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).
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.
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.
Payesh/Rice Pudding is the most amazing 3-ingredient dessert recipe that barely needs any cooking skills. Let’s find out the recipe.
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.
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.
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…
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.
Musoor Dal’er Bora/lentil fritters are extremely easy to make and don’t need a ton of ingredients or spices.
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.
Bengali style Veg fried rice recipe, which is strictly vegan and vegetarian- good for health and treat for your tastebuds.
Sharing our family recipe of Ilish-maachher-pulao/ a rice dish cooked with mildly spiced gravy and succulent pieces of hilsa fish.
Palak paneer is a vegetarian recipe made with pureed palak(spinach) and blocks of paneer(cottage cheese).
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.
This is a recipe of Jhinge/Ridge Gourd prepared by my loving mother. This is dish is fully vegetarian and vegan.
Here’s my most favorite recipe of gajar halwa- that will melt in your mouth.
Bhetki Macher Paturi is a popular fish preparation in Bengal. Boneless fish filet is cooked in aromatic mustard sauce wrapped in banana leaf.
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.
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.
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.
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.
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.
Coconut chutney is an absolute delight while it accompanies South Indian break such as Dosa/Idli/Utthapam. Checkout recipe of coconut chutney
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.
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!!
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!
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!
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.
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.
Sorshe Potol is a Bengali style vegetable curry. Coconut and mustard paste can take an ordinary vegetable like potol/parwal to next level!