tag:blogger.com,1999:blog-35578975.post8493806727033499537..comments2010-02-09T09:21:11.329-05:00Bong Momhttp://www.blogger.com/profile/15407918137263251235sandeepa.blog@gmail.comBlogger50125tag:blogger.com,1999:blog-35578975.post-29715664447730249482010-02-09T09:21:11.329-05:002010-02-09T09:21:11.329-05:00Anon<br /><br />Go ahead skip khus khus :)Bong Momhttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-51351038301186109592010-02-08T09:54:08.224-05:002010-02-08T09:54:08.224-05:00Can i do the paste without khus khus? I have all of the other ingredients with meAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-58743039276882029062007-09-15T06:36:00.000-04:002007-09-15T06:36:00.000-04:00Absolutely one of my favourite dishes . I add a little raw mustard oil just before taking it off the stove -gives just the right touch of pungency . Oh lil S is absolutely a shona - cherryful indeed ! Very lyrically descriptive !!eve's lungshttp://www.blogger.com/profile/14157665564024320442noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-86808280328397530132007-09-13T16:17:00.000-04:002007-09-13T16:17:00.000-04:00Your three year old is super cute. O thomakey English shikiye debe dekho!! You know, I missed my mom so much when reading this. She made shoreshey bata for a prawn curry and I have dared to bother because of the fuss. Wouldn't it be simpler to mix some poppy seed paste with wholegrain mustard? She doesn't think it would work!!Mallikahttp://www.blogger.com/profile/04412118482609545810noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-77527094158706565232007-09-13T13:15:00.000-04:002007-09-13T13:15:00.000-04:00Hey Sandeepa... I hate Prashant too just as you do and Hope that Amit wins the Indian Idol 3 title. ( I saw ur comment on Padma's blog..:D ).<BR/><BR/>For me mustard has a very strong taste which supresses the light Okra taste.. dont you think so?.. will have to try it to decide myself..:D.. thanks for sharing the recipe dear..Sirihttp://www.blogger.com/profile/07438643462234694246noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-33106763018489645332007-09-13T11:40:00.000-04:002007-09-13T11:40:00.000-04:00You know Sandeepa, I dont like prashant at all, ppl are rigging for him from Nepal 24X7, I feel so bad for good singers like Emon, Chang. I cried when they were eliminated.... But u know what? the naked truth is Prashant gonna win this II3, he never came in Danger zone at all....well lots of II talk<BR/><BR/>Now coming to the sambhar recipe, this udipi one is different than other bcoz it has only urad dal in the paste while in others u will find all the dals n lil rice too.<BR/><BR/>Enjoy this has been the longest comment!Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-110096537358069622007-09-13T03:25:00.000-04:002007-09-13T03:25:00.000-04:00This post has made me very cherryfull :D Lil S is so cute! By popular demand you have to post the picture of the xmas tree with the coconut! I narrate lil S's annecdotes to my hubby and we have a hearty laugh over it! <BR/><BR/>I have to show the dhara ad to my co-sister, she's a bong married to a panju. Come to think of it, I'm craving to have some bengali food!Jyothsnahttp://www.blogger.com/profile/03338468510575659800noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-68147511641597756702007-09-13T00:32:00.000-04:002007-09-13T00:32:00.000-04:00Strangely, I have never tasted this dish. Anything with mustard, I love, so I expect to rectify that pretty quickly. :-)Shantanuhttp://www.blogger.com/profile/10775725512802702601noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-59635766553817373562007-09-12T05:23:00.000-04:002007-09-12T05:23:00.000-04:00Haven't heard of this,Sandeepa..but I would love to taste this combo of Okras bathed in mustard and other spices!!:)Bharathyhttp://www.blogger.com/profile/03014321174810334067noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-84892583932041535352007-09-12T04:41:00.000-04:002007-09-12T04:41:00.000-04:00Hi, Good to see you back. <BR/><BR/>Please give little S a big hug. And please don't laugh at her. the innovative colours and use of words, show individuality and emotional independence.<BR/><BR/>About the mustard oil ad bit.... 'Tel to noy jeno golano shona'was for Arati Mustard Oil, famous copy most probably written by Kamalika Bhattacharyya (a former Bengali news reader in DD.<BR/><BR/>Shorshe dhnerosh.... good reminder. Will try this weekend. Have fun.Bong Working Momhttp://www.blogger.com/profile/04709497824813140021noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-80442482721902002222007-09-11T22:41:00.000-04:002007-09-11T22:41:00.000-04:00loved reading the cherryful story of cute little S.<BR/>Okra in mustard sauce is new to me .. I do not add mustard in my food except for tadkas..Prema Sundarhttp://www.blogger.com/profile/17534852355553755658noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-65190333801822118742007-09-11T20:34:00.000-04:002007-09-11T20:34:00.000-04:00Hi Sandeepa -- few things here! First, just love the story of the darling girl with her cherryful coloring, and the coconut on the Christmas tree -- too sweet! :) <BR/><BR/>Also even though I don't speak the language, those actors in the commercial transcend language barriers before the subtitles come up -- I enjoyed that too :) <BR/><BR/>Lastly, thank you for the great tips for mustard paste. I have had the problem of bitter mustard and right away see the first thing I should have done was soak the seeds. Now, I only have about half-dozen more okras left here on my plants, but your photo looks so good I will have to try nonetheless. Thanks for the great post :)Lindahttp://outofthegarden.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-65106938155090578752007-09-11T19:34:00.000-04:002007-09-11T19:34:00.000-04:00Hi Sandeepa, Good catch. I don't know why they say it has a bitter taste..as you said, if grinded right, it does not..and thanks to you, I am now a major mustard based curry fan :) Soon my blog is going to be "Copy of bongcookbook.com" :) :) :) Btw, we do share a lot about Bangalore :)Pragyanhttp://www.blogger.com/profile/12574009297857280982noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-21386260039393440162007-09-11T19:25:00.000-04:002007-09-11T19:25:00.000-04:00Sandeepa. I believe this is a very nice way of cooking okra! I love it!Anhhttp://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-32129401193535101622007-09-11T18:37:00.000-04:002007-09-11T18:37:00.000-04:00Sandeepa, I love sorshe hdarosh, somehow mine doesn't come out as good as my moms! I'll try your version sometiem soon. Thanks for the tip about soaking in vinegar if using a coffee grinder. I have started to use it instead of my blender which takes ages and I need to gring a LOT of sorshe at a time. I had been told to dry grind along with salt, but it hasn't helped much. Thanks again for the tip!<BR/><BR/>"Cherryful", has me giggling, she is so so right when you think about it!SJhttp://www.blogger.com/profile/13064852967846506552noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-37004670863794286992007-09-11T16:17:00.000-04:002007-09-11T16:17:00.000-04:00I guess every cuisine has lots of similarities, We make lots of mustard base dishes (curries n stews). Never had okra in mustard sauce, instead of green chillies we use red. I will try ur version next time.<BR/><BR/>Even my son is doing this kind of funny stuff.:) Its always "CHERRYFUL" to watch them:)Shivapriyahttp://www.blogger.com/profile/04794021258714095919noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-57309629463318079812007-09-11T14:38:00.000-04:002007-09-11T14:38:00.000-04:00Hahahaha..your kid is so smart :). <BR/><BR/>Mustard sauce with bhindi? thats a very unique dish. Until I started reading your blog, I didn't know mustard paste was used so abundantly in Bong cooking.shilpa(Aayisrecipes)www.aayisrecipes.comnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-17261851804945491342007-09-11T13:03:00.000-04:002007-09-11T13:03:00.000-04:00Sirisha<BR/><BR/>Thanks:)<BR/><BR/>Lakshmi<BR/><BR/>Good explanation:)<BR/><BR/>Richa<BR/><BR/>I was thinking of you when I made this. Remmeber you had said if there is a veggie with mustard dish ?<BR/><BR/>Sharmi<BR/><BR/>Grinding the mustard right is really important. If you have a good mixie, grind the mustard seeds with salt, green chillies & poppy seeds. Dry grinding at times makes it bitter<BR/><BR/>Shn<BR/><BR/>:) yeah imagine that<BR/><BR/>I usually store it for a week. Do not use mustard paste that often though.<BR/><BR/>Mandira<BR/><BR/>Machcha Besara tastes great with salmon too<BR/><BR/>Manasi<BR/><BR/>Not really that fiery by my standards :)<BR/><BR/>Sunita<BR/>It was for you. Did I forget to mention, will update soon<BR/><BR/>Priyanka<BR/>ThanksSandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-23996107092055264192007-09-11T13:02:00.001-04:002007-09-11T13:02:00.001-04:00Sra<BR/><BR/>What I meant is get the tender ones, you know the ones that snap easily<BR/><BR/>Sig<BR/><BR/>Use only 5 tbsp of the paste. There were a lot of okras you see. If you have less reduce the amount of paste.<BR/>Say with 30 okras try with 2-3 tbsp of paste<BR/><BR/>Shammi<BR/><BR/>Regular okra is fine, only they should be tender you don't want the tough one here<BR/><BR/>Padmaja<BR/><BR/>Welcome back<BR/><BR/>Ragga<BR/><BR/>How did you like posto ? was it aloo-posto or posto bora ? You must have had a nice mix, sounds interesting with your rasam and her khicdi. BTW I make sambhar at home pretty often and love Rasam :)<BR/><BR/>Nupur<BR/><BR/>Ha ha....good explanation...life with Dale has taught you a lot<BR/><BR/>Indo<BR/> As I had said in DMC to enforce the Bengali we do not let her speak English at home and so she says whatever she has picked up at school But I know the days are not far. She anyway tends to correct me in almost all other aspects of life :) as she is BIG now<BR/><BR/>Asha<BR/><BR/>You are bad !!! I can imagine T roaming around your Coorgi home uttering such stuff :)<BR/><BR/>Mallugirl<BR/><BR/>Hey come on not that pungent, really<BR/><BR/>Padma<BR/><BR/>For me everything goes with Rice :DSandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-23243993837711320292007-09-11T13:02:00.000-04:002007-09-11T13:02:00.000-04:00Roopa<BR/>I am not sure about other veggies. We do it with some specific veggies only. But if you try let me know<BR/><BR/>Musical<BR/>The mustard oil that i get here does not have that much pungency, pretty mild I would say. Not really very fiery<BR/><BR/>Cynthia<BR/>Try with tender okras alone<BR/><BR/>Pragyan<BR/>Checked the site. But mustard paste is not bitter if grinded right, isn't it ?<BR/><BR/>Moi<BR/>Yes the grinder plays A VERY IMPORTANT role in getting the right paste. I have spent years with getting aslightly bitter mustard paste which I had to rectify with vinegar & what not. Shall update post with grinding tips<BR/><BR/>"Ghoti" & "bangal" food is a topic of many foodie addas :) My in-lwas are coming this week and they are "bangal" so maybe you will see more bangal food if I get time to blog<BR/><BR/>Bee<BR/>Does it help that the tree had two sticks potruding from beneath which were apparently legs of the tree !!! Sigh....<BR/><BR/>Rajitha<BR/>No longer baby talk, it is pretty adult talk but more opinionated :)<BR/><BR/>Mystic<BR/>Even I added poppy seeds to the mustard and the yogurt is not the norm always. <BR/><BR/>Nags<BR/>You don't love Bhindi !!!! How can you ?<BR/><BR/>Viji<BR/>Thanks :)Sandeepahttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-40086461961903200562007-09-11T12:51:00.000-04:002007-09-11T12:51:00.000-04:00This is quite a unique recipe....never heard of mustard sauce before....little S's baby talk was so cute and endearing:)Priyankahttp://www.blogger.com/profile/17418533990691806884noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-17814607644086971062007-09-11T12:33:00.000-04:002007-09-11T12:33:00.000-04:00Sandeepa, that's one cherryful post indeed....the okra looks great...I make it too, but without the yogurt. Hey, btw, wasn't this supposed to be send over to me :Dsunitahttp://www.blogger.com/profile/09176577177334401747noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-57507584210141319742007-09-11T12:06:00.000-04:002007-09-11T12:06:00.000-04:00oooooh!!! okra is my FAV!!!!! This looks fiery!!! And different!!! Thanx...<BR/>A big cherryfull smile to u and S!!!Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-41863533572570730222007-09-11T11:42:00.000-04:002007-09-11T11:42:00.000-04:00Little S antics always bring Cherryful smiles... tomar machha besara baniyechilam... darun!!! now it's darosh's turn :)Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-56786636004294584872007-09-11T11:33:00.000-04:002007-09-11T11:33:00.000-04:00ROFL :))) Hilarious is not the words...cherryfull and and X'mas tree with cocounut on top did crack me....I am stil giggling thinking of it :)))<BR/><BR/>Well, one doubt, can I freeze this mustard paste for future use? and if yes, how long I can freeze it?Mishmash !http://www.blogger.com/profile/18038923718366741085noreply@blogger.com