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!