Whole Roasted Cauliflower is a perfect, easy way to bring a veggie showstopper to your dinner table. Cauliflower, as we all know, is a beautiful canvas to play with flavors and this time, I went with mustard sauce. I roasted the cauliflower in a broth with some shallots and celery. The broth not only added flavor but also cooked the cauliflower to a perfect texture. With some crusty bread on the side, this would be a perfect cozy meal!
Creamy nutty gravy with soft paneer, Safed Paneer is unlike any curries that you might have tasted. Its light and mildly spiced. perfum-y aromatic from fennel and green cardamom. Cooked with ghee, Safed Paneer is a rich curry served in several Indian restaurants. The dish is very similar and often referred to as Malai Paneer Curry, Shahi Paneer or Mughlai Paneer.
Tiny sago pearls/tapioca pearls cooked with a very few ingredients to make a fluffy pilaf! Sabudana Khichdi is one of the most popular fasting dishes during Navratri festival season. It’s quick, gluten free and takes very minimal effort to bring it together.
Aloo Palak Paratha is a carb in carb comfort food with a good dose of fresh spinach in between. Aloo Paratha is a popular Indian stuffed bread recipe that is prepared with whole wheat. I like to add some greens to it, sometimes kale and sometimes spinach. Often served with yogurt on the side, a dollop of butter and some pickle, Aloo Paratha makes for a great meal. It is also sometimes served as weekend breakfast with a cup of piping hot masala chai.
Chicken Bolognese Baked Ziti is crowd pleaser, both with kids and adults. Because it is so easy to freeze and bake in bulk, it is perfect for big parties too. You can make the dish vegetarian by adding finely chopped mushroom or tofu instead of chicken. You could also add bite size cauliflower or broccoli and make it vegetable loaded. This Baked Pasta with Chicken Bolognese is a favorite in my home and probably the only pasta dish I like that is covered in tomato sauce.
Organizing and hosting a party can be overwhelming and tense but when your guests end up having a good time, you know it was all worth the effort. Last Saturday, I organized my first Bengali Lunch Pop-Up. If you follow my Instagram stories, you would know that I have wanted to do this for few weeks now. To be more specific, I have been waiting to do this ever since I photographed Vijitha @spicesandaroma Chai Pop-Up.
The past few weeks have been a little bumpy for us. First, I caught a bad virus that started with a horrible throat ache. And then, I passed it on to my little boy. He was not eating or playing, fever back to back and he just wanted to rest. We kept him off school for a few days. On top of all this, the workload was getting piled up. It’s a good thing that my work spins around food, so even if the laundry gets done in time or not, the food is almost always ready. Of course, with…