This is a sweet crepe made with ground rice, all purpose flour, semolina and milk. And the crepes are stuffed with scraped coconut, khoya kheer and molasses stuffing. This is a very popular Pitha for this "Poush Parbon" festival
Thinly Sliced Aloo Bhaja, Jhuri Aloo bhaja. Here is the recipe of Jhuri Aloo Bhaja i.e. Very thinly grated crispy fried potato. This variantion of Aloo bhaja can be serves as evening snack also with "Masala Chai".
The meat/fish itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in ghee or vegetable oil.
This recipe is a very popular Bengali "Koi Fish" recipe in a rich, thick, spicy only Mustard Oil based recipe, which should be served with Plain Steamed Rice as Lunch. This recipe does not come in a regular lunch menu, but for the guests, this is a very good item for lunch.
In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chilies, lemon and salt.
Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.
This sweet actually looks like drops Or Boond in Hindi. That is why it is called Boondi. Boondi is made with Bengali gram batter or Chikpea batter. Bengali occasional breakfast is incomplete without "Bonde & Luchi"/"Boondi & Puri".
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.
"Misti/Mitha" stands for sweet in Bengali & "Holud/Basanti" stands for yellow in color & most importantly this will pronounce "Polao" not Pulao. So this rice preparation must be sweeter in taste & yellowish in color
Chandrapuli is an authentic Bengali sweet. This sweet is made with 'Chaana/Cottage Cheese, Khova/Mawa/Milk Solid, Scraped Coconut & sugar Or Jaggery'. This sweet is must for Durga Pujo(Bengalis' Biggest Festival).
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.
2016 is the most important year of my life. This year became my life's most eventful year. The 1st surprise I got in the beginning month of this year. I felt a tiny life inside me. Then after 9 months, a cute little baby boy came to my life and took me on the top of the world. Becoming mother is the most precious gift of God.
I used egg whites in this cake to make this more healthy, dates, chopped walnuts & dried cranberry and one secreat ingredient to enhance the flavor of this wonderful cake. That is "Indian Tea Spices" Or "Chai Masala",