I was standing there, watching the waves dance. Hubby and kiddo were playing hide and seek with the waves. Teasing the water to come and touch their feet.
At the horizon, the anchored ships had switched the lights on, they were now twinkling like little stars far far away.
I decided to let the waves kiss my feet. I wanted to feel the salty, chilling water wash away all my worries. I looked down to watch them come and bury my feet in the sand.
Only I couldn’t. My paunch was coming in between.
Not one to take a hint easily, I stretched a bit further to see the waves bury my feet. I could still not see my feet, only my paunch was visible.
OK, I get the message. Time for some serious measures to watch my weight. No more fatty food.
While I ponder over the point, you guys enjoy this great thali, dishes prepared from the state of Bengal. Just like dieting sounds alien to me, Bengali cuisine is also foreign for me. So thanks a ton, Vaishali, for your insight into Bengali food and for helping me design the menu. Without your help, I would have been totally lost!
Rice is the main cereal there, just like in Kerala and Tamil Nadu. The first course has bitter gourd or neem leaves (something bitter) in it, this is supposed to have cleansing properties.
It is followed by rice and dal, with a fried bhaja or any other seasonal vegetable as a side dish. Fish and meat courses follow, but for vegetarian meals, paneer is a common substitute.
Then comes the chutney round. I tried getting pineapples, but I was out of luck that day. Went in for a raw mango chutney, and boy! it tasted so good.
The last round is yogurt and then some sweet. I made misti doi. I cooked the milk in the pressure cooker and I don’t know what I did wrong, the texture didn’t come out right. The taste was yum, but the texture didn’t come close to even my usual thick yogurt. Just bad luck, I guess.
- Vegetarian Dishes/ Curries
- Rasgolla : Paneer balls, cooked in sugar syrup
Ingredients for Eggplant fry:
- Eggplant , big variety : 1
- Turmeric powder : 1/2 tsp
- Oil for deep frying
- Wash and pat the brinjal dry. Cut into 1/2″ thick round slices.
- Apply salt and turmeric powder.
- Heat oil in a pan. Deep fry brinjal until crisp and brown on both sides.
- Drain on a paper towel and serve hot.
- I have cut mine too thin. It should be a little more thick.
Except for the rasgolla and the dal, I am making everything for the first time. I hope I have done it right. This is a first time Bengali thali for me and I really loved the food. Who thought eggplants would be so tasty when fried with salt and a pinch of turmeric?!