The Christmas season, also called the holiday season, the festive season, or simply the holidays, is an annually-recurring period recognized in Western culture and Western-influenced cultures.
<b>Aloor Dom</b> is originally from Kashmiri Cuisine. <b>Aloor Dom</b> 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.
<b>Malpua or Malpoa</b> is one of the easy to make pithas(Bengali sweet dish).Usually <b>Malpoa or Malpua</b> is a North & East Indian delicacy, in UP, Bihar, Odisa West Bengal these <b>Malpoa or Malpua</b> is pretty famous as festival sweet. It is almost like making pan cakes only deep fried.
Aloor dom or Dum aloo is a delicious dish, where baby potatoes are slow cooked (which is called Dum or Dom) in thick creamy gravy. In Bengali cuisine, there are many versions of Aloor dom. This is no onion garlic version.
Ghugni is a popular Bengali tiffin item. In this version, onion garlic is not used, instead coconut takes a magor part and gives a kick to the dish. This Ghugni goes best with luchi as part of Bengali brekafast.
**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).
"Kucho Nimki" Or "Namak Para" is a very popular Bengali snacks for tea. "Kucho Nimki" is a diamond shaped pastry seasoned with salt and kalonji.
Gajar Ka Halwa is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly.
This is the sweet version of our regular Singara or Samosa, stuffed with khoya mixture and deep fried and dunked into thick sugar syrup.
"Aloor Chop" Or Potato fritters is Bengal's most popular street snacks. This "Aloor Chop" serves with Puffed Rice Or "Muri" & Tea.
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".
<b>Aam Dal</b> is very famous Dal recipe in Bengal, it's cooked with Raw Mango and serve with 'Steamed Rice' & 'Aloo Bhaja'(potato fry). It should be sour in taste. The sourness comes from the Raw Mango. This is exclusively my mom's recipe, I think she makes the best 'Aam dal'.
Ilish Macher Paturi is a typical Bengali dish. In this recipe Hilsa/Ilish fish steaks are marinated with ground spices and then wrapped in oily Kumro/Pumpkin or Banana leaf, and then roasted in nonstick pan or may be deep fried.
**Bhapa Chingri** is a very easy & well known Bengali recipe. **Bhapa** means Steamed, and **chingri** is Prawns in English. In **Bhapa Chingri** usually medium size prawns are used. Bhapa Chingri is cooked traditionally by steaming in Stainless steel tiffin box inside boiling water or boiling Rice.
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.
Today I'm going to share the recipe of "Gokul Pithe", which is made with scraped coconut & khoya Or milk solid.
Today I was determined to share this awesome 'Dalpuri Torkari' recipe with you. This 'Alu torkari' is without onion & garlic and little spicy in taste.
Take a microwave safe square glass/aluminum pan, add ricotta cheese, condensed milk, crushed cardamom seeds and mix with a hand manual beater. Mix well and make sure there