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.

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 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 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 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.

Making Rosogolla/Rasgulla is easier than you thought #225

Rosogolla, a popular Bengali sweet, is difficult to find at an affordable price outside of Bengal. These white cheese balls are soaked in sugar syrup. Here’s the recipe for those who want to try making them at home!

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