. 2 medium oinons chopped fine. The oilier the...

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The Wok Of Life | wokoflife.blogspot.com Reviews

https://wokoflife.blogspot.com

The Wok Of Life. Sunday, September 21, 2008. Growing up in Bihar , one vegetable that would turn up on the dinner table was the ubiquitous bhindi . Eaten with hot chapattis , with a bowl of arhar daal on the side , it was heaven . Easy to clean ,cut and cook and immensely tasty, bhindis played a stellar role in the kitchen recently , when my maid was on leave . One easy dish which I repeated more than twice. Picture - courtesy - Wikipedia). Bhindi - 500 grams. 2 medium oinons chopped fine. The oilier the...

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wokoflife.blogspot.com

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The Wok Of Life: Sunday mornings

http://wokoflife.blogspot.com/2007/09/sunday-mornings.html

The Wok Of Life. Sunday, September 30, 2007. At times we hare off to Prema Vilas for idlis , dosas and vadas or to Maharanis or Sree Hari for kachuris and alu sabzi or chholar dal . The Sree Hari chholar daal has a unique taste which I have never been able to replicate although I suspect some gur or molasses goes into it - not sugar . Most times we eat luchi with alu chhenchki and look for ways and means to innovate with the tuber . 500 gms potatoes - diced small. Fenugreek seeds - half teaspoon.

2

The Wok Of Life: September 2008

http://wokoflife.blogspot.com/2008_09_01_archive.html

The Wok Of Life. Sunday, September 21, 2008. Growing up in Bihar , one vegetable that would turn up on the dinner table was the ubiquitous bhindi . Eaten with hot chapattis , with a bowl of arhar daal on the side , it was heaven . Easy to clean ,cut and cook and immensely tasty, bhindis played a stellar role in the kitchen recently , when my maid was on leave . One easy dish which I repeated more than twice. Picture - courtesy - Wikipedia). Bhindi - 500 grams. 2 medium oinons chopped fine.

3

The Wok Of Life: Not exactly a passion

http://wokoflife.blogspot.com/2007/09/not-exactly-passion.html

The Wok Of Life. Saturday, September 22, 2007. Not exactly a passion. So when I cook seriously like Ma , I pay a lot of attention to detail and I love to cook fish . I love the great ceremony of Bengali fish cooking . First the washing of the fish , then the anointing with noon holud ( salt and turmeric), and setting aside while one organises the spices , cuts the vegetables which might go into it ,heats the mustard oil to smoking point and then lowers the fish gently into it . Turmeric - 1 tsp. Combine ...

4

The Wok Of Life: October 2007

http://wokoflife.blogspot.com/2007_10_01_archive.html

The Wok Of Life. Wednesday, October 3, 2007. Here is my contribution for JFI Bananas. From my very nascent food blog! The banana plant is one of the most useful plants from the eating point of view . Just think of it - one uses every part of the plant and for multifarious purposes . A much loved plant in Bengal, it also serves as Ganesha's wife during Durga Puja . The "kola bou". Red chana soaked overnight. Cumin - 2 teaspoons, Turmeric and chilli powder - 1 teaspoon- made into a paste.

5

The Wok Of Life: Chitol Muithas for Poila Boisakh -

http://wokoflife.blogspot.com/2008/04/i-almost-didnt-post-entry-for-rci-benga.html

The Wok Of Life. Sunday, April 6, 2008. Chitol Muithas for Poila Boisakh -. I almost didnt post an entry for RCI Benga. L but a stray comment in Sandeepa's. Blog about cooking chitol mithas for Saturday lunch led to her asking me to put in an entry. The chitol is a large freshwater fish with a very soft , oily delicious stomach , which is called "peti"or the area around the stomach and a fleshy back ringed with bones called the "gaada" in Bengali . out of which the muithas are made . 1 onion, minced fine.

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The Wok Of Life. Sunday, September 21, 2008. Growing up in Bihar , one vegetable that would turn up on the dinner table was the ubiquitous bhindi . Eaten with hot chapattis , with a bowl of arhar daal on the side , it was heaven . Easy to clean ,cut and cook and immensely tasty, bhindis played a stellar role in the kitchen recently , when my maid was on leave . One easy dish which I repeated more than twice. Picture - courtesy - Wikipedia). Bhindi - 500 grams. 2 medium oinons chopped fine. The oilier the...

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