Durga Puja , also referred to as Durgotsava or Sharadotsav is an annual Hindu festival in South Asia that celebrates worship of the Hindu goddess Durga. It refers to all the six days observed as Mahalaya, Shashthi, Maha Saptami, Maha Ashtami, Maha Navami and Vijayadashami.
Malai Chum Chum
This chomchom itself a very popular sweet of Bengali. And this variety of the famous chomchom, even more tasty and delicious all over India. When you put a piece of Malai Chomchom in your mouth , you will forget about your calories, and will enjoy the melt in mouth sweet. The making of this heavenly sweet is little lengthy, but it will worth, when your family will have them and praise you for the effort.
This recipe has been adopted from Bangladesh. In this recipe raw Ilish/Hilsha pieces are steamed in mustard and coconut paste along with turmeric, green chili, salt and mustard oil. This is an effortless cooking. Only marinate the fish and put into a non-stick pan and cook on low heat for 20-30 minutes. No need to stir or add something in between cooking. And here is the recipe...
Bhoger Khichuri & Labra
Durga Puja is knocking our door, only 2 days away. We bongs are too excited to celebrate the Biggest Festival. The Bongs all over the world celebrate this festival. We ware new dresses, sarees etc, have lots of food during this festival. And without "Astamir Bhog" it does not complete the food culture of Durga Puja. So today I'm going to share the "Astami Special Bhoger Khichuri & Labrar Torkari". Bhoger Khichuri is very arometic and tasty. And here is the recipe...
Finally I got some courage to cook in microwave. Yes finally. I only baked, grilled in microwave but never cooked any curry or never tried Indian recipes. But today after buying my Samsung microwave I made this recipe and you wont believe this is a super easy, less oily and delicious dish. This dish took only 30 minutes from start to serve. And most importantly this is a recipe which is without onion & garlic pure vegetarian. So no more writing, let's go to the recipe....
Dak Bungalow Chicken
Dak bungalows were rest houses where the travelers used to take rest while on a journey, or used as a night stop during a trip. At that time the Care-taker had their own Poultry, Goat at Dak Bungalows for easy milk and meat supplies. This kind of curries are always be the only Dinner/Lunch item. So it is always cooked along with Potat ,Egg and freshly ground spices, as that time Store Bought spices were not being used in cooking.
Bengali Misti Polao
This polao should be cooked with Bengali aromatic rice called "Gobindobhog" rice. But out of West Bengal it is not possible to get this rice. This is Bengal special rice. Its aroma makes the Polao more aromatic & tasty. Some people say that "Kalizeera" rice, which is available in Bengladeshi stores, is quite similar, but belive me I could not find the similarity, because once you eat the "Gobindobhog" rice you will never forget the aroma. So I made this with "Basmati Rice". This can be a better substitute of "Gobindobhog" rice. Ghee and saffron are the 2 very essential ingredients for this preparation, you can't skip these two. For this most aromatic rice you need very less ingredients but it taste really awesome.
Monsoon and deep fried snacks are made for each other. And in this rainy season 'Bengali Mangsher Chop' has no substitution. Mangsher Chop is a famous Bengali snacks item from "Tele Bhaja"(deep fried) shops of Kolkata. As all of us know, that Kolkata is famous for street food like Tele bhaja, Chop, Egg Roll, Cutlet, Chowmein and many more. There are lots of "Tele Bhaja" stalls in all around the Kolkata. One of the famous shop of Tele Bhaja is Kalika Tele Bhaja shop. But they do not use onion or garlic in their Tele Bhaja. Mangsher Chop is a famous Tele Bhaja. It tastes awesome and easy to make too. For this famous snacks you need mutton keema. Boiled keema are added to the spiced mashed potatoes, then dipped into egg batter and coated with bread crumb and then deep fried. So no more introductions, let's go to the recipe...
Chicken Hariyali Kebab
Kebabs are common in Middle Easter cooking, which I always love. North Indian cuisine uses a lots of the same flavors, so they're familiar to me. I also like much the charred taste from the marinated meat and onions. Kebabs are healthy & quick, so we make them when guests come to visit. We usually serve them with mint chutney, biryani (a rice dish), naan9Indian flat bread) and a green salad.
Kochi Panthar Jhol
Bengali Sunday is totally incomplete without 'Kochi Panthar Jhol' & Gorom Bhat. Baby goat meat has less fat, tender and easy to digest. I always love mutton curry, light stew type. In this curry I've added all freshly ground spices with very less oil. This is my Grand Mom(Mother's Mom). She used to cook each and every dish with freshly ground spices. She used to use Mortar & Pestle to ground spices. And this curry should be cooked in a pan only, pressure cook will not bring the exact taste. So lets jump to the recipe and make it as soon as possible. And off course don't forget to send me the pictures with your feedback.
I think Bengalis don't need any introductions for the authentic Bengali recipe 'Chingrir Malaikari'. Even many Non Bengalis are also aware of 'Chingrir Malaikari'. But still I'll give you little informations about this dish for those who does not know about the recipe. Jumbo Prawns are cooked in creamy Coconut gravy, without onion, garlic & tomatoes. This curry is very arometic but mild in taste. This dish should serve with Plain Steamed Rice. This recipe I'm sharing for Bengalis' biggest festival 'Durga Puja'.
Narkel Naru is a dessert from Bengal. They are ball-shaped and made from khoya/condensed milk and coconut, a traditional food during Pujas such as the Durga Puja/Lakshmi Puja, consumed throughout India. Specially for Vijaya Dashami "Narkel Naru" is must to greet the guests who visit our home during Puja.
Dorbesh is nothing but Boondi Laddu. But this Dorbesh is little different from the regular Non-bengali boondi laddu. Dorbesh is made with colorful boondies, and looks very tempting. Dorbesh taste little bit different from regular laddu. This Bengali Boondi Laddu is made with boondi, cashew, raisins and khoya kheer or mawa. We have to mix all the ingredients together and then shape them into Laddus.
This dal is made for special occasions like Birthdays, Pujas Or to serve the guests. And this dal is must for the most famous Bengali Festival "Durga Puja". This is one of my most favorite Dinner menu on the first day of the Durga Puja "Shasthi". On this day we should have vegetarian menu at our home. So this one is a must dish for "Shasthi".
Hinger Aloor Dom
Kosha Khasir Mangsho
Kanchakolar Kofta Curry
Few years back I shared "Kanchakolar/Plantain Shammi Kabab. Today I am going to share another recipe of Plantain, which will make this not so favourite fruit more delicious.I adopted this recipe from my Mother-In-law, who makes me to love Kanchakola by her cooking "Kanchakolar Kofta". This is a very famous & authentic Bengali recipe too.
Tandoori Paneer Masala
Kolkatar Mutton Biryani
Kolkata has a special and totally different style of biryani. The specialty of Kolkata biryani is Potato and Egg are also served in basic Mutton or Chicken biryani. In addition, Calcutta biryani is much lighter on spices than compared to other biryani's. The rice is flavored with Kewda water & Rose water along with saffron to give it flavor and light yellowish color.
Chingrir Chop is a famous Bengali snacks item from "Tele Bhaja"(deep fried) shops of Kolkata. As all of us know, that Kolkata is famous for street food like Tele bhaja, Chop, Egg Roll, Cutlet, Chow Mein and many more. There are lots of "Tele Bhaja" stalls in all around the Kolkata. One of the famous shop of Tele Bhaja is Kalika Tele Bhaja shop. But they do not use onion or garlic in their Tele Bhaja. Chingrir Chop is a famous Tele Bhaja. It tastes awesome and easy to make too. For this famous snacks you need shrimps not the prawns. Because shrimps are smaller in size. Shrimps are fried and then added to the spiced mashed potatoes, then dipped into egg batter and coated with bread crumb and then deep fried. So no more introduction, go to the recipe...
Bhaja Muger Dal
The mung or moong bean (also known as green gram or golden gram or pesalu in Telugu) is the seed of Vigna radiata, native to the Indian subcontinent,and mainly cultivated in China, Thailand, Philippines, Indonesia, Burma, Bangladesh and India, but also in hot and dry regions of Southern Europe and the Southern United States.It is used as a foodstuff in both savory and sweet dishes.
Dimer Chop is one of the most famous "StreetFood" of Kolkata. Kolkata is very famous for their Street Food, Tele Bhaja(deep fried food). There are lots of small Tele Bhaja vendors in everywhere. This egg/dimer devil is available in almost every street food stalls. This devils are made with half hard boiled eggs, wrapped with potato mixture, dipped in batter, coated with bread crumbs and then deep fried.
Paturi is a very popular Bengali dish. Marinated Fish or vegetables cooked in wrapped inside the leaf. This dish can be cooked with hilsha or bhetki fish. And fish can be wrapped in banana leaf or bottle gourd leaf. Here I've made this with banana leaf and sea bass instead of bhetki.
Chicken chaap is a Bengali mughlai dish. Here Big chicken pieces marinated and cooked in spicy and rich poppy seed based gravy. This is a dry type dish is served with biryani, naan, rumali roti etc.
Mishti doi is a fermented sweet dahi or sweet yogurt. This type of yoghurt is common in the states of West Bengal and Orissa in India, and in Bangladesh. It is made with milk and sugar, while also using yogurt and curd.As Doi (Curd) is also considered auspicious in Hindu religion, it is also prepared on festive occasions and celebrations like Durga Puja and Diwali.
Bengali Fish Fry
Kolkata is very much famous for their street food. There are lots of street food like Egg Roll, Chicken Roll, Chicken Cutlet, Chow Mein, Moghlai Paratha and Bengali Crispy Fish Fry. But it is healthy to have the homemade street foods. This way you can enjoy all the tastes but you will be still with healthy stomach. Here is the recipe of Crispy Bengali Fish Fry.
Rui Machher Korma
Today I am going to share the recipe of "Rui Machher Korma" with my followers. This is a very different kind of Rui fish recipe with creamy yogurt based gravy. Poppy seeds and cashew are used in this gravy. This dish should be served with plain steamed rice and cucumber salad. Here is the recipe...
Dahi Chicken Curry
Dahi Chicken is a very easy authentic North Indian style chicken curry. In this Indian chicken curry , chicken is marinated in yogurt with many other spices and cooked in low heat for 20-30 minutes. This a very easy an common dish of North India. This tangy and spicy chicken curry goes well with any Indian Bread like, Paratha, Roti, Poori Or any kind of rice. I prepare this curry in oven, but traditionally this curry is cooked on stove top in low heat.
Chicken Keema Cutlet
Chicken Keema Cutlet is Kolkata speciality. In this cutlets, minced chicken/mutton are marinated and cooked, and then shaped into cutlets and the rest is the same. This is a very famous "Street Food" of Kolkata. This cutlets are served with Mustard sauce, Tomato ketchup & Cucumber onion salad. Here is the recipe.....
Radha Ballavi is a very famous deep fried Bengali Flat Bread. This Radha Ballavi serves in special occasion like "Puja". Here I have made "Radha Ballavi" for "Janmashtami" special. This deep fried puries serve with "Niramish Aloor Dum" Or "simple "Potato Curry".
Lachha Paratha is another Special Varity of regular Paratha with Multi and flaky layers on the outside and soft and moist in the middle. This is a very common verity of regular paratha. This is my Twist for this multi layered paratha layers with some chopped fresh Cilantro & Crushed Black Pepper Lachha paratha can be easily recognized by its multi layers.
Chhanar Payesh Or Ricotta Cheese Pudding is a very delicious dessert for Indian Festivals, specially for Bengali Durga Puja. This is an Bengali authentic dish. This dessert tastes awesome. In every spoon of this Pudding you feel great. This is little time consuming dish to make. But when you will serve to your guests the preparation time will worth it. This dessert will melt in your mouth.
Luchi is a deep fried flat bread which is a very famous as a Bengali breakfast. Luchi mainly made with maida i.e. refined all purpose flour.And aloor torkari is plain potato curry with minimum ingredints with it. This is a perfect Bengali breakfast combo by adding some "Bengali" sweets like sondesh.