Non Vegeterian Recipes
Mango is a very flavorful fruit. In summer different types of desserts will be prepared in Indian cuisine. "Aamer Payesh" is one of them. Mango kheer is a dessert and in summer it's a very refreshing sweet. It is usually served cold. Mango lovers will love this dessert.
Crab is a popular dish in Sea side areas such as Bengal, Mumbai, Goa, South Indian. Because crab is easily available in those areas. Crab curry recipe is more less same in those areas. Here I'm sharing Bengali crab curry recipe which is also called as "Kakrar Jhal" in West Bengal". This is very easy and quick recipe to cook.
Mackerel is a very tasty sea fish with very strong flavor and very similar to Bengali "Hilsha" fish. So I've tried to make a fusion with Mackerel Fish in Bengali style with potato and eggplant. I hope you guys will like this dish.
Macher Jhal is a very popular and authentic fish recipe of Bengal. As every Indian knows Bengalis are fond of fish, they eat fish almost everyday in a week. Fish is the main item of their daily menu. So there are different items are cooked with fish. Macher Jhol, Macher Kalia, Macher Korma, Macher Jhal etc. Today I'm going to share a very easy but super tasty recipe of fish. Where fish is cooked in thick mustard sauce. And one more very important point for this recipe is, this dish must be cooked in mustard oil.
This dish is only available in Bengal. You can not find only one serving of this dish in outside of Bengal. This dish was invented by the Royal Chef's of Bengal.
Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, chili pepper, or occasionally bread, fish or chicken and dipping them in a batter of gram flour and then deep-frying them. Pakoras are usually served as snacks or appetizers. Pakoras are popular as a fast food snack in all over the world
This fruit cake is packaged with raisins, dried cranberries, dried apricots, and candied fruit, dark Rum, Nuts are also included as Caramel Or Butterscotch Syrup. Fruit cakes should be made about three to four weeks before Christmas so that you can brush it with alcohol several times and allow the flavors to mingle. But that's not a mandatory step to do, Many people do like the flavor of Alcohol in cake, its up to your choice. Last not the least, this cake can be frozen so it's a very good idea to make two of this and freeze one for later part of the year.
I had this "Bandhakopi Chingrir Ghonto" in my aunt's house. She made this for me, as she knows I love prawn, so she cooked everything with prawns from starter to main coarse. But I liked this dish the most. So I learnt the recipe of this dish from her. As my hubby doesn't like prawns, so I do not cook prawns regularlly. But today I was craving for this curry. So prepared this for dinner. And I followed my Aunt's recipe here.
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.
Kachori is flat round puffed pastry usually stuffed with moong or urad lentil stuffing, then slowly deep fried snack item. Kachori is originated in Rajasthan or Uttar Pradesh. This is a North indian delicacy. There can be found many different types of Kachori, like Moong/Chana Dal Ke Kachori, Besan(Bengal Gram Flour) ke Kachori, Pyaj ke Kachori(famous in Rajasthan), in Delhi Raj Kachori is very famous indeed. Not only the salty namkeen type of Kachori is very famous, even Mawa Kachori(find my recipe in the blog), which is stuffed with Khova pitthi and dipped in sugar syrup from Rajasthan is also very popular during Festival season. Non veg types of Kachoris, like 'Fish Kachori, Keema Kachori are found in Bengal. Today I'm going to share 'Keema Kachori' with you all. And that is also in healthy version. It's baked and the stuffing is also cooked in less oil. So let's find the recipe.
Chingri or Shrimp Bati Chorchori is a traditional Bengali recipe. This is a very easy recipe to make, but tastes awesome. This recipe needs very minimal ingredients and cooks in 15 minutes. In this recipe Shrimp/Chingri takes the main part. To make "Bati Chorchori" all ingredients are put in a Bowl which is called "Bati" in Bengali, and then cooked covered on low flame for 15-20 minutes. And Mustard Oil is the key ingredient of this recipe. In this recipe The bowl should be Aluminum bowl, and it may be replaced by medium size Sauce Pan.
Bengalis love Pui shak in stir fry way with eggplant, red pumpkins, potatoes. We serves this stir fried curry with rice & dal in lunch. We add fried Rohu fish head, Hilsa fish head, small fried shrimps, fried small fish in this stir fry. "Pui Shak/Shaager Chorchori" is a famous stir fried curry which is serves in any kind of Bengali lunch gathering like Wedding lunch, Rice Ceremony lunch, Or even in Picnic. Almost every Bengali love this with plain rice & masoor dal. This recipe has been adopted from my Granny's regular menu items. Here is the recipe...
Many More Non Vegeterian Recipes...