18 June
Its been such a long long gap since I posted. So much has happened in the last couple of months. Work has increased by almost ten folds, I have started going to office a couple of days a week, travelling for various customer visits across India has again resumed and in the middle of all this I even took a week long break for summer vacation. So basically I am back to my old routine in the pre covid times and life has again become hectic. Even if cooking is a love affair to me, but I think given a choice I love travelling more any day. Thus once a trip ends I start looking for the next destination almost immediately. And very naturally Instagram, or blogging has taken a hit. After a long week now I don't feel like burning my midnight oil scrolling food posts on Instagram. Rather keeping up late to watch and read about places I want to visit seems more interesting.
So my travel last month was to very remote and offbeat places of Kashmir. I hope that I can start penning down that travelogue soon. This was my first time in Kashmir and I simply fell in love with the place. No wonder it is known as the Jannat on earth. I found the cuisine of Kashmir quite interesting. Since we were travelling remote, I got to taste some authentic local cuisine ( not part of wazwan ) which Kashmiris have as their regular food. I kind of collected all the recipes from the chefs and cooks we met at various guest houses where we stayed. And these were not just recipes but there was a lot of stories accompanying them. I am raring to try them out and write more about these foods slowly on my blog.
But for now I thought of sharing a quick and easy recipe from the Kitchens of Bengal or Bangladesh. I have written about different bhorta recipes in my blog earlier also. You can check them out in the recipe list. Bhorta is basically any kind of a vegetable mash. But it can be non vegetarian also or a combo of both. The one that I made today was with kochu or taro.
I had to do a impromptu travel to Hyderabad for 2 days which left me completely drained today. I didn't feel like making anything special even if it was a Saturday. A homely warm meal was all that the heart craved for and some good long sleep. So made this really quick taro mash and paired it with steamed rice and a light radhuni foroner mushur daal with raw papaya.
Check out the other bhorta recipes on my blog:
- Man Kochu/ Arbi/ Colcossia/ taro - 250 gm
- Garlic pods - 9-10
- Onion - 1 small, sliced
- Dry Red Chili - 2
- Fresh coconut - 1/4 cup grated
- Mustard powder (optional) - 1/4 tsp
- Green Chili - 2
- Mustard Oil - 2 tbsp
- Salt - as per taste
- Mustard Oil - 1 tsp
- Pressure Cooker
- Mixing bowl
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