Non Vegeterian Recipes
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...
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...
Steamed fish is a very popular Bengali side dish. Normally this bhapa mach is made with Ilish /Hilsha Or Bhetki(Sea Perch). But here I've made a fusion dish with Salmon in steamed style with mustard+poppy seed+coconut paste gravy. Belive me you are going to love this fusion.
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata for over a century.
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.
Many More Non Vegeterian Recipes...