Welcome Message

Hello Friends,


For quite some time, I have been toying with the idea of writing a cooking journal with friends and family who are passionate about trying out and sharing new recipes. I say "journal" instead of a "book" as this is an informal way of penning down your stories with your favorite recipes. "Stories" are important as each recipe is often associated and attributed to unique individuals, moments, and circumstances. For example, my sister's 'shrimp pilaf', ma's and Khukudi's 'doi begun' (eggplant in yoghurt sauce), and dida's 'alu-bori' (potato- and lentil dumplings) recipes.

I would love to share with you these recipes along with their stories. Most of my friends are good cooks too, and I remember vividly so many moments of pure joy while relishing their food and catching up with their life. So their cooking becomes associated with them and their "kahanis " (stories).

Over time, this "journal" could be transformed into a "book", and we might then think of even publishing it, and then donating the dollar amount to a non-profit organization. But that is a long way to go.

To start this process, we can request our friends to post their favorite recipes. Please share with me your favorite recipe along with your story. Perhaps one day, when we are missing our friends/family, we can even turn the pages of this web journal, remember some good times and even find solace in these comfort foods.

Happy Cooking Days Ahead!!

Affectionately,

Indrani :)

P.S. If you have any problems with posting to this site, please feel to email me your story, recipe, and photographs. I will be happy to upload your recipies. Thank you for sharing.

Tuesday, February 3, 2009

beguner raita (eggplant in mustard and yoghurt sauce)

Some of the ones I would post is very closely held within our family !!

I have not had this one anywhere else, so here it goes.

Grind mustard ( with little posto) in water, grind ginger and kacha lonka. Fry the mustard paste, ginger in oil ( preferably mustard oil), add salt and a pinch of sugar and a little yogurt and make it pasty. That's it for the paste. Fry begun cut in circles separately. Spread the mustard paste on the begun like how you butter your toast, but a little thicker.

Bon Appétit
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2 comments:

Indrani said...

Nirloy, thank you for sharing your family recipe.
I will certainly try it out.
-Indrani

February 5, 2009 at 9:58 AM
Sayantani Mahapatra Mudi said...

thats a nice idea Indrani and loving this blog. but missing pictures. if possible add some please.

May 17, 2012 at 5:35 AM

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