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
Chicken Rezala is an authentic Bengali Chicken Curry in white gravy. 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.
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.
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".
Tal kheer and taler malpoa(in bengali it's called malpoa or malpo not malpua) were in my to do list for my blog. But As I stay in Hyderabad could not able to get tal or Asian plam fruit outside of West Bengal.
But in our recent tour to Warrangal(Telengana) I found a tal during a temple visit named Ramappa Temple. There was a big garden in front of the Temple. And lots of Tal tree were there. And thank God for our visit during monsoon, I able to get a fresh ripe tal from the Garden
This fritters are made from the fresh ripe juicy palm fruit. The process of making "Taler Bora" is not very easy. At first we have to take all the pulp of each palm kernels, and then boil the pulp to reduce and thicken the pulp and then have to add all the ingredients and very slowly have to fry the fritters.
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.
"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
I don't like paneer that much, not even my husband. But for a change I cook paneer but always in different type. I always prefer homemade paneer more than store bought. In today's recipe I used homemade only. If store bought paneer is at home home, only pakora or cutlet I make. Most of the time store bought store bought paneer could not be fresh.
Chicken Pulao is a one pot hassle free meal can be served with raita and sliced cucumber. Today is the day before we going for our 1st trip with our Baby boy 'Chomchom'.
And before any trip I do least grocery because if vegetables are left might be got rotten. So only few pieces of chicken was in the freezer and some common vegetables like onion, ginger garlic, cucumber were in the kitchen basket.
Hinger Aloor Dom is a very famous Bengali veg curry which should be served with Luchi/Kochuri. This type of aloor dom is cooked without onion and garlic. And a special type of masala is prepared for this Aloor Dom.
Raw Banana is not edible without cooking. And there are not that much variety of cooking Raw banana in Indian cuisine. A few dishes are made with this fruit, such as chips, curry, cutlets or fritters.
This plantain has less sugar & more starch than normal banana .
It's almost 2017, I mean only few days left in 2016 and we're eagerly waiting to welcome 2017. Its winter, not very cold in Hyderabad but still 15 degree is not bad. So I decided to make some Spicy Chicken Pakoda accompanied with hot Masala Chai/Tea to celebrate on the day before New Year eve.
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.
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).
In every Bengali have this "Mutton Curry" on the last day of "Durga Puja", that is called "Bijoya Dashami". Because most of the Bengali do not eat non-veg during the 4 days of "Durga Puja". So we break our vegetarian meal tradition on the last day of the "Durga Puja". This is my mom's recipe, and she only cooked today's "Mutton Curry".
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",
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".
Aam Dal 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.