tag:blogger.com,1999:blog-35578975.post7724970670438414936..comments2024-03-16T06:57:34.250-04:00Comments on Bong Mom's CookBook: Charchari - a Bengali Vegetable MélangeBong Momhttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-35578975.post-20800948672540008952016-09-03T01:06:01.773-04:002016-09-03T01:06:01.773-04:00You are sharing creative blog but needed some more...You are sharing creative blog but needed some more information so please provide lot more content. thanks.<br /><a href="http://www.chowringhee.in/menu.html" rel="nofollow">chowringhee satya niketan menu</a>Anonymoushttps://www.blogger.com/profile/09246212265763179743noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-27913426667910306392014-09-22T03:03:12.904-04:002014-09-22T03:03:12.904-04:00Thanks for the recipe. I used a bag of frozen vege...Thanks for the recipe. I used a bag of frozen vegetables (carrots broccoli, cauliflower, beans) and Coldeman's mustard for a shortcut. It turned out really yummy and got two thumbs up from hubby. Btw would you happen to know why everytime i grind brown mustard seed (in a coffee grinder), the curry turns out bitter?shumahttps://www.blogger.com/profile/08542653077334169105noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-49125558437834054412013-05-29T21:39:21.316-04:002013-05-29T21:39:21.316-04:00i thought this was called panch mishali tarkari. c...i thought this was called panch mishali tarkari. chhachhari is stir fry...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-49118234625129583512010-09-14T08:05:32.220-04:002010-09-14T08:05:32.220-04:00hi,
with charchari, i remember a dish with Chalkum...hi,<br />with charchari, i remember a dish with Chalkumro.Any one can try this.Chal kumro with sorse bata....Awesome dish!!!!!!!Unknownhttps://www.blogger.com/profile/07876891904757734256noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-67475708519413691912010-04-29T15:42:28.429-04:002010-04-29T15:42:28.429-04:00Dear sandeepa cheers for the posts. Your recipes a...Dear sandeepa cheers for the posts. Your recipes are pretty authentic and mouth watering. I want to add that in charchari one of the main player is the cut stems of cauliflower leaves! This gives awesome taste, just like radish. <br />cheers<br />BhaswatiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-47800987331038562672010-03-11T12:26:49.393-05:002010-03-11T12:26:49.393-05:00Oh! You are right. Except for the regional variat...Oh! You are right. Except for the regional variation, this is indeed very much like mezhukkuvarati! Thanks for telling me about this. I will try the traditional charchari too sometime!Sunshinemomhttps://www.blogger.com/profile/17570660228190249499noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-53281481795880616362008-09-06T04:56:00.000-04:002008-09-06T04:56:00.000-04:00Thank you, very nice post with every details. want...Thank you, very nice post with every details. wanted to know it because of long time away from bengalAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-84345703861357441072008-03-14T23:56:00.000-04:002008-03-14T23:56:00.000-04:00Sandeepa, I owe you this one and have been meaning...Sandeepa, I owe you this one and have been meaning to do this for a while -- a big thank you for your blog.<BR/>I have tried out several of your recipes, some with a few variations based on my tastes (sometimes experimental)or on what's available in my fridge.<BR/>They are all great!<BR/>Keep the Bong recipes coming...<BR/>Thanks again!<BR/>SSUnknownhttps://www.blogger.com/profile/03274413883507177275noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-91962467649734581892007-06-29T10:35:00.000-04:002007-06-29T10:35:00.000-04:00I found that butternut squash tastes exactly like ...I found that butternut squash tastes exactly like "kumro" back home - when the pumpkin is not around :) .. amd if you like lau d(n)ata , you can try out the asparagus minus the tips - they taste just like them ...<BR/><BR/><BR/>IMAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-91924580397899818792007-04-11T09:31:00.000-04:002007-04-11T09:31:00.000-04:00Hi Sandeepa,This is my first time here! You have a...Hi Sandeepa,<BR/>This is my first time here! You have a lovely blog.. I have never really had any Bengali food except of course my favorite Jhaal muri :-) Your charchari recipe sounds really easy and delicious. Sounds very similar to a konkani dish with coconut called Ghashi..except we use dal in it.Lathahttps://www.blogger.com/profile/14576371936777258874noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-23826713670292101572007-04-10T20:59:00.000-04:002007-04-10T20:59:00.000-04:00I haven't heard of this type of Bengali dish where...I haven't heard of this type of Bengali dish where the charring technique adds flavor. Very interesting hearing about it. I like the sound of this dish a lot.Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-42323348581661578712007-04-09T15:37:00.000-04:002007-04-09T15:37:00.000-04:00Its a new recipe for me. I have not tried mustard ...Its a new recipe for me. I have not tried mustard paste and mustard oil in cooking at all Sandeepa. I like the part of crushing the vadis at the end. Ur write was good as usual.. a lenghty one though(really patient).Prema Sundarhttps://www.blogger.com/profile/17534852355553755658noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-79434326079405943312007-04-08T02:20:00.000-04:002007-04-08T02:20:00.000-04:00Sandeepa, your post is incredible! I always admire...Sandeepa, your post is incredible! I always admire the way the Indian cook vegies. Always so nice and gotta gave the spices on! :)Anhhttps://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-4296478331783832182007-04-07T23:09:00.000-04:002007-04-07T23:09:00.000-04:00BeeHee, hee, THAT is true. I am really not good ye...Bee<BR/>Hee, hee, THAT is true. I am really not good yet, I am still on the curve.<BR/>When I was in B'bay at my first job all I could cook is "Egg Curry" and "Cauliflower Curry". That too I would toss the Cauliflower florets from far because I was afraid of the sputtering.<BR/><BR/>Recently a friend of those days who was also a classmate was visiting after many years and he was kind of waiting to see my "cauliflower throwing" stunt.<BR/><BR/>When I calmly stayed near the oven all the time, cauliflower et al he was amazed ;-) and really appreciated my current culinary skils BUT I myself know I have a whole lot to learnBong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-90935912480995319672007-04-07T22:43:00.000-04:002007-04-07T22:43:00.000-04:00that was in response to this comment of yours, san...that was in response to this comment of yours, sandeepa:<BR/><BR/>"No, I don't wait for the sizzling sound, am not that good a bong cook yet."beehttps://www.blogger.com/profile/18128812845273224940noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-50101300890235963892007-04-07T22:32:00.000-04:002007-04-07T22:32:00.000-04:00ShilpaThanks, yeah these everdyay food are not rea...Shilpa<BR/>Thanks, yeah these everdyay food are not really popular among non-Bongs<BR/><BR/>Nandita<BR/>You have to wait till I make the "Chanar Dalna" or a gravy with Paneer which has to be a part of a Bengali meal, if you are serving Vegetarian :)<BR/><BR/>Gattina<BR/>Seems you did fine, unless I hear you of course :)<BR/><BR/>Shantanu<BR/>Oh yours too, even my hubby loves it. I am not that much a fan<BR/><BR/>Sra<BR/>I sure smell a "Bong Conection" at your home. Never have I heard any non-Bong making Charchari. Is "The Hubby" a Bong ? Or else I need to get your autograph :)<BR/><BR/>Sig<BR/>The role of the veggies is something I thought up, meaning they are the Main and the Side players, but the reasoning was my theory and there could be other reasons too<BR/><BR/>Musical<BR/>You are a darling<BR/><BR/>Bee<BR/>Thanks but didn't get "don't ever fret about that." Why would I ? <BR/>I cannot live without eating Bong Food more than 5 days in a row, so someone has to cook it right ?Bong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-36208734165542110932007-04-07T21:17:00.000-04:002007-04-07T21:17:00.000-04:00charchari looks yumyummy. sandeepa, you are a true...charchari looks yumyummy. sandeepa, you are a true bong cook, an authentic one. don't ever fret about that. mustard paste plus mustrd oil. only a true bong cook would do that. <BR/><BR/>i'm really warming up to this mustardy business and it's thanks to you.beehttps://www.blogger.com/profile/18128812845273224940noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-80674707295891346142007-04-07T14:51:00.000-04:002007-04-07T14:51:00.000-04:00Thats a delightful preparation, Sandeepa. Loved yo...Thats a delightful preparation, Sandeepa. Loved your description of main actors and side players. Mustard Oil does give a distinct taste to the vegtables. Loved every bit of this post-you sre have a way with words and vegetables :)musicalhttps://www.blogger.com/profile/07166797277993509485noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-78997393833799638172007-04-07T11:29:00.000-04:002007-04-07T11:29:00.000-04:00Wow Sandeepa, that was such an informative post!!!...Wow Sandeepa, that was such an informative post!!! Each veggy has a specific role in the dish, I never really thought about that concept ever. In Kerala, we have a mixed veg dish called Avial, again a mix of vegetables, I bet there is a function for each and every veg in there too, more food for my thoughts... :)Sighttps://www.blogger.com/profile/16949737485794919264noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-81800253681705436972007-04-07T07:42:00.000-04:002007-04-07T07:42:00.000-04:00Sandeepa, I often make this at home, usually to us...Sandeepa, I often make this at home, usually to use up the many veggies in the fridge and to avoid having to cook the next two days :)<BR/>I always use potato and brinjal, the panch phoron. The other veggies vary. A great favourite of mine!srahttps://www.blogger.com/profile/03243944393796831559noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-43737914109721181452007-04-07T06:48:00.000-04:002007-04-07T06:48:00.000-04:00Ah! My own favorite. We make it the same way too...Ah! My own favorite. We make it the same way too (panch phoron and mustard paste), but add some saag/leafy veg to the mix as well.Shantanuhttps://www.blogger.com/profile/10775725512802702601noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-437063825303181272007-04-07T06:45:00.000-04:002007-04-07T06:45:00.000-04:00Sandeepa, another great post! I wonder how I pron...Sandeepa, another great post! I wonder how I pronounce the name... char-cha-ri?Gattina Cheunghttps://www.blogger.com/profile/17259299908195438080noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-8581450396090523592007-04-07T01:58:00.000-04:002007-04-07T01:58:00.000-04:00Thanks for this wonderful write up Sandeepa...I do...Thanks for this wonderful write up Sandeepa...I do want to try out different cuisines for the veggies...and kudos to you for popularising vegetarain Bengali stuff too...<BR/>Can you suggest a menu for a vegetarian bengali lunch, from the items you have blogged so far so that I can do it one sunday and call my Bengali friend over...she would be thrilled!Anonymoushttps://www.blogger.com/profile/08343211073306086159noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-62051822457336194992007-04-06T23:43:00.000-04:002007-04-06T23:43:00.000-04:00After reading your blog I realized my lack of know...After reading your blog I realized my lack of knowledge about Bengali food. The names are so different. This dish looks so good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-66780927499735055032007-04-06T22:53:00.000-04:002007-04-06T22:53:00.000-04:00MishmashYou are too sweet :)SunitaThanks for the i...Mishmash<BR/>You are too sweet :)<BR/><BR/>Sunita<BR/>Thanks for the info. We too make Labra and it was great to know about your kind of charchari<BR/><BR/>Sangeeta<BR/>Shall try the plain badis. Do you know of a good brand ?<BR/><BR/>Seema<BR/>OH, never heard of Ghasi. Guess every state in India has something similar :)<BR/><BR/>Indo<BR/>I got the green chana today. Hope to make your dish soon<BR/><BR/>Trupti<BR/>If you don't want Mustard oil you can skip it. In this dish I use it mainly at the end<BR/><BR/>Asha<BR/>See you after the break<BR/><BR/>SJ<BR/>I never liked Charchari or Shukto but D loves both these dishes and I gradually have taken a liking<BR/><BR/>Coffee<BR/>True, I have got to know so much about regional Indian cuisines through BlogsBong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.com