tag:blogger.com,1999:blog-35578975.post7724970670438414936..comments2010-04-29T15:42:28.438-04:00Bong Momhttp://www.blogger.com/profile/15407918137263251235sandeepa.blog@gmail.comBlogger30125tag: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 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 variation, this is indeed very much like mezhukkuvarati! Thanks for telling me about this. I will try the traditional charchari too sometime!Sunshinemomhttp://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. wanted to know it because of long time away from bengalMalaynoreply@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 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/>SSSnigdhahttp://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 "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,<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.Lathahttp://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 the charring technique adds flavor. Very interesting hearing about it. I like the sound of this dish a lot.Kalynhttp://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 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 Sundarhttp://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 the way the Indian cook vegies. Always so nice and gotta gave the spices on! :)Anhhttp://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-4296478331783832182007-04-07T23:09:00.000-04:002007-04-07T23:09:00.000-04:00Bee<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 learnSandeepahttp://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, sandeepa:<BR/><BR/>"No, I don't wait for the sizzling sound, am not that good a bong cook yet."beehttp://www.blogger.com/profile/18128812845273224940noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-50101300890235963892007-04-07T22:32:00.000-04:002007-04-07T22:32:00.000-04:00Shilpa<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 ?Sandeepahttp://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 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.beehttp://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 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 :)musicalhttp://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!!! 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... :)Sighttp://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 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!srahttp://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 (panch phoron and mustard paste), but add some saag/leafy veg to the mix as well.Shantanuhttp://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 pronounce the name... char-cha-ri?Gattinahttp://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 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!Nanditahttp://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 knowledge about Bengali food. The names are so different. This dish looks so good.shilpawww.aayisrecipes.comnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-66780927499735055032007-04-06T22:53:00.000-04:002007-04-06T22:53:00.000-04:00Mishmash<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 BlogsSandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-26452257923591288022007-04-06T20:28:00.000-04:002007-04-06T20:28:00.000-04:00That was one informative post Sandeepa!!!! Its nice to get a peek into some other cultures cuisine!!! :) The pleasures of blogging...... AAAHHH!!!!!!!!Coffeehttp://www.blogger.com/profile/12361203237120149470noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-68609355919143651432007-04-06T18:31:00.000-04:002007-04-06T18:31:00.000-04:00Sandeepa, quintessential bangali vegetable item :-) I am not a big fan of chorchori but your version looks really delicious.SJhttp://www.blogger.com/profile/13064852967846506552noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-85946661143245577262007-04-06T18:30:00.000-04:002007-04-06T18:30:00.000-04:00Great write as usual Sandeepa.Cahrchari looks mouthwatering, sounds like Navratan curry:))<BR/><BR/>Glad DMC is running well,lot of great discussion there.Loved it.I am off blogging today,see you on Monday.Have a great weekend S!:))Ashahttp://www.blogger.com/profile/16120251231228218853noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-33049809511755134382007-04-06T14:19:00.000-04:002007-04-06T14:19:00.000-04:00A veggie lover's delight! I have yet to try Mustard oil in cooking...will have to get it and make this, I love such combinations of flavors.<BR/><BR/>have a lovely weekend,<BR/>truptitruptihttp://www.blogger.com/profile/14550939425063803575noreply@blogger.com