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September 2016


Khichdi Can be called Khichadi, Khichuri or Khitchari 200 g red lentils (masoor dal or any lentils at home)300 g rice (any rice is fine/ don't waste expensive basmati on this)6 tbsp sunflower oil4 tsp cumin seeds2 onion (finely chopped)2 green chilli (optional)6 cm ginger root (crushed or chopped)2 tsp turmeric powder3 tsp salt1500 ml water or more (based on your prefered consistency)1/2 tsp asafoetida4 dried red chilli (optional)4 tbsp ghee2 tsp chilli powder/paprika (optional) Wash the lentils and rice under running water through a sieve for 40 seconds.Add oil to a pan along with cumin seeds. Add the onion, ginger and chilli. Cook for 5 mins and then add the wash lentils and rice.Followed by salt and turmeric powderAdd 750 ml of water and let this come to a boil. Cover and let it cook for 20-25 mins or till cooked.In another

Mung Beans Daal 200 g mung beans1 tbsp ginger-garlic paste½ tsp turmeric powder1 tsp cayenne pepper1 tsp cumin powder1 tsp coriander powder2 tsp salt3 tbsp sunflower oil1 onion2 tomatoes15 g coriander Wash the mung beans under cold running water until the water runs clear. Soak them for at least 8 hours, preferably overnight, in plenty of water.Boil the mung beans in 750 ml water with 1 teaspoon salt for 20 minutes. Drain and let it dry with steam for a while. (keep the strained liquid in a bowl)Heat the sunflower oil in a frying pan over medium heat and add the cumin seeds, let it splutter for 15 seconds. Then fry the onion for 3-4 minutes. Add the ginger-garlic paste and fry for 3 minutes. Stir in the tomatoes and fry them gently for 5 minutes, stirring.Add the rawit peppers, turmeric powder,

Aubergine met yoghurt Doi Begun Bengaals vijfkruidenmengsel2 el komijnzaad2 el nigellazaad2 el venkelzaad1 el fenegriekzaad2 el zwart mosterdzaadRecept2 aubergines (in plakken van 1½ cm)1,5 tl zout2 tl kurkumapoeder500 g Griekse yoghurt1 tl komijnpoeder1/2 tl suiker6 el zonnebloemolie5 el mosterdolie2 tl Bengaals vijfkruidenmengsel (panch phoron)10 kerrieblaadjes1 tl chilipoeder5 g koriander (grof gehakt) Om het Bengalse vijfkruidenmengel te maken - Meng alle specerijen. Luchtdicht bewaard blijft het vijfkruidenmengsel ongeveer een jaar goed op smaak.Week de aubergine 30 minuten in 500 milliliter water met 1 theelepel zout. Giet af, laat uitlekken en dep droog met keukenpapier. Bestrooi de aubergineplakken rondom met de kurkumapoeder en laat even intrekkenMeng de Griekse yoghurt met 3 eetlepels water en de komijnpoeder, suiker en ½ theelepel zout en zet opzijVerhit de zonnebloemolie in een koekenpan op middelhoog vuur en frituur er in porties de aubergine in 5-6 minuten per zijde in.

Bengali Egg Curry Dimer Dalna 8 large hard boiled eggs4 potatoes (diced into big cubes)2 onion4 dried red chilli4 green rawit chilli4 garlic cloves8 cm ginger root4 tomato8 Tbsp mustard oil2 tbsp sugar3 tsp salt2 tsp turmeric powder2 tsp red chilli powder4 tsp coriander powder4 tsp cumin powder1 tsp Bengali garam masala (else a regular garam masala is fine too)20 g coriander (chopped) Hard boil the eggs with enough water and pinch of salt for 12 mins. Place it under running cold water and let this cool down. Peel it and keep it ready for the next step (This can be done even over a weekend)In a large iron skillet, add the entire mustard oil and let it warm up. Add the potatoes and boiled eggs and fry them on a med-high till you see brown marks on the skin. Should take 7-8