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| Panch Mishali Tarkari |
Firm vegetables that take longer to cook are stir-fried first until almost cooked, followed by the more delicate vegetables, to keep the latter from turning to mush.
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.
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