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coriander

Coriander Chutney And Tamarind Chutney | Playful Cookinglink to Coriander Chutney And Tamarind Chutney

Coriander Chutney And Tamarind Chutney

Chutney and Pickle play a vital role in Indian cuisine. It can transform any uninteresting meal to quite a pleasant one, tease your palate and boost the flavor. The varieties available are as vast as our country and each state has a favorite! However, there are two types of chutney that, I believe, are most common and serve as a basic starting point. Typically, they are referred as red chutney and green chutney!

Cilantro Fritters | Playful Cookinglink to Dhone Pata Bora (Cilantro Fritters)

Dhone Pata Bora (Cilantro Fritters)

Dhone pata are cilantro leaves and fritters are called bora. Coming from my Bengali roots, deep fried fritters should flow in my veins! Bengalis love anything deep-fried, be it for breakfast, lunch, snacks or dinner. If you ever visit a Bengali family for an everyday meal, you are assured to find at least one variety of fritters on the menu. It’s classically served with steamed rice and daal or steamed rice and ghee (clarified butter). That’s how the meal starts, followed by several other courses. I am not going to the subject of everyday-multi-course-Bengali-meal, that’s for some other post. Today,…