This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Lau Chingri is a beloved item on the Bengali menu, but lau (or bottle gourd) is sometimes available only in an Indian market, so instead of lamenting its paucity, a great substitute is to use zucchini which is plentiful at our local super and farmers' markets. This started out with 7 fresh zucchini which reduced down to very little due to the high water content in the vegetables. I like to leave the skin on when cooking zucchini this way so that they don't turn to mush when they're cooked.
This goes well with both hot basmati rice and chapatis.