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Janmastami

Janmastami

Janmastami

Krishna Janmashtami , also known as Krishnashtami, Saatam Aatham, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanti or sometimes merely as Janmashtami, is an annual commemoration of the birth of the Hindu deity Krishna, the eighth avatar of Vishnu.

Payesh

Payesh

In Bengali culture, people says, Payesh is the best sweet item to celebrate any good news. Such as birthdays, anniversary, rice ceremony, marraiges or even for the baby showers. And for the worship to the God, Payesh is the must Bhog item to be dedicated. Payesh is be made with a special Flavorful Rice, which is named as Gobindobhog Rice, but if you are unable to find this rice, go on with good quality Basmati Rice Or Kalijeera Rice. Kalijeera Or Basmati Rice can be available in any Bangladeshi Grocery stores. Gobindobhog Rice is only available in West Bengal. Today I'm going to share the recipe of special payesh which is called 'Poromanno Or Bhoger Payesh', which is little different from regular Payesh recipe. I've adopted this recipe from my Grand Mother(father's mom). In this recipe, the rice should be lightly fried in Ghee, and the milk, ghee fried rice would be boiled in caramel along with chopped nuts. Sounds interesting, let's go to the recipe.....

Tal Kheer

Tal Kheer

Taler Bora

Taler Bora

Taler Bora Or Asian Sugar Palm Sweet Fritters "Taler Bora" is the must item for "Janmastami" Or "Lord Shri Krishna's Birthday" celebration. This special sweet fritters are made during "Janmastami" on the month of Bhadra according to Bengali calendar.

Bengali Kheer Malpua

Bengali Kheer Malpua

Malpua is one of the easy to make pithas(Bengali sweet dish).All you need is maida(flour),sooji(semolina),sugar, milk and cardamom powder, funnel seeds for flavor.It is almost like making pan cakes only deep fried. Cook and store them in a jar and you can enjoy them as dessert or snack.

Niramish Alur Dum

Niramish Alur Dum

"Aloor Dom" is originally from Kashmiri Cuisine. This dish is cooked with small new potatoes along with green peas and other spices. In Non-Bengali cuisines, they usually use onion and garlic, but In Bengali cuisine we do not use onion and garlic. But without onion and garlic this dum aloo tastes even more better with other ingredients.

Other Occasions