Soma's Kitchen

10/12/2026

Fermented Idli Batter - fashioned into Uttapams and Idlis
This time I put some Idli rawa in the batter of rice n urad dal. Typically I put the batter bowl overnight in the oven with the light on and the soft warmth of the light is enough to get the fermentation going.
This time I used some shredded carrots, minced onions, tadka of urad dal, black mustard seeds, and curry leaves.
Uttapams and Idlis, both came out delicious!

09/26/2026

Luchi!
w/ Deem o Aalu r Jhol

My inner critic is very vocal, disparaging me for the misshapen luchis. In my defense, I make luchi once every year or two, I don't get enough practice to make them perfect rounds. And it's only me eating them, so who cares!

09/19/2026

Hyderabadi Haleem with goat meat

09/19/2026

https://youtube.com/playlist?list=PLh9mgdi4rNexUNWEjQvVD82qwztvnSze0
I think he did a very good job is funneling the general wisdom for easy everyday cooking. It was a nice refresher for me. 😊

This series, created by Yale’s Graduate and Professional Student Senate in collaboration with Dr. Nate Wood, Assistant Professor and Director of Culinary Med...

09/06/2026

My Comfort Sunday Lunch: Neem Begun, Shaak Bhaja, Bhapa Posto, Beuli Dal, and omelette.

Neem Begun = eggplant with neem leaves
Shaak Bhaja = fried spinach
Bhapa Posto = steamed poppy seed paste
Beuli Daal = urad dal
More details in the captions

08/30/2026

Chicken in Pomegranate and Almond gravy
This is my take on Fasenjoon when I do not have walnuts at hand. Ha!

08/23/2026

https://www.facebook.com/reel/4478176605836529/
I recently found his channel. I resonate because this is how I cook, our philosophy matches too. 😊

08/15/2026

Phoolkopi Danta o Pata Bata
It is a tradition in Bengal, having been through several famines, partition, poverty, etc., that no edible parts of even vegetables go to waste. There is a way that the usual things we throw away, like potato skins, pumpkin skins, leaves of carrots and beets, etc., get cooked into a new side dish. Usually these 'throw away' are steamed or fried, and then mashed and mixed with spices.
I often do this here too, if I have time. Today I made this delicious side dish with the leaves and stems off a head of cauliflower. While I cooked the cauliflower separately, the 'throw away' items were steamed, then ground up, and tempered with kalojeera, chilies, and garlic in mustard oil. The mash is mixed well, and jeera bhaja (roasted cumin grounds) added in.

08/09/2026

Chorizo with Jicama and Cabbage, with side of guacamole
I had this chorizo from Costco, the one that goes soupy when heated. I didn't know what to do with it, for I tried it with eggs once and it didn't taste good. Today I thought I'd improvise a stir fry. So I used some jicama cubes (a low GI substitute for potatoes) and cabbage (for some added fiber). Garnish with fresh cilantro.
It was a good wholesome one pot lunch. The jicama was crunchy, but had lost its mild sweetness and soaked up the flavors from the chorizo.

07/15/2026

Pork Tacos, a quick-fix busy weekday version
I used canned shredded pork, yellow corn tortillas, diced onions, pickled jalapenos, chopped cilantro, lime juice, and some tajin sprinkles
As the pork was room temperature, I toasted the tortillas till they had blisters, that made the tacos fairly warm.
Took less than 5 mins to assemble.