Lentil Fritters With Chimichurri And Polenta

Lentil Fritters With Chimichurri And Polenta | Playful Cooking

Out of the ample varieties of deep-fried food that my Mom prepares, the red lentil fritters have always been my favorite, especially on a cold afternoon. She would fry the fritters right before lunch and serve with piping hot yellow lentil soup (dal) and steamed rice. We call these fritters Daler Bora and they are quite common in Bengali food culture. It can be prepared with different kinds of lentil but red lentils are most frequently used. This time, I gave my own little twist by serving these crispy lentil fritters in a non-traditional way with bright green garlicky chimichurri sauce on a bed of creamy polenta. Equally comforting on a cold afternoon.
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Fish And Orzo Coconut Soup

Fish And Orzo Coconut Soup | Playful Cooking

Soft white fish, chunky bites of vegetables with a handful of orzo, bathing in calmly spiced coconut broth. This simple one-pot fish and orzo coconut soup is hearty and makes a meal on it’s own. A little bit of globetrotting happened while creating this soup. The color of the broth comes from the famous south Indian spice Molagapodi (spicy gunpowder), there is pasta to make it filling and at the end, I sprinkled a little bit of sumac for that sharp tang. When the temperature drops down and you finally start to feel the chill in the air, it’s time to get cozy with a bowl of comfort. And this soup makes for a great weeknight supper. continue reading »

Doi Mach (Fish in Yogurt Gravy)

Doi Mach (Fish in Yogurt Gravy) | Playful Cooking

Doi meaning yogurt and Mach meaning fish is an authentic yogurt based Bengali fish stew. It is a gently spiced fish curry that is hearty and soul satisfying. Traditionally, doi mach is prepared with long silver river fish from the region but that shouldn’t stop you from trying it with your choice of sea fish. Just make sure you select a meaty fish for the best taste. Bengali meals are almost incomplete without some fish curry/stew and when Mom and Dad visit, I over indulge on these dishes. It’s like reliving those childhood days.

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Jalebi | Playful Cooking

Crunchy on the outside and juicy inside, rustic golden spirals that make a centerpiece at every festival in India – Jalebi! People like it for breakfast, people like it for dessert, some like it hot and crispy, others prefer it soft and at room temperature. It can be either served with sweet rabdi or with cold sour yogurt. It’s tough to not pick one when you see a pile of Jalebi gleaming in golden syrup.

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Gulab Jamuns With Sweet Potatoes

Gulab Jamun with Sweet Potatoes | Playful Cooking

This is the time of the year when every state in India celebrates customs, rituals and culinary delights. New clothes, traditional colorful attire, gathering with friends and families along with lots of food outline this festive season. This year, after a long time, I am celebrating it with my parents. I don’t even remember when was the last time I spent Durga Puja with them. It’s a 5-day celebration for which we Bengalis wait for all year long. My Mom has been cooking all my favorite dishes and needless to say, I am gaining more pounds. I am learning new dishes from her, going back to my roots and gobbling Bengali dishes. Mom and Dad make a feast for my every meal – carb, fish and sweets, overloaded.

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