Semui Payesh/Vermicelli Pudding is very easy to make. It’s similar to that of payesh/rice pudding but cooking time is very less (15 mins at max).
How to Make 3-ingredient Indian bread -Luchi / Poori #282
Luchi/Poori is a type of Indian bread. It’s made with just 3 ingredients and goes with almost any curry. This is vegetarian/vegan recipe.
How to make Patisapta Pithe/Bengali Dessert Rolls #281
Patisapta pithe is like a slightly thicker crepe with a sweet filling inside. This is mostly prepared during winter season with khejur gur/date palm jaggery.
This 3-ingredient Dessert is Everything! : Payesh/Payasam/Rice Pudding recipe #280
Payesh/Rice Pudding is the most amazing 3-ingredient dessert recipe that barely needs any cooking skills. Let’s find out the recipe.
How to Make Kochur Bora/ Taro Root Fritters #279
Kochur Bora/Taro Root Fritters are the easiest to make and very tasty as well. This is vegetarian/vegan recipe and goes well with plain rice.
How to make Chana Mutton Masala/ Nonveg Chickpea Curry #278
A simple addition of small pieces of mutton to chana masala or chickpea curry can make it the highlight of the menu from a regular vegetarian curry. Let’s find out the recipe.
How to make Mixed Veg Moong Lentil like a gourmet meal #277
Mixed veg moong daal is one such dish… Just tweaking few things can make the simple lentil soup star of the menu! Let’s check out the recipe…
How to Make Chal-kumro’r Ghonto/Ash Gourd Curry #276
Chal kumro Ghonto/Ash Gourd Curry is another simple vegetarian/vegan dish that is prepared in Bengali households on a normal day. The curry is extremely simple, not spicy at all and full of nutritional value.
How to Make Musoor Dal’er Bora/Lentil Fritters #275
Musoor Dal’er Bora/lentil fritters are extremely easy to make and don’t need a ton of ingredients or spices.
How to Make Lau’er Bakol Bhaji/Frying Bottle Gourd Skin #273
When you make bottle gourd curry/lau ghonto, save the skin of the bottle gourd (Lau’er Bakol) for stir frying them. It tastes amazing with plain rice/roti.
How to make Veg Fried Rice For Strictly Vegetarian Meal #271
Bengali style Veg fried rice recipe, which is strictly vegan and vegetarian- good for health and treat for your tastebuds.
How to Make Ilish Machh’er Pulao – Hilsa Festival Special #270
Sharing our family recipe of Ilish-maachher-pulao/ a rice dish cooked with mildly spiced gravy and succulent pieces of hilsa fish.
How to Make Palak Paneer – The Saag Saga begins! #269
Palak paneer is a vegetarian recipe made with pureed palak(spinach) and blocks of paneer(cottage cheese).
How to Make Chingri Maachh’er Bora’r Jhol/Prawn Fritters Gravy #268
Prawn fritters are crispy and delicious. It becomes soft and juicy when cooked in a light gravy with simple Indian spices. Have this gravy with rice for the best experience.
How to Make Jhinge Chorchori/ Ridge Gourd Curry #265
This is a recipe of Jhinge/Ridge Gourd prepared by my loving mother. This is dish is fully vegetarian and vegan.
How to Make Gajar ka Halwa/Carrot Pudding at Home #261
Here’s my most favorite recipe of gajar halwa- that will melt in your mouth.
How to make Restaurant-style Bhetki Machher Paturi at home #258
Bhetki Macher Paturi is a popular fish preparation in Bengal. Boneless fish filet is cooked in aromatic mustard sauce wrapped in banana leaf.
How to Make Delicious Chal-kumro Bora with an Interesting twist #255
Chal kumro bora / Ash gourd fritter is the best way to consume this otherwise boring vegetable with respect to taste. This can make a great combo with plain rice and lentil soup (dal). This recipe has both vegan/vegetarian and non-vegetarian alternatives.
How to make Rosh Bora – Bengal’s lost delicacies #254
Rosh means syrup and Bora means fritter in Bengali. Basically Rosh Bora kind of a lentil fritter that is dipped into sugar syrup. It may look similar to gulab jamun, yet the flavor and texture is poles apart from that of gulab jamun. This recipe is also vegan and vegetarian friendly.
How to make Restaurant-style Paneer Butter Masala but HEALTHIER #253
Paneer Butter Masala is a North Indian cuisine made from Cottage Cheese (also known as Paneer in India) and a smooth and creamy, moderately spicy gravy. This is definitely a delight for the vegetarians. It tastes amazing with any sort of Indian bread like roti, chapati, naan, paratha and so on.
How to make Indian Style Egg fried Rice #252
Egg fried rice is one of the most common dishes of Chinese take-away. Egg fried rice is often made with left over rice in an Asian household. At my home, my mom always makes it with freshly cooked rice and its fancy enough to serve to guests as well along with a curry.
My mom’s approach has made it more inclined towards the Indian flavor profile- even though it’s definitely not spicy.
How to make Veggie loaded pizza-naan without OVEN, PIZZA Maker #249
We came up with this recipe which is a fusion of Indian Naan bread and Italian Pizza that can be easily made without oven, microwave and pizza-maker using the common kitchen appliances readily available in any functioning kitchen.
How to make Coconut Chutney for Dosa/Idli/Utthapam at home #247
Coconut chutney is an absolute delight while it accompanies South Indian break such as Dosa/Idli/Utthapam. Checkout recipe of coconut chutney
Vegetable Khichdi Recipe Made SUPER EASY and CHEAP! #245
Khichdi that is prepared with rice, lentils and vegetables available in your kitchen is one of the most filling and nutritious food. You can easily turn this into a one-pot-meal.
Homestyle Biriyani Recipe that is finger-licking GOOD!! #242
Kolkata-style biriyani is a magic, the slow cooked meat melts in your moutht, yet the spice-infused big pieces of potatoes steal the slow!!
Making Naan from SCRATCH is not Rocket Science! #234
Naan is a variant of Indian bread that goes well with almost everything! Here’s an easy recipe that my mom follows to make tasty Naans for us!
Making Rosogolla/Rasgulla is easier than you thought #225
Rosogolla or Rasgulla is one of the most iconic Bengali sweets. While you can find them so easily in any corner of Bengal, it is equally hard to get them anywhere else in India in affordable price.
These sweets are like white balls made of cottage cheese, dipped in light sugar syrup. We attempted to make rosogolla at home a couple of times and now I am sharing the recipe for those who wanna try!
How to make Mutton Kosha like a Bengali #224
Mutton Kosha is a type of red meat gravy cooked in Bengali style. The mutton is slow-cooked in a rich, flavorful gravy for long time. The perfectly cooked mutton kosha melts in your mouth bursting all the flavors.
How to make Chana Masala/Chickpea Curry #221
Chana masala is one of the popular curry made from chickpea. This can be eaten with plain rice or any sort of Indian bread such as chapati, poori, naan etc.
Chana masala can be dry or semi-dry. It’s moderately spicy with flavors of coriander and cumin seeds with a tangy hint. It can be served both as a main course or a tea-time snack. I am sharing my mom’s take on the recipe.
How to make the best recipe of Parwal/Potol – Sorshe Potol
Sorshe Potol is a Bengali style vegetable curry. Coconut and mustard paste can take an ordinary vegetable like potol/parwal to next level!