Cheera'r Palau or Flattened Rice Pilaf

Kanda Poha

Cheera (Bengali) or Poha (Hindi) or Flattened Rice (English) is parboiled rice that has been flattened and dried. It's available in packages at Indian markets all over India and North America and is considered a 'good' food for diabetics.

Uncooked Cheera or Poha

Thick poha is preferable to using thin poha in this recipe so that the appearance and texture is preserved after cooking. I made the mistake of purchasing thin poha so, as you can see, the individual grains are barely noticeable.

I was under the misconception that Kanda Poha refers to the potatoes in this poha dish, but during a phone conversation, my sister said it refers to the onions in the dish. Onions are considered to be non-vegetarian in certain parts of India so it's important to name it appropriately.

It's a hearty and filling meal which, if had for lunch, curbs hunger pangs that usually occur in the late afternoon.

Arahar Dal with Green Beans and Tamarind

Yellow Split Peas with Tamarind

Yellow split peas, also known as arahar dal in Bengali and toor dal in Hindi, generally has a bland taste so I like to introduce the sweet and sour taste of tamarind paste to excite our taste buds. Add a dash of dried, red pepper flakes and some vegetables for an unforgettable lentil dish.

Cooking it under pressure produces a thick and creamy dal with the added bonus of cooking in under 15 minutes. So here is a quick and hearty side dish that goes well with both steamed rice and chapatis.

Lau Shukto - Squash in Mustard and Poppy Seed Sauce

Lau Shukto

Shukto is a very Bengali dish of vegetables that must include bitter melon as a component. However, some vegetables such as bottle gourd or lau (it's Bengali name) can be cooked on its own, in the same style, and are also called shukto. I have cheated by adding onions (not considered vegetarian) and tomatoes to this Lau Shukto. Our Ninja Chopper came in handy again to dice the vegetables really fine, so that they cook quicker. 

This can be served as a side dish with rice or chapatis.

Gota Sheddo - Lentil & Vegetable Stew

Gota Sheddo

Gota (whole) Sheddo (boil) is a lentil and vegetable stew in which the vegetables are left whole or cut in big chunks. It's a ceremonial dish, both vegetarian and vegan, that uses green (unhusked) mung beans, a combination of 3 or 5 vegetables, minimal oil, fennel seeds and strips or slices of fresh ginger. Pictured here are red salad radishes, whole baby potatoes, chunks of Japanese eggplant, whole jalapeno peppers and sweet potatoes. All the ingredients are placed in a pressure cooker with a cup of water and cooked under pressure for 10 minutes. It's best served with steamed rice.

Stir-Fried Spinach and Chickpeas

Saagwala Channa

A delicious way to dress up a simple bowl of spinach is to add meat or chicken, or in this case, chickpeas/garbanzo beans. Cooking it in a pressure cooker creates a creamy spinach in which the chickpeas provide a satisfying texture. The ingredients are similar to those used in a Saagwala Murg or Lamb. 

This side dish goes well with either steamed basmati rice or chapatis.

Thai Curry Pastes

Thai Kitchen Red Curry Paste

"Aromatic herbs such as lemongrass, galangal (Thai ginger) and fresh red chilis are harvested at their peak of freshness and carefully blended with fragrant spices for the perfect balance of flavors. Use as a stir-fry seasoning, a soup base, or with coconut milk to create a delicious Thai curry. Add a teaspoon to your favorite marinades for a bit of spiciness." from Thai Kitchen

Make Easy Red Curry Paste at home.

Thai Kitchen Green Curry Paste

"Aromatic herbs such as lemongrass, galangal (Thai ginger) and fresh green chilis are harvested at their peak of freshness and carefully blended with fragrant spices for the perfect balance of flavors. Use as a stir-fry seasoning, a soup base, or with coconut milk to create a delicious Thai curry. Add a teaspoon to your favorite marinades for a bit of spiciness." from Thai Kitchen

Make Thai Green Curry Paste at home.

Thai Kitchen Yellow Curry Paste

"Aromatic herbs such as lemongrass, galangal (Thai ginger) and fresh yellow chilis are harvested at their peak of freshness and carefully blended with fragrant spices for the perfect balance of flavors. Use as a stir-fry seasoning, a soup base, or with coconut milk to create a delicious Thai curry. Add a teaspoon to your favorite marinades for a bit of spiciness." from Thai Kitchen

Use Yellow Curry Paste to make this Beef Yellow Curry or Chicken Yellow Curry.

Make Easy Homemade Yellow Curry Paste at home.

Thai Green Fish Curry

Thai Green Fish Curry

One of my favourite items at a Thai restaurant, green chicken curry is always loaded with vegetables. This is a green fish curry to which rainbow peppers, peas and onion slices have been added. In place of salt, fish sauce has been used. 

Green, red and yellow curry pastes are available in tiny bottles wherever Thai ingredients are sold in Asian markets or at regular supermarkets, but you can very easily make your own at home. Take a look at these recipes for Thai Curry Pastes to get an idea on how to recreate them at home.

Shutki Chingri Diye Bandhakopi - Stir-Fried Cabbage with Dried Shrimp

Stir-Fried Cabbage with Dried Shrimp

Credit for this recipe goes to Mum who used to cook shredded cabbage with black pepper and eggs. I've blogged before about Grated Cabbage with Eggs that is similar to this. Adding the shrimp powder (entirely optional) adds a lovely Burmese touch to this dish.