saucethefoodblog

Panch Torkari

This is my favouritest of all curries, except perhaps the delicious winter chochchori. Predictably, it has no spices apart from a dash of turmeric, and the five-spice mix for tempering the oil. NOTE: Because I cook on an electric stove-top (and “induction” stove, if you will), I no longer have the convenience of throwing the []

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Chochchori Recipe for Buddies

Chochchori recipe for TP, and everyone else that’s interested.  1. Keep orange mushur/masoor dal bori/waris fried at hand.  2. Peel and cut three large potatoes and cut into thickish wedges. Dice peeled and de-seeded pumpkin into half an inch thick pieces. Cube unpeeled brinjal/aubergine/eggplant.  3. Fry thickly-sliced potato and pumpkin till golden. Drain and reserve []

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Extra-eggy Moist Pound Cake With Walnut Top Crust

Hello again 🙂 What can I say, I live a terribly busy life. No, really. I have SO many new murder mysteries to read. Anyway. Moving on, winter is finally ing outside my window – that’s the tropics for you, three weeks of cool breezes if we’re lucky – and something about the nip in []

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Baked Prawns in Creamy Garlic Sauce

I’ve been making a lot of in-and-out dishes lately. That is, dishes that require you to zoom into the kitchen, do some quick stirring, and zap back out. This is One Such. Here’s the how-to: Take ten or twelve shelled and be-headed (and de-tailed, if you like) prawns. Not enormous ones. If they are large, []

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Chicken with Red Chilies and Coconut Milk

This is a very quick update of a very quick recipe, perfect for this damp, chilly weather. It’s a steaming, aromatic pot of fiery red chicken curry, tempered delightfully by the light tangy sweetness of coconut milk. First, wash the chicken and marinate in salt, minced garlic, lemon juice and holud/turmeric. My greataunt has converted []

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Rimi’s Special Kosha Mangsho

I made killer kosha mangsho today. And in the process, I created a wonderful secret ingredient. Unlike my usual posts, this recipe is not illustrated, but I hope the flavour of this yummy dish will be a more than adequate recompense.You *must* try it. You’ll need an inch of ginger and four or five cloves []

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Light Summery Pasta Sauce

Très simple. First, roughly chop a large onion, two tomatoes, as many mushrooms as you like (I like about seven large ones), three cloves of garlic, and three green chillies. Finely slice half an inch of peeled ginger into little translucent sticks. The last three ingredients are optional, but if you like your pasta fresh []

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Spicy French Toast with Warm Honey-Spinach Tofu Salad

I’ve just added the label “salads” to my blog, because ever since moving in my New Roomie M, my diet has begun to include a whole lot of salads. The man lives and dies by his straight-up meat with a salad on the side menus, and has taken it upon himself to convince me of []

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Veggie-full Leftover Spicy Noodle Soup

Oh my, look who’s back. I’ve begun living on my own after ages, which has, naturally, sent my cooking quotient in a tizzy. For the first few days of the new life I lived on salads and quick chicken stir-fries, but then I finally buckled down and split open the rice noodles. (I’m a big []

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Winter Vegetable Stir-fry

Apparently, men cook briefly during courtship, and women cook forever thereafter. *I* cook whenever I want something that isn’t deeply and completely Bengalil, because for the d. and c.-ly B we have a cook, and no one else in Chez Rimi is remotely interested in anything else. Which is why I cook during sleepy afternoons []

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Whole Wheat Mushroom/Chicken Pie

Much too late in the season to help farmers, we’ve been having a spell of cold breezes and rain. Almost overnight, the weather has changed from the daal-bhat-lemon juice kind to the hearty soup type. Which is why I made a version of my savoury chicken pie, much a quicker, much less elaborate one, in []

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Alooparatha and Aloopuri

When it rains, I like my meals piping hot and savoury. True, it hasn’t been raining as much as July should, but my tastebuds expect fried goodness this time of the year, so the same rice and daal and curries that were delicious just last month seem bland and pointless and vaguely disheartening now. To []

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Strawberry Mint Jam

I am not a fan of the sweet stuff, unless it’s good old milk and cottage-cheese based Bengali sweets. I’m especially averse to sweetness at breakfast. Cornflakes, fancy cereal and jam-on-toast have no place at my table. Indeed, the one time I was gifted a box of rather exotic breakfast cereal, I ate it as []

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Orange Liqueur

I used to think fruit (and other flavoured) liqueurs were those fancy, exotic things that were well beyond my tiny culinary reach. And then, I discovered how to make them. And improvise on the base. Now, all I need is a steady supply of pretty bottles and labels hinting at a smoky, mysterious sensuality to []

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