rosha, a bengali vegetable stew | & more

The beginning of 2022 has been tumultuous - the resurgence of Covid, news of family and friends testing positive for the virus, falling prey to it and now trying to discern whether the latest in the long list of ailments is an aftereffect of the virus or the body's attempt to deal with the weather. The tastebuds have decided to play truant - they declare their love for some foods and stubbornly refuse to recognise some. And work deadlines and commitments crumbled like the three little pigs' house of hay huffed and puffed away by the sly fox. As I endeavour to pull life back on track and hope that the tastebuds feel better sooner rather than later, I am grateful that the brush with the virus wasn't as lethal as it could have been and that the parents remained untouched. It was hard witnessing the parents deal with daily chores but a reminder that we often underestimate them as they age. It was a reminder that at the end of the day, they're wiser and stronger, having borne the brunt of the world far longer than us. I leave you this Sunday morning with this little reminder and a Bengali recipe for a lovely winter vegetable stew that's rich in flavours and is light on the stomach, ideal for post-flu recovery or when you want to give the gut some rest. Scroll down for some more winter recipes and a few reading suggestions. And until next time, stay well, stay safe.   Love Rapti Rosha | Bengali Vegetable Stew Just like the humble khichuri/khichdi (or kedgeree if you want to be colonial) has a recipe unique to every Indian household, the ubiquitous 'rosha' has its singular version in homes across West Bengal. Simply put, the rosha is a selection of winter vegetables and bodi (dried lentil dumplings) boiled in water with some basic spices till the vegetables are cooked through. The stew is then ladled over rice and served hot or warm.  But as with all food, things are never as simple as they seem to be at first glance.  READ ON FOR RECIPE From the Archives   MULO CHECHKI | BENGALI STIR-FRIED RADISH A Bengali winter delicacy where the humble radish shines, its natural sweetness evident in every morsel; goes well with rice, roti or paratha. recipe here PIRI PIRI CHICKEN CURRY Kick up the spice levels with this tangy, flavourful chicken curry that pairs well with rice and breads. recipe here   PUMPKIN CARROT & SPRING-ONION SOUP A winter vegetable soup that's vibrant in taste and health, packed with the superpowers of pumpkin, carrot and the freshness of spring onion, this soup is an excellent meal for any time of the day. recipe here   BOOK REVIEW: ANGEL'S BLOOD A smashing opening to a vividly written urban, paranormal fantasy series, one of my favourites in recent times. And I don't say this lightly – I've read Angels' Blood not less than four times, and I'd go back for a fifth read. Set in the world of archangels, angels, vampires, mortals and one-of-a-kind creatures, Angels' Blood, the first of Nalini Singh's Guild Hunter series, kickstarts the story of Elena Deveraux and Raphael, the Archangel of New York. read more  around the internet If Sri Lanka is destination-next, Juhi Bansal's post is what you need | Planning a trip to Sri Lanka   Make way for rolls flavoured with rose & cardamom | Rose + Cardamom Rolls by Kitchen Therapy   If you are a coffee addict, then this coffee series is a must save | Coffee @home with FTCT   Activities that'll help your brain relax | 10 hobbies that are a wellness retreat for your brain   For the K-drama fans | Into the feminiverse: The world of K-dramas is full of women   For the ones who struggle to say NO |  20 Templates to Say No to Just About Everything (Nicely) Copyright © 2022 From The Corner Table. All rights reserved. You are receiving this email because you signed up to receive email updates published by From The Corner Table. Do you want to change how you receive these emails? You can update your preferences or unsubscribe from this list.