Many lovers many names.

Anabas testudenius=climbing perch/climbing gourami =kouwai (Assamese) =kou mach(Oriya & Bengali)

Many lovers many names.

Borassus flabellifer = Asian palmyra or sugar palmyra or palmyra fruit = panam nongu (Malayalam) = talasaja

    

http://en.m.wikipedia.org/wiki/Borassus_flabellifer

Many lovers many names.

Momordica dioica = Spiny gourd = Kankada (the vegetable not crab) = ghi korola or kakrul= 

Many lovers many names.

Pokchoy= Chinese cabbage= 

Milimisi machher chorchori (Telegraph graphiti kolkata 6th October 2013)

Ingredients 

•2 whole topse fish

•2 whole tangra fish

•2 whole chara pona

•1/2 cup chopped onions

•1 drumstick chopped into fingers

•1 small cauliflower

•150g red pumpkin cut into fingers

•1 small brinjal cut into four

•1 potato cut into fingers

•1 tbs ginger-garlic paste

•1 tsp turmeric powder

•1 tsp chilli powder

•1/2  cup mustard oil or any cooking oil

•salt as required

•2 tbs chopped coriander leaves

•3 tbs like juice

•water as required

Method

Wash and clean the fish. 

Dry and marinate the fish with salt and like juice. Keep aside. 

In a kadhai or nonstick pan, heat oil and sauté the onions and ginger-garlic paste until transparent. 

Add all the vegetables. Cook for a few minutes and mix the spices. 

Toss the vegetables with the spices so that they bind together. 

Add water. 

Summer for five minutes.  

Now add the fish and cook along with the vegetables on low flame. 

Add the seasoning and coriander leaves. 

The gravy should be semi dry. 

Daaber Payesh (Source: Verma, R. (2013) A sweeter spin. GRAPHITI The Telegraph Magazine, Calcutta.)

Ingredients:

• 1 tender coconut with malai
• 100 ml coconut milk
• 100 ml milk
• 100 ml condensed milk
• 10- 15 raisins

Source: After Verma, R. (2013)

Method:

Cut the tender coconut from the middle, take out the water and keep aside.

Scoop out the malai and cut it into strips and keep aside.

Now heat the milk in a sauce pan and boil till reduced by 60 per cent.

Add the coconut water, coconut milk and condensed milk.

Add strips of tender coconut malai and simmer for 10 minutes.

Then put raisins. Remove from heat,

Daaber payesh is now ready. Pour in the tender coconut shell, refrigerate for an hour and then serve.

I am a Science student. Hence I organise non creatively this post shall thus be called 'Introduction'.

Hello there... I don't cook regularly.. Have never had to, food has always been readily available to me and I'm not averse to eating packaged and processed food. Needless to say I am nobody's health idol. But I like to tell myself (and sometimes other's) that I am good in the kitchen.. Well honestly speaking I have seen people with worse gut instincts when it comes to cooking and I believe preparing food has a lot to do with instincts and love for what you are working with and working towards.

This blog was a brainchild that came to me last night whilst reading the recipe of an interesting dessert (if you don't like sweet food in my book you are insane, plus if you don't like sweet people you wouldn't like me most of the times so you'd better leave).

Here I plan to keep a diary on interesting recipes that catch my eye ( I am not very experimental btw), and maybe if I do prepare something, a food diary. I am usually not consistent with things but I hope I shall be updating here regularly. :)